recipes

Best-Ever Snack Mix

Best-Ever Snack Mix

Portions:12 servings
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Ingredients

  • 2 cups small square cheese crackers
  • 2 cups square corn cereal
  • 1 cup walnut pieces
  • 1 cup peanuts
  • cup butter
  • 2 tablespoons Worcestershire sauce
  • ½ teaspoon onion salt
  • teaspoon pepper
  • ¼ cup finely grated Romano chees

Instructions

  • Put out small bowls of this snack mix and replace them every hour to keep the mix fresh and crisp.
  • You might want to make another batch of this delicious recipe.
  • In 3-quart slow cooker, combine crackers, cereal, walnuts, and peanuts; toss to mix.
  • In small saucepan, melt butter over medium heat.
  • Remove from heat and stir in remaining ingredients except cheese.
  • Drizzle over mixture in slow cooker.
  • Stir gently to coat, then cover and cook on low for 2 hours.
  • Uncover slow cooker and cook for 1 hour, stirring occasionally.
  • Then sprinkle with cheese, turn heat to high, and cook for 15–20 minutes longer, stirring once during cooking time.
  • Place mixture on cookie sheet to cool.
  • Store covered in airtight container.

Notes / Tips / Wine Advice:

Snack Mixes
Use your imagination when making your own snack mixes.
There are lots of fun ingredients that would work in any recipe.
Bagel chips, other nuts like soy nuts, pecans, or almonds, would
be delicious. And you can season them any way you’d like. A
sweet version would use honey instead of Worcestershire
sauce, plain salt, and powdered sugar instead of cheese.

Nutritional Information

Calories: 258.39 kcal | Protein: 7.95 g | Fat: 20.38 g
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Course Crockpot / Nuts / Snacks

Sweet ’n Crisp Curried Nuts

Sweet ’n Crisp Curried Nuts

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Ingredients

  • 2 cups walnut halves
  • 1 cup peanuts
  • ¼ cup butter melted
  • cup powdered sugar
  • 2 tablespoons honey
  • 2 teaspoons curry powder
  • ½ teaspoon salt
  • 1 teaspoon cayenne pepper

Instructions

  • Curry has a sweet and hot flavor.
  • You can find inexpensive curry blends in the spice aisle of the supermarket.
  • Combine all ingredients in a 1-quart slow cooker.
  • Cover and cook on low for 3–4 hours or until nuts are glazed, stirring twice during cooking time.
  • Uncover slow cooker and cook on high for 1 hour, stirring every 15 minutes, until nuts are toasted.
  • Place on wire rack to cool, then store covered in airtight container.

Nutritional Information

Calories: 359.34 kcal | Protein: 9 g | Fat: 31.59 g
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Course Nuts / Side Dish

Queso con Chile

Queso con Chile

Portions:6 servings
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Ingredients

  • 1 8-ounce package processed American cheese food
  • 1 cup shredded pepper jack cheese
  • 1 14-ounce can tomatoes with green chiles, undrained
  • ½ cup sour cream

Instructions

  • The only secret to this recipe is to use processed cheese food, simply because it melts perfectly and there’s no danger that the recipe can be overcooked.
  • Cube cheese food and place in 2-quart slow cooker along with pepper jack cheese and undrained tomatoes.
  • Cover and cook on low for 1½ to 2 hours, stirring twice during cooking time, until mixture is melted and smooth.
  • Stir in sour cream and serve with lots of tortilla chips.

Notes / Tips / Wine Advice:

Cheese with Something Extra
You may be able to find Mexican processed cheese food in the grocery store.
It contains the usual blend of cheeses, emulsifiers, and seasonings, but also adds spicy ingredients such as chili powder, ground dried chiles, and onion powder, along with chopped fresh or dried chiles.

Nutritional Information

Calories: 237.27 kcal | Protein: 12.69 g | Fat: 18.97 g
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Course Cheese / Crockpot

Sticky Apple Cake

Sticky Apple Cake

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Ingredients

  • 500 g dessert apples
  • 300 g dark brown sugar
  • 250 g plain flour
  • 100 g butter
  • I large egg
  • 1 medium / 300 ml carton of sour cream or creme fraiche
  • I tsp bicarbonate soda
  • 1 tsp ground cinnamon
  • 1 tsp salt

Instructions

  • Heat the oven to 180 degrees
  • Core and slice the apples.
  • Beat the butter and sugar until soft and pale in colour.
  • Beat in the egg.
  • Stir in the creme fraise, the flour, bicarbonate, cinnamon and salt.
  • Fold in the sliced apples leaving some to decorate the top.
  • Place in an ANTA baking dish lined with damp baking parchment and bake for 30 minutes
  • Serve warm with cream or ice cream as a dessert or eat cold with a cup of tea or coffee
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Course Cake / Fruit

Pumpkin Pies

Pumpkin Pies

Makes 1 large 25cm diameter and 12 small pies
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Ingredients

For the shortcrust pastry:

  • 100 g Unsalted butter
  • 200 g plain flour
  • 2 tablespoon ice cold water

For the filling:

  • 300 g pumpkin flesh
  • 100 ml orange juice
  • 100 g caster sugar
  • 1 egg
  • 300 ml double cream
  • 1 teaspoon ground cinnamon
  • ½ teaspoon freshly ground nutmeg
  • 1 tablespoon Icing sugar

Instructions

  • Pre heat oven to 160°C. Sift the flour into a bowl and cut the butter into small cubes and rub into the flour until it forms a dough. Be careful not to Once a dough is formed wrap in cling film and place in the fridge for approximately 30 minutes.
  • Once rested roll out to a pound coin thickness and line a 25cm tart case – or into small rounds for individual tarts. Prick the base a couple of times with a fork. Leave the case to rest for a further 20 minutes then place a sheet of greaseproof and baking beans in the middle and blind bake at 160°c for 25 minutes or until pastry has cooked and light gold in colour. Trim the edges and leave the pastry case to cool.
  • Heat the oven to 200ºC.
  • Hollow out a pumpkin ready for Halloween.
  • Chop the flesh and put it in a pan with the orange juice and simmer for 15 minutes until soft. Liquidise and allow to cool.
  • Beat the egg into the cream adding half the cinnamon and the nutmeg. Combine the egg mixture with the sugar to the pumpkin puree.
  • Fill the pastry cases with the mixture and bake. Remove the little pies after 10 minutes of and cook the large pie for a further 20 minutes.
  • Optional – make a sugar syrup using 50g caster sugar and the juice of a lemon. Bring to the boil over a high heat and set aside. Add a few buck thorn berries and drizzle over your pie.
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Course Pie
Holliday Halloween

Raw Beetroot Salad

Raw Beetroot Salad

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Ingredients

  • 6 Red Ruby or Golden Beetroots
  • 300 g Baby tomatoes
  • Salt
  • Fresh Basil
  • 2 tsp Hot horseradish sauce
  • 4 tbsp Olive oil

Instructions

  • Wash and peel the beetroot. Using a mandolin or peeler, slice into very thin slices, sprinkle with salt and set aside.
  • Mix the olive oil with the horseradish and pour over the beetroot, leaving to soften for 5 minutes.
  • Add the baby tomatoes, and torn basil and serve.
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Course Salad
Diets Vegetarian

Vegan Chocolate Cake

Vegan Chocolate Cake

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Ingredients

  • 300 ml oat milk
  • 1 tbsp lemon juice
  • 150 g vegan margarine /butter
  • 3 tbsp golden/agave/maple syrup – use your favorite liquid sweetener maple will make a slightly less sweet cake
  • 1 tsp instant coffee granules / espresso powder OPTIONAL
  • 275 g plain flour
  • 175 g sugar
  • 4 tbsp unsweetened cocoa powder
  • 3 tsp baking powder
  • 1 tsp bicarbonate of soda

For the Vegan Chocolate Frosting

  • 75 g vegan margarine butter
  • 200 g powdered icing sugar
  • 4 tbsp unsweetened cocoa powder
  • 2 tbsp water

Instructions

  • Preheat the oven to 180° C/160° C fan/Gas mark 4 (350F). Lightly grease an ANTA Baking Dish.
  • Stir the lemon juice into the milk and set aside to thicken and ‘curdle’ slightly into buttermilk. In a pan over a medium heat, melt the margarine, syrup and coffee granules together. Set aside to cool slightly.
  • Sieve the flour, cocoa, sugar, baking powder and bicarbonate of soda into a large mixing bowl and whisk together. Pour the milk and melted margarine mixture over the flour mixture and stir well until it becomes a smooth batter.
  • Bake for 30-35 minutes or until an inserted skewer comes out clean. Allow the cake to cool in the dish for 10 minutes, then turn out onto a wire rack to cool completely.
  • Meanwhile, to make the icing beat together all ingredients until smooth. When the cake is completely cold, spread the icing over the top of the cake.
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Course Cake / Chocolate
Diets Vegan

Smoked Haddock and Leek Tart

Smoked Haddock and Leek Tart

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Equipment

Ingredients

  • 300 g plain flour
  • 250 g unsalted butter
  • 2-3 tbsp cold water
  • 2 leeks – finely sliced
  • 1 tbsp oil
  • 200 g undyed smoked haddock – cut into 1cm chunks
  • 50 g dill – finely chopped
  • 3 eggs
  • 150 ml single cream
  • 100 g cheddar – grated
  • Salt and pepper

Instructions

  • Use a 25cm loose bottom tart case
  • Sift the flour into a large bowl, cube the butter and rub into the flour until it resembles breadcrumbs. Using a knife stir in just enough ice cold water to form a dough.
  • Roll out the pastry on a floured surface to form a circle about 10cm larger than the tin. Carefully lift the pastry around a rolling pin and unroll on top of the tin, using two fingers gently push the pastry into the corners of the tin. Trim away any excess pastry. Place in a fridge to chill for 30 minutes.
  • Preheat oven Gas 6 / 200ºC / 180ºC fan. Place a baking tray in the oven.
  • Heat the oil in a frying pan, add the leek and fry over a gentle heat until soft. Set aside.
  • Put the eggs, cream and cheese in a mixing bowl and whisk together, season and add the dill.
  • Tip the leek into the flan case and spread evenly over the base, dot the haddock chunks over the leeks, then pour over the cream mix.
  • Bake for 25-30 minutes until starting to brown.
  • Serve on an ANTA serving plate
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Course Fish / Seafood / Quiche

Monkfish Provencal

Monkfish Provencal

Portions:2 servings
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Ingredients

  • 1 monkfish tail approx. 280g
  • Plain flour
  • Salt and pepper
  • 2 tbsp oil
  • 30 g butter

Sauce

  • 1 tbsp olive oil
  • 1 medium onion – finely chopped
  • 1 shallot – finely chopped
  • 2 cloves garlic – finely chopped
  • 125 ml glass white wine
  • 1 heaped tsp tomato puree
  • 450 g vine tomatoes skinned cored and chopped
  • 1 tsp sugar
  • Chopped parsley

Instructions

  • Heat 1 tbsp of the oil in a deep pan, add the onion and shallot and fry over a gentle heat until soft, add the garlic and cook for a further minute or two. Add the wine and bring to the boil and cook for a few more minutes, add the tomatoes, puree and sugar and season, simmer (uncovered) for about 20-25 minutes until the sauce has thickened.
  • Remove membrane from the fish if necessary, rinse pat dry with kitchen paper and cut into 2.5cm chunks.
  • Put about 2 tbsp of flour onto a plate and season with salt and pepper and lightly dredge the fish, shaking off any excess flour.
  • Heat 1-2 tbsp of the oil and butter in a frying pan over medium heat, and cook the monkfish medallions over medium heat until lightly browned – about 3 minutes per side – allow to rest for a few minutes.
  • Spoon the tomato mixture into an ANTA pasta dish, place the monkfish on the sauce and sprinkle over the chopped monkfish.
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Course Fish / Seafood / Main Dish

Chinese Duck and Pineapple

Chinese Duck and Pineapple

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Ingredients

  • 2.25 kg 5lb whole duck
  • 310 ml cups water
  • 2 tbsp chopped chillis
  • 4 ½ tbsp white vinegar
  • 4 ½ tbsp soy sauce
  • 4 tbsp hoisin sauce
  • ¼ teaspoon 5-spice powder
  • 1 pineapple
  • 4 green onions
  • 2 tbsp nut oil
  • 2 tsp ginger root diced
  • 1 garlic clove crushed
  • 1 tbsp cornflour

Instructions

  • Rinse the duck and place on rack in baking tray.
  • Combine 1/2 of the water, 1 tbsp chopped chillis, vinegar, soy sauce, and hoisin sauce, and the 1/4 tsp 5-spice powder. Pour mixture over the duck.
  • Roast the duck uncovered in preheated 220C oven, basting and turning frequently until light brown, about 20 minutes. Reduce heat to 180C and roast the duck, basting and turning frequently, 1 hour longer.
  • Remove the duck from oven. Cool completely. Cut the duck in half and remove and discard the backbone. Cut into small serving-size pieces.
  • Remove top leaves and all skin from the pineapple. Cut into quarters and discard the core, slice into chunks.
  • Slice the onion and heat the oil in a wok over high heat. Stir-fry ginger and garlic in the oil for 1 minute. Add the duck and stir-fry until the duck is hot throughout, 3 to 4 minutes.
  • Combine remaining water, 1 tbsp chilies, 1 1/2 tbsp each vinegar and soy sauce, 1 tbsp hoisin sauce, and the cornflour.
  • Pour the mixture over the duck. Cook and stir until liquid boils. Add the pineapple and onions. Cook and stir until the pineapple is hot, about 2 minutes longer.
  • Serve with sticky rice and garnish with green onion curls.
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Course Fruit / Poultry