June 08, 2017


Rice - 125 gms
Coconut - 1/2 (grated)
Sugar or jaggery - 200 gms
Milk - 300 ml
Cardamon powder - 1/4 tsp
Saffron - few strands
Edible camphor - pinch
Ghee - 2 tsp
Cashew  nuts - 10


  • Soak rice for one hour. grind rice and coconut together with water to make a coarse paste.
  • Take 500 ml of water and mix the paste well with water.
  • Bring to boil; stir continuously until rice is well cooked.
  • Then add jaggery or sugar and mix.
  • When sugar dissolves completely add milk and mix well.
  • fry cashew nuts in ghee.
  • Lastly add cardamom powder, saffron cashew nuts and edible camphor.
  • Mix well and serve hot or warm.


2" carrot sticks - 8
Bacon slices - 8
Mozzarella sticks - 8
Salt and pepper


  • Arrange bacon on roasting rack; microwave 7 minutes.
  • cover with paper towel to prevent spattering.
  • Remove bacon from rack and set aside. Clean rack for later use.
  • Place carrot sticks in casserole; pour in about 1 cup (250 ml) water.
  • Cover and microwave 6 minutes.
  • Drain carrots and rinse under cold water for several seconds.
  • Team carrot sticks with cheese sticks; carefully wrap with bacon.
  • Secure with toothpicks.
  • Place bundles on roasting rack and season generously.
  • Microwave one minute uncovered.


Flour - 500 gms
Curry powder -  4 tbsp
Grouper steaks - 4 (200 gms each)
Vegetable oil -  2 tbsp
large cantaloupe - 1/2 (flesh sliced thick)
Banana - 1 (sliced thick on angle)
Tangerine juice - 1
Salt and pepper


  • Mix curry powder with flour and season well. Dredge grouper in flour and shake off excess.
  • Heat oil in large frying pan. Add fish and cook 3-4 minutes over medium high heat.
  • Turn fish over; continue cooking 2-3 minutes.
  • Season and turn fish over again; finish cooking 3-4 minutes depending on size.
  • When bone can be removed easily; the fish is cooked.
  • Transfer fish to heated dinner plates.
  • Quickly add remaining ingredients to frying pan and cook 2 minutes.
  • Serve fruit with fish.


Butter  - 3 tbsp
Onion - 1 (chopped)
Mushrooms - 125 gms (chopped)
Crab meat - 1 can (140 gms) drained
White sauce - 300 ml (heated)
White bread - 8-10 slices (toasted)
Emmenthal cheese - 125 ml (grated)
Salt and pepper
Few drops of Tabasco sauce


  • Heat butter in saucepan. Cook onion and mushrooms 2-3 minutes over medium high heat; season well and add tabasco sauce.
  • Mix in crab meat, season and pour in white sauce.
  • Cook 2 minutes over medium heat.
  • Spoon mixture over toast, top with cheese and broil 2 minutes in oven.

June 01, 2017


Water - 500 ml
Caster sugar - 65 gms
Grated orange zest  - 1 tbsp
Orange flavour liqueur - 120 ml


  • Pour water into 1 litre microwave safe measuring jug; add sugar and orange zest.
  • cook on high (100% power) for 4-5 minutes, until sugar dissolves and mixture boils; stir twice.
  • Stir orange flavour liqueur into orange mixture until well blended.
  • Serve warm, with fresh fruit or ice cream.


Onion - 1/2 cup (diced)
Black mustard seeds  -  1/2 tsp
Arborio rice - 1 cup
Vegetable broth - 2 to 2 1/2 cups
lemon zest - 1 tsp (finely grated)
Saffron threads - 1/2 tsp
 garlic cloves - 2 (minced)
Shiitake mushrooms - 6 (optional)
Fresh or frozen young green peas - 1/4 cup
Salt and pepper to taste
Fresh basil leaves - 8
Fresh chives - 2 tbsp (minced)
Fresh thyme - 1/2 tsp (minced)
Tomatoes -2 (blanched, peeled, seeded and diced)


  • Lightly spray a nonstick saucepan with olive oil.
  • Heat the pan, add the onion, and saute over medium low heat for 3-4 minutes, or until translucent.
  • Add the mustard seeds, turn up the heat to medium high, and cook for about 2 minutes, or until the seeds turn gray, splutter, 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.


Large lemons - 10
Caster sugar - 120 gms
Lime -1
Mint sprigs for decoration


  • pare the rind from the 9 lemons using a vegetable peeler. Take care to avoid the white pith.
  • Squeeze out and strain the juice to make up 450 ml
  • Put the lemon rind into a large, heatproof bowl, add the sugar and pour in 1.5 litres of boiling water.
  • Stir until the sugar dissolves, then cover and leave to stand for 30 minutes.
  • Strain the lemon liquid into a large jug and stir in the lemon juice.
  • Cover and refrigerate for about 2 hours, until it is really well chilled.
  • Place ice cubes into a large serving jug. Cut the remaining lemon and the lime into slices and add to the jug.
  • Pour the lemonade into the jug and decorate with mint leaves.
  • This lemonade will keep in the refrigerator for a week.


Beetroot - 3
Red onions - 6
Vegetable oil - 2 tbsp
rosemary - 4 large sprigs
Red wine - 285 ml
Vegetable or chicken stock - 285 ml
Raspberry vinegar - 1 tbsp
Salt and freshly ground pepper
Creme fraiche or natural yoghurt

Rosemary sprigs for garnish


  • Peel and quarter the beetroot and the onions. Heat the oil in a large saucepan and gently saute the onion quarters.
  • Add the fresh rosemary and cook for one minute to release the flavour of the herb.
  • Add the wine, stock and vinegar and bring to the boil, then reduce the heat, cover and simmer for one hour until the beetroot is tender.
  • Remove the lid and simmer for a further 15 minutes until the liquid reduces to a glaze.
  • Season, and discard the rosemary.
  • spoon a little creme fraiche or yoghurt over the dish if desired, and garnish with rosemary sprigs.
  • Serve this with roast or grilled meats.
google.com, pub-6783067284749878, DIRECT, f08c47fec0942fa0