Cheddar-Ale Soup

Active Time: 35 Minutes Total Time: 35 Minutes Yield: 6 servings, 1 3/4 cups each

Take the chill off a cold winter's night with this creamy cheese- and beer-lover's soup. Make it a meal: Serve with hearty whole-grain farm bread and a salad dressed with a tangy vinaigrette.

RECIPE INGREDIENTS 1 tablespoon canola oil 1 large onion, chopped 1 12-ounce bottle beer, preferably ale 2 18-ounce bags precooked diced peeled potatoes (see Tip) 1 14-ounce can vegetable broth or reduced-sodium chicken broth 1 cup water 2 1/2 cups nonfat or low-fat milk 1/4 cup all-purpose flour 1 1/2 cups shredded sharp cheddar cheese, divided 1 small red bell pepper, thinly sliced or finely chopped Tip: Look for precooked diced potatoes in the refrigerated section of most supermarket produce departments—near other fresh, prepared vegetables. Substitution tip: Peel 2 1/4 pounds Yukon Gold potatoes, cut into 1/2-inch pieces and boil until tender (about 15 minutes). DIRECTIONS Heat oil in a Dutch oven over medium heat. Add onion and cook, stirring, until softened, about 3 minutes. Add beer; bring to a boil and boil for 5 minutes. Add potatoes, broth and water; cover and bring to a boil. Reduce the heat to maintain a simmer, and cook until the potatoes are tender, about 4 minutes. Remove from the heat and mash the potatoes with a potato masher to the desired consistency. Whisk milk and flour and add to the soup. Bring to a simmer over medium-high heat and cook, whisking occasionally, until thickened, about 3 minutes. Remove from the heat; stir in 1 1/4 cups cheese and stir until melted. Ladle the soup into bowls and garnish with the remaining 1/4 cup cheese and bell pepper.

Antipasto Salad

Ingredients

Red Wine Vinaigrette:

• 1 bunch fresh basil, stemmed and leaves chopped (about 2 cups)
• 1/4 cup red wine vinegar
• 1 clove garlic
• 1 teaspoon Dijon mustard
• 1/2 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 3/4 cup extra-virgin olive oil
• 
  

Antipasto Salad:

• 1 pound fusilli pasta
• 1/2 cup hard salami, cut into strips (about 3 ounces)
• 1/2 cup smoked turkey, cut into strips (about 3 ounces)
• 1/4 cup provolone cheese, cut into strips
• 1/4 cup grated Asiago cheese
• 2 tablespoons green olives, halved and pitted
• 2 tablespoons roasted red peppers, cut into strips
• 1/4 teaspoon salt
• 1/2 teaspoon freshly ground black pepper

Directions

Vinaigrette: In a blender, add the basil, vinegar, garlic, mustard, salt and pepper. Blend until the herbs are finely chopped. With the machine running, drizzle in the olive oil until the dressing is smooth.

Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain pasta.

In a large bowl, toss together the cooked pasta with the remaining salad ingredients. Drizzle with dressing and toss to coat. Serve.

Creamy Latin Pasta Salad

Ingredients

• 1 pound rotini pasta (3/4 of a 16-ounce box)
• 1/2 cup evaporated milk
• 1/4 cup extra-virgin olive oil
• 1 cup crumbled feta cheese or queso blanco
• 1/2 cup fresh cilantro leaves
• 1 lime, juiced
• Salt and freshly ground black pepper
• 1 cup finely diced ham
• 1 orange bell pepper, seeded, ribbed, and chopped
• 1 red bell pepper, seeded, ribbed, and chopped
• 1 cup frozen peas
• 1/2 small red onion, thinly sliced
• 1/2 cup peeled and chopped jicama
• 1/2 cup pimento stuffed olives

Directions

Bring a large pot of salted water to a boil. Add the pasta, stir with a wooden spoon, and cook until tender but not mushy, about 10 minutes. Drain, place in a large bowl and set aside.

While the pasta cooks, combine the evaporated milk, oil, feta, cilantro, lime juice and some salt and pepper in a blender. Puree until the dressing is smooth and creamy.

Place the drained pasta in a large bowl. Add the ham, bell peppers, peas, onions, jicama and olives. Pour the dressing over the pasta and gently mix it into the salad. Cover the bowl with plastic wrap and chill for at least 30 minutes or up to 2 hours before serving.

Hearts of Palm, Black Bean, Red Onion and Corn Salad

Ingredients

• 3 tablespoons olive oil
• 2 tablespoons cane vinegar
• 2 tablespoons lime juice
• 1 teaspoon freshly chopped chives
• 1 teaspoon freshly chopped parsley leaves
• 1 tablespoon freshly chopped cilantro leaves
• 1 jalapeno pepper, stem and seeds removed and minced
• 3/4 teaspoon salt
• 1/4 teaspoon fresh ground black pepper
• 1 (14-ounce) can hearts of palm, drained
• 1 small red onion, thinly sliced
• 1 cup cooked black beans
• 1 cup cooked corn
• 1/2 cup thinly sliced yellow bell pepper
• 1/4 cup sliced bias cut green onions
• Mixed greens, if desired, for serving

Directions

In a small bowl, combine the olive oil, vinegar, lime juice, herbs, jalapeno, salt and pepper. Set aside.

Slice the hearts of palm on an angle, about 1/2-inch thick. Combine the hearts of palm, red onions, black beans, corn, bell pepper, and green onions in a mixing bowl and toss to combine. Arrange on a platter or individual salad plates, over greens, if desired, and drizzle with the dressing

Black Bean Salad

Ingredients

• Dressing
• 1 small clove garlic
• Pinch salt, plus 2 teaspoons
• Juice 1 1/2 limes (about 3 tablespoons)
• 2 teaspoons kosher salt
• 1/4 teaspoon chili powder
• 1/4 cup extra-virgin olive oil
• Salad
• 1 cup fresh corn kernels (from about 2 ears)
• 1 orange bell pepper, diced
• 1/2 small red onion, finely chopped (about 1/4 cup)
• 1 tablespoon extra-virgin olive oil
• 1 (15-ounce) can black beans, drained and rinsed
• Kosher salt
• Freshly ground black pepper
• 1 cup cherry tomatoes, halved
• 1 small hass avocado, halved, seeded and diced
• 1/4 cup chopped fresh cilantro, leaves and stems

Directions

Make the dressing: Smash the garlic clove, sprinkle with a pinch of the salt, and, with the flat side of a large knife, mash and smear the mixture to a coarse paste. Whisk the garlic paste, lime juice, salt and chili powder together in a bowl. Gradually whisk in the olive oil, starting with a few drops and then adding the rest in a steady stream.

For the salad: Cook the corn, bell pepper, and onions in the olive oil until beginning to brown over medium-high heat in a skillet. Toss in the black beans and cook until warm. Add the dressing and toss to coat evenly. Adjust seasoning with salt and pepper. Remove from the heat and gently fold in the tomatoes, avocado, and cilantro. Serve.

Sweet potato wedges

Ingredients

For the wedges

• 2 sweet potato, cut into wedges

• 4 tbsp olive oil

• 1 tbsp thyme leaves

• salt and freshly ground black pepper

• chervil, to garnish

Preparation method

1. Preheat the oven to 200C/400F/Gas 6.

2. Toss the wedges with the oil and thyme then season well with salt and freshly ground black pepper.

3. Roast in the oven for 15-20 minutes, until lightly browned.

4. Serve in a warm bowl and garnish with chervil.

Sangria

Ingredients

• red wine

• orange juice

• lemonade

• ice

• fresh mint

• sliced fruit such as oranges and lemons

Preparation method

1. Mix all the ingredients together in a large jug according to taste and desired strength.

2. Pour into glasses, garnish with mint sprigs and fruit.

Lemon cheesecake

Ingredients

For the biscuit base

• 10 digestive biscuits

• 75g/3oz butter, melted

• 1 tbsp clear honey

For the filling

• 700g/1½ lb mascarpone cheese

• 2 lemon, juice and zest

• 300g/10oz caster sugar

• 4 tbsp icing sugar

• mint, to garnish

For the sauce

• 450g frozen summer fruits, defrosted

• icing sugar, to taste

Preparation method

1. Brush the bottom of a 23cm/9in springform cake tin with some of the melted butter and place a round of greaseproof paper in the base.

2. Crush the biscuits and tip them into a bowl, add the melted butter and honey and stir until well combined.

3. Tip the mixture into the bottom of the cake tin. Using the back of a spoon, gently push the crumbs from the centre outward, until smooth and level. This will form the base of the cheesecake. Chill in the fridge while making the filling.

4. For the filling, mix the mascarpone cheese, lemon juice and zest and caster sugar together in a bowl until well combined. Do not mix the mixture too much as this will cause it to split.

5. Spoon the mixture into the tin on top of the chilled biscuit mixture and chill in the fridge for at least 2 hours.

6. When ready to serve, either run a hot cloth or blowtorch round the outside of the tin and ease out the cheesecake.

7. For the sauce, blend most of the fruits with some icing sugar (to taste) in a food processor until smooth. Pass the sauce through a sieve.

8. Place the cheesecake onto a plate, decorate the top with the sprigs of fresh mint and spoon the sauce around the side. Decorate with the remaining berries.

Pulled pork with spicy coleslaw

Ingredients

For the pulled pork

• oil, for greasing

• 2kg/4lb 6½oz pork shoulder

• 1 tbsp chilli flakes

• 1 tbsp mustard seeds

• salt and freshly ground black pepper

• 200ml/7¼fl oz white wine vinegar

• 250ml/9fl oz cider

• 3 onions, finely sliced

• 6 cloves garlic, sliced

For the coleslaw

• half white cabbage, finely chopped

• 2 carrots, grated

• 2 red onions, finely sliced

• 1 red chilli, seeds removed, finely chopped

• 175g/6oz mayonnaise

• salt and freshly ground black pepper

• 1 lime, juice only

• 1 tbsp soy sauce

To serve

• soft white bread rolls

• Ready-made barbecue sauce

Preparation method

1. Preheat the oven to 170C/340F/Gas 3.

2. For the pulled pork, oil a baking tray and place the pork shoulder on top. Mix together the chilli, mustard seeds and salt and freshly ground black pepper, then rub the mixture into the pork shoulder.

3. Pour the vinegar and cider over, then scatter over the onion and garlic.

4. Cover with parchment paper, then wrap in foil and place into the oven to roast for three hours. Remove the parchment and foil, then roast for another hour.

5. 'Pull' the pork by sticking a fork in the shoulder and shredding the meat into small pieces with another fork.

6. For the coleslaw, in a separate bowl, mix together all of the coleslaw ingredients until well combined.

7. To serve, pile the pulled pork shoulder on a serving plate and spoon the coleslaw next to it. Serve with soft white rolls and barbecue sauce to taste.

Mushroom Soup

Try this rustic, chunky soup full of earthy mushroom flavours.

Ingredients

• 25g/1oz butter

• 1 large onion, finely chopped

• 1 green pepper, finely chopped

• 1 medium leek, finely chopped

• 1–2 garlic cloves, crushed

• 300g/10½oz button or chestnut mushrooms, grated

• 2 tbsp plain flour

• 450ml/16fl oz vegetable stock

• 450ml/16fl oz milk

• 1 tbsp finely chopped parsley

• salt and freshly ground black pepper

• crusty bread, to serve

Preparation method

1. Melt the butter in a pan over a low heat, and gently sweat the onion, green pepper, leek and garlic until they start to soften.

2. Increase the heat and add the mushrooms to the pan, stir until well combined. Continue to fry until the mushrooms are cooked. Stir in the flour, and cook for one minute. Remove the pan from the heat and add the stock a little at a time, stirring well between each addition.

3. Once all the stock is added, return the pan to the heat, bring to the boil, reduce the heat and simmer for a few minutes. Pour in the milk and bring to a simmer. Stir in the chopped parsley and season to taste with salt and freshly ground black pepper.

4. Ladle the soup into bowls and serve with crusty bread

White gazpacho soup

Ingredients

• 250g/9oz whole blanched almonds

• 500ml/18fl oz iced water

• 80g/3oz white bread, cubed, crusts removed

• 2 garlic cloves, roughly chopped

• 50ml/2fl oz olive oil

• 50ml/2fl oz sherry vinegar

• salt and freshly ground black pepper

• 150g/5oz golden raisins

Preparation method

1. Place the almonds into a food processor and blend until ground as fine as possible.

2. Add 50ml/2fl oz of the water and blend to a paste.

3. Add the bread and garlic and blend again.

4. With the blender motor running, gradually add the remaining the water.

5. With the motor still running, gradually add the olive oil.

6. Add the sherry vinegar and season, to taste, with salt and freshly ground black pepper.

7. To serve, divide the soup among four bowls and sprinkle a few raisins over each.

Ingredients

• 5 tbsp duck fat

• 16 medium-sized Maris Piper or King Edward potatoes (each about 175g/6oz)

• 8 garlic cloves

• 8 sprigs thyme

• sea salt

Preparation method

1. Preheat the oven to 190C/375F/Gas 5.

2. Parboil the potatoes in salted water for 7-8 minutes until almost cooked (they will still feel firm when pierced with a knife). Drain thoroughly using a colander, then shake the potatoes around a little in the colander until the outsides are roughened.

3. Put the duck fat for the roast potatoes into a small roasting tin and heat in the oven for five minutes.

4. Add the drained, roughened potatoes to the tin of hot duck fat, then sprinkle over the garlic cloves, thyme and sea salt and mix until the potatoes are well coated in the fat.

5. Return the tin to the oven and roast for 45-60 minutes, or until golden and crunchy.

rePrep Time:
5 Min
Cook Time:
15 Min
Ready In:
20 Min

Servings (Help)
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Original Recipe Yield 2 servings

Ingredients

* 4 slices white bread
* 3 tablespoons butter, divided
* 2 slices Cheddar cheese

Directions

1. Preheat skillet over medium heat. Generously butter one side of a slice of bread. Place bread butter-side-down onto skillet bottom and add 1 slice of cheese. Butter a second slice of bread on one side and place butter-side-up on top of sandwich. Grill until lightly browned and flip over; continue grilling until cheese is melted. Repeat with remaining 2 slices of bread, butter and slice of cheese.

Nutritional Information open nutritional information

Amount Per Serving Calories: 400 | Total Fat: 28.3g | Cholesterol: 76mg

Grilled Cheese Sandwich

rePrep Time:
5 Min
Cook Time:
15 Min
Ready In:
20 Min

Servings (Help)
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Original Recipe Yield 2 servings

Ingredients

* 4 slices white bread
* 3 tablespoons butter, divided
* 2 slices Cheddar cheese

Directions

1. Preheat skillet over medium heat. Generously butter one side of a slice of bread. Place bread butter-side-down onto skillet bottom and add 1 slice of cheese. Butter a second slice of bread on one side and place butter-side-up on top of sandwich. Grill until lightly browned and flip over; continue grilling until cheese is melted. Repeat with remaining 2 slices of bread, butter and slice of cheese.

Nutritional Information open nutritional information

Amount Per Serving Calories: 400 | Total Fat: 28.3g | Cholesterol: 76mg

Ham and Cheese Crescent Roll-Ups

Prep Time:
10 Min

Ready In:
25 Min

Servings (Help)

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Original Recipe Yield 8 servings

Ingredients

• 1 (8 ounce) can Pillsbury® Refrigerated Crescent Dinner Rolls
• 8 thin slices cooked ham
• 4 thin slices Cheddar cheese, cut into strips

Directions

1. Heat oven to 350 degrees F. Separate dough into 8 triangles. Place 1 piece of ham on each triangle; place 2 strips of cheese down center of ham. Fold in edges of ham to match shape of dough triangle.
2. Roll up each crescent, ending at tip of triangle. Place with tips down on ungreased cookie sheet.
3. Bake 15 to 19 minutes or until golden brown. Immediately remove from cookie sheet. Serve warm.

Nutritional Information

Amount Per Serving Calories: 164 | Total Fat: 10.2g | Cholesterol: 13mg

Servings (Help)

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Original Recipe
Ingredients:

• 1 orange
• 2 egg whites
• 3/4 cup sliced almonds, coarsely chopped
• 1/2 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 1/4 cup all-purpose flour
• 4 (4 ounce) pieces thin-sliced boneless, skinless chicken breast
• Cooking spray
• 1/2 small bulb of fennel, halved, cored and thinly sliced into half-moons
• 4 cups arugula, lightly packed, coarsely chopped if leaves are large
• 2 tablespoons extra-virgin olive oil
• 2 tablespoons fresh lemon juice

Directions

1. Preheat the oven to 450 degrees F. Ten minutes before you are ready to cook the chicken, put a baking sheet in the oven to pre-heat.
2. Finely zest the orange and set the zest aside. Cut the top and bottom off of the orange, sit the orange on one end on a cutting board and cut the entire peel and pith off by cutting downward following the shape of the fruit. Then, using a paring knife, remove each section of orange from the membrane. Set the orange sections aside.
3. In a shallow bowl, whisk the egg whites until slightly frothy. In a large shallow bowl or on a plate, combine the orange zest, almonds, and 1/4 teaspoon each of the salt and pepper. Put the flour on a large plate.
4. Remove the pre-heated baking sheet from the oven and spray with cooking spray.
5. Dip the chicken breasts, one at a time, first into the flour, shaking off any excess, then into the egg white, and then coat with the almond mixture and place on the baking sheet. Spray the top of the chicken with cooking spray. Bake for 6 minutes, turn and bake for 6 minutes more, until the chicken is cooked through and the coating is golden.
6. While the chicken is cooking, combine the fennel, arugula and orange sections in a large bowl. In a small bowl whisk together the olive oil, lemon juice, and remaining 1/4 teaspoon each of salt and pepper. Pour the dressing over the salad and toss to coat.
7. To serve, place one large or two small chicken cutlets on each plate and top with a mound of the salad.

   Nutritional Information

   Amount Per Serving Calories: 362 | Total Fat: 18.8g | Cholesterol: 65mg

White Chocolate Raspberry Cheesecake

Ingredients

* 1 cup chocolate cookie crumbs
* 3 tablespoons white sugar
* 1/4 cup butter, melted
* 1 (10 ounce) package frozen raspberries
* 2 tablespoons white sugar
* 2 teaspoons cornstarch
* 1/2 cup water
* 2 cups white chocolate chips
* 1/2 cup half-and-half cream
* 3 (8 ounce) packages cream cheese, softened
* 1/2 cup white sugar
* 3 eggs
* 1 teaspoon vanilla extract

Directions

1. In a medium bowl, mix together cookie crumbs, 3 tablespoons sugar, and melted butter. Press mixture into the bottom of a 9 inch springform pan.
2. In a saucepan, combine raspberries, 2 tablespoons sugar, cornstarch, and water. Bring to boil, and continue boiling 5 minutes, or until sauce is thick. Strain sauce through a mesh strainer to remove seeds.
3. Preheat oven to 325 degrees F (165 degrees C). In a metal bowl over a pan of simmering water, melt white chocolate chips with half-and-half, stirring occasionally until smooth.
4. In a large bowl, mix together cream cheese and 1/2 cup sugar until smooth. Beat in eggs one at a time. Blend in vanilla and melted white chocolate. Pour half of batter over crust. Spoon 3 tablespoons raspberry sauce over batter. Pour remaining cheesecake batter into pan, and again spoon 3 tablespoons raspberry sauce over the top. Swirl batter with the tip of a knife to create a marbled effect.
5. Bake for 55 to 60 minutes, or until filling is set. Cool, cover with plastic wrap, and refrigerate for 8 hours before removing from pan. Serve with remaining raspberry sauce.

White Chocolate Raspberry Cheesecake

Ingredients

* 1 cup chocolate cookie crumbs
* 3 tablespoons white sugar
* 1/4 cup butter, melted
* 1 (10 ounce) package frozen raspberries
* 2 tablespoons white sugar
* 2 teaspoons cornstarch
* 1/2 cup water
* 2 cups white chocolate chips
* 1/2 cup half-and-half cream
* 3 (8 ounce) packages cream cheese, softened
* 1/2 cup white sugar
* 3 eggs
* 1 teaspoon vanilla extract

Directions

1. In a medium bowl, mix together cookie crumbs, 3 tablespoons sugar, and melted butter. Press mixture into the bottom of a 9 inch springform pan.
2. In a saucepan, combine raspberries, 2 tablespoons sugar, cornstarch, and water. Bring to boil, and continue boiling 5 minutes, or until sauce is thick. Strain sauce through a mesh strainer to remove seeds.
3. Preheat oven to 325 degrees F (165 degrees C). In a metal bowl over a pan of simmering water, melt white chocolate chips with half-and-half, stirring occasionally until smooth.
4. In a large bowl, mix together cream cheese and 1/2 cup sugar until smooth. Beat in eggs one at a time. Blend in vanilla and melted white chocolate. Pour half of batter over crust. Spoon 3 tablespoons raspberry sauce over batter. Pour remaining cheesecake batter into pan, and again spoon 3 tablespoons raspberry sauce over the top. Swirl batter with the tip of a knife to create a marbled effect.
5. Bake for 55 to 60 minutes, or until filling is set. Cool, cover with plastic wrap, and refrigerate for 8 hours before removing from pan. Serve with remaining raspberry sauce.