Asian Garlic Noodles

Ingredients

  • 8 ounces spaghetti
  • 12 ounces medium shrimp, peeled and deveined
  • 1 tablespoon olive oil
  • 8 ounces cremini mushrooms, sliced
  • 1 red bell pepper, diced
  • 2 zucchinis, diced
  • 1 carrot, grated
  • 2 tablespoons chopped fresh cilantro leaves
FOR THE SAUCE
  • 1/3 cup reduced sodium soy sauce
  • 3 cloves garlic, minced
  • 2 tablespoons brown sugar, packed
  • 1 tablespoon sambal oelek (ground fresh chile paste), or more, to taste*
  • 1 tablespoon oyster sauce
  • 1 tablespoon freshly grated ginger
  • 1 teaspoon sesame oil

Directions

  1. In a small bowl, whisk together soy sauce, garlic, brown sugar, sambal oelek, oyster sauce, ginger and sesame oil; set aside.
  2. In a large pot of boiling salted water, cook pasta according to package instructions; drain well.
    Heat olive oil in a large skillet over medium high heat. Add shrimp and 2 tablespoons soy sauce mixture, and cook, stirring occasionally, until pink, about 2-3 minutes; set aside.
  3. Stir in mushrooms, bell pepper, zucchinis and carrot to the skillet. Cook, stirring frequently, until tender, about 3-4 minutes. Stir in spaghetti, shrimp and remaining soy sauce mixture until well combined, about 2-3 minutes.
  4. Serve immediately, garnished with cilantro, if desired.

Oatmeal Cookies

Ingredients

  • 1 c. unsalted buter, softened
  • 1 c. brown sugar
  • 1/2 c. granulated sugar
  • 2 eggs
  • 1 tsp. vanilla
  • 1 1/4 c. all-purpose flour
  • 1 3/4 c. rolled oats
  • 1 tsp. baking powder
  • 1/2 tsp. ground cinnamon
  • 1/2 tsp. kosher salt
MIX-INS
  • Raisins
  • White chocolate chips
  • Dried cranberries
  • Cookie icing

Directions

  1. Preheat oven to 350 degrees F. Line two large baking sheets with parchment paper.
  2. In a large mixing bowl, combine butter, granulated sugar and brown sugar. Beat with hand mixer until light and fluffy.
  3. Add eggs and vanilla and mix until evenly combined. Add flour, oats, baking powder, cinnamon and salt and stir until just combined.
  4. Fold in desired mix-ins. Scoop tablespoon-sized balls of dough and place on baking sheets, about 2” apart. Bake until golden brown, about 10-15 minutes. Let cool on wire racks then top as desired.

Chicken Fajitas

Ingredients

FOR THE MARINADE
  • 1/2 c. plus 1 tbsp. extra-virgin olive oil
  • 1/4 c. lime juice, from about 3 limes
  • 2 tsp. cumin
  • 1/2 tsp. crushed red pepper flakes
  • 1 lb. boneless skinless chicken breasts
  • Kosher salt
  • Freshly ground black pepper
  • 3 bell peppers, thinly sliced
  • 1 large onion, thinly sliced
  • Tortillas, for serving

Directions

  1. In a large bowl, whisk together 1/2 cup oil, lime juice, cumin, and red pepper flakes. Season chicken with salt and pepper, then add to bowl and toss to coat. Let marinate in the fridge at least 30 minutes and up to 2 hours.
  2. When ready to cook, heat remaining tablespoon oil in a large skillet over medium heat. Add chicken and cook until golden and cooked through, 8 minutes per side. Let rest 10 minutes, then slice into strips.
  3. Add bell peppers and onion to skillet and cook until soft, 5 minutes. Add chicken and toss until combined. Serve with tortillas.

Toffee Apple Crumble Layer Cake

Ingredients

For the Sponge
  • 750g Unsalted Butter (Softened)
  • 600g Unrefined Golden Caster Sugar
  • 150g Unrefined Light Muscovado Sugar
  • 12 Free Range Large Eggs
  • 750g Self Raising Flour
  • 0.5tsp Baking Powder
  • 180ml Whole Milk
  • 0.5tsp Vanilla Extract
For the Crumble
  • 225g Plain White Flour
  • 135g Unrefined Soft Brown Sugar (We Like Billington’s)
  • 1tsp Sea Salt
  • 150g Unsalted Butter (Cold & Cubed)
For the Cinnamon Buttercream
  • 900g Unsalted Butter (Softened)
  • 1.95kg Icing Sugar
  • 2tsp Ground Cinnamon
  • 180ml Whole Milk
  • 1.5tsp Vanilla Extract
For the Filling & Topping
  • 1 Jar Apple Sauce
  • 300ml Salted Caramel
  • 10 Apple Crisps (Optional)

Potato And Rosemary Focaccia

Ingredients

FOR THE DOUGH:
  • 1 kg strong bread flour
  • 1 x 7 g sachet of dried yeast
  • Sea salt
  • Freshly ground black pepper
  • Olive oil
  • Extra virgin olive oil
FOR THE TOPPING:
  • Olive oil
  • A handful of Jersey Royal potatoes
  • 3-4 purple potatoes
  • 4 sprigs of fresh rosemary , leaves picked
  • 1 bulb of garlic

Watermelon Lemonade

Ingredients

  • 4 cups watermelon cubed
  • 3 lemons juiced
  • 3 cups cold water
Simple Syrup
  • 1/2 cup white sugar
  • 1/2 cup water or to taste

Directions

  1. To make simple syrup, combine sugar and water in a small saucepan. Bring to a boil and remove from heat. Cool completely.
  2. Blend watermelon until smooth. Strain through a mesh strainer. Discard pulp.
  3. Fill a 2 quart container 1/2 way with ice. Add watermelon juice, lemon juice and simple syrup to taste.
  4. Top with cold water and serve immediately.

Orange and Milk-Braised Pork Carnitas

Ingredients

  • 3 1/2 pounds boneless pork shoulder, cut into large pieces
  • 1 tablespoon freshly ground black pepper
  • 1 tablespoon kosher salt, or more to taste
  • 2 tablespoons vegetable oil
  • 2 bay leaves
  • 2 teaspoons ground cumin
  • 1 teaspoon dried oregano
  • 1/4 teaspoon cayenne pepper
  • 1 orange, juiced and zested
  • 2 cups whole milk