On this winter day, people go out at noon, wave their hands over their heads and chant "Hoodie-Hoo".
It is a day to chase away winter and bring in spring. After all, everyone in the northern hemisphere are sick and tired of winter at this point and a little crazy being cooped up inside all winter and not seeing the sun.
Did you know? Hoodie Hoo Day is a copyrighted holiday. It was created and is provided, courtesy of the great folks at Wellcat.com
Ingredients:
- 60g butter
- 50g plain flour
- 750g milk
- 120g cheddar cheese
- 80g Parmesan cheese
Instructions:
- Put Parmesan in thermomix and grate on speed 8 for 10 seconds. Set aside
- Place cheddar cheese in bowl and grate for 10 seconds on speed 8. Set aside
- Make sauce by placing butter, flour and milk into thermomix bowl and cooking at 90 degrees for 12 minutes on speed 4
Ingredients:
- 250g fresh mushrooms sliced
- ½ teaspoon minced garlic
- 1 box frozen spinach
- 4 large eggs
- 1 cup milk
- 75g fetta cheese
- ¼ cup grated parmesan
- ½ cup shredded mozzarella
- Salt and pepper to taste
- Spray oil for pan
Instructions:
- Preheat your oven to 350 degrees. If your frozen spinach is not already thawed, thaw it in the microwave. Empty the box into a colander and let it drain while you begin to prepare the rest.
- Quickly rinse the mushrooms and slice them thinly. Place the sliced mushrooms in a skillet coated with non-stick spray, add the minced garlic, and sprinkle a little salt and pepper. Turn the heat on to medium-high and sauté the mushrooms until they release all of their moisture and no more water remains on the bottom of the skillet (5-7 minutes).
- Spray a pie dish with non-stick spray. Squeeze the rest of the water out of the spinach and spread it out on the bottom of the pie dish. Next add the cooked mushrooms and crumbled feta.
- In a medium bowl whisk together the eggs until fairly smooth. Add the milk, parmesan, and another small sprinkle of pepper. Whisk to combine. (This step can be completed while the mushrooms are cooking) Pour this mixture into the pie dish over the spinach, mushrooms, and feta.
- Sprinkle the shredded mozzarella cheese over top. Place the pie dish on a baking sheet for easy transfer into the oven. Place the quiche into the preheated oven and bake until it is golden brown on top and the center is solid. Every oven is different but this should take between 45 minutes and an hour. Slice and serve!
Ingredients:
- ½ cup unsalted butter, room temperature
- 2 tsp. lemon zest or more — zest from 1 large lemon
- 7/8 cup* + 1 tablespoon sugar**
- 1 egg, room temperature
- 1 tsp. vanilla
- 2 cups flour
- 2 tsp. baking powder
- 1 tsp. kosher salt
- 2 cups fresh blueberries
- ½ cup buttermilk
Note:
- 7/8 cup = 3/4 cup + 2 tablespoons
- ** This 1 tablespoon is for sprinkling on top
Instructions:
- Preheat the oven to 350ºF/170ºC. Cream butter with lemon zest and 7/8 cup of the sugar until light and fluffy.
- Add the egg and vanilla and beat until combined. Meanwhile, toss the blueberries with ¼ cup of flour, then whisk together the remaining flour, baking powder and salt.
- Add the flour mixture to the batter a little at a time, alternating with the buttermilk. Fold in the blueberries.
- Grease a 9-inch square baking pan (or something similar) with butter or coat with non-stick spray. Spread batter into pan. Sprinkle batter with remaining tablespoon of sugar. Bake for 35 minutes. Check with a toothpick for doneness. If necessary, return pan to oven for a couple of more minutes. (Note: Baking for as long as 10 minutes more might be necessary.) Let cool at least 15 minutes before serving.
Ingredients:
- 600ml cream
- 1 cup white wine
- 1 can sliced mushrooms, drained
- 1 packet dry mushroom soup mix
- 1 onion chopped
- 3 cloves of garlic, minced
- 2 bay leaves
- Olive oil
- Salt and pepper to taste
Instructions:
- Heat olive oil in pan and put in onions and garlic to cook. Sautee for a few minutes but do not brown
- Add mushrooms into pan and cook until water is mostly gone
- Add white wine and bring to a simmer (this should happen fairly quickly)
- Add the packet of dry mushroom soup mix and stir in wine until mixed through
- Add bay leaves and cream and bring to a boil
- Simmer gently until sauce thickens (if the sauce becomes too think, you can add a bit more white wine to thin it out)
- When the sauce is ready, add salt and pepper to taste
- Serve over fettuccine and meatballs
Ingredients:
- 3/4 cup flour
- 3/4 teaspoon baking powder
- 1 tablespoon Italian seasoning
- pinch of salt
- pinch of red pepper flakes (optional)
- 3/4 cup whole milk
- 1 egg, lightly beaten
- 1 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
- 1 cup cubed pepperoni
- 1/2 cup store-bought pizza sauce
Instructions:
- Preheat the oven to 180 degrees C. Grease a 24-cup mini-muffin pan. In a large bowl, whisk together the flour, baking powder, Italian seasoning, salt and red pepper flakes (if using) ; whisk in the milk and egg. Stir in the mozzarella, Parmesan and pepperoni; let stand for 10 minutes.
- Stir the batter and divide among the mini-muffin cups. Bake until puffed and golden, 20 to 25 minutes.
- Meanwhile, microwave the pizza sauce until warmed through. Serve the puffs with the pizza sauce for dipping.
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| This is the color that you want the pizza puffs to be when you pull them out of the oven |
Ingredients:
- 2 cloves of garlic minced
- 1 onion finely chopped
- 30g oil
- 100g curry paste
- 300g - 400g coconut milk
- 4 potatoes chopped into bite size pieces
- 500g chicken, diced into 3cm cubes
- 200g fresh or frozen mixed vegetables (such as, cauliflower, carrots, peas or broccoli) in bite size pieces (optional)
- 2 tablespoons fresh Coriander (optional)
- Salt to taste
- Chili powder and flakes to taste
Instructions:
- Place garlic and onion in pan, with oil and curry paste and cook in pot for 3 or 4 minutes
- Add coconut and potatoes and cook for about 10 minutes, stirring occasionally
- Add chicken and mixed vegetables and cook for 15 minutes, stirring occasionally
- About 3 minutes before chicken and vegetables finish cooking, add coriander and continue to cook
- Add salt to taste and chili powder and flakes for some additional heat, if desired
Ingredients:
- 500g mince beef
- 1 small onion chopped finely
- 1 carrot chopped finely
- 4 cloves of garlic minced
- 1 bunch of chived chopped finely
- 1 teaspoon salt
- 1 teaspoon pepper
- 2 eggs
- Oil (any sort other than olive oil)
Instructions:
- Mix all the ingredients (except the oil) thoroughly in a large bowl
- Form into small round balls
- Heat a pan and fill with about 1cm of oil
- Cook meatballs in oil until golden brown
