The Good Food Guide

6 eggs, hard boiled
3 tablespoons mayo or chilli cheese spread
1 tablespoon finely chopped celery
1 teaspoon mustard sauce
Dash of chilli pepper sauce (such as Tabasco) if using plain mayonnaise
Salt and pepper to taste
Tomato ketchup to taste

Method

-Peel eggs, cut in half along length and scoop out yolks on a plate. Slice a bit from base of white ‘’boats’’ so they stand on serving tray. Mash yolks with other ingredients. Check seasoning.

-Fill yolk mixture into icing tube and pipe spirals into each egg boat. Top each with a dot of ketchup if you like.

1 cup cooking oil
1 ½ cup chopped onions
1 ½ cup fresh tomatoes chopped
2 cloves garlic, minced
½ cup parsley
½ cup chopped fresh dill
1 teaspoon pepper
½ teaspoon salt
2 tablespoons lemon juice
½ kg fresh spinach, chopped and blanched
1 kg fish, whole (cleaned and washed)
½ cup white wine

Method

-Saute onions in oil until soft.
-Add garlic, tomatoes, parsley, dill, salt and pepper. Simmer for 10 minutes.
-Sprinkle fish lightly with salt and lemon juice.
-Arrange tomato mixture in a baking dish. Lay the fish on top and arrange spinach around it.
-Pour the wine over the fish.
-Cover with aluminum foil and bake in a preheated oven at 350*C for 30 minutes.
-Uncover and continue baking for 15 minutes more.
-Serve hot.

6 bananas, peeled and left whole
1 cup fresh or packaged orange juice
3 ½ tablespoons butter
½ cup brown sugar or regular sugar
50 grams dark brown raisins
A few drops vanilla essence

Method

-In a non stick pan melt the butter on a low flame(take care not to burn the butter) and place the bananas. Cook for 8-10 minutes till they are golden brown.
-Add the sugar and raisins , cook for a minute and pour the orange juice. Let it simmer for 5 minutes. Serve hot.

1 kg boneless fish, cut into medium sized pieces
1 cup cornflour
2 eggs
Salt and pepper to taste
Oil for frying
FOR THE SAUCE
2 tablespoons chilly sauce
2 tablespoons tomato sauce
2 tablespoons soy sauce
4 tablespoons water
1 ½ tablespoons oil

GARNISHING

4-5 chopped spring onions

Method

-Beat the eggs and cornflour to make a smooth batter.
-Add salt and pepper.
-Coat the fish well in the batter.
-Heat oil in a pan and fry the fish till done.
-Remove from pan and keep aside.
-For the sauce-
-Heat oil in a pan, add all the ingredients for the sauce and cook on low heat for 5 minutes.
-Place the fried fish in a flat dish and pour the sauce over it.
-Garnish with spring onions.
- Serve hot.

4-5 medium potatoes (cut in medium thick slices, with skin)
½ a head cabbage , cut in wedges
Cherry tomatoes
2 carrots cut in slices
1 small broccoli cut into florets
1 small cauliflower cut into florets
100 grams butter softened
Salt to taste
Black pepper
Dry herbs of your choice

Method

-Preheat grill to medium heat before preparing the vegetables.
-Butter a large piece of cooking foil and place vegetables on it. Sprinkle with salt, pepper and butter.
-Butter another large piece of foil and cover the vegetables with it and seal around the edges securely.
-Grill for 30 minutes, turn and grill for 30 more minutes or until done.

1 ½ cups milk
1/3 cup breadcrumbs
¾ tin creamed corn or 6 corns, grated
3 eggs lightly beaten
1 tablespoon sugar
2 tablespoons cheese grated
½ teaspoon pepper powder
1 teaspoon salt
1 tablespoon butter

Method

-Butter a deep baking dish.
-Mix in milk, corn, sugar and pepper powder with the beaten eggs.
-Add the breadcrumbs and stir gently.
-Pour the mixture in the prepared baking dish.
-Drop the butter in the centre of the dish.
-Sprinkle grated cheese over the mixture.
-Bake at 350* F for 35 to 40 minutes.
-Serve hot.

1 tablespoon butter
5-6 cloves garlic, minced finely
Freshly ground pepper and salt to taste
250 grams tender French Beans

Method

-Cut the ends of the beans. Boil them for 6-8 minutes till just tender (do not overcook). Drain the water completely.
-Melt the butter in a pan and add the garlic. Sauté on a low flame till the garlic turns a pale brown.
-Add the beans and toss well to coat in butter. Cook for 3-4 minutes. Season with salt and pepper.

1 tablespoon oil
4 to 5 onions , chopped
4 tablespoons green curry paste(recipe below)
500 ml coconut milk
500 grams chicken or mixed vegetables
1 red capsicum cut into strips
2 tablespoons basil leaves (torn)
2 teaspoons lime juice
Salt to taste

FOR THE GREEN CURRY PASTE
4 green chillies
1 clove garlic
1 teaspoon ginger
½ cup coriander leaves
½ teaspoon coriander powder
½ teaspoon cumin powder
½ teaspoon lemon rind
1 teaspoon lime juice
1 stalk lemon grass
2 teaspoons water
Salt to taste
Make a paste with the above ingredients.

Method

-Heat oil , add onions and curry paste. Saute till onions turn soft. Pour coconut milk and bring to a boil.
-Add capsicum and chicken cut into strips OR vegetables.
-When chicken or vegetables are cooked through, stir in the basil and lime juice.
-Season with salt.
-Serve hot with steamed rice.

100 grams ginger
100 grams garlic
100 grams fresh red chillies
1 bottle (650 ml) malt or fruit vinegar
1 cup deseeded dates
1 cup seedless raisins
2 kg ripe red tomatoes
2 cups sugar
1 teaspoon salt

Method

-Grind ginger, garlic and red chillies into a fine paste with some vinegar.
-Mince the dates and raisins in a food processor without adding water.
-Chop tomatoes roughly, put them in a large pan and cook till soft and mushy. Add the ginger, garlic and chilli paste, minced raisins and dates, sugar, vinegar and salt; cook, stirring frequently, on low heat till sugar melts.
-Increase heat to high and continue to cook until chutney reaches consistency of thick jam.
-Leave to cool. Fill into air tight jars. It keeps for 6 months in the refrigerator.

2 fat cloves of garlic, crushed
8 cups of frozen or fresh peas
5 cups boiling stock (use chicken or vegetable stock cubes)
2 tablespoons butter
Salt and freshly milled pepper to taste

Method

-In a pan heat butter and add garlic. Fry on low flame until soft. Tip in peas; cook until soft. Pour in boiling stock.
-Bring to a boil and simmer. Cook covered for 5 minutes or till peas are tender; Allow it to cool as much as possible and then puree in a mixer.
-Return pea puree to a pan and heat through. Season with salt and pepper.

Milk – 250 ml
Sugar – 50 grams
Refined oil – 25 grams
Baking powder- 5 grams
Eggs- 3
Refined flour – 250 grams

Method

-Mix the milk sugar and eggs.
-Stir the mixture till the eggs are properly mixed.
-Add baking powder and refined flour.
-Mix well till smooth.
-Add oil and mix well.
-Refrigerate the mix for minimum 2 hours.
-Heat a non stick fry pan and pour the mix with a medium sized ladle.
-When cooked turn over.
-Serve hot with strawberry sauce, chocolate sauce, or honey. Garnish with fresh fruit.

½ cup butter
2 eggs unbeaten
2 teaspoons baking powder
½ cup chopped nuts
¾ cup sugar
2 cups flour
1 cup strawberry or raspberry jam

Method

-Cream the butter and sugar and beat well.
-Add the unbeaten eggs, the flour sifted with the baking powder, and the chopped nuts. Mix them altogether well.
-Roll the mixture in balls about 1 ½ inches in diameter.
-Press each cookie down and make a small hole in the center and place 1/3 teaspoon jam in the center of each cookie.
-Bake in a moderate oven (375*F) for 12 to 15 minutes until the jam is bubbly and the bottom is brown.

400 grams chopped tomatoes
20 small potatoes , peeled and halved
1 teaspoon dried oregano
1-2 bay leaves
1 handful flat leaf parsley

Method
-Heat oil in a large, heavy based saucepan over medium heat.
-Chop fish into 2 cm pieces and, working in batches, lightly cook on both sides.
-Lightly cook potatoes for a couple of minutes on each side until brown.
-Remove and set aside.
-Add saffron threads and onion to the saucepan, then add wine.
-Simmer for one minute, add stock, celery, potatoes, oregano and bay leaves.
-Bring to boil and then reduce heat and simmer for 20 minutes.
-Just before serving, return fish to the saucepan.
-Add chopped parsley and season to taste.

½ cup mayonnaise
1 tablespoon tomato ketchup
Salt to taste
1 tablespoon cream
1 tablespoon cheese spread

Method

-To make the cheese dip , mix all the ingredients except the tomato ketchup. Beat till the dip turns creamy.
-Finally add a dollop of tomato ketchup and serve

2 medium sized beets (finely chopped)
200 grams carrots and other seasonal vegetables finely chopped
1 tomato finely chopped
1 large onion finely chopped
½ teaspoon ginger paste
½ capsicum finely chopped
1 teaspoon green chillies and coriander leaves finely chopped
½ teaspoon onion seeds
1 cup breadcrumbs
2 tablespoons cornflour
Oil to fry
Salt and sugar to taste

Method

-Heat 1 tablespoon oil in a wok, sprinkle in the onion seeds, add the onions and fry.
-Add tomato and fry.
-Add ginger paste and sauté for 2 minutes.
-Add all the vegetables salt and sugar.
-Cover and cover and cook on a low flame till tender and dry. Keep aside.
-Lightly fry capsicum and season with green chillies and coriander leaves.Add to the vegetable mixture.
-Divide mixture into small balls.Keep aside.
-In a bowl mix the cornflour with a little water to make a paste.
-Lightly coat each vegetable ball with this paste.
-Roll over breadcrumbs.
-Deep fry and serve with a dip of your choice.

2 cups broccoli florets
1 tablespoon schezwan sauce
1 teaspoon oil
Salt and pepper to taste

Method

-Heat the oil in a pan.
-Add broccoli florets and stir fry till crisp.
-Add salt pepper and sauce.
-Stir a couple of minutes and serve hot.

Fish fillets (of your choice) -8
Lemon juice for marinating -2 tablespoons
Salt – 1 teaspoon
Flour – ¼ cup
Salt to taste
Black pepper to taste
Spring onions (chopped) – 1 cup
Tomato puree – 1 cup
Oregano leaves (dried ) 1 teaspoon (or 1 tablespoon fresh)
Oil – 6 tablespoons
Greens for garnish (celery , parsley ,coriander leaves )

Method

-Rub 1 teaspoon salt to the fish fillets and wash after 5 minutes.
-Marinate the fish in lemon juice for 15 minutes.
-Mix some salt and pepper in the flour and coat the fish with this mixture.
-Pat off excess flour and keep fish aside.
-Heat a little oil in a pan and brown the fish on both sides, on a high flame.
-Remove from pan and keep aside.
-Mix onions with 1 tablespoon oil and ½ teaspoon salt.
-Spread this mixture over a flat oven proof serving dish.
-Add some salt and oregano leaves to the tomato puree.
-Arrange fish over the onion mixture and coat with the tomato puree.
-Bake in a preheated oven at 375*F (190* C).for 15 to 20 minutes.
-Garnish with greens and serve hot.

For the cheese cake
Cream cheese – 300 grams
Castor sugar – 160 grams
Eggs – 3
Lemon juice – 2.5 ml
Lemon zest – 1
Flour – 35 grams
Blueberries – 50 grams

Method

-Take a bowl and whip the cream cheese and sugar till it becomes creamy.
-Add the eggs one by one, and then add the flour and mix it well.
-Add the lemon juice and zest , and fold along with the berries.
-Take a 10 inch cake mould, grease the ring with butter and dust it with flour.
-Put the creamy mixture into the cake ring and bake it at a temperature of 150*C for 35 minutes.

-FOR THE BASE
-Biscuit (oatmeal) – 200 grams
-Butter – 50 grams
-Castor sugar – 15 grams

Method

-Crush the biscuits into a fine powder.
-Melt the butter.
-Mix all the ingredients together and make a dough.
-Layer it 2mm for the base of the cake.
-Serve chilled.