Kneaders Raspberry Bread Pudding

Cream Mixture:

1 1/2 loaves aged, white bread, cut into 1 1/2 inch cubes
4 cups heavy cream
3 cups granulated sugar
1 egg
1 teaspoon vanilla extract

Raspberry Filling:

5 cups raspberries, fresh or frozen
1 cup granulated sugar
1/2 cup apple juice

Vanilla Sauce:

1 1/3 cups unsalted butter
5 tablespoons flour
3 cups heavy cream
2 teaspoons vanilla
1/3 cup granulated sugar

directions:
1. Preheat the oven to 375 degrees F. In large bowl combine cream, sugar, egg and vanilla extract. Add bread cubes to the cream mixture. Mix until all of the bread cubes are well coated. Let sit for 30 minutes so the bread can soak up the cream mixture. Stir every five minutes.

2. In a medium bowl, combine the raspberries, sugar, and apple juice. Stir until the sugar is dissolved.

3. Layer a 9x13 baking dish 3/4 full with bread mixture, pour raspberry filling over bread mixture, spreading evenly, top with remaining bread. Place in the oven and bake for 40 minutes.

4. While the bread pudding is baking, make the vanilla sauce. In a medium sauce pan, melt butter and add flour. Stir for about 10 minutes or until the sauce has a nutty aroma, do not brown. Add cream and sugar and boil until mixture is thick, remove from heat and add vanilla extract.

5. Remove bread pudding from oven and cool for 10-15 minutes. Serve warm and top with vanilla sauce.

Serves about 15. Realistically less because it is THAT GOOD!!!

SMOKED SALMON AND AVACADO SUMMER SALAD



Avocado 1 ripe but not too soft
Ripe cherry tomatoes 100g
Red onion 1 thinly sliced
Smoked salmon 250g cubed
Pink grape fruit 3 to 4 section from the whole
Lettuce leaf 3 to 4(optional)
Parsley leaf few chopped
Dressing
Olive oil 4 table spoon
White Vinegar 1 table spoon
Lemon juice 1 table spoon
Sugar ½ teaspoon
Salt and pepper to taste

PROCEDURE:
Wash and peel the avocado and quarter it. Cut it into 1cm-wide strips and then into similar-sized cubes. Cut the cherry tomatoes into half .Take all the dressing ingredients in a bowl and mix well. Toss avocado slices with lemon juice. Arrange the avocado, pink grapefruit in lettuce leaves and chill it for 2 to 3 hours. Now arrange cheery tomatoes and thinly sliced onion and cube or thin slices of smoked salmon. Then pour the dressing over it. Toss well. Garnish with parsley. You can serve immediately or refrigerator for 10 15 minutes before serving that’s up to you how you like to have it.
Your fresh cool smoked salmon and avocado summer salad is ready to cherish. I hope you will like this healthy salad..

Artichoke, Chicken and Sun dried Tomato Salad

3 boneless, skinless chicken breasts
salt and pepper
1 T. vegetable oil
1 can artichoke hearts (14 oz)
1 red bell pepper
2/3 cup sun-dried tomatoes
1/2 cup pitted green olives
3 T. parsley, minced
4 cups mixed baby spring greens (clean and dry)

-DRESSING-

2 T. red wine vinegar
5 T. olive oil
2 1/2 teaspoons Dijon mustard
1/2 t. kosher salt
1 clove garlic, minced
1 t. dried oregano
1/8 t. black pepper


-Pound the chicken breasts just until evenly thinned down. Sprinkle them with salt and pepper. Heat the vegetable oil in a heavy skillet over medium-high heat. Pan fry the chicken for about 5 minutes per side. Set aside.


Cut the bell pepper into strips and briefly cook in a pan over medium heat, 6-7 minutes or until it has begun to soften. Another great alternative is to roast the pepper. But I didn't have time today.

Place the sun-dried tomatoes in a small bowl. Pour boiling water over them and soak for 15 minutes. Then drain and mince them.

The artichokes.

Canned artichoke hearts are very delicate, and if you want to keep them from falling apart in your salad, you need to take a little care with them.

Carefully cut each heart into 4ths, and press each one into a paper towel to get rid of the excess brine. Keep the artichoke quarters together with your fingers as you cut them and drain them.


Then, when the salad is finished, place them on top, not mixing them with the other ingredients. That way they'll stay pretty and not fall apart!

Slice or coarsely chop the chicken, and combine with the pepper, parsley, olives and sun-dried tomatoes.

Then, make the dressing. Simply whisk all the ingredients together in a small bowl. Pour the dressing over the chicken mixture and coat well.

Place the chicken mixture on top of the baby greens. You can do this either on a big platter, or on individual plates. The dressing from the chicken will kind of settle down into the greens. Add your artichokes at the end.