BRANDY FRITTERS

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400 grams plain flour
½ teaspoon baking powder
30 grams butter or margarine cut into flakes
50 grams castor sugar
Pinch of salt
2 eggs
6 tablespoons milk
1 tablespoon brandy
Icing sugar to sprinkle
Oil to deep fry

Method

-Sift the flour with the baking powder into a bowl. Dot over the butter.
-Add the sugar, salt, eggs, milk and brandy, and knead all the ingredients to a smooth dough.
-Heat the oil for frying to 180*C.
-Roll out the dough on to a floured board to 3 mm thick and cut into 3.5 cm squares.
-Add few fritters at a time to the hot oil and fry for 4-6 minutes until golden; turn halfway through cooking with a draining spoon.
-Lift out the fritters when cooked and drain on absorbent paper.
-Sift icing sugar over them while still warm.
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STUFFED DATES

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225 grams dates
100 grams almond paste
40 grams pistachio nuts, finely chopped
1 tablespoon orange liqueur
1-2 tablespoons granulated sugar

Method

-Stone the dates.
-Knead the almond paste with the pistachios and liqueur on a clean surface sprinkled with a little icing sugar.
-Form the marzipan into small balls and dip in the granulated sugar.
-Press the marzipan balls into the stoned dates, mark into ridges with a knife and sprinkle with a little extra sugar.
-Can also be dipped in melted chocolate and served.
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CARAMEL CREAMS

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300 grams granulated sugar
125 ml boiling water
25 grams butter
125 ml double cream
1 tablespoon vanilla sugar

Method

-Line an 18 cm shallow square tin with foil and brush with oil
-Carefully cook the sugar in a frying pan over a very low heat, stirring continuously until it forms a caramel.
-Gradually add the boiling water, then stir in the butter, cream, and vanilla sugar. Bring this mixture to boiling point and continue to cook until a 116*C is reached.
-Pour the mixture into the prepared tin.
-When it begins to set, cut into 1.5cm squares with a sharp pointed knife.
-Separate the sweets so they don’t stick together and leave to cool completely.
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SOFT FRUIT LOAF

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500 grams cottage cheese
500 grams plain flour
2 teaspoons baking powder
2 eggs
150 grams castor sugar
1 tablespoon vanilla sugar
Pinch of salt
1 tablespoon grated lemon rind
1 tablespoon chopped almonds
1 tablespoon raisins
2 tablespoons chopped mixed candied fruit
2 tablespoons chopped mixed peel

TOPPING

15 grams butter melted
1 tablespoon icing sugar
1 tablespoon vanilla sugar

Method

-Grease a baking tray with butter or margarine and sprinkle with flour.
-Preheat oven to moderately hot (190*C).
-Press the cottage cheese through a sieve or liquidize.
-Sift the flour with the baking powder on to a pastry board and form a well in the centre.
-Add the cottage cheese, eggs, sugar, vanilla sugar, salt, lemon rind, nuts, fruit and peel.
-Mix to a firm dough, knead lightly and form into a loaf.
-Place on a baking tray and bake for 50-60 minutes.
-Transfer the loaf to a wire cooling rack and brush with melted butter while still hot.
-Mix the icing sugar and vanilla sugar and sift generously over the loaf.
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COCONUT MACAROONS

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5 egg whites
250 grams icing sugar
225 grams ground almonds
225 grams desiccated coconut
Grated rind of ½ lemon
1 tablespoon rum
Icing sugar to sprinkle
100 grams plain chocolate

Method

-Line a large baking tray with butter paper. Preheat oven to cool (150*C).
-Whisk the egg whites until stiff. Fold in half the sifted icing sugar and the ground almonds.
-Add the coconut, remaining icing sugar, lemon rind and rum and work altogether to a sticky dough.
-Put the mixture into a piping bag fitted with a large plain nozzle, and pipe walnut sized drops onto the butter paper.
-Sprinkle the macaroons with icing sugar and bake in the centre of the oven for 20 minutes.
-They should have a golden crust on the outside but remain soft inside.
-Allow to cool on a wire rack.
-Melt the chocolate in a basin over hot water and dip a third of each macaroon in it to coat the end. Leave the chocolate to set before serving.
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CHICKEN MARYLAND

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1 chicken (about 1.5 kg)
1 teaspoon salt
1 egg
1 tablespoon water
100 grams breadcrumbs
50 grams melted butter

Method

-Set the oven at moderately hot (200*C)
-Cut the chicken into four joints.
-Sift the flour and salt together and use to coat the chicken.
-Beat the egg with the water.
-Coat the chicken with the egg mixture, and then with the breadcrumbs.
-Place the chicken in a roasting tin and sprinkle with the melted butter.
-Bake the chicken in the oven for 30-40 minutes.
-Serve hot.
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CURD CAKES

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400 grams cold boiled potatoes
50 grams raisins
2 eggs
25 grams flour
Generous pinch of salt
400 grams curd cheese
5 tablespoons sugar
Grated rind of ½ lemon
4 tablespoons oil
Sugar and ground cinnamon for dusting

Method

-Peel the potatoes and press them through a metal sieve.
-Wash the raisins in hot water and drain.
-Work together the potato, raisins, eggs, flour, salt, curd cheese, sugar and lemon rind to form dough.
-With floured hands shape the mixture into flat cakes, 2 inches in diameter.
-Set the oven to very cool at 110*C.
-Heat the oil in a frying pan.
-Cook the cakes, a few at a time, for about 8 minutes, until golden brown on both sides.
-Keep the cooked cakes warm in the oven.
-Mix together a little sugar and cinnamon and sprinkle the cakes on both sides.
-Serve with any stewed fruit.
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SPICY CHICKEN LIVERS

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100 grams chicken livers
25 grams soft butter
¼ teaspoon salt
1 slice white bread
1 large lettuce leaf
1 tablespoon mayonnaise
2 teaspoons red wine
1 teaspoon cranberry sauce
½ red apple
Few drops lemon juice
¼ teaspoon sugar

GARNISH (optional)
1 WEDGE LEMON

Method
-Wash the chicken livers in cold water, trim and dry well.
-Melt half the butter in a pan and fry the livers for 8 minutes over a moderate heat, turning continuously. Season with salt when cool, cut into equal slices.
-Toast the bread, spread with the rest of the butter and top with the lettuce.
-Arrange the liver on the lettuce and spoon the mayonnaise on top.
-Mix the red wine with the cranberry sauce and spoon over the mayonnaise.
-Wash core and coarsely grate the apple. Sprinkle with lemon juice and sugar and arrange around one corner of the bread.
-Garnish with a wedge of lemon.
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SZECHWAN CHICKEN

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1 chicken (1-kg)
2 tablespoons light soy sauce
1 teaspoon cornflour
3 carrots
3 spring onions
1 red chilli pepper
4 tablespoons oil
1 tablespoon soy sauce (optional)

Method

-Halve the chicken and bone it with a sharp knife.
-Cut the chicken into bite sized pieces, place them in a shallow bowl and sprinkle with the light soy sauce and the cornflour. Stir well.
-Cover and marinate for 30 minutes.
-Peel the carrots, trim the spring onions and cut both into thin strips.
-Cut the chilli pepper into rings.
-Heat 2 tablespoons of the oil in a wok or large frying pan and fry the chicken for 4-5 minutes, stirring continuously.
-Remove the chicken from the pan with a slotted spoon.
-Heat the remaining oil in the pan and fry the carrot , spring onion and chilli pepper for 5-6 minutes, stirring continuously.
-Return the chicken to the pan and heat through with the vegetables, stirring frequently.
-Season to taste with soy sauce if desired.
-Serve with boiled long grain rice.
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FRIED CHICKEN

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1 chicken (about 1.5kg)
75 grams flour
1 teaspoon baking powder
2 eggs
Salt
6-7 tablespoons milk
Oil for deep frying

Method

-Sift the flour and baking powder in a bowl.
-Beat the eggs with ¼ teaspoon of salt and gradually add 6 tablespoons of the milk.
-Stir the egg mixture into the flour to make a smooth batter, adding the remaining milk if necessary.
-Heat the oil in a deep saucepan or fryer to 180*C.
-Rub the chicken pieces with salt, coat them with the batter and lower them into the hot oil with a slotted spoon.
-Deep fry the chicken pieces for 10-15 minutes, turning them occasionally.
-Serve hot with a green, tomato or sweet corn salad or mayonnaise.
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LUXURY PARTY LOAF

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4 eggs
1 long French loaf
5 tablespoons mayonnaise
1 small lettuce
225 grams sliced ham sausage
1 carrot
1 stick celery
Bunch of radishes
1 onion
2 tablespoons wine vinegar
4 tablespoons oil
1 tablespoon chopped parsley
Salt and pepper
175 grams frozen peas
225 grams sliced salami
100 grams cheddar cheese
2 tablespoons natural yogurt
¼ teaspoon paprika powder
Few dill and parsley sprigs for garnishing or cheese

Method

-Hard boil the eggs, plunge into cold water, shell and leave to cool.
-Slice the outer crust off the top of the loaf lengthways, to within 5 cm of each end. Scoop out some of the bread, and coat the inside of the loaf with 4 tablespoons mayonnaise.
-Separate the lettuce into leaves; wash, drain thoroughly and use to line the inside of the loaf.
-Cut the ham sausage into fine strips.
-Wash and scrape the carrot and slice into small fingers.
-Wash the celery and radishes and slice very finely.
-Peel the onion and cut into rings.
-Place the sausage, carrot, celery, radishes and onion rings together in a bowl.
-Whisk the vinegar with the oil and chopped parsley, season with salt and pepper and stir into the salad.
-Blanch the frozen peas in boiling water for 5 minutes and leave to cool.
-Cut the salami into fine strips, dice the cheese, and place the peas, salami and cheese together in a bowl.
-Make a dressing with the remaining mayonnaise, the yogurt and paprika, season with salt and pepper and stir into the salami mixture.
-Fill the inside of the loaf with alternate spoonfuls of the ham, sausage and salami salads.
-Slice each egg into 8 wedges and arrange in the salad.
-Garnish with sprigs of parsley and dill or cheese, and serve.
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RAMEKINS OF BAKED CRAB

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50 grams onions
25 grams butter
225 grams crabmeat
50 grams fresh brown breadcrumbs
2 level teaspoons French mustard
150 grams natural yogurt
3 tablespoons cream or milk
Cayenne pepper
Salt
40 grams cheddar cheese

Method

-Finely chop the onion and fry in the butter till golden brown.
-Flake the crabmeat, taking care to remove any membranes or shell particles.
-Mix the onion, crabmeat and breadcrumbs well together.
-Stir in the mustard with the yogurt and cream. Sprinkle generously with the cayenne pepper, add salt to taste. Mix with the crabmeat mixture.
-Spoon the mixture into individual ramekin dishes.
-Grate the cheese thinly over the surface of each dish.
-Bake the dishes in a hot oven at 170*C for 25-30 minutes or until really hot.
-Serve hot with crisp breads.
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HOT CHICKEN SALAD

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1 head red cabbage
3 whole large chicken breasts
Salad oil
Salt
½ cup mayonnaise
2 ½ tablespoons milk
1 medium zucchini, thinly sliced
1 small carrot, grated
¼ teaspoon basil

Method

-Coarsely slice cabbage to make about 5 cups.
-Debone chicken breasts and cut into bite sized pieces.
-In a frying pan heat 2 tablespoons oil over medium heat. Cook the sliced cabbage and add 1 teaspoon salt. Cook till cabbage is tender, stirring occasionally. Spoon cabbage into a large bowl and set aside.
-In the same pan over medium heat, add 1 tablespoon oil and toss in the chicken. Add salt. Cook till chicken is lightly browned and tender, cook for about 3 minutes, stirring frequently. Remove chicken to the bowl with the cabbage.
-Into the drippings remaining in the pan, stir in the mayonnaise and milk and mix until smooth; heat through over low heat, stirring occasionally.
-Pour the mayonnaise mixture over the chicken and cabbage.
-Add the zucchini, carrot and basil; gently toss to mix well.
-Garnish as desired.
-Serve warm.
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STUFFED MEATBALLS

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450 grams minced beef
150 grams minced pork
3 tablespoons breadcrumbs
4 tablespoons single cream
Salt and freshly milled pepper
Pinch of garlic powder
4 tablespoons chopped chives
1 teaspoon paprika
50 grams butter
3 tablespoons oil

Method

-Mix the minced beef, minced pork, breadcrumbs and cream together in a bowl and season with salt, garlic powder and pepper.
-Work the chives and paprika into the butter and divide the mixture into 4 equal portions.
-Divide the minced meat into 4 equal portions.
-Using wet hands shape the meat into 4 balls around the butter. Brush them with oil.
-Leave meat balls to stand in the refrigerator for 30 minutes.
-Preheat the grill, or a grid iron and brush with oil.
-Cook the meat balls under a moderate heat for about 30 minutes, turning frequently and brushing repeatedly with the remaining oil.
-Serve hot with a green salad.
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POTATO AND TOMATO BAKE

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675 grams potatoes boiled in their skins
2 onions
450 grams tomatoes
450 grams steak fillet
1-2 tablespoons oil
Salt and freshly milled black pepper
Butter for greasing
½ teaspoon dried thyme
50 grams cheddar cheese grated
150 ml soured cream

Method

-Peel and slice the potatoes. Slice the onions. Wash and slice the tomatoes. Cut the meat into 5-6 thin slices.
-Heat half the oil in a frying pan, add and brown the meat for about 2 minutes each side, then remove the meat from the pan and season with salt and pepper.
-Grease an ovenproof dish with butter and cover the base with a layer of sliced potato.
-Arrange the meat over the potato, sprinkle it with the remaining oil and cover with alternate layers of potato, tomato and onion. Sprinkle with salt, pepper and the thyme.
-Stir the cheese into the soured cream and pour the mixture into the dish.
-Bake in a moderately hot oven 200*C for 15 minutes.
-Serve hot with a fresh green salad.
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SPAGHETTI WITH ZUCCHINI AND MOZZARELLA

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225 grams spaghetti
1 ½ tablespoons butter or margarine
450 grams zucchini, grated
225 grams mozzarella cheese, grated
½ cup cream
½ teaspoon salt
¼ teaspoon basil

Method

-Prepare the spaghetti as per the packet instructions.
-In a frying pan heat the butter over medium heat and cook the zucchini until tender, for about 5 minutes.
-When the spaghetti is done, drain. Return spaghetti to the saucepan; add the zucchini and all the remaining ingredients.
-Toss the spaghetti mixture over low heat until all the cheese is melted.
-Serve hot.
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INDONESIAN FRIED RICE

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2 eggs
Salt and ground black pepper
4 tablespoons oil
8 spring onions
2 cloves garlic
1 red chilli, deseeded
2.5 cm piece of root ginger, peeled
350 grams cooked chicken, diced
175 grams shrimps, peeled and cooked
350 grams cooked long grain rice
3 tablespoon soy sauce
1 teaspoon anchovy essence
Chopped parsley to garnish
Choice of vegetables can also be added.

Method

-Beat the eggs together with 1 tablespoon water, salt and black pepper.
-Heat 1 tablespoon of the oil in a pan and when hot pour in the beaten eggs. Cook until golden and set. Slide out of the pan and reserve.
-Very finely chop the spring onions, garlic, chillies and ginger.
-Heat the remaining oil in the pan. Add the chopped vegetables and cook until golden.
-Stir in the chicken, shrimps, rice, soy sauce and anchovy essence. Season and fry the mixture until piping hot, adding more oil if necessary.
-Cut the egg pancake into strips and arrange on top of the rice. Garnish with parsley.
-Serve hot.
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CLASSIC BAKED CHEESECAKE

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For the base
125 grams shortbread biscuits, crushed
3 tablespoons butter, melted
For the filling
500 grams cream cheese
¾ cup castor sugar
Finely grated rind of 1 lemon
2 tablespoons lemon juice
3 eggs
300ml cream

Method

-Combine biscuits and butter together. Press firmly into base of springform pan.Refrigerate till firm.
-Beat cheese and sugar together till smooth.
-Thoroughly beat in the lemon rind, juice and eggs.
-Gently blend in the cream.
-Pour into prepared pan.
-Bake at 160*C for 45 minutes.
-Turn off oven and leave cheesecake undisturbed for a further 30 minutes.
-Allow to cool. Chill in refrigerator for several hours.
-Decorate as desired with fresh or canned fruit and cream.
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SESAME STEAK

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Salad oil
2 ½ tablespoons sesame seeds
¼ cup soy sauce
1 ½ tablespoons lemon juice
2 teaspoons sugar
Pepper to taste
600 grams round steak cut 2.5 cm thick
3 medium green peppers
1 large red pepper
1 large carrot
1 large onion
½ teaspoon salt

Method

-In a small saucepan over medium heat, pour 1 tablespoon salad oil and cook the sesame seeds until golden, stirring frequently.
-In a baking dish, mix the sesame seeds with their cooking oil, soy sauce, lemon juice, sugar and pepper. Place the steaks in this marinade, turn to coat both sides. Cover and refrigerate for at least 2 hours, turning steak over once.
-Cut green and red peppers into 1.3 cm wide strips.
-Cut carrot crosswise in half and then lengthwise into thin strips.
-Cut onion into 6mm thick slices.
-In a frying pan heat 2 ½ tablespoons oil, cook green and red peppers, carrot, onion . Add salt and cook until vegetables are tender, stirring occasionally.
-While vegetables are cooking preheat grill.
-Place steak on the grilling rack, reserving the marinade.
-Grill steak for 10 to 15 minutes or until done, brushing often with the marinade and turning steak once.
-To serve thinly slice the steak and arrange on a warm platter along with the vegetables.
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PORK CHOPS STROGANOFF STYLE

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1 ½ tablespoons olive oil
4 pork chops, each cut 2.5 cm thick
1 large onion sliced
100 grams mushrooms, sliced
¼ cup water
2 teaspoons prepared mustard
½ teaspoon salt
½ cup sour cream
Chopped parsley for garnishing

Method

-Heat oil in pan and cook pork chops over medium high heat, until well browned on both sides. Remove and set aside.
-In the remaining drippings in the pan, cook onions and mushrooms over medium heat, until tender, stirring occasionally.
-Return pork chops to pan; add water, mustard and salt. Boil. Reduce heat to low and cover and simmer for 1 hour or until pork chops are tender.
-Remove pork chops to a warm platter.
-In the liquid remaining in the pan, stir in sour cream until blended. Heat through but do not boil.
-Pour the sauce over the pork chops.
-Garnish with chopped parsley.
-Serve hot.
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APPLE CRUMBLE HONEY DELIGHT

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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

Method

-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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SAUTE CHICKEN WITH LEMON BUTTER SAUCE

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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

FOR GARNISH
Few sprigs parsley

Method

-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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CABBAGE AND HAM CASSEROLE

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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
Pepper
2 tablespoons breadcrumbs or cornflakes
1 ½ tablespoons butter

Method

-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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CARROTS AS SIDE VEGETABLE

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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

Method

-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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FRIED FISH WITH SAGE

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1 onion
1 clove garlic
Salt
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

Method

-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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ONION SOUP

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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

Method

-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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CHERRY PUDDING

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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
Salt

Method

-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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EGG AND HAM BAKE

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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)

Method

-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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PEACH MELBA

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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)

Method

-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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HAM SOUFFLE

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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

Method

-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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BROCOLLI FLAN

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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

Method

-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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ROASTED TOMATO

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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

Method

-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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SWEET AND SOUR MEAT BALLS

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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

Method

-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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STUFFED AUBERGINES LYONS STYLE

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4 medium aubergines
Salt
3 tablespoons olive oil
2 teaspoons hot mustard
3 onions
2 cloves garlic
8 tablespoons breadcrumbs
50 grams butter
1 stem fresh rosemary

Method

-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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ROAST LEG OF LAMB

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1 leg of lamb (about 1.5 Kgs)
3 cloves garlic
2 tablespoons concentrated tomato puree
1 tablespoon flour
Salt
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

Method

-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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MINI QUICHES

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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

Method

-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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PRAWNS WITH SCRAMBLED EGG

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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

Method

-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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MUSHROOMS WITH BRAISED ONIONS AND TOMATOES

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800 grams button mushrooms
2 large onions
4 tomatoes
10 black olives
3 tablespoons olive oil
Baby corn (optional)
Salt and freshly milled white pepper
1 tablespoon chopped rosemary
1 tablespoon chopped mixed herbs

Method

-Cut any damaged parts from the mushrooms, scrape the caps and stems if necessary and cut off the stalk ends. Wash in warm water and drain thoroughly, then halve the mushrooms or cut them into thick slices.
-Cut the onions into wedges. Peel the tomatoes and cut them into wedges. Wash and drain the olives.
-Heat oil in a large frying pan and fry the onions until transparent.
-Add the mushrooms and fry. Add the olives and tomato wedges and season to taste.
-Cover the and braise over a low heat for about 10 minutes.
-Transfer the mushroom mixture to a plate and sprinkle with herbs.
-Can be served with boiled rice.
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POTATO PAN WITH SHRIMPS

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675 grams potatoes
Salt
50 grams rindless streaky bacon
1 large onion
350 grams frozen peeled shrimps or prawns, thawed
75 grams butter
2 eggs
2 tablespoons soda water
1 teaspoon soy sauce
1 table spoon chopped dill to garnish

Method

-Wash the potatoes and boil them in a covered saucepan of salted water for 25-30 minutes.
-Finely chop the bacon. Finely chop the onion.
-Rinse the cooked potatoes in cold water, peel and cut them into 1-cm/ ½ in thick slices.
-Rinse the shrimps or prawns in cold water and pat them dry.
-Fry the bacon in a large frying pan until crisp, add the butter and allow it to melt.
-Fry the onion until golden, add the shrimps or prawns and potato and fry well, stirring frequently.
-Beat the eggs with the soda water, add salt and soy sauce, pour the mixture over the shrimps or prawns and potatoes, reduce the heat and cook slowly until the egg has set.
-Serve sprinkled with dill.
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PLUMS IN RED WINE

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450 grams plums
150 ml red wine
100 grams sugar
1 inch piece cinnamon stick
2 cloves
150 ml double cream
2 teaspoons sugar
1 tablespoon toasted almonds

Method

-Wash, dry, halve and stone the plums.
-Bring the wine to the boil with the sugar, cinnamon and cloves, add the plums and simmer for 10 minutes.
-When cool decorate with sweetened whipped cream and toasted almonds.
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PASTA SALAD WITH SALAMI

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3 liters water
Salt
200 grams pasta
200 grams thinly sliced salami
100 grams Emmental cheese
1 red pepper / yellow pepper
100 grams pickled cucumber
3 tablespoons mayonnaise
4 tablespoons single cream
1 teaspoon lemon juice
A generous pinch of sugar
½ teaspoon cayenne
2-3 tablespoons milk

Method

-Bring the water to the boil with a generous pinch of salt. Sprinkle in the pasta and boil for about 12 minutes until cooked, but still quite firm. Rinse in cold water and drain.
-Cut the salami into 1cm wide strips. Dice the cheese. Halve the peppers, remove core and seeds, wash dry and dice. Dice the cucumber.
-Beat the mayonnaise with the cream.
-Season the lemon juice with salt and pepper, the sugar and cayenne and stir into the mayonnaise. For a thinner dressing stir in a little milk.
-Mix all the salad ingredients in a bowl with the dressing.
-Leave the salad to stand for about 20 minutes at room temperature before serving.
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PEPPER RISOTTO

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350 grams rice
1 onion
1 red pepper
1 green pepper
2 tablespoons olive oil
450 ml dry white wine
450 ml vegetable stock
Salt and freshly milled white pepper
Pinch of grated nutmeg
100 grams grated cheese

Method

-Wash the rice in a sieve under cold running water until the water runs clear. Drain the rice and pat it dry in a tea towel.
-Finely chop the onion. Halve and deseed the peppers, wash, dry and cut into squares.
-Heat oil in a large saucepan and fry the onion and rice until transparent, stirring continuously.
-Add the peppers and fry for a few minutes, then stir in the wine and stock and season with salt, pepper and the nutmeg.
-Cover the pan and simmer gently for 20-25 minutes.
-Stir in the grated cheese before serving, reserving a little to sprinkle on top.
-Serve hot.
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LAMB CHOPS WITH TOMATOES AND PEPPERS

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8 lamb chops
1 clove garlic
3 tablespoons olive oil
¼ teaspoon black pepper
Pinch of dried rosemary
Pinch of dried sage
450 grams tomatoes
225 grams red peppers
1 onion
Salt and freshly milled white pepper
½ teaspoon dried basil
2 tablespoons concentrated tomato puree
150 ml vegetable stock

Method

-Cut notches in the fat along the side of the chops.
-Halve the garlic.
-Season 2 tablespoons of the oil with the pepper, rosemary and sage. Crush half the garlic clove into the oil.
-Brush the marinade over the chops, cover and leave to marinade for 3 hours.
-Peel and dice the tomatoes. Halve and deseed the peppers, and cut them into thin strips.
-Dice the onion and the remaining garlic and fry in the remaining oil in a large frying pan until golden brown.
-Add the strips of pepper and cook for a few minutes, then add the tomatoes and season with salt, pepper and basil.
-Dissolve the tomato puree in the stock in a small saucepan and stir into the vegetables. Simmer the vegetables for 25 minutes.
-Fry the chops in a very hot pan for 3-4 minutes each side then serve with the vegetables.
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SPAGHETTI WITH VEGETABLE SAUCE

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100 grams spring onions
1 clove garlic
225 grams carrots / vegetables of choice
2 tablespoons olive oil
250 ml chicken/ vegetable stock
3.5 liters water
Salt and freshly milled white pepper
225 grams spaghetti
350 grams mushrooms
4 tomatoes
2 tablespoons chopped parsley for garnishing

Method

-Trim, wash and chop the spring onions.
-Finely chop the garlic.
-Scrape, wash and chop the carrots.
-Heat oil in a large frying pan and fry the spring onions and garlic. Add the carrots and fry for a few minutes, add the stock. Cover and cook for 10 minutes.
-Bring the water to the boil with a generous sprinkling of salt, add the spaghetti, stir and boil for 12-13 minutes in an open pan. Drain the spaghetti.
-Wipe and slice the mushrooms.
-Peel the tomatoes, remove the seeds, then chop. Add the mushrooms and tomatoes to the vegetable sauce and cook for 5 minutes. Season to taste.
-To serve pour the sauce over the spaghetti and sprinkle with parsley.
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MUSSELS IN CHILLI SAUCE

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650 grams mussels
Salt
100 grams spring onions
100 grams celery
2 cloves garlic
8 dried red chilli peppers
4 tablespoons oil
¼ teaspoon ground ginger
250 ml water

Method

-Soak the mussels for 2 hours in several changes of salted water. Scrape the shells clean and pull out and cut off the beards.
-Rinse the mussels in cold water and boil over high heat for 5-8 minutes, until all the shells have opened; discard any which have not done so as they will certainly be bad.
-Peel and chop the spring onions, celery and garlic.
-Crush the chillies.
-Heat the oil in a wok or large frying pan and fry the onion and celery over high heat for 2 minutes, stirring continuously.
-Add the chillies, garlic, 1 teaspoon salt, the ginger and water. Bring to the boil.
-Add the mussels and simmer for a further 2-3 minutes.
-Serve the mussels hot in their shells.
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CRÈME CARAMEL

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200 grams sugar
5 tablespoons water
Vanilla pod
600 ml milk
3 eggs
2 egg yolks
Whipped cream (optional)

Method

-Bring 100 grams of the sugar and water to the boil in a small heavy pan. Boil steadily, over a
-Pour the hot caramel into 4 moulds. Turn the moulds round to coat the base and sides evenly, then leave to cool and set.
-Set the oven at 180*C.
-Split the vanilla pod lengthways. Bring the milk to the boil with the vanilla pod, then set aside and leave to infuse for 15 minutes.
-Stir in the remaining sugar until dissolved.
-Beat the whole eggs and the egg yolks together, then stir the milk into the eggs. Strain the mixture into the moulds.
-Stand the moulds in a deep baking tin and fill with enough water to come half way up the sides of the moulds.
-Bring to the boil on top of the cooker, then bake in the pre heated oven for 20-25 minutes, or until set.
-Remove the moulds from the water and allow to cool completely.
-Turn the creams out of the moulds just before serving, and decorate with a little whipped cream if liked.
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MOSAIC LOAF

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1 small light rye loaf
175 grams soft butter
2 hard boiled eggs
½ cooked carrot
50 grams mushrooms
100 grams ham
1 spring onion
A pinch of celery salt
½ teaspoon salt
½ teaspoon pepper
10 stuffed olives sliced

Method

-Cut off one end of the loaf. With a long sharp knife ,cut all around the inside of the loaf ½ inch from the crust and, using your hand scoop out the bread from inside.
-Place the butter in a bowl and beat until light and creamy.
-Shell the hard boiled eggs, cut them in half and remove the yolks.
-Sieve the yolks in the butter and mix well.Finely dice the egg whites and the carrot.
-Chop the mushrooms finely together with the ham, spring onion.
-Stir all the chopped ingredients into the butter mixture, followed by the sliced olives.Season with celery salt and salt and pepper.
-Spoon the mixture into the loaf, filling it completely, and pressing down so that no spaces are left.
-Replace the piece originally sliced off, wrap the loaf in aluminium foil and leave to stand for a few hours in the refrigerator.
-Slice and serve.
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PRAWN COCKTAIL

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450 grams prawns
2 tomatoes
2 slices canned pineapple
8 stuffed olives
3 tablespoons oil
1 tablespoon wine vinegar
Generous pinch each of salt, white pepper and sugar
Few lettuce leaves

FOR GARNISH

1 lemon
4 dill or parsley sprigs

Method

-Place the prawns in a bowl.(to thaw)
-Skin and quarter the tomatoes, remove the seeds and cut the flesh into strips.
-Drain and chop the pineapple slices.
-Cut the olives in half.
-Drain the prawns and mix in a bowl with the tomato, pineapple and olives.
-Beat the oil with the lemon juice, vinegar, salt, pepper, sugar and pour over the prawn mixture.
-Cover and refrigerate for 1-2 hours.
-Wash lettuce leaves and break into small pieces, stir into the cocktail.
-Garnish and serve chilled.
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POUND CAKE

1 comments
1 cup flour
¾ cup sugar
½ cup whole milk
½ cup melted butter
1 teaspoon baking powder
1 teaspoon vanilla essence
1 egg
Whipped cream for decoration
Slices of fruit of choice (strawberries, peaches, kiwi, mango)

Method

-Preheat oven to 200*C.
-Whisk all the ingredients together until the batter is fluffy and light.
-Pour in a greased baking dish and bake for 30-35 minutes or until done.
-Decorate the pound cake with whipped cream and sliced fruit of your choice.
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CHICKEN BREASTS AND KIWI FRUIT WITH ORANGE SAUCE

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4 cooked chicken breasts
3 kiwi fruit
25 grams butter
2 tablespoons sugar
150 ml fresh orange juice
Grated rind of ½ orange
1 tablespoon brandy

Method

-Thinly slice the cooked chicken breasts and arrange on a serving platter.
-Thinly peel and slice kiwi fruit and arrange along the sliced chicken.
-Melt the butter in a pan, sprinkle with the sugar and stir over heat until sugar has dissolved.
-Gradually add the orange juice, blending the juice thoroughly into the mixture with each addition, and sprinkle in the orange rind.
-Bring the sauce to the boil and simmer over low heat, stirring continuously until the sauce is reduced to half.
-Take off the heat, stir in the brandy and leave to cool.
-Pour some sauce over the chicken and kiwi fruit and serve the rest separately.
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