SIN SUL LO

Ingredients:
Sesame seed - 1/4 cup
Soy sauce- 1/4 cup
Garlic clove - 1/2 (minced)
Salad oil - 2 tbsp
Lean, tender beef such as sirloin or
tenderloin - 1 pound (thinly sliced)
Ground pork - 1 pound
Pine nuts, pistachio or walnut pieces - 45
Cornstarch
Eggs - 2 (slightly beaten)
Salad oil for frying
Spinach  - 1 pound
Fresh mushrooms - 1/4 pound
Turnips - 2 (peeled)
Carrots - 2 (peeled)
Boiling salted water
Regular strength beef broth - 8 cups

Method:

• Toast the sesame seed by stirring them in a dry pan over medium heat until browned; combined with soy sauce, garlic and 2 tablespoons salad oil.
• Cut the beef slices into 2 or 3 " wide strips, marinate for one to two hours in half of the sesame soy mixture.
• Combine the remaining sesame soy mixture with the ground pork; form small balls, inserting a nut meat in the middle of each.
• Roll balls in cornstarch to lightly coat them, then dip in the beaten egg.
• Lightly brown the pork balls on all sides in a frying pan with a small amount of the salad oil.
• Remove stems from the spinach, blanch leaves in boiling water just until lump.
• Carefully place leaves to make stacks about 1/2 " deep; dip in cornstarch, coating the stacks all over, then dip in beaten egg.
• Saute the spinach stacks in salad oil until lightly browned , then cut each into slices about 1 1/2"  wide.
• Slice the mushrooms and saute lightly in salad oil. Cook the turnips and carrots in boiling salted water just until tender.
• Thinly slice the turnips and cut to fit the width of the moat if the hot pot is used.
• Score the carrots lengthwise about 1/4" deep on 4 sides, then cut in thin slices - each slice should resemble a flower blossom.
• Arrange a section of half of each ingredient clockwise in the cooker in this order: turnips, marinated beef, carrots, mushrooms, spinach slices, and meat balls.Repeat until cooker is filled.
• Arrange your choice of garnishes alternately on top.
• Set the cooking pot in the middle of the table.Pour in the beef broth, which has been re-heated in the kitchen.Cover the cooker and allow to simmer for several minutes then remove the common pot, using forks.After all foods have been eaten, ladle broth into soup bowls for sipping. Serves 4-6.

Garnishes:

• USe a small amount of several of these: Slices of hard cooked eggs, green onion tops, pine nuts, blanched walnuts, sliced steamed fish cakes called Kamaboko or mushroom slices, spinach slices, or pork balls saved from the cooking ingredients.

This dish, always reserved for special occasions in Korea, in historically an even more elaborate creation than the relatively simplified version.

BARBECUED PORK

Ingredients:
Pork butt - 2 pounds
Garlic clove - 1 (minced or mashed)
Fresh ginger root - 1/4 " slice (mashed)
Sugar - 2 tsp
Salt - 1 tsp
Sherry  - 2 tsp
Soy sauce - 3 tbsp
Honey - 2 tbsp
Five spice powder - 1/2 tsp
Red food colouring - 1/2 tsp

Method:

• Cut the meat into 1/2 to 3/4 " strips.
• Combine the garlic, ginger root, sugar, salt, sherry, soy sauce, honey, five spice and food colouring. Pour over the meat and marinate for one hour.
• Remove meat from marinade and roast in a 325 degrees oven for 1 1/2 hours, basting frequently with the marinade and drippings.
• Makes 8-12 appetizer servings.

CHICKEN AND TOMATO MELTS

Ingredients:
Buttered wholegrain toast - 8 slices
Cooked chicken - 8 slices
Large tomato slices - 8
Tasty cheese - 125 gms (grated)
Worcestershire sauce - 2 tsp
Herbs or salad greens for serving

Method:

• Arrange toast in shallow baking dish.
• Place a slice of chicken on each piece and top with a slice of tomato.
• Mix cheese with sauce and spread thickly over top.
• Brown under hot grill until cheese has melted.
• Serve hot garnished with fresh herbs or salad greens for a nourishing.

CRANBERRY SAUCE

Ingredients:
cranberries - 300 gms
Sugar - 75 gms
Water -  2 tbsp
Port or sherry - 1 tbsp (optional)

Method:

• Heat water and sugar together.
• Add the fruit and cook until tender.
• Add port or sherry if wished.

RICE CANAPES

Ingredients:
Hard boiled eggs - 5 (chopped)
Cooked saffron rice- 1 cup
Celery stalk - 1/2 (diced small)
Green onions - 2 (finely chopped)
Chives - 1 tsp (chopped)
Mayonnaise - 3 tbsp
Sour cream - 2 tbsp
Worcestershire sauce - 1 tsp
Juice of half lemon
Salt and pepper
Sliced Italian bread

Method:

• Place eggs, rice, celery, onions and chives in bowl; mix well.
• Add mayonnaise, sour cream, worcestershire sauce, lemon juice, salt and pepper; mix again until incorporated.
• Spread over Sliced Italian bread and serve.

POACHED EGGS WITH BACON

Ingredients:
Water - 6 cups
White vinegar - 1 tsp
Eggs - 4
Bacon slices - 6 (cooked and crisp)
Salt
Buttered toast

Method:

• Place water, vinegar and salt in large sauce pan; bring to boil.
• Reduce heat so that water simmers.
• Carefully slide eggs, one at a time into water.
• Cook 3 minutes over medium heat.
• Remove eggs with slotted spoon and drain.
• Serve on buttered toast and with bacon.
• Decorate with tomato slices.

QUAKER OATS AND BROCCOLI SOUP

Ingredients:
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 (finely chopped)
Frozen / freshly steamed sweetcorn - 3 tbsp
Oil - 1 tsp
Salt and pepper to taste

Method:

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

PISELLI AL PROSCIUTTO (FRESH PEAS WITH HAM)

Ingredients:
Butter - 25 gms
Onion - 50 gms (finely chopped)
Young shelled peas - 250 gms (fresh or frozen)
Water - 4 tbsp
Cooked ham - 60 gms (diced)

Method:

• Gently melt butter, cook onion until soft but not brown about 5 minutes.
• Stir in the peas. Add water and cover; cook for 5 minutes.
• Then add ham continue cooking very gently until tender about 5 minutes for frozen peas and 10 -15 minutes for fresh peas.

POTAGE DUBARRY WITH CRISP CHORIZO (CREAMY CAULIFLOWER SOUP)

Ingredients:
Large cauliflower - 1 (cut into florets)
Butter - 25 gms
Shallots - 2 (chopped)
Potatoes - 2 (chopped)
Milk - 500 ml
Vegetable stock - 500 ml
Double cream - 150 ml
Olive oil - 2 tbsp
Chorizo - 12 slices
Coriander  - 1 tbsp (chopped)

Method:

• Set aside two handfuls of small cauliflower florets.
• Heat the butter in a large pan, add the shallots and gently fry until soft but not brown.
• Add the cauliflower, potatoes, milk and stock.
• Season and bring to the boil, then reduce the heat, cover and gently simmer for 15-20 minutes until the vegetables are tender.
• Puree until smooth either with a stick blender or in a food processor.
• Return to the pan and add the cream.
• Warm through and add more seasoning if necessary.
• Heat the oil in a pan,add the reserved cauliflower florets and fry until brown and starting to soften.
• Add a splash of water, cover and cook for a further 1-2 minutes until just tender.
• Tip the cauliflower into a bowl. Add the chorizo to the pan and fry quickly on each side until crisp. Drain on kitchen paper.
• Serve the soup in bowls with a small pile of crisp cauliflower in the centre, topped with a couple of slices of chorizo and scattered with coriander.

CALAMARI AND GINGER SALAD

Ingredients:
Calamari - 2 medium sized (cleaned)
Celery - 2 sticks
Rice vinegar - 3 tbsp
Light soy sauce - 2 tbsp
Mirin - 1 tbsp
Dashi - 1 tbsp
Sesame oil- 1/2 tsp
Sugar - 1 tsp
Fresh ginger root - 5 cm

Method:

• Wash the calamari and pat dry.
• Make a slit down one side of the sac and open tout flat.
• Score a criss cross pattern on one side of the calamari, then cut into bite sized pieces.
• Bring a pan of salted water to the boil.
• Add the calamari and cook for one minute. Drain and plunge into a bowl of iced water. Drain and pat dry.
• Scrub the celery and cut on the diagonal into slices 1 cm wide.
• Place the vinegar, soy sauce, mirin, dashi, oil and sugar in a pan.
• Stir until the sugar has dissolved.
• Bring to the boil over a medium heat.
• Remove from the heat and allow to cool to room temperature.
• Peel and shred the ginger.
• Arrange the calamari and celery attractively in a large serving bowl.
• Pour dressing over and toss well.
• Pile up into the centre of the bowl so that it does not touch the sides.
• Garnish with the ginger nad serrve.

MAIONESE TONNATA (TUNNY FISH MAYONNAISE)

Ingredients:
Tunny fish - 50 gms (one can)
Mayonnaise
pepper

Method:

• Press the tunny fish through a sieve and little by little add to a mayonnaise.
• Check the seasoning adding a little pepper, additional lemon juice and salt if required.

UOVA TONNATA (HARD BOILED EGGS WITH TUNNY FISH MAYONNAISE)

Ingredients:
Eggs - 4
tunny fish mayonnaise 
capers

Method:

• Hard boil the eggs and cut them in half lengthways. 
• Arrange the eggs, cut side down, placing two halves in each individual dish.
• Coat the eggs with the tunny fish mayonnaise and sprinkle a few capers over each egg.

CLASSIC KEDGEREE

Ingredients:
Vegetable oil - 3 tbsp
Large onion - 1 (finely chopped)
Ground coriander - 1 tsp
Turmeric - 1 tsp
Curry powder - 2 tsp
Long grain rice - 200 gms (rinsed under cold water)
Eggs - 6
Milk - 400 ml
Un-dyed smoked haddock - 300 gms
Bay leaves - 2
Small handful of coriander and parsley (chopped)

Method:

• Heat the oil and cook the onion in a pan with a well fitting lid until soft but not coloured.
• Add the spiced and some salt and continue to cook until golden and fragrant, about 4 minutes. 
• Sprinkle over the rice and stir it well so that all the grains are coated.
• Stir in 400 ml of water,increase the heat, cover and bring to the boil.
• Once boiling starts turn to a simmer and cook for 10 minutes.
• Turn off the heat and leave to steam for 20 minutes.
• The rice should be perfectly cooked if you don't lift the lid before the end of the time.
• Boil the eggs and peel of the skin and then quarter.
• Meanwhile pour the milk over the haddock in a shallow pan and bring  to a gentle simmer.
• Poach for 5-8 minutes until just cooked through and flesh flakes easily.
• Remove from the milk, peel off and discard the skin and flake the fish,
• Gently stir fish, herbs and seasoning into the rice, top with the eggs and serve.

MIXED VEGETABLE STEW

Ingredients:
Onion - 1
Potatoes - 2
Tomatoes - 2
Pumpkin - 100 gms
Sweet potatoes - 100 gms
Gooseberries - 100 gms
Carrot - 100 gms
Oil - 3 tbsp
Oil for frying the vegetables
Vinegar - 1 tsp
Sugar - 2 tsp
Worcestershire sauce - 1 tsp
Salt to taste

For spice paste:
Vinegar - 1 tsp
Cumin seeds - 1 tsp
Dry red chillies - 4
Garlic pod - 3
Ginger - 1"
Cinnamon  - 1"
Cloves - 2
Cardamoms - 2

Method:

•  Grind all the ingredients for spice paste with the vinegar. Keep aside.
• Peel and chop the onion and tomatoes.
• Scrape the carrots and cut into thin pieces, about 2" in size.
• Peel the potatoes and pumpkin and cut all the vegetables into pieces.
• Leave the gooseberries whole. Sprinkle salt on vegetables.
• Heat the oil for frying and the vegetables one variety at one time. Drain the excess oil and keep aside.
• Heat oil in pan; add chopped onion and fry till they are transparent.
• Add spice paste and fry till aroma comes then add chopped tomatoes and cook till soft.
• Add the fried vegetables and mix gently. Add 1/2 cup of water and gooseberries. Cover and cook another 4-5 minutes.
• Mix the vinegar and the sugar, and add to the cooked vegetables.
• Stir in worcestershire sauce and serve.

SWEDISH CHERRY CAKE

Ingredients:
Butter - 125 gms
Water - 1/2 cup
Eggs - 3
Castor sugar - 1 cup
Plain flour - 1 1/2 cups
Baking powder - 2 tsp
Grated rind of one medium sized lemon
Glace cherries - 1/2 cup

Method:

• Bring water to boiling point, stir in butter, remove from heat and allow to cool.
• Beat together eggs and sugar until thick and creamy.
• Sift together flour and baking powder and fold in egg mixture.
• Add cooled liquid and lemon rind and fold in gently.
• Pour into a well greased baba mould or large ring tin, drop cherries , one at a time around centre - they will fall to the bottom.
• Bake in a slow oven for one hour or until lightly browned and cooked.

CREOLE SUCCOTASH

The beans blend deliciously with golden corn and ready seasoned stewed tomatoes.

Ingredients:
Frozen baby lima beans - 250 gms
Frozen whole kernel corn - 250 gms
Stewed tomatoes - 1 can (one pound)
Butter - 3 tbsp

Method:

• Cook lima beans, following label directions; when almost tender, add corn; heat to boiling and simmer 2 minutes (if needed, add one or two tablespoons water to finish cooking but when done, water should be absorbed).
• Stir in tomatoes, heat just until steaming hot; spoon succotash into serving dish and top each with a pat of butter.

PEANUT BUTTER COOKIES

Ingredients:
Shortening - 1/2 cup
(half butter)
Peanut butter - 1/2 cup
Granulated sugar - 1/2 cup
Brown sugar - 1/2 cup
Egg - 1
All purpose flour - 1 1/4cups
Baking powder - 1/2 tsp
Soda - 3/4 tsp
Salt - 1/4 tsp

Method:

• Mix shortening, peanut butter, sugars and egg thoroughly.
• Measure flour by dipping method or by sifting.
• Blend all dry ingredients; stir into shortening mixture. Chill dough.
• Heat oven to 375 degrees. Roll dough in 1 1/4" balls.
• Place 3" apart on lightly greased baking sheet.
• Flatten crisscross style with fork dipped in flour.
• Bake 10-12 minutes. 

CREAM OF ARTICHOKE SOUP

Ingredients:
Artichokes - 11/2 lb
Water or white stock - 1 pint
Vinegar seasoning - 1/4 tsp
Butter - 50 gm
Flour - 13 gm
Milk - 1/2 pint

To garnish:
Paprika

Method:

• Wash and peel the artichokes and, if large, cut into small pieces.
• Remember to keep the artichokes in cold water, with a tablespoon of lemon juice to preserve a good colour, until ready to cook them.
• Put into a sauce pan with the water, vinegar and seasoning.
• Simmer gently for a good 30 minutes.
• Rub through a sieve, then return the puree to the sauce pan together with the butter.
• Blend flour with the cold milk, stir into boiling puree and continue cooking, stirring all the time until it forms a smooth thick sauce.
• Garnish with paprika and serve with toast..
• A few of the artichokes can be saved and cut into tiny pieces to put into the sauce as a garnish.

Variations:
Cream of beetroot soup: Use raw beetroot. Dice and simmer for approximately 1 hour. Continue as above.

Cream of carrot soup: Ingredients as cream of artichoke soup, but add a pinch of sugar when cooking the carrots. Omit lemon juice and vinegar.

BARBECUED SPARERIBS

Ingredients:
Pork spareribs  -1.5 kg
Honey - 4 tbsp
Vinegar - 4 tbsp
Sugar - 2 tbsp
Soy sauce - 4 tbsp
Garlic cloves - 2
Green ginger - 3 cm
Stock - 1 cup
Sherry - 1 tbsp

Method:

• Mix together in a bowl the honey, vinegar, sugar, soy, garlic, ginger, stock and sherry.
• Chop sparerib into 5 cm lengths and marinate in the mixture for 2 hours or overnight in the refrigerator.
• Remove spareribs from the marinade and Chinese roast in moderate oven 180 C for one hour basting occasionally.
• Serve garnished with shallot flowers.

QUAIL ON TOAST

Ingredients:
Quail - 4 (split)
Flour  - 1/2 cup
Salt - 1/2 tsp
Pepper - 1/8 tsp
Butter - 4 tbsp
Boiling water - 1 cup
Half and half cream - 1 pint
Sherry - 1/3 cup
Buttered toast

Method:

• Split dressed quail. Roll each piece in flour seasoned with salt and pepper.
• Brown in butter on all sides.
• Pour boiling water over; cover.
• Let simmer until tender (15 to 20 minutes); remove cover.
• Add cream and sherry; simmer 10 minutes.
• Place birds on pieces of buttered roast.
• Taste sauce for seasoning; pour over quail.

SWEET POTATO COOKIES

Ingredients:
Butter - 1/3 cup
Brown sugar - 1/3 cup
Honey - 1/3 cup
Egg - 1 (beaten)
Whole wheat pastry flour - 1 cup
Nonfat dry milk powder - 1/3 cup
Baking powder - 1 tsp
Baking soda - 1/4 tsp
Salt - 3/4 tsp
Cinnamon - 1/4 tsp
Nutmeg - 1/4 tsp
Wheat germ - 3 tbsp
Sweet potato - 1 cup (shredded, peeled)
Grated lemon rind - 1 tsp
Grated coconut - 1/4 cup
Rolled oats - 1 1/4 cups
Chopped nuts - 1/3 cup

Method:

• Cream together butter, sugar and honey. Beat in egg.
• Sift together flour, dry milk, baking powder, salt, soda, cinnamon, nutmeg and wheat germ.
• Add to egg mixture; beat well.
• Stir in sweet potato, lemon rind, coconut, oats and nuts. Mix well,
• Drop by teaspoonfuls onto greased baking sheet.
• Bake at 375 F 10-12 minutes.
• Cool on rack.

WHOLE FISH WITH DOW SEE (BLACK BEANS)

Ingredients:
Large bream or schnapper - 1
Soy sauce - 2 tsp
Sugar - 1/2 tsp
Black beans - 2 tbsp (chopped)
Shallots - 1/2 cup (chopped)
Sherry - 2 tsp
Garlic cloves- 2 (chopped)
Ginger slices - 2 (chopped)
Fish stock or water -  1 cup
Plain flour
Oil for frying
Corn flour - 2 tsp 

Method:

• Prepare fish and score twice on each side at thickest part. Rub lightly with salt inside and out and dust with flour.
• Heat 1/2 cup oil, and fry fish on each side until golden brown. Remove and keep warm.
• Pour off oil leaving one tbsp, heat and add ginger, garlic and beans, stir fry over low heat 2-3 minutes. add sherry, sugar, soy stock, thicken and blended cornflour, add shallots and spoon over fish.
• Serve garnished with shredded chilli or red capsicum.

MARINARA EGG SCRAMBLE

Ingredients:
Marinara sauce-1 can (one pound)
Eggs - 8
salt and pepper to taste
Milk - 1/4 cup
Butter - 2 tbsp
White bread slices - 4 (toasted and halved diagonally)

Method:

• Heat marinara sauce until bubbly in a small saucepan.
• Beat eggs with salt, pepper and milk until blended in a medium size bowl.
• Melt butter in a medium size skillet; pour in egg mixture.
• Cook slowly, lifting mixture around edge as it cooks, just until eggs are sett but still shiny moist on top.
• Place 2 toast triangles on each of 4 heated serving plates; spoon eggs on top.
• Spoon marinara sauce over all.
• Serve hot.

FETTUCINE ALFREDO

Ingredients:
Fettucine noodles - 1 pound
Butter - 1/4 pound (softened)
Egg yolk - 1
Heavy cream - 4 tbsp
Salt and freshly ground pepper
Parmesan cheese - 1/2 cup (freshly grated)

Method:

• Boil noodles in salted water.
• Meanwhile beat butter until fluffy.
• Beat in egg yolk and cream. When well blended, beat in cheese, salt and plenty of black pepper.
• Drain noodles well; toss with sauce.
• Serve immediately.

BACON AND POTATO OMELET

Ingredients:

Bacon slices - 3 (cut into small pieces)

Small potatoes - 2 (peeled and sliced)

Fresh spinach leaves- 8 (stems removed, sliced into 1/4" slices)

Eggs - 6 (lightly beaten with fork)

Yogurt - 1/2 cup

Salt and pepper to taste

Method:

• Heat bacon briefly in 10" skillet.
• Add potatoes; fry until bacon is crisp and potatoes lightly browned.
• Add spinach; remove mixture to small bowl.
• Combine eggs, yogurt, salt and pepper; pour into skillet.
• Distribute potato mixture evenly over them.
• Cook over low heat without stirring.
• As eggs set on bottom, lift edges; let uncooked mixture run underneath.
• When omelet is set, fold with fork.
• Serve immediately.

MELON AND STRAWBERRY SALAD

Ingredients:
Galia melon - 1
Honeydew melon - 1
Watermelon - 1/2
Fresh strawberries - 225 gms
Lemon juice - 1 tbsp
Clear honey - 1 tbsp
Water - 1 tbsp
Fresh mint - 1 tbsp (chopped)
Mint sprig - 1 (to garnish)

Method:

• Prepare the melons by cutting them in half and discarding the seeds.
• Use a melon baller to scoop out the flesh into balls, or cut it into cubes with a knife. Place the melon balls in a fruit bowl.
• Rinse and take the stems off the strawberries, cut these in half and add them to the fruit bowl.
• Mix together the lemon juice, clear honey and water. Stir carefully to blend and then pour over the fruit.
• Stir the fruit so that it is thoroughly coated in the lemon and honey mixture.
• Sprinkle the chopped mint over the top of the fruit.
• Serve garnished with the mint sprig.

PRAWN AND VEGETABLE BALTI

Ingredients:
Prawns - 175 gms (cooked and peeled)
Corn oil - 2 tbsp
Onion seeds - 1/4 tsp
Curry leaves - 4-6
Frozen peas - 115 gms
Frozen sweetcorn -115 gms
Large courgette - 1 (sliced)
Red pepper - 1 (seeded and roughly diced)
Coriander seeds - 1 tsp (crushed)
Dried red chillies - 1 tsp (crushed)
Lemon juice - 1 tbsp
Salt
Fresh coriander leaves - 1 tbsp 

Method:

• Drain any excess liquid from the prawns and apt them dry on kitchen paper.
• Heat the oil with the onion seeds and curry leaves in a non stick wok or frying pan.
• Add the prawns to the wok or frying pan and stir fry until any liquid has evaporated.
• Add the peas, sweetcorn, courgette and red pepper and stir fry for 3-5 minutes more.
• Add the coriander seeds, dried red chillies and lemon juice.
• Toss over the heat for one minute, season to taste and serve, garnished with the fresh coriander leaves.

CHOCO MANGO MUFFINS

Ingredients:
Maida - 50 gms
Condensed milk - 100 gms
Cocoa powder - 1 tbsp
Butter - 1 tbsp
Baking powder  - 1/4 tsp
Baking soda - 1/4 tsp
Milk - 50 ml

For the mango cream:
Fresh cream - 150 gms
Icing sugar - 1/3 cup
Mango essence - 1/2 tsp
Orange and yellow (mixed) colour - few drops

For moistening:
Mango fruiti - 1/2 cup

Method:

• Preheat oven at 250 C for 10 minutes. Grease and dust the muffin mould.
• Beat together all the ingredients for the muffins.
• Pour into 6 cups and place in the oven. Reduce the temperature of oven to 180 degrees.
• Bake for 10 - 12 minutes; till fluffy. Cool and unmould.
• Whip together the cream, icing sugar, essence and colours.
• Cut the cooled muffins into half; and moisten with mango fruiti.
• Spread some cream in the middle of the muffins and on the top decorate cream with piping bag.
• Decorate with chocolate and mango slices. Chill before eating.

SWEET 'N' SOUR BEET SOUP

Ingredients:
Sliced beets - 225 gms can
Whole white potatoes - 225 gms can (drained)
Beef broth - 1 cup
Light cream or milk - 1/2 cup
Small onion - 1/2 (chopped)
Sugar - 2 tbsp
Vinegar - 2 tbsp
Salt - 1/4 tsp
Pepper - 1/4 tsp
Beet slices, Chives and enoki mushrooms for garnishing

Method:

• Reserve four beet slices. Set the beet slices aside.
• In a blender container combine remaining undrained beets, whole potatoes, beef broth, light cream or milk, onion, sugar, vinegar, salt and pepper. Cover and blend till pureed.. 
• Transfer the pureed beet mixture to the medium saucepan.
• Cook till heated through, stirring occasionally. Do not boil.
• Meanwhile, use an hors d'oeuvre cutter to cut 8 decorative shapes from reserved beet slices.
• Float beet shapes atop individual serving bowl of soup, if desired.
• Garnish with chives and enoki mushrooms.

CROISSANTS WITH CHEESE

Ingredients:
Small croissants - 8 (split)
Soft style cream cheese with chives and onion - 1/3 cup
Monterey jack or mozzarella cheese - 1/3 cup (shredded)

Method:

• Combine cheeses.
• Spread one rounded tablespoon of mixture between halves of each croissant.
• Wrap tightly in foil.
• Place on uncovered grill directly over medium hot coals.
• Grill 3 to 4 minutes or till heated through, turning at least every minute.

WHITE FRUIT BARS

Ingredients:
Shortening - 2/3 cup
Sugar - 1/2 cup
Eggs - 2 (separated)
Sherry flavouring - 1 tbsp
Almond flavouring - 1/4 tsp
All purpose flour - 1 3/4 cups
Baking powder - 2 tsp
Salt - 1 tsp
Cream - 1 cup
Flaked coconut - 1/2 cup
Citron - 1/4 cup (chopped)
Blanched almonds - 1/2 cup (chopped)
Pecans - 1/4 cup ( chopped)
Easy creamy icing

Method:

• Heat oven to 400 degrees. Mix together shortening, sugar, egg yolks, and flavouring until fluffy.
• Measure flour by dipping method or by sifting.
• Blend dry ingredients and add alternatively with cream to the shortening mixture, starting and ending with dry ingredients.
• Mix only enough to blend after each addition. 
• Stir in coconut, citron, and nuts.
• Beat egg whites until stiff; fold into dough.
• Spread in greased oblong pan and bake about 30 minutes.
• Spread with icing while still warm.
• When cool, cut into bars.
• Cookies improve with mellowing; so bake at least 24 hours before serving.

TARRAGON CHICKEN BREASTS

Ingredients:
Butter - 25 gms
Chicken breasts - 4 (skinned and boned)
Plain flour - 2 tsp
Salt - 1/2 tsp
Black pepper - 1/4 tsp
Dried tarragon - 1/2 tsp
French mustard - 1 tsp
Dry white wine or chicken stock - 115 ml
Double cream - 115 ml

Method:

• Melt the butter in a heavy medium size frying pan over moderately high heat.
• Add the chicken breasts and brown about 3 minutes on each side.
• Continue cooking until the chicken is tender. Do not overcook.
• Transfer the chicken to a wam plate.
• Add the flour, salt, pepper, tarragon and mustard. Gradually stir in the wine.
• Cook, stirring and scraping up any brown bits stuck to the pan.
• Continue to cook until the liquid has reduced by half.
• Add the cream and cook until the mixture thickens slightly.
• Return the chicken and any accumulated juices to the pan to reheat.
• Spoon the sauce over the chicken.
• Serve with green beans or buttered new potatoes.

BAKED CORNMEAL AND CHEESE

Ingredients:
Milk - 850 ml
Yellow cornmeal (fine semolina) - 200 gms
Eggs  -3 (lightly beaten)
cayenne pepper - pinch
Salt - 1/2 tsp
Pinch of black pepper 
Parmesan cheese - 75 gms
Butter - 75 gms

Method:

• Preheat the oven to 200 C. Heat the milk in a large heavy saucepan over moderately h.
• Ad the igh heat to just below the boiling point. 
• Reduce the heat and gradually stir in the cornmeal. Cook, stirring continuously to prevent lumps forming for 5 minutes or until the mixture is thick. Remove from the heat.
• Using a wire whisk, beat the eggs into the mixture, whisking vigorously.
• Add the cayenne pepper, salt, black pepper and half of the cheese.
• Pour the mixture into a greased, shallow dish.
• Dot with the butter, and sprinkle with the remaining cheese.
• Bake for 30 to 35 minutes, or until set.
• Cut into squares and serve with a tomato sauce.

FISH IN BASIL AND COCONUT MILK

Ingredients:
Rohu fish or any other of your choice - 8 - 10 pieces
Thick coconut milk - 3-4 tbsp
Thin coconut milk - 1 cup
Lemon leaves - 5-6
Ginger - 2 tsp (cut into fine juliennes)
Red chilli paste - 1 tsp
Salt to taste
Basil leaves - 8 - 10
Oil for frying

Method:

• Sprinkle salt into the fish pieces and keep aside for 10 minutes. Heat a non stick pan and spread the oil in it.
• Arrange the fish pieces in the pan and fry one side till golden brown then turn gently to other side. cook.
• Remove when both sides are cooked and keep aside.
• Remove oil from the pan and keep 1 tbsp of oil. Add the thin coconut milk an one cup of water and bring to boil.
• Add the lemon leaves and allow the gravy to thicken.
• Mix in the red chilli paste and the ginger pieces.
• Gently put the fish pieces in the gravy and cook in medium flame for 2-3 minutes.
• Now, mix in the thick coconut milk and stir gently.
• Lastly add basil leaves and remove from flame.
• Serve with rice.

SOYA CHAAT

Ingredients:
Soya granules - 1 cup
Onion paste - 2 tbsp (browned)
Tomato puree - 3 tbsp
Ginger garlic paste - 1 tsp
Oil - 2 tbsp
Curry powder - 1 tsp
Salt to taste

To serve the chaat:
Mixed sprouts - 3-4 tbsp
Onion - 1 (chopped into small pieces)
Tomato - 1 (chopped into small pieces)
Lemon wedges

Method:

• Boil water in a vessel; add soya granules and little salt and cook for 2-3 minutes.
• Drain and put them in cold water for 5 minutes then squeeze the water.
• Mix in the browned onion paste, tomato puree, oil, curry powder and ginger garlic paste and cook in medium flame for 5 minutes until dry.
• Transfer to serving bowl and mix with sprouts, chopped onion and tomato.
• Mix gently and serve with lemon wedges.

ESSIE'S COOKIES

Ingredients:
Butter  - 1/2 cup
Sugar - 1 cup
Egg - 1
Almond extract - 1/2 tsp
All purpose flour - 1 3/4 cups
Baking powder - 2 tsp
Egg white - 1
Sugar - 1/4 cup
Cinnamon - 1 tsp
Toasted split almonds

Method:

• Mix butter, one cup sugar, egg and extract thoroughly.
• Measure flour by dipping method or by sifting. Stir together flour and baking powder; blend into shortening mixture. Chill dough.
• Heat oven to 375 degrees. Roll dough 1/16" thick on lightly floured cloth covered board. Cut with small cookie cutter.
• Place on ungreased baking sheet.
• Beat egg white slightly with fork. Brush over cookies.
• Brush with mixture of 1/4 cup sugar and cinnamon powder.
• Garnish with toasted split almonds.
• Bake 8 - 10 minutes.

GLACE PEACH AND ALMOND CAKE

Ingredients:
Butter - 185 gms
Almond essence - 1/2 tsp
Castor sugar - 165 gms
Eggs - 3
Glace peaches - 250 gms (finely chopped)
Almond meal - 40 gms
Self raising flour - 225 gms
Plain flour - 75 gms
Milk - 225 ml
Brandy - 2 tbsp

Method:

• Grease 21 cm baba pan.
• Beat butter, essence and sugar in medium bowl with electric mixture until light and fluffy.
• Beat in eggs, one at a time, beating until just combined between additions.
• Transfer mixture to large bowl; stir in peaches, almond meal, sifted flours, milk and brandy, in 2 batches.
• Spread cake mixture into preheated pan and bake in moderate oven about one hour.
• Stand cake in pan for 5 minutes; turn onto wire rack to cool.

SPANISH TORTILLA

Ingredients:
Potatoes - 4 (400 gms approx)
Olive oil - 1/4 cup
Onion - 1 (chopped)
Capsicum - 1/2 (chopped)
Eggs - 4
Salt - 1/2 tsp
Freshly ground black pepper 
Anchovy fillets - 6 (drained)

Method:

• Peel and dice potatoes into 1/2" cubes. Pat dry with paper towels.
• Heat oil in a heavy based frying pan until smoking. Add potatoes in a single layer and cook slowly over medium heat for about 15 minutes, stirring occasionally. They should become only lightly golden (do not allow them to crisp).
• When tender, remove from pan and fry onion and pepper in pan until tender, about 3 minutes.
• Beat eggs with salt and pepper. Combine in a bowl with potatoes, onion and pepper.
• There should be about one tablespoon of oil left in frying pan. If not, add some more.
• Heat until smoking then pour in egg mixture. Lay anchovies fillets on top.
• Cook on low heat until most of the egg has set, about 5 minutes.
• To cook egg on top, pop pan under broiler (grill), leaving the handle to stick out if it isn't heat proof.

HOW TO COOK PERFECT PASTA

Although fresh pasta is available, it only keeps for a few days in the refrigerator whereas dried pasta keeps almost indefinitely.

To Cook Perfect Pasta:

1. Use lots of water so that the pasta can move around. Bring to a rapid boil and keep boiling, even when adding pasta. Add a dash of olive oil and a pinch of salt.
2. Add all the pasta at once, stir to ensure none of it is sticking together, and continue to stir regularly through out cooking.
3. Do not overcook. Check the pasta a few minutes before you think it will be done and keep checking until it is al dente (meaning it offers only just a little resistance when bitten).
4. Drain quickly in a colander and run a little water through.
5. Serve immediately.

Cooking time depends on the shape and size of the pasta. If you can't serve it straight away, toss with a little olive oil to keep most. You should do this if you are storing leftover pasta too. If you need to keep the pasta warm, return it to the dry but warm pan and cover. To reheat already cooked pasta, add it to freshly boiling water for about 30 seconds.

CHEESE FRITTERS

Ingredients:
Flour - 100 gms
Baking powder - 1 tsp
Egg - 1
Milk - 120 ml
Cheese - 100 gms (grated)
Oil for frying

Method:

• Make a thick batter with the flour, egg and milk.
• Season well and add the grated cheese.
• Drop in small spoonfuls in hot oil and fry until crisp and golden brown.

SHRIMP WITH DILL MAYONNAISE

A cooling salad that will satisfy equally well for lunch or a light supper.

Ingredients:
Shrimps - 200 gms (frozen, cooked, shelled and deveined)

Dill Mayonnaise:
Mayonnaise  - 1/4 cup
Fresh dill - 1/4 cup (chopped)
Fresh lemon juice - 2 tbsp
Salt - 1/4 tsp
Pepper  - 1/8 tsp
Liquid red pepper seasoning - 4 drops
Avocados - 2 (halved and pitted)
Romaine lettuce leaves - 8

For Garnishing:
Lemon wedges - 4
Fresh dill - 4 sprigs 

Method:

• Drain the thawed shrimp thoroughly between several layers of paper towelling in the refrigerator for at least 30 minutes.
• Prepare the Dill Mayonnaise: Combine the mayonnaise, dill, lemon juice, salt, pepper and liquid red pepper seasoning in a medium size bowl.
• Add the shrimp and toss gently until all the ingredients are evenly coated.
• Spoon the shrimp mixture into avocado halves on a platter lined with the romaine leaves.
• Garnish with fresh dill sprigs and the lemon wedges.

OATS AND CARROT KHEER

Ingredients:
Roasted Quaker Oats - 1 tbsp
Skimmed milk - 300 ml
Carrots - 50 gms (grated)
Sugar - 1 tsp
Cardamom - 1
Mixed nuts - 2 tsp (roasted and chopped)

Method:

• Bring to boil milk in thick bottom vessel, add carrots and simmer for 10 minutes.
• Add oats and cook on slow flame, stirring continuously.
• When the kheer thickens to an even consistency, add sugar  and cardamom powder.
• Cook for few more minutes, stirring constantly.
• Garnish with nuts and serve hot.

ఓట్స్ క్యారెట్ పాయసం 

కావలిసిన వస్తువులు:

ఓట్స్ - 1 tbsp (వేయించింది)

పాలు - 300 ml 

క్యారెట్ - 50 గ్రా (తురుము)

పంచదార - 1 tsp 

ఏలక్కాయ - 1

బాదాం, జీడిపప్పు - 2 tsp (వేయించి ముక్కలు చేసుకోవాలి)

తయారీ:

• ఒక గిన్నిలో పాలు పోసి కాగుతున్నప్పుడు క్యారెట్ తురుము వేసి సన్నని సెగ మీద 10 ని లు కాయాలి . 
• అందులో ఓట్స్ వేసి కలుపుతూ సన్నని సెగ మీద చిక్కపడేవరకు కాచి పంచదార, ఏలకుల పొడి వేసి మరి కొద్దీ సేపు కాచి దించుకోవాలి. 
• దించిన తరువాత బాదాం, జీడిపప్పుతో అలంకరించి సెర్వ్ చేసుకోవాలి. 

NOODLES WITH RICOTTA CHEESE

Ingredients:
Noodles - 350 gms
Ricotta or cottage cheese - 175 gms
Parmesan cheese- 75 gms (grated)
Salt - 1/2 tsp
Nutmeg - 1 /4 tsp
Pinch of pepper
Butter - 1 tbsp
Fresh parsley or basil - 3 tbsp (finely chopped)

Method:

• Preheat the oven to 160 C. Cook the noodles according to packet directions.
• Meanwhile, cream the ricotta cheese until smooth, beat in the grated Parmesan cheese and season with the salt, nutmeg and pepper.
• Drain the noodles in a colander and put them into an ovenproof serving dish.
• Stir in the cheese mixture, toss lightly, dot with the butter and place the dish in the oven for 5 minutes.
• Top with the finely chopped parsley and serve immediately. 

MEX-OCADO SAUCE

Ingredients:
Ripe Avocados - 2
Onion - 1 tbsp (grated)
Lemon juice - 1 tbsp
Salt - 1 tsp
Chilli powder - 1/4 tsp
Mayonnaise  or salad dressing - 1/3 cup

Method:

• Halve avocados and remove seeds; peel.
• Mash with a fork. Add onion, lemon juice, salt, and chilli powder.
• Spread mayonnaise over mixture sealing to edges of bowl; chilli.
• At serving time, blend in mayonnaise.