SWEET AND SOUR TOMATO CHUTNEY 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. GREEN PEA SOUP 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. BREAKFAST PANCAKES 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. COOKIE DELIGHTS 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. FISH AND POTATO STEW 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. CHEESE DIP 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 BEET CHOPS 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. STIR FRIED BROCOLLI 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. TOMATO FISH 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. BLUE BERRY CHEESE CAKE 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.
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