Stir-Fried Prawns in a Vermicelli Nest

Preparation time :	5 minutes
Cooking time :	7 minutes
Total time :	12 minutes

Serves: 2

Ingredients

2 tsp rapeseed oil
75g pack Waitrose Vegetable and Beansprout Stir-Fry
100g frozen sweetcorn
2 Waitrose Vermicelli Nests, from a 500g pack
2 tbsp Sharwood’s Plum Sauce
100g Waitrose Frozen Cooked and Peeled North Atlantic Large Prawns, defrostedᛀ

Method

1. Heat the oil in a wok or frying pan and fry the stir-fry mixture for 1 minute. Tip in the frozen sweetcorn and fry for a further 2 minutes, stirring until heated through.
2. Place the vermicelli in a small pan and cover with boiling water. Allow to simmer for 3 minutes then drain well.
3. Add the plum sauce and prawns to the vegetables, and cook gently until the prawns are piping hot.
4. Place the vermicelli nests in 2 bowls then pile the prawn and vegetable mix on top and serve immediately.

Cook's tips

These portion sizes are suitable for younger children, so you may need to double up on quantities for older ones or adults. You can use chopped, cooked chicken in place of the prawns, if preferred.

Nutrition
Our children's recipe cards provide 50 per cent or less of the Guideline Daily Amount (GDA) of calories, fat, saturated fat, salt and sugar for children aged 5-10 years.

Hot Chocolate Orange

Preparation time :	5 minutes
Cooking time :	10 minutes, plus infusing
Total time :	15 minutes, plus infusing

Serves: 8

Ingredients

3 x 568ml whole milk
8 strips of orange zest, pared using a potato peeler
300g Green & Black’s Organic 70% Dark Chocolate, broken into small pieces
3 tbsp light brown muscavado sugar

Method

1. Pour the milk into a saucepan with the strips of orange zest, and bring slowly to a simmer. Remove from the heat and infuse for 10 minutes, until the milk is flavoured by the orange zest.
2. Return the milk to the heat and add the chocolate and sugar. Stir over a low heat until the chocolate has melted. Pour into mugs and serve with marshmallows toasted on the bonfire.

Turkish coffee preparation (one cup)

1. Pour water into a small Turkish coffee cup called a fincan (about 1.7oz) and dispense it into a small brass cezve, coffeepot.



2. Add two teaspoons of Turkish coffee. The grinds should be much finer than those of espresso so that they will ultimately sink to the bottom.



3. Add up to 2 teaspoons of sugar (If desired).



Tip: while making the Turkish coffee, keep the fincan filled with hot water so that it keeps hot. Empty the cup just prior to pouring in the coffee.

4. On a small flame, stir for about one minute. Then, without stirring, let the coffee come to boil. This should take 3-4 minutes.



5. Pour the coffee into the fincan in one swift movement so that all the foam is smoothly transferred.



6. Serve with a small cup of fresh water (as traditionally done in Turkey).



7. Take a small sip of water to clear the palate and then, once the coffee grinds have sunk to the bottom, little by little, drink the coffee.
8. Don’t drink the grinds at the bottom. These may be used to tell your future. When you have finished your coffee, turn the cup over.

Death By Chocolate Cappuccino

Ingredients

• Large coffee mug
• 1oz Vanilla Syrup
• 2-2oz Shots of espresso or 4oz of strong coffee
• 4oz-6oz of Chocolate Milk (Milk may vary depending on size of coffee mug)
• Chocolate Redi Whip
• Sprinkles-any color
• Chocolate pieces

Directions

First pour the vanilla syrup into a large coffee mug. Next add your fresh brewed coffee to the vanilla syrup and blend the two ingredients together. Then steam your chocolate milk to 160 degrees F. You can use a beverage or candy thermometer to test the temperature of the milk. Once milk has been steamed add it to you coffee. Finally, top your cappuccino with the whipped cream to your desired amount. Add sprinkles and chocolate for decoration.

Frozen Coffee Parfait

Ingredients

• 1-14 oz. can of sweetened condensed milk
• 1/3 cup double strength coffee sweetened with 4 tb. Sugar while hot (allow to cool before using)
• 1 cup whipped heavy whipping cream

Directions

In a large bowl, combine the sweetened condesed mild and the coffee into hand mixer; whip on high speed for 3-5 minutes. By hand fold in the whipped whipping cream. Make sure the mixture is evenly distributed.

Spoon the mixture into 6-8 serving dishes, then freeze for 3 hours or until firm.

Garnish before serving with a chocolate-covered espresso bean and chocolate syrup for a yummy treat.

Chocolate Covered Espresso Bean Ducks

Ingredients for the Chocolate Covered Espresso Bean Duck Candy (Makes approx. 20 ducks)

• 3 cups semi-sweet chocolate chips
• 1/2 cup heavy cream or milk
• powdered unsweetened cocoa
• approx. 60 espresso beans (three per duck)

You'll need:

• rubber ice-cube trays in the shape of ducks (available at Target or at a party supply store)
• a double boiler, or two pots that will stack safely

Step-by-step, with pictures:

Melt the Chocolate:

In a double boiler, boil water in the bottom level of the double boiler pot. Bring the water to a rolling boil. Add chocolate chips to the top level, then slowly stir in the cream. Stir until the mixture is smooth and thin. Lower the heat and stir occasionally until it is time to use the chocolate.

Prepare the Trays:

Lightly powder the rubber trays with unsweetened cocoa.

First Layer:

Fill each duck reservoir half-way with chocolate. Place 3 coffee beans in each reservoir.

Second Layer:

Add more melted chocolate to each reservoir, enough to fill each duck to the top. Lightly tap or jiggle the tray on the countertop. This will settle the chocolate and ensure that there are no air pockets in the candy. Then take a knife and scrape the excess chocolate from the tray. Glide the knife over each reservoir to create a smooth surface for the back of the candy.

Final Step:

Put the candy trays on a flat surface in the freezer for approximately 10 minutes. Remove the candy and gently remove the ducks from the tray. This is not as difficult as removing ice cubes since the duck trays are rubber and are very pliable. You'll notice that the powdered cocoa has given the candy a matte finish. Now place the ducks on a plate or put them in an Easter egg for final presentation.

Coffee and Muffins

Viennese Coffee - (Hot) 4 servings

INGREDIENTS:

• 1/2 cup chocolate
• 2 1/2 cups strong coffee
• 4 tablespoons light cream
• 2/3 cup heavy cream
• 1 teaspoon sugar
• dash of cinnamon
• dash of cocoa

• PREPARATION:

  1. Melt chocolate in sauce pan
  2. Stir in light cream
  3. Slowly add coffee, beating until frothy
  4. In a cold bowl whip heavy cream and sugar
  5. Pour coffee mixture into cups
  6. Top off with heavy cream

  Garnish with sprinkle of cinnamon and cocoa

  Cappucino Muffins

  INGREDIENTS:

  • 2 cups all-purpose flour
  • 1/2 cup sugar
  • 2-1/2 teaspoons baking powder
  • 2 teaspoons instant espresso coffee powder (or instant coffee)
  • 1/2 teaspoon salt
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1 cup whole milk
  • 1/2 cup butter, melted and cooled
  • 1 egg, slightly beaten
  • 1 teaspoon vanilla extract

  

  PREPARATION:

  1. Preheat oven to 375 degrees F. Line muffin tins with papers or grease liberally.
  2. In a large bowl, whisk together flour, sugar, baking powder, espresso or instant coffee, salt, cinnamon, and nutmeg.
  3. Set aside.
  4. In a medium bowl, mix milk, butter, egg, and vanilla until combined. Stir milk mixture into flour mixture only until combined. Do not overmix.
  5. Fill muffin cups 3/4 full. Bake 15 to 20 minutes for standard muffins, 10 to 12 minutes for mini-muffins. Cappuccino muffins freeze well.

Pepper Coffee Steak Recipe

Steak

Tuna

Ingredients

• Coarse ground dark roast coffee beans (French Roast or Espresso)
• Coarse ground black pepper

Preparation

Mix about 1/3 coffee beans and 2/3 pepper

Instructions

1. Coat steaks with olive oil and Worcestershire sauce
2. Season with garlic powder
3. Coat steaks with heavy layer of coffee/pepper mixture.
4. Let sit for 30 minutes to 2 hours
5. Sear on a very hot grill and cook to your favorite doneness

This coffee/pepper mixture works well with grilled salmon or tuna replacing Worcestershire with lemon juice and garlic powder with dill.

Tiramisu For Espresso Lovers

Ingredients: (Makes enough for 12 people)

• 12 shots of espresso
• 5 shots of Chocolate liqueur (ex: Godiva brand)
• 1/2 shot of Rum
• 2 shots of coffee liqueur (ex: Kahlua brand)
• 3 tablespoons of sugar
• 6 eggs
• 48 ladyfingers (usually 2 packages)
• 16 oz. of mascarpone cheese (usually 2 packages)
• 6 oz powdered chocolate
• 1/2 cup of bittersweet chocolate chips
• 2 tablespoons of milk
• Whipped cream in a can for garnish

Step-by-step, with pictures:

Make the Liquid Mixture:

Pull the shots of coffee, add the rum, coffee liqueur and 3 shots of the chocolate liqueur. Save 2 shots of the chocolate liqueur for later. Set the liquids over to the side.

Make the Mascarpone Filling:

Separate the egg yolks from the egg whites. The egg yolks should be mixed with the remaining chocolate liqueur and the sugar. Put the egg yolks in a pan that can be placed on top of another to create a "water bath" effect. The lower pan should be filled with water that is brought to a rolling boil. Constantly stir the egg yolk/chocolate liqueur mixture while it is being heated. Heat for about three minutes, until the mixture is light and bubbly.

Take the mixture off of the heat, then immediately mix this with the mascarpone. Use an electric mixture so that this is blended thoroughly.

In a separate bowl, beat the egg whites until they are at stiff peaks.

Fold the egg whites into the mascarpone mixture.

Chocolate Drizzle:

In a small glass bowl, pour in most of the chocolate chips (save some for a garnish). Add the milk and microwave for about one minute, until melted. Stir and set to the side.

Begin the layering process:

One at a time, dunk the ladyfingers in the liquid mixture. This will ensure that each ladyfinger receives an equal amount of liquid. Layer them along the bottom of the trifle bowl. Spread approximately half of the filling on top of the ladyfingers. Sprinkle powdered chocolate over this then drizzle the liquid chocolate over this. Repeat for the second layer.

Top Layer:

Do not dunk this layer of ladyfingers before placing them on top. This layer will be visible, therefore, the ladyfingers must be placed carefully on top. Pour the liquid on top of this layer, just enough to saturate the ladyfingers. Lightly dust the top layer with chocolate powder.

Refrigerate:

Cover with plastic wrap and refrigerate for 12 hours.

Final touches:

Fettuccine Alfredo

I made this for my daughter yesterday because she’d requested it for her twelfth birthday back in June and I’d told her “No! You’ll get nothing and like it!” Then yesterday, three weeks after that dark day, I felt a little bad. So I decided to make her favorite pasta in the whole world. It had nothing whatsoever to do with the fact that I was craving Fettuccine Alfredo like a sonofagun.

Fettuccine Alfredo. There’s nothing good about it, except for how good it is. It’s evil, ridiculous, and an affront to good sense…but look at the bright side: one recipe will feed over 800 people! It’s true. One bite pretty much fulfills a 200-pound human’s daily caloric requirements.

This is close to “real” Fettuccine Alfredo, though I think reports vary as to what “real” Fettucine Alfredo is. I remember reading the original recipe, which was made by a man in Rome named Alfredo. Isn’t that just a CRAZY coincidence? Anyway, Alfredo’s wife had morning sickness and couldn’t keep anything down, so he mushed together a bunch of softened butter and grated Parmesan cheese, tossed it in warm pasta, and she ate herself through her entire pregnancy.

Or so the story goes.

The first time I had “real” Fettuccine Alfredo, however, I was in New York City, which might as well have been the Fettuccine Alfredo capital of the world, it was so darn divine. I was in the seventh grade and I watched as the waiter wheeled a cart to our table—a cart holding four ingredients: a platter full of piping hot pasta (drained only seconds earlier), a plate of butter, a pitcher of cream, and scads of freshly grated Parmesan cheese. And I watched a miracle occur as the waiter carefully added the ingredients to the piping hot pasta, swirling the pasta gently with a large fork and its heat melted and warmed the other ingredients into a sauce the likes of which I’d never imagined was possible on this earth.

I’ve been attempting to recreate the experience ever since.

(And could I please say “Fettuccine Alfredo” one more time today?)

Are you ready?

Are you sure?

You need butter. Regular, salted butter.

FYI, I never use unsalted butter except in the occasional cake or cookie recipe. But cooking? NEVER!

Cream. Heavy cream. Not milk. Not half and half.

You need plenty of Parmesan cheese. Aside from the obvious inconvenience of making me go up a jean size, I love Fettuccine Alfredo because it allows me to clean my fridge out of all the miscellaneous Parmesan pieces.

You’ll also need…Fettuccine!

I’ve talked before about my weakness when it comes to collecting fancy, artisan dried pasta. It hasn’t gotten any better.

Okay, go ahead and grate the Parmesan. You’ll need abut 2 cups.

Bring a pot of water to a boil for the pasta, and cook the pasta until al dente.

Then grab a skillet or saucepan and set it over medium-low heat. (Low if your stove gets hot.)

Melt 1 stick of butter in the skillet…

Then pour in an equal amount of cream.

You might as well just surrender and let this happen.

Whisk it together gently, and just allow the mixture to warm up and get happy.

At this point, I’ll season the sauce a bit—a dash of salt (though with all the Parmesan, it doesn’t need much), plenty of freshly ground black pepper. I don’t like to do much more than that, as the standalone flavor of the Parmesan is enough!

I do sometimes sprinkle in just a little bit of nutmeg if I’m not making it for my girl. But she’s not a big fan of nutmeg in savory dishes.

Ungrateful little urchin!

Just before the pasta is ready, stick in a metal measuring cup and retrieve some of the pasta water. We’ll use it later to thin the sauce if it’s a little gloopy.

Now, grab a big serving bowl. We’re just gonna do this right here.

Sprinkle half the Parmesan right into the bowl.

Then just pour the warm, creamy butter/cream mixture right in.

This is so criminal.

Don’t stir it. Just let it sit and get acquainted.

Now drain the pasta…

And immediately pour it, steaming hot, right into the bowl with the other ingredients.

Then, with tongs, gently toss it to combine.

After you give it a couple of tosses, sprinkle in the rest of the Parmesan.

For obvious reasons, this is really fun to make for company. Just mix it all up right at the dinner table!

Important: if it gets overly thick and gloopy, splash in some of the warm pasta water. It’ll bring it to the perfect consistency.

I give it a sprinkle of black pepper just before serving. You could certainly sprinkle it with chopped parsley or chives…but I really like just leaving it unadulterated.

Keep in mind that this is very, very rich. Honestly, as a main dish, this quantity would serve at least six. As an accompaniment for tenderloin, steaks, or grilled chicken, it’ll go even farther.

If you like Fettuccine Alfredo, you’ll fall in love with this one.

Enjoy!

Fettucine Alfredo

1 pound fettuccine
1 stick butter
1 cup heavy cream
2 cups grated Parmesan cheese
dash of salt
freshly ground black pepper to taste

Cook pasta according to package directions.
In a saucepan or skillet, warm butter and cream. Season with salt and freshly ground black pepper.
Grate Parmesan cheese and place half of it into a large serving bowl. Pour warm butter/cream mixture over the top.
Drain pasta and immediately pour it into the bowl.
Toss a couple of times, then sprinkle in the other half of the Parmesan. Toss to combine, thinning with pasta water if necessary.
Serve immediately as a main course or accompaniment to meat or salad.