Lvy's Recipe Collection

Blue Cheese Vinaigrette

INGREDIENTS
- 7 tablespoons olive oil
- 2 teaspoons minced garlic
- 3/4 cup crumbled blue cheese (about 2 1/2 oz.)
- 1/4 cup white wine vinegar
- 1 tablespoon water
- 1 tablespoon sugar
- 1/2 teaspoon hot pepper sauce, such as tabasco
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 tablespoon chopped fresh basil

INSTRUCTIONS
1) Heat 1 T oil in a small, heavy skillet over medium heat; add garlic and saute until golden, about 1 minute.
2) Transfer garlic mixture to a blender or food processor; add blue cheese, white wine vinegar, water, sugar, hot pepper sauce, salt, pepper and remaining 6 T of olive oil.
3) Blend well.
4) Transfer vinaigrette to a bowl; mix in chopped basil.
5) Can be prepared 2 days ahead, cover and refrigerate.

Aussie Banana Colada Cocktail

INGREDIENTS
- 30ml white rum
- 30ml coconut cream (for an extra kick) or 30ml Malibu rum (for an extra kick)
- 30ml banana liqueur
- 90ml pineapple juice
- 30ml cream
- 1/2 banana
- 1 scoop ice

INSTRUCTIONS
1) Place all ingredients in a blender & blend until smooth.

Almond Blackberry Tart

INGREDIENTS
- 1 cup blackberry
- 1 1/2 cups almond meal
- 2 tablespoons all-purpose flour
- 1/4 teaspoon salt
- 4 tablespoons unsalted butter, softened
- 1/2 cup honey or 1/2 cup agave syrup
- 3 eggs
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon almond extract

INSTRUCTIONS
1) Preheat the oven to 350°F. Spray a 9-inch springform tart pan or individual tartlet pans with cooking spray.
2) In a large bowl, combine the almond meal with the flour and salt. Stir in the butter then stir in the honey or agave syrup, eggs, vanilla extract and almond extract.
3) Pour the batter in the prepared pan and scatter the blackberries on top, pressing them lightly in the batter. Bake until lightly browned, 20 to 25 minutes.

Pasta Skillet

INGREDIENTS
- 12 ounces spaghetti
- 1 (15 1/2 ounce) can diced tomatoes
- 1 medium onion, diced
- 2 cups mushrooms, sliced (optional)
- 1 handful fresh basil (optional)
- 2 handfuls fresh spinach (optional)
- 2 tablespoons olive oil
- 4 garlic cloves, sliced or 1 -2 tablespoon minced garlic
- 2 teaspoons italian seasoning
- 1 pinch red pepper flakes
- 4 1/2 cups broth
- parmesan cheese, grated

INSTRUCTIONS
1) Put pasta in middle of a large skillet.
2) Surround the pasta with each of the ingredients and top with the broth of your choice.
3) Cover the pot and bring to a boil.
4) Take off lid, still and cook until pasta is tender - approximately 10 minutes.
5) Serve with grated parmesan on top.

St Patrick's Day Fruit And Spice Bread

INGREDIENTS
- 4 ounces oats (rolled breakfast oats)
- 7 ounces flour, all-purpose
- 7 ounces wholewheat flour (plus extra for dusting)
- 2 ounces butter, firm, cut into small dice
- 4 ounces superfine sugar
- 1 teaspoon baking soda (bicarbonate of soda)
- 2 teaspoons mixed spice
- 1 teaspoon salt
- 4 ounces raisins, golden, seedless (sultanas)
- 2 ounces dates, finely chopped (fresh is lovely if available)
- 3 tablespoons mixed peel (dried mixed peel, used for Christmas baking)
- 16 fluid oz buttermilk
- 2 teaspoons vanilla
- 3 -4 tablespoons sugar, dark brown (demerara, or use any brown sugar)

INSTRUCTIONS
1) Preheat oven to 350°F.
2) In a food processor, whizz the oats and butter together. (Can also be done with fingertips, saving you cleaning the processor!).
3) Tip into a big bowl, and stir in the 2 flours, superfine sugar, baking soda, mixed spice, salt, raisins, dates and mixed peel.
4) Pour over the buttermilk and vanilla, and stir in briskly with a wooden spoon.
5) Tip on to a flour-dusted surface and gently form into a flattish ball. Transfer to a baking tin (cover it with baking paper first).
6) Sprinkle over the dark brown sugar (any brown sugar will do) and press the sugar in, all over the top. To be traditional, cut a cross in the top of the bread.
7) Bake for about 35 minutes, until crusty on the outside. Do test with a skewer, as ovens can vary a lot. Allow more baking time if necessary.
8) Nicest if eaten warm, in thick slices, slathered with real butter!

Raspberry Oatmeal Bars

INGREDIENTS
- 1 (18.25 ounce) package yellow cake mix
- 2½ cups quick cooking oats
- ¾ cup margarine, melted
- 1 cup raspberry jam
- 1 tablespoon water

INSTRUCTIONS
1) Preheat the oven to 375°F (190 degrees C). Grease a 9x13 inch pan.
2) In a large bowl, mix together oats, cake mix, and melted margarine so that it makes nice clumps and there is no dry mix left. Press 1/2 of the oats mixture evenly into the bottom the prepared pan. In a separate bowl, mix jam with water, and spread over the crust. Sprinkle the remaining oat mixture evenly over the top.
3) Bake in the preheated oven for 18 to 23 minutes, or until the top is lightly browned. Cool before cutting into bars.