MASTER CHEF

Ingredients : 5 tablespoons cocoa 4 ½ butter 3 ½ oz finely chopped toasted almonds 1 egg 2 ½ sugar 6 oz graham cracker crumbs 3 ½ oz flaked coconut Glaze : 1 ½ oz butter 5 oz semisweet chocolate Cream : 1/3 cup heavy cream 3 ½ oz butter 7 oz icing sugar 1 vanilla instant pudding mix Directions : Melt the butter, sugar and cocoa with a double-boiler. Add the beaten egg and stir until the mixture becomes thick and compact. Remove the pan from the fire and add the cracker crumbs, coconut and almonds and press the mixture into the bottom of 8×8 inch pan. In a large bowl, whisk the butter and sugar. Gradually add the cream, and finally add the pudding mixture. Mix for 5 minutes until you get creamy fluffy mixture. Spread the cream onto the bottom layer in the mold and leave briefly in the refrigerator. Melt the butter and chocolate over low heat. Pour over the cream and put the cake back in the refrigerator. Cut it into small r

Ingredients: 2 pears, firmer 9 ½ ounces chilled puff pastry Lemon juice 4 tablespoons soft cheese Brie 4 tablespoons Mascarpone cheese 2 tablespoons cranberries 3 ½ ounces blue cheese (Roquefort or Gorgonzola) 1/2 cup walnuts, coarsely chopped 1 egg Salt and pepper, to taste 2 tablespoons White wine 1 tablespoon oil 1 tablespoon honey Directions: Preheat the oven to 400F. Unroll the chilled puff pastry on a floured surface and cut into 4 equal rectangles. Cut out about ½ inch strips from each side of the rectangles, brush one end with beaten egg and place them on top on the sides of the rectangles to form a pool for the pears. Prick the base with a fork so it doesn’t rise too much, brush with beaten egg and bake for 10 minutes – to brown a little. Remove from oven and cool. Cut the pears in half and scoop out the seminal part, but deeper, so you can put more stuffing. Without peeling, make some incisions with a knife on the outside of each pear

Ingredients - 1 tablespoon caster sugar - 1 tablespoon custard powder - 250ml (1 cup) milk - 160ml (2/3 cup) thickened cream - 1/2 teaspoon Queen vanilla bean paste - 1 sheet (25 x 25cm) frozen ready-rolled butter puff pastry, just thawed - 2 tablespoons Golden Circle smooth raspberry conserve - 2 x 125g punnets raspberries Preparation 1/ Preheat oven to 200°C. Whisk together the custard powder and 60ml (1/4 cup) milk in a saucepan until well combined. Add the sugar, vanilla bean paste and remaining milk. Cook over medium heat, stirring, for 5-8 minutes or until custard thickens and coats the back of a spoon. Remove from heat and place a piece of plastic wrap directly on the surface. Set aside for 1 1/2 hours to cool. 2/ Meanwhile, line a baking tray with non-stick baking paper. Place the pastry on the lined tray. Top the pastry with another sheet of baking paper and another baking tray. Bake in oven for 20 minutes. Turn the trays over and bake for a

Ingredients ·        1 tablespoon minced garlic ·        1/2 teaspoon ground cumin ·        1 teaspoon salad oil ·        1/2 cup chopped onion  ·        12 corn tortillas (6 in. wide) ·        2 tablespoons minced fresh oregano leaves or 1 tablespoon dried ·        1 1/2 pounds ground turkey breast  ·        Chopped fresh cilantro ·        1 can (29 oz.) red enchilada sauce ·        Salt ·        2 cups shredded jack cheese (8 oz.) Preparation 1.   In a 5- to 6-quart pan over high heat, stir turkey, onion, garlic, oregano, and cumin in oil until turkey is crumbly and no longer pink, about 4 minutes. Stir in 1 cup enchilada sauce. Add salt to taste. 2.   Meanwhile, cut tortillas in half. Arrange a fourth of the halves evenly over the bottom of a shallow 3-quart casserole, overlapping to fit. Sprinkle a fourth of the cheese evenly over the tortillas, then top with a third of the turkey mixture and a fourth of the remaining enchilada sauce, spre