Food Recipes

Method
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9×13 inch baking dish.
In a medium bowl, mix chile peppers, cream cheese, and cumin. Stir in chopped turkey.
Place the tortillas in a microwave oven. Heat for 1 minute, or until the tortillas are softened. Spread about 2 heaping tablespoons of the chile pepper mixture on each tortilla, and roll up. Place the rolled tortillas, seam-side down, in single layer in the prepared baking dish.
In a medium bowl, combine the salsa and beans. Spoon the mixture over the enchiladas. Sprinkle the top with cheese.
Bake 20 minutes in the preheated oven, or until bubbly and lightly browned.

Method
Place the almond paste into a food processor or blender with about half of the sugar, and process until well blended. Add the butter and remaining sugar using and process until smooth, then blend in 1 egg, vanilla extract, almond extract, flour and salt. Set aside.
Preheat the oven to 425 degrees F (220 degrees C). Butter a baking sheet or line with parchment paper, and set aside.
Roll out one sheet of the puff pastry into an 11 inch square. Keep the pastry cool, do not knead or stretch. Use a large pie plate, cake pan or frying pan to trace an 11 inch circle onto the dough using the tip of a small knife. Place the circle of pastry onto the prepared baking sheet. Repeat with the second sheet of pastry. Refrigerate both sheets.
Mound the almond filling onto the center of the pastry that is on the baking sheet. Leave about 1 1/2 inch margin at the edges. Press the bean or feve down into the filling. Place the second sheet of pastry on top, and press down the edges to seal. Beat the remaining egg with a fork, and lightly brush onto the top of the gallette. Use a knife to make a criss cross pattern in the egg wash, and then prick several small slits in the top to vent steam while baking.
Bake for 15 minutes in the preheated oven. Do not open the oven until the time is up, as the pastry will not fully puff. Remove from the oven, and dust with confectioners’ sugar. Return to the oven, and cook for an additional 12 to 15 minutes, or until the top is a deep golden brown. Transfer to a wire rack to cool.
Lay a golden paper crown gently on top of the cake. This will be used to crown the person who finds the bean or feve. Serve warm or cold. Make sure to tell everyone about the bean or feve.

Method
# Place the soft fruits, cinnamon stick and vermouth in a saucepan and cook gently for about 5 minutes
# Take the pan from the heat, allow to cool, and remove the cinnamon stick
# Share the fruit mixture between two dessert glasses
# Lightly whip the double cream and stir in the honey
# Spoon the cream mixture over the fruit and serve

Method
# Roll out the pastry to about one eighth of an inch in thickness
# Using a 3 inch and a two and a quarter inch cutter, stamp out 20-22 larger and smaller rounds
# Line tow and a half inch patty pans with the large rounds
# Fill the rounds with mincemeat
# Damp the edges of the smaller pastry rounds and position on top of the larger, filled rounds
# Make a slit in the top of each pie
# Brush the tops of each pie with a little milk or egg to glaze
# Bake in the top of a pre-heated oven at 425F, Gas mark 7, 210C for 15-20 minutes, until the mince pies are a golden brown in colour
# Cool on a wire rack then dust with icing sugar

Method
Toss together the coleslaw mix and onion in a bowl. In a saucepan, mix the vinegar, sugar, and 1 teaspoon salt. Bring to a boil. When sugar has dissolved, pour over the slaw mix and onion. Toss to coat, and let stand 15 minutes.
Drain the slaw mix in a colander, and return to the bowl. Toss with mayonnaise, sour cream, and blue cheese. Season with salt and pepper. Cover and chill at least 1 hour in the refrigerator before serving.

Method
# Pre-heat oven to 400F, Gas Mark 6, 204C
# Sieve the flour, spices, sugar and salt into a mixing bowl
# Rub in the butter and stir in the yeast and lemon rind
# Beat in the eggs and milk until and knead to form a soft dough
# Place in a greased bowl, cover and leave in a warm place until it has doubled in size.
# Knead again until smooth then divide into eight pieces
# Shape into rolls, cut a cross on the tops and place on a baking sheet
# Cover and leave until the rolls have doubled in size
# Brush with egg wash then place in the oven for 15-20 minutes by when they should be a golden brown in colour
# Warm the marmalade and brush over the tops of the rolls
# Serve while still warm