Baristas Coffee House And Bistro

My husband was away for 5weeks. so I surprised him by giving this FREE easy steps a try and when he saw that I was 21-off the scale. His reaction was priceless.

Spaghetti Bolognese
500g Fresh Beef Mince. 400g Dried Spaghetti. 4 Rashers of Smoked Streaky Bacon, finely diced.... 2 Tins of Plum/Chopped Tomatoes. 6 Fresh Cherry Tomatoes. 2 Medium Onions, peeled and finely diced. 2 Sticks of Celery, trimmed and finely diced. 2 Carrots, trimmed and finely diced. 2 Cloves of Garlic, peeled and finely diced. 1 Medium Chilli (optional), seeded and finely sliced 75g Freshly grated Parmesan Cheese, plus extra for grating over. 2 tbsp Tomato Puree 1 Beef Stock Cube. Glass of red wine (optional) Herbs: 2-3 Sprigs of Fresh Rosemary. Handful of Fresh Basil, plus extra for Garnish. 1 tsp Dried Oregano. 1-2 Fresh Bay Leaves. Olive oil. Sea Salt and Black Pepper. Crusty bread, to serve.
Directions
Get yourself a large heavy-bottomed saucepan, and place it on a medium heat. Add a good lug of olive oil and gently fry your bacon until golden and crisp, then reduce the heat slightly and add your onions, carrots, celery and garlic. Next remove the leaves from the Rosemary sprigs and add them to the pot, discarding the sprigs. Move everything around and fry for around 8-10 minutes until the veg has softened.
Next, increase the heat slightly, add the mince and stir until the meat is browned all over.
Next, increase the heat slightly, add the mince and stir until the meat is browned all over.
Give everything a stir with a wooden spoon, breaking up the plum tomatoes as you go and bring to a gentle simmer. Reduce the heat to low-medium, put the lid on and leave it blipping away for about an hour and 15 minutes until the flavours develop into a wonderfully rich tomatoey sauce. Stir occasionally to make sure it doesn't catch.
Just as the sauce is nearly ready, Add the parmesan and season to taste. Meanwhile add salt to a pan of boiling water and cook the spaghetti according the the packet instructions. Once the spaghetti is ready, drain it in a colander and add it to the pan with the sauce. Give it all a good stir, coating the pasta in the lovely tomato sauce. Serve with a little grated parmesan and use the extra basil leaves to make a great little garnish. Beautiful!
See More

Chargrilled vegetable salad
Ingredients
2 red peppers... 3 tbsp olive oil 1 tbsp red wine vinegar 1 small garlic clove, crushed 1 red chilli, deseeded, finely chopped 1 aubergine, cut into 1cm rounds 2 red onions, sliced about 1½ cm thick but kept as whole slices 6 plump sundried tomatoes in oil, drained and torn into strips handful black olives large handful basil, roughly torn
Directions
First, blacken the peppers all over – do this directly over a flame, over hot coals or under a hot grill. When completely blackened, put them in a bowl, cover with a plate and leave to cool.
While the peppers are cooling, mix the oil, vinegar, garlic and chilli in a large bowl. On a hot barbecue or griddle pan, chargrill the aubergine, courgette and onions in batches until they have defined grill marks on both sides and are starting to soften. The time will depend on the intensity of your grill, so use your judgement – courgettes and red onions are fine still slightly crunchy but you want the aubergine cooked all the way through. As the vegetables are ready, put them straight into the dressing to marinate, breaking the onions up into rings.
When the peppers are cool enough to handle, peel, remove the stalk and scrape out the seeds. Cut into strips and toss through the veg with any juice from the bowl. Mix in the tomatoes, olives, basil and seasoning. Drizzle with more oil, if you like, and serve either on its own or with mozzarella or crumbled feta.
See More

Greek salad
Ingredients
4 large vine tomatoes, cut into irregular wedges... 1 cucumber, peeled, deseeded, then roughly chopped ½ a red onion, thinly sliced 16 Kalamata olives 1 tsp dried oregano 85g feta cheese, cut into chunks (barrel matured feta is the best) 4 tbsp Greek extra virgin olive oil
Directions
Place all of the ingredients in a large bowl, lightly season, then serve with crusty bread to mop up all of those beautiful juices.
See More

Spring vegetable salad
Ingredients
200g/7oz fresh or frozen peas... 200g/7oz asparagus, trimmed 200g/7oz sugar-snap peas 2 courgettes, cut into long, thin ribbons 1 fennel bulb, thinly sliced
For the dressing: 1 lemon, grated rind and juice 1 tsp Dijon mustard 1 tsp clear honey 1 tbsp chopped flat leaf parsley 2 tbsp olive oil
For the garlic bread 4 ciabatta rolls, halved 1 garlic clove, left whole
Directions
Bring a large pan of salted water to the boil. Place the peas, asparagus and sugar-snap peas in the pan and simmer for 3 minutes. Drain, then refresh under cold running water.
Transfer the vegetables to a large bowl with the courgette ribbons and fennel and mix together.
For the dressing, whisk together the lemon rind and juice, mustard, honey, parsley and half the oil in a separate bowl. Toss the vegetables in the dressing.
Preheat the grill to a hot setting.
For the garlic bread, rub the cut sides of the rolls with the garlic clove, drizzle over the remaining oil, then place the rolls on a baking sheet under the grill and toast on both sides.
Divide the salad between four plates, place the garlic bread alongside and serve.
See More

Fried chicken in a basket
Ingredients
9 chicken pieces of your choice (such as thighs, drumsticks or breast on the bone)... 500ml/18fl oz buttermilk 100g/3½oz plain flour 50g/1¾oz cornflour 2 tsp ground dried oregano 2 tsp chilli powder 2 tsp ground dried sage 2 tsp dried basil 2 tsp dried marjoram 2 tsp ground white pepper 4 tsp table salt 2 tbsp sweet paprika 2 tbsp smoked paprika 2 tsp onion salt 2 tsp garlic powder oil, for shallow frying coleslaw, to serve
Directions
Place the chicken pieces in a container, cover with the buttermilk and refrigerate for 12 hours.
Preheat the oven to 180C/375F/Gas 4.
Mix together the flours with the dried spices and herbs on a large plate. Remove the chicken from the buttermilk and shake off as much of the buttermilk as possible. Roll the chicken pieces around in the dry mix until coated.
Heat a large frying pan over a medium-low heat and add a glug of oil. Fry 2-3 pieces of chicken at a time (do not crowd the pan) until golden-brown all over and cooked through. When cooked, drain the chicken on kitchen paper and then transfer to a roasting tin.
Put the chicken pieces in the oven until the coating is crunchy rather than crisp (up to 15 minutes).
See More

Bacon, egg, tomato and cheddar-garlic mayo club sandwich
Ingredients
Cheddar and garlic mayonnaise... 3 free-range egg yolks 50g of cheddar cheese, grated 2 tsp of English mustard 1 tbsp of white wine vinegar 2 garlic cloves, chopped 500ml of sunflower oil Cornish sea salt to taste
Sandwich 12 slices of bread 4 eggs, hard boiled and thinly sliced 4 tomatoes, thinly sliced 16 slices of smoked streaky bacon mixed herb leaves, such as flat-leaf parsley, basil and coriander 80g of cheddar cheese, shredded or sliced salt to season 3 tbsp of chopped chives
Directions
To begin making the sandwich, prepare the cheddar and garlic mayonnaise by placing the egg yolks into a food processor with the cheese, mustard, vinegar and garlic. Blend for 1 minute and then slowly pour in the oil whilst the processor is running
When all the oil is incorporated stop the blender and add a little salt to taste. Set aside
For the sandwich, cook the bacon slices in a frying pan until crisp. Toast the slices of bread, with 4 slices toasted with shredded or sliced cheddar on top. Season the hard boiled eggs with salt to taste. Stir the chives into the cheddar and garlic mayonnaise
To assemble the sandwich, spread 4 slices of toast with a layer of mayonnaise. Top with half the egg, tomato, bacon and herbs. Spread both sides of 4 more slices of toast with mayonnaise and place on top. Cover with remaining egg, tomato, bacon, herbs, and finish with the slices of cheese on toast
Secure sandwiches with picks and cut into triangles to serve
See More

Cranberry Brie Bites
Ingredients
1 package (17 1/4 ounces) frozen puff pastry, thawed... 1/2 lb Brie cheese 1 cup cranberry sauce (purchased or homemade)
Directions
Preheat oven to 375°F.
With a sharp knife or pizza cutter, cut the sheets into approximately 3 inch x 3 inch squares. Press each square into a muffin cavity.
Cube the cheese - about a 3/4 inch cube for each (you may have a little cheese left over). Place a cube of brie in the center of each puff pastry square. Top the brie with a small dollop (about 2 tsp) of cranberry sauce.
Bake about 10 minites or until puff pastry corners are toasted lightly brown
Let cool 5 minutes before serving.
See More

Tuna Salad
Ingredients
Two 6-ounce cans white meat tuna packed in water, drained... 2 tablespoons minced celery 2 tablespoons minced red onion, soaked in cold water for 5 minutes and drained 1 teaspoon minced flat-leaf parsley 1/3 cup prepared mayonnaise 1 tablespoon whole-grain mustard Freshly ground black pepper Freshly squeezed lemon juice (optional)
Directions
In a small mixing bowl break up the tuna with a fork. Toss with the celery, onion, and parsley. Add the mayonnaise, mustard and season with pepper, to taste. Stir to combine. Add lemon juice, to taste, if using.
Cook's note: Substitute 1 teaspoon Dijon mustard for the whole-grain mustard and add 2 tablespoons sweet pickle relish
See More

Coronation chicken
Ingredients
2 free range chicken breasts, skin removed... 1 tbsp olive oil 1 lemon, juice and zest sea salt and freshly ground black pepper knob of butter 1 shallot, finely chopped 1 red chilli, deseeded and finely chopped 2 teaspoons madras curry powder 2 tbsp tomato purée 100ml/3½fl oz dry white wine 100ml/3½fl oz chicken stock 1 tbsp apricot jam 150ml/5fl oz mayonnaise 75ml/3fl oz crème fraîche 1 large mango, peeled, stone removed, flesh diced 4 spring onions, finely chopped 2 tbsp chopped fresh coriander dash Tabasco sauce 50g/2oz flaked almonds (toasted lightly dry frying pan) green salad leaves, to serve
Preparation method
Rub the olive oil all over the chicken. Scatter over the lemon zest and season with the salt and black pepper.
Steam the chicken for 20-25 minutes, or until cooked through, then set aside to cool.
Melt the butter in a frying pan, add the shallot and chilli and fry for five minutes. Stir in the curry powder and cook for 2-3 minutes. Stir in the tomato purée and cook for a further minute. Add the wine and continue to cook until the volume of the liquid has reduced by half.
Stir in the jam and stock, continue to simmer until the volume of the liquid has reduced by half. Set aside to cool.
Mix the mayonnaise and the crème fraiche in a bowl until well combined, then stir in the curry dressing. Fold in the mango, spring onions, lemon juice and coriander.
Cut the chicken into bite-sized pieces. Fold this into the mayonnaise mixture. Season with salt, freshly ground black pepper and Tabasco to taste. Serve with a green salad, and dress with the toasted almond flakes.
See More

Omelette
Ingredients
2 large free-range eggs... sea salt freshly ground black pepper 1 small knob butter 1 small handful Cheddar cheese, grated, optional
Directions
Basic omelette: Crack the eggs into a mixing bowl with a pinch of salt and pepper. Beat well with a fork.
Put a small frying pan on a low heat and let it get hot. Add a small knob of butter. When the butter has melted and is bubbling, add your eggs and move the pan around to spread them out evenly. When the omelette begins to cook and firm up, but still has a little raw egg on top, sprinkle over the cheese, if using (I sometimes grate mine directly on to the omelette).
Using a spatula, ease around the edges of the omelette, then fold it over in half. When it starts to turn golden brown underneath, remove the pan from the heat and slide the omelette on to a plate.
Tomato and basil omelette: 2 or 3 sprigs of fresh basil a handful of cherry tomatoes
Pick the leaves off the basil and roughly tear them. Cut the cherry tomatoes in half and add to a hot frying pan with a small knob of butter, a drizzle of olive oil and a pinch of salt and pepper. Fry and toss around for about 1 minute, then turn the heat down to medium and sprinkle over the basil leaves. Add your eggs and move the pan around to spread them out evenly. Continue as for the basic omelette.
Mushroom omelette: 2 or 3 nice field-type mushrooms olive oil
Quarter or roughly chop the mushrooms and add to a hot frying pan with a small knob of butter, a drizzle of olive oil and a pinch of salt and pepper. Fry and toss around until golden, then turn the heat down to medium. Add your eggs and move the pan around to spread them out evenly. When the omelette begins to cook and firm up, but still has a little raw egg on top, sprinkle over the Cheddar. Continue as for the basic omelette.
See More

Croque Monsieur
Ingredients
2 tablespoons unsalted butter... 3 tablespoons all-purpose flour 2 cups hot milk 1 teaspoon kosher salt 1/2 teaspoon freshly ground black pepper Pinch nutmeg 12 ounces Gruyere, grated (5 cups) 1/2 cup freshly grated Parmesan 16 slices white sandwich bread, crusts removed Dijon mustard 8 ounces baked Virginia ham, sliced but not paper thin
Directions
Preheat the oven to 400 degrees F.
Melt the butter over low heat in a small saucepan and add the flour all at once, stirring with a wooden spoon for 2 minutes. Slowly pour the hot milk into the butter–flour mixture and cook, whisking constantly, until the sauce is thickened. Off the heat add the salt, pepper, nutmeg, 1/2 cup grated Gruyere, and the Parmesan and set aside.
To toast the bread, place the slices on 2 baking sheets and bake for 5 minutes. Turn each slice and bake for another 2 minutes, until toasted.
Lightly brush half the toasted breads with mustard, add a slice of ham to each, and sprinkle with half the remaining Gruyere. Top with another piece of toasted bread. Slather the tops with the cheese sauce, sprinkle with the remaining Gruyere, and bake the sandwiches for 5 minutes. Turn on the broiler and broil for 3 to 5 minutes, or until the topping is bubbly and lightly browned. Serve hot.
See More

Nachos
Ingredients
2 bags corn tortilla chips in 2 colors or different flavors, such as blue corn, red corn, yellow corn, lime flavored, chili flavored or black bean chips -- pick 2 favorites
... Pico de Gallo Salsa: 4 vine ripe tomatoes, seeded and chopped 1 jalapeno pepper, seeded and finely chopped, for medium to hot heat level 1 small white onion, chopped 1/4 cup, 2 handfuls, cilantro leaves, finely chopped -- substitute parsley if cilantro is not to your liking Salt
Beef and Beans Topping: 1 tablespoon extra-virgin olive oil 1 pound ground sirloin 2 cloves garlic, chopped 1 small onion, chopped 1 jalapeno pepper, seeded and chopped 1 teaspoon salt 1 1/2 teaspoons dark chili powder 1 1/2 ground cumin, half a palmful 2 teaspoons to 1 tablespoon cayenne pepper sauce, giving you medium to hot heat level 1 can black beans, 15 ounces, drained
Cheese Sauce: 2 tablespoons butter 2 tablespoons all-purpose flour 2 cups milk 3/4 pound pepper jack cheese, shredded, about 2 1/2 cups
Additional toppings to choose from, optional: Chopped scallions Chopped black olives Diced pimento Sliced avocado, dressed with lemon juice Hot pepper sauces
Directions
Arrange a mixture of 2 varieties of corn chips on a very large platter or use your broiler pan as a platter.
Combine salsa ingredients in a bowl and set aside for flavors to marry.
Heat a medium nonstick skillet over medium high heat. Add oil, garlic, onion and peppers to the pan and saute 2 minutes, then add meat and crumble with wooden spoon. Season meat with salt, chili powder, cumin and cayenne pepper sauce. Cook meat 5 minutes, then stir in beans and reduce heat to low.
In a medium sauce pot, melt butter and add flour to it. Cook flour and butter 1 to 2 minutes over moderate heat, then whisk in milk. When milk comes to a bubble, stir in cheese with a wooden spoon. Remove cheese sauce from the heat.
Pour cheese sauce evenly over the massive spread of chips and top evenly with beef and beans and the pico de gallo. UBER NACHOS! Serve immediately as is or, garnish with your choice of extra toppings from the toppings list.
See More

Jacket potatoes
Ingredients
4 large baking potatoes... 2 tsp olive oil 200ml soured cream 50g cheddar, grated 4 crispy bacon rashers, chopped 4 spring onions, thinly sliced
Directions
Heat oven to 220C/200C fan/gas 7. Rub a little oil over each potato and put on the top shelf of the oven. Bake for 20 mins, then turn down the oven to 190C/170C fan/gas 5 and bake for 45 mins-1 hr until the skin is crisp and the flesh soft.
Cut a cross on top of the potato, squeeze the sides, add a dollop of soured cream and your favourite topping. (Please note: the nutritional information below is for one jacket potato with soured cream and cheese topping.)
See More