Monthly Archives: August 2013

Minestrone

2 T olive oil 2 garlic cloves, chopped 2 red onions, chopped 2 3/4 oz prosciutto, sliced 1 red bell pepper, seeded and chopped 1 orange bell pepper, seeded and chopped 14 oz canned chopped tomatoes 4 cups vegetable stock … Continue reading

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Cheesy Mashed Potatoes

The amount of half and half needed to achieve the correct consistency will depend on the potatoes you use and how well you drain them. It is important for both the butter and the half and half to be hot … Continue reading

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Jazzy Chocolate Gâteau

2x quantity Chocolate Sponge Cake 3 oz plain chocolate 3 oz white chocolate 1/2 quantity Fudge Frosting 1/2 quantity Glacé Icing 8 T chocolate hazelnut spread Storing: The finished Cake can be kept for up to three days in the … Continue reading

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Flaky Buttermilk Biscuits

9 oz all-purpose flour (about 2 cups) 2 1/2 t baking powder 1/2 t salt 5 T chilled butter, cut into small pieces 3/4 cup fat-free buttermilk 3 T honey 1. Preheat oven to 400°. 2. Weigh or lightly spoon … Continue reading

Posted in Breads, Breakfast/Brunch, Weekly Recipes | Tagged , , , , , | 1 Comment