the ways the world works Essay

Submitted By Mint_chic
Words: 1233
Pages: 5

Table of Contents

Spinach and Basil Hummus (Green Monster Hummus)

1 can chickpeas
¼ cup tahini
1 teaspoon garlic powder
1-2 tablespoons lemon juice
1 tablespoon soy sauce
½ cup water
¼ cup olive oil
1 teaspoon salt
1 teaspoon oregano
1 teaspoon dried basil
2 cups raw spinach

1. Pour all ingredients into a food processor and pulse until well combined
2. Process until achieve a fine consistency
3. Pour hummus into a serving bowl and garnish with olive oil, pine nuts and olives, pita bread and crackers.

Healthy potato skins

4 medium sized potatoes
4 slices of bacon
8 tablespoons of fat free sour cream
4 oz of light cheddar cheese
2 green onions
Cooking spray

1. Preheat oven to 400 degrees (?)
2. Spray potatoes with cooking spray and season with salt and pepper – bake for 30-40 minutes
3. Take potatoes out of the oven and cut them in half – scoop out the insides so enough potato around skin
4. Spray potato with cooking spray – lay them on flat side and bake for 10 mins
5. Take them out and sprinkle with cheese
6. Top with ingredients – bacon, onions and sour cream.

Main Meals
Spincah Burgers

1 bag of chopped spinach
2 egg whites
1 whole egg
¼ diced onion
½ cup shredded cheese
½ cup of bread crumbs
1 tsp. red pepper flakes
1 tsp. salt
½ tsp. garlic powder

1. Mix all ingredients in a bowl
2. Shape into burgers and cook over medium heat in a non stick pan with cooking spray
3. Done when golden and firm – 4-6 minutes

Oven baked fish and chips

2 potatoes – peeled
2 tbs. veg oil
2 pieces cod/haddock fillet – 15og each
1tsp plain flour, seasoned
1 med egg, beaten
5 tbs dried breadcrumbs
Lemon wedge
Salt and pepper
1. Preheat oven to 220 degrees
2. Toss chips in oil, place on baking sheet and cook for 30 minutes and turn them once
3. Dust fish with flour, dip in egg and coat in bread crumbs – put on baking try with chips and drizzle with oil – bake for 15 minutes

Braised lamb shank with rosemary

4 lamb shanks
Salt and pepper
Olive oil
2 onions
2 celery stalks
2 carrots
2 cups red wine
1 cup beef stock
1 tbs. dried rosemary
3 garlic cloves
1 bay leaf

1. Preheat oven to 350 f – centigrade
2. Season lamb shank with salt and pepper
3. In large, deep sauté pan over medium heat warm olive oil – brown the shanks on all sides for 5 minutes – transfer to platter
4. Add onions, celery and carrots to pan and cook – stirring until veg golden 3-5 minutes
5. Remove from heat, add wine and return – bring to simmer – add stock, rosemary, garlic, bay leaf and shanks and bring to boil – cover pan
6. Transfer oven and cook meat until falling off bone – 2 hours
7. Transfer shanks to large serving bone
8. Remove bay leaf from cooking liquid – puree liquid until smooth – season sauce and pour over shanks

Malteaser Chocolate Cake
4 eggs
200g sugar
200g butter
Pinch of salt
200g self raising flour
100g cocoa powder
½ tbsp. all spice
Pinch of cinnamon
4 tbsp rum
4 tbsp milk
4 packs of malteasers
Edible gold powder
Butter cream:
200g butter
100g icing sugar
300g chocolate custard/pudding
Pinch of cinnamon

1. Preheat oven to 200 degrees and butter baking tin
2. Separate eggs and whisk whites with pinch of salt until stiff peaks
3. In another bowl mix yolks and sugar for 5 mins, add butter
4. Sift flour, cocoa, baking powder and add to mixture
5. Add rum and milk then fold in egg whites
6. Bake for 30-40 minutes
7. Rotate the tin after half the time to bake evenly
8. Cut into 3 layers – place in fridge for 10-15 minutes
9. Cook custard/pudding and leave to cool
10. Cream butter, add icing sugar, mix and add cold custard and cinnamon powder. Spread between layers
11. Stack the cake and apply thin layer