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.

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.

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.

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.

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.

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.

800 grams chicken(cut into 12 pieces)
Juice of 2 lemons
1 tablespoon garlic paste
1 onion, minced
Salt, pepper, red chilli powder to taste
1 teaspoon mustard or soy sauce
2 teaspoons honey

Method

-Mix lemon juice, garlic paste, onion, salt, pepper and chilli powder.
-Pierce chicken all over with a fork and pour marinade over it.
-Set aside for a couple of hours or leave overnight in the refrigerator.
-Preheat grill to 220*C and cook chicken for 30 to 35 minutes or till well done.
-Mix mustard or soy sauce with honey. Pour over the chicken before serving.
-Can be accompanied with steamed vegetables.

2 cups flour
1 ½ cups sugar
2 ½ teaspoons baking powder
1 teaspoon salt
¾ cup butter,softened
¾ cup full cream milk
1 ½ teaspoons vanilla essence
3 large eggs

Method

-Preheat oven to 175*C. Line 24 muffin-pan cups with fluted paper liners.
-In a large bowl, mix together flour, sugar, baking powder, and salt. Use electric beater or balloon whisk if using hand.
-Add butter,milk, vanilla essence and eggs. Beat till just blended. Increase beater speed to high; beat 1to 2 minutes or until mix is creamy.
-Spoon batter into lined muffin-pan cups. Bake 20 to 25 minutes or until cupcakes are golden brown and toothpick inserted into centre comes out clean. Immediately remove from pans and cool on wire rack.
-When cupcakes are completely cool, frost as desired.

For the Frosting

450 grams icing sugar
½ cup butter softened
1 ½ teaspoon vanilla essence
4-6 tablespoons milk

Method

-In a large bowl, with mixer at medium low speed, beat together icing sugar, butter , vanilla essence and 4 tablespoons milk until thick and smooth.
-At medium – high speed, beat until frosting is light and fluffy.
-Beat in additional milk if needed to achieve easy spreading consistency.

8 pomfret fillets
300 ml fish stock (or use water with few drops fish sauce, and leave out salt)
6 whole black peppercorns
30 grams sliced carrots
20 grams sliced onions
Salt to taste

FOR THE ORANGE REDUCTION
600 ml orange juice
20 grams honey

FOR SALAD
150 grams lettuce
30 grams cherry tomatoes halved
10 grams black olives, halved
10 grams green olives, halved
10 ml balsamic or wine vinegar
10 ml extra virgin olive oil
Salt to taste

Method

-In a pan , simmer fish stock with black peppercorns , carrots , onions and salt.
-Meanwhile for sauce, simmer orange juice with honey in a separate pan till sauce is thick.
-Slide pomfret fillets in simmering stock and leave for approximately 4 minutes, or till done. Turn over for a couple of seconds if required. Remove and drain on absorbent kitchen paper.
-Place poached pomfret fillets on a platter. Toss together all ingredients for salad and pile on top of fish. Drizzle with the orange reduction and serve.

6 large peaches
2 cups boiling water
½ cup yogurt
2 to 3 tablespoons caster sugar
Juice of 1 lemon
Juice and rind of 1 orange
1 ½ tablespoons gelatin
½ cup cream

Method

-Drop peaches into hot water. Let them sit in the hot water for 10 minutes. Slip off skins and chop pulp roughly.
-Puree the pulp with yogurt. Add the caster sugar and mix well.
-Mix the gelatin with the juices. Leave to soften then dissolve over low heat or in a microwave. Stir the mix into the fruit and leave to chill for 10 minutes.
-Whip the cream till fluffy. Fold into the fruit.
-Garnish with fresh fruit. Serve chilled.

1 tablespoon olive oil
4 medium carrots, chopped
1 teaspoon ground cumin seeds
1 ½ cups chopped tomato
1 ½ cups vegetable stock (or 1 soup cube dissolved in 1 ½ cups water)
1 cup red lentils
¾ cup baby spinach

Method

-In a non stick pan heat oil on medium heat till hot. Add chopped carrots and onion. Cook for 6 to 8 minutes or until slightly browned and fork tender. Stir in cumin powder; cook for 1 minute.
-Add tomatoes, vegetable stock, red lentils, 2 cups water; ½ teaspoon salt and ¼ teaspoon ground black pepper; cover and boil on high heat.
-Reduce heat to low and simmer for 8 to 10 minutes or until the lentils are tender.
-Stir in the baby spinach.
-Serve hot.

2 tablespoons flour
Salt and pepper to taste
½ teaspoon mustard powder
½ teaspoon chilli powder
300 grams liver
2 tablespoons butter
2 teaspoons olive oil
1 onion chopped fine
2 cloves garlic, chopped fine
1 teaspoon finely chopped parsley
4 tablespoons chicken stock
2 tablespoons red wine or 1 teaspoon vinegar
2 oranges
Olive oil to taste
Brown sugar to taste

TO SERVE

12 baby potatoes
1 small cauliflower, cut into florets
2 tablespoons olive oil
3 tomatoes, halved
1 tablespoon grated cheddar cheese

TO GARNISH
1 tablespoon finely chopped parsley

Method
-Boil potatoes. Arrange on warm serving platter and keep hot.
-Meanwhile, mix together flour, salt, pepper, mustard and chilli powder.
-Slice liver thinly- there should be at least 12 slices. Coat with the seasoned flour.
-Melt half the butter with olive oil in a frying pan. Saute liver, cooking on both sides. Place liver on warmed serving dish.
-Add remaining butter, onion and garlic to the same oil; fry for 2 minutes. Stir in parsley, salt, stock and wine. Bring to boil and pour over liver.
-Peel skin of oranges and cut oranges into 12 thin slices(can keep skin on). Brush the orange slices with olive oil and sprinkle brown sugar on them. Place under hot grill to brown quickly. Place one slice of liver on each orange slice.
-Toss potatoes and cauliflower florets in olive oil. Saute in non- stick pan for 5 minutes. Arrange around liver slices. In the same pan, place halved tomatoes cut side up and sprinkle with cheddar cheese, for 1-2 minutes or till just turning brown. Place tomatoes around platter and sprinkle parsley on top. Serve hot.
-Enjoy the exotic tasty and easy to do dish.

500 grams of boneless chunks of fish
1 teaspoon lemon juice
½ cup semolina
Salt and pepper to taste
2 tablespoons olive oil
2 tablespoons tomato puree
1 teaspoon honey
2 green chillies chopped fine
A handful of coriander leaves chopped fine
2 spring onions chopped fine

Method

-Marinate the fish chunks with lemon juice and set aside in a covered bowl for 10-15 minutes.
-Sift the semolina with salt and pepper. Pour in the olive oil and mix well to form a dough. Knead in the tomato puree and the honey. Add the chopped coriander leaves, green chillies, and the spring onions.
-Grease a baking dish with a little butter.
-Dip the fish pieces in the batter and place in the buttered dish.
-In a preheated oven, bake the fish at 180*C for about 25 minutes.
-Remove fish pieces and place on a wire rack. Grill for another 5 minutes for extra crispness.
-Serve hot.

4 whole mackerel or other small whole fish, cleaned and heads discarded
Zest of 1 lemon or small orange
Juice of ½ lemon or 1 lime
4 sprigs of lemon thyme , lemon or Thai basil, or fenugreek leaves finely chopped
2 tablespoons olive oil
Salt and pepper to taste

Method

-Preheat grill to high heat or preheat oven to 220*C (425*F)
-Place fish on a large baking sheet. Cut three slashes along each side of the fish. Sprinkle lemon zest and herbs on both sides.
-Drizzle with oil, season to taste and squeeze over the lemon juice.
-Grill for 5 to 6 minutes or until cooked through- flesh should flake off easily with a fork.
-Serve with buttered rice , a green side salad and lemon wedges to squeeze over.

2 medium- small grapefruit
2 tablespoons white or brown sugar
Salt and pepper to taste

Method

-Preheat grill if using.

-Cut grapefruit in half.

-Remove pips with sharp knife, then loosen segments from peel all around ,and slit into wedges so it will be easy to eat.

-Dust lightly with white or brown sugar, salt and pepper. Grill for 2 minutes or microwave on High for 1 minute.