July 31, 2016


Small noisettes of lamb - 8
Plain flour - 2 tbsp
Salt - 1/4 tsp
Black pepper - 1/4 tsp
Butter - 25 g
Olive oil (or) Vegetable oil - 1 tbsp
Dry white wine - 285 ml
Garlic cloves - 2 (peeled and finely chopped)
Tomatoes - 450 g (skinned, seeded and chopped)
Parsley - 2 tbsp (chopped)
Fried breadcrumbs - 2 tbsp


  • Dust the noisettes of lamb in flour and season with salt and pepper. 
  • Heat the butter and oil in a large, deep frying pan; add the noisettes and fry until sealed on all sides.
  • Add the wine, garlic and tomatoes and bring to the boil; cover and simmer until the lamb is quite tender.
  • Spoon onto a serving dish and sprinkle with the chopped parsley and the breadcrumbs.
  • Serve with cooked noodles.


Small pasta shells - 350 g
Whole green chillies - 2 cans (rinsed, seeded and chopped)
Pimentos - 75 g (drained and chopped)
Soured cream - 225 ml
Salt - 1/4 tsp
Dried oregano - 1/4 tsp
Chilli powder - pinch
Strong cheddar cheese - 90 g (grated)


  • Cook the pasta shells according to packet directions.
  • Meanwhile, place the chillies, pimentos, soured cream, salt, oregano and chilli powder in a large frying pan, and stir.
  • About 1 minute before the pasta is done, heat the sauce mixture in the pan over moderate heat. Drain the pasta thoroughly in a colander; add to the chilli and pimento mixture with the cheese, and toss thoroughly. Serve with a green salad.


Butter (or) Margarine - 45 g
Small onion - 1 (peeled and chopped)
Long-grain rice - 225 g
Chicken (or) Beef stock - 760 ml
Raisins - 50 g
Curry powder - 1 tsp
Soured cream (or) Natural yogurt - 50 ml
Chutney - 3 tbsp


  • Melt the butter in a large, heavy saucepan over moderate heat. Add the onion, and cook for 5 minutes, or until soft. Add the rice, and stir to coat with the butter.
  • Add the stock, raisins and curry powder. Stir once, cover, and bring to the boil. 
  • Reduce the heat and simmer for 20 minutes, or until the rice is tender and the liquid has been absorbed. Serve hot or cold with the soured cream and chutney.


Small elbow macaroni - 350 g
Cottage cheese - 225 g
Soured cream - 225 ml
Egg - 1 (lightly beaten)
Salt - 3/4 tsp
Black pepper - pinch
French mustard - 2 tsp
Strong cheddar cheese - 225 g (grated)


  • Preheat the oven to 200 C. Cook the macaroni according to packet directions.
  • Meanwhile, in a large bowl, combine the cottage cheese, soured cream, egg, salt, pepper, mustard and half the cheese.
  • Drain the macaroni thoroughly in a colander, and toss with the cheese mixture in the bowl. 
  • Spread the mixture evenly in a greased, shallow ovenproof dish. Top with the remaining cheese, and bake for 30-35 minutes, or until set. 
  • If the macaroni and cheese are browning too quickly, cover with foil after 20 minutes of baking.


Thick natural yogurt (or) soured cream
Icing sugar - 1 tbsp
Orange rind - 1/4 tsp (finely grated)
Strawberries - 115 g (hulled)
Fresh mint sprig


  • Mix together the yogurt, sugar and orange rind. 
  • Spoon the mixture onto dessert plates and then arrange the strawberries on top.
  • Garnish with a sprig of mint, if used.


Small young uncooked beetroot - 4 (or) 5
Natural yogurt - 175 ml
Salt - 1/4 tsp
Sugar - 1/4 tsp
Lemon juice - 1/2
Mayonnaise - 2 tbsp
Apples - 2 (cored and diced)
Black pepper - pinch
Small onion - 1/2 (peeled and chopped)


  • Peel the uncooked beetroot and cut into half. Cut each half into very thin slices. 
  • In a serving bowl, combine the yogurt, salt, sugar, lemon juice and mayonnaise.
  • Add the beetroot, apple and pepper and toss until they are well coated with the yogurt mixture. Top with the onion and serve.


Meaty fish bones - 2 kg (from lean fish)
Onions - 2 (coarsely chopped)
Celery - 2 stalks (coarsely chopped)
Leek - 1 (white part only, cut in half length-wise and coarsely chopped)
Garlic - 2 cloves (crushed)
Dry white wine - 3 cups
Bouquet garni - 1
Peppercorns - 8


  • Place all the ingredients in a large stockpot. Cover with cold water and bring to a boil. 
  • Reduce the heat and lightly simmer 20 minutes, Skimming any impurities from the surface of the broth.
  • Cover the pan loosely and continue to simmer for 20 to 25 minutes longer. 
  • Carefully strain the broth through a fine-meshed sieve, discarding the solids. Skim any impurities and adjust the seasoning if necessary. Refrigerate or freeze until needed.


Pasta shells - 75 g
Eggs - 2
Milk - 200 ml
Cheddar cheese - 50 g (grated)
French mustard - 1/2 tsp
Salt - 1/4 tsp
Black pepper - pinch
Caraway seeds - 1/4 tsp
Small onion - 1 (peeled and very thinly sliced)


  • Preheat the oven to 180 / 350 F/Gas Mark. Cook the pasta shells in boiling salted water until just tender. Drain thoroughly.
  • Meanwhile, beat the eggs with the milk, cheese, mustard, salt, pepper and caraway seeds.
  • Place the drained pasta in a small, greased ovenproof dish; pour on the milk mixture, and scatter the sliced onion over the top.
  • Bake in the oven for 25 minutes until just set.


Onion - 1/2 cup (diced)
Black mustard seeds - 1/2 tsp
Arborio rice - 1 cup
Vegetable broth - 2 1/2 cups
Lime zest - 1 tsp (finely grated)
Saffron threads - 1/2 tsp
Garlic - 2 cloves (minced)
Shiitake mushrooms - 6 (diced)
Frozen young green peas - 1/4 cup
Basil leaves - 8 (chopped)
Fresh chives - 2 tbsp (minced)
Fresh thyme - 1/2 tsp (minced)
Tomatoes - 2 (blanched, peeled, seeded and diced)


  • Light spray a nonstick saucepan with olive oil. Heat the pan, ad the onion and saute over medium low heat for 3-4 minutes, or until translucent. 
  • Add mustard seeds, turn up the heat to medium-high, and cook for about 2 minutes, or until the seeds turn gray, sputter and pop.
  • Add the rice and cook for 2-3 minutes, stirring continuously. Add the broth, lime zest, saffron, garlic, mushrooms, peas, salt and pepper and bring to a boil over high heat. Reduce the heat to a simmer and stir gently.
  • Simmer for about 20-25 minutes, or until the rice is tender and fluffy, and the liquid is evaporated. During the cooking process, add more broth as needed to keep the rice covered. Gently fold in the basil, chives, thyme and tomatoes. Cook for 2 minutes longer and serve immediately.


Mayonnaise - 115 ml
Lemon juice - 1 small
Sweet chilli sauce (or) Tomato paste - 2 tbsp
Rye (or) Wholemeal bread - 12 slices
Hard-boiled eggs - 6 (sliced)
Sardines - 175 g (drained and boned)
Lettuce leaves - 12


  • In a small mixing bowl, combine the mayonnaise, lemon juice and chilli sauce. 
  • Spread mixture on 6 slices of the bread, then evenly distribute the eggs, sardines and lettuce leaves in layers over the slices. Top with the remaining bread.


Fish stock - 400 ml
Garlic - 3 cloves (peeled and roughly chopped)
Medium-sized red pepper - 1 (seeded and finely chopped)
White bread - 1 thick slice (moistened with cold water and squeezed)
olive oil - 3 tbsp
Salt - 1/4 tsp
Black pepper - 1/4 tsp


  • Boil the fish stock rapidly until reduced by half.
  • pound the garlic with the red pepper and squeezed-out bread; this can be done in a liquidizer or food processor.
  • Beat in the olive oil and reduced fish stock and add the salt and pepper. 


Dried peas - 30 g
Stock (or) Water - 900 ml
Onion - 2
Carrot - 1
Turnip - 1
Sprig mint
Sugar - 1 tsp


  • Soak the peas overnight in the stock. 
  • Put into saucepan with the vegetables, seasoning and mint and simmer gently for approximately 1 1/4-1 1/2 hours.
  • Either rub through a sieve or beat until very smooth.
  • Taste and re-season, add sugar.


White fish - 340 g
Water - 350 ml
Small onion
Small sprig parsley
Dill (or) fennel to flavour
Butter - 50 g
Flour - 25 g
Milk - 350 ml
Chopped parsley (or) Chopped dill for garnishing


  • Put the fish, cut into pieces, the water, onion, seasoning and herb or herbs into a saucepan and simmer gently until the fish is only just cooked.
  • Rub through a sieve.
  • Make a sauce of the butter, flour and milk. Add the fish puree and reheat adding extra seasoning if needed.
  • Garnish with chopped parsley or chopped dill, as desired.


Butter - 1 cup
Cream cheese - 85 gm
Vanilla extract - 1 tsp
Sugar - 1 cup
Egg yolk - 1
All-purpose flour - 2 1/4 cups (sifted)
Salt - 1/2 tsp
Baking powder - 1/4 tsp


  • Cream butter and cream cheese with extract; add sugar gradually, beating until fluffy. Add egg yolk and beat thoroughly.
  • Sift flour, salt and baking powder together; add in fourths to creamed mixture, mixing until blended after each addition.
  • Following manufacturer's directions, Fill a cookie press with dough and form cookies of varied shapes directly onto ungreased cookie sheets.
  • Bake at 350 F 12 to 15 minutes.
  • Cool on wire racks.


Mussels-1 kg
Parsley leaves-2 tbsp
Black pepper
Olive oil-2 tbsp

  • To a large frying pan add mussels and 2 tbsp of water,cover and fry for 3 minutes until shell opens.
  • Remove from heat and discard any unopened shells.Remove mussels from shells and chop roughly.
  • Combine mussel meat with eggs,parsley and seasoning.
  • In a frying pan heat olive oil,pour in egg and mussel mixture and cook 4-5 minutes before placing under a hot grill until lightly browned.
  • Keep refrigerated and re-heat for lunch.


White onions - 2 (coarsely chopped)
Head celery - 1 (coarsely chopped)
Bay leaves - 2
Dry white wine - 1 cup
Freshly squeezed lemon juice - 1/2 cup
black peppercorns - 1 tsp
Cold water - 3 cups


  • Combine all of the ingredients in a large non-reactive saucepan.
  • Bring to a boil over high heat, reduce the heat to low, and barely simmer for 30 minutes.
  • Strain into a clean saucepan.
The court bouillon can be strained and used again to poach fish or shellfish. Store it in the refrigerator for 3 to 4 days, or in the freezer for up to 2 months.

July 29, 2016


Boneless chicken breasts - 450 g
Vegetable oil - 2 tbsp
Garlic - 2 cloves (sliced)
Dried red chillies - 4 (chopped)
red pepper - 1 (seeded and diced)
Oyster sauce - 2 tbsp
Soy sauce - 1 tbsp
Spring onions - 1 bunch (cut into 5 cm lengths)
Cashew nuts - 175 g (roasted)
Coriander leaves


  • Remove and discard the skin from the chicken breasts. With a sharp knife, cut the chicken into bite-size pieces and set aside. 
  • Heat oil in a wok and swirl it around. Add the garlic and dried chillies and fry until golden.
  • Add the chicken and stir-fry until it changes colour, the add the red pepper.
  • Stir in the oyster sauce and soy sauce. Add the spring onions and cashew nuts. Stir-fry for 1-2 minutes more. Serve garnished with coriander leaves.


Cake flour - 2 1/4 cup
Granulated sugar - 1 1/2 cup
Baking powder - 4 tsp
Salt - 1 tsp
Shortening - 1/2 cup
Milk - 1 cup
Vanilla extract - 1 tsp
Eggs - 2
Currant jelly - 2 cups (room temperature)
Chopped almonds - 2 cups


  • Combine flour, sugar, baking powder and salt. 
  • Add shortening, 3/4 cup milk and vanilla. Beat on low speed 2 minutes. Add eggs and remaining milk. Beat 2 minutes. 
  • Grease and flour 3 cake pans. Divide batter evenly among pans. Bake in 350 F oven 20 minutes or until done. Remove from pans; cool.
  • Whip jelly until spreadable. Spread between layers; stack layers. Cover sides of cake with in coat of jelly; Cover sides with 1 cup almonds before jelly sets. 
  • Pour remaining jelly on top of cake; cover top evenly. Spread remaining almonds around edge of cake and in circular design in centre of cake, as illustrated. Let jelly set before serving.


Bread slices - 10 (toasted and buttered)
Green onions - 1/2 cup (chopped)
Parsley - 1/2 cup (chopped)
Butter - 110 g
Anchovy fillets - 40


  • Cut each piece of buttered toast into 4 (1-inch strips).
  • Mix together onions and parsley. Sprinkle mixture over toast strips.
  • Top with 1 anchovy fillet on each toast stick; dot with butter. 
  • Bake sticks at 375 F just long enough to heat through.
  • Serve sticks hot; Allow 2 or 3 per person. 


Low-fat cottage cheese - 2/3 cup
Onion - 1 tbsp (finely grated)
Carrot - 1 tbsp (finely grated)
Green pepper - 1 tsp (finely chopped)
Salt - 1/2 tsp
Garlic salt - pinch
Plain yogurt - 1 cup


  • In small bowl mash cottage cheese with fork.
  • Add onion, carrot, pepper, salt, and garlic salt; beat until fairly smooth.Stir in yogurt. 
  • Cover; chill several hours.
  • Serve as dip with chips or raw vegetables. Yield 1 3/4 cup.


Cake flour - 2 2/3 cups (sifted)
Sugar - 1 1/2 cups
Baking powder - 4 tsp
Salt - 1 tsp
Vegetable shortening - 2/3 cup
Milk - 1 1/4 cup
Vanilla - 1 tsp
Egg whites - 4 (beaten)


  • Grease bottoms of 2 (9-inch) round layer-cake pans. Line pans with waxed paper; grease and flour paper.
  • Combine flour, sugar, baking powder, salt, shortening, 3/4 cup milk and vanilla extract in a large bowl; beat until well blended. Add remaining milk and egg whites, beat well. Pour into pans.
  • Bake in preheated 350 F oven for 30 minutes or until cake tests done. Cool pans on wire racks 10 minutes. Turn out onto racks.
  • Remove paper; cool completely. Fill and frost as desired.


Sfilatini - 3
Sun-dried tomato paste - 1 cup
Mozzarella cheese - 3 x 150 g
Oregano (or) Mixed herbs - 2 tsp
Olive oil - 2-3 tsp
Ground black pepper


  • Preheat the oven to 220 C/425 F/Gas Mark 7. Also preheat the grill. Cut each sfilatini on the diagonal into 12-15 slices, discarding the ends. Grill until lightly toasted on both sides. Spread sun-dried tomato paste on one side of each slice of toast. Arrange the mozzarella over the tomato paste. 
  • Put the toasts on baking sheets, sprinkle with herbs and pepper to taste and drizzle with oil. Bake for 5 minutes or until the mozzarella has melted and is bubbling. Leave the toasts to settle for a few minutes before serving.


Cheddar-cheese - 2 cups (grated)
Butter (or) Margarine - 1/2 cup (softened)
Flour - 1 cup (sifted)
Salt - 1/2 tsp
Paprika - 1/2 tsp
Small green olives - 48 (stuffed and pimientos)


  • Blend cheese with butter. 
  • Add flour, salt, and paprika; mix well. Mold 1 tsp dough around each olive to cover. 
  • At this point you can refrigerate or freeze puffs for up to 10 days. 
  • Bake puffs at 400 F for 15 minutes. Serve hot.


Italian bread - 1 loaf
Soft butter (or) Margarine - 1/2 cup
Parsley flakes - 1 tsp
Oregano - 1/4 tsp (crumbled)
Dried dill-weed - 1/4 tsp
Garlic - 1 clove (minced)
Parmesan cheese (grated)


  • Cut bread diagonally into 1 inch slices; do not cut all the way through.
  • blend butter, parsley, oregano, dill-weed and garlic. Spread mixture on both sides of bread slices. 
  • Shape aluminium foil around loaf of bread. Twist ends; leave top open.
  • Sprinkle top liberally with cheese and parsley flakes. Heat in 400 F oven 10 minutes. 


Smoked salmon - 100 g
Fresh dill - 1/2 cup
Fresh tarragon - 1/4 cup
Capers - 2 tbsp
Eggs - 5
Mascarpone cheese - 150 g
Freshly cracked black pepper


  • Combine all the ingredients in a blender until well processed; herbs and salmon should appear minced. 
  • Pour mixture into greased muffin tins. 
  • Bake at 200 C/350 F for 20 minutes. Serve hot or cold.


Butter (or) Margarine - 1/2 cup
Sugar - 2 cups
Eggs - 3
Vanilla extract - 1 1/2 tsp
Unsweetened chocolate - 3 squares (melted and cooled)
Cake flour - 2 cups (sifted)
Baking soda - 2 tsp
Salt - 1/2 tsp
Sour cream - 1 cup
Boiling water - 1 cup


  • Beat butter and sugar together in large bowl. Add eggs; Beat until light and fluffy. Beat in vanilla and chocolate. 
  • Sift together dry ingredients. Ad alternately with sour cream to butter mixture; beat well after each addition. Stir in boiling water. Pour into 2 greased and floured 9-inch layer-cake pans.
  • Bake in preheated 350 F oven 35 minutes or until cake tests done. Col in pan on wire racks 10 minutes. Turn out onto racks; cool completely. Fill and frost as desired. 


Bread - 16 (crusts removed, cut into triangles)
Peanut-butter - 1 1/2 cup
Butter - 450 g
Carrots - 1 cup (shredded)
Celery - 1 1/2 cup (finely chopped)
Salt - 2 tsp
Green olives (stuffed)


  • Set bread aside; save crusts for future bread stuffing. 
  • Mix rest of ingredients, except olives, to form smooth spread; spread onto each piece of bread. 
  • Top with stuffed green olive for colour; arrange on serving plate.


Eggs - 2
Milk - 1 cup
Bacon (or) Roast drippings - 3 tbsp
All-purpose flour - 1 cup (sifted)
Salt - 1/2 tsp
Gruyere cheese - 1 cup (finely grated)


  • Beat eggs in medium size mixing bowl until very thick and lemon-coloured. Add milk gradually. 
  • Add drippings; blend thoroughly. Add flour and salt gradually; beat until smooth. 
  • Fold in half of cheese. Pour into well-greased 1-quart baking dish; sprinkle remaining cheese over top.
  • Bake in preheated 450 F oven 25 minutes or until golden brown. Serve immediately.


Red (or) Green peppers - 4
Butter (or)  Margarine - 2 tbsp
Onion - 1 (peeled and chopped)
Cooked rice - 1 cup
Shrimp - 1 small can
Lemon juice
Broth (or) Consomme - 1 cup


  • Preheat oven to 350 F.
  • Cut slice from stem end of each pepper; remove all seeds and pith.
  • Heat butter in saute pan. Add onion; saute until soft. Add rice and shrimp; season carefully. Add lemon juice.
  • Fill peppers with mixture. Arrange in buttered casserole; add broth. Cover; cook about 30 minutes, or until tender.


Lamb steak - 600 g (diced)
Zucchinis - 2 (sliced)
Red onions - 2 (peeled, cut into wedges)
Red capsicums - 2 (seeded and cut into eights)
Olive oil - 1/2 cup
Lemon juice - 2 tbsp
Garlic - 2 cloves (crushed)
Fresh mint - 2 tbsp (finely chopped)
Fresh rosemary - 1 tsp (finely chopped)
Freshly cracked black pepper - 1/2 tsp


  • Leave skewers to soak overnight to avoid burning on the barbecue. 
  • thread skewers with the lamb, zucchini, onion and capsicum.
  • Combine all other ingredients. Pour the marinade mixture over the lamb skewers; cover and refrigerate 2-3 hours. 
  • Remove from fridge and barbecue over a hot grill for 10 minutes or until meat is cooked through.
  • Keep refrigerated for lunches; reheat or eat cold.


Olive oil - 1/2 cup
Salt - 1 tsp
Garlic - 1 clove (crushed)
Cayenne pepper - 1/2 tsp
Dried oregano - 1 tbsp
Chicken breast fillets - 3 (quartered length-ways)
Mixed salad leaves - 4 cups
Grape tomatoes - 12 (halved)

Lemon juice - 1/2
Olive oil - 1/4 cup
Sea salt
Freshly cracked black pepper


  • Combine olive oil, salt, garlic, cayenne pepper and oregano; coat chicken with oil mixture. 
  • Cook for 3 minutes each side or until golden brown and cooked through. Divide salad leaves and tomatoes between four plates; top salad with chicken pieces.
  • For the dressing, combine lemon and olive oil; mix well then drizzle over the chicken and salad, then season.


Red capsicums - 3 (seeded and cut into 5 pieces)
Baby eggplants - 4 (sliced 2 cm thick)
Diced lamb - 300 g
Skewers - 12
Olive oil - 1/3 cup
Garlic - 2 cloves (crushed)
Sumac - 1 tsp
Fresh thyme leaves - 1 tsp


  • Alternately thread capsicum, eggplant and lamb onto skewers. 
  • Combine olive oil, garlic, sumac, thyme, lemon juice and zest.
  • Baste skewers with the oil marinade. Cook skewers on the barbecue for 4 minutes each side or until cooked through, baste frequently with any remaining marinade.


Eggs - 6 (lightly beaten)
Salt - 1/4 tsp
Pepper - 1/4 tsp
Olive oil - 2 tbsp
Tomatoes - 2 (diced)
Avocado - 1 (diced)
Rocket - 1 cup
Lemon juice - 1/2
Olive oil - 2 tbsp


  • Combine eggs and seasoning. Heat oil in a large frying pan, cook a quarter of the egg mixture to form a thin crepe, repeat with the remaining egg mixture.
  • Fill crepes with tomato, avocado and rocket, drizzle over lemon juice and olive oil; Season then roll up the crepe. 


Mushrooms-500 gms
Peanut oil-1 tbsp
Honey-1 tbsp
Soy sauce-1 tbsp


  • Wipe the mushrooms clean and trim stalks level with caps.
  • Heat oil in wok and swirl so that oil coats inside of wok.Add mushrooms and stir fry for 1 minute over medium flame.
  • Add honey and soy sauce,turn heat low,cover and cook for about 3 minutes.
  • Uncover and cook until liquid thickens,turning mushrooms in the honey and soy mixture to coat them.
  • Serve hot with barbecued meats.


Peanut oil-2 tbsp
Garlic clove-1
Grated fresh ginger-1 teaspoon
Flaked crab meat-1/2 cup
Chopped pork-1 cup
Cooked rice-4 cups
Spring onions-1/2 cup
Salt to taste


  • Heat oil in a wok and fry garlic,ginger,crab and pork together,stirring.
  • Add rice and continue to stir and toss until rice is fried.
  • Add spring onions and sprinkle salt over.
  • Toss to mix thoroughly,taste for seasoning.
  • Serve hot.


Slab sugar-125 gms
Water-1/4 cup
Desiccated coconut-1 cup
Dough for steamed buns
Sesame oil-1 tbsp


  • Put slab sugar and water into a small saucepan and heat gently until sugar is dissolved in water,then stir in coconut and allow to cool.
  • Mould and steam buns,using a teaspoonful of the coconut mixture for filling them.


Whipping cream- 1 cup
Sugar- 1/4 cup
Rum-1 tbsp
Basic white cake layer-1
Strawberry halves-2 cups


  • Whip cream until stiff.Fold in sugar and rum.
  • Spread generously over top and sides of cake layer,refrigerate.
  • Just to prior to serving,arrange strawberries in circles over top of cake.
  • Serves 8.


Brown sugar-1/4 cup
Flour-3/4 cup
White sugar-3/4 cup
Salt-1/4 tbsp
Cinnamon-1/4 cup
Butter-1/3 cup

  • Pare and slice apples.Mix with brown sugar in baking pan.
  • Mix flour,sugar,salt and cinnamon,set aside.
  • Beat egg,mix with flour mixture.Spread over fruit.
  • Pour butter over top.Bake at 375 F about 45 minutes,until lightly browned.
  • Serve warm.Serves 6


Chicken - 1 kg
Young cabbage leaves - 1/4 kg (shredded)
Five spice powder - 1/2 tsp
Dry sherry - 2 tbsp
Sugar - 1 1/2 tsp
Soya sauce - 3 tbsp
Grated fresh ginger - 1 tsp
Large onion - 1 (chopped)
Dried orange peel - 1 tbsp (chopped)
Large tomatoes - 2 (sliced)
salt - 2 tsp
Spring onions - 2 (sliced)
Peanut oil - 2 cups
Chinese red sauce - 1 cup


  • Rub the chicken with half the salt and five spice powder. 
  • Mix together inn a bowl sherry, sugar, soya sauce, ginger, onion, orange peel. Rub the chicken with this mixture inside and out. Add the remaining salt and spice powder to the mixture in the bowl and marinate the chicken in this mixture for 7 hours.
  • Steam the chicken in a double boiler for 3 hours. Remove and drain.
  • Heat oil in a pan and deep fry the chicken until golden and crisp.
  • Place the chicken in a serving dish and serve hot, garnished with sliced tomatoes, shredded cabbage and spring onions with chinese red sauce.


Eggs - 6 (beaten well)
Flour - 3/4 cup
Water - 1 1/4 cup
Salt - 1 tsp
Peanut oil - 1 cup
Hot garlic sauce

For filling of spring rolls:
Cooked chicken -  1 cup
Cabbage - 1/2 cup (finely shredded)
Lettuce - 1 cup (shredded)
Soy sauce - 1 tbsp
salt - 1 tsp
Sugar - 1/2 tsp
Green chillies - 2 (deseeded and chopped)
Ground black pepper - 1/2 tsp
Vegetable oil - 4 tbsp
Spring onions - 2 (finely sliced with leeks)


  • Beat eggs well with salt, water and flour. Make a smooth batter.
  • Heat a heavy base frying pan, brush oil and make thin pancakes, cooking each on one side only.
  • Place spoonfuls of filling in the center and roll into parcels as for spring rolls.
  • Heat oil in a pan and deep fry the rolls until golden, turning each during cooking.
  • Drain and cut each into half before serving.
  • Serve hot with garlic sauce.
For filling of spring rolls:
Non-vegetarian - Heat oil and saute the spring onions, minced chicken or meat, cabbage, lettuce, chillies, with all the seasonings for 5-8 minutes.
Vegetarian - Use 1 cup bean sprouts instead of chicken and 1/2 cup cooked soy mince. Follow the recipe as above.


Chicken - 1 1/2 kg (cleaned, boiled, shredded and minced)
Chinese black mushrooms - 2 (soaked in hot water, cleaned, minced)
Celery - 2 tbsp (minced)
Peanut oil - 4 tbsp
Light soya sauce - 2 tbsp
Vinegar - 1 tbsp
Sugar - 1 tbsp
Salt - 1 tsp
Pepper - 1/4 tsp
tomato ketchup - 1 tbsp
Peanut oil - 2 tbsp
Water - 4 tbsp
Lettuce - 1 crisp
Chilled water


  • Mix, soya sauce, vinegar, sugar, salt, pepper, tomato ketchup, peanut oil, water together. 
  • Remove the lettuce leaves carefully and put in chilled water.
  • Heat oil. Add mushrooms, celery and chicken. Saute for 2-3 minutes. Pour in the seasoning and stir well.
  • Arrange lettuce leaves in a shallow bowl or a deep plate. Place the chicken mixture in the centre.
  • You may serve hot or cold, with rice.


Caster sugar - 350 g
Water - 300 ml
Orange juice - 3 x 15 ml
Brandy - 1 x 15 ml
sparkling white wine - 450 ml
Double (or) Whipping cream - 150 ml


  • Put the water and sugar into a heavy-based sauce pan and gently heat until the sugar has dissolved. Increase the heat and cook rapidly until the thread stage is reached. Remove from the heat and cool. 
  • Mix the orange juice, brandy and sparkling wine together and add to syrup. Pour the mixture into a freezer container and freeze for about 1 1/2 hours until mushy.
  • Beat the cream until it forms soft peaks. Fold into the frozen mixture and freeze. Beat the mixture three times, at hourly intervals. Cover, seal and freeze. 


Fish - 1/2 kg
Onions - 2 (chopped)
Garlic - 2 cloves(chopped)
Ginger juice - 1 tsp
Eggs - 2 (beaten)
Salt - 1 1/2 tsp
Soya sauce - 2 tbsp
Lime juice - 1 tbsp
Oil - 4 tbsp
Banana leaves (or) Foil - 6 (cut into 7 squares)


  • Bone the fish well and remove the skin. Mince finely or rub through a sieve.
  • Heat 3 tbsp oil and fry onions and garlic. Add fish and the rest of the ingredients. Stir well.
  • Grease the foil or banana leaves. Place 3-4 tbsp of mixture in every leaf and wrap up. Put a toothpick through each roll.
  • Bake in a pre-heated oven for 30 minutes 120 C-250 F_Gas Mark 1/2.


Apple juice - 600 ml
Caster sugar - 50 g
Sultanas - 50 g
Egg whites - 2


  • Put the apple juice and sugar into a heavy-based saucepan. Heat gently until sugar has dissolved. 
  • Increase the heat and cook rapidly until the thread stage is reached. Stir inn the sultanas and allow to cool.
  • Pour the mixture into a freezer container and, stirring occasionally, freeze for about 1 1/2 hour until mushy. Beat the egg whites until they form soft peaks and fold into the mixture. Cover, seal and freeze. 


Plain flour - 225 g
Self-raising flour - 225 g
Butter - 225 g
Caster sugar - 100 g


  • Sift the plain and self-raising flour into a bowl. Cream the butter and sugar together in a separate bowl until pale and light in colour. 
  • Gently stir in the sifted flour and the salt, and mix to a light dough.
  • Turn the dough on to a lightly floured pastry board and divide into 2 halve. Form each half into a circle 5 mm thick by pressing with the hands. 
  • Do not knead or roll the mixture as it will lose it shortness. 
  • place the rounds on a lightly greased baking tray. 
  • Pinch the edges with finger and thumb and prick the surface with a fork. Bake in a preheated oven for about 45 minutes.
  • Cut each circle into 8 wedges. Cool on a wire tray. 


Olive oil - 1 tbsp
Butter - 2 tbsp
Onion - 1 (finely chopped)
Canned asparagus spears - 350 g (drained)
Vegetable stock - 4 cups
Ground coriander - 1/4 tsp
Lemon juice - 1 tbsp
Sour cream - 3 tbsp
Sea salt
Freshly ground black pepper


  • Heat oil and butter in large saucepan, add onion and cook until softened. 
  • Add asparagus spears, Chicken stock, coriander and lemon juice. Bring to boil then reduce heat and allow to simmer 10 minutes.
  • In a food processor puree asparagus and stock mixture until smooth; return to saucepan. Stir through sour cream and seasoning, gently reheat, then serve.

Red pepper-coriander sauce

Red bell peppers - 8 (seeded and deribbed)
Coriander seeds - 2 tsp (crushed)
Sherry wine vinegar - 1/2 tsp
Honey - 1/2 tsp
Olive oil - 1/3 cup
Kosher salt
Freshly ground black pepper


  • Pass the peppers through a juicer. Pour the juice into a small saucepan and bring to a boil over high heat. 
  • Decrease the heat to medium-low and simmer until the juice is reduced by three-quarters, about 20 minutes. 
  • Stir in the coriander, vinegar and honey. 
  • Gradually whisk in the oil to make an emulsified sauce. Strain through a fine-meshed sieve. Season with salt and pepper.

July 28, 2016


Egg yolk - 1
Salt-cured anchovies - 6 (rinsed and dried)
Dijon mustard - 2 tsp
Freshly squeezed lemon juice - 1 tbsp
Extra virgin olive oil - 1 cup
Minced fresh flat-leaf parsley - 1 tbsp
Kosher salt
Freshly ground black pepper


  • Put the egg yolk, anchovies, mustard and lemon juice in a food processor and pulse until smooth. 
  • With the machine running, gradually add the olive oil. 
  • Transfer to a small bowl, stir in the parsley, and season with salt and pepper to taste. 
  • Cover and refrigerate for up to 5 days. 


Maida - 200 g
Sodium bicarbonate - 2 pinches

For filling:
Punjabi chole - 2 cups (without gravy) (or)
Steamed idlis - 2 (crumbled) (or)
Bengali ghugni - 2 cups (without gravy)


  • Sieve the maida with the salt and the sodium bicarbonate. 
  • Mix in water and knead to a hard dough. Divide into 20 portions. 
  • Roll out each portions into a 3-inch circle. 
  • Place a portion of the stuffing in the centre and fold all the sides to the centre on the top to make a round bag. 
  • Prepare all the momos in this way and steam in a steamer for 20 minutes. Serve hot with the chutney of your choice. 
Here momos from North-East India with a stuffing of Punjabi chole (or) mashed idlis (or) even a portion of the bengali ghugni is served with mango pickle (or) chilli pickle (or) prawn pickle from Goa.


For the pastry:
Plain flour - 170 g
Margarine - 85 g (cut into small pieces)
Castor sugar - 1 tsp
Egg yolk - 1
For the filling:
Eggs - 2
Sugar - 56 g
Flour - 28 g
Milk - 225 ml
Few drops vanilla essence
Double cream - 115 ml
Apricot jam - 3 tbsp
Plain chocolate - 225 ml


  • Sift flour and salt, add margarine and rub into flour until mixture resembles fine breadcrumbs. Add sugar and egg yolk with enough cold water to make a stiff paste. Roll out to fit an 8-inch flan cake. Bake blind for 20 minutes. Cool.
  • Make the custard. Blend 1 egg and 1 egg yolk with sugar and flour. Gradually add milk and vanilla essence. Bring to the boil slowly. Reduce heat and cook 2-3 minutes. Cover and allow to cool.
  • Whip cream until thick, but not stiff. Whisk egg white until stiff and fold into the cream. Spread jam over base of flan case. Pour over custard and top with pipped cream. Decorate with grated chocolate. 


Matching best end neck of lamb - 2
Melted dripping - 2 tbsp
Few cocktail cherries
Potatoes - 450 g (peeled and halved)
few  sprigs parsley


  • Ask the butcher to chine the joints, remove surplus fat and skin from around the ends of the rib bones, so that bones protrude 1 inch. 
  • Place the two joints on end in the roasting tin and close together, so that the bone tips cross each other like swords. Add dripping. Surround with the potatoes.
  • Roast in a moderate oven for about 1 1/4 hours. To serve, take the joints just as they are from the roasting tin and stand on a serving dish. Surround with the potatoes, placing sprigs of parsley between.
  • Decorate the tips of the bones alternately with cutlet frills and cocktail cherries.


Frozen mixed vegetables - 1 packet
Radishes - 1 bunch
Chicken stock cube - 1
Aspic jelly crystals - 1 tbsp
Cold chicken (or) Lamb - 113 g (diced)
Lettuce - 1 (shredded)
Dry sherry - 1 tbsp


  • Thaw vegetables, blanch in boiling water for 3 minutes and drain well. Top and tail radishes, Slice 8 thinly and add to vegetables. From remaining radishes, make radish roses. Pour 350 ml boiling water over stock cube, add jelly crystals, stir until dissolved and allow to cool. Add sherry.
  • Rinse out  small coffee cups (or) dariole moulds with cold water. When aspic is syrup and beginning to set, pour 1 chicken (or) meat into the rest of the aspic jelly and as soon as first jelly layer is set, spoon in the remaining jelly mixture, chill until set.
  • To serve, wring out a towel in very hot water and press around each mould or cup and turn out on to a bed of shredded lettuce. Decorate with radish roses. 


Grenadine syrup - 1 tsp
Lemon juice - 1 tsp
Apple brandy - 50 ml

Shake well with ice cubes. Strain into a cocktail glass.


Short crust pastry - 28 g
Onion - 1
Mushrooms - 56 g
Butter - 28 g
Luncheon meat - 200 g
Eggs - 2
Evaporated milk watercress - 1 small can


  • Line a 7-inch flan ring with the pastry. Trim edges and prick base. 
  • Chop onion finely. Wash and slice mushrooms. Fry both in butter until soft. Place i  base of flan case. Cut luncheon meat into fingers and arrange like the spokes of a wheel over vegetables. 
  • Beat eggs until smooth, season and add milk. Pour over the mixture and bake in centre of oven for 15 minutes. Reduce heat and cook for a further 15 minutes. Serve cold with salad. 


Tomatoes - 500 g
Oil - 2 tbsp
Cinnamon - 1
Cloves - 2
Cardamoms - 3
Bay leaf - 1
Seedless dates - 100 g
Kish-mis - 50 g
Red chilli powder - 2 tsp
Jaggery - 50 g

  • Cut the tomatoes into halves and remove the eyes. 
  • Heat the oil and add the whole spices and allow them to splutter. Add the tomatoes and fry for 2-3 minutes. 
  • Add 2 cups of water and the dates and cook on a medium flame for 5 minutes. 
  • Add the chilli powder and the jaggery and continue to cook till the tomatoes are done and pulpy. 
  • Add the currant and cool. 

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Ingredients: Butter - 2 tbsp Small pickle - 1 (cut into pieces) Chives - 5 blades (cut into pieces) Fresh dill weed - 2 tbsp Eggs - 6 ...