LEMON CREAM

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4 eggs
5 tablespoons sugar
Grated rind of 1 lemon
Juice of 2 lemons
2 teaspoons powdered gelatin
FOR THE DECORATION
150ml double cream

Method

-Separate the eggs. Beat the yolks with the sugar and lemon rind.
-Heat the lemon juice in a pan and dissolve the gelatin in the juice without allowing it to boil. Then leave to cool.
-Whip the egg whites until stiff.
-Fold the cooled lemon juice and gelatin mixture into the egg yolk mixture and then fold into the egg whites.
-Transfer the lemon cream into individual serving dishes and leave to set in the refrigerator for 3 hours.
-Just before serving whip the cream until stiff.
-Decorate the desserts with the whipped cream and chocolate flakes or lemon zest.
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CRISP FISH WITH OIL DRESSING

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2 baby onions
1 small tomato
Salt and pepper to taste
4 white fish fillets
Flour to coat
Oil for frying

FOR THE DRESSING
2 tablespoons vinegar
2/3 teaspoons salt
Pepper
4 tablespoons olive oil

Method

-Dressing- Mix together vinegar, salt and pepper. Add olive oil and mix until smooth.
-Clean baby onions and slice into rings. Soak in water and drain. Chop tomato.
-Deep fry fish over high heat
-Place fish in a dish. Pour dressing over and sprinkle with tomato . Garnish , Refrigerate for 5 hours before serving.
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RICE AND PEPPER STIR FRY

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75 grams rice
200 ml hot vegetable stock
1 small onion chopped
2 rashers bacon chopped
1 small red capsicum (deseeded and chopped)
2 teaspoon vegetable oil
A handful of frozen peas
Worcestershire sauce

Method

-Put rice in a pan and pour vegetable stock over it. Cover, bring to a boil and simmer for 10 minutes until the rice is tender and the liquid has been absorbed.
-Heat the vegetable oil in a pan. Add the chopped onion and fry for 5 minutes, then add the bacon rashers and the chopped pepper.
-Fry till the bacon is crisp.
-Stir in the cooked rice and frozen peas. Cook stirring occasionally, until rice is hot and the peas are tender.
-Add a dash of Worcestershire sauce and serve hot.
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SALT AND PEPPER PRAWNS

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100 grams prawns
Juice of 1 lemon
1 tablespoon butter
Salt and pepper to taste
1 egg white

Method

-Wash and devein the prawns. Smear with lemon juice and wash off after 3-4 minutes.
-Carefully pierce the prawns with toothpicks lengthwise.
-Lightly beat the egg white and add salt and pepper to it.
-Heat butter in a pan. Dip the prawns(with the toothpicks) in the batter and fry for 3-4 minutes till pink.
-Sprinkle with pepper and serve hot.
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JACKET POTATO WITH COLESLAW

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1 medium sized potato
1 small carrot grated
1 small chunk cabbage shredded
½ an apple thinly sliced
1 celery stick sliced
A handful of salted peanuts
2 tablespoons mayonnaise
Black pepper
1 teaspoon butter

Method
-Preheat oven to 200*C.
-Bake potato with skin intact for 45 to 50 minutes until cooked through.
-To make the coleslaw, put the carrot, cabbage, apple and celery stick in a bowl. Add the peanuts, mayonnaise and some black pepper and toss together.
-When the potato is cooked, cut a cross on the top, add the butter, season and spoon the coleslaw on top.
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OVEN FRIED CHICKEN WITH ALMONDS

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850 grams skinless, boneless chicken breasts, pounded to ½ inch thickness
Cut chicken into small pieces
1 cup wholewheat breadcrumbs
¼ cup grated cheese
¼ cup chopped almonds
2 tablespoons chopped parsley
1 garlic clove, crushed
1 teaspoon salt
¼ teaspoon dried thyme
A pinch of ground black pepper
¼ cup olive oil

Method

-Preheat oven to 200*C.
-Combine breadcrumbs, cheese, almonds, parsley, garlic, salt, thyme and pepper.
-Pour oil into pie plate.
-Dip chicken in oil, then in breadcrumb mix to coat and place on baking sheet.
-Bake for 20 minutes. Do not turn chicken over.
-Arrange chicken on warm plate and serve.
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CHOCOLATE FRUIT GATEAU

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6 large eggs separated
250 grams caster sugar
150 grams flour sifted with 1 teaspoon baking powder
150 grams almonds, powdered
100 grams sugar steeped in 225 ml sweet white wine
Juice of 3 large oranges
Zest from 2 oranges
225 grams white chocolate , chopped
550 ml heavy cream
350 grams strawberries , sliced

Method

-Grease, line cake tin. Preheat oven to 180*C.
-Beat egg whites and 50 grams sugar into stiff, glossy peaks.
-Cream yolks and rest of caster sugar. Add flour. Fold in whites, almond, orange zest. Bake 35 minutes, or till done.
-Gently heat sugar, wine and juice into syrup. Cool.
-Microwave chocolate and 225 ml cream till melted. Set bowl on ice and beat. Whip rest of cream; fold in.
-Split cake; drizzle syrup; sandwich with icing, berries.
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POACHED PEACHES IN STRAWBERRY SYRUP

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750 ml dry white wine
175 grams golden castor sugar (or mix of brown and white)
1 inch piece of ginger, peeled and sliced
450 grams strawberries , hulled
8 ripe firm peaches
A little lemon juice to taste

Method

-Slice 125 grams strawberries. Bring to boil with wine, sugar and ginger.
-Add peaches; cover. Return to boil; Simmer for 5 minutes or till tender.
-Remove peaches with slotted spoon and ease off the skins. Halve, stone the peaches and place in a large salad bowl. Halve remaining strawberries and add to the bowl.
-Return liquid to boil for 20-25 minutes or till syrupy. Add lemon juice.
-Let cool. Then sieve over fruit. Cover with cling film and chill overnight before serving.
-Serve chilled.
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MUSHROOM AND BROWN RICE SOUP

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1 tablespoon olive oil
1 medium onion, finely chopped
400 grams mushrooms, sliced
1 cup shredded or grated carrots
1 garlic clove, crushed
½ teaspoon salt
¼ teaspoon dried thyme(optional)
¼ teaspoon freshly ground pepper
1 liter chicken broth or 2 stock cubes dissolved in 1 liter water
¾ cup brown rice cooked till just tender

Method

-Mix stock with 2 cups water and set to heat on a high flame.
-In a large saucepan heat oil on a medium high flame. Fry the onion for a couple of minutes, add rice and cook for 2-3 minutes, stirring occasionally.
-Add mushrooms and carrots and cook for 5 minutes or until golden and tender, stirring occasionally.
-Stir in garlic, thyme, salt and pepper.
-Add stock(boiling hot by now); Cover the pan and bring to boil over high heat. Simmer for about 15 minutes. (brown rice will stay a bit chewy).
-Makes about 8 cups. Serve hot.
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FRIED CAULIFLOWER

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1 cauliflower
1 tablespoon vinegar
1 teaspoon salt
Flour
1 tablespoon water or milk
1 egg, beaten
3 tablespoons grated cheese
¾ cup breadcrumbs

FOR THE GARNISH
4 lettuce leaves
1 lemon, wedged
cherry tomatoes , green peas
Parsley

Method

-Soak cauliflower in water for 30 minutes and wash well.
-Place in enough boiling water (with 1 tablespoon vinegar and 1 teaspoon salt) to cover and boil for 7 minutes. Drain and towel dry.
-Break cauliflower into florets. Tap the florets lightly with flour wrapped in a piece of cloth. Dip the florets in beaten egg mixed with 1 tablespoon water or milk and the grated cheese.
-Roll in breadcrumbs and deep fry.
-Line a plate with lettuce, place the cauliflower over it and sprinkle with cheese. Garnish with lemon wedges, cherry tomatoes, green peas and parsley.
-Serve hot.

Note- Add vinegar to the boiling water so that color of the cauliflower will not change.
By wrapping flour in a piece of cloth the food can be coated evenly.
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POLYNESION FISH

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4 mackerel or small fish
Salt and pepper to taste
1 small tomato
1 leek
¼ teaspoon mustard
Paprika to taste
2 tablespoons vinegar
½ teaspoon sugar
4 tablespoons olive oil
1 tablespoon butter
Parsley

Method

-Clean fish and make a small gash along back fin on the underside. Season with salt and pepper and set aside for 10 minutes.
-Peel tomatoes, remove seeds and dice.
-Cut leek into 2 inch chunks.
-Mix together in small bowl, mustard, paprika, little pepper, 2/3 spoon salt, vinegar, sugar. Add oil and mix well for dressing.
-Wipe off moisture from fish. Coat evenly with flour.
-Brown fish underside down in a heavy skillet in 1 tablespoon each oil and butter over high heat. Lower heat and cook for another 6 minutes.
-Arrange on a platter, mix dressing well and spoon over.
-Garnish and serve hot.
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CHEESE SOUFFLE

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125 grams butter
125 grams refined flour
100 ml warm milk
4 eggs
125 grams processed cheese
Salt/ pepper to taste
For a cheese sauce
100 grams cheese
25 ml milk

Method

-Grease 4 small dishes generously with butter, then melt the 125 grams butter portioned off in a pan.
-Add the refined flour and stir well to combine.Cook over low heat for 1 minute; lift the pan from the fire and add the milk, whisking till it forms a smooth paste.
-Separate the egg whites, and add the egg yolks to the paste prepared, stirring constantly so that they don’t scramble.
-Grate the cheese into the mix and add salt and pepper as per taste and allow the mix to cool slightly.
-Beat the egg whites into stiff peaks, and fold a third of the beaten whites into the mix. Follow with the rest very slowly.
-Pour the mixture into the greased soufflé dishes and steam over a slow fire for 15 minutes.
-Meanwhile , prepare the cheese sauce by melting the cheese reserved for it in milk.
-Upturn the moulded soufflé onto individual plates or a large platter, pour the cheese sauce over the soufflé, and sprinkle with crushed peppercorns.
-Serve warm.
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STRAWBERRY YOGURT MOUSSE

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250 ml yogurt
150 ml cream
100 grams sugar
100 ml strawberry puree
80 grams icing sugar
Few drops strawberry essence
FOR GARNISHING
Fresh strawberries
Little beaten cream

Method

-Tie the yogurt in a muslin cloth and hang for about 2 hours to drain the water.
-Whip cream with 100 grams sugar till stiff.
-Mix the yogurt, strawberry puree, icing sugar and essence.
-Lightly fold the beaten cream into the mixture.
-Chill in the refrigerator for 2-3 hours.
-Garnish with rosettes of cream and fresh strawberries.
-Serve chilled.
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PRAWNS IN HOT SPICY PASTE

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600 grams medium sized prawns, cleaned, shelled and deveined.
115 grams spicy paste
115 grams grated coconut
A marble sized ball of tamarind, mixed with 85 ml water and strained
1 ½ teaspoons sugar
½ teaspoon salt
2 tablespoons Oil
FOR THE SPICY PASTE
8 shallots, peeled
6 red chillies
4 flakes garlic
2 cm piece of ginger

Method

-To prepare the spicy paste grind all ingredients to a fine paste.
-Season prawns with a pinch of salt and ½ teaspoon sugar and set aside.
-Grind the coconut and extract 3 tablespoons coconut milk.
-Heat oil in a wok, put in the spicy paste and keep frying over low heat till the oil floats on top.
-Add the remaining ingredients, except the prawns, and cook till the mixture comes to a boil.
-Add the prawns and stir well.
-Cook till the prawns are cooked or for about 3-4 minutes.
-Serve hot or cold.
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ALMOND SOUFFLE

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1 Cup milk
1 tablespoon cornflour
10 – 15 almonds blanched and ground to a paste
1 cup fresh cream
5 tablespoons sugar
1 teaspoon almond essence
1 teaspoon gelatin
Almond flakes for garnishing

Method

-In a pan heat milk. Mix cornflour with a little water and add to the milk.
-Cook till thick. Add the almond paste to the milk and cool the mixture.
-Beat the cream with a whisk till soft peaks form. Add the sugar and almond essence.
-Dissolve the gelatin in a little warm water. Add to the cream and mix gently.
-Fold the cream into the milk mixture.
-Pour into a glass bowl and chill for an hour.
-Serve cold garnished with almond flakes.
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DATE AND WALNUT HOT CAKE

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200 grams seedless dates (chopped fine)
90 grams walnuts (chopped fine)
100 grams sugar
125 grams butter
125 ml water
3 eggs
125 grams flour
¾ teaspoon soda bi carb

Method

-Mix sugar, butter and chopped dates. Add luke warm water and mix well.
-Beat the eggs lightly.
-Sieve flour and soda bi carb together and add chopped walnuts to the mixture.
-Mix the flour and date mixture together and blend well.
-Add the beaten eggs and mix thoroughly.
-Pour the mixture into a greased cake tin and bake at 110*C for 35 to 40 minutes.
-Remove from oven slice and serve warm.
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SZECHUAN CUCUMBERS

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2 cucumbers peeled
2 flakes garlic, sliced
1 tablespoon sugar
1 tablespoon vinegar
1 teaspoon black peppercorns
½ teaspoon Tabasco sauce
2 teaspoons salt
1 tablespoon groundnut oil
1 tablespoon sesame oil (optional)

Method

-Cut the cucumbers into lengthwise strips and remove the seeds.
-Place the cucumbers in a glass bowl and sprinkle salt over them. Let stand at room temperature for 3-4 hours.
-Rinse the cucumber pieces and drain well.
-Return the cucumbers to the glass bowl.
-Combine the remaining ingredients in a bowl and mix lightly. Pour over the cucumbers and refrigerate.
-Serve cold.
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WARM PASTA SALAD

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2 cups fusilli (spiral) pasta
2 cups cherry tomatoes halved or tomatoes quartered
2 cups vegetables of choice
4 cloves garlic
3 tablespoons olive oil
4 teaspoons vinegar or lemon juice
1 teaspoon sugar
1 cup cottage cheese or tofu, cubed
¼ cup basil, or 1-2 teaspoon dried oregano
Red pepper sauce
Salt to taste

Method

-Boil the pasta until al dente (soft but to the bite) with a little salt and a couple of drops of oil.
-Toss the cherry tomatoes and garlic in 1 tablespoon olive oil and roast in an oven at 200*C for 8-10 minutes.
-In a bowl whisk the remaining olive oil, vinegar and sugar, until the sugar dissolves.
-Bruise the roasted tomatoes and garlic in a motar and pestle.
-Tip in the tomato mix, tofu, basil,red pepper sauce, and salt and combine well.
-Add the warm pasta, toss well, check seasoning and serve.
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QUICK CHICKEN STIR FRY

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4 skinless, boneless chicken breast halves
4 teaspoons olive or vegetable oil
2 medium onions thinly sliced
¼ cup white, balsamic or red wine vinegar
¾ cup chicken broth or water
½ teaspoon dried thyme or oregano
1 teaspoon butter
Salt and pepper

Method

-Pound chicken to an even ½ inch thickness with a meat mallet.
-Sprinkle salt and pepper to season both sides.
-In a pan heat 2 teaspoons oil until hot on medium heat. Add chicken and cook for 12 to 14 minutes on both sides till it is cooked through. Transfer chicken to a platter and cover with foil to keep warm.
-To the same pan, add remaining 2 teaspoons of oil. Add onions and cook 3 to 4 minutes or until tender, stirring occasionally. Stir in vinegar and cook 30 seconds. Add broth or water and thyme or oregano. Heat to boil on medium high. Remove pan from heat stir butter into sauce until melted.
-Thinly slice chicken breasts and top with sauce , Garnish with sauce and thyme and serve.
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CHICKEN WITH GRILLED PINEAPPLE

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4 skinless, boneless chicken breast halves( about 750 grams)
3-4 limes
1 tablespoon olive oil
1 pineapple peeled and cut into ½ inch thick slices
½ cup fresh mint chopped
Salt and pepper to taste

Method

-Preheat large ridged grill pan or electric grill to 200*C.
-With a meat mallet pound chicken to half inch thickness.
-From 1-2 limes, grate 1 teaspoon peel and squeeze 2 tablespoons juice. Cut remaining limes into 4 wedges and keep aside.
-In a bowl, mix oil, lime peel and juice. Lightly brush pineapple on both sides with lime mixture; set aside rest of the lime mixture. Place pineapple on hot grill and cook until brown on both sides, turning once.
-Stir mint into remaining lime mixture and pat on both sides of the chicken. Sprinkle chicken with salt and freshly ground black pepper to season both sides.
-Place chicken on hot grill and cook until chicken is cooked through.
-Serve with pineapple and lime wedges.
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BLONDIES

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3 cups flour
2 teaspoons baking powder
½ teaspoon salt
1½ cups unsalted butter
1 2/3 cups sugar
1 cup light brown sugar
4 large eggs
2 tablespoons vanilla essence
1 cup chopped bitter or dark chocolate(or dark chocolate chips)
1 cup chopped walnuts or almonds (optional)

Method

-Preheat oven to 175*C. Meanwhile grease and dust a 9x13 inch baking tray.
-Sift together flour, baking powder and salt.
-In a separate bowl, cream together butter and both sugars for about 7 minutes, or until pale and thick. Beat in eggs one at a time. Whisk for a minute and add vanilla essence.
-Add walnuts in mixture if using. Stir chocolates and nuts into batter; fold in flour until just combined- do not beat.Batter will be thick and slightly stiff. Spoon into pan and bake for 45 minutes, or until top is golden and the inside moist.
-Cool pan on wire rack for at least 30 minutes before cutting into pieces and icing.
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ALMOND SOUP

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¼ cup almonds (blanched and peeled)
2 tablespoons butter
4 tablespoons flour
4 cups water
½ cup milk
Salt to taste
¼ teaspoon black pepper (freshly ground)
4 tablespoons cream

Method

-Chop half the almonds fine. Blend the rest with milk in a blender.
-Melt butter and sauté the chopped almonds till lightly fried.
-Add flour and sauté till an aroma emanates.
-Add water, gradually stirring all the time so that no lumps remain; then bring to a boil.
-Add the milk mixture along with salt and pepper and bring to a boil, and then simmer for 8-10 minutes, stirring occasionally.
-Serve garnished with cream.
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STUFFED PEPPERS

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6 peppers
½ cup rice
1 small onion
½ cup mushrooms
2 tablespoons butter
4-6 chicken livers
Salt
Pepper
1 egg
½ cup grated cheese
Chopped parsley or coriander

Method

-Deseed peppers, stand them in hot water for 5 minutes; drain.
-Cook rice until tender.
-Heat butter. Fry onion till pink. Add mushrooms and cook for few minutes. Add chicken livers.
-Stir in rice. Lightly beat egg and add to the rice mix.
-In a greased baking dish, arrange peppers. Spoon rice mix into each. Sprinkle cheese.
-Bake in a preheated oven at 180*C for 15 to 20 minutes.
-Serve hot.
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EGGS AND PEAS SALAD

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4 eggs (hard boiled)
½ cup mayonnaise
¼ teaspoon mustard powder
2 tablespoons onions finely chopped
1 cup peas (boiled)
Salt to taste
Black pepper to taste (freshly ground)
6-8 lettuce leaves
Garnish of choice (carrots, red bell peppers, cherries etc )

Method
-Chill the eggs and peas.
-Halve the eggs .
-Mix the mayonnaise, mustard, salt and black pepper.
-Mix the onions and peas, and add half the mayonnaise mixture into it.
-Line a serving dish with the lettuce and heap the peas mixture in the centre.
-Arrange the eggs around the peas.
-Spread mayonnaise over the eggs to cover the top and pour the rest on to the peas.
-Garnish , chill and serve.
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BAKED CHICKEN WITH MUSTARD AND SHALLOT CRUST

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2 boneless chicken breasts with skin
2 teaspoons salt
1 teaspoon freshly ground black pepper
3 teaspoons olive oil

FOR THE MUSTARD AND SHALLOT CRUST
1 teaspoon mustard
25 grams shallots, finely chopped
1 teaspoon dried thyme
1 teaspoon paprika powder

Method

-Season the chicken breasts with salt, pepper and olive oil.
-In a baking tray place the chicken breasts skin side up.
-Prepare the mustard and shallot crust by mixing all the ingredients in a bowl.
-Cover the skin with the prepared shallots mustard mixture.
-Baked in a preheated oven at 200*C for 15 -20 minutes or till done.
-Serve hot with salad or vegetables of tour choice.
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