Brigadeiros

This traditional Portuguese chocolate dessert actually originated in Brasil. Similar to soft fudge with chocolate sprinkles; this is the perfect finger food for the utmost sweet tooth. Pair it off with a nice glass of red wine or an expresso.

Ingredients

400 g condensed milk

50 g unsalted butter

125 g cocoa powder

1/2 tsp whiskey

Chocolate sprinkles

In a medium sized pot melt the butter. Poor in condensed milk and cocoa powder and stir. The key to making a creamy, thick batter is to continue stirring for about 10 minutes. Keep heat on low/medium in order to avoid burning and sticking to the pan. Add the whiskey and continue stirring. When the mixture begins to slowly bubble reduce heat and continue stirring for another 2 minutes. Turn off heat.

Grease a bowl and poor the chocolate mixture into the bowl to cool. Allow to cool over night or for about 4 hours. 

Grease your hands and make small balls. The grease will avoid the chocolate  from sticking to your hands as you role them. Dunk the chocolate balls into the sprinkles and place in small cupcake holders.

Chicken Burger with Veggies and Tomatoes with Orange Pesto Sauce

This delicious burger is not only healthy but easy to make. Make extra and freeze! Children will love this healthy option  and can get involved in the cooking process. Give an extra kick to store bought pesto sauce by adding fresh orange juice and extra grated Parmesan cheese. 

Ingredients

700 g of chicken breast

150 g bread crumbs with herbs

1 small diced onion

1 shredded carrot

1/2 chopped red pepper

1 whole egg

Olive oil

Salt and ground pepper

Pinch of nutmeg

Place chicken breasts in a food processor with a pinch of salt. Set aside in a mixing bowl.

Saute the onion in a bit of olive oil for 3 minutes on medium heat. Add the peppers and carrots and cook on low heat for about 7 minutes, stirring occasionally . Season with a pinch of salt and ground pepper. Let cool.

Mix the bread crumbs with your favorite herbs together with the ground chicken. Blend in the cooked vegetables with your hands. (get your kids to delve into the mixture). Add the nutmeg and egg and continue to combine.

Divide the mixture and roll into medium sized balls. Press them down with the palm of your hand to make a burger. Makes 6 to 8.

Cook on a grilled skillet with a bit of olive oil. Cover with a lid to keep in all of the juices. Grill about 3 minutes on medium heat on either side. Brush with a coat of truffle oil for a more exquisite flavor.

For the orange pesto sauce simply mix the juice from one orange, 4 tbs of store bought pesto sauce and 30 g fresh Parmesan cheese. Place in a blender and mix for 1 minute. 

Slice the tomato and poor the sauce over generously. Place extra Parmesan thinly sliced on top.

Vegetarian No Crust Quiche 

This is a quick and tasty dish that can be served warm or at room temperature. Serves 6 to 8 and perfect for last minute guests. Can be made ahead of time and reheated in the oven at a low temperature. A food processor will speed up preparation time and is an essential tool in the kitchen.

Ingredients

1 red onion diced

3 medium sized zucchinis grated

4 leaks finely sliced

5 whole eggs

300 ml milk

180 g goat cheese / 50 g fresh Parmesan grated 

3 tsp flour

2 tbs mustard

1 tsp nutmeg

Sea Salt

Ground Pepper

2 tsp dill

Olive oil

Slice and dice the vegetables in a food processor separately. In a large cooking pan add about 50 ml of olive oil and saute the onions and leaks slowly for about 10 minutes. Season with salt and pepper. Add the zucchini, dill and nutmeg and continue cooking on low heat. Cover and allow the vegetables to sweat for another 5 minutes. Let cool for a few minutes.

In a mixing bowl combine the eggs, milk, grated cheeses, mustard and flour. Beat well with a mixer. Set aside.

Preheat the oven to 150º c. Grease an oven dish and place the vegetable evenly. Poor the egg  mixture and carefully spread evenly throughout the vegetables. Cook for 10 to 15 minutes.

  

Spaghetti with Grilled Foie Gras, Cremini Mushrooms and Port Wine Sauce

This is a quick and savory dish easy for even the "non chef". This fragrant and warm dish is ready in under 30 minutes. Foie Gras is quite fatty so no additional oil will be necessary for this dish. Either place the grilled Foie Gras over the spaghetti or chop it up to blend with the rest of the ingredients. I prefer to mix it all up to balance out the consistency of the ingredients. For vegetarians I suggest grilling slices of smoked tofu and adding a bit of olive oil to your pasta. Serves 4.

Ingredients

200 g of sliced cremini mushrooms

1 chopped red onion

1 chopped garlic head

800 g of Foie Gras or 350 g of smoked tofu

Olive oil

Sea salt

Ground Pepper

1 tsp of dry rosemary

150 ml of Tawny Port Wine
500 g of spaghetti

Sautee the garlic and onion in 40 ml of olive oil. Cook on low heat for about 7 minutes and allow the onion to release its juices and gently caramelize. Season with salt, ground pepper and rosemary. Add the mushrooms and turn up the heat. Cook until golden, about 3 minutes, stirring consistently. Pour in the Port Wine and simmer for about 5 minutes. Turn off the heat and set aside. 

Slice the Foie Gras into medium sized slices. Heat a medium sized grilling pan and place the sliced gently. Foie Gras easily comes apart so be careful when turning over. Season with a pinch of sea salt. The Foie Gras will release a lot of oil which will be used to blend with the boiled spaghetti. Cook on either side for about 1 1/2 minutes.

Boil a large pot of water and season with sea salt and drizzle with a bit of olive oil. Add the spaghetti and separate the strands with a cooking fork to avoid sticking. Cook for 7 to 10 minutes. Strain the pasta and place beneath cold running water for 30 seconds. 

Place all the ingredients in a large bowl and mix thoroughly. Serve in a pasta dish and sprinkle fresh ground pepper and a pinch of ground sea salt to taste. 

Chocolate Souffle

This delicate, rich dessert is perfect for all you chocolate lovers. The texture of your souffle should be light and velvety  It is easy to prepare and can be done ahead of time so all you need to do is beat the egg whites and fold gently into your chocolate mixture. This dessert bakes for only 5 to 7 minutes and serves 4. Add different flavors such as ginger, orange zest or Cayenne pepper for a more exotic flavor and impress your guests. Serve warm with fresh berries or simple.

Ingredients

100 g of dark chocolate

30 g unsalted butter

3 egg yolks and 3 egg whites separate 

4 tbs of sugar

A pinch of sea salt

1/2 tsp of vanilla essence

50 ml vegetable oil

100 ml heavy cream

3 tbs flour

In a double boiler melt the chocolate with the butter.

In a separate bowl combine the egg yolks, sugar, vanilla and a pinch of sea salt and mix well. Add the vegetable oil, cream and melted chocolate. Mix thoroughly and add the flour. Set aside.

In a separate bowl beat the egg whites until firm.

Grease the souffle dishes and preheat the oven to 150ºc. Gently fold the egg whites into the chocolate mixture. Pour the mixture into the dishes filling them up 3/4. It is important to leave room for the souffle to grow. 

Cook for 5 - 7 minutes. Serve immediately. 

Puff Pastry Stuffed with Goat Cheese and Apple Glazed with Honey and Nuts

A simple and elegant entree or serve as a vegetarian main course with a salad or even as a sweet and savory dessert served with a chalice of port wine. Make extra and freeze before adding the egg ...perfect for a last minute dinner party. Remove from the freezer 1 hour before cooking time. 

Ingredients

Store bought puff pastry

2 to 3 thin slices of goat cheese for each pastry

2 to 3 thin slices of peeled apple

Honey to taste

3 crumbled nuts for each pastry

1 egg for approximately 3 to 4 pastries

2 tsb of flour

Non stick spray

On a clean surface sprinkle the flour and spread before laying out puff pastry to avoid sticking to the counter top. Place the tea saucer over the dough and cut circles. In the center of each circle put one layer of goat cheese and cover with another layer of apple slices. Fold the pastry into a half circle and pinch borders together with your fingers. 

Preheat the oven at 150º c and grease an oven pan or baking tray.

Beat one egg and brush each side of the pastry with the egg. Place each pastry on your tray and bake for 15 to 20 minutes until top is golden.

Remove and transfer to a serving plate. Sprinkle with crumbled nuts and top with honey.

Pan Fried Tofu with Rosemary Quinoa and Caramelized Carrots

Quinoa is not a grain but a seed. It is a wonderful substitute for rice, pasta or potatoes and much more nutritional. This dish is perfect for the newly founded vegetarian and easy to make. If your cooking for others who do not care for tofu substitute it with chicken or turkey and follow the rest of the recipe as is. The caramelized carrots give a nice contrast the the slightly spicy tofu and nutty flavor of the quinoa. Careful with the rosemary as it has an overpowering flavor. A little goes a long way.

Ingredients

Tofu

250 g of tofu

200 g of wheat flour

1 tsp of your favorite dry herb

salt

3 tbs of soy sauce

1 chopped chili pepper

150 ml of peanut oil

Mix the flour, herbs and a pinch of salt in a bowl. Set aside.

Slice tofu into 1 cm thick slices. Season with soy sauce and chopped chili pepper. Set aside for at least 30 minutes. Remove the chili pepper from the tofu slices and cover with the flour mixture on both sides. 

Heat of the peanut oil in a large surface frying pan. Place the slices onto the heated oil and cook about 2 minutes on each side until golden. Careful not to burn!

Lay the tofu on paper towel to remove excess oil.

Quinoa

Ingredients

250 g of pure quinoa

500 ml of vegetable stock or water seasoned with salt and olive oil

1 sprig of fresh rosemary

Mix the ingredients in a pot and boil. Cover and cook on medium heat for 17 minutes. Turn off heat and let stand for 5 minutes with the lid. 

Caramelized Carrots

Ingredients

2 large carrots peeled and cut about 1 cm thick

300 ml of water

Salt to taste

1 tsp of butter

1 tsp of brown sugar

Ground pepper to taste

Boil the water in a small pot and season with salt. Add the carrots and cook for about 20 minutes. Strain the carrots and add butter, sugar and pepper.