Meat Loaf

Meat Loaf

Ingredients:

• 1 lb. lean ground beef
• 1 tbsp. chopped onion
• 1/4 tsp. Worcestershire sauce
• 1/2 tsp. artificial liquid sweetener
• 2 tbsp. minced green pepper
• 1 1/2 c. tomato juice
• 1/2 tsp. salt
• 1/4 tsp. pepper

Method:

Mix ingredients and mold into a loaf pan. Bake in a moderate oven (375 degrees) for 30 to 45 minutes.
Yield: 4 servings.
Exchange: 1 serving for 3 meat exchanges and 1 vegetable exchange.

Macaroni and Cheese

Macaroni and Cheese

Ingredients:

• 1 1/2 c. skim milk
• 1 1/2 tbsp. all purpose flour
• 1 1/2 tbsp. reduce calorie margarine
• 1/2 tsp. salt
• 3/4 c. grated low-fat American cheese
• 2 c. macaroni, cooked and drained
• 1/4 c. bread crumbs

Method:

Combine milk, flour, margarine, and salt to make a white sauce. Return sauce to low heat. Add grated cheese, stirring constantly. Cook until cheese has melted and sauce boils.
Remove from heat. Alternate layers of macaroni and cheese sauce in non-stick baking dish; cover with bread crumbs.
Bake at 375 degrees until mixture bubble and crumbs brown. 6 servings. Amount 1/2 cup.
Exchange: 1 bread, 1 medium-fat meat

Sugar Free Oatmeal Cookies

Sugar Free Oatmeal Cookies

Ingredients:

• 3/4 c. vegetable shortening
• Sugar Twin equivalent to 1 1/2 c.
• sugar (or Brown Sugar Twin)
• 1 egg
• 1/4 c. water
• 1 tsp. vanilla
• 3 c. uncooked oatmeal
• 1 c. flour
• 1 tbsp. salt
• 1/2 tsp. soda

Method:

Preheat oven to 350 degrees. Beat together first 5 ingredients. Sift dry ingredients together. Add oatmeal and combine all together. Drop by teaspoon on greased cookie sheet.
Bake at 350 degrees for 12 to 15 minutes. Add nuts, raisins, dates, or chocolate chips for variety.

Cherry Cheese Dessert

Cherry Cheese Dessert

CRUST:

• 1 c. butter
• 2 c. flour
• 1/2 c. pecans
• 1/2 c. sugar

Method

Soften butter (do not melt). Mix flour, pecans and sugar together and add butter. Mix until crumbly. Press mixture into a 9"x13" pan. Bake at 350 degrees until light golden brown, approximately 12 to 15 minutes. Cool in pan. Add filling after crust is completely cooled, 20 to 25 minutes.

FILLING:

• 1 (8 oz.) pkg. cream cheese, softened
• 2 c. powdered sugar
• 1 lg. container Cool Whip
• 6 tbsp. milk
• 1 tsp. vanilla
• 2 cans cherry pie filling

Method:
Cream together cream cheese, sugar, milk and vanilla. Fold Cool Whip into cheese mixture. Spread mixture over cooled crust add top off with cherry filling. Refrigerate unused portions. This makes 1 (9"x13") or 2 (8") round pans.

Lemon Dessert

Lemon Dessert

Ingredients:

• 1 c. flour (not sifted)
• 1/2 c. margarine, softened
• 1/3 c. chopped nuts
• 8 oz. cream cheese
• 1 c. confectioners' sugar
• 2 c. frozen whipped topping
• 2 (3 3/4 oz.) pkgs. instant lemon pudding mix

Method:

Mix flour, soft margarine and nuts. Press into 9"x13" pan. Bake 12 to 15 minutes at 350 degrees. Cool. Mix cream cheese, confectioners' sugar and 1 cup whipped topping. Spread over cooled crust. Mix lemon pudding as directed on package. Pour over cheese layer. Let sit in refrigerator for 1 hour. Top with remaining topping. Chill until ready to serve.
Makes 12 servings.

Chicken Breast

Chicken Breast

Marinade:

• 2/3 c. vegetable oil
• 1/3 c. lime juice
• 2 tbsp. chopped green chilies
• 1 tsp. minced fresh garlic
• 2 whole boneless, skinless chicken
• breasts, halved
• 8 slices Cheddar cheese
• Salsa

Method:

In 9-inch baking pan, stir together all marinade ingredients. Add chicken breasts, marinate, turning once in refrigerator at least 45 minutes.
Prepare grill. Remove chicken from marinade. Drain.
Grill chicken 7 minutes, turn. Continue grilling until fork tender.
Top each piece with cheese. Continue grilling until cheese melts. Serve with salsa.

Chicken Almond

Chicken Almond

Ingredients:

• 1 c. chicken breast, diced and cooked
• 1 can cream of chicken soup
• 1 c. sliced almonds
• 1/2 c. mayonnaise
• 1 c. celery, chopped
• 1/2 tsp. salt
• 1/2 tsp. pepper
• 1 tsp. lemon juice
• 3 eggs, hard-boiled
• 1 c. cracker crumbs
• 2 1/2 tsp. butter

Method:

Mix together cracker crumbs and butter; set aside.
Combine chicken, chicken soup, almonds, mayonnaise, celery, salt, pepper, eggs and lemon juice. Grease a deep casserole dish and pour mixed ingredients in alternating layers with 3/4 cup of buttered cracker crumbs. Bake at 400 degrees for 20 to 30 minutes or until bubbly. Cover with remaining buttered crumbs and brown. Serves 6.

Chicken and Rice

Chicken and Rice

Ingredients

• 1 c. uncooked rice
• 1 can cream of chicken soup
• 1 pkg. Good Season Italian dressing mix
• 2 c. boiling water
• 2 1/2-3 lb. cut up chicken or chicken breasts

Method:

Wash and drain rice. Spread in 9 x 13 inch baking dish or 3 quart casserole. Mix soup, Italian dressing mix and water. Stir into rice, salt and pepper, chicken pieces. Lay skin side up on top of rice mixture. Cover tightly with foil and cook for 1 hour at 350 degrees. Uncover and cook for 20 minutes longer to dry rice. Put casserole under broiler for a few seconds to brown chicken. Serves 6-8.

*Cream of mushroom soup can be substituted for the cream of chicken soup.

Chicken Broccoli

Chicken Broccoli

Ingredients:

• 1 can (10 3/4 oz.) cream of mushroom soup
• 1 can (10 3/4 oz.) cream of celery soup
• 1 c. mayonnaise or milk
• 1 tsp. lemon juice
• 1 bag (20 oz.) frozen broccoli cuts (thawed & drained)
• 3 lb. (8 c.) cooked chicken (in sm. pieces)
• 1 c. shredded Cheddar cheese (4 oz.)
• 1 can (2.8 oz.) French fried onions

Method:

Heat oven to 350 degrees. Lightly grease 2 (2 quart) shallow baking dishes. Whisk undiluted soups, mayonnaise and lemon juice in bowl until well blended. Place half broccoli in bottom of each baking dish. Top with half the chicken. Pour soup mixture over each; spread to cover; sprinkle with cheese. Bake 25-30 minutes until lightly browned. Scatter onions over tops. Bake 5-7 minutes more. To freeze: Cool, wrap tightly in foil and freeze up to 3 months. To reheat frozen, baked wrapped casserole 1 1/2 hours at 350 degrees. Unwrap and bake 10 minutes longer.

Cheese and Chicken Enchiladas

Cheese and Chicken Enchiladas

Ingredients:

• 1 med. onion, chopped
• 2 tbsp. margarine
• 1 1/2 c. shredded cooked chicken
• 1 jar picante sauce
• 8 flour tortillas (6")
• 1 pkg. (3 oz.) cream cheese, cubed
• 1 tsp. ground cumin
• 2 c. shredded extra sharp Cheddar cheese

Methods:

Heat oven to 350 degrees. Cook and stir onion in large skillet until tender. Stir in chicken, 1/4 cup of picante sauce, cream cheese and cumin; cook until thoroughly heated. Stir in 1 cup of cheese. Spoon about 1/3 cup chicken mixture in center of each tortilla; roll up.
Place seam side down in 12 x 7 inch baking dish. Top with remaining picante sauce and cheese.

Cheddar Chicken

Cheddar Chicken

Ingredients:

• 1 (10 oz.) frozen chopped broccoli
• 2 whole chicken breasts
• 4 tbsp. butter
• 1/2 lb. shredded mild cheddar cheese
• 1/3 c. milk
• 2 tbsp. sliced almonds

Methods:

Place chopped broccoli in 8"x12" baking dish. Set aside to thaw. Cut chicken in cubes, brown in butter about 10 minutes until they are fork tender. Place on broccoli. In 1 quart saucepan over low stir cheese and milk until smooth. Pour cheese mixture over chicken and broccoli. Sprinkle with almonds.
Bake 20 to 30 minutes at 350 degrees, until heated through.

Mandarin Orange Jello

Mandarin Orange Jello

Ingredients:

• 2 boxes vanilla tapioca pudding
• 1 sm. pkg. orange Jello
• 3 c. hot water
• 1 lg. container Cool Whip
• 1 lg. can mandarin oranges, drained

Methods:

In 2 quart saucepan mix pudding, Jello and water. Cook until clear. Cool. Add Cool Whip and mandarin oranges and refrigerate.
Make the day before serving.

Lemon Chiffon Jello

Lemon Chiffon Jello

Ingredients:

• 1 lg. box lemon Jello
• 1 c. boiling water
• 1 can crushed pineapple
• 2 c. cold 7-Up
• 1 (8 oz.) cream cheese
• 1 (8 oz.) Cool Whip

Methods:

Dissolve Jello and boiling water. Add crushed pineapple and 7-Up.
Put in refrigerator until partly set up. Mix cream and Cool Whip together.
Fold into Jello mixture.

Summer Dessert

Summer Dessert

Ingredients:

• 1 cake mix
• 8 oz. cream cheese, softened
• 1 (3 3/4 oz.) instant pistachio
• pudding
• 2 regular size cans crushed pineapple
• 1 (9 oz.) Cool Whip
• Chopped nuts or coconut

Methods:

Make cake according to directions. Use 9 x 13 inch pan. Bake carefully until toothpick comes out clean. Cool. Make pudding according to directions, beat in softened cream cheese.
Spread over cake. Spoon drained pineapple over pudding. Frost with Cool Whip and top with nuts or coconut or leave plain. Keep refrigerated and covered.

Easy Cherry Cheese Dessert

Easy Cherry Cheese Dessert

Crust:

• 1 c. butter
• 2 c. flour
• 1/2 c. pecans
• 1/2 c. sugar

Methods:

Soften butter (do not melt). Mix flour, pecans and sugar together and add butter. Mix until crumbly. Press mixture into a 9"x13" pan. Bake at 350 degrees until light golden brown, approximately 12 to 15 minutes. Cool in pan. Add filling after crust is completely cooled, 20 to 25 minutes.

Filling:

• 1 (8 oz.) pkg. cream cheese, softened
• 2 c. powdered sugar
• 1 lg. container Cool Whip
• 6 tbsp. milk
• 1 tsp. vanilla
• 2 cans cherry pie filling

Methods:

Cream together cream cheese, sugar, milk and vanilla. Fold Cool Whip into cheese mixture. Spread mixture over cooled crust and top off with cherry filling.
Refrigerate unused portions. This makes 1 (9"x13") or 2 (8") round pans.

Chocolate Dream

Chocolate Dream

Ingredients:

• 1 stick margarine
• 1 c. flour, sifted
• 1 c. pecans, chopped fine or broken
• pieces

Mix ingredients, spread in 9x13 inch pan and bake 20 minutes in 350 degree oven and cool. Spray or grease pan. (First Layer)

• 8 oz. Philadelphia cream cheese
• 1 c. confectioners' sugar, sifted
• 1 lg. (8 oz.) Cool Whip (1 c.)

Mix and spread over flour mixture. (Second Layer)

• 1 chocolate instant pudding (or lemon,
• butterscotch, your choice to vary)
• 1 vanilla instant pudding
• 3 c. milk

Mix and spread over other layers. Spread rest of Cool Whip on top. Sprinkle cake decorations on top, if desired.

Buster Bar Dessert

Buster Bar Dessert

Ingredients:

• 1 lg. pkg. Oreos, crushed fine
• 1/2 c. melted margarine
• 1/2 gallon vanilla ice cream, softened
• 1 1/2 c. Spanish peanuts
• 1/2 c. margarine
• 2/3 c. chocolate chips
• 2/3 c. powdered sugar
• 13 oz. can sweetened condensed milk
• 1 tsp. vanilla

Method:

1. Crush Oreos in food processor until fine and no white frosting shows.
2. Combine this with 1/2 cup melted margarine and pat into 9x13 inch pan and 8x8 inch pan. Mix ice cream and peanuts and pour over crust.
3. Mix margarine, chips, powdered sugar and milk over medium heat.
4. Boil slowly until thickened, 10-12 minutes. Stir frequently.
5. Remove from heat and cool. Add 1 teaspoon vanilla. Pour over ice cream layer and freeze.

Banana Split Dessert

Banana Split Dessert

Ingredients:

• 2 eggs
• 8 oz. cream cheese
• 1 c. powdered sugar
• 6 oz. Dream Whip
• 1 can crushed pineapple
• Sliced bananas
• Chopped nuts

Method:

1. Beat on high for 20 minutes the eggs, cream cheese and powdered sugar.
2. Mix in Dream Whip and crushed pineapple. Spread over graham cracker crust in 9x13 inch pan.
3. Slice bananas over pineapple mix. Frost with Dream Whip and sprinkle with nuts.

4-Layer Dessert

4-Layer Dessert

Ingredients:

• 2 c. regular flour, no sifting
• 2 sticks butter or margarine, at room temperature
• 1 c. chopped pecans
• 1 (8 oz.) cream cheese
• 1 c. Cool Whip
• 1 c. confectioners' sugar
• 2 sm. instant chocolate pudding
• 3 c. milk

Method:

Cream butter and flour. Add nuts and press with wet spoon into 9x13x2 inch pan. Bake at 350 degrees for 25-30 minutes. With mixer on low, cream cheese and sugar well. Add Cool Whip and mix. Spread over baked crust. While this is setting, prepare pudding mix with 3 cups milk. Pour over second layer and let set. Spread thin layer of Cool Whip on top and sprinkle with chopped pecans.

Baked Chicken Breasts

Baked Chicken Breasts

Ingredients

• 8 chicken breast halves, skinned
• 8 slices Swiss cheese
• 1 can cream of chicken soup
• 1/3 c. white wine
• 1 c. Pepperidge herb stuffing mix
• 1/4 tsp. melted butter or margarine

Method:

Put chicken in very lightly greased baking dish. Then put cheese on top. Combine soup and wine. Spoon over chicken. Sprinkle with stuffing. Drizzle melted butter over chicken. Bake at 350 degrees 45 to 50 minutes. Serves 6 to 8.

Baked Chicken and Rice

Baked Chicken and Rice

Ingredients:

• 1 (10 oz.) pkg. Virgo yellow rice
• 3 c. boiling water
• 1 stick margarine or butter, soft
• Chicken legs, thighs or breast
• Minced or diced onions to taste (optional)

Method:

1. Preheat oven to 350 degrees. Grease oblong dish. Mix rice and margarine or butter.
2. Spread on bottom of greased dish.
3. Add boiling water on top, then lay chicken parts on top. Cover dish with foil and bake 1 hour.
4. Uncover and sprinkle with paprika (optional) and brown for additional 20 minutes.
5. You can use 2 cups water "plus" one can of chicken broth.

Caramel Oatmeal Brownies

Caramel Oatmeal Brownies

Butterscotch Base:

• 1/3 cup sifted flour
• 1/4 tsp. soda
• 1/8 tsp. salt
• 1/2 cup firmly packed brown sugar
• 1 cup oatmeal
• 1/3 cup melted butter or margarine

Sift together the flour, soda and salt. Add the brown sugar and oatmeal; stir until well blended. Blend in the melted butter or margarine until mixture is crumbly. Press firmly into an ungreased 8 by 8 by 2 inch ungreased pan. Bake at 350* for 10 minutes.

Brownies:

• 2/3 cup flour
• 1/4 tsp. soda
• 1/4 tsp. salt
• 1 square (1 oz.) unsweetened chocolate
• 1/4 cup butter or margarine
• 3/4 cup sugar
• 1 egg
• 2 tbl. milk
• 1 tsp. vanilla

Method:

Sift together the flour,soda and salt. Melt together the chocolate square and butter in the top of a double boiler over hot water. Remove from heat. Blend in the sugar gradually, beating well. Add the egg; mix thoroughly. Add the dry ingredients and blend well. Blend in the milk and vanilla.
Spread over baked butterscotch base. Bake at 350* for 30-35 minutes. Cool and cut into bars.

Brownies in a Jar

Brownies in a Jar

Ingredients:

• 2 1/4 cups white sugar
• 2/3 cup unsweetened cocoa powder
• 1/2 cup chopped pecans
• 1 1/4 cups all-purpose flour
• 1 tsp. baking powder
• 1 tsp. salt

Method:

Pour sugar into a clean and dry one quart jar. Press down firmly.
Add cocoa powder and press down firmly. Pour in chopped pecans, making sure pecans are evenly layered in the jar. Combine flour, baking powder and salt. Pour into jar and seal.

Attach the following directions to the jar: Empty mix into large bowl. Use your hands to mix thoroughly. Add 3/4 cup of butter or margarine and 4 slightly beaten eggs. Mix until completely blended. Spread batter into a lightly greased or sprayed 9 x 13 inch pan. Bake at 350 degrees F (180 degrees C) for 30 minutes or until done. Cool in pan. Cut into 2 inch squares.

Banana Flip Cake

Banana Flip Cake

Ingredients:

• 1 (18.25 ounce) box yellow cake mix
• 1 small box instant banana pudding mix
• 4 eggs
• 1 1/2 cups milk
• 1 1/2 cups granulated sugar
• 1/4 cup all-purpose flour
• 3/4 cup butter
• 3/4 cup shortening
• 3/4 cup milk
• 1 1/2 teaspoons banana extract

Method :

Preheat oven to 350 degrees F. Grease and flour two 13 x 9-inch pans.

In a large bowl, stir together the cake mix and instant pudding. Beat in the eggs and the 1 1/2 cups of milk. Divide the batter evenly between the two pans.

Bake 15 to 17 minutes, or until a wooden pick inserted into the cake comes out clean. While the cake is baking, make the filling.

Stir together the sugar and flour. In a medium bowl, cream together the butter, shortening and sugar mixture. Beat in the milk and banana extract until smooth.

When the cake is cooled, invert onto a serving tray. Spread filling over the top and cover with remaining layer of cake.
Keep chilled until 1/2 hour before serving.

Chicken Casserole with Apple

Chicken Casserole with Apple

Ingredients :

• 3 unpeeled tart apples, cubed
• 2 chicken breasts, skinned
• 2 tbsp. orange juice
• 2 tbsp. honey
• 2 orange slices

Method :

Place apples in bottom of lightly oiled casserole dish. Put chicken breasts over apples. Combine orange juice and honey in a cup.
Spoon 1 tablespoon of mixture over each piece. Cover casserole and bake 45 minutes at 350 degrees. Uncover casserole. Spoon remaining orange juice and honey over chicken and bake another 30 minutes, uncovered. Garnish with orange slices.

Chicken Parmesan

Chicken Parmesan

Ingredients :

• 4 boneless and skinless chicken breast
• halves (about 1 lb.)
• 1 egg, slightly beaten
• 1/2 c. seasoned bread crumbs
• 2 tbsp. margarine or butter
• 1 3/4 c. Prego spaghetti sauce
• 1/2 c. shredded Mozzarella cheese
• 1 tbsp. grated Parmesan cheese
• 1/4 c. chopped fresh parsley

Method:

Using palm of hand flatten chicken to even thickness. Dip chicken into egg then into crumbs to coat. In skillet over medium heat, in hot margarine, brown chicken on both sides. Add Prego sauce. Reduce heat. Cover; simmer 10 minutes. Sprinkle with cheeses and parsley. Cover; simmer 5 minutes or until cheese melts. 4 servings.

Banana Flip Cake

Banana Flip Cake

Ingredients :

• 1 (18.25 ounce) box yellow cake mix
• 1 small box instant banana pudding mix
• 4 eggs
• 1 1/2 cups milk
• 1 1/2 cups granulated sugar
• 1/4 cup all-purpose flour
• 3/4 cup butter
• 3/4 cup shortening
• 3/4 cup milk
• 1 1/2 teaspoons banana extract

Method :

Preheat oven to 350 degrees F. Grease and flour two 13 x 9-inch pans.

In a large bowl, stir together the cake mix and instant pudding. Beat in the eggs and the 1 1/2 cups of milk. Divide the batter evenly between the two pans.

Bake 15 to 17 minutes, or until a wooden pick inserted into the cake comes out clean. While the cake is baking, make the filling.

Stir together the sugar and flour. In a medium bowl, cream together the butter, shortening and sugar mixture. Beat in the milk and banana extract until smooth.

When the cake is cooled, invert onto a serving tray. Spread filling over the top and cover with remaining layer of cake. Keep chilled until 1/2 hour before serving.

Banana Brownies

Banana Brownies

Ingredients:

• 1 cup butter
• 6 very ripe bananas
• 3/4 cup sugar
• 3/4 cup brown sugar
• 1 tsp. vanilla
• 3 eggs
• 3 cups flour
• 2 tsp. baking soda
• 1 tsp. salt
• 1 cup chocolate chips

Method:

Preheat oven to 350*.
Cream butter. Add bananas, sugars, vanilla, and eggs and mix well.
Add flour, soda, and salt and mix well. Mix in 1/2 cup of chocolate chips.
Spread into greased 13x9 inch baking pan. Sprinkle the remaining 1/2 cup of chocolate chips on top.

Bake at 350* for 5 minutes. Use a knife to swirl the melted chips on top. Return to the oven and bake another 25-30 minutes. Cool and cut into squares.

Chocolate Self-Saucing Pudding

Chocolate Self-Saucing Pudding

PuddingIngredients:

- 180g sugar free Sweetlife Chocolate Fudge Brownie bake mix
- 125g cream cheese
- 30g sour cream
- 3 eggs (50g each) separated
- 1 teaspoon vanilla extract
- 2 tablespoons almond meal

Method:

Preheat oven to 180ºC.
Chocolate Sauce
1. Spoon 2 tablespoons sugar free Sweetlife Chocolate Fudge Brownie bake mix into a small bowl. Stir in 2 tablespoons boiling water and 1/2 teaspoon vanilla extract. Set aside.

Chocolate Mixture

1- Beat cream cheese, sour cream, 1/2 teaspoon vanilla extract & egg yolks until pale.

2- Add almond meal and the remaining bake mix to egg yolk mixture. Combine on a low speed then beat on a high speed for 2 minutes.

3- In a separate bowl beat egg whites until soft peaks form. Add ¼ of the beaten egg whites into the chocolate mixture to loosen. Gently fold in the remaining egg white.

4- Divide the chocolate sauce into 6 ovenproof dishes (150 ml capacity). Top with chocolate mixture (3 rounded dessert spoons per dish). Slowly pour 1 tablespoon of boiling water over the back of a large metal spoon to cover each pudding. Place each dish on an oven tray.

5- Bake for 10 minutes at 180ºC, reduce temperature to 150ºC & bake for 15-20 minutes. Puddings should bounce back when pressed gently in the centre. Serve hot with berries.

Butter Cake

Butter Cake

Buter Cake Ingredients:

= Natural Alternative Butter Cake Mix.
= 2 eggs
= 60g polyunsaturated margarine
= 165ml water

For the frosting:

= 20ml milk
= 33g polyunsaturated margarine

Way to make it:

1- Preheat oven to 180C (160C fan forced).
2- Grease tin or spray with vegetable oil.
3- For best result, prepare mix using electric mixer.
4- Place 60g polyunsaturated margarine, eggs and water into small mixing bowl. Add cake mix.
5- Using an electrical mixer blend on a slow speed for 1 minute. Scrape down sides of bowl
6- Mix on medium speed for 3 minutes, don’t over beat.
7- Pour batter into cake tin and bake for approx. 30-35 minutes. (As all ovens are different, this may vary).
8- Cake is baked if it bounces back when gently pressed at the peak of the cake.
9- Remove from oven and leave cake to cool.

For the frosting:
1- Using an electrical mixer, beat 30g polyunsaturated margarine, 25mlmilk and icing mixture on slow speed until combined.
2- Allow cake to cool before frosting the top and sides.

Bolognese Lasagne

Bolognese Lasagne

LasagneIngredients:

- 60g butter
- ¼ cup plain flour
- 450ml milk
- 500g prepared bolognese sauce
- 9 Natural Alternative lasagna sheets
- 1/3 cup grated mozzarella cheese
- ¼ cup grated parmesan cheese

Method:

1. Preheat oven to 180C. Melt butter and flour in saucepan over medium heat.
2. Cook until mixture is just bubbling.
3. Remove from heat and add milk, stir until mixture is smooth.
4. Return to heat. Continue stirring and cook until mixture boils.
5. Add 1/5 bolognese sauce into base of baking dish. Top with three lasagne sheets. Spoon over half the remaining Bolognese sauce. Top with 1/3 of the white sauce. Spread evenly over bolognese.
6. Repeat these three layers again
7. Add a final lasagne sheet and spoon remaining white sauce over entire dish.
8. Add tasty cheese to top as desired.
9. Bake uncovered for 35 minutes and serve.

Makes 4 servings.

Smoothie

Banana, Honey and Blueberry Smoothie With Fibre

Ingredients:

- 1 banana (large)
- 60 g blueberries (half punnet approx)
- 1/2 tablespoon Healthy Life Honey
- 1 cup low-fat milk (try high calcium kind)
- 2 tsp Healthy Life Psyllium Husks

Method:

1. Add banana, blueberries and cup of milk to your mixer/blender.
Blend very well, the mixture will go a nice lavender colour.

2. Add the Psyllium Husks and honey. Blend again very well, ensuring the honey has fully dispersed through the mix.

Serve in a tall glass and drink immediately.

Banana & Cinnamon Pancakes

Banana & Cinnamon Pancakes

PancakesIngredients:

- 270ml water
- 2 eggs
- 375g Natural Alternative Pancake Mix
- 2 medium bananas mashed
- 1 tablespoon of cinnamon

Method:

1. Pour Natural Alternative Pancake Mix into bowl.
2. Add water and eggs and beat with whisk into smooth batter.
3. Stir through the mashed bananas & cinnamon.
3. Preheat frying pan and spray with vegetable oil.
4. Pour desired amount of batter into frying pan.
5. Cook over medium heat for 1-2 minutes or until golden brown.
6. Turn over and cook other side.

Serve with a drizzle of maple syrup & fresh blueberries or seasonal fruit.
Makes 10 large pancakes.

Pizza Supreme

Pizza Supreme

Ingredients:

1 tbsp white sugar
85 ml warm water
1 tbsp dry yeast
125 ml / ½ cup whole-wheat flour
125 ml / ½ cup all-purpose flour
2 tsp / 10 ml butter
2 tsp / 10 ml oil

Topping:

4 tbsp tomato paste
1 tomato, sliced
1 onion, sliced
60 gr mushrooms, sliced
60 gr salami, sliced
3 slices pineapple, chopped
12 black olives
6 anchovy fillets
225 gr mozzarella cheese, sliced

Way to make Pizza:

1. Dissolve sugar in water. Stir in yeast. Set aside in warm place until frothy.

2. Mix together flours. Cut in butter. Add yeast, liquid and oil. Mix until sides of bowl are clean.

3. Knead dough on lightly floured surface. Clean bowl. Lightly oil it and leave dough in it, covered, to rise until double in size.

4. Punch down dough. Knead until smooth. Pat dough into a 22 cm pizza pan. Brush with oil. Let stand for 15 minutes before baking.

5. To Prepare Topping : Spread pizza base with tomato paste. Arrange other topping ingredients over paste. Bake at 200ºC / 400ºF for ±30 minutes.

Risotto of Peas

Risotto of Peas

Risotto of Peas, Anchovies, Salad onions and Herbs

Ingredients:

• 900 gr fresh peas in the pod
• 12 Special selection fillets of anchovies in oil, drained and chopped
• 100 gr salads onion, trimmed of most of their green parts and roughly chopped
• 1 level tablespoon chopped fresh mint
• 1 level tablespoon snipped fresh chives
• 725 ml fresh chicken stock
• 2 bay leaves
• 75 gr butter
• 200 gr rice
• 150 ml dry white wine
• salt and freshly ground black pepper

To serve :
25 gr butter
A few parmesan shavings

Methods:

1. Pod the peas, saving their shells. Put the stock in a large saucepan, alon with bay leaves, then wash and chop the pea pods and add them to the stock. Allow to simmer, covered, for about 30 minutes, then strain through a sieve into a second saucepan, making sure you predd down well on the mushy pods to extract maximum flavour. Discard the pea pods and bay leaves and keep the stock on a low heat.

2. Meanwhile, in a large, heavy-based pan, melt the butter and fry the salad onions over a medium heat until they are soft and translucent. Add the peas and allow them to stew for a minutes before adding the rice, then stir over a meagre flame until everything is well coated with the butter. Pour in the white wine and allow it to bubble gently, until it has been absorbed by the rice. Now, keepin the pan on a low heat, start to add the hot pea and chicken stock, 1 ladleful at a time, allowing each addition of liquid to be fully absorbed before introducing the next. Keep stirring gently with wooden spoon.

3. Check the texture of the rice as you go along-it should be cooked through yet firm but not chalky in the middle- as you may not need to add all the stock. The resultant texture should be sloppy but not soupy.

4. Add the mint , chives and anchovy fillets, and stir them in. Check for seasoning before adding salt, but grind in plenty of pepper. Before serving, take the pan from the heat, stir in the extra butter and cover for 5 minutes. Scatter a little parmesan on top of the risotto.

Plums on Panetton

Plums on Panetton

Ingredients:

• 8 ripe Victoria plums
• 1 slice panetton, pandoro, brioche or good quality white bread
• 25 g muscovado sugar
• 1 tablespoon flaked almonds
• 25 g unsalted butter, softened
• 10 g caster sugar

Way to make it :
1. Cut a small slit in the side of each plum and extract the stone, trying to keep the plums whole. Pinch up some muscovado suar and put a clump into the middle of each plum where the stone was. Now gather up up a pinch of flaked almonds and plant them a little way into the sugar. once all the plums have been filled, leave them to one side.

2. Spread half the softened butter thickly over the slice of panetton, then sprinkle half the caster sugar over the top. Place the plums on top of panetton, almond-side upwards, then sprinkle over the remaining 5g of caster sugar and dot over the remaining butter, along with any muscovado sugar you might have left over.

3. Put the plums and panetton on to the buttered baking tray and bake in the hot oven f0r 25-30 minutes-the timing very much depends on how ripe the fruit is. When the plums have started to wilt a little, but are still holding their shape, remove from the oven.

4. Serve with double creame or mascarpone as you pleasure.

Piperades Peppers

Piperades Peppers

Ingredients :

• 4 large peppers ( total weigh = 900g )
• 3 large onions (225g)
• 450 g ripe tomatoes
• 4 large eggs
• 2 teaspoons extra virgine olive oil
• 4 gloves garlic, peeled and finely chopped
• 3 level tablespoons finely chopped parsley
• salt and freshly round black pepper

To serve :
150 gr wild rice
1 vegetable stock cube

Preheat oven 230'C

Way to make it :
1. Put the whole pepper in a large bowl and pour boiling water over them. Leave them to stand for 5 minutes, drain and refresh under cold running water. Slice off their tops and scoop out the insides, keeping the pappers cases intact but removing all pith and pips.
Pat them dry inside and out, place upside down on a roasting tray and cook in the oven for 20 minutes. This process makes them soft and more digestible. Place them on a serving dish, with the open ends pointing upwards, and keep warm.

2. Cook the rice (see instruction on the box), adding a crushed vegetable stock cube. ( Use rice cooker )

3. Meanwhile, peel and chop the onions. Make a small cross on the underside of each tomato and leave to stand in boiling water for 1 minute. Peel, chop them in a small dice , discarding the seeds. Cut up the good bits of the leftover pepper tops. In a clean bowl, whisk the eggs with plenty salt and pepper.

4. When the rice is cooked,heat the olive oil in a large nonstick frying pan over a medium heat and cook the shallot ( or onions), garlic and chopped pepper for 10 minutes or so, until cooked but retaining some bite. Add the tomatoes and cook, stirring everything around with a wooden spatula, for a further 5 minutes.

5. Turn the heat up to high then pour the eggs into the pan and scramble quickly, until cooked to your liking. Add the parsley, some extra ground pepper, and spoon the mixture into and around the peppers. To serve, spread the rice around the stuffed peppers, too.

6. The meal is perfect rounded off with a piece of cheese and some pungent leave such as watercress or rocket.

Bake Polenta

Bake Polenta wrapped in Pancetta with parsley and garlic

Inredients:

• 175 gr Audisio polenta, weighed into a bowl or jug
• 280 gr sliced pancetta
• 20 gr flat-leaf parsley, coarsely chopped
• 5 cloves garlic, peeled and sliced as thinly as possible
• 50 gr unsalted butter, cut into chunks
• 2 level tablespoons freshly grated parmesan

You also need 8 wooden satay sticks (presoaked in warm water for 10 minutes before using)

Methods:

To make the polenta :

Bring 1 litre of sated water to the boil in a large, heavy bottomed pan. Take a large hand whisk and start to stir the water. With other hand allow the polenta to flow from the bowl in a fine and steady, sand-like stream. Do not stop whisking until the polenta has been added.

Turn the heat down to low and continue whisking for a few moments, then turn the heat down to the lowest, preferably using a diffuser pad.

Change the whisk for a wooden spoon and continue stirring with this. Be careful as the polenta has a tendency to bubble and spit.

Once the polenta starts to come away from the sides of the saucepan, stir in the unsalted butter, until it is fully incorporated. Pour the polenta into the lightly oiled dish, smooth the surface with a spatula and leave to one side until cold and set (it will take about 1 hour).

When the polenta is ready, preheat the oven to 190'C. Then turn out the set polenta, trim the edges and cut into 40 evenly sized pieces. Roll the pieces in the chopped parsley.

Place 1-2 slices of the garlic on top of each piece of polenta, then wrap each one in pancetta: you will have 20 round slices of pancetta, so cut each slice into 2 as you come to use it, making enough slices to wrap each piece of polenta.

Secure each piece by threading them on to the presoaked satay sticks, making sure the sticks runs through the join of the strip of pansetta. Allow 5 pieces to each stick.

Place the sticks on the rack suspended over the oven tray and bake in the preheated oven for 25 minutes, or until the pancetta is crisp and golden, sizzling and crusty. Serve with a dusting of grated parmesan and a few lightly bt sharply dressed crisp salad leaves, such as hearts of cos lettuce.

Hot Roast Chicken

Hot Roast Chicken

Ingredients:

• 1 whole chicken, cut
• 500 ml coconut milk
• 1 tbsp of orangeade nipis
• Salt sufficiently
• 5 sheet of leaf of orange purut
• 1 lemongrass, contusing
• Salt sufficiently
• 3 tbsp oil for sautee

Smooth flavour:

• 10 shallot fang
• 5 red chilli
  
• 5 walnut, sautee
• 1 cm ginger
• 50 g demerara

Way of making:

1. Marinade chicken with the orangeade of nipis and salt. Hush during ± 30 minute. Jab the chicken with the fork, so that time cooked [by] a flavour can diffuse into.

2. Sautee smooth flavour with lemongrass and orange leaf till fragrance, later then include the chicken. Poke at till turn colour.

3. Add coconut mink a few/little. Cooking until gravy jell.

4. Prepare brass which pallet have with the aluminium foil. Placing above chicken, later;then matured oven till at the same time nub with cream the rest of gravy sautee.


Tips
1. Select;Choose the middle aged chicken, because cooking it need time, if easy spring chicken fall to pieces

2. Use the small fire moment braise the chicken, let the flavour diffuse the perfection

3. Often [release] the chicken to nub with cream by the rest of gravy sautee

4. Present with sambal terasi (shrimp paste) and fresh cucumber.

Roasted Chicken

Roasted CHICKEN bumbu rujak

Ingredients:

• 1 whole chicken kampong / 800gr, ( cutting 4), roast, contusing
• 200 ml [of] coconut milk, from ½ coconut
• Salt, sour water and sugar sufficiently

Smooth Flavour:

• 5 garlic fang
• 10 shallot fang
• 5 walnut
• 10 red chilli fruit, throw away its seed
• 10 cayenne fruit
• 2 tomato
• 1 tsp shrimp paste (terasi)

Way of making:

1. Heating oil, sautee the smooth flavour make fragrance, including chicken, giving water
sufficiently, cook till soft chicken and flavour diffuse

2. After water run dry to [enter/include] the coconut mink jell, cook again till coconut
milk be thick.

3. Lift the chicken, and roast to return make fragrance. Serve by the rest of its flavour.

Chicken Grilled with (Lemon Grass)

Chicken Grilled with (Lemon Grass)

Ingredients:

• 1 whole chicken/ crosscut 4 or 8 ( jabing with the fork, leting there cavity )
• 4 bar lemongrass, cut smooth
• 1 tbsp taste the inggris
• 2 sweet tbsp ketchup
• 1 tbsp of lemon orangeade
• 1 tbsp oil
• Salt, sugar and peper sufficiently

Smooth Flavour:

• 3 garlic fang
• 7 shallot fang
• 1 smooth tsp coriander
• 2 red chilli fruit, throw away its seed

WAY OF MAKING

1. Mingle the smooth flavour with the other substance flatten

2. Add chicken, mix flatten. Hush during 1 hour, leting flavour diffuse

3. Grill the matured chicken until ripe

4. Serve with : rice, sambal and lalapan (fresh vegetables).

Chicken with Ketchup

Chicken with Ketchup

Ingredient:

• 1 whole chicken kampong, crosscut become four, clean wash

Flavour:

• 3 tbsp of coriander, attenuating
• 4 tbsp of sugar
• 4 tbsp sweet ketchup
• 3 tbsp sour water
• 4 lemon orange, cleave
• 5 garlic fang
• Salt, pepper and cooking oil sufficiently
• Water sufficiently

WAY OF MAKING

1. Soak 1 hour chicken in sour water mixture, coriander, sugar, sweet ketchup, peper and salt

2. Afterwards braise the chicken with marinade flavour until ripeness, leak

3. Fry the chicken in rust colored hot oil until brown, lift, leak

4. Serving chicken with the sweet ketchup and lemon orange.

Serve with rice

Chicken of Petis Flavour

Chicken of Petis Flavour (Shrimp Paste)

Ingredients:

• 1 whole chicken kampong (± 800gr)
• 3 tbsp cooking oil for sautee
• 2 tbsp liquid tamarind
• 5 tbsp petis (shrimp paste)
• 2 tbsp sweet ketchup
• 1 tbsp sand sugar
• 7 peace of orange purut leaf
• 3 bar lemongrass, take to turn white, contusing
• 750 ml water to boil
• 1 tsp salt
• 30 cayenne fruit
• 1 tbsp honey

Smooth Flavour:

• 7 shallot
• 4 garlic fang
• 2 cm ginger
• 3 red chilli fruit
• 1½ tsp coriander powder

Way of make:
1. Cut chicken become 4 shares.

2. Heat cooking oil in frying pan, sautee the smooth flavour and make fragrance. Add liquid tamarind, petis (shrimp paste), sweet ketchup, sugar, leaf of orange and lemongrass, swirl flatten.

3. Add chicken, decant the boiling water little by little, at the same time swirled. Add of Salt and cayenne, swirl to flatten.

4. Cook until ripe chicken and its gravy jell, off the fire, including honey, swirl to flatten. Lift.

Serve with rice

Fried Chicken

Fried Chicken ala JAPAN ( Chicken Katsu )

Ingredients:

• 600 gr chicken fillet, crosscut 8x2 cm
• 2 tbsp salty ketchup
• 1 tsp peper powder
• Salt sufficiently
• 2 cm ginger, smooth scar
• 3 garlic fang, chop up the refinement
• 2 egg, shake to release
• 200 gr of flour panir

For the salad of:

• 225 gr kol, smooth iris
• 6 tbsp saus thousand island
• this ingredients mingled to [by] flatten

Radish piccalilli:

• 150 gr radish, plane down harsh
• 150 gr carrot, plane down harsh
• 5 tbsp of sand sugar
• 2 tsp vinegar
• 1 tsp salt
• swirled the ingredients together

Way of making

1. Smear the chicken with the briny ketchup, smooth merica, salt, ginger, and garlic. Casting aside in refrigerator [of] during 1 clock

2. Chicken leak. Plunging into egg shake. Then smear with the flour panir flatten. Repeat again

3. Fry in a lot of oil till matured and brown. Lift, leak. Present with salad and radish piccalilli..

Prawn Chilli Masala

Prawn Chilli Masala
Serves : 4

Ingredients:

• 100 gr unsalted butter
• 6 green cadarmoms, split open the top of each pod
• 3 cm cube of root ginger, peeled and finely grated
• 5 cloves garlic, peeled and crushed
• 1 tbsp coriander
• ½ tsp ground turmeric
• 500 gr fresh peeled prawns
• 125 thick set natural yogurt
• 100 ml water
• 1 tsp sugar
• 1 tsp salt or o taste
• 30 gr ground almonds
• 6 whole fresh green chilies
• 2 fresh green chilies, seeded and minced
• ½ garam masala

1. Melt 70 gr butter from the specified amount over gentle heat and add the whole cadarmoms, fry for 30 seconds and add the ginger and garlic. Stir and cook for 1 minute, then add the ground coriander and turmeric. Stir and fry for 30 seconds.

2. Add the prawns, turn the heat up to medium and cook for 6 minutes, stirring frequently.

3. Beat the yogurt until smooth, gradually add the water and beat until well blended. Add this mixture to the prawns, stir in the sugar and the salt, cover the pan and simmer for ±5 minutes.

4. Add the ground almonds and the hole green chilies and cook, uncovered, for ±5 minutes.

5. Meanwhile, fry the onions in the remaining 30 gr butter until they are just soft, but not brown. Add the minced green chilies and the garam masala, stir and fry or a further ±2 minutes. Stir this mixture into the prawns along with any butter left in the pan. Remove the pan from the heat.

6. Put the prawns in a serving dish and garnish with the coriander leaves.

Serve with a mushroom pilau or fried brown rice

Hot And Sour Soup

Hot And Sour Soup
Serve : 4-6

Ingredients:

• 100 gr beef
• 100 gr peeled, uncooked prawns
• 5 dried Chinese mushrooms, soaked in boiling water for 5 minutes and chopped
• 1,5 ltrs water
• 2 ½ pints chicken stock
• 100 gr bamboo shoots, sliced
• 3 spring onions, shredded
• 1 tsp dark soy sauce
• ½ tsp light soy sauce
• 2 tsps chili sauce
• 1 ½ tbsps vinegar
• 1 tbsp sugar
• Salt and pepper
• Dash sesame seed oil and rice wine/sherry
• 1 egg, well beaten
• 2 tbsps water mixed with 1 tbsp corn flour

1. Slice beef into shreds about 5cm long and ±5mm thick

2. Soak the mushrooms in boiling water until softened.

3. Place the beef in a large pot with the prawns and rock.

4. Bring to the boil and then reduce the heat to allow to simmer gently for ±5 minutes.

5. Add all the remaining ingredients except for the egg and corn flour and water mixture.

6. Cook a further 1-2 minutes over low heat.

7. Remove pan from the heat and add the egg gradually, stirring gently until it forms threads in the soup.

8. Mix a spoonful of the hot soup with the corn flour and water mixture and add to the soup, stirring constantly.

9. Bring the soup back to simmering point for 1 minute to chicken the corn flour.

Serve while its hot.

Hot and Sour Soup is very versatile.

Subtitle other ingredients such as chicken, crabmeat, bean sprouts, carrots, spinach or green cabbage.
The soup must be hot enough to cook the egg when it is added, but not so hot that egg sets immediately

Grilled Stuffed Cutlets

Grilled Stuffed Cutlets

Serves : 4-6

Ingredients:

• 8 thick lamb cutlets
• 8 slices beef
• Herb Baste
• 2 cups freshly shelled Lima beans
• Boiling salted water
• 20 gr butter
• Salt and pepper
• Springs of parsley

Stuffing:

• 40 gr butter
• 1 small onion, minced
• 125 gr sausage meat
• Salt and pepper
• ½ tsp thyme
• ? tsp ground bay leaves
• 1 clove garlic, crushed
• 125 gr mushrooms, finely chopped
• 1 egg

1. For the stuffing, melt butter in a pan, add onion and sauté ±3 minutes, and sausage meat and cook over moderate heat for ±5 minutes, stirring, until lightly browned.

2. Removed pan from heat, sprinkle with salt, pepper, thyme, ground bay leaves, stir in garlic, mushrooms and egg and mix well.

3. Divide stuffing into 8 portions, spread on the cutlets and wrap with beef slices. Thread two cutlets on each skewer and place on a track ±15 cm from heat and grill for ±25 minutes, turning often and brushing with the baste.

4. Meanwhile, cook beans in a pan of boiling salted water for ±10 minutes and drain, add butter, salt and pepper, serve with the cutlets and garnish with parsley sprigs.

Italian Lamb Kebab

Italian Lamb Kebab

Ingredients:

• 1 kg lean lamb, cubed
• 125 ml olive oil
• 125 ml marsala
• 20 ml lemon juice
• 1 teaspoon oregano
• 5 clove garlic, crushed
• ½ teaspoon ground bay leaves
• 1 green pepper, seeded and cut in chunks
• 4 medium onions, quartered
• Salt & pepper

1. Place the lamb in enamel dish. Combine oil marsala, lemon juice, oregano, garlic, ground bayleaves, salt and pepper in a jar, cover and shake vigorously until blended and creamy, then pour over the lamb, cover and set aside to marinate for 2 hours, basting occasionally.

2. Lift out lamb cubes and drain, reserving marinade, threat on to skewers, alternately with green pepper chunks and onion quarters.

3.Set kebabs on the griller tray 15cm from heat and cook for 20-25 minutes, turning frequently and basting often with the marinade until meat is tender and brown, ready to serve

Blackberry and Cassis Crush

Blackberry and Cassis Crush

Ingredients:

• 200 gr blackberries
• 7 tbsps creme de cassis
• 142 ml double cream
• 500 ml Indulgence Vanilla ice cream, slightly softened
• 2 meringue nests, roughly crushed
• 4 large sundae glasses

Way to make it:

1. Divide the blackberries between the sundae glasses.

2. Pour 1 tbsp of the creme de cassis over each, then crush the berries down slightly. Leave at least for 30 minutes.

3. Whip the creame with 1 more tbsp of the creme de cassis, until the mixture is soft and floppy.

4. Tip the softened ice cream into a bowl and stir in the crushed meringues, then gently fold in the cream.

5. Spoon a quarter of this mixture into each sundae glass, top each with a reserved blackberry and drizzle half a tbsp of the remaining creme de cassis over each one.

Mango Delight

Mango Delight
Serves 4-6

Ingredients:

• 2 fresh ripe mangoes (2x425 gr tins of sliced mangoes)
• 2 tbsps custard powder
• 2 tbsps sugar
• 150 ml milk
• 1 tsp ground cardamom or ground mixed spice
• 150 ml double cream
• 2 tbsps shelled unsalted pistachio nuts, lightly crushed

1. Drain one tin of the mango slices and puree them in electric liquidizer or food processor. Drain the other can and coarsely chop the mango slices. Peel, slice and chop fresh mangoes.

2. Mix custard powder and sugar together, gradually add the milk and blend well. Cook over low heat until the consistency resembles whipped ream.

3. Stir in the ground cardamom or mixed spice and remove from heat.

4. Gradually add the mango pulp to the custard milk, stirring all the time.

5. Whisk the cream until fairly thick, but still pouring consistency. If you buy extra thick double cream, there is no need to whisk it.

6. Stir the cream into the mango mixture and gently mix in the chopped mangoes.

7. Transfer the mango mixture into a serving bowl and top with the crushed pistachio nuts. Serve hot or cold.

Spicy Lamb Chops

Spicy Lamb Chops

Ingredients:

• 8 best neck lamb chops
• Flour
• 50 ml olive oil
• 2 medium onions, sliced
• 25 gr butter
• 75 ml tomato sauce
• 2 teaspoon Worcestershire sauce
• 125 ml vegetable stock
• 125 white wine
• Dash of seasoned pepper
• Juice of 1 lemon, salt, pepper
• Finally chopped parsley

1. Toss chops in flour, seasoned with salt and pepper. Heat oil in a pan add onion and sauté until transparent, then remove to a shallow ovenproof casserole.

2. To pan juices, add butter and heat, add chops and lightly brown on each side, then remove to the casserole. Stir tomato and worcestershire sauces, lemon juice and seasoned pepper into the pan and heat, stir in stock and wine, bring to the boil, then pour mixture over the chops.

3. Cover and cook in a moderately slow oven for ±1 hour until meat is tender.

Serve sprinkled with parsley.

Chili Beef Stew

Chili Beef Stew
Serve : 6-8

Ingredients:

• 900 gr beef chuck, cut into 2.5cm/pieces
• 1 large red onion, coarsely chopped
• 4 cloves garlic, crushed
• 2 red peppers, seeded and cut into 2.5cm /pieces
• 2 red chilies, seeded and finally chopped
• 3 tbsps mild chili powder
• 1 tbsp cumin
• 1 tbsp paprika
• 850 pints stock/water
• 225 gr canned tomatoes, pureed
• 2 tbsps tomato puree
• 250 gr canned red kidney beans, drained
• 6 ripe tomatoes, peeled, seeded and diced
• Pinch salt
• Olive oil

1. Pour about 75 ml olive oil into a large saucepan or flameproof casserole. When hot, brown the meat in small batches over moderately high heat for about 5 minutes/batch.

2. Set aside the meat on a plate or in the lid of the casserole. Lower the heat and cook the onion, garlic, red peppers and chilies ±5 minutes. Add the chili powder, cumin and paprika and cook for 1-minute further. Pour on the liquid and add the canned tomatoes, tomato puree and the meat.

3. Cook slowly ±2 hours. Add the bean ±45 minutes before the end of cooking time.

4. When the meat is completely tender, add salt to taste and serve garnished with the diced tomatoes.

Kofta (Meat Ball) Curry

Kofta (Meat Ball) Curry
Serves 4

For the koftas :

• 500 gr lean minced lamb
• 2 cloves garlic, peeled and chopped
• 2 cm cube of root ginger, peeled and coarsely chopped
• 1 small onion, coarsely chopped
• 60 ml water
• 1 fresh green chili, seeded and chopped
• 2 tbsps chopped coriander leaves
• 1 tbsp fresh mint leaves, chopped
• 1 tsp salt or to taste

For the gravy:

• 5 tbsps cooking oil
• 2 medium-sized onions, finely chopped
• 3 cm cube off root ginger, peeled and grated
• 2 cloves garlic, peeled and crushed
• 2 tsps ground coriander
• 1½ tsps ground cumin
• ½ tsp ground turmeric
• ½ tsp chili powder
• 1 small tin of tomatoes
• 150 ml warm water
• ½ tsp salt or to taste
• 2 black cardamom pods, opened
• 4 whole cloves
• 5 cm piece of cinnamon stick, broken up
• 2 bay leaves crumpled
• 2 tbsps thick set natural yogurt
• 2 tbsps grounds almonds
• 1 tbsp chopped coriander leaves

1. Put half the mince, all the garlic, ginger, onion and the water into a saucepan and place cover medium heat. Stir until the mince is heated through.

2. Cover and simmer until all liquid evaporates (±35 minutes) then cook uncovered if necessary, to dry out excess liquid.

3. Combine the cooked mince with the rest of the ingredients, including the raw mince.

4. Put the mixture into a food processor or liquidizer and blend until smooth. Chill the mixture for 30 minutes.

5. Dividedthe mixture into approximately 20 balls.

6. Rotate each ball between your plams to make neat round koftas.

7. Heat the oil over medium heat and fry the onions until they are just soft.

8. Add the ginger and garlic and fry for 1 minute.

9. Add the coriander, cumin, turmeric and chilli powder and stir quickly.

10. Add one tomato at a time, along with a little juice to the spice mixture, stirring until mixture begins to look dry.

11. Now add the water, salt, cardamom, cloves, cinnamon and the bay leaves.

12. Stir once and add the koftas. Bring to the boil, cover and simmer for 5 minutes.

13. Beat the yogurt with a fork until smooth, add the ground almonds and beat again-stir gently into the curry. Cover and simmer until the koftas are firm.

14. Stir the curry gently, cover again, and simmer for ±15 minutes, stirring occasionally to ensure that the thickened gravy does not stick to the pan.

15. Stir in the coriander leaves and remove from heat


Koftas are very popular throughout, they are made using fine lean mince which is blended with herbs and spices

Chicken in Hot Pepper Sauce

Chicken in Hot Pepper Sauce

Serves 4

Ingredients:

• 1 chicken
• 2 tbsps olive oil
• 1 tsp chopped garlic
• 1 green pepper, seeded and cut into thin strips
• 1 red pepper, seeded and cut into thin strips
• 1 tsp wine vinegar
• 1 tbsp light soy sauce
• 1 tsp sugar
• 1 tbsp chili sauce
• 340 ml chicken stock
• Salt and pepper.

1. Bone the chicken. To bone the legs, cut down along the bone all sides, drawing out the bone with an even movement. Cut all the chicken meat into thin strips.

2. Heat the oil in a wok and stir-fry the garlic, chicken and the green and red peppers.

3. Pour off any excess olive oil and deglaze the wok with the vinegar. Stir in the soy sauce, tasting after each addition. Season with a little salt and pepper to taste.

4. Cook until the sauce has reduced slightly. Serve piping hot.

Chicken Korma

Chicken Korma

Ingredients:

• 1.5 kg chicken joints, skin removed
• 3 cm cube of root ginger, finely grated
• 125 gr thick set natural yogurt
• 1 small onion, coarsely chopped
• 4 dried red chilies
• 5 cloves garlic, peeled and coarsely chopped
• 500 gr onions, finely sliced
• 1 tbsp ground coriander
• ½ tsp powdered black pepper
• 1 tsp garam masala
• 1 tsp ground turmeric
• 250 ml warm water (reduce quantity if using boneless chicken)
• 100 gr creamed coconut, ct into small pieces
• 1¼ tsps salt or to taste
• 2 heaped tbsps ground almonds
• Juice of ½ a lemon

1. Cut each chicken joint into half, separating leg from thigh and cutting each breast into two.

2. Mix with ginger and yogurt, cover and leave to marinate in a cool place for 5 hours or in the refrigerator overnight.

3. Place the chopped onion, red chilies and garlic in a liquidizer or food processor and liquidize to a smooth paste. You may need to add a little water if u are using a liquidizer.

4. Heat the 5 tbsps oil over medium heat and fry the sliced onions till they are golden brown. Remove the pan from the heat and using a slotted spoon, transfer the onions to another dish. Leave any remaining oil in the pan.

5. Place the pan in which the onions have been fried, over medium heat and add the other 2 tbsps cooking oil.

6. When hot, add the ground coriander, powdered pepper, garam masala and turmeric, stir rapidly (take the pan off the heat if the oil is too hot) and add the chicken along with the marinade. Adjust the heat to medium-high and fry the chicken for ±10 minutes, stirring frequently.

7. Add the liquidized spices and continue to fry for 6 minutes on low heat.

8. Add the water and the coconut and bring to the boil. Stir until coconut is dissolved. Add fried onion slices and salt.

9. Reduce heat to low, cover the pan and simmer until the chicken is tender (± 30 minutes). Sprinkle the ground almonds and mix well. Remove from the heat and add the lemon juice.

Chicken Tikka

Chicken Tikka

Ingredients:

• 450 gr boneless, skinned chicken breast
• 1 tsp salt
• ½ tsp tandoori colour a few drops of red food colouring mixed with 1 tbsp tomato puree
• 2 cloves garlic, peeled and coarsely chopped
• 3 cm cube of root ginger, peeled and coarsely chopped
• 2 tsps ground coriander
• ½ tsp ground all spice or garam masala
• ¼ of a whole nutmeg, finely grated
• ½ tsp ground turmeric
• 125 gr thick set natural yogurt
• 4 tbsps corn or vegetables oil
• ½ tsp chilli powder
• Juice of ½ lemon

1. Cut the chicken into 2.5cm in cubes. Sprinkle with ½ tsp salt from the specified amount, and the lemon juice-mix thoroughly, cover and keep aside for 30 minutes.

2. Put the rest of the ingredients into an electric food processor or liquidizer and blend until smooth.

3. Put this marinade into a sieve and hold the sieve over the chicken pieces. Press the marinade through the sieve with the back of a metal spoon until only a very coarse mixture is let.

4. Coat the chicken thoroughly with the sieved marinade, cover the container and leave to marinate for ±8 hours or overnight in the refrigerator.

5. Pre heat the oven to 230ºC

6. Line a roasting tin with aluminium foil ( this will help to maintain the high level of temperature required to cook the chicken quickly without drying it out ).

7. Thread the chicken onto skewers, leaving1cm gap between each piece ( this is necessary for the heat to reach all sides of chicken ).

8. Place the skewers in the prepared roasting tin and brush with some of the remaining marinade.

9. cook in the centre of the oven for ±8 minutes.

10. Take the tin out of the oven, turn the skewers over and brush the pieces of chicken with the remaining marinade.

11. Return the tin to the oven and cook for a further ±8 minutes.

12. Shake off any excess liquid from the chicken.

13. Place the skewers on a serving dish. You may take the tikka off he skewers if you wish, but allow the meat to cool slightly before removing from the skewers.

Chicken Tikka is one of the most popular chicken dishes cooked in the Tandoor, the Indian clay oven.

Broccoli Salad Lime Mayonnaise

Broccoli Salad Lime Mayonnaise

Ingredients:

• 3 large heads broccoli, cut into florets

Dressing:

• 45 ml wine vinegar
• ½ glove garlic, peeled and crushed
• Salt and freshly ground black pepper
• 250 ml olive oil
• 1 tbsp
• Finely chopped fresh parsley

Lime Mayonnaise:

• 500 ml mayonnaise
• 500 ml light sour cream
• 85 ml freshly squeezed lime juice
• 1 tbsp finely grated lime peel
• 3 tbsp grated horseradish root
• 1 tbsp Dijon mustard

1. Place florets in a steamer. Steam over boiling water until just tender (approximately 3 minutes). If you have only a small steamer this can be done in batches.

2. When cooked, plunge instantly into ice water, taking care not to break the florets. Cool. Cover with plastic wrap. Refrigerate overnight.

3. To prepare Dressing: combine vinegar, garlic, salt and pepper. Gradually whisk in oil and parsley. Sprinkle over broccoli florets just before serving.

4. To Prepare Lime Mayonnaise: Whisk ingredients together in a bowl. This dressing can be prepared in advance and stored in the refrigerator.
Serve separately.

Citrus and Mango Salad with Cream

Citrus and Mango Salad with Cream

Ingredients:

• 1 head of lettuce, leaves washed and dried
• 3 stalks celery, cut into 8 cm pieces
• 450 gr can mango slices, drained
• 3 oranges, peeled and segmented
• 1 cucumber, scored and thinly sliced

Cream Dressing:

• 75 ml mayonnaise
• 125 ml cream
• Salt and freshly ground black pepper
• 3 tbsp chopped parsley
• 5 ml (1 tbsp) dijon mustard
• 15 ml (1 tbsp)orange juice
• 10 ml (1 tsp) lemon juice

1. Arrange lettuce leaves on a serving plate.

2. Make celery curls by slicing the celery lengthwise leaving one and uncut. Drop celery into ice water until it curls.

3. Arrange mango slices, orange segments, celery curls and cucumber on lettuce leaves. Garnish with green onions. Refrigerate until ready to serve.

Dressing : Combine all ingredients. Let stand for 20 minutes before using. Serve separately.

Fish and Fruit Salad

Fish and Fruit Salad

Ingredients:

• 450 gr white fish fillets
• 60 ml lemon juice
• 6 guavas, pitted and diced
• 3 slices fresh pineapple, diced
• 3 bananas, sliced
• 1 large firm ripe mango, peeled, pitted and diced
• 1 spanish onion, thinly sliced
• 1 red chili pepper, seeded and finely chopped
• 185 ml canned coconut milk
• Red pepper or snipped chives to garnish

1. Cut fish into narrow strips. Marinade in lemon juice for ±6 hours. Drain.

2. Arrange the fish and prepared fruit in a salad bowl. Garnish with the onion and chili pepper. Pour on coconut milk. Chill thoroughly.

3. Garnish with strips of red pepper or chives. Coconut milk may be served separately if preferred.

Mango Shrimp Salad

Mango Shrimp Salad

Ingredients:

• 15 shrimp, shelled and divined
• 2 mangoes, peeled
• 110 gr snow peas
• 4 green onions, chopped
• 250 gr pecans
• Salt and freshly ground pepper
• 45 ml vinaigrette or French dressing

1. Halve shrimp if large. Cut large slice from each side of the mango pit, then cut off the remaining flesh. Cut the large mango slices into strips.

2. Blanch snow peas in boiling water or 1 minute. Drain. Cool under cold running water. If preferred, snow peas can be served raw in the salad.

3. Combine shrimp, mango, snow peas, green onions, pecans and seasonings. Pour dressing over. Toss well before serving.

Salad with Walnut Mayonnaise

Salad with Walnut Mayonnaise

Ingredients:

• 3 tomatoes, diced
• 2 apples, diced
• 2 oranges, peeled and segmented
• 1 grapefruit, peeled and segmented
• 60 ml mayonnaise
• 1 tbsp sugar
• 1 tbsp cream cheese
• 1 tbsp chopped walnuts
• Lettuce leaves to serve

1. Combine tomatoes, apples, oranges, and grape fruit in bowl.

2. Blend or process mayonnaise, sugar, cream cheese and walnuts together. Pour over the salad ingredients. Toss well. Cover and chill thoroughly before serving.
Serve on a bed of lettuce. Mayonnaise may be served separately

Smoke Beef with Papaya

Smoke Beef with Papaya

Ingredients:

• 1 medium-size papaya
• 15 slices smoke beef
• Lime wedges and watercress sprigs, to garnish

Cranberry Mayonnaise:

• 125 ml mayonnaise
• 60 ml cranberry sauce

1. Peel, halve and remove seeds from papaya. Cut each half lengthwise into thirds.

2. Arrange 3 smoke beef on each portion of papaya. Serve on individual plates, garnished with lime wedges, watercress sprigs and Cranberry Mayonnaise.

To prepare Cranberry Mayonnaise:
Blend ingredients together well.

Spiced Fruit Salad

Spiced Fruit Salad

Serves 6-8

Ingredients:

= 425 gr tin pineapple chunks
= 425 gr tin papaya chunks
= 425 gr tin mango slices, cut into chunks
= 425 gr tin guava half, cut into chunks
= 2 cinnamon sticks, each 7,5 cm long
= 2 black cardamoms
= 5 whole cloves
= 7 black peppercorns

1. Drain all the fruits and reserve the syrup. Mix all the syrup together, reserve 570 ml and drain off remainder.

2. Put the syrup into a saucepan and add the spices, bring to the boil, cover the pan and let it simmer for 20 minutes.

3. Uncover and reduce the syrup to half its original volume by boiling for 5 minutes. Remove from heat and allow the syrup to cool.

4. Keep the pan covered until the syrup cools.

5. Reserve a few pieces of papaya and guava and all the mangoes. Arrange the remaining fruits in a serving bowl.

6. Arrange the mangoes on top, then put in the reserved papaya and guava.

7. Strain the spiced syrup and pour over the fruits. Cover with cling film and chill.

Meat Vindaloo

Meat Vindaloo

Ingredients:

Grind the following 5 ingredients in a coffee grinder:
2 tbsps coriander seeds 1 tbsp cumin seeds
1 tbsps mustard seeds 8 dried red chilies
½ tsp fenugreek seeds

= 1 kg shoulder of lamb or stewing steak
= 4 tbsps white wine vinegar
= 1 tsp ground turmeric
= 2.5 cm cube of root ginger, peeled and finally grated
= 4 cloves garlic, peeled and crushed
= 5 tbsps olive oil
= 1 large onion, finely chopped
= 2 tsps chili powder
= 1 tsp paprika
= 1½ tsps salt or to taste
= 450 ml warm water
= 3 medium-sized potatoes
= 1 tbsp chopped coriander leaves

1. In a large bowl, make a thick paste out o the ground spices, by adding the vinegar.

2. Add the turmeric, ginger and garlic. Mix thoroughly.

3. Trim o excess fat from the meat and cut into 2.5cm cubes.

4. Add the meat and mix it well so that all the pieces are fully coated with the paste. Cover the bowl with cling film and leave to marinate for ±6 hours or overnight in the refrigerator.

5. Put the meat in a pan and place this over medium heat, allow the meat to heat through, stirring occasionally, this will take ±5 minutes. Cover the pan, and cook the meat in its own juice for ±20 minutes or until the liquid is reduced to a thick paste. Stir occasionally during this time to ensure that the meat does not stick to the bottom of the pan. Remove from heat and keep aside.

6. Heat the oil over medium heat and fry the onions until they are soft (±5 minutes)

7. Add the meat and fry for ±10 minutes stirring frequently.

8. Add the chili powder, paprika and salt. Stir and fry for a further 3 minutes.

9. Add the water, bring to the boil, over and simmer for ±45 minutes or until the meat is nearly tender ( beef will take longer to cook, check water level and add more water if necessary).

10. Meanwhile, peel and wash the potatoes. Cut them into ±3cm cubes. Add this to the meat and bring to the boil again. Cover the pan and simmer until the potatoes are cooked (±20 minutes)

11. Turn the vindaloo on to a serving dish and sprinkle the coriander leaves on top.

Spiced Beef

Spiced Beef

Serve : 2-3

Ingredients:

= 500 gr fillet of beef, cut into 2.5cm strips
= 1 tsp sugar
= 3 star anise, ground
= ½ tbsp ground fennel
= 1 tbsp dark soy sauce
= 3 cm fresh root ginger, peeled and crushed
= ½ tsp salt
= 2 tbsps oil
= 4 spring onions, sliced
= ½ tsp freshly ground black pepper
= 1 tbsp light soy sauce

1. Mix the marinade ingredients together

2. Add the beef strips, ginger and salt, and marinade for 30 minutes

3. Heat the oil in wok and stir-fry the onions for ±1 minute

4. Add the beef, ground pepper and soy sauce and stir-fry for ±5 minutes.

Stuffed Loin Chops on Rice

Stuffed Loin Chops on Rice

Serves : 6

Ingredients:

= 6 very thick loin chops
= Salt and pepper
= 2 tsp finely chopped fresh mint
= 80 gr butter
= 1 medium onion, minced
= 1 medium sweet potato, diced
= 1 cup soft breadcrumbs, firmly packed
= 1 egg
= 1 tbsp finely chopped parsley
= 40 ml white wine
= 60 ml chicken stock
= Boiled rice
= 3 medium potatoes, cut in wedges
= Sprigs of parsley

1. Slit each chop to make a pocket and sprinkle the cavities with salt, pepper and mint.

2. Melt half the butter in a pan, add onion and sauté until transparent, add sweet potato, cover and cook over moderate heat for ±10 minutes, shaking pan often, until soft.

3. Remove pan from heat and mash the sweet potato, add breadcrumbs, egg, chopped parsley, wine and stock and mix well.

4. Spoon into the pocket in each chop, fasten with skewers and brush with remaining butter, place in a baking pan and cook in a moderate oven for ±35 minutes until tender.

5. Serve chops over hot rice and garnish with tomato wedges and parsley sprigs.

Spicy Fried Fish

Spicy Fried Fish

Ingredients

= 4 fish fillets ( 225g/each )
= 250 gr unsalted butter
= 1 tbsp paprika
= 1 tbsp garlic granules
= 1 tsp cayenne pepper
= ½ tsp ground white pepper
= 2 tsps salt
= 1 tsp dried thyme

1. Melt the butter and pour about half into each of four ramekin dishes and set aside.

2. Brush each fish fillet liberally with the remaining butter on both sides.

3. Mix together the spices and thyme and sprinkle generously on each side o the fillets, patting it on by hand.

4. Heat a large frying pan and add about 1 tbsp butter per fish fillet. When the butter is hot, add the fish, skin side down first.

5. Turn the fish over when the underside is very brown and repeat with the remaining side. Add more butter as necessary during cooking.

6. When the top side of the fish is very dark brown, repeat whirl the remaining fish fillets, keeping them warm while cooking the rest.

7. Serve the fish immediately with the dishes of butter for dipping.

Variation : use whatever varieties of fish fillets or steaks you like but make sure they ae approximately 2cm thick.
The fish should be very dark brown on the top and the bottom, leave ±2,5 minutes to turn the fish over.

Coriander Chicken

Coriander Chicken

Serves : 6

Ingredients:

= 1 kg chicken joints, skinned
= 5 cloves garlic, peeled and crushed
= 125 gr thick set natural yogurt
= 1 large onion, finally sliced
= 5 tbsps cooking oil
= 2 tbsps ground coriander
= ½ tsp ground black pepper
= 1 tsp ground mixed spice
= ½ tsp ground turmeric
= ½ tsp cayenne pepper or chili powder
= 150 ml warm water
= 1 tsp salt or to taste
= 30 gr ground almonds
= 2 hard-boiled eggs, sliced
= ¼ tsp paprika

1. Cut each chicken joint into two, mix thoroughly with the crushed garlic and the yogurt. Cover the container and leave to marinate in a cool place for±4 hours or overnight in the refrigerator.

2. Heat the oil over medium heat and fry the onions until they are golden brown (±8minutes). Remove with a slotted spoon and keep aside.

3. In the same oil, fry the coriander, ground pepper, ground mixed spice and turmeric for 15 seconds and add the chicken along with all the marinade in the container.

4. Adjust heat to medium-high and fry the chicken until it changes colour.

5. Add the cayenne or chili powder, water, salt and the fried onion slices. Bring to the boil, cover the pan and simmer until the chicken is tender (±30 minutes).

6. Stir in the ground almonds and remove from heat. Garnish with slices of hard-boiled egg and a sprinkling of paprika.

Lemon Grass Chicken

Lemon Grass Chicken

Ingredients:

= 4 stalks lemon grass, thinly sliced
= ½ bunch green onions, chopped
= 1 onion, peeled and chopped
= 1 tbsp shrimp paste
= 375 ml coconut milk
= 1 tbsp demerara sugar
= 1 tbsp curry powder
= 1 kg chicken pieces, skin removed
= Juice of 1 lemon
= 75 ml oil
= 3 tbsp Sambal Oelek (chopped Thai chili pepper)
= 125 ml water
= 2 lime leaves
= Salt and freshly ground black pepper, to taste

1. Place lemon grass, green onions, onion, shrimp paste and 125 ml coconut milk in a food processor. Process to make a fine paste.

2. Mix sugar and curry powder together in a small bowl. Rub chicken pieces with lemon juice. Spread curry mixture over chicken. Allow to marinate for about 1 hour.

3. Heat oil in a heavy ovenproof casserole. Add sambal oelek. Cook, stirring, for 1 minute.

4. Add chicken. Fry until golden brown. Add lemon grass mixture, the remaining coconut milk, water, lime leaves and seasonings. Simmer uncovered for 35 minutes or until chicken is tender and sauce thickens slightly. Serve with steam rice.

(Before using shrimp paste, wrap the amount required in a small piece of aluminium foil and roast in a dry frying pan or a few minutes. Cool and use as required)

Spicy Spanish Chicken

Spicy Spanish Chicken

Serves : 6

Ingredients :

= 6 boned chicken breasts
= 2 tbsps olive oil
= 100 ml whole grain mustard
= 2 tsps paprika
= 4 ripe tomatoes, peeled, seeded and quartered
= 2 shallots, chopped
= 1 clove garlic, crushed
= ½ jalapeno pepper or other chili, seeded and chopped
= 1tsp wine vinegar
= 2 tbsps chopped fresh coriander
= Grated rind and juice of 1 lime
= Coarsely ground black pepper
= Pinch salt
= Whole coriander leaves to garnish

1. Place chicken breasts in a shallow dish with the lime rind and juice, olive oil, pepper, mustard and paprika. Marinate for ±1 hour, turning occasionally.

2. To peel tomatoes easily, drop them into boiling water for±5 seconds or less depending on ripeness.

3. Place tomatoes, shallots, garlic, chili pepper, vinegar and salt in a food processor or blender and process until coarsely chopped. Stir in the chopped coriander by hand.

4. Place chicken on a grill pan and reserve the marinade. Cook chicken side uppermost for±10 minutes, depending on how close the chicken is to heat source. Baste frequently with the remaining marinade. Grill other side in the same way. Sprinkle with salt after grilling.

5. Place chicken on serving plates and garnish top with coriander leaves or sprigs. Serve with a spoonful of the tomato relish on one side.

When preparing chili peppers, wear rubber gloves or at-least be sure to wash hands thoroughly after handling them. Do not touch eyes or face before washing hands.

Grape and Wine Custard

Grape and Wine Custard

Serves: 6

Ingredients:

= 310 ml sweet white wine
= grated rind of 1 lemon
= 4 eggs, separated
= 125 ml white sugar
= 45 ml cornstarch
= 60 ml water
= Juice of ½ lemon
= 225 gr white Muscat grapes
= 225 gr black grapes
= 60 ml brandy
= 1 egg white
= 60 ml sugar

1. Boil white wine and lemon rind 2 minutes. Blend egg yolks with ½ the sugar. Mix cornstarch with water to form a smooth paste. Whisk into yolks. Gradually stir in hot wine.

2. Cook yolk mixture in top of double boiler over simmering water until thick. Stirring all the time. Remove from heat.

3. Whisk 4 egg whites until stiff peaks form. Add remaining sugar gradually, beating until thick and glossy. Fold in warmed egg custard with lemon juice.

4. Reserve some grapes for decoration. Halve and seed remaining grapes. Soak in brandy.

5. Beat remaining egg white. Dip rims of 6 tall glasses first into beaten egg white, then into sugar. Dip reserved grapes into beaten egg white and sugar. Allow to dry. Chill.

6. Just before serving, divide brandied grapes between glasses. Top up with custard mixture. Decorate with chilled frosted grapes.

Mango Delight

Mango Delight

Serves : 4-6

Ingredients:

= 2 fresh ripe mangoes ( @ 425 gr )
= 2 tbsps custard powder
= 2 tbsps sugar
= 150 ml milk
= 1 tsp ground cardamom or ground mixed spice
= 150 ml double cream
= 2 tbsps shelled unsalted pistachio nuts, lightly crushed

1. Drain one tin of the mango slices and puree them in an electric liquidizer or food processor. Now drain the other can and coarsely chop the mango slices. Peel, slice and chop fresh mangoes.

2. Mix custard powder and sugar together, gradually add the milk and blend well. Cook over low heat until the consistency resembles whipped cream.

3. Stir in the ground cardamom or mixed spice and remove from heat.

4. Gradually add the mango pulp to the custard mix, stirring all the time.

5. Wisk the cream until fairly thick, but still pouring consistency. If you buy extra thick double cream, there is no need to whisk it.

6. Stir the cream into the mango mixture and gently mix in the chopped mangoes.

7. Transfer the mango mixture into a serving bowl and top with the crushed pistachio nuts. Serve Hot or Cold.

2-Melon Juice

2-Melon Juice

Ingredients:

= 750 gr cantaloupe
= 45 ml fresh lemon juice
= 2 ripe honeydew melons. 2 lbs (1 kg) each
= 60 ml fresh lime juice
= 10 ml finely chopped fresh mint
= Mint sprigs to garnish

1. Halve cantaloupe. Scoop out and discard the seeds. Peel and chop. Puree the cantaloupe with the lemon juice in a food processor until smooth. Chill in a covered bowl for ±12 hours.

2. Halve honeydew. Scoop out and discard the seeds. Peel and chop. Puree the honeydew melon with lime juice and mint in a food processor until smooth. Chill separately in a covered bowl for ±12 hours.

3. To serve, place the puree into separate jugs. Pour at the same time, but from separate sides, into chilled serving bowls. The soup should stay in separate colors. Garnish with mint sprigs.

Curried Lamb and Apples

Curried Lamb and Apples

Serves : 4

Ingredients ;

= 60 gr lard
= 750 gr lamb or mutton neck chops, trimmed
= 3 medium onions, chopped
= 40 gr butter
= 2 cloves garlic, crushed
= 1 tbsp flour
= 1 tbsp curry powder
= 1 tsp curry paste
= 1 tbsp desiccated coconut
= 1 tsp ground ginger
= 300 ml beef stock
= 3 large cooking apples, peeled and chopped
= Hot boiled rice
= Parsley

1. Heat lard in a flameproof, add meat and 1 chopped onion and cook over high heat to sear chops on each side and brown the onion. Reduce heat, cover and cook ±10 minutes.

2. Meanwhile, melt butter in a pan, add remaining onions and garlic and sauté until golden, add flour, curry powder and paste, coconut, ginger and cook, stirring for ±3 minutes.

3. Gradually stir in stock and bring to the boil, stirring constantly, then pour into the casserole, half cover and simmer over low heat for 1 hour.

4. Add apples and simmer a further ±40 minutes. Serve immediately with hot rice and garnishes with parsley, but for the best flavour leave curry for 24 hours, heat and serve with curry accompaniments.

Double Lamb Racks with Butter Beans

Double Lamb Racks with Butter Beans

Serves : 4-6

Ingredients:

= 2 loin squares, each of 6 ribs
= 60 gr butter
= 125 ml dry white wine
= Salt and pepper
= 1 large onion, chopped
= 1 clove garlic, crushed
= 1 medium carrot, chopped
= 2x310 gr cans cannellini (butter) beans
= 125 ml chicken stock
= 65 ml ream

1. Have your butcher prepare the loins into racks o lamb by trimming rib tops to the bone for 5cm and sawing through the chine bone to separate into 2-3 portions for each rack.

2. Cut the meat side in a diamond pattern and brush with 2 tbsps melted butter, place in a baking pan and over bone tips with foil.

3. Cook in a moderate oven for 30 minutes, brush meat with half the wine, sprinkle with salt and pepper and cook a further ±30 minutes.

4. Meanwhile, melt remaining butter in a pan, add onion and sauté until transparent, add garlic and carrot, cover and cook very low heat for ±10 minutes, shaking pan occasionally.

5. Add beans with the liquid, stock and remaining wine and bring to the boil, reduce heat, cover and simmer for ±10 minutes.

6. Stir in cream and heat, but do not boil, then serve with the lamb racks, cut into serving pieces.

Oven : 180ºC