Lychee Panacotta

Ingredients: Cream : 200 ml SemiWhipped cream : 200 ml Coconut Cream : 100 ml Sugar : 50 gms Lychees : 100 gms, pureed Ginger : 1 tsp, grated Vanilla essence : few drops Gelatin : 6 leaves

1. Soak Gelatin in cold water to soften and keep aside.
2. Take cream, coconut cream, sugar, ginger in a heavy saucepan and bring to light simmer, just till boiling for 10 mins.
3. Remove from heat and add the Lychee puree and vanilla.
4. Squeeze the excess water out of the gelatin and stir into the hot cream.
5. Allow the cream to cool completely.
6. Fold in the semi whipped cream and pour the mixture into moulds.
7. Cover with plastic wrap and refrigerate till fully set.
8. Serve with Mango Syrup and chopped lychees… errr… mine was actually Mango puree
9. To serve, carefully pass a knife through the edges of the mould, and place the mould in warm water for few mins and then invert on to the serving plate.

Spinach Lychee Salad Recipe

Tofu Or Chicken Lychee Thai Curry Recipe

Sweet & Sour Lychee Meatballs Recipe

 Chinese Lychee Chicken Recipe

Ingredients:

700 grams chicken meat,cut to bite-size pieces
2 tbsp soy sauce
1 tbsp salt
1 tsp sesame oil
1 tsp sugar
4 tbsp corn flour to coat chicken
2 cups oil for deep frying
1 tsp chopped garlic
1 tsp crushed ginger
1 can lychee, drained, syrup reserved
1 tsp red chilli flakes
sliced spring onion

Sauce:
1 cup lychee syrup
2 tbsp tomato sauce
1 tbsp corn flour, mixed with 1 tbsp water

Method:

Marinate chicken with soy sauce, salt, sesame oil and sugar for 30 minutes. Roll chicken in corn flour and deep-fry till golden brown. Set aside.

In another pan, heat 1tbsp oil over medium fire. Stir fry garlic and ginger for 1-2 minutes. Add sauce ingredients, and cook till sauce thickens.

Add the chicken, lychees and chillies. Mix well, and allow simmer for 3-5 minutes.

Seafood With Lychee Sauce Recipe

• 4 lobster tails or 4 boneless fillets of perch, snapper, grouper, cod or other white fish
• ¼ cup olive oil
• 2 teaspoons fresh  thyme
• 1 teaspoon salt
• 1 teaspoon grated lemon peel
• ½ teaspoon black pepper
• 1 canned lychees with its juice
• 200 g fresh lychees
• 1 green onion
• 1 teaspoon chopped fresh ginger
• 1 teaspoon cornstarch

Preparation Method:

1.  Wash the fish then pad dry with paper towels.
2. In a bowl mix the olive oil, chopped lychess, the canned lychee and 1/2 of the can’s juice, thyme, lychee juice, salt, pepper and lemon peel. Add the fish fillets to the mixture,   coat them thoroughly with the marinade and leave it to marinate for 1 hour.
3. In a large pan fry add some oil then fry on both sides until nice golden-brown.
4. Add a tablespoon oil to a wok, when hot add the chopped green onion and ginger, stir fry for 30 seconds.
5. Add the lychee pieces from the marinade, the other half of the can’s juice, simmer for 1-2 minutes.
6. Dissolve the cornstarch into 100 ml water, then add to the wok stirring, and simmer for another 1 minute.
7. On the plates serve the perch beside boiled rice, add on top of the fish the lychee sauce. Garnish with some fresh lychees for the looks.

Lychee Scallops Recipe

Ingredients

Directions

Pour lychee syrup into a small dish. In a pie plate, combine rice flour and curry powder. Season the scallops on both sides and dip in syrup and then flour/curry mix. In a saute pan over medium-high heat coated lightly with oil, sear the scallops until browned on both sides, about 1 1/2 minutes per side. Remove scallops to a plate. In same pan, add shallots and lychees, season and saute for 2 minutes.

Deglaze with Champagne and reduce by 75%. Whisk in butter, check for seasoning.

Plate scallops and spoon Champagne-butter sauce over. Garnish with chive batons.

Caramel Coconut Lychee Cake Recipe

Ingredients

Caramel

• 200g sugar
• 100g water

Coconut and Lychees Pudding

• 3 eggs
• 3 egg yolks
• 30g sugar
• 250g coconut milk
• 250g fresh / UHT milk
• 1 cup fresh lychees (halves)

Vanilla Sponge

• 3 egg yolks
• 20g sugar
• 3 egg whites
• 60g sugar
• 80g super fine flour
• 50g melted butter/corn oil
• 1 tbsp vanilla essence

All Breads Are 100% Organic Fresh Baked

German Style Whole Wheat Bread is made with both organic pumpkin and sunflower seeds, golden and brown flax and sesame seeds, which we soak before baking to add even more goodness. There are absolutely no preservatives, dough conditioners, bleach or other naughty things widely used in other breads. This fact makes it unique in the market, bread like ours has been baked this way for the last thousand years – before chemicals and ehhancers were used to add more profits. $6.00

Kalamata Olive Bread is the core ingredients for this delicacy. This olives enjoy the reputation of being the biggest best black ones around, plus a mix of organic whole wheat and stoneground flours. They come with organic extra virgin olive oil and without any sweeteners. Toasted with cream cheese is perfection!$6.00

Pumpernickel Bread is a mix of organic whole wheat and stoneground Pumpernickel flours. They come with organic extra virgin olive oil and without any sweeteners. We are sure you will love our bread, especially if you don’t like pumpernickel, try it and see. $6.00

Vermont Sourdough Bread Two ingredients: Flour and salt, period. None of the stuff you find in grocery stores disturb the flavor.We use a sourdough starter derived from a mother dough we created last winter. This recipe originated in Vermont, hence the name. This is an everyday bread in the way our ancestor handcrafted their loaves. A light, slightly tart flavor and great purity as well as a chewy texture and crispy crust! $6.00

Roasted Walnut – Black Mission Fig Sourdough Organic sourdough, organic roasted walnuts, organic black mission figs and salt. This ingredient list speaks volumes about our signature loaf and the way we manufacture breads. Enjoy toasted with butter, cream cheese, pepper jelly or a hearty spread. $6.00

Cranberry Pecan Bread. This extremely moist bread comes with our organic flour, organic spices and organic eggs. Thanks to those ingredients it has a much more pronounced flavor than others.  Try our “World Famous” bread for breakfast or dessert. It keeps well in the fridge for about ten days and should be reheated for complete delight. $6.00

BLUEBERRY-PEACH MOUSSE PARFAITS

It doesn’t matter how skilled your kids are in the kitchen. This easy, fruity mousse parfait is a project they can help with.

To keep it simple, we use vanilla Greek yogurt as the base for our mousse, and fold whipped cream into it for a light, airy texture. Then we layer the mixture with lightly sweetened fruit for a pretty and tasty contrast.

1 cup fresh peaches, diced
1 cup fresh blueberries
1 tablespoon sugar
2 teaspoons lemon juice
1 pint heavy cream
2 tablespoons powdered sugar
1 cup nonfat vanilla Greek yogurt

In a small bowl, combine the peaches, blueberries, sugar, lemon juice and salt. Mix gently.

In a large bowl, use an electric mixer to beat the cream and powdered sugar until it holds medium peaks. Fold the yogurt into the whipped cream until combined.

Spoon a small amount of the fruit mixture into 6 tall parfait glasses, then top with a spoonful of the yogurt mousse. Repeat layering the fruit and mousse until all of the mixtures are used up. Serve immediately.

Nutrition information per serving: 320 calories; 270 calories from fat (84 per cent of total calories); 30 g fat (18 g saturated; 1 g trans fats); 110 mg cholesterol; 13 g carbohydrate; 1 g fiber; 9 g sugar; 4 g protein; 60 mg sodium.

Spinach Artichoke Bread Bowl Dip Recipe

Seafood Bread Bowl Dip Recipe

Beef Stew Bread Bowl Recipe

 Onion Soup Bread Bowl Recipe

Ingredients:

• 4 (8 ounce) round sourdough loaves, top cut off and reserved, center scooped out
• 1/4 cup butter, melted
• 2-1/2 cups white onions, chopped
• 2-1/2 cups red onions, chopped
• 2-1/2 cups leeks (white and pale green parts only), chopped
• 6 large garlic cloves, minced
• 1 large shallot, chopped
• 1/4 cup butter
• 2 tablespoons all-purpose flour
• 1-1/4 cups dry sherry
• 7 cups chicken stock
• 1-1/2 teaspoons fresh thyme, minced
• 1-1/2 teaspoons fresh rosemary, minced
• 1/2 cup whipping cream
• Salt and pepper to taste

Directions:

1. Preheat the oven to 350 degrees F. Brush the insides and tops of bread bowls with melted butter. Arrange bread bowls and lids, buttered side up, on the oven rack and bake until crispy, about 20 minutes. Take them out of oven and keep them warm.
2. Saute onions, leeks, garlic and shallots in butter over medium heat for about 25 minutes, stirring often. Mix in flour, then mix in sherry and bring the mixture to a boil. Boil five minutes or until thick, scraping the bottom occasionally. Pour in the stock, thyme and rosemary and boil.
3. Lower the heat to medium-low and simmer for 30 minutes. Pour in the cream and simmer for 15 minutes (the mixture will thicken). Season with salt and pepper. Ladle the soup into your bread bowls and top with the lids to serve.

Seafood Chowder Bread Bowl Recipe

Ingredients:

• 1/4 pound bacon, diced
• 1 medium onion, diced
• 1 pound potatoes, peeled and diced
• 1 quart water
• 3 ounces bay or sea scallops, quartered
• 3 ounces fresh or frozen lobster, chopped
• 3 ounces uncooked medium shrimp, peeled and deveined
• 3 ounces cod, cut into 1-inch pieces
• 3 ounces haddock, cut into 1-inch pieces
• 2 tablespoons butter, melted
• Salt and pepper to taste
• 3/4 teaspoon fresh parsley, minced
• 1-1/2 cups whole milk
• 1/2 cup evaporated milk

Directions:

1. Crisp bacon in a large pot until fat has been rendered. Remove bacon if desired. Sauté onions in bacon fat until tender. Add potatoes and water to pot and cook for 10 minutes at boiling.
2. Add all seafood to pot and cook for 10 minutes or until seafood is cooked through. Add butter and season to taste with salt and pepper. Pour in both milks and cook chowder until fully heated through. Ladle chowder into bread bowls.

Kale, Sausage & Potatoe Bread Bowl Recipe

Enjoy this delicious recipe for kale soup. Some may prefer to mash the potatoes rather than leave them chunky, depending on the thickness of the dish that you would prefer.

Ingredients 

• 4 large potatoes (peeled and cubed)
• 1/4 cup butter
• 6 cups water
• 2 cups chicken broth
• 1 1/2 teaspoon salt
• 1 teaspoon ground black pepper
• 1 teaspoon garlic powder
• 2 1/2 pounds kale (rinsed and chopped)
• 1 pound kielbasa or chorizo sausage (sliced)

Directions

1. Place potatoes, butter, water and broth in a large stock pot.
2. Bring to a boil and cook until potatoes are tender.
3. Stir in seasonings, kale and sausage.
4. Reduce heat and simmer for 30 minutes.
5. Serve hot with crusty bread.

Avocado Soup and Salsa Breadbowl Recipe

SALSA INGREDIENTS

• 2 cups diced tomatoes (6 to 8 plum tomatoes, seeds and membranes removed and discarded, cut into 1/2-inch pieces)
• 1 cup finely chopped onion
• 1 1/2 tablespoons minced jalapeño pepper (about one 3-inch pepper, with seeds and membranes discarded)
• 1 1/2 tablespoons fresh lime juice
• 2 teaspoons grated lime zest (from 2 to 3 limes)
• Kosher salt
• 1/4 cup chopped cilantro

SOUP INGREDIENTS

• 2 tablespoons olive oil
• 1 cup chopped onion
• 1 tablespoon minced garlic
• 2 cups chicken stock
• 6 ripe medium avocados, peeled, pitted, and diced (reserve pits)
• 5 tablespoons fresh lime juice, plus more if needed
• Kosher salt
• 1/2 teaspoon Tabasco sauce, plus extra for the garnish

DIRECTIONS

To make salsa: Combine tomatoes, onion, minced jalapeño, lime juice and zest, and 1/2 teaspoon salt in a medium nonreactive bowl. Toss to mix. (Salsa can be prepared 6 hours ahead. Cover and refrigerate.)

To make soup: Heat oil in a large, heavy nonreactive pot set over medium heat. Add onion and cook, stirring, until softened and translucent, for 3 to 4 minutes. Add garlic and cook, stirring, for 1 minute more. Add stock, 2 cups water, avocados, lime juice, 1 teaspoon salt, and 1/2 teaspoon Tabasco; bring mixture to a simmer and cook for 5 minutes. Remove from heat.

Purée the soup in batches in a food processor, blender, or food mill, and return soup to the pot. (Or use an immersion blender to purée the soup in the pot.) Don’t worry if the soup is quite thick at this point. Add reserved avocado pits to soup, then cool, cover, and refrigerate for 3 hours or overnight. After soup has chilled, you can thin it with cold water, using up to 1 cup (or more if needed), if soup is too thick. Taste soup and season with more salt and additional lime juice, as needed. (Chilled soups often need extra seasoning to intensify their flavor.)

When ready to serve, remove and discard pits from soup. Drain the excess liquid from the salsa and stir in cilantro; season salsa with additional salt, if desired. To serve, ladle chilled soup into 6 bowls. Garnish center of each serving with some salsa and a dash of Tabasco.

Lemon

The lemon is a small evergreen tree native to Asia, and the tree’s ellipsoidal yellow fruit. The fruit is used for culinary and non-culinary purposes throughout the world, primarily for its juice, though the pulp and rind (zest) are also used in cooking and baking.

The juice of the lemon is about 5% to 6% citric acid, which gives lemons a sour taste. The distinctive sour taste of lemon juice makes it a key ingredient in drinks and foods such as lemonade.

The oil of the lemon’s peel also has various uses. It is used as a wood cleaner and polish, where its solvent property is employed to dissolve old wax, fingerprints, and grime. Lemon oil and orange oil are also used as a nontoxic insecticide treatment.

Lemon oil may be used in aromatherapy. Researchers at The Ohio State University found that lemon oil aroma does not influence the human immune system, but may enhance mood.^[18] The low pH of juice makes it antibacterial, and in India, the lemon is used in Indian traditional medicines Siddha Medicine and Ayurveda.^{[citation needed]}

Lemon Broccolini Recipe

Ingredients
1 pound broccolini
1 tablespoon olive oil
1 teaspoon lemon zest
1 tablespoon lemon juice
1/4 teaspoon salt
Pinch of freshly ground black pepper

Directions
Wash and trim the broccolini and steam for 5 minutes, until it is crisp yet tender. Drain.

In a small bowl, whisk together the oil, zest, lemon juice, salt and pepper. Drizzle the dressing over the broccolini and toss to coat.

Note: variations: 1/4 teaspoon crushed red pepper instead of black pepper or 3 tablespoons toasted hazelnuts chopped sprinkled on top

Per Serving:
Calories 50; Total Fat 2 g; (Sat Fat 0 g, Mono Fat 1.5 g, Poly Fat 0 g) ; Protein 2.5 g; Carb 5.5 g; Fiber 1 g; Cholesterol 0 mg; Sodium 120 mg

Broccolini and Sausage Recipe

Ingredients

• 3 cups frozen chopped broccolini
• 1 pound ground sausage
• 3 cups seasoned salad croutons
• 2 cups (8 ounces) shredded sharp cheddar cheese
• 4 eggs, lightly beaten
• 1 cup cream
• 1-1/3 cups milk
• 1 can (2.8 ounces) french-fried onions

Directions

• Cook broccoli according to package directions; drain and set aside. In a large skillet, cook sausage over medium heat until the meat is no longer pink; drain. Add the broccoli, croutons and cheese.
• Transfer to a greased 2-qt. baking dish. In a large bowl, combine the eggs, cream and milk. Pour over sausage mixture.
• Bake, uncovered, at 375° for 25 minutes. Sprinkle with French-fried onions. Bake for 3-5 minutes longer or until a knife inserted near the center comes out clean.
  Yield: 6-8 servings.

Quick Broccolini Kugel Recipe

 Broccolini Salad

INGREDIENTS:

Broccolini Bacon Salad Recipe

INGREDIENTS:

Broccolini Chicken/Sausage Skewers Recipe

INGREDIENTS:

Quick Garlic Pasta With Broccolini Recipe

INGREDIENTS:

Florida Peaches

The flesh is bright orange and rosy red, finely-textured and juicy. The flavor is rich and sweet with high vitamin C.  Florida Peaches are rare and the short growing season makes them extremely desirable! 

• Peaches are very low in calories. And, they are a valuable source of flavonoid anti-oxidants, vitamin A, carotenes.
• Peaches are very high in water-soluble Vitamin-C,  and help retain other vitamins. The total measured anti-oxidant strength (ORAC value) of 100 g peach fruit is 1814 TE (Trolex equivalents).
• Fresh peaches are a moderate source of antioxidant, vitamin C. Vitamin-C has anti-oxidant effects and is required for connective tissue synthesis in the body.

• • They are rich in many vital minerals such as potassium, fluoride and iron. Iron is required for red blood cell formation. Fluoride is a component of bones and teeth and is essential for prevention of dental caries. Potassium is an important component of cell and body fluids that help regulate heart rate and blood pressure.

• • Peaches contain health promoting flavonoid poly phenolic antioxidants such as lutein, zea-xanthin andß-cryptoxanthin. These compounds help act as protective scavengers against oxygen-derived free radicals and reactive oxygen species (ROS) that play a role in aging and various disease processes.

Sweet Corn Ravioli Recipe

See Video Below (for further instructions)

This recipe is an absolute labor of love.  Add a little truffle oil into the filling and you’ll become a world famous chef (in your own kitchen)… Three ears is all it takes!

Ingredients:

Directions:

Sweet Corn Risotto Recipe

Ingredients

• 2 tablespoons butter
• 2 tablespoons olive oil
• 8 ounces pancetta, chopped
• 1 large onion, finely chopped (1 cup)
• 1 1/4 cups uncooked arborio rice
• 1 cup dry white wine or chicken broth
• 1/4-1/2 teaspoon crushed red pepper
• 2 14 - ounce can reduced-sodium chicken broth
• 1 1/2 cups fresh corn kernels or frozen whole kernel corn, thawed
• 1 cup cooked wild rice*
• 1/2 cup freshly grated Parmigiano-Reggiano cheese (2 ounces)
• 2 tablespoons butter, cut into pieces
• 1/2 teaspoon freshly ground black pepper
• Shaved Parmigiano-Reggiano cheese
• Snipped fresh Italian (flat-leaf) parsley

 Sweet Corn Avocado Salad

Ingredients

• 1 fresh poblano or Anaheim chile pepper* or 1 medium green sweet pepper
• 1 medium red, orange or yellow sweet pepper
• 2 cups grape and/or cherry tomatoes, halved or quartered or 4 medium tomatoes, seeded and coarsely chopped (2 cups)
• 1 cup fresh corn kernels; 1 cup frozen whole kernel corn, thawed or one 8.75-ounce can whole kernel corn, drained
• 1/4 cup finely chopped red onion or thinly sliced green onion
• 1/4 cup snipped fresh cilantro
• 1/2 teaspoon finely shredded lime peel
• 2 tablespoons lime juice
• 1 -2 cloves garlic, minced
• 1 teaspoon kosher salt or 1/2 teaspoon salt
• 1/8 teaspoon bottled hot pepper sauce or 1/4 teaspoon freshly ground black pepper
• 1 avocado, halved, seeded, peeled, and chopped
• Baked Tortilla Chips (recipe below) or scoop-shaped tortilla or corn chips

Sweet Corn Chowder Recipe

Creamed Sweet Corn Recipe

Ingredients

• Nonstick cooking spray
• 2 16 - ounce packages frozen whole kernel corn
• 2 cups chopped red and/or green sweet pepper
• 1 cup chopped onion (1 large)
• 1 tablespoon butter or margarine
• 1/4 teaspoon black pepper
• 1 10 3/4 - ounce can condensed cream of celery soup
• 1 8 - ounce tub cream cheese spread with chive and onion or cream cheese spread with garden vegetables
• 1/4 cup milk

Gold Mandarins

The flesh is seedless, bright orange, finely-textured and juicy. The flavor is rich and sweet with high vitamin C and low acid.  Mandarins have been increasing in popularity in the USA, ever since Clementines became a big hit.

The peel does not cling well to the fruit, which makes them easier for peeling and  The segments themselves had a tough outer membrane that once you get through, reveals a pleasant juicy, orange flavor. It said to contain 42% juice. It is also the largest in size of the Mandarin family.

• Mandarins are very low in calories. And, they are a valuable source of flavonoid anti-oxidants, vitamin A, carotenes, xanthins and luteins; in fact, several times higher than in oranges.
• Mandarins are very high in water-soluble Vitamin-C, essential to collagen synthesis, wound healing, anti-viral, anti-cancer activity, and help prevent from neuro-degenerative diseases, arthritis, and cold/fever. Vitamin C helps absorb iron in the food by reducing ferrous form of the iron elements to ferric form in the gut.
• Further, they contain natural soluble and insoluble fiber like hemi-cellulose, pectin…etc., which prevents cholesterol absorption in the gut. Adequate fiber in the food aids in smooth bowel movements by acting as a laxative.

Sweet Corn Ravioli Recipe

See Video Below (for further instructions)

This recipe is an absolute labor of love.  Add a little truffle oil into the filling and you’ll become a world famous chef (in your own kitchen)… Three ears is all it takes!

Ingredients:

Directions:

Sweet Corn Risotto Recipe

Ingredients

• 2 tablespoons butter
• 2 tablespoons olive oil
• 8 ounces pancetta, chopped
• 1 large onion, finely chopped (1 cup)
• 1 1/4 cups uncooked arborio rice
• 1 cup dry white wine or chicken broth
• 1/4-1/2 teaspoon crushed red pepper
• 2 14 - ounce can reduced-sodium chicken broth
• 1 1/2 cups fresh corn kernels or frozen whole kernel corn, thawed
• 1 cup cooked wild rice*
• 1/2 cup freshly grated Parmigiano-Reggiano cheese (2 ounces)
• 2 tablespoons butter, cut into pieces
• 1/2 teaspoon freshly ground black pepper
• Shaved Parmigiano-Reggiano cheese
• Snipped fresh Italian (flat-leaf) parsley

 Sweet Corn Avocado Salad

Ingredients

• 1 fresh poblano or Anaheim chile pepper* or 1 medium green sweet pepper
• 1 medium red, orange or yellow sweet pepper
• 2 cups grape and/or cherry tomatoes, halved or quartered or 4 medium tomatoes, seeded and coarsely chopped (2 cups)
• 1 cup fresh corn kernels; 1 cup frozen whole kernel corn, thawed or one 8.75-ounce can whole kernel corn, drained
• 1/4 cup finely chopped red onion or thinly sliced green onion
• 1/4 cup snipped fresh cilantro
• 1/2 teaspoon finely shredded lime peel
• 2 tablespoons lime juice
• 1 -2 cloves garlic, minced
• 1 teaspoon kosher salt or 1/2 teaspoon salt
• 1/8 teaspoon bottled hot pepper sauce or 1/4 teaspoon freshly ground black pepper
• 1 avocado, halved, seeded, peeled, and chopped
• Baked Tortilla Chips (recipe below) or scoop-shaped tortilla or corn chips

Sweet Corn Chowder Recipe

Creamed Sweet Corn Recipe

Ingredients

• Nonstick cooking spray
• 2 16 - ounce packages frozen whole kernel corn
• 2 cups chopped red and/or green sweet pepper
• 1 cup chopped onion (1 large)
• 1 tablespoon butter or margarine
• 1/4 teaspoon black pepper
• 1 10 3/4 - ounce can condensed cream of celery soup
• 1 8 - ounce tub cream cheese spread with chive and onion or cream cheese spread with garden vegetables
• 1/4 cup milk