THE NATIZO COOKBOOK

A COLLECTION OF SWEET AND SAVORY RECIPES

CONTENTSSAVORY 4 Caesar Salad 5 Turkey Quinoa Salad 6 Parsnip Creamy Soup 7 Homemade Miso Soup 8 Goulash Soup 9 Chicken Curry 10 Spicy Maple Chicken Wings 11 Chicken & Vegetables Pot Pie 12 Homemade Beef Burgers 13 Meatball Pasta

SWEETS 15 Almond Strawberry Smoothie 16 Spiced Creme Brulee 17 Pumpkin Pie 18 Chocolate Cupcakes 19 Rich Fruit Cake 20 Chocolate Tart 21 Ice Cream Terrine 22 Cinnamon Rolls 23 Apple Waffles 24 Lemon Cranberry Cookies

INTRODUCTION

SAVORY 4 Caesar Salad 5 Turkey Quinoa Salad 6 Parsnip Creamy Soup 7 Homemade Miso Soup 8 Goulash Soup 9 Chicken Curry 10 Spicy Maple Chicken Wings 11 Chicken & Vegetables Pot Pie 12 Homemade Beef Burgers 13 Meatball Pasta

SWEETS 15 Almond Strawberry Smoothie 16 Spiced Creme Brulee 17 Pumpkin Pie 18 Chocolate Cupcakes 19 Rich Fruit Cake 20 Chocolate Tart 21 Ice Cream Terrine 22 Cinnamon Rolls 23 Apple Waffles 24 Lemon Cranberry Cookies

This collection of sweet and savory recipes started off as a few scribbled notes showing the food that we love to cook for our friends and family. As we exchanged these around the team we decided it would be great to share them with as many people as possible. And this book was born.

We sincerely hope you enjoy cooking these recipes as much as we have enjoyed bringing them together for you.

Happy cooking and happy eating!

The Natizo Team

S AV O RY

CAESAR SALAD

30 MINSPREP TIME

15 MINSCOOK TIME

Caesar Salad is a classic and there is a reason why classics work all the time: they are easy to make and delicious. So keep it simple and you will end up with a delicious, fresh and filling salad, great for lunch and even better for dinner.

INGREDIENTSFOR THE CROUTONS2 garlic cloves, minced4 tablespoons extra virgin olive oil6 French baguette slices, cut into cubes (other kinds of bread are great too)

FOR THE SALAD1 large head lettuce1 egg1 teaspoon Worcestershire sauce4 tablespoons lemon juice1/3 cup extra virgin olive oil2 garlic cloves, minced1/2 teaspoon freshly ground pepper1 teaspoon salt4 anchovies1 teaspoon capers1 tablespoon Dijon mustard1/2 cup grated Parmesan cheese

DIRECTIONSTo make the croutons: Arrange the bread cubes on a baking tray lined with baking paper. Mix the olive oil with garlic then spread the mixture over the bread and toss to evenly coat. Bake in the preheated oven at 350F until slightly golden brown, about 10-15 minutes. When done, remove from oven and set aside.

To make the salad: Pour 2 cups of water in a small saucepan and bring to a boil. Put the egg in the boiling water and cook just 1 minute. Remove from the hot water in a cup with cold water and set aside.

In a bowl, whisk together the Worcestershire sauce, lemon juice, minced garlic, salt, pepper, Dijon, capers and anchovies. Crack open the egg and add it into this dressing. Mix well until smooth and creamy. Gradually and slowly pour in the olive oil, whisking all the time. By the time you finish the oil, the dressing will look like a mayonnaise and it will be thick and creamy.

Shred the lettuce and arrange it on a large serving plate. Drizzle the sauce over the salad and top with croutons. Toss to evenly coat and serve with a generous sprinkle of grated Parmesan cheese.

4

TURKEY QUINOA SALADQuinoa has been called the "super grain of the future" due to its health benefits. It also has the advantage of being very versatile. Combined with turkey, it yields a delicious, nutritious salad with plenty of fresh flavors and aromas.

INGREDIENTS1 pound turkey breast meat, cut into strips1 teaspoon salt1/2 teaspoon freshly ground pepper1/2 teaspoon Italian seasoning4 cups baby spinach 1 cup cooked quinoa1 celery stalk, finely sliced1 cup broccoli florets, steamed1 shallot, finely chopped2 garlic cloves, minced4 tablespoons lemon juice4 tablespoons extra virgin olive oil2/3 teaspoon salt1/2 teaspoon black pepper

DIRECTIONSCut the turkey meat in strips and season each strip with salt, pepper and Italian seasoning. Heat a grill pan on medium flame on cook the turkey strips for 4-5 minutes on each side, until cooked through and juicy. Remove from the pan and set aside.

In another bowl, mix the spinach leaves with broccoli, celery and cooked quinoa.

In another small bowl, whisk the olive oil with lemon juice, salt, black pepper, then stir in the garlic and shallot. Pour this dressing over the salad in the other bowl and mix well, but gently.

Transfer the salad on a large plate and top with grilled turkey.

5

20 MINSPREP TIME

10 MINSCOOK TIME

PARSNIP CREAMY SOUPThere is nothing better than a bowl of warm soup. But imagine a bowl of creamy, fragrant soup, topped with some crunchy, spicy chips and garlic bread croutons. Although it sounds so sophisticated, the recipe is in fact very easy to make, while the result is breathtaking.

INGREDIENTSSOUP1 leek, finely sliced2 pounds parsnips, peeled and cut into slices1 potato, peeled and cubed2 cups chicken or vegetable broth1/2 cup fresh cooking cream1/2 teaspoon salt1 pinch freshly ground pepper1/8 teaspoon nutmeg2 tablespoons butter

GARLIC CROUTONS4 slices French bread, cut into cubes2 garlic cloves, minced4 tablespoons extra virgin olive oil

SPICY BEET CHIPS2 beets2 tablespoons olive oil2 tablespoons balsamic vinegar1/2 teaspoon salt1/4 teaspoon cayenne pepper1/4 teaspoon garlic powder

DIRECTIONSTo make the soup: Melt the butter in a large soup pot then stir in the leeks and sauté for 5 minutes until soft. Add the potato and parsnips, sauté for 5 more minutes then pour in the chicken broth. Season with salt and pepper and cook on low to medium heat for 20 to 30 minutes until the vegetables are done.

When the vegetables are soft, remove from heat and, using an immersion blender, puree the soup until creamy. Stir in the cooking cream and put the pot back on the heat, cooking for one more minute. Just before turning the heat off stir in the nutmeg.

To make the garlic croutons: Mix the olive oil with the minced garlic. Arrange the bread cubes in a pan lined with baking paper then drizzle the olive oil over the croutons. Bake in the preheated oven at 400F for 10 minutes or until just golden brown. Remove them from oven and let them cool.

To make the spicy beet chips: Finely slice the beets. In a bowl, mix the olive oil, balsamic vinegar, salt, cayenne pepper and garlic powder. Add the beet slices and mix well to evenly coat each slice. Arrange each slice individually on a baking tray lined with parchment paper and bake in the preheated oven at 330F for 30 to 50 minutes, until crispy.

Serve the soup in bowls, topped with the garlic croutons and beet chips.

6

45 MINSPREP TIME

50 MINSCOOK TIME

HOMEMADE MISO SOUPThere is nothing better than a bowl of warm soup. Comforting and soothing at any time, this soup will surely be a delight, especially if you are a fan of Asian flavors. It is a light soup, but nutritious enough to be either your lunch or dinner.

INGREDIENTS6 cups water10 oz bok choy, coarsely chopped1/4 cup wakame seaweed2/3 cup wild rice, cooked (optional)1 egg1 star anise1 tablespoon fresh grated ginger2 tablespoons miso paste4 tablespoons green onions, finely sliced2 tablespoons chopped coriander1/4 teaspoon ground white pepper1/2 teaspoon salt

DIRECTIONSPour the water in a large soup pot then stir in the ginger, star anise, miso paste and wakame seaweed. Mix well until the miso paste dissolves then bring the mixture to a boil and simmer on medium heat for 5 minutes. Stir in the chopped bok choy and cook 5 more minutes or until the bok choy is soft.

Crack the egg into a bowl, beat slightly then pour in 4 tablespoons of the hot soup and mix. Pour this mixture into the pot, over the boiling soup and let it cook 1 more minute. Add the white pepper and salt then remove from the heat and stir in the green onions and coriander. Remove the star anise from the pot.

Serve in soup bowls, over a few tablespoons of cooked wild rice if you like or serve it simple just as it is, in bowls, while it's still warm.

7

10 MINSPREP TIME

15 MINSCOOK TIME

GOULASH SOUPGoulash is a Hungarian dish and, unlike your regular soups, it is rich and filling, rather like a stew. It uses pork meat and potatoes, it's full of flavors and it's great during winter when we are all looking for nutritious, rich meals.

INGREDIENTS2 pounds beef meat, cubed4 bacon slices, sliced3 onions, finely chopped4 garlic cloves, chopped2 pounds potatoes, peeled and cubed2 carrots, peeled and sliced2 red bell peppers, chopped1 cup canned, diced tomatoes2 bay leaves1 tablespoon pepper paste2 tablespoons tomato paste1 teaspoon cumin seeds1 teaspoon smoked paprika1/2 teaspoon black pepper1 teaspoon salt (more or less, depending on taste)4 tablespoons vegetable oil2 tablespoons chopped parsley

DIRECTIONSHeat a large heavy pot over medium flame. When it's hot, add the sliced bacon and cook until crisp. Stir in the meat cubes and cook for 10 minutes, stirring often, until the meat is browned on all sides. Add the onion and garlic and sauté for 5 more minutes. When the onion is soft, add the cumin seeds and paprika, then the carrots, bell peppers, potatoes, bay leaf and salt. Pour in enough water to cover the vegetables and bring to a boil. Cook for 20 minutes.

When the potatoes are soft take out a few tablespoons of soup and stir in the tomato paste then pour it back in, together with the canned tomatoes. Keep cooking for 10 more minutes on a low heat, adding more water if it starts looking dry.

When the 10 minutes is almost up, season with more salt if needed and black pepper, then stir in the chopped parsley. Remove from the heat and serve slightly warm, with a dollop of fresh cream and a generous sprinkle of chopped parsley.

8

30 MINSPREP TIME

55 MINSCOOK TIME

CHICKEN CURRYEven if you don't like spicy food, this curry has enough flavors to awaken your senses with every spoon, so you might find you like it anyway. It is creamy and delicious, full of lovely flavors that comple-ment each other perfectly. It is definitely worth a try to make at home, from scratch.

INGREDIENTS2 pounds chicken, cubed2 onions, finely chopped1 1/2 cups coconut milk1 teaspoon fresh grated ginger2 garlic cloves, minced1/2 cup thick tomato juice1 teaspoon turmeric powder1 tablespoon coriander powder1 teaspoon garam masala3/4 teaspoon fennel seeds2 teaspoons chili powder1/2 teaspoon mustard seeds2 tablespoons coconut oil4 curry leaves1 teaspoon salt1/2 teaspoon black pepper1 tablespoon coconut oil

DIRECTIONSHeat the olive oil in a large heavy skillet and stir in the meat. Cook for 5-10 minutes on each side until slightly golden brown. Add the onions, ginger, garlic and a pinch of salt and sauté for 5 minutes, stirring all the time to prevent it from sticking. After 5 minutes, stir in the garam masala, turmeric powder, coriander powder, fennel seeds and chili powder and cook 2 minutes then pour in the tomato juice. Bring to a boil and simmer until the sauce starts to thicken. Pour in the coconut milk and simmer 10 more minutes on low heat. Adjust the taste with salt and freshly ground pepper and remove from heat.

In a large frying pan, melt 1 tablespoon coconut oil and stir in the mustard seeds and curry leaves. Cook until the seeds start to pop. Pour this hot oil over the curry, mix and serve with cooked rice, garnished with a chili pepper and wedges of lime if desired.

9

20 MINSPREP TIME

50 MINSCOOK TIME

SPICY MAPLE CHICKEN WINGSWe all love chicken but sometimes it can become a bit dull cooking it the same way over and over. That is when this recipe steps in. The chicken wings made this way are spicy, juicy and the meat simply melts in your mouth, then the flavors flood your senses. Fantastic.

INGREDIENTS2 pounds chicken wings6 tablespoons maple syrup2 tablespoon balsamic vinegar1 red pepper, finely chopped1 teaspoon salt1/2 teaspoon freshly ground black pepper4 tablespoons olive oil

DIRECTIONSIn a bowl, mix the maple syrup, red pepper, balsamic vinegar, salt and pepper, then stir in the olive oil. Wash and trim the chicken wings then toss them in the bowl, mixing well to evenly coat them.

Arrange them all on a baking tray lined with parchment paper and bake in a preheated oven at 400F for 20-30 minutes, depending on how caramelized you want them.

Serve them with a fresh salad on one side to cut down the heat.

10

10 MINSPREP TIME

30 MINSCOOK TIME

CHICKEN & VEGETABLE POT PIEChicken is probably the most used meat as it is very versatile and can be cooked in so many different ways. This particular recipe yields a juicy, delicious pie, fragrant and creamy, a pie that you will love and surely make every time you get the chance.

INGREDIENTS4 tablespoons olive oil2 tablespoons butter2 pounds chicken breast meat, cut into cubes4 bacon strips, chopped1 leek, finely sliced2 garlic cloves, minced2 celery stalks, sliced2 large carrots, peeled and sliced1/3 cup all purpose white flour2/3 cup cooking cream2 tablespoons Dijon mustard1/4 cup chicken stock1 sheets puff pastry dough1/2 teaspoon salt1/4 teaspoon freshly ground pepper2 tablespoons butter to grease the pot

DIRECTIONSGrease a deep dish baking pot with butter and put it aside.

Put the chicken meat in a bowl, season with salt and pepper then toss in 4 tablespoons of the flour. Mix well to evenly coat the chicken.

Melt the butter in a large heavy skillet, add the olive oil and stir in the chicken meat. Cook on all sides until golden brown. Stir in the chopped bacon and cook for 2 more minutes. Remove the meat and bacon on to a plate but leave the oil in the skillet. Stir in the leeks, garlic, carrot and celery and sauté for 5 minutes. Mix in the meat and bacon then pour in the chicken stock, cooking 1 more minute just to deglaze the pan. Stir in the cream, mustard and remaining flour and mix well. Remove from heat and set aside to slightly cool down.

Flour your working surface well then roll out the puff pastry dough. Cut two pieces of dough, one big enough to cover the baking pot and one larger still. Cover the bottom and sides of the pot with the larger piece of dough, pressing it down with your fingertips. Pour in the chicken mixture then top with the other part of dough. Make a few holes on the top of the pie to allow the steams to come out then bake in a preheated oven at 400F for 10 minutes, then lower the heat to 350F and cook for 40 to 50 more minutes. It is done when puffed and slightly golden brown on the surface.

11

20 MINSPREP TIME

1 HOUR & 30 MINSCOOK TIME

HOMEMADE BEEF BURGERSIf you enjoy burgers then you are aware of how good they taste but also how they can affect your health. Making your burgers at home puts you in full control of the ingredients so you can make sure they are healthy. You also get to control the spices, creating your own burger. This particular recipe yields a moist, juicy burger that works great with any of your favorite toppings. The good thing about them is the fact that they can be frozen before cooking then defrosted when needed and cooked.

INGREDIENTS2 pounds ground beef1 small onion, finely chopped2 tablespoons breadcrumbs1 teaspoon salt1 teaspoon garlic powder1/2 teaspoon freshly ground pepper1 tablespoon Worcestershire sauce1 teaspoon soy sauce1/2 teaspoon ground mustard seeds1/8 teaspoon chili flakes4 tablespoons beef stock6 tablespoons vegetable oil for fryingCheddar cheese slicesTomato slices, onion ringsMushrooms

DIRECTIONSIn a bowl, mix the ground beef with the stock until well blended. Add the onion, the breadcrumbs, salt, garlic powder, pepper, chili flakes, the two sauces and ground mustard seeds. Give it a good mix until it comes together nicely.

Wet your hands and use them to shape burgers patties. Put them all aside until you prepare the oil for frying.

Heat the oil in a large heavy skillet and fry each burger on both sides for 6-7 minutes or until the juices come out clean.

Arrange them all on a baking tray lined with baking paper then cover each of the burgers with a slice of Cheddar cheese. Put the pan under the broiler for 5 minutes.

Serve in toasted burger buns with your favorite toppings: tomato slices, onion rings, grilled mushrooms and lettuce leaves.

12

10 MINSPREP TIME

25 MINSCOOK TIME

MEATBALL PASTAItalians love their pasta, but in the last few years this dish has become known and enjoyed worldwide. It is easy to make and incredibly delicious, as well as filling, perfect for both lunch and dinner. The meatballs can also be frozen and reheated when needed.

INGREDIENTSMEATBALLS1 pound ground meat (a mix of beef and pork or just beef)4 garlic cloves, minced1/2 cup breadcrumbs1 egg2 tablespoons chopped parsley1/2 teaspoon salt1/2 teaspoon ground pepper6 tablespoons vegetable oil for frying

PASTA AND SAUCE8 oz spaghetti1/2 teaspoon salt2 cups tomato puree1 bay leaf1/2 teaspoon dried basil1 small onion, chopped2 garlic cloves, minced2 tablespoons extra virgin olive oil1/2 cup grated Parmesan

DIRECTIONSTo make the meatballs: In a bowl mix the ground meat with the garlic, breadcrumbs, parsley, egg and season with salt and pepper. Give it a good mix until it comes together like a dough. Wet your hands and form small meatballs.

Heat the oil in a large heavy skillet and fry the meatballs on all sides for about 5-8 minutes.

To make the pasta sauce: Heat the oil in a large saucepan. Stir in the onion and sauté for 5 minutes or until soft and translucent. Add the garlic then pour in the tomato puree. Add the salt, bay leaf and basil. Bring to a boil then simmer on low heat for 15 minutes.

Pour a few cups of water in a large pot then stir in 1/2 teaspoon of salt. Bring to a boil then throw in the spaghetti. Cook until just al dente.To finish the dish put half of the spaghetti on a plate, then cover with tomato sauce and top with meatballs. Sprinkle with a generous amount of grated Parmesan cheese and garnish with a basil leaf.

13

10 MINSPREP TIME

50 MINSCOOK TIME

S W E E T S

ALMOND STRAWBERRY SMOOTHIESmoothies are great for breakfast as they are filling, healthy and have lots of nutrients that are able to provide you with the needed energy for an entire day. This particular recipe uses strawberry and almonds to create a delicious, creamy smoothie.

INGREDIENTS1 cup milk1 cup almond milk1/4 cup blanched almonds1 cup fresh strawberries2 tablespoons honey1 teaspoon vanilla extract2 tablespoon chopped almonds for serving

DIRECTIONSPut the almonds, milk, almond milk and strawberries in a blender or food processor and pulse a few times until smooth and well blended. Add the vanilla and honey to taste. Serve with a sprinkle of chopped almonds right away as it tends to lose nutrients in time.

15

5 MINSPREP TIME

SPICED CREME BRULEECreme brulee is a truly classic dessert but sometimes classics work even better if we add a little twist. This particular recipe uses some fragrant spices to create a unique, delicious creme brulee. All the flavors are then encased in a caramel crispy shell.

INGREDIENTS2 cups whole milk1 cup heavy cream5 eggs2 egg yolks1/2 cup sugar, plus extra for topping1 teaspoon cinnamon1/4 teaspoon ground cardamom1/8 teaspoon ground ginger1/8 teaspoon ground cloves1/2 teaspoon orange zest1 teaspoon vanilla extract

DIRECTIONSIn a bowl, mix the eggs with the egg yolks and sugar, then stir in the milk and cream. Mix in the cinnamon, cardamom, ginger, cloves, orange zest and vanilla then pour the mixture into 4 ramekins.

Bake in the preheated oven at 330F for 30-40 minutes until set. When done, remove from the oven and cover with a thin layer of granulated sugar. Using a cooking torch caramelize the sugar. If you don't have a torch put the ramekins under the broiler.

Serve slightly warm or even better cold.

16

10 MINSPREP TIME

50 MINSCOOK TIME

PUMPKIN PIEHaving strong flavors and so much creaminess, it is safe to say that this pie reaches perfection. It is highly fragrant and simply floods your senses with deliciousness, bite after bite.

INGREDIENTS1 package pie crust dough, defrosted2 cups pumpkin puree3/4 cup sugar3 eggs1/2 cup evaporated milk1 teaspoon ground cinnamon1/2 teaspoon ground ginger1/2 teaspoon ground cinnamon1/8 teaspoon salt1 pinch of nutmeg4 tablespoons heavy cream2 tablespoons butter for greasing the pan

DIRECTIONSGrease a deep dish round pan with butter. Flour your working surface well then roll out the dough into a thin sheet. Transfer the dough into the pan and press it to the bottom and sides with your fingertips. Trim off the leftovers so the crust is nice and even. Cover the crust with a baking paper sheet and put in 1 cup of rice or uncooked beans. Bake the crust for 15 minutes in a preheated oven at 375F.

While the crust is baking you can make the filling. Mix the pumpkin puree with the evaporated milk, sugar, eggs, heavy cream and spices, as well as the salt. Take the crust out of the oven and remove the uncooked rice or beans. Pour in the pumpkin filling and put the pan back into the oven. Lower the heat to 330F and cook 40 minutes or until the edges are slightly golden brown and the middle looks set.

Serve cold with a dollop of whipped cream and a sprinkle of ground cinnamon.

17

10 MINSPREP TIME

55 MINSCOOK TIME

CHOCOLATE CUPCAKESEveryone likes a bit of chocolate from time to time and truth is it is healthy to enjoy it, as long as it isn’t in excess. These cupcakes pack all the flavor of chocolate, but they have a light, cloud-like frosting, flavored with vanilla, sprinkled with cocoa powder for a contrast.

INGREDIENTSCUPCAKES6 tablespoons cocoa powder1 cup water1 1/3 cups all purpose white flour1 teaspoon baking powder1/4 teaspoon salt6 tablespoons butter, room temperature1 cup sugar2 eggs1 teaspoon vanilla extract2 teaspoons dark rum1/4 cup dark chocolate chips

FROSTING2 cups heavy cream4 tablespoons powdered sugar2 teaspoons vanilla extract

DIRECTIONSUsing an electric mixer, whip the softened butter until light and fluffy. Add the sugar and mix for 5 more minutes. Add the two eggs, one at a time, mixing well after each one, then stir in the vanilla and rum.

Sift the flour with the baking powder and incorporate it into the egg and butter mixture. Once fully mixed, add the cooled cocoa syrup and stir well. Fold in the chocolate chips and spoon the batter into your muffin cups, lined with muffin paper or cases.

Bake in a preheated oven at 350F for 20 minutes or until a skewer inserted in the middle of the cake comes out clean.

To make the frosting, whip the cream with the powdered sugar and vanilla. Put the cream in a pastry bag and pipe it on each cupcake, once they are all cooled.

Just before serving, sprinkle cocoa powder and a few chocolate shavings.

18

10 MINSPREP TIME

55 MINSCOOK TIME

RICH FRUIT CAKEIf you like a cake with strong flavors this is the recipe for you. This fruit cake is rich and moist, and is well worth the effort once in a while as it keeps very well. All the spices and dried fruits make it mouthwater-ingly good and although taken separately every flavor is strong, mixed together in this cake they complement each other perfectly.

INGREDIENTS1 pound mixed dried fruits (raisins, sultanas, dates, cranberries)1 1/4 cup black tea, chilled1 3/4 cup all purpose flour2 teaspoons baking powder1/2 teaspoon salt1 1/4 cup butter1 cup sugar4 eggs2 tablespoons dark molasses1/4 cup brandy1 teaspoon cinnamon1/4 teaspoon nutmeg2 tablespoons lemon juice1 cup sliced almonds1 cup candied orange peel1 cup glace cherries2 tablespoons butter to grease the pan

DIRECTIONSPut the mixed dried fruits in a bowl and pour in the tea. Cover with plastic wrap and let them soak for a few hours or even better overnight.Grease a 9 inch cake pan with butter and set aside.

Sift the flour with baking powder and salt and set aside.

In a large bowl, mix the butter until fluffy then add the sugar and mix for 5 more minutes until creamy. Add one egg, mix well then stir in 1/4 of the flour. Repeat with the remaining eggs and flour. Stir in the dark molasses, brandy, cinnamon, nutmeg and lemon juice.

Drain the dried fruits then fold them into the cake, adding the orange peel, glace cherries and sliced almonds as well.

Spoon the batter into the greased pan and bake in a preheated oven at 330F for 2 hours. It is best to check if it's done by inserting a skewer in the center of the cake. If it comes out clean, it is done. If there are still remains of batter on the skewer, keep baking 10 minutes then check again.

19

10 MINS+ A FEW HOURS SOAKING

PREP TIME2 HOURS & 30 MINSCOOK TIME

CHOCOLATE TARTRich and creamy, this tart is a real delight. It has an exquisite feel but it is very easy to make and only uses a few basic ingredients. The end result, however, it is well worth the time spent making it.

INGREDIENTSCRUST1 cup butter, softened1 1/2 cups all purpose flour4 tablespoons powdered sugar1/2 cup cocoa powder1/2 teaspoon baking powder1/4 teaspoon salt1 egg

FILLING10 oz dark chocolate10 oz heavy cream4 tablespoons butter1 pinch of salt2 tablespoons dark rum1/2 cup fresh raspberries and heavy cream for serving

DIRECTIONSTo make the crust: In a bowl, mix the butter with the sugar until creamy and fluffy. Add the egg and mix well, then incorporate the flour, cocoa powder, baking powder and salt. Knead the dough a couple of times until it comes together and refrigerate it for 1 hour.

Grease a 9 inch cake pan with a little butter.

Flour your work surface well and roll out the dough into a thin sheet. Transfer the dough into your cake pan and press it into the bottom and sides of the pan with your fingertips.

Bake the crust in the preheated oven at 375F for 20-25 minutes. Remove from the oven and let it cool.

To make the filling: Pour the heavy cream in a saucepan and bring to the boiling point. Remove from heat and stir in the chocolate. Let it rest for 5 minutes so the chocolate starts to melt, then mix well until creamy and smooth. Stir in the dark rum, salt and butter. Mix until melted.Pour the filling in the chilled crust and refrigerate for at least 2 hours before serving, allowing the filling to set.

Serve with a dollop of fresh whipped cream and fresh raspberries.

20

15 MINS+ 1 HOUR CHILLING + 2 HOURS CHILLING

PREP TIME40 MINSCOOK TIME

ICE CREAM TERRINEPerfect for your summer days, this dessert is creamy and delicious and not at all difficult to make. All it takes is a creamy base and flavorings and you can create a dessert to impress any picky eater, a dessert that is refreshing and has no ice churns at all. Not to mention you can make this ahead of time and keep it in the freezer until you need it.

INGREDIENTS2 cups milk1 cup sugarSeeds from 2 vanilla beans4 cups heavy cream10 egg yolks1/8 teaspoon salt2 teaspoons vanilla extract5 oz dark chocolate, melted2 oranges, cut into segments1 tablespoon orange zest2 teaspoons instant coffee

DIRECTIONSPour the milk into a saucepan and stir in the salt and sugar. Add the vanilla seeds and bring to a boil. Remove from heat and let the flavors infuse for 1 hour.

In a bowl, beat the egg yolks until light in color. Reheat the milk to the boiling point, pour it over the egg yolks and mix. Pour the mixture into the saucepan and cook on low heat until it starts to thicken and it coats the back of a spoon.

Strain the custard into a different bowl and place the bowl over an ice bath to cool it down quickly.

Whip the cream until it is smooth and slightly thick and fold it into the cold custard.

Divide the mixture into 3 parts.

In one of them mix the melted chocolate, in the other the orange zest and orange segments and in the last one the instant coffee.

Pour the first mixture, in a loaf pan lined with plastic wrap. Freeze it for 10 minutes then add another layer. Freeze for another 10 minutes then add the final layer. Freeze for at least 2 hours before serving then turn the terrine onto a serving plate and cut into slices.

21

10 MINS+ 1 HOUR INFUSION + 2 HOURS FREEZING

PREP TIME1 HOUR & 10 MINSCOOK TIME

CINNAMON ROLLSFragrant, fluffy and moist, these rolls are great for breakfast but also as a snack or dessert. They are easy to make at home, even for a novice in the kitchen so don't be afraid to try them. You won't regret it!

INGREDIENTSROLLS1 1/2 cups milk, warm2 eggs, room temperature1/2 cup butter, melted and cooled5 cups all purpose flour1 teaspoon salt6 tablespoons white sugar2 teaspoons active dry yeast6 tablespoons brown sugar1/2 cup butter, room temperature3 teaspoons ground cinnamon

FROSTING1/2 cup butter1/2 cup cream cheese1 teaspoon vanilla extract1 1/2 cups powdered sugar3 tablespoons milk

DIRECTIONSIn a bowl, mix the warm milk with the yeast and set aside to bloom. Stir in the eggs and sugar.

Put the flour in another bowl together with the salt. Pour in the milk and butter, mix to a dough then knead the dough for at least 5 minutes until soft and elastic. Cover the bowl with a clean towel or plastic wrap and let the dough rise for 1 hour in a warm place.

Once risen, remove the dough from the bowl onto a well-floured surface. Using a rolling pin, roll the dough into a thin sheet. Spread the softened butter all over the dough then sprinkle with plenty of brown sugar and cinnamon. Roll it up like a swiss roll so the cinnamon and sugar is layered in the dough then slice into 1 1/2 inch pieces. Arrange the pieces on a baking tray lined with baking paper and bake in a preheated oven at 375F for 30 minutes. When done, remove them from oven and set them aside to cool.

To make the frosting: Mix the butter with the cream cheese until smooth and creamy, then stir in the sugar and vanilla. Add 2-3 tablespoons of milk to thin it down then spoon it over the cinnamon rolls.

22

15 MINS+ 1 HOUR RESTING

PREP TIME1 HOURCOOK TIME

APPLE WAFFLESWaffles make an excellent morning meal, especially when you plan to spoil your family with something tasty. Although, truth to be told, they are not difficult to make, the most time consuming part being baking them. The caramel and apple sauce is delicious and matches the waffles perfectly making this a great breakfast choice.

INGREDIENTSWAFFLES1 1/2 cups all purpose flour1/2 teaspoon salt1 teaspoon cinnamon1 teaspoon baking powder1/2 teaspoon baking soda2 tablespoons sugar2 eggs1 1/4 cup whole milk5 tablespoons melted butter1 cup grated apple1 teaspoon cinnamon powder

APPLE AND CARAMEL SAUCE2 apples, cored and sliced1/4 cup brown sugar1 tablespoon butter1 tablespoon dark rum2 tablespoons heavy cream

DIRECTIONSIn a bowl, whisk together the flour, salt, cinnamon, baking powder and baking soda, as well as the sugar.

Separate the eggs. Beat the egg yolks until pale in color. Add in the milk and melted butter then stir in the flour mixture. Add the grated apples and mix well.

In another bowl whip the egg whites until stiff. Gently fold them into the batter.

Bake in your waffle press according to your machine's instructions.To make the apple and caramel sauce: Melt the butter in a heavy pan and stir in the sugar. Add the apple slices and cook for 5-10 minutes until slightly soft. Mix in the rum and heavy cream then remove from heat.

Serve the waffles with the sauce and apple slices on top.

23

15 MINSPREP TIME

45 MINSCOOK TIME

LEMON CRANBERRY COOKIESCrunchy, yet soft on the inside, these cookies promise you an amazing cookie experience. They are gooey on the inside and the cranberries are like little surprises in your mouth. They have an incredible lemony flavor which is not at all overpowering.

INGREDIENTS1/2 cup butter, room temperature1/2 cup sugar2 eggs, room 1 3/4 cups all purpose flour1/2 teaspoon baking powder1 teaspoon baking soda1/4 teaspoon salt1 tablespoon lemon zest1/2 cup dried cranberries

DIRECTIONSIn a bowl mix the butter for 5 minutes until creamy then add the sugar and mix for 5 more minutes until fluffy and pale in color. Add the eggs, one at a time, mixing well after adding each one.

In another bowl, sift the flour with baking powder, baking soda and salt. Incorporate the flour mixture into the butter mixture then add the lemon zest and, finally, the cranberries.

Cover the bowl with plastic wrap and refrigerate the dough for 1 hour. Using an ice cream scoop, scoop out pieces of cookie dough, and flatten each cookie slightly. Arrange the cookies on a baking tray lined with parchment paper and bake in a preheated oven at 375F for 10-15 minutes or until the edges are lightly golden brown.

24

5 MINSPREP TIME

40 MINSCOOK TIME

+ 1 HOUR CHILLING

A COLLECTION OF SWEET AND SAVORY RECIPESCOPYRIGHT 2013