Blackberry Martini

Ingredients

1 oz vodka
1 1⁄2 oz cranberry juice
Approximately
1 oz blackberry brandy
1⁄2 oz Cointreau
Splash of sour mix
Fresh blackberries

Directions
Combine ingredients over ice and shake well.
Strain into a well-chilled martini glass.
Pour 1 1⁄2 scoops of mulled blackberries through the center.
Stir slightly.
Garnish with a blackberry on the edge of the glass.

Easy Cupcake Recipe

Ingredients:

• 2 1/4 cups all purpose flour
• 1 1/3 cups sugar
• 3 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 cup shortening
• 1 cup milk
• 1 teaspoon vanilla
• 2 large eggs


Directions:

Preheat oven to 350 degrees. Line cupcake pans with paper liners.

Combine flour, sugar, baking powder, and salt in a large mixing bowl. Add shortening, milk, and vanilla. Beat for 1 minute on medium speed.

Scrape side of bowl with a spatula. Add eggs to the mixture. Beat for 1 minute on medium speed. Scrape bowl again. Beat on high speed for 1 minute 30 seconds until well mixed.

Spoon cupcake batter into paper liners until 1/2 to 2/3 full.

Bake for 20 to 25 minutes or until toothpick inserted in center comes out clean.

Cool 5 minutes in pans then remove and place on wire racks to cool completely.

Once cupcakes are completely cooled, frost with your favorite frosting recipe or decorate as you desire.

Bacon and Cheese Muffins

These muffins are great to place in the childrens lunch box or even as a snack for when you are the go.

Prep Time: 10 Min
Cook Time: 15 Min
Ready In: 25 Min


INGREDIENTS

* 250 g all-purpose flour
* 115 g shredded Cheddar cheese
* 48 g bacon strips, cooked and crumbled
* 25 g sugar
* 15 g baking powder
* 2 g salt
* 0.3 g garlic powder
* 0.3 g lemon-pepper seasoning
* 1 egg
* 235 ml milk
* 60 ml vegetable oil

DIRECTIONS

1. In a large bowl, combine the first eight ingredients. In a another bowl, beat the egg,
milk and oil. Stir into dry ingredients just until moistened. Fill greased muffin cups
two-thirds full. Bake at 400 degrees F for 15-20 minutes or until a toothpick comes out clean.
Cool for 5 minutes before removing from pan to a wire rack. Serve warm. Refrigerate leftovers.

Tip: I replaced half the oil with infused olive oil, such as garlic or basil. Adds extra flavour. I also used fresh crushed garlic instead of the powder.

Tasty Vegetable & Lentil Soup

Ingredients

• 250g green lentils
• 1 tin of tomatoes
• 1 carrot, sliced
• 2 ribs of celery, sliced
• 1 onion, diced
• 3 cloves of garlic, sliced
• 2 bay leaves
• A handful of parsley
• Enough vegetable stock to cover (or more if you desire a soupy soup)
• Ground black pepper

Directions

1. Put everything together in a pot and bring to a boil.

2. Turn the heat down and simmer for 20 minutes.

Serving Tips: At the end, freshen the soup with a splash of vinegar or squeeze of lemon and serve with crusty bread.

Serves 4.
Per serving: 282 Calories (kcal); 1g Total Fat; 18g Protein; 51g Carbohydrate

Stuffed Aubergines

Prep Time: 25 Minutes
Cooking Time: 45 Minutes

Ingredients:
2 Medium Aubergines
1 Onion. finely chopped
250g Minced Beef
1 Large Carrot, Grated
Half cup Water
1 can Chopped Tomatoes
4 Garlic Cloves, crushed
4 Mushrooms, chopped

Topping:
2 Egg Yolks
1 Cup Natural Yoghurt
Half cup grated cheddar cheese

Directions:

1. Saute onions in a large pot until soft. Add the mince and brown.
2. Add can of chopped tomatoes and water. Season with salt and pepper accordingly. Cook for 15
minutes.

3. While the mince and tomatoes are cooking, slice the aubergines in half and scoop out the flesh. Dice flesh into small cubes. Add to the pot with the grated carrot and crushed garlic. Cook for a further 10 minutes. Be careful not to damage the skins as you will be using them.

4. Mix together the egg yolks, natural yoghurt and cheese. Mix well. Season with salt and pepper.

5. Place each aubergine skin onto a baking tray. Brush about 1 teaspoon of water onto the inside of the skins. Scoop the mince mixture into each skin. The mixture should not be watery.

6. Place the natural yoghurt mixture on top of each stuffed aubergine. Place into the oven at 180'C and bake for about 45 minutes or until the skin have gone soft.

Serve with a green salad

Rocket and Cherry Tomato Sauce

Serves 4
Prep Time: 10 Minutes
Cooking Time: 5minutes

Ingredients:

3 Tablespoon Olive Oil
2 Garlic Cloves, crushed
500g Very Ripe Cherry Tomatoes, halved
1 Tablespoon Balsamic Vinegar
175g Rocket Leaves
salt and pepper
Parmesan cheese shavings

Directions:

Step 1:
Heat the oil in a frying pan, add the garlic and cook for 1 minute until golden brown. Add the tomatoes and cook for barley 1 minute. The tomatoes should only just heat through and start to disintegrate.

Step 2:
Sprinkle the tomatoes with the balsamic vinegar, allow it to evaporate, then toss in the rocket. Carefully stir the rocket to mix it with the tomatoes and heat through so that it is just wilted. Season well with salt and pepper.

Step 3:
Serve immediately tossed with freshly cooked pasta and covered with plenty of parmesan shavings.

Banoffee Pie

Ingredients

400g tin of caramel (NOT evaporated milk or condense milk!)

Three large bananas

One packet of digestive biscuit

Half-pint of double cream

2 tablespoons margarine or butter

1 Flake chocolate bar

Method

Step 1:

Crush the biscuits in a freezer bag with a rolling pin until they are reduced to crumbs. Gently heat the margarine in a saucepan until liquid or melt in the microwave. Pour crumbs and melted together in a bowl, stir until well combined.

Step 2:

Transfer the biscuit crumbs to a round dish (cake tin is best) and pat with a spoon so that the biscuit mixture covers the base. Place in the fridge for about 1hour to set.

Step 3:

Once the mixture has set, slice the bananas and arrange them on the top of the biscuit base. Pour/spoon the caramel from the tin onto the bananas and spread evenly (you do not have to use the whole tin). Whip the cream until peaking, then fold on top and smooth out. Dust with the flake chocolate bar. Keep in the fridge until needed and covered with cling-film.

Tips

You may want to make the biscuit base with a lip (a bit like a flan or pavlova). Have a rest for a while when the biscuit base is setting. Serve cut into wedges