750 grams apples
8 tablespoons flour
4 tablespoons brown sugar
2 tablespoons honey
2 tablespoons castor sugar
1 cm piece of cinnamon
1 teaspoon grated lemon rind
A pinch of ginger powder
2 tablespoons butter


-Peel, core and slice apples and cook them with the brown sugar, cinnamon, lemon rind and ¼ cup water till apples become soft. Turn onto a greased pie dish.
-Combine castor sugar, butter, flour and ginger powder till the mixture resembles bread crumbs.
-Sprinkle the flour mixture over the apples and bake in a preheated oven at 180*C for about 30 minutes or till the top turns slightly brown.
-Serve with warmed up honey.
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2 chicken wings
2 chicken thighs
Salt and pepper
3 ½ tablespoons butter
1 ½ tablespoons refined oil
1 tablespoon lemon juice

Few sprigs parsley


-Slash through joints on thighs. Cut large thighs on the underside and spread open. Season with salt and pepper.
-Heat 1 ½ tablespoons each of butter and refined oil in a heavy bottomed pan.
-Brown chicken skin side down, moving pan back and forth over a high heat. Cover when both sides are evenly browned and simmer 20 minutes over low heat.
-Remove chicken to a serving dish. In the same pan, melt the remaining 2 tablespoons butter, mix in the lemon juice with a wire whisk.
-Pour the sauce over the chicken and garnish with parsley.
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½ cabbage
6 slices ham
For the white sauce
2 ½ tablespoons butter
4 tablespoons chopped onion
2 ½ tablespoons flour
2 cups milk
¼ teaspoon salt
2 tablespoons breadcrumbs or cornflakes
1 ½ tablespoons butter


-Cut cabbage into wide strips. Boil for 5 minutes in boiling water with a little salt. Drain.
-Slice ham into strips.
-Place cabbage and ham in a wide, shallow, buttered casserole dish.
-To Prepare the white sauce- Melt 2 ½ tablespoons butter in a frying pan.
-Add the chopped onion and sauté for 3 minutes. Sprinkle with flour and add milk.Cook till the sauce thickens.
-Season with ¼ teaspoon salt and pepper.
-Pour the sauce over the casserole.
-Sprinkle the breadcrumbs over the sauce.
-Pour 1 ½ tablespoons melted butter over the breadcrumbs and bake in a hot oven for 15-20 minutes at 180* C.
-Serve hot.
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1 kg carrots
50 grams butter
1 tablespoon sugar
250 ml hot vegetable stock
150 ml single cream
Salt and freshly milled pepper
2 tablespoons finely chopped parsley


-Scrub the carrots well under cold running water. Scrape or peel the carrots, wash, dry and cut into sticks about 1 cm thick.
-Melt the butter in a large saucepan and caramelize the sugar, stirring continuously. Add the carrots and stir until coated in caramel.
-Pour the hot stock over the carrots, cover the pan and simmer for about 5 minutes.
-Remove the lid and boil to evaporate the liquid.
-Stir the cream into the cooked carrots, season to taste and sprinkle with parsley.
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1 onion
1 clove garlic
150ml olive oil
Juice of 1 lemon
4 fillets of white fish
4 tablespoons flour
1 egg
1 tablespoon water
100 grams dry breadcrumbs
4 tablespoons grated Parmesan cheese
25 grams butter
12 leaves sage
Sprig of sage to garnish


-Peel and grate the onion. Peel and coarsely chop the garlic clove , then crush it with salt.
-Mix 4 tablespoons olive oil with the lemon juice, grated onion and crushed garlic.
-Rinse the fish fillets under cold water, wipe them dry and place them in a bowl. Sprinkle on the seasoned oil, cover the bowl and leave to marinate in the refrigerator for 1 hour.
-Mix 1 teaspoon of salt into the flour.
-Beat the egg with 1 tablespoon water.
-Mix the breadcrumbs and cheese.
-Heat the remaining oil in a frying pan.
-Drain the fillets well, dip them in the flour. Then in the egg and finally in the breadcrumbs.
-Gently fry the fillets for about 6 minutes on each side, remove from pan and keep them warm.
-Pour the oil out of the pan and melt the butter in the same pan.
-Warm the sage leaves through in the butter.
-Pour the sage leaves and butter over the fish fillets, garnish with a sprig of sage.
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3 large onions
50 grams butter
1 tablespoon flour
750 ml water
Salt and pepper to taste
4 slices French bread
250 ml dry white wine
50 grams processed cheese


-Peel and thinly slice the onions.
-Melt half the butter in a large pan and fry the onions over a low heat until golden, turning frequently.
-Sprinkle the flour over the onions, brown slightly and gradually, add the water, stirring continuously.
-Add salt and pepper. Bring to the boil, cover the pan and simmer over a moderate heat for 20 minutes.
-Preheat the oven to moderately hot at 180*C.
-Fry the slices of bread in the remaining butter until golden brown on both sides.
-Arrange the bread in 4 ovenproof soup bowls.
-Remove soup from heat and stir in the wine.
-Pour the soup over the bread,
-Sprinkle with the grated cheese and bake oven for 10-20 minutes, or until the cheese has melted.
-Brown the cheese under a hot grill for a minute or two if desired.
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450 grams cherries
1 liter water
7 tablespoons sugar
5 tablespoons raisins
450 grams cottage cheese, sieved
2 egg yolks
25 grams vanilla sugar
1 tablespoon cornflour
6 tablespoons milk
4 egg whites


-Wash and stone the cherries.
-Bring the water to the boil with 5 tablespoons of the sugar, tip in the cherries, boil for 5 minutes and then drain.
-Wash the raisins well in hot water, then drain them.
-Beat the cottage cheese with the egg yolks, remaining sugar and the vanilla sugar.
-Dissolve the cornflour in the milk and stir into the pudding mixture.
-Whisk the egg whites with a pinch of salt until stiff and fold into the pudding mixture with the raisins.
-Fill an ovenproof dish with the mixture, fold in the cherries and bake in an moderate oven at 180*C for 45 minutes.
-Serve hot.
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6 hard boiled eggs
100 grams lean cooked ham
225 grams cheese
50 grams butter
2 tablespoons flour
250ml milk
150ml single cream
Salt and freshly milled pepper
A pinch of grated nutmeg
A pinch of garlic powder
3 tablespoons breadcrumbs
Fresh Parsley (optional)


-Shell and thinly slice the eggs.
-Cut the ham into narrow strips.
-Grate the cheese.
-Grease an ovenproof dish with butter.
-Melt half the butter in a saucepan, stir in the flour for a few minutes,then gradually stir in the milk. Bring to the boil, stir in the cream and season with salt and pepper, the nutmeg and garlic powder. Remove pan from heat.
-Fill the baking dish with alternate layers of egg, ham and grated cheese, covering each layer with a little of the white sauce.
-Finally cover with the breadcrumbs and dot with the remaining butter.
-Bake in a hot oven 220*C for 30 minutes.
-Serve hot.
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1 vanilla pod
350 grams raspberries
6 tablespoons water
100 grams icing sugar
Juice of ½a lemon
1 ½ tablespoons brandy
2 fresh ripe peaches
250 ml vanilla ice-cream
150 ml double cream
25 grams vanilla sugar
Few chocolate leaves (can be bought readymade)


-Slit the vanilla pod lengthways using a sharp knife and scrape out the pith.
-Sort and wash the raspberries and puree them in a blender with the water, icing sugar, lemon juice, vanilla pith and brandy.
-Strain the puree through a sieve and reserve the sauce.
-Prick the peaches several times with a fork, scald and peel them. Cut the peaches in half and remove the stones.
-Arrange the ice-cream in individual glasses, top with the peach halves and cover one side with the raspberry sauce.
-Whip the cream with the vanilla sugar until stiff, transfer to a piping bag and pipe dream whirls around the peaches. Decorate with chocolate leaves if liked.
-Serve cold.
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225 grams lean ham
50 grams butter
3 tablespoons flour
250 ml hot milk
Salt to taste
1 teaspoon paprika
2 egg yolks
3 egg whites


-Cut the ham into small cubes. Puree in a blender.
-Melt the butter in a saucepan, sprinkle in the flour and cook, stirring continuously. Gradually stir in the milk and simmer until thick. Season with salt and paprika. Remove from heat and stir in the egg yolks and ham.
-Grease individual ovenproof dishes.
-Whisk the egg whites until stiff, fold into the soufflé mixture and then spoon the mixture into the dishes.
-Bake the soufflé on the bottom shelf of a moderate oven 180*C for 30 minutes.
-Do not open the oven door for the first 15 minutes or the soufflé will not rise.
-Serve immediately.
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150 gram plain flour
Salt and freshly milled white pepper
2 tablespoons cold water
75 grams butter
450 grams broccoli
A pinch each of dried thyme and basil
2 teaspoons powdered gelatine
4 tablespoons vegetable stock or water
150 ml cream
2 egg whites
2 tablespoons freshly grated cheese


-Grease the flan case.
-Mix together the flour, seasoning, water and butter to make a shortcrust pastry.
-Cover the broccoli with salted water and boil for 10 minutes.
-Bake the flan case in a moderately hot oven 200*C for 15 minutes.
-Drain the broccoli and leave it to cool, then puree the broccoli in the blender. Season to taste and add the thyme and basil.
-Dissolve the gelatin in a little hot water in a bowl over a saucepan of hot water.
-Heat the stock. Add the gelatin to the stock, then stir the stock into the pureed broccoli.
-Whip the cream until stiff, fold into the broccoli mixture and fill the flan case with the mixture.
-Whisk the egg whites until stiff, fold in the cheese and top the flan with the meringue.
-Bake in a hot oven 230*C for 2-3 minutes until golden.
-Serve hot.
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15 medium sized tomatoes, halved
2 cloves garlic, sliced
5 tablespoons olive oil
1 green chilli, finely chopped (optional)
2 tablespoons white vinegar
3 ripe but firm avocados peeled, stoned and thickly sliced


-Preheat oven to 200*C. Put the tomatoes into a shallow baking tin, cut side up. Season with salt and pepper, sprinkle garlic and drizzle over 2 tablespoons oil. Roast for 40-45 minutes.
-Mix together 3 tablespoons oil, chilli and vinegar in a bowl.
-Transfer tomatoes and any cooking juices to a large serving platter and keep aside to cool.
-Add the avocado to the dressing and toss to coat. Spoon dressing over the tomatoes.
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½ kg minced lamb/chicken
250ml tomato puree
1 small green/red capsicum chopped fine
6 teaspoons honey
6 teaspoons lemon juice
1 tablespoon grated onion
Water as required
Salt to taste
6 tablespoons oil


-In a medium sized bowl mix the minced lamb/chicken, grated onion, 3 teaspoons water and 1 teaspoon salt.
-Divide into small portions and shape into marble sized meat balls.
-Heat oil in a frying pan and fry the meat balls till done and browned on all sides. Remove from oil and keep aside.
-Pour off all but 1 tablespoon dripping from the pan. Fry the capsicum in this dripping till tender, stirring occasionally.
-Stir in the tomato puree, honey, lemon juice, ¼ cup water and ¼ teaspoon salt. Saute over medium heat. Simmer gradually.
-Return the meat balls to the sauce. Bring to the boil.
-Serve hot.
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4 medium aubergines
3 tablespoons olive oil
2 teaspoons hot mustard
3 onions
2 cloves garlic
8 tablespoons breadcrumbs
50 grams butter
1 stem fresh rosemary


-Wash the aubergines , halve lengthways, sprinkle generously with salt and leave to sweat for 15 minutes.
-Heat 2 tablespoons of the olive oil in an ovenproof dish.
-Rub the salt off the aubergines and cut out two thirds of the flesh. Fry the aubergines all over in the oil, then leave them to cool. Coat with the mustard.
-Finely chop the onions, garlic and flesh from the aubergines. Fry these ingredients in the remaining oil, season with salt and spoon the mixture into the aubergines.
-Sprinkle each aubergine half with 1 tablespoon of breadcrumbs, dot with butter and sprinkle with a few rosemary leaves. Place the remaining rosemary leaves between the aubergine halves in the dish.
-Crisp the aubergines in a moderately hot oven at 200*C for 15 minutes.
-Serve hot.
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1 leg of lamb (about 1.5 Kgs)
3 cloves garlic
2 tablespoons concentrated tomato puree
1 tablespoon flour
2 tablespoons lemon juice
A generous pinch of ground caraway
4 black peppercorns, crushed
3 small onions
3 tablespoons oil
250 ml hot meat stock
150 ml dry white wine
1 teaspoon cornflour


-Cut a lattice pattern into the skin of the lamb. Cut the garlic into thin sticks and use to spike the lamb.
-Mix the tomato puree with the flour, salt, lemon juice, caraway and crushed peppercorns.
-Brush the mixture on the lamb and leave to marinate in a cool place for 12 hours.
-Quarter the onions. Heat oil in a roasting tin on the hob, seal the lamb and add the onions and half the stock.
-Roast the lamb on the bottom shelf on a 240*C oven for 15 minutes, then reduce the heat to 200*C and roast the meat for a further 40 minutes, basting frequently with the roasting juices and gradually adding the wine and the remaining stock.
-At the end of the cooking time, turn off the oven, transfer the lamb to a plate and leave it to stand in the oven for 10 minutes.
-Dilute the roasting juices with a little hot water and thicken with the cornflour dissolved in a little cold water , serve with the lamb.
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150 grams plain flour
Salt and freshly milled black pepper
2 tablespoons water
75 grams butter plus 25 grams for topping
50 grams rindless streaky bacon
4 eggs
150 ml single cream
4 tablespoons freshly grated cheese


-Sift the flour on to a worktop and make a well in the centre. Sprinkle the seasoning and water into the well.
-Cut up the 75 grams butter and scatter around the edge. Mix these ingredients quickly together to make a dough and cut the dough into 4 equal portions.
-Roll each piece to fit an individual flan dish, 8-10 cm in diameter. Lightly grease the cases and line them with the pastry.
-Finely dice the bacon, fry it for a few minutes, then sprinkle over the flan bases.
-Beat the eggs with the cream, seasoning to taste and add the cheese.
-Pour the mixture over the bacon. Dot each flan with a little butter.
-Bake the flans in a moderately hot oven about 200*C for 15-20 minutes.
-If they begin to brown too quickly, cover them with greaseproof paper.
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50 grams streaky bacon
1 onion
225 grams boiled potatoes
2 tablespoons oil
450 grams frozen peeled prawns, thawed
3 eggs
3 tablespoons cream
Salt and freshly milled black pepper
2 tablespoons chopped dill
2 slices bread
25 grams butter


-Finely dice the bacon. Dice the onion. Peel and dice the potatoes.
-Heat the oil in a large frying pan, fry the bacon until crisp, add the onions and fry until transparent, then stir in the potatoes and prawns. Continue cooking stirring frequently.
-Whisk the eggs with the cream, seasoning and dill.
-Dice the bread and fry in the butter in a small pan until golden brown.
-Pour the eggs over the prawn mixture and stir gently until the egg has set.
-Before serving sprinkle with the croutons.
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