Egg salad sandwich

Ingredients

  • 6 medium eggs
  • Ice cubes, for chilling the boiled eggs
  • 4 tbsp mayonnaise, or more to taste
  • 2 tbsp spring onions or shallots, finely chopped
  • 2 tbsp flat-leaf parsley, chopped
  • Salt and black pepper
  • 1 tbsp lemon juice
  • 1-2 tsp Dijon mustard (optional)
  • tsp sweet paprika
  • 8 slices of wholemeal or multigrain bread, toasted if desired
  • 1 small bunch watercress or baby rocket, rinsed, dried and stemmed, or ������������������������������������������������������ iceberg lettuce, shredded
  • Sliced tomato (optional)
    1. 1 Place the eggs in a saucepan big enough for them all to sit in a single layer. Cover with cold water. Place the saucepan on a medium heat and bring to the boil. Set a timer and cook the eggs for exactly 5 minutes so the yolks are still slightly soft.
    2. 2 Place a bowl in the sink and use a slotted spoon to transfer the eggs to the bowl. Run cold water over the eggs while you use the back of the spoon to gently smash their shells in several places. Add two cups of ice cubes to the bowl and enough water to cover the eggs.
    3. 3 Remove one egg at a time, peel it, then set aside. Rinse the peeled eggs under running water and return them to the ice water until fully cold. Transfer to a dry bowl, cover with clingfilm and refrigerate until needed.
    4. 4 When you're ready to make the salad, whisk together the mayonnaise, spring onions, parsley, salt, pepper, lemon juice, mustard (if using) and paprika in a medium mixing bowl. Coarsely chop the eggs and add to the bowl, then gently fold everything together.
    5. 5 Divide the salad evenly among four of the slices of bread, spreading it flat, then add the leaves and tomato slices, if using. Top with the remaining slice of bread and serve.

    Graham Mango Float

  • 1 pack of Graham Honey crackers
  • 2 packs of 250 ml all purpose cream or heavy cream (approximately 2 cups)
  • 1 small can of condensed milk (about 3/4 cup)
  • 3-4 mangoes
  • Directions

    1. Combine the all purpose cream, condensed milk.
    2. File the pieces of crackers in a rectangular pan. Pour the cream and top with sliced mangoes. Repeat process to make the desired number of layers.
    3. Chill and Serve.

    Carbonara Recipe

    Ingredients:

  • 1 Small Onion, chopped
  • 4 Slices of Bacon, chopped
  • 1 tsp of Olive Oil
  • 2 Eggs
  • 2 Tbsp of Heavy Cream
  • Cup of Freshly Grated Parmiggiano Reggiano
  • Fresh Ground Black Pepper and Salt, to taste
  • 8 oz of Dried Spaghetti
  • Directions

    1. 1) Fill a large pot with water sprinkle in a generous pinch of salt and bring it to a boil.
    2. 2) In a large nonstick skillet with high sides, preheat the olive oil over medium high heat, add the bacon and cook for a few minutes until the bacon starts to cook and crisp at the edges but it���������������������������������������������������������������������������������s not totally cooked. Add the onions, season with a little salt and good amount of freshly cracked black pepper and cook for about 5 minutes or so.
    3. 3) In a small bowl whisk together the eggs, cream and parmiggiano reggiano, season with a little salt and a good amount of black pepper.
    4. 4) At this point the pasta should be perfectly cooked al dente and drain it well
    5. 5) Remove the skillet with the bacon mixture from the stove and add in the drained pasta. Working very quickly, add in your sauce and mix until every strand of spaghetti is covered with that velvety sauce.

    Fried Ice Cream

    Ingredients

  • 1 quart vanilla ice cream
  • 1 cup crushed frosted cornflakes
  • 1 cup sweetened coconut flakes, or 1 cup chopped walnuts, or 1 cup cookie crumbs
  • 2 large eggs
  • 2 tablespoons sugar
  • Vegetable oil, for frying
  • Hot chocolate sauce, optional
  • Whipped cream, optional
  • Directions

    1. With an ice cream scoop, form 4 large balls of ice cream. Place on a waxed paper lined sheet and cover with plastic wrap. Freeze for at least 2 hours.
    2. In a bowl, combine the cornflake crumbs with either the coconut, walnuts or cookie crumbs (or any combination). Spread the mixture in a shallow dish.
    3. Dip the ice cream balls in the crumb mixture and freeze for 30 minutes.
    4. In a bowl, beat the eggs and sugar. Dip the coated ice cream balls into the eggs, then roll in the crumb mixture, coating completely. Freeze for 1 hour. (If necessary, or for a thicker crust, roll again in eggs and crumbs until the balls are completely coated.)
    5. Heat the oil in a large pot or fryer to 400 degrees F. One at a time, lower the balls into the oil and fry until golden brown, about 30 seconds to 1 minute. Remove from the oil and place in a dessert bowl. Drizzle with chocolate sauce and whipped cream, as desired. Repeat with the remaining ice cream.

    Spaghetti

  • 1/2 pound of dried spaghetti
  • 1-3 cloves of garlic
  • 1 tbsp of oil
  • 1/2 - 1 pound of ground beef
  • 16 oz. jar of tomato sauce and a 1/2 cup ketchup or 1 pound of tomatoes + 1/2 cup of tomato paste + 1 1/4 cups of chicken, beef, or vegetable stock
  • Herbs for flavor (thyme, oregano, basil, marjoram, bay leaf)
  • Cheddar or Parmesan cheese
  • Salt and pepper to taste
  • 1-3 Tbsp of sugar to taste
  • 5 - 8 pieces of The branded Tender juicy hot dogs drained or 5-6 hot dogs (optional)
  • f using hot dogs, cut into 1-inch logs.
  • Directions

    1. 2Mince garlic. If making sauce from scratch, dice tomatoes.
    2. 3Heat a 3-quart or larger pot over medium heat. Add ground beef and minced garlic and cook until meat turns brown. Pour off fat if desired.
    3. 4If using pasta sauce: Add pasta sauce, hot dogs/Vienna sausage, and herbs. Bring to a simmer, then stir in sugar and salt and pepper.
    4. 5If making sauce from scratch: Add tomatoes, tomato paste, and stock to pot. Bring to a boil, then add herbs, sugar, salt and pepper, and hot dogs/Tender Juicy Hotdogs and lower to a simmer. Simmer for 45 minutes.
    5. 6Correct the seasoning for the sauce. Let simmer over low heat until ready to serve.
    6. 7Cook spaghetti according to package directions. Add a dash of salt and 1 Tbsp oil to the pasta water. Drain well under cold water.
    7. 8Pour sauce over spaghetti and top with grated cheese. Serve hot.