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Showing posts from November, 2016


Shelled scallops - 8-12
Butter - 3 tbsp
Fresh root ginger - 1" finely chopped
Spring onions - 1 bunch  (diagonally sliced)
White vermouth - 4 tbsp
Creme Fraiche - 250 ml
Salt and ground black pepper
Fresh parsley -chopped


Remove the tough muscle opposite the coral on each scallop. Separate the coral and cut the white part of the scallop in half horizontally.Melt the butter in a frying pan. Add the scallops, including the corals, and saute for about 2 minutes until lightly browned.Take care not to overcook the scallops as this will toughen them.Lift out the scallops with a slotted spoon and transferred to a warmed serving dish. Keep hot.Add the ginger and spring onions to the pan and stir-fry for 2 minutes.Pour in the vermouth and allow to bubble until it has almost evaporated.Stir in the creme fraiche and cook for a few minutes until thickened. Season.Pour the sauce over scallops, garnish and serve.


Rice vinegar - 1/2 cup
Light soy sauce - 2 tbsp
Dashi - 1/2 cup


Blend the vinegar and soy sauce together and dilute to taste with the dashi.If placed in an airtight container this dressing will keep almost indefinitely in the refrigerator.


Chicken drumsticks - 8
Ground ginger - 2 tsp
Salt and pepper
Corn flour - 2 tbsp
Water - 2 tbsp
Vinegar - 5 tbsp
Soy sauce - 2 tsp
Brown sugar - 4 tbsp
Chicken stock - 300 ml
Pineapple chunks -300 gms (1 can)
Tomatoes - 4 (skinned and quartered)
Red pepper - 1 (cored, seeded and sliced)


 Rub the chicken drumsticks with the ginger, salt and pepper.Place under a preheated grill and cook until golden on all sides. Transfer to a casserole.Blend the cornflour with the water in a saucepan and add the vinegar, soy sauce, sugar and stock.bring to the boil, stirring, and simmer until thickened.Add the pineapple with its syrup, the tomatoes and red pepper and stir well.Pour over the chicken in the casserole.Cover and cook in a preheated moderate oven for about 30 minutes or until the chickken is cooked through and tender.


Milk - 1 litre
Castor sugar - 85 gms
Pistachio - 1 tbsp (finely shredded)
Almonds - 1 tbsp (finely shredded)
Kewra essence - 4 drops


Boil the milk in a deep and heavy saucepan over quick fire.Stir continuously, keeping the cream and the skin of the milk towards the sides of the pan.Boi till three quarters of the milk dries up; add castor sugar and stir till it is fully dissolved.Remove from the fire, cold, and scrape the cream from the sides.Add kewra essence.Pour the rabri into a glass dish, spread the skin scraped from the sides over its top and sprinkle almonds and pistachios over it.Serve chilled.


Pomfret - 1 (600-700 gms approx)
Salt. chilli powder, lemon juice for rubbing over and inside the fish
Mustard oil for frying

For Stuffing:
Butter/ Ghee - 2 tbsp
Large spring onion - 1
Green chillies -2
Shelled peas or mashed potatoes- 60 gms
Salt -1 tsp
Chilli powder - 1/4 tsp
Mint leaves - 1 tbsp
Coriander leaves - 1 tbsp
Almonds - 2 tsp
Sultanas - 2 tsp
Lime juice - 1 tbsp
Lemon rind - 1
Egg - 1
Garam masala - 1/4 tsp
Ginger juice - 1 tsp


Clean the fish, remove the eyes, trim the tail and the fins, but leave the head.Wash, dry and rub lime juice, sat and chilli powder over the surface and inside the fish. Leave for some time.In the meantime heat the ghee, fry the almonds and the sultanas and keep them separate.Fry the onions lightly in the same ghee, add peas or mashed potatoes, salt, chilli powder and garam masala. Remove from the fire and cool; add lime juice, ginger juice, beaten whole egg, fried almonds, sultanas, finely cut green chillies and chopped mint and coriander leaves.…


Cauliflower - 1 medium
Mutton - 250 gms
Onions -2
Green chillies - 4
Ginger & garlic paste - 1 tbsp
Cloves -4
Cinnamon - 2 pieces
Poppy seeds - 2 tsp
Coriander seeds - 2 tsp
Coconut - 2 tbsp (grated)
Lemon -1
Salt to taste
Turmeric- 1/2 tsp
Chilli powder - 2 tsp
Oil - 50 gms
Coriander leaves


Cut the cauliflower into florets. Finely chop onions.Wash and cut the mutton into pieces. Marinate pieces with ginger garlic paste, lemon juice, turmeric and little salt.Grind cloves, cinnamon, poppy seeds, coriander seeds and coconut into powder.Heat the oil in pan, add chopped onion, green chillies and saute till onions are light brown.Add mutton pieces; stir fry for 5 minutes then add water to cook.Close the lid and cook until the mutton is almost tender.Then add cauliflower, chilli powder, salt, ground masala and cook again till the florets and mutton is tender.Lastly add coriander leaves.


Fish - 500 gms
Sesame seeds- 20 gms
Cumin seeds -  2 tsp
Coriander seeds - 2 tsp
Dry coconut - 1/2
Onions - 250 gms
Tamarind - small lemon  size
Oil - 1/4 cup
red chillies - 3
Asafoetida - pinch
Coriander leaves - small bunch
Salt to taste
Turmeric -1/2 tsp
Chilli powder - 1 tsp


 Clean and cut the fish into pieces.Dry roast coriander seeds, cumin seeds, sesame seeds, coconut and chopped onion.Cool and grind to make paste.Soak the tamarind and extract thick juice.Heat the oil, add red chillies, asafoetida and curry leaves.Fry for awhile.Add ground paste, chilli powder, turmeric and salt.Fry for 2-3 minutes.Add fish pieces and tamarind juice; cook in low flame till the pieces are well cooked.Lastly add coriander leaves and switch off the flame.


Pork sausage - 500 gms
Small onion 1 (grated)
Fresh breadcrumbs - 50 gm
Egg -1
Salt and pepper

Leeks - 1 (thickly sliced)
Butter - 25 gms
Plain flour - 25 gms
Milk - 300 ml
Homemade mustard - 1/2 tsp
Cheddar cheese - 75 gms

 Mix together the sausage meat, onion, breadcrumbs, beaten egg and salt and pepper to taste.Press over the bottom and up the sides of an 18 cm/7" quiche or flan pan.Cook in preheated moderately hot oven 200 C for 25- 30 minutes or until well browned and cooked through.Meanwhile cook the leeks in boiling salted water until tender. drain well.Melt the butter in a clean saucepan; stir in the flour and cook for one minute, then gradually stir in the milk.Bring to the boil, stirring, and simmer until thickened.Stir in the mustard, two thirds of the cheese and salt and pepper to taste.Fold in the leeks.Pour the filling into the sausage meat case.Sprinkle the remaining cheese over the top. Return to the oven and cook for a further 10 minutes or until …


Ingredients:Potatoes - 1.5 kg Baking powder - 2 tsp Salt - 1 tsp Grated nutmeg - 1/2 tsp Semolina - 50 gms Plain flour - 75 gms' Eggs - 2 Fresh mixed herbs - 2 tbsp Small onion - 1 (chopped) Oil - 2 tbsp Bread slices -2 (crushed and sliced)
Method:  Cook the potatoes in boiling water until tender.Drain well, then sieve or put through a food processor until very smooth. Cool.Add the baking powder, salt, nutmeg, semolina, flour, eggs, herbs and onion to the potatoes and knead to make a smooth dough.Heat the oil in a frying pan. Add the bread slice and fry until browned and crisp. Drain on kitchen paper towels.Using floured hands, shape the potato dough into round dumplings about the size of your list.Press a few of the fried bread dice into the centre of each dumpling.Cook in boiling salted water for 12-15 minutes or until puffed up and cooked through.Drain and serve hot.


Chicken mince - 500 gm
Sake - 4 tbsp
Large eggs - 2
Sugar -1 tbsp
Dark soy sauce - 2 tbsp
Light soy sauce - 1 tbsp
Fresh ginger root - 5 cm
Toasted sesame seeds - 2  tsp
Egg yolk - 1 extra


Place half the chicken mince in a heavy based fry pan. Pour the sake over and place over a medium heat, stirring all the time. Cook for 2-3 minutes until the chicken turns a whitish colour.Turn into a sieve to drain and cool.Place the remaining mince in a large bow. Add the beaten eggs, sugar, dark and light soy sauce and thoroughly mix until well combined.Mix in the precooked meat.Peel and grate the ginger and add to the chicken mixture. Mix all ingredients well.Line a 20cm oblong cake tin with oiled aluminium foil so that the foil hangs over each end by about 10 cm.Spread the chicken mixture evenly in the tin.Place in the oven in a larger tin which has been filled with boiling water to come halfway up the cake tin's sides.Bake for 45 minutes at 180 degrees C or until the centre of th…


Quaker oats - 3 tbsp (roasted and powdered)
Broccoli florets - 1 cup
Garlic cloves - 4-5 (minced)
Water - 3 cups
Skimmed milk - 1/2 cup
Onion - 1(chopped)
Frozen/ freshly steamed sweet corn - 3 tbsp
Salt and pepper to taste
Oil -1/2 tsp


Blanch broccoli, strain and reserve water. Keep few aside and puree the rest.Heat the oil and saute garlic and onion.Add puree, blanched florets and reserved water.Add milk, sweet corn, salt, pepper and oats dissolved in 1/2 cup of water.Simmer for 5 minutes and serve hot.


Sour curd - 3 cups
Gram flour - 1 1/2 tbsp
Turmeric- 1/4 tsp
Green chillies- 2
Mustard  - 1/2 tsp
Coriander leaves - 1/2 bunch
Ghee- 1 tsp
Curry leaves - few
Salt to taste


Beat curd with turmeric and gram flour. Add 2-3 cups of water to it.Heat ghee in a pan,a dd chopped green chillies, mustard and curry leaves.Pour the curd mixture into it. Keep stirring till the mixture comes to a boil.Don't let it boil, remove from fire.Add salt, only when the kadhi is cooled down.Garnish with chopped coriander leaves.


Sifted all purpose flour - 3/4 cup
Baking powder - 1/8 tsp
Confectioners' sugar - 1/2 cup
Salt- 1/4 tsp
Cinnamon powder - 1/8 tsp
clove powder - 1/8 tsp
Nutmeg powder - 1/8 tsp
Filberts - 1/2 cup (grated)
Grated lemon peel - 1 tsp
Butter - 6 tbsp (chilled)


Sift flour, baking powder, sugar, salt and spices together; mix in the filberts and lemon peel.Cut in butter until mixture becomes a soft dough.Cut off small pieces of dough and press into lightly greased fancy 1 1/4"* 1 1/4" cookie forms, or half fill lightly greased sandbakelser molds with dough. Set molds on a cookie sheet.Bake at 375 F for 10 minutes.Cool about 2 minutes on wire rack. With the point of knife, loosen cookies from molds; invert onto racks.Sift vanilla confectioners' sugar over cookies. 


Raw and hard mangoes - 1 kg
Jaggery - 1 1/2 kg (grated)
White til - 50 gms
Red chilli powder - 2 tbsp or to taste
Salt - 3 tbsp
Black salt - 1/2 tsp
Asafoetida - 1/4 tsp
Cumin powder - 1/2 tsp


 Wash  and wipe mangoes. Peel and cut into small cubes.Roast the til seeds. Now mix all the ingredients. Shake well.Put in a steel pan; cover with clean and thin cloth and put in the sunlight for 6-7 days or till the mixture thickens. Stir every day,Put the red hot katki gaur kerry in bottle and cover tightly.Serve with blakhri or puri or paratha.


Fish - 200 gms
Onions -2
Ginger  -1" piece
Dry red chillies- 2
Salt -1/2 tsp
Oil -2 tbsp


 Wash the fish, dry it and rub salt on it. Keep it aside for sometime.Brush some oil on both sides of the fish and place it on the tray in the oven,Brown it turning it over time to time.Heat 2 tsp of oil in a frying pan. Add chopped onion, dry red chillies and salt. Saute for awhile. Add the fish and mix gently.Serve hot.


Kokums - 6 (cleaned, washed and soaked)
Tamarind - 25 gms (soaked)
Jaggery or sugar - 200 gms (dissolved in sugar)
Fresh coconut - 2 tbsp (grated)
Rose essence - few drops
Chilled water - 6 glasses

For Garnishing:
Fresh fruits


 Mix and mash kokums, tamarind and jaggery or sugar.Strain and mix in chilled water.Keep in the fridge.Before serving,add rose essence.Fill in glasses; add some crushed ice and sprinkle grated coconut and garnish with fresh fruit.


Fresh chhena - 250 gms
Sugar - 150 gms
Saffron - 1/4 tsp
Rose water - 1 tsp

For garnishing:
Green pistachios - 1 tsp (chopped)


Soak and dissolve saffron in little water and set aside.Mix drained chhena with sugar. Mash with palm till it is smooth.Spread the chhena mixture on a deep metallic square disc.Steam this for 8-10 minutes. Remove and let it cool.Sprinkle saffron liquid and rose water and decorate with chopped pistachios.Keep in the fridge.Before serving, cut into desired shape and size.


Macaroni - 1 cup (boiled)
cabbage - 1/4 cup (shredded)
Tomato ketchup - 2 tbsp
Salt to taste
Red chilli powder- 1/4 tsp
Vinegar - 1/2 tsp
Sugar - 1 tsp
Coriander leaves - 2 tsp


 in a bowl, mix all the ingredients with macaroni.Serve cold.


Eggs - 6
Butter - 5 tbsp
Potatoes - 2 (medium, boiled and sliced)
Small turnip - 1 (peeled and sliced)
Mushrooms - 10 (sliced)
Green peas - 1/2 cup (boiled)
Beetroot 1 (boiled and sliced)
parsley -1 tbsp
Cheddar cheese - 3 tbsp (grated)
Salt and pepper to taste


Melt the butter in a pan and add the turnip. Cook for 6-7 minutes till it softens.Add the other vegetables and cook on moderate heat for 5 minutes.Beat the eggs thoroughly, add the parsley, salt and pepper. Mix well.Pour over vegetables and mix well.Sprinkle the grated cheese, lower the heat, cover the pan, and allow the eggs to set.When the omelette is brown from the underside slide  it into a dish and serve immediately.This is a thick, firm omelette and can be cut into wedges.


Maida - 1 cup
All spice powder - 1/2 tsp
Brown sugar - 1/3 cup
Prunes - 1/4 cup (chopped)
Margarine or butter - 80 gms (melted)
egg - 1 (lightly beaten)
Apple puree - 140 gms


Preheat oven to a moderate 180 C.Brush muffin tins with oil. Sift flour and spice into a medium mixing bowl.Add sugar and chopped prunes. Make a well in the centre.Add combined margarine, egg and apple puree.Using a metal spoon, stir until the mixture is smooth.Place the mixture in muffin tins.Bake for about 15-20 minutes or until it is lightly golden.Cool and serve.


Bananas - 4
Eggs -3
flour - 1 tbsp
Pinch of salt
Milk -5 tbsp
Sugar - 3 tbsp
Vanilla essence - 1 tsp
Butter - 2 tbsp
Powdered sugar -25 gms


 Boil the milk with sugar. Add vanilla essence and cool.Sift the flour with the salt and add it to the sweetened milk and boil the mixture for 2 minutes, stirring all the time.Remove from heat and add banana pulp, 2 egg yolks and 1 1/2 tbsp butter.Fold in 3 stiffly whisked egg whites,.Pour the mixture into a buttered souffle mould coated with powdered sugar.Place  inside the oven at 200 C for 30 minutes.Remove from the oven and cool.Decorate and serve with fresh bananas and cream.


Fish (surmai, pomfret or any other fish) - 500 gms
Curd - 200 gms
Onions -2
Tomatoes -2
Green Chillies - 2-3
Garlic pods - 2
Ginger - 1/4"
Eggs - 4
Worcestershire sauce- 2 tsp
Tomato puree - 2 tbsp
Cumin powder -1 tsp
Chilli powder -1 tsp
Oil -6 tbsp


Clean and cut the fish into medium sized pieces.Cut the onion into thin slices. Chop the tomatoes, ginger, garlic and chillies into small pieces.Heat the oil in a pan and fry the onions, ginger, garlic and green chillies till the onions are light golden brown.Add the cumin and chilli powder and cook for another minute. Lower the flame and add the fish pieces.Cook turning the fish pp.Add the tomato puree and continue to cook the fish for another 6-7 minutes covering with a lid.Put off the flame and allow the fish to cool.Whip the curd together with the worcestershire sauce. Beat the eggs and mix into the curd.Place the fish once again on a very low flame and stir in egg -curd mixture.Cook only for a minute or so, do not boil oth…


 Fresh ground coffee - 75 gms
Sugar - 75 gms
Boiling water - 675 ml
Double cream


Put the coffee and sugar into a well warmed jug and pour on the boiling water, stir and cover.Leave to stand until quite cold. Strain through fine muslin.Pour into the freezing tray and put into the ice-making compartment.Freeze at the normal refrigerator setting, without stirring, until a fairly solid mush.This will take from 1-2 hours.Serve topped with whipped cream.


Onions -2
Tomatoes - 2
Green chillies -3-4
Ginger garlic paste -1 tsp
Kabuli chana - 100 gms 
Chana masala - 2 tbsp
Chilli powder - 1 tsp
Amchoor powder -1/2 tsp
Salt to taste
Turmeric - 1/4 tsp
Cumin seeds - 1/4 tsp
Coriander leaves
Oil/butter - 1 tbsp


Soak chana overnight and pressure cook until tender. Drain and keep aside.Heat the oil or butter, add cumin seeds and allow to splutter.Add chopped onion, green chillies and saute till onions are translucent.Add chopped tomatoes, salt and turmeric. Cook for 3-4 minutes.Add chilli powder, amchoor, chana masala; mix well and add water to cook.Add boiled chana and cook another 5 minutes until the gravy is thick.Garnish with coriander leaves.Serve with chapati or poori or paratha 


Butter - 1 1/4 cup
Sugar - 2/3 cup
Egg yolks - 3
Grated almonds - 1/4 cup
All purpose flour - 2 1/2 cups (sifted)


Cream butter; add sugar gradually, beating until fluffy.Add egg yolks, one at a time, beating thoroughly after each addition.Stir in almonds. Add flour in fourths, mixing until blended after each addition.Fill a cookie press with dough and form cookies of varied shapes directly onto ungreased cookie sheets.Bake at 375 F for 8-10 minutes.


Cauliflower - 1 medium head
Water - 1/4 cup
Mayonnaise or salad dressing - 1/2 cup
Onion - 1 tsp (finely chopped)
Prepared mustard - 1 tsp
Salt -1/4 tsp
Shredded cheddar cheese -1 /2 cup


Place cauliflower and water in 11 /2 quart glass casserole. Cover with glass lid.Microwave 9 minutes on high. Drain.Combine mayonnaise, onion, mustard and salt in small mixing bowl. Spoon mustard sauce on top of cauliflower. Sprinkle with cheese.Microwave 1 1/2-3 minutes on med. high (roast), to heat topping and melt cheese.Let stand 2 minutes before serving.


All purpose flour - 2 1/4 cups (sifted)
Sugar - 1 cup
Butter - 1 cup
Cream - 1/2 cup
Vanilla extract - 1/4 tsp
Lemon extract - 1/8 tsp


Sift flour and powdered sugar together; cut butter until particles are the size of rice kernels.Combine cream and extracts; add gradually to flour mixture, mixing with a fork until well blended.Chill dough until easy to handles.Shape into two 1 1/2" rolls. Wrap and chill overnight.Cut each roll into 1/8 or /4 " slices.Transfer slices to ungreased cookie sheets.Bake at 350 F for 9-12 minutes.


Lean pork - 500 gms (finely chopped)
Shallots- 2 (finely chopped)
Corn flour - 2 tsp
Water - 2 tbsp
Grated orange rind - 1
Green ginger - 1 piece (finely chopped)
Pinch of salt


Blend cornflour with water and add to other ingredients.Form into walnut size balls.Heat the oil and deep fry the balls few at a time till golden.Drain on kitchen paper.


Tender brinjals - 250 gms
Onions - 2
Red chilli powder - 2 tsp
Garlic pod - 1
Cumin seeds - 1 tsp
Turmeric - 1/2 tsp
Salt to taste
Oil - 2-3 tbsp


Wash and split brinjals into four. Heat 2 tbsp of oil, add brinjals and fry until they are tender. Keep aside to cool.Grind chopped onion, garlic, cumin, chilli powder, salt , turmeric into coarse paste.Stuff the paste into brinjals.Heat the pan,add remaining oil, arrange the brinjals carefully, add remaining paste if andy fry for 3-4 minutes.Add one cup of water and close the lid.Cook in low flame for 5 minutes.Serve with rice.
వంకాయ ఉల్లికారం 
కావలిసిన వస్తువులు: వంకాయలు - 250 గ్రా  ఉల్లిపాయలు - 2 వెల్లులి పాయ - 1 కారం - 2 tsp  జీలకర్ర - 1 tsp  పసుపు - 1/2 tsp  ఉప్పు  నూనె -2-3 tbsp 
తయారీ: వంకాయలు కడిగి కాయను నాలుగు చీలికలు పెట్టి గుత్తులుగా ఉంచి 2 tbsp నూనెలో మగ్గనివ్వాలి. మగ్గిన తరువాత తీసి పక్కనే పెట్టి చల్లారనివ్వాలి. ఉల్లిపాయ ముక్కలు, వెల్లులి, కారం, జీలకర్ర, పసుపు, ఉప్పు, అన్ని కలిపి కొద్దిగా బరకగా రుబ్బుకోవాలి. దీనిని వంకాయలో కూర్చి…


Ingredients: Dry mustard -45 gms Spiced vinegar -30 ml Sugar – 1 tsp Salt Oil- 1 tbsp
Method: Combine dry ingredients in a cup or small mustard pot; smooth out lumps.Stir in vinegar; beat in the oil with a spoon.Keep covered.


Gherkins - 250 gms
Onions - 2
Tomatoes - 100 gms
Dry coconut - 1 tbsp
Curd - 2 tbsp
Ginger garlic paste- 1 tsp
Coriander- cumin powder - 2 tsp
Garam masala - 1/2 tsp
Turmeric - 1/2 tsp
Red chilli powder - 1 tsp
Salt to taste
Oil - 2-3 tbsp
Cumin seeds - 1/4 tsp
Coriander leaves


Wash and slit gherkins into four.Heat 2 tbsp of oil; fry the gherkins in medium flame until almost tender. Remove and keep aside.Grind chopped onions, tomatoes, coconut, ginger garlic paste to make smooth paste.Heat the oil in kadai, add ground paste, turmeric, salt, chilli powder, coriander- cumin powder; saute for 3-4 minutes.Add one cup of water; cook till oil floats. Add gherkins, garam masala and one cup of water and close the lid.Cook until the gravy thick.Garnish with coriander leaves.
దొండకాయ టమాటో మసాలా 
కావలిసిన వస్తువులు: దొండకాయలు - 250 గ్రా  ఉల్లిపాయలు - 2 టమాటో - 100 గ్రా  ఎండు కొబ్బరి - 1 tbsp  పెరుగు - 2 tbsp  అల్లం వెల్లులి ముద్ద  - 1 tsp  ధనియాలు - జీలకర్ర పొడి - 2 tsp  గరం మసాలా - 1/2 tsp  పసుపు - …


Ingredients: Mayonnaise – 250 ml Olives, pickles, capers, parsley, onion – 60 ml Few drops of lemon juice
Method: Combine all the ingredients.If the sauce is to be served hot, substitute cooked salad dressing for mayonnaise.


Ingredients: Butter – 115 gms Light soft brown sugar -200 gms Pineapple rings -400 gm can Self raising flour – 175 gms Baking powder – ½ tsp Salt – ½ tsp Sunflower oil – 75 ml Eggs – 3 Vanilla essence – 1 tsp Yellow food coloring Maraschino cherries
Method: In baking dish, place brown sugar and butter.Cook on high for 3-5 minutes, until butter melts; stirring twice.In sugar mixture, arrange pineapple. Place one cherry in each ring and extra cherries between.In large mixing bowl, combine flour, baking powder and salt.In medium mixing bowl, beat oil and eggs; stir in vanilla and 1-2 drops coloring. Add oil mixture to flour mixture; beat for 30 seconds.Over fruit arrangement in baking dish, carefully pour batter; smooth surface.Elevate baking dish on trivet or rack.Cook cake on high for 10-12 minutes, until centre springs back when lightly touched with finger, rotating dish halfway through cooking.Allow cake to stand in dish on heatproof surface for 10 minutes.


Ingredients: Cottage cheese – 200 gms Butter – 50 gms Anchovy fillets – 2-3 Gherkin - 1 tbsp Chives – 1 tbsp Mustard- 1 tsp Salt Lettuce leaves
Method: Sieve the cheese and beat a little at a time into the well creamed butter.Drain and finely chop the anchovies.Finely chop the gherkins and chives.Stir in the anchovies, gherkins, chives, mustard, salt and paprika.Roll the cheese into small about the size of a walnut.Arrange the cheese, lightly dusted with paprika, on crisp lettuce leaves.Serve with buttered rye bread.


Ingredients: Cranberries – 250 gms Large orange – 1 Large red apple – 1 Sugar – 175 gms
Method: Wash and grind cranberries using a medium setting.A large red apple, cored but unpeeled, may be ground with cranberries.Squeeze juice from orange; remove seeds and white membrane; grind the pulp.Combine cranberries, sugar and orange juice and pulp; refrigerate in a covered container.
This relish has many uses: Serve with poultry or ham.
Set with gelatin. Fold into sour cream for fruit salad dressing.


Soft roll or peeled small potato - 1
Fish stock - 100 ml
Garlic cloves - 2
Pimentos - 2 canned
Salt and pepper
Basil or savory
Tabasco or chilli powder
Oil - 2 tbsp


Soak the bread in the stock; squeeze it dry. (if potato is using, boil it in the stock.Mash or blend the garlic, pimentos, and bread or potato with seasonings.Beat the oil in a few drops at a time to give the consistency of soft butter.Before serving, beat in enough stock, a little at a time, to thin to a pouring consistency.This hot sauce is good with any fish.


Egg wash is a glaze to brush on pastry or fruit bread.
Beat an egg with a little milk or water to thin it; spread thinly over pastry; sprinkle with salt or sugar.
Egg White beaten with a little water is often used to hold chopped nuts or other cake decorations in place.


Onion flakes - 25 gms
Bay leaf- 1
Oregano- 10 gms
Garlic powder - 10 gms
Chilli powder- 25-50 gms as per taste
Celery seeds - 25 gms
Pepper - 5 gms
Cumin seeds  - 25 gms
Salt - 50 gms


Crush all ingredients in a mortar or blender. Use in Mexican recipes, with ground beef, beans or chicken.


Whole Schnapper fish - 2 (1.5 kg each)
Sambal oelek - 2 tsp
Green ginger -1 piece (finely chopped)
Garlic cloves- 4 (finely chopped)
Onions - 2 (finely chopped)
Lemon juice 2 tbsp
Tomatoes- 4 (sliced)
Shallots - 8 (diagonally sliced )
Salt -1/2 tsp


Clean, prepare and salt fish and score through the thickest part.Mix sambal oelek, ginger, garlic, onions, lemon juice and salt together.Spread this mixture inside and out of the fish.Arrange half the tomato slices and shallot piece on aluminium foil.Place fish on top and top with remaining tomato slices and shallots.Wrap securely in foil and cook over charcoal or in the oven at 175 C. Allow 30-40 minutes to cook.


Lettuce- 1 (cut into bite sized pieces)
White onion - 2 (fine rings)
Cucumber- 1 (peeled, halved, seeds removed and thinly sliced)
Bean curd- 4 squares (deep fried)
Eggs - 2 (hard cooked and quartered)
Tomatoes - 2 (cut into wedges)
Saratoga potatoes

Oil - 3 tbsp
Vinegar- 1 tbsp
Soy sauce- 2 tsp
Sesame oil - 1 tsp
Chilli sauce-1 tsp
Salt and pepper


Combine salad ingredients.Combine dressing ingredients and toss through salad just before serving.Sprinkle with crumbled saratoga potatoes.


Chicken - 1 kg (chopped into 8 pieces)
Coconut milk - 500 ml
Tamarind paste - 1 tbsp
Red chillies- 6
Salt to taste
Turmeric- 1/2 tsp
Cloves - 5
Cinnamon - 2"
Coriander seeds - 1 tbsp
Fenugreek seeds - 1/2 tsp
Mustard seeds - 1/2 tsp
Oil - 4 tbsp


Marinate the chicken with salt and turmeric for one hour. Set aside.Grind together the chillies, cloves, cinnamon, coriander seeds, fenugreek and mustard seeds with enough water to form a paste.Heat oil in pan; fry the paste for 4-5 minutes.Add the chicken, tamarind paste and coconut milk.Simmer for 40 minutes and serve hot.


Olive oil - 1 tbsp
Onion - 1 (chopped)
Spring onions - 2 (sliced)
Garlic clove - 1 (crushed)
Dried oregano - 1/2 tsp
Cumin powder - 1/2 tsp
Crushed tomatoes - 400 gms 
Double or whipping cream - 250 ml
Tabasco sauce to taste
Mild cheddar cheese - 115 gms (grated)
Fresh coriander leaves -1 tbsp
Tortilla chips - 175 gms
Coriander leaves to garnish


In a baking dish, place oil, onion, spring onions, garlic, oregano and cumin. Elevate dish on trivet or rack.Cook onion mixture, covered, on high for 3 minutes, or until onion softens slightly, stirring halfway through cooking.To onion mixture, add tomatoes, cream and tabasco sauce.Cook on high for 7-8 minutes, until sauce thickens, stirring twice.Meanwhile, in mixing bowl, toss grated cheese with coriander until well mixed.Remove tomato sauce from oven. Pour half of sauce into jug; reserve.Cover remaining tomato sauce in baking dish with half of tortilla chips and half of cheese mixture; pour over reserved tomato sauce. Add another laye…


Water - 2 tbsp
White vinegar - 1/2 tsp
Egg - 1
Salt and pepper to taste
Parsley sprigs


Take one deep ramekin; break egg into ramekin.In glass jug, heat water and vinegar on high for 45 seconds, or until boiling.Meanwhile, with cocktail stick, pierce yolk of each egg to prevent bursting during cooking.Over eggs, pour water carefully. Cover ramekin with microwave.Cook eggs, covered, on medium for 45 seconds to one minute, until whites are opaque but not set.Allow eggs to stand, loosely covered for one minute.With slotted spoon remove eg from ramekin and drain over kitchen paper.Transfer to serving dish; sprinkle with salt and pepper.Garnish with parsley sprigs and serve immediately.