Banana Chiffon Tart

The smooth light texture of this fruit tart is complemented by a lemon flavor. This dessert is best eaten on the day it is made as the bananas discolor a little on keeping. Keep in the fridge until ready to serve. Recipe serves 8.

Ingredients:

3 1/2 ounces (100 g) unsalted butter
8 ounce (250 g) packet ginger nut cookies (biscuits), crushed
Filling and Topping:
Grated rind and juice of 1 lemon
2 teaspoons gelatin
3 bananas, mashed (about 2 cups)
1/2 pint (300 ml) fresh or thickened cream
1 egg white
1/4 cup caster sugar

Method:

1. Preheat the oven to 375 degrees F (190 degrees C). In a saucepan, melt the butter over a low heat. Remove from heat and stir in cookie crumbs. Mix until well combined.
2. Press the crumb mixture over the base and side of a round 9 inch (23 cm) pie dish. Bake for 8 minutes. Remove from the oven and cool completely.
3. In a small saucepan, mix the lemon juice with 4 teaspoons cold water. Sprinkle the gelatin over and allow to absorb. Gently heat until the gelatin dissolves and the mixture turns clear. Remove from the heat and cool to body temperature.
4. Mix the bananas with the lemon rind in a bowl. Quickly whisk in the gelatin mixture.
5. Whip 7 fl oz (200 ml) cream until soft peaks form. Whisk the egg white in a clean polished bowl with an electric mixer until stiff peaks form. Whisk in the sugar at top speed.
6. Gently fold the whipped cream and the egg white mixture into the banana mixture with a plastic spatula or balloon whisk. Pour into the cookie crumb crust and chill for 30 minutes, or until set.
7. To decorate, whip remaining cream until it forms soft peaks. Spoon over the tart.

Lentil and Coriander Soup

An easy Moroccan-style soup using coriander. This herb is used in practically all cooking in Morocco. I use Vietnamese mint when coriander is scarce. Recipe serves 6.

Ingredients:

14 ounce (450 g) shin of veal
3 1/2 ounces (100 g) lentils
3 tablespoons olive oil
1 1/2 Spanish (red) onions, peeled and coarsely grated
1/4 teaspoon each crushed black pepper and chili powder
Water
2 large potatoes, peeled and diced
2 large carrots, peeled and sliced
1 bunch fresh coriander, coarsely chopped
Lemon juice

Method:

1. Pour boiling water over lentils, let them soak for 15 minutes, then rinse and drain.
2. While they are soaking, put oil, veal, onion, black pepper and chili powder, in a large flameproof casserole, stirring all the time until the onion becomes transparent. Add 6 cups of water and bring to the boil.
3. Add lentils and cook for 1 1/2 hours. Top up water occasionally if necessary.
4. After an hour and 10 minutes, add potatoes and carrots. Simmer until the vegetables are tender. Stir in coriander and lemon juice and serve at once.

Tip: Never throw left-over fresh coriander away. Although a fragile herb, it can be kept in the refrigerator in a glass of water for at least a week.

Fried Fish with Rice and Mixed Vegetables

Use your favorite fresh or frozen white fish fillets for this unusual stir-fry dish. Recipe serves 4.

Ingredients:

1 1/3 cups long-grain white rice
2 cups boiling water
Salt to taste
2 bulbs fennel
5 ounces (155 g) frozen peas
1 large onion
2 spring onions
1 1/2 pound (750 g) skinned white fish fillets, thawed if frozen
Fresh lemon juice
2 tablespoons all-purpose (plain) flour
2 eggs
3 tablespoons sunflower or corn oil
2 tablespoons medium sherry
3 tablespoons soy sauce
Freshly ground pepper

Method:

1. Cook rice in boiling, salted water for 20 minutes. Keep pan tightly covered and heat moderate to prevent water boiling over.
2. While rice is cooking, cut fennel into thin strips. Tip peas on to plate. Peel and quarter onion and cut into thin slices. Trim spring onions and thinly slice.
3. Cut fish into 1 1/2 inch (3.5 cm) squares. Sprinkle with lemon juice and salt. Tip flour on to piece of non-stick baking paper. Add fish. Coat each piece thoroughly. Beat eggs in bowl until frothy. Add fish and stir until well-covered with egg. Drain on a plate.
4. Heat oil in wok until very hot, but not smoking. Add fish, piece by piece, and stir-fry until golden brown all over. Drain on rack or on absorbent kitchen paper.
5. Add onion slices to remaining oil in wok. Stir-fry for 3 minutes. Add fennel and peas and stir-fry for 5 minutes. Add spring onions and stir-fry for 1 minute.
6. Sprinkle stir-fried ingredients with sherry, soy sauce and pepper. Add salt to taste. Mix in rice, drained if necessary. Top with fried fish cubes. Reheat until hot. Stir carefully, taking care not to break up fish.

Warm Tuna and Pasta Salad

Canned tuna is versatile, and adapts to many different styles of cooking. Serve this easy tuna dish with a mixed green salad for an interesting contrast. Recipe serves 4.

Ingredients:

8 ounces (250 g) pasta shells
2 teaspoons oil
6 ounce (180 g) can tuna chunks in brine, well drained
6 1/2 ounces (200 g) green beans, cooked
1/2 red pepper, cut into thin strips
8 black olives
Black pepper, freshly ground, to taste
2 hard-boiled eggs, quartered

Method:

1. Bring a large pot of water to the boil, add half the oil and the pasta shells. Cook until the pasta is al dente. Drain the cooked pasta. Place in a serving dish, and toss with the rest of the oil.
2. Mix in the tuna, beans, pepper and olives, and season with black pepper.
3. Arrange the eggs on top of the salad. Serve while the pasta is still warm.

Variation: Substitute well-drained salmon for the tuna.

Greek-Style Mushrooms

Fresh mushrooms are a good source of B-group vitamins. Look for wild (or field) mushrooms, they have better flavor than the cultivated variety. This simple vegetable side dish is particularly tasty if it is made the day before serving. Recipe serves 4 to 6.

Ingredients:

8 ounces (250 g) fresh mushrooms
1 pound (500 g) fresh tomatoes, peeled
1 chopped onion
1 tablespoon olive oil
1 glass of dry white wine
Juice of 1/2 a lemon
1 tablespoon of tomato concentrate
1 bay leaf
1 sprig thyme
Pepper

Method:

1. Wipe the mushrooms clean, or wash them if they are sandy. Cut them into quarters or if they are the field variety, 1 inch (2.5 cm) pieces.
2. Stew the tomatoes in olive oil with the chopped onion, wine, lemon juice, and tomato concentrate. Reduce to a thick sauce. Add mushrooms, bay leaf, thyme and pepper. Simmer until mushrooms are cooked (about 15 minutes). Refrigerate. Serve chilled.

Naan Bread

My favorite Indian leavened bread which may be made yeast-free with this simple recipe from Singapore, center of some of the world's finest Indian food. It is a perfect accompaniment to Indian curries. Recipe makes 6.

Ingredients:

2 cups all-purpose (plain) flour - preferably strong bread flour
1/3 cup low-fat natural yogurt
2 tablespoons light olive oil
Sprinkle of salt
1 beaten egg
1 teaspoon baking powder

Method:

1. Sift flour into mixing bowl. Add baking powder, salt and stir in beaten egg, yogurt and 1 tablespoon oil. Mix well.
2. Turn onto clean, floured work surface and knead. If the mixture is too sloppy, add more flour. If it is too crumbly, add a little water. Knead for at least 5 minutes.
3. Cover with a damp tea towel and leave in a warm, draught-free place for between 2 and 3 hours.
4. Knead again for a couple of minutes adding more flour if it sticks. Divide into six pieces and roll each piece into a 10 inch (25 cm) long oval.
5. Heat a heavy frying pan smeared with oil. Cook the naan one at a time: Put a piece in pan, dab down on bread with clean, damp tea towel. After a few minutes the underside should be browning and the bread should have puffed up a little. Turn over and repeat process.
6. When cooked, put in warm oven. Serve warm.

Braised Chinese Vegetables

This quick and tasty combination of Chinese cabbage, broccoli, leeks and green beans only takes 20 minutes to prepare and cook. Serve with a meat dish and rice. Recipe serves 4-6.

Ingredients:

6 1/2 ounces (200 g) Chinese cabbage, chopped
6 1/2 ounces (200 g) broccoli, cut into florets
5 ounces (150 g) leeks, sliced
5 ounces (150 g) green beans, sliced
4 spring onions (scallions), sliced
2 tablespoons vegetable oil
1 teaspoon sesame oil
2 teaspoons (prepared) freshly crushed garlic
1 teaspoon freshly chopped ginger
1/2 cup vegetable or chicken stock
2 teaspoons soy sauce
1/2 teaspoon chili sauce
2 teaspoons cornflour mixed with water to form a paste

Method:

1. Heat oil in a wok or deep fry-pan. Add garlic and ginger, cook for a few seconds then add the vegetables and cook, stirring, for 2 minutes.
2. Add the stock, soy sauce and chili sauce. Cover and cook for 4-5 minutes.
3. Move vegetables to one side and add the cornflour paste. Stir until it thickens. Mix vegetables in the sauce and serve.