Chop both sorts of chocolate small, or use chocolate buttons made for melting, and then put into a heavy-based pan to melt with the butter and syrup over a gentle heat.
Put the biscuits into a freezer bag and bash them with a rolling pin to get big- and little-sized crumbs; you want some pieces to crunch and some sandy rubble.
Put the Brazil nuts into another freezer bag and also bash them so you get different-sized nut rubble.
Take the pan off the heat, and add the crushed biscuits and nuts, whole glacé cherries and mini-marshmallows. Turn carefully to coat everything with syrupy chocolate.
Tip into a foil tray (I use one 236mm x 296mm / 9¼ x 12 inches), smoothing the top as best you can, although it will look bumpy.
Refrigerate until firm enough to cut, which will take about 1½–2 hours. Then take the set block of rocky road out of the foil tray ready to cut.
Push the confectioners' sugar through a small sieve to dust the top of the Rocky Road. Then, if you like, add a sprinkling of edible glitter for some festive sparkle.
With the long side in front of you, cut into it 6 slices down and 4 across, so that you have 24 almost-squares.
In a small bowl, stir together butter and honey, then rub over ham, pushing mixture into slices. Cover and cook on low 4-5 hours.
Towards the end of the cooking time, preheat oven broiler on high and line a roasting pan with foil.
In a small bowl, stir together brown sugar, garlic powder, cinnamon, nutmeg, cloves, paprika, and salt. Press half of the mixture into the top of the ham.
Broil until bubbly and caramelized, about 3 minutes, then remove from oven.
Add remaining sugar mixture to a small saucepan and place over medium heat. Add 3 tablespoons of the ham liquid from the slow cooker (or water). Bring to a boil, stirring occasionally.
Let boil 1 minute, then remove from the heat. Brush glaze over ham, then broil once more briefly, just 1-2 minutes.
Let ham rest at least 5 minutes before serving. Enjoy!
An easy, shareable version of your favorite fall treat!
PREPARATION
Preheat oven to 350°F and grease a loaf pan with butter or nonstick spray. Set aside.
Remove cinnamon rolls and icing from package. Discard icing or set aside for another use.
Take each cinnamon roll and stretch it out until it becomes flat like a pancake and lay them out on a parchment paper-lined work surface.
In a small bowl, whisk together the butter and vanilla until thoroughly combined. Spread the butter mixture evenly over each flattened cinnamon roll and then top with grated apples.
In a separate small bowl, mix together the sugar and cinnamon and sprinkle evenly over the apples.
Layer cinnamon rolls in stacks of 3 or 4. Once all rolls are stacked, transfer each stack to the loaf pan, standing them on end so no apple filling touches the ends of the pan.
Cover tightly with foil and bake for 30 minutes. Remove foil and bake for 15-20 minutes more.
Remove to a wire rack and let cool 10 minutes before removing from pan.
While loaf cools, make the glaze by mixing powdered sugar with 1 to 3 tablespoons of milk or cream until desired consistency is reached. If you'd like a more pourable consistency, microwave for 10 seconds.
Drizzle glaze over cooled loaf and enjoy!
INGREDIENTS
2 (8 count) packages of cinnamon rolls
1/2 cup (1 stick) unsalted butter, softened
1/2 teaspoon vanilla extract
2 large Granny Smith apples, peeled and grated
2 teaspoons cinnamon
1/3 cup granulated sugar
For the glaze:
1/2 cup powdered sugar
1-3 tablespoons cream
Novembere 20, 2021
Egg & mango chutney flatbreads
Ingredients
4 large free-range eggs
100 g self-raising flour , plus extra for dusting
6 tablespoons natural yoghurt
2 tablespoons mango chutney
1 fresh red chilli
Method
Lower the eggs into a pan of vigorously simmering water and boil for 5½ minutes exactly, then refresh under cold water until cool enough to handle, and peel.
Meanwhile, put a large non-stick frying pan on a medium-high heat.
In a bowl, mix the flour with a little pinch of sea salt, 4 tablespoons of yoghurt and 1 tablespoon of olive oil until you have a dough. Halve, then roll out each piece on a flour-dusted surface until just under ½cm thick.
Cook for 3 minutes, or until golden, turning halfway.
Dot the mango chutney and remaining yoghurt over the breads.
Halve the soft-boiled eggs and arrange on top, smashing them in with a fork, if you like.
Finely slice the chilli and scatter over (as much as you dare!), drizzle with a little extra virgin olive oil and season with salt and black pepper from a height.
Tips
EASY SWAPS
– Swap the chilli for a handful of toasted nuts or finely chopped coriander, or leave it out completely.
– Any chutney would work well here. Shop-bought is absolutely brilliant, or you could even make your own.
– Go for poached eggs, if that’s your vibe. Check out our easy guide for the perfect poached egg.
EXTRA VEG
– Serve with a handful of rocket, watercress or wilted spinach for a delicious veggie boost.
Chocolate Pecan Pie
This chocolatey version of the classic Pecan Pie is the ultimate low-effort dessert. It’s irresistibly fudgy with an intense chocolate flavor and loaded with pecans. I’m talking pie perfection and the only Chocolate Pecan Pie recipe you’ll ever need!
Prepare pie crust: Make the pie crust according to this pie crust recipe. You can also use store bought pie crust. Refrigerate the pie shell until ready to use. You'll need a 9-inch pie shell.
Prep the oven: Preheat the oven to 350°F.
Make the filling: To the bowl of your mixer add the corn syrup, brown sugar, cocoa powder, flour, eggs, butter, vanilla, salt and mix using the whisk attachment until smooth. Stir in half the pecans using a spatula. Pour the pecan mixture into the pie crust. Make sure there’s still about an inch of pie crust above the filling, since the filling will rise a bit while baking. Top with remaining chopped nuts.
Bake: Transfer the pie to the oven and bake for 55 to 60 minutes or until set. Cool completely at room temperature for at least 2 hours.
Novembere 13, 2021
Bubble & Squeak
Bubble and squeak is a classic British dish of smashed-up winter vegetables, traditionally made from the Sunday roast leftovers.
Use about 60 percent potato to get the right consistency, then whatever vegetables you like - carrots, Brussels sprounts, rutabagas, turnips, onions, leeks or savoy cabbage.
INGREDIENTS
DIRECTIONS
Cook the potatoes and mixed vegetables in a pan of boiling water for 15 to 20 minutes. When they're cooked right through, drain and put aside.
Heat a glug of olive oil and half the butter in a large frying pan and add the chestnuts. When they start to sizzle, add the potatoes and vegetables. Mash the vegetables up in the pan, then pat the mixture into a thick pancake shape. Fry on a medium heat for about 1/2 an hour, checking it every 5 minutes. When the bottom turns golden, flip it over bit by bit and mash it back into itself. Pat it out flat again and continue cooking until really crisp all over.
Preheat the oven and a roasting pan to 425 degrees F.
Unravel the pork sausage links and squeeze the filling between them until all 6 sausages are joined together. Do the same to your venison or beef sausages. Pat them to flatten them a bit. Drizzle with olive oil and massage this into your 2 long sausages. Sprinkle over a pinch of pepper, the rosemary and some nutmeg. Put 1sausage on top of the other and roll them up like a licorice wheel! Poke 2 skewers through, in a cross shape, to hold the sausages together.
Take the preheated roasting pan from the oven. Drizzle in some olive oil and add the onions. Season, add the remaining butter and stir. Place the sausage wheel on the onions and stick the bay leaves between the sausages. Drizzle with some more oil and roast in the preheated oven for around 40 minutes, or until golden and crisp. When your sausages and onions are done, your bubble and squeak should be ready too. If it still hasn't browned, put it under a hot broiler for 5 minutes.
Remove the sausages to a plate and place the pan with the onions on the stove top. Whack the heat up to full and stir in the flour, balsamic vinegar and stock. Bring to the boil and leave to thicken to a nice gravy consistency, stirring every now and then, and season to taste. Remove the skewers and cut the sausages into wedges. Serve the bubble and squeak with a good portion of sausage, a spoonful of onion gravy and perhaps some lovely dressed watercress.
November 06, 2021
Sweet Potato Casserole
Ingredients
3 pound sweet potatoes or yams, peeled and cut into cubes then cooked (about 5 or 6 large)
¼ cup brown sugar
¼ cup butter unsalted, or margarine
½ teaspoon cinnamon ground
1 teaspoon vanilla extract
1 egg
¼ cup milk I used 3.25%
¼ teaspoon salt or to taste
For Topping
1 cup cornflakes crushed
¼ cup pecans chopped
1 tablespoon butter unsalted, melted
1 tablespoon brown sugar packed
1 cup mini marshmallows
Instructions
Preheatoven: Preheat the oven to 350°F degrees. Grease a 9x13-inch baking dish and set aside.
Create the filling: Add the sweet potatoes, brown sugar, butter, cinnamon, vanilla extract, milk, egg and salt to a large bowl and mash with a potato masher. You can use a hand mixer as well if you wish. Spread the mashed sweet potatoes in the prepared casserole dish and bake for 30 minutes.
Create the filling: Add the sweet potatoes, brown sugar, butter, cinnamon, vanilla extract, milk, egg and salt to a large bowl and mash with a potato masher. You can use a hand mixer as well if you wish. Spread the mashed sweet potatoes in the prepared casserole dish and bake for 30 minutes.
Create the topping: While the casserole is baking, add the cornflakes, pecans, butter and brown sugar to a medium size bowl and toss everything together. Top with marshmallows in the center of the casserole, then sprinkle the cornflake mixture around the marshmallows.
Finish the casserole: Place the dish back in the oven and bake for another 10 minutes or until the marshmallows are puffed and golden brown.
Saturday October 30, 2021
Pumpkin Sausage Stuffed Shells
Fall is all about pumpkins, and these savory Pumpkin Sausage Stuffed Shells are definitely worth making. An incredibly comforting dish with a delicious pumpkin and sausage filling, and the most amazing creamy silky pumpkin sauce that encases every pasta shell.
Ingredients
Filling
1 pound Italian sausage casings removed
1 cup ricotta cheese
1 cup canned pumpkin
1¼ cup Parmesan cheese grated
1 large egg
½ teaspoon salt or to taste
Sauce
3 tablespoons butter
1 large onion chopped
3 cloves garlic minced
½ teaspoon nutmeg
½ teaspoon oregano
½ teaspoon salt
½ teaspoon pepper or to taste
⅔ cup canned pumpkin
2 cups heavy cream
1 cup Parmesan cheese grated
Shells
10 ounces jumbo pasta shells uncooked
1 cup mozzarella cheese shredded
½ cup Parmesan cheese shredded
fresh sage for garnish
Instructions
Prep the oven and cook the pasta: Preheat the oven to 400°F. Add the shells to a large pot of well salted boiling water and cook according to package instructions until they're al dente. Make sure to stir the shells often and keep an eye on them as they may stick together. Rinse well with cold water in a strainer.
Cook the sausage: Add the sausage to a large skillet and cook until browned, breaking it up into crumbles as it cooks. Transfer the sausage to a large bowl. Let it cool for 10 minutes.
Make the sauce: In the same skillet melt the butter then add the onion and cook for 3 minutes or until it softens. Add the garlic and cook for another 30 seconds until aromatic. Next, add the nutmeg, oregano, salt, pepper and stir. Add the pumpkin and heavy cream to the skillet, gently stir and bring to a boil. Reduce heat to low. Add the Parmesan cheese and season with salt and pepper as needed; stir until the sauce is smooth.
Make the filling: To the bowl with the sausage, addthe ricotta, pumpkin puree, parmesan, egg, salt and mix everything together. Scoop it into a large freezer bag or piping bag. Snip the tip of the piping bag or corner of the freezer bag to a 1" diameter.
Assemble the shells: Pour half the sauce in a 9 x 13 inch casserole dish. Pipe each shell with about 1-2 tbsp of the cheese and pumpkin mixture and place in the casserole dish over the sauce. Pour the remaining sauce over the shells and top with mozzarella and Parmesan cheese. Bake for 20 to 25 minutes until bubbly, then broil for 2-5 minutes or until the cheese browns.
Finish the dish: Garnish with fresh sage and freshly cracked pepper.
Saturday October 23, 2021
Chinese Honey Chicken
Super crispy and sticky Chinese Honey Chicken, perfectly sweet, perfectly crunchy! This incredibly yummy chicken is hands down, better than any restaurant quality. A popular Asian inspired dish that the whole family will enjoy.
Ingredients
Chicken and Marinade
2 pounds chicken thighs boneless and skinless, cut into 1 inch cubes
3 tablespoons soy sauce low sodium
1 tablespoon Shaoxing wine
1 egg white
Sauce
⅔ cup chicken broth low sodium or no sodium added
2 tablespoons Shaoxing wine
2 tablespoons white vinegar
¼ cup honey
2 tablespoons soy sauce low sodium
2 tablespoons brown sugar packed
Other Ingredients
2 cups all-purpose flour
3 cloves garlic minced
3 taspoons cornstarch mixed with 3 tablespoons water
1 tablespoon sesame seeds
vegetable oil for frying
Instructions
Marinate chicken: In a large bowl mix the chicken with the rest of the marinade ingredients together. Mix well, making sure to break up the egg white. Marinate for 15 minutes.
Make the sauce: In another bowl combine all the sauce ingredients together and whisk well.
Coat the chicken: Add the flour to the bowl with the chicken, including the marinade) and toss everything together well.
Preheat oil: Fill a wok with vegetable oil ⅓ of the way through. Heat over high heat until oil reaches 325°F.
Fry the chicken: Shake excess flour from chicken and fry in batches about 3 minutes or until cooked through and golden. Mine took 3 batches to finish all the chicken. Transfer cooked chicken to a paper towel lined plate.
Finish the chicken: In a clean wok, add about 1 tablespoon of vegetable oil and heat over medium heat. Add the garlic and cook for 20 seconds until fragrant. Add the sauce mixture to the garlic and cook until the sugar dissolves and the liquid start to boil a bit. Stir in the cornstarch mixture and cook for 1-2 minutes or until the sauce thickens slightly. Toss in the cooked chicken pieces until each piece is evenly coated.
Serve and garnish: Transfer the chicken to a serving plate, drizzle any leftover sauce over the chicken and garnish with sesame seeds. Serve over rice.
October 17, 2021
Pastitsio
Also known as Greek Lasagna, this Pastitsio is everything comfort food should be. The perfect dish for a large crowd that will please even the pickiest of eaters. Layers of pasta, a delicious and aromatic meat sauce, topped with a special bechamel sauce, is what this Greek Lasagna is all about.
Ingredients
Meat Sauce
2 tablespoons olive oil
2 pounds lean ground beef
1 large red onion chopped
3 cloves garlic minced
½ cup red wine
2 bay leaves
1 teaspoon dried oregano such as Greek or Mediterranean
¼ teaspoon ground cloves
½ teaspoon ground cinnamon
1 stick cinnamon
¼ teaspoon allspice
salt and pepper to taste
2 tablespoons tomato paste
28 ounce crushed tomatoes
1 cup water
1 tablespoon sugar
Bechamel Sauce
½ cup butter unsalted (8 tablespoons)
½ cup all-purpose flour
4½ cups milk 2%
salt and pepper to taste
¼ teaspoon ground nutmeg
¾ cup Kefalotyri Greek cheese or Parmesan, grated
2 large eggs
2 egg yolks reserve egg whites for pasta
Pasta
1 pound Pastitsio pasta or bucatini
½ cup Kefalotyri Greek cheese
2 egg whites
Topping
1 cup Kefalotyri Greek cheese
Instructions
Meat Sauce
Brown the meat: Add the olive oil to a large skillet and heat over medium-high heat. Add the beef and cook for 10 to 15 minutes, breaking it up as you cook, until the meat is well browned.
Cook onion and garlic: Add the onion, stir and cook for 3 to 4 minutes until the onion is soft and translucent. Stir in the garlic.
Deglaze and add remaining ingredients: Deglaze the pan with the red wine, then add the bay leaves, oregano, cloves, cinnamon, allspice, salt, pepper, tomato paste, crushed tomatoes, water and sugar. Stir everything together well and bring to a boil. Reduce the heat to low and simmer, covered for about 45 minutes or until the sauce has thickened, stirring occasionally. Remove the bay leaves and cinnamon stick and discard.
Bechamel Sauce
Cook the pasta: Before starting the Béchamel sauce, cook the pasta as per package instructions until al dente. Drain and let cool.
Make the bechamel: In a large saucepan melt the butter over medium heat. Add the flour and whisk in the flour. Keep whisking for about 2 to 3 minutes. Add the milk, nutmeg, salt and pepper, then whisk everything together. Cook for another 5 minutes and whisk as necessary. Remove from heat and stir in the ¾ cup of Kefalotyri cheese.
Combine with the egg mixture: In a medium size bowl whisk together the 2 eggs with the 2 egg yolks. Add a ladle of Béchamel sauce into the eggs and whisk briskly to avoid curdling the eggs. Add another ladle of sauce and whisk. Gradually add the egg mixture into the Béchamel sauce while stirring briskly.
Assembly
Preheat oven: Preheat the oven to 350°F.
Grease the pan: Grease a 9x13-inch pan that's 3 inches deep with some olive oil. It's very important that the dish is 3 inches deep, otherwise not everything will fit.
Prepare the pasta: Toss the cooked pasta with ½ cup of the meat sauce. Whisk the 2 egg white and toss it together along with ½ cup of Kefalotyri cheese. Transfer the pasta mixture to the prepared pan. You can arrange the pasta so that's they all go in the same direction.
Top with remaining meat sauce: Top the pasta with the rest of the meat sauce and smooth out the surface.
Finish with bechamel and cheese: Pour the Béchamel sauce over the meat sauce and smooth it out. Top with remaining Kefalotyri cheese.
Bake: Transfer the pan to the oven and bake for 45 to 50 minutes until the top is golden brown and set.
Let rest and serve: Let the pastitsio rest for at least 30 minutes before cutting into slices and serving.
Smooth out the phyllo sheet and brush lightly with melted butter.
Place fresh basil and salmon in the middle of the phyllo sheet.
Sprinkle with salt and pepper to taste.
Coat salmon with Dijon mustard.
Combine almonds and cranberry, and place on top of the salmon.
Fold the phyllo dough over the salmon and make one complete wrap.
Brush all sides with melted butter.
Sear both sides of the wrapped salmon in pan over medium heat for 30 seconds.
Finish baking in preheated oven, for 10 minutes or until phyllo dough is golden brown.
Serve over pesto, spring potatoes and steamed seasonal vegetables.
Traditional Creole Jambalaya
INGREDIENTS
Sauce
Tomatoes (San Marzano Tomatoes – 1L)
Garlic (2 Cloves)
Chili Sauce (Sambal Oleak – 2 tablespoons)
Salt (1 Tablespoon)
Black Pepper (1 Tablespoon)
Oregano (1 Teaspoon)
White Sugar (1 Teaspoon)
Thyme (1 Teaspoon)
Chicken Stock (500ml)
Water 1-1/2L
Jambalaya
Red Pepper (3)
Green Pepper (3)
Large Red Onion (1)
Andouille Sausage (2 Links)
Shrimp (18 small shrimp, peeled, deveined, tail removed)
Chicken Breast (3)
Corn (100ml)
Black Beans (100ml)
White Rice (500ml)
INSTRUCTIONS
Mince garlic with stewed tomatoes, add all ingredients of the sauce recipe into a large pot
Simmer for 9-12 minutes slow heat
Set aside
Dice peppers, onion, sausages, chicken breast
In skillet pan, lightly saute chicken, until 75% cooked and then add shrimp, sausage, onion, peppers
After a minute of sauteing, add corn and black beans
After a minute, add sauce to skillet
Turn up heat to medium, let sauce come to a boil for two minutes
Serve over cooked white rice. Serves 6.
October 03, 2021
FAST & EASY Garlic Butter Prawn Spaghetti
Garlic Butter Prawns Spaghetti
Serves 4
500g/1.1lbs spaghetti or long pasta (I used bucatini)
125g/4ozs. butter, cubed
6 cloves garlic, peeled and finely chopped
500g/1.1lbs peeled large raw prawns/shrimp (frozen is fine)
1/2 - 1 cup pasta cooking water
1 teaspoon chicken stock powder
2 lemons, halved
1/4 cup finely chopped parsley
Salt and pepper
Step 1 - First start cooking the pasta in one large pot with lots of salted water. It should take around 8-9 minutes.Step 2 - While the pasta is cooking, start browning the butter. Add the butter to a large frypan or skillet and cook on medium high heat until it starts to smell nutty. Turn the heat down to medium and add the garlic and fry for around 30 seconds (you don't want the garlic to burn). Then add the prawns and cook for a minute or two or until they start to turn pink.Step 3 - By now the pasta should be ready (if not take the prawn pan off the heat). Scoop out a cup of pasta cooking water (you'll only need 1/2 cup but take more just in case) and drain the pasta. Add 1/2 cup of pasta water, 1 teaspoon chicken stock powder and then squeeze the juice of 1 lemon to the pan to make a sauce and add salt and pepper and taste for seasoning. Add the pasta to the pan and swirl with tongs to coat the pasta and prawns. Taste again for seasoning and then sprinkle with parsley.Step 4 - Cut up the remaining lemon and serve each plate with a quarter of a lemon.
Mini Green Bean Casseroles
Your favourite classic holiday side dish got a mini makeover! Green bean casserole makes a deliciously creamy filling for individual easy-to-make biscuits that you can make right in your muffin tin.
Ingredients
Directions
Heat the oven to 375°F (190°C). Spray 20 muffin-pan cups with cooking spray. Stir the thawed frozen cut green beans, CAMPBELL’S® Condensed 40% Less Salt Cream of Mushroom Soup, 2% milk, Dijon mustard and crumbled dried sage leaves in large bowl. Fold in 1 cup shredded cheddar cheese and 2/3 cup crispy French fried onions.
On lightly floured surface, press out or roll each biscuit into a 4-inch circle. Press the biscuit circles into the bottoms and up the sides of the muffin-pan cups. Divide the green bean mixture among the biscuit cups.
Bake for 17 to 19 minutes or until the biscuit cups are golden. Stir the remaining shredded cheddar cheese and crispy French fried onions in a small bowl. Sprinkle over the green bean mixture.
Bake for 3 to 5 minutes or until the cheese is melted. Let cool in the pans on wire racks for 5 minutes before removing.
September 25, 2021
Baked Breaded Cauliflower
TheseBaked Breaded Cauliflower florets are incredible! Tender pieces of cauliflower dredged with Panko breadcrumbs, then baked until crispy and golden brown. They taste like a guilty pleasure while still being a healthy snack! Serve them up with your favorite dip, sit back, and enjoy.
Ingredients
1 head cauliflower cut into florets (about 4 cups)
3 large eggs beaten
1 teaspoon paprika
½ teaspoon salt or to taste
1 teaspoon pepper or to taste
1 tablespoon oregano dried
1 cups breadcrumbs I used Panko
Instructions
Prep: Preheat oven to 425°F. Line a baking sheet with parchment paper.
Prep the dredges: In a shallow plate beat the eggs and add paprika, salt, pepper and half of the oregano. Whisk so that it's well combined. In another shallow plate combine the breadcrumbs together with the rest of the oregano and additional salt and pepper if required.
Dredge: Dip each cauliflower floret in the egg mixture, making sure it's fully coated, then in the breadcrumb mixture and place on the prepared baking sheet. Continue until finished with all the florets.
Bake: for 30-40 minutes or until golden brown.
Serve: Serve with ranch dressing or your favorite dipping sauce.
Notes
My biggest piece of advice? Find those panko breadcrumbs! They're larger than your typical breadcrumb and, as a result, will guarantee ultra-crispiness every time. A must for faux-fried baked goods.
Add a little hot sauce, cayenne pepper or red pepper flakes to make a spicy version!
Once completely cooled down, transfer the breaded cauliflower to an airtight container or large sealable bag. They will last 3-5 days in the fridge.
To reheat and retain as much crispiness as possible, use your stove rather than the microwave. Preheat the oven to 400°F and place the cauliflower on a parchment paper lined baking sheet. Bake the cauliflower for 5-10 minutes or until crisped and heated through.
After dredging and lining the florets on a parchment paper lined baking sheet, transfer the sheet to the freezer and freeze until solid, 1-2 hours. You can then transfer all the florets to a large airtight container or sealable freezer bag without having any stick together. They will last up to 1 year frozen.
You can bake the cauliflower directly out of the freezer following the recipe instructions exactly as is.
Place a large shallow casserole pan on a medium heat with 250ml of water.
Prick the whole aubergines all over with a fork, halve lengthways and place in the pan. Peel, quarter and add the onions, then cover with a lid and cook for 20 minutes.
Meanwhile, peel and finely slice the garlic, and pick the sage leaves.
Preheat the oven to 200ºC/400ºF/gas 6.
Remove the lid, and once most of the liquid has cooked away, make a well in the middle. Add 3 tablespoons of oil, the garlic, chilli flakes and most of the sage leaves, then finely grate in the lemon zest. Once golden, scrunch in the tomatoes, pour in 2 tins' worth of water, and simmer for 20 minutes, stirring occasionally.
Remove the pan from the heat, grate in the cheeses, then season to absolute perfection with sea salt and black pepper.
Tear in the pasta sheets and mix up really well to coat and separate, then pull some of the sheets to the top to create a top layer.
Bash the almonds until fine and rub the remaining sage leaves with oil, then sprinkle on top.
Use the back of a spoon to create some dips and wells, and bake for 25 minutes, or until golden and bubbling. I love this served with a big crunchy green salad dressed with balsamic vinegar.
Past Hall of Fame Recipes
UBC Cinnamon Bun Recipe
YIELD: 18 Large Cinnamon Buns
INGREDIENTS:
Dough
3 cups (750mL) milk
6 tbsp (90mL) butter
6 tbsp (90mL) plus 1 tsp (5ml) granulated sugar
1 tbsp (15mL) salt
½ cup (125mL) warm water
2 envelopes active dry yeast
2 large eggs
9 cups (2.25L) all-purpose flour
Filling
¾ cup (175mL) melted butter
1¼ cups (300mL) granulated sugar
2 tbsp (30mL) cinnamon
METHOD:
Scald Milk. Stir in butter, 6 tbsp sugar and salt. Cool to lukewarm.
Dissolve remaining 1 tsp sugar in warm water. Sprinkle yeast over water mixture. Let stand in a warm place for 10 minutes. Stir.
In a large mixing bowl, combine lukewarm milk mixture with eggs. Stir in dissolved yeast mixture.
Add four to five cups of the flour and beat well for 10 minutes. With a wooden spoon, gradually add enough of the remaining flour to make a soft dough.
Turn out on to a lightly floured surface and knead until smooth and elastic, adding additional flour as needed. This is a soft dough!
Place dough in a well-greased bowl and roll around to grease all sides of the dough. Cover with a damp cloth and let rise in a warm place until dough doubles in size, about one hour.
Punch down dough and turn out onto a lightly floured surface. Divide dough in half.
To fill, roll out each piece of dough into a 9 x 18-inch rectangle. Spread 1/4 cup of melted butter evenly onto each rectangle.
Combine sugar and cinnamon for filling. Sprinkle onto the rectangles. Roll dough up like a jelly roll, starting from the long side. Cut into 2-inch slices.
Place remaining ¼ cup of melted butter into the bottom of a 16½ x 11½ x 2½-inch pan. Arrange slices in the pan and cover loosely with greased wax paper.
Let rise in pan until doubled in size, about 45-60 minutes.
Preheat oven to 350°F (180°C).
Bake for 35-40 minutes.
Remove from oven and immediately invert onto a serving tray.
Nearly 65 years of UBC Alumni remember the pillowy softness and caramelized edges of the UBC Cinnamon Bun as a quintessential part of the UBC experience. But where did it all begin?
The UBC Cinnamon Bun recipe was first perfected by Hungarian Baker Grace Hasz in 1954. Within a few years she went from baking two dozen to a staggering 120 dozen per day as the bun grew in popularity.
Grace baked cinnamon buns for UBC until her retirement in 1971. She baked by instinct and never wrote the recipe down, though her grandson has recorded his attempts to recreate the original recipe from memory.
A few things have changed since 1955 – the original recipe used margarine, a holdover from war-time butter shortages, and was said to have so much cinnamon the filling looked black – but the association between UBC and great cinnamon buns has never diminished.
Today’s recipe is still made from scratch every day, using real butter and simple ingredients. Next time you’re craving a cinnamon bun, you’ll find them in most UBC Food Services locations. But go early – they often sell out!
