The Good Food Guide

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.