Roquefort Pear Salad

Ingredient

1 head leaf lettuce, torn into bite-size pieces
3 pears - peeled, cored and chopped
140 g Roquefort cheese, crumbled
1 avocado - peeled, pitted, and diced
50 g thinly sliced green onions
50 g white sugar
60 g pecans
80 ml olive oil
45 ml red wine vinegar
6 g white sugar
8 ml prepared mustard
1 clove garlic, chopped
3 g salt
fresh ground black pepper to taste

Preparation:

1. In a skillet over medium heat, stir 1/4 cup of sugar together with the pecans. Continue stirring gently until sugar has melted and caramelized the pecans. Carefully transfer nuts onto waxed paper. Allow to cool, and break into pieces.
2. For the dressing, blend oil, vinegar, 1 1/2 teaspoons sugar, mustard, chopped garlic, salt, and pepper.
3. In a large serving bowl, layer lettuce, pears, blue cheese, avocado, and green onions. Pour dressing over salad, sprinkle with pecans, and serve.

Serve 6

Avocado Mayonnaise Recipe

2-3 egg yolks
1 fully ripe avocado
1/2 teaspoon salt (or to taste)
1/4 teaspoon black pepper
pinch of cayenne pepper
1 teaspoon Colman's dry mustard
1 teaspoon Dijon mustard
3/4 teaspoon paprika
1 tablespoon fresh lemon juice
1 teaspoon white wine or tarragon vinegar
2/3 cup peanut oil
1/3 cup olive oil

Note: Any combination of peanut and olive oil may be used, so long as it is fresh (purchased within past 2-3 months).

Either 2 or 3 egg yolks may be used for this recipe; the extra egg yolk adds richness, flavor and smoothness, but if you're watching your cholesterol and use mayonnaise frequently, the recipe is still good if you leave one yolk out.

Separate egg whites from yolks (save the whites for something else, such as an angel food cake or lemon meringue pie). Place the egg yolks into a food processor, blender, or Vitamix machine.

Wash the avocado, remove peel and slice into large chunks. Add the processor/blender with seasonings, mustards, lemon juice and vinegar.

Pulse machine briefly (1 second). Add enough peanut/olive oil to fill a liquid 1 cup measure, then pour oil very slowly in a steady stream through the top of the processor/blender while machine is running.

After the entire cup of oil is used, stop motor; taste and adjust seasonings.

Recipe: Baked Stuffed Shrimp

Ingredient

1 lb. jumbo shrimp, raw and deveined
2 c. plain bread crumbs
3 tbsp. grated cheese
1 tbsp. garlic powder
1 tbsp. parsley flakes
Salt and pepper to taste
1 (6 oz.) can tiny crushed shrimp (can use lobster or crabmeat)
1/2 lb. butter, melted

Preparation:

Mix all dry ingredients together. Add crushed shrimp. Pour melted butter over mixture and mix well by hand until it can be pressed into a ball. Add some water if it won’t stay together. Divide mixture and press into opened vein of shrimp back. Place on cookie sheet in 400 degree oven for 8 to 12 minutes. Serves 3 or 4 adults.

Baked Stuffed Lobster

Ritz and Cheese Its and Italian bread crumbs, seasoned 1/3 cup of each
2 to 3 finely chopped shallots or tbsp. of finely chopped scallions
Chives very small amount
Pinch of garlic powder
Creole or cajun spice, optional

Preparation:

Lightly sprinkle on dressing the creole or cajun spice after stuffing the lobster. After dispatching the critters, clean out the body cavity and slice the tail lengthwise. Thoroughly mix, the above ingredients and press into the body cavity. Bake at 350 degrees for 1/2 hour or 45 minutes this of course depends on their size and weight. Serve with drawn butter a good garden salad. Garnish dressing with parsley.

Creamy Spinach Soup

Preparation time less than 30 mins
Cooking time less than 10 mins

Ingredients

1 tbsp olive oil
¼ onion, chopped
1 garlic clove, crushed
150ml/¼ pint water
200g/7oz fresh spinach
salt and freshly ground black pepper
2 tbsp crème fraîche
1 tbsp chopped fresh parsley

Method

1. Heat the olive oil in a saucepan. Add the onion and garlic and sweat for a few minutes.

2. Add the water and spinach, and stir until the spinach has wilted. Season with salt and freshly ground black pepper, then add the crème fraîche. Heat through completely.

3. Blend using a small hand blender until smooth. Pass through a sieve into a warm soup bowl and sprinkle with parsley. Serve immediately.

Serves 1

Boiled and Baked Ham

Preparation time overnight
Cooking time over 2 hours
Ingredients

5½ -7¼kg/12-16lb ham, soaked in cold water for 24 hours, changing the water occasionally
2 onions, quartered
few cloves
few black peppercorns
1 bay leaf
4 tbsp English mustard
225g/8oz demerara sugar, depending on size of ham
300ml/½pint chicken stock (to make a gravy)
Method

1. Place the soaked ham in a large pan, with the onions, cloves, peppercorns and bay leaf.
2. Cover with water, bring to the boil and skim away any impurities.
3. Leave the ham to simmer, allowing 20 minutes per 450g(1lb).

4. Pre-heat the oven to 190C/375F/Gas 5.

5. Once cooked, remove the ham from the pan and stand for 10-15 minutes before peeling away the skin.

6. The fat can be left as it is or scored, creating a diamond pattern.

7. Brush the ham with mustard and sprinkle well with the demerara sugar.

8. Bake the ham for 30-40 minutes taking care to baste the ham with juices and the caramelised sugar.

9. Once golden, remove from the oven and rest for 15-30 minutes before carving, or leave until cold.

10. To make gravy, pour the chicken stock into the roasting pan to lift any residue in the pan and simmer until reduced by one-third to one-half and strain.

Serves 8-10

Carrot, lentil and orange soup

Prep 15 mins

Method

1. Crush the seeds in a pestle and mortar, then dry-fry for 2 mins in a large pan until lightly browned. Add the onion, carrots, lentils, orange juice, stock and seasoning, then bring to the boil. Cover and simmer for 30 mins until the lentils are soft.

2. Transfer to a food processor in batches and process until smooth. Return to the pan, then gently reheat, stirring occasionally. Adjust seasoning to taste. Ladle into individual serving bowls, swirl the yogurt over and sprinkle with the chopped coriander leaves and paprika. Serve immediately.

Asparagus Frittata Recipe

Ingredients

2 teaspoons olive oil
1 small onion, thinly sliced
1/2 teaspoon salt
1 pound asparagus, tough ends snapped off, spears cut diagonally into 1-inch lengths
4 large eggs, lightly beaten
1 cup shredded Gruyere or Swiss cheese

Method

1 Heat olive oil into a 10-inch oven-proof frying pan over medium high heat. Add onions and salt and cook, stirring occasionally, until onions are softened, about 3 minutes. Add asparagus, reduce heat to medium-low, and cook, covered, until the asparagus are barely tender, 6 to 8 minutes. Pour in eggs and cook until almost set, but still runny on top, about 2 minutes. While cooking, pre-heat oven broiler.

2 Sprinkle cheese over eggs and put in oven to broil until cheese is melted and browned, about 3 to 4 minutes. Remove from oven with oven mitts and slide frittata onto a serving plate. Cut into wedges.

Serves 4.

Asparagus Recipe

Ingredients

• 1 bunch of medium sized asparagus, about 1 lb

• 2 Tbsp of the most exquisite extra virgin olive oil

• 2 Tbsp freshly grated Parmesan cheese

• 1 teaspoon lemon zest - freshly grated lemon rind

• Salt and freshly ground black pepper

Method

1 Prepare the asparagus by rinsing them thoroughly, break off any tough, white bottoms and discard. Cut into 1 to 2 inch sections, slicing the asparagus at a slight diagonal.

2 Fill a medium sized saucepan half way with water, bring to a boil. Add the asparagus and reduce heat slightly to a simmer. Parboil the asparagus for exactly 2 minutes. Drain the hot water. While the asparagus are still hot, toss them in a bowl with the olive oil, Parmesan, and lemon rind. Salt and pepper to taste. Serve warm or room temperature.

Note that when you are working with so few ingredients, it's important to make sure they are of the highest quality.

Salmon with Lemon & Cucumber

Ingredients

• 4 x 200g/7oz Salmon steaks

• 50g/2oz butter

• 1 cucumber

• 1 lemon

• ½ white sauce

• salt & pepper

Method

First prepare the cucumber by cutting it in half and scooping out the seeds. Slice finely into half moons and place inside a colander. Sprinkle with salt and leave for about half an hour. Rinse under cold water and dry with some kitchen towel. Grease a deep frying pan/skillet with butter, wash but don’t dry the salmon and place in the pan. The salmon should fit snugly inside so that the salmon stays moist
Season with salt & pepper and sprinkle over a dessertspoon of lemon juice.
Place a piece of buttered paper over the top and cover with a tight fitting lid.

Cook over a gentle heat for about 10 minutes or until the salmon flakes easily when prodded with a fork.
To the white sauce add the beaten yolk of an egg and stir over a gentle heat - do not let it boil.
Stir in the juices from the pan and a dessertspoon of lemon juice drop by drop. Serve at once garnished with the cucumber.

serves 4

Salmon Fillets with Champagne Sauce

Salmon fillets with a Champagne sauce make the perfect dinner party recipe or recipe for that intimate dinner for two. Use 1 glass of champagne for the recipe and drink the rest - the perfect solution!

Ingredients

• 14oz/400g Salmon Fillet, deboned

• 1 tabsp vegetable oil

• Salt

Sauce

• ½ pint/300ml good fish stock (you can buy decent fish stock from the deli or a good supermarket)

• 2floz/60ml Champagne + 1 tabsp extra

• 2floz/60ml double cream

• pinch caster sugar

• ½oz/15g unsalted butter

• 1 dsrtsp finely chopped chives

Method

First make the sauce.

Place the stock, half the cream, butter, sugar, champagne in a pan and add a pinch of salt. Bring to the boil and boil until reduced by half, put to one side.

Slice the salmon into 6 slices about ¼”/5mm thick, using a large knife at about 45° angle, down towards the skin.
Brush each slice with oil, season lightly with salt and place on a lightly oiled baking sheet.

Pre-heat the grill to high.

Whisk the remaining cream with the reserved dessert spoon of champagne until you reach the soft peak stage. Add to the sauce with 1 teaspoon of chopped chives and set to one side.

To Finish the Salmon Fillets

Grill the salmon fillets for about 1 minute on each side and divide between 2 warm plates. Bring the sauce back to boiling, add the remaining chives and whilst the sauce is still foaming, pour around the salmon fillets.

This salmon dish is best served simply with boiled new potatoes, a crisp green salad and, of course, a glass or two of chilled champagne.

Serves 2

Cream Cheese Stuffed Mushrooms

Ingredients

2 pounds medium mushrooms
6 tablespoons butter, softened
1 (8-ounce) package cream cheese, softened
1/2 cup crumbled blue cheese
2 tablespoons chopped onion

Method

1. Remove mushroom stems; chop enough stems to measure 1/2 cup.
2. Cook half of mushroom caps in 3 tablespoons butter over medium heat 5 minutes; drain. Repeat with remaining mushroom caps and butter.
3. Combine cream cheese and blue cheese, mixing until well blended. Stir in chopped stems and onions; fill mushroom caps. Place on baking sheet; broil until golden brown.

Makes about 2 1/2 dozen appetizers.

Diabetic Recipe: Fusilli and Shrimp

olive oil cooking spray

1 pound (480 g) medium shrimp, peeled and deveined
2 tablespoons (30 ml) minced garlic
1/2 cup (120 ml) dry white wine
1 1/2 pounds (750 g) fresh plum tomatoes, peeled, seeded, and chopped or 1 28-ounce (793 g) can low-sodium Italian tomatoes drained well and chopped
2 tablespoons (30 ml) fresh lemon juice
2 tablespoons (9 g) minced fresh chives
2 tablespoons (9 g) chopped flat leaf parsley
12 ounces (336 g) fusilli pasta

1. Spray a sauté pan with cooking spray. Sauté the shrimp until they turn pink, about 2 to 3 minutes, stirring often. Set aside.
2. Spray a large skillet and add the garlic. Sauté for 2 minutes. Add the wine and increase the heat. Simmer until the wine has reduced to 3 tablespoons, about 8 to 10 minutes.
3. Add the tomatoes to the wine along with the lemon juice. Reduce the heat and simmer for 5 minutes. Add the chives and parsley and remove from the heat.
4. Meanwhile, bring a large pot of water to a boil. Add the pasta and cook according to package directions until al dente. Drain well.
5. Place the fusilli in the pan with the sauce. Add the shrimp and reheat.
6. Divide among 6 pasta dishes and serve.

Per serving: 300 calories (6% calories from fat), 20 g protein, 2 g total fat (0.3 g saturated fat), 49 g carbohydrate, 3 g dietary fiber, 108 g cholesterol, 139 mg sodium
Diabetic exchanges: 2 very lean protein

Makes 6 servings

Double ginger cake

Method

1. You will need a square cake tin measuring approximately 20-22cm, lined on the bottom with baking parchment or greaseproof paper.

2. Preheat the oven to 180C/gas 4. Sift the flour with the ground ginger, cinnamon, bicarbonate of soda and salt.

3. Put the golden and ginger syrups and the butter into a small saucepan and warm over a low heat. Dice the stem ginger finely, then add it to the pan with the sultanas and sugar. Let the mixture bubble gently for a minute, giving it the occasional stir to stop the fruit sticking on the bottom.

4. Break the eggs into a bowl, pour in the milk and beat gently to break up the egg and mix it into the milk.

5. Remove the butter and sugar mixture from the heat and pour into the flour, stirring smoothly and firmly with a large metal spoon. Mix in the milk and eggs. The mixture should be sloppy, with no trace of flour.

6. Scoop the mixture into the lined cake tin and bake for 35-40 minutes, until a skewer inserted in the centre of the cake comes out clean. Unless you are serving it warm, leave the cake in its tin to cool, then tip it out on to a sheet of greaseproof paper. Wrap it up in foil and, if you can, leave it to mature for a day or two before eating.

Lemon drizzle cake

Method

1. Cut a rectangle of non-stick baking parchment to fit the base and sides of a 30 x 23 x 4 cm roasting tin. Grease the tin and line with the paper, pushing it neatly into the corners of the tin. Preheat the oven to 160C/gas 2.

2. Measure all the ingredients for the tray bake into a large bowl and beat well for about 2 minutes, until well blended.

3. Turn the mixture into the prepared tin, scraping the sides of the bowl with a plastic spatula to remove all of the mixture. Level the top gently with the back of the spatula.

4. Bake in the middle of the oven for about 35-40 minutes, or until the cake springs back when lightly pressed and is beginning to shrink away from the sides of the tin.

5. Leave the cake to cool in the tin for a few minutes then lift it out of the tin while still in its lining paper. Carefully remove the paper and put the tray bake onto a wire rack placed over a tray.

6. To make the crunchy topping, mix the lemon juice and granulated sugar in a small bowl to give a runny consistency. Spoon this mixture evenly over the tray bake whilst it is still just warm. Cut into squares when cold and store in an airtight tin.

Victoria sponge cake

Method

1. Set the oven to 180C/gas 4. Lightly butter two sandwich tins, each with a diameter of 20cm.

2. Cream together the butter and sugar together until light and fluffy, and then slowly add the beaten egg.

3. Fold in the sifted flour and spoon the mixture into the prepared cake tins.

4. Bake for 20 minutes. Leave to cool and then remove from the tins.

5. Whip the cream until thick and use it to fill the sponge with the jam.

6. Dust liberally with icing sugar to serve.

Creamy roast onion and rosemary sauce

Preparation time less than 30 mins
Cooking time 30 mins to 1 hour

Ingredients

3 large onions, thickly sliced
50g/2oz butter
flaked sea salt and freshly ground black pepper
4 rosemary sprigs
450ml/¾ pint milk
2 tbsp cornflour mixed with 2 tbsp water

Method

1. Preheat the oven 200C/400F/Gas 6.
2. Place the onions in a medium-sized roasting tray with the butter and season with salt and pepper. Place in the oven for 40 minutes until cooked and beginning to go slightly golden, turning occasionally in the tray.
3. As soon as the onions are in the oven, place the rosemary in a saucepan with the milk. Gently bring to the boil, then remove from the heat. This allows the rosemary flavour to infuse into the milk.
4. Just before the onions are done, stir the cornflour mixture into the rosemary-infused milk. Place the pan back on to the heat and bring to a gentle simmer, cooking for a couple of minutes until thickened slightly.
Remove the rosemary and pour the sauce into a food processor or liquidizer.
5. Take the onions from the oven and add to the sauce. Blitz until smooth, season with salt and pepper and either serve straight away or gently reheat when needed.

Beetroot soup with feta

Preparation time less than 30 mins
Cooking time 10 to 30 mins

Ingredients

3-4 medium (apple-sized) beetroot (about 500-600g/1lb 2oz-1lb5oz, grated coarsely, or choped into small dice
500g/1lb 2oz ripe tomatoes, halved
1 clove garlic, chopped roughly
1 medium onion, peeled and finely chopped
2 tbsp olive or sunflower oil
500ml/16½fl oz good strong stock (beef is best, but chicken or vegetable will do)
salt and freshly ground black pepper
125g/4oz real (i.e. Greek not Danish) feta cheese

Method

1. Place the halved tomatoes in an ovenproof dish. Throw over the garlic and drizzle over half the olive oil.
2. Roast for 25-30 minutes in a fairly hot oven (190C/375F/Gas 5) until soft and pulpy. Rub through a sieve to remove the skin and pips.
3. Heat the remaining oil in a pan and sweat the onion for a few minutes until soft. Add the beetroot and the stock and bring to the boil. Season lightly with salt and freshly ground black pepper. Simmer gently for 7-10 minutes until the beetroot is tender.
4. Stir in the tomato purée, transfer the soup to a blender and process until completely smooth. Taste and adjust the seasoning if necessary
5. To serve cold, chill the soup in the fridge, then divide between six bowls. Using your fingers, crumble a little feta into each bowl. A sprinkling of grated raw beetroot makes a good garnish for the cold version
6. To serve hot, reheat the soup until thoroughly hot but not boiling. Divide between warm bowls and crumble over a little feta into each bowl. Serve with crusty bread.

Creamy Pumpkin and Red Pepper Soup

Preparation time 30 mins to 1 hour
Cooking time 30 mins to 1 hour

Ingredients

1 butternut squash, halved, seeds removed
2 red peppers
1 onion, finely chopped
1 large red chilli, finely chopped
1 litre/1¾ pints vegetable stock
4 cloves garlic, skinned
freshly ground black pepper
To serve
4 tbsp low fat Greek yoghurt
4 tbsp finely chopped chives

Method

1. Preheat the oven to 200C/400F/Gas 6. Loosely wrap the butternut squash
halves in foil and place on a baking sheet in the oven and roast for 40
minutes along with the red peppers.
2. Meanwhile place the chopped onion, chilli and stock into a large pan
and bring to the boil. Simmer gently for ten minutes until the onion is soft.
3. Wrap the garlic cloves in foil and fifteen minutes before the end of cooking
for the butternut squash and the red peppers add the garlic to the baking
sheet and cook until the end.
4. Remove the skin from the peppers and halve and remove the seeds and roughly
chop the flesh. Scoop out the soft flesh from the butternut squash and add
to the pan with the chopped peppers, garlic cloves and plenty of ground black
pepper.
5. Bring to the boil and simmer for about five minutes. Either using a hand held
blender or food processor blitz the soup until smooth.
6. Serve with a dollop
of low fat Greek yoghurt and a sprinkling of chopped fresh chives to serve.

Nest of roasted balsamic vegetables with aromatic wild rice

Preparation time less than 30 mins
Cooking time 1 to 2 hours

Ingredients

1 packet of filo pastry
3 tbsp sunflower oil
250g/9oz wild rice
1 bouquet garni sachet
1 small pumpkin, finely sliced
1 large courgette, diced
50g/2oz button mushrooms
1 red pepper, diced
100g/4oz French beans, steamed
1 small radicchio
2 tbsp balsamic vinegar
5 tbsp olive oil
salt and freshly ground black pepper
2 large sprigs of rosemary
1 bunch parsley, chopped

Method

1. Preheat the oven to 180C/350F/Gas4.
2. Place a 10cm/4in wide flan ring upside down on a baking sheet. Lightly grease the outside of the flan ring.
3. Brush five sheets of pastry with sunflower oil and place over the flan ring in layers at different angles, resulting in a star shape. Place in the oven for about 10 minutes or until golden brown. Leave to cool for 5 minutes, then carefully lift the nests off the rings and place upturned on a dinner plate. This needs to be done three more times, until you have four baskets. At this stage, raise the temperature of the oven to 200C/400F/Gas6.
4. Wash the rice thoroughly. Add to a large pan of water with the bouquet garni and bring to the boil. Simmer on a low heat for 40 to 45 minutes, until the grains have split and are tender.
5. Meanwhile, place all the vegetables in a large bowl and mix. Blend together the balsamic vinegar, olive oil, seasoning and one sprig of rosemary. Pour over the vegetables and set aside for 30 minutes for the vegetables to marinate.
6. Grease a large roasting tray and spread the vegetables evenly over the tray. Cover with foil and place in the oven for 15 minutes. Remove the foil and roast for a further 15 minutes.
7. To serve, fill each filo nest with the roasted vegetables and marinating juices. Add the wild rice around the edge of the basket and garnish with the parsley and rosemary.

Recipe: Cabbage soup

Preparation time less than 30 mins

Cooking time 10 to 30 mins

Ingredients

1 duck breast skin only
1 tbsp olive oil
salt and freshly ground black pepper
1 clove garlic chopped
½ shallot chopped
¼ cabbage shredded
50g/1¾oz red pepper diced
150ml/5floz hot chicken stock

Method

1. Preheat the oven to 200C/400F/Gas 6.
2. Rub the duck breast with some of the olive oil and season with salt and freshly ground black pepper.
3. Roast in the oven for 15 minutes until crispy then chop.
4. Heat the remaining oil in a pan and soften the garlic and shallot. Add the cabbage and red pepper and cook for a further two minutes. Add the chicken stock and bring to simmer.
5. Cook for eight minutes and season to taste.
6. To serve, pour into a bowl and garnish with the crispy skin.

Sea Scallops Wakame Taramasalata Tartlets

Ingredients:

Taramasalata

• 50 g tarama

• 2 thick slices good quality bread soaked in water to cover

• ½ Clove Garlic

• 1½ Lemons juice only

• 125 ml Olive Oil

• 125 ml vegetable oil

• 1 small brown onion chopped

Tartlets

• 12 cleaned Scallops

• 12 canape Tart shells warmed

• taramasalata

• 50 g wakame

• 1 tablespoon Spanish herring roe to garnish

• Sea Salt & freshly ground black pepper

TARTLETS PASTRY

• 6 tablespoons unsalted butter

• 1½ cups strong Flour

• 1 tablespoon Sour Cream

• 2 tablespoons vegetable oil

• 1/8 teaspoon Salt

• 1 to 3 tablespoons ice Water

Method

Taramasalata

• Place the onion, bread (that has been squeezed out tightly of water), tarama and garlic and whiz all together in a food processor (like you are making a mayonnaise)

• Continue adding oils, add a drop of water if it goes too thick.

• Finish with lemon juice and black pepper. The puree should be light and fluffy and pale golden in colour.

• Taste and adjust the balance if necessary.

• Cool and refrigerate. It will keep for 5-7 days.

Tartlets

• Place pan over high heat

• Season sea scallops and place in hot pan

• Colour on one side for 1-2 minutes and remove from pan

• Place taramasalata in warmed canape cup, then wakame and sea scallop colour side up.

• Garnish with herring roe and serve

TARTLETS PASTRY

• Cut the butter into cubes, place in blender with flour and pulse to coarse crumbs. Add the sour cream. Now add oil and cut into the flour

• Mix salt and water together and add to the flour mixture a little at a time until it holds together.

• Cover in cling wrap and rest in fridge for half an hour

• Roll pastry out to 2mm thick.

• Cut pastry and place in tart shells

• Prick the bottom of pastry and shape

• Place in fridge to rest

• Preheat oven to 350 degrees F

• Bake in oven 8 to 12 minutes until golden brown

BBQ Squid Salad

Ingredients:

• 150 g cleaned and scored Squids

• ½ Cucumber sliced thinly lengthways

• 1 cup bean sprout

• 1 banana Chilli sliced thinly lengthways

• 2 tablespoons roasted crushed Cashews

• 10 leaves Thai Basil

• 5 Vietnamese mint leaves

• 10 sprigs Coriander

• 2 tablespoons Palm Sugar

• 3 tablespoons Fish sauce

• 2 tablespoons Lime juice

Method

• In a saucepan melt the palm sugar then add in the fish sauce & limejuice and taste.

• If any one flavour is too overpowering then increase the others.

• Fry the squid on the bbq with a touch of oil, or in a frying pan.

• Mix all ingredients together and dress with the palm sugar dressing.

Veggie Stir Fry

Preparation

• a vegetable peeler

• a knife

• a large frying pan

• a wooden spoon

• three garlic cloves

• a knob of fresh ginger

• a half pound of vegetables (go for a good combo of colors and textures, e.g., mushrooms, snap peas, and peppers)

• vegetable oil

• salt

• sherry or white wine

• soy sauce

Peel the garlic and ginger, and chop finely.

Chop the other vegetables into pieces roughly the same size.

Heat the frying pan over high heat, coat the bottom with vegetable oil, and heat until the oil is shimmering but not smoking. Add the ginger and garlic, and stir.

Add the denser vegetables, for example, carrots, broccoli, cauliflower, or eggplant. Season with salt, and stir.

When the garlic turns golden brown, add the rest of your vegetables. Season with more salt. Do not cover the pan. Stir every couple of minutes, until the vegetables are tender but not mushy. Turn off the heat.

Add a few spoonfuls each of sherry or white wine and soy sauce. Stir.

Serve over steamed white or brown rice.

Recipe: Salmon Filet with Avocado Sauce

Prep Time: 15 minutes
Cook Time: 15 minutes

Ingredients:

• 2 lbs. salmon fillets, cut into serving size pieces

• 1 pint cherry tomatoes, chopped

• 1 orange bell pepper, seeded and chopped

• 1 avocado, finely chopped

• 1/4 cup oil and vinegar Italian salad dressing

• salt and pepper to taste

Preparation:

Preheat oven to broil, or prepare and preheat grill.

In medium bowl, combine vegetables and salad dressing; toss to coat and set aside.

Place salmon, skin side down, on broiler pan or on foil 4-6" from heat source. Broil or grill for 10 minutes per inch of thickness, until salmon flakes easily when tested with fork.

Serve salmon with avocado sauce. 6 servings

Ginger Salmon Recipe

Sauce

4 tbsp unsalted butter
1/4 cup packed brown sugar
2 tsp fresh lemon juice
2 tsp dry white wine
1 large garlic clove, minced
1/4 tsp Tabasco sauce
1/3 cup minced onion Salt
Pinch of cayenne pepper
Lime or lemon wedges for garnish


Fish

4 6-8-ounce salmon fillets

Marinade

2 tbsp soy sauce
1 tsp sake or sherry
Pinch of cayenne pepper
1 tsp Tabasco sauce
1 tsp Worcestershire sauce
1 tbsp dry white wine
1 tsp fresh lemon juice
1 tsp minced fresh ginger
1/2 tsp sugar
2 garlic cloves minced

Grilling Note

To grill the salmon, prepare a hot charcoal fire or preheat a gas grill. Place the fish on a sheet of aluminum foil that is about 2 inches larger on all sides then the salmon. (The aluminum foil should not cover the entire grill; the smoke should be able to come up and around it. Susan Loomis's original recipe used a 2-to-3 pound salmon fillet in one piece. You can do it that way, or place 4 individual portions on the foil.) Place the foil on the grill. Pour any marinade left in the dish over the salmon. Cover the grill, leaving the vents open. Cook for 5 minutes. Uncover the grill and pour 1/4 cup of the sauce over the salmon. Cover and cook for 5 minutes. Repeat the process, using the remaining sauce. Cook for 2 minutes longer, or until salmon is just cooked through.

Serves 4

Rinse the salmon fillets and pat dry. Remove as many bones as possible. Cut 2 or 3 shallow slashes in each skin side, without cutting all the way through. Make the marinade: Combine all the ingredients in a mixing bowl. Place the salmon, flesh side down, in a shallow no aluminum dish.

Pour in the marinade, cover with plastic top wrap, and refrigerate for 1 to 2 hours, turning the salmon over once or twice. Preheat the broiler, with a rack about 5 inches from the heat. Make the sauce: Melt the butter in a small saucepan over medium heat. Stir in the brown sugar. Add all of the remaining sauce ingredients and cool until well mixed. Place the salmon in an ovenproof skillet; stir a tablespoon or two of water into the marinade and pour it around the fish.

Place the skillet on a stovetop burner over medium heat. Cover the pan and bring to a simmer. Lower the heat and simmer gently for 2 minutes. Spoon the sauce mixture over the salmon; cover and simmer for 2 minutes longer. Now uncover the pan and place it directly under the broiler. Broil for 2 to 3 minutes, or until the fish is glazed and just firm when touched gently with a fingertip. With a spatula, transfer the salmon fillets to warm serving plates. Pour a little of the pan juices over and around the fish and serve hot. Garnish with lime or lemon wedges.

Recipe: Classic Mashed Potatoes

INGREDIENTS

3 pounds Yukon Gold or Russet Burbank potatoes
2 3/4 sticks (11 ounces) unsalted butter
2/3 cup heavy cream
5 scallions, thinly sliced (optional)

Method

1. Peel potatoes, cut them into large pieces (about 2-inch cubes), and place them in a large pot with heavily salted water and bring to a slow boil over medium-high heat.
2. While potatoes are cooking, cut butter into small cubes and set aside.
3. When potatoes are fork tender, drain well and return to pot; let sit for 5 minutes to dry out. Transfer potatoes to the bowl of a stand mixer fitted with a paddle attachment. With the mixer on low, add butter and cream until potatoes are smooth. Stir in scallions, if using, and season generously with salt and freshly ground black pepper.

Diabetic Recipe Chicken Tacos

Ingredients

1/3 cup olive or vegetable oil
1/4 cup lime juice
4 garlic cloves, minced
1 tablespoon minced fresh parsley or 1 teaspoon dried parsley flakes
1 teaspoon ground cumin
1 teaspoon dried oregano
1/2 teaspoon pepper
4 boneless skinless chicken breast halves (1 1/4 pounds)
6 (8-inch) flour tortillas or taco shells, warmed
Toppings of your choice

Method

In a large resealable plastic bag or shallow glass container, combine the first 8 ingredients. Add chicken and turn to coat. Seal or cover and refrigerate 8 hours or overnight, turning occasionally. Drain and discard marinade.

Grill chicken, uncovered, over medium heat for 5 to 7 minutes on each side or until juices run clear.

Cut into thin strips; serve in tortillas or taco shells with desired toppings.

Serves 6.

Plan ahead when making this, as it needs to refrigerate 8 hours or overnight

Nutritional Analysis: One serving (prepared with flour tortillas and without salt; calculated without toppings) equals: 338 calories, 289 mg sodium, 63 mg cholesterol, 28 gm carbohydrate, 27 gm protein, 12 gm fat

Diabetic Exchanges: 3 lean meat, 2 starch, 1/2 fat

Diabetic Recipe: Apple Pie

Ingredients

2 pounds McIntosh apples, peeled, cored
and thinly sliced (7 cups)
2 tablespoons lemon juice
2 tablespoons granulated sugar
1 tablespoon Butter Buds Sprinkles
4 packets Sweet 'N Low
1 tablespoon all-purpose flour
1 1/2 teaspoons ground cinnamon
1/8 teaspoon ground allspice
4 sheets phyllo dough, thawed
Nonfat frozen vanilla yogurt (optional)

Method

Heat the oven to 375 degrees F. Spray a 9-inch pie pan with nonstick cooking spray.

In a large bowl, toss the apples with the lemon juice.

In a small bowl, combine the sugar, Butter Buds, Sweet 'N Low, flour, cinnamon and allspice. Add to the apples and toss to coat.

Lightly spray one sheet of phyllo dough with nonstick cooking spray. Fold in half and spray again. Place in the pie pan with one edge hanging over the pan. Repeat the process with the remaining 3 sheets of dough, overlapping in the pan to cover the bottom completely.

Spoon the apple mixture into the pan. Fold the edges of the dough over to cover the apples. Spray with nonstick cooking spray. Bake 35 minutes, or until the dough is crisp and the apples are tender when pierced with a sharp knife. Cool slightly before serving.

Serve with nonfat frozen vanilla yogurt, if desired.

Makes 1 (9-inch) pie, 8 servings.

Variation:
Seven cups of sliced fresh peaches or pears, or fresh blueberries, may be substituted for the apples.

Per serving (1/8 pie): 115 calories, 1g protein, 29g carbohydrate, 1g fat, 1g saturated fat, 0mg cholesterol, 65mg sodium

Diabetic exchanges: 1/2 starch, 1 1/2 fruit

Diabetes Recipes - Turkey Chili

Turkey Chili

Ingredients

2 cups chopped cooked turkey
1/2 cup chopped onion
1/2 cup chopped green pepper
2 cups cooked red beans (kidney beans)
1 cup water
1-6oz can low sodium tomato paste
1-28oz can of tomatoes
1 tablespoon of chili powder
1/2 teaspoon garlic powder

Method

Combine all ingredients in a large saucepan. Cover and simmer over low heat for 30 to 60 minutes, or until the flavors are blended. Makes 6 servings.

Nutritional Information (1 serving):
Calories: 303
Carbohydrates: 27 grams
Protein: 22 grams
Fat: 1 gram
Saturated fat: trace
Cholesterol: 40mg
Fiber: 8 gram
Sodium: 277 mg
Potassium: 994 mg
Calcium: 98 mg
Exchanges: 2 starch, 2 very lean meat

Salmon Recipe - Luxury Fish Pie

Ingredients

• 12oz/350g Fresh Salmon fillet, skinned

• 4 fillets smoked mackerel, skinned and flaked

• 4oz/125g prawns

• 4oz/125g peas

• 4oz/125g button mushrooms, halved

• 2 hard boiled eggs, quartered

• 12oz/350g packet bought puff pastry

• 1 onion, finely chopped

• ¾ pint/450ml milk

• 1oz/25g butter

• 2 tabsp/50g plain flour

• 2 tabsp/30ml dry sherry (optional)

• ¼ pint/150ml double cream

• salt & pepper

• 1 bay leaf

• 2 tabsp chopped flat leaf parsley

• 1 beaten egg to glaze

• 1.4 litre/2½ pint pie dish

Method

Heat the oven to 180C/gas mark 4.

Put the salmon in an ovenproof dish with the milk, bay leaf and onion, cover with foil. Poach in the oven for 20 minutes. Alternatively replace the foil with cling film, pierce and microwave for 3 - 4 minutes or until the salmon turns pale pink.
Take the salmon out of the milk and flake into large pieces. Keep the milk.

Melt the butter in a saucepan and fry the mushrooms, add the flour and cook for 1 minute. Gradually add the flavoured milk, stirring all the time. Bring to a boil, turn the heat down and simmer for 2 minutes. Take off the heat and add the peas, prawns, cream, parsley and sherry. Stir gently, add the salmon and hard boiled eggs and season to taste.

Roll out the pastry. When it’s 2”/5cm wider than the pie dish, cut a 1”/2.5cm pastry strip and fix it to the dampened rim of the pie dish. Brush this strip with water and cover with the puff pastry lid. Seal the edges by pressing the tines of a fork all around the rim. Decorate by using the pastry trimmings to make fish shapes or long strips of pastry twisted across the top of the pastry lid. Glaze with the beaten egg, cut a couple of holes in the top to let the steam out and cook for 30 - 40 minutes or until the pastry is golden brown.

Serves 6

Serve the salmon recipe with some French green beans or broccoli.

Salmon Tartar

Ingredients

• 3 slices good quality smoked salmon, chopped

• Juice & rind of ½ lemon

• 1 tabsp Greek yoghurt

• ½ tabsp fresh dill - chopped

• Salt & Pepper

• Tabasco or other hot chilli sauce

• Some fresh dill sprigs to garnish

• 2“/5cm ring mould

Method

In a bowl mix the salmon, lemon juice & rind, chopped dill and yoghurt. Add a dash of Tabasco sauce and season with salt & pepper to taste.

If you’re making the salmon tartar mixture the day before you intend to eat it, cover the bowl with cling film and leave in the fridge until ready to serve.

To Serve

Place the ring mould on a serving plate and spoon in half of the salmon mixture, press down firmly, then carefully remove the ring mould. Repeat with the remaining mixture.

Garnish the salmon tartar with the reserved dill sprigs and serve immediately accompanied by a green salad.

Serves 2

Smoked Salmon Quiche Recipe with Spring Onions

Ingredients

• 6oz/175g plain flour

• 3oz/75g butter

• 1 tbsp/15g Parmesan cheese

• 2-3tbsp/30-45ml water

• ½oz/10g butter

• 4oz/110g smoked salmon slices

• 4 spring onions/scallions

• 3 eggs

• 5 fl oz/150ml milk

• 4 oz /110g/cheddar cheese

• Salt and pepper

Method

Preheat the oven to 180C/350F
Aga Roasting oven If using a Rayburn have dial just over bake/roast setting.

To make the pastry, put flour, butter and Parmesan into a processor and whizz until the texture of breadcrumbs. With motor running, add the water a spoonful(10ml) at a time until it comes together as a dough.
Roll out pastry and line a 9"/23cm flan dish. Chill until required.
For the filling, roughly chop the salmon and put it into the pastry case.
Trim and slice the spring onions and scatter over the salmon.
Grate the cheddar cheese into a bowl. Add the eggs and milk with a little salt and pepper, and beat together.

Pour into the prepared flan case and put onto the floor of the roasting oven (top oven Rayburn) for about 25mins until set and golden. Or middle shelf of normal oven.
Serve the smoked salmon quiche simply with a mixed green salad and nice chilled glass of white or rose wine.

serves 4 - 6

Smoked Salmon

Smoking is one of the oldest ways to preserve fish, meat and poultry and smoked salmon is one of the best known and best loved ways to eat Salmon. It was used before the advent of refrigeration to prolong the life of fresh foodstuffs.

Salmon can either be Hot smoked or Cold smoked.

Hot Smoking also known as BBQ or kippered actually cooks the fish and the end product can be used as you would with any other cooked fish. It’s best cut into chunks or flakes. It can then be used in receipes* such as pasta, salads and pies, to name but a few. (one of my favourites is smoked salmon & asparagus frittata)

Cold Smoking also known as Lox/Lax/Scottish/Nova Scotia/Scandinavian and of course the best known of all, Gravad Lax(Gravlax), (which is not actually smoked at all but left to marinate for anything up to 1 week) is a much longer process, often taking days to achieve the desired result. The Salmon is not really “cooked” but moisture is drawn out and flavour added during smoking using different types of wood and herbs. This results in the end productloved by people the world over. Best sliced as thinly as possible,it's fabulous with cream cheese and Bagels (as in the New York Lox & Bagel fame) and on blinis with sour cream and caviar.

The salmon of today is cured using a much lighter process than in the old days and although it will keep longer than fresh fish, do put it in the refrigerator and use it within 2 days of opening.

Smoke Houses sell their products in a variety of forms, from frozen to vacuum packed and in cans. There is also a relatively new way to store the smoked fish which is in a vacuum packed foil pouch. This pouch can be kept for up to 7 years without refrigeration - so it’s perfect if you fancy smoked salmon & champagne half way up a mountain!

Beef and Macaroni Bake

This is a delicious family-friendly main dish for any day of the week. Serve this macaroni and beef casserole with a fresh tossed salad for a full and hearty meal.

Ingredients:

• 8 ounces elbow macaroni or small shells, cooked, drained

• 2 tablespoons olive oil

• 1 cup chopped onion

• 3 ribs celery, chopped

• 1 green bell pepper, chopped

• 1/2 red bell pepper, chopped

• 3 medium cloves garlic, minced

• 1 pound extra-lean ground beef

• 2 teaspoons Cajun seasoning

• 2 cans (14.5 ounces each) tomatoes, undrained, diced

• 2 tablespoons tomato paste

• 1/2 teaspoon salt, or to taste

• 1/8 teaspoon black pepper, or to taste

• 2 1/2 cups shredded Cheddar cheese, divided

Preparation:

Heat olive oil in a large saucepan or Dutch oven over medium heat; add onion, celery, green and red pepper, and garlic. Continue to sauté the vegetables, stirring frequently, until the chopped onion is tender. Add ground beef and continue cooking, stirring, until beef is browned. Add the Cajun seasoning, tomatoes, and tomato paste. Stir to blend well and bring to a simmer. Reduce heat to low and simmer for 10 minutes. Stir in the cooked and drained macaroni and 2 cups of the shredded cheese, along with salt and pepper, as desired. Transfer to a lightly greased 13x9-inch baking pan. Cover with foil. At this point, the casserole may be refrigerated for a few hours or overnight.

Bake the covered casserole in a 350° oven for 20 to 25 minutes, or until hot and bubbly (if it is cold from the refrigerator, it may take longer). Top with the remaining 1/2 cup of cheese and cook, uncovered, for 5 to 10 minutes longer.
Serves 6 to 8.

Lamb, mango and sweet potato curry

Preparation time less than 30 mins

Cooking time 10 to 30 mins

Ingredients

350g/12oz rack lamb, bones removed, cut into cubes
1 tsp ground ginger
½ tsp dried chilli powder
2 tsp curry powder
salt and freshly ground black pepper
1 tbsp olive oil
1 garlic clove, finely chopped
½ large sweet potato, peeled, cubed
300ml/½ pint double cream
½ mango, peeled, stone removed, cut into cubes
1 lime, juice only
small handful fresh coriander, chopped

Method

1. Place the cubed lamb into a large bowl, add the spices, salt and freshly ground black pepper and leave to marinate for ten minutes.
2. Heat the olive oil in a saucepan, add the lamb and brown on all sides. Add the garlic and fry for one minute. Add the cubed sweet potato and cream, bring to the boil, cover with a lid and simmer over a medium heat for 12 minutes.
3. Add the mango cubes and cook for three minutes or until the meat is tender.
4. Remove from the heat, add the lime juice and stir in the chopped coriander.
5. Spoon into a bowl and serve garnished with chopped coriander.

Provencal braised lamb with lentils

Preparation time 30 mins to 1 hour

Cooking time over 2 hours

Ingredients

½ leg of lamb
2 onions, sliced
3 cloves of garlic
24 cherry tomatoes
small bunch of thyme
olive oil
3 bay leaves
black olives, stoned
½ bottle good red wine
150ml/5fl oz lamb stock
For the lentils
150g/5oz puy lentils
200g/7oz of carrot, onion and celery, finely diced
3 bay leaves
3 tbsp olive oil
500ml/17fl oz chicken stock
12 cherry tomatoes
1 lemon

Method

1. For the lamb, sear in a casserole dish in the olive oil until well browned.
2. Remove and add the onion and garlic and tomatoes.
3. Cook for a minute or two and add the lamb.
4. Add the stock, red wine, bay leaves and olives and thyme.
5. Cover and cook in the oven at 180/350/Gas 4 for two hours. The lamb should be almost falling off the bone.
6. Meanwhile, fry the carrot, onion and celery with the olive oil for a few moments then add the chicken stock and tomatoes, bay leaves and lentils.
7. Simmer until the liquid has gone and the lentils are tender. Add a splash more oil and the lemon juice.
8. Take the lamb out, reduce the stock for a moment and flake off some big chunks of lamb.
9. Place a pile of lentils in a rustic dish and pile the lamb on top. Spoon the sauce around and over and serve.

Four Cheese Macaroni

INGREDIENTS

• 15 ml vegetable oil

• 448 g elbow macaroni

• 130 g butter

• 55 g shredded Muenster cheese

• 55 g shredded Cheddar cheese

• 70 g shredded sharp Cheddar cheese

• 55 g shredded Monterey Jack cheese

• 355 ml half-and-half

• 225 g cubed processed cheese food

• 2 eggs, beaten

• 2 g salt

• 0.3 g ground black pepper

• add to recipe box Add to Recipe Box

• add to shopping list Add to Shopping List

• add a personal note Add a Personal Note

DIRECTIONS

1. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain well and return to cooking pot.
2. In a small saucepan over medium heat, melt 8 tablespoons butter; stir into the macaroni.
3. In a large bowl, combine the Muenster cheese, mild and sharp Cheddar cheeses, and Monterey Jack cheese; mix well.
4. Preheat oven to 350 degrees F (175 degrees C).
5. Add the half and half, 1 1/2 cups of cheese mixture, cubed processed cheese food, and eggs to macaroni; mix together and season with salt and pepper. Transfer to a lightly greased deep 2 1/2 quart casserole dish. Sprinkle with the remaining 1/2 cup of cheese mixture and 1 tablespoon of butter.
6. Bake in preheated oven for 35 minutes or until hot and bubbling around the edges; serve.

Tomato and Peach Chutney

INGREDIENTS

• 15 tomatoes, peeled and chopped

• 5 fresh peaches - peeled, pitted and chopped

• 5 red apples - peeled, cored and diced

• 4 medium onions, diced

• 4 stalks celery, diced

• 355 ml distilled white vinegar

• 20 g salt

• 50 g pickling spice, wrapped in cheesecloth

• add to recipe box Add to Recipe Box

• add to shopping list Add to Shopping List

• add a personal note Add a Personal Note

DIRECTIONS

1. Combine the tomatoes, peaches, apples, onions, celery, vinegar, salt and pickling spice in a large stockpot. Bring to a boil, then reduce heat to low, and simmer for about 2 hours, or until thickened. Transfer to sterile jars and store in the refrigerator, or freeze in plastic containers.

64 Servings

Festive Eggnog Cake

INGREDIENTS

4 large eggs
1 package (18.25 ounces) French vanilla or yellow cake mix
1 package (3.4 ounces) French vanilla or vanilla instant pudding and pie filling
1/2 cup water
1/3 cup vegetable oil
2 teaspoons rum extract
1 1/2 teaspoons ground nutmeg
1 2/3 cups (10 ounces) NESTLE TOLL HOUSE SWIRLED™ Holiday Morsels, divided

Frosting:
1 package (8 ounces) cream cheese, softened
2 tablespoons butter or margarine, softened
2 cups powdered sugar
1/2 teaspoon ground nutmeg

DIRECTIONS

FOR CAKE:
PREHEAT oven to 350 degrees F. Grease and flour 13 x 9-inch baking pan.

BEAT eggs in large mixer bowl for 1 minute or until frothy. Add cake mix, pudding mix, water, oil, rum extract and nutmeg. Beat on high speed for 2 minutes. Stir in 1/2 cup of morsels. Spread in prepared pan. Sprinkle 1/2 cup morsels over batter.

BAKE for 35 to 40 minutes or until wooden pick inserted in center comes out clean. Cool completely in pan on wire rack. Spread frosting over cake. Sprinkle with remaining morsels.

FOR FROSTING:
BEAT cream cheese and butter in small mixer bowl until smooth. Gradually beat in powdered sugar and nutmeg until smooth.

Yields 15 servings

Lamb Osso Bucco and Oven-Baked Bean Ragout with Roasted Garlic and Porcini

Osso buco is usually made with veal shanks and often served with risotto. This version features tender, succulent lamb and hearty, baked cannellini beans. This recipe takes time to prepare, but the reward is worth every minute. The beans are so outstanding, they could serve as a meal on their own. You will need to start them 1 day before serving.

Enjoy this substantial and succulent dish with robust Cabernet Sauvignon, Merlot, Sangiovese, Barbera, Syrah, Petite Sirah or a fine Pinot Noir.


OVEN BAKED BEAN RAGOUT

• 1 cup dried cannellini beans

• 1/4 cup virgin olive oil

• 1 red onion, finely chopped

• 2 cloves garlic, minced

• 1 teaspoon minced fresh rosemary

• 4 cups chicken stock or canned low-salt chicken broth

• 1 bay leaf

• Salt and freshly ground pepper to taste

• 1 ounce dried porcini mushrooms

• 1 cup flour

• 1 teaspoon salt

• 1/2 teaspoon ground pepper

• 4 tablespoons virgin olive oil

• 4 lamb shanks, silver skin removed

• 1 large white onion, diced

• 1 bulb fennel, trimmed and diced

• 2 carrots, peeled and diced

• 2 cups diced tomatoes

• 3 cups dry red wine

• 4 cups veal stock, chicken stock, or canned low-salt chicken broth

• 4 fresh sage leaves, minced

• 1 head garlic, halved horizontally

• 2 tablespoons unsalted butter

1. To make the ragout: Rinse and pick over the beans. Soak overnight in water to cover by 2 inches. Drain. Preheat the oven to 325 degrees F. In a heavy ovenproof casserole or Dutch oven heat the olive oil over medium heat and saute the onion and garlic until the onion is translucent, about 3 minutes. Add the rosemary and beans, then toss together. Add the stock or broth and bay leaf. Season with salt and pepper. Bake, uncovered, until the beans are tender but not falling apart, about 1 hour. Remove from the oven, cover,
2. and set aside.

3. Soak the mushrooms in warm water to cover for 20 minutes. Drain, reserving the liquid. Dice the mushrooms and set aside. Strain the liquid though cheesecloth or a coffee filter to remove grit.

4. Preheat the oven to 375 degrees F.

5. In a shallow bowl, combine the flour, salt, and pepper. In a Dutch oven or large flameproof casserole, heat 2 tablespoons of the olive oil over medium heat. Dredge the lamb in the seasoned flour and brown on all sides in the oil. Using a slotted spoon, transfer the lamb to a bowl.

6. Pour off the fat from the pan. Add the 2 remaining tablespoons oil and heat over medium heat. Add the onion, fennel, and carrots and saute for 5 minutes. Add the lamb shanks, mushrooms, and tomatoes and saute for 5 more minutes. Add the red wine and simmer uncovered for an additional 5 minutes to reduce. Add the stock or broth, mushroom liquid, and sage. Cover and bake in the oven until very tender, 2 to 3 hours.

7. About 1 hour before the meat is done, wrap each garlic half in aluminum foil. Place on the oven rack to bake alongside the meat.

8. Using a slotted spoon, transfer the lamb shanks to a bowl. Cover and keep warm. Place the pan over medium heat and cook to reduce the liquid to about 2 cups. Taste and adjust the seasoning.

9. Remove the garlic from the oven, unwrap, and squeeze the soft garlic pulp into the braising liquid and vegetables. Add the butter and continue to simmer gently. Meanwhile, reheat the beans.

10. To serve, spoon the beans into large, shallow soup bowls. Place 1 lamb shank on top of the beans in each bowl. Spoon the braising liquid and vegetables from the pot over the lamb shanks. Serve with crusty bread and enjoy.

Coconut Shrimp Recipe

These tasty shrimp will set the tone for any serious eating endeavor. Crisp and easy to handle, they offer a snappy blend of spice and sweet coconut flavors. For ultimate enjoyment, serve them with a crisp, cool sparkling wine. Fruity Riesling, Viognier, or Sauvignon Blanc is also recommended.

Serves 4 to 6 as an appetizer

INGREDIENTS

1/3 cup curry powder

3/4 cup all-purpose flour

1 3/4 teaspoons salt

3 large eggs

1/3 cup heavy cream

1 1/4 cups unsweetened shredded coconut

1 1/2 cups panko (Japanese bread crumbs)

1/4 teaspoon cayenne pepper

1 teaspoon dried dill

1 pound large shrimp (14 to 18 per pound), shelled and deveined

Canola or grapeseed oil for deep-frying

1.

In a shallow bowl, mix the curry powder, flour, and salt together. In another shallow bowl, whisk the eggs and cream together. In a third bowl, combine the coconut, bread crumbs, cayenne, and dill.

2.

Dredge 4 shrimp in the flour mixture, then dip them in the egg mixture and coat them in the coconut mixture. Dip them again in the egg mixture and coat one more time in the coconut mixture. In a Dutch oven, heavy skillet, or deep fryer, heat 1 to 2 inches oil to 375 degrees F. Deep-fry the shrimp in batches until golden brown, about 3 minutes. Using a slotted spoon, transfer to paper towels to drain. Serve hot or at room temperature.

VARIATION:

Spicy Dipping Sauce
To add a little more heat to these shrimp, serve a spicy dipping sauce alongside: Whisk 1/4 teaspoon cayenne pepper into 1 cup mayonnaise.

Apple Blueberry Pie

6 servings

INGREDIENTS

3/4 c Sugar
3 tb Cornstarch
1/2 ts Salt
5 c Apples; peeled and sliced
1 c Blueberries; fresh if poss
1 tb Lemon juice
1 Pie shell; unbaked, double
- crust
2 tb Margarine

DIRECTIONS

Pre-heat your oven to 160C.

In a large mixing bowl combine the flour and sugar (and salt if using it). Work the butter (softened) through the flour mix until it is all combined.
Add a little of the water and work through with your hands. If the mix does not clump into a pastry, add a little more water and repeat. Be careful not to add too much water.

Knead the pastry on a clean benchtop and form into a ball. Cover with cling wrap and place in the fridge for up to 30 mins.

When cool, place the pastry ball between two sheets of grease proof paper (baking paper) and roll out until about 5mm thick. Cut a large enough circle to fit into your pie dish and place in the greased pie dish.

Retain the remaining pastry for the pie lid. (cover and refrigerate until ready).

Blind bake you pie case for 5 to 10 mins, then remove from the oven and allow to cool.
Filling.

Core and slice (about 2mm thick) the apples. Lay out in a bowl as you go, sprinkling a little castor sugar over them to avoid browning.
When all the apples are sliced and sugared, cover the bowl with cling wrap and allow to sit for up to 30 mins. The sugar should completely dissolve on the apple in this time.

Wash your blueberries and allow to drain thoroughly.

Place one punnet of blueberries in the pie case, and then layer the apple over them, sprinkling with the spices as you go, until you almost reach the top of the pie dish.
Now place the remaining punnet of blueberries on top. Sprinkle with brown sugar and any remaining spice.

Roll out your remaining pastry to form a round big enough to cover your pie. Place the lid over the pie filling and press down the edges to seal.

Bake for 45 mins, then cut three slits in the lid and bake for a further 15 to 20 minutes.
Allow to cool for roughly 1 hour before serving (pie will still be quite warm).

Apple Blueberry Crumble Pie

1 Servings

INGREDIENTS

Pastry

2/3 c Flour
1/3 c Butter; cubed
1/3 c Cream cheese; in pieces
1 tb Sugar; granulated
Filling:
4 Apples; large, peeled, core
1 1/2 c Blueberries; fresh
1/2 c Sugar; granulated
1/3 c Flour
1 ts Cinnamon
1 tb Breadcrumbs; dry
Crumble:
1 c Flour
1/2 c Sugar; brown, packed
1/2 c Butter; cubed
1/2 ts Cinnamon

DIRECTIONS

For pastry, place flour, butter, cream cheese and sugar in bowl of food
processor; process 15-2o seconds or till dough forms soft ball on blade.
Gather into a ball; flatten into disk, if necessary, wrap and chill till
firm enough to roll. On lightly floured surface, roll out dough to 1/*"
thickness. Line 9″ pie plate with dough. Trim edges. Chill while preparing
filling. For filling: toss apples and blueberries in bowl with sugar and
cinnamon till evenly coated.

Sprinkle breadcrumbs over bottom of pie shell;
fill with fruit mixture, mounded in centre. For crumble; combine flour,
brown sugar, butter and cinnamon in food processor. Pat crumble mixture
evenly over filling. Bake in 400F oven about 45 minutes or till apples are
tender and juices are bubbling, shielding with foil if necessary.

Beefy Cheese Ball Recipe

INGREDIENTS

1 jar sliced dried beef, rinsed and finely chopped
8 ounces cream cheese, softened
1/4 cup dairy sour cream
1/4 cup grated Parmesan cheese
1 teaspoon prepared horseradish

DIRECTIONS

Combine 1/4 cup of the dried beef, cream cheese, sour cream, Parmesan cheese and horseradish; blend thoroughly. Refrigerate mixture for 15 minutes.

Form into a ball and roll in remaining dried beef. Chill thoroughly.

Serve with crackers.

Recipe Asparagus And Avocado Wraps

Makes 6 servings

INGREDIENTS

24 spears asparagus
1 ripe avocado, pitted and peeled
1 tablespoon lime juice
1 clove garlic, minced
1 1/2 cups cooked cold long-grain white rice
3 tablespoons plain nonfat yogurt
3 whole wheat tortillas, 10 inches in diameter
1/3 cup fresh cilantro leaves
2 tablespoons chopped red onion

DIRECTIONS

In a medium-sized saucepan over high heat, bring 2 inches water to a boil. Place the asparagus in a steamer basket, cover, and steam until just tender, approximately 5 minutes. Remove the asparagus and immediately rinse in cold water to stop the cooking process. Drain thoroughly.

In a small bowl, mash the avocado, lime juice, and garlic into a coase puree.

In another small bowl, stir together the rice and yogurt to mix well.

Heat a large dry frying pan (not one with a nonstick surface) over medium heat. One at a time, heat the tortillas in the hot pan until softened, approximately 20 seconds per side.

Lay the tortillas flat on a clean work surface. Spread the avocado mixture equally among the tortillas. Top each with an equal amount of the rice mixture, asparagus, cilantro, and onion.

Fold in both sides and the bottom of each tortilla up over the filling; then roll to close. If made in advance, cover with plastic wrap and refrigerate for up to 1 hour. Return to room temperature before serving.

To serve, cut each wrap in half crosswise.

Almond And Honey Cake

8 servings

250 g Sweet flan pastry
Butter; for the tart tin
Flour; for the tart tin
20 g Apricot jelly; for glazing

FILLING

125 g Sugar
125 g Slivered almonds
90 g Unsalted butter
35 g Honey
2 tb Double cream
50 g Crystallised fruits
-- chopped
Kirsch

(Units: 100 g = 3 1/2 oz; 1 dl = 3 1/2 fl oz = 2/5 cup; 180 oC = 350 oF;
200 oC = 400 oF; 230 oC = 450 oF; 250 oC = 475 oF; 2.5 cm = 1 inch)

Preparation:

Pre-heat the oven to 200 oC. Butter and flour a tart tin with a removable
base 22 cm in diameter.

Roll out the pastry to fit the tart tin. Line the tin with the pastry and
prick the bottom all over with a fork. Bake it for 10 minutes at the bottom
of the pre-heated oven. Leave the pastry shell in the tin.

Cooking:

Lightly brush a thin layer of apricot glaze over the bottom of the pastry
shell.

Put all the remaining ingredients for the filling into a saucepan and heat
them gently, stirring to mix them well as they melt.

Raise the oven to 210 oC. When the filling is melted, spread it in a thin
layer on the glazed pastry shell.

Cook it for about 15 minutes: it is ready when the filling begins to
bubble.

Leave the cake to cool in its tin, then take it out.

Serving:

Cut the cake into little triangles or rectangular pieces. Serve them with
coffee, like 'petits fours'.

$1,000 Square Dance Nut Cake

1 servings

Sift together:
1 2/3 c Pillsbury flour
2 ts Baking powder
1/2 ts Salt
1 c Sugar
Add:
1/2 c Soft butter
Half shortening may be used)
2/3 c Milk
Beat for 2 minutes then add
3 Egg whites unbeaten
1/2 ts Lemon extract
And beat for 2 minutes then
Blend in 1/2 cup chp walnuts
Checkerboard frosting:
Combine
1 tb Warm milk
2 tb Melted butter
2 1/4 c Confectioners sugar
1 Egg yolk
1/2 ts Vanilla
Beat until smooth and creamy
-.
Add:
1 Melted chocolate and
1 tb Milk
To 1/3 of the frosting.
The rest leave plain.

Directions

Follow the directions for mixing cake. Pour into a well
greasedand lightly floured 8 x 8 x 2 pan. Bake 350 40-50
minutes. Cool follow the directions for putting together.
Best of class senior contest--1950 Pillsbury Cookoff.
This is a simple cake that looks fancy. All you do is cut
the nut loaf cake into four squares. You frost with white
frosting (2) and the other 2 with chocolate--Then arrange
them checkerboard fashion and sprinkle nuts over the top.
It is a quick mix variation.

Baked Ham with Apricot Brandy Glaze

Prep Time: 10 minutes
Cook Time: 2 hours

Ingredients

1 cup apricot preserves

3 tablespoons brandy (not brandy flavoring)

1 tablespoon corn starch

1 cup orange juice

3 tablespoons brown sugar

2 teaspoons Dijon mustard (or spicy brown mustard for more flavor)

1 ham or choice

Directions

Preheat oven to 325° F. * Place ham in roasting pan fat side up; the melting fat will baste your ham. Turn ham over half way through baking to avoid uneven salting from the brine in the meat. If roasting a ham that is not precooked, bake for approximately 20-30 minutes per pound. If the ham is precooked, follow the label directions for cooking times.

• While ham is roasting, purée preserves in a blender.

• In a sauce pan, whisk orange juice, apricot preserves, brown sugar and corn starch until well combined. Cook over medium low heat until slightly thickened, stirring frequently. Add mustard and brandy, whisk. Continue cooking over low heat 1 to 2 additional minutes.

• Remove from heat.

• Spread glaze on ham during the last 30 minutes of baking. Reapply during the last 15 minutes if desired.

• Serve extra glaze along side of ham.

Recipe: Baked Ham

Serves 10

1 uncooked but smoked ham
whole cloves

Ingredients

1 cup brown sugar, packed
1/4 cup orange juice
2 teaspoons dry mustard
1 cup fine soft bread crumbs
thinly sliced pineapple
maraschino cherries

Method

Preheat oven to slow (300 degrees). Place ham under cold running water and scrub the rind well with a stiff brush. Dry the ham and place it in a roasting pan with skin and fat side up. Insert meat thermometer through fat side into thickest part of the ham. Bake the ham uncovered 23 minutes per pound or until it reaches an internal temperature of 160 on a meat thermometer. (If ham weights over 12 pounds, seventeen minutes per pound should be sufficient. When in doubt, go by internal temperature).

When the ham is done, remove it from the oven and using kitchen shears or a sharp knife, cut away skin and all but 1/4-1/8-inch of the fat. Score the fat diagonally, forming diamond shapes. Stud ham with a clove in center of each diamond. Brush with orange juice. Mix brown sugar and dry mustard and bread crumbs. Press onto ham all over. Arrange pineapple slices on top of ham, anchor with toothpicks. Put a maraschino cherry in the center of each pineapple ring. Increase oven to 400 degrees. Return ham to oven and bake until crust forms and pineapple slices begin to brown around the edges. Let stand 30 minutes before carving.

Recipe: Rogan josh

Serving size: Serves 6
Cooking time: More than 2 hours

INGREDIENTS

1 tablespoon vegetable oil
1kg lamb shoulder, diced into 3cm pieces
3 medium brown onions (450g), sliced thinly
4cm piece fresh ginger (20g), grated
2 cloves garlic, crushed
2/3 cup (200g) prepared

Rogan josh paste
1½ cups (375ml) water
425g can diced tomatoes
1 cinnamon stick
5 cardamom pods, bruised
2 tablespoons coarsely chopped fresh coriander

Note: This recipe is suitable to make in a slow cooker and pressure cooker.

METHOD

Heat half the oil in large saucepan; cook lamb, in batches, until browned.

Heat remaining oil in same pan; cook onion, stirring, until soft. Add ginger, garlic and paste; cook, stirring, until fragrant.

Return lamb to pan; stir to combine with paste mixture. Add the water, undrained tomatoes, cinnamon and cardamom; simmer, covered, about 1½ hours or until lamb is tender. Serve curry sprinkled with coriander.

Maple syrup-glazed lamb shanks

Serving size: Serves 4
Cooking time: More than 2 hours



INGREDIENTS

1/3 cup (80ml) pure maple syrup
1 cup (250ml) chicken stock
1 tablespoon dijon mustard
1½ cups (375ml) orange juice
8 french-trimmed lamb shanks (2kg)

METHOD

Combine syrup, stock, mustard and juice in large deep flameproof casserole dish, add lamb; toss lamb to coat in syrup mixture.

Bring to the boil then cover tightly. Reduce heat; cook lamb, turning every 20 minutes, about 2 hours or until lamb is tender.

Serve with lamb with roast potatoes (see page 368) and wilted baby spinach leaves, if desired.

Nutritional count per serving: 5.2g total fat (2.4g saturated fat); 1668kJ (399 cal); 25.7g carbohydrate; 61.1g protein; 0.3g fibre

Southern Style Chicken and Dumplings

INGREDIENTS

1362 g whole chicken
1 onion, quartered
2 slices lemon
salt and pepper to taste
710 ml water
1 bay leaf
0.7 g dried thyme
250 g all-purpose flour
40 g shortening
6 g salt
60 ml water

DIRECTIONS

In a heavy pot with a lid place the chicken, onion, lemon, salt, pepper, water, bay leaf and thyme. Simmer all over low heat until tender, about 1 hour.
Let chicken cool slightly in pot, then remove and take the meat off of the bones. Discard the bones and skin and skim excess fat off the broth if desired. Discard the onion, lemon and bay leaf. If desired, wash out pot well. Return broth and chicken pieces to the pot. Simmer over low heat while making the dumplings.

To Make Dumplings: In a medium mixing bowl, cut shortening into the flour and salt. Stir in 1/4 cup water (more if needed) to form a soft dough. Roll out dough on a floured surface, with a rolling pin, until very thin. Cut into 1 inch wide strips using a pizza cutter or knife. Tear off 1 inch long pieces from these strips and drop into simmering broth and chicken meat. Simmer for 10 minutes with the lid off, then 10 minutes more with the lid on. Serve immediately.

Christmas Fruit Rolls

Ingredients

2 1/4 cups (375g) plain flour
250g butter, halved
1/4 cup (60g) caster sugar
1 egg
1/2 cup (125ml) milk
1 tsp ground cinnamon
1 small green apple, grated
35g pecans, chopped
165g mixed dried fruit
1 1/2 tbs brandy or dark rum
2/3 cup (160g) caster sugar, extra
Icing sugar, to dust

Method

Sift the plain flour into a bowl. Rub in half the butter to form fine crumbs. Stir in sugar. Combine the egg and milk.
Use a flat-bladed knife to stir the egg mixture into the flour mixture until a dough forms. Knead on a lightly floured surface until smooth. Cover in plastic wrap and refrigerate for 1 hour.
Melt the remaining butter and combine with the cinnamon, apple, pecans, dried fruit, brandy or rum and extra sugar. Refrigerate for 1 hour.
Preheat oven to 180°C. Line 24cm springform pan with non-stick baking paper. Roll the dough out to a 25cm x 35cm rectangle. Spread the fruit mixture evenly over the pastry, leaving a 2cm border. Roll the dough up to enclose the filling. Refrigerate until firm.

Cut into 2cm thick slices. Arrange cut side up in the base of the pan. Bake for 30 minutes. Serve dusted with icing sugar.

Carrot cake with white chocolate ice cream

Preparation time 30 mins to 1 hour

Cooking time 30 mins to 1 hour

Ingredients

For the cake:
450ml/14fl oz vegetable oil
400g/14oz plain flour
2 tsp bicarbonate soda
570g/1lb 4oz sugar
290g/10oz eggs
pinch of salt
12g/½oz cinnamon ground
530g/1lb 3oz carrots, peeled and grated
150g/5oz walnuts, chopped
For the topping:
200g/7oz cream cheese
150g/5oz sugar
100g/3½oz butter
For the white chocolate ice cream:
1 litre/1¾ pints milk
150ml/5fl oz sugar
10 egg yolks
400g/14oz white chocolate, melted on a bain-marie
55g/2oz milk powder
200ml/7fl oz double cream

Method

1. Mix all the cake ingredients in a food processor for 5 minutes. Pour into a cake tin 26cm/10½in diameter and bake at 160C/325F/Gas 3 for 45 minutes.
2. Check to see if the cake is cooked, then remove from the oven and allow to cool for 10 minutes in the tin before removing and placing it on a cooling rack.
3. For the topping, place the cream cheese, sugar and butter into a mixing bowl and cream together until smooth and soft. Spread over the cake using a palette knife.
4. For the ice cream, cream together the egg yolks and the sugar until white and stiff.
5. In a saucepan combine the milk, milk powder and cream and bring to the boil. Pour some of the milk onto the creamed eggs and sugar, whisking continuously.
6. Return the mixture to the saucepan and over a medium heat cook out to 80C/175F. Pass through a sieve and then pour in the melted white chocolate. Turn in an ice cream machine. Remove and place into the freezer.
7. Serve each portion of cake with a scoop of the white chocolate ice cream.