Ingredients:

• 200g of plain flour
• 1 teaspoon of baking powder
• A pinch of salt
• 1 tablespoon of mixed spice
• 100g of muscavado sugar
• 150g of butter
• 1 large egg
• 1 teaspoon of vanilla extract
• 1 pack of foxes fruits or jolly ranchers, sweets crushed

Method:
Start by preheating the oven to 180 degree Celsius. Again, your baking tray should be lined with the parchment paper. Take a bowl. Add the butter and sugar along with the eggs and start mixing it all well. Then start adding the flour, some baking powder, salt, the mixed spices and vanilla extract. Mix all this until a biscuit like dough is formed.

Place that dough on a clean surface and start rolling it. Its thickness should be about 1cm. With the help of shapes, start cutting the dough in various shapes and sizes. Then with the help of a smaller cutter or knife, make a hole in the center of the cookie. And then place it on the baking tray.

Pour the crushed sweets in the center of the hole. Let it bake in the oven for about 15-20 minutes. Or at least you see them golden brown. Now this is an important task. The moment the cookies will come out of the oven , with the help of a straw, poke a hole in then center of the cookie. This will help you in running through a ribbon to hang on the tree. If you want the cookies to directly enter in your tummy, then do not make any holes in the center.

Ingredients:

• Icing sugar, to dust
• 250g ready-rolled puff pastry
• 1 medium egg, preferably free-range or organic
• 120g fresh strawberries, washed and patted dry, hulled and sliced
• 120g raspberries, washed and patted dry
• 120g blueberries, washed and patted dry
• 2 tablespoons caster sugar
• 250g mascarpone cheese
• Zest of 1 lemon
• 1 vanilla pod, slit lengthways and seeds scraped out
• 2 tablespoons double cream

Method:
Start preheating the oven to 200 degree Celsius. Dust some icing sugar on a nice and clean surface. Roll over the pastry until you get 0.5 thickness. With the help of a sharp knife start cutting the pastry roll into like 8 rectangles. They should be around 7cmx10cm. Cut out the center of 4 of the pastry rectangles, so you are left with 1cm-wide frames.

Take a bowl and start beating eggs in it. Start brushing the egg on the 4 rectangles. Now slowly place the pastry frame on top of it. Also with the help of a fork, prick the the base from the inside. Pricking will not let it rise while we set it to cook. Now move the pastry rectangles on the baking tray. But make sure that the baking tray is lined with parchment paper. Now set it to cook for about 20 minutes in the oven. You could reduce or increase the waiting time depending on its sides. The sides needs to be risen and turned nice golden brown. After that, take it out and let it cool.

Meanwhile, take a bowl. Throw in some berries, dust some custard sugar. Mix it well and keep it aside. Now in another bowl, throw some mascarpone cheese, the lemon zest and vanilla seeds. Mix it well. Stir in the cream. Now apply this cheesy paste on the pastry, then place a nice amount of berries mixture and there your Italian millefoglie is ready.

For cocktail:

• Equal parts over ice
• Milk or cream
• Bailey’s Irish Cream
• Frangelico
• Chambord
• Blackberries (optional)
• Graham crackers (optional)

For non-alcoholic version:

• 2 scoops vanilla ice cream (about 1/2 – 3/4 cup)
• 1 packet powdered hot cocoa mix
• Chocolate syrup (just eye it)
• Splash of hazelnut half and half or hazelnut creamer
• Raspberries to taste (I used 6)

Ingredients:

• 400g of bourbon biscuits
• 300g of white chocolate
• 115g of cream cheese
• Red food coloring
• Green food coloring
• Black food coloring
• zero number paint brush

Method:
Take a baking tray and line it up with a parchment paper. Take the bourbon biscuits and throw them in the blender. Blend them until you get small crumbs. Take a bowl. Pour in the biscuits crumbs into the bowl and add some cream cheese to it. Mix it together until a nice soft dough is formed. With the help of you hand, start rolling small tinny balls. With these ingredients and measurement, 30 balls should be made. Roll the ball and pop it in the baking tray. Place this tray in the refrigerator while you are set to melt the chocolate.

On a lower flame, place a pot of water. Let it simmer. Now take a big bowl and place it over the pot. Then take it off the heat. Throw the balls in the melted chocolate. Make sure that they are nice drowned in the melted chocolate. With the help of a fork, take them out and place it on the lined baking tray.

Set it in the refrigerator for a while so that the chocolate doesn’t flow off the balls. Once the chocolate is nice stuck to the balls, start decorating it the way you like with the help of food coloring and paint brush. Let the food coloring dry well and then only place them in the jar.

Ingredients:

• 250g Leftover Christmas pudding, crumbled
• 3 tablespoons of brown sugar
• 1 litre of good quality vanilla ice cream
• 297g can of dulche de leche

Method:
Like any other pudding recipe, start by preheating the oven to 200 degree Celsius. Now take the leftover pudding and crumble it. Place this crumbled leftover pudding in the baking tray lined with parchment paper. Dust over some brown sugar over it. Throw it in the hot grill so that the sugar caramelizes well. Once you get the feeling that sugar has caramelized well, take the tray outside and let it cool.

Start mixing the ice cream in the caramelized pudding crumbs. Take the molds and start shaping the crumbled pudding in whatever size and shape you want. Cover it with a cling film and then place it in the freezer. This will help in setting the ice cream and the leftover crumbled pudding.

Now take it out. Take a plate and place it upside down. Add some left caramelized sugar. It would serve about 6-8 puddings.

Ingredients:

• Canola oil cooking spray
• 1/2 cup sliced almonds
• 1/4 cup whole-wheat flour
• 1 1/2 teaspoons paprika
• 1/2 teaspoon garlic powder
• 1/2 teaspoon dry mustard
• 1/4 teaspoon salt
• 1/8 teaspoon freshly ground pepper
• 1 1/2 teaspoons extra-virgin olive oil
• 4 large egg whites
• 1 pound chicken tenders

Method:
Start by preheating the oven to 475 degree. Then line the baking sheet with a foil. Then place the wire rack the baking sheet and don’t forget to coat it with a cooking spray. In the food processor, throw in the almonds, the flour, paprika, garlic powder, dry mustard, some salt and pepper. And then blend in the mixer until you see the almonds finely crushed. Also you could pour in a teaspoon of oil so that it mixes it well. And then throw it in a shallow dish.

Pour in white eggs in another shallow dish. Then dip the chicken tenders in it. Turn it while dipping. Then dip that chicken in crushed almond. And finally place them on the prepared rack and coat with the cooking spray. Do the same on the other side as well.

Now bake the chicken fingers until they turn beautifully golden brown and crunchy crispy. That should take about 25 minutes tops.

This dish will hardly take 40 minutes and will serve 4.

Ingredients:

• 150g porridge oats
• ½ teaspoon ground cinnamon
• 675ml milk, plus a little extra if necessary
• 2 ripe apples
• 6-8 tablespoons clear honey
• 6-8 tablespoons Irish whiskey
• 225ml cream

Method:
Take a bowl. Add the porridge oats and cinnamon in it. Mix it well. Then start adding milk and mix it again well. Once that is done, cover it with clingfilm. Keep it in the refrigerator for a night so that the cinnamon and the oats get all soaked in the milk.

The next day, take the apples and grate them. Make sure that you keep a little aside so that you can add this as sprinkles on the top. Throw it later in the pan. Make sure you stir it all well and then bring it to just one boil. After a boil, lower the heat. Simmer it to say 8-10 minutes. Or continue to simmer until you see it thickening and make sure that you keep on stirring it every now and then or else it will start sticking to the pan. If you feel like adding milk to it, do add. This will bring a nice not so liquidity consistency to the porridge.

Pour the warm porridge in a bowl. Pour in some honey and sprinkle some grated apples on it. And if you like cream, add some. It will serve about 6-8 bowls of porridge.

Ingredients:

• 4 slices bread
• 2 tablespoons olive oil
• 3 garlic cloves, finely chopped
• 1 cup flat-leaf parsley, roughly chopped
• 500gm spaghetti
• 2 bunches broccoli, trimmed, halved
• 1 long red chili, without seeds, finely chopped
• Grated zest of 2 lemons, plus wedges
• 1 cup grated cheese

Method:
To begin with, preheat the oven to 180 degree Celsius. Then on the baking plate, place the pieces of bread. Make sure that you have torn the bread into bits and pieces. Plus add a teaspoon of oil so that it does not run dry. Set it to bake for about 10 minutes. In that time, the bread will turn out to be all crisp and beautifully brown. Once that is done, remove it from the oven and let it cool. While the bread is cooling, take food processor. Add about 1/3rd of garlic and ½ cup of parsley.

Now set the pasta to cook. Add a spoonful of oil to it so that the pasta does not stick to each other. Add some salt and broccoli and bring it to boil. About one minute will be okay. And then drain the water. Now take a frying pan. Heat it well. Add spoonful of oil, then the chili and garlic. Stir it well and let it cook until you get a nice garlicky aroma. Then add pasta and broccoli and toss until everything gets mixed well. Add the parsley and cheese. And there you have a healthy bro-chili spaghetti ready to eat.

With this amount and quantity, you will be able to serve four at the most and will hardly take 25 minutes.

This week Richard gets inspiration from good, old American Southern cooking for his Country-Fried Burger. Combining sweet tea, barbecue sauce and homemade pimento cheese, all served on a soft brioche bun, this unique recipe takes the Southern classic, country-fried steak, and gives it the burger treatment.

Combining the crispy goodness of fried chicken with the richness of a beef burger, this recipe is an explosive flavor bomb. Check out the episode to see Richard lay out tons of tips and tricks for you to pull off this amazing burger recipe easily at your next party or backyard cookout.

Bored with the healthy diet? But still don’t want to cheat on it? Here’s the thing for you! Simply counterbalance some unhealthy refined flour with the nutrient rich banana, walnuts and some good to go oats. For people who cannot cheat on their devoted diet chart, a Walnut and Banana muffin is a must.

Ingredients:

• 1/4 cup mashed banana
• 2 teaspoon chopped walnuts
• 4 tablespoon plain flour
• 1/2 teaspoon baking powder
• 1/4 cup powdered sugar
• 2 tablespoon quick cooking rolled oats
• 1/4 teaspoon vanilla essence
• 1/4 cup butter

Method to prepare:

Take a bowl. Filter the plain flour with half teaspoon of baking powder in it. Once done that, keep it aside. In another bowl, cream the butter and powdered sugar with a wooden spoon until they turn into a soft velvety batter. Now add the mashed bananas with some vanilla essence. Mix all this together. Once that is done, add the chopped walnuts, the previously filtered flour and baking powder mixture and the rolled oats. Mix it all well. Take the muffin moulds, 6 should be sufficient. Grease them on the inside well with butter. Make sure the greasing is well or else your healthy muffin will get stuck and won’t come out of the mould. Start pouring in the batter into the greasy muffin moulds. Bake the healthy muffins in the oven at 150^o for 15-20 minutes. If you are not getting an idea as to the muffins are well baked or not, just prick a knife in the centre of the muffin. If the knife comes out clean without any batter sticking to it, well then, your muffins are ready. Once they are baked, let them cool well. After cooling it, remould the bake muffins.

The time required to make this dish is hardly 20-25 minutes. It serves you 6 muffins.

Tip Alert: try different fruits like apples for a change. The same goes with the nuts. Try different nuts like almonds, cashew nuts, etc.