serves 4
ingredients
400g/14oz canned artichoke
hearts, drained and halved
olive oil for brushing
3 Little Gem lettuces
salt and freshly ground
black pepper
For the dressing
200ml/7fl oz extra virgin
olive oil
200ml/7fl oz grapeseed oil
125ml/4fl oz white wine vinegar
pinch of granulated sugar
pinch of mustard powder
2 garlic cloves, crushed
• Preheat the grill until hot. Season
the artichoke hearts with salt and
pepper, and brush with olive oil.
Grill until charred round the edges.
• To make the dressing, put the oils,
vinegar, sugar, mustard powder
and garlic into a large screwtop
glass jar. Seal the jar and shake
well. Season with salt and pepper.
• Toss the lettuces in the dressing
with the artichokes, and serve.
FD2F304A-
Szechuan beaten chicken
serves 4
ingredients
2 chicken quarters
1 cucumber, seeded if necessary
and cut into matchsticks
For the sauce
2 tablespoons light soy sauce
1 teaspoon granulated sugar
1 tablespoon finely chopped
spring onions
1 teaspoon red chilli oil
1⁄2 teaspoon ground black pepper
1 teaspoon sesame seeds
2 tablespoons smooth peanut
butter, creamed with a little
sesame oil (see note)
• Bring 1 litre/13⁄4pt water to a rolling boil in a wok or a large heavy
saucepan. Add the chicken quarters, reduce the heat, cover and poach
for 30–35 minutes.
• Remove the chicken from the wok or pan, and immerse in a bowl of cold
water for at least 1 hour to cool, ready for shredding.
• Remove the chicken pieces from the bowl, drain and pat dry with kitchen
paper. Take the meat off the bones. On a flat work surface, pound the
chicken with a rolling pin, then tear the meat into shreds using two forks.
Mix the chicken with the cucumber, and arrange in a serving dish.
• To serve, mix together all the sauce ingredients until thoroughly
combined, and pour over the chicken and cucumber in the serving dish.
Note Sesame oil is very pungent and strong-tasting, so a little of it goes a
long way. Use sparingly, adding just a very little at a time, when creaming
with the peanut butter, so that it does not overpower the other flavours. You
should not need more than a teaspoon or so.
ingredients
2 chicken quarters
1 cucumber, seeded if necessary
and cut into matchsticks
For the sauce
2 tablespoons light soy sauce
1 teaspoon granulated sugar
1 tablespoon finely chopped
spring onions
1 teaspoon red chilli oil
1⁄2 teaspoon ground black pepper
1 teaspoon sesame seeds
2 tablespoons smooth peanut
butter, creamed with a little
sesame oil (see note)
• Bring 1 litre/13⁄4pt water to a rolling boil in a wok or a large heavy
saucepan. Add the chicken quarters, reduce the heat, cover and poach
for 30–35 minutes.
• Remove the chicken from the wok or pan, and immerse in a bowl of cold
water for at least 1 hour to cool, ready for shredding.
• Remove the chicken pieces from the bowl, drain and pat dry with kitchen
paper. Take the meat off the bones. On a flat work surface, pound the
chicken with a rolling pin, then tear the meat into shreds using two forks.
Mix the chicken with the cucumber, and arrange in a serving dish.
• To serve, mix together all the sauce ingredients until thoroughly
combined, and pour over the chicken and cucumber in the serving dish.
Note Sesame oil is very pungent and strong-tasting, so a little of it goes a
long way. Use sparingly, adding just a very little at a time, when creaming
with the peanut butter, so that it does not overpower the other flavours. You
should not need more than a teaspoon or so.
Spinach, feta & pear salad
serves 4
ingredients
2 dessert pears such as Comice,
peeled, cored and sliced
4 tablespoons walnut oil
100g/4oz baby spinach leaves
175g/6oz feta cheese, diced
75g/3oz walnut pieces
1 teaspoon freshly squeezed
lemon juice
freshly ground black pepper
• Toss the pears in a little of the oil.
• In a large salad bowl, combine the
spinach, feta cheese and walnut
pieces. Gently stir in the pears.
• Whisk together the lemon juice
and remaining oil, and season with
pepper. Drizzle over the salad.
• Refrigerate, covered, until required.
ingredients
2 dessert pears such as Comice,
peeled, cored and sliced
4 tablespoons walnut oil
100g/4oz baby spinach leaves
175g/6oz feta cheese, diced
75g/3oz walnut pieces
1 teaspoon freshly squeezed
lemon juice
freshly ground black pepper
• Toss the pears in a little of the oil.
• In a large salad bowl, combine the
spinach, feta cheese and walnut
pieces. Gently stir in the pears.
• Whisk together the lemon juice
and remaining oil, and season with
pepper. Drizzle over the salad.
• Refrigerate, covered, until required.
Tomato & cheese tarts
serves 4
ingredients
2 sheets filo pastry
1 egg white
100g/4oz low-fat soft cheese
handful of fresh basil leaves
3 small tomatoes, sliced
salt and freshly ground
black pepper
• Preheat the oven to 200°C/400°F/
Gas mark 6.
• Brush the sheets of filo pastry
lightly with the egg white, and cut
into 16 squares, each measuring
about 10cm/4in.
• Layer the squares in twos, in eight
patty tins. Spoon the cheese into
the pastry cases.
• Season with salt and pepper, and
top with the basil leaves.
• Arrange the tomatoes on the tarts,
and season again with salt and
pepper. Bake for 10–12 minutes
until golden. Serve warm.
ingredients
2 sheets filo pastry
1 egg white
100g/4oz low-fat soft cheese
handful of fresh basil leaves
3 small tomatoes, sliced
salt and freshly ground
black pepper
• Preheat the oven to 200°C/400°F/
Gas mark 6.
• Brush the sheets of filo pastry
lightly with the egg white, and cut
into 16 squares, each measuring
about 10cm/4in.
• Layer the squares in twos, in eight
patty tins. Spoon the cheese into
the pastry cases.
• Season with salt and pepper, and
top with the basil leaves.
• Arrange the tomatoes on the tarts,
and season again with salt and
pepper. Bake for 10–12 minutes
until golden. Serve warm.
Succotash
serves 4–6
ingredients
4 tablespoons vegetable oil
500g/1lb 2oz lean smoked
bacon rashers, cut into
squares
1 large onion, finely sliced
3 garlic cloves, finely chopped
1 red pepper, seeded and
chopped
1 green pepper, seeded and
chopped
900g/2lb canned red kidney
beans, drained
1.4kg/3lb sweetcorn kernels
3 tomatoes, diced
150g/5oz Parmesan cheese,
freshly grated
• Heat the oil in a heavy saucepan
over a high heat, and sauté the
bacon until browned.
• Reduce the heat and add the
onion, garlic, peppers, kidney
beans and sweetcorn. Pour in
350ml/12fl oz water. Stir well.
• Simmer the succotash over a low
heat for 15 minutes, then add the
tomatoes. Continue to simmer for
a further 20 minutes or until the
sauce has reduced.
• Sprinkle the succotash with the
cheese, and serve hot.
ingredients
4 tablespoons vegetable oil
500g/1lb 2oz lean smoked
bacon rashers, cut into
squares
1 large onion, finely sliced
3 garlic cloves, finely chopped
1 red pepper, seeded and
chopped
1 green pepper, seeded and
chopped
900g/2lb canned red kidney
beans, drained
1.4kg/3lb sweetcorn kernels
3 tomatoes, diced
150g/5oz Parmesan cheese,
freshly grated
• Heat the oil in a heavy saucepan
over a high heat, and sauté the
bacon until browned.
• Reduce the heat and add the
onion, garlic, peppers, kidney
beans and sweetcorn. Pour in
350ml/12fl oz water. Stir well.
• Simmer the succotash over a low
heat for 15 minutes, then add the
tomatoes. Continue to simmer for
a further 20 minutes or until the
sauce has reduced.
• Sprinkle the succotash with the
cheese, and serve hot.
Pineapple boats
serves 6
ingredients
1 pineapple
225g/8oz low-fat cottage
cheese
1 red pepper, seeded and
chopped
1 fresh green chilli, seeded and
chopped
salt and freshly ground
black pepper
• Cut the pineapple into six wedges,
then cut most of the flesh from the
skin and roughly chop, discarding
any tough central core. Reserve the
wedges of skin.
• Put the pineapple flesh in a bowl
with the cottage cheese, red
pepper and chilli. Mix well and
season with salt and black pepper.
• Lay the wedges of pineapple skin
flesh-side down on a work surface.
Spoon the cheese mixture onto the
skins, and chill for at least 1 hour
before serving.
ingredients
1 pineapple
225g/8oz low-fat cottage
cheese
1 red pepper, seeded and
chopped
1 fresh green chilli, seeded and
chopped
salt and freshly ground
black pepper
• Cut the pineapple into six wedges,
then cut most of the flesh from the
skin and roughly chop, discarding
any tough central core. Reserve the
wedges of skin.
• Put the pineapple flesh in a bowl
with the cottage cheese, red
pepper and chilli. Mix well and
season with salt and black pepper.
• Lay the wedges of pineapple skin
flesh-side down on a work surface.
Spoon the cheese mixture onto the
skins, and chill for at least 1 hour
before serving.
Mango with Sticky Rice
* 3 or ripe mangoes.
* 1 kg of rice.
* 450 grams of cream.
* Salt 3/4 tsp.
* 550 grams of sugar.
* 3-5 pandan leaves.
* 5 tablespoons golden beans.
* 2 cups coconut milk (for water molds).
* Salt 1/4 teaspoon (a dash for the water).
How to make Thai desserts, step by step.
1. Used to wash rice and soak in water for a one night, then drain the water.
2. The second set in which some whites or Steamer. Then place the sticky side down on a white cloth. Then steamed until the rice is cooked.
3. In a small pot, add sugar, salt and pepper (3/4 cup) and coconut milk and bring to a gentle heat. Stir until all ingredients well. Then put into the pandan. While it is off.
4. In a medium bowl. Add rice and steamed until cooked, then go down. Then put the coconut milk to boil it down to the third stage. Stir until ingredients together. And left at least 15 minutes.
5. While waiting. Prepare topping by mixing coconut cream (2 cups) and salt (1/4 teaspoon) in a small pot. And put it on slowly. Stir until salt is dissolved over the fire.
6. Peel the mango and sticky rice plate served on a plate at the plate, then sprinkle with coconut and nuts topped with gold. Peel mangoes should be served immediately after the other.
Devilled eggs
serves 4
ingredients
100g/4oz low-fat cottage cheese
50g/2oz low-fat mayonnaise
50g/2oz onion, finely diced
50g/2oz celery, finely diced)
1⁄4 teaspoon celery seed
1⁄4 teaspoon salt
1 teaspoon Dijon mustard
8 eggs, hard-boiled, halved with
yolks removed
2 tablespoons chopped fresh
flat-leaf parsley
• In a medium bowl, beat the
cottage cheese and mayonnaise
until fluffy. Add all the remaining
ingredients, except for the egg
white halves and the parsley, and
beat well once again.
• Stuff the eggs with the devilled
mixture, and chill until needed.
• Just before serving, scatter the eggs
with the parsley.
Note If you like, you can use the
egg yolks in the devilled mixture.
Simply chop finely and add with the
other ingredients – although this will
increase the calories.
ingredients
100g/4oz low-fat cottage cheese
50g/2oz low-fat mayonnaise
50g/2oz onion, finely diced
50g/2oz celery, finely diced)
1⁄4 teaspoon celery seed
1⁄4 teaspoon salt
1 teaspoon Dijon mustard
8 eggs, hard-boiled, halved with
yolks removed
2 tablespoons chopped fresh
flat-leaf parsley
• In a medium bowl, beat the
cottage cheese and mayonnaise
until fluffy. Add all the remaining
ingredients, except for the egg
white halves and the parsley, and
beat well once again.
• Stuff the eggs with the devilled
mixture, and chill until needed.
• Just before serving, scatter the eggs
with the parsley.
Note If you like, you can use the
egg yolks in the devilled mixture.
Simply chop finely and add with the
other ingredients – although this will
increase the calories.
Crab & cucumber savouries
serves 6
ingredients
1 large cucumber, seeded if
necessary and diced
50g/2oz low-fat spread
225g/8oz button mushrooms,
sliced
2 teaspoons plain flour
150ml/5fl oz fish stock, made
with 1⁄2 stock cube
1 tablespoon dry sherry
75ml/3fl oz low-fat single cream
175g/6oz canned cooked white
crabmeat
salt and freshly ground
black pepper
• Boil the cucumber in lightly salted
water for 3 minutes, then drain
well. In the same pan, melt the lowfat
spread. Cook the mushrooms,
stirring, for 2 minutes.
• Add the cucumber, cover and cook
over a gentle heat for 2 minutes.
• Stir in the flour, remove from the
heat and, while still stiriring, add
the stock, sherry and cream.
• Return to the heat, bring to the boil
and cook for 2 minutes, stirring.
• Add the crabmeat, and season
with salt and pepper.
• Heat through, then spoon into
six serving dishes. Serve hot.
ingredients
1 large cucumber, seeded if
necessary and diced
50g/2oz low-fat spread
225g/8oz button mushrooms,
sliced
2 teaspoons plain flour
150ml/5fl oz fish stock, made
with 1⁄2 stock cube
1 tablespoon dry sherry
75ml/3fl oz low-fat single cream
175g/6oz canned cooked white
crabmeat
salt and freshly ground
black pepper
• Boil the cucumber in lightly salted
water for 3 minutes, then drain
well. In the same pan, melt the lowfat
spread. Cook the mushrooms,
stirring, for 2 minutes.
• Add the cucumber, cover and cook
over a gentle heat for 2 minutes.
• Stir in the flour, remove from the
heat and, while still stiriring, add
the stock, sherry and cream.
• Return to the heat, bring to the boil
and cook for 2 minutes, stirring.
• Add the crabmeat, and season
with salt and pepper.
• Heat through, then spoon into
six serving dishes. Serve hot.
Thai Coconut Jelly
Ingredients Ingredients.
+ + Component pieces jelly.
* 2 tablespoons powdered gelatin.
* Water 5 1/2 cup.
* 1 cup white sugar.
* Pandan juice, coffee. Or food coloring. (To use or not use it).
Ingredients: Gelatin page.
* 2 tablespoons powdered gelatin.
* Coconut water 2 1/2 cup.
* 1 cup white sugar.
* Elite 2 1/2 cup.
* 2 tablespoons cornstarch.
Salt 1 1/2 tsp.
* For the jelly mold. (A cup or small bowl. It can be used interchangeably).
How to make Thai desserts, step by step.
1. Made by the agar agar powder and water. Into a brass pan and bring to a boil and dissolve gelatin powder (Note: You can add water to make jelly, coconut milk, pandan leaves or pandan leaves. Coconut jelly, coffee for coffee or perhaps a food coloring to achieve the desired color for the jelly).
2. Add sugar to. Stir well to dissolve the dim light.
3. Spoon the gelatin mixture into the prepared mold. It drops to about 3/4 of a jelly and let it handle the strain.
4. During the gel strength. The jelly is made. Add gelatin powder and coconut water. Into a brass pan and bring to a boil and dissolve the gelatin powder.
5. Then add flour, coconut milk (about 1/2 cup) and salt to this mixture in the jelly. People continuously. Melt the ingredients together.
6. Put the rest into the elite. Stir until all ingredients well. And then drops to a mixture of gelatin print to fit neatly. (Type to insert the gel before and had to wait until the gelatin Tึgๆ hard enough before. Otherwise, the gelatin and gelatin are mixed together).
7. When the agar gel and then was knocked out of the solid. Arranged on a plate and serve immediately.
Parma ham & pepper pizzas
serves 4
ingredients
1 red pepper
1 yellow pepper
1⁄2 loaf ciabatta bread
4 slices Parma ham, cut into
thick strips
50g/2oz reduced-fat mozzarella
cheese, thinly sliced
• Grill the peppers for 5 minutes or
so until their skins are charred.
When cool enough to handle, peel
off and discard the skin and seeds.
• Cut the bread into 4 thick slices,
and toast until golden.
• Cut the peppers into thick strips,
and arrange on the bread with the
Parma ham.
• Preheat the grill until medium-hot.
• Arrange the mozzarella on top of
the pizzas. Grill for 2–3 minutes
until the cheese is melted and
bubbling. Serve hot.
ingredients
1 red pepper
1 yellow pepper
1⁄2 loaf ciabatta bread
4 slices Parma ham, cut into
thick strips
50g/2oz reduced-fat mozzarella
cheese, thinly sliced
• Grill the peppers for 5 minutes or
so until their skins are charred.
When cool enough to handle, peel
off and discard the skin and seeds.
• Cut the bread into 4 thick slices,
and toast until golden.
• Cut the peppers into thick strips,
and arrange on the bread with the
Parma ham.
• Preheat the grill until medium-hot.
• Arrange the mozzarella on top of
the pizzas. Grill for 2–3 minutes
until the cheese is melted and
bubbling. Serve hot.
Banana in Coconut Milk
* Banana 8-ball (a half-baked, not done).
* 450 ml coconut milk.
* 500 ml of skim milk.
* 2 pandan leaves.
* 40 grams of sugar.
* 40 grams of sugar.
Salt.
How to make Thai desserts, step by step.
1. The banana steamed in boiling water for 3-5 minutes or until steaming banana skin to break out. Turning off the lights and removed, peeled and cut in half. Then cut into small pieces.
2. Taken away to a boil in a saucepan and add the coconut milk and pandan leaves to go with. When boiling, put the bananas, cut them down. Followed by sugar, white sugar and a pinch of salt.
3. When milk starts to boil again, add cream to. And let it boil for about 3 minutes if the water is thick, sticky, put down about 1 teaspoon of flour and stir to melt all over.
4. Do not cook too long because it will make nice banana. Bananas should be a little stiff. Of the plate and serve immediately.
Stuffed celery
serves 6
ingredients
225g/8oz low-fat cottage
cheese
2 teaspoons freshly squeezed
lemon juice
1⁄2 teaspoon light soy sauce
1 teaspoon prepared mustard
50g/2oz seeded red pepper,
chopped
50g/2oz chives, chopped
1 garlic clove, crushed
6 celery sticks, leaves removed
serves 6
ingredients
225g/8oz low-fat cottage
cheese
2 teaspoons freshly squeezed
lemon juice
1⁄2 teaspoon light soy sauce
1 teaspoon prepared mustard
50g/2oz seeded red pepper,
chopped
50g/2oz chives, chopped
1 garlic clove, crushed
6 celery sticks, leaves removed
• Put all the ingredients except the
celery into a blender or food
processor, and purée until smooth.
• Stuff the celery sticks with the
cheese mixture. Refrigerate for at
least 30 minutes before serving.
ingredients
225g/8oz low-fat cottage
cheese
2 teaspoons freshly squeezed
lemon juice
1⁄2 teaspoon light soy sauce
1 teaspoon prepared mustard
50g/2oz seeded red pepper,
chopped
50g/2oz chives, chopped
1 garlic clove, crushed
6 celery sticks, leaves removed
serves 6
ingredients
225g/8oz low-fat cottage
cheese
2 teaspoons freshly squeezed
lemon juice
1⁄2 teaspoon light soy sauce
1 teaspoon prepared mustard
50g/2oz seeded red pepper,
chopped
50g/2oz chives, chopped
1 garlic clove, crushed
6 celery sticks, leaves removed
• Put all the ingredients except the
celery into a blender or food
processor, and purée until smooth.
• Stuff the celery sticks with the
cheese mixture. Refrigerate for at
least 30 minutes before serving.
Sweet & sour baby onions
serves 4
ingredients
350g/12oz baby onions
2 tablespoons olive oil
2 fresh bay leaves, torn into strips
thinly pared zest of 1 lemon
1 tablespoon Demerara sugar
1 tablespoon clear honey
4 tablespoons red wine vinegar
• Soak the onions in a bowl of boiling
water for 15 minutes. Using a sharp
knife, peel and halve the onions.
• Heat the oil in a large frying pan
over medium-high heat. Add the
onions and bay leaves to the pan,
and cook for 5–6 minutes until
golden brown all over.
• Slice the lemon zest into thin
matchsticks. Add to the frying pan
with the sugar and honey. Cook for
2–3 minutes, stirring occasionally,
until the onions are lightly
caramelized.
• Add the vinegar to the frying pan.
Continue to cook for 5 minutes or
so, stirring, until the onions are
tender. Transfer to a dish, and
serve immediately.
ingredients
350g/12oz baby onions
2 tablespoons olive oil
2 fresh bay leaves, torn into strips
thinly pared zest of 1 lemon
1 tablespoon Demerara sugar
1 tablespoon clear honey
4 tablespoons red wine vinegar
• Soak the onions in a bowl of boiling
water for 15 minutes. Using a sharp
knife, peel and halve the onions.
• Heat the oil in a large frying pan
over medium-high heat. Add the
onions and bay leaves to the pan,
and cook for 5–6 minutes until
golden brown all over.
• Slice the lemon zest into thin
matchsticks. Add to the frying pan
with the sugar and honey. Cook for
2–3 minutes, stirring occasionally,
until the onions are lightly
caramelized.
• Add the vinegar to the frying pan.
Continue to cook for 5 minutes or
so, stirring, until the onions are
tender. Transfer to a dish, and
serve immediately.
Avocado cream
serves 4
ingredients
1 tablespoon powdered gelatine
150ml/5fl oz vegetable stock
1 large avocado
2 teaspoons freshly squeezed
lemon juice
4 tablespoons low-calorie
mayonnaise
1 teaspoon Worcestershire sauce
1 teaspoon Tabasco sauce
2 tablespoons snipped
fresh chives
• In a small bowl, mix the gelatine
with 50ml/2fl oz cold water, and
leave to soften for a few minutes.
Stand the bowl in a pan of gently
simmering water, and stir until the
gelatine completely dissolves. Stir
in the stock and leave to cool.
• Halve the avocado, remove the
stone and scoop the flesh into a
bowl. Mash well with the lemon
juice. Beat in the mayonnaise, and
flavour with the Worcestershire and
Tabasco sauces. Stir in the chives.
Stir the cooled stock into the
avocado mixture.
• Divide between four small dishes
and chill until set. Serve cold.
ingredients
1 tablespoon powdered gelatine
150ml/5fl oz vegetable stock
1 large avocado
2 teaspoons freshly squeezed
lemon juice
4 tablespoons low-calorie
mayonnaise
1 teaspoon Worcestershire sauce
1 teaspoon Tabasco sauce
2 tablespoons snipped
fresh chives
• In a small bowl, mix the gelatine
with 50ml/2fl oz cold water, and
leave to soften for a few minutes.
Stand the bowl in a pan of gently
simmering water, and stir until the
gelatine completely dissolves. Stir
in the stock and leave to cool.
• Halve the avocado, remove the
stone and scoop the flesh into a
bowl. Mash well with the lemon
juice. Beat in the mayonnaise, and
flavour with the Worcestershire and
Tabasco sauces. Stir in the chives.
Stir the cooled stock into the
avocado mixture.
• Divide between four small dishes
and chill until set. Serve cold.
Sweetcorn pancakes
serves 4
ingredients
100g/4oz self-raising flour
1 egg white
150ml/5fl oz skimmed milk
200g/7oz canned sweetcorn
kernels, drained
vegetable oil for brushing
salt and freshly ground
black pepper
• Put the flour, egg white and milk in
a blender or food processor with
half the sweetcorn, and purée until
a smooth paste forms.
• Season well with salt and pepper,
and add the remaining sweetcorn.
• Heat a heavy frying pan over a
medium heat, and brush with oil.
Drop in tablespoons of the batter,
and cook until set and the bottom
is golden. Turn over and cook on
the other side. Serve hot.
ingredients
100g/4oz self-raising flour
1 egg white
150ml/5fl oz skimmed milk
200g/7oz canned sweetcorn
kernels, drained
vegetable oil for brushing
salt and freshly ground
black pepper
• Put the flour, egg white and milk in
a blender or food processor with
half the sweetcorn, and purée until
a smooth paste forms.
• Season well with salt and pepper,
and add the remaining sweetcorn.
• Heat a heavy frying pan over a
medium heat, and brush with oil.
Drop in tablespoons of the batter,
and cook until set and the bottom
is golden. Turn over and cook on
the other side. Serve hot.
Artichoke & prawn cocktail
serves 6
ingredients
900g/2lb canned artichoke
hearts, drained and quartered
225g/8oz peeled and deveined
cooked prawns
3 tablespoons olive oil
2 tablespoons freshly squeezed
lemon juice
150ml/5fl oz sour cream
salt and freshly ground
black pepper
• Put the artichokes in a bowl, and
add the prawns. Drizzle the oil
and lemon juice over the top, and
season with a little salt and lots of
pepper. Toss gently and chill until
ready to serve.
• Just before serving, spoon the
mixture into six wine goblets. Top
each one with a spoonful of sour
cream, and serve.
ingredients
900g/2lb canned artichoke
hearts, drained and quartered
225g/8oz peeled and deveined
cooked prawns
3 tablespoons olive oil
2 tablespoons freshly squeezed
lemon juice
150ml/5fl oz sour cream
salt and freshly ground
black pepper
• Put the artichokes in a bowl, and
add the prawns. Drizzle the oil
and lemon juice over the top, and
season with a little salt and lots of
pepper. Toss gently and chill until
ready to serve.
• Just before serving, spoon the
mixture into six wine goblets. Top
each one with a spoonful of sour
cream, and serve.
Chicken tikka
serves 6
ingredients
450g/1lb skinless chicken breast
or thigh fillet, cubed
1 teaspoon grated fresh root
ginger
1 garlic clove, crushed
1 teaspoon chilli powder
1⁄4 teaspoon ground turmeric
1 teaspoon salt
150ml/5fl oz low-fat Greek-style
yogurt
50ml/2fl oz freshly squeezed
lemon juice
1 tablespoon chopped fresh
coriander leaves
1 tablespoon sunflower oil
• In a medium bowl, mix together all
the ingredients except the
sunflower oil. Leave to marinate in
the refrigerator for at least 2 hours.
• Preheat the grill to medium. Lay
the marinated chicken on a grill
tray in a flameproof dish lined with
foil, and baste with the oil.
• Once the grill is hot enough, grill
the chicken for 15–20 minutes
until cooked, turning and basting
three times during the cooking
process. Serve hot.
ingredients
450g/1lb skinless chicken breast
or thigh fillet, cubed
1 teaspoon grated fresh root
ginger
1 garlic clove, crushed
1 teaspoon chilli powder
1⁄4 teaspoon ground turmeric
1 teaspoon salt
150ml/5fl oz low-fat Greek-style
yogurt
50ml/2fl oz freshly squeezed
lemon juice
1 tablespoon chopped fresh
coriander leaves
1 tablespoon sunflower oil
• In a medium bowl, mix together all
the ingredients except the
sunflower oil. Leave to marinate in
the refrigerator for at least 2 hours.
• Preheat the grill to medium. Lay
the marinated chicken on a grill
tray in a flameproof dish lined with
foil, and baste with the oil.
• Once the grill is hot enough, grill
the chicken for 15–20 minutes
until cooked, turning and basting
three times during the cooking
process. Serve hot.
Fruit cocktail
serves 6
ingredients
1⁄2 honeydew melon
225g/8oz canned pineapple
chunks in juice
225g/8oz seedless white
grapes, halved
125ml/4fl oz white grape juice
• Remove the seeds from the melon
half, and use a melon baller to
scoop out even-sized balls.
• Combine all the fruits in a glass
bowl, and pour the pineapple and
grape juices over the top.
• Cover and chill until required.
ingredients
1⁄2 honeydew melon
225g/8oz canned pineapple
chunks in juice
225g/8oz seedless white
grapes, halved
125ml/4fl oz white grape juice
• Remove the seeds from the melon
half, and use a melon baller to
scoop out even-sized balls.
• Combine all the fruits in a glass
bowl, and pour the pineapple and
grape juices over the top.
• Cover and chill until required.
Griddled smoked salmon
serves 4
ingredients
350g/12oz sliced smoked
salmon
1 teaspoon Dijon mustard
1 garlic clove, crushed
2 teaspoons chopped fresh dill
2 teaspoons sherry vinegar
4 tablespoons olive oil
salt and freshly ground
black pepper
100g/4oz mixed salad leaves
• Fold the slices of smoked salmon,
making two folds, accordion-style,
so that they form little parcels.
• To make the vinaigrette, whisk the
mustard, garlic, dill, vinegar and
oil together in a small bowl.
Season with salt and pepper.
• Heat a ridged grill pan over a
medium heat until smoking. Add
the salmon parcels, and cook on
one side only for 2–3 minutes until
heated through.
• Meanwhile, dress the salad leaves
with some of the vinaigrette, and
divide between four serving plates.
• Top the salad with the smoked
salmon, cooked side up. Drizzle
with the remaining vinaigrette, and
serve immediately.
ingredients
350g/12oz sliced smoked
salmon
1 teaspoon Dijon mustard
1 garlic clove, crushed
2 teaspoons chopped fresh dill
2 teaspoons sherry vinegar
4 tablespoons olive oil
salt and freshly ground
black pepper
100g/4oz mixed salad leaves
• Fold the slices of smoked salmon,
making two folds, accordion-style,
so that they form little parcels.
• To make the vinaigrette, whisk the
mustard, garlic, dill, vinegar and
oil together in a small bowl.
Season with salt and pepper.
• Heat a ridged grill pan over a
medium heat until smoking. Add
the salmon parcels, and cook on
one side only for 2–3 minutes until
heated through.
• Meanwhile, dress the salad leaves
with some of the vinaigrette, and
divide between four serving plates.
• Top the salad with the smoked
salmon, cooked side up. Drizzle
with the remaining vinaigrette, and
serve immediately.
Greek-style tomato platter
serves 6
ingredients
8 tomatoes, sliced
100g/4oz feta cheese, crumbled
8 black olives, stoned and sliced
1 tablespoon chopped fresh
oregano
1 tablespoon white wine vinegar
1 tablespoon olive oil
• Arrange the tomato slices on
six small serving plates or one
large serving platter. Scatter the
cheese, olives and oregano on top.
• Whisk together the vinegar and oil
and drizzle over the top of the
salad. Serve immediately.
ingredients
8 tomatoes, sliced
100g/4oz feta cheese, crumbled
8 black olives, stoned and sliced
1 tablespoon chopped fresh
oregano
1 tablespoon white wine vinegar
1 tablespoon olive oil
• Arrange the tomato slices on
six small serving plates or one
large serving platter. Scatter the
cheese, olives and oregano on top.
• Whisk together the vinegar and oil
and drizzle over the top of the
salad. Serve immediately.
Recipe: Duck Breast with Honey, cabbage and carrot soup.
Ingredients Duck.
Duck Breast 150 g.
Soi 80 g cabbage thinly.
5 g of honey.
5 g of bacon cut into dice.
Salt
Chopped shallots, 2 g.
Ground pepper seed.
Minced garlic 2 g.
Oil
white wine vinegar 1 Esntilitr.
A mixture of carrot soup.
Chicken broth 3 Esntilitr.
Carrots, 100 g.
juniper, leaves, thyme, salt.
2 Esntilitr whipped cream.
Ground pepper seed.
30 g butter.
Tarragon leaves, chopped 2 g.
How to do a duck and cabbage.
Stripes down the thin film. Season with salt, pepper. Duck, then fried in oil on both sides, about 4 minutes on each side.
The paint on the leather duck, honey. Set aside at least 4 minutes.
The cabbage is then washed, cut into 4 parts: a thin line.
Stir-fried with onions and bacon. And garlic until bacon is cooked.
Add cabbage, broth, white wine vinegar and juniper leaves, thyme, then cover and let cook about 12 minutes, season with salt and pepper.
How to make carrot soup.
Wash carrots thoroughly. Cut into small pieces and sprinkle with salt and bring to a boil in water until soft. Always use a white cloth, some carrot juice. To be mixed with other ingredients.
Put the carrot mixture. The whipped cream to warm slightly. Then mixed with carrot juice, gradually add to butter little by little. Mix all ingredients together until it thickens.
Season with salt, pepper and the tarragon.
credit hilunch.com
Recipe: Cream of corn soup.
Ingredient
Butter 1/2 cup.
Onion, chopped 1/2 large head.
Celery, chopped 1/4 cup.
Carrots, chopped 1/4 cup.
Corn oil. 3-4 cups sliced pellets only.
Onion 1 cup of rice.
2 liters of water.
Chicken taste 2 tbsp.
1 cup whipping cream.
Salt / pepper / Tabasco pepper sauce 1 tbsp.
How do
Put the butter into a saucepan and heat to the heat. Fry the chopped onion, chopped celery, chopped carrot and onion.
Add the onion, corn and rice down. Stir the corn. And the rice is dry.
Add water and seasoning to taste the chicken to a boil corn. Rice is cooked and tender. I removed the heat and set aside.
Spoon corn soup in a blender. Thoroughly blended. It filters out the waste.
Obtained the soup with a cream sauce, Tabasco, salt and pepper to taste and stir and taste.
Serve hot lap.
credit mcdang.com
Recipe: Shrimp salad with black pepper.
The mixture for 2 people.
1. Medium shrimp, peeled and cut back to 200 grams.
2. Brand oyster sauce 1 tablespoon Maggie.
3. Sauce, cook 1 tablespoon brand Maggie.
4. 3 tablespoons vegetable oil.
5. Lightly pounded 1 teaspoon black pepper.
6. Yogurt mixed with Tropical Fruit Collection 1 cup Nestle brand.
Seven. Vegetables, salads and the like.
How to cook
1. The oil pan with the cooked shrimp and stir to cook with. Maggie brand oyster sauce. Stir cooking sauce brand Maggie as well as your taste.
2. Add black pepper, stir to combine. Ready to serve with lettuce and topped with yogurt mixed with Tropical Fruit Collection Nestle brand mix as well as preferred.
Process.
1. Fried shrimp cooked in a pan, season with soy sauce, oyster sauce, Maggie and Crest brand, Maggie. I cooked fried shrimp and black pepper.
2. And then fried shrimp in a salad bowl.
3. Topped with yogurt mixed with Tropical Fruit Collection. Nestle branded ready to eat.
1. Medium shrimp, peeled and cut back to 200 grams.
2. Brand oyster sauce 1 tablespoon Maggie.
3. Sauce, cook 1 tablespoon brand Maggie.
4. 3 tablespoons vegetable oil.
5. Lightly pounded 1 teaspoon black pepper.
6. Yogurt mixed with Tropical Fruit Collection 1 cup Nestle brand.
Seven. Vegetables, salads and the like.
How to cook
1. The oil pan with the cooked shrimp and stir to cook with. Maggie brand oyster sauce. Stir cooking sauce brand Maggie as well as your taste.
2. Add black pepper, stir to combine. Ready to serve with lettuce and topped with yogurt mixed with Tropical Fruit Collection Nestle brand mix as well as preferred.
Process.
1. Fried shrimp cooked in a pan, season with soy sauce, oyster sauce, Maggie and Crest brand, Maggie. I cooked fried shrimp and black pepper.
2. And then fried shrimp in a salad bowl.
3. Topped with yogurt mixed with Tropical Fruit Collection. Nestle branded ready to eat.
Cupcakes in ice cream cone
Ingredient
The ice cream cone 24.
2 cups cake flour.
2 cups sugar.
½ cup cocoa powder.
Baking soda 1 ½ tsp.
1 ½ cups milk.
½ cup butter.
2 teaspoons vanilla.
2 large eggs.
How do
1. Warm the oven temperature to 350 ° F (176.67 ° C).
2. Cut the foil 6 inches wide and 24 people in a pan and bring to a muffin (Or cupcake tins with) the end of the foil to roll out the side.
3. The ice cream cone placed in the tray, muffin The foil side. Wrap the base of the cone at the end of the tray. The bishop is not a jog.
4. All ingredients. (Except egg) into a mixing bowl of electric mixer. Beat at low speed until well mixed. The acceleration in the next 2 minutes.
5. The eggs into the mixture and beat for another 2 minutes.
6. Pour the mixture into the prepared ice cream cone (on the lap, a cup of liquid ingredients first. Pour the mixture into the base to allow easier) to the left, about ½ inch (or ¾ inch) stem from the mouth to prevent the cake from the oven and overflows.
7. The oven for about 20 minutes or until cake is cooked. Using a toothpick into the center of the cake. If the cake is cooked, it was shown.
8. To come out of the oven and set aside to cool.
The ice cream cone 24.
2 cups cake flour.
2 cups sugar.
½ cup cocoa powder.
Baking soda 1 ½ tsp.
1 ½ cups milk.
½ cup butter.
2 teaspoons vanilla.
2 large eggs.
How do
1. Warm the oven temperature to 350 ° F (176.67 ° C).
2. Cut the foil 6 inches wide and 24 people in a pan and bring to a muffin (Or cupcake tins with) the end of the foil to roll out the side.
3. The ice cream cone placed in the tray, muffin The foil side. Wrap the base of the cone at the end of the tray. The bishop is not a jog.
4. All ingredients. (Except egg) into a mixing bowl of electric mixer. Beat at low speed until well mixed. The acceleration in the next 2 minutes.
5. The eggs into the mixture and beat for another 2 minutes.
6. Pour the mixture into the prepared ice cream cone (on the lap, a cup of liquid ingredients first. Pour the mixture into the base to allow easier) to the left, about ½ inch (or ¾ inch) stem from the mouth to prevent the cake from the oven and overflows.
7. The oven for about 20 minutes or until cake is cooked. Using a toothpick into the center of the cake. If the cake is cooked, it was shown.
8. To come out of the oven and set aside to cool.
Baked fennel
serves 4
ingredients
2 fennel bulbs
2 celery sticks, cut into
7.5cm/3in lengths
6 sun-dried tomatoes, halved
200g/7oz passata
2 teaspoons dried oregano
50g/2oz Parmesan cheese,
freshly grated
• Preheat the oven to 190°C/
375°F/Gas mark 5.
• Using a sharp knife, trim the
fennel, discarding any tough outer
leaves, and cut the bulb into
quarters.
• Bring a large saucepan of water to
the boil, add the fennel and celery,
and simmer for 8–10 minutes until
just tender. Remove with a slotted
spoon, and leave to drain.
• Put the fennel, celery and sun-dried
tomatoes in a large ovenproof
dish. Mix the passata and oregano
together, and pour the mixture over
the fennel in the dish.
• Sprinkle the Parmesan over the
top, and bake in the oven for
20 minutes. Serve hot.
ingredients
2 fennel bulbs
2 celery sticks, cut into
7.5cm/3in lengths
6 sun-dried tomatoes, halved
200g/7oz passata
2 teaspoons dried oregano
50g/2oz Parmesan cheese,
freshly grated
• Preheat the oven to 190°C/
375°F/Gas mark 5.
• Using a sharp knife, trim the
fennel, discarding any tough outer
leaves, and cut the bulb into
quarters.
• Bring a large saucepan of water to
the boil, add the fennel and celery,
and simmer for 8–10 minutes until
just tender. Remove with a slotted
spoon, and leave to drain.
• Put the fennel, celery and sun-dried
tomatoes in a large ovenproof
dish. Mix the passata and oregano
together, and pour the mixture over
the fennel in the dish.
• Sprinkle the Parmesan over the
top, and bake in the oven for
20 minutes. Serve hot.
Baked mozzarella & tomatoes
serves 5
ingredients
6 beefsteak tomatoes, sliced
100g/4oz mozzarella cheese,
grated
6 black olives, stoned and sliced
12 fresh basil leaves
1 tablespoon extra virgin
olive oil
1 tablespoon freshly squeezed
lemon juice
2 slices white bread, diced
• Preheat the oven to 200°C/
400°F/Gas mark 6.
• Lay the tomato slices, overlapping
them slightly, in six individual
shallow ovenproof dishes.
• Sprinkle the cheese, olives and
basil leaves over the top. Add a
few drops of olive oil to each, then
a small splash of lemon juice.
• Put the bread on a baking tray,
and place both the bread and the
individual dishes in the oven. Bake
for 8–10 minutes. Sprinkle the
croûtons over the cheese, and
serve hot.
ingredients
6 beefsteak tomatoes, sliced
100g/4oz mozzarella cheese,
grated
6 black olives, stoned and sliced
12 fresh basil leaves
1 tablespoon extra virgin
olive oil
1 tablespoon freshly squeezed
lemon juice
2 slices white bread, diced
• Preheat the oven to 200°C/
400°F/Gas mark 6.
• Lay the tomato slices, overlapping
them slightly, in six individual
shallow ovenproof dishes.
• Sprinkle the cheese, olives and
basil leaves over the top. Add a
few drops of olive oil to each, then
a small splash of lemon juice.
• Put the bread on a baking tray,
and place both the bread and the
individual dishes in the oven. Bake
for 8–10 minutes. Sprinkle the
croûtons over the cheese, and
serve hot.
Cheese & spinach puffs
serves 6
ingredients
150g/5oz cooked spinach,
chopped
175g/6oz cottage cheese
1 teaspoon freshly grated nutmeg
2 egg whites
25g/1oz Parmesan cheese, freshly
grated
salt and freshly ground
black pepper
• Preheat the oven to 220°C/425°F/Gas mark 7, and lightly oil six
individual ramekins.
• In a small bowl, mix together the spinach and cottage cheese. Sprinkle
in the nutmeg, and season with salt and pepper. Stir through.
• Whisk the egg whites in a separate bowl until stiff enough to hold soft
peaks. Fold the egg whites evenly into the spinach mixture using a large
metal spoon, then spoon the mixture into the prepared ramekins. Smooth
the tops using the back of the spoon.
• Sprinkle with the Parmesan, and place the ramekins on a baking tray.
Bake for 15–20 minutes until well risen. Serve immediately.
ingredients
150g/5oz cooked spinach,
chopped
175g/6oz cottage cheese
1 teaspoon freshly grated nutmeg
2 egg whites
25g/1oz Parmesan cheese, freshly
grated
salt and freshly ground
black pepper
• Preheat the oven to 220°C/425°F/Gas mark 7, and lightly oil six
individual ramekins.
• In a small bowl, mix together the spinach and cottage cheese. Sprinkle
in the nutmeg, and season with salt and pepper. Stir through.
• Whisk the egg whites in a separate bowl until stiff enough to hold soft
peaks. Fold the egg whites evenly into the spinach mixture using a large
metal spoon, then spoon the mixture into the prepared ramekins. Smooth
the tops using the back of the spoon.
• Sprinkle with the Parmesan, and place the ramekins on a baking tray.
Bake for 15–20 minutes until well risen. Serve immediately.
Melon with Parma ham
serves 6
ingredients
1 honeydew melon, cut into
6 wedges and seeds removed
6 slices wafer-thin Parma ham
6 cherry tomatoes
• Remove the peel from the melon,
and cut each wedge into two thin
wedges. Halve the ham slices
widthways.
• Wrap a piece of ham round the
centre of each piece of melon, and
arrange the wedges on serving
plates. Garnish each serving with
a cherry tomato. Serve.
ingredients
1 honeydew melon, cut into
6 wedges and seeds removed
6 slices wafer-thin Parma ham
6 cherry tomatoes
• Remove the peel from the melon,
and cut each wedge into two thin
wedges. Halve the ham slices
widthways.
• Wrap a piece of ham round the
centre of each piece of melon, and
arrange the wedges on serving
plates. Garnish each serving with
a cherry tomato. Serve.
Prawn & sesame seed toast
serves 4
ingredients
225g/8oz peeled and deveined
cooked prawns
1 spring onion
1⁄4 teaspoon salt
1 teaspoon light soy sauce
1 tablespoon cornflour
1 egg white, beaten
3 thin slices white bread, crusts
removed
4 tablespoons sesame seeds
600ml/1pt vegetable oil for
deep-frying
• Put the prawns and spring onion in
a blender or food processor, and
whiz until finely chopped. Transfer
to a bowl, and stir in the salt, soy
sauce, cornflour and egg white.
• Spread the mixture on to one side
of each slice of bread. Spread the
sesame seeds on top of the
mixture, pressing down well. Cut
each slice into four equal triangles.
• Heat the vegetable oil in a wok
over a medium-high heat.
• Carefully lower the triangles into
the oil, coated side down, and fry
for 2–3 minutes until golden
brown. Remove with a slotted
spoon, and drain on kitchen paper.
Serve immediately.
ingredients
225g/8oz peeled and deveined
cooked prawns
1 spring onion
1⁄4 teaspoon salt
1 teaspoon light soy sauce
1 tablespoon cornflour
1 egg white, beaten
3 thin slices white bread, crusts
removed
4 tablespoons sesame seeds
600ml/1pt vegetable oil for
deep-frying
• Put the prawns and spring onion in
a blender or food processor, and
whiz until finely chopped. Transfer
to a bowl, and stir in the salt, soy
sauce, cornflour and egg white.
• Spread the mixture on to one side
of each slice of bread. Spread the
sesame seeds on top of the
mixture, pressing down well. Cut
each slice into four equal triangles.
• Heat the vegetable oil in a wok
over a medium-high heat.
• Carefully lower the triangles into
the oil, coated side down, and fry
for 2–3 minutes until golden
brown. Remove with a slotted
spoon, and drain on kitchen paper.
Serve immediately.
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