Looking for new scone ideas? Try these lemon poppy seed scones, an easy recipe perfect for your breakfast or afternoon break.

INGREDIENTS

• Flour 350 g
• Baking powder 1 tbsp
• Sugar 225 g, granulated, plus extra for sprinkling
• Poppy seeds 3 tbsp
• Lemon zest 2 tsp, fresh, grated
• Salt 1 tsp
• Butter 10 tbsp, unsalted, chilled, cubed
• Eggs 1 large
• Lemon juice 2 tbsp fresh (1 lemon)
• Milk 75 ml, whole, more if needed (plus extra for brushing)

Preparation time: 15 m
Cooking time: 22 m
Recipe category: Breakfast
Recipe yield: 8

HOW TO MAKE LEMON POPPY SEED SCONES

1. To prepare lemon poppy seed scones first position oven rack in the top third of oven.
2. Preheat oven to 190ºC.
3. Grease and lightly flour a baking sheet.
4. Mix flour, baking powder, 1 cup sugar, poppy seeds, lemon peel and salt into the bowl of a food processor.
5. Add butter and cut in by pulsing on and off, until the mixture resembles coarse breadcrumbs.
6. In a medium bowl, whisk egg and lemon juice until blended.
7. Add to the flour mixture and pulse until moist clumps form.
8. Add milk and pulse until dough just comes together, adding more milk 1 teaspoon at a time if dough seems dry.
9. Using clean floured hands, gather dough into a ball.
10. Knead lightly until smooth and roll out to a 8/10 cm thickness.
11. Cut out rounds using a 5 cm cookie cutter.
12. Re-roll the scraps and cut out more rounds.
13. Place the scones on the prepared baking sheet and brush lightly with milk and sprinkle with remaining 1 tablespoon sugar.
14. Bake until scones are golden brown and a cake tester inserted in the center comes out clean, about 18 to 22 minutes.
15. Cool the lemon poppy seed scones on a wire rack and serve.

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A classic mojto recipe you can't miss: prepared with mint, white rum and cane sugar, it's one of the most iconic Caribbean cocktails. Delicious and refreshing!

INGREDIENTS

• Lime 1/4, thinly sliced
• Cane sugar 2 tsp
• Mint 6 leaves
• Rum 60 ml, white
• Ice cubes 5 - 6
• Mineral water

TO GARNISH

• Mint 1 sprig

Preparation time: 10 m
Recipe category: Drink
Recipe yield: 1

CLASSIC MOJITO RECIPE: HOW TO MAKE MOJITO

1. To prepare a classic mojito recipe first put the sliced lime, sugar and mint leaves in the glass and crush with a pestle.
2. Add the rum and ice cubes.
3. Top up with mineral water and stir briefly.
4. Serve the classic mojito garnished with mint.

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Looking for new sandwich ideas? Try an easy muffuletta sandwich recipe, a traditional dish from New Orleans prepared with salami, mortadella and pickled onions.

INGREDIENTS

• Onion 100 g, pickled silverskin, drained and halved, reserving 2-3 tbsp of the liquor
• Wine vinegar 2 - 3 tbsp, white
• Sugar
• Olive oil 2 - 3 tbsp
• Pepper 2 red, diced
• Olive 200 g, black and green (pitted), chopped
• Celeriac 100 g, cut into batons
• Carrot 2, cut into batons
• Oregano 2 tbsp, freshly chopped
• Loaf 1 large, round white, with sesame seeds
• Salami 150g, in slices
• Provolone 150 g, in slices
• Mortadella 150 g, in slices

Preparation time: 1 h 15 m
Cooking time: 15 m
Recipe category: Brunch
Recipe yield: 8
Recipe cuisine: American

HOW TO MAKE MUFFULETTA SANDWICH RECIPE

1. To prepare muffuletta sandwich, a classic recipe from New Orleans, in a pan first warm the reserved pickling liquor, the vinegar, 2 tbsp water, a pinch of sugar and 2 tbsp oil.
2. Put the peppers, olives, celeriac, carrots and onions in a bowl.
3. Pour over the hot liquid, season with salt and ground black pepper and leave to cool.
4. Stir in the oregano and check the seasoning.
5. Cut the loaf in half horizontally and brush the cut surfaces with a little oil.
6. Top with the salami slices and then half of the vegetable salad (without liquid).
7. Place the cheese and mortadella on top and finish with the remaining salad.
8. Replace the top half of the loaf, wrap in cling film and put in the refrigerator for around 30 minutes for the flavours to soak into the bread.
9. Cut the muffuletta sandwich into wedges and serve.

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Try an easy spinach dip recipe prepared with fresh spinach, cream cheese, cottage cheese and yogurt: tasty and delicious, it's ready in less than 15 minutes!

INGREDIENTS

• Cream cheese 225 g
• Cottage cheese 225 g
• Yogurt 180 - 225 g, plain
• Parsley 2 tbsp, chopped
• Garlic 1 clove
• Scallion 3 chopped
• Spinach 80 g, leaves
• Salt to taste
• Black pepper freshly ground, to taste

Preparation time: 15 m
Recipe category: Appetizer
Recipe yield: 8

HOW TO MAKE SPINACH DIP WITH FRESH SPINACH

1. To prepare the spinach dip recipe with fresh spinach first put all the ingredients into a food processor or blender and blend until combined.
2. Add more yoghurt to achieve a softer consistency.
3. Pour into cold sterilised jars and seal tightly
4. Serve the spinach dip with some bread.

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Find out how to make sweet and sour dipping sauce, served with krupuk (shrimp crackers): easy and delicious, it's perfect to bring an Asian touch to your menu.

INGREDIENTS

For the Krupuk:

• Peanut oil 250 ml
• Krupuk 1 package (shrimp crackers)

For the Sweet and Sour Dipping Sauce:

• Tamarind 1 tablespoon
• Shrimp paste 1/4 teaspoon (Terasi)
• Water 150 ml, hot
• Apple 3 ripe, peeled, cored and diced
• Mango 1 soft, peeled, seeded and diced
• Orange 1, sweet, peeled, pith removed,chopped
• Pineapple 1/2, fresh, peeled, cored and diced
• Cucumber 1 small, peeled
• Scallion 4, washed and peeled
• Sambal oelek 1 teaspoon
• Soy sauce 3 tablespoons, sweet
• Palm sugar 110 g

Preparation time: 15 m
Cooking time: 10 m
Recipe category: Appetizer
Recipe yield: 4
Recipe cuisine: Indian

HOW TO MAKE THIS RECIPE

FOR THE SWEET AND SOUR DIPPING SAUCE

1. To prepare a delicious sweet and sour dipping sauce, first combine tamarind, shrimp paste and hot water in a small bowl. Let it soak.
2. In a large bowl, combine apples, mango, orange, and pineapple.
3. Slice the cucumber in half lengthwise, remove the seeds and dice; add to the bowl with the fruit.
4. Cut the cleaned spring onions into rings and add to the fruit mixture bowl.
5. Stir the tamarind mixture until it becomes thick and brown.
6. Strain through a fine mesh sieve and combine with the sambal oelek, soy sauce and palm sugar.
7. Pour over the fruit, stirring to incorporate.

FOR THE KRUPUK (SHRIMP CRACKERS)

1. Heat the oil in a wok or saucepan. Once the oil is bubbling, working in small batches, fry the shrimp crackers quickly.
2. Remove crackers from oil using a slotted spoon and drain thoroughly on paper towels.
3. Serve the sweet and sour dipping sauce immediately with Krupuk (shrimp crackers).

TIPS

Tamarind, shrimp paste, sambal oelek can all be found at your local Asian market.

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Looking for breakfast ideas? Try the authentic Belgian waffle recipe at home, easy and delicious: enjoy it with whipped cream, confectioners sugar or chocolate.

INGREDIENTS

• Butter 350 g, softened
• Eggs 6, slightly beaten
• Brown sugar 400 g, packed, dark
• Sugar 8 tbsp, granulated
• Vanilla extract 2 tbsp, pure
• Rum 2 tbsp
• Whiskey 2 tbsp
• Flour 600 g, unbleached
• Whole wheat flour 150 g,
• Icing sugar for sprinkling (optional)

Preparation time: 12 h 15 m
Cooking time: 20 m
Recipe category: Breakfast
Recipe yield: 6

HOW TO MAKE AN AUTHENTIC BELGIAN WAFFLE RECIPE

1. To prepare authentic Belgian waffle recipe at home, blend together the butter, eggs, brown sugar, granulated sugar, vanilla, rum and whiskey in a large mixing bowl. Mix well.
2. Slowly add flour one cup at a time until all the flour is incorporated.
3. Refrigerate waffle dough for 12 hours or overnight.
4. Preheat the waffle iron.
5. Place about 1 tablespoon of waffle dough in the center of each section of the waffle iron.
6. Cook waffles according to manufacturer's instructions or until cooked through and golden brown, approximately 1 to 3 minutes.
7. Repeat process until all the dough is gone.
8. Transfer immediately to a wire rack.
9. Sprinkle with confectioners sugar if desired, once authentic Belgian waffles are cool.

BELGIAN WAFFLE RECIPE - SOME TIPS

• If you prefer non-alcoholic cookies, you may substitute water.
• Yield will depend on type of waffle iron used.
• Can be frozen in air tight containers.

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Wondering how to make pineapple upside down cake? Here's an easy recipe prepared with pineapple: a classic dessert back from the 1920's and still very iconic.

INGREDIENTS

• Brown sugar 3 tbsp
• Pineapple 6 rings, canned
• Butter 110 g
• Sugar 110 g, superfine
• Eggs 2, beaten
• Flour 110 g
• Baking powder 1 tsp
• Bicarbonate of (baking) soda 1/4 tsp
• Pineapple juice 3 tbsp, from the can

Preparation time: 15 m
Cooking time: 30 m
Recipe category: Dessert
Recipe yield: 8

HOW TO MAKE PINEAPPLE UPSIDE DOWN CAKE

1. To prepare an easy pineapple upside down cake first heat the oven to 190°C (170° fan).
2. Butter a 23 cm cake tin.
3. Sprinkle the brown sugar on the base of the tin and arrange the pineapple slices in a circular pattern.
4. Beat the butter and sugar in a mixing bowl until light and fluffy.
5. Beat in the eggs until blended.
6. Sift in the dry ingredients and stir until blended.
7. Stir in the pineapple juice.
8. Spoon the mixture carefully over the pineapple rings, spreading it out gently.
9. Bake for about 30 minutes until the cake is cooked through.
10. Cool in the tin for a few minutes, then invert the pineapple upside-down cake onto a plate.

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