Method:

1. Place the chocolate in a heatproof bowl over a pan of gently simmering water (don’t let the bowl touch the water). Stir until melted. Remove bowl from heat and set aside to cool slightly.

2. Place eggs and sugar in a large bowl and beat with an electric mixer for about 5 minutes, or until mixture is pale, thick and has doubled in volume. Fold in cooled chocolate and cocoa powder until well combined.

3. In a separate bowl, whip the cream. Use a large metal spoon to carefully fold the cream into the chocolate mixture, trying to keep the mixture as light as possible.

4. Spoon into 6 serving glasses and chill in fridge for at least 1 hour. Remove from fridge 15 minutes before serving, then top with grated chocolate to serve, you may also add ice cream on the side!

Method:

1. Over medium high heat add a dash if B-well canola oil, add garlic, ginger and onions and cook for about 5 minutes stirring often.

2. Add broth and carrots bring to a boil then reduce heat and simmer until carrots are tender when pierced about 10 to 15 minutes.

3. Remove from heat and transfer to a blender. Pulse the blender to start it and then blend until smooth. Return to the pan and add cream, stir over high heat until hot. Bring soup to a boil stirring often, add butter, salt and pepper, to taste. Adding the butter at the end will give the soup a nice “rich” finish.

TIP:

If you do not have a blender you could simply grate all the ingredients, it might not be exactly as smooth but it should still come out great.

Method:

1. Stir yeast and sugar into lukewarm water, using a fork. Let it stand for about 10 minutes.

2. Mix the flour and salt in a large bowl. Mix the B-well canola olive oil into the flour and stir for 2 minutes. Pour yeast mixture and beaten egg into flour mixture and stir to make a stiff dough.

3. Turn dough out onto a floured work surface and knead until springy and smooth, about 8 minutes. Place dough into a floured bowl and cover with a piece of plastic wrap wiped with a thin film of olive oil.

4. Let dough rise until doubled, about 1 hour. Punch down and roll out to desired shape and add your favorite pizza, cheese and toppings.

We will do a follow up recipe for a great pizza sauce but first you need to learn how to make an awesome and authentic Italian pizza base.

Method:

1. Add your B-well canola oil in a large skillet over medium-high heat, and then saute the bacon (optional) for 3 minuets.

2. Next add the butter to the skillet containing the bacon and saute onions until golden brown, 7 to 8 minuets.

3. Pour the cream, a dash of salt and pepper and the Worcestershire sauce. Let it bubble, then add the blue cheese and stir together until the cheese is completed melted.

4. Add more pepper or Worcestershire sauce too taste.

Method:

1. Melt the butter in a large saucepan over medium-high heat, add the shiitake mushrooms, portobello mushrooms and shallots – saute for about 5 minutes, or until soft.

2. Mix in the flour until smooth.

3. Gradually stir in the chicken broth. Cook, stirring, 5 minutes, or until thick and bubbly.

4. Stir in the half-and-half, season with salt and pepper, and sprinkle with cinnamon. Heat through, but do not boil. You can also sprinkle over some Parmesan cheese shavings once served.

Brandy Sauce Ingredients:

1 cup brown sugar
1⁄4 cup cream
1⁄3 cup brandy or 1⁄3 cup Bourbon
1⁄2 cup butter

Method:

1. Pour melted butter into a medium sized glass or casserole baking tray which are safe to use in the oven.

2. Take Panettone bread or 8 slices white bread which had been cut in half and press into the buttered dish.

3. Mix all other ingredients (except the pecans) in a separate bowl, stirring to combine well, then pour evenly over the bread.

4. Sprinkle pecans and raisins on top and Bake at 180ºC for 45 minutes to 1 hour.

Brandy Sauce:.

1. Place all brandy sauce ingredients in a sauce pan.

2. Heat gently and stir often. Don’t over cook- only about 5 minutes.

3. Scoop bread pudding into twelve individual serving dishes or coffee/tea cups, drizzle over 2 spoonfuls of warm brandy sauce on top of each serving and dig in.

Alfredo Sauce Ingredients:

2 tablespoons butter
250 grams of chopped mushrooms
1 1/2 tablespoon fresh minced garlic
3/4 teaspoon pepper
1 teaspoon smoked paprika
3 tablespoons flour
2 cups full-fat milk
1 cup mushroom sauce powder mixed with milk
1 cup heavy whipping cream
1 cup grated Parmesan cheese

Method for Alfredo Sauce:

1. Cook the pasta in a large pot of boiling salted water until just al dente (don’t overcook pasta) drain but do not rinse. Transfer cooked pasta to large bowl and set aside until later.

2. In a large skillet add a dash of B-well olive and canola oil blend over medium heat; add in the chicken chunks and bacon; cook for about 2-3 minutes, remove chicken and bacon to a large bowl.

3. For the Alfredo sauce, in the same skillet melt 2 tablespoons butter over medium heat; add in mushroom slices and sauté until browned (about 10-12 minutes).

4. Add fresh garlic, pepper and smoked paprika; stir for 2 minutes.

5. Add in flour and stir for 1 minute, then add milk, mushroom sauce and heavy whipping cream; bring to a simmer over medium heat stirring constantly, until thickened. Remember to mix the mushroom sauce powder with 1 cup of milk before adding it.

6. When the Alfredo sauce is ready, add the chicken and bacon back into the skillet with the Afredo sauce, also add in the cooked pasta along with 2 tablespoons butter and the Parmesan cheese, mix everything together. Turn off the heat and keep mixing everything together until the butter and cheese is melted in properly.

Adding the butter and Parmesan cheese at the last moment, is the secret to an incredible alfredo! You could also sprinkle over some additional Parmesan cheese once plated.

Method:

1. In a large pan on medium-high heat, add a dash of B-well canola oil and brown hamburgers in large skillet with onion, garlic and mushrooms..
2. Drain out fat and add soup, sour cream, mustard, B-well creamy gourmet mayo, Worcestershire sauce, milk, peas and sprinkle over paprika. Break the hamburger patties apart or keep whole, as you prefer. Breaking it apart will insure much more flavor gets absorbed, keeping the patties whole may cause the dish to loose a lot of flavor.
3. Simmer for 5 minutes.
4. Add salt and pepper for taste, and serve with egg noodles or rice.