The Good Food Guide

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.