Ingredients

• 7 oz. pkg. tortellini
• 10 oz. pkg. frozen peas
• 4 tbsp. wine vinegar
• Juice of 1 lemon
• 1 clove garlic, crushed
• ½ c. olive oil
• 3 tsp. Dijon mustard

Instructions

1. Cook the tortellini; drain and set aside.
2. Rinse peas in cold water; drain and set aside
3. Mix with wire whisk, pour over tortellini and peas and mix
4. Before serving sprinkle with Romano or Parmesan cheese and pepper.

Ingredients

Dry ingredients:

• 2 cups/250g flour
• 2 tbsp/31g sugar
• 4 tsp/21g baking powder
• 1 tsp/5g baking soda
• 1 tsp/5g fine salt

Wet ingredients:

• 2 cups/500ml buttermilk (2 cups/500ml milk & 2 tbsp/32ml lemon juice)
• 4 tbsp/60g melted butter
• 1 tsp/5g vanilla extract
• 2 beaten eggs

Additional:

• ½ cup/125g butter for greasing pans
• ½ cup/125g butter for topping
• ½ cup/125ml maple syrup for topping

Instructions

1. Combine the dry ingredients in a bowl; whisk; set aside
2. Combine the wet ingredients in a bowl; whisk; set aside
3. Add the wet ingredients to the dry and whisk until just combined
4. Fry in a pan with butter
5. Top with maple syrup and devour

Don’t skimp on the ingredients here. Use real butter and real vanilla extract, but especially real maple syrup and real buttermilk. The buttermilk might be a bit of a problem, depending on geography; in that case, there are good substitutes for buttermilk online. We use a tbsp. of lemon juice per cup of milk.

Ingredients

• One jar Zulu Sauce
• 3 jars Basilico
• 500g Beef
• 2 peppers
• 2 onions (medium-sized)
• 1-2 tbsp red pepper flakes
• 1 tbsp olive oil

Instructions

1. Cook meat in a pot
2. Slice up vegetables into whichever shapes make you happy
3. Cook down vegetables in olive oil in a separate pan and add to the meat
4. Pour in jars of sauces
5. Sprinkle in hot pepper flakes (to taste)
6. Stir and let simmer for 45 minutes

Ingredients

• 1½ pounds Swiss chard, escarole or beet greens, trimmed
• 6 cups chicken broth
• 1 clove garlic, crushed
• 1 cup cooked white beans
• ½ teaspoon salt
• 1/8 teaspoon ground white pepper
• Grated parmesan cheese, for garnish
• Red-pepper flakes, for garnish

Instructions

Bring a large pot of water to a boil over medium-high heat. Add the greens and cook for 7 minutes, or until barely tender. Drain the greens, squeezing out as much water as possible.*

Bring the broth to a simmer in a large pot over medium-high heat. Add the garlic and greens. If using canned white beans, place them in a strainer and rinse them under cold running water to remove excess sodium. Add the beans to the broth. Simmer gently, partially covered, for 10 minutes. Sprinkle with the salt and pepper to taste.**

Ladle the soup into heated bowls. Pass the cheese and pepper flakes at the table.

*This can be done several hours before cooking in the soup. it is not necessary to cut the greens, because they will break apart while they cook in the soup.

**Do not add the salt before the soup has finished cooking, or it may become too salty.

Ingredients

• 1 tsp oil, preferably olive
• 1 onion, chopped
• 1 garlic clove, minced
• ½ green pepper, chopped
• 1 pound ground turkey
• 1 (14 ½ ounce) can diced tomato
• ¼ cup tomato paste
• 1 tbsp mustard (such as spicy brown)
• 2 tsp chili powder
• 1 tsp cumin
• ½ tsp salt
• ¼ tsp black pepper
• 1 (15-ounce) can black beans, drained and rinsed
• 6 hamburger buns (or Kaiser rolls)
• 1 cup shredded light Cheddar cheese

Instructions

1. Heat oil over medium/high heat in a large skillet. Add onion, garlic and green pepper and cook 2 minutes. Add turkey, tomato, tomato paste, mustad, chili powder, cumin, salt and pepper and cook, stirring, as mixture comes to a boil, 1 to 2 minutes.
2. Cover, reduce heat and simmer 10 minutes. Stir in black beans and cook 2 minutes, or until beans are warmed through.
3. Spoon mixture onto buns, top with cheese, close sandwiches and serve immediately (before the bread disintegrates).

You can also place the sandwiches under the broiler and melt the cheese, or top the buns with the cheese and heat them in the toaster over or oven briefly to melt the cheese right on the bread. The latter method makes less mess.

Ingredients

• 3 tablespoons unsalted butter, softened to room temperature
• 5 ounces sour cream
• pinches of paprika and freshly-grated nutmeg
• ¾ cup freshly grated, good quality Parmesan
• Cracked black pepper and Kosher salt to taste

Instructions

1. Combine all ingredients while still cold in a saucepan large enough to eventually hold cooked pasta.
2. Heat gently over medium-low heat for last couple of minutes of pasta cooking time.
3. When pasta is finished, add to sauce along with a couple of spoonfuls of pasta water, then cook all over medium-low heat for about five minutes, stirring gently.

Ingredients

1. 1 tbsp. mayonnaise
2. 1 tbsp. olive oil
3. ½ tsp. sugar
4. 1/8 tsp. bouillon
5. 2-3 tbsp. balsamic vinegar
6. 1-2 tbsp. milk

You can also add:

1. mustard
2. salt
3. pepper
4. chopped onions
5. garlic
6. or whatever else tickles your fancy.

Instructions

1. Mix mayonnaise, olive oil, sugar and bouillon.
2. Make sure sugar is crushed and blended into sauce.
3. Add vinegar, mixing in well.
4. Add milk.

Ingredients

• 2 ½ cups all-purpose flour
• 2 ½ teaspoons baking powder
• ¼ teaspoon salt
• ½ cup sugar
• 1 cup buttermilk
• 2 eggs, beaten
• ½ cup melted butter or margarine
• 1 ½ cups fresh or frozen blueberries, rinsed
• 2 tablespoons all-purpose flour
• Sugar for topping

Instructions

1. Sift flour, baking powder, salt and ½ cup sugar.
2. Add buttermilk, beaten eggs and melted butter.
3. Mix until dry ingredients are just moistened.
4. Mix berries with 2 tablespoons of flour.
5. Fold berries into batter.
6. Spoon batter into greased muffin pans, filling each muffin cup about 2/3 full.
7. Sprinkle each with a little sugar.
8. Bake at 400° for 20 to 25 minutes.
9. Makes 18 to 24 muffins.

Ingredients

• 2 medium red peppers
• 2 medium yellow peppers
• 4 garlic cloves, peeled and finely chopped
• 8 plum tomatoes, skinned (see tip)
• handful of fresh basil leaves
• salt and freshly ground black pepper
• 4 tbsp extra virgin olive oil
• 2 × 125g/4oz tubs buffalo mozzarella cheese, sliced

Instructions

1. Preheat the oven to 220C/425F/Gas7.
2. Cut the peppers in half lengthways, carefully cutting through the stem so it remains with each half pepper. Core and de-seed the peppers.
3. Lightly oil an oven tray and arrange the peppers, cut side up, onto the tray. Place a little sliced garlic in the base of each pepper. Cut the tomatoes in half and scoop out the seeds, if required.
4. Place some basil leaves into the bottom of each pepper. Season with salt and pepper. Stuff the tomato halves into each pepper and drizzle over the olive oil.
5. Carefully pour a splash of water into the baking tray around the peppers (this will assist with steaming the peppers). Place in the oven and cook for 45 minutes.
6. Arrange the mozzarella on top of the tomatoes. Return the tray to the oven, for about 3-4 minutes, until the cheese begins to melt.
7. Lay the salad leaves onto the base of a plate and top with the peppers. Serve immediately.

Tip: To skin the tomatoes, make a little cross on top of each tomato. Place in a large bowl of boiling water for 20 seconds if ripe (40-45 seconds if unripe). The skin should come away easily.

Ingredients

Note: these measurements are for 1.4 times the original recipe (shown below), as those measurements better fit the pot we have in Switzerland.

• 800 grams (1.75lbs) cheese: 50% Appenzeller, 25% Emmentaler (“Swiss”) and 25% Greyerzer/Gruyere
• ~550ml (2 ¼ cups) white wine, cheap / sour gives best results
• ~18.75g (~2 tbsp) corn starch
• ~30ml (~2 tbsp) fresh lemon juice
• 2-10 pieces garlic
• 1 jigger cherry-brandy (or any “schnapps”)
• pepper
• 3 french bread (approx. 20 oz), cut into one inch cubes
• ¼ cup heavy cream (whipped), not absolutely necessary, but makes fondue light and fluffy and eliminates “rubberband − effect”

Original recipe:

• 1 ¼ pound (20 oz) cheese: (10 oz “Appenzeller”, swiss import, 7 oz swiss cheese, import or domestic, 3 oz “Greyerzer/Gruyere”, swiss import)
• 1 2/3 cup (13 oz) white wine, cheap / sour gives best results
• 1 ½ tablespoon corn starch
• 1 ½ tablespoon fresh lemon juice
• 2-10 pieces garlic
• 1 jigger cherry-brandy (or any “schnapps”)
• pepper
• 1 ½ french bread (approx. 20 oz), cut into one inch cubes
• ¼ cup heavy cream (whipped), not absolutely necessary, but makes fondue light and fluffy and eliminates “rubberband − effect”

Instructions

1. Dissolve corn starch in wine
2. Grate cheese
3. Put cheese, wine, lemon juice and garlic in pan and heat on stove or heater, continuously stir in 8-shape pattern
4. After dissolving of cheese, let bubble and continuously stir for about 5 minutes
5. Add “schnapps” and pepper
6. Mix whipped cream slowly under cheese
7. Ready to serve! − good luck!

Fondue is usually served with white wine or lipton tea, salad and “schnapps”

“repair” instructions:

• Add wine to make lighter/thinner
• Add cheese or cook longer to make heavier
• Add more lemon juice and corn starch if wine and cheese are separated or cheese does not completely dissolve

Ingredients

• 1 or 2 sliced onions
• rich red wine
• several cloves garlic
• 28 ounce can of recipe cut or stewed tomatoes
• 2 teaspoons dried basil or a bunch of fresh
• 1 teaspoon oregano
• 1 teaspoon marjoram
• lots of freshly ground black pepper
• 2 zuchinnis
• 2 carrots
• 1 potato
• 1 can beans (any kind)
• chopped spinach or cabbage (optional)
• sliced mushrooms
• 1 cup red wine (or broth)
• water
• 2 cups cooked pasta
• some frozen peas and/or corn

Instructions

1. Saute one or two sliced onions in rich red wine.
2. Add several cloves garlic, minced.
3. Pour in 28 ounce can of recipe cut or stewed tomatoes.
4. Add basil, orgeano, marjoram, and pepper.
5. Add zuchinni and carrots.
6. Add potato.
7. If you like greens, add some chopped spinach or cabbage.
8. Toss in a can of beans, any kind, or use home cooked if you have them.
9. A few sliced mushrooms can’t hurt.
10. Add red wine or broth.
11. Add water as needed.
12. When it is nearly done, add a couple cups cooked pasta and some frozen peas and/or corn.

Ingredients

• 12 ounces ground beef
• 1 cup chopped onion (1 large)
• ½ cup chopped green sweet pepper
• 2 cloves garlic, minced
• 1 14-½-ounce can tomatoes, cut up
• 1 15-ounce can dark red kidney beans, rinsed and drained
• 1 8-ounce can tomato sauce
• 2 to 3 teaspoons chili powder
• ½ teaspoon dried basil, crushed
• ¼ teaspoon pepper

Instructions

In a large saucepan cook ground beef, onion, sweet pepper, and garlic until meat is brown and onion is tender. Drain fat. Stir in undrained tomatoes, kidney beans, tomato sauce, chili powder, basil, and pepper. Bring to boiling; reduce heat. Cover and simmer for 20 minutes. Makes about 5 cups (4 main-dish servings).

<strong>Crockery-cooker directions</strong> Cook meat, onion, sweet pepper, and garlic as above. Drain fat. In a 3-½- or 4-quart electric crockery cooker combine meat mixture, undrained tomatoes, beans, tomato sauce, chili powder, basil and pepper. Cover; cook on low-heat setting for 8 to 10 hours on high-heat setting for 4 to 5 hours.

Ingredients

For rice:

1. 1 cup Thai jasmine rice (or Basmati)
2. 1 cup plus 2 tablespoons water
3. 2 ½ cups fresh or frozen petite peas
4. 2 ½ sups shredded poached chicken breast
5. ½ cup hot chicken stock

For sauce:

1. 1/3 cup creamy peanut butter
2. 1 tablespoon dry sherry
3. 2 tablespoons rice vinegar
4. 2 teaspoons peeled and grated fresh ginger
5. 1/8 teaspoon cayenne pepper
6. ½ teaspoon sugar
7. 1 clove garlic, minced
8. 2 green onions, white parts only, minced

For garnish:

Green tops of onions, chopped, and ½ cup chopped roasted peanuts

Condiments:

Separate bowls of chutney, sliced bananas, raisins, unsweetened shredded coconut, minced fresh cilantro, mandarin orange segments, chopped apples, plain yogurt

Instructions

1. To make rice, coat rice cooker bowl with nonstick cooking spray or a film of vegetable oil. Put rice in rice bowl. Add water, swirl to combine. Close cover and set for regular cycle.
2. To make sauce, in a medium-size saucepan, combine all sauce ingredients. Cover and cook over low heat, stirring a few times, until mixture acheives a sauce-like consistency. Cover and keep warm.
3. When machine switches to “keep warm” cycle, sprinkle peas and chicken on top of rice. Close cover and let rice steam for 20 minutes.
4. Transfer rice mixture to warmed serving platter with sloped sides. Pour hot stock and peanut sauce over rice. Stir gently to combine peas and chicken with stock and peanut sauce. Sprinkle with green onion tops and peanuts. Serve immediately with choice of condiments.