Awsm Hazelnut Cake

SPONGE CAKE
6 eggs,
6 tbsp sugar,
5 tbsp flour,
3 – 4 tbsp ground hazelnut,
1 baking powder.


Mix the ingredients and bake in a 26 cm diameter mold. When finished cut the sponge cake in two.


CREAM
2 vanilla pudding,
10 dkg sugar,
6 dl milk,
1 margarine
Cook the cream using milk, sugar and vanilla pudding. When cool add foamy mixed margarine. After the cream is mixed add 4-5 tbsp ground walnuts. Decorate by sprinkling ground walnuts or hazelnuts and grated chocolate.

Awsm Chinese Roasted Chicken

Ingredients

• 1 (4 pound) fresh or thawed whole roasting chicken
• 2 tablespoons Kikkoman Lite Soy Sauce
• 2 teaspoons dry sherry
• 1 teaspoon vegetable oil
• 1 large clove garlic, pressed
• 1/2 teaspoon fennel seed, crushed
• 1/2 teaspoon ground ginger
• 1/4 teaspoon sugar
• 1/8 teaspoon ground cloves
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• Directions

1. Remove and discard giblets and neck from chicken. Rinse chicken under cold running water; drain well and pat dry with paper towels. Pierce chicken thoroughly with fork. Place chicken, breast side up, in shallow, foil-lined roasting pan.
2. Combine lite soy sauce, sherry, oil, garlic, fennel, ginger, sugar and cloves. Brush cavity and skin thoroughly with sauce mixture.
3. Roast in 325 degrees F. oven 1 hour and 45 minutes, or until meat thermometer inserted into thigh registers 180, brushing chicken occasionally with remaining sauce mixture during last 40 minutes of roasting time.
4. Remove chicken from oven and let stand 10 minutes before carving.

Awsm Bacon Roasted Chicken

Ingredients

• 2 tablespoons butter
• 1 (4 pound) whole chicken
• salt and pepper to taste
• 1 teaspoon dried thyme
• 2 carrots, cut in chunks
• paprika to taste
• 8 slices bacon
• 2 cups beef broth
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Directions

1. Preheat the oven to 450 degrees F (220 degrees C).
2. Rub butter over the entire chicken. Season with salt, pepper and thyme. Place the carrots inside the cavity, and tie the legs together. Place the chicken breast side up in a roasting pan. 
3. Lay bacon strips across the top of the chicken, and secure with toothpicks. Sprinkle with paprika. Pour the beef broth into the roasting pan - do not pour over the bacon.
4. Roast for 15 minutes in the preheated oven, the reduce the heat to 350 degrees F (175 degrees C). Baste with some of the broth. Continue to roast for 1 hour and 15 minutes, or until the internal temperature is 180 degrees F (82 degrees C) when taken in the thickest part of the thigh. Baste every 15 minutes with the broth.
5. Remove the bacon and discard toothpicks. Roast the chicken for 15 more minutes to brown the skin. Transfer to a serving platter, and remove the ties. You may eat the bacon, but it is best to discard the carrots.

Awsm Bacon & Egg Sandwich

Ingredients

2 tablespoons Butter 1 Sweet Onion, halved and thinly sliced 4 ounces Canadian Bacon, cut into 1/8-inch cubes 1 Red Bell Pepper, roasted, peeled, seeded, and coarsely chopped 8 Large Eggs, lightly beaten 2 tablespoons Whole Milk Salt and Black Pepper, to taste 4 ounces Italian Fontina Cheese, cut into 1/8-inch cubes 4 English Muffins, split and toasted

Preparation

1. Melt butter in large skillet over medium heat. Sauté onion until onion is tender, about 5 minutes. 2. Add bacon, roasted bell pepper, and sauté 2 minutes. 3. Add eggs, milk, salt and pepper to medium bowl. 4. Pour egg mixture into skillet with bacon and vegetables. 5. Stir continuously until the bottom and sides have set but center has yet to firm 6. Sprinkle Fontina cheese over top. 7. Stir egg mixture until cheese melts. 8. Spoon egg mixture onto toasted English muffins.

Awsm Chocolate 'Fridge' Cake

ingredients

• 200g digestive biscuits
• 110g whole pecans, roughly chopped
• 110g pistachio nuts, peeled
• 10 glace cherries
• 2 ready-made meringue nests, smashed up
• 150g unsalted butter
• 1 tablespoon golden syrup
• 200g dark chocolate

method

This chocolate cake is wicked! And even better, you don't need to do any baking. 

Break the biscuits into small pieces directly into a large bowl. Add the pecans, pistachio nuts and cherries and mix together. Put the rest of the ingredients into a separate heatproof bowl and put on a low heat over a pan of simmering water until the butter and chocolate have melted.

Combine the biscuit mix with the chocolate mixture. Line a 30 x 20 cm plastic container with cling film, leaving plenty of extra film at the edges to help turn the cake out later. Whack everything into the container, place in the fridge to firm up, then turn out and cut into chunky slices.

This cake can be kept in an airtight container for a few days, and it actually improves in flavour!

Awsm Orange Herb Roasted Chicken

Ingredients

• 1 cup chicken broth
• 1 (4 pound) whole chicken, rinsed and patted dry
• 1/2 cup butter, cut into 1 tablespoon sized pieces
• 2 navel oranges, halved
• salt and pepper to taste
• 2 cloves garlic, minced
• 1/2 cup butter, melted
• 2 sprigs fresh rosemary
• 2 sprigs fresh thyme
• 2 sprigs fresh sage
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Directions

1. Preheat oven to 350 degrees F (175 degrees C). Pour the chicken broth into a small roasting pan, and set aside.
2. Loosen the skin from the breasts and thighs of the chicken. Stuff the butter pieces evenly underneath the skin of the chicken, and place into the roasting pan. Squeeze the orange halves over the chicken, and stuff the orange halves into the chicken cavity. 
3. Tie the legs together with kitchen twine. Sprinkle the chicken with salt and pepper to taste, then rub in the minced garlic. Drizzle the melted butter all over the chicken, then lay the herb sprigs onto the breast and around the legs.
4. Cover the dish with aluminum foil, and bake in the preheated oven for 20 minutes. Uncover and baste the chicken with the pan juices. Continue cooking until the chicken is no longer pink, or until a meat thermometer inserted into the thickest part of the thigh reads 165 degrees F (74 degrees C), 1 to 2 hours. 
5. Baste the chicken every 10 to 15 minutes after you uncover it. Once cooked, allow the chicken to rest out of the oven for 10 minutes before slicing.

Awsm Ratatouille Pasta

Ingredients

• 2 cups diced peeled eggplant
• 2 cups sliced zucchini
• 1/2 teaspoon salt
• 1 1/3 cups uncooked spiral pasta
• 1 cup sliced onion
• 1 tablespoon olive oil
• 1 (14.5 ounce) can diced tomatoes, undrained
• 2 tablespoons tomato paste
• 1 teaspoon dried oregano
• 1/2 teaspoon garlic powder
• 1/2 teaspoon dried basil
• Dash pepper
• 1 cup shredded part-skim mozzarella cheese
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• Directions

1. Place eggplant and zucchini in a colander over a plate; sprinkle with salt and toss. Let stand for 30 minutes; rinse and drain well.
2. Cook pasta according to package directions. Meanwhile, in a large nonstick skillet, saute the eggplant, zucchini and onion in oil until tender. Add the tomatoes, tomato paste, oregano, garlic powder, basil and pepper. Bring to a boil. Reduce heat; cook, uncovered, over medium-low heat for 3 minutes, stirring occasionally.
3. Drain pasta; place on an ovenproof platter. Top with vegetable mixture. Sprinkle with mozzarella cheese. Broil 4-6 in. from the heat until cheese is melted.