Spanish Omlette

Spanish Omlette

Ingredients:

* lots of potatoes

* at least 8 large eggs

* olive oil

* onions
* garlic

* lots of salt and pepper to season

Method:

1. Chop everything into small pieces

2. In a large pan, fry the potatoe. (Potatoe pieces must be completely covered by the oil
3. When the potatoes are soft, drain them and fry the onion and garlic (and any other veg) in the same pan. 
4. When the onions are soft, add the potatoes
5. Add the eggs that have been beaten and seasoned to the pan

6. With a spatula, move the mixture whilst the eggs are cooking. When it starts to look like wet scrambled egg, pat the mixture down and leave to cook without stirring from the last half. 

7. In order to not burn the bottom, finish the omlette in the oven, grilling the top so that the omlette is evenly cooked. 

Extra Tips:

* you can add any veg to this if you want to use something up. We added peppers but you can use peas or carrots.. Anything. 

* we used baby potatoes so we didn't have to peel them as a time saver. 

Sam and Terri's Butternut Squash Tart

Sam and Terri's butternut squash tart

If you like butternut squash you will LOVE this. Terri and I are SO proud of our creation

Ingredients:

* Half a butternut squash

* Filo pastry

* Red onions

* Tinned tomatoes

* Feta cheese

* Caramelized onion chutney

* Garlic
* Herbs to season

1. On a low heat, melt half the chocolate, sugar, vanilla extract and butter in a pan. leave to cool
2. Whilst the chocolate mix is cooling. mix the flour and egg yolks together

3. Whip the egg whites in a separate bowl

4. The chocolate should be cool now. so add it to the mixture to the bowl with the four. add the rest of the chocolate pieces and nuts too if desired

5. Gently fold in the egg whites to the mixture

6. Put the mixture into a cake tin which has been lined with baking paper

7. Cook for about 30 minutes at 180 degrees

Extra Tips:

* If this doesn't need to be a vegetarian dish, add chicken or bacon.... Or both, to make it more filling. 

* Serve with a nice side salad to keep this dish healthy

Pimms

Pimms

Ingredients:

* Pimms alcohol
* Lemonade
* Mint
* Fruit! We use: Apple, Orange, Strawberries and Cucumber 

Method:

1. Mix all together adding the lemonade at the end

Extra Tips:

* Keep tasting the drink as you add the lemonade. That way you can stop when you reach the taste/strength that you prefer.

Las Iguanas Cosmo

Las Iguanas Cosmo

Ingredients:

* 2 shots acai berry vodka
* 1 dash raspberry syrup
* 1 shot tripple sec
* Pomegranate juice

Method:

1. Mix all together adding the juice at the end

Extra Tips:

* We like to serve this with a cherry. Add the syrup at the very end to create a colour block.

Mauritian Tuna Salad Baguette

Mauritian Tuna Salad Baguette

Ingredients:

* red onions
* chillis
* tuna
* tomatoes
* baguette

Method:

1. chop everything and add it to a bowl
2. add a bit of oil and salt to season
3. serve on a warm baguette

Extra Tips:

* in the winter make the baguette hot and add cheese.. melt under the grill for a warmer option.

Chow Mein

Chow Mein

Ingredients:

* chicken or beef
* mushrooms
* carrots
* onions
* peppers
* garlic & ginger
* sauce
* noodles

Method:

1. Fry the onion and peppers
2. Add the carrots and fry until softened
3. add the rest of the ingredients (meat first if using meat)
4. add the sauce and simmer
5. boil the noodles
6. mix well

Extra Tips:

* can do a vegetarian option if preferred just add more vegetables

Millionaire’s Shortbread

Millionaire's Shortbread

Ingredients:

(Shortbread)

* 250g plain flour
* 50g caster sugar
* 150g unsalted butter

(Topping) 
* 1 tin of condensed milk
* 75g light brown sugar
* 175g butter
* 250g milk chocolate

Method:

1. Mix all the shortbread ingredients together and use the rubbing method to make crumbs. Press crumbs together to make a ball.
2. Press the mixture into a tin. The tin must have high walls so that the caramel and chocolate can set inside it. 
3. Chill in the fridge for 20 minutes and then put in the oven at 170' for 20 minutes approx.
4. Take the shortbread out of the oven and leave to cool. When cool add to the fridge for 20 minutes whilst you make the caramel.
5. To make the caramel, add the condensed milk, sugar and butter to a pan and bring to the boil. Reduce the heat and cook, stirring continuously, for 10 minutes until thick.
6. Cool the caramel slightly and then top the shortbread. Leave to cool again.
7. When the caramel has hardened, melt the chocolate and pour over the top. 

Extra Tips:

* Dark chocolate is usually used but I used milk chocolate as I prefer it. I also drizzled melted white chocolate over the top for a nice finish.