Ingredients:

• 1 pound lean ground beef
• 1 (1.25 ounce) package taco seasoning mix
• 2 (16 ounce) cans Re fried beans
• 4 (10 inch) flour tortillas
• 3 cups shredded Cheddar cheese
• 2 green onions, chopped
• 2 Roma (plum) tomatoes, chopped

How to make Mexican Lasagna:

• Preheat oven to 375 degrees F (190 degrees C).
  
• In large skillet over medium heat, cook beef until browned. Drain. Combine with taco seasoning and re fried beans. Spread half of mixture in 9x13 inch baking dish. Top with two tortillas, trimming if necessary, and half of cheese. Repeat layers.
  
• Bake 35 to 45 minutes until heated through and cheese is bubbly. Top with green onions and tomatoes. Let cool 5 minutes before serving.

Lemon Drizzle Cake

Ingredients:

225g unsalted butter, softened
225g caster sugar
4 eggs
finely grated zest 1 lemon
225g self-raising flour

For the drizzle topping:

Juice 1½ lemons
85g caster sugar


How to Make Lemon drizzle cake:

Heat oven to 180C/fan 160C/gas 4. Beat together 225g softened unsalted butter and 225g caster sugar until pale and creamy, then add 4 eggs, one at a time, slowly mixing through. Sift in 225g flour, then add the finely grated zest of 1 lemon and mix until well combined. Line a loaf tin (8 x 21cm) with greaseproof paper, then spoon in the mixture and level the top with a spoon.

Bake for 45-50 mins until a thin skewer inserted into the centre of the cake comes out clean. While the cake is cooling in its tin, mix together the juice of 1 1/2 lemons and 85g caster sugar to make the drizzle. Prick the warm cake all over with a skewer or fork, then pour over the drizzle – the juice will sink in and the sugar will form a lovely, crisp topping. Leave in the tin until completely cool, then remove and serve. Will keep in an airtight container for 3-4 days, or freeze for up to 1 month.

These delicate Creamy Strawberry Crepes are rolled with a cream cheese filling and sliced ​​strawberries. Make them as a dessert for dessert during the strawberry season, or for a luxury weekend brunch.

Ingredients:

• 3 eggs
• 1/2 cup milk
• 1/2 cup water
• 3 tablespoons butter, melted
• 3/4 cup all-purpose flour
• 1/2 teaspoon salt
• 1 (8 ounce) package cream cheese, softened
• 1 1/4 cups sifted confectioners' sugar
• 1 tablespoon lemon juice
• 1 teaspoon lemon zest
• 1/2 teaspoon vanilla extract
• 1 cup heavy cream, whipped
• 4 cups sliced strawberries

Directions:

• Place the eggs, milk, water, melted butter, flour, and salt in the pitcher of a blender; blend until smooth.

• Blend the cream cheese, confectioners' sugar, lemon juice, lemon zest, and vanilla with an electric mixer until smooth. Gently fold in the whipped cream.

• Heat a lightly oiled griddle or non-stick skillet over medium heat. Pour or scoop the batter onto the griddle, using approximately 2 tablespoons for each crepe. Tip and rotate pan to spread batter as thinly as possible. Flip over when the batter is set and the edges are beginning to brown. Cook until the other side begins to brown. Stack finished crepes on a plate, cover with a damp towel and set aside.

• To serve, fill each crepe with 1/4 cup sliced strawberries and 1/3 cup of the cream cheese filling, roll up and top with a small dollop of the cream cheese filling and more sliced strawberries.

Recipe by: Meliss

Ingredients:

For the pastry:

• 300g plain flour
• 75g salted butter, cubed
• 100g cream cheese
• 1 tbsp icing sugar

For the filling:

• 150g salted butter
• 200ml maple syrup
• 250g light brown soft sugar
• 100g dark brown soft sugar
• 4 eggs, beaten
• 1 tsp vanilla extract
• 400g pecans, finely chopped
• 200g dark chocolate chips, or a bar, chopped

Method:

1. First, make the pastry. Tip the ingredients into a food processor with 1 /4 tsp salt. Blend until the mixture resembles breadcrumbs. Drizzle 2-3 tsp cold water into the funnel while the blade is running – the mixture should start to clump together. Tip onto a work surface and bring together, kneading briefly into a ball. Pat into a disc, wrap in cling film, and chill for at least 20 mins. Heat oven to 200C/180C fan/gas 6.
2. Remove the pastry from the fridge and leave at room temperature for 5 mins to soften. Flour the work surface, then unwrap the pastry and roll to a circle the thickness of a £1 coin. Use the pastry to line a deep, 23cm round fluted tin – mine was about 3cm deep. Press the pastry into the corners and up the sides, making sure there are no gaps. Leave 1cm pastry overhanging (save some of the pastry scraps for later). Line with baking parchment (scrunch it up first to make it more pliable) and fill with baking beans. Blind-bake for 15-20 mins until the sides are set, then remove the parchment and beans and return to the oven for 5 mins until golden brown. Trim the pastry so it’s flush with the top of the tin – a small serrated knife is best for this. If there are any cracks, patch them up with the pastry scraps.
3. Meanwhile, weigh the butter, syrup and sugars into a pan, and add 1 /4 tsp salt. Heat until the butter has melted and the sugar dissolved, stirring until smooth. Remove from the heat and cool for 10 mins. Reduce oven to 160C/140C fan/gas 3.
4. Beat the eggs in a bowl. Add the syrup mixture, vanilla and pecans, and mix until well combined. Pour half the mixture into the tart case, scatter over half the chocolate chips, then cover with the remaining filling and chocolate chips. Bake on the middle shelf for 50-55 mins until set. Remove from the oven and leave to cool, then chill for at least 2 hrs before serving.

Tip:

An indulgent chocolate and pecan treat with buttery pastry and a gooey filling everybody can get stuck into.

Ingredients:

For The Paella:

• 1 tbsp olive oil
• 200g raw chorizo, diced
• 3 large shallot, thinly sliced
• 3 garlic clove, crushed
• 2 tsp smoked sweet paprika (pimenton)
• 300g paella rice
• 1l fish stock
• knob of unsalted butter
• 300g prawn, chopped into bite-sized pieces
• handful cooked, shelled mussels, plus 18 in their shells
• juice ½ lemon (optional)
• small bunch parsley, chopped

For The Saffron Oil:

• 75ml extra-virgin olive oil
• juice ½ lemon
• pinch saffron threads

For The Cod:

• 1 tbsp olive oil
• knob of unsalted butter
• 6 x 175g/6oz cod fillets, skin on
• squeeze lemon juice

Method:

• Heat oven to 180C/160C fan/gas 4. To make the paella, put the olive oil, chorizo, shallots and garlic in a large pan and fry for 7-8 mins until the chorizo releases its oil and the shallots have softened. Add the paprika and cook, stirring, for 5 mins, then add the rice, mix well and cook for a few mins more.

• Pour in 600ml of the stock, season and mix well to combine. Cover and put in the oven for 15 mins. Uncover, give everything a good stir, then return to the oven for 10 mins. When almost cooked, remove from the oven and spread onto a tray to cool. Chill and reserve for later. You can make this a day ahead.

• To make the saffron oil, whisk the olive oil and lemon juice together in a small saucepan. Add the saffron and heat gently for 5 mins, then remove from the heat and leave to infuse and cool. You can make this a day ahead.

• Heat oven to 200C/180C fan/gas 6. For the cod, put the olive oil and butter in an ovenproof frying pan over a high heat, but don’t let it burn. Season the cod with sea salt and black pepper, then cook, skin-side down, in the hot pan, for 4 mins, then carefully turn the fish over and put the pan in the oven for a further 3 mins, finishing with a little more sea salt and a squeeze of lemon juice.

• Meanwhile, put the paella back in the pan, stir in the remaining fish stock and cook for 2 mins until completely heated through. Stir through a knob of butter,the prawns and shelled mussels. Taste, season with lemon juice, salt and pepper if necessary, and finish with the chopped parsley. Serve with the roast cod, mussels in their shells and steamed purple broccoli or a green vegetable, if you like. Finally, drizzle everything with the saffron dressing.

Tip: 

• Impress your friends with Jason Atherton's luxurious shellfish rice, topped with juicy cod and drizzled with saffron.

Ingredients:

• 1½ tbsp groundnut oil
• 2cm piece ginger, finely chopped
• 2 garlic cloves, coarsely chopped
• 1 spring onion, finely chopped
• 450g raw prawns, shelled and de-veined

For the sauce:

• 1 tbsp tomato purée
• 3 tsp chilli bean sauce
• 2 tsp Chinese black vinegar or cider vinegar
• 2 tsp golden caster sugar
• 2 tsp sesame oil 
• handful coriander leaves, to serve
• sliced spring onion, to serve

Method:

1. Heat a wok over a high heat. Add the groundnut oil and, when it is very hot and slightly smoking, add the ginger, garlic and spring onions. Stir-fry for 20 secs, then add the prawns. Stir-fry for about 1 min, then add all the sauce ingredients, along with ½ tsp salt and ½ tsp ground black pepper. Continue to stir-fry for another 3 mins over a high heat. Serve at once, scattered with the coriander and spring onion.

Tip:

• Stir-fry shellfish with a spicy tomato, ginger and chilli bean sauce for a classic Chinese seafood dish.

Shrimp Scampi - World Food Cuisines

Ingredients:

• 1 (8 ounce) package angel hair pasta 
• 1/2 cup butter
• 4 cloves minced garlic
• 1 pound shrimp, peeled and deveined
• 1 cup dry white wine
• 1/4 teaspoon ground black pepper
• 3/4 cup grated Parmesan cheese
• 1 tablespoon chopped fresh parsley

Directions:

• Boil a large pot of salt water. Add the pasta and return the pot to a boil. Cook until al dente. Drain well.
• Melt the butter in a large skillet over medium heat. Add garlic and shrimp. Cook, stirring constantly for 3 to 5 minutes.
• Add wine and pepper. Bring to a boil and cook for 30 seconds, stirring constantly.
• Mix the shrimp with the drained pasta in a serving bowl. Sprinkle with cheese and parsley. Serve immediately.

How to Make Delicious Chinese Dumplings?

Ingredients:

• 1/2 cup soy sauce
• 1 tablespoon seasoned rice vinegar
• 1 tablespoon finely chopped Chinese chives
• 1 tablespoon sesame seeds
• 1 teaspoon chile-garlic sauce
• 1 pound Meet (Beef and Mutton)
• 3 cloves garlic, minced
• 1 egg, beaten
• 2 tablespoons finely chopped Chinese chives
• 2 tablespoons soy sauce
• 1 1/2 tablespoons sesame oil
• 1 tablespoon minced fresh ginger
• 50 dumpling wrappers
• 1 cup vegetable oil for frying
• 1 quart water, or more as needed

Directions:

• Combine 1/2 cup soy sauce, rice vinegar, 1 tablespoon chives, sesame seeds, and chile sauce in a small bowl. Set aside.
• Mix Meet (Beef and Mutton), garlic, egg, 2 tablespoons chives, soy sauce, sesame oil, and ginger in a large bowl until thoroughly combined. Place a dumpling wrapper on a lightly floured work surface and spoon about 1 tablespoon of the filling in the middle. Wet the edge with a little water and crimp together forming small pleats to seal the dumpling. Repeat with remaining dumpling wrappers and filling.
• Heat 1 to 2 tablespoons vegetable oil in a large skillet over medium-high heat. Place 8 to 10 dumplings in the pan and cook until browned, about 2 minutes per side. Pour in 1 cup of water, cover and cook until the dumplings are tender and the Meet (Beef and Mutton) is cooked through, about 5 minutes. Repeat for remaining dumplings. Serve with soy sauce mixture for dipping.

Ingredients:

• 2cm piece ginger, grated
• 4 Williams pears, 3 grated over a sieve, reserving the pear juice for the caramel, 1 peeled, cored and chopped (do this when about to decorate)
• 360g self-raising flour
• 15g rye flour
• 1 tsp ground ginger
• ½ tsp turmeric
• ½ tsp nutmeg
• ½ tsp ground cardamom
• ½ tsp cinnamon
• 1 tsp baking powder
• 4 eggs
• 200g golden caster sugar
• 150g light brown muscovado sugar, sieved
• 150ml rapeseed or vegetable oil
• 120g natural yogurt
• toasted buckwheat, dehydrated pear and rosemary, to serve (optional)

For the Pear-Salted Caramel:

• 50g unsalted butter, plus extra for the tins
• 50ml reserved pear juice
• 150ml perry
• 100g light brown muscovado sugar
• 1 tbsp double cream
• generous pinch sea salt

For the Icing:

• 4 egg whites
• 250g golden caster sugar
• 250g butter, at room temperature
• 2 tbsp tahini
• 1 tbsp vanilla bean paste

How to Make Easy Salted Caramel Pear Cake:

• Heat the oven to a 195C / 175C / 5ºC gas fan. Brush with butter and form the base of three round cake molds of 20 cm. Add the grated ginger to the grated pear and push with a wooden spoon to squeeze as much juice as possible.

• Mix the flours, spices, baking powder and 1 teaspoon of salt in a bowl. In a stand mixer, beat the eggs and sugars vigorously for 3 minutes until they are thick and sparkling. Slowly pour the oil into a steady stream. Reduce the speed, then add the flour mixture, 2 tablespoons at a time, alternating with the yogurt, until it is incorporated. Mix the grated pear (no more than 20 seconds). Divide the mixture between the boxes and bake for 25-30 minutes or until the skewer inserted comes out dry.

• For the caramel, heat the pear juice and fry it until it is reduced to about 50 ml. Add the sugar and butter and beat to a soft caramel, then add the cream and beat again until smooth. Add sea salt to your taste; I would take a generous pinch, so that the caramel remains fruity and sharp, but has a little salt flavor, then let it cool slightly until it is warmer than the room temperature.

• To make the butter cream, put the egg whites and sugar in the bowl of a stand mixer. Place the container on a pan of boiling water, then beat until the sugar dissolves and the mixture is no longer gritty. Place the container in the blender, then beat until soft peaks form and the container returns to room temperature. Switch to the palette accessory, then add the butter, one shovel at a time. Add tahini, vanilla and a pinch of salt, and beat until it forms a light and fluffy layer.

• Place the bottom layer of sponge on a plate or cake base, then cover with a layer of butter cream and sprinkle over one-third of the chopped pear. Repeat with the next two layers. To cool the cake, make an initial layer on all sides, relax in the refrigerator for 20 minutes and use the rest of the frosting to cover everything. Use a stepped spatula to spread evenly. Pour the candy on the cake and let drain on the sides. Spread with buckwheat, dehydrated pear and rosemary, if desired.

Recipe By Rosie Birkett from BBCgoodfood.

"This is a beautiful Christmas Cherry Cake with cherries and raisins added for those of you who do not want to bother making fruitcakes, it freezes well."

Ingredients:

• 1 cup white sugar 
• 1 cup butter 
• 2 eggs 
• 1/2 cup orange juice 
• 2 cups all-purpose flour 
• 1 teaspoon baking powder 
• 12 ounces golden raisins 
• 8 ounces halved glace cherries

How to Cook:

• Preheat the oven to 300 degrees F (150 degrees C). Grease and line a loaf pan with 9 x 5 inches of parchment paper.
  
• Beat butter or margarine and sugar together until light and fluffy. Add beaten eggs and orange juice and mix well.
  
• Sift flour and baking powder. Reserve 1/3 cup flour mixture and mix with raisins and cherries (this will prevent them from sinking to the bottom of the cake). Add the flour mixture to beat and mix. Add the raisins and floured cherries to the dough and mix until combined. Pour the mixture into the prepared pan.
  
• Bake at 300 degrees F (150 degrees C) for 2-1 / 2 hours. Do not serve until several days before. Wrap the cake in plastic wrap or aluminum foil and store in a sealed box.

Recipe by: Carol