Apple and Potato Cake with Caramel Sauce


Apple and Potato Cake


Apple and Potato Cake

  • 1/4 cup mashed cooked apple
  • 3/4 cup mashed cooked potatoes
  • 1 tsp. butter
  • 1 cup sugar
  • 1 beaten egg
  • 1/2 cup sultanas
  • zest of 1 lemon
  • 2 cups self rising flour
  • 1 tsp. nutmeg
  • Topping:
  • 1 cup all purpose flour
  • 3/4 cup melted butter
  • 1 cup brown sugar
  • 1/2 tsp. cinnamon
  • Mix well together.
  • Mix together the apples and potatoes. Beat the butter into the apple and potato mixture. Add the remaining ingredients. Place in greased 9x 10 baking dish. Sprinkle with topping. Bake at 350 for 40 minute or until golden brown and toothpick comes out clean.
  • Leave to cool in baking dish.

Caramel Sauce

  • 3/4 cup heavy cream
  • 1/4 cup butter, cut into small pieces
  • 1 1/2 cups sugar
  • 1/4 cup plus 2 Tbsp. water


Combine the cream and butter in small saucepan and warm over medium-low heat until butter melts. Keep warm over low heat. Combine the sugar and water in a medium saucepan and cook over medium-high heat, gently swirling pan occasionally; do not stir. Use a pastry brush dipped in water to brush down any sugar crystals that have formed on the sides of the pan. Let mixture come to boil until deep golden brown. Take the pan from heat and slowly whisk in the warm cream-butter mixture. Keep in fridge in airtight container, until ready to serve.

Potato Tacos


Potato Tacos


Potato and Pepper Filling:

  • 3/4 lb. red potatoes, unpeeled
  • 3 fresh poblano chili peppers, roasted peeled and seeded
  • 2 red bell peppers, roasted, peeled and seeded
  • 1/2 yellow onion , diced
  • 1 cup shredded Pepper Jack Cheese
  • 1/2 cup grated, Cotija cheese
  • 1/4 cup chopped cilantro

Ancho Sauce:

  • 1 Tomato
  • 4 dried ancho chili peppers, stemmed and seeded
  • 2 cups hot tap water
  • 1 tsp. salt
  • 1/2 ground black pepper
  • 1/2 yellow onion , diced
  • 2 cloves garlic, chopped
  • 1 tsp. ground cumin
  • 1 tsp. white vinegar
  • 2 tsp. dried oregano, crumbled
  • 1/4 cup chopped cilantro
  • 2 tablespoons olive oil
  • directions

    • 1

      1/2 cup Vegetable oil for frying

    • 2

      12 corn tortillas

    • 3


    • 4

      Grated cotija cheese

    • 5

      shredded cabbage

    • 6

      sliced tomatoes

    • 7

      lime wedges

    • 8

      To make filling, in a saucepan, combine the potatoes with water to cover. Bring to boil until fork tender. Drain and let cool, then cut potatoes into 1/2 inch dice. Place in bowl. Add the poblano chilies, bell peppers, onion and both cheeses, cilantro and stir to mix well. Set aside.

    • 9

      To make the sauce, preheat a broiler. Place the tomato in a small shallow baking pan. Place under broiler 4-6 inches from heat source. Broil turning occasionally, until charred on all sides. Remove from broiler, let cool slightly and cut out core. Set aside.

    • 10

      In a small, dry frying pan over medium heat, toast the chilies, turning once, until fragrant and the skins begin to blister. Remove from the heat and let cool, then place chilies in bowl, add hot tap water and let soak for 15 minutes to soften.

    • 11

      Transfer the chilies and their soaking liquid to a blender and add the salt, pepper, onion, garlic, cumin, vinegar, oregano and roasted tomato. Puree until smooth, then strain through a sieve into shallow bowl. Add chopped cilantro and set aside.

    • 12

      In shallow heavy bottomed pan heat oil. Meanwhile, take tortillas and fill each with potato filling and fold over. Place in batches the filled tortillas in hot oil and fry until golden on each side, about 3 minutes total.

    • 13

      Garnish with cabbage, tomatoes and cheese. Squeeze on lime juice and add ancho sauce to taste.




3 lbs. potatoes, washed

2 sticks butter

1 1/4 cups hot milk

black pepper

1 head cabbage, cored and finely shredded

1 lb. ham ,cooked and  diced

4 green onions, sliced

chopped parsley for garnish

Steam potatoes with skin on for 30 minutes. Peel them using a knife or fork. Chop with knife and then mash to remove all lumps. Add stick of butter in pieces. Gradually add hot milk, always stirring. Season with pepper.

Boil cabbage in unsalted water and turns a darker color. Add 2 tablespoons butter. Cover with lid for 2 minutes. Drain  well.

Put ham in large saucepan and cover with water. Bring to boil and simmer until tender, drain well.

Add cabbage, scallions and ham to potatoes, stir to combine.

Serve in bowls with a pat of butter. Also makes great potato pancakes.

Artichoke Soup


1 qt quality chicken stock

4 bags frozen artichoke hearts

4 tablespoon butter

2 stalks celery, chopped

4 shallots, chopped

2 sprigs thyme

salt and pepper, to taste

1 cup half and half

Saute in a soup pot the shallots and celery in butter until translucent . Add the stock and thyme sprigs to the pot. Simmer until thyme leaves fall off sprigs. Remove the stems. Add the artichoke hearts and simmer until very tender. With an immersion blender or food processor blend mixture until smooth. Stir in half and half and adjust seasonings. Serve in steamed artichoke bowls and serve the gutted portion of the streamed artichokes on the side.

To steam Artichokes, Slice top and bottom off artichoke, place trimmed leave side down in high simmering water with lemon juice and a couple of smashed cloves of garlic. Simmer for about 30 -45 minutes depending on the size of the artichoke. Test for doneness by taking a paring knife and inserting into center of the bottom of the artichoke. If it slides in easy it’s done. Remove and drain. Remove choke and enough leaves to create a bowl for serving soup.

Cream of Broccoli Soup

Cream of Broccoli Soup


  • ingredients

    • 2 tablespoons butter
    • 1 sweet onion, chopped
    • 2 stalk celery, chopped
    • 3 cups chicken broth
    • 8 cups broccoli florets and peeled stems
    • Half a head of Roasted garlic
    • 3 tablespoons butter
    • 3 tablespoons all-purpose flour
    • 2 cups Heavy Cream
    • 1/4 -1/2 tsp red pepper flakes to taste
    • ground black pepper to taste
    • Bacon , cooked crisp for garnish
    • Parmesan or sharp cheddar cheese for garnish


Melt 2 tablespoons butter in medium sized stock pot, and saute onion and celery until tender. Add red pepper flakes, roasted garlic, broccoli and broth, cover and simmer for 20 minutes.

Carefully start the blender, using a few quick pulses to get the soup moving before leaving it on to puree. Puree in batches until smooth and pour into a clean pot. Alternately, you can use a stick blender and puree the soup right in the cooking pot. Don’t over process or it will be runny. You can also leave a few chucks for more texture.

In small saucepan, over medium-heat melt 3 tablespoons butter, stir in flour and add milk. Stir until thick and bubbly, and add to soup. If it’s still not as thick as you would like, stir in some room temperature cream cheese. Season with pepper and serve.

Baba Ganoush

Baba Ganoush

1 large eggplant

1/4 cup tahini, plus more as needed

3 garlic cloves, minced

1/4 cup fresh lemon juice, plus more as needed

1 pinch ground cumin

salt, to taste

1 tablespoon extra virgin olive oil

1 tablespoon chopped fresh flat-leaf parsley

1/4 cup brine-cured black olives, such as kalamata




Prepare a medium-hot fire in a charcoal grill.

Preheat an oven to 375°F.

Prick the eggplant with a fork in several places and place on the grill rack 4 to 5 inches from the fire.

Grill, turning frequently, until the skin blackens and blisters and the flesh just begins to feel soft, 10 to 15 minutes.

Transfer the eggplant to a baking sheet and bake until very soft, 15 to 20 minutes.

Remove from the oven, let cool slightly, and peel off and discard the skin.

Place the eggplant flesh in a bowl.

Using a fork, mash the eggplant to a paste.

Add the 1/4 cup tahini, the garlic, the 1/4 cup lemon juice and the cumin and mix well.

Season with salt, then taste and add more tahini and/or lemon juice, if needed.

Transfer the mixture to a serving bowl and spread with the back of a spoon to form a shallow well.

Drizzle the olive oil over the top and sprinkle with the parsley.

Place the olives around the sides.

Serve at room temperature.

Hummus with Tomato-Cucumber Relish- Arugula on Ciabatta




1 1/2 cups canned garbanzo beans, drained and rinsed

3/4 cup tahini paste

3 cloves garlic, chopped

juice of 1 lemon

2 tsp. toasted, ground cumin

salt, to taste

Tomato-Cucumber Relish

2 tomatoes, seeded and chopped

1 small cucumber, peeled, seeded and diced

1 tsp. chopped peeled fresh ginger

2 cloves garlic, chopped

2 tablespoons rice wine vinegar

2 tablespoons vegetable oil

1/2 tsp. chile paste

1 tsp. cilantro, chopped

salt and pepper, to taste

1/2 cup kalamata olives, chopped


ciabatta bread

To prepare the hummus add all the ingredients to a bowl of a food processor bowl fitted with a metal blade. Blend until smooth. Add more oil if needed. Set aside.

To prepare the relish add all ingredients to a large bowl and stir. Set aside.

To prepare the sandwiches, spread hummus on one half of a sliced ciabatta roll and top with tomato cucumber relish and then place arugula on top. Top with other half of roll.

Cheesy Pancetta Stuffed Patty Pan



  • 6 patty pan squash, stem and blossom removed
  • 5 oz. diced pancetta
  • 2 tsp. fresh oregano, chopped
  • 1 clove garlic, minced
  • 2 tablespoons toasted pine nuts
  • 1/2 cup diced onion
  • 1 1/2 cups soft bread crumbs
  • 1/4 cup freshly grated Parmesan cheese
  • salt and pepper to taste

 Preheat oven to 350 degrees F .

Bring one inch of water to a boil in a saucepan over medium-high heat. Add squash, cover, and cook for 10 minutes, or until a fork can pierce the stem with little resistance. Drain, and slice off the top stem of the squash. Use a melon baller to carefully scoop out the centers of the squash. Reserve all of the bits of squash.

Place pancetta in a large, deep skillet. Cook over medium high heat until evenly brown. Remove bacon to paper towels, and set aside. Saute onion in pancetta drippings. Chop the reserved squash pieces, and saute them with the onion , garlic, oregano and pine nuts for one minute.

Remove the skillet from heat, and stir in the breadcrumbs. Crumble the pancetta, and stir into the stuffing along with the Parmesan cheese. Season to taste with salt and pepper. Stuff each squash to overflowing with the mixture, and place them in a baking dish. Cover the dish loosely with aluminum foil.

Bake for 15 minutes in the preheated oven, or until squash are heated through.