TUNA LASAGNA

TUNA LASAGNA

Cream Sauce: 3/4 cup flour 1/3 cup oil/butter 1 cup milk dash salt and pepper Lasagna: 2 tins tuna (drained) 2 med. onions (cubed) 1 clove garlic 2 cups cut mushrooms 1 tin whole tomatoes 1 (small) tin tomato paste Lasagna Pasta: 3 cups grated mozzarella cheese 3 tablespoons grated Parmesan cheese Cream sauce: Mix together flour, oil, salt and pepper until you have created a paste. Heat the milk in the microwave (about 2 mins) and pour little by little over the flour mixture until you have created a sauce. Sat aside. Lasagna: Pre-heat oven at 350° In a medium bowl mix together tuna (drained), and the tomato paste. Add in the whole tomatoes (should have about four or five) and about half of the juice in the tin (as per taste). Add garlic, onions, mushrooms, salt and pepper to taste and set aside. Cook your lasagna noodles. Take a large pan (lasagna pan) and oil the botton with a little bit of olive oil. Put in two layers of pasta, cover with half the tuna mix, cover the tuna mix with half the mozzarella. Pour half your cream sauce and pour it over the cheese. Do the same thing with the next layer, only finish it off with the Parmesan cheese. Cook covered for approximately 30-40 mins and then uncovered until brown. This is quick, easy and very good!! Preparation time: 15 min Cook time: 45 mins.

Black Bottom Cream Cheese Cupcakes

Ingredients: For the Filling: 8 oz. cream cheese, at room temperature 1/3 cup granulated sugar 1 large egg 1/8 teaspoon salt 1 cup (8 ounces) mini chocolate chips For the Cupcake Batter: 1 1/4 cups all-purpose flour 1 cup granulated sugar 1/4 cup unsweetened cocoa powder 1 teaspoon baking soda Pinch of salt 1 cup water 1 large egg 1/3 cup vegetable oil 1 teaspoon pure vanilla extract 1 teaspoon white vinegar For the Topping: 1/2 cup mini chocolate chips 1/3 cup granulated sugar
Instructions: Preheat oven to 350 degrees F/180 degrees C. Line 20 muffin-pan cups with foil or paper cupcake or muffin liners. Make the Filling: In a bowl, using an electric mixer, beat the cream cheese with the sugar, egg and salt until smooth. Stir in the chocolate chips. Make the Batter: In a large bowl, whisk the flour with the sugar, cocoa, baking soda and a pinch of salt. In a small bowl, whisk the water with the egg, vegetable oil, vanilla and vinegar. At low speed, beat the liquid ingredients into the dry ingredients until a smooth batter forms. Spoon the batter into the prepared muffin cups to fill them halfway. Spoon a heaping tablespoon of the cream cheese filling into the center of each cupcake. Sprinkle tops with mini chocolate chips and sugar. Bake the cupcakes on the upper and lower thirds of preheated oven for 25 to 30 minutes, or until puffed and springy to the touch. Switch the pans halfway through baking. Un-mold the cupcakes; let cool on racks before serving. Note: The baked cupcakes can be frozen for up to 5 days. Makes 20 cupcakes.

STRAWBERRY SHORTCAKE

STRAWBERRY SHORTCAKE

2 cups flour 2 teaspoons baking powder 1/2 teaspoon salt 1/3 cup butter, cold and cut into chunks 7/8 cup milk Serve with: creme filling, confectioners sugar, strawberries and strawberry sauce, a sprig of mint for garnishing Mix and sift together dry ingredients. Working shortening with fingertips or a pastry cutter as you would make a pie crust or biscuits. Work quickly and keep everything cold. And liquid gradually and blend only enough to make a soft dough. Turn out onto a lightly floured board. Roll lightly to 1/2" thickness. Cut into 3 inch squares or with a round to 1/2" cookie cutter, or cut into six to seven inch circles for large shortcakes. Bake in a preheated 450°F oven until shortcakes are crisp and very light and color, and this will depend on what size shortcake has been cut; the smallest been cooked in as little as 10 minutes or less, and the largest requiring 15 to 20 minutes, depending on your oven. Keep a sharp eye out and watch constantly to avoid scorching. When done, remove from oven and allow to cool on wire racks, then split into halves as soon as possible. Serve with a creme filling of whipped cream or pastry cream and top with fresh strawberries, strawberry sauce, and chocolate shavings. Sprinkle with confectioners sugar and garnish with a sprig of fresh mint.

Many sweets from me!!!

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Bittersweet But Romantic Chocolate Fondue

Servings: Makes 2 cups chocolate fondue for dipping

Comments:
Almost anything tastes better dipped in chocolate. Use your imagination and offer cubes of your favorite cake and sliced fruit for dipping. You could even include small chocolate chip, shortbread, peanut butter or Oreo cookies which can be dipped directly into the fondue without using a fondue fork.

A fun and romantic idea for two on Valentines Day.

Ingredients:
1/2 cup whipping cream
5 tablespoons (about) water
12 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped

Instructions:
Bring cream and 2 tablespoons water to simmer in heavy medium saucepan over medium-high heat. Reduce heat to low. Add chocolate; whisk until melted and smooth. Whisk in remaining 3 tablespoons water (or substitute with 3 tablespoons liqueur of choice; see variations listed below). Transfer to fondue pot and keep warm over fondue burner. If fondue becomes too thick at any time, mix in more water by tablespoonfuls as needed.

What to use for Dipping:
1-inch pieces gingerbread, pound cake or angel food cake, large marshmallows, fresh strawberries, 1-inch pieces of banana, orange or tangerine segments, kiwi wedges, pear wedges, assorted dried fruit such as apricots, figs, apple rings, pineapple rings. Use your imagination!

Variations:
Chocolate-Orange Fondue: Replace 3 tablespoons water with 3 tablespoons Grand Marnier liqueur and mix in 1 1/2 teaspoons grated orange peel.

Chocolate-Lemon Fondue: Replace 3 tablespoons water with 2 tablespoons frozen lemonade concentrate and mix in 1 1/2 teaspoons grated lemon peel.

Mocha Fondue: Replace 3 tablespoons water with 3 tablespoons Kahlua liqueur and mix in 1 tablespoon instant coffee crystals.

Makes 2 cups chocolate fondue for dipping.

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Triple-Chocolate Pudding Pie with Cappuccino Cream

Servings: 8

Comments: This is a pie for the "chocoholic" sweetie" in your life. A triple dose of chocolate, a definite aphrodisiac!

Tip
Chill the pie for at least six hours before serving or make it up to two days ahead.

Ingredients:
Crust:
9 whole chocolate graham crackers
1 tablespoon sugar
Pinch of salt
6 tablespoons (3/4 stick/3 oz/85g) unsalted butter, melted

Filling:
1 1/4 cups granulated sugar
1/2 cup unsweetened cocoa powder
1/4 cup cornstarch
3 1/2 cups half and half
4 large egg yolks
3 1/2 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
3 ounces unsweetened chocolate, chopped
2 tablespoons (1/4 stick/1 oz/28g) unsalted butter
1 teaspoon vanilla extract

Topping:
1 cup chilled whipping cream
2 tablespoons powdered sugar
1 1/2 teaspoons instant espresso powder
1/2 teaspoon vanilla extract

Garnish: (optional)
Chocolate-covered espresso beans

Instructions:
Preheat oven to 350 degrees F/180 degrees C. Finely grind graham crackers, sugar, and salt in processor. Add butter and blend to moisten crumbs. Firmly press mixture into 9-inch-diameter glass pie dish. Bake until crust sets, about 8 minutes. Cool.

For Filling:
Whisk sugar, cocoa, and cornstarch in heavy medium saucepan. Gradually whisk in 1 cup half and half. Whisk in remaining 2 1/2 cups half and half and yolks. Whisk over medium-high heat until mixture thickens and boils, whisking constantly, about 12 minutes. Remove from heat. Add both chocolates and butter; whisk until melted and smooth. Mix in vanilla. Transfer filling to crust. Press plastic wrap directly onto surface of filling and chill until filling sets, at least 6 hours. (Can be made 2 days ahead. Keep chilled.)

For Topping:
Beat all ingredients in large bowl until peaks form. (Can be made 1 day ahead. Cover and refrigerate. Rewhisk to thicken before serving, if necessary.)

Peel plastic off pie. Cut pie into wedges. Spoon dollop of cream atop each slice. Garnish with chocolate-covered espresso beans (optional) and serve.

Makes 8 servings.

Market Tip:
Chocolate-covered espresso beans are sold at specialty foods stores, cookware stores, and coffee bars.

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Chocolate Raspberry Icebox Cake

Servings: 1

Active time: 15 min Start to finish: 4 1/4 hr (includes chilling)

Comments: You can either make just one of these little cakes for your Valentine, or make several for a Valentine's party. Either way, it's a very sweet little dessert and easy to make.

Ingredients:
1/3 cup chilled heavy cream
1/2 teaspoon granulated sugar
1/8 teaspoon vanilla extract
5 chocolate wafers such as Nabisco Famous
1/3 cup fresh raspberries

Garnish:
Grated bittersweet chocolate (not unsweetened)

Instructions:
Beat cream with sugar and vanilla in a small deep bowl with an electric mixer until it just holds stiff peaks.

Spread 1 heaping teaspoon cream onto each of 4 wafers. Arrange enough raspberries side by side (as close together as possible) on 1 cream-topped wafer to form an even layer. Stack 2 cream-topped wafers on a plate (cream sides up) and top with berry wafer, then carefully spread another teaspoon cream over berries. Top with last cream wafer and cover cream with remaining plain wafer. Frost top and sides of cake with remaining cream. Cover with an inverted bowl and chill at least 4 hours.

Serve cake with remaining berries.

Note:
Cake can chill up to 1 day.

Makes 1 serving.

Molten Chocolate Cakes

Molten Chocolate Cakes

Servings: 2

Comments:
What a lovely and very intimate (serves only two) dessert to make for you and your "sweetheart" on Valentine's Day.

Important Note:
There are two "sauce" options with this recipe (choose Cherry OR Raspberry). If you're making the cherry sauce, 1/4 cup of the cooked cherries will go into the cake batter. If making the raspberry sauce, use only to serve alongside the cakes, none of the raspberries go into the batter.

Try any leftover sauce served over ice cream.

Ingredients:
For Cherry Sauce: (if using)
1 (16-ounce) bag frozen pitted dark sweet cherries (halved), thawed and undrained
3/4 cup granulated sugar
1/4 cup kirsch (clear cherry brandy) or 1/4 cup regular brandy

For Raspberry Sauce: (if using)
8 ounces fresh or frozen raspberries
2 tbsp. lemon juice
1/4 cup granulated sugar
1/3 cup Framboise liqueur (raspberry liqueur) or you may use regular brandy

For Cake:
2 tablespoons unsweetened cocoa powder
2 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
1/4 cup (1/2 stick/2 oz./56g) unsalted butter, cut into small pieces
2 large egg yolks
1 large egg
2 teaspoons all-purpose flour

Garnish:
Confectioners' sugar
Fresh mint sprigs
Extra cherries or raspberries

Instructions:
Cherry Sauce (if using)
Combine cherries with juices, 1/2 cup sugar and kirsch in a heavy medium saucepan. Stir over medium heat until sugar dissolves. Simmer until sauce thickens and is slightly reduced, about 10 minutes. Using slotted spoon, remove 1/4 cup cherries from sauce; drain well. Transfer to work surface and chop coarsely; reserve chopped cherries for cakes. Set sauce aside.

Raspberry Sauce (if using)
In a saucepan, add raspberries, lemon juice, sugar and Framboise and bring slowly to a boil. Simmer for a few minutes. Run through a seive to remove seeds. Set sauce aside to serve alongside cakes.

Cake:
Butter two 3/4-cup ramekins or custard cups. Whisk cocoa and remaining 1/4 cup sugar in small bowl to blend. Stir chocolate and butter in heavy small saucepan over low heat until chocolate melts and mixture is smooth. Remove from heat; whisk in cocoa mixture. Whisk in egg yolks, then whole egg and flour. Fold in reserved 1/4 cup chopped cherries (if making the cherry sauce). Divide batter between prepared ramekins. (either of the sauces and the cake batter can be made 1 day ahead. Cover separately and chill).

Preheat oven to 350 degrees F/180 degrees C. Bake cakes uncovered until edges are set but center is still shiny and tester inserted into center comes out with some wet batter attached, about 22 minutes.

To Assemble and Serve:
Warm sauce (either cherry or raspberry) over low heat. Cut around cakes to loosen; turn out onto plates. Spoon sauce alongside. Sift confectioners' sugar over tops of cakes and garnish each cake with a mint sprig and a few cherries or raspberries.

Makes 2 servings.

PASTA PUTTANESCA

PASTA PUTTANESCA

1/8-1/4 cup pancetta, finely diced 3 tablespoons olive oil 5-8 cloves garlic, peeled and minced 1 large can (approx 35oz) whole peeled Italian tomatoes 1 dozen oil-cured black olives, pitted and chopped 3 anchovies, finely mashed (optional) 2 tabelspoons red wine vinegar a pinch red hot pepper flakes 2 tablespoons each fresh basil and oregano 1/4 cup chopped fresh parsley (save a little for sprinkling) 1 bay leaf Romano or Parmesan cheese (for sprinkling) 1 lb pasta, cooked according to package directions salt and pepper, to taste Note: If you don't have fresh herbs available, substitute 1/2 teaspoon each dry oregano and basil. In a large skillet, sauté pancetta over low heat in olive oil until soft and translucent; bring heat up and allow to pancetta to brown slightly on edges. Add garlic, oregano, basil, red pepper flakes, parsley and olives. Mash the anchovies well into the oil, using the tines of a fork. Tip: You can do this with the garlic after it's cooked, too, if you want to avoid having to mince them - just leave the cloves whole and mash them into the oil when they take on a little light coloring. Be careful not to let garlic brown or the oil with be bitter. When garlic begins to take on the slightest color and herbs permeate the air, add the can of whole tomatoes (including the juice in the can). Submerge the bay leaf in the sauce. Simmer over medium-low heat, with just the occasional lazy bubble surfacing for 20 minutes or so, until the sauce begins to thicken slightly. Stir in wine vinegar during final 10-15 minutes of cooking. Taste and adjust seasonings. Meanwhile, as sauce simmers, bring a large pot of water to a boil and cook pasta according to package directions and drain. In a large bowl, combine pasta with enough sauce to coat. Add a little of the pasta cooking water if sauce is too thick, or a teaspoon of olive oil. Sprinkle pasta with a little fresh parsley and cheese before serving. (Remove bay leaf before serving). Note: Always use a good quality wine vinegar, and don't substitute white or cider vinegar, although good balsamic vinegar or a full bodied red wine can be used for variation. Chopped pork or salt pork may be substituted for pancetta, but with different (but still good) results.

White Chocolate Mousse with Strawberries

White Chocolate Mousse with Strawberries

Servings: 6

Comments:
In the United States sweet juicy strawberries are at their peak from April through June, but you will find big beautiful strawberries also around Valentine's Day in the supermarkets as strawberries are cultivated all year round and farmers always make them available for consumers during this very romantic time. If for some reason you can't find fresh strawberries in your local supermarket, frozen strawberries may be used in this recipes. You may substitute two (10-ounce) cans frozen strawberries for the 2 cups fresh strawberries.

Ingredients:
2 cups fresh strawberries, stems removed
1/4 cup granulated sugar
1 tbsp. kirsch (clear cherry brandy) or framboise (raspberry liqueur)
6 oz. white chocolate, finely chopped
1/4 cup milk, warmed
1 cup heavy cream
2 egg whites, at room temperature
Pinch of cream of tartar
3/4 tsp. vanilla extract

Instructions:
In a blender or in a food processor fitted with the metal blade, combine 1 1/2 cups of the strawberries with the sugar. Puree until smooth. Strain through a fine-mesh sieve into a bowl. Add the kirsch and stir to mix. Cut the remaining 1/2 cup strawberries lengthwise into thin slices and stir into the puree. Set aside.

Place the chocolate in a heatproof bowl set over a pan of gently simmering water; do not allow the bowl to touch the water. Heat the chocolate, stirring occasionally, until it is melted and smooth and registers 140°F on an instant-read thermometer. Gradually add the warm milk to the chocolate, stirring constantly until smooth. Remove the bowl from the pan of water and let the mixture cool until it is almost at room temperature.

In a bowl, using an electric mixer on high speed, beat the cream just until soft peaks form. In another bowl, using clean beaters, beat together the egg whites and cream of tartar on high speed until stiff peaks form. Using a rubber spatula, fold half of the whites into the chocolate mixture to lighten it. Fold the remaining whites, whipped cream and vanilla into the chocolate mixture just until combined and no white drifts remain. Do not overmix. (At this point, you may cover and refrigerate the mousse for up to 1 day).

To serve, spoon about half of the mousse into 6 parfait glasses, half filling each glass. Top with the strawberry sauce, again using about half and dividing it equally. Repeat with the remaining mousse and strawberry sauce.

Makes 6 servings.