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1. Mixed Vegetable Soup Ingredients (serves 4) Potatoes 115gm Prepare vegetables by cutting them into small pieces. Blanch tomatoes. Cook in stock till tender. Serve hot. |
2. Carrot Soup Ingredients (serves 4) Carrots 455 gm Wash , scrape & dice the carrots to even sized pieces. Peal & chop onion, wash & chop celery. Put stock in a pan, season with salt & pepper, add prepared vegetables & simmer till quite tender. Mix the flour to a smooth paste with butter. Add to the soup & simmer 10 minutes longer. |
3. Lentil Soup Ingredients (serves 4) Lentil 115 gm Wash lentils & put into a pan with stock. Add sliced onion & celery& shredded carrot & turnip. Add seasoning & boil gently until lentils & vegetables are tender (1 to 1 ½ hrs). Rub through a sieve. Melt butter, add flour, blend well, add milk to form a smooth sauce. Add soup, bring to boiling point stirring all the time. Boil for about 3 mins. Serve hot with croutons. |
4. Sundown Soup Ingredients (serves 4) Fresh Curd 150 ml Mix the curd & milk and put them on one side. Peel & dice the cucumber into0.5 cm cubes & sprinkle it with salt. Mix tomato juice, chicken stock & cream and add the curd & milk mixture along with the diced cucumber. Season the soup with salt & pepper, stir in the chopped hard boiled egg, the prawns & the chopped mint. Crush garlic & rub around the inside of a large bowl and pour the soup into it. Chill before serving. |
5. Crab Soup Ingredients Crabs - 6 Prepare crabs. Blanch tomatoes & chop. Chop onion. Cut ladies fingers into roundels. Wash & deseed & chop capsicum. Heat butter, fry crabs lightly, add chopped onion & capsicum, sauté. Add ladies finger & fry for a couple minutes more. Add tomatoes, bay leaf, salt & pepper to taste and about 1-1 ½ litres of water. Cover & simmer for an hour. Serve hot garnished with boiled rice. |
6. Poached Eggs Fill oiled shallow pan with water to depth sufficient to cover the eggs completely. Add salt 1 ½ tsp & vinegar (1tbsp for 1 litre of water). Heat the water to boiling. Break eggs one at a time into a shallow & wet cup. Slide gently into the water. Reduce heat to simmering point & cook until the white is jelly like & a film forms over the yolk. Remove eggs individually with a perforated skimmer. Slip onto a slice of hot buttered toast. Season with salt & pepper . |
7. Fish Cakes Ingredients (serves 4) Salmon, cod or haddock 500 gm Clean cut & boil fish. Then flake & skin & remove bones. Boil & mash the potatoes. Mix fish, potatoes & seasoning. Divide into equal portions, shape & coat with egg & toss in breadcrumbs. Reshape & shallow fry in hot oil. Drain on kitchen tissue and serve hot garnished with parsley. |
8. Egg Pakoras Ingredients Hard boiled eggs 4 Cool eggs in cold water quickly, shell & cut into quarters. Prepare a batter with gram flour, water, salt, chilly powder & soda bicarb. Beat well into a smooth consistency. Dip egg pieces into the batter & deep fry until golden brown on all sides. Drain on kitchen tissue & serve hot with tomato sauce or green chutney. |
9. Savoury minced meat balls Ingredients Minced meat 225 gm Boil & mince meat in just enough water to cook till tender but dry. Grind ginger (& green chillies) to a fine paste. Mix together minced meat, ground ingredients, salt, finely chopped onions, gram flour, lime juice, chopped tomatoes & enough water to form a thick batter. Beat well until smooth & light. Let it stand for 15 mins. Add soda bicarb, mix well. Heat oil. Fry tablespoons full of mixture till golden brown on all sides. Drain on kitchen paper & serve hot. |
11. Aubergine Frites Ingredients - Aubergines (eggplant) 225 gm Cut aubergines into thin roundels. Season & dredge them. Fry in smoking oil. Drain on kitchen paper & serve at once. (If not served immediately, they soften & lose quality) |
12. Epinards en Puree Ingredients - Remove stems of spinach, wash very carefully in plenty of water several times if necessary. Cook in boiling salted water until tender for approximately 5 mins. Refresh under cold water & squeeze into a ball. Pass through a sieve or blender. Heat butter, pour in the pureed spinach, mix well, and correct seasoning. Serve dome shaped in a vegetable dish & scroll with a palette knife. |
13. Pommes Chateau Ingredients - Potatoes 450 gm Peel & cut potatoes into shapes of large olives. Parboil in salted water. Drain. Heat oil & fry to golden brown colour. Sprinkle with chopped parsley. Serve hot |
14. Oranges with Campari Sauce Ingredients - 4 oranges Using a sharp knife peel the oranges & remove all the pith. Cut out orange segments Warm the honey slightly and mix together the campari & honey. Divide orange segments between 4 dishes & pour over the sauce. Chill in refrigerator before serving. Garnish with mint or lemon balm leaves. |
15. Marinated Strawberries Ingredients - To prepare the marinade, bring water & sugar to boil & simmer until thick consistency is obtained. Leave to cool. Add juice of 1 orange. Rinse, hull & slice the strawberries. Place in a dish & pour the marinade over. Chill in refrigerator for 2 hours. Grate a little peel from one of the oranges. Then cut away the peel & pith from both oranges & then cut it into segments. Divide strawberries & orange segments between 4 plates, pour over a little of the marinade & garnish with grated orange peel. |
16. Fruit Plate Ingredients - Half a honeydew melon, 2 kiwi fruit, 4 small bunches of black grapes, Peel the melon & remove the seeds. Cut into thin slices or wedges. Peel & slice the kiwi fruit. Rinse the bunches of grapes & strawberries if necessary. Cut the star fruit into thin slices. Arrange the fruit on 4 plates & serve the low fat ice cream or sorbet in a separate bowl. |
17. Fruit Cocktail Ingredients - Halve the melon, remove the seeds & cut into cubes or make balls with a melon scoop. Peel the kiwi fruit & cut into slices or wedges. Peel & slice the banana. Rinse & hull the strawberries. Cut the star fruit into thin slices. Divide the fruit mixture between 6 serving dishes. Pour over a little orange juice & chill in refrigerator for 15 mins before serving. |
18. Fruit Soup with Mint Ingredients (serves 10) 1.75 litres or 3 pints of water Bring the water to boil, add the sugar & cornflour and stir until the liquid starts to bubble. Remove the sauce pan from the heat & leave to cool. Stir in apple & lemon juice. Rinse the fruit, peel as necessary & cut into slices or pieces. Add the mint & fruit to the cold sugar liquor. Chill the soup in the refrigerator for 1 hour before serving. |
19. Raspberry Compote Ingredients - 300 ml or ½ pint unsweetened raspberry cordial Mix together the cordial, water & cornflour in a saucepan. Bring to boil & stir until the cream starts to thicken. Remove the saucepan from the heat & add the raspberries. Stir gently a few times while compote is cooling. Serve compote cool or cold. |
20. Mango Soup Ingredients - 2 ripe mangoes Halve the mangoes with a sharp knife & remove the stone. Remove the peel & cut the flesh into pieces. Puree the mango flesh in a food processor, together with the orange juice & sugar. Leave in a cool place. Halve the passion fruit & scrape out the flesh including the seeds into a dish. Pour the mango puree into 6 serving bowls, and decorate with raspberries & strawberries, the passion fruit pulp & lemon balm leaves. |
21. Peach Compote Ingredients - 3 peaches Halve the peaches & remove the stones. Cut into segments. Wash the orange & grate the peel from one half & then squeeze out all the juice from the orange. Mix together orange juice, grated orange peel, water, cardamom & sugar in a saucepan. Add the peach flesh & boil in the juice until soft but not mushy. Mix the cornflour with a little cold water & stir into the mixture. Boil stirring all the time until the mixture thickens. Remove the sauce pan from the heat. Slice the strawberries & fold into the hot mixture. Leave the compote to cool before serving. |
22. Peach Melba Ingredients - 2 peaches Puree the raspberries in a food processor. Sieve the puree & discard the seeds. Thin the puree with a little water if too thick, & add icing sugar to taste. Leave to chill in the refrigerator. Dip the fresh peaches in hot water & peel them. Halve & remove the stones. Put the peach halves & ice creams in individual glass bowls & pour over the raspberry puree. Decorate with lemon balm leaves. |
23. Blackberry Pears Ingredients - 4 pears Peel pears leaving stalks on. Bring water, sugar & vanilla stick to boil. Add pears & boil until they are soft but not mushy. Leave to cool & place in refrigerator. Reserve a few blackberries for decoration & puree the rest in a food processor. Add sugar to taste. Chill in refrigerator until ready to serve. Pour a little of the sauce into each serving plate & place each pear on top. Garnish with reserved berries & lemon balm leaves. |
24. Custard Cream (Avoid in lactose intolerance) Ingredients - 900ml or ½ pint milk Mix together the milk, cornflour, sugar & egg in a heavy based saucepan. Simmer, stirring until the cream has thickened. Add the grated lemon rind. Pour the custard cream into a serving dish & chill before serving. Serve with fresh fruit, fruit compote or jam. |
25. Avocado Ice Cream Ingredients - 2 bananas Put the unpeeled bananas in the freezer for about an hour. Peel the frozen bananas & slice. Peel avocado, remove stone. Place the flesh in a food processor. Start the machine & drop in the banana pieces through the mixture tube. Pour the orange juice & leave the machine on for a few seconds. Spoon the ice cream into serving bowls. Garnish with berries & serve immediately. |
26. Yogurt Ice Cream Ingredients - 325 gm or 12 oz raspberries, roughly mashed Mix together the mashed berries, lemon juice, honey & yogurt. Beat the egg white until it forms stiff peaks & fold into the mixture. Pout the mixture into a freezer proof bowl & freeze for 3 hours. Stir occasionally during this time. Spoon the ice cream into serving bowls. Garnish with a few whole raspberries. |
27. Exotic Fruit Sorbet Ingredients - 225 g or 8 oz sliced pineapple Peel & cut the pineapple into small pieces, reserve the juice. Peel orange, remove pith, cut into segments. Halve mango, remove stone, peel & cut into pieces. Place pineapple, mango & orange on a large shallow freezer proof dish & place in freezer for 1 hour. Peel banana & cut into slices. Remove frozen fruit fro freezer & place in food processor with the banana slices. Puree fruit & add the pineapple juice & lemon juice through mixer tube. Continue blending until mixture is smooth. Serve the sorbet immediately or keep in freezer until ready to serve. |
28. Cinnamon Apples (avoid in malabsorption) Ingredients - 5 apples Stir the ice cream until soft & flavour with cinnamon. Freeze for a few hours. Peel & core the apples & cut into wedges. Melt butter in a pan & stir in honey. Add the apple wedges & simmer in very low heat until soft. Serve the apple wedges warm with cinnamon ice cream. |
29. Quick Yogurt Ice Cream Ingredients - 225 gm or 8 oz frozen raspberries, strawberries or blackberries Puree the frozen berries in a food processor together with icing sugar & vanilla sugar. Add the yogurt through the mixture tube & continue blending for 30 seconds. Divide ice creams between sundae glasses & serve garnished with a few whole berries. |
30. Cannery Row Seafood Soup Ingredients 2 lb varied fish fillets (such as haddock, perch, flounder, cod, sole), cut into 1-inch cubes Heat oil in large saucepan. Sauté garlic, carrots, celery, onion, and green pepper in oil for 3 minutes. Add remaining ingredients, except parsley and fish. Cover and simmer for 10-15 minutes or until vegetables are fork tender. Add fish and parsley. Simmer covered for 5-10 minutes more or until fish flakes easily and is opaque. Serve hot. |
31. Corn Chowder Ingredients 1 tbsp vegetable oil Heat oil in medium saucepan. Add celery, onion, and green pepper, and sauté for 2 minutes. Add corn, potatoes, water, salt, pepper, and paprika. Bring to boil, then reduce heat to medium. Cook covered for about 10 minutes or until potatoes are tender. Place 1/2 cup of milk in jar with tight fitting lid. Add flour and shake vigorously. Gradually add milk-flour mixture to cooked vegetables. Then add remaining milk. Cook, stirring constantly, until mixture comes to boil and thickens. Serve garnished with chopped, fresh parsley. |
32. Classic Gazpacho Tomato Soup Ingredients 3 medium tomatoes, peeled, chopped In large mixing bowl, combine all ingredients. Cover and chill in the refrigerator for several hours. |
33. Mexican pozole soup (with lean meat) Ingredients 2 lb lean beef, cubed* In large pot, heat oil, then sauté beef. Add onion, garlic, salt, pepper, cilantro, and enough water to cover meat. Cover pot and cook over low heat until meat is tender. Add tomatoes and tomato paste. Continue cooking for about 20 minutes. Add hominy and continue cooking over low heat for another 15 minutes, stirring occasionally. If too thick, add water for desired consistency. |
34. Minestrone Soup (Cholesterol free, low fat version) Ingredients 1/4 C olive oil Heat oil in 4-quart saucepan. Add garlic, onion, and celery, and sauté for about 5 minutes. Add all remaining ingredients except spaghetti. Stir until ingredients are well mixed. Bring to boil and reduce heat, cover, and simmer for about 45 minutes or until vegetables are tender. Add uncooked spaghetti and simmer for only 2-3 minutes. |
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