Veggie Kabob

Veggie Kabob
Prep Time: 5 min    Cook Time: 15 min   Ready In: 20 min
Serving Size: 3


INGREDIENTS

1 Onion Largely Cubed
1 Zucchini Sliced 1/2 " Thick
1 Cup Mushrooms
1 Green Pepper Largely Cubed
Salt and Pepper to Taste
Olive Oil


DIRECTIONS

Preheat grill to 450 degrees.
Skewers in vegetable alternating different verities.
Cook kabob for 15 minutes, turning as needed.

Mum Flower (Gum Paste & Fondant)

Mum Flower (Gum Paste & Fondant)
Prep Time: 30 min     Ready In: 1 Day
Serving Size: 1


INGREDIENTS

1/4 Cup Fondant
1/4 Cup Gum Paste
1 Toothpick
2 Mum Flower Cutter (Small & Medium)
Food Colouring


DIRECTIONS

Clean hands and pat dry. Mix fondant and gum paste together. Knead mixture on a piece of wax papper.
Add in food colouring drop by drop and mix well again until you have reached your desired colour.


Take a small portion of the paste and shape it into a ball with 1cm diameter.
Insert a toothpick half way into the ball.





With a rolling pin, roll the remaining mixture to 1/8" thick.
Cut out 2 small and 2 medium mum shaped petals.

Using water as glue, brush the ball with some water and insert 2 small mum cutouts through the toothpick and wrap petals around the center of the bulb.

Repeat and insert 2 medium mum cutouts through the toothpick and wrap petals around the center of the bulb. Again using water as glue in between layers.


Remove the toothpick and let it dry on a small cupcake tin.

Let dry overnight.

Pasta & Crab Salad

Pasta & Crab Salad
Prep Time: 30 min      Cook Time: 9 min       Ready In: 39 min
Serving Size: 8


INGREDIENTS

2 Lb Crab Meat
1 Box Mini Shell Pasta
1 Cup Frozen Vegetable
1 Stalk Celery
1 Green Pepper
1 Can Corn
1 Red Pepper
1/2 Cup Mayo
1/2 Tbs Old Spice Seasoning
1/4 Tbs Salt
1 Zest of Lemon
1/2 Tbs Lemon Juice
8 Springs of Parsley


DIRECTIONS

Cook pasta as per direction on the box and chill it with cold tap water.

Cook the frozen vegetables and again chill it with cold tap water.

Dice peppers and celery and parsley.

In a large bowl, mix all ingredients together and serve!


 

Shrimp Cocktail

Shrimp Cocktail
Prep Time: 5 min     Cook Time: 0 min    Ready In: 5 min
Serving: 2



Went to a wedding over the weekend and fell in love with the shrimp cocktail, so here is a really easy recipe.


INGREDIENTS

1 Cup Cooked Shrimp
1 Tsp Horseradish
1/4 Cup Ketchup
1 Tsp Lemon Juice



DIRECTIONS

Defrost shrimp, if it is frozen.
In a cup or a sauce bowl, combine horseradish, ketch and lemon juice. Stir well.

For presentation purpose, you may hang shrimp on the rim of the serving bowl/cup.

Salsa

Salsa
Prep Time: 5 min     Cook Time: 0 min    Ready In: 5 min
Serving Size: 2



INGREDIENTS

1 Large Red Tomato
5 Springs of Flat Leaf Parsley
1/8 Green Pepper
1 Clove Garlic
1/4 Shallot
1/2 Tsp Salt
1/4 Tsp Black Pepper


DIRECTIONS

Put everything in a food processor, reserving half of the tomato.
Dice half of the tomato and stir into the blend.
Pour salsa into bowl and serve with tortillas!

Pickled Eggs

Pickled Eggs
Prep Time: 10 min       Cook Time: 10 min      Storage Time: 2 -48 Days
Serving Size: 12


I was watching Women's Network on the weekend and came across the term pickled eggs!!
So I did some research and tried out this recipe.


Pickling juice contains vinegar, water and sugar boiled together with spices. The liquid is reduced and cooled and then poured over the hard-boiled eggs. The eggs will be placed in an airtight jar with a lid and then stored in the refrigerator for at least 2 days and up to 48 days.

You can experiment different spices in your pickling juice. If you like spicy, then add in dried hot chilies. If spicy is not your cup of tea, then try brown sugars and or cinnamon.



INGREDIENTS

12 Hard Boil Eggs
2 Cups White Vinegar
2 Cups Water
1 Bay Leave
2 Cloves Finely Diced Garlic
1 Tsp Finely Diced Chili
1 Dried Hot Chili Pepper
1 Tbs Pickling Spices
1/2 Tsp Peppercorn
1 Tsp Sugar



DIRECTIONS

In a medium pot, put in eggs and cover with cold water. Bring water to boil and remove pot from heat. Cover the eggs and let them sit in hot water for 10 minutes.

Drain waters from eggs and peel off the shells.

Bring a medium saucepan to medium heat. Pour in vinegar, water and all other ingredients. Bring the mixture to a boil and remove from heat.

Pour the mixture into a sterile container.

Add in eggs and make sure the container is air tight. Refrigerate the eggs for at least 2 days and up to 48 days.

Deviled Eggs

Deviled Eggs
Prep Time: 30 min     Cook Time: 10 min   Ready In: 40 min
Serving Size: 6


INGREDIENTS

3 Eggs
1/4 Cup Mayo
1 Tsp Paprika
1 Tsp Sage
1/2 Tsp Salt
1 Spring Parsley, Garnish


DIRECTIONS

Bring a pot of water to boil and turn it down to medium heat. Put in eggs and cook for 5 minutes. Turn the heat off and let eggs sit into the water for 5 more minutes.

Drain water and rinse eggs. Let cool and remove shells carefully.

Half each egg and scoop out the egg yolk into a bowl. Place egg white into the fridge to cool down in the mean time.

With the back of the spoon, smash the egg yolk and stir in mayo, paprika, sage, salt and mix well.

Fill the mixture into a pipping bag and pipe mixture into the egg white. Top with parsley and enjoy!