Labour Day Snacks

Otto Say’s

Pasta sanza vino e come il cuore sanza amore

Pasta without wine is like a heart without love

Labour Day Snacks

Crispy Baked Chicken Wings

Slow-Cooker Pulled Pork

Baked ( maple ) Beans

Butter Maple Tart

Butter Crust

Crispy Baked Chicken Wings

Makes about 60

ingredients

Buffalo sauce:

15 ml unsalted butter, melted

3 ml cayenne pepper

3 ml freshly ground black pepper

2ml salt

75 ml hot pepper sauce (such as Frank's)

Ginger-soy glaze:

75 ml honey

30 ml soy sauce

3 large garlic cloves, crushed

1 piece of ginger, peeled, sliced

Wings:

2.5 kg chicken wings, tips removed, drumettes and flats separated

30 ml vegetable oil

15 ml salt

3 ml freshly ground black pepper

Method

For buffalo sauce:

Mix first 4 ingredients in a medium bowl; let stand for 5 minutes. Whisk in hot sauce; keep warm

For ginger-soy glaze:

Bring all ingredients and 75 ml water to a boil in a small saucepan, stirring to dissolve honey. Reduce heat to low; simmer, stirring occasionally, until reduced to ½ 7–8 minutes. Strain into a medium bowl. Let sit for 15 minutes to thicken slightly.

For wings:

Preheat oven to 200 C. Set a wire rack inside each of 2 large rimmed baking sheets. Place all ingredients in a large bowl; toss to coat. Divide wings between prepared racks and spread out in a single layer.

Bake wings until cooked through and skin is crispy, 45–50 minutes.

Line another rimmed baking sheet with foil; top with a wire rack. Add half of wings to ginger-soy glaze and toss to evenly coat. Place wings in a single layer on prepared rack and bake until glaze is glossy and lightly caramelized, 8–10 minutes.

Toss remaining half of wings in Buffalo sauce. Serve immediately (no need to bake).

Slow-Cooker Pulled Pork

Ingredients

1 ½ kg boneless pork shoulder,

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1 onion, chopped

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125ml water

500 ml homemade barbecue sauce

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30 ml mustard

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30 ml honey

15 ml soy sauce

Salt and pepper

MethodClick to see savings

MethodM

Trim pork of any excess fat. Scatter onion over bottom of slow cooker and place pork on top. Add water, cover and cook on low until very tender, about 8 hours. Remove meat and let cool.

When cool enough to handle, pull meat into thin shreds, removing all fat and gristle. Skim excess fat from liquid in slow cooker.

Return pulled pork to slow cooker and stir in barbecue sauce, mustard, honey and soy sauce. Season with salt and pepper. Cook for 1 hour longer on low. If desired, serve with hamburger buns or paninni and sides of pinto beans, corn, tomatoes and coleslaw.

Baked ( maple ) Beans ( serves 4)

30 ml olive oil

1 small onion, finely chopped

1 garlic clove, minced

Coarse salt and ground pepper

2 cans (medium ) white beans, such as cannellini or navy, drained and rinsed

50 ml molasses

50 ml maple syrup

125 ml ketchup

5 ml mustard powder

1.In a medium saucepan, heat oil over medium. Add onion and garlic; season with salt and pepper. Cook until softened, 3 to 4 minutes. Add beans and 125 ml water simmer until beans have softened, 5 to 7 minutes.

2.If beans are not soft after 7 minutes, add more water and continue to cook.

3.Add molasses, syrup ,ketchup, mustard powder, and another 125 ml water. Simmer until sauce has thickened, 8 to 10 minutes; season with salt and pepper.

4.Serve immediately, or cover and refrigerate up to 1 day; reheat over low.

Butter Maple Tart filling 24 depends on the size of tarts

215 ml. Butter

1 kg brown sugar

100 ml maple syrup

12 eggs

20 ml vanilla

10 ml vinegar

pinch salt

Mix at low speed for about 10 to 15 minutes rest for about 15 minutes and pour into unbaked tarts shells cook for about ½ to ¾ hr

Butter Crust 24 tarts Shells

Ingredients

800 m all-purpose flour

2 m salt

120 ml cold butter, cubed

120 ml) lard or butter, cubed

1 egg yolk

5 mLvinegar

Ice water

1. Mix same as you would pie crust

2. Flour, butter and lard when it looks like nuggets blend in the cold water

3. Rest for at least 20 minutes before using

Twist of the Oriental

Otto Say’s

Pasta sanza vino e come il cuore sanza amore

Pasta without wine is like a heart without love

Twist of the Oriental

Cashew, Shrimp & Pea Salad

Seafood and Tofu stew

Oriental boiled noodle for the stew

Asian Spicy Garlic Croutons

Tropical Bananas Delight

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Cashew, Shrimp & Pea Salad ( 6)

Dill Dressing

100ml Mayonnaise

100 ml sour cram

50 ml lime juice

50 ml grape-seed oil

10 ml dill weed or minced fresh dill

Salad

500 gr cashews

1.5 kg cooked fresh and drained peas or frozen

400 gr green onions sliced inducing green tops

300 gr celery cut diagonally

500 gr cooked shrimps good size 25 to 30 or smaller

salt and freshly ground pepper

iceberg lettuce as need for liner

Method

1.Combine the dressing ingredients and mix well.

2.Set aside 50 ml of the cashews. Combine remaining nuts, peas, onions, celery, and shrimp.

3.Gently mix in dressing. Season with salt and pepper to taste.

4.Line a serving platter or bowl with lettuce.

5.Spoon salad into center; garnish with reserved cashews and, if desired, dill.

6.The spicy croutons may also be used as a garnish

Seafood and Tofu stew ( 6 )

30 ml butter, divided

2 jumbo sea scallops, patted dry

Sea salt and freshly ground pepper

60 ml shallot, peeled and sliced

125 ml onion, peeled and sliced

30 ml ginger, peeled and chopped

2 cloves garlic, peeled and sliced

1 L milk

4 sprigs of fresh thyme

1 block of firm tofu, (2.5 cm) thick squares

250 g fresh mussels, rinsed

3 spears of asparagus, discard (2.5 cm) off the end, cut into lengths

00 g shelled shrimp

5 ml fish Stock

60 ml Chinese yellow chives, chopped

Method

1.In a skillet, heat half the butter over medium-high heat. Add scallops and sear for 1 minute. Turn scallops, sprinkle with salt and pepper and sear for another minute.

2.Transfer to a plate. Let cool and cut into 0.25 cm thick slices.

3.Heat remaining butter and add shallot, onion, ginger and garlic to the skillet. Stir for 2 minutes.

Transfer contents into a medium saucepan placed on high heat.

4.Add milk and thyme and bring to a boil. Reduce to low heat and cook, semi-covered, for 10 minutes.

5.Add tofu and cook for 5 minutes, uncovered. Add mussels to the saucepan.

6.When mussels have all opened, add scallops, asparagus, shrimp and fish sauce. Bring to a boil on high heat.

7.Maybe be served with croutons as follows

Oriental boiled noodle for the stew

350 gr Oriental dry noodles

50 ml oil

salt and pepper to taste

Method

1.Boil plenty of water , add the oil and salt.
2.Once the water has been boiled, add the noodles, mix well and cook on a medium flame for 10 to 12 minutes or till they are cooked, while stirring occasionally.
3.Remove from the fire and drain out all the water.
4.Pour some cold water on the noodles to arrest further cooking.

5.Let all the water drain out and ensure that the noodles do not contain any moisture. This will prevent the noodles from sticking together. Use as a base for any stew

Asian Spicy Garlic Croutons

INGREDIENTS

60 ml olive oil, divided

3 smashed garlic cloves

Pinch of red-pepper flakes

11/2 cm square bread cubes from a rustic loaf

Pinch of salt

100 ml chopped fresh parsley

15 ml chopped fresh rosemary

15 ml chopped fresh thyme leaves

5 ml curry

10 ml five spices

Method

1.Heat 45 ml oil with garlic and red-pepper flakes in a skillet over medium-high heat. Add bread cubes and salt. Cook, stirring, until crisp and golden, about 5 minutes. Drizzle with 15 ml of oil and sprinkle with parsley, rosemary,curry ,five spice and thyme. Continue to cook, stirring constantly, 30 seconds.

2 excellent with the above recipe Seafood and Tofu Stew

Tropical Bananas Delight (6)

6 medium firm bananas, sliced

25 ml lime juice

100 gr salted peanuts

50 gr honey

50 gr flaked coconut

15 gr grated lime peel

Method

1.In a bowl, toss bananas with lime juice. Add peanuts and honey; mix well.

2.Spoon into individual dishes. Sprinkle with coconut and lime peel. Serve immediately.

Enjoy a summer Vegetarian Barbecue

Otto Say’s

Pasta sanza vino e come il cuore sanza amore

Pasta without wine is like a heart without love

Vegetarian Barbecue

Stuffed Portobello Mushroom caps,

Cheesy Vegetables Burgers

Barbecue baked sweet potatoes

Grilled Banana Boats

Stuffed Portobello Mushroom caps,( 8 halves )

1 red pepper

salt and pepper to taste

125 ml seasome oil

4 potobelle mushroom caps, cleaned

4 slices red onions

2 kaiser buns split

75 ml mayonnaise

1 roasted garlic, mashed into a paste

4 medium slices buffalo mozzarella

4 slices tomato

Fresh Basil

Method

1. Pr-heat an outdoor grill at medium heat and lightly oil the grate.

2. Place the red pepper onto the per-heated grill and grill until the skin is completely charred on all sides12- 15 minutes.

3.Place the pepper into a paper bag,seal the bag, and let the pepper cool.

4.When cooled, remove the skin, and slice the pepper into quarters ,and remove the seeds. Thinly slice the pepper and set aside.

5. Mix salt and pepper into oil in , small bowl. Brush the smooth side of the mushroom with the sesame oil and grill oiled side down ,grill until the mushroom show grill marks , about 2 to 3 minutes

6. Brush the grilled side of the mushroom with more seasane oil ,flip the mushroom and grill until the mushroom are soft and juicy, about 2 minutes. Set a side and keep warm .

7. Lightly grill the slices of onions until softened and lightly browned, a few minutes per side. Spred the buns out onto the the grill to toast, about 1 minute .

8.Mix mayonnaise and roasted garlic in a bowl .

9. Spread each bun garlic mayonnaise and make each a sandwich with one mushroom cap ,1 slice of cheese , tomato slice ,basil and grilled red onion and ¼ red pepper.

10. You should get 4 bottoms sandwiches cut into ½ get 8 pieces

This is an appetizer while you get ready for Bar b q

Cheesy Vegetables Burgers ( 8 burgers )

50 ml olive oil

2 leeks Sliced

50 ml olive oil

200 g mushrooms, sliced

2 large carrots, peeled and coarsely grated

15 ml seasoning, pop's Spices (call 705-949-4409 )

15 mlsoy sauce

300 g can beans, try kidney or pinto, drained and rinsed

100 g cheddar, coarsely grated

200g (about 4 slices) granary bread torn into pieces

burger buns, lettuce, tomato and other favourites,

Method

1.Heat 1 15 ml oil in a shallow saucepan over a medium flame. Tip in vegetables, seasoning and soy sauce, then cook, stirring occasionally, for 10 mins until soft.

2.Tip veg into a food processor with the beans, cheese and bread, season, then pulse to a thick paste.

3.With wet hands, mould mix into 8 burgers. These can be kept in the fridge for 2 days or frozen, stacked between greaseproof sheets for up to 2 months.

4.To cook, heat oil in a frying pan and fry 2-3 mins on each side until crispy.ot Can be done on Bar B Q

Serve with toasted buns, salad, ketchup and mayo.Serve with Sweet ptotaoes Barbecue

Barbecue baked sweet potatoes ( 8 )

8 medium sweet potatoes

60 ml olive oil

60 ml Greek yogurt

1 spring onion, sliced

1.Rub each potato with a little oil and salt, then wrap in a double layer of foil.

2.As soon as the barbecue coals are glowing red, put the potatoes directly on them. Cook for 15 mins, turn with tongs, then cook for 15 mins more. Remove one, unwrap and check it is cooked through.

3,Peel back the top of the foil from each potato, split open and top with a spoonful of yogurt and a few spring onion slices.

Mango and Cucumber Salad (serves 8 )

INGREDIENTS

4 mangoes, peeled and diced into 3 cm pieces (250 gr )

2 seedless cucumber , unpeeled and sliced very thin

2small red onion, cut in half and then into very thin slices

15 ml finely chopped Serrano Chile pepper (optional)

75 ml chopped fresh cilantro

45 ml lemon juice

50 ml lemon-flavored olive oil

2 ml salt

2 ml. black pepper

Method

1. In a serving bowl, combine all ingredients.

2.Chill at least ½ hour.

3.Serve with Lemon garlic toast or with the above Bar b q

Grilled Banana Boats ( 8 )

Ingredients

8 medium unpeeled ripe bananas
60 ml miniature chocolate chips
60 ml miniature marshmallows

Method

1. Cut banana peel lengthwise about 1 1/2 cm. deep, leaving 1 ½ cm. at both ends. Open peel wider to form a pocket.
2. Fill each with 5 ml chocolate chips and 15 ml . marshmallows. Crimp and shape 8 pieces of heavy-duty foil (about 20 cm. square) around bananas, forming boats.
3. Grill, covered, over medium heat for 5-10 minutes or until marshmallows melt and are golden brown.

Summer out door dinner

Otto Say’s

Pasta sanza vino e come il cuore sanza amore

Pasta without wine is like a heart without love

Trail mix or ( monkey Munchies)

Barbecue Lamb or Goat

Grilled Potato Salad

Speedy "Baked" Beans

Watermelon A LA MODE ( For bar b qb)

Home made trail mix ( monkey Munchies)

INGREDIENTS

400 gr banana chips

300 gr salted peanuts

200 gr almonds

200 gr raisins

200 gr cashews

200 gr walnuts

200 gr Brazil nuts

15 gr. granutaled garlic

15 gr salt

15 gr ground caynne ( could omit)

INSTRUCTIONS

1.In a large bowl, measure all the ingredients and stir to combine.Shake well

2.Store in an airtight container. Should keep for several weeks or even longer.

Barbecue lamb or Goat ( serves 4 )

Ingredients

6 large garlic cloves

1 medium onion, coarsely chopped

125 ml. plus 30 ml virgin olive oil

Shredded zest of 2 large lemons

Juice of 1 large lemon

125 ml. dry white wine

20 ml.dried oregano

3 ml each salt and freshly ground black pepper

10 to 12 - 3 cm. small rib or loin goat chops or lamb

Method

1. Allow 2 to 4 hours for marinating the meat. In a food processor or blender combine the garlic, onion, 125 ml olive oil, the lemon zest, lemon juice, wine, oregano, salt, and pepper. Process to just short of a puree. small bits of rind, onion, and garlic. Pour the marinade into a heavy plastic bag or bowl, toss with the chops and refrigerate 2 to 4 hours.

2.To cook, drain the chops but do not wipe off the marinade.

3..Heat the remaining of oil in a sauté pan over medium high heat. Arrange the chops in the skillet so they barely touch.

4.Use 2 pans if necessary. Brown quickly on both sides. Then turn down the heat to medium-low and cook another 2 minutes a side, or until the chops are barely firm when pressed with your finger. They should be blushed with pink inside. Serve the chops hot.

On the Grill:Burn hardwood charcoal until grey ash forms. Make a two-zone fire with a heap of coals on one side of the grill for searing, and a thin layer of coals on the other for slow cooking. Sear the chops over the high heat, and then move them over the lower heat section to finish, cooking slowly. When you press them and they seem to be barely firm, they are done.

Grilled Potato Salad

Ingredients

6 red potatoes, par-boiled and quartered
50 ml olive oil
3 ml salt
2 ml black pepper
10 ml red pepper flakes
1 small onion, thinly sliced
2 strips bacon, cooked and crumbled
Chives, chopped, for garnish

Dressing:

2 ml stone-ground mustard
75 ml mayonnaise
10 ml red wine vinegar

1 lb (454 g) dried navy beans, (2-1/2 cups/625 ml)
2/3 cup (150 mL) bottled strained tomatoes
1/3 cup (75 mL) packed brown sugar
1/3 cup (75 mL) cooking molasses or blackstrap molasses
1 tbsp (15 mL) sodium-reduced soy sauce
1 tsp (5 mL) dry mustard

Method

Preheat grill to medium.

1.Place potatoes into a large bowl. Drizzle with olive oil and add salt, pepper and red pepper flakes. Combine until well coated.

2.Put the potatoes directly on the grill and close grill top. Turn potatoes onto the other side after 3 to 5 minutes. When ready, place back into the bowl and add the onions and bacon. Drizzle potatoes with dressing, toss and serve garnished with chives.

Speedy "Baked" Beans ( serves 4)

30 ml olive oil

1 small onion, finely chopped

1 garlic clove, minced

Coarse salt and ground pepper

2 cans (medium ) white beans, such as cannellini or navy, drained and rinsed

75 ml unsulfured molasses

125 ml ketchup

5 ml mustard powder

1.In a medium saucepan, heat oil over medium. Add onion and garlic; season with salt and pepper. Cook until softened, 3 to 4 minutes. Add beans and 125 ml water simmer until beans have softened, 5 to 7 minutes.

2.If beans are not soft after 7 minutes, add more water and continue to cook.

3.Add molasses, ketchup, mustard powder, and another 125 ml water. Simmer until sauce has thickened, 8 to 10 minutes; season with salt and pepper.

4.Serve immediately, or cover and refrigerate up to 1 day; reheat over low.

WATERMELON A LA MODE

100 gr Caramel Flavored Ice Cream Sauce

75 gr mini marshmallows

4 thin wedges watermelon

500 gr Cookies & Cream Ice Cream or Chocolate Chip Ice Cream

DIRECTIONS

1.Microwave caramel ice cream topping with marshmallows in microwave-safe bowl at HIGH 20 seconds; stir until smooth. Set aside.

2.Arrange watermelon on 4 dessert plates. Evenly top with Ice Cream, then drizzle with marshmallow mixture. Garnish, if desired, with blueberries and/or whipped cream.

3. A Barbecue DELIGHT

Barbecue Bison and Bacon Apple -Jalapeno Pop

Bacon-Apple-Jalapeno Pop ( 40 )

Ingredients

250 cream cheese, at room temperature
3 large scallions,or green onions white partsminced finely
1 large tarty apple, cored and minced
Salt and freshly ground black pepper
20 jalapenos
20 strips thin-sliced bacon, chopped in half

Method

1.Preheat the oven to 190 C. ( Bar B Q may be used ) Line a baking sheet with foil or parchment.

2.In a large bowl, stir and break down the cream cheese until smooth. Add the scallions and apples, plus salt and freshly ground black to taste.

3.Plastic gloves so you don't burn your fingers or your eyes. Slice each jalapeno in half lengthwise, and then either slice out the membranes or use a measuring spoon to scoop them out.

4.Either using a teaspoon or a small icing spatula, fill each jalapeno half with the cream cheese mixture; fill until just over the rim of the jalapeno. Wrap each pepper with a bacon half and secure with a toothpick.

5.Line up the pop on the prepared baking sheet and pop into the oven until bacon has browned on the bottom, about 30 minutes. Allow to cool for about 5 minutes

6.If using Bar B Q keep on medium and not too high flames as bacon will burn fast.

Grilled Bison Strip Steak

Ingretients

For Marinade

150 ml Cabernet Wine

75 ml Brown Sugar

50 ml Balsamic Vinegar

10 ml Worchestire Sauce

50 ml Olive Oil

5 ml Miced Garlic

Salt & Pepper to taste

Squeeze of half a lemon

Mix all ingredients together in tightly sealed container with Bison strip steak for at least 2 hours , up to 6 hours in fridge.

Method

1.Marinade the steak

2.Remove from marinade and place on tray 30 minutes prior to cooking to get to room temperature.

3.Set up grill for cooking,

4.Sprinkle steak with a little salt & pepper to taste and place directly on the grill

5.Sear for 5-8 minutes per side, depending on thickness.

6.When done to your liking rest for two minutes before serving.

Italian Fest For Graduation

Italian dinner party

And remember what  Otto Say’s

Pasta sanza vino e come il cuore sanza amore

Pasta without wine is like a heart without love

Antipasto Platter

Mushroom and Spinach Lasagna

Tricolore Salad With Parmesan

Garlic Bread

Olive Oil Cake With Vanilla Oranges

Traditional Antipasto Platter ( serve 8 )

Ingredients

500 gr thinly sliced cured meats (such as prosciutto, salami, and mortadella)

16 piece Parmesan or some other hard cheese

150 gr. bocconcini (small balls of fresh mozzarella)

100 gr sun-dried tomatoes packed in oil

250 gr. assorted olives

250 gr. marinated artichoke hearts

bread sticks and/or crackers, for serving about 32 altogether

Method1.

1.Arrange the cured meats, Parmesan, bocconcini, sun-dried tomatoes, olives, and artichoke hearts on a large platter and in bowls.

2.Serve with the bread sticks and/or crackers.

Mushroom and Spinach Lasagna ( Serves 8 )

Ingredients

400 gr portobello mushrooms, stems discarded and caps halved and sliced

400 gr cremini mushrooms, trimmed and sliced

75 ml olive oil

51 ml fresh thyme leaves

salt and black pepper

125 mlbutter, plus more for the foil

125 ml all-purpose flour

1.5 lt whole milk

2 ml ground nutmeg

300 ml grated Parmesan plus 100 gr

12 lasagna noodles pakaged or home made noodles

2 packages frozen chopped spinach, thawed and squeezed dry or 2 pks fresh cook them and squezzed

Method

1.Heat oven to 200 C. Dividing evenly, on 2 rimmed baking sheets, toss the mushrooms with the oil, thyme, pinch of salt and pepper . Roast, tossing once, until tender, 20 to 25 minutes; let cool. Reduce oven to 180 C.
2.Meanwhile, melt the butter in a large saucepan over medium heat. Add the flour and cook, stirring, until foamy, 1 to 2 minutes (do not let the mixture darken). Slowly whisk in the milk. Bring to a simmer and cook, whisking often, until thickened, 3 to 5 minutes.
3.Remove from heat, add the nutmeg, 150 ml Parmesan, salt and pepper , and stir to combine.
4. Spread 125 mlof the milk mixture in the bottom of a baking dish. Top with 4 noodles (breaking to fit, if necessary), 75 ml of the remaining milk mixture, half of the spinach, and half the mushrooms; repeat. Top with the remaining 4 noodles, milk mixture, and 75 ml of Parmesan.
5.Cover the dish with buttered foil and bake until the filling is bubbling, 15 to 20 minutes. Uncover and bake until the noodles are tender and the top is brown, 20 to 25 minutes more. Let rest for 15 minutes before serving.

Tricolore Salad With Parmesan ( Serves 8 )

Ingredients

75 ml olive oil

45 ml red wine vinegar

10 ml honey

5 ml Dijon mustard

salt and black pepper

1head radicchio, torn into bite-size pieces about 1500 ml

bunch arugula, thick stems removed about 1000 ml

2 heads endive, sliced about 750 ml

75 ml.Parmesan, shaved

Method

1.In a large bowl, whisk together the oil, vinegar, honey, mustard, inch salt, and pepper.

2.Add the radicchio, arugula, and endive and toss to combine.

3.Sprinkle with the Parmesan.

4.Serve with crustini bread or Garlic Toast

Garlic Bread ( Serves 8 )

Ingredients

75 ml butter, at room temperature

2 cloves garlic, chopped

30 ml chopped fresh parsley

kosher salt and black pepper

1 baguette, split lengthwise

Method

1.Heat oven to 190 C In a small bowl, mix together the butter, garlic, parsley, pinch salt, and pepper.
2.Dividing evenly, spread the baguette halves with the garlic butter. On a rimmed baking sheet, bake, cut-side up, until lightly toasted, 8 to 10 minutes. Cut into pieces before serving.

Olive Oil Cake With Vanilla Oranges ( Serves 8 )

Ingredients

175 ml olive oil, plus more for the pan

500 ml. all-purpose flour, plus more for the pan

175 ml finely ground cornmeal

3 lm baking powder

3 ml.baking soda

3lml salt

175 buttermilk

2 large eggs

500 ml.sugar

2 blood oranges or navel oranges

3 ml.pure vanilla extract

mascarpone or sweetened whipped cream, for serving

Method

1.Heat oven to 190 . Oil an loaf pan and dust with flour, tapping out the excess.
2.In a large bowl, whisk together the flour, cornmeal, baking powder, baking soda, and salt.
3.In a medium bowl, whisk together the olive oil, buttermilk, eggs, and add to the dry ingredients and mix just until combined (do not overmix).
4Transfer the batter to the prepared pan and bake until golden and a toothpick inserted in the center of the cake comes out clean, 50 to 55 minutes. Let cool for 20 minutes in the pan, then transfer to a wire rack to cool completely.
5.Meanwhile, cut away the peel and pith of the oranges: Working over a small bowl, cut along both sides of each orange segment, releasing the segments into the bowl. Toss the orange segments with the vanilla and the remaining of sugar. Let sit for at least 30 minutes and up to 2 hours, tossing occasionally.Serve the cake, sliced, topped with the oranges and mascarpone or whipped cream.

Rhubarb Season try this pie

Otto Say’s

Pasta sanza vino e come il cuore sanza amore

Pasta without wine is like a heart without love

Pineapple Rhubarb Pie Recipe ( 6-8 servings )

Ingredients

700 gr chopped fresh rhubard

400 gr fresh chopped pineapple

400 gr sugar

75 ml tapioca

15 ml lemon juice

10 ml grated lemon peel (1 lemon )

1 raw pie crust top and bottom

Metod

1.In a bowl combine the rhubard,pineapple,sugar,tapioca lemon juice and lemon peel,let stand for about 15 minutes

2.Line a pie pan with a bottom pastry and add filling .

3.Egg wash the rim of the bottom crust and place the top crust on the filling crimp the sides and egg wash the top crust .Cut clits or make decorative cut outs in pasty .

4.Bake at 190 C. for about 50 to 60 minutes golden brown

5 Cool for at least a few hours before serving

Smile and Be Sweet

“The best way to win a friend is to listen and

Smile it only takes a minute” – Otto