Appetizers

Place the eggs in a medium pot and cover with cold water by 1 inch. Bring to a boil, then cover the pot and turn off the heat. Let the eggs sit, covered, for 10 to 12 minutes, depending on your desired doneness (see photo in this hard boiled eggs recipe).
Transfer the eggs to a bowl of ice water and chill for 14 minutes, or until cooled completely.
Gently rap the eggs on the counter to crack the shells, then peel. I like to do this under cool running water to help the shells slip off. Pat dry if necessary.
Slice the peeled eggs in half lengthwise. Use a small spoon to carefully scoop out the yolks and transfer them to a medium bowl. Set the egg whites aside.
To the bowl with the egg yolks, add the mayonnaise, mustard, apple cider vinegar, and a dash of hot sauce, if using. Mash with a fork until creamy, then season to taste with salt, pepper, and more hot sauce, as desired. For a smoother deviled egg filling, pulse the mixture in a food processor.
Divide the filling among the egg whites and garnish with paprika, chives, and/or fresh dill.

1 (8-ounce) round brie cheese, chilled

Honey, for drizzling

Chopped toasted pecans, for sprinkling

Flaky sea salt, for sprinkling, optional

Fresh rosemary or thyme sprigs, for garnish

Sliced baguette, crostini, or crackers

Preheat the oven to 170°c and line a baking sheet with parchment paper.
Place the chilled brie on the baking sheet and bake for 8 to 10 minutes, or until soft in the middle.
Remove from the oven and carefully transfer to a serving dish (the brie will be fragile after baking).
Drizzle generously with honey and sprinkle with chopped pecans and flaky sea salt, if using. Garnish with rosemary or thyme and serve with baguette, apple slices, and grapes.

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Show-Stopper Meal

(in Italian cooking) suckling pig that has been boned, seasoned with garlic and herbs, and roasted

Spice Rub

Pulse all the spice paste ingredients, with a good pinch of salt and pepper, in a mini chopper or food processor until you have a smooth paste. Do not be tempted to loosen it with water — you don't want it to be too loose as it will all seep out when cooking.
Lay the pork skin-side down on a chopping board, score the flesh in a criss-cross pattern all over, then cut away a 3-4cm strip of flesh along the long side closest to you, leaving a flap of skin behind — this will make it a neater roll. Massage the paste deep into the cuts and all over the flesh, and put the cut strip of meat along the middle.
Starting from the longest side that hasn't been cut, roll up the belly as tightly as you can, using the flap of skin to overlap at the end. Use butcher's string to tie the joint tightly at 2cm intervals. You can do this up to 24 hrs ahead (the flavour will intensify over time). Sprinkle the outside with sea salt flakes.
When you're ready to cook, heat the oven to 160C/140C fan/ gas 3. Put the porchetta into a snug roasting tin and roast for 3 hrs, then turn up the heat to 240C/220C fan/gas 9 and roast for 20-30 mins, checking every 10 mins to make sure it doesn't burn — cook until the skin has crackled well. When the pork is ready, lift it onto a board to rest for 30 mins.
Serve with seasonal autumn veg or crispy rice, if you like.
ENJOY!

On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge. Refrigerate 30 minutes. Preheat oven to 200°.
Line crust with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice. Bake on a lower oven rack until edge is golden brown, 20-25 minutes. Remove foil and weights; bake until bottom is golden brown, 3-6 minutes longer. Cool on a wire rack.
In a large saucepan, combine sugar, cornstarch, salt and milk until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer. Remove from heat. Stir a small amount of hot filling into eggs; return all to pan. Bring to a gentle boil; cook and stir 2 minutes longer.
Remove from heat. Gently stir in butter and vanilla. Press plastic wrap onto surface of custard; refrigerate, covered, 30 minutes.
Spread half the custard into crust. Slice bananas; arrange over filling. Pour remaining custard over bananas. Spread with whipped cream. Refrigerate 6 hours or overnight. If desired, top with additional sliced banana just before serving.

Let cookie dough stand at room temperature for 5-10 minutes to soften. Press into an ungreased 13x9-in. baking pan. Bake at 170° until golden brown, 14-16 minutes. Cool on a wire rack.
In a large bowl, beat cream cheese and icing sugar until smooth. Fold in 1-3/4 cups whipped topping. Spread over crust.
In another large bowl, whisk milk and pudding mixes for 2 minutes. Spread over cream cheese layer. Top with remaining whipped topping. Sprinkle with nuts and chocolate if desired.
Cover and refrigerate until firm, 8 hours or overnight.

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