Ingredients:

• olive oil
• 1 cup (250 g) sliced mushrooms
• 8 rashers lean bacon,sliced
• unsalted butter
• 1 tablespoon all-purpose flour
• 1 1/3 cup (350 ml) milk
• 1 cup (250 g) cooked chicken,chopped
• 13 oz (400g) tinned tomatoes,drained and chopped
• 1 teaspoon dried mixed herbs
• lasagna sheets
• 1 cup (250 ml) Greek yogurt
• 1 large egg,beaten
• 2 tablespoons grated Parmesan cheese
• sea salt and freshly ground black pepper

Cooking Method:

1. Heat olive oil in a sate pan.
2. Add sliced mushrooms and bacon and cook,stirring,for 5-8 minutes.Remove from the heat and set aside.
3. melt butter in a heavy saucepan.Add all-purpose flour and,using wooden spoon,stir well.
4. Stir in milk and bring slowly to a boil,stirring.
5. Add chicken,cooked mushrooms and bacon to the milk sauce.Stir well and season with sea salt and black pepper.
6. In a separate bowl,combine tomatoes,herbs and seasoning.Mix well.
7. Start to layer lasagna by placing some of tomato mixture in the base of ovenproof dish,followed by lasagna sheets,then by chicken mixture.
8. Continue,finishing with lasagna sheets on top.
9. In a small mixing bowl,combine beaten egg and Greek yogurt.Mix well and spread egg mixture over top of lasagna.
10. Sprinkle with grated Parmesan cheese and season with black pepper.
11. Preheat halogen oven to 400 F (200 C).
12. Place lasagna on high rack of halogen oven.Bake in preheated oven for 40 minutes.If it starts to darken on top,cover with aluminum foil.
13. Remove baked lasagna from turbo oven and serve immediately.More lasagna recipes>>>>>

Ingredients:

• 20 small shallots
• 2 1/2-3 pounds (1.14-1.4 kg) boneless and skinless chicken,cut into pieces
• 2 tablespoons unsalted butter
• 2 tablespoons sunflower oil
• 3 tablespoons all-purpose flour
• 1 cup (250 ml) dry white wine
• 2 1/2 cups (625 ml) boiling chicken stock
• 1 bouquet garni
• 1 teaspoon freshly squeezed lemon juice
• 3 cups,button mushrooms,stalks trimmed
• 1/3 cup (80 ml) heavy cream
• 3 tablespoons chopped fresh parsley
• salt and freshly ground black pepper,to taste

Cooking Method:

1. Place shallots in a bowl.Cover with boiling water and leave to soak.
2. Rinse chicken pieces under running cold water and pat dry with paper towel.
3. In a large frying pan,melt 1 tablespoon butter with sunflower oil.
4. Add chicken pieces and cook,turning occasionally,until lightly browned.
5. Using a slotted spoon,transfer cooked chicken pieces to slow cooker,leaving the juice behind.
6. Stir all-purpose flour into the pan juices,then blend in dry white wine.
7. Stir in chicken stock and add bouquet garni and lemon juice.
8. Bring mixture to the boil over high heat,stirring,until thickened.
9. Season with salt and black pepper and pout boiled mixture over chicken in slow cooker.
10. Drain soaked shallots.
11. Clean frying pan,add remaining 1 tablespoon butter and heat until melted.
12. Add mushrooms and shallots and cook,stirring,for 5 minutes,until lightly browned.Place over chicken in slow cooker.
13. Cover slow cooker and cook on high-heat setting for 3-4 hours,or until chicken is tender.
14. Using the slotted spoon,remove chicken and vegetables from slow cooker and transfer to warmed serving dish.
15. Add heavy cream and 2 tablespoons chopped parsley to creamy sauce and whisk well to combine.Season with salt and black pepper,if necessary.Pour sauce over chicken and vegetables.
16. Sprinkle chicken fricassee with remaining parsley.Serve immediately.
17. More slow cooker recipes>>>>>

Ingredients:

• 1 tablespoon unsalted butter
• 1 shallot,very finely chopped
• 1 stick celery,very finely chopped
• finely grated rind of 1/2 orange
• 1/2 cup (125 g) stoned prunes,chopped
• 1/2 cup (30 g) white breadcrumbs
• 2 tablespoons chopped fresh parsley
• grated nutmeg
• 8 oz (240 g) pork fillets,trimmed
• 6 slices prosciutto
• 1 tablespoon olive oil
• 2/3 cup (160 ml) dry white wine
• salt and freshly ground black pepper

Cooking Method:

1. In a frying pan,melt butter.Add chopped shallot and celery and fry,stirring,until soft.
2. Transfer cooked vegetables to a bowl and stir in orange rind,prunes,breadcrumbs,parsley and nutmeg.
3. Season with salt and black pepper,set aside and allow to cool.
4. Slice down the length of each pork fillet,cutting 3/4 of the way through.
5. Open out each pork fillet and lay it out on a board.
6. Cover sliced pork with plastic wrap,then gently bash with rolling pin until meat is about 1/4 -inch (5 mm) thick.
7. Arrange 3 slices of prosciutto on a board and top with one pork fillet.Repeat with remaining prosciutto and pork fillet.
8. Divide prune stuffing between pork fillets,then fold over to enclose the filling.
9. Wrap prosciutto around prune-stuffed pork fillet and secure with wooden toothpicks.
10. In a frying pan,heat olive oil.Add stuffed pork fillets and quickly brown all over.
11. Transfer browned prune-stuffed pork fillets to slow cooker.
12. Pour dry white wine into frying pan and bring to a boil.Pour boiled wine over pork fillets in slow cooker.
13. Cover slow cooker and cook on high-heat setting for 1 hour.Switch slow cooker to low and cook for a further 2-3 hours or until pork fillets are tender.
14. Remove cooked pork from slow cooker and transfer onto cutting board.
15. Remove toothpicks from cooked meat.Cut pork into slices.
16. Arrange on serving platter.Spoon over cooking liquid and serve.More slow cooker recipes>>>>>

Ingredients:

• 2 pounds (960 g) loaf French bread,sliced in half lengthwise
• 8 oz (240 g) pesto
• 3 medium Roam tomatoes,sliced
• 1 1/2 cups (370 g) shredded Mozzarella cheese

Cooking Method:

1. Preheat your oven to 400F (200 C).
2. Cut each bread half into 6-8 slices.
3. Line a baking sheet with aluminum foil.
4. Spread 1 tablespoon pesto onto each bread slice.
5. Place 2 tomato slices on each toast.
6. Top each toast with 1/4 cup (60g) shredded mozzarella cheese.
7. Bake in preheated oven for 10-15 minutes or until cheese melted and toasts are brown and crispy on the edges.
8. Remove baked cheese pesto toasts from the oven and set aside for 2-3 minutes.More appetizer recipes>>>>>>

Ingredients:

• 1 tablespoon vegetable oil
• 1 yellow onion,peeled and finely chopped
• 2/3 cup (150 ml) passata (bottled strained tomatoes)
• 1/3 cup (75 ml) boiling fish stock
• 2 garlic cloves,peeled and crushed
• 1 small red chili pepper,seeded and finely chopped
• pinch of ground ginger
• pinch of curry powder
• pinch of freshly ground cumin
• pinch of freshly ground turmeric
• seeds from 1 cardamom pod
• freshly squeezed juice of 1 lemon
• 2 pounds (960 g) white fish fillets
• 2 tablespoons chopped fresh coriander
• 2 tablespoons chopped fresh parsley
• salt and freshly ground black pepper,to taste

Cooking Method:

1. In a frying pan,heat vegetable oil over medium-high heat.
2. Add chopped onion and cook,stirring,for 10 minutes until onion is soft but not coloured.
3. Transfer cooked onions to slow cooker.Stir in remaining ingredients,except fish fillets and fresh herbs.
4. Cover slow cooker and cook on high-heat setting for 1 1/2 hours until mixture starts simmering.
5. Add white fish fillets to the slow cooker and cook at low-heat setting for a further 45 minutes-1 hour or until fish fillets are tender.
6. Transfer cooked fish to warmed serving platter.Stir fresh herbs into spicy tomato sauce.Test and add seasoning.
7. Spoon spicy tomato sauce over white fish and serve.More fish recipes>>>>>>

Ingredients:

• 4 pork chops, 1 3/4-inches(4 cm) thick
• 2 tablespoons vegetable oil
• 1 small yellow onion,peeled and sliced
• 6-8 oz (180-240 g_ fresh mushrooms,sliced
• 2 cans (10 1/2 oz (315 ml) each)) condensed cream of mushroom soup
• 1 can (10 12/ oz (315 ml)) condensed cream of celery soup
• 1/2 cup (125 ml) dry white wine
• 1 teaspoon Worcestershire sauce
• 1/2 teaspoon garlic powder
• 1/2 teaspoon dried thyme leaves
• 1/4 teaspoon freshly ground black pepper
• salt

Ingredients:

• 2/3 cup(160 g) all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon hot smoked paprika
• 1/2 teaspoon kosher salt
• 2 cups (500 g) shredded sharp Cheddar cheese
• 1/4 cup (60 g) unsalted butter,cubed
• 1/4 cup (60 g0 finely chopped walnuts