The Good Food Guide

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.