**APRIL RECIPES**

EASY RISOTTO WITH BACON & PEAS:

1 onion
6 rashers streaky bacon , chopped
300g risotto rice
1l hot vegetable stock
100g frozen peas


Finely chop the onion. Heat 2 tablespoons of olive oil and a knob of butter in a pan, add the onions and fry until lightly browned (about 7 minutes)
Add the bacon and fry for a further 5 minutes, until it starts to crisp.
Add the rice and stock, and bring to the boil. Stir well, then reduce the heat and cook, covered, for 15-20 minutes until the rice is almost tender.
Stir in the peas, add a little salt and pepper and cook for a further 3 minutes, until the peas are cooked.
Serve sprinkled with freshly grated parmesan and freshly ground black pepper.

*FEEL FREE TO ALTERNATE MAIN INGREDIENTS*



GOOD OLD FASHIONED PANCAKES:

1 1/2 cups all-purpose flour
3 1/2 teaspoons baking powder
1 teaspoon salt
1 tablespoon white sugar
1 1/4 cups milk
1 egg
3 tablespoons butter, melted


In a large bowl, sift together the flour, baking powder, salt and sugar.
Make a well in the center and pour in the milk, egg and melted butter; mix until smooth.
Heat a lightly oiled griddle or frying pan over medium high heat.
Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake.
Brown on both sides and serve hot drizzled with honey/syrup.


FOUR CHEESE LASAGNA:

16 ounces uncooked lasagna noodles
1 (26 ounce) can spaghetti sauce
1 pound cottage cheese
8 ounces shredded mozzarella cheese
8 ounces shredded Cheddar cheese
1 cup grated Parmesan cheese


Preheat oven to 375 degrees F (190 degrees C).
Bring a large pot of lightly salted water to a boil.
Add pasta and cook for 8 to 10 minutes or until al dente; drain.
In a blender or with an electric mixer, blend tomato sauce and cottage cheese together until smooth.
Spoon a little of the sauce mixture in the bottom of a 9x13 baking dish.
Place a layer of cooked noodles over the sauce, and sprinkle a portion of the mozzarella, the cheddar and the parmesan over the noodles.
Repeat layering of sauce, noodles and cheese; finish with a cheese layer.
Bake in preheated oven 30 to 45 minutes, until cheese is bubbly and golden.

**MARCH RECIPES 3**

CRAB MEAT BISQUE:

1 tbsp. butter
1 tbsp. flour
3/4 tsp. salt
1/8 tsp. pepper
1/2 sm. onion
2 c. milk
1/2 c. light cream
Paprika
fresh crab meat
1 tbsp. sherry
Chopped parsley

Put the first 7 ingredients and 1/8 teaspoon paprika in the blender and whirl until smooth.
Add crabmeat and blend a few seconds.
Bring to boil and simmer a few minutes.
Add sherry and serve sprinkled with paprika and parsley.

Serve with wam garlic bread



SHRIMP STIR FRY:


1kg uncooked shrimps
18-21 grams of chili paste
3 cups frozen stir fry vegetables
1 tablespoon chopped / minced garlic
2 tablespoon of vegetable oil
1/3 cup water
1 tablespoon chopped basil
1 teaspoon sea salt
1 teaspoon crushed black pepper

Add basil, oil, garlic to frying pan/wok on medium heat.
Thaw shrimp under warm water, peal, rinse and add to frying pan.
Cook shrimp 50% (some are cooked all the way, some still need cooking).
Add frozen stir fry (your choice on what to use).
Add chili paste, water, sea salt and pepper.
Cook shrimp 100% with stir fry vegetables.
Add over cooked rice or pasta and enjoy.

**COCKTAIL OF THE WEEK**

A WEEK AT THE BEACH:

Apple Schnapps
Cranberry Juice
Orange Juice
Peach Schnapps
Vodka

**MARCH RECIPES 2**

VANILLA SPONGE:

4 eggs
175 gm (6 oz) caster sugar flavoured with a vanilla pod
175 gm (6 oz) plain flour
50 gm (2 oz) unsalted butter, melted


Preheat the oven to 200 degrees Celsius/400 degrees Fahrenheit or Gas-6.
Grease a 20 cm (8 in) round cake tin and dust with flour
Whisk the eggs and sugar together in a bowl over a pan of hot water. Continue to whisk until the mixture has doubled in volume and is light and creamy.
Remove from the heat and continue to whisk until cold and thick.
Lightly fold in the flour and melted butter.
Gently pour the mix into the prepared tin and bake in the pre-heated oven for about 30 minutes.
The easiest way to test is with a skewer, which will come out clean when the sponge is ready. Allow to cool for 10 minutes in the tin, then turn out on to a wire rack.

LAMB CURRY:

1 1/2 lbs boneless lamb, trimmed of fat and cut into 1 pieces
1/4 cup vegetable oil
2 bay leaves
1 black cardamom pod
1 (2 inch) cinnamon sticks
10 peppercorns
4 whole cloves
1 1/2 large onions, finely chopped
1 tablespoon fresh ginger paste
2 teaspoons minced garlic
1 green chili pepper, chopped (optional)
salt
1/2 teaspoon turmeric
2 teaspoons coriander powder
1 teaspoon cayenne pepper (optional)
1 1/2 teaspoons garam masala
1 cup diced tomato
1/3 cup plain yogurt
2 tablespoons chopped fresh cilantro leaves
Change Measurements: US | Metric

Heat oil in large pan; add bay leaves, cardamom, cinnamon stick, peppercorns, and cloves.
When leaves begin to sizzle and fragrance starts to release, add onions and saute until light golden, about 12-15 minutes, stirring frequently.
Stir in the ginger paste, garlic, chile pepper, and lamb.
Season the lamb with salt; continue cooking, stirring mix, for about 20 minutes more, adding a little water if necessary to keep food from sticking.
Add turmeric, coriander powder, cayenne, and garam masala; stir for 5 minutes, adding 2 tablespoons water.
Add diced tomatoes, and cook for 5 minutes, stirring frequently.
Then add 4 cups of water and simmer for 15 minutes, or until meat is getting tender.
Lower heat.
Whisk the yogurt with a fork; and add to the pot slowly.
Then cook until meat is done to your liking and sauce is thickened.
Garnish with cilantro leaves.
Serve with steamed basmati rice, or hot Indian breads, such as Naan.


NAAN BREAD:

1 (.25 ounce) package active dry yeast
1 cup warm water
1/4 cup white sugar
3 tablespoons milk
1 egg, beaten
2 teaspoons salt
4 1/2 cups bread flour
2 teaspoons minced garlic (optional)
1/4 cup butter, melted


In a large bowl, dissolve yeast in warm water. Let stand about 10 minutes, until frothy.
Stir in sugar, milk, egg, salt, and enough flour to make a soft dough. Knead for 6 to 8 minutes on a lightly floured surface, or until smooth.
Place dough in a well oiled bowl, cover with a damp cloth, and set aside to rise. Let it rise 1 hour, until the dough has doubled in volume.
Punch down dough, and knead in garlic. Pinch off small handfuls of dough about the size of a golf ball.
Roll into balls, and place on a tray. Cover with a towel, and allow to rise until doubled in size, about 30 minutes.
During the second rising, preheat grill to high heat.
At grill side, roll one ball of dough out into a thin circle. Lightly oil grill. Place dough on grill, and cook for 2 to 3 minutes, or until puffy and lightly browned. Brush uncooked side with butter, and turn over. Brush cooked side with butter, and cook until browned, another 2 to 4 minutes.
Remove from grill, and continue the process until all the naan has been prepared.

**MARCH RECIPES**

CHOC CHIP COOKIES:

2 1/4 cups all-purpose flour
1 tsp baking soda
1 tsp salt
1 cup (2 sticks) butter, softened
3/4 cup granulated sugar
3/4 cup packed brown sugar
1 tsp vanilla extract
2 eggs
2 cups (12 oz. package) chocolate morsels
1 cup chopped nuts (walnuts, pecans or macadamia)

Preheat oven to 400°F. Combine flour, baking soda and salt in bowl.

Beat butter, granulated and brown sugars, and vanilla in large bowl until creamy. Add eggs one at a time until smooth.

Gradually add dry ingredients. When well blended add morsels and nuts. I prefer to hand stir at this point not to break or melt the chocolate morsels.

Drop by tablespoonfuls onto ungreased baking sheets, keeping about 2" apart. Bake for 9 to 11 minutes until golden brown.

GRILLED SALMON:

1 1/2 pounds salmon fillets
lemon pepper to taste
garlic powder to taste
salt to taste
1/3 cup soy sauce
1/3 cup brown sugar
1/3 cup water
1/4 cup vegetable oil


Season salmon fillets with lemon pepper, garlic powder, and salt.
In a small bowl, stir together soy sauce, brown sugar, water, and vegetable oil until sugar is dissolved.
Place fish in a large resealable plastic bag with the soy sauce mixture, seal, and turn to coat. Refrigerate for at least 2 hours.
Preheat grill for medium heat.
Lightly oil grill grate. Place salmon on the preheated grill, and discard marinade. Cook salmon for 6 to 8 minutes per side, or until the fish flakes easily with a fork.

VEGETABLE BROTH:

1 yellow zucchini, chopped
3-4 large carrots, chopped
1 cup uncooked brown rice
1 15 ounce can diced tomatoes (undrained)
1/2 small cauliflower, chopped
1/2 cup diced onions
1-2 tbsp olive oil
1 tsp minced garlic
1 49 1/2 ounce can chicken broth
1-2 tsp oregano
1-2 tsp Italian seasoning


Saute garlic and onion in oil in saucepan. Add and lightly saute carrots, zucchini, and cauliflower. Add broth, rice, and tomatoes and bring to a boil. Simmer 35 minutes or until rice is soft. Add seasoning