Recipes

Cauliflower Soup with Saffron and Cinnamon

Recipe by Chef Maggie
Servings

3-4

servings
Prep time

20

minutes
Cooking time

15

minutes
Calorieskcal

Ingredients

  • 1 tbsp butter

  • 1/4 cup finely diced white onion

  • 1/4 tsp ground cinnamon

  • 1/4 cup white wine

  • 3 cups diced cauliflower

  • pinch of saffron

  • 1 bay leaf

  • 3 1/2 cups of chicken or vegetable stock

  • 1/4 tsp of salt or to taste

  • 1 tbsp roasted caulifower florets for garnish

Directions

  • In a saucepan over medium heat, melt butter.
  • Once butter starts to foam, add the onions and cinnamon.
  • Cook for about 5 minutes.
  • Add the wine, cauliflower, saffron and bay leaf.
  • Cook until the wine is reduced by two-thirds.
  • Add the stock and bring to a boil.
  • Reduce heat to a simmer and cook for about 15 minutes.
  • Add the salt.
  • Remove from the heat, cool slightly.
  • Puree the soup in a blender or use an immersion blender.
  • Pass the soup through a strainer if needed.
  • Taste and adjust salt, if needed and garnish with the roasted florets.

Osso Buco

Recipe by Chef Maggie
Servings

6

servings
Prep time

30

minutes
Cooking time

2

hours 

30

minutes
Calorieskcal

Ingredients

  • Beef or Veal

Directions

  • Preheat oven to 350 F.
  • Season flour with the salt and pepper and coat the beef or veal with the flour.
  • Heat half the oil to medium/high heat and brown the veal or beef for about 3 to 4 minutes per side.
  • Put aside on a tray for later.
  • Heat remaining oil, add the garlic, onion and celery and cook until the onion has softened.
  • Put into the oven safe dish used for the meat and also add the bay leaf and thyme.
  • Mix the stock and tomato paste in a bowl and add to the pan.
  • Pour the wine also into the pan. Cover the pan tightly with aluminum foil and put into the preheated oven to cook for about 2 to 2 1/2 hours or until the meat is soft and the sauce has thickened.

Rhubarb and Pomegranate Cobbler

Recipe by Chef Maggie
Servings

4

servings
Prep time

30

minutes
Cooking time

45

minutes
Calorieskcal

Ingredients

  • 2 cups(300gms) self rising flour, sifted

  • 200gms unsalted butter

  • 1/2 cup sugar

  • 2/3 cup buttermilk

  • 2 teaspoons vanilla extract

  • 3 pomegranates, seeds removed

  • 750 gms, trimmed and chopped into 5cm lengths

  • 2/3 cup sugar(for the filling)

  • 2 vanilla beans split and scraped

  • 1/3 cups flaked almonds

  • Icing sugar and vanilla ice cream to serve

Directions

  • Preheat oven to 350F.
  • Place the flour, butter and sugar in a food processor and process until the mixture resembles fine breadcrumbs.
  • Gradually add the buttermilk and vanilla extract and process until the mixture comes together.
  • Add 1/3 of the pomegranate seeds and stir to combine. Set aside.
  • Place the rhubarb, sugar, remaining pomegranate seeds and vanilla in a bowl and toss.
  • Divide the mixture among mini skillets, or ramekins or 1 large cast iron skillet.
  • Top with the cobbler mixture and sprinkle with the almonds.
  • Bake for 35-40 minutes or until golden and cooked through.
  • If using the large skillet, cook time may be up to an hour.
  • Dust with icing sugar and serve with ice cream if desired.

Asparagus & Artichoke Fritters w/Olive Relish

Recipe by Chef Maggie
Servings

15

servings
Prep time

30

minutes
Cooking time

10

minutes
Calorieskcal

Ingredients

  • Asparagus & Artichoke Fritters
  • 1/2 pound asparagus, trimmed, finely chopped

  • 1 can (4 ounces) artichokes in brine, drained finely chopped

  • 2 eggs

  • 2 tablespoons finely chopped fresh mint

  • 1/2 cup grated Parmesan cheese

  • 1/4 cup self-rising flour

  • vegetable oil, for shallow frying

  • Olive Relish
  • 1/2 cup pitted green olives, finely chopped

  • 1/2 cup pitted black olives, finely chopped

  • 1/4 cup finely chopped fresh flat-leaf parsley

  • 1 tablespoon finely chopped fresh chives

  • 1 tablespoon olive oil

  • 1 tablespoon lemon juice

Directions

  • Asparagus & Artichoke Fritters
  • Make olive relish
  • Combine asparagus, artichoke, eggs, mint, cheese and flour into a medium bowl.
  • Heat oil in part deep skillet or wok
  • Shallow-fry heaped tablespoons of fritter mixture in batches
  • Fry until browner all over and cooked through.
  • Drain fritters on paper towels
  • Serve hot with olive relish
  • Olive Relish
  • Combine ingredients into a small bowl
  • Mix