1. Salade de Tomate

Ingredients – Tomatoes 225 gm
Lettuce ¼ bunch
Onion or chives (chopped) 5 gm
Vinaigrette 30 ml
Parsley (chopped) 15 gm

1 Peel tomatoes, slice thinly. Arrange neatly on lettuce leaves.
2 Sprinkle with vinaigrette, onion or chives and parsley.

2. Radish (red)

Wash well, trim stem, slit from top into 4 or 6. Leave in iced water overnight. Drain & arrange in an hors d’oeuvre dish

3. Salade de Haricots Verts

Ingredients – French beans (cooked) 225 gm
Vinaigrette 30 ml
Salt & Pepper to taste

Combine all ingredients and arrange in an hors d’oeuvre dish.

4. Oeufs Diable

Ingredients – Hard boiled eggs 4
Tomato Ketchup 2 tbsp
Worcester sauce – a few drops
Vinegar 2-3 drops
Onions (chopped) 15 gm
Chilli powder ½ tsp (optional)
Salt to taste
Butter 20 gm or oil 3tbsp (if malabsorption present)

1 Crack the hard boiled eggs & cool in cold water. Shell & cut into halves. Sprinkle with chilli powder & salt.
2 Heat butter or oil in a pan. Fry eggs with the yolks facing down. Remove eggs.
3 To the same butter or oil add tomato ketchup, finely chopped onion, vinegar & Worcester sauce. Reduce to half & glaze the eggs.
4 Serve hot.

5. Salmon & Cucumber Sandwiches

Ingredients – Flaked & boiled salmon 1 cup
Chopped lettuce 2 tbsp
Chopped cucumber ½ cup
Salt & pepper to taste
Salad dressing
Brown or white bread

Mix salmon, cucumber & lettuce with just enough dressing to keep mixture together. Season to taste. Spread on thin slices of bread. Cover with shredded lettuce & buttered (optional) bread. Cut into fancy shapes.

6. Chicken & Ham Sandwiches

Ingredients – Roast Chicken
Boiled ham
Prepared mustard
Bread (buttered – optional)

Cut some cold chicken & cold ham into very thin slices. Spread the thin slices of (buttered) bread with a little prepared mustard. Place a slice of chicken & a slice of ham between two slices of bread, press well together, trim & cut in shapes.

7. Egg & Lettuce Sandwiches

Ingredients – Hard boiled egg 2
Lettuce
Bread (buttered – optional)
Salt & pepper to taste

Shell the eggs, slice them thinly & season with salt & pepper. Take the inside of a lettuce, wash & dry lightly in a towel & cut it into fine shreds. Place the sliced eggs on thin slices of (buttered) bread, put a little of the shredded lettuce & cover with bread slices. Press together, trim & cut into shapes.

8. Prawn & Egg Sandwiches

Ingredients – A few boiled prawns
Hard boiled eggs 2
A pinch of dry powdered chillies
A squeeze of lime juice
Bread (buttered – optional)

Chop eggs & prawns, add together. Season to taste. Spread this paste in between (buttered) bread, press together, cut into triangular shapes.

9. Carrot Sandwiches

Grate and mix some raw young carrots with white sugar, olive oil, vinegar & pepper. Spread between slices of (buttered) white bread.

10. Coriander Leaf Chutney Sandwiches

Ingredients – Coriander leaves 1 bunch
Onion 15 gm
Lime juice ½ tsp
Bread (buttered – optional)
Salt to taste

Chop coriander leaves, remove hard stems & stalks. Grind to smooth paste with onion & salt. Add lime juice to taste. Spread this paste between thin slice of (buttered) bread. Trim neatly & cut into desired shapes.

11. Savoury Meat Toast

Ingredients – Cooked lean meat 225 gm
Breadcrumbs 60 gm
Thick brown gravy or tomato sauce 75 ml
Curry powder 1 tsp
Bread (buttered – optional)
Salt & pepper to taste

Mince the cold meat, remove any fat or gristle. Put into a saucepan with all the other ingredients except toast & heat through. Spread thickly on hot (buttered) toast and serve at once.

12. Mais

Ingredients – Corn on the cob-4
Butter 20 gm
Salt to taste

Trim the stem of the corn on cob, cook in boiling salted water until tender. Remove the outer leaves & fibres. Serve on a plate & pour over the melted butter.

13. Gnocchi

Ingredients – Potatoes 500 gm
Flour 300 gm
Salt to taste

1 Boil & dice the potatoes, gradually add the flour, knead until a smooth manageable dough is obtained.
2 Roll dough into long roll like strips about 2 cm thick. Cut into 2 cm pieces.
3 Dip in flour & make a dented design on each piece with the prong of a fork.
4 Boil in rapidly boiling salted water for about 10 mins. Drain.
5 Place on a large plate. (Optional – sprinkle with grated cheese)
6 Serve with tomato sauce.

14. Nouilles Vertes

Ingredients – Spinach 1 bunch (200 gm)
Flour 150 gm (about 1 ½ cups)
Egg 1
Salad oil 1 tsp
Salt to taste

1 Remove roots of spinach & wash well. Cook in an open pan without water till tender.
2 Remove & grind well or put through a puree machine.
3 Add salad oil, egg, salt & flour and knead well. Keep aside for 10 mins.
4 Roll thin like paper. Cut into long strips about 8-10 cm wide and 20 cm long.
5 Cook in boiling salted water for 10 mins & serve hot.

15. Berried Avocado Grapefruit Salad

Bibb lettuce
Watercress
2 avocados, seeded, peeled and sliced
2 cups grapefruit sections
1 cup fresh raspberries
Prepared sweet vinegar and olive oil dressing

Line serving platter or individual salad plates with lettuce and watercress. Arrange avocado, grapefruit and raspberries over and sprinkle with dressing.

16. Confetti Chicken Salad

1/4 cup fresh lime juice
3 tablespoons olive oil
1 clove garlic, crushed
1 teaspoon chilli powder (optional, omit in active disease)
1/4 teaspoon salt
2 cups cooked and cubed chicken
1 red bell pepper, cut into thin strips
1/3 cup sliced green onions, including tops
2 tablespoons chopped fresh cilantro or parsley
2 jalapeno peppers, stemmed, seeded and minced
3 cups cooked rice, cooled
2 avocados, seeded, peeled and cut into chunks

Blend lime juice, oil, garlic, chilli powder and salt in large bowl. Add chicken, red pepper, onions, cilantro and hot peppers. Cover and refrigerate 2 to 3 hours. Add rice and avocado chunks; toss lightly, and serve.

17. Easy Oriental Chicken Salad

Ingredients

1/3 c Sunflower Oil
3 tbsp rice vinegar
1/4 c light Soy sauce
3 tbsp Sake (Japanese rice wine) – optional, omit in active disease
1/4 tsp Ground ginger
Pinch of Sugar
Pinch of Salt
White pepper
3 c Chicken, cooked & cubed
1 c Bean sprouts, fresh
1/2 c Celery, sliced
8 oz Water chestnuts, canned, drained & sliced
1/4 c Green pepper, chopped
1/4 c Green onions, thinly sliced
2 tbsp Pimiento, chopped

In large bowl, add ingredients in order. Stir to mix thoroughly; cover, chill. Note--this is very good with cooked shrimp.

18. Lentil Stuffed Tomatoes

1/4 cup uncooked white rice
1/4 cup red lentils
1/2 cup boiling water
1 tablespoon butter
1/2 onion, chopped
1-1/2 teaspoons chopped fresh mint leaves
Salt to taste
Ground black pepper to taste
4 medium tomatoes
1 tablespoon vegetable oil
1/2 clove crushed garlic

1 Rinse rice and lentils in a strainer. Place in a small saucepan and stir in boiling water. Cover. Cook for 10 minutes over medium heat.
2 Meanwhile, melt butter or margarine in a saute pan. Add onion, and saute until golden brown over medium low heat. Stir in lentil mixture and mint. Season generously with salt and pepper.
3 Slice the tops off tomatoes, and reserve. Scoop out the middles, and reserve. Fill tomato shells with lentil mixture, and replace the tops. Stand in a baking dish.
4 Chop reserved tomato middles, and place in a small bowl. Mix in oil and garlic. Pour around the stuffed tomatoes.
5 Bake in a preheated 450 degree F (230 degree C) for 10 to 15 minutes. Remove from oven, and serve.

19. Beets with Onion and Cumin

2 tablespoons canola oil
1 small onion, chopped
1 clove garlic, minced
1 1/2 teaspoons cumin seed
2 tablespoons all-purpose flour
5 medium beets, peeled and quartered
2 tomatoes - peeled, seeded and chopped
1 1/2 cups water
1 teaspoon salt

1 Heat a medium saucepan over medium-high heat. Pour in oil and saute onion and garlic until translucent. Mix in cumin seed and saute an additional 2 minutes. Sprinkle in flour and saute 1 minute more.
2 Stir in beets, tomatoes, water, and salt. Reduce heat to low, cover pan with lid, and allow to simmer 30 to 45 minutes, until beets are tender.

20. Delicious meat loaf

1lb ground beef, extra lean
1/2 C (4 oz) tomato paste
1/4 C onion, chopped
1/4 C green peppers
1/4C red peppers
1 C tomatoes, fresh, blanched, chopped
1/2 tsp mustard, low sodium
1/4 tsp ground black pepper
1/2 tsp hot pepper, chopped
2 cloves garlic, chopped
2 stalks scallion, chopped
1/2 tsp ground ginger
1/8 tsp ground nutmeg
1 tsp orange rind, grated
1/2 tsp thyme, crushed
1/4 C bread crumbs, finely grated

1. Mix all ingredients together.
2. Place in 1-pound loaf pan (preferably with drip rack) and bake covered at 350 °F for 50 minutes.
3. Uncover pan and continue baking for 12 minutes.

21. Beef with Apple & Celery Sauce

Ingredients (serves 4)

400 gm or 14 oz lean mince beef
½ tsp salt
1 ½ tsp garam masala powder
½ tsp curry powder or paste
1 egg, beaten
1 ½ tsp cornflour
100 ml or 4 fl oz milk
1 tsp butter
Sauce – 2 celery sticks
250 ml or 8 fl oz milk
1 tbsp flour
2 tbsp concentrated apple juice
1 meat stock cube
Salt & black pepper

1 Mix the beef with salt & other spices. Add the egg, cornflour & milk. Work the mixture until smooth but not so much that it becomes tough. Shape the mixture into 12 round steaks, about 2 cm or ¾ inch thick.
2 To make the sauce, rinse the celery & slice it thinly. Pour the cold milk into a saucepan, & whisk in the flour. Add apple juice & crumble in the stock cube. Bring to the boil, stirring all the time. Add celery & simmer the sauce on low heat for approx. 5 mins. Add salt & pepper to taste. Keep the sauce warm.
3 Melt the butter in a frying pan & fry the steaks on a medium heat for about 5 mins on each side. Put the steaks on a warm serving dish & serve the sauce in a separate bowl.

22. Tarragon Beef Burgers

Ingredients (serves 4)

500 gm or 1 lb2 oz lean beef mince
1 egg
1 tbsp cornflour
50 ml or 2 fl oz milk
Salt & black pepper
1 onion finely chopped
1 tbsp mild French mustard
2 tbsp dried tarragon
2 tbsp butter
200 gm or 7 oz button mushrooms

1 Mix the mince with the egg, cornflour & milk. Season to taste with salt & pepper. Add the onion, mustard & tarragon and stir the mixture until smooth. Do not overwork the mixture as it will become tough. Shape into 8 round steaks.
2 Clean the mushrooms & cut into quarters. Fry them briefly in ½ tbsp butter.
3 Melt the remaining butter in a frying pan & fry the steaks for 5 mins on each side. Place them on a warm serving dish & sprinkle over the mushrooms.

23. Rare Beef Steaks

Ingredients (serves 4)

500 gm or 1 lb 2 oz lean beef mince
4 tbsp finely chopped onion
4 tbsp finely chopped beetroot
2 tbsp beetroot juice
4 tbsp capers
4 egg yolks
Salt & white pepper
Oil for frying
Garnish – Raw onion rings
Strips of peppers
Lettuce
1 Put the beef in a dish. Add the onion, beetroot, beetroot juice, capers & egg yolks. Season with salt & pepper to taste. Mix thoroughly. Shape the beef into 4 burgers on a moistened carving board.
2 Heat a little oil in a frying pan & fry the steaks briefly on high heat for about 1 min per side so that they are browned on the outside but still rare inside.
3 Place the steaks on warm serving plates. Put a couple of onion rings on top of each steak. Garnish with strips of peppers & lettuce leaves.

24. Dill Potatoes

Ingredients (serves 6)

1.5 kg or 3.3 lb potatoes
4 eggs
500 ml or 18 fl oz milk
2 garlic cloves, peeled & crushed
Salt & black pepper
4 tbsp chopped dill
Butter for greasing
Serve with roast beef, salt beef or ham

1 Preheat the oven to 180 degree C or 350 degree F or Gas Mark 4. Peel the potatoes & cut into very thin slices.
2 Beat together the eggs, milk & garlic, and season to taste with salt & pepper.
3 Grease an ovenproof dish. Arrange layers of potato slices in the tray, sprinkling a little chopped dill over each layer. Pour over the egg mixture. Gently shake the mould. To make sure that the egg mixture seeps right through all the layers. Bake in the oven for 1½ hours.
4 Cool slightly before eating.