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Grilled Caprese Naan Pizza
1/4 c. balsamic vinegar
2 naan
olive oil mister or cooking spray
a handful or two of cherry or grape tomatoes, halved
a handful or two of small fresh mozzarella balls (ciliegine)
1/4 c. fresh basil ribbons
salt + pepper to taste
Heat balsamic vinegar in a small saucepan over medium heat. Simmer until syrupy and reduced to about a tablespoon, 8-10 minutes.
Heat a grill pan over medium-high heat. Spray both sides of one naan with olive oil and place it in the pan, pressing down on the top of it with a spatula to sear. Cook on each side until just beginning to char, about 2-3 minutes. Repeat with second naan.
Top each naan with tomatoes, cheese, and basil. Season with salt and pepper and drizzle with balsamic reduction. Cut into wedges and serve.

Grilled Caprese Naan Pizza

1/4 c. balsamic vinegar

2 naan

olive oil mister or cooking spray

a handful or two of cherry or grape tomatoes, halved

a handful or two of small fresh mozzarella balls (ciliegine)

1/4 c. fresh basil ribbons

salt + pepper to taste

  1. Heat balsamic vinegar in a small saucepan over medium heat. Simmer until syrupy and reduced to about a tablespoon, 8-10 minutes.
  2. Heat a grill pan over medium-high heat. Spray both sides of one naan with olive oil and place it in the pan, pressing down on the top of it with a spatula to sear. Cook on each side until just beginning to char, about 2-3 minutes. Repeat with second naan.
  3. Top each naan with tomatoes, cheese, and basil. Season with salt and pepper and drizzle with balsamic reduction. Cut into wedges and serve.
Raspberry Shortbread Cookies
For the Shortbread Cookies
3 sticks (1 1/2 cups) unsalted butter, at room temperature
1 cup sugar
1 teaspoon vanilla bean paste (vanilla extract will work too)
3 1/4 cups all-purpose flour
1/4 teaspoon salt
Preheat the oven to 350 degrees. With an electric mixer, combine the butter and sugar and mix. 
Add in the vanilla bean paste. In a large bowl, combine the flour and salt. 
Give it a little whisk then slowly add the flour mixture to the butter. Mix on low, just until combined.
Prepare two baking sheets and place to the side. Place the dough on a floured surface and roll out to 1/4 inch thick.
 Cut the dough into hearts by using a small heart-shaped cookie cutter.
Place the hearts on a cookie sheet and in the fridge for 10 minutes before baking.
Bake in a 350 degree oven for 17 minutes, until edges are slightly browned. Cool before frosting.
For the Raspberry Filling
2 ounces white chocolate, chopped and melted
1/4 cup butter, softened
3.5 tablespoons fresh raspberry puree (blend 1/2 cups raspberries until smooth)
1 teaspoon vanilla
 3 cups powdered sugar
1.5 tablespoons whipping cream
Place the white chocolate in a bowl and melt in the microwave for a few seconds.
In a mixing bowl, beat the butter until light and creamy. Add the raspberry puree and vanilla and continue to beat.
 Slowly add in the melted chocolate and powdered sugar.
Add in the whipping cream to create a lighter consistency. Beat until smooth and fluffy.
 Place the raspberry filling in a piping bag. Cut off the tip and use to fill the cookies.
For the Raspberry Salt
2 tablespoons sea salt
1/2 teaspoon raspberry puree
Place both ingredients in a small bowl. Using a fork, mix them together until the salt turns pink and there are no clumps. 
Sprinkle a small amount on each cookie.

Raspberry Shortbread Cookies

For the Shortbread Cookies

3 sticks (1 1/2 cups) unsalted butter, at room temperature

1 cup sugar

1 teaspoon vanilla bean paste (vanilla extract will work too)

3 1/4 cups all-purpose flour

1/4 teaspoon salt

  1. Preheat the oven to 350 degrees. With an electric mixer, combine the butter and sugar and mix.
  2. Add in the vanilla bean paste. In a large bowl, combine the flour and salt.
  3. Give it a little whisk then slowly add the flour mixture to the butter. Mix on low, just until combined.
  4. Prepare two baking sheets and place to the side. Place the dough on a floured surface and roll out to 1/4 inch thick.
  5.  Cut the dough into hearts by using a small heart-shaped cookie cutter.
  6. Place the hearts on a cookie sheet and in the fridge for 10 minutes before baking.
  7. Bake in a 350 degree oven for 17 minutes, until edges are slightly browned. Cool before frosting.

For the Raspberry Filling

2 ounces white chocolate, chopped and melted

1/4 cup butter, softened

3.5 tablespoons fresh raspberry puree (blend 1/2 cups raspberries until smooth)

1 teaspoon vanilla

 3 cups powdered sugar

1.5 tablespoons whipping cream

  1. Place the white chocolate in a bowl and melt in the microwave for a few seconds.
  2. In a mixing bowl, beat the butter until light and creamy. Add the raspberry puree and vanilla and continue to beat.
  3.  Slowly add in the melted chocolate and powdered sugar.
  4. Add in the whipping cream to create a lighter consistency. Beat until smooth and fluffy.
  5.  Place the raspberry filling in a piping bag. Cut off the tip and use to fill the cookies.

For the Raspberry Salt

2 tablespoons sea salt

1/2 teaspoon raspberry puree

  1. Place both ingredients in a small bowl. Using a fork, mix them together until the salt turns pink and there are no clumps.
  2. Sprinkle a small amount on each cookie.
Goat Cheese and Beer Biscuits 
2 1/4 cups all-purpose flour
1/4 teaspoon baking soda
1 tablespoon baking powder
1 teaspoon kosher salt
1 tablespoon granulated sugar
8 tablespoons cold unsalted butter, sliced (divided)
4 ounces goat cheese
1 teaspoon black pepper
1/2 cup pale ale beer 
3/4 cups buttermilk
1 tablespoon unsalted butter, melted
Preheat your oven to 425 degrees F and place a cast iron skillet in the oven to heat up.
While your oven and skillet heat up, prepare your biscuit dough. In a large bowl, whisk together the flour, baking soda, baking powder, salt and sugar. Set aside.
In the pitcher of your blender or food processor, add 6 tablespoons of the sliced butter.
Add the flour mixture on top. Cover with the lid and pulse 8-10 times until coarse crumbles have formed (If you don’t have a blender or food processor, just use your hands and crumble until coarse crumbles form – This will take a couple of minutes).
Transfer back to the bowl and crumble in the goat cheese and black pepper. Mix to combine.
Create a well in the middle of your flour mixture, and add the beer and buttermilk. Fold the ingredients together until a soft dough forms. Do not over-mix.
Remove the skillet from the oven, and add the rest of the butter to the pan. Swirl the butter until melted.
Spoon 1/4-1/3 cup of the biscuit dough straight onto the skillet, until you have used up the dough (I had 10 biscuits total – this will vary).
Brush the biscuits with the 1 tablespoon of melted butter and transfer back to the oven. Bake for 15-17 minutes or until the biscuits just begin to brown on top.
Remove from oven and let rest for a couple of minutes before serving. Best served warm out of the oven, but will keep for 2-3 days in an airtight container.
*Recommended Toppings: Arugula, Fried Egg, Butter, Jam, Sausage Gravy

Goat Cheese and Beer Biscuits 

2 1/4 cups all-purpose flour

1/4 teaspoon baking soda

1 tablespoon baking powder

1 teaspoon kosher salt

1 tablespoon granulated sugar

8 tablespoons cold unsalted butter, sliced (divided)

4 ounces goat cheese

1 teaspoon black pepper

1/2 cup pale ale beer 

3/4 cups buttermilk

1 tablespoon unsalted butter, melted

  1. Preheat your oven to 425 degrees F and place a cast iron skillet in the oven to heat up.
  2. While your oven and skillet heat up, prepare your biscuit dough. In a large bowl, whisk together the flour, baking soda, baking powder, salt and sugar. Set aside.
  3. In the pitcher of your blender or food processor, add 6 tablespoons of the sliced butter.
  4. Add the flour mixture on top. Cover with the lid and pulse 8-10 times until coarse crumbles have formed (If you don’t have a blender or food processor, just use your hands and crumble until coarse crumbles form – This will take a couple of minutes).
  5. Transfer back to the bowl and crumble in the goat cheese and black pepper. Mix to combine.
  6. Create a well in the middle of your flour mixture, and add the beer and buttermilk. Fold the ingredients together until a soft dough forms. Do not over-mix.
  7. Remove the skillet from the oven, and add the rest of the butter to the pan. Swirl the butter until melted.
  8. Spoon 1/4-1/3 cup of the biscuit dough straight onto the skillet, until you have used up the dough (I had 10 biscuits total – this will vary).
  9. Brush the biscuits with the 1 tablespoon of melted butter and transfer back to the oven. Bake for 15-17 minutes or until the biscuits just begin to brown on top.
  10. Remove from oven and let rest for a couple of minutes before serving. Best served warm out of the oven, but will keep for 2-3 days in an airtight container.

*Recommended Toppings: Arugula, Fried Egg, Butter, Jam, Sausage Gravy

Quick Brioche and Apple Tarts
2 small Granny Smith apples
Squeeze of lemon juice
8 x 2cm-thick brioche slices
2 eggs
300ml milk
1/2 teaspoon vanilla extract
2 tablespoons icing sugar, sifted, plus extra to dust
1 teaspoon ground cinnamon
Honey, to drizzle
Preheat oven to 356°F (180°C). Line a baking tray with baking paper. Peel and core apples, thinly slice, then toss in a little lemon juice.
Using a 12cm round cutter, cut circles from brioche. Combine eggs, milk and vanilla in a bowl, then dip brioche in mix to just soak.
Use a spatula to transfer to tray. Overlap apple slices on brioche and sprinkle with sugar and cinnamon (tarts can be kept in fridge for up to 1 hour at this stage).
When ready to bake, cook in oven for 20-25 minutes until golden. Dust with sugar and drizzle with honey.

Quick Brioche and Apple Tarts

2 small Granny Smith apples

Squeeze of lemon juice

8 x 2cm-thick brioche slices

2 eggs

300ml milk

1/2 teaspoon vanilla extract

2 tablespoons icing sugar, sifted, plus extra to dust

1 teaspoon ground cinnamon

Honey, to drizzle

  1. Preheat oven to 356°F (180°C). Line a baking tray with baking paper. Peel and core apples, thinly slice, then toss in a little lemon juice.
  2. Using a 12cm round cutter, cut circles from brioche. Combine eggs, milk and vanilla in a bowl, then dip brioche in mix to just soak.
  3. Use a spatula to transfer to tray. Overlap apple slices on brioche and sprinkle with sugar and cinnamon (tarts can be kept in fridge for up to 1 hour at this stage).
  4. When ready to bake, cook in oven for 20-25 minutes until golden. Dust with sugar and drizzle with honey.