The Good Food Guide

TOMATO SOUP WITH RICE

2010-02-12T20:39:00.001+05:30

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

Method
-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.

POTATO SOUP WITH MINCE DUMPLINGS

2010-02-12T20:31:00.002+05:30

1 kg potatoes
2 onions
450 grams leeks
2 tablespoons oil
1 liter hot meat stock
1 day old bread roll
1egg
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

Method
-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.

RICH CHOCOLATE FUDGE

2010-01-10T16:05:00.002+05:30

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

Method

-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.

HAM QUINCES

2010-01-10T16:03:00.002+05:30

Pastry
225 grams plain flour
1 egg
1-2 tablespoons cold water
100 grams soft butter
Filling
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

Method
-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.

CHOCOLATE SPONGE WITH CREAM

2010-01-10T15:59:00.000+05:30

50 grams soft butter
100 grams sugar
3 eggs
100 grams plain chocolate
50 grams ground almonds
100 grams self raising flour

Method

-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.

BRANDY FRITTERS

2009-12-21T17:22:00.002+05:30

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.

STUFFED DATES

2009-12-21T17:18:00.001+05:30

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.

CARAMEL CREAMS

2009-12-21T17:16:00.001+05:30

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.

SOFT FRUIT LOAF

2009-12-21T17:13:00.001+05:30

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.

COCONUT MACAROONS

2009-12-21T17:09:00.001+05:30

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.

CHICKEN MARYLAND

2009-12-14T17:34:00.001+05:30

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.

CURD CAKES

2009-12-11T22:23:00.001+05:30

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.

SPICY CHICKEN LIVERS

2009-12-11T18:55:00.001+05:30

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.

SZECHWAN CHICKEN

2009-11-30T11:36:00.002+05:30

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.

FRIED CHICKEN

2009-11-30T11:32:00.001+05:30

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.

LUXURY PARTY LOAF

2009-11-21T18:06:00.001+05:30

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.

RAMEKINS OF BAKED CRAB

2009-11-21T17:49:00.002+05:30

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.

HOT CHICKEN SALAD

2009-11-21T17:45:00.001+05:30

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.

STUFFED MEATBALLS

2009-11-16T20:39:00.001+05:30

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.

POTATO AND TOMATO BAKE

2009-11-16T20:36:00.001+05:30

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.

SPAGHETTI WITH ZUCCHINI AND MOZZARELLA

2009-11-08T18:52:00.000+05:30

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.

INDONESIAN FRIED RICE

2009-11-08T18:24:00.002+05:30

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.

CLASSIC BAKED CHEESECAKE

2009-11-01T16:17:00.001+05:30

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.

SESAME STEAK

2009-11-01T16:14:00.001+05:30

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.

PORK CHOPS STROGANOFF STYLE

2009-11-01T16:09:00.001+05:30

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.

APPLE CRUMBLE HONEY DELIGHT

2009-10-31T17:21:00.002+05:30

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.

SAUTE CHICKEN WITH LEMON BUTTER SAUCE

2009-10-22T16:38:00.001+05:30

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.

CABBAGE AND HAM CASSEROLE

2009-10-22T16:35:00.001+05:30

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.

CARROTS AS SIDE VEGETABLE

2009-10-21T17:40:00.001+05:30

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.

FRIED FISH WITH SAGE

2009-10-21T17:36:00.001+05:30

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.

ONION SOUP

2009-10-17T15:37:00.002+05:30

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.

CHERRY PUDDING

2009-10-13T14:10:00.001+05:30

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.

EGG AND HAM BAKE

2009-10-13T14:06:00.001+05:30

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.

PEACH MELBA

2009-10-13T14:02:00.001+05:30

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.

HAM SOUFFLE

2009-10-12T14:57:00.002+05:30

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.

BROCOLLI FLAN

2009-10-12T14:54:00.002+05:30

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.

ROASTED TOMATO

2009-10-07T11:46:00.001+05:30

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.

SWEET AND SOUR MEAT BALLS

2009-10-03T13:48:00.001+05:30

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.

STUFFED AUBERGINES LYONS STYLE

2009-10-01T20:07:00.002+05:30

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.

ROAST LEG OF LAMB

2009-10-01T19:53:00.001+05:30

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.

MINI QUICHES

2009-10-01T12:25:00.001+05:30

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.

PRAWNS WITH SCRAMBLED EGG

2009-10-01T12:22:00.001+05:30

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.

MUSHROOMS WITH BRAISED ONIONS AND TOMATOES

2009-09-29T19:24:00.001+05:30

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.

POTATO PAN WITH SHRIMPS

2009-09-29T19:13:00.001+05:30

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.

PLUMS IN RED WINE

2009-09-20T00:17:00.001+05:30

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.

PASTA SALAD WITH SALAMI

2009-09-20T00:14:00.001+05:30

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.

PEPPER RISOTTO

2009-09-20T00:10:00.001+05:30

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.

LAMB CHOPS WITH TOMATOES AND PEPPERS

2009-09-18T20:56:00.001+05:30

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.

SPAGHETTI WITH VEGETABLE SAUCE

2009-09-17T12:38:00.002+05:30

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.

MUSSELS IN CHILLI SAUCE

2009-09-14T11:41:00.001+05:30

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.

CRÈME CARAMEL

2009-09-14T11:38:00.001+05:30

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.

MOSAIC LOAF

2009-09-12T15:47:00.001+05:30

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.

PRAWN COCKTAIL

2009-09-11T12:54:00.001+05:30

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.

POUND CAKE

2009-09-06T18:58:00.001+05:30

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.

CHICKEN BREASTS AND KIWI FRUIT WITH ORANGE SAUCE

2009-09-04T12:14:00.002+05:30

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.

LEMON PUDDING CAKE

2009-09-03T14:01:00.002+05:30

2 eggs, separated
1 cup milk
1 teaspoon grated lemon rind
¼ cup lemon juice
1 cup caster sugar
¼ cup flour

Method

-Heat oven to 180*C. Beat egg yolks slightly and add milk, rind and lemon juice.Beat in sugar and flour.
-Beat egg whites till stiff.
-Fold egg whites with the yolk mixture.
-Pour into an ungreased baking dish, Place dish in a larger bowl with hot water.
-Bake the cake until golden.(about 40-45 minutes).
-The cake will separate from a liquid while baking.
-Serve warm or chilled.

FISH IN ITALIAN SAUCE

2009-09-03T13:59:00.001+05:30

2 teaspoons olive oil
1 medium onion, thinly sliced
2 garlic cloves, minced
1/3 cup dry white wine(or fish stock and 1 tablespoon vinegar)
400 grams diced tomatoes
¼ cup pitted black olives
¼ cup loosely packed fresh parsley leaves, chopped
2 tablespoons drained capers
¼ teaspoon paprika
4 pieces fish fillet (about 170 grams each)
¼ teaspoon salt

Method

-Heat oil in a nonstick pan. Saute onion till light brown and tender, about 8 minutes. Add garlic; sauté 30 seconds. Add wine; cook for 1 minute. Stir in tomatoes, olives, parsley, capers and paprika; bring to a boil.
-Place fish in pan; sprinkle salt. Cover and cook for 8-9 minutes or till fish turns opaque.
-Serve warm with lemon wedges or vegetables of choice.

EGGY BREAD SANDWICHES

2009-09-02T16:43:00.001+05:30

2 slices bread
Mustard
1 small tomato sliced (optional)
1 small piece cheddar cheese grated (optional)
1 egg
1 slice chicken ham (optional)

Method

-Spread slices of bread with mustard or any other spread
-Make a sandwich with the grated cheese, tomato and ham. Press down on the sandwich and secure thoroughly with toothpicks.
-Break the egg into a shallow dish and beat lightly with a fork, then season.
-Dip sandwich into the egg then turn over to coat on both sides. Heat a little oil in a frying pan until sizzling hot.
-Fry the sandwich, pouring over any remaining egg, for 2-3 minutes on each side until golden.
-Serve hot. With fresh fruit.

EASY MINCE PIE

2009-09-02T16:40:00.001+05:30

550 grams mashed potatoes, refrigerated
450 grams chicken mince
1 tablespoon butter
1 cup chopped onions
1 teaspoon dried dill (optional)
½ cup loosely packed fresh parsley, chopped
1/3 cup tomato ketchup
1/3 cup yogurt

Method

-Preheat oven to 230*C. Grease baking dish. Press potatoes onto bottom and side. Bake for 20 minutes.
-Heat pan on medium heat. Add the mince and cook for 4-5 minutes or until done. Remove from and place on paper towels.
-In the same pan melt butter and sauté onions for 6-7 minutes or until golden. Stir in mince, ketchup and dill. Reduce heat; stir in parsley and yogurt. Spoon into mashed potato crust and serve.

COCONUT CUPCAKES

2009-09-01T12:33:00.001+05:30

3 cups flour
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
2 cups sugar
¼ cup unsalted butter
6 large eggs
1 ½ teaspoon almond essence
1 ½ teaspoon vanilla essence
1 cup buttermilk
5 ½ cups grated coconut

FOR THE ICING

450 grams cream cheese or hung yogurt
¾ cup unsalted butter
½ teaspoon almond essence
700 grams icing sugar, sifted

Method

-Preheat oven to 160*C. line muffin tin with paper cases. Mix flour, baking powder, soda and salt.
-Cream sugar and butter. Beat in eggs one at a time. Add essence. Beat in flour alternately with buttermilk until just blended. Stir in 2 ½ cups coconut. Spoon into tin. Bake 25-30 minutes or till golden.
-For icing. Beat cream cheese, butter, essences and sugar till creamy. Frost cakes. Sprinkle with coconut.
-Makes about two dozen cupcakes.

LEMON CREAM

2009-08-29T15:57:00.001+05:30

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.

CRISP FISH WITH OIL DRESSING

2009-08-28T12:52:00.001+05:30

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.

RICE AND PEPPER STIR FRY

2009-08-28T12:51:00.000+05:30

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.

SALT AND PEPPER PRAWNS

2009-08-27T13:32:00.001+05:30

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.

JACKET POTATO WITH COLESLAW

2009-08-27T13:18:00.002+05:30

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.

OVEN FRIED CHICKEN WITH ALMONDS

2009-08-26T12:34:00.002+05:30

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.

CHOCOLATE FRUIT GATEAU

2009-08-25T15:58:00.002+05:30

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.

POACHED PEACHES IN STRAWBERRY SYRUP

2009-08-25T15:44:00.001+05:30

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.

MUSHROOM AND BROWN RICE SOUP

2009-08-24T12:20:00.002+05:30

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.

FRIED CAULIFLOWER

2009-08-23T19:09:00.001+05:30

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.

POLYNESION FISH

2009-08-22T13:13:00.002+05:30

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.

CHEESE SOUFFLE

2009-08-21T16:43:00.001+05:30

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.

STRAWBERRY YOGURT MOUSSE

2009-08-15T18:44:00.001+05:30

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.

PRAWNS IN HOT SPICY PASTE

2009-08-15T18:40:00.001+05:30

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.

ALMOND SOUFFLE

2009-08-14T15:32:00.001+05:30

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.

DATE AND WALNUT HOT CAKE

2009-08-14T15:30:00.001+05:30

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.

SZECHUAN CUCUMBERS

2009-08-14T15:26:00.001+05:30

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.

WARM PASTA SALAD

2009-08-09T20:20:00.002+05:30

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.

QUICK CHICKEN STIR FRY

2009-08-06T19:04:00.001+05:30

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.

CHICKEN WITH GRILLED PINEAPPLE

2009-08-06T19:02:00.002+05:30

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.

BLONDIES

2009-08-06T13:48:00.002+05:30

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.

ALMOND SOUP

2009-08-04T13:41:00.002+05:30

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.

STUFFED PEPPERS

2009-08-03T14:23:00.003+05:30

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.

EGGS AND PEAS SALAD

2009-08-03T14:21:00.001+05:30

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.

BAKED CHICKEN WITH MUSTARD AND SHALLOT CRUST

2009-08-03T14:19:00.001+05:30

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.

WALDORF SALAD

2009-07-30T12:41:00.002+05:30

3 cup apples cored and diced
2 tablespoons lemon juice
1 tablespoon sugar or to taste
Salt to taste
½ cup celery finely chopped
½ cup walnuts, coarsely chopped
¼ cup mayonnaise
½ cup cream, whipped
A serving dish lined with salad greens

Method

-Sprinkle the apples with sugar, lemon juice and salt. Mix in the celery and leave to chill.
-Fold the mayonnaise into the whipped cream.
-Mix the cream mixture into the apple mixture gently, add the walnuts and heap onto the prepared plate.
-Garnish with some more walnuts or garnish of your choice and serve.

MARINATED MUSHROOMS

2009-07-30T12:39:00.001+05:30

400 grams mushrooms (washed and wiped clean)
2 tablespoons vinegar
1 tablespoon olive oil
2 tablespoons red or white wine
Salt to taste
¼ teaspoon black pepper (freshly ground)
½ teaspoon dried basil
½ teaspoon dried oregano

Method

-Cut the mushroom stalks to level off with the base.
-Mix mushrooms with all the ingredients and refrigerate for 4-6 hours or more, stirring 2-3 times.
-Transfer on to a serving dish and serve chilled.

BRAISED GARLIC GREENS

2009-07-30T12:35:00.001+05:30

2 tablespoons olive oil
2 cloves garlic, crushed
1 small cabbage or iceberg lettuce, or a large bunch of spinach, shredded
Salt to taste
Handful of chopped parsley or coriander leaves

Method

-Heat 2 tablespoons olive oil in a heavy bottomed pan, add garlic and cook for 30 seconds.
-Add the cabbage and sauté for 5 minutes.
-Season and stir in the parsley. Serve immediately.

FLAVOURFUL CHICKEN

2009-07-27T18:05:00.001+05:30

6 boneless chicken breasts
3 tablespoons butter
1 packet tomato soup or 4-5 cups homemade tomato soup
2 onions finely chopped
1 tablespoon dried oregano
A dash of pepper
2 teaspoons minced garlic
½ cup breadcrumbs
¼ cup chopped coriander leaves
2 tablespoons melted butter
1 cup grated cheese

Method

-Lightly fry chicken breasts in butter and transfer to an ovenproof dish.
-Make soup as per packet instructions or at home.
-Mix onions, oregano, pepper and garlic into the soup. Pour over chicken. Bake at 180*C for 40 minutes or till done.
-Combine breadcrumbs, coriander, butter and cheese and sprinkle over chicken. Grill till brown.

SESAME SOY FISH

2009-07-27T13:02:00.002+05:30

1 tablespoon sesame oil
1 tablespoon soy sauce
Juice of 1 lime
4 fish fillets (about 150 grams each)
2 tablespoons sesame seeds

Method

-Preheat the grill till sizzling hot or heat oven at 250*C.
-Whisk together the oil, soy sauce and lime juice.
-Place fish fillets on a baking sheet, pour over the sesame soy dressing and grill for 8-10 minutes.
-Sprinkle with sesame seeds and grill again for 2-3 minutes, until seeds are golden.
-Serve with a wedge of lime, some finely sliced spring onions and vegetables.

FRUIT TART

2009-07-25T19:43:00.001+05:30

Pastry
2/3 cup butter
2 cups flour
4-5 tablespoons water

Filling

250 grams cream cheese or hung yogurt
2 teaspoons lemon juice
2 tablespoons sugar
1 cup green- fleshed melon, sliced
1 cup orange- fleshed melon, sliced
(can replace with fruits such kiwi, peaches or apricots)
2 tablespoons apricot jam

Method

-Grease a 9 inch pie dish.
-Cut butter into flour until it resembles small peas. (do not mix)
-Sprinkle in water a tablespoon at a time.
-Gather pastry into a ball. Shape into flattened rounds and roll out . Fit into 9 inch pie dish. Crimp edges. Chill for about 30 minutes.
-Cover the pie dish with foil and bake for 20 minutes at 200*C. Uncover and bake for another 5 minutes.
-Beat together cream cheese, lemon juice and sugar. Pour into baked pie crust. Decorate with fruit. Melt some apricot jam and pour over to glaze.

SWEET POTATO FRITTERS

2009-07-23T11:44:00.001+05:30

500 grams sweet potatoes
½ cup milk
½ cup flour
2 eggs
6 teaspoons sugar
½ teaspoon salt
2 teaspoons oil
1 teaspoon butter

Method

-Boil the sweet potatoes and peel them while still warm. Mash well with the butter.
-Add the sugar and mix well.
-Sprinkle the flour, a little at a time over the sweet potatoes and blend well.
-Gradually add the milk and salt.
-Blend to a smooth batter.
-Heat the oil in a pan and pour 1 tablespoon of the mixture for each fritter.
-Brown on both sides and serve hot sprinkled with golden syrup and berries.

MEXICANA MUTTON MINCE WITH MUSHROOMS

2009-07-22T19:39:00.002+05:30

250 grams mutton mince
2 medium sized tomatoes, blanched and chopped
½ cup mushrooms
½ cup capsicums, chopped
2 medium sized onions, chopped fine
¼ cup coriander leaves, chopped
1 teaspoon chilli powder
Juice of 1 lemon
½ teaspoon cumin powder
Salt to taste
2 tablespoons oil

Method

-Chop the mushrooms into fairly big pieces.
-Heat oil and sauté the onions till soft.
-Add the mince and fry for few minutes.
-Add the finely chopped blanched tomatoes, capsicums, chilli powder and cumin powder and cook till almost dry.
-Add the mushrooms and salt and stir well.
-Add the coriander leaves just before removing from heat.
-Remove from heat and serve hot, sprinkled with lime juice.

CHEESE FINGERS

2009-07-22T19:29:00.001+05:30

10 tablespoons cheese, grated
4 bread slices
2 capsicums, cut into small pieces
A little tomato ketchup
4 tablespoons butter melted

Method
-Cut each bread slice into three long strips.
-Roll each one in melted butter.
-Arrange grated cheese on top of each slice.
-Make a line of tomato ketchup in the centre.
-Garnish with pieces of capsicum.
-Bake cheese fingers in the oven at 175*C for about 20 minutes till crisp.
-Serve hot.

SWISS BAKED CAULIFLOWER

2009-07-21T19:05:00.002+05:30

1 medium sized cauliflower, cut into florets
½ cup flour
6 tablespoons butter
½ cup grated cheese (preferably cheddar or Gouda)
2 ½ cups milk
1 teaspoon mustard sauce or English mustard
Salt and pepper to taste

Method

-Boil the cauliflower florets in enough water for 6-7 minutes or till just done. Drain and keep the water aside. (there should be about a cup left)
-Melt the butter in a saucepan. Add the flour and cook on a slow flame, or until mixture cooks through but does not take the color. Remove from flame and wait a minute. Gradually add the cooled water from the cauliflower stirring continuously with a whisk.
-Slowly add the milk, stirring constantly. Bring to a boil. Reduce the flame, tip in the cheese, mustard, salt, pepper and simmer for a few seconds. Remove from stove.
-In a buttered ovenproof dish, spread the florets, and pour the hot sauce over them. Bake in a preheated medium hot oven till golden brown. Serve hot.

RICE NOODLE SOUP

2009-07-19T13:15:00.002+05:30

150 grams rice noodles
4 garlic cloves
3 medium sized onions
½ cup mushrooms sliced
½ cup carrots sliced
½ cup chicken, boiled and shredded or Tofu
4 large tomatoes, pureed
3 cups stock or more if needed
½ teaspoon Worcestershire sauce
½ teaspoon dried thyme
1 tablespoon butter
Salt and pepper to taste

Method

-Stir fry the garlic in butter for a minute. Add the onions and fry till they turn translucent.
-Throw in the mushrooms and chicken. Stir fry until the mushrooms are soft.
-Add the tomato puree, stock, Worcestershire sauce, thyme and heat through. Pour more stock if needed.
-Add the rice noodles and cook for 5 minutes or until done. Season with salt and pepper.

GINGER PLUM DESSERT

2009-07-17T12:30:00.001+05:30

½ kg plums
3-4 tablespoons water
2 tablespoons caster sugar
2 teaspoons candied ginger, chopped fine
½ tablespoon gelatin
2 tablespoons water
¾ cup and 1 ¼ cup cream
2 tablespoons raisins
2 egg whites
A pinch of cream of tartar( optional)

Method

-Halve the plums, remove stones.
-Place plums with water (3-4 tablespoons) in a pan, simmer till soft.
-Puree the fruit. Stir in the sugar and ginger.
-Sprinkle the gelatin over 2 tablespoons water and let stand till it becomes spongy; then dissolve over low flame.
-Pour the gelatin over the plum mixture, stir well and refrigerate till it starts thickening.
-Whip the cream and fold into the plum mixture with the raisins.
-Whip egg whites till stiff with cream of tartar if using, fold mix into the plums.
-Pour into a serving bowl or glasses and leave to set in the refrigerator.

BROCOLLI FISH BAKE

2009-07-17T12:25:00.001+05:30

1 packet mixed vegetable soup or home made vegetable soup made with seasonal vegetables cooked in 700 ml milk
500 grams fresh broccoli, cut into florets, cooked and drained
500 grams fish fillets
¼ cup grated cheese
2 tablespoons breadcrumbs
1 teaspoon melted butter
¼ teaspoons red chilli flakes

Method

-Make the vegetable soup with milk instead of water.
-Arrange broccoli in an ovenproof dish. Top with fish, followed by soup. Sprinkle with cheese and breadcrumbs mixed with butter and chilli flakes.
-Bake at 230*C for about 20 minutes. Serve hot.

CHOCOLATE FUDGE TORTE

2009-07-15T20:04:00.001+05:30

90 grams butter
2/3 cup caster sugar
5 eggs, separated
75 grams dark chocolate, melted
2 tablespoons brandy
About ½ cup ground almonds
¼ cup fresh breadcrumbs
FOR THE TOPPING
100 grams dark chocolate chopped
2 tablespoons golden sugar syrup
15 grams butter
2 tablespoons, finely chopped almonds

Method

-Preheat oven to 180* C.
-Grease a 9 inch Cake tin with a removable base.
-Cream butter and sugar. Add egg yolks one at a time, beating well after each addition. Beat in melted chocolate and brandy. Fold in ground almonds and breadcrumbs and mix well.
-Whisk egg whites until soft peaks form. Fold into chocolate mix. Spoon mix into a greased tin; Level the top. Bake for 30 to 35 minutes.Cool on wire rack.
-For the topping: Combine chocolate, syrup, butter and cream in a small saucepan. Heat gently, stirring until both chocolate and butter have melted and the mixture is smooth.
-Stir in the almonds. Spread the topping over the torte.

TUNA PASTA SALAD

2009-07-15T19:58:00.002+05:30

100 grams pasta
4 ripe tomatoes, roughly chopped
100 grams frozen or fresh green peas/corn
2 teaspoons extra virgin olive oil
Handful of tender spinach leaves
2 tablespoons capers or halved olives
2 teaspoons balsamic vinegar (optional)
160 grams tuna packed in water, drained
Salt to taste
Handful of roughly torn basil leaves

Method

-Cook pasta according to packet instructions.
-Meanwhile, heat tomatoes with peas and oil for 5 minutes. Stir in spinach, capers, balsamic vinegar and salt.
-Drain pasta and stir in vegetables, tuna and basil leaves.