The Good Food Guide

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.