spinach rice

8/14/2019 Spinach Rice

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AUSTRAL

IASPINACH RICEINGREDIENTS:

1 1/2 cup spinach 1/2 kg cup fresh onions 1/2 cup rice lemon juice salt olive oil

METHOD:

Clean and wash the spinach.Chop the onions and saute them in olive oilusing a deep pan.


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Cut the cleaned spinach, add the rice, the spinach, lemon juice, saltand water. Cook for 25 minutes.

Serve hot or cold.

This recipe provides:Energy 230kcalProtein 7.3gFat 20gServing 2persons

ONION SOUP


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Ingredients:

1 cup chopped onions 1 cup Olive Oil 6 cups water 1/2 cup grated cheese 4 slices white bread 1 teaspoon cornstarch Salt and pepper for the taste

Method:

Fry the onion in the oil until slightly brown. Add the water (should beboiled), pepper, salt and let it simmer at low fire for about 5-10minutes.

Mix the cornstarch with some water, and pour it into the soup. Stir for a few minutes and the soup will thicken slightly. Toast the slices of bread and put them on plates. Pour the soup on top

and sprinkle with the grated cheese.

This recipe provides:Energy 227.2kcalProtein 26.4gFat 50gServing 8persons

Yellow lentils

Ingredients:

500 gm yellow lentils


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1 medium onion lemon juice olive oil salt

pepper

Method:

Wash lentils and place them in a saucepan. Add 5 cups of water andsimmer over low heat for at least 30 minutes.

When they start boiling remove froth using a wooden spoon. Checkthat the lentils are soft enougn before removing them from heat.

Otherwise simmer them more and stir them in order to thicken. When they are soft enough, remove from heat, stir with a wooden

spoon or beat them with a mixer in order to become creamy. Add olive oil, lemon juice of one lemon and stir or beat with a mixer

again. Serve in a bowl hot or cold and garnish with chopped onion.

This recipe provides:Energy 390kcalProtein 27.8gFat 20gServing 4persons


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Baked eggplants with Tomatoes, Onions,Garlic

Ingredients:

4 slim, eggplants( brinjal), about 700 gm. 150 ml olive oil salt and pepper 450 gm onion, thinly sliced 3-4 cloves garlic, peeled and sliced 450 gm tomatoes, peeled and sliced

1teaspoon sugar

Method:

Cut the stalks off the eggplants and rinse them. Using a sharp knife,slit them lengthwise on one side only, making sure you do not slit allthe way through.

They should open like a wallet, so you can put the stuffing in theopening. Shallow-fry them gently all around in 4 tablespoons olive oil.If not enough you can add some more oil in the frying pan. Take out

and arrange side by side in a small oven dish and season them. Put the rest of the olive oil in a saucepan and sautee the onions and

garlic in it until they are slightly golden. Add fresh tomatoes and halfa cupful of water. Season. Add the sugar and cook gently, covered,for 15 minutes. With a spoon, fill the eggplants with this stuffing,opening them slightly.

They should be quite soft by now. Virtually pile the stuffing in them,filling them generously. Normally they generate enough juices on theirown so no addition of liquid is necessary in the oven dish. Cook in a

pre-heated oven, gas no. 4 (350 grades F/180 grades C), for 4Ominutes; baste them once during cooking.

This recipe provides:Energy 230kcal


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Protein 11.2gFat 100gServing 6persons

Garlic Sauce

Ingredients: 1garlic 1/2 kg breadcrumb olive Oil vinegar

Method:

Wet the breadcrumbs in the water and then drain them well. Clean and crushgarlic in a mortar.

Mix the drained breadcrumbs with the garlic. Stir well the mixture with amixer until a smooth paste is obtained.

Add olive oil and and vinegar gradualy while stiring the mixture.

This recipe provides:Energy 100kcalProtein 6.1gFat 10g


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Serving 1persons

Coconut Pudding

Ingredients:

Eggs-4Coconut Milk- 500 mlCoconut Cream- 250 mlCornflour - 1/4 cupSugar - 120 gmVanilla Essence or Jasmine Water few drops

Method:

1. Mix corn flour in little coconut milk without forming lumps. Now addremaining coconut milk, coconut cream, slightly beaten eggs, and sugar &vanilla essence.2. Mix everything nicely. Strain the mixture.3. Pour in a round or square flat dish & steam it for 20 to 30 min or till set.4. Cool the pudding in refrigerator, then loosen the sides with a sharp knife,invert it on a plate & serve.

This recipe provides:Energy 649.4kcalProtein 9g


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Fat 0gServing 6persons

Fried Rice

Ingredients:Rice 2 cupsOnion 1 medium sizetomato 1 medium sizeGarlic 7 to 8 cloves finely choppedSoya sauce 1 tbspVinegar 2 teaspoonSugar 1 teaspoon

Red chilly pwder 1 teaspoonOil 2 tablespoonSalt as required2 cups mixed vegetables like carrot, beans, cauliflower & cabbage. (Thesevegetables should be cut in large pieces)One small cucumber cut into 2 inch pieces1/2 size lemon

Method:

1. Wash & cook rice in such a way that one grain should not stick to other.2. Place a karahi with oil on a high flame3. Add finely chopped garlic ,stir fry.4. Add onions ,fry for a minute.5. Add tomato.


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6. Add the mixed vegetables & salt. Keep on stirring till the vegetables aredone.7. Add rice, soya sauce ,vinegar, sugar & chillipowder.


Sweet Dumplings

Ingredients:For Dough:

sticky rice flour - 1 cup

water to mix

For Filling:

grated coconut - 1 cupsugar or jaggery powder or brown sugar - cup

water - cup


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For Topping:

thick coconut milk - 2 cuprice flour - cup

arrow root flour - 2 tbspsugar - 1 tbspsalt - 1 tspMethod:

1. Make pliable dough and knead till smooth.2. Dissolve sugar in water.3. Add coconut and cook till the mixture binds together.

4. Cool and shape into small balls (1.5 cm).5. Mix all the ingredients.6. Bring to a boil and simmer for 2 minutes.7. Blanch some pieces (15 cm) and blanch them in boiling water for 2

minutes. Drain.8. Alternately, use pieces of aluminum foil.9. Take lime size portions of dough and flatten to a sheet, 3 mm thick.10. Place a ball of filling on it and fold the edges over the filling. Press to

seal.11. Take a piece of banana leaf or foil and spread a table spoon of topping

on it.12. Place the filled dumpling over it and cover with some more topping.13. Fold the leaf or foil over it and make a neat parcel.14. Use all the dough thus.15. Steam the parcels for 8-10 minutes or till cooked.16. Serve warm or cold, in the parcel.

This recipe provides:Energy 139.5kcalProtein 20.4gFat 0g


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Serving 2persons

Mushroom Pulao

Ingredients:250 g - mushroom2 cups - basmati rice1 bunch - mint leaves1 - onion2 - green chillies2 tbsp - vinegarred chilly powder to tastesalt to tasteMethod:

1. Cook basmati rice in an open utensil with four cups of water and set aside.2. Chop mushrooms, soya patha, onion and green chillies into small pieces.3. Pour 2-3 table spoons of oil in a sauce pan and fry till golden brown.4. Add mushrooms and saute till they their moisture is dry.5. Add chopped soya patha, chillies, salt and chilli powder.6. Cook for five to ten minutes.7. Add vinegar and cook further for five to ten minutes.8. Remove and mix thoroughly with cooked rice using a fork.9. This is a very nutritious food and can be served with tomato soup andFrench fries.


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This recipe provides:

Energy 418.3kcalProtein 6.8gFat 0gServing 2persons

Steamed paneer with Egg

Ingredients:

1 paneer (300g) 1 Fresh Egg, beaten 1 Salted Egg 1 Tbsp Light Soya Sauce 1 tsp Sesame Oil 1 tsp Cornflour Dash of Pepper 1 Red Chilli 1 stalk Spring Onion, chopped into small pieces

Method:

1. Roughly chop paneer into chunks. Place in heat-proof serving dish.


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2. Add beaten egg and seasoning ingredients to the paneer chunks. Mixwell.

3. Clean mud off the salted egg. Discard the shell and egg white.4. Chop the salted egg yolk into small pieces. Distribute over the surface

of the paneer mixture.5. Make a slit down the length of the red chilli. Remove the stalk andseeds, then slice tangentially. Arrange over the surface of the tofumixture.

6. Steam for 10 minutes.7. Scatter spring onion pieces over the steamed paneer and serve.


North

america


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Beans and RiceIngredients: 1 cup rice, cooked 1 tsp olive oil 1 cup onion, chopped 1 cup potato, sliced 1 clove garlic, minced 15 oz red beans, cooked 8 oz tomato sauce 1/2 cup water 2 tsp chilli powder 1/2 tsp chilli flakes 1 tsp pepper

Method: Cook the rice in a pan, heat oil and add onions. Stir and add potato and garlic. Cook and stir until crisp and tender. Add beans, tomato sauce, water, chilli powder, chilli flakes and

pepper. Heat thoroughly, stirring occasionally. Serve over hot rice.



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Nachos with Mustard Cheese SauceIngredients For nachos:

1/2 cup fine maize flour 1/2 cup plain flour salt to taste oil to deep fry

For mustard cheese sauce:

1 cup grated cooking cheese


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1/2 cup fresh cream 1 tbsp. butter softened 1 tsp. mustard powder or paste 1/2 tsp. vinegar

1/2 tsp. crushed red chilli salt to taste

Method

For nachos:

Mix flours, salt and knead into soft pliable dough with water.Divide into 2 parts. Roll into large rectangles on a clean work surface.

Use dry flour to dust the surface for ease.

Cut first into 2" strips, and then into 2" squares.Then halve into triangles. Deep fry till lightly golden.Drain and keep aside to cool.

For mustard cheese sauce:

Mix all ingredients together till a smooth paste is formed.Add some milk if too thick.

Spread nachos in a shallow casserole, pour sauce on top.Bake in a hot oven at 250C for 10 minutes or till sauce is lightlybrowned.

Serve hot with warm garlic bread or as is.

This recipe provides:Energy 553.9kcalProtein 25.6gFat 6.6gServing 3persons


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EnchiladasIngredients

1/2 recipe taco shells (Only upto making dough) 1 cup baked beans (rajma) 2 tomatoes 1 onion shredded fine 1 capsicum finely chopped 1/2 cup cheese 1 cup soya sauce 1 tbsp. butter or oil

Method Roll enchiladas as for tacos. Roast them on griddle, pile up. Keep warm by covering.

If made ahead, steam pile a bit to soften enchiladas. Blanch tomatoes in hot water and peel. Mash

Heat oil in a pan, add onions, stirfry till tender. Add capsicum and further stirfry for 2-3 minutes. Add tomatoes, simmer for 5 minutes. Add hot sauce remaining after applying to enchiladas. Add salt to taste.

To proceed before serving: Spread some sauce on the surface of one enchilada. Place some baked beans along its length. Roll and place in an oven proof casserole. Repeat for all. Pour the prepared gravy over them. Sprinkle cheese and bake in hot oven till sauce is sizzling.


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Serve hot.

This recipe provides:Energy 337.4kcal

Protein 19.2gFat 3.2gServing 6persons

Mexican Tacos

Ingredients

For taco shells:

1 cup fine maize flour 1 cup plain flour salt to taste oil to deep fry

For bean filling:

2 cups beans (rajma) washed and soaked overnight

1 tbsp. butter 3 tbsp. tomato ketchup 2 tsp. red chilli powder salt to taste 1 tsp fresh cumin


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1/2 tsp. clove-cinnamon powder

For topping:

2 onions chopped

1 tomato chopped 1 cucumber chopped 1 small capsicum chopped 2 tbsp. cabbage chopped 1 sprig spring onion chopped 1 potato boiled, peeled, chopped 4-5 mint leaves chopped 1/2 cup tomato ketchup 1 cup grated cheese

Method

For shells: Mix flours and salt. Add some water knead to a pliable dough.

Divide and roll into 4-5" very thin chappatis. Prick both sides withfork.

Arrange on a large cloth to air out.Deepfry one at a time till lightly golden.Fold into a 'U' or taco shape while hot, drain and cool. Repeat for all.

For bean filling:

Pressure cook rajma till well cooked. (approx. 7 whistles).Drain and mash coarsely while hot. Keep aside 1 cup of the water.

Return mashed rajma to cooker directly.Add drained water, all other ingredients and cooked till well blended.

Add some more water if required. Do not make watery.Keep aside and use hot or warm.

For topping:

Mix all vegetables, add salt and pepper and toss lightly.

To serve:

Put a tbsp. of bean filling inside the taco. Spread a tbsp. of topping.


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Dot topping with a tsp. each of tomato ketchup and .Top with plenty of grated cheese.


Pasta with Tomato Sauce

Ingredients:

For the tomato sauce

5-6 tomatoes - diced 1 garlic clove 1 onion 1/2 cup water 1 bay leaf 1/2 tsp sugar

4-5 basil leaves 1 tbsp onions - chopped 1/2 tbsp chopped garlic salt - to taste oil - to saute

For the pasta

110 gm pasta 3 cups water or as required by the pasta to boil

pinch of salt

Method: Take a pan and cook the tomatoes. Add the clove of garlic, onion and

bay leaf to it. Add water and then season with salt and sugar. Cover and let the

tomatoes boil.Cool and then grind to a puree.


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Now in a separate pan, heat oil and add chopped onions and choppedgarlic.Add the tomato puree. Cook till its reduces to half.

Add basil leaves and keep aside.

For pasta Take a pan and boil water with salt. Add the pasta to it and let it boil. Transfer in a serving dish and serve with the tomato sauce.

This recipe provides:Energy 169.1kcalProtein 4.7g


European Style PizzaIngredients:

1 cup milk 3/4 cup water 1 tablespoon salt


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1 tablespoon olive oil 2 teaspoons sugar 2 tablespoons yeast 4 1/4 cups bread flour

Direction:

Combine the milk, water, salt and sugar in a mixing bowl and heat to110 degrees F. Add the yeast, stir well and let sit 10 minutes todevelop.

Add the oil and flour and mix for 8 minutes on medium low speed in amixer. After mixing, cover with a damp towel or plastic wrap and prooftwice, each time letting it double in bulk before knocking it down.

Once the dough has proofed twice, turn it out onto a floured surface.

Divide the dough into 3 equal portions of about 11 ounces each. Forminto rounds, let them rest 10 minutes, then form into round pizzashapes.

You then may place the dough on a baking pan or a wooden baker'speel used to transfer the dough on to an oven baking brick.

The dough will be slightly sticky, don't add extra flour, this is the wayit should be.

Now let's add some toppings: Preheat your oven to 500 degrees F. Bake it at a very high

temperature in a wood burning oven for about 8 minutes or until it ispuffed up and golden brown. Any topping can be added. Cut the pizzainto 8 pieces using a pizza cutter.



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Egg Pizza

Ingredients

eggs - 4 onion - 1 tomato capsicum carrot - 1/2 chicken sausages (optional) mozzarella cheese or whichever available salt - to taste

chilly powder - to taste oregano (optional)

Method

Finely chop all the vegetables and in a pan saute them a little.Separate the egg whites from the yolks. Beat the whites well. Add theegg yolks.

Add salt and chilly powder to this mixture. It should be well beaten,light and frothy.

In a fry pan heat oil and gently pour the beaten eggs over low flame.Spread the vegetable mixture evenly on top.

Make thin sausage roundels and top it on the eggs. Sprinkle themozzarella cheese generously and a pinch of oregano. Cover and cookon low flame.


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Takes around 15-20 minutes on low flame till the cheese has meltedwell and the egg is cooked.

The pizza is ready. Cut slices and serve with hot garlic bread or simplysavour it. You can use any vegetables of your choice, olives,

mushrooms anything and make it more interesting.

This recipe provides:Energy 110kcalProtein 8gFat 5gServing 4persons

Sicilian Spicy PastaIngredients:

1 cup boiled penne, spaghetti or any other form of pasta 2 tsp chopped garlic 1/2 tsp chopped red chillies 1/4 cup broccoli 1/2 tbsp grated parmesan cheese or paneer salt and pepper to taste oil

Method: Heat oil in a pan and saut the garlic. Add red chillies. Season with salt and pepper. Add broccoli and cook for two minutes. Add boiled pasta followed by parmesan cheese. Cook for 2-3 minutes. Serve hot.


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Caramelized Onion Pizza

Ingredients:Basic White Dough

1 Tbs. sugar 1 cup warm water 1 pack (1/4 ounce) dry yeast 3-1/4 cups flour 1/4 cup olive oil (optional: excluding it makes a chewier dough) 1 Tsp. salt (if excluding oil, use 1/2 Tsp. salt)

Whole Wheat Dough

1 Tbs. sugar 1-1/4 cups warm water (110 - 115 degrees) 1 pack (1/4 ounce) dry yeast 1-1/4 cups white flour 2 cups whole wheat flour 1 teaspoon salt 1/4 cup olive oil

Direction:

Dissolve sugar in water and add yeast. Stir gently until dissolved(about 1 minute) Let stand until the yeast foams slightly (about 5minutes) to insure that the yeast is effective. Combine 3 cups of theflour and salt in a large bowl.


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Pour in the yeast mixture and oil if you are using it. Begin kneadingthe mixture, gradually adding enough of the remaining 1/4 cup flourso that the dough is no longer sticky.

Continue kneading until the dough is smooth and elastic (another 10-15

minutes by hand). Shape dough into a ball and put in an oiled bowl,turning the dough to coat it with the oil. Let rise until doubled in bulk(45 minutes to 1-1/2 hours, depending on the yeast and thetemperature).

Punch down the dough and shape into 1 or 2 pieces. The entire recipewill make one large (16") pizza or two small (12") pizzas. Shape thedough either by hand or with a rolling pin, stretching out as necessaryto achieve a thin dough.

For a lighter crust, let the dough sit for a half hour after shaping

before constructing pizza and baking.

Topping:

1/4 cup olive oil for frying onions 6 cups thinly sliced onions (approximately 3 pounds) 6 garlic cloves 3 Tbs. fresh thyme or 1 Tbs. dried thyme

1 bay leaf

salt & pepper 2 Tbs. oil for dribbling on top of pizza (optional) 1 Tbs. drained capers 1-1/2 Tbs. pine nuts

Heat 1/4 cup of the olive oil and add the onions, garlic, thyme and bayleaf.Cook, stirring occasionally, until most of the moisture has evaporatedand theonion mixture is very soft, almost smooth, and caramelized, about 45minutes. Discard the bay leaf and season with salt and pepper.


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Energy 990kcal


Greek Pasta Salad Recipe

INGREDIENTS

8 ounces wagon-wheel or other medium-size cut pasta (3cups)

1/2 of a large bunch broccoli, stems cut in bite-size piecesand florets cut small (about 3 1/2 cups)

1/2 cup bottled reduced-fat vinaigrette dressing

1 can (16 ounces) chick-peas, rinsed and drained

1 jar (6 1/2 ounces) pimientos, drained and cut in thin strips

2 ounces feta cheese, crumbled (1/2 cup)

PREPARATION

Cook pasta according to package directions. Add broccoli topot 2 to 3 minutes before pasta is done. Drain in colander.Rinse under running cold water and drain well.

Put in a large serving bowl .


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This recipe provides:Energy 369kcalProtein 16g


southamerica

Grilled Snapper with Mango

INGREDIENTS

Mango Salsa

112 cups diced mango


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34 cup diced peeled, halved and seeded cucumber

12 cup diced red onion

2 tsp minced, seeded serrano chile pepper

2 tsp grated lime zest

3 Tbsp lime juice

12 cup cilantro, coarsely chopped 14 tsp salt

212 tsp ancho chile powder

14 tsp cinnamon

14 tsp salt

4 red snapper fillets (6 oz each)

2 Tbsp olive oil

PREPARATION

Salsa: Mix ingredients gently but thoroughly. Refrigerate at least 20 minutes

for flavors to blend. Heat outdoor grill or stovetop grill pan. Mix ancho chile powder, cinnamon and

salt in a cup until blended.

Place fish, skin side down, on a baking sheet. Brush top with 12 the oil; sprinkle

with 12 the spice mixture.

Place fish on grill skin side up; brush with remaining oil; sprinkle with rest of

spices. Grill 4 minutes, turn over with a broad spatula and grill 3 to 4 minutes

until just barely opaque in center. Serve with the salsa.



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Salsa Cruda

INGREDIENTS

1 1/2 pounds ripe red tomatoes (3 large), finely diced (3 cups) 3/4 cup chopped cilantro, including some stems 1/2 cup finely diced red onion 1/4 cup lime juice 2 serrano peppers, seeded and minced (about 2 teaspoons), or 2 tablespoons

minced jalapeo peppers, with some seeds

1 teaspoon salt

PREPARATION

Mix all ingredients in a medium bowl. Cover and refrigerate at least 1 hour to blend flavors.If you have the time,

finely dice the tomatoes and onions. Otherwise they can be finely chopped (dontpure them) in a food processor.

This sauce is good for dipping and for spooning on eggs, grilled meats, almost

anything.



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Guacamole

INGREDIENTS

3 ripe avocados (about 10 ounces each) 12 cup diced ripe tomato 14 cup thinly sliced scallions

3 tablespoons fresh lime juice 1 large fresh jalapeo pepper, minced, with some of the seeds 1 teaspoon ground cumin 34 teaspoon salt 14 teaspoon freshly ground pepper 14 teaspoon hot pepper sauce, or to taste

PREPARATION

Halve avocados, remove seeds and scoop pulp into a medium bowl. Coarsely mashwith a potato masher or fork.

Stir in remaining ingredients and serve immediately, or cover surface directlywith plastic wrap and refrigerate up to 30 minutes. Serve with tacos or as a dipwith a big bowl of chips.



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Cuban Beans

INGREDIENTS

2 tsp oil 4 cloves garlic, minced 2 cans (15.5 oz each) black beans, rinsed

1 cup water 112 tsp ground cumin 1 tsp dried oregano 1 tsp smoked or regular paprika tsp pepper 1 bag (1 lb) frozen pepper stir-fry vegetable blend (sliced

green, red and yellow peppers and onions) Serve with: cooked rice, lime wedges, hot sauce

PREPARATION

Heat oil in large skillet over medium-high heat. Add garlic; cook 30

seconds.

Stir in remaining ingredients. Bring to simmer, cover and reduce heat.

cook 10 minutes until vegetables are tender and flavors have blended.


Protein 15gFat 3gServing 4persons


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South-of-the-Border Chorizo Burger Wraps

INGREDIENTS

BURGERS 2 dried chorizo sausages (4 oz total), halved lengthwise, removed from

casings and cut in small chunks 1/2 cup cilantro leaves 2 large scallions, cut in 2-in. pieces 1 large jalapeo pepper, seeded and cut in large pieces 1 clove garlic, smashed 1 tsp ground cumin 1/4 tsp salt

1 1/2lb 90% lean ground beef 6 burrito-size (8-in.) flour tortillas, stacked and wrapped in foil

Nonstick spray 6 slices (1 oz each) Monterey Jack cheese with jalapeo peppers

6 lettuce leaves 3/4 cup each guacamole, purchased or homemade, and salsa

PREPARATION

Burgers: Put all ingredients except beef in a food processor. Pulse until

very finely chopped and blended. Scrape into a large bowl; add beef andgently mix to combine. Shape into 6 oval burgers, about 5 in. long and

3/4 in. thick.

Heat outdoor grill. Put tortillas on grill to warm while burgers cook.

Coat burgers with nonstick spray. Grill, turning once, 8 to 12 minutes,

until an instant-read thermometer inserted from side to middle

registers 160F. Top with cheese; cover grill 45 seconds or until cheese

starts to melt.

Unwrap tortillas; place a lettuce leaf toward one end of each, lining up

edges. Top with a burger; spoon on 2 Tbsp each guacamole and salsa.

Fold opposite end of tortilla up and over burger and toppings, then foldin sides.



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Energy 691kcalProtein 42gFat 40gServing 6persons

Long and Short Monster Fingers

INGREDIENTS

2 cans (11 oz each) refrigerated breadstick dough Orange, yellow & green food color sprays (see Note)

White from 1 large egg, lightly beaten 60 whole natural almonds

Poppy seeds PREPARATION

Heat oven to 375F. You'll need 2 large baking sheets lined with nonstickfoil. Unroll 1 can breadstick dough and separate along perforated lines into12 strips. For long fingers, halve strips crosswise into 24 pieces. Roll piecesinto 10- to 12-in.-long ropes. Transfer to prepared baking sheets, spacingropes 2 in. apart. Shape ropes into fun curves.

Lightly tint the dough ropes in blotchy tones using the spray colors withshort, quick spurts (use all three colors on each finger).

Lightly brush with egg white and press an almond onto each for a fingernail.

Sprinkle with poppy seeds. Bake 13 minutes, or until puffed and lightly browned on bottom edges. Cool

on sheet on wire rack. Wipe foil on baking sheets clean. Unroll remaining breadstick dough and separate into strips. For short

fingers, cut each dough strip crosswise into thirds for 36 pieces. Roll doughpieces into 5- to 6-in.-long ropes and make fingers following the sameprocedure as for long fingers above. Bake as directed.Plan Ahead: You canmake 1 day ahead and store in an airtight container at room temperature.


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Reheat in oven about 5 minutes before serving.Note: Color Mist food color

sprays are available from wilton.com and at most crafts stores.


Mexican Bean and Cheese Pockets

INGREDIENTS

1 can (16 ounces) vegetarian refried beans, heated Eight 7-inch flour tortillas

12 cup sliced scallions 8 ounces Monterey Jack cheese with jalapeo peppers (also called

pepperjack), shredded (2 cups) 1 teaspoon vegetable oil


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PREPARATION

Heat oven to 350F. Stack tortillas and loosely wrap in foil. Heat in oven 5minutes until softened. Remove from oven.

Put tortillas side-by-side on work surface. Place a heaping tablespoon

warm refried beans in center of each tortilla. Top with 1 tablespoonscallions, then a heaping tablespoon cheese. Fold 2 opposite sides of eachtortilla toward center, overlapping slightly. Fold remaining 2 sides toward

the middle. Heat a large heavy skillet over medium-low heat. Brush with oil. Place 4

tortilla pockets smooth side up in skillet. Cook 5 minutes per side or untilgolden and crisp. Keep warm in oven while cooking remaining pockets. Servehot.A refreshing cucumber and radish salad goes well with these, or servethem with salsa for dipping.


Salsa Tomatillo

INGREDIENTS

1 pound fresh tomatillos

2 large fresh jalapeo peppers 1 large sweet onion (such as Vidalia, Oso or Texas Supersweet), coarsely

chopped (2 cups) 1 cup packed cilantro sprigs, with some stems 2 tablespoons fresh lime juice 34 teaspoon salt


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PREPARATION

Remove papery husk from tomatillos, then rinse. Cut in quarters (youll

have about 3 cups). Halve and remove stems of jalapeos, cut both in

quarters, remove seeds from one.

Put all ingredients into a foodprocessor and process until smooth.


Fat ogServing 3persons

Blueberry Ice Cream Parfaits

INGREDIENTS

4 cups blueberries2 Tbsp lemon juice1 qt vanilla ice cream1 (10-oz) pkg frozen raspberries in syrup, thawed2 cups sweetened whipped cream or frozen whipped topping,

defrosted1 cup fresh raspberries

PREPARATION


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Place 3 cups blueberries, the sugar and lemon juice in mediumsaucepan; mash berries well with a potato masher. Placeover medium heat and bring to a simmer; cook 5 minutes.Pour mixture into a blender and pure. Pour into a 2-cup

measure, cover and chill 2 hours. Place a 112-qt freezercontainer in freezer to chill.

Let vanilla ice cream stand at room temperature until softened.Fold chilled blueberry pure into ice cream until wellblended. Scrape ice cream into chilled container infreezer; freeze several hours or until firm enough toscoop.

Pure thawed raspberries and syrup in blender until smooth;

scrape mixture through a fine sieve to remove seeds.To make parfaits: For each parfait, spoon 1 Tbsp raspberry

pure into a dessert glass and top with a small scoopblueberry ice cream. Top with 1 Tbsp whipped cream, anda few blueberries and raspberries. Repeat the layers. Topparfaits with a dollop of whipped cream.


Purple Potion Punch

INGREDIENTS

4 cups purple grape juice

1 cup vanilla ice cream, melted


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1 liter lemon-lime soda

Garnish: Vanilla ice cream, confetti sprinkles

PREPARATION

In a large pitcher, mix grape juice and melted ice cream untilblended. Just before serving, add soda and stir just untilblended.

Pour into glasses and top each serving with a small scoop of icecream and sprinkles.



euro

peAndouille and Potato CrepesIngredients:


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2 cups cooked, crumbled andouille sausage 2 cups cubed baked potatoes 1 cup sauted, chopped onions 8 buckwheat crepes

Preparation:

To assemble crepes: Place cup each of the cooked sausage andpotatoes down the center of a crepe.

Sprinkle 1 tablespoon of sauted onions on top, and then fold the endsof the crepe over the filling and serve.

This recipe provides:Energy 317.5kcalProtein 2.8gFat fat freeServing 8persons


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Buckwheat Crepes

Ingredients:

cup plus 1 tablespoon buckwheat flour 1/3 cup all-purpose flour 1 2/3 cup milk 3 eggs 2 tablespoons butter, melted teaspoon salt

Preparation:

Whisk all the ingredients vigorously until the crepe batter iscompletely smooth; allow it to rest in the refrigerator for 2 hoursbefore making into crepes.

Melt a little butter in a crepe pan or large skillet over low-mediumheat. Add 3 tablespoons of batter to the pan and swirl until the

bottom of the pan is covered with batter. Cook the crepe for 1minute, or until the crepe is slightly moist on top and goldenunderneath. Loosen the edges of the crepe, slide the spatula under it,and then gently flip it upside down into the pan. Cook for 1 minute andtransfer the cooked crepe to a plate to keep warm. Repeat with theremaining batter.


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French Cut Green Beans with Almonds andFried Onions

Ingredients

1 pound fresh green beans or frozen French-cut green beans

Salt

1 to 2 tablespoons unsalted butter

1/4 cup slivered almonds (2-ounce package)

1/2 lemon juiced

Ground black pepper

1 can fried onions

Directions

Bring 1 inch of water to a boil in a high-sided saute pan. If using fresh beans,cut them lengthwise while you wait for the water to boil.

Add salt and green beans to boiling water and cook until just tender. Drainbeans and rinse under cold water to stop the cooking. Return the skillet tomedium heat and add the butter. When butter is melted, add the almondsand cook until golden brown.

Return the green beans to the pan, along with the juice of 1/2 a lemon, addsalt and pepper, to taste. When warmed through, top with fried onions.



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French Coconut Pie

Ingredients 4 tablespoons (1/2 stick) butter, melted

2 eggs, beaten

1 tablespoon all-purpose flour

3/4 cup sugar

1 (3 1/2ounce) can shredded sweetened coconut (about 1 cup)

1 cup milk

1 (9-inch) unbaked pie shell

Directions

Preheat oven to 350 degrees F. In a large bowl, combine meltedbutter, eggs, flour, sugar, coconut, and milk. Pour into pie shell. Bakeuntil firm, about 45 to 60 minutes

This recipe provides:Energy 223.9kcalProtein 4.3gFat 6.6g


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Serving 6persons

French Style Grilled Potato Salad


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Ingredients

2 1/2 pounds small new potatoes (red and yellow), scrubbed

1/2 cup olive oil, divided

Salt

Freshly ground black pepper

3 tablespoons white wine vinegar

2 tablespoons whole grain mustard

1 tablespoon Dijon mustard

1 small red onion, halved and thinly sliced

8 cornichon, finely diced

2 tablespoons capers, drained


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1/4 cup coarsely chopped fresh chervil, for garnish

Directions

Cover potatoes with water in a medium saucepan. Add 2 tablespoons

salt. Bring to a boil; reduce heat, and simmer until tender, about 8minutes. Drain potatoes and let cool and slice in half.

Heat the grill to medium.

In a large bowl toss the potatoes with 1/4 cup of the oil and seasonwith salt and pepper. Place the potatoes on the grill, cut-side down andgrill until lightly golden brown, about 4 minutes. Turn the potatoesover and continue grilling until just cooked through, about 4 minuteslonger.

While the potatoes are grilling, whisk together the vinegar, mustards,and 1/4 cup oil in a large bowl, add the red onion, cornichon and capersand stir to combine.

Remove the potatoes from the grill and immediately add to the bowlwith the other ingredients and gently stir to combine. Season withsalt and pepper. Let sit at room temperature at least 15 minutesbefore serving. Garnish with chopped chervil.

This recipe provides:Energy 208.5kcalProtein 5gFat 20g

Serving 2persons


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French Chocolate Bark

Ingredients

9 1/2 ounces very good semisweet chocolate, finely chopped 8 ounces very good bittersweet chocolate, finely chopped

1 cup whole roasted, salted cashews

1 cup chopped dried apricots


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1/2 cup dried cranberries

Directions

Melt the 2 chocolates in a heatproof bowl set over a pan of simmering

water.

Meanwhile, line a sheet pan with parchment paper. Using a ruler and apencil, draw a 9 by 10-inch rectangle on the paper. Turn the paperfacedown on the baking sheet.

Pour the melted chocolate over the paper and spread to form arectangle, using the outline. Sprinkle the cashews, apricots andcranberries over the chocolate. Set aside for 2 hours until firm. Cutthe bark in 1 by 3-inch pieces and serve at room temperature.

This recipe provides:Energy 294.4kcalProtein 6.3gNo fat

Serving 8persons


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French Pastry Pie Crust

Ingredients

3 cups all-purpose flour 1 1/2 teaspoons salt

3 tablespoons white sugar

1 cup shortening

1 egg

1 teaspoon distilled white vinegar

5 tablespoons water

Directions

In a large mixing bowl, combine flour, salt, and sugar. Mix well, thencut in shortening until mixture resembles coarse meal.

In a small bowl, combine egg, vinegar, and 4 tablespoons of water.Whisk together, then add gradually to flour mixture, stirring with afork. Mix until dough forms a ball. Add one more tablespoon of waterif necessary.

Allow dough to rest in refrigerator 10 minutes before rolling out.


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This recipe provides:Energy 322.7kcalProtein 9.3gFat gServing 10persons


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French Vanilla Cream Puffs

Ingredients

1 cup water 1/2 cup butter (no substitutes)

1 cup all-purpose flour

1/4 teaspoon salt

4 eggs

FILLING:

1 1/2 cups cold milk

1 (3.4 ounce) package instant French vanilla pudding mix

1 cup whipped topping

1 (12 ounce) package miniature semisweet chocolate chips

confectioners' sugar

Directions

In a saucepan, bring water and butter to a boil. Add flour and saltall at once; stir until a smooth ball forms. Remove from the heat;let stand for 5 minutes. Add eggs, one at a time, beating wellafter each addition. Beat until mixture is smooth and shiny.


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Drop by rounded teaspoonfuls 2 in. apart onto greased bakingsheets. Bake at 400 degrees F for 20-25 minutes or until goldenbrown. Remove puffs to wire racks. Immediately cut a slit in eachfor steam to escape. Cool. Split puffs and remove soft dough.

For filling, in a mixing bowl, beat milk and pudding mix on lowspeed for 2 minutes. Refrigerate for 5 minutes. Fold in whippedtopping and chips. Fill cream puffs just before serving; replacetops. Dust with confectioners' sugar.


Libby's Pumpkin Roll with Cream CheeseFilling

Ingredients

1/4 cup powdered sugar (to sprinkle on towel)

3/4 cup all-purpose flour

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon ground cinnamon


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1/2 teaspoon ground cloves

1/4 teaspoon salt

3 large eggs

1 cup granulated sugar

2/3 cup LIBBY'S 100% Pure Pumpkin

1 cup walnuts, chopped (optional)

1 (8 ounce) package cream cheese, softened

1 cup powdered sugar, sifted

6 tablespoons butter or margarine, softened

1 teaspoon vanilla extract 1/4 cup powdered sugar (optional)

Directions


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PREHEAT oven to 375 degrees F. Grease 15 x 10-inch jelly-rollpan; line with wax paper. Grease and flour paper. Sprinkletowel with powdered sugar.

COMBINE flour, baking powder, baking soda, cinnamon, clovesand salt in small bowl. Beat eggs and sugar in large mixerbowl until thick. Beat in pumpkin. Stir in flour mixture.Spread evenly into prepared pan. Sprinkle with nuts.

BAKE for 13 to 15 minutes or until top of cake springs backwhen touched. Immediately loosen and turn cake ontoprepared towel. Carefully peel off paper. Roll up cake andtowel together, starting with narrow end. Cool on wirerack.

BEAT cream cheese, powdered sugar, butter and vanilla extractin small mixer bowl until smooth. Carefully unroll cake;remove towel. Spread cream cheese mixture over cake.Reroll cake. Wrap in plastic wrap and refrigerate at leastone hour. Sprinkle with powdered sugar before serving, ifdesired.

This recipe provides:Energy 278.2kcalProtein 6.9gFat gServing 10persons


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Noodles Au Gratin

Ingredients Butter- 3 Tbsp Beans- Bowl Peas- Bowl Cauliflower- 8 To 10 Flowers

Whole Wheat Noodles- 100 Gms Noodles Masala- 2 Tsp White Flour- 3 Tbsp Milk- 1 Bowl Salt- to Taste Black Pepper- To Taste


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Mozzarella Cheese- 3 Tbsp

Method :

Heat Butter In A Pan. Fry Beans,peas And Cauliflower. Heat Water In Another Pan. Cook Noodles With Spices.

For White Sauce : Heat Oil In Another Pan. Put Salt And Black Pepper. Add Mozzarella Cheese And Mix All The Ingredients. Now Put Fried Mixture And Noodles In The Pan. Mix All The Ingredients Well. Transfer The Mixture In Pre Greased Baking Dish. Bake It At 220 Degree For 15 Minutes. Ready To Serve.


Serving 10persons


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AsiaSimmered Cabbage and Deep-Fried mushroomIngredients:

1 cup deep fried mushroom 1/4 cabbage 100 ml vegetable stock 1 tbsp mint 1 tbsp light color soya sauce

Direction:

Cut the deep- fried mushroom into wide pieces and cut the cabbageinto bite-size pieces.

Pour the vegetable stock in a pot, bring to the boil. Add the mint,soya sauce, and deep-fried mushroom sommer for about 1-2 min.

Add the cabbage with covered, steam-simmer over a medium heat.When the cabbage to soften,remove the cover, and stir brieflysimmer for about 1 min.



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Clear Soup with couliflower


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Ingredients:

1 cup couliflower 1/2 white radish

400 ml vegetable stock 1/2 tbsp soya sauce 1/3 tsp salt 1/2 grated ginger

Direction:

Cut the couliflower in half, and chop off the roots of radish . Pour the vegetable stock in a pot, and bring the boil, and add the soy

sauce, couliflower and place a low heat for about 5 min.

Season with salt, add the white radish sprouts, and turn off the heat,then arrange in a bowl, garnish with grated ginger.


Serving 2persons

Celery Rice


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Ingredients:

2 cup rice 1 couliflower 2 cup water 1 1/2 tbsp olive oil salt

Direction:

Cut the couliflower into wide slice. Place the olive oil in a pan, and frythe couliflower over s medium heat.

Add the non wash rice, stirfry, add the salt, and pour the water andcook over a low heat with cover for about 20 min



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Mushroom Omelet

Ingredients:

3 eggs 3 mushroom, cut into thinly slice 1/3 tsp salt 1/2 tsp mimt

1 tbsp vegetable oil 1/2 tsp soya sauce 1/2 tsp water

Direction:

Drop the egg in a bowl, and beat, add the salt and mint and mix well.


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Heat the oil in a frying pan and add the mushroom fry slowly over alow heat. Pour the egg mixture in a frying pan, stirfry briefly andmake rolling shape.

This recipe provides:Energy 108kcalProtein 8.8gFat 3.3gServing 3persons

noddle with Sesame oil


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gredients:

2 spring onion 1 pack noddle 1/2 tsp sesame oil

Direction:

Cut the spring onion into the mince. boiled the noddles and dressing with sesame oil and spring onion.

This recipe provides:Energy 104kcalProtein 1.8gFat 2.5gServing 1persons


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noddles with Pickled Plum

Ingredients:

2 pack noddle 1 pickled plum 1/2 tsp sesame 1 tsp coriander leaves 1 tsp mint leaves

Direction:

Take off the mint and coriander leaves and cut into mince. Put the noddles bowl, add the pickled plum, mix well.

Sprinkle the sesame on top.


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Protein 12.9gNo fatServing 1persons

Sweet Tomato Marinade

Ingredients:


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1 large tomato 1/2 onion 1/2 tbsp olive oil 1/2 tsp honey

1 tsp balsamic vinegar mint leaves

Direction:

Cut the tomato into bite-size pieces, and cut the onion into thinlyslice, rinse in the salted water, and rub by your hands, drain withpaper towel.

Place the tomato and onion in a bowl. Dress with olive oil and mintleaves. Then season with honey and salt. Place it on a plate, pour over

the balsamic vinegar

This recipe provides:Energy 161.4kcalProtein 1gFat 2.5gServing 1persons

Vegetable Noodles Soup

Ingredients:

Water - 2 cups


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Onion - 1, dicedCarrot - 2, dicedmint- 1 tbsp, choppedpotato -6 cup

Black pepper - 6 to 8Coriander leaves - 5 to 6Baby corn - 3 to 4

Cauliflower - 6 to 8Mushroom - 8 to 10Light soya sauce - 1 tspSalt - to tasteWhite pepper powder - 1/2 tsp

Sugar - a pinchCornflower slurry - 2 tspBoiled noodles - 3 tbspSpring onion - 3 tsp, choppedGarlic - 2 tsp, chopped

Method: To begin preparing the vegetable stock by boiling water in a pan. Add the chopped onion, carrot, chopped potato and celery.

Now add black pepper, bring to a boil. Put in the blanched carrot and chinese cabbage along with baby corn,

cauliflower, mushroom and light soya sauce. Now add salt, white pepper powder and sugar, add the cornflour paste

for thickening of the soup. Stir and take off the heat after a boil. Garnish with chopped spring onions and chopped fried garlic.

Place boiled noodles in a serving bowl and pour the soup over it

This recipe provides:Energy 162kcalProtein 6gFat 3.3gServing 3persons


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Chinatown Noodles

Ingredients:

250 gm plain noodles, boiled

250 gm egg noodles, boiled

1 kg minced cabage

100 gm minced onions

6 flakes minced garlic

1 inch piece minced ginger

100 gm tomatoes, sliced

2 cups mutton stock


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1 tbsp sugar, optional

2 tsps cornflour mixed in 1/2 cup waterchopped parsley

Method:

Place both the noodles together in a deep dish.

Heat 5 tbsp oil and fry onion, ginger and garlic till soft.

Add cabbage and brown nicely.

Add tomatoes, stock, sugar and seasonings.Cook till cabbage is done.

Add cornflour and cook till thick.

Put over the noodles and decorate with parsley.


Fat 8.3gServing 6persons


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Vegetable Spring Rolls


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IngredientsFor cover

1/2 cup plain flour

1/2 cup cornflour

2 tbsp. hot oil

1/3 cup water

1/3 cup milk

For filling

1/2 cup mixed vegetables julienned (carrots, beans, cabbage)

1 tsp. capsicum thinly sliced

1 bunch spring onion cut 1pieces

1/4 cup bean sprouts

1 onion finely chopped

1/4 cup boiled noodles

salt to taste

chilli sauce

1 green chilli finely chopped (optional)

1/2 tsp. vinegar

1 tbsp oil

MethodFor cover

Mix all ingredients and form batter.


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Make thin round pancakes on a hot griddle.Do not over roast.

For filling

Heat oil in a wok, add all vegetables.Stir fry, add noodles.

Season with salt, chilli sauce and green chilli.Cool



afri

ca


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Succotash SaladRecipe

INGREDIENTS:

1 lb green beans, trimmed and cut in half

2 cups fresh corn kernels (from 3 to 4 ears) `

14 cup balsamic vinaigrette 2 Tbsp horseradish mustard

12 Tbsp freshly grated lemon zest

34 cup thinly sliced radishes (about 6)

Method:

Bring a large pot of lightly salted water to a boil. Add beans and cook

uncovered 7 to 9 minutes until crisp-tender. About 30 seconds before

draining beans, add corn. Drain in a colander and chill immediately under running cold water. Drain well.

Dressing: Whisk ingredients in a bowl or shake in a jar until blended.

Shortly before serving: Add radishes and Dressing to beans and corn. Toss

to mix and coat.




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Baked Macaroni and Cheese Recipe

INGREDIENTS:

1 lb radiatore (radiators), fusilli (little springs) or campanelle

(bellflowers) pasta

2 tsp stick butter

1 cup fresh bread crumbs (from 2 slices white sandwich bread)

8 oz extra-sharp Cheddar cheese, shredded (about 2 cups)

14 cup grated Parmesan cheese

3 12 cups whole milk

14 cup flour

12 tsp minced garlic

1 tsp prepared mustard

34 tsp salt

Method:

Heat oven to 350F. Grease a shallow 3-qt baking dish.

Cook pasta in a large pot of lightly salted boiling water as package directs

until firm-tender (al dente). Drain in a colander; rinse with cold water and let

drain again.

Meanwhile, melt butter in a large saucepan. Add bread crumbs and cook over

medium heat, stirring often, 3 minutes, or until golden and crisp. Scrape intoa small bowl and stir in 2 Tbsp each Cheddar and Parmesan cheese.

Wipe saucepan clean. Add milk, flour and garlic; whisk until blended. Place

over medium-high heat and bring to a boil, whisking often. Reduce heat and

simmer 2 minutes. Remove from heat; stir in remaining cheeses, mustard and

salt. Add pasta to baking dish. Stir in sauce. Sprinkle evenly with crumb

mixture.


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Bake 30 minutes, or until hot and bubbly around edges.To make this family

favorite look a lot more special without paying extra, use a different-shape

pasta than the usual elbow.


Skillet "Baked" Beans Recipe

INGREDIENTS:

4 slices bacon, cut in 112-in. pieces

2 cups chopped sweet onion

3 cans (15 to 16 oz each) beans, rinsed (any kindwe used chickpeas,pinto and kidney beans)

2 cans (19.75 oz each) pork & beans

2 Tbsp packed dark-brown sugar

2 Tbsp Worcestershire sauce

2 Tbsp cider vinegar

2 Tbsp molasses


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Method:

Cook bacon in a deep, medium skillet until crisp. Drain on paper towels.Pour off all but 2 Tbsp drippings from pan. Add onion and cook over lowheat, stirring occasionally, 15 minutes, or until golden.

Stir in remaining ingredients. Bring to a boil, reduce heat and simmer,stirring often, 25 minutes, or until mixture thickens. Sprinkle with baconand serve.


Energy 308kcalProtein 12gFat 8gServing 8persons

Lemon-Raspberry Iced TeaRecipe

INGREDIENTS:

16 cups water 10 tea bags 112 cups sugar 1 bag (12 ounces) frozen unsweetened raspberries 14 cup fresh lemon juice


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Method:

Bring water to a boil in a 5- to 6-quart pot. Remove pot from heat and add all

the tea bags. Let steep 3 minutes, then remove bags.

Add remaining ingredients and let stand 2 to 3 minutes, stirring occasionally,

until raspberries have thawed.

Pour tea through a fine strainer into a large pot or bowl (not aluminum) or a

few large pitchers. Discard berries. Store at room temperature up to 1 day

or refrigerate up to 4 days. Serve over ice.Planning Tip: Can be made up to 4

days ahead.Cooks


Black & Blueberry CobblerINGREDIENTS:

Dough


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2 cups all-purpose flour

1/4 cup plus 2 Tbsp sugar

1 1/2 tsp baking powder

1/2 tsp baking soda

1/4 tsp salt

1 stick (1/2 cup) cold unsalted butter, cut in bits 3/4 cup buttermilk

Filling

1 cup sugar

1 tsp grated lemon zest

2 Tbsp each lemon juice

and water, mixed

blackberries (8 cups total)

2 Tbsp cornstarch mixed with 3 Tbsp water 1 tsp vanilla extract

Method:

Place oven rack in lower third of oven. Heat to 450F. You'll need a 13 x 9-in.

or a shallow 3-qt baking dish.

Dough: Whisk flour, 1/4 cup sugar, the baking powder, baking soda and

salt in medium bowl until blended. Cut in butter with a pastry blender

until coarse crumbs form. Refrigerate flour mixture and buttermilkseparately until ready to top cobbler.

Filling: Mix sugar, zest and lemon juice mixture in a large deepskillet over high heat. Stir in 1 pint blueberries and cook,stirring, about 10 minutes until hot and bubbly. Stir incornstarch mixture, bring to a boil and boil 1 minute or untilthickened. Stir in remaining blueberries, blackberries and thevanilla. Spread in baking dish.

Stir flour mixture and buttermilk with a fork until a biscuit-likedough forms. Drop eight 1/4-cupfuls, evenly spaced, over hot

filling. Sprinkle biscuits with remaining 2 Tbsp sugar. Bake 15 to 20 minutes or until biscuits are golden and filling is bubbly.

Cool in dish on a wire rack. Serve warm or at room temperature.



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Sweet and sour potato

Ingredients: Sweet Sour potato 1 Brown Onion, sliced thinly

2 Tbsp Tomato Ketchup 1 tsp Light Soy Sauce 2 Tbsp Sugar 100ml Water

1 tsp Cornflour mixed with 1 Tbsp Water

Method:

Bake potato according to package instructions. Heat a little oil in a saucepan. Stir-fry the onion slices until fragrant and

translucent. Mix the sauce ingredients* together and cook with the onions. Bring mixture to the boil, add the cornflour mixture and stir to thicken. Pour over the potato fillets just before serving.


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Vegetable soup

Ingredients: Spring onions - 2 or 3 Carrots - 2 (medium) Cabbage - 150gms Cauliflower - 1 small French beans - 100gms Salt - as required White pepper powder - 1/2 tsp Ajinomoto - 1/2 tsp Soya sauce - 3/4 tsp Oil - 2 tbl sps

Sugar - 1 tsp Cornflour - 1 tbl sp.

Method:

Blanch whole carrots and french beans in hot water for 2-3 minutes

Strain, add cold water and drain again.


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Chop all the vegetables into thin, even, matchstick like pieces.

Heat oil and stir fry all the vegetables with ajinomoto for 3-4 minutes.

Add enough water, salt, soya sauce, sugar and cook gently in reduced flame till thevegetables become just tender.

Mix cornflour in little cold water to make into a paste and pour it to the soup.

Stir gently and heat for few minutes. Add pepper powder and serve hot.



Pineapple fried rice

Ingredients: 2 cups leftover cooked white rice

1 1/2 tablespoons oil

3 green onion (serve some of the green part for garnish)

1/2 large red bell pepper, diced


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1 1/2-2 tablespoons minced fresh ginger

1 small red or green chili (the more the seeds the hotter the flavor)

1 cup diced pineapple, preferably fresh

2 tablespoons soy sauce

1/2 cup cashews (salted or unsalted)

1 tablespoon dark sesame oil, optional

Method: A large skillet over high heat, warm 1 1/2 tablespoons oil. Add the green onion,

red bell pepper, ginger, and chili. Saute 1-2 minutes, or until lightly sizzling andfragrant.

Add cooked rice, stirring frequently, for 3-5 minutes. Add pineapple, soya sauce,and cashews; stir until well coated and heated through, about 2-3 minutes.

Sprinkle with the onion greens, and, if desired, drizzle with sesame oil. Serveimmediately, and enjoy with a lovely


Noodle salad

Ingredients:

1 packet of thin Spaghetti (break it into small pieces)1/2 Cabbage shredded or finely diced2-3 Carrots finely shredded or diced lengthwise1/2 Red, Green and Yellow bell pepper diced lengthwise1 cup mushroom1 bunch of Green Onions finely chopped1/2 bunch of mint finely chopped


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1/2 cup of Pea2 tbsp of toasted black Sesame seeds

For the Dressing: 2 tbsp Butter

3 tbsp rice wine Vinegar 1 tbsp sesame paste 2 tsp chilly paste 4 tbsp of Soya Sauce 2 tbsp of Sweet Chilli Sauce Salt and Black Pepper to taste

Method: Assemble the dressing by mixing all the ingredients and keep it aside. You can mix

this salad only about 10 minutes or so prior to serving it otherwise the salt will

draw out the liquid from the vegetables and the salad will get soggy. When ready to serve add all the vegetable in a large serving bowl, add the

dressing to it and mix the ingredients well. Sprinkle the chopped coriander leaves,add pea and black toasted sesame seeds as a garnish.



Quick pasta

Ingredients:

300 gms - pasta of your choice (i tried fusilli) 1 tomato - finely chopped 1 onion - cut in rings 1 small capsicum - julienned 1" ginger 3-4 cloves garlic


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2 green chillies salt to taste 2 tsp oil for saute

Method:

Bring pasta to boil till tender. Drain and then sieve throughcold water (this retains the colour of the pasta, in case youare using multi-coloured pasta).

Grind the chillies, ginger, garlic and tomato sauce together. In a pan, heat oil, and saute the oinions & capsicum, then add

the chopped tomatoes and the chilli-ginger-garlic-sauce-paste.Add salt and cook for 2-3 minutes. add water IF you want agravy.

add the drained pasta, toss into the masala and cook for 2minutes.




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spinach rice

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