hanna book

8/9/2019 Hanna Book

1/68

1

Contents

Apple raspberry valentine crisp 2artichokes with yogurt 4arugula salad 6prosciutto wrapped asparagus 8avocado soup 10blackberry mousse 12blueberry Muf n 14Broccoli Soup 16

Cabbage Leeks 18Cantaloupe Bread 20Spicy Carrot Soup 22Roasted CauliFlower 24Cherry Pie 26Mashed-Potato Cakes with kale 28Kiwi jam 30Mango Lime Rice 32

Wild Mushroom soup 34Orange Muf n 36Yin Yang Papaya 38Red Bell Pepper Coulis 40Pineapple Payasam 42Plum Clafoutis 44Pom Guac 46Pomelo Salad 48

Pumpkin Cake Roll 50Rasberry Summer Pudding 52Spinach Cheese Squares 54Butternut Squash Lasagna 56Strawberry Salad 58Sweet Potato Pecan Pie 60Fresh Tomato Salsa 62Dilled Baby Shrimp & WatermelonNapoleons 64

8/9/2019 Hanna Book

2/68

33 OF THE HEALTHIEST FOODS ON EARTH SI 520

2

Yield: 2 servings

1 sheet (9 1/2 x 10-inch) puff pastry (sold ingrocery freezer sections or make your own puff

pastry)

1 egg beaten with 1 tablespoon milk

1 tablespoon butter

2 Fuji apples, peeled, cored and cut into 1/4-in

thick slices

2 teaspoons sugar

1/2 teaspoon ground cinnamon

3 tablespoons seedless raspberry jam

1 eight ounce container lowfat vanilla yogurt

1/4 cup water

Confectioners sugar

APPLERASPBERRYVALENTINE

CRISPBY WASHINGTON APPLECOMMISION

8/9/2019 Hanna Book

3/68

3

IAPPLE

On oured surface, roll puff pastry into 14

x 10-inch rectangle. Cut pastry into two 7 x10-inch pieces. Using a ruler to guide pastry

wheel, cut each half into 22 seven-inch long

strips about 1/4-inch wide. To make lattice

heart, lay 11 pastry strips, 1/8-inch apart and

parallel, across an ungreased baking sheet.

One by one, weave 11 more strips through

parallel strips to create lattice square. Cut

out center of lattice with a 4 or 5-inch heart-

shaped cookie cutter or stencil and discard

trimmings. Refrigerate heart 10 minutes.

Heat oven to 400 deg. F. Brush hearts with

egg mixture and bake 15 minutes or until

golden brown.

In skillet, melt butter and add apple slices,

sugar and cinnamon. Cover and cook,stirring occasionally, for 20 minutes or

until tender. Stir in one tablespoon of jam.

To serve, blend yogurt and water. Divide

mixture between two large serving plates.

Mound apple slices in center. Dip edges of

each heart into confectioners sugar and

place atop apples. To make heart-shaped

designs in the sauce, heat remaining jam

in microwave for thirty seconds. Drop dots

of jam onto sauce. Drag a toothpick tip

through center of each dot to make heart.

8/9/2019 Hanna Book

4/68


4

1/2 lemon

6 cups water 4 springs fresh parsley

1 bay leaf

5 whole black peppercorns

1 teaspoon dried thyme

2 large artichokes

for the Yogurt Mustard:

1/2 cup plain nonfat yogurt

1 teaspoon Dijon-Stlye mustrard

1/8 teaspoon lemon pepper

1 teaspoon red wine vinegar

2 tabel spoons minced shallot

ARTICHOKESWITH YOGURTby Hanna Jung

8/9/2019 Hanna Book

5/68

5

IIARTICHOKE

Put the lemon, water, parsley, bay leaf,

peppercorns, and thyme in a large pot.Bring to a boil over high heat. While the

water is boiling, prepare the artichokes

Slice 1/4 inch off the top of each artichoke.

Cut the stems off each, ush with the base,

and clip the sharp point at the tip of each

leaf with scissors. Put the artichokes into

the boiling water, cover, and cook until the

leaves can be pulled from the stem easily,

40 to 50 minutes.

In the meantime, combine yogurt, Digion

mustard, lemon pepper,wine vinegar, andshallotsin a blender and mix at high speed

until smooth. Transfer the dressing to a small

serving bowl and place it in the center of a

large platter.

When the artichokes are done, slice them

in half vertically and remove the fuzzy inner

chokes. Arrange the artichoke halves cut

side down around the yogurt mustard on

the platter.

8/9/2019 Hanna Book

6/68


6

2 tablespoons olive oil

2 cloves garlic, minced1 (14.5 ounce) can diced tomatoes

3 tablespoons white wine

1 teaspoon dried sage

1 teaspoon dried thyme

1 (15 ounce) can cannellini beans,

drained and rinsed

2 tablespoons chopped fresh basil

salt and pepper to taste

3 cups arugula

1/4 cup shaved Parmesan cheese (optional)

ARUGULASALADby anonymous

8/9/2019 Hanna Book

7/68

7

IIIARUGULA

Heat the olive oil in a large skillet over medium heat; cook the garlic in the hotoil about 1 minute. Add the tomatoes,wine, sage, and thyme; increase theheat to medium-high and simmer 2 to3 minutes. Stir in the cannellini beansand basil. Season with salt and pepper.Continue cooking until beans are heatedthrough, 3 to 4 minutes.

Arrange the arugula on a serving plat-ter. Spoon the bean mixture over thearugula. Top with the shaved Parmesancheese if desired.

8/9/2019 Hanna Book

8/68


8

1/2 lb prosciutto, sliced

1/2 package (8 ounces) Neufchtel cheese,softened

12 spears fresh asparagus, trimmedPROSCIUTTOWRAPPEDASPARAGUS

by Trish via Allrecipes.com

8/9/2019 Hanna Book

9/68

9

IVASPARAGUS

Preheat oven to 450 degrees Fahrenheit(230 degrees Celcious). Spread prosciutto

slices with Neufchatel cheese. Wrap slices

around 2 or 3 asparagus spears. Arrange

wrapped spears in a single layer on a

medium baking sheet. Bake 15 minutes

in the preheated oven, until asparagus is

tender.

8/9/2019 Hanna Book

10/68


10

3 eggs

1 cup sugar 2/3 cup pumpkin

1 tsp. lemon juice

3/4 cup our

1 tsp. baking powder

2 tsp. cinnamon

1 tsp. ginger

1/2 tsp. nutmeg

1/2 tsp. salt

1 cup powdered sugar

1 pkg cream cheese, softened, (8 oz)

4 Tbs. butter

1/2 tsp. vanilla

1/3 cup nuts, if desired

AVOCADOSOUPby Chuanqi Li

8/9/2019 Hanna Book

11/68

11

VAVOCADO

Beat eggs on high speed 5 minutes.

Gradually beat in sugar. Stir in pumpkin andlemon juice. Combine and sift our and

remaining dry ingredients (not the nuts).

Fold the our mixture into the pumpkin-egg

mixture. Spread in a 15x 10 pan or 12 x

18 lined with waxed paper. Bake for 10-15

minutes at 375 degrees. Loosen edges with

a knife, then turn onto a towel sprinkled

with powdered sugar. Roll towel and cake

together.

Combine all lling ingredients and beat until

uffy. Unroll cake and spread lling over cake. Top with nuts and roll. Chill.

Serving Suggestions: 1. Cut each slice of

cake and sprinkle with cinnamon. Arrange

on a plate and serve. 2. Goes very well with

Thanksgiving or Christmas dinner. Storage

suggestions:Cover and store in refrigerator

for up to 3 days. Keeps well in freezer for 1

week.

8/9/2019 Hanna Book

12/68


12

BLACKBERRYMOUSSEby Julee Rosso

Sheila Lukins

1 tablespoon un avored gelatin

2 tablespoons cold water Juice and grated zest of 1 orange

2 pints blackberries, or 2 bags (10 ounces each)

frozen berries without sugar; reserve 8 to 10 whole

berries for garnish

2 egg yolks

1/2 cup sugar

2 tablespoons Cointreau

2 cups heavy cream

2 kiwis, peeled and sliced, for garnish (optional)

8/9/2019 Hanna Book

13/68

13

VIBLACKBERRY

1. Soak the gelatin in the cold water in a

saucepan for 5 minutes. Add the orange juice, grated orange zest, and berries, and

bring just to a boil, stirring. Cool to room

temperature.

2. Beat the egg yolks and sugar in a bowl

until pale yellow. Add the Cointreau and

beat for another minute.

3. Put the egg yolk mixture in the top of a

double boiler over simmering water. Stir until

slightly thickened and hot to the touch. Cool

to room temperature.

4. Add the egg yolk mixture to the

blackberry mixture and stir until wellblended. Whip the heavy cream to soft

peaks and fold gently into the blackberry

and egg yolk mixture. Divide among serving

dishes and chill until ready to serve.

5. Garnish with a few slices of kiwi and a

whole berry, or with the berries alone.

8/9/2019 Hanna Book

14/68


14

3 eggs


1 tsp. lemon juice

3/4 cup our


2 tsp. cinnamon

1 tsp. ginger

1/2 tsp. nutmeg

1/2 tsp. salt



4 Tbs. butter

1/2 tsp. vanilla


BULUBERRYMUFFIN

by CM

8/9/2019 Hanna Book

15/68

15

VIIBLUBERRY

Preheat oven to 375F. In a large mixing bowl,

cream together butter and sugar until light anduffy; add eggs, one at a time, beating after

each addition. In a second bowl, combine all

dry ingredients. (You can use an electric mixer

to combine the dry ingredients thoroughly at this

point so that you wont need to overmix once

the wet and dry ingredients are combined.

Gradually add the dry ingredients to the

creamed butter and sugar mixture along with

the milk and vanilla. Optionally, mash 1/2 cup of

the blueberries, and stir in by hand (this will turn

batter a light shade of blue and add a touch of

blueberry avor, but this step may be skipped, if

you wish). Add the remaining whole berries and

stir in gently by hand.

Spray a 12 muf n baking pan with Bakers Joy (or

other non-stick spray). Fill greased muf n cups3/4 full. Sprinkle sugar on top of unbaked muf ns

(we like to use Turbinado sugar for sprinkling the

tops). Bake at 375F for 25-30 minutes. Cool in

pan. Run a knife around the edge of each muf n

after several minutes to free it from the pan and

cool on wire racks. Muf ns may be brushed with

melted butter and sprinkled with sugar, if desired.

At our test kitchen, we sometimes sprinkle

blueberry muf n tops with cinnamon sugar or

ground hazelnuts or spread with lemon or vanilla

icing and top with thinly sliced almonds.

8/9/2019 Hanna Book

16/68


16

2 tablespoons butter

1 onion, chopped1 stalk celery, chopped

3 cups chicken broth

8 cups broccoli orets

3 tablespoons butter

3 tablespoons all-purpose our

2 cups milk

ground black pepper to taste

BROCCOLISOUP

by Eric Garcia

8/9/2019 Hanna Book

17/68

17

VIIIBROCCOLI

Melt 2 tablespoons butter in medium sized

stock pot, and saute onion and celery untiltender. Add broccoli and broth, cover

and simmer for 10 minutes. Pour the soup

into a blender, lling the pitcher no more

than halfway full. Hold down the lid of the

blender with a folded kitchen towel, and

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 usea stick blender and puree the soup right in

the cooking pot. In small saucepan, over

medium-heat melt 3 tablespoons butter,

stir in our and add milk. Stir until thick and

bubbly, and add to soup. Season with

pepper and serve.

8/9/2019 Hanna Book

18/68


18

1 medium green cabbage

3 large leeks3 tablespoons butter

1/3 cup vegetable broth

1 teaspoon salt

1/2 teaspoon ground black pepper

CABBAGE& LEEKSby Megan McGlynn

8/9/2019 Hanna Book

19/68

19

IXCABBAGGE

Trim leeks and slice into 1 to 1 1/2-inch

lenghs. Cut the rounds into thin strips. Soak in cold water to loosen any soil that may

be adhering to them, then rinse well. Cut

the cabbage into 6 wedges; remove core

pieces. Thinly slice the cabbage wedges

crosswise. Toss the drained leeks with the

cabbage. Heat butter over medium heat

in a large skillet. Add leeks and cabbage

and saute for 8 minutes. Add broth, salt,

and pepper and simmer, covered, until

the cabbage is cooked but still somewhat

crunchy.

8/9/2019 Hanna Book

20/68


20

CANTALOUPEBREAD

by Yie Ma

1 3/4 c. all-purpose our

2 tsp. baking powder 1/4 tsp. salt

1/4 tsp. soda

1/3 c. shortening

2/3 c. sugar

1 lg. egg

1 c. cantaloupe pulp

8/9/2019 Hanna Book

21/68

21

XCANTALOUPE

Dice small amount of cantaloupe into

blender. Set on grind just long enough tomash cantaloupe into pulp do not over

grind, will be too soupy. Set aside.

Mix our, baking powder, salt and soda,

sifting 3 times.

In separate bowl, cream sugar and

shortening until light and uffy. Add egg andbeat well. Add cantaloupe pulp and mix.

Add our mixture, 1/2 cup at a time, beat

until smooth. After each addition put into

well-greased oured pans, 8 x 4 x 2 1/2 inch.

Bake in moderate 350 degree oven for 50

minutes. Serve with whipped cream or plain.

8/9/2019 Hanna Book

22/68


22

5 cups chicken stock or low-sodium broth

1 pound carrots, coarsely chopped2 medium celery ribs, coarsely chopped

1 large onion, coarsely chopped

1 leek, white and tender green parts only,

coarsely chopped

1 small baking potato (6 ounces), peeled and

coarsely chopped

11/2 teaspoons ground cumin

1 teaspoon sweet paprika

1/4 teaspoon cayenne pepper

1 cup low-fat buttermilk or yogurt

Salt and freshly ground pepper

2 tablespoons coarsely chopped at-leaf parsley

SPICYCARROTSOUP

by Andrew J. Powning

8/9/2019 Hanna Book

23/68

23

XICARROT

In a large pot, combine the stock with the

carrots, celery, onion, leek, potato, cumin,paprika and cayenne and bring to a boil.

Cover and simmer over low heat until the

vegetables are tender, about 15 minutes.

Working in batches, puree the soup in a

blender or food processor, then return to the

pot. Stir in the buttermilk and season with

salt and pepper. Reheat gently. Ladle into

bowls, sprinkle with the parsley and serve.

Notes

One Serving: 115 calories, 1.0 gm total fat,0.5 gm saturated fat, 18 gm carb.

8/9/2019 Hanna Book

24/68


24

1 head of cauli ower

2-3 cloves of garlic, peeled and coarsely mincedLemon juice (from 1/2 or a whole lemon)

Olive oil

Coarse salt and freshly ground black pepper

Parmesan cheese

ROASTEDCAULIFLOWER

8/9/2019 Hanna Book

25/68

25

XIICAULIFLOWER

1 Preheat oven to 400F. Cut cauli ower

into orets and put in a single layer in anoven-proof baking dish. Toss in the garlic.

Squeeze lemon juice over cauli ower and

drizzle each piece with olive oil. Sprinkle with

salt and pepper. If the oven hasnt reached

400F yet, set aside until it has.

2 Place casserole in the hot oven,

uncovered, for 25-30 minutes, or until the topis lightly brown. Test with a fork for desired

doneness. Fork tines should be able to easily

pierce the cauli ower. Remove from oven

and sprinkle generously with Parmesan

cheese. Serve immediately.

8/9/2019 Hanna Book

26/68

8/9/2019 Hanna Book

27/68

27

XIIICHERRY PIE

Preheat oven to 400 degrees F (205 degrees

C). Place bottom crust in piepan. Set topcrust aside, covered. In a large mixing bowl

combine tapioca, salt, sugar, cherries and

extracts. Let stand 15 minutes. Turn out into

bottom crust and dot with butter.

Cover with top crust, ute edges and cut

vents in top. Place pie on a foil lined cookiesheet --- in case of drips! Bake for 50 minutes

in the preheated oven, until golden brown.

8/9/2019 Hanna Book

28/68


28

12 cups water

1 bunch kale, trimmed (about 4 ounces)2 2/3 cups (1-inch) cubed Yukon gold or red

potato (about 1 pound)

3/4 teaspoon salt, divided

1 tablespoon olive oil

1 tablespoon butter or stick margarine

3 cups diced onion

2 tablespoons chopped fresh sage

1/4 cup sliced green onions

1/4 teaspoon freshly ground black pepper

Cooking spray

Sage sprigs (optional)

MASHED-POTATOCAKES WITH

KALEby Michael Perry

8/9/2019 Hanna Book

29/68

29

XIVKALE

Bring water to a boil in a Dutch oven; add

kale. Cover and cook over medium heat5 minutes or until tender. Remove kale with

a slotted spoon, reserving cooking liquid.

Chop kale and set aside.

Add potato to reserved cooking liquid in

pan; bring to a boil. Reduce heat, and

simmer 10 minutes or until tender. Drain;

partially mash potatoes. Stir in kale and 1/4

teaspoon salt.

Preheat oven to 400.

Heat oil and butter in a large nonstick skillet

over medium-high heat. Add 1/2 teaspoonsalt, diced onion, and chopped sage.

Cook 13 minutes or until browned. Combine

potato mixture, onion mixture, green onions,

and pepper. Remove from heat; cool

slightly. Divide potato mixture into 8 equal

portions, shaping each into a 1/2-inch-thick

patty. Place patties on a baking sheet

coated with cooking spray. Bake at 400 for

20 minutes. Preheat broiler.

Broil patties for 5 minutes or until browned.

Garnish with sage sprigs, if desired.

8/9/2019 Hanna Book

30/68


30

24 kiwis, peeled and mashed

3/4 cup pineapple juice1/4 cup fresh lemon juice

3 apples, unpeeled and halved

4 cups white sugar

KIWIJAM

by Dan Polant

8/9/2019 Hanna Book

31/68

31

XVKIWI

In a large saucepan, combine 3 cups

mashed kiwi, pineapple juice, lemon juice and apples. Bring to a boil and

then add the sugar; stir to dissolve,

reduce heat and simmer for 30 minutes.

Sterilize the jars and lids in boiling water

for at least 5 minutes. Pack the jam into

the hot, sterilized jars, lling the jars to

within 1/4 inch of the top. Run a knife

or a thin spatula around the insides of

the jars after they have been lled to

remove any air bubbles. Wipe the rims

of the jars with a moist paper towel to

remove

any food residue. Top with lids, and

screw on rings. Place a rack in thebottom of a large stockpot and ll

halfway with water. Bring to a boil over

high heat, then carefully lower the jars

into the pot using a holder. Leave a 2

inch space between the jars. Pour in

more boiling water if necessary until the

water level is at least 1 inch above the

tops of the jars. Bring the water to a full

boil, cover the pot, and process for 10

minutes.

8/9/2019 Hanna Book

32/68


32

2 cups brown rice

4 cups water 1 tablespoon fresh lime juice

1/2 cup chopped fresh cilantro

1 mango, peeled, pitted, and cut into 1/2 inch

cubes

MANGOLIME RICEby David Quick

8/9/2019 Hanna Book

33/68

33

XVIMANGO

1. Bring the brown rice and water to a boil in

a saucepan. Stir the lime juice into the rice,reduce the heat to medium-low, and cover;

simmer until the rice is tender and the liquid

has been absorbed, 45 to 50 minutes.

2. Stir the cilantro and mango into the

cooked rice to serve.

8/9/2019 Hanna Book

34/68


34

1/2 teaspoon butter 1/2 teaspoon olive oil

2 tablespoons nely chopped celery2 tablespoons nely chopped shallots2 tablespoons nely chopped carrotCooking spray1 cup thinly sliced button mushrooms2 cups thinly sliced shiitake mushroom

caps1 (14-ounce) can fat-free, less-sodium

chicken broth1 teaspoon dry sherry1/2 teaspoon chopped fresh parsley1/4 teaspoon chopped fresh tarragon1/4 teaspoon ground black pepper 1/8 teaspoon salt

WILDMUSHROOMSOUP

by Ellie Schuhmann

8/9/2019 Hanna Book

35/68

35

XVIIMUSHROOMS

Heat butter and oil in a large nonstick skillet

over medium-high heat. Add celery, shal-lots, and carrot; saut 3 minutes or until

lightly browned. Spoon vegetable mixture

into a medium bowl.

Coat pan with cooking spray. Add button

mushrooms; saut 3 minutes or until lightly

browned. Add button mushrooms to vege-

table mixture. Coat pan with cooking spray.

Add shiitake mushrooms; saut 3 minutes

or until lightly browned. Add shiitake mush-rooms to vegetable mixture.

Combine vegetable mixture and broth in

a medium saucepan; bring to a boil over

medium heat. Cover, reduce heat, and sim-

mer 30 minutes. Stir in sherry and remaining

ingredients. Simmer, uncovered, 5 minutes.

8/9/2019 Hanna Book

36/68


36

10 oz of mandarin oranges, drained.

1 medium egg, slightly beaten.1 cup of our.

cup of sugar.

cup of butter.

cup of milk.

1 teaspoon of baking powder.

teaspoon of salt.

teaspoon of allspice.

teaspoon of nutmeg.

ORANGEMUFFINOrangeRecipes.org

8/9/2019 Hanna Book

37/68

37

XVIIIORANGE

Preheat your oven to 350F (175C).

Sift the our with all of the other dryingredients.

Add the butter.

Mix together the beaten egg and the milk,

then add to dry ingredients and mix until

just moistened. Fold in the mandarin orange

pieces. Fill greased muf n tins about three-

quarters full.

Bake for 25 minutes.

Serve as desired. and serve.As one of the healthies fruits in the world,

orange can:

Reduces levels of bad cholesterol

Lowers risk of cancers of the mouth, throat,

breast and stomach, and childhood

leukemia

Pectin suppresses appetite

8/9/2019 Hanna Book

38/68

8/9/2019 Hanna Book

39/68

39

XIXPAPAYA

Combine the coconut milk, milk, sugar, and

tapioca in a medium-size saucepan, andbring to a boil over high heat. Reduce the

heat to low and simmer, stirring frequently,

until the tapioca is translucent and the

mixture is slightly thickened, about 5 minutes.

Do not overcook; the mixture will continue

to set as it cools. Stir in the vanilla extract.

Let the tapioca cool. Cover and refrigerate

until it is well chilled, at least 1 hour.

Halve the papayas and remove the seeds.

With a spoon, scoop out the esh and placeit in a blender or food processor. Process the

papaya to a puree. (There should be about

2 cups of puree.) Cover and refrigerate until

well chilled, at least 1 hour.

To serve, spoon the tapioca pudding into

1 side of each soup bowl, then add the

papaya puree on the other side, forming a

yin-yang pattern. Garnish with a mint sprig

and serve at once.

8/9/2019 Hanna Book

40/68


40

2-3 large red bell peppers

2 oz. extra virgin olive oil2 Tbsp. chopped shallots

cup vegetable stock

1 Tbsp balsamic vinegar

Kosher salt & ground white pepper, to taste

RED BELLPEPPERCOULIS

by Danilo Alfaro

8/9/2019 Hanna Book

41/68

41

XXII

XXRED BELL PEPPER

Remove the core, seeds and membranes

from the peppers and roughly chop them.Heat a heavy-bottomed saut pan over

medium heat for a minute, then add the

olive oil and heat for another minute.

Add the shallots and saut for a minute

or two or until theyre slightly translucent.

Reduce heat to low, add the chopped

pepper. Cover and sweat for about 15

minutes or until tender. Add a couple of

tablespoons of stock and cook for another

minute or two. Remove from heat and

pure in a blender.

Tip: Use care when processing hot items in

a blender as the hot steam can sometimesblow the blender lid off.

Start on a slow speed with the lid slightly

ajar to vent any steam, then seal the lid and

increase the blending speed. Add vinegar,

adjust consistency with remaining stock, and

season to taste with Kosher salt and white

pepper.

8/9/2019 Hanna Book

42/68


42

Pineapple(ripe) - 1 no

(cut into small pieces)Sugar - 300 gm

Coconut milk - 2 tins

(or u can extract the milk from two grated

coconuts by taking 1st, 2nd and 3rd extracts)

Ghee - 25 gm

Raisins(Onakka munthiri) - 50 gm

Cashew nuts - 50 gm

Cumin(Jeerakam) powder - 1 tsp

Dried ginger powder 1 tsp

Cardamom(Elakka) - 4 nos

(powdered)

Chowari - 50 gm

PINEAPPLEPAYASAMby Maneka Nirmal

8/9/2019 Hanna Book

43/68

43

XXIPINEAPPLE

Method:

Boil the pineapple pieces in a thick bottompan, along with a little water. When the

pineapple is done, add the ghee and fry it

well.

Add sugar and fry. Make sure that there is

no crumbs or lumps. When it is nicely done,

add the third extract of the milk and boil

it. Add the second extract followed by the

rst extract. When the rst extract begins

to boil, add the washed chowari. When

the chowari is cooked and payasam is

nicely done, remove from ame. Add the

fried cashewnuts and raisins. Sprinkle the

powdered ingredients and mix well. Close

the pan with a lid to keep the yummy avo

Tips:

1) If u r using tinned coconut milk, avoid thethree steps of extract milk.

simply mix one cup water to the rst tin of

coconut milk and dilute it. Add this to the

fried pineapples. When it starts to boil, add

the second tin of coconut milk.

2) I normally add one cup water to one

tin coconut milk to dilute it. But u can use

more or less according to the thickness and

quality of the milk.

8/9/2019 Hanna Book

44/68


44

1 pound of black plums, pitted

2 tablespoons of brandy1 tablespoon of sugar

1/2 cup of sugar

4 eggs

1 cup of milk

3 tablespoons of butter, melted

1/2 cup of four

1/4 teaspoon of salt

1/2 teaspoon of vanilla extract

1/8 teaspoon of almond extract

Powdered sugar

PLUMCLAFOUTIS

by Abby Van Bremen

8/9/2019 Hanna Book

45/68

45

XXIIPLUM

Preheat your oven to 400F, making sure

your rack is in the middle. Butter a 2-qt glassbaking/lasagna dish.

Cut each of the plums into eighths and

toss them with the brandy and sugar in a

medium bowl, letting them sit for about 15

minutes minutes at room temperature.

Using a slotted spoon, toss the plums into the

baking dish, spreading them out evenly. Do

not rinse the bowl just yet!

Pour the leftover juices into a blender,

adding in the eggs, milk, melted and cooledbutter, salt, our, vanilla and almond extract,

as well as the sugar.Blend brie y (just until

all of the ingredients are combined) and

then pour over plums. Bake for about 35

minutes, until the custard is a light golden

brown, puffed, and set (check by inserting

a toothpick into the center and make sure it

comes out relatively clean).

Let the dish set for about 15 minutes--it will

shrink down and the custard will become

denser. Dust with powdered sugar and serve

by cutting into brownie-sized squares.

8/9/2019 Hanna Book

46/68


46

1/4 cup minced onion

2 limes, juiced2 serrano chile peppers, or to taste

salt to taste

4 ripe avocados, peeled and pitted

1/4 cup chopped fresh cilantro

1/4 cup pomegranate seeds, divided

1 sprig cilantro for garnish

POMGUACby Amanda Visconti

8/9/2019 Hanna Book

47/68

47

XXIIIPOMEGRANATE

Combine the onion with the juice of 2 limes

in a small bowl; allow the onion to soak inthe lime juice for 2 hours. Strain through a

ne-mesh sieve and discard the lime juice.

Set the onions aside. Grind the serrano

chile peppers, the juice of 2 limes, and salt

together in a food processor until smooth;

add the avocado and continue processing

until creamy and smooth.

Transfer the mixture into a small serving bowl;

fold the soaked onions, chopped cilantro,and about half the pomegranate seeds into

the avocado mixture.

Top with the remaining pomegranate seeds

and garnish with the cilantro sprig to serve.

8/9/2019 Hanna Book

48/68


48

1/2 teaspoon salt

1/2 pound large or jumbo shrimp, deveined1/4 pound boneless skinless chicken breast or

boneless pork chop, or to 1 cup matchstick-cut

1 medium pomelo

1 carrot, peeled and cut into ne shreds

cup mint leaves, chopped

2 tablespoons chopped cilantro, leafy tops only

1/4 cup chopped unsalted, roasted peanuts

1/3 cup crispy caramelized shallot

2 tablespoons sh sauce

1 1/2tablespoon fresh lime juice

1 tablespoon water

1 1/2 tablespoons sugar

1 generous teaspoon Vietnamese chile garlic

sauce

POMELOSALADby Andrea Nguyen

8/9/2019 Hanna Book

49/68

49

XXIVPOMELO

Put the salt in a small saucepan and ll 2/3 with

water. Bring to a boil and then add the shrimp.As soon as theyve curled up, remove them with

a slotted spoon and set aside to cool. Return

the water to a boil and add the chicken or

pork chop. When bubbles form at the rim, turn

off the heat, cover and let sit for 20 minutes to

cook the esh. Remove and set aside to cool.

(If youre using the Vietnamese sausage, skip

this step be cause its already cooked.) Cut

the shrimp in the diagonal into large pieces

that will blend well with the pomelo and other

ingredients. Hand shred the chicken or cut the

pork into julienne. Set aside. Cut off one end

of the pomelo to reveal its eshy pith. Then use

your ngers and knife to remove the pith so that

all thats remaining is the white covered esh.

Pry the pomelo open and split into two parts.Then use a knife, scissors and your ngers to peel

away the skin from each segment and remove

the esh. Separate the esh into bite size pieces

and deposit in a bowl. For the dressing, combine

sh sauce, lime juice, water, sugar and chile

garlic sauce in a small bowl and stir to dissolve

the sugar. Right before serving, add the shrimp,

chicken or pork, carrot, mint, cilantro, peanuts

and shallot to the pomelo. Toss with your ngers

or tongs to combine well. Add the dressing and

toss. Taste and adjust the avors, as needed.

Transfer to a plate, leaving any liquid behind and

serve.

8/9/2019 Hanna Book

50/68


50

3 eggs


1 tsp. lemon juice

3/4 cup four


2 tsp. cinnamon

1 tsp. ginger

1/2 tsp. nutmeg

1/2 tsp. salt



4 Tbs. butter

1/2 tsp. vanilla


PUMPKINCAKE ROLLby Bo Wang

8/9/2019 Hanna Book

51/68

51

XXVPUMPKIN

Beat eggs on high speed 5 minutes.

Gradually beat in sugar. Stir in pumpkin andlemon juice.

Combine and sift our and remaining dry

ingredients (not the nuts). Fold the our

mixture into the pumpkin-egg mixture.

Spread in a 15x 10 pan or 12 x 18 lined

with waxed paper. Bake for 10-15 minutes at

375 degrees.

Loosen edges with a knife, then turn onto

a towel sprinkled with powdered sugar. Roll

towel and cake together.

Combine all lling ingredients and beat until

uffy. Unroll cake and spread lling over cake. Top with nuts and roll. Chill.

Serving Suggestions:

1. Cut each slice of cake and sprinkle with

cinnamon. Arrange on a plate and serve.

2. Goes very well with Thanksgiving or

Christmas dinner.

Storage suggestions:Cover and store in

refrigerator for up to 3 days. Keeps well in

freezer for 1 week.

8/9/2019 Hanna Book

52/68


52

1 1/2 cups white sugar

1 tablespoon water 3 cups fresh raspberries

6 slices white bread

1 cup whipped cream

1 1/2 cups white sugar

1 tablespoon water

3 cups fresh raspberries

6 slices white bread

1 cup whipped cream

RASBERRYSUMMERPUDDING

by FeiFei

8/9/2019 Hanna Book

53/68

53

XXIVRASPBERRY

In a saucepan over medium heat, combine

the sugar, water, and raspberries. Cook,stirring carefully so as not to damage the

berries, until the mixture is hot, and the sugar

is dissolved. Set aside to cool slightly.

Line a 1 quart bowl with 5 slices of bread.

Pour the raspberry mixture over the bread,

and place the last slice of bread on top.

Cover the bowl loosely with plastic wrap.

Place a weight on top of the bowl (canned

goods work well), and refrigerate overnight.

The next day, remove plastic wrap, and

invert onto a plate. Serve chilled, with

whipped cream on the side.

8/9/2019 Hanna Book

54/68


54

16 ounce cottage cheese

2 large eggs4 egg whites

1/4 cup chopped green onions

2 ounces shredded sharp cheddar cheese

3 tablespoons butter, melted

1 tablespoon all-purpose our

1/2 teaspoon salt

1/2 teaspoon minced garlic

1/4 teaspoon freshly-ground black pepper

1/8 teaspoon red pepper akes

20 ounces frozen spinach, thawed and squeezed

dry

1 ounce freshly-grated Parmesan cheese

SpinachCheeseSquares

by Yi-Wei Chia

8/9/2019 Hanna Book

55/68

55

XXVIISPINACH

Preheat oven to 350 degrees F. Lightly spray

a 9-inch square baking pan with non-stick cooking spray. In a large bowl, mix together

the cottage cheese, eggs, egg whites, and

green onions until well combined. Mix in

cheddar cheese, melted butter, our, salt,

garlic, black pepper, and red pepper akes

until thoroughly mixed. Fold in the drained

spinach. Spinach Cheese SquaresPour

cheese/spinach mixture into the prepared

baking pan. Sprinkle the top with the

Parmesan cheese.

Bake approximately 45 to 55 minutes or until

the top is golden. Remove from oven andlet cool to room temperature. Cut into small

squares. Serve either at room temperature

or warm. This can be made ahead of time,

refrigerated or frozen, and reheated in oven

before serving. Makes 30 small squares for

appetizers or 6 large squares for brunch.

8/9/2019 Hanna Book

56/68


56

Ingredients

1 tablespoon olive oil 1 (1 1/2 to 2-pound) butternut squash, peeled,

seeded, and cut into 1-inch cubes

Salt and freshly ground black pepper

1/2 cup water

3 amaretti cookies , crumbled

1/4 cup butter

1/4 cup all-purpose our

3 1/2 cups whole milk

Pinch nutmeg

3/4 cup (lightly packed) fresh basil leaves

12 no-boil lasagna noodles

2 1/2 cups shredded whole-milk mozzarella

cheese

1/3 cup grated Parmesan

BUTTERNUTSQUASHLASAGNA

by Andrea Nguyen

8/9/2019 Hanna Book

57/68

57

XXVIIISQUASH

Heat the oil in a heavy large skillet over medium-

high heat. Add the squash and toss to coat.Sprinkle with salt and pepper. Pour the water

into the skillet and then cover and simmer over

medium heat until the squash is tender, stirring

occasionally, about 20 minutes. Cool slightly and

then transfer the squash to a food processor. Add

the amaretti cookies and blend until smooth.

Season the squash puree, to taste, with more salt

and pepper.

Melt the butter in a heavy medium-size

saucepan over medium heat. Add the our and

whisk for 1 minute. Gradually whisk in the milk.

Bring to a boil over medium-high heat. Reduce

the heat to medium and simmer until the sauce

thickens slightly, whisking often, about 5 minutes.

Whisk in the nutmeg. Cool slightly. Transfer half of

the sauce to a blender*. Add the basil and blenduntil smooth. Return the basil sauce to the sauce

in the pan and stir to blend. Season the sauce

with salt and pepper, to taste.

Position the rack in the center of the oven and

preheat to 375 degrees F.

Lightly butter a 13 by 9 by 2-inch glass baking

dish. Spread 3/4 cup of the sauce over the

prepared baking dish. Arrange 3 lasagna

noodles on the bottom of the pan. Spread 1/3 of

the squash puree over the noodles. Sprinkle with

1/2 cup of mozzarella cheese. Drizzle 1/2 cup of

sauce over the noodles. Repeat layering 3 more

times.

8/9/2019 Hanna Book

58/68


58

Ingredients

12 ounces strawberries, hulled and cut into 1/4-inch slices

Good-quality balsamic vinegar

1/2 lemon, juiced

Extra-virgin olive oil

Sea salt and freshly ground black pepper

Olive oil

A few sprigs fresh basil, leaves picked

9 ounces halloumi cheese, cut into 8 thin slices

A few sprigs fresh mint, leaves picked

A handful mixed salad leaves, washed and spun

dry

8 slices speck

STRAWBERRYSALAD

by Ellen Wilson

8/9/2019 Hanna Book

59/68

59

XXIXSTRAWBERRY

Directions

Most people think of strawberries as something theyd only eat for dessert, but they work so well

in salads. Especially when paired with halloumi

cheese, which I just love. Its a Cypriot cheese

made from goats or sheeps milk and you can

get it from all good supermarkets. Its like a

chewy feta but one you can cook with. When

fried or broiled it goes all crispy on the outside

and soft and slightly chewy on the inside. A

brilliant thing to eat.

In a bowl, drizzle the sliced strawberries with a

good splash of balsamic vinegar, the lemon juice

and some extra-virgin olive oil. Season with salt

and pepper. This will draw out and favor the

lovely strawberry juices.

Preheat a large nonstick frying pan to medium

hot and add a splash of olive oil. Press a basilleaf onto each slice of halloumi. Place the slices,

leaf side down, in the frying pan and fry for a

minute. Turn over carefully and fry for another

minute until the halloumi is light golden and

crisp.

Get yourself 4 plates and place a couple of

pieces of the crispy halloumi on each. Put the

mint, the rest of the basil leaves and the salad

leaves into the bowl with the strawberries and

toss together. Pile some of the strawberry

mixture in the middle of each plate and drape

the speck over the top. Finish with more salad

leaves. To serve, drizzle with balsamic vinegar

and extra-virgin olive oil.

8/9/2019 Hanna Book

60/68

8/9/2019 Hanna Book

61/68

8/9/2019 Hanna Book

62/68


62

1 1/2 cup diced fresh tomatoes

1 tbsp diced seeded fresh jalapeno pepper 3 tbsp nely diced onion

2 tbsp nely chopped fresh cilantro

1 tbsp Balsamic vinegar or fresh lime juice

1 clove garlic, minced

1/4 tsp salt

FRESHTOMATOSALSAby Elizabeth Hill

8/9/2019 Hanna Book

63/68

63

XXIITOMATO

In medium bowl, combine all ingredients.

Let stand, covered, at room temperature for 30 minutes.

8/9/2019 Hanna Book

64/68

8/9/2019 Hanna Book

65/68

65

XXIIWATERMELON

Mix together the shrimp, mayonnaise and

dill. Chill until ready to serve.To serve, place a round of the watermelon

on a serving plate and top with a thin layer

of the shrimp salad.

Top that with another round of the

watermelon

and then another layer of the shrimp salad.

Top that with another watermelon round.Place a cocktail shrimp on top with a sprig

of dill. Repeat to create 4 Napoleons.

Servings: Serves 4

8/9/2019 Hanna Book

66/68

Aallspice 36almond extract 26, 44apple 2arugula 6asparagus 8, 9avocado 10, 46

Bbaking powder 14, 20, 36balsamic vinegar 40, 58basil 6, 58blackberry 12black pepper 10, 56black plums 44blueberries 14brandy 44butter 14, 18, 28, 44button mushrooms 34

Ccabbage 18cannellini beans 6cantaloupe pulp 20Cardamom 42carrot 34, 48carrots 22Cashew nuts 42cauli ower 24celery 16cheddar cheese 54 cheese 6

cherries 26chicken 48

chicken broth 10chile peppers 46Chowari 42cilantro 10, 32, 46, 48, 62cinnamon 2, 50, 60coconut 42coconut milk 38Coconut milk 42cream 52cumin 10Cumin 42

Ddill 64

Eegg 20, 36eggs 14, 44, 54, 60

F sh sauce 48 our 14, 20, 44

Ggarlic 24, 54, 62Ghee 42ginger 42green onion 10, 28

Index

8/9/2019 Hanna Book

67/68

8/9/2019 Hanna Book

68/68

Vvanilla 50vanilla extract 14, 26, 38, 44vegetable broth 18vegetable stock 40

Wwatermelon 64white pepper 40

Yyogurt 2, 22yolk 12

hanna book

Documents