Winter crunch salad

From : http://www.bbcgoodfood.com/recipes/1151/winter-crunch-salad
Ingredients

1 x 170g ready-to-bake garlic bread
2 heads of chicory
2 celery sticks, cut into thin diagonal slices
1 bunch of radishes, trimmed and quartered
50g shelled walnuts or pecans, toasted and roughly chopped
2 red-skinned eating apples, cored and cut into slim wedges
175g Stilton (or any leftover cheese)
4-5 tbsp ready-made honey and mustard dressing, to serve

Method

1. Preheat the oven and cook the garlic bread according to packet instructions.
2. While the bread is in the oven separate the chicory into leaves and toss in a large bowl with the celery, radishes, nuts and apples. Crumble the stilton in large chunks over the top.
3. To finish the salad, cut half the garlic bread into the marked slices. Cut the remainder into chunks and toss into the salad with as much dressing as you like. Serve with the remaining garlic bread on the side.

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Squash & nigella seed soup

From : http://www.bbcgoodfood.com/recipes/8200/squash-and-nigella-seed-soup

Ingredients

2 tbsp olive oil
1 onion
2 tsp nigella seeds
pinch chilli powder
800g squash, peeled, deseeded and cut into chunks
1 potato, cubed
850ml vegetable stock
small bunch flat-leaf parsley

Method

1. Heat the oil in a large pan, add the onion, then fry until lightly coloured. Add the nigella seeds and chilli, then fry for 1 min. Tip in the squash, potato and stock, then bring to the boil. Stir well, cover, then simmer for 20 mins, or until the vegetables are tender.
2. Purée the soup in batches, adding a handful of parsley with each batch. Return the soup to the pan, then reheat. The soup can be frozen for up to 1 month.

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Blue cheese, butternut & barley salad with maple walnuts

From : http://www.bbcgoodfood.com/recipes/blue-cheese-butternut-barley-salad-maple-walnuts

Ingredients

1 butternut squash, peeled and cut into large chunks, seeds reserved
2 red onions, each cut into quarters
3 garlic cloves, peeled and bashed
3½ tbsp extra-virgin olive oil
handful thyme sprigs, leaves stripped, plus extra to garnish
300g pearl barley
50g walnuts, roughly chopped
1½ tbsp maple syrup
1 tsp brown sugar
½ tsp chilli flakes
2 tsp balsamic vinegar
1 tsp Dijon mustard
100g baby spinach, shredded
140g blue cheese, thinly sliced

Method : 
1. Heat oven to 200C/180C fan/gas 6. Toss the squash, onions and garlic with 2 tbsp of the oil and some seasoning. Roast for 35-45 mins or until the vegetables crisp up in places – turning halfway through cooking and adding the thyme leaves. Remove from the oven and allow to cool, discarding the garlic. Cook the barley, following pack instructions, until al dente. Drain and cool.
2. Meanwhile, rinse the squash seeds, removing any flesh, and dry thoroughly. Put the walnuts and squash seeds in a frying pan and toast until golden brown. Add ½ tbsp oil, the maple syrup, sugar, chilli flakes and some salt. Let it bubble for a few mins, until the sugar has caramelised. Tip onto a tray, allow to cool, then bash into pieces. Make a dressing by mixing the balsamic, mustard, remaining oil and some seasoning.
3. Toss the squash and onions through the barley, followed by the spinach and dressing. Scatter over the cheese, nuts and some extra thyme sprigs to serve.

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EASY PANEER MASALA

From : Sulekha
Servings : 3
Time Taken : 30-45 mins
Ingredients:
300 gm - tomato puree
1 tsp - kasoori methi (dried fenugreek leaves)
1/2 tsp - cardamom powder
1 cup - boiled peas
1/2 tsp - garam masala
1 tsp - chilli powder
1/4 tsp - turmeric powder
1/2 tsp - ginger paste
2 tbsp - fresh cream
1/2 tsp - sugar
200 gm - paneer or feta cheese
20 - cashew nuts
2 tbsp - butter
2 tbsp - oil
1 tsp - salt

Method
Soak cashew in 1/4 cup warm milk for 1/2 hour and grind to a fine paste.
Heat 2 tbls oil and butter in a pan, add ginger paste and saute for a while.
Now add tomato puree, cashew paste and all the spices-crushed kasoori methi, cardamom powder, chilli powder, garam masala, salt and a pinch of turmeric.
Saute for a while, till oil starts separating from the sides of the pan.
Add boiled peas and cook for 1 minute.
Now add paneer, garam masala and cream.
Cover and simmer for 5 minutes.
Garnish with green coriander and serve with naan or rice

Note: You can add feta cheese instead of cottage cheese.

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White choc cheesecake with port syrup cherries

From : http://www.taste.com.au/recipes/18692/white+choc+cheesecake+with+port+syrup+cherries?ref=collections,christmas-desserts

Ingredients
Melted butter, to grease
1 x 250g pkt plain sweet biscuits (such as Arnott's Nice)
150g butter, melted
200g Cadbury Dream white chocolate, finely chopped
2 x 250g pkts cream cheese, at room temperature
1 x 395g can sweetened condensed milk
375ml (1 1/2 cups) thickened cream
Port syrup cherries
185ml (3/4 cup) port
155g (3/4 cup) caster sugar
750g fresh cherries, pitted

Method
Step 1
Brush a 22cm (base measurement) springform pan with melted butter to grease. Line the base with non-stick baking paper.

Step 2
Place biscuits in the bowl of a food processor and process until finely crushed. Add butter and process until combined. Transfer the mixture to the prepared pan and use the back of a spoon to press the mixture over the base of the pan. Place in fridge until required.

Step 3
Place chocolate in a bowl over a saucepan of simmering water (make sure the bowl doesn't touch the water). Cook, stirring with a metal spoon, until melted and smooth. Set aside for 5 minutes to cool slightly.

Step 4
Place the cream cheese, condensed milk and cream in the bowl of a food processor and process until smooth. Add the chocolate and process until well combined. Pour over the biscuit base and smooth the surface. Place in the freezer for 8 hours or until firm.

Step 5
Meanwhile, to make the port syrup cherries, place the port and sugar in a saucepan over low heat. Cook, stirring, for 5 minutes or until the sugar dissolves. Bring to the boil. Cook for 5-6 minutes or until the syrup thickens slightly. Add the cherries and boil, stirring, for 3-4 minutes or until cherries soften slightly. Set aside for 30 minutes to cool.

Step 6
Remove cheesecake from the freezer and set aside for 40 minutes to soften slightly. Cut into wedges and serve with the port syrup cherries.

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Choc ripple cake

From http://www.taste.com.au/recipes/25214/choc+ripple+cake?ref=collections,christmas-desserts

Ingredients
500ml (2 cups) thickened cream
1 tsp caster sugar
1 tsp vanilla essence
250g pkt Arnott’s Choc Ripple biscuits
Grated chocolate, to decorate

Method
Step 1
Place cream, sugar and vanilla in a bowl and beat using an electric beater until stiff.

Step 2
Spread a little cream onto the base of a serving plate. Spread one biscuit with 1 1/2 teaspoons of cream then sandwich with another biscuit. Top with another 1 1/2 teaspoons of cream then place biscuits on their side onto the serving plate. Repeat until all biscuits have been used and form a log.

Step 3
Spread remaining cream over log to cover entirely. Cover loosely with foil. Place in the fridge for 6 hours to set.

Step 4
Just before serving, sprinkle with grated chocolate.

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Caramelized Onion Dip

From : http://www.foodnetwork.com/recipes/dan-smith-and-steve-mcdonagh/caramelized-onion-dip-recipe/index.html

Total Time: 3 hr 0 min
Prep 10 min
Inactive 2 hr 30 min
Cook 20 min
Yield: 2 cups
Level: Easy

Ingredients

1 tablespoon vegetable oil
2 cups thinly sliced onion
2 teaspoons chopped fresh sage leaves
3/4 cup mayonnaise
3/4 cup sour cream
1 teaspoon salt
1 teaspoon ground black pepper
Potato chips, for serving

Directions
Heat oil in heavy medium saucepan over medium-low heat. Add onions and sage. Cover and cook until onions are deep golden brown, stirring occasionally, about 20 minutes. Remove from heat and let cool.

Whisk together mayonnaise and sour cream in a medium bowl to blend. Stir in the cooled caramelized onions, salt, and pepper. Cover dip and refrigerate until flavors blend, about 2 hours.

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French Onion Dip

From : http://www.foodnetwork.com/recipes/guy-fieri/french-onion-dip-recipe/index.html

Total Time: 2 hr 30 min
Prep 20 min
Inactive 1 hr 30 min
Cook 40 min
Yield: 3 1/2 cups
Level: Easy

Ingredients
2 tablespoons canola oil
1 tablespoon butter
2 Vidalia onions, sliced into 1/4-inch rings (about 4 cups)
2 large shallots, sliced into 1/8-inch rings (about 1/2 cup)
2 cups sour cream
1 cup mayonnaise
1 teaspoon celery salt
1 teaspoon Worcestershire
1 teaspoon freshly ground black pepper
1 teaspoon salt

Directions
In a large saute pan over low heat, add oil and butter. When butter is melted, add onions and saute stirring occasionally until golden brown and caramelized, about 35 minutes. Add shallots and saute for 15 minutes more until onions and shallots are dark brown. Remove from heat and let cool for 5 to 6 minutes, then chop into 1/4-inch pieces. Set aside to cool to room temperature.

Meanwhile, in a medium bowl, combine sour cream, mayonnaise, celery salt, Worcestershire, salt and pepper. Fold in onion mixture. Chill at least 1 hour or overnight, prior to serving.

Cook's Note: Dip can be pureed until creamy. If too thick, add milk to get desired consistency.

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Pan-Fried Onion Dip

From : http://www.foodnetwork.com/recipes/ina-garten/pan-fried-onion-dip-recipe/index.html

Total Time: 1 hr 10 min
Prep 10 min
Inactive 30 min
Cook 30 min
Yield: 2 cups
Level: Easy

Ingredients
2 large yellow onions
4 tablespoons unsalted butter
1/4 cup vegetable oil
1/4 teaspoon ground cayenne pepper
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
4 ounces cream cheese, at room temperature
1/2 cup sour cream
1/2 cup good mayonnaise

Directions
Cut the onions in half and then slice them into 1/8-inch thick half-rounds. (You will have about 3 cups of onions.) Heat the butter and oil in a large saute pan over medium heat. Add the onions, cayenne, salt, and pepper and saute for 10 minutes. Reduce the heat to medium-low and cook, stirring occasionally, for 20 more minutes until the onions are browned and caramelized. Allow the onions to cool.

Place the cream cheese, sour cream and mayonnaise in the bowl of an electric mixer fitted with the paddle attachment and beat until smooth. Add the onions and mix well. Taste for seasonings. Serve at room temperature.

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Mashed Potato Recipes

From : http://www.foodnetwork.com/holidays-and-parties/50-mashed-potato-recipes/index.html

Here is very few recipes you can check 50 Mashed Potato Recipes on above link

1. Classic 
Cover 2 pounds whole russet or Yukon gold potatoes with cold salted water; simmer 45 minutes. Drain, peel and mash with 1/2 to 1 stick butter. Add 1 cup hot milk, and salt and pepper; mash until smooth and fluffy.

2. Chunky Red 
Cover 2 pounds whole red potatoes with cold salted water; simmer 40 minutes. Drain; do not peel. Smash with 1/2 to 1 stick butter, 3/4 cup hot milk, and salt and pepper.

3. Tangy
Make Classic Mash (No. 1) or Chunky Red Mash (No. 2). Use 1 cup sour cream instead of milk; top with fresh dill.

4. Pepper-Swirl 
Saute 2 chopped red bell peppers and 1 teaspoon thyme leaves in olive oil, covered, until tender. Puree; swirl into Classic Mash (No. 1).

5. Low-Fat 
Make Chunky Red Mash (No. 2); replace the butter with 1/4 cup cooking water and use nonfat plain Greek yogurt instead of milk.

6. Spicy Chipotle 
Make Classic Mash (No. 1); add 1 tablespoon chopped chipotles in adobo sauce. Garnish with chopped scallions and cilantro.

7. Olive Butter
Pulse 1/4 cup pitted kalamata olives, 1/2 stick soft butter and 2 tablespoons each parsley and cilantro in a food processor. Dollop the olive butter on Classic Mash (No. 1).

8. Orange-Fennel 
Heat 1/2 cup olive oil with the grated zest of 1/2 orange, 1 tablespoon fennel seeds and 1/2 teaspoon pepper flakes. Drizzle over Classic Mash (No. 1) or Pepper-Swirl Mash (No. 4).

9. Tex-Mex 
Make Chunky Red Mash (No. 2); add 1/2 pound grated Monterey Jack, 1/4 cup sliced scallions and 2 minced seeded jalapenos. Top with sour cream and more scallions and jalapenos.

10. Applesauce 
Make Classic Mash (No. 1); top with applesauce and sprinkle with grated nutmeg

11. Pancetta-Rosemary 
Cook 1/4 pound diced pancetta in olive oil with 1/4 teaspoon chopped rosemary and 2 smashed garlic cloves; drain and spoon over Classic Mash (No. 1) or Chunky Red Mash (No. 2).

12. Horseradish-Chive 
Make Classic Mash (No. 1); use 1 cup sour cream instead of milk. Mix in 1/4 cup horseradish and 1/3 cup minced chives.

13. Smoky 
Make Classic Mash (No. 1); mix in 1/2 pound grated smoked gouda and 1/4 cup sliced scallions.

14. Mediterranean 
Cover 2 pounds whole russet potatoes with cold salted water. Simmer 45 minutes; drain and peel. Mash with 1/2 cup cooking liquid. Finish with 1/4 cup olive oil and 2 teaspoons each chopped basil, tarragon and parsley.

15. Crispy Garlic 
Fry 8 thinly sliced garlic cloves in 3 tablespoons olive oil until crisp; drain. Drizzle the oil into Classic Mash (No. 1) or Mediterranean Mash (No. 16); top with the fried garlic.

16. Golden Saffron 
Make Classic Mash (No. 1); add a pinch of saffron to the milk as it heats and steep 10 minutes. Garnish with smoked paprika.

17. Pesto 
Make Chunky Red Mash (No. 2); stir in 1/2 cup pesto. Garnish with pine nuts.

18. Hummus 
Make Classic Mash (No. 1); stir in 1/2 cup hummus. Top with parsley and toasted sesame seeds.

19. Fennel 
Heat 1/2 cup olive oil with 1 tablespoon fennel seeds and 3 small dried chiles. Saute 1 diced fennel bulb in the oil until tender. Make Classic Mash (No. 1); top with the fennel and fennel oil.

20. Italian Cheese 
Make Classic Mash (No. 1); salt lightly. Add 1/2 cup each grated parmesan and romano cheese.

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