2 onions
2 tablespoons olive oil
225 grams minced chicken
150 grams long grained rice
1 liter tomato juice
Salt and freshly milled black pepper
1 teaspoon caraway seeds
Pinch each of sugar and cayenne
2 tablespoons chopped parsley to garnish

-Finely dice the onions.
-Heat the oil in a large saucepan and fry the onions until transparent, stirring from time to time.
-Add the minced chicken and rice and fry for a few minutes,stirring occasionally.
-Add the tomato juice, season with salt and pepper, then bring to the boil.
-Cover the pan and reduce the heat,then simmer for 20 minutes.
-Finally season with caraway seeds,sugar and cayenne and sprinkle with chopped parsley.
-Serve hot.
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1 kg potatoes
2 onions
450 grams leeks
2 tablespoons oil
1 liter hot meat stock
1 day old bread roll
350 grams minced chicken or lamb
3 tomatoes
1 pinch each of grated nutmeg, black pepper and salt
Generous pinch each of dried marjoram and celery salt
1 tablespoon chopped parsley to garnish

-Peel and wash the potatoes and cut them into 2cm cubes.
-Finely dice the onion and keep just under half the quantity to one side.
-Trim the leeks, wash thoroughly and then slice them.
-Heat oil in a large pan and fry the onions and leeks for 5 minutes, stirring from time to time.
-Add the potatoes and hot stock, cover the pan and simmer for 20 minutes.
-Soften the rolls in cold water, squeeze out excess moisture and then mix with the egg, minced meat of your choice, the remaining onion, the nutmeg, pepper and salt.
-When thoroughly mixed, shape the mixture into balls about the size of a walnut.
-Drop the dumplings into the soup and simmer for about 10 minutes, until cooked through.
- Cut the tomatoes into wedges and add them to the soup.
-When the tomatoes are cooked, season the soup with marjoram and celery salt and sprinkle with chopped parsley.
-Serve hot.
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50 grams butter
2 egg yolks
100 grams icing sugar
Grated rind of ½ orange
350 grams plain chocolate
6 tablespoons strong black tea, cooled
50 grams drinking chocolate powder


-Line a 7 inch shallow square tin with foil or greaseproof paper.
-Beat the butter with the egg yolks and sifted icing sugar until pale and creamy.
-Stir in the grated orange rind.
-Coarsely chop the chocolate and melt in a basin over a pan of hot water.
-Stir the cooled tea and melted chocolate into the butter mixture and pour into the prepared tin.
-Place in the refrigerator to set.
-When firm cut into 1 inch squares and dip in the sifted chocolate powder.
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225 grams plain flour
1 egg
1-2 tablespoons cold water
100 grams soft butter
3 medium onions
100 grams smoked or boiled ham
2 tablespoons oil
100 grams Parmesan or Cheddar cheese, grated
2 tablespoons chopped parsley
4 eggs
150 ml double cream
¼ teaspoon salt
Pinch of white pepper

-Sift the flour into a mixing bowl and form a well in the centre.
-Tip the egg and water into the centre, flake the butter round the edge and work all the ingredients together into a dough. Cover in cooking foil and leave to stand in the refrigerator for 1-2 hours.
-Then roll the pastry out on a lightly floured surface and use to line eight 4 inch tartlet cases.
-Prick the bases several times with a fork and bake in a hot oven 220*C for 10 minutes. Leave the tart cases to cool.
-Peel the onions and dice finely, together with the ham.
-Heat the oil and fry the onion until soft, then remove from pan and leave to cool.
-Mix together the onion, ham, grated cheese and parsley and spoon the mixture into the tarts.
-Beat the eggs with the cream, salt and pepper, and pour over the ham and cheese mixture.
-Return the tartlets to the oven, turn the oven to moderately hot 22*C and bake for further 10-12 minutes. Cover with cooking foil if necessary to avoid burning.
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50 grams soft butter
100 grams sugar
3 eggs
100 grams plain chocolate
50 grams ground almonds
100 grams self raising flour


-Cream the butter and sugar together until fluffy.
-Separate the eggs. Beat the yolks into the sugar and butter to give a smooth, creamy mixture.
-Break the chocolate into pieces and put the pieces in a bowl over a saucepan of hot water. Melt the chocolate over low heat.
-Stir the melted chocolate, sifted flour and ground almonds into the creamy mixture to give a dropping consistency.
-Whisk the egg whites until stiff, then fold them slowly into the mixture.
-Grease a pudding basin with butter and fill with the mixture.
-Cover and stand the basin in gently boiling water to come two thirds of the way up the basin. Boil for 2 ½ hours. Alternatively, cook the sponge in a steamer.
-Turn the chocolate sponge out on to a plate and serve hot.
-Serve with vanilla flavoured whipped cream and strawberries.
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