The Good Food Guide

4 eggs
5 tablespoons sugar
Grated rind of 1 lemon
Juice of 2 lemons
2 teaspoons powdered gelatin
FOR THE DECORATION
150ml double cream

Method

-Separate the eggs. Beat the yolks with the sugar and lemon rind.
-Heat the lemon juice in a pan and dissolve the gelatin in the juice without allowing it to boil. Then leave to cool.
-Whip the egg whites until stiff.
-Fold the cooled lemon juice and gelatin mixture into the egg yolk mixture and then fold into the egg whites.
-Transfer the lemon cream into individual serving dishes and leave to set in the refrigerator for 3 hours.
-Just before serving whip the cream until stiff.
-Decorate the desserts with the whipped cream and chocolate flakes or lemon zest.

2 baby onions
1 small tomato
Salt and pepper to taste
4 white fish fillets
Flour to coat
Oil for frying

FOR THE DRESSING
2 tablespoons vinegar
2/3 teaspoons salt
Pepper
4 tablespoons olive oil

Method

-Dressing- Mix together vinegar, salt and pepper. Add olive oil and mix until smooth.
-Clean baby onions and slice into rings. Soak in water and drain. Chop tomato.
-Deep fry fish over high heat
-Place fish in a dish. Pour dressing over and sprinkle with tomato . Garnish , Refrigerate for 5 hours before serving.

75 grams rice
200 ml hot vegetable stock
1 small onion chopped
2 rashers bacon chopped
1 small red capsicum (deseeded and chopped)
2 teaspoon vegetable oil
A handful of frozen peas
Worcestershire sauce

Method

-Put rice in a pan and pour vegetable stock over it. Cover, bring to a boil and simmer for 10 minutes until the rice is tender and the liquid has been absorbed.
-Heat the vegetable oil in a pan. Add the chopped onion and fry for 5 minutes, then add the bacon rashers and the chopped pepper.
-Fry till the bacon is crisp.
-Stir in the cooked rice and frozen peas. Cook stirring occasionally, until rice is hot and the peas are tender.
-Add a dash of Worcestershire sauce and serve hot.

100 grams prawns
Juice of 1 lemon
1 tablespoon butter
Salt and pepper to taste
1 egg white

Method

-Wash and devein the prawns. Smear with lemon juice and wash off after 3-4 minutes.
-Carefully pierce the prawns with toothpicks lengthwise.
-Lightly beat the egg white and add salt and pepper to it.
-Heat butter in a pan. Dip the prawns(with the toothpicks) in the batter and fry for 3-4 minutes till pink.
-Sprinkle with pepper and serve hot.

1 medium sized potato
1 small carrot grated
1 small chunk cabbage shredded
½ an apple thinly sliced
1 celery stick sliced
A handful of salted peanuts
2 tablespoons mayonnaise
Black pepper
1 teaspoon butter

Method
-Preheat oven to 200*C.
-Bake potato with skin intact for 45 to 50 minutes until cooked through.
-To make the coleslaw, put the carrot, cabbage, apple and celery stick in a bowl. Add the peanuts, mayonnaise and some black pepper and toss together.
-When the potato is cooked, cut a cross on the top, add the butter, season and spoon the coleslaw on top.

850 grams skinless, boneless chicken breasts, pounded to ½ inch thickness
Cut chicken into small pieces
1 cup wholewheat breadcrumbs
¼ cup grated cheese
¼ cup chopped almonds
2 tablespoons chopped parsley
1 garlic clove, crushed
1 teaspoon salt
¼ teaspoon dried thyme
A pinch of ground black pepper
¼ cup olive oil

Method

-Preheat oven to 200*C.
-Combine breadcrumbs, cheese, almonds, parsley, garlic, salt, thyme and pepper.
-Pour oil into pie plate.
-Dip chicken in oil, then in breadcrumb mix to coat and place on baking sheet.
-Bake for 20 minutes. Do not turn chicken over.
-Arrange chicken on warm plate and serve.

6 large eggs separated
250 grams caster sugar
150 grams flour sifted with 1 teaspoon baking powder
150 grams almonds, powdered
100 grams sugar steeped in 225 ml sweet white wine
Juice of 3 large oranges
Zest from 2 oranges
225 grams white chocolate , chopped
550 ml heavy cream
350 grams strawberries , sliced

Method

-Grease, line cake tin. Preheat oven to 180*C.
-Beat egg whites and 50 grams sugar into stiff, glossy peaks.
-Cream yolks and rest of caster sugar. Add flour. Fold in whites, almond, orange zest. Bake 35 minutes, or till done.
-Gently heat sugar, wine and juice into syrup. Cool.
-Microwave chocolate and 225 ml cream till melted. Set bowl on ice and beat. Whip rest of cream; fold in.
-Split cake; drizzle syrup; sandwich with icing, berries.

750 ml dry white wine
175 grams golden castor sugar (or mix of brown and white)
1 inch piece of ginger, peeled and sliced
450 grams strawberries , hulled
8 ripe firm peaches
A little lemon juice to taste

Method

-Slice 125 grams strawberries. Bring to boil with wine, sugar and ginger.
-Add peaches; cover. Return to boil; Simmer for 5 minutes or till tender.
-Remove peaches with slotted spoon and ease off the skins. Halve, stone the peaches and place in a large salad bowl. Halve remaining strawberries and add to the bowl.
-Return liquid to boil for 20-25 minutes or till syrupy. Add lemon juice.
-Let cool. Then sieve over fruit. Cover with cling film and chill overnight before serving.
-Serve chilled.

1 tablespoon olive oil
1 medium onion, finely chopped
400 grams mushrooms, sliced
1 cup shredded or grated carrots
1 garlic clove, crushed
½ teaspoon salt
¼ teaspoon dried thyme(optional)
¼ teaspoon freshly ground pepper
1 liter chicken broth or 2 stock cubes dissolved in 1 liter water
¾ cup brown rice cooked till just tender

Method

-Mix stock with 2 cups water and set to heat on a high flame.
-In a large saucepan heat oil on a medium high flame. Fry the onion for a couple of minutes, add rice and cook for 2-3 minutes, stirring occasionally.
-Add mushrooms and carrots and cook for 5 minutes or until golden and tender, stirring occasionally.
-Stir in garlic, thyme, salt and pepper.
-Add stock(boiling hot by now); Cover the pan and bring to boil over high heat. Simmer for about 15 minutes. (brown rice will stay a bit chewy).
-Makes about 8 cups. Serve hot.

1 cauliflower
1 tablespoon vinegar
1 teaspoon salt
Flour
1 tablespoon water or milk
1 egg, beaten
3 tablespoons grated cheese
¾ cup breadcrumbs

FOR THE GARNISH
4 lettuce leaves
1 lemon, wedged
cherry tomatoes , green peas
Parsley

Method

-Soak cauliflower in water for 30 minutes and wash well.
-Place in enough boiling water (with 1 tablespoon vinegar and 1 teaspoon salt) to cover and boil for 7 minutes. Drain and towel dry.
-Break cauliflower into florets. Tap the florets lightly with flour wrapped in a piece of cloth. Dip the florets in beaten egg mixed with 1 tablespoon water or milk and the grated cheese.
-Roll in breadcrumbs and deep fry.
-Line a plate with lettuce, place the cauliflower over it and sprinkle with cheese. Garnish with lemon wedges, cherry tomatoes, green peas and parsley.
-Serve hot.

Note- Add vinegar to the boiling water so that color of the cauliflower will not change.
By wrapping flour in a piece of cloth the food can be coated evenly.