Blyth Academy Cooking Class Recipes
- Tropical fruit smoothie
- Winter fruit salad
- Hash Browns
- Blueberry overnight oats (to take home)
Makes 8 Servings
- Kiwi x 8
- Mango x 2
- Pineapple x 1
- Banana x 4
Cut all fruit into 1 inch chunks, and freeze in sandwich bags. To serve, combine fruit in the blender with 1 cup of ice and 1 cup of water or apple juice. Blend well and serve immediately.
Winter Fruit Salad with Cinnamon Greek Yogurt Dressing
- 3 medium Bartlett pears (or other ripe but firm pears), diced
- 3 medium apples, diced
- 1/3 cup Greek yogurt
- 1 tablespoon fresh lemon juice
- 2 tablespoons pure maple syrup (can substitute honey)
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon cinnamon
- 1/4 teaspoons ground nutmeg
- 1/3 cup dried cranberries
- 1/3 cup raisins
Place pears and apples in a large bowl. Toss gently to combine. Set aside. To a small bowl, add the yogurt, lemon juice, maple syrup, vanilla, cinnamon, and nutmeg. Use a wire whisk to blend well. Drizzle dressing over the fruit. Add raisins and cranberries and toss gently until fruit is coated.
- 2 medium russet potatoes, shredded
- 1/2 medium onion, finely chopped
- 1/4 cup all-purpose flour
- 1 egg
- 1 cup oil for frying, or as needed
- salt and pepper to taste
- Add all ingredients to list
- Rinse shredded potatoes until water is clear, then drain and squeeze dry. Place shreds in a bowl, and mix in the onion, flour and egg until evenly distributed.
- Heat about 1/4 inch of oil in a large heavy skillet over medium-high heat. When oil is sizzling hot, place potatoes into the pan in a 1/2 inch thick layer. Cover the whole bottom of the pan, or make separate piles like pancakes. Cook until nicely browned on the bottom, then flip over and brown on the other side. It should take at least 5 minutes per side. If you are cooking them in one big piece, it can be cut into quarters for easier flipping.
- Remove from pan, and drain on paper towels. Season with salt and pepper and serve immediately.
Two Egg Omelette
- 2 eggs
- Small pinch of salt and pepper
- 1 tsp. Butter
- ⅓ - ½ cup desired filling (ie. shredded cheese, chopped vegetables, etc.)
BEAT eggs, water, salt and pepper in small bowl until blended.
HEAT butter in 7 to 10-inch nonstick omelet pan or skillet over medium-high heat until hot. TILT pan to coat bottom. POUR IN egg mixture. Mixture should set immediately at edges.
GENTLY PUSH cooked portions from edges toward the center with inverted turner so that uncooked eggs can reach the hot pan surface. CONTINUE cooking, tilting pan and gently moving cooked portions as needed.
When top surface of eggs is thickened and no visible liquid egg remains, PLACE filling on one side of the omelet. FOLD omelet in half with turner. With a quick flip of the wrist, turn pan and INVERT or SLIDE omelet onto plate. SERVE immediately.
Blueberry Overnight Oats
- ½ cup oats
- ½ cup milk
- ¼ cup greek yogurt
- ¼ cup blueberries
- 1 tablespoon honey
- 1 teaspoon cinnamon
Mix all ingredients together and let sit overnight. Wake up and enjoy!