Fresh Peach Ice Cream

Ingredients

  • 1½ to 2 pounds fresh peaches, peeled, pitted and chopped finely into tiny pieces
  • ¾ cup granulated sugar, divided
  • 4½ teaspoons lemon juice
  • 1 cup whole milk
  • 2 cups heavy cream, divided
  • Pinch of salt
  • 6 egg yolks
  • ¾ teaspoon vanilla extract

Bacon Pan Fried Noodles

Ingredients

  • 5 ounces (140 grams) dried egg noodles (or spaghetti), enough to generate about 3 cups cooked noodles
Sauce
  • 2 teaspoons soy sauce
  • 1 tablespoon Shaoxing wine (or dry sherry, or chicken stock)
  • 1/2 teaspoon sesame oil (Optional)
  • 1 teaspoon sugar
  • 1/4 teaspoon freshly ground black pepper
Stir fry
  • 3 tablespoons peanut oil (or vegetable oil)
  • 5 slices Smoked Bacon
  • 1/2 white onion , sliced
  • 4 to 5 pieces cabbage leaves

Thai Beef Stir-Fry

Ingredients

  • 1/2 cup packed brown sugar
  • 2 tablespoons cornstarch
  • 2 cups beef broth
  • 1/3 cup reduced-sodium soy sauce
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1 teaspoon ground ginger
  • 1/4 teaspoon hot pepper sauce
  • 2 pounds boneless beef sirloin steak, cut into thin strips
  • 6 tablespoons olive oil, divided
  • 2 cups fresh cauliflowerets
  • 1-1/2 cups julienned carrots
  • 4 cups fresh broccoli florets
  • 2 cups sliced fresh mushrooms
  • 1/4 cup peanut butter
  • Hot cooked spaghetti
  • 1/2 cup chopped peanuts

Chicken Stir Fry with Rice Noodles

Ingredients

  • 12 oz rice noodles
  • 3 tablespoons vegetable oil
  • 1 lb (2 medium) skinless boneless chicken breasts, sliced into bite-size strips
  • Salt and black pepper to taste
  • 1 red bell pepper (or 1/2 red and 1/2 green), sliced
  • 1 cup broccoli, chopped
  • 4 oz shiitake or portabello mushroom, sliced
  • 1 tablespoon peeled and shredded fresh ginger
  • 1/2 cup chicken broth
  • 2 tablespoons soy sauce (NOT low-sodium)
  • 2 tablespoons ketchup
  • 1 teaspoon cornstarch
  • Few drizzles of sesame oil

Directions

  1. Bring medium size pan of salted water to a boil. Add noodles and cook them on medium heat for about 2 to 4 minutes (depending on thickness of noodles), or until barely tender. Drain and stir in 1 tablespoon of vegetable oil.
  2. In a large wok or skillet, heat 2 tablespoons of vegetable oil over high heat. Season chicken lightly with salt and pepper and place it into hot skillet and stir-fry for about 3 minutes or until just cooked through. Remove from the skillet and set aside.
  3. Add bell peppers, broccoli and mushrooms and saute 1 minute then add ginger to the skillet and stir-fry for another 2 minutes.
  4. In a mixing bowl combine chicken stock, soy sauce, ketchup and cornstarch.
  5. Add chicken, noodles, and broth mixture to the skillet and stir-fry for 3 minutes or until chicken is hot and fully cooked through.
  6. Right before serving drizzle sesame oil as season to taste with salt and pepper as desired. Grab a fork and enjoy!

Chicken Noodle Stir-fry

Ingredients

  • ½ a bunch of fresh coriander
  • 3 cloves of garlic
  • 5 cm piece of ginger
  • 1 bunch of spring onions
  • 1 fresh red chilli
  • 1 lime
  • 2 carrots
  • 1 head of broccoli
  • 2 skinless higher-welfare chicken breasts
  • 250 g medium free-range egg noodles
  • 50 g unsalted cashew nuts
  • Vegetable oil
  • freshly ground black pepper
  • 1-2 tablespoons low-salt soy sauce
  • 1 tablespoon fish sauce

Chocolate-Covered Pomegranate Seeds

Ingredients

  • 1 package (12 ounces) dark chocolate chips
  • 1 cup pomegranate seeds, patted dry

Directions

  1. In a microwave, melt chocolate chips; stir until smooth. Stir in pomegranate seeds.
  2. Drop by tablespoonfuls onto waxed paper-lined baking sheets. Refrigerate until firm, about 1 hour. Store between layers of waxed paper in an airtight container in the refrigerator.

Tips: 

  • One large pomegranate will yield about 1 cup seeds.
  • When melting chocolate, stop heating the chocolate before the last of the chocolate melts. The residual heat will melt the remaining chocolate as you stir. This will help prevent scorching.
  • Sprinkle with toasted coconut or ground almonds after spooning onto waxed paper for more texture and flavor.