Grilled Chicken with Sweet and Spicy Barbecue Sauce

  • To make “grilled” chicken in a broiler, preheat the broiler and cover a broiler pan with aluminum foil, spraying it lightly with nonstick spray to prevent sticking. Place the chicken pieces skin side down on the foil and broil 4 to 6 inches from the heat source for 10 minutes (without mopping with the sauce). Turn and continue broiling for 5 more minutes. Turn again and mop generously with the Sweet-and-Spicy Barbecue Sauce. 
  • Continue broiling, mopping often and turning, until the chicken reaches the desired internal temperature, 3 to 5 more minutes. Again, the breast, wings, and back will be done first.
  1. Canola oil for greasing the grill grate
  2. One 4- to 5-pound chicken, giblets and neck removed, cut into 9 pieces
  3. Sweet-and-Spicy Barbecue Sauce
  • Set up a grill for direct cooking over medium heat that is, heat a gas grill to medium heat or build a medium-hot, well-ashed coal bed in a charcoal grill.
  • Lightly oil the grill grate. Place the chicken, skin side down, 4 to 6 inches directly over the heat source or coals. Mop with the Sweet-and-Spicy Barbecue Sauce. Cover the grill and cook, turning occasionally and mopping generously with the sauce, until the sauce has caramelized and the juices from the meat run clear, and until a meat thermometer inserted into the thickest part of the breast without touching bone registers 160°F or 170°F, 16 to 18 minutes.
  • Since the breasts, wings, and back will be done first, move them to a cooler part of the grate, cover the grill, and continue to cook the thighs and legs for about 5 more minutes, until a meat thermometer inserted into the thickest part of the thigh without touching the bone registers 165°F or 180°F. Mop generously with any remaining sauce, transfer to a carving board, and let stand for 5 minutes.
  • Sweet-and-Spicy Barbecue Sauce
  1. Consider making a double batch of this sauce, freezing half, and saving it for your next backyard barbecue. Makes about 21⁄4 cups
  2. 2⁄3 cup tomato paste
  3. 2⁄3 cup water
  4. 1⁄2 cup packed dark brown sugar
  5. 1⁄4 cup unsulfured molasses
  6. 1⁄4 cup cider vinegar
  7. 2 tablespoons chili powder
  8. 2 tablespoons light corn syrup
  9. 1 tablespoon Worcestershire sauce
  10. 1 teaspoon onion powder
  11. 1 teaspoon salt
  12. 1 teaspoon freshly ground black pepper
  13. 1⁄2 teaspoon garlic powder
  14. 1⁄2 teaspoon cayenne, or less to taste
  • Whisk the tomato paste, water, brown sugar, molasses, vinegar, chili powder, corn syrup, Worcestershire sauce, onion powder, salt, ground pepper, garlic powder, and cayenne in a medium saucepan set over medium heat until the sugar dissolves.
  • Bring the mixture to a simmer; then reduce the heat to low and simmer, uncovered, until slightly thickened, whisking fairly often to make sure it’s not sticking, about 10 minutes.
  • Add any of the following to the sauce: 1 tablespoon smoked paprika, 2 teaspoons dried oregano, 1 teaspoon ground cumin, 1 teaspoon celery seed, and/or 1⁄4 teaspoon ground cloves.
  • For a more savory sauce, reduce the brown sugar to 1⁄4 cup; or omit the brown sugar altogether and add 1⁄4 cup maple syrup.

Chicken Halves Roasted over Squash

  • Substitute 2 medium leeks, halved lengthwise, cleaned, and thinly sliced, for the onion.
  • Add one 10-ounce package frozen chopped spinach, thawed and squeezed dry, with the squash.
  • Substitute any hard winter squash such as blue hubbard, butternut, or kabocha for the acorn squash.
  1. 2 tablespoons unsalted butter
  2. 1 medium onion, chopped
  3. 1 red bell pepper, cored, seeded, and chopped
  4. 1 large acorn squash (about 2 pounds), peeled, seeded, and cut into very small 
  5. 1⁄2-inch cubes
  6. 1 tablespoon stemmed thyme or 2 teaspoons dried thyme
  7. 1⁄2 teaspoon salt
  8. 1⁄2 teaspoon freshly ground black pepper
  9. One 4- to 5-pound chicken, giblets and neck removed, then split in half from tip to tail
  10. 2 tablespoons Dijon mustard
  11. 1 tablespoon maple syrup
  • Position the rack in the center of the oven and preheat the oven to 350°F.
  • Melt 1 tablespoon butter in a large skillet set over medium heat. Add the onion and bell pepper; cook, stirring frequently, until soft and aromatic, about 3 minutes.
  • Add the remaining tablespoon of butter, stir in the squash, and cook, stirring once in a while, until slightly oftened at the edges, about 4 minutes.
  • Stir in the thyme, salt, and pepper; cook until aromatic, about 15 seconds. Mound the mixture in the center of a 13 × 9-inch baking pan.
  • Use the two halves of the chicken to form a teepee skin side up over the vegetables. Make sure no vegetable is uncovered.
  • Whisk the mustard and maple syrup in a small bowl. Brush over the skin.
  • Bake until golden until a meat thermometer 
  • inserted in the thigh registers 165°F or 180°F, between 1 hour and 1 hour 20 minutes. Transfer the chicken halves to a cutting board; let stand at room temperature for 10 minutes before carving and serving with the vegetables.

Stewed Chicken

  • Omit the celery and parsnip and add 2 large turnips, peeled and diced, or 1 large rutabaga, peeled and diced, in their stead. Substitute 1 tablespoon chopped sage leaves for the dill. Finish the cooking broth with 2 teaspoons rice vinegar or lemon juice just before serving.
  1. 1 tablespoon olive oil
  2. One 4- to 5-pound whole chicken, giblets 
  3. and neck removed, trussed with butcher’s twine
  4. 3 carrots, peeled and cut into 
  5. 2-inch pieces
  6. 2 medium leeks, white and pale green parts only, split lengthwise, the inner layers washed carefully of any sand, then sliced into 2-inch pieces
  7. 2 celery ribs, cut into 2-inch pieces
  8. 1 parsnip, peeled, cut into 2-inch sections, and each cut into lengthwise quarters
  9. 1 bay leaf
  10. About 6 cups chicken broth, or enough just to cover the bird in the pot
  11. 1 teaspoon salt
  12. 1⁄2 teaspoon freshly ground black pepper
  13. 4 ounces dried egg noodles
  14. 1 tablespoon chopped dill fronds
  • Heat a large skillet over medium heat. Add the olive oil, then the trussed chicken breast side down. Brown well for about 2 minutes, shaking and nudging to make sure the skin isn’t sticking. Turn the chicken breast side up and continue cooking until golden, turning on all sides and basting often with the pan juices, about 8 more minutes.
  • Transfer to a Dutch oven that will hold the bird snugly; it must not swim around. Add the carrots, leeks, celery, parsnip, and bay leaf, sticking the vegetables down around the chicken. Pour in the broth; add the salt and pepper. Set over medium-high heat and bring to a simmer.
  • Cover, reduce the heat to low, and cook at a very slow bubble until the vegetables are tender and a meat thermometer inserted into the thickest part of the thigh without touching bone registers 165°F (our preference) or 180°F, 50 to 65 minutes. Using large tongs to pick up the chicken and a spatula to support it from underneath, transfer to a cutting or carving board for 10 minutes before carving. If desired, skim the fat off the broth.
  • Raise the heat to high and bring the liquid in the pot to a full simmer. Add the noodles and dill, stir well, reduce the heat to medium, and cook until the noodles are tender, about 5 minutes. Serve in large bowls with the broth, noodles, and vegetables ladled over the cut-up pieces of chicken.

Chicken Roasted in a Salt Crust

  • To test for doneness, push an instant-read thermometer into the chicken through the salt crust, eyeing where the thigh is through the crust itself. If you’re unsure of placement, make a little fi  nger indention in the crust as you’re shaping it to show you where to guide the thermometer in. Or use an old-fashioned, oven-safe probe. 
  • Once the chicken is covered in the leaves, insert the probe into the thickest section of the thigh through the leaves, then build the salt crust over the bird and around the probe, leaving its display sticking outside the crust, which should hold it in place while the chicken roasts.
  1. 6 pounds kosher salt
  2. 3 cups water
  3. One 16-ounce jar grape leaves, drained and rinsed
  4. 2 lemons, cut into quarters
  5. 2 bay leaves
  6. 1 tablespoon cracked black peppercorns
  7. One 4- to 5-pound chicken, giblets and neck removed
  8. Butcher’s twine
  • Position the rack in the lower third of the oven; preheat the oven to 350°F.
  • Stir the salt and water in a large bowl to form a thick, doughlike paste. Place 3 cups in the bottom of a large roasting pan, patting it out to about 5 inches larger than the chicken. Pack down, then cover completely with a double layer of overlapping grape leaves (perhaps 15 in total), leaving a 1-inch border of salt at the edges.
  • Place the lemon quarters, bay leaves, and peppercorns inside the chicken, then truss the bird with butcher’s twine.
  • Place the chicken on the grape-leaf bed, then cover the chicken with the remaining grape leaves, leaving no exposed holes. Fold up any exposed leaves on the grape-leaf bed to meet those already on the chicken.
  • Gently mound the remaining salt dough onto the leaves, thereby covering the chicken but taking care not to disturb the leaves. Mold the salt mixture to the bird’s shape. Seal any and all cracks by wetting your hands and patting the salt in place.
  • Roast until a meat thermometer inserted in the thigh registers 160°F (our preference) or 175°F, about 1 hour and 30 minutes to 1 hour and 45 minutes. Let stand at room temperature for 10 minutes. (In this case, the internal temperature will rise in the salt dome as the chicken sits.)
  • Whack the crust a couple of times with a meat mallet to break it. Carefully remove the pieces, making sure they don’t crumble into the meat. Remove and discard the grape leaves, lemon wedges, bay leaves, and peppercorns; transfer the chicken to a board for carving.

Roast Chicken

  •  Insert different herbs under the skin. Try 10 thyme sprigs (5 on each side of the breast), 8 oregano sprigs (4 on each side), 2 tablespoons rosemary leaves (1 tablespoon on each side), or a combination of oregano and rosemary. For a milder, grassier taste, add a couple of sprigs of parsley to any herb you choose. 
  • For a more aromatic bird, place 1 small onion, quartered; 2 celery ribs, cut into 3-inch pieces; and 2 bay leaves inside the large body cavity before you truss the legs. Discard these aromatics before serving.
  • For a more velvety taste, double the amount of oil or butter; put half directly on the meat under the skin of both breast halves before you slip in the herbs, then put the rest of the fat over the skin as directed.
  • For crisper skin, unwrap the chicken from its store packaging, remove the giblets and neck, and set the chicken on a large plate, uncovered, in the refrigerator for 24 hours.
  • For a 3- to 4-pound broiler or fryer chicken, cook it breast side down for 15 minutes, then roast it breast side up at 350°F for about 45 minutes, to the desired internal temperature.
  1. One 4- to 5-pound chicken, giblets and neck removed
  2. 6 tarragon sprigs
  3. 2 tablespoons olive oil or 2 tablespoons 
  4. unsalted butter, at room temperature
  5. 1 teaspoon kosher salt
  6. Butcher’s twine 
  • Position the rack in the middle of the oven (or so that there’s at least 2 inches between the top of the bird and the top of the oven); preheat the oven to 400°F.
  • Slip one fi  nger between the skin and the meat on one side of the breast just above the large cavity opening. Gently work your fi  ngers into the growing pocket between the skin and meat. Take care not to stretch the skin to a dowager’s elasticity. Once you have a pocket, do the same on the other side of the breast.
  • Slip 3 tarragon spears under the skin on each side of the breast, smoothing them evenly over the meat. Pat the skin on both sides back into place.
  • Rub all the outer skin of the bird with the olive oil or softened butter, then gently massage the salt into the skin. Truss the bird with butcher’s twine.
  • Place a rack in a large roasting pan, then place the bird on the rack breast side down. Roast for 20 minutes.
  • Reduce the oven temperature to 350°F. Turn the bird breast side up, taking care not to let any of the hot grease inside the body scald you. Baste the bird with any pan drippings, then continue roasting until very brown, basting every 20 minutes or so with pan drippings, until a meat thermometer inserted into the thickest part of the thigh registers 165°F (our preference) or 180°F, about 50 to 70 more minutes. The juices from the thigh, when pierced, should run clear. If the skin starts to brown too deeply, lightly tent the bird with aluminum foil to prevent scorching. Transfer to a cutting or carving board; let stand for 10 minutes at room temperature before carving.


  1. 500 g natural yogurt
  2. 1 continental cucumber, seeds removed and grated
  3. 2 garlic cloves, crushed
  4. juice of ½ lemon
  5. 1 teaspoon shredded mint
  6. salt
  • Place the yoghurt in a bowl and beat with a whisk to thicken slightly.Add the remaining ingredients and mix well.
  • Serve with a drizzle of extra virgin olive oil or store in a container, refrigerated. it will keep for 1–2 days but will then become watery.

Tomato Jam

  1. 1 kg ripe tomatoes, peeled
  2. 1 kg white sugar
  3. juice of 1 lemon
  • Cut the tomatoes in half, thinly slice and place in a heavy-based saucepan.
  • Gently bring the tomatoes to the boil.
  • Add the sugar and lemon juice and stir until dissolved.
  • Continue to boil, stirring occasionally, until the jam reaches setting point.
  • Pour into hot, sterilised jars or if using 
  • Immediately into a container to cool, before refrigeration.

Tomato Relish

  1. 1 kg ripe tomatoes
  2. 500 g (about 4 medium) onions, diced
  3. 1 tablespoon salt
  4. 300 g brown sugar
  5. 1–2 cups malt vinegar
  6. 1 tablespoon dry mustard powder
  7. 1 bay leaf
  8. 1 teaspoon mixed spice
  9. ½ teaspoon ground cinnamon
  10. ¼ teaspoon cayenne pepper
  11. ¼ teaspoon ground cumin
  • Peel the tomatoes and roughly chop. Place the tomatoes and onion in a bowl, sprinkle with the salt and refrigerate overnight. This draws out the liquid and intensifies the flavour.
  • The following day, pour off the excess liquid and put the mixture in a heavy-based saucepan. add the sugar and enough vinegar to only just cover.
  • Bring the relish to the boil, reduce heat and simmer for 1 hour. While the tomatoes are simmering, dry fry the spices over medium heat in a frying pan or wok, stirring constantly to avoid burning. This will take about 30 seconds. remove the pan from the heat and add a few tablespoons of the tomato cooking liquid and mix to form a paste. add this spice paste to the tomato relish and simmer, stirring often because as it thickens it will tend to stick and burn, for another 30 minutes or until the mixture thickens.
  • Ladle into hot, sterilised jars with plastic lids. relish needs to be stored for 3 months or more to allow the flavours to mature. eating this relish within weeks is fine but the flavour is overpowered by vinegar.

Tomato Chutney

  1. 1 kg ripe tomatoes, peeled
  2. 500 g brown onions, peeled and cut into 1-cm dice
  3. 1 tablespoon salt
  4. 250 g sultanas or raisins, chopped
  5. 250 ml white vinegar
  6. 300 g brown sugar
  7. 2 bay leaves
  8. 1 teaspoon curry powder
  9. ½ teaspoon ground coriander
  10. ½ teaspoon ground turmeric
  11. ½ teaspoon freshly ground black pepper
  12. ¼ teaspoon ground cloves
  • Dice the tomatoes and place in a glass or plastic bowl with the onion. sprinkle with salt, cover and refrigerate overnight. The following day pour off excess liquid.
  • Place the tomato and onion mixture in a pot and bring to the boil.
  • Add the sultanas or raisins, vinegar, sugar and bay leaves, and simmer until the sugar dissolves.
  • In a small pan or wok, toast the curry powder and spices for 30 seconds. remove the pan from the heat, and add some liquid from the tomato mixture to form a paste. Then add the spice paste to the chutney.
  • Simmer for 1½–2 hours or until the mixture resembles a soft jam consistency. remember to stir occasionally to prevent it from burning.
  • Pour into hot sterilised jars and seal with a lid. cool before storing in the pantry. keep refrigerated 


  1. 500 g kalamata olives, pitted (see Hints and tips)
  2. 100 g capers, rinsed
  3. 100 g anchovy fillets
  4. 200 ml olive oil
  • Place all the ingredients in a food processor and blend until smooth. or chop and then pound in a mortar and pestle, leaving the oil until last.
  • Store, covered with a thin layer of oil, in a sealed container in the refrigerator for up to 5 days.

Salsa Verde

  1. 1½ tablespoons salted capers
  2. 1 cup flat-leaf or curly parsley leaves
  3. 1 cup mint leaves
  4. 1 cup basil leaves
  5. 3 garlic cloves, minced
  6. 6 anchovy fillets
  7. 1 cup olive oil
  8. lemon juice
  9. salt and pepper
  • Wash the capers and soak in fresh water for an hour. Drain and squeeze dry in a tea towel.
  • In a food processor, blend the capers, herbs, garlic and anchovies until combined. alternatively, you can use a mortar and pestle and pound the ingredients into a paste.
  • With the machine still running, gradually add the olive oil.
  • When a thick paste forms, turn the machine off and stir in the lemon juice.
  • Season to taste, transfer to a jar or bowl and cover with a layer of oil to seal; keep, covered, for up to 7 days.

Quince Paste

  1. 3 kg quinces
  2. white sugar
  3. 150 ml lemon juice, strained
  4. 3 cinnamon sticks
  • Choose quince which are yellow with a slight green tinge to them. this indicates that the quince is still a little under-ripe which in turn means the pectin levels are higher. Wash any ‘down’ from the surface of the quinces and chop roughly at this point there is no need to peel or core the fruit. place the chopped quinces in a saucepan with 750 ml water. Bring to the boil, reduce heat and simmer until soft.
  • Drain off the excess water and pass the softened fruit through a sieve. Weigh the quince puree then place in a deep, heavy-based pot with an equal weight of sugar. add the lemon juice and cinnamon sticks.
  • Use a long-handled wooden spoon to stir over low heat, then increase the heat and boil until the mixture turns pink and begins to thicken. as it thickens, it is important to stir constantly so the paste doesn’t catch on the base of the pot and burn.
  • Once thick, pour the paste into sterilised jars or containers. Leave to cool before covering. if properly sealed in sterilised containers, quince paste will last at least 1 year in a cool, dry area. once opened, keep refrigerated.


  1. 4 garlic cloves, peeled
  2. 2 cups loosely packed 
  3. fresh basil leaves (1 bunch)
  4. ½ cup extra virgin olive oil
  5. about ¼ teaspoon salt 
  6. flakes
  • Puree the ingredients in a small food processor until a smooth paste is formed. (or, pound the garlic and salt in a mortar and pestle, then start adding the basil, pounding until pasty, and blend in the olive oil.)
  • Serve immediately or, like pesto, cover with a thin layer of olive oil and refrigerate for up to 5 days. it will freeze successfully if done in small amounts.


  1. 4 cups well packed basil leaves
  2. 6 garlic cloves, peeled and sliced
  3. 1 cup pine nuts or walnuts (or a combination of the two)
  4. 1½ cups extra virgin olive oil
  5. salt and pepper
  6. 1 cup freshly grated Parmesan or pecorino cheese (or a combination of the two)
  • Place the basil leaves and garlic in a food processor or blender and process until the basil is finely chopped.
  • Add the nuts and process until the nuts are also finely chopped.
  • With the motor running, add the oil in a slow, steady stream. after the oil is incorporated, turn off the machine and add the salt and pepper to taste. add the cheese and process until combined.
  • If not using immediately, store in an airtight container with a thin coating of olive oil on top to keep the pesto from going dark. Pesto covered with oil will keep well in the refrigerator for 2 weeks.

Onion Jam

  1. 200 g white sugar
  2. 50 ml water
  3. 2 large onions, finely diced
  4. 100 ml port
  5. salt
  • Place the sugar in a pan and add just enough water to soften. Bring to the boil then allow to simmer until it is quite dark in colour this is the caramel.
  • Add the onion immediately, followed by the port (being careful not to have it splatter on you), then stir to combine the ingredients. at this stage, the caramel may form clumps; do not panic as these will dissolve.
  • Season with the salt.
  • Reduce the heat slightly and simmer until the onion is thoroughly cooked and takes on a dark brown colour. have water by the pan as the jam tends to lose all of its liquid before it is ready, so add a little more to keep it moist.
  • Once thick and fragrant, remove from the heat. onion jam can be served warm or chilled and will store, covered, in the refrigerator for 4–6 weeks.

Mint Jelly

  1. 1 kg Granny smith apples
  2. 500 ml water
  3. ½ bunch mint, washed and chopped with the stalks
  4. 1 cup cider vinegar
  5. white sugar
  • Roughly chop the apples; leave the skin on and do not core.
  • Place the apples, water and mint in a saucepan over medium heat and cook gently until the apples are soft and pulpy, about 20 minutes.
  • Add the vinegar, remove the pan from the heat and mash the apples with a potato masher.
  • Set up a pot with a colander or large strainer lined with muslin cloth sitting on top. Pour the apple mixture into the cloth-lined strainer and leave to drain overnight do not squeeze the mixture unless a cloudy jelly doesn’t worry you.
  • Measure the strained juice and pour into a saucepan then add an equal quantity of sugar. Place the pan over medium heat, stirring to dissolve the sugar. Bring to the boil and use a spoon to remove any scum forming on the surface. simmer for 15 minutes or until the temperature reaches 103–105ºc on a sugar thermometer.
  • Pour into 4 x 300-ml hot sterilised jars, and allow to cool before sealing. The jelly will continue to set over a few days. keeps in a cool dry place for 1 year. once opened, refrigerate.


  1. 250 g dried chickpeas
  2. 1 litre cold water
  3. 6 tablespoons tahini
  4. 4 garlic cloves, crushed
  5. juice of 4 lemons
  6. salt
  • Place the chickpeas in a large container and cover with the water. soak overnight.
  • Drain the chickpeas, place in a large pot, and add enough fresh cold water to cover by 10 cm. simmer until tender, about 1 hour.
  • Remove from the heat and drain, keeping some of the cooking water.
  • Process the chickpeas, tahini, garlic and lemon juice in a food processor, adding just enough of the cooking liquid to bring the mixture to a creamy consistency. season with salt to taste.


  1. 2 ripe avocados
  2. ½ cup lemon juice
  3. salt
  • Carefully cut each avocado down to the seed using a sharp knife. Turn the avocado around the blade of the knife to cut it in half lengthways. Twist the halves in opposite directions, lifting as you twist to reveal two halves, one with the seed still attached. To remove the seed, give it a short, sharp chop with the knife; this will bury the blade a few millimetres into the seed’s woody surface. Twist the knife and the seed is free.
  • Scoop the flesh from the skin using a spoon. Place in a bowl and mash with a fork, keeping it quite chunky.
  • Add the lemon juice and salt to taste.

Chilli Jam

  1. 4 red capsicums
  2. 6 tomatoes
  3. 100 ml olive oil
  4. 2 garlic cloves, minced
  5. 8 long red chillies, sliced in half lengthways, seeds 
  6. removed and chopped
  7. 100 ml malt vinegar
  8. 300 g brown sugar
  9. 2 teaspoons salt
  • Place capsicums on a roasting tray lined with baking paper and bake at 250ºc, turning every  5 minutes until the capsicums are blackened on all sides. remove from the oven and place in a bowl to cool before peeling. 
  • Peel the tomatoes while the capsicums are roasting. Bring a saucepan of water to the boil. With a small kitchen knife or paring knife, remove the tomato stem area. score the opposite end of the tomato with a criss-cross pattern. cook the tomatoes in the boiling water for 20 seconds. remove, cool slightly and peel off the skins. slice the tomatoes in half (between the top and bottom) then, using a teaspoon, remove the seeds. chop roughly and set aside.
  • Peel the capsicums and discard any seeds and stem chop into small pieces.
  • Heat a heavy-based saucepan over medium heat and add the olive oil.
  • Add the garlic and chilli and fry gently for 1 minute.
  • Add the chopped capsicum and tomato and cook for 5 minutes.
  • Add the vinegar, sugar and salt, cook on medium heat for 15 minutes, then reduce the heat slightly and cook until the jam has thickened.
  • Pour into a sterilised jar (if storing), cool, cover and refrigerate. if using immediately and often, store in a jar or plastic container with a lid and keep refrigerated.

Caramelised Onions

  1. 100 ml olive oil
  2. 3 red or brown onions, 
  3. peeled and sliced
  • Heat the oil in a heavy-based saucepan over medium heat.
  • Add the onion and cook until beginning to wilt. Reduce the heat to low and continue to cook for a further 20 minutes, stirring frequently to avoid the onions sticking to the base of the pan.
  • Once golden in colour, remove from the pan and cool. store in a sealed container or jar in the refrigerator. caramelised onions will last 5–7 days covered and refrigerated.

Baba Ghanouj

  1. 2 medium eggplants
  2. 1 garlic clove, crushed
  3. juice of 1 lemon
  4. 100 g tahini
  5. 300 g natural yoghurt
  6. ¼ teaspoon allspice
  7. salt flakes and freshly 
  8. ground pepper, to taste
  • Prick the eggplants all over with a fork.
  • Place each over a naked gas flame, set to medium. cook for 5–7 minutes, turning constantly until blistered and blackened. alternatively, this can be done on the barbecue grill but will take much longer. 
  • Eggplants are cooked when very soft to press. Place in a bowl and cover with plastic wrap.
  • When cool enough to handle, drain excess liquid and gently remove skin with a small knife. allow the skin to come away from the flesh without force (any flesh coming off with the skin will have a bitter flavour).
  • In a bowl, mash the eggplant pulp with a fork or place in a food processor and mash using the pulse button. Drain well, discarding any juice from the eggplant.
  • Combine the remaining ingredients in a bowl, add the eggplant and mix well.

Super Fluffy Pancakes

  1. 750 ml milk or buttermilk
  2. 8 eggs, separated
  3. few drops of vanilla essence (optional)
  4. 600 g self-raising flour
  5. 100 g caster sugar
  6. about 125 g unsalted butter, for cooking
  • In one bowl, mix the milk or buttermilk and egg yolks, whisking until the egg yolks are combined. at this point the vanilla essence can be added, if using.
  • Place the egg whites in a second, large bowl, ready for whisking.
  • In a third large bowl, sift the flour and sugar, making a well in the centre. Pour the milk mixture into the centre of the flour/sugar mixture and begin combining with a wooden spoon, slowly drawing in the flour to form a thick batter. Do not worry if the mixture is excessively lumpy. By not whisking the milk mixture into the flour, you ensure that the flour is not overworked thereby tightening the batter also, the lumps NeVer appear in the final pancakes.
  • Whisk the egg whites until soft peaks form then fold into the batter.
  • Cover and allow to rest in the fridge for 1 hour although i’m unbelievably impatient and usually cook them straightaway.
  • Cooking them requires the use of a large frying pan (or barbecue flat plate if you’re a large family) set on low–medium heat. add a good knob of the butter and melt. spoon in the pancake mixture according to your preferred size. When bubbles begin to appear evenly on the surface, turn over. The second side will only require 1–2 minutes to cook.

Slow-Roasted Tomatoes

  1. 8 roma or vine-ripened tomatoes
  2. 3 tablespoons olive oil
  3. 2 tablespoons salt flakes
  4. 1 tablespoon freshly ground black pepper
  • Preheat the oven to 110ºc.
  • Slice the tomatoes in half and place, cut side up, on a baking tray lined with baking paper.
  • Brush or drizzle with the olive oil. sprinkle with the salt and pepper.
  • Roast in the oven for 3 hours.
  • Remove from the oven, cool and keep refrigerated, covered, for up to 5 days.

Scrambled Eggs

  1. 4–6 eggs (depending on size)
  2. 2 tablespoons thick cream (35 per cent fat)
  3. salt and freshly ground pepper, to taste
  4. 75 g butter
  • chopped chives, to garnish
  • In a bowl, crack the eggs, add the cream and season with salt and pepper.
  • Whisk lightly with a fork the whites and yolks don’t have to be completely mixed and the mixture should contain some air; over-whisking the mixture expels the air and makes for heavier scrambled eggs.
  • Melt the butter in a heavy-based nonstick pan over medium heat. When the butter begins to bubble, add the egg mixture and reduce heat to low. as it begins to cook and thicken, fold the thicker bits towards the centre of the pan uncooked egg will moat around the cooked egg. repeat this process until the eggs are close to ready but still a little runny, then remove from the heat and move the mixture once or twice more as the heat of the pan will complete the cooking.
  • Serve immediately scrambled eggs become tough and dry if you attempt to keep them warm. Garnish with the chives or other fresh green herbs.


  1. 3 large eggs
  2. 2 tablespoons warm water
  3. large pinch of salt flakes
  4. pinch of ground white pepper
  5. 2 tablespoons butter
  6. 1 teaspoon olive oil
  • Combine the egg, water, salt and pepper in a bowl and whisk until well combined. The water evaporates as the omelette cooks making it light and fluffy.
  • Place a nonstick frying pan over medium–high heat, add the butter and olive oil and heat until the butter begins to bubble without browning.
  • Add the egg mixture to the pan. as the egg begins to set, use a rubber or plastic spatula to move the egg from the outer part of the pan to the middle, to allow the uncooked egg to fill any exposed parts of the pan.
  • When half-cooked and still runny on top, add any flavours you like (some ideas are listed opposite) and continue to cook until set or better still cook the top of the omelette under the grill section of the oven. This will only take 1–2 minutes.
  • Remove from the heat and shake the pan to loosen the omelette from the base of the pan. shake the omelette to one side, tilting so that the top third can be folded over, and then turn onto a plate.

Hash Brown Potato

  1. 500 g (about 2 large) potatoes
  2. 2 tablespoons vegetable or canola oil
  3. 2 tablespoons butter
  4. salt and pepper, to taste
  • Scrub the potatoes they do not need to be peeled then coarsely grate. squeeze the grated potato slightly to remove some of its water (this makes for a crispier end result).
  • Heat a 30-cm frying pan, preferably nonstick, over medium–high heat. add the oil and butter.
  • When hot, add the potatoes and push down with a spatula to spread evenly in the bottom of the pan. sprinkle the top with salt and pepper. cook until the bottom is browned and crispy, about 10 minutes. Do not try to flip until it is browned, or the potatoes might stick.
  • Flip the hash brown, cut into sections if necessary, and cook another 10 minutes, or until browned and crispy on the other side.
  • Serve immediately, or cool and simply reheat in the microwave or preferably in a hot oven (210°c) for  5 minutes.

Fruit Salad

  1. ¼ rockmelon (cantaloupe), peeled and seeds removed
  2. ¼ pineapple, peeled and cored
  3. 1 apple, peeled and cored
  4. 2 bananas, peeled
  5. 1 cup green grapes, washed
  6. 2 passionfruit
  7. natural yogurt, to serve
  • Cut the rockmelon, pineapple, apple and banana into roughly 2-cm pieces.
  • Mix all the fruit in a bowl then serve with fresh, natural yoghurt.
  • Store the fruit salad (without the yogurt) in an airtight container for up to 2 days.

Boiled Eggs

  • There are many written methods for boiling an egg.
  • Gently place room temperature eggs into a saucepan and cover with cold water by at least 5 cm.
  • Bring the water to the boil, then turn down to a barely recognisable simmer for 8–10 minutes for hard-boiled eggs. for the best results, the water should not be boiling. see Hints and tips for soft-boiled eggs.
  • Remove from the water with a slotted spoon and drop into cold or iced water to stop the cooking. Boiled 
  • eggs in the shell will keep in the fridge for 7 days.

Bircher Muesli

  1. 1 cup rolled oats
  2. ½ cup fresh orange juice
  3. ½ cup natural yoghurt
  4. ¼ cup currants or sultanas
  5. ¼ cup chopped dried apricots
  6. pinch of ground nutmeg
  7. large pinch of ground cinnamon
  8. 1 Granny smith apple, grated, to serve
  9. 2 tablespoons natural yoghurt, extra
  10. 1 cup seasonal fresh berries, to serve
  • Combine the oats, juice, yoghurt, currants or sultanas, chopped apricots, nutmeg and cinnamon in a large bowl and stir well. chill overnight.
  • To serve, stir in the grated apple, put into serving bowls and garnish with the extra yoghurt and the berries.

French Toast

  1. 4 eggs
  2. 250 ml milk
  3. 1 teaspoon ground cinnamon
  4. 2 tablespoons caster sugar
  5. 1 teaspoon vanilla essence
  6. 150 g butter
  7. 4 slices of sourdough bread or thickly sliced white bread (french bread stick and Turkish bread will also work)
  • Place the eggs, milk, cinnamon, sugar and vanilla essence in a bowl and whisk.
  • Heat a frying pan or the flat plate of a barbecue (on lowest setting) and melt the butter. soak each slice of bread in the egg mixture until wet through.
  • Place the soaked bread in the pan or on the flat plate and cook until golden brown. turn and cook the other side. It is important to cook on a low–medium setting so the egg mixture cooks and sets, rather than cooking on a higher heat which will burn the outside and leave the inside soggy.
  • Once cooked, transfer to a plate and serve with your choice of toppings—bacon, maple syrup, honeycomb butter, fresh berries, ice-cream or lemon and sugar or simply eat it on its own.

Green Bean Salad with Boiled Lemon, Pecans, and Parmigiano-Reggiano

  • To Make a Green Bean Salad with  Boiled Lemon, Pecans, and  Parmigiano-Reggiano
  • Substitute sugar snap peas, chopped asparagus spears, or broccoli fl  orets for the green beans.
  • Substitute Asiago or Pecorino Romano for the Parmigiano-Reggiano.
  1. 1 large lemon
  2. 11⁄2 pounds green beans, trimmed and cut into 1-inch lengths
  3. 1 tablespoon white wine vinegar
  4. 1⁄2 teaspoon salt
  5. 1⁄2 teaspoon freshly ground black pepper
  6. 6 tablespoons extra virgin olive oil
  7. 1⁄2 cup toasted pecans
  8. 3 ounces Parmigiano-Reggiano, shaved
  • Place the lemon in a small saucepan, cover with water, and bring to a boil over high heat. Cover, reduce the heat to medium, and simmer until tender when pierced with a fork, about 20 minutes. Drain in a colander set in the sink and cool to room temperature (do not run cool water over the lemon).
  • Cut the lemon in half. Gently scoop out the pulpy insides, placing them in a fi  ne-mesh sieve set over a small bowl. Squeeze the pulp a little to extract some of the juice without letting any of the fi  brous bits through the mesh, then set aside over the bowl to drain. Slice the lemon rind into 1⁄4-inch strips, then chop these strips.
  • Bring a large pot of water to a boil over high heat. Add the beans and cook for 2 minutes. Drain in a colander set in the sink and refresh with cool water until room temperature. Drain well.
  • Discard the lemon pulp. Whisk the vinegar, salt, and pepper into the bowl with the lemon juice in the bowl. Slowly whisk in the olive oil.
  • Place the green beans, chopped lemon rind, pecans, and Parmigiano-Reggiano in a large serving bowl. Add the dressing and toss to coat.

Asian Sugar Snap Salad

  • To Make a Asian Sugar Snap Salad
  • Sugar snaps have a tough vein running along the concave edge. To remove it, hold the stem and zip the thread off the casing.
  1. 2 pounds sugar snap peas, fi  brous stems zipped off
  2. 11⁄2 tablespoons toasted sesame oil
  3. 11⁄2 tablespoons rice vinegar
  4. 1 tablespoon minced peeled fresh ginger
  5. 1 teaspoon soy sauce
  • Bring a large saucepan of water to a boil over high heat. Add the sugar snaps and cook until snap tender, 1 to 2 minutes. Drain in a colander set in the sink, then refresh with cool water until room temperature. Drain well.
  • Whisk the sesame oil, rice vinegar, ginger, and soy sauce in a serving bowl. Add the sugar snaps and toss to serve.

Panzanella Tomato Bread Salad

  •  To Make a Panzanella Tomato Bread Salad
  • Substitute 1⁄2 pound trimmed green beans, blanched, or 1 cup canned chickpeas, drained and rinsed, for the cucumber.
  • Add 1 pound fresh mozzarella, cut into 1-inch cubes, with the bread.
  • Add 2 or 3 chopped anchovy fi  llets with the bread.
  • Add 1 tablespoon chopped oregano leaves or chopped parsley leaves with the bread.
  • Substitute balsamic vinegar for the red wine vinegar.
  • Serve with shaved Parmigiano-Reggiano over the top.
  1. 4 cups cubed day-old baguette, crunchy 
  2. French bread, or any crusty bread (about 1-inch cubes), toasted
  3. 11⁄2 pounds medium tomatoes, cut into eighths
  4. 1 medium cucumber, peeled, cut in half lengthwise, seeded, and diced
  5. 1 small red onion, fi  nely chopped
  6. 1 garlic clove, crushed
  7. 11⁄2 tablespoons red wine vinegar
  8. 1⁄2 teaspoon salt, preferably sea salt
  9. 1⁄2 teaspoon freshly ground black pepper
  10. 1⁄4 cup olive oil, preferably extra virgin olive oil
  • Mix the bread, tomatoes, cucumber, and red onion in a large serving bowl.
  • Whisk the garlic, vinegar, salt, and pepper in a small bowl; whisk in the olive oil.
  • Pour the dressing over the vegetables and bread, toss well, and serve at once.

Tomato Basil Salad

  • To Make a Tomato Basil Salad
  • Add up to 4 garlic cloves, quartered, with the salt and pepper. Leave them behind when you transfer the tomatoes to the serving bowl.
  • Substitute chives, oregano, marjoram, parsley, or tarragon for the basil—or substitute a mixture equal to 1⁄4 cup.
  • Substitute 2 tablespoons stemmed thyme for the basil.
  1. 2 pounds medium tomatoes, cut into eighths
  2. 2 tablespoons red wine vinegar
  3. 1 teaspoon salt, preferably kosher salt or coarse sea salt
  4. 1⁄2 teaspoon freshly ground black pepper
  5. 3 tablespoons olive oil, preferably extra virgin olive oil
  6. 1⁄4 cup chopped basil leaves
  • Toss the tomatoes, vinegar, salt, and pepper in a large bowl; cover and set aside at room temperature for at least 2 hours or up to 12 hours, stirring occasionally.
  • Carefully remove the tomatoes from the marinade, using a slotted spoon. Place them in a serving bowl and toss with the olive oil and basil. Serve at once.

Roasted Radicchio and Shallots

  • To Make a Roasted Radicchio and Shallots
  • Substitute Belgian endive heads for the radicchio; cut them in half lengthwise before roasting. 
  • Add 4 to 6 unpeeled garlic cloves with the shallots. Once roasted, squeeze the soft pulp into the salad with the vinegar. 
  • Add 2 teaspoons chopped herbs thyme, rosemary, oregano, and/or parsley, for example with the salt. 
  • For a spikier salad, substitute white wine vinegar for the balsamic vinegar or try lemon juice for a bright spark.
  1. 3 medium shallots, peeled
  2. 5 tablespoons olive oil
  3. 2 medium heads radicchio, outer leaves removed
  4. 2 tablespoons balsamic vinegar
  5. 1⁄4 to 1⁄2 teaspoon salt
  • Position the rack in the center of the oven and preheat the oven to 350°F.
  • Place the shallots in a large baking dish, pour 2 tablespoons olive oil over them, and toss to coat. Cover with aluminum foil and roast for 30 minutes.
  • Cut the radicchio heads into quarters through the base so the leaves stay intact in the quarters. Rub the remaining 3 tablespoons oil on the radicchio quarters.
  • Uncover the baking dish and add the radicchio. Roast, uncovered, until the radicchio is lightly browned and the shallots are quite soft, about 20 more minutes. Transfer all to a cutting board; let stand for 10 minutes.
  • Roughly chop the radicchio and shallots; scrape them and any residual oil into a large serving bowl. Toss with the balsamic vinegar and salt to serve.

Grilled Salad

  • To Make a Grilled Salad 
  • Soak 2 long rosemary spears in water for 10 minutes, then lay these in a drip pan over the heat source or directly on top of the coals before grilling the lettuces to infuse them with some of the rosemary fl avor. Toss one 6-ounce jar marinated artichoke hearts, drained and roughly chopped, and/or one 6-ounce jar pimientos, sliced, with the sliced grilled lettuce. 
  1. 1⁄2 cup olive oil 
  2. 1 large head romaine lettuce, cut in half, outer leaves removed 
  3. 2 small heads radicchio, cut in quarters, outer leaves removed 
  4. 2 small heads Belgian endive, cut in half, outer leaves removed 
  5. 3 tablespoons balsamic vinegar, preferably aged balsamic vinegar 
  6. 1⁄2 teaspoon salt 
  7. 1⁄2 teaspoon freshly ground black pepper 
  • Heat a gas grill to high heat for direct cooking or prepare a high-heat, well-ashed coal bed in a charcoal grill. Set the grate about 5 inches from the heat. 
  • Pour the olive oil in a large baking dish; dip the lettuce sections into the oil on all sides, then place them cut side down on the grate directly over the heat. Cook, covered, until lightly browned and a little wilted, about 4 minutes, turning once. Transfer to a cutting board; cool for a few minutes. 
  • Core the romaine and radicchio. Shred all the lettuces with a large knife into 1-inch slices. Place in a large serving bowl; toss with the vinegar, salt, and pepper.
  • Using a grill pan:
  • Heat it to medium-high heat and then add the oil-dipped lettuce. Cook just until slightly wilted and browned, about 3 minutes, turning once.

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Sweet Corn and Onion Salad

  • To Make a Sweet Corn and Onion Salad
  • To forgo the grill, preheat the broiler and place the soaked corn in its husks and the onions on an aluminum foil–lined broiler pan 4 to 6 inches from the heat, turning several times, until lightly browned. For a creamier salad, omit the walnut oil and stir in 1⁄4 cup mayonnaise with the lime juice and seasonings.
  1. 6 ears corn
  2. Vegetable oil, for greasing the grill rack
  3. 1 large red onion, cut into thick slices
  4. 2 tablespoons lime juice
  5. 1⁄2 teaspoon ground cumin
  6. 1⁄2 teaspoon salt
  7. Several dashes of hot red pepper sauce to taste
  8. 2 tablespoons walnut oil
  • Peel open the corn husks, remove the silk from the ears, and pat the husks back in place. Fill your sink with cool water, add the ears in their husks, and soak for 20 minutes.
  • Meanwhile, heat a gas grill to medium heat or build a medium-heat coal bed in a charcoal grill. Lightly oil the grill rack. (For a method using the broiler, see the Variations.)
  • Remove the corn from the water and drain. Place the ears in their wet husks directly over the heated grill or the coal bed. Cover and grill for 5 minutes, turning a couple of times. Transfer to a cutting board and cool for 5 minutes.
  • Meanwhile, place the onion slices directly over the heat; grill until lightly browned, about 3 minutes, turning two or three times. Transfer to the cutting board to cool.
  • Remove the husks from the corn and cut off one end of the cobs so they will stand upright on a cutting board. Holding the ears carefully, slice the kernels off the cobs with a large knife, cutting down between the kernels and the cob. Discard the cobs. Chop the onion slices into kernel-sized pieces.
  • Whisk the lime juice, cumin, salt, and hot red pepper sauce in a medium serving bowl. Slowly whisk in the walnut oil. Add the corn kernels and onion; toss well to serve.

Vinegary Cucumbers Salad

  • To Make a Vinegary Cucumbers Salad
  • Add 1 seeded and chopped pickled or fresh jalapeño chile with the onion.
  • Add 1 tablespoon dried dill, 1 tablespoon chopped chives, or 1 teaspoon red pepper flakes with the sugar.
  • Add 6 whole cloves, 6 crushed juniper berries, or 4 crushed allspice berries with the sugar. 
  1. 3 to 4 large cucumbers, peeled and thinly sliced
  2. 1 medium red onion, sliced into very thin rounds and broken into rings
  3. 3⁄4 cup white wine vinegar
  4. 2 tablespoons sugar
  5. 2 teaspoons salt
  • Place the cucumbers and onion in a large bowl; pour in the vinegar, then fi  ll the bowl with cool water until the vegetables are submerged. Stir in the sugar and salt until dissolved.
  • Cover with plastic wrap and refrigerate for at least 24 hours or up to 2 weeks. Drain the cucumbers and onions with a slotted spoon when serving.

Pear Smoothie

  • To Make a Smoothie
  • Put the ingredients in a blender in the order listed below; blend until smooth. Each recipe makes one smoothie; any can be doubled or tripled, depending on your blender’s capacity. For a brighter taste, add 1⁄8 teaspoon salt. For a colder drink, start with an ice cube or two.
  1. 1 small ripe pear, peeled, cored, and roughly chopped
  2. 1 ripe banana, peeled and broken into chunks
  3. 1⁄3 cup white cranberry or white grape juice
  4. 1 teaspoon lemon juice
  5. 1⁄8 teaspoon almond extract

Savory Cucumber Smoothie

  • To Make a Smoothie
  • Put the ingredients in a blender in the order listed below; blend until smooth. Each recipe makes one smoothie; any can be doubled or tripled, depending on your blender’s capacity. For a brighter taste, add 1⁄8 teaspoon salt. For a colder drink, start with an ice cube or two.
  1. 1⁄2 cup peeled, seeded, and chopped cucumber
  2. 1⁄2 cup blackberries
  3. 1⁄2 cup apple juice
  4. 3 torn basil leaves

Chocolate Banana Protein Smoothie

  • To Make a Smoothie
  • Put the ingredients in a blender in the order listed below; blend until smooth. Each recipe makes one smoothie; any can be doubled or tripled, depending on your blender’s capacity. For a brighter taste, add 1⁄8 teaspoon salt. For a colder drink, start with an ice cube or two.
  1. 3 ice cubes
  2. 1 ripe banana, peeled and broken into chunks
  3. 1 cup yogurt (regular, low-fat, or fat-free)
  4. 2 tablespoons chocolate syrup
  5. 2 tablespoons unflavored protein powder
  6. 1⁄2 teaspoon vanilla extract

Strawberry Melon Protein Smoothie

  • To Make a Smoothie
  • Put the ingredients in a blender in the order listed below; blend until smooth. Each recipe makes one smoothie; any can be doubled or tripled, depending on your blender’s capacity. For a brighter taste, add 1⁄8 teaspoon salt. For a colder drink, start with an ice cube or two.
  1. 6 hulled strawberries, sliced
  2. 3⁄4 cup peeled, seeded cantaloupe or 
  3. honeydew chunks
  4. 1⁄3 cup pineapple juice
  5. 2 tablespoons unflavored protein powder

Peanut Butter Smoothie

  • To Make a Smoothie
  • Put the ingredients in a blender in the order listed below; blend until smooth. Each recipe makes one smoothie; any can be doubled or tripled, depending on your blender’s capacity. For a brighter taste, add 1⁄8 teaspoon salt. For a colder drink, start with an ice cube or two.
  1. 4 to 5 ice cubes
  2. 1 ripe banana, peeled and broken into chunks
  3. 1⁄2 cup milk (regular, low-fat, or fat-free)
  4. 1 tablespoon creamy peanut butter
  5. 2 teaspoons honey
  6. 1⁄2 teaspoon vanilla
  7. 1⁄8 teaspoon grated nutmeg

Peach Melba Smoothie

  • To Make a Smoothie
  • Put the ingredients in a blender in the order listed below; blend until smooth. Each recipe makes one smoothie; any can be doubled or tripled, depending on your blender’s capacity. For a brighter taste, add 1⁄8 teaspoon salt. For a colder drink, start with an ice cube or two.
  1. 1 medium ripe peach, pitted and cut into wedges
  2. 1⁄2 cup vanilla frozen yogurt (regular, low-fat, or fat-free)
  3. 1⁄2 cup fresh or frozen raspberries
  4. 1 tablespoon lime juice
  5. 1⁄8 teaspoon almond extract

Fruit and Berry Smoothie

  • To Make a Smoothie
  • Put the ingredients in a blender in the order listed below; blend until smooth. Each recipe makes one smoothie; any can be doubled or tripled, depending on your blender’s capacity. For a brighter taste, add 1⁄8 teaspoon salt. For a colder drink, start with an ice cube or two.
  1. 4 medium apricots, pitted and halved
  2. 4 hulled strawberries, sliced
  3. 1 cup yogurt (regular, low-fat, or fat-free)
  4. 1⁄4 cup white grape juice
  5. 1 tablespoon wheat germ

Banana Melon Smoothie

  • To Make a Smoothie
  • Put the ingredients in a blender in the order listed below; blend until smooth. Each recipe makes one smoothie; any can be doubled or tripled, depending on your blender’s capacity. For a brighter taste, add 1⁄8 teaspoon salt. For a colder drink, start with an ice cube or two.
  1. 1 ripe banana, peeled and broken into chunks
  2. 3⁄4 cup chopped, peeled, seeded honeydew or cantaloupe
  3. 1⁄4 cup yogurt (regular, low-fat, or fat-free)
  4. 2 tablespoons frozen orange juice concentrate
  5. 1 teaspoon vanilla extract

Lemon Berry Smoothie

  • To Make a Smoothie
  • Put the ingredients in a blender in the order listed below; blend until smooth. Each recipe makes one smoothie; any can be doubled or tripled, depending on your blender’s capacity. For a brighter taste, add 1⁄8 teaspoon salt. For a colder drink, start with an ice cube or two.
  1. 1⁄2 cup sliced fresh strawberries
  2. 1⁄2 cup lemon sherbet or sorbet
  3. 1⁄4 cup fresh or frozen blueberries
  4. 1⁄4 cup fresh or frozen raspberries

Banana Mango Smoothie

  • To Make a Smoothie
  • Put the ingredients in a blender in the order listed below; blend until smooth. Each recipe makes one smoothie; any can be doubled or tripled, depending on your blender’s capacity. For a brighter taste, add 1⁄8 teaspoon salt. For a colder drink, start with an ice cube or two.
  1. 1 ripe banana, peeled and broken into pieces
  2. 1⁄2 cup chopped peeled pitted mango
  3. 1⁄4 cup yogurt (regular, plain, or fat-free)
  4. 1⁄4 cup orange juice
  5. 2 teaspoons honey
  6. 1⁄8 teaspoon ground cinnamon

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