Fresh Food Cooking

Haricot Bean Soup

2009-03-12T15:58:00.000-07:00

This soup is basically a thick bean puree. Haricot beans are cooked to the stage where they are soft but not disintegrated. The celery, leeks and tomato should also be very soft, so that they can easily be pushed through a sieve. An egg yolk liaison binds the soup. Recipe serves 6-8.

Ingredients:

1 cup haricot beans
5 cups water
Bouquet garni
1 medium onion
1 clove garlic
4-5 sticks celery
2 leeks ( white part only) or 2 onions
3 tablespoons oil
4 large tomatoes
Salt
2 egg yolks

Method:

1. Soak beans in water to cover overnight. Cook beans in water with bouquet garni, onion and garlic until tender, about 1 hour.
2. Finely chop celery and white part of leeks or onions. Cook them in the oil until soft, but not colored. Chop tomatoes roughly, add to vegetables and saute gently for about 10 minutes.
3. Discard onion, garlic and bouquet garni from beans. Combine beans and liquid with vegetables and rub through a sieve or puree in a blender. Season with salt and bring to the boil, stirring.
4. Just before serving, take off heat and mix in egg yolks which have been combined with 2 tablespoons of hot soup. Reheat but do not allow to boil. Serve with croutons of bread fried lightly in garlic-flavored oil.

Ratatouille

2009-03-09T21:23:00.000-07:00

This delicious Mediterranean vegetable dish can be served hot or cold as a first course or an accompaniment to a main dish. It makes an economical meal if cooked with eggs and served as a light lunch or supper dish.

Ingredients:

6 zucchini
Salt
2 large onions
1 green pepper (capsicum)
1 clove garlic
3 tomatoes
1/2 cup oil

Method:

1. Wash zucchini and cut into thick diagonal slices. Place on a plate and sprinkle with salt. Peel onions and slice. Remove core and seed from pepper and slice. Crush garlic, skin, seed and slice tomatoes. Mix garlic with oil. Rinse zucchini with cold water and drain. Arrange prepared vegetables on baking dish, season between layers.
2. Pour oil and garlic mixture over, cover with a lid or foil and bake in a preheated moderately hot oven (375 degrees F/190 degrees C) for 45 minutes or until vegetables are tender. If you have a heavy casserole, cook ratatouille on top of the stove over moderate heat about 30 minutes. Serve either hot or cold.

Beef, Potato and Spinach Meatloaf

2009-03-08T20:16:00.000-07:00

A particularly tasty loaf which can be eaten as a hot meal, it teams well with potatoes and salad or vegetables, although the greens are included in the mixture for the loaf. Any leftover meatloaf makes an ideal filling for school or work lunchboxes or sandwiches. Served cold, it is a great picnic dish. In a log tin the loaf will have a little more fat content than if you make this in a free-form shape, as the fat will come away onto the tray as it cooks. Recipe serves 4.

Ingredients:

1 slice white or brown bread, broken into small pieces
2 tablespoons water
8 ounces (250 g) potato, peeled
1 small onion
8 ounce (250 g) packet frozen spinach
12 ounces (375 g) lean ground beef (mince)
1 teaspoon salt
1/2 teaspoon ground pepper
1 teaspoon fresh thyme or 1/3 teaspoon dried thyme
Topping:
2 tablespoons ketchup (tomato sauce)
2 teaspoons brown sugar
1 teaspoon hot mustard

Method:

1. Preheat the oven to moderate 350 degrees F (180 degrees C). Place the bread and water into a large bowl and stir. Grate the potato over the top and grate the onion.
2. Cook the spinach in a saucepan for a couple of minutes or until soft and separated and add to the bowl. Leave to cool completely.
3. Mix in the beef with seasonings and herbs and stir everything together very well.
4. For a free-form loaf grease the base of a shallow casserole or oven tray. Put the beef into the center and form it into an oblong loaf. You can also place the meatloaf into a greased log or bread tin with a 1 pound (500 g) capacity if you prefer a rectangular shape.
5. Bake for 25 minutes for a free-form loaf or for 30 minutes in a cake tin.
6. After cooking, mix all the topping ingredients and brush them over the loaf with a pastry brush. Return meatloaf to the oven and bake for 5 minutes, then brush again and continue cooking for a further 10 minutes or until the meat is cooked through.

Apricot and Hazelnut Stuffing

2009-03-08T20:05:00.000-07:00

This is an unusual stuffing made with fruit and nuts. Allow the stuffing to cool before inserting it into the bird. Stuffs 3-4 pound (1.4-1.8 kg) chicken.

Ingredients:

3 ounces (90 g) dried apricots
2 ounces (60 g) onion
1 celery stick
1 1/2 ounces (45 g) butter
1 ounce (30 g) shelled hazelnuts
2 ounces (60 g) white bread
1/2 teaspoon finely grated lemon zest
Salt
Freshly ground black pepper

Method:

1. Put the apricots in a bowl and pour over enough boiling water to just cover. Leave to stand while preparing the other ingredients.
2. Peel and finely chop the onion. Wash and chop the celery.
3. Melt the butter in a medium-sized saucepan. Gently fry the onion and celery until soft, but not brown.
4. Meanwhile roughly chop the hazelnuts. Drain and chop the apricots, reserving the liquid.
5. Make the breadcrumbs by grating on a coarse grater. With the pan off the heat add the crumbs to the pan. Add hazelnuts, apricots and lemon zest, with salt and pepper to taste.
6. Mix thoroughly. The apricots should provide enough moisture to bind the stuffing loosely. If the mixture seems too dry to bind, add a little of the water in which the apricots were soaked.

Beef Patties with a Fresh Vegetable Relish

2009-03-08T19:59:00.000-07:00

An old trick to extend ground (minced) meat is to begin with a small amount of a light pancake batter and mix the raw meat into this base. It forms a light but meaty patty which won't crumble as you turn it in the pan and it cuts neatly on the plate. A modern touch is given with a topping of diced raw vegetable relish, similar in its nature to the Mexican-style salsas. Recipe serves 4.

Ingredients:

1/4 cup all-purpose (plain) flour
1 egg
2 tablespoons cream or milk
1 small onion
1 teaspoon fresh thyme leaves or 1/3 teaspoon dried
1 teaspoon salt
1/2 teaspoon pepper
12 ounces (375 g) finely ground (minced) lean beef
1 tablespoon tomato or mango chutney
Relish:
1 small onion, finely chopped
1 large tomato, finely chopped
1 clove garlic, crushed
1 small zucchini finely diced
Dash of chili sauce
1 tablespoon lemon juice
1 teaspoon sugar
1 tablespoon oil
Extra oil, to cook the patties

Method:

1. Put the flour, egg and milk into a bowl. Grate the onion coarsely over the top and add the thyme, salt, pepper, beef and chutney.
2. Mix well with your hands or a wooden spoon. Divide into 8 rounds and using damp hands flatten out to about 1/2 inch (1.25 cm) thick.
3. Refrigerate patties for 20 minutes or they can be kept in the fridge for up to 12 hours if covered with some plastic wrap.
4. To make the relish, mix onion, tomato, garlic, zucchini, chili sauce, lemon juice, sugar and oil together and leave aside for the flavors to mellow. Brush the base of a frying pan with extra oil.
5. Add the beef patties and cook on both sides until brown. Turn the heat down and cook gently until lightly cooked through to the center.
6. Remove and top each one with some fresh relish and serve with a salad for added goodness.

Tip: The relish can be kept for up to 12 hours and if too much liquid forms around it drain in a sieve then add a couple of tablespoons of the liquid and stir to moisten it again.

Pot-Roasted Lamb

2009-03-07T21:18:00.000-08:00

Use a boned leg of lamb for this dish, or the more economical boned shoulder. If you own an electric slow cooker you can put it on low before you leave for work and come home to a superb main course all ready to serve. Recipe serves 6.

Ingredients:

4 pound (2 kg) leg or shoulder of lamb
2 tablespoons oil
1 onion, sliced
2 sticks celery, sliced
4 carrots, scraped
1 1/2 pound (750 g) new potatoes, scrubbed
Salt
Freshly ground pepper
1/2 cup white wine or chicken stock
Stuffing:
8 ounces (250 g) sausage meat
1 onion, chopped
1 tablespoon chopped parsley
2 teaspoons chopped fresh oregano or 1/2 teaspoon dried
1 clove garlic, crushed

Method:

1. Trim excess fat from the lamb. To make the stuffing, combine the sausage meat, onion, parsley, oregano and garlic and stuff the lamb with the mixture. Secure in place with string or skewers.
2. To cook the lamb, heat the oil in a heavy flameproof casserole or saucepan and brown the lamb all over. Add the vegetables to the pan, season with salt and pepper, and pour in the wine or stock. Cover tightly and cook over a low heat for 2 hours, or until the lamb is very tender. The lamb may also be cooked for 2 hours in a moderate oven (350 degrees F/180 degrees C) or in a slow cooker set at the lowest heat for 7 to 8 hours.
3. Serve the lamb sliced, with the cooking juices poured over and accompanied by the vegetables.

Pot-Roasted Pork with Madeira

2009-03-07T19:56:00.000-08:00

Serve this for a special occasion. A hand of pork is richly flavored and tender cooked with vegetables and fruity Madeira wine. Recipe serves 4-6.

Ingredients:

1 hand of pork, skinned and boned
2 ounces (60 g) butter
2 onions, finely chopped
2 carrots, finely chopped
4 sticks celery, finely chopped
4 ounces (125 g) mushrooms, finely sliced (including stalks)
1/2 teaspoon thyme
1 bay leaf
Salt
Freshly ground pepper
1 cup Madeira
Chopped parsley, to garnish

Method:

1. Ask the butcher to skin and bone the hand of pork. Remove any fat from the pork. Heat the butter in a heavy saucepan or flameproof casserole and add the onions, carrots, celery and mushrooms. Cook over a medium heat until the vegetables are soft but not brown, stirring often. Place the pork on top of the vegetables, add the thyme and bay leaf to the pan, and season with salt and pepper. Pour in the Madeira, cover tightly, and cook over a low heat for 2 hours, or until the meat is very tender.
2. Remove the meat and keep warm. Discard the bay leaf and puree the sauce and vegetables in a blender, or push through a sieve. Slice the meat and arrange on a heated platter. Reheat the sauce to boiling, taste for seasoning and adjust if necessary, and pour over the meat. Sprinkle with parsley to serve.

Note: Tiny new potatoes steamed in their skins would be good with this, or your family might like buttered rice or noodles.

Apple, Prune and Nut Stuffing

2009-03-07T19:53:00.000-08:00

Use for goose or large duckling.

Ingredients:

3 ounces (90 g) butter
1 onion, finely chopped
2 cooking apples, peeled, cored and cut into small dice
4 cups day-old bread, cut into small cubes
1 cup chopped pitted prunes
1/4 cup chopped walnuts
1/2 cup pine nuts
1/2 cup chopped parsley
1 teaspoon chopped fresh sage or pinch of dried
Salt
Freshly ground pepper

Method:

1. Melt the butter in a heavy frying pan and saute the onion until soft and golden. Add the apples to the pan and cook for 3 to 4 minutes, until the apple is soft. Meanwhile, lightly toast the bread cubes in a moderately slow oven (325 degrees F/160 degrees C) for 10 minutes, or until crisp.
2. Remove the apples and onion with a slotted spoon and place in a bowl with the prunes. In the same pan, lightly fry the walnuts and pine nuts until golden. Combine the apple mixture, bread cubes and nuts and fold through the parsley and sage. Season to taste with salt and pepper, and use at once.

Pot-Roasted Veal Shanks

2009-03-06T23:01:00.000-08:00

Veal shanks are an economical buy for a family meal. Have them cut in half if you don't have a pot big enough to take them; and don't forget the turnips, they add lovely flavor. Recipe serves 6.

Ingredients:

3 tablespoons oil (olive for preference)
6 veal shanks
6 small carrots, scraped
6 small onions, peeled
2 cloves garlic, crushed
2 sticks celery, thinly sliced
4 ripe tomatoes, peeled, seeded and chopped
1 tablespoon chopped fresh thyme or 1 teaspoon dried
2 bay leaves
6 medium potatoes, peeled
3 turnips, peeled and cut into quarters
1 cup dry white wine
Salt
Freshly ground pepper
Chopped parsley, to garnish

Method:

1. Heat the oil in a large heavy casserole or saucepan. Brown the shanks slowly on all sides (you will have to do this in batches).
2. Add the remaining ingredients to the pan except the parsley, seasoning well with salt and pepper. Cover tightly and cook over a low heat for 1 1/2 to 2 hours, until the meat is very tender.
3. Remove the shanks and vegetables to a heated serving platter, discarding the bay leaves. Spoon off any fat that is on the surface of the liquid, or blot with absorbent paper towels. If the gravy seems too thin, reduce by rapid boiling to a good consistency, then pour over the meat. Sprinkle with chopped parsley and serve.

Ham and Spinach Stuffing

2009-03-06T22:56:00.000-08:00

This stuffing is superb with veal. Makes enough to stuff a shoulder of veal for roasting or a breast of veal for braising.

Ingredients:

1/2 bunch spinach
Salt
Freshly ground pepper
Pinch of nutmeg
1 cup finely chopped ham
1 small onion, finely chopped
1 ounce (30 g) butter
1 cup soft breadcrumbs

Method:

1. Cut the spinach leaves away from the stalks and wash well. Place in a heavy saucepan with a little salt, pepper and nutmeg. Cover the pan and cook for 3 to 4 minutes until softened, shaking occasionally to prevent sticking.
2. Drain well and, when cool enough to handle, squeeze out as much water as possible with your hands. Chop the spinach finely and place in a bowl with the ham. Season with salt and pepper.
3. While the spinach is cooking and cooling, cook the onion gently in the butter until soft and golden. Add to the spinach and ham, then add a pinch of nutmeg and the breadcrumbs and mix the ingredients lightly together with a fork. Correct the seasoning.

Whole Fish with Tomato Sauce

2009-01-24T03:51:00.000-08:00

Serves: 4 to 6

Ingredients:

3 x 1 pound (500 g) whole fish, snapper, mullet, bream, etc), cleaned
2 tablespoons all-purpose (plain) flour
Salt and pepper
2 1/2 ounces (75 g) butter
1 onion, chopped
1 green capsicum (pepper), cored, seeded and chopped
1 red capsicum (pepper), cored, seeded and chopped
2 celery sticks
2 x 13 ounce (410 g) cans tomatoes
1 tablespoon tomato paste
1 tablespoon Worcestershire sauce
1 tablespoon lemon juice
Few drops of Tabasco sauce
1 bay leaf
Parsley sprigs to garnish

Method:

1. Rinse the fish and pat dry with kitchen paper. Season the flour and rub this all over the fish, inside and out. Place the fish in a casserole or baking dish into which it fits snugly.
2. Melt the butter in a saucepan. Add the onion, green and red capsicum and celery and fry until the onion is softened. Stir in the tomatoes with their juice, tomato paste, Worcestershire sauce, lemon juice, Tabasco and the bay leaf. Bring to the boil and simmer for 15 minutes or until the vegetables are tender.
3. Remove the bay leaf, then puree the sauce by rubbing through a sieve or working in an electric blender of processor. Adjust the seasoning, then pour the sauce around the fish. Cook in a preheated moderate oven, 350 degrees F (180 degrees C), for 25 minutes or until the fish is tender. Baste the fish frequently with the sauce during cooking. Garnish with parsley.

Prawns in Herb Butter

2009-01-24T03:46:00.000-08:00

If raw prawns are unobtainable, substitute 1 pound (500 g) frozen, shelled prawns. Do not precook; simply thaw before adding to the herb butter. Recipe serves 4.

Ingredients:

2 pound (1 kg) un-shelled raw prawns
Salt and pepper
7 cups water
4 ounces (125 g) butter
2 tablespoons chopped parsley
3 tablespoons chopped fresh herbs as available (preferably tarragon and basil)
Juice of 1/2 lemon
Chopped parsley to garnish

Method:

1. Cook the prawns in lightly salted boiling water for about 5 minutes or until pink. Drain and allow to cool slightly, then remove the shells.
2. Cream together the butter, parsley, herbs, salt and pepper to taste and the lemon juice. Spread half the herb butter over the bottom of a flameproof baking dish. Press the prawns into the butter, in rows, and cover with the remaining herb butter.
3. Cook in a preheated moderately hot oven (400 degrees F/200 degrees C), for 10 minutes. Pop the dish under a preheated grill and cook for a few more minutes or until the top browns. Garnish with parsley.

Smoked Fish au Gratin

2009-01-23T22:37:00.000-08:00

Serves: 4

Ingredients:

1 pound (500 g) smoked fish fillets
Milk for poaching
2 ounces (60 g) butter
1/4 cup all-purpose (plain) flour
3/4 cup cream
Salt and pepper
1/2 cup grated Cheddar cheese
1/2 cup fresh breadcrumbs
Parsley sprigs to garnish

Method:

1. Put the fish fillets in a saucepan, pour over enough milk to cover and poach gently for 15 minutes. Drain, reserving the milk, and flake the fish.
2. Melt the butter in a clean saucepan. Add the flour and cook, stirring, for 2 minutes. Gradually stir in the cream and 3/4 cup of the reserved poaching milk. Bring to the boil, stirring, and simmer until thickened. Season with salt and pepper to taste. Stir in all but 1 tablespoon of the cheese and when it has melted fold in the flaked fish. Turn into a greased casserole.
3. Mix together the breadcrumbs and remaining cheese and sprinkle over the top. Cook in a preheated moderately hot oven, 375 degrees F (190 degrees C), for 20 minutes or until he top is golden brown. Garnish with parsley.

Fish Mornay

2009-01-23T22:34:00.000-08:00

Serves: 4

Ingredients:

1 pound (500 g) spinach
Salt and pepper
2 ounces (60 g) butter
4 ounces (125 g) mushrooms, sliced
1 1/2 - 2 pound (750 g - 7 kg) fish fillets, skinned
1/3 cup all-purpose (plain) flour
2 cups milk
Grated nutmeg
1/3 cup grated Gruyere cheese
1/2 cup grated Cheddar cheese
Parsley sprigs to garnish

Method:

1. Cook the spinach, with only the water clinging to the leaves after washing, until tender. Drain well, pressing out all excess water, then chop. Season with salt and pepper to taste and stir in 1/2 ounce (15 g) of the butter. Spread the spinach over the bottom of a greased casserole. Cover with the mushrooms and arrange the fish fillets on top.
2. Melt the remaining butter in a saucepan. Add the flour and cook, stirring, for 1 minute. Gradually stir in the milk and bring to the boil. Simmer, stirring, until thickened. Season to taste with salt, pepper and nutmeg, then stir in all but 2 tablespoons of the cheese.
3. Pour the cheese sauce over the fish and sprinkle the reserved cheese on top. Cook in a preheated moderate oven, 350 degrees F (180 degrees C), for about 30 minutes or until the fish is tender. Garnish with parsley.

Herb Loaf

2009-01-13T13:22:00.000-08:00

Serve this aromatic wholemeal loaf as part of a ploughman's lunch. Recipe makes 1 loaf.

Ingredients:

3 cups strong white flour
3 cups plain wholemeal flour
4 teaspoons caster sugar
2 teaspoons of salt
2 ounces (60 g) butter
3 sachets rapid rise dried yeast
1/2 cup chopped fresh mixed herbs
1 large egg, beaten
1 1/2 cups lukewarm milk
Beaten egg, to glaze

Method:

1. Grease a baking tray. Sift the flours, sugar and salt into a large mixing bowl, add any wholemeal husks from the sieve to the bowl. Rub in butter with the fingertips. Stir in the yeast and fresh herbs.
2. Add the egg, milk and 1/3 cup lukewarm water and beat until the mixture forms a dough which leaves the side of the bowl clean.
3. Turn the dough onto a lightly floured surface and knead for 10 minutes, or until smooth and elastic.
4. Shape the dough into a long oval loaf and put Onto the baking tray. Cover with oiled, clear plastic wrap and leave to rise in a warm place for 30 minutes or until doubled in size. Preheat oven to 425 degrees F (220 degrees C).
5. Slash the top of the loaf with a sharp knife. Brush with beaten egg. Bake for 20 minutes or until golden brown. Turn the loaf upside down on the baking tray and return to the cooling oven for a further 5 minutes. Leave on a wire rack to cool.

Tip: A ploughman's lunch consists of crusty bread, Cheddar cheese and pickled onions. Revive slightly stale bread by brushing it with water and putting it in a hot oven for a few minutes. Serve warm.

Cauliflower Neapolitan

2009-01-13T03:35:00.000-08:00

This Italian dish can be served with any meat course or as part of an antipasto platter. It is useful for entertaining as it can be cooked a day ahead and reheated just before serving. Recipe serves 4.

Ingredients:

1/2 medium-sized cauliflower
1 x 13.5 ounce (425 g) can tomatoes
1 tablespoon olive oil
1 onion, finely chopped
12 stuffed olives, sliced
2 teaspoons chopped capers
1/2 teaspoon sugar

Method:

1. Cut cauliflower into large florets. Boil, steam or microwave until tender; drain and rinse under cold water.
2. Blend or process undrained, crushed tomatoes until smooth; strain to remove seeds.
3. Heat oil in a frying pan; add onion and cook until tender. Add pureed tomato, olives, capers and sugar; simmer until heated through.
4. Toss cauliflower through sauce and serve immediately.

Savory Stuffed Loaf

2009-01-13T03:30:00.000-08:00

Serve this healthy loaf warm with a barbecue lunch for a delightful treat. Recipe makes 2 loaves.

Ingredients:

1 pound (500 g) packet of white bread mix
2 sachets dried yeast, enclosed in bread mix pack
Milk or beaten egg, to glaze
Filling:
1 pound (500 g) frozen leaf spinach, thawed and drained
1/4 teaspoon ground nutmeg
Salt and black pepper
4 ounces (125 g) Mozzarella cheese, grated
2 large tomatoes, chopped
4 ounces (125 g) Gruyere cheese, grated
16 pitted black olives, chopped
2 1/2 ounces (75 g) Parmesan cheese, grated

Method:

1. Grease a baking tray. Put the spinach in a pan and place over a medium heat, stirring occasionally until simmering. Cook for 3 minutes, to boil away any excess liquid. Remove from heat. Add nutmeg and salt and pepper to taste and leave to cool.
2. Put the white bread mix and yeast in a mixing bowl. Stir in 1 1/4 cups lukewarm water and mix to a dough. Tip it out onto a lightly floured surface and knead for about 5 minutes. Roll out to a 16 x 12 inch (40 x 30 cm) rectangle. Cut in half width ways, to make two 12 x 8 inch (30 x 20 cm) rectangles. Preheat oven to 400 degrees F (200 degrees C).
3. Spread half the spinach mixture down the center of each piece of dough. Scatter the Mozzarella cheese over the spinach, top with tomatoes, sprinkle with the Gruyere cheese, dividing equally. Top each with half the olives and a third of the Parmesan cheese.
4. Brush the edges of the dough with cold water. Bring the edges of each piece over the filling to the middle and seal and flute, or roll the top over, like a pastry.
5. Put the loaves on the baking tray. Brush with milk or egg and sprinkle remaining Parmesan cheese over each loaf. Leave to rise in a warm place for 20 minutes.
6. Bake for 20 minutes, reduce oven temperature to 350 degrees F (180 degrees C) and bake for 10 minutes more. Serve warm.

Tip: You can prepare the dough in a large electric mixer with a dough hook attachment. Knead the dough for only 2-3 minutes.

Herb Baguettes

2009-01-13T03:25:00.000-08:00

These wholesome bread loaves are irresistible served warm with soup or cheese. Recipe makes 3 loaves.

Ingredients:

2 sachets rapid rise dried yeast
1/4 cup chopped mixed fresh herbs (try oregano, basil and chives)
1/3 cup wheatgerm
3 cups strong white flour
2 cups wholemeal all-purpose (plain) flour
Pinch of salt
2 tablespoons plus 2 teaspoons (40 g) butter, melted
2 teaspoons dried oregano

Method:

1. Preheat the oven to 400 degrees F (200 degrees C). Grease 3 baking trays.
2. Put the yeast, herbs, wheat germ, flours and salt into a large mixing bowl or into the bowl of an electric mixer fitted with a dough hook.
3. Add 14 fl ounces (400 ml) lukewarm water approximately, and mix well to form a pliable dough.
4. Turn out the dough onto a lightly floured surface and knead for 5 minutes or until smooth. Divide into 3 equal pieces and shape each into a long narrow loaf.
5. Put the loaves on the baking trays and cover with oiled clear plastic wrap. Leave to rise in a warm place for 30 minutes, or until doubled in size.
6. Remove the plastic wrap and brush the loaves with the melted butter. Sprinkle with the dried oregano. Using a sharp knife, slash each loaf diagonally a few times.
7. Bake for 20-25 minutes, or until golden brown. The base of the loaves should sound hollow when trapped with a knuckle. Put on a wire rack to cool. Serve warm or cold.

Tip: Wheatgerm is the center of the wheat grain, which is usually extracted during flour milling. It can be bought in its natural state or toasted. It is a source of protein and Vitamin B. Add it to the flour when bread-making.

Italian Beef and Bocconcini Salad with Pesto Dressing

2009-01-06T22:49:00.000-08:00

Serves: 4

Ingredients:

1 pound (500 g) piece eye fillet beef
Freshly ground black pepper
1 tablespoon olive oil
1 ounce (30 g) butter
6 bocconcini
8 bottled or canned artichoke hearts, drained
4 bottled or canned pimientos, drained
8 radicchio lettuce leaves
Pesto Dressing:
1/2 cup olive oil
1 tablespoon lemon juice
1/4 cup firmly packed Italian parsley
1/4 cup firmly packed basil leaves
1 tablespoon capers

Method:

1. Tie beef with string to help hold its shape during cooking; sprinkle liberally with pepper. Heat oil and butter in a baking dish; add beef and fry on all sides until brown. Transfer to moderately hot oven (375 degrees F/190 degrees C); cook for 20 minutes, or longer if you prefer beef medium or well done. Allow to cool at room temperature before slicing.
2. Slice bocconcini, halve artichoke hearts and cut pimientos into strips. Arrange on serving plate with lettuce and beef slices.
3. To prepare dressing, combine oil, lemon juice, parsley, basil and capers in a blender of food processor; blend until smooth.

Fillet of Beef with Crusted Almonds

2009-01-06T22:08:00.000-08:00

Serves: 4

Ingredients:

1 pound (500 g) fillet of beef
1 tablespoon oil
1/2 teaspoon salt
Pinch of pepper
Pinch of paprika pepper
Pinch of ground ginger
1 1/2 ounces (45 g) butter or margarine
2 egg yolks
2 ounces (60 g) flaked almonds

Method:

1. Preheat the oven to hot (450 degrees F/230 degrees C). Mix the oil with the salt, pepper, paprika and ginger and coat the meat on all sides, then put it in the center of the oven and roast for 30 to 40 minutes.
2. Beat the butter with the egg yolks, gradually working them in, and finally mix the almonds into the foamy mass. Coat the top of the meat with the almond mixture and cook for a further 10 minutes so that a crust is formed. Serve immediately.

Serve with young carrots and green beans tossed in butter.

Beef Burgers with Herb Butter Supreme

2009-01-06T22:04:00.000-08:00

Make herb butter before preparing meat mixture to give it sufficient time to firm in the refrigerator.

Serves: 4

Ingredients:

1 1/2 pound (750 g) ground beef (mince)
1 onion, finely chopped
Oil for shallow frying
Herb Butter:
3 ounces (90 g) butter
1 clove garlic, crushed
2 tablespoons chopped parsley
2 tablespoon chopped fresh basil
3 tablespoons grated Parmesan cheese

Method:

1. Combine beef and onion, divide mixture into 8 portions. Enclose teaspoonfuls of herb butter in center of each beef portion, shape into burgers. Fry in hot oil on both sides until browned and cooked through.

Herb Butter: Process softened butter, garlic, herbs and cheese until smooth. Place butter in bowl, cover, refrigerate.

Beef in Red Wine Sauce

2009-01-06T21:59:00.000-08:00

Serves: 4

Ingredients:

3 pound (1.5 kg) topside, blade or chuck steak
All-purpose (plain) flour
1 tablespoon butter
1 tablespoon olive oil
2 rashers bacon, sliced
1 cup red wine
1 cup water
1 large sprig thyme
1 bay leaf
2 cloves garlic, finely chopped
Sea salt and cracked black pepper
12 small white onions, peeled
8 ounces (250 g) mushrooms, trimmed and halved
2 tablespoons coarsely chopped flat-leaf parsley

Method:

1. Cut steak into 2 inch (5 cm) pieces and dust with flour. Shake off excess. Melt butter and oil in a heavy casserole and brown steak pieces on all sides. Remove. Add bacon and stir over low heat for 2 to 3 minutes. Add red wine and water and bring to a simmer, stirring well. Return meat to pan, add thyme, bay leaf, garlic, salt and pepper. Cover and cook in a slow oven (300 degrees F/150 degrees C) for 1 1/2 hours.
2. Add onions and a little more water if necessary and cook for a further 20 minutes or until meat is very tender. Add mushrooms and cook for a further 10 minutes or until mushrooms are cooked.

Serve sprinkled with parsley and accompanied by creamy mashed potato.

Devilled Beef Loaf

2009-01-06T21:49:00.000-08:00

Serves: 5 to 6

Ingredients:

1 1/2 pound (750 g) lean ground beef (mince)
1 cup grated carrot
1 medium-sized onion, chopped
1/4 cup chopped parsley
1 egg, lightly beaten
1 teaspoon salt
Freshly ground black pepper
2 cups grated Cheddar cheese
1 tablespoon honey
1 teaspoon Worcestershire sauce
3 teaspoons dry mustard
Pinch cayenne pepper

Method:

1. Combine the meat, carrot, onion, parsley, egg, salt and pepper. Press into a 8 x 6 inch (20 x 15 cm) loaf pan and bake in a moderate oven for 1 hour. Pour liquid from pan and turn loaf out on to a heatproof serving dish.
2. Combine the remaining ingredients and press over top of loaf. Place under a hot grill until bubbling and golden brown.

Beef Pots with Crunchy Topping

2009-01-06T21:45:00.000-08:00

Serves: 4

Ingredients:

8 ounce (250 g) packet frozen spinach, thawed
2 ounces (60 g) butter
1 medium leek, sliced
8 ounces (250 g) cauliflower, chopped
5 ounces (150 g) mushrooms, sliced
1/4 cup dry white wine
Filling:
1 tablespoon oil
1 pound (500 g) ground beef (mince)
1 small beef stock cube
10 ounce (300 g) can Mushroom Supreme
2 spring onions (scallions), chopped
Topping:
4 slices bread
1 1/2 ounces (50 g) butter, melted
1/2 cup grated tasty cheese

Method:

1. Squeeze spinach to remove excess liquid. Heat butter in pan, add leek, cauliflower and mushrooms, cook, stirring, until leek and cauliflower are just soft, add spinach and wine, stir until heated through.
2. Spoon the mixture into 4 ovenproof dishes (1 1/2 cup capacity). Spoon over filling, sprinkle with topping. Place dishes on oven tray. Bake, uncovered, in moderate oven about 15 minutes or until browned and heated through.
Filling: Heat oil in pan, add beef, cook, stirring, until well browned. Add crumbled stock cube, Mushroom Supreme and spring onions, cook, stirring, until hot.
Topping: Remove crusts from bread, cut bread into small cubes. Combine bread, butter and cheese in bowl; mix gently.

Note: Mushroom Supreme is a canned product containing baby mushrooms with milk, cream, cheese, onions and bacon.

Beef Olives

2009-01-06T21:41:00.000-08:00

Serves: 4 to 6

Ingredients:

2 pound (1 kg) piece of beef topside, cut into 6 slices
Salt and pepper
1 teaspoon dried thyme
12 thin slices of smoked ham
1 ounce (30 g) butter
1 tablespoon oil
1 onion, chopped
12 fl oz (375 ml) can stout or beer
Thyme sprigs to garnish (optional)

Method:

1. Pound the beef slices until they are thin, then cut each slice in half to make 12 slices, each about 5 x 3 1/2 inches (12.5 x 9 cm). Rub each slice with a little seasoning and thyme, then place a slice of ham on each and trim to fit; reserve any trimmings. Roll up and secure with string.
2. Melt the butter with the oil in a flameproof casserole. Add the beef rolls and brown on all sides. Remove and set aside.
3. Add the onion to the casserole with any ham trimmings and fry until softened. Return the beef rolls to the casserole and pour over the stout. Bring to the boil, then cover and transfer to a preheated moderate oven, 350 degrees F (180 degrees C). Cook for 1 hour or until the beef rolls are tender. Remove the string. Garnish with thyme sprigs.

Crusty Beef Loaf

2009-01-06T21:33:00.000-08:00

Serves: 4

Ingredients:

1 cob loaf
1 ounce (30 g) butter
1 onion, chopped
1 pound (500 g) ground beef (mince)
2 tablespoons gravy powder
1 1/4 cups water
1 beef stock cube, crumbled
1/3 cup tomato ketchup (sauce)
1 tablespoon chopped parsley
1 cup grated tasty cheese
1 tomato, chopped

Method:

1. Cutting 1 inch (2.5 cm) in from the edge, cut a circle from base of cob loaf. Remove soft bread from inside, make into crumbs.
2. Melt butter in frying pan, add onion, cook until onion is soft, add beef, stir over heat until browned. Add gravy powder, water, stock cube and tomato ketchup, stir over heat until mixture boils and thickens; stir in parsley and reserved breadcrumbs.
3. Place cheese and tomato into bread case, top with meat mixture, replace round of bread. Wrap loaf in aluminum foil, place on baking tray, right side up, bake in moderate oven 35 minutes or until heated through. Serve hot or cold.

Mexican Sausages

2009-01-06T21:27:00.000-08:00

Serves: 4

Ingredients:

1 1/2 pound (750 g) beef sausages
1 medium onion, chopped
1 clove garlic, crushed
2 x 13 1/2 ounce (425 g) cans tomatoes
1 cup water
1 small chicken stock cube
15 ounce (465 g) can red kidney beans, drained
1 teaspoon chili powder
1/2 teaspoon ground cumin
2 tablespoons chopped fresh parsley

Method:

1. Cook sausages in large pan until browned, remove from pan; drain on absorbent paper. Slice sausages thickly. Add onion and garlic to pan, cook, stirring, until onion is soft.
2. Add undrained crushed tomatoes, water, crumbled stock cube, beans, chili powder and cumin. Simmer, uncovered, about 15 minutes or until sauce thickens slightly. Return sausages to pan, stir in parsley, cook until heated through.

Beef and Mushrooms in Red Wine

2009-01-06T21:16:00.000-08:00

Cook 2/3 cup rice for this recipe. Serve with crusty bread.

Serves: 4

Ingredients:

1 1/2 pound (750 g) topside steak
1 tablespoon oil
12 baby onions, peeled
2 cloves garlic, crushed
1/2 teaspoon dried oregano leaves
1 tablespoon all-purpose (plain) flour
1 cup dry red wine
1/2 cup water
1 tablespoon tomato paste
6 1/2 ounces (200 g) baby mushrooms
2 cups cooked rice

Method:

1. Trim fat from steak, cut steak into cubes. Heat oil in frying pan, add steak, whole onions, garlic and oregano, cook, stirring, until steak is well browned.
2. Add flour, cook 1 minute. Stir in wine, water and tomato paste, cook, stirring until mixture boils and thickens. Reduce heat, cover, simmer 45 minutes.
3. Add mushrooms, cover, simmer 5 minutes. Serve with rice.

Thai Rice Cake

2009-01-01T04:24:00.000-08:00

Not a dry rice snack from the health food shop, but a sumptuous celebration gateau, made from Thai fragrant rice, tangy cream and with a fresh fruit topping. Recipe serves 8-10.

Ingredients:

Generous 1 cup Thai fragrant rice, rinsed
4 cups milk
Scant 1/2 cup caster sugar
6 green cardamom pods, crushed
2 bay leaves
1 1/4 cups cups whipping cream
6 eggs, separated
Red and white currants, sliced star fruit and kiwi fruit, to decorate
For the Topping:
1 cup double (thickened) cream
2/3 cup Quark or low-fat soft cheese
1 teaspoon vanilla essence
Grated rind of 1 lemon
3 tablespoons caster sugar

Method:

1. Grease and line a 10 inch (25 cm) round, deep cake tin. Cook the rice in a pan of boiling unsalted water for 3 minutes, then drain, return to the pan and pour in the milk. Stir in the caster sugar, cardamoms and bay leaves. Bring to the boil, then lower the heat and simmer the rice for 20 minutes, stirring occasionally. Allow the mixture to cool, then remove the bay leaves and cardamom husks.
2. Preheat the oven to 350 degrees F (180 degrees C). Spoon the rice mixture into a bowl. Beat in the cream and then the egg yolks. Whisk the egg whites until they form soft peaks, then fold them into the rice mixture.
3. Spoon into the prepared tin and bake for 45-50 minutes until risen and golden brown. Chill overnight in the tin. Turn the cake out on to a large serving plate.
4. Whip the cream until stiff, then gently fold in the Quark or soft cheese, vanilla essence, lemon rind and sugar.
5. Cover the top of the cake with the cream mixture, swirling it attractively. Decorate with red and white currants, sliced star fruit and kiwi fruit.

Sushi

2009-01-01T03:20:00.000-08:00

Once barely known outside Japan, these tasty rolls of flavored rice and paper-thin seaweed have become very popular, partly due to the proliferation of Sushi Bars that have sprung up in many major cities. Recipe serves 4-6.

Ingredients:

For the Tuna Sushi:
2-3 baby carrots, blanched
3 sheets nori (paper-thin seaweed), cut in half
4 ounces (125 g) fresh tuna fillet, cut into fingers
1 teaspoon thin wasabi paste (Japanese horseradish mustard)
For the Salmon Sushi:
2 eggs
2 teaspoons granulated sugar
1/2 teaspoon salt
2 teaspoons butter
3 sheets nori
5 ounces (155 g) fresh salmon fillet, cut into fingers
1/2 small cucumber, cut into strips
1 teaspoon thin wasabi paste
For the Sushi Rice:
4 cups sushi rice, rinsed
2 3/4 cups water
For the Sushi Dressing:
4 tablespoons rice vinegar
1 tablespoon sugar
1/2 teaspoon salt
To Serve:
Sliced pickled ginger, cut in strips
Wasabi paste, thinned with water
Japanese sushi soy sauce

Method:

1. Place the rice in a heavy pan and add 2 3/4 cups water or according to the instructions on the packet. Bring to the boil, cover tightly and cook over a very low heat for 15 minutes. Increase the heat to high for 10 seconds, then remove from the heat and let stand for 10 minutes. Meanwhile, blend together the rice vinegar, sugar and salt.
2. Stir the sushi dressing into the rice, then cover with a damp cloth and cool. Do not put in the fridge as this will make the rice go hard.
3. To make the tuna sushi, cut the carrots into thin strips. Cut one nori sheet in half and lay one half, shiny side down, on a bamboo rolling mat. Lay strips of tuna across the length of the nori and spread with a little wasabi. Place a line of carrots next to the tuna and, using the mat as a guide, roll up tightly. Repeat with the other half of nori. Set aside any extra tuna or carrot.
4. Place a square of greaseproof paper on the bamboo mat and spread with a little of the cooked sushi rice, leaving a 1/2 inch (1 cm) edge at the top and bottom.
5. Place the tuna-filled nori roll on top, about 1 inch (2.5 cm) from the edge of the rice, and roll up, using the paper as a guide (and making sure it doesn't get rolled up with the rice). Wrap the roll in greaseproof paper and chill for about 10 minutes. Make another sushi roll using the other tuna-filled nori roll.
6. To make the salmon sushi, beat together the eggs with 2 tablespoons water and the sugar and salt. Melt about one-third of the butter in a small frying pan and add one-third of the egg mixture to make an omelet. Repeat until you have three small omelets.
7. Place a nori sheet, shiny side down, on a bamboo rolling mat, cover with an omelet and spread with sushi rice, leaving a 1/2 inch (1 cm) edge at the top and bottom. Lay strips of salmon across the width and lay cucumber strips next to the salmon. Roll the nori around the filling. Wrap in clear film and chill for 10 minutes. Repeat to make three rolls.
8. When the rolls are cool, remove the greaseproof paper and clear film. Using a wet knife, cut the rolls into six slices. Serve with pickled ginger, wasabi and Japanese sushi soy sauce.

Lemon Grass and Coconut Rice with Green Chicken Curry

2009-01-01T03:14:00.000-08:00

Use one or two fresh green chilies in this dish, according to how hot you like your curry. The mild aromatic flavor of the rice offsets the spiciness of the curry. Recipe serves 3-4.

Ingredients:

4 spring onions, trimmed and roughly chopped
1-2 fresh green chilies, seeded and roughly chopped
3/4 inch (2 cm) piece of fresh root ginger, peeled
2 garlic cloves
1 teaspoon Thai fish sauce
Large bunch of fresh coriander
Small handful of fresh parsley
2-3 tablespoons water
2 tablespoons sunflower oil
4 skinless, boneless chicken breasts, cubed
1 green pepper, seeded and finely sliced
3 ounce (90 g) piece of creamed coconut dissolved in 1 2/3 cups boiling water
Salt and freshly ground black pepper
For the Rice:
Generous 1 cup Thai fragrant rice, rinsed
3 ounce (90 g) piece of creamed coconut dissolved in 1 2/3 cups boiling water
1 lemon grass stalk, quartered and bruised

Method:

1. Put the spring onions, chilies, ginger, garlic, fish sauce and fresh herbs in a food processor or blender. Pour in the water and process to a smooth paste.
2. Heat half the oil in large frying pan. Fry the chicken cubes until evenly browned. Transfer to a plate.
3. Heat the remaining oil in the pan. Stir-fry the green pepper for 3-4 minutes, then add the chili and ginger paste. Fry, stirring, for 3-4 minutes until the mixture becomes fairly thick.
4. Return the chicken to the pan and add the coconut liquid. Season and bring to the boil, then lower the heat; half cover the pan and simmer for 8-10 minutes.
5. When the chicken is cooked, transfer it with the peppers to a plate. Boil the cooking liquid remaining in the pan for 10-12 minutes until it is well reduced and fairly thick.
6. Meanwhile, put the rice in a large saucepan. Add the coconut liquid and the bruised pieces of lemon grass. Stir in a little salt, bring to the boil, then lower the heat; cover and simmer very gently for 10 minutes, or for the time recommended on the packet. When the rice is tender, discard the pieces of lemon grass and fork the rice on to a warmed serving plate.
7. Return the chicken and peppers to the green curry sauce, stir well and cook gently for a few minutes to heat through. Spoon the curry over the rice, and serve immediately.

Tip: Lemon grass features in many Asian dishes, and makes the perfect partner for coconut, especially when used with chicken. In this recipe, bruise the tough, top end of the lemon grass stem in a pestle and mortar before use.

Indonesian Coconut Rice

2009-01-01T03:10:00.000-08:00

This way of cooking rice is very popular throughout the whole of South-east Asia. Coconut rice goes particularly well with fish, chicken and pork. Recipe serves 4-6.

Ingredients:

1 3/4 cups Thai fragrant rice
14 fl oz (400 ml) can coconut milk
1 1/4 cups water
1/2 teaspoon ground coriander
2 inch (5 cm) cinnamon stick
1 lemon grass stalk, bruised
1 bay leaf
Salt
Deep-fried onions, to garnish

Method:

1. Put the rice in a strainer and rinse thoroughly under cold water. Drain well, then put in a pan. Pour in the coconut milk and water. Add the coriander, cinnamon stick, lemon grass and bay leaf. Season with salt. Bring to the boil, then lower the heat, cover and simmer for 8-10 minutes.
2. Lift the lid and check that all the liquid has been absorbed, then fork the rice through carefully, removing the cinnamon stick, lemon grass and bay leaf.
3. Cover the pan with a tight-fitting lid and continue to cook over the lowest possible heat for 3-5 minutes more.
4. Pile the rice on to a warm serving dish and serve garnished with the crisp, deep-fried onions.

Tip: When bringing the rice to the boil, stir it frequently to prevent it from settling on the bottom of the pan. Once the rice is nearly tender, continue to cook over a very low heat or just leave to stand for 5 minutes. The important thing is to cover the pan tightly.

Nasi Goreng

2008-12-31T02:10:00.000-08:00

One of the most popular and best-known Indonesian dishes, this is a marvellous way to use up leftover rice, chicken and meats such as pork. Recipe serves 4-6.

Ingredients:

1 3/4 cups basmati rice (dry weight), cooked and cooled
2 eggs
2 tablespoons water
7 tablespoons sunflower oil
8 ounces (250 g) pork fillet or fillet of beef
2-3 fresh red chilies, seeded and sliced
1/2 inch (1 cm) cube terasi (blachan)
2 garlic cloves, crushed
1 onion, sliced
4 ounces (125 g) cooked, peeled shrimp (prawns)
8 ounces (250 g) cooked chicken, chopped
2 tablespoons dark soy sauce
Salt and freshly ground black pepper
Deep-fried onions, to garnish

Method:

1. Separate the grains of the cold, cooked rice with a fork. Cover and set aside until needed.
2. Beat the eggs with the water and a little seasoning. Heat 1 tablespoon of the oil in a frying pan, pour in about half the mixture and cook until set, without stirring. Roll up the omelet, slide it on to a plate, cut into strips and set aside. Make another omelet in the same way.
3. Cut the pork or beef fillet into neat strips. Finely shred one of the chilies and set aside. Put the terasi into a food processor, add the remaining chili, the garlic and the onion. Process to a paste.
4. Heat the remaining oil in a wok. Fry the paste, without browning, until it gives off a spicey aroma. Add the strips of pork or beef and toss the meat over the heat, to seal in the juices. Cook the meat in the wok for about 2 minutes, stirring constantly.
5. Add the shrimp, cook for 2 minutes, then add the chicken, rice and soy sauce, with salt and pepper to taste, stirring constantly. Serve in individual bowls, garnished with omelet strips, shredded chili and deep-fried onions.

Tip: Make the terasi paste using a pestle and mortar, if you prefer.

Indonesian Pineapple Rice

2008-12-31T02:06:00.000-08:00

This way of presenting rice not only looks spectacular, it also tastes so good that it can easily be served solo. Recipe serves 4.

Ingredients:

3/4 cup natural peanuts
1 large pineapple
3 tablespoons groundnut or sunflower oil
1 onion, chopped
1 garlic clove, crushed
2 chicken breasts (about 8 ounces/250 g) cut into strips
Generous 1 cup Thai fragrant rice, rinsed
2 1/2 cups chicken stock
1 lemon grass stalk, bruised
2 thick slices of ham, cut into julienne strips
1 fresh red chili, seeded and very finely sliced
Salt

Method:

1. Dry-fry the peanuts in a non-stick frying pan until golden. When cool, grind one-sixth of them in a coffee or herb mill and chop the remainder.
2. Cut a lengthwise slice of pineapple, slicing through the leaves, then cut out the flesh to leave a neat shell. Chop 4 ounces (125 g) of the pineapple into cubes; saving the remainder for another dish.
3. Heat the oil in a saucepan and fry the onion and garlic for 3-4 minutes until soft. Add the chicken strips and stir-fry over a medium heat for a few minutes until evenly brown.
4. Add the rice to the pan. Toss with the chicken mixture for a few minutes then pour in the stock, with the lemon grass and a little salt. Bring to just below boiling point, then lower the heat, cover the pan and simmer gently for 10-12 minutes until both the rice and the chicken pieces are tender.
5. Stir the chopped peanuts, the pineapple cubes and the ham into the rice, then spoon the mixture into the pineapple shell. Sprinkle the ground peanuts and the sliced chili over the top and serve.

Rice Noodles with Pork

2008-12-31T01:56:00.000-08:00

Rice noodles have little flavor themselves but they have a wonderful ability to take on the flavor of other ingredients. Recipe serves 4-6.

Ingredients:

1 pound (500 g) pork fillet
8 ounces (250 g) dried rice noodles
1 cup broccoli florets
1 red pepper, quartered and seeded
About 3 tablespoons groundnut oil
2 garlic cloves, crushed
10 spring onions, trimmed and cut into 2 inch (5 cm) diagonal slices
1 lemon grass stalk, finely chopped
1-2 fresh red chilies, seeded and finely chopped
1 1/4 cups coconut milk
1 tablespoon tomato puree
3 kaffir lime leaves (optional)
For the marinade:
3 tablespoons light soy sauce
1 tablespoon rice wine
2 tablespoons groundnut oil
1 inch (2.5 cm) piece of fresh root ginger

Method:

1. Cut the pork into thin strips, about 1 inch (2.5 cm) long and 1/2 inch (1 cm) wide. Mix all the marinade ingredients in a bowl, add the pork, stir to coat and leave to marinate for about 1 hour.
2. Spread out the noodles in a shallow dish, pour over hot water to cover and soak for 20 minutes until soft. Drain. Blanch the broccoli in a small pan of boiling water for 2 minutes, then drain and refresh under cold water. Set aside.
3. Place the pepper pieces under a hot grill for a few minutes until the skin blackens and blisters. Put in a plastic bag for about 10 minutes and then, when cool enough to handle, peel away the skin and slice the flesh thinly.
4. Drain the pork, reserving the marinade. Heat 2 tablespoons of the oil in a large frying pan. Stir-fry the pork, in batches if necessary, for 3-4 minutes until the meat is tender. Transfer to a plate and keep warm.
5. Add a little more oil to the pan if necessary and fry the garlic, springs onions, lemon grass and chilies over a low to medium heat for 2-3 minutes. Add the broccoli and pepper and stir-fry for a few minutes more.
6. Stir in the reserved marinade, coconut milk and tomato puree, with the kaffir lime leaves, if using. Simmer gently until the broccoli is nearly tender, then add the pork and noodles. Toss over the heat for 3-4 minutes until completely heated through.

Thai Crispy Noodles with Beef

2008-12-30T04:11:00.000-08:00

Rice vermicelli are very fine, dry, white noodles bundled in large fragile loops and sold in packets. They are deep-fried before being added to this dish, and in the process they expand to at least four times their original size. Recipe serves 4.

Ingredients:

About 1 pound (500 g) rump or sirloin steak
Teriyaki sauce, for sprinkling
6 ounces (175 g) rice vermicelli
Groundnut oil for deep-frying and stir-frying
8 spring onions, diagonally sliced
2 garlic cloves, crushed
4-5 carrots, cut into julienne strips
1-2 fresh red chilies, seeded and finely sliced
2 small zucchini, diagonally sliced
1 teaspoon grated fresh root ginger
4 tablespoons white or yellow rice vinegar
6 tablespoons light soy sauce
About 2 cups spicey stock

Method:

1. Beat out the steak,if necessary, to about 1 inch (2.5 cm) thick. Place in a shallow dish, brush generously with the teriyaki sauce and set aside for 2-4 hours to marinate.
2. Separate the rice vermicelli into manageable loops and spread several layers of kitchen paper on a very large plate. Add the oil to a depth of about 2 inches (5 cm) in a large wok and heat until a strand of vermicelli cooks as soon as it is lowered into the oil.
3. Carefully add a loop of vermicelli to the oil. It should immediately expand and become opaque. Turn the noodles over so that the strands cook on both sides and then transfer the cooked noodles to the plate. Repeat the process until all the noodles are cooked. transfer the cooked noodles to a separate wok or deep serving bowl and keep them warm while you cook the steak and vegetables.
4. Strain the oil from the wok into a heatproof bowl and set it aside. Heat 1 tablespoon groundnut oil in the clean wok. When it sizzles, fry the steak for about 30 seconds on each side until browned. Transfer to a board and cut into thick slices. The meat should be well browned on the outside but still pink inside. Set aside.
5. Add a little extra oil to the wok and stir-fry the spring onions, garlic and carrots over a medium heat for 5-6 minutes until the carrots are slightly soft and have a glazed appearance. Add the chilies, zucchini and ginger and stir-fry for 1-2 minutes more.
6. Stir in the rice vinegar, soy sauce and stock. Cook for about 4 minutes until the sauce has slightly thickened. Add the steak and cook for a further 1-2 minutes.
7. Pour the steak, vegetables and all the mixture over the noodles and toss lightly and carefully to mix. Serve at once.

Tip: As soon as you add the meat mixture to the noodles, they will soften. If you wish to keep a few crispy noodles, stir some to the surface so they do not come into contact with the hot liquid.

Thai Fried Rice

2008-12-30T04:01:00.000-08:00

This substantial dish is based on Thai fragrant rice, which is sometimes known as jasmine rice. Chicken, red pepper and sweetcorn add color and extra flavor. Recipe serves 4.

Ingredients:

2 cups water
1/2 cup coconut milk powder
1 3/4 cups Thai fragrant rice, rinsed
2 tablespoons groundnut oil
2 garlic cloves, chopped
1 small onion, finely chopped
1 inch (2.5 cm) piece of fresh root ginger, grated
8 ounce (250 g) skinless, boneless chicken breasts, cut into 1/2 inch (1 cm) dice
1 red pepper, seeded and sliced
1 cup drained canned sweetcorn kernels
1 teaspoon hot curry powder
2 eggs, beaten
Salt
Spring onion shreds, to garnish

Method:

1. Pour the water into a saucepan and whisk in the coconut milk powder. Add the rice, bring to the boil. Lower the heat, cover and cook for 12 minutes or until the rice is tender and the liquid has been absorbed. Spread the rice on a baking sheet and leave until cold.
2. Heat the oil in a wok, add the garlic, onion and ginger and stir-fry over a medium heat for 2 minutes.
3. Push the vegetables to the sides of the wok, add the chicken to the center and stir-fry for 2 minutes. Add the rice and stir-fry over a high heat for about 3 minutes more.
4. Stir in the sliced red pepper, sweetcorn, chili oil and curry powder, with salt to taste. Toss over the heat for 1 minute. Stir in the beaten eggs and cook for 1 minute more. Garnish with spring onion shreds and serve.

Tip: It is important that the rice is completely cold before being fried and the oil is very hot, or the rice will absorb too much oil.

Festive Rice

2008-12-30T03:56:00.000-08:00

This pretty Thai dish is traditionally shaped into a cone and surrounded by a variety of accompaniments before being served. Recipe serves 8.

Ingredients:

2 1/2 cups Thai fragrant rice
4 tablespoons oil
2 garlic cloves, crushed
2 onions, finely sliced
1/2 teaspoon ground turmeric
3 cups water
14 fl oz (400 ml) can coconut milk
1-2 lemon grass stalks, bruised
For the accompaniments:
Omelet strips
2 fresh red chilies, shredded
Cucumber chunks
Tomato wedges
Deep fried onions
Prawn crackers

Method:

1. Put the rice in a strainer and rinse thoroughly under cold water. Drain well.
2. Heat the oil in a frying pan which has a lid. Fry the garlic, onion and turmeric over a low heat for a few minutes, until the onions are softened but not browned. Add the rice and stir well so that each grain is coated in oil.
3. Pour in the water and coconut milk and add the lemon grass. Bring to the boil, stirring well. Cover the pan and cook gently for 12 minutes, or until all the liquid has been absorbed.
4. Remove the pan from the heat and lift the lid. Cover with a clean dish towel, replace the lid and leave to stand in a warm place for 15 minutes. Remove the lemon grass, mound the rice mixture in a cone on a serving platter and garnish with the accompaniments. Serve immediately.

Tip: Look out for fresh turmeric at Asian markets or food stores.

Thai Rice

2008-12-29T01:46:00.000-08:00

This is a lovely, soft, fluffy rice dish, perfumed with fresh lemon grass and limes. Recipe serves 4.

Ingredients:

2 limes
1 lemon grass stalk
Generous 1 cup brown long grain rice
1 tablespoon olive oil
1 onion, chopped
1 inch (2.5 cm) piece of fresh root ginger, peeled and finely chopped
1 1/2 teaspoons coriander seeds
1 1/2 teaspoons cumin seeds
3 cups vegetable stock
4 tablespoons chopped fresh coriander
Spring onion green, toasted coconut strips and lime wedges, to serve

Method:

1. Pare the limes using a canelle knife or a fine grater, taking care to avoid cutting the bitter pith. Set aside the rind. Finely chop the lower portion of the lemon grass stalk and set aside.
2. Rinse the rice in plenty of cold water until the water runs clear. Tip into a sieve and drain thoroughly.
3. Heat the oil in a saucepan. Add the onion, ginger, spices, lemon grass and lemon rind and fry gently over a low heat for 2-3 minutes.
4. Add the drained rice and cook for 1 minute, then pour in the stock and bring to the boil. Reduce the heat to very low and cover the pan. Cook gently for 30 minutes, then check the rice. If it is still crunchy, cover the pan and leave for 3-5 minutes more. Remove from the heat.
5. Stir in the fresh coriander, fluff up the grains, cover and leave for about 10 minutes. Garnish with spring onion green and toasted coconut strips, and serve with lime wedges.

Malacca Fried Rice

2008-12-29T01:40:00.000-08:00

There are many versions of this dish throughout Asia, all based upon leftover cooked rice. Ingredients vary according to what is available, but shrimp (prawns) are a popular addition. Recipe serves 4-6.

Ingredients:

2 eggs
3 tablespoons vegetable oil
4 shallots or 1 onion, finely chopped
1 teaspoon chopped fresh root ginger
1 garlic clove, crushed
8 ounces (250 g) raw shrimp (prawns), peeled and vein removed
1 teaspoon chili sauce (optional)
3 spring onions, green part only, roughly chopped
2 cups frozen peas
8 ounces (250 g) thickly sliced roast pork, diced
3 tablespoons light soy sauce
3 cups cooked white long grain rice, cooled
Salt and freshly ground black pepper

Method:

1. In a bowl, beat the eggs well with salt and freshly ground black pepper to taste. Heat 1 tablespoon of the oil in a large, non-stick frying pan, pour in the eggs and cook until set, without stirring. This will take less than a minute. Roll up the pancake, slide it on to a plate, cut into thin strips and set aside.
2. Heat the remaining vegetable oil in a preheated wok, add the shallots or onion, ginger, garlic and prawns and cook for 1-2 minutes, taking care that the garlic does not burn.
3. Add the chili sauce, if using, the spring onions, peas, pork and soy sauce. Stir to heat through, then add the rice. Fry over a medium heat for 6-8 minutes. Spoon into a dish, decorate with the pancake strips and serve immediately.

Tip: You don't have to wait until the day after you have served a Sunday roast to try this. Most delicatessens sell sliced roast pork.

Traditional Asian Rice Recipes

2008-12-29T01:36:00.000-08:00

Rice is by far the most important cereal of South-east Asia, yet each country has its own favorite style of cooking rice, and each its own distinguishing rice-based recipes. Fried Rice from China, Nasi Goreng from Indonesia or Sushi from Japan are just some of the traditional Asian rice dishes now enjoyed all over the world.

Chicken and Basil Coconut Rice
Chicken and Mushroom Donburi
Chinese Fried Rice
Chinese Jewelled Rice
Coconut Cream Dessert
Crackling Rice Paper Fish Rolls
Exotic Fruit and Vegetable Salad
Festive Rice
Indonesian Coconut Rice
Indonesian Pineapple Rice
Lemon Grass and Coconut Rice with Green Chicken Curry
Malacca Fried Rice
Nasi Goreng
Rice Noodles with Pork
Rice Omelet
Stir-Fried Rice and Vegetables
Sushi
Thai Crispy Noodles with Beef
Thai Fried Rice
Thai Rice
Thai Rice Cake

Spicy Pumpkin Souffle

2008-12-26T07:11:00.000-08:00

Recipe serves 4.

Ingredients:

1 ounce (30 g) butter
2 tablespoons all-purpose (plain) flour
Pinch each ginger, cinnamon and nutmeg
1/3 cup milk
2/3 cup cooked, mashed pumpkin
4 eggs, separated
1/3 cup brown sugar

Method:

1. Melt butter in saucepan, add flour and spices, cook 1 minute, stirring, gradually add milk, stir until mixture boils and thickens, mix in pumpkin.
2. Beat egg yolks and sugar together until thick and creamy, fold into pumpkin mixture. Beat whites until soft peaks form, fold lightly into pumpkin mixture; pour into well greased deep 7 inch (18 cm) souffle dish (or 4 individual dishes). Bake in moderately hot oven 30 to 40 minutes. Serve with cream.

Wholemeal Carrot and Pecan Flan

2008-12-26T07:06:00.000-08:00

Recipe serves 6.

Ingredients:

1/2 cup wholemeal self-rising (raising) flour
1/2 cup all-purpose (plain) white flour
3 ounces (90 g) butter
2 tablespoons brown sugar
1 egg yolk
1 tablespoon water, approximately
Filling:
2 cups finely grated carrot
2 tablespoons all-purpose (plain) flour
1/2 cup pecans
1/2 cup sultanas
3 eggs, lightly beaten
1/3 cup brown sugar, lightly packed
3 ounces (90 g) butter, melted
1/3 cup golden syrup
2 teaspoons lemon juice

Method:

1. Sift flours into bowl, rub in butter, mix in sugar, add egg yolk and enough water to make a stiff dough. Press dough with fingers evenly over side and base of deep 8 inch (20 cm) flan tin, refrigerate 30 minutes.
2. Pour filling into crust, decorate with pecans. Bake in moderately hot oven 15 minutes, reduce heat to moderate, bake further 30 minutes, reduce heat to moderate, bake further 30 minutes, or until filling is set. Serve warm or cold with cream.
Filling: Toss carrot in the flour. Reserve 9 pecans for decorating top of flan, chop remaining pecans coarsely, add to carrots with sultanas, eggs, brown sugar, butter, syrup and lemon juice, mix well.

Low-Fat French Dressing

2008-12-26T07:03:00.000-08:00

Recipe serves 4.

Ingredients:

2 tablespoons white vinegar
1 tablespoon olive oil
1 teaspoon grainy mustard
1 small egg white

Method:

1. Combine all ingredients until smooth and well combined.

Roast Smashed Potatoes

2008-12-26T06:56:00.000-08:00

Recipe serves 6.

Ingredients:

3 pound (1.5 kg) small-sized round, waxy potatoes
2 tablespoons extra virgin olive oil
Handful small thyme sprigs

Method:

1. Preheat oven to 475 degrees F (240 degrees C). Line a baking tray with baking paper.
2. Cook potatoes in salted boiling water until tender but not split. Drain and allow to cool a little. Place potatoes on paper, with a little room to spread. Smash potatoes with a potato masher, or place a tea towel over them and hit hard with the heel of your hand so they split and spread without breaking apart. Drizzle with oil, sprinkle with salt and scatter with thyme.
3. Bake for 25 to 30 minutes, or until potatoes are golden and crisp at the edges. Serve immediately.

Cherry Crunch Yogurt Teacake

2008-12-26T03:11:00.000-08:00

Recipe makes 16 squares.

Ingredients:

For the Cake:
Cooking oil spray
1/4 cup packed brown sugar
6 1/2 ounce (200 g) low-fat Black Cherry yogurt
1/3 cup low-fat milk
1 egg
2 tablespoons vegetable oil
2 cups self-rising (raising) flour
1/3 cup wheatgerm
1 lb 5.5 oz (670 g) jar Morello cherries, well drained and pitted
For the Topping:
2 tablespoons packed brown sugar
1 teaspoon ground cinnamon
1/4 cup finely chopped walnuts
1 tablespoon butter or dairy spread, melted

Method:

1. Preheat oven to 375 degrees F (190 degrees C). Line a 8 inch (20 cm) square baking pan with baking paper, allowing paper to extend on two opposite sides to form handles. Lightly spray with cooking oil.
2. Place sugar, yogurt, milk, egg and oil in a bowl. Whisk to combine. Sift together flour and wheatgerm. Stir through yogurt mixture until just combined. Fold in cherries. Pour mixture into prepared pan. Sprinkle with Topping.
3. Bake for 30 to 40 minutes until a skewer inserted in center comes out clean. Cool 5 minutes in pan. Remove to a wire rack.

To make Topping: Place all ingredients in a bowl. Mix until combined and evenly moist.

Risi e Bisi

2008-12-26T00:02:00.000-08:00

A classic pea and ham risotto from the Veneto. Although this is traditionally served as a starter in Italy, it also makes an excellent supper dish with hot, crusty bread. Recipe serves 4.

Ingredients:

6 tablespoons butter
1 small onion, finely chopped
4 cups simmering chicken stock
1 1/2 cups risotto rice
2/3 cup dry white wine
2 cups frozen baby peas, thawed
4 ounces (125 g) cooked ham, diced
Salt and freshly ground black pepper
2/3 cup freshly grated Parmesan cheese, to serve

Method:

1. Melt 4 tablespoons of the butter in a saucepan until foaming. Add the onion and cook gently for about 3 minutes, stirring frequently, until softened. Have the hot stock ready in an adjacent pan.
2. Add the rice to the onion mixture. Stir until the grains start to swell, then pour in the wine. Stir until it stops sizzling and most of it has been absorbed, then pour in a little hot stock, with salt and pepper to taste. Stir continuously, over a low heat, until all the stock has been absorbed.
3. Add the remaining stock, a little at a time, allowing the rice to absorb all the liquid before adding more, and stirring constantly. Add the peas after about 20 minutes. After 25-30 minutes, the rice should be al dente and the risotto moist and creamy.
4. Gently stir in the diced cooked ham and the remaining butter. Heat through until the butter has melted, then taste for seasoning. Transfer to a warmed serving bowl. Grate of shave a little Parmesan over the top and serve the rest separately.

Tip: Always use fresh Parmesan cheese, grated off a block. It has a far superior flavor to the ready-grated Parmesan.

Risotto with Prawns

2008-12-25T23:59:00.000-08:00

This prawn risotto is given a soft pink color by the addition of a little tomato puree. Recipe serves 3-4.

Ingredients:

12 ounces (375 g) large raw prawns, in the shells
4 cups water
1 bay leaf
1-2 fresh parsley sprigs
1 teaspoon whole peppercorns
2 garlic cloves, peeled and left whole
5 tablespoons butter
2 spring onions (shallots), finely chopped
1 1/2 cups risotto rice
1 tablespoon tomato puree softened in 1/2 cup dry white wine
Salt and freshly ground black pepper

Method:

1. Put the prawns in a large saucepan and add the water, herbs, peppercorns and garlic. Bring to the boil over a medium heat. As soon as the prawns turn pink, lift them out, peel them and return the shells to the saucepan. Boil the stock with the shells for 10 minutes more, then strain. Return the stock to the clean pan, and simmer gently until needed.
2. Slice the prawns in half lengthwise, removing the dark vein along the back. Set four halves aside for the garnish, and roughly chop the rest.
3. Heat two-thirds of the butter in a flameproof casserole and fry the spring onions until golden. Add the rice, mixing well to coat it with butter. Pour in the tomato puree and wine and cook until it has been absorbed. Add the simmering stock, a large spoonful at a time, allowing it to be absorbed before adding more.
4. When all the stock has been absorbed and the rice is creamy, stir in the chopped prawns, the remaining butter and seasoning. Cover and let the risotto rest for 3-4 minutes. Spoon into a bowl, garnish with the reserved prawns and serve.

Fried Rice Balls Stuffed with Mozzarella

2008-12-25T23:46:00.000-08:00

These deep-fried balls of risotto go by the name of Suppli al Telefono in their native Italy. Stuffed with Mozzarella cheese, they are very popular snacks, which is hardly surprising as they are quite delicious. Recipe serves 4.

Ingredients:

1 quantity Risotto with Parmesan Cheese or Mushroom Risotto
3 eggs
Breadcrumbs and all-purpose (plain) flour, to coat
2/3 cup Mozzarella cheese, cut into small cubes
Oil, for deep-frying
Dressed curly endive and cherry tomatoes, to serve

Method:

1. Put the risotto in a bowl and allow it to cool completely. Beat two of the eggs, and stir them into the cold risotto until well mixed.
2. Use your hands to form the rice mixture into balls the size of a large egg. If the mixture is too moist to hold its shape well, stir in a few tablespoons of breadcrumbs. Poke a hole into the center of each ball with your finger, then fill it with a few small cubes of Mozzarella, and close the hole over again with the rice mixture.
3. Heat the oil for deep-frying until a small piece of bread sizzles as soon as it is dropped in.
4. Spread some flour on a plate. Beat the remaining egg in a shallow bowl. Sprinkle another plate with breadcrumbs. Roll the balls in the flour, then in the egg, and finally in the breadcrumbs.
5. Fry them a few at a time in the hot oil until golden and crisp. Drain on kitchen paper while the remaining balls are being fried. Serve hot, with a simple salad of dressed curly endive leaves and cherry tomatoes.

Tip: These provide the perfect solution as to what to do with leftover risotto, as they are best made with a cold mixture, cooked the day before.

Mussel Risotto

2008-12-25T23:37:00.000-08:00

Fresh root ginger and coriander add a distinctive flavor to this dish, while the green chilies give it a little heat. The chilies could be omitted for a milder dish. Recipe serves 3-4.

Ingredients:

2 pound (1 kg) fresh mussels
1 cup dry white wine
2 tablespoons olive oil
1 onion, chopped
2 garlic cloves, crushed
1-2 fresh green chilies, seeded and finely sliced
1 inch (2.5 cm) piece of fresh root ginger, grated
1 1/2 cups risotto rice
3 3/4 cups simmering fish stock
2 tablespoons chopped fresh coriander
2 tablespoons double (thickened) cream
Salt and freshly ground black pepper

Method:

1. Scrub the mussels, discarding any that do not close when sharply tapped. Place in a large saucepan. Add 1/2 cup of the wine and bring to the boil. Cover the pan and cook the mussels for 4-5 minutes until they have opened, shaking the pan occasionally. Drain, reserving the liquid and discarding any mussels that have not opened. Remove most of the mussels from their shells, reserving a few in their shells for decoration. Strain the mussel liquid.
2. Heat the oil and fry the onion and garlic for 3-4 minutes until beginning to soften. Add the chilies. Continue to cook over a low heat for 1-2 minutes, stirring frequently, then stir in the ginger and fry gently for 1 minute more.
3. Add the rice and cook over a medium heat for 2 minutes, stirring, until the rice is coated in oil and becomes translucent.
4. Stir in the reserved cooking liquid from the mussels. When this has been absorbed, add the remaining wine and cook stirring, until this has also been absorbed. Now add the hot fish stock, a little at a time, making sure each addition has been absorbed before adding the next.
5. When the rice is about three-quarters cooked, stir in the mussels. Add the coriander and season with salt and pepper. Continue adding stock to the risotto until it is creamy and the rice is tender but slightly firm in the center.
6. Remove the risotto from the heat, stir in the cream, cover and leave to rest for a few minutes. Spoon into a warmed serving dish, decorate with the reserved mussels in their shells, and serve immediately.

Squid Risotto with Chili and Coriander

2008-12-25T22:31:00.000-08:00

Squid needs to be cooked either very quickly or very slowly. Here the squid is marinated in lime and kiwi fruit - a popular method in New Zealand for tenderizing squid. Recipe serves 3-4.

Ingredients:

1 pound (500 g) squid
3 tablespoons (45 ml) olive oil
1/2 ounce (15 g) butter
1 onion, finely chopped
2 garlic cloves, crushed
1 fresh red chili, seeded and finely sliced
1 1/2 cups risotto rice
3/4 cup dry white wine
4 cups simmering fish stock
2 tablespoons chopped fresh coriander
Salt and freshly ground black pepper
For the Marinade:
2 ripe kiwi fruit, chopped and mashed
1 fresh red chili, seeded and finely sliced
2 tablespoons fresh lime juice

Method:

1. If not already cleaned, prepare the squid by cutting off the tentacles at the base and pulling to remove the quill. Discard the quill and intestines, if necessary, and pull away the thin outer skin. Rinse the body and cut into thin strips; cut the tentacles into short pieces, discarding the beak and eyes.
2. Mash the kiwi fruit for the marinade in a bowl, then stir in the chili and lime juice. Add the squid, stirring to coat all the strips in the mixture. Season with salt and freshly ground black pepper, cover with clear film and set aside in the fridge for 4 hours or overnight.
3. Drain the squid. Heat 1 tablespoon of the olive oil in a frying pan and cook the strips, in batches if necessary, for about 30-60 seconds over a high heat. It is important that the squid cooks very quickly. Transfer the cooked squid to a plate and set aside. Do not worry if some of the marinade clings to the squid, but if too much juice accumulates in the pan, pour this into a jug and add more olive oil when cooking the next batch, so that the squid fries rather than simmers. Reserve the accumulated juices in a jug.
4. Heat the remaining oil with the butter in a large saucepan and gently fry the onion and garlic for 5-6 minutes until soft. Add the sliced chili to the saucepan and fry for 1 minute more.
5. Add the rice. Cook for a few minutes, stirring, until the rice is coated with oil and is slightly translucent, then stir in the wine until it has been absorbed.
6. Gradually add the hot stock and the reserved cooking liquid from the squid, a large spoonful at a time, stirring the rice constantly and waiting until each quantity of stock has been absorbed before adding the next.
7. When the rice is about three-quarters cooked, stir in the squid and continue cooking the risotto until all the stock has been absorbed and the rice is tender, but retains a bit of "bite". Stir in the chopped coriander, cover with the lid or a dish towel, and leave to rest for a few minutes before serving.

Tip: Although fish stock underlines the flavor of the squid, a light chicken or vegetable stock would also work well in this recipe.

Best Italian Rice and Risotto Recipes

2008-12-25T22:26:00.000-08:00

In Italy, especially in the north, rice is more than just a useful accompaniment to meat and fish. Risottos are one of the few rice dishes that are entirely native to Europe, and, like the rice eaten in the the east, the rice here is loved for its own merits. Other ingredients are added for flavor, but the true star of the risotto is the rice itself.

Apple and Lemon Risotto with Poached Plums
Brown Rice Risotto with Mushrooms and Parmesan
Champagne Risotto
Chicken Liver Risotto
Chocolate Risotto
Crab Risotto
Duck Risotto
Fried Rice Balls Stuffed with Mozzarella
Green Risotto
Jerusalem Artichoke Risotto
Leek and Ham Risotto
Leek Mushroom and Lemon Risotto
Lemon and Herb Risotto Cake
Monk Fish Risotto
Mushroom Risotto
Mussel Risotto
Pancetta and Broad Bean Risotto
Pesto Risotto
Porcini and Parmesan Risotto
Pumpkin and Apple Risotto
Pumpkin and Pistachio Risotto
Quick Risotto
Rabbit and Lemon Grass Risotto
Risi e Bisi
Risotto alla Milanese
Risotto Frittata
Risotto-Stuffed Eggplant with Spicy Tomato Sauce
Risotto with Asparagus
Risotto with Bacon, Baby Zucchini and Peppers
Risotto with Chicken
Risotto with Four Cheeses
Risotto with Four Vegetables
Risotto with Parmesan
Risotto with Prawns
Risotto with Ricotta and Basil
Risotto with Smoked Bacon and Tomato
Roasted Pepper Risotto
Rosemary Risotto with Borlotti Beans
Salmon Risotto with Cucumber and Tarragon
Scallop Risotto
Seafood Risotto
Shellfish Risotto with Mixed Mushrooms
Spinach and Rice Soup
Squid Risotto with Chili and Coriander
Stuffed Chicken Rolls
Timballo of Rice with Peas
Trout and Parma Ham Risotto Rolls
Truffle and Lobster Risotto
Two Cheese Risotto

Low-Fat Orange and Ginger Dressing

2008-12-13T21:12:00.000-08:00

Recipe serves 4.

Ingredients:

1/2 cup orange juice
1 tablespoon vinegar
1 tablespoon olive oil
2 tablespoons grated ginger
1 teaspoon honey

Method:

1. Mix all ingredients together until well combined.

Low-Fat Tomato and Garlic Dressing

2008-12-13T21:11:00.000-08:00

Recipe serves 4.

Ingredients:

2 tomatoes, roughly chopped
1 clove garlic, crushed
1 tablespoon olive oil
2 tablespoons white vinegar

Method:

1. Process all ingredients until smooth.

Summer Fruit Puree

2008-12-13T21:08:00.000-08:00

This sauce is delicious served with fresh or poached seasonal fruit.

Ingredients:

1/4 rock melon, peeled and cubed
4 peaches, chopped
2 apricots, chopped
1/4 teaspoon vanilla essence
1/2 cup water

Method:

1. In a small saucepan combine all ingredients and bring mixture to the boil.
2. Reduce heat and simmer for about 10 minutes or until fruit is softened. Cool and blend mixture until a thick puree is formed.

Microwave Method:

1. Combine all ingredients in a microwave-safe dish.
2. Cover and microwave on MEDIUM HIGH for 4 minutes or until fruit is softened.

Watercress Sauce

2008-12-13T21:04:00.000-08:00

This sauce is delicious with meat, fish or poultry. Make it just before serving.

Ingredients:

2 bunches watercress
13 ounces (400 g) low-fat natural yogurt
Juice of 1 lemon
2 cloves garlic
Ground black pepper

Method:

1. Steam watercress for 1 minute, or microwave on HIGH for 15 seconds.
2. Blend watercress with all other ingredients in a food processor or blender to produce a green speckled sauce. This sauce retains its bright green color for about one hour.

Hint: Substitute one bunch of English spinach if watercress is not available.

Strawberry Sauce

2008-12-13T20:59:00.000-08:00

A versatile sauce ready to use in your favorite way. Makes a delicious natural topping for any fruit or ice cream dessert.

Ingredients:

8 ounces/250 g/1 punnet ripe strawberries
Icing sugar to taste
2 tablespoons Cointreau or Grand Marnier (optional)

Method:

1. Rinse and hull strawberries.
2. Pile strawberries, icing sugar and liqueur into a food processor or blender, process until smooth.
3. Remove seeds by simply straining sauce through a fine wire sieve.

Zucchini and Garlic Sauce

2008-12-13T20:58:00.000-08:00

This sauce is a quick and easy topping for cooked pasta. Recipe serves 4.

Ingredients:

11 ounces (350 g) zucchini
2 cloves garlic, crushed
1 tablespoon olive oil
Black pepper, ground

Method:

1. Slice the zucchini finely. Brush a pan with the oil and slowly cook the zucchini slices until soft. Add the garlic after a couple of minutes and stir the mixture to prevent sticking. Season with pepper to taste.
2. Serve with cooked pasta and Parmesan cheese.

Easy Tomato Sauce

2008-12-13T20:55:00.000-08:00

This versatile sauce can be served as a base for pizza or as a topping for pasta, pancakes or spinach gnocchi. Recipe serves 4-6.

Ingredients:

6 large ripe tomatoes, roughly chopped
1/2 cup white wine or water
1/2 onion, finely chopped
3 tablespoons no-added-salt tomato paste
1 clove garlic, crushed
2 tablespoons freshly chopped parsley

Method:

1. Place all ingredients in small saucepan or microwave-safe dish and cook on medium heat for about 15 minutes (microwave covered on HIGH for 5 minutes).
2. Serve hot as is, or puree for a smoother sauce.

Avocado Sauce

2008-12-13T20:53:00.000-08:00

Serve with pasta, fish or chicken, or spoon over your favorite hot vegetables. Recipe serves 4.

Ingredients:

1 avocado, very ripe
1 bunch spinach
1 tablespoon tahini (sesame seed paste)
1 cup low-fat milk
6 1/2 ounces (200 g) ricotta cheese
Black pepper to taste

Method:

1. Wash spinach well and remove all stalks. Place in saucepan or microwave-safe dish with a little water.
2. Cook covered on high heat, until wilted. Run spinach under cold water, squeeze out excess water.
3. In blender or food processor, puree all ingredients until smooth.

Meat a la Pizzaiola

2008-12-12T21:27:00.000-08:00

Although beef fillet is a relatively expensive cut of meat, in this recipe you use only half a kilogram to feed four people. The meat cooks quickly, so there is little shrinkage and as fillet is lean, there is no waste. The recipe will work just as successfully if you use veal, pork, or chicken. Add a few drops of Tabasco sauce if you want to make the sauce more piquant. Recipe serves 4.

Ingredients:

1 pound (500 g) lean beef fillet
1 teaspoon oil
1 clove garlic, crushed
1/2 cup sliced mushrooms
2 large tomatoes, peeled and chopped
2 spring onions (shallots), chopped
4 leaves fresh basil, roughly chopped, or 1/4 teaspoon dried basil
Freshly ground black pepper
Salt to taste (optional)
Garnish: Spring onion (shallot)

Method:

1. Cut the meat into thin strips, about 1/2 x 2 inch (1 x 5 cm).
2. Brush oil over the base of a heavy frying pan and heat the pan over medium-high heat.
3. When hot, toss in the meat and stir-fry until well sealed and browned (approx. 2-3 minutes).
4. Set the meat aside on a warm plate and continue as follows. To the hot frying pan add the garlic and the mushrooms and stir-fry for a further few seconds until the mushrooms are lightly cooked.
5. Add the chopped tomatoes, spring onions (shallots), fresh basil, pepper and salt, and bring to a simmer. Now return the meat to the sauce and simmer for about 5 minutes, or until the meat is cooked and the dish is hot.
6. Finally, spoon the meat and sauce onto a bed of rice or noodles, garnish with spring onion (shallot) and serve.

Cheese, Garlic and Herb Bread

2008-12-12T21:19:00.000-08:00

Liven up everyday sandwiches with this tasty loaf, inspired by the flavors of Italy. Recipe makes 1 loaf.

Ingredients:

4 cups strong all-purpose (plain) flour
1/2 teaspoon salt
2 sachets rapid-rise dried yeast
4 ounces (125 g) cottage cheese
1 egg, beaten
2 tablespoons chopped fresh basil
4 teaspoons olive oil
2 cloves garlic, crushed
4-6 sun-died tomatoes in oil, drained and chopped
1/4 cup grated Parmesan cheese

Method:

1. Sift the flour and salt into a large mixing bowl. Stir in the yeast. Make a well in the center; gradually stir in 1/4 pint (150 ml) lukewarm water, or enough to form a dough. Add the cottage cheese, egg, basil, oil, garlic, tomatoes and Parmesan. Beat well, until dough leaves sides of the bowl clean.
2. Transfer the dough to a lightly floured surface and knead for 10 minutes, or until smooth and elastic.
3. Put the dough into a lightly oiled bowl and cover with clear plastic wrap and a tea towel. Leave to rise in a warm place for 45 minutes to 1 hour, or until the dough has doubled in size.
4. Meanwhile, preheat the oven to 425 degrees F (220 degrees C). Grease a baking tray.
5. Knead the dough gently on a floured surface for 2-3 minutes. Shape into an oval and transfer to the baking tray.
6. Bake for 15 minutes, then reduce temperature to 400 degrees F (200 degrees C) and bake for 10-15 minutes, or until golden brown and the bread sounds hollow when tapped. Cool on a wire rack.

Cooks Tip: If the dough seems slightly sticky when kneading, add a little flour, then knead until a smooth dough forms.

Pickled Beef

2008-12-12T21:11:00.000-08:00

You may never have considered making your own pickled beef, so this delicious recipe may be an eye-opener. The commercial product tends to be full of salt and saltpeter, which is not desirable. Recipe serves 8.

Ingredients:

2 pound (1 kg) piece of beef topside
12 whole cloves
1 cup wine vinegar (red or white)
1 cup red wine
2 teaspoons brown sugar
1/2 teaspoon prepared mustard
1/2 teaspoon mustard seeds
1/2 teaspoon finely chopped garlic
1/2 teaspoon peppercorns
1 medium onion, chopped

Method:

1. Trim any fat from meat.
2. Stick cloves into meat, evenly distributed.
3. Place meat in a bowl large enough to hold it snugly.
4. Combine vinegar, wine, sugar, mustard, mustard seeds, garlic, peppercorns and onions and pour over meat.
5. Cover tightly and refrigerate for three days, turning once or twice each day.
6. Remove meat from bowl and place in a large saucepan.
7. Strain marinating liquid through a sieve into smaller saucepan. Bring to the boil and strain over meat.
8. Cover, bring to boil, immediately lower the heat and simmer gently until meat is cooked through (about 1 hour).
9. Serve hot with boiled or mashed potatoes and cooked red cabbage or cold with bread or with a salad.

Rice Omelet

2008-12-12T20:50:00.000-08:00

Rice omelets make a great supper dish. In Japan, they are a favorite with children, who usually top them with a liberal helping of tomato ketchup. Recipe serves 4.

Ingredients:

1 skinless, boneless chicken thigh, about 4 ounces/125 g, cubed
8 teaspoons butter
1 small onion, chopped
1/2 carrot, diced
2 shiitake mushrooms, stems removed and chopped
1 tablespoon finely chopped fresh parsley
2 cups cooked long grain white rice
2 tablespoons (30 ml) tomato ketchup
6 eggs, lightly beaten
4 tablespoons (60 ml) milk
1 teaspoon salt, plus extra to season
Freshly ground black pepper
Tomato ketchup, to serve

Method:

1. Season the chicken with salt and pepper. Melt 2 teaspoons butter in a frying pan. Fry the onion for 1 minute, then add the chicken and fry until the cubes are white and cooked. Add the carrot and mushrooms, stir-fry over a medium heat until soft, then add the parsley. Set this mixture aside. Wipe the frying pan with kitchen paper.
2. Melt a further 2 teaspoons butter in the frying pan, add the rice and stir well. Mix in the fried ingredients, ketchup and pepper. Stir well, adding salt to taste if necessary. Keep the mixture warm. Beat the eggs with the milk in a bowl. Stir in the measured salt and add pepper to taste.
3. Melt 1 teaspoon of the remaining butter in an omelet pan. Pour in a quarter of the egg mixture and stir it briefly with a fork, then allow it to set for 1 minute. Top with a quarter of the rice mixture.
4. Fold the omelet over the rice and slide it to the edge of the pan to shape it into a curve. Slide it on to a warmed plate, cover with kitchen paper and press neatly into a rectangular shape. Keep hot while cooking three more omelets from the remaining ingredients. Serve immediately, with tomato ketchup.

Skewered Lamb

2008-12-12T20:46:00.000-08:00

Baked jacket potatoes and a large mixed salad makes this a memorable meal. Recipe serves 4 (3 skewers each).

Ingredients:

1 cup low-fat natural yogurt
3 tablespoons French mustard
1/4 teaspoon ground thyme
1/4 teaspoon ground oregano
2 sprigs rosemary
2 bay leaves
1 pound (500 g) diced lean lamb

Method:

1. Mix yogurt with mustard and herbs, add lamb and stir well.
2. Stand for 10-12 hours.
3. Remove rosemary and bay leaves.
4. Thread meat onto skewers, grill or barbecue until cooked.

Tomato Focaccia

2008-12-12T20:40:00.000-08:00

Italian flat bread flavored with sun-dried tomatoes, Parmesan cheese and rosemary. Recipe serves 10-12.

Ingredients:

6 cups strong all-purpose (plain) flour
1/2 teaspoon salt
3 sachets rapid-rise dried yeast
2 ounces (60 g) Parmesan cheese, grated
1 tablespoon fresh rosemary leaves
1/4 teaspoon ground black pepper
1/4 pint (150 ml) milk
1/2 cup olive oil
3.5 ounces (100 g) sun-dried tomatoes in oil ( about 1/2 cup) drained and chopped

Method:

1. Sift the flour and salt into a large mixing bowl. Mix in the yeast, Parmesan, rosemary and pepper. Heat together the milk and 1/2 pint (300 ml) water until lukewarm, then add half the olive oil. Pour into the flour mixture and stir to form a soft dough, adding more water if needed.
2. Turn dough onto a lightly floured surface and knead well for 5 minutes, or until smooth. Add the sun-dried tomatoes and knead into the dough for 2-3 minutes.
3. Place the dough in a large, lightly oiled, mixing bowl; cover with oiled, clear plastic wrap and a tea towel. Leave to rise in a warm place for 30-40 minutes, or until the dough has doubled in size.
4. Preheat oven to 400 degrees F (200 degrees C). Grease two 13 x 9 inch (33 x 23 cm) Swiss roll tins with olive oil.
5. Remove dough from the bowl and knead lightly for a few seconds. Divide into equal halves, then roll out to fit the tins. Drizzle the remaining oil over the dough. Cover loosely with clear plastic wrap or a damp tea towel and leave to rise for about 30 minutes.
6. Bake for 15-20 minutes, or until risen and golden brown.

Cooks Tip: Instead of using fresh olive oil, take some from the jar of sun-dried tomatoes. The oil will have a delicious flavor absorbed from the tomatoes and herbs.

Pesto Risotto

2008-12-12T20:36:00.000-08:00

If you buy the pesto - and there are some good varieties available nowadays - this is just about as easy as an Italian risotto gets. Recipe serves 3-4.

Ingredients:

2 tablespoons (30 ml) olive oil
2 spring onions, finely chopped
1 garlic clove, crushed
1 1/2 cups risotto rice
3/4 cup dry white wine
1 3/4 pints/1 litre/4 cups simmering vegetable stock
3 tablespoons (45 ml) pesto
1/3 cup freshly grated Parmesan cheese, plus extra, to serve (optional)
Salt and freshly ground black pepper

Method:

1. Heat the olive oil in a pan and fry the spring onions and garlic for 4-5 minutes until the spring onions are soft but not browned.
2. Add the rice and cook over a medium heat, stirring all the time, until the grains of rice are coated in oil and the outer part of the grain is translucent and the inner part opaque.
3. Pour in the wine. Cook, stirring, until all of it has been absorbed, then start adding the hot stock, a large spoonful at a time, stirring constantly and waiting until each addition of stock has been absorbed before adding the next.
4. After about 20 minutes, when all the stock has been absorbed and the rice is creamy and tender, stir in the pesto and Parmesan. Taste and adjust seasoning and then cover and rest for 3-4 minutes. Spoon into a bowl and serve, with extra Parmesan, if you like.

Meatloaf with Spicy Barbecue Sauce

2008-10-15T04:17:00.000-07:00

This lean ground beef meatloaf cooks in its own luscious dark, piquant sauce. Recipe serves 4.

Ingredients:

1 pound (500 g) ground lean beef (mince)
3 slices of wholemeal bread, crumbed
1 onion, finely chopped
2 teaspoons curry powder
1 tablespoon chopped parsley
1 egg
1/2 cup skim or low-fat milk
Sauce:
1/2 cup water
1/2 cup tomato ketchup (sauce)
1/2 cup Worcestershire sauce
2 tablespoons vinegar
1 teaspoon instant coffee
Juice of 1 lemon
1 tablespoon cornflour (cornstarch)
1 tablespoon water

Method:

1. Combine ground beef, breadcrumbs, onion, curry powder, parsley and egg.
2. Stir until mixture is well combined.
3. Add milk and continue stirring until mixture is smooth.
4. Shape meat mixture into a loaf and place in baking dish.
5. Bake in preheated oven (350 degrees F/180 degrees C) for 30 minutes, or microwave, covered, on Medium for 20 minutes.
6. Remove from oven or microwave and drain off any fat.
7. In a saucepan, combine all ingredients, except the cornflour and 1 tablespoon of water, bringing slowly to the boil, reduce heat and simmer for 5 minutes.
8. Pour sauce over meat and return to oven or microwave.
9. Bake for a further 20-30 minutes, basting frequently with sauce.
10. Mix cornflour and water to a smooth paste. Remove meatloaf to a serving plate and slice.
11. Add cornflour mixture to the sauce in the baking dish and bring back to the boil, stirring constantly until thickened.
12. Pour thickened sauce over the meatloaf. Serve hot with vegetables or cold with salad.

Curry Powder

2008-10-15T04:13:00.000-07:00

You can vary the ingredients and quantities according to taste. Curry Powder can be stored for a long time, but gradually loses its flavor. Recipe makes 3/4 cup.

Ingredients:

1/2 teaspoon cayenne pepper
2 tablespoons ground coriander
1 tablespoon ground cumin
1 tablespoon coarsely ground black pepper
2 tablespoons ground ginger
1 tablespoon ground cinnamon
1/2 teaspoon ground cloves
1/4 teaspoon ground nutmeg
2 teaspoons chili powder
2 tablespoons powdered turmeric

Method:

1. Mix ingredients well.
2. Refrigerate in airtight container.

Cheese Straws

2008-10-14T05:20:00.000-07:00

These make a great party snack to have on hand with a pre-dinner drink. Recipe makes 28-32 straws.

Ingredients:

1 1/2 cups all-purpose (plain) flour
1 teaspoon baking powder
1/2 teaspoon salt
1/8 teaspoon cayenne pepper
3 ounces (90 g) butter, chilled and diced
1 ounce (30 g) Parmesan cheese, finely grated
2 ounces (60 g) mature Cheddar cheese, finely grated

Method:

1. Preheat oven to 425 degrees F (220 degrees C). Sift flour, baking powder, salt and cayenne pepper into a bowl.
2. Rub in the butter with fingertips until the mixture resembles fine breadcrumbs. Stir in the grated cheeses with a round-bladed knife.
3. Gradually add about 1/4 cup cold water, stirring to mix to a firm dough.
4. On a lightly floured surface, roll out the dough to a 10 x 10 inch (25 x 25 cm) square. For twisted straws, cut the dough lengthwise into 14 or 16 equal strips. Cut each strip in half and twist into 28 or 32 ropes. Alternatively, cut out shapes with fancy pastry cutters. Put on a non-stick baking tray.
5. Bake for 10 minutes, or until crisp and golden. Put on a wire rack to cool completely.

Tip: For a tasty crunch, sprinkle the straws with sesame, poppy or caraway seeds. When cutting the dough into strips, use a lightly floured, sharp knife.

Chicken and Basil Coconut Rice

2008-10-14T05:16:00.000-07:00

For this dish, the rice is partially boiled before being simmered with coconut so that it fully absorbs the flavor of the chilies, basil and spices. Recipe serves 4.

Ingredients:

1 1/2 cups Thai fragrant rice, rinsed
2-3 tablespoons groundnut oil
1 large onion, finely sliced into rings
1 garlic clove, crushed
1 fresh red chili, seeded and finely sliced
1 fresh green chili, seeded and finely sliced
Generous handful of basil leaves
3 skinless, boneless chicken breasts (about 12 ounces/350 g), finely sliced
1/4 inch (5 mm) piece of lemon grass, pounded or finely chopped
2 ounce (60 g) piece of creamed coconut dissolved in 2 1/2 cups boiling water
Salt and freshly ground black pepper

Method:

1. Bring a saucepan of lightly salted water to the boil. Add the rice to the pan and boil for about 6 minutes, until partially cooked. Drain.
2. Heat the oil in a frying pan and fry the onion rings for 5-10 minutes until golden and crisp. Lift out, drain on kitchen paper and set aside.
3. Fry the garlic and chilies in the oil remaining in the pan for 2-3 minutes, then add the basil leaves and fry briefly until they begin to wilt. Remove a few leaves and set them aside for the garnish, then add the chicken slices with the lemon grass and fry for 2-3 minutes until golden.
4. Add the rice. Stir-fry for a few minutes to coat the grains, then pour in the coconut liquid. Cook for 4-5 minutes or until the rice is tender, adding a little more water if necessary. Adjust the seasoning. Pile the rice into a warmed serving dish, scatter with the fried onion rings and basil leaves, and serve immediately.

Mille-Feuilles

2008-10-13T05:21:00.000-07:00

A stylish French pastry whose name literally means 'thousand leaves'. Recipe makes 12 pastries.

Ingredients:

3 sheets (10 x 10 inch/25 x 25 cm) frozen ready-rolled puff pastry, thawed
Filling and Icing:
1/4 pint (150 ml) fresh or thickened cream
3 cups icing sugar, sifted
1 drop almond essence
8 teaspoons liquid glucose or golden syrup
1/4 teaspoon vanilla flavoring essence
1 teaspoon hard white vegetable fat
2 1/2 ounces (75 g) dark cooking chocolate

Method:

1. Preheat the oven to 425 degrees F (220 degrees C). Line 3 baking trays with non-stick baking paper. Place the pastry sheets on the baking trays. Cut each pastry sheet in half lengthwise, trim off the outer edges and cut each half across into 6 equal rectangles. Separate the rectangles and prick the pastry well with a fine fork.
2. Bake the pastry for 15-20 minutes, until well risen and golden. Swap the trays halfway through to ensure even baking. Transfer to wire cooling trays to cool completely.
3. For the filling, whip the cream with 1 teaspoon icing sugar until soft peaks form. Stir in the almond essence and chill until required.
4. Stack 3 pastry rectangles, spreading some cream between each layer. Continue until you have 12 pastries, dividing the cream evenly.
5. For the icing, put the remaining icing sugar, glucose, vanilla, white vegetable fat and 6 teaspoons water in a heatproof bowl over a pan of simmering water. Heat until smooth; remove from heat. Spread the icing over the top of each layered pastry.
6. Break the chocolate into a heatproof bowl. Place over a pan of simmering water until melted. Put the chocolate in a small piping bag fitted with a writing pipe/nozzle. Pipe lines of chocolate over the icing. Make a feather pattern by dragging a fine skewer through the icing, alternating from left to right.

Tip: The Mille-Feuilles may be made with 8 ounces (250 g) homemade puff pastry if preferred. Cut the pastry into three and roll each piece into a 10 x 10 inch/25 x 25 cm rectangle; cut each rectangle into 12 equal rectangles and bake and finish as directed. Glucose is available at health food stores.

Chocolate-glazed Slices

2008-10-13T05:12:00.000-07:00

Earn the title of master pastry chef with these fancy, chocolate-topped delicacies. Recipe makes 12 slices.

Ingredients:

3 sheets frozen ready-rolled butter puff pastry (10 x 10 inch/25 x 25 cm), thawed
Filling:
2 cups milk
3 teaspoons powdered gelatin
5 teaspoons cornflour
1/4 cup caster sugar
2 large eggs, beaten
1 teaspoon vanilla flavoring essence
1/4 pint (150 ml) fresh or thickened cream
Topping:
6 ounces (185 g) dark cooking chocolate, broken into pieces
12 walnut halves
Fresh strawberries, to serve

Method:

1. Preheat the oven to 425 degrees F (220 degrees C). Sprinkle 3 large baking trays with cold water.
2. Lay the pastry sheets on a lightly floured work surface. Cut each square sheet down the center; trim the outer long edges, then cut each rectangle across into six equal pieces to give a total of 36 pieces. Place on the baking trays and prick well with a fine fork.
3. Bake for 15 minutes, or until golden brown and cooked. Cool on a wire rack.
4. For the filling, put 1/3 cup milk into a small heatproof bowl; sprinkle the gelatin over and leave to soak. Dissolve in a hot-water bath; leave until lukewarm.
5. Blend the cornflour and sugar smoothly with 1/4 cup milk in a mixing bowl, then stir in the remaining milk.
6. Put the cornflour mixture in a saucepan and bring to the boil, stirring constantly with a wooden spoon. Remove from heat and beat in the eggs. Return to a low heat and stir constantly until thick. Pour into the mixing bowl; cool until lukewarm.
7. Quickly stir in the gelatin mixture and vanilla. Then cover and chill until almost at setting point.
8. Meanwhile, whip the cream until soft peaks form. Fold into the filling mixture until smooth. Chill until thick enough to fill the pastries.
9. Arrange the pastry in stacks of three. Sandwich the pastry layers together with the filling, dividing evenly.
10. Melt the chocolate in a heatproof bowl over a pan of simmering water. Spread over the top of each pastry slice and top with a walnut half. Serve accompanied with strawberries.

Chocolate Chip Cookies

2008-10-12T04:37:00.000-07:00

Every one's favorite, these classic cookies will disappear as fast as you make them. Recipe makes about 24 cookies.

Ingredients:

4 ounces (125 g) unsalted butter
1/3 cup light brown sugar
1 large egg
1/4 teaspoon vanilla essence
1 1/4 cups self-rising (raising) flour
1 teaspoon ground cinnamon
1 cup dark chocolate bits or drops
1/2 cup finely chopped walnuts

Method:

1. Preheat oven to 350 degrees F (180 degrees C). Grease two large baking trays.
2. In a mixing bowl, beat together the butter and sugar until light and creamy. In a small bowl, beat together the egg and vanilla. Gradually beat the egg mixture into the creamed mixture.
3. Sift the flour and cinnamon together. Stir into the mixture. Add the chocolate bits or drops and the chopped walnuts; mix until evenly combined.
4. Using a teaspoon, place heaped spoonfuls of the mixture 2 inches (5 cm) apart on the two baking trays.
5. Bake for 15-20 minutes, or until golden brown. Cool a few minutes until cookies start to firm, then transfer to a wire cooling rack to cool fully.

Tip: To double check that the cookies are ready, turn one over - the base should be golden brown too. Make and freeze several batches of these cookies. Quick to thaw, they are always there for a hungry family.

Coconut Cream Dessert

2008-10-12T04:31:00.000-07:00

Use Thai fragrant rice for this dish. Desserts like these are served in countries all over the Far East, often with mangoes, pineapple or guavas. Although commercially ground rice can be used for this dish, grinding the rice yourself - in a food processor - gives a much better result. Recipe serves 4-6.

Ingredients:

Scant 1/2 cup Thai fragrant rice, soaked overnight in 3/4 cup water
1 1/2 cups coconut milk
2/3 cup single cream
1/4 cup caster sugar
Fresh raspberries and mint leaves, to decorate
For the Coulis:
3/4 cup blackcurrants, stalks removed
2 tablespoons caster sugar
1/2 cup of fresh or frozen raspberries

Method:

1. Put the rice and its soaking water into a food processor and process for a few minutes until the mixture is soupy.
2. Heat the coconut milk and cream in a non-stick saucepan. When the mixture is on the point of boiling, stir in the rice mixture.
3. Cook over a very gentle heat for 10 minutes, stirring constantly, then stir in the sugar and continue cooking for 10-15 minutes more, or until the mixture is thick and creamy.
4. Pour the rice mixture into a rectangular pan that has been lined with non-stick baking paper. Cool, then chill in the fridge until the pudding is firm.
5. To make the coulis, put the blackcurrants in a bowl and sprinkle with the sugar. Set aside for about 30 minutes. Tip into a wire sieve with the raspberries and press the fruit against the sides of the sieve so that the juices collect in a bowl underneath. Taste and add more sugar if necessary.
6. Carefully cut the coconut cream into diamonds. Spoon a little of the coulis on to each dessert plate, arrange the coconut cream diamonds on top and decorate with fresh raspberries and mint leaves.

Quick Pita Pizzas

2008-10-11T07:19:00.000-07:00

These individual pizzas use wholemeal pita pocket breads for speed and simplicity. Recipe makes 4.

Ingredients:

4 oval Egyptian pita pocket breads or similar wholemeal pita pocket breads
1 cup Napolitana-style tomato pasta sauce
4 canned artichoke hearts, drained and quartered
4 anchovy fillets in oil, well-drained
2 teaspoons capers
1/4 cup grated Parmesan cheese
Fresh marjoram sprigs or basil leaves to garnish

Method:

1. Preheat the oven to 400 degrees F (200 degrees C). Place the pita pocket breads on a baking tray and bake for 5 minutes.
2. Remove the tray from the oven, then spread the prepared tomato sauce evenly over the warm pita breads. Arrange 4 quarters of artichoke heart on each one. Top each with an anchovy fillet. Sprinkle 1/2 teaspoon capers and 3 teaspoons of grated cheese over each one.
3. Bake the mini pizzas for 5 minutes, or until completely heated through.
4. Serve immediately, garnished with marjoram or basil, if liked.

Tip: Leftover Napolitana-style pasta sauce should be stored, covered in its container, in the refrigerator. When stored correctly it will keep for a few days. For longer storage, transfer to a rigid plastic freezer container, cover and freeze for up to 3 months.

Fruity White Chocolate Bars

2008-10-11T07:04:00.000-07:00

Fruity White Chocolate Bars can be made up to a week ahead and kept, covered, in the refrigerator; they can also be frozen for up to two months. Recipe makes about 16 bars.

Ingredients:

2/3 cup slivered almonds
1 1/4 cups Brazil nuts, coarsely chopped
1 1/2 cups desiccated coconut
1 cup chopped dried apricots
1 cup dried currants
1/4 cup all-purpose (plain) flour
8 ounces (250 g) Choc Melts, melted
1/2 cup apricot jam
1/2 cup honey
1 tablespoon icing sugar mixture

Method:

1. Preheat oven to 325 degrees F (160 degrees C). Lightly grease an 8 x 12 inch (19 x 29 cm) rectangular slab or slice pan; cover base with baking paper.
2. Combine nuts, coconut, fruit and flour in large bowl. Stir in combined hot chocolate, sieved jam and honey. Spread evenly into prepared pan; bake in oven for 45 minutes. Allow to cool in pan before cutting into pieces.

Winter Fruit Crumble

2008-10-11T06:58:00.000-07:00

You will need about 2 pound (1 kg) of fresh fruit, cored and diced or sliced, to measure 6 cups for this warming dessert crumble. Recipe serves 6.

Ingredients:

1/2 cup quick oats
1/2 cup packed brown sugar
1/4 cup all-purpose (plain) flour
1/2 teaspoon ground cinnamon
2 ounces (50 g) cold butter, chopped
6 cups cored, diced or sliced apples, pears, rhubarb or a combination
1/2 cup dried fruit medley, or sultanas
1 tablespoon lemon juice
2 tablespoons caster sugar
Thick cream or ice cream, to serve

Method:

1. Preheat oven to 350 degrees F (180 degrees C). Combine oats, brown sugar, flour, cinnamon and a pinch of salt in a bowl. Rub in butter until mixture resembles coarse crumbs.
2. Place prepared fruit and fruit medley in a bowl. Add lemon juice and caster sugar; mix to combine. Pack into a lightly buttered 6-cup baking dish (or 6 x 1-cup individual ramekins). Sprinkle with crumb mixture and press lightly.
3. Bake 40-45 minutes (25-30 minutes for ramekins) until fruit is cooked and topping browned. Serve with ice cream or cream.

Vietnamese Prawn Toasts

2008-10-11T06:45:00.000-07:00

Crispy sliced French bread with a delicious prawn topping and sensational sauce. Recipe makes 12.

Ingredients:

1 day-old French baguette
6 teaspoons peanut oil
2 cloves garlic, peeled and halved
4 spring onions
1 teaspoon grated ginger root
1 pound (500 g) green prawns, peeled and vein removed
4 teaspoons cornflour
1/2 teaspoon white sugar
1 teaspoon salt
1/4 teaspoon ground pepper
1/4 cup sesame seeds
Fish Sauce and Lime Sauce:
1 clove garlic, crushed
1 small red chili pepper, seeded and finely chopped
6 teaspoons white sugar
6 teaspoons fresh lime juice
8 teaspoons Vietnamese or Thai fish sauce

Method:

1. Preheat the oven to 350 degrees F (180 degrees C). To make the sauce, mix the garlic, red chili pepper and sugar in a mortar with a pestle, to form a paste. Add the lime juice, fish sauce and 1/4 cup cold water and stir until the sugar is dissolved. Pour into a small serving bowl.
2. Cut the bread diagonally into twelve slices. Place slices on a baking tray and brush lightly with the oil.
3. Combine the garlic, spring onions and ginger in a food processor and mix until finely chopped. Add the prawns, cornflour, sugar, salt and pepper. Mix until finely chopped but not pureed.
4. Spread the prawn mixture over the bread slices. Sprinkle with sesame seeds.
5. Bake for 10 minutes, or until the prawns are cooked. Serve warm with the fish sauce and lime sauce, for dipping.

Tip: The seeds of the chili pepper add extra heat to recipes, so either include them or remove them according to the heat tolerance of your taste buds.

Tandoori Turkey Breasts

2008-10-11T06:40:00.000-07:00

If turkey breasts are unobtainable, use chicken breasts. Recipe serves 4.

Ingredients:

1 teaspoon chili powder
1 small piece ginger root, very finely chopped
2 cloves garlic, crushed
1 teaspoon each ground coriander and cumin
2 teaspoons paprika
Salt and pepper
10 ounces (310 g) natural yogurt
1 tablespoon lemon juice
4 boneless turkey breasts
To Garnish:
Shredded lettuce
Onion rings
Mint sprigs
Lemon wedges

Method:

1. Put the chili powder, ginger, garlic, coriander, cumin and paprika in a large bowl, with salt and pepper to taste. Stir in the yogurt and lemon juice.
2. Place the turkey breasts in a shallow dish and spoon over the yogurt mixture. Cover and leave in the refrigerator overnight.
3. Remove the turkey from the marinade. Cook under a preheated moderate grill for 10-12 minutes on each side, basting frequently with the marinade, until the turkey is cooked through.
4. Arrange the lettuce on a plate, place the turkey on top and garnish with onion rings, mint sprigs and lemon twists. Serve immediately.

Chewy Peanut Butter Bars

2008-10-08T05:19:00.000-07:00

Peanut Butter Bars can be made a week ahead and kept, covered, in the refrigerator. Recipe makes about 24 bars.

Ingredients:

2 ounces (60 g) butter, chopped
1/4 cup honey
1/2 cup firmly packed brown sugar
1/3 cup smooth peanut butter
2 tablespoons marmalade
1 cup rolled oats
1 1/2 cups Rice Bubbles
1/2 cup shredded coconut
1/2 cup mixed dried fruit
1/4 cup finely chopped glace pineapple

Method:

1. Grease a 9 inch (23 cm) square slab pan.
2. Combine butter, honey, sugar, peanut butter and marmalade in large saucepan and stir over low heat, without boiling, until sugar is dissolved. Bring to the boil; remove from heat. Stir in remaining ingredients and mix well.
3. Press mixture firmly into prepared pan and refrigerate until firm.

Jacket Potatoes

2008-10-08T04:37:00.000-07:00

Cheap but delicious, jacket potatoes make an excellent accompaniment to grilled meat or, with a tasty filling, an ideal snack on their own. Recipes serve 4.

Ingredients:

4 large potatoes
Oil for brushing
Butter to serve

Method:

1. Brush the potatoes all over with oil and cook in a preheated moderately hot oven, 400 degrees F (200 degrees C), for about 1 hour or until soft.
2. Cut a large deep cross in one side, fill generously with butter and serve immediately, or use any of the following fillings.

Chives and Sour Cream Filling:

Ingredients:

2 egg yolks
2/3 cup sour cream
Dash of Tabasco sauce
2 tablespoons chopped chives
Salt and pepper
Spring onions to garnish

Method:

1. Remove the baked potatoes from the oven, cut in half lengthwise, scoop out the flesh and mash until smooth.
2. Beat in the filling ingredients, adding salt and pepper to taste. Spoon the mixture back into the potato shells.
3. Place on a baking tray and return to the oven for 15-20 minutes, until hot and golden brown.
4. Garnish with spring onions and serve immediately.

Bacon and Salami Filling:

Ingredients:

2 ounces (60 g) butter
1 large onion, finely chopped
4 rashers streaky bacon, rind removed and diced
Salt and pepper
1 ounce (30 g) salami, diced
1 tablespoon chopped parsley
1/4 cup grated Parmesan cheese
Mustard and cress to garnish

Method:

1. Remove the baked potatoes from the oven, cut in half lengthwise, scoop out the flesh and mash until smooth.
2. Melt the butter in a pan, add the onion and cook until golden brown. Add the bacon and cook for 2 minutes, then stir into the mashed potato. Season well with salt and pepper, stir in the salami and parsley and mix well.
3. Spoon the mixture back into the potato shells and sprinkle with the cheese. Bake as above.
4. Garnish with mustard and cress and serve immediately.

Souffle Cheese Filling:

Ingredients:

2 eggs, separated
1 cup grated matured Cheddar cheese
1 teaspoon English mustard
Salt and pepper
1 tablespoon grated Parmesan cheese
Rosemary or parsley sprigs to garnish

Method:

1. Remove the baked potatoes from the oven, cut in half lengthwise, scoop out the flesh and mash until smooth. Beat in the egg yolks, Cheddar cheese, mustard and salt and pepper to taste.
2. Whisk the egg whites until very stiff and fold into the mixture. Spoon into the potato shells, sprinkle with the Parmesan and bake as above.
3. Garnish with rosemary or parsley and serve immediately.

Chewy Fruit Bars

2008-10-08T04:27:00.000-07:00

Chewy Fruit Bars can be made up to a week ahead and stored in an airtight container. Recipe makes about 18 bars.

Ingredients:

1/3 cup firmly packed brown sugar
3 ounces (90 g) butter
1 1/4 cups all-purpose (plain) flour
1 egg yolk
Topping:
2 eggs
1 cup firmly packed brown sugar
1/3 cup self-rising (raising) flour
1/2 cup raisins
3/4 cup sultanas
1 1/2 cups roasted unsalted peanuts
1 cup desiccated coconut

Method:

1. Preheat oven to 350 degrees F (180 degrees C). Grease an 8 x 12 inch (20 x 30 cm) shallow slab or slice pan; line base and two long sides with baking paper, extending paper 1 inch (2.5 cm) above edge of pan.
2. Combine sugar and butter in medium-sized saucepan; stir over medium heat until butter is melted. Stir in sifted flour and egg yolk. Press mixture over base of prepared pan. Bake in oven about 10 minutes or until browned lightly; cool.
3. Meanwhile, prepare the topping: Beat eggs and sugar in small bowl with electric mixer until changed to a lighter color and thickened slightly; fold in sifted flour. Transfer mixture to large bowl; stir in remaining ingredients.
4. Spread topping over cold base; bake in oven about 30 minutes or until browned lightly. Allow to cool in pan before cutting into pieces.

Shortbread Assortment

2008-10-05T23:25:00.000-07:00

The family will love this selection - it's fun to prepare and quick to bake. Recipe makes about 30 cookies.

Ingredients:

4 ounces (125 g) unsalted butter, softened
1/4 cup caster sugar
1 cup all-purpose (plain) flour
1/3 cup cornflour
1/4 teaspoon vanilla flavoring essence
Egg white, to glaze
Toppings and Flavorings:
1/4 teaspoon ground cinnamon
Crushed sugar cubes or dessicated coconut
Raspberry jam
Mixed nuts, chopped
4 teaspoons dark chocolate chips

Method:

1. Preheat the oven to 350 degrees F (180 degrees C). Grease 2 or 3 baking trays.
2. In a mixing bowl, beat the butter and sugar together until light and creamy. Sift the flour and cornflour over; stir in the vanilla. Knead gently. Transfer to a lightly floured surface and cut into 4 equal pieces.
3. Knead the cinnamon into one piece of dough. Divide in half and roll into two 12 inch (30 cm) ropes. Cut each into 1 inch (2.5 cm) lengths. Form into horseshoe shapes and mark with a fork.
4. Roll out a second piece of the dough very thinly. Cut into shapes with cookie cutters. Roll the trimmings into logs. Brush with egg white. Sprinkle with the sugar or coconut.
5. Roll out the third piece of dough. Stamp out four 3 inch (7.5 cm) rounds and four 2 inch (5 cm) rounds. Using the end of a piping tube, stamp out the center of the smaller rounds.
6. Brush the large rounds with egg white. Put the smaller rounds on top and spoon the jam into the center. Brush with the egg white and sprinkle with the chopped nuts.
7. Knead the chocolate chips into the remaining dough. Roll into 6 balls and flatten.
8. Put the shortbread on the prepared baking trays and bake, in batches if necessary, for 8-12 minutes, or until pale golden. Transfer to a wire rack to cool completely.

Tip: To make chocolate shortbread, follow the recipe above but substitute 1/4 cup of cocoa for the same weight of flour.

Melt-in-the-mouth Chocolate Squares

2008-10-05T23:20:00.000-07:00

Bite into these iced delights and you will find a hidden chocolate center. Recipe makes 25 squares.

Ingredients:

3 1/2 ounces (100 g) dark cooking chocolate
3 ounces (90 g) unsalted butter
3 large eggs, separated
8 teaspoons all-purpose (plain) flour
1/2 cup ground almonds
3/4 cup icing sugar, sifted
Icing:
4 ounces (125 g) unsalted butter, softened
2 cups icing sugar, sifted
1 teaspoon vanilla flavoring essence
4-8 teaspoons milk
2/3 cup dessicated coconut
2 1/2 ounces (75 g) dark chocolate, chilled

Method:

1. Preheat oven to 350 degrees F (180 degrees C). Grease and line a 8 inch (20 cm) square cake tin.
2. Break the chocolate into pieces. Put into a heatproof bowl. Put bowl over a pan of barely simmering water and stir until the chocolate melts.
3. Remove from the heat and stir in the butter. Beat until smooth, then leave to cool slightly. Beat in the egg yolks one at a time, then beat in the flour, almonds and icing sugar.
4. Whisk the egg whites in a clean, polished mixing bowl until stiff peaks form. Fold into the chocolate mixture. Spoon into the prepared tin.
5. Bake for 20-25 minutes, or until a warm skewer inserted into the center of the cake comes out clean. Allow to completely cool.
6. Meanwhile, make the icing. Beat the butter and icing sugar with a wooden spoon until light and fluffy. Add the vanilla and enough milk to give a spreading consistency.
7. Spread coconut onto a baking tray and grill until golden, watching carefully and shaking the tray for even browning. Transfer to a plate to cool. Grate chocolate finely and mix with the cooled coconut.
8. Cut the cake into 25 squares. Spread icing thinly over each square and coat in the coconut and chocolate mixture.

Sausage Rolls

2008-10-05T22:59:00.000-07:00

Sausage rolls are a popular savory for parties, picnics and packed lunches. Recipe makes 12 rolls.

Ingredients:

1 1/2 sheets frozen ready-rolled shortcrust pastry, thawed
Beaten egg, to glaze
Filling:
12 ounces (375 g) ground lean pork (mince)
3 spring onions, finely chopped
1 tablespoon chopped fresh sage
2 teaspoons tomato ketchup (sauce)
1/4 teaspoon salt
Pinch of pepper

Method:

1. Preheat the oven to 425 degrees F (220 degrees C). Lightly grease or spray a large baking tray with oil.
2. For the filling, in a mixing bowl, combine the ground pork, spring onions, sage, tomato ketchup, salt and pepper. Mix well, using a fork.
3. Place the pastry on a cold, lightly floured surface. Cut the whole pastry sheet in half down the middle. You will now have three 4 inch (10 cm) wide strips of pastry.
4. Divide the ground meat mixture into 3 equal parts and roll each into a 8 inch (20 cm) length. Put one length down the center of each pastry strip. Brush one long edge of each pastry strip with beaten egg. Fold the brushed edge over the pork meat and press the edges together to seal.
5. Brush the top of each pastry roll with beaten egg. Cut each length into 4 rolls. Score the tops with a sharp knife. Place the rolls onto the prepared baking tray.
6. Bake for 10 minutes. Reduce oven temperature to 375 degrees F (190 degrees C) and bake for a further 15-20 minutes, or until golden.

Tip: Try substituting the spring onions with 1/4 green apple, peeled and diced.

Hazelnut Rings

2008-10-05T22:44:00.000-07:00

Shortbread bases are topped with an almond mixture, hazelnuts and melted chocolate. Recipe makes 12 rings.

Ingredients:

2 ounces (60 g) unsalted butter, softened
1/4 cup caster sugar
1 cup all-purpose (plain) flour
1 egg yolk
Topping:
4 ounces (125 g) unsalted butter, softened
1/3 cup icing sugar
1 cup all-purpose (plain) flour
1 teaspoon baking powder
1/3 cup ground almonds
2 ounces (60 g) whole hazelnuts, roasted and skins rubbed off
2 1/2 ounces (75 g) dark cooking chocolate, melted

Method:

1. Preheat the oven to 350 degrees F (180 degrees C). Lightly grease 2 baking trays.
2. For the bases, put the butter, sugar, flour and egg yolk into a mixing bowl; beat well to a smooth dough. Cover with clear plastic wrap and chill for 30 minutes.
3. For the topping, put the butter in a mixing bowl and beat until smooth. Sift the icing sugar over and beat until pale and creamy.
4. Sift the flour and baking powder over; add the ground almonds and mix well until evenly combined.
5. Put the chilled dough on a lightly floured work surface. Roll out and cut out twelve 3 inch (7.5 cm) rounds. Cut out the centers, using a 1 1/4 inch (3 cm) round cutter, to form rings. Re-roll the trimmings if necessary. Put the rings on the baking trays and bake for 5 minutes.
6. Put the almond mixture into a piping bag fitted with a large star pipe/nozzle. Remove the biscuits from the oven. Pipe the topping onto each ring and top with the hazelnuts.
7. Return biscuits to the oven and bake for a further 10 minutes, or until pale golden and cooked. Drizzle he rings evenly with the melted chocolate.

Tip: Take care when melting chocolate. Heat it slowly and do not let it get too hot or it will thicken and be too difficult to work with. Drizzle the melted chocolate from a teaspoon over the rings.

Fresh Fruit Galette

2008-10-05T22:38:00.000-07:00

Shortcrust and puff pastries combine in a pretty casing for summer fruits and cream. Recipe serves 7.

Ingredients:

1 sheet frozen ready-rolled shortcrust pastry, thawed
2 sheets frozen ready-rolled butter puff pastry, thawed
Beaten egg, to glaze
Filling:
1 pint (600 ml) carton fresh cream
1/2 cup icing sugar, sifted
4 teaspoons orange flavored liqueur or 1 teaspoon vanilla flavoring essence
4 ounces (125 g) very small strawberries
4 ounces (125 g) fresh figs, quartered
4 ounces (125 g) redcurrants
4 ounces (125 g) blackberries or boysenberries
4 ounces (125 g) raspberries
4 ounces (125 g) blueberries
1 large kiwi fruit, peeled and sliced

Method:

1. Line a large baking tray with non-stick baking paper. Place the short crust pastry sheet on a lightly floured, cold, dry surface. Using a 3 inch (8 cm) pastry cutter and a sharp knife, cut the circle into a flower shape with 7 petals. Transfer the pastry shape to the baking tray. Prick all over with a fork.
2. Place one sheet of puff pastry on the floured surface; brush lightly with cold water and place the second sheet of puff pastry on top. Roll over lightly with a rolling pin to seal the two sheets together. Using the pastry cutter and sharp knife, cut into a similar flower shape, as in Step 1. Cut out the inside of the petals, leaving a 1/4 inch (6 mm) border of pastry around each one. Remove the cut-out pastry.
3. Brush the shortcrust pastry 'flower' with egg. Carefully lay the puff pastry on top and brush with egg. Chill for about 30 minutes.
4. Preheat the oven to 450 degrees F (220 degrees C). Bake the pastry 'flower' for 25 minutes, or until golden brown. Carefully transfer to a wire rack to cool completely.
5. For the filling, beat together the cream, icing sugar and liqueur or vanilla essence with an electric mixer until soft peaks form.
6. Put the pastry base onto a serving plate. Spoon the whipped cream mixture into the cut-out petals. Arrange a different type of fruit over the cream in each petal and serve within 2 hours.

Seafood Cannelloni

2008-10-05T22:32:00.000-07:00

This is a recipe for special occasions. For a family meal, you may like to omit scallops and shrimp and replace them with 1 pound (500 g) of minced white fish. Recipe serves 4.

Ingredients:

2 teaspoons olive oil
2 cloves garlic, crushed
2 medium onions, finely chopped
1/2 cup tomato paste
2 cups water
2 teaspoons lemon juice
1/2 teaspoon ground thyme
1 teaspoon ground basil
Salt to taste (optional)
7 ounces (200 g) white fish, cut into small chunks
5 ounces (150 g) shelled shrimp, coarsely chopped
3 ounces (100 g) scallops, coarsely chopped
1/2 cup fresh wholemeal breadcrumbs
2 tablespoons chopped parsley
2 tablespoons dry white wine
Ground black pepper to taste
1 egg, lightly beaten
12 lightly cooked cannelloni shells (to make handling easier)
1/2 cup grated low-fat block cheese

Method:

1. Heat oil in frying pan and saute 1 clove garlic and 1 onion until tender.
2. Add tomato paste, water, lemon juice, 1/4 teaspoon thyme, 1/2 teaspoon basil and salt.
3. Combine remaining garlic, onion, thyme and basil with fish, shrimp, scallops, breadcrumbs, parsley, wine, pepper and egg.
4. Spoon fish mixture into cannelloni shells, and arrange in a shallow casserole.
5. Pour tomato mixture over cannelloni shells and sprinkle with cheese.
6. Bake at 350 degrees F (180 degrees C) for 30 minutes until sauce is hot and bubbling.

Passion Fruit Sponge Cake

2008-10-05T07:36:00.000-07:00

The passion fruit sponge is a traditional afternoon tea delight. This recipe has a tangy passion fruit butter filling.

Ingredients:

5 large eggs, separated
3/4 cup caster sugar
1 cup self-rising (raising) flour
1/4 cup cornflour
Pinch salt
1 tablespoon butter
4 tablespoons boiling water
1 cup whipped cream
Passion fruit icing
Passion fruit butter

Method:

1. Grease 2 x 8 inch (20 cm) sponge sandwich tins. Cut a circle of baking paper and line base, grease over paper and dust tins with cornflour.
2. Beat egg whites in a clean dry basin until stiff peaks form. Gradually add sugar while you continue to beat.
3. Add egg yolks one at a time while beating.
4. Sift flour, cornflour and salt together, combine butter and boiling water and keep ready.
5. Quickly and lightly sprinkle flour over egg mixture and commence to fold in with a large metal spoon. Pour butter and water around side of the bowl and continue to fold quickly and lightly.
6. Pour evenly into the two prepared tins.
7. Bake in a preheated moderate oven (375 degrees F/190 degrees C) for 20 minutes, or until tops spring back when lightly touched and mixture begins to shrink from the sides.
8. Turn out onto a wire rack, remove baking paper and cool.
9. Spread one cake with passion fruit butter and whipped cream. Spread passion fruit icing on top of second cake, then sandwich together.

Curried Vegetable Pasties

2008-10-05T07:19:00.000-07:00

Spicy curried vegetables in a sour cream pastry will liven up your lunchtime. Recipe makes 8 pasties.

Ingredients:

4 cups self-rising (raising) flour
1/2 teaspoon salt
4 ounces (125 g) butter
2 eggs, beaten
1/4 pint (150 ml) sour cream
Filling:
4 teaspoons peanut oil
1 ounce (30 g) butter
1 large potato (about 8 ounces/250 g), peeled and diced
1 large carrot (about 5 ounces/ 155 g) peeled and diced
1 cup finely chopped leek
4 ounces (125 g) mushrooms, diced
4 teaspoons curry powder or paste
Salt
Beaten egg, to glaze

Method:

1. Sift the flour and salt into a large mixing bowl. Add the butter and rub in with fingertips until the mixture resembles fine breadcrumbs.
2. In another bowl, mix the eggs and sour cream. Stir into the flour mixture until it forms a soft dough. Compress the dough together, then form into a disc shape on a lightly floured surface. Wrap in greaseproof paper and chill for 1 hour.
3. For the filling, heat the oil and butter in a large non-stick frying pan over a medium heat. Add the potato and carrot, cook for 5 minutes, stirring frequently. Add the leek and mushrooms and cook a further 5 minutes, stirring frequently. Add the curry powder and stir constantly for 1 minute. Remove from heat and add salt to taste. Leave to cool.
4. Preheat the oven to 400 degrees F (200 degrees C). Lightly grease 2 large baking trays. Roll pastry out on a lightly floured surface and cut out eight 6 inch (15 cm) rounds. Turn the rounds over, brush off excess flour. Spoon the filling evenly onto one side of each round. Brush edges with a little beaten egg. Fold the pastry over the filling and seal the edges with a fork.
5. Put the pasties onto the prepared baking trays. Brush with remaining beaten egg. Bake for 25 minutes, or until golden brown. Serve hot.

Tip: Try using wholemeal self-rising (raising) flour for a wholesome variation. Or, add 4 ounces (125 g) diced cooked lamb or chicken to the curried vegetables.

Chinese Stir-fry Pork

2008-10-05T06:51:00.000-07:00

The secret of a successful stir-fry is to have all the ingredients prepared before you begin cooking, and then to cook them swiftly so that they reach the table still crisp and alive with color. Recipe serves 4-5.

Ingredients:

1 pound (500 g) pork fillet
1 tablespoon polyunsaturated oil
1/2 teaspoon ginger grated
1 clove garlic, crushed
Pinch Chinese five spice powder
1 cup small broccoli florets
1 cup small cauliflower florets
1/2 green pepper (capsicum), diced
2 medium carrots, cut into matchsticks (julienne)
3 spring onions, chopped
16-20 snow peas
10-12 button mushrooms, sliced
2 stalks celery, sliced diagonally
1 apple, cut into slices
1/4 cucumber, cut into slices
1 tablespoon soy sauce
1 tablespoon honey
1 tablespoon tomato ketchup (sauce)
1 1/2 tablespoons cornflour (cornstarch)
1 cup chicken stock

Method:

1. Prepare pork fillet by slicing thinly at an angle.
2. Heat oil in a pan until very hot. Add pork, ginger, garlic and five spice. Stir fry for 3-5 minutes.
3. Add broccoli, cauliflower, pepper and carrots. Stir-fry 1-2 minutes, making sure that nothing is allowed to overcook and become limp.
4. Now add the rest of the vegetables and continue stir-frying over high heat for another 1-2 minutes.
5. In a bowl, combine soy sauce, honey, tomato sauce, cornflour (cornstarch) and chicken stock. Add mixture to the chicken and vegetables, bring to the boil, cover, turn down the heat and simmer 2-3 minutes only.
6. Serve on a bed of boiled brown rice.

Chocolate-nut Treats

2008-10-05T06:22:00.000-07:00

Dark chocolate surrounds a creamy mocha fudge and hazelnut center. Recipe makes about 30 chocolates.

Ingredients:

1 1/2 cups white sugar
1/4 pint (150 ml) cold black coffee
2 1/2 fl oz (75 ml) fresh cream
10 ounces (300 g) dark cooking chocolate
2 ounces (60 g) unsalted butter
8 teaspoons coffee-flavored liqueur
1/4 teaspoon vanilla flavoring essence
2 1/2 ounces (75 g) hazelnuts, finely chopped

Method:

1. Line 2 baking trays with non-stick baking paper.
2. Put the sugar, coffee and cream into a heavy-based saucepan. Place over a low heat, stirring gently with a wooden spoon until the sugar dissolves. Increase the heat to medium and heat, without stirring, until the mixture reaches 230 degrees F (115 degrees C) on a sugar thermometer. Remove from the heat.
3. Meanwhile, chop 3 1/2 ounces (100 g) dark cooking chocolate finely in a food processor. Add the chopped chocolate, half the butter, liqueur and vanilla to the sugar mixture. Stir together until the chocolate melts and the mixture is smooth. Set aside to cool completely and thicken.
4. Using clean cold hands, roll the mixture into 1 inch (2.5 cm) balls. Roll in the chopped hazelnuts.
5. Break the remaining chocolate and butter into a heatproof bowl. Place over a pan of barely simmering water and leave to melt.
6. Using 2 forks, dip the balls into the melted chocolate until coated. Put on the prepared baking tray and leave to set.

Tip: Store the chocolates in an airtight container in the refrigerator. Eat within 3 days.

Pork Tango

2008-10-05T06:16:00.000-07:00

This is a favorite recipe. The brandy loses its alcohol during heating but rounds out the lovely fruit sauce. Leave it out if you prefer. You can substitute half a cup of crushed pineapple for the apricots, but remember to reduce the water to half a cup. Recipe serves 4.

Ingredients:

1 cup boiling water
1/2 cup dried apricots
1 tablespoon dried currants
1 pound (500 g) pork scotch fillet, trimmed of fat
1 beaten egg
2 teaspoons sesame seeds
2 tablespoons fresh breadcrumbs
1 clove garlic, finely chopped or minced (optional)
2 tablespoons mango chutney
1 tablespoon brandy
1/4 cup canned evaporated skim milk

Method:

1. Pour boiling water over apricots and currants in a bowl, and stand for half an hour.
2. Roll pork first in egg and then in a mixture of sesame seeds, breadcrumbs and garlic until well coated.
3. Place in roasting pan and bake, uncovered, at 400 degrees F (200 degrees C) for 45 minutes.
4. While meat is cooking, heat apricots in a saucepan with the currants and the water in which they were soaked.
5. Simmer gently until water is almost absorbed.
6. Add chutney and brandy and stir until the sauce returns to the simmer.
7. Pour evaporated skim milk in a heat-resistant bowl and gradually stir in the hot apricot mixture (this method will prevent the milk curdling).
8. Return to saucepan and reheat without boiling.
9. To test if the meat is cooked, pierce with a skewer. Juice should be clear.
10. Cut meat into eight slices, arrange two slices on each serving plate and spoon sauce over, distributing apricot halves equally.

Chicken Vol-au-vents

2008-10-05T06:06:00.000-07:00

These elegantly shaped puff pastry cases have a delicious chicken filling. Recipe makes 8 vol-au-vents.

Ingredients:

4 sheets frozen ready-rolled butter puff pastry, thawed
1 egg, beaten
Filling:
2 large single chicken breast fillets
1 ounce (30 g) sun-dried tomatoes in oil, well-drained and sliced
1 cup sliced spring onions
3 1/2 ounces (100 g) button mushrooms, quartered
1/4 pint (150 ml) light sour cream
8 teaspoons low-fat mayonnaise
2 tablespoons chopped parsley
Salt and pepper

Method:

1. Place 2 sheets of pastry on a lightly floured surface; brush lightly with chilled water. Layer the remaining pastry sheets over the top and, with a rolling pin, roll lightly to seal together. Trim edges with a large sharp knife. Cut the 2 layered sheets of pastry into quarters to give eight squares. Transfer the squares to 2 baking trays.
2. Using a sharp knife, make two L-shaped cuts at opposite corners of each square, 3/4 inch (1.5 cm) from the edge. Brush edges with chilled water. Fold one cut corner over to the opposite cut side. Repeat with the other cut corners. Press corners down gently to seal and form the walls of the pastry case. Chill for 30 minutes.
3. Preheat the oven to 425 degrees F (220 degrees C). For the filling, slice the chicken into thin strips. Heat 1 tablespoon sun-dried tomato oil in a non-stick frying pan. Add chicken and fry quickly until cooked.
4. Stir in the tomatoes, spring onions, mushrooms and sour cream. Cook until the liquid reduces and thickens.
5. Remove from the heat. Stir in the mayonnaise and chopped parsley. Add salt and pepper to taste. Cover the filling to keep warm.
6. Brush the top edge of the pastry cases with beaten egg. Bake for 15-20 minutes, or until the pastry is well risen and golden brown. Spoon the warm filling into the cases and serve immediately.

Scallop Risotto

2008-10-03T07:41:00.000-07:00

Try to buy fresh scallops for this Italian dish, which taste much better than frozen ones. Fresh scallops come with the coral attached, which adds flavor, texture and color. Recipe serves 3-4.

Ingredients:

About 12 scallops, with their corals
2 ounces (60 g) butter
1 tablespoon olive oil
2 tablespoons Pernod
2 spring onions, finely chopped
1 1/2 cups risotto rice
4 cups simmering fish stock
Generous pinch of saffron strands, dissolved in 1 tablespoon warm milk
2 tablespoons chopped fresh parsley
4 tablespoons double (thickened) cream
Salt and freshly ground black pepper

Method:

1. Separate the scallops from their corals. Cut the white flesh in half or into 3/4 inch (2 cm) slices.
2. Melt half the butter with 1 teaspoon oil. Fry the white parts of the scallops for 2-3 minutes. Pour over the Pernod, heat for a few seconds, then ignite and allow to flame for a few seconds. When the flames have died down, remove the pan from the heat.
3. Heat the remaining butter and olive oil in a pan and fry the spring onions for about 3-4 minutes, until soft but not browned. Add the rice and cook for a few minutes, stirring, until the rice is coated with oil and is beginning to turn translucent around the edges.
4. Gradually add the hot stock, a cupful at a time, stirring constantly and waiting for each cupful of stock to be absorbed before adding the next.
5. When the rice is very nearly cooked, add the scallops and all the juices from the pan, together with the corals, the saffron milk, parsley and seasoning. Stir well to mix. Continue cooking, adding the remaining stock and stirring occasionally, until the risotto is thick and creamy.
6. Remove the pan from the heat, stir in the double cream and cover. Leave the risotto to rest for about 3 minutes to complete the cooking, then pile it into a warmed bowl and serve.

Mediterranean-Style Baked Fish with Vegetables

2008-10-03T07:23:00.000-07:00

This is a sublime combination of baked fish, herb-flavored roasted vegetables and basil-flavored tomatoes. Zucchini or eggplant could be added instead of the potatoes or peppers, and chopped anchovies could be used instead of black olives. The tomatoes can be omitted and the fish brushed with olive oil to bake. Recipe serves 2.

Ingredients:

1 1/4 pound (625 g) waxy new potatoes
1 large red onion
1 red pepper
1 yellow pepper
2 garlic cloves
1 dessertspoon chopped fresh thyme
2 tablespoons olive oil
2 ounces (60 g) pitted black olives
2 thick-cut pieces fish (tuna, salmon, swordfish, cod)
1/2 x 13 ounce (410 g) tin chopped tomatoes
2 tablespoons chopped fresh basil
Basil leaves to garnish

Method:

1. Set the oven temperature to 400 degrees F (200 degrees C).
2. Cut the potatoes into bite-sized pieces, the onion into 6 pieces and the peppers into quarters. Press the garlic cloves and toss these, the thyme and the vegetables in the olive oil.
3. Place the vegetables on a baking tray and cook, uncovered, for approximately 30 minutes or until the vegetables begin to soften and turn golden.
4. Place the vegetables in a shallow ovenproof baking dish and mix in the black olives. Place the fish pieces on top of the vegetables.
5. Mix the basil and chopped tomatoes and pour over the fish.
6. Bake for another 15 minutes or until the fish is just cooked. Serve immediately, garnished with a few basil leaves and the some green salad if desired.

Choc-nut Snaps

2008-10-03T07:17:00.000-07:00

Sliced cookie dough is used to make these tasty peanut and cocoa bites. Recipe makes 38-40 cookies.

Ingredients:

2 cups all-purpose (plain) flour
1/4 cup cocoa
1/2 teaspoon bicarbonate of soda
5 ounces (150 g) unsalted butter, softened
1 cup light brown sugar
1 egg, beaten
3/4 cup shelled peanuts, finely chopped

Method:

1. Sift the flour, cocoa and bicarbonate of soda into a mixing bowl.
2. Put the butter and sugar into a second mixing bowl. Beat with an electric mixer until light and creamy. Gradually beat in the beaten egg until well combined.
3. Stir in the flour mixture and chopped peanuts until evenly combined and the mixture forms a dough.
4. On a lightly floured surface, roll out the dough, with clean cold hands, to form a 8 x 2 inch (20 x 5 cm) large sausage shape. Wrap the dough in clear plastic wrap and chill overnight.
5. Preheat oven to 375 degrees F (190 degrees C). Thoroughly grease 4 baking trays or line with non-stick baking paper. Slice the dough into 38-40 equal rounds and put them on the baking trays. Bake for 10 minutes, or until golden brown.
6. Leave the cookies to firm on the baking trays for 2-3 minutes. Transfer to a wire rack to cool completely.

Tip: If you want to bake the cookies in batches, divide the dough into 2 or 4 portions in Step 4. Slice and bake each portion separately and keep the remainder chilled.

Crackling Rice Paper Fish Rolls

2008-10-03T07:10:00.000-07:00

The rice in this dish is in the rice paper wrappers, which manage to hold their shape during cooking, yet almost magically dissolve in your mouth when it comes to eating. Recipe makes 12.

Ingredients:

12 Vietnamese rice paper sheets, each about 8 x 4inches/20 x 10 cm
3 tablespoons all-purpose (plain) flour mixed to a paste with 3 tablespoons water
Vegetable oil, for deep frying
Fresh herbs, to garnish
For the filling:
24 young asparagus spears, trimmed
8 ounces (250 g) raw shrimp (prawns), peeled and vein removed
1 1/2 tablespoons olive oil
6 spring onions, finely chopped
1 garlic clove crushed
3/4 inch (2 cm) piece of fresh root ginger, grated
2 tablespoons chopped fresh coriander
1 teaspoon five-spice powder
1 teaspoon finely grated lime or lemon rind
Salt and freshly ground black pepper

Method:

1. Make the filling. Bring a saucepan of lightly salted water to the boil and cook the asparagus for 3-4 minutes until tender. Drain, refresh under cold water and drain again. Cut the shrimp into 3/4 inch (2 cm) pieces.
2. Heat half of the oil in a small frying pan or wok and stir-fry the spring onions and garlic over a low heat for 2-3 minutes until soft. Using a slotted spoon, transfer the vegetables to a bowl and set aside.
3. Heat the remaining oil in the pan and stir-fry the shrimp over a brisk heat for just a few seconds until they start to go pink. Add to the spring onion mixture with the ginger, coriander, five-spice powder, lime or lemon rind and a little pepper. Stir to mix.
4. To make each roll, brush a sheet of rice paper liberally with water and lay it on a clean surface. Place two asparagus spears and a spoonful of the shrimp mixture just off the center. Fold in the sides and roll up to make a fat cigar. Seal the ends with a little of the flour paste.
5. Heat the oil in a wok or deep-fryer and fry the rolls in batches until pale golden in color. Drain well, garnish with herbs and serve.

Simple Custard Tart

2008-10-03T07:01:00.000-07:00

Serve a slice of this rich, creamy tart for dessert or afternoon tea. Recipe serves 6-8.

Ingredients:

2 cups all-purpose (plain) flour
4 ounces (125 g) unsalted butter, chilled and diced
8 teaspoons caster sugar
1 egg, lightly beaten
Extra 1/2 ounce (15 g) unsalted butter, melted
Filling:
3 large eggs
1/4 cup caster sugar
1/2 pint (300 ml) milk
1/4 pint (150 ml) fresh cream
1 teaspoon vanilla flavoring essence
Pinch of ground nutmeg

Method:

1. Sift the flour into a mixing bowl. Add the butter and rub in with fingertips until the mixture resembles fine breadcrumbs.
2. Stir in the sugar, egg and 3-4 teaspoons cold water with a round-bladed knife, until the mixture forms a soft dough. Knead the dough very lightly to compress and form into a disc shape. Wrap the dough in greaseproof paper and chill for 20 minutes.
3. Preheat the oven to 425 degrees F (220 degrees C) and heat a baking tray in the oven. Grease a 9 inch (23 cm) pie dish with melted butter.
4. For the filling, whisk the eggs and sugar together in a bowl, using a balloon whisk. Gently heat the milk, cream, vanilla and nutmeg, then whisk into the egg mixture.
5. Roll out the pastry and line the pie dish. Trim and flute the edge. Brush the pastry all over with the melted butter. Pour the custard filling into the pastry case. Put on the hot baking tray and bake for 10 minutes. Reduce oven temperature to 350 degrees F (180 degrees C). Bake for a further 20 minutes, or until a knife inserted into the center of the tart comes out clean. Serve warm or cold.