Ingredients:

100g cooking chocolate

100g white chocolate + a few pieces for decoration

100g butter 3 whole eggs + 3 yolks

75g flour 50g icing sugar

20g silvered almonds

Butter and flour for baking tins (optional)

Directions:

Beat the eggs with the sugar until the mixture starts to whiten. Melt the chopped-up chocolate in a bain-marie or over a pan with the butter. Add the eggs, then the flour and whip. Divide the mixture into half and pour half of it into 6 silicon muffin tins or floured and buttered baking tins (approx 7cm in diameter). Cut the white chocolate into pieces and sprinkle over the mixture, then fill the tins with the rest of the mixture, up until 2cm from the top. Refrigerate for at least 2 hours. Preheat the oven to 240°C and bake for around 15 minutes. 7 or 8 minutes before they’re done, sprinkle the almonds over the top. Be really careful not to overcook them, or the centre won’t be runny. Take out of the oven, leave for 1 minute before turning them out onto dessert plates and serve immediately with grated pieces of white chocolate on top.

 source:  sofeminine.co.uk

Ingredients:

1kg potatoes
2 red onions, finely chopped
1/2 red pepper
200ml mayonnaise
2 tablespoon mustard
2 hard-boiled eggs
2 tablespoons hot salsa
1 clove of garlic
1 teaspoon salt
1/2 teaspoon mixed spices
1/2 teaspoon black pepper
1 pinch paprika
1 pinch oregano

Directions:

source: sofeminine.co.uk

Directions:

Preheat the oven to 325 degrees F. Pull the neck and giblets out of the cavity; ditch the liver and save the rest of the giblets for gravy. Dry the turkey with paper towels, then season inside and out with salt and pepper. Fill the turkey with aromatics like chopped onions, carrots, apples and herbs, then place breast-side up in a roasting pan and brush with melted butter. Tent with foil and roast for 2 hours (for a 10- to 12-pound turkey; add an extra 15 minutes per pound for larger birds). Remove the foil, baste with more melted butter and crank the oven to 425 degrees F. Roast for another hour or until the meat at the thigh registers 165 degrees F. Let rest while you make the gravy. 

Enjoy your thanksgiving turkey!

Ingredients:

Bake sweet potatoes at 400° for about 1 hour or until tender. Let cool to touch; peel and mash sweet potatoes.

Beat mashed sweet potatoes, sugar, and next 5 ingredients at medium speed with an electric mixer until smooth. Spoon potato mixture into a greased 11- x 7-inch baking dish.

Combine cornflakes cereal and next 3 ingredients in a small bowl. Sprinkle diagonally over casserole in rows 2 inches apart.

Bake at 350° for 30 minutes. Remove from oven; let stand 10 minutes. Sprinkle alternate rows with marshmallows; bake 10 additional minutes. Let stand 10 minutes before serving.

source: myrecipes.com

• 3 pounds frying chicken pieces
• 2 to 2-1/2 cups Crisco© (or other vegetable shortening)
• 1 teaspoon salt (or to taste)
• 1 teaspoon freshly ground black pepper
• 1/4 teaspoon white pepper
• 1 teaspoon sweet paprika
• 1/2 teaspoon poultry seasoning
• 1/4 teaspoon garlic powder
• 2 cups all-purpose flour
• 1 egg, lightly beaten
• 1/2 cup milk

Combine the flour and all spices. Set aside. Combine the egg and milk in a separate dish. Set aside.

In a heavy skillet, preferably cast-iron, melt shortening to a depth of 1 inch over high heat.

While the shortening is heating, rinse the chicken pieces and drain. Working with one or two pieces at a time, flour the chicken, shaking to remove excess, then coat with the milk/egg mixture, then dredge again in the flour mixture, coating well. Place pieces in a single layer on a piece of waxed paper until all are coated.

When the melted shortening reaches a temperature of 360°F on a frying thermometer (or test it with a small piece of chicken — it should sizzle madly), carefully add the chicken pieces, skin side down, starting with the dark meat in the center of the skillet. Reduce the heat to medium-high, and fry chicken until skin side is golden brown, then turn and brown the other side.

Reduce heat to medium, and cover the pan. Cook for 25 minutes, and remove the cover. Cook, uncovered, for 5 minutes.

Remove chicken pieces, and drain on paper towels. Serve hot with Cream Gravy, or refrigerate and take with you on a picnic.

source: texascooking.com

 Ingredients:

Cream together sugar, butter, and nutmeg until fluffy. Add eggs, one at a time, beating well after each addition. Stir in bananas and vanilla. Combine flour, baking powder, soda, and salt. Beat into creamed mixture alternately with buttermilk. Stir in nuts. Spread batter into greased pan. Bake at 350 degrees for 30-35 minutes or until tester comes out clean. Cool on rack.

source: cooks.com

 now that halloween’s coming, here’s a tasty treat for your trick and treaters…

INGREDIENTS

• 1 cup canned pumpkin
• 1 cup white sugar
• 1/2 cup vegetable oil
• 1 egg
• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 2 teaspoons ground cinnamon
• 1/2 teaspoon salt
• 1 teaspoon baking soda
• 1 teaspoon milk
• 1 tablespoon vanilla extract
• 2 cups semisweet chocolate chips
• 1/2 cup chopped walnuts (optional)

1. Combine pumpkin, sugar, vegetable oil, and egg. In a separate bowl, stir together flour, baking powder, ground cinnamon, and salt. Dissolve the baking soda with the milk and stir in. Add flour mixture to pumpkin mixture and mix well.
2. Add vanilla, chocolate chips and nuts.
3. Drop by spoonful on greased cookie sheet and bake at 350 degrees F (175 degrees C) for approximately 10 minutes or until lightly brown and firm.

source:  allrecipes.com

Canned fish

• Cans of oil-packed tuna, clams, or smoked oysters can be made into dips for vegetables or spreads for bruschetta.

Have more time?

• Make linguine with clam sauce using canned clams, garlic, leafy greens such as spinach and olive oil.

Nuts

• Serve smoked almonds with cocktails, or honey-roasted peanuts with beer.


• For exceptional flavor, toast them in a skillet before serving.

Have more time?

• Buy an assortment of mixed nuts and toss them with your favorite spice blend, or glaze them in the oven.

Bread

• If your good bread goes stale before you can finish it, slice it, wrap it well in plastic wrap and aluminum foil and freeze it. It can be heated up in the oven, or toasted straight from the freezer for crostini.


• Sliced white bread can also be frozen and used for toast points to serve with a canned-fish dip.

Have more time?

and that completes the 3 installment of having the eight easy to prepare foods to a surprise visit from friends and relatives.

source: food network