Turkey steaks with stilton, mushroom and chestnut stuffing

Serves: 4
Preparation time: 10 minutes
Cooking time: 45 minutes
Calories per portion: 648
Fat content per serving: 48g

Ingredients
4 tbsp olive oil
50g/2oz butter
4 rashers smoked streaky bacon, chopped
2 rosy eating apples, cored, 1 cut into wedges, 1 chopped
1 shallot, peeled and chopped
50g/2oz brown capped mushrooms, roughly chopped
50g/2oz vacuum packed cooked, peeled chestnuts, roughly chopped
25g/1oz Stilton, crumbled
4 (100g/4oz) turkey breast steaks
4 tbsp medium dry sherry
150ml/ 1/4 pt double cream
Fresh thyme leaves to garnish
Vegetables to serve


Method
1. Heat half the oil and butter in a pan. Fry the bacon for 5 minutes until crisp and golden. Remove; set aside. Add the apple wedges. Fry for 2 minutes. Remove; set aside.

2. Fry chopped apple, shallot, mushrooms and chestnuts for 5 minutes until softened. Remove from heat; allow to cool slightly. Stir in the Stilton and half the bacon. Season well.

3. Flatten the turkey steaks slightly with a rolling pin. Spoon the Stilton mixture on to the turkey steaks. Roll up each steak; tie securely with string.

4. Heat the remaining butter and oil in a large frying pan. Fry the turkey breasts for 30 minutes, turning once, until completely cooked through. Remove from pan; keep warm.

5. Add the sherry to the pan. Heat, stirring for 1 minute. Add the cream; bring to the boil. Return the turkey, remaining bacon and apple wedges to pan. Season. Garnish with thyme. Serve with a selection of cooked vegetables.

Turkey and roasted vegetable moussaka

Turkey and roasted vegetable moussaka
Serves 4

Ingredients
1 aubergine, thinly sliced
1 red pepper, deseeded and quartered
1 yellow pepper, deseeded and quartered
1 large courgette, sliced
8tbsp olive oil
1 onion, peeled and sliced
500g/1lb 2oz British turkey breast mince
300ml/½pt chunky tomato pasta sauce
Salt and pepper
450g/1lb potatoes, peeled and sliced
225g/8oz ricotta cheese
3tbsp natural yoghurt
175g/6oz grated cheddar cheese
1tsp dried herbes de Provence
Method
Preheat the oven to 190C/375F/Gas 5. Spread out the aubergine slices, pepper quarters and courgette slices in a shallow roasting tin and drizzle with 6 tablespoons of the olive oil. Turn the vegetables until coated and roast in the oven for about 30 minutes or until tender and golden brown.

Meanwhile, in a large frying pan, heat the oil, add the onion and fry gently for 5 minutes. Add the turkey mince, fry until the meat turns pale, then add the tomato pasta sauce and seasoning. Simmer uncovered for 15 minutes, stirring occasionally.

Cook the potato slices in a pan of boiling water until just tender. Drain.

Layer the roasted vegetables and turkey mince in an ovenproof dish and arrange the potato slices over the top. Beat together the ricotta, yoghurt and grated cheddar and spoon over the potato slices to cover completely.

Scatter over the herbs and bake the moussaka in the oven for 30 minutes or until golden brown.

Filo nests filled with turkey mango salad

Serves 4
Prep time = 20 minutes
Cooking time = 20 minutes

Ingredients
75g/3oz butter, melted
12 sheets of filo pastry, measuring 30 x 18cm/12 x 7in
500g/1lb 2oz British Turkey steaks
1/2 bag mixed lettuce leaves
2 sticks of celery, sliced
1 carrot, cut into matchsticks
1 small mango, peeled and sliced
75g/3oz green seedless grapes

Dressing:
4tbsp mayonnaise
2tbsp natural yoghurt
1tbsp lime juice

To garnish:
Paprika
Shredded spring onions

Method
Preheat the oven to 190C/375F/Gas 5. Place 4 small heatproof basins upside down on a baking sheet and brush the bases with melted butter.

Unroll the filo sheets on to a board and cut in half to give 24 roughly square-shaped pieces of pastry. Layer 6 pieces over the each basin, brushing each one with melted butter and arranging the points at different angles.

Bake the pastry for 15 minutes until golden brown, remove from the oven and leave to cool. Carefully lift the filo baskets off the basins and stand them the right way up on serving plates.

Grill the turkey in a lightly greased ridged grill pan or under a grill for 5 minutes or until cooked through. Cut into thin strips. Divide the lettuce between the filo baskets and top with the turkey, celery, carrot, mango and grapes.

Mix together the mayonnaise, yoghurt and lime juice and spoon on top of the salad. Dust with paprika and serve at once garnished with shredded spring onions.

British turkey jambalaya

Serves 4
Preparation Time: 10-12 minutes
Cooking Time: 35 minutes
Calories Per Portion: 435
Fat Per Portion: 12.3g

Ingredients
1 tbsp sunflower oil
1 onion, peeled and chopped
3-4 garlic cloves, peeled and chopped
2 celery sticks, trimmed and chopped
100g/4oz carrots, trimmed, peeled and diced finely
6 rashers back bacon, chopped
175g/6oz long grain rice
450g/1lb diced turkey breast
1 tsp chilli powder to taste
1 tsp ground ginger
2 tbsp tomato purée
450ml/ ¾ pint turkey or chicken stock, warmed
1 red pepper, deseeded and finely chopped
2 tbsp freshly chopped coriander
2 tbsp roughly chopped pistachio nuts


Method
1.Heat the oil in a large frying pan and sauté the onion, garlic, celery, carrots and bacon for 5 minutes, stirring frequently. Add the rice, diced turkey and spices and continue to sauté for a further 5 minutes.

2.Blend tomato purée with the 2 tbsp of the stock and add to the pan with 150ml/ ¼ pint of the stock. Bring to a gentle boil and simmer for 15 minutes, adding extra stock as it is absorbed.

3.Meanwhile, cover the red pepper with boiling water, leave for 5 minutes, drain and add to the pan. Continue to cook, adding more stock as necessary for a further 10 minutes or until rice and turkey are tender.

4.Sprinkle with chopped coriander and pistachio nuts and serve immediately.
(If liked, add a few peeled prawns, thawed if frozen for the last 5 minutes of cooking time).

British turkey filo pouches

Preparation Time: 30
Cooking Time: 20 mins
Calories: 553
Fat Per Portion: 30.95g

Ingredients
8oz / 225g cooked turkey, finely diced
2 tbsp cranberry relish or cranberry sauce
4oz / 100g Edam cheese, grated
2 spring onions, chopped
2 tbsp freshly chopped parsley
1 tbsp soy sauce
2 tbsp double cream
salt and freshly ground black pepper
1 packet filo pastry (thawed)
2oz / 50g butter, melted


Method
1. Preheat oven to 190°C/375°F/Gas mark 5.

2. Mix turkey with cranberry relish or sauce, cheese, onions, parsley, soy sauce and cream.

3. Season lightly.

4. Cut sheets of filo pastry into squares about 15cm / 6inch.

5. Lay three squares on top of each other brushing lightly in between with butter. Keep rest of filo covered to prevent it drying out.

6. Place a spoonful of filling in the centre and draw up the filo into a money-bag, pinching the edges together well.

7. Place on a non-stick baking sheet, brushing the sides and tops with more butter. Bake in the preheated oven for about 20 mins until golden brown.

Makes 8 - 12

Bang-bang turkey

This is a great leftover dish that is also superb with a turkey breast, freshly poached. The dish is very high in protein, zinc, vitamin A and low in fat.

Serves: 4-6 as part of a larger Chinese meal


Ingredients
1½ cucumbers, seeded and sliced into matchsticks.
30g moong bean noodles
2 tsp toasted sesame oil
juice 1 lemon
sprinkle soy sauce
300g shredded cooked British turkey
3 spring onions, shredded
1 tbsp toasted sesame seeds

Sesame Dressing:
Large pinch Szechwan peppercorns, toasted and ground
3 garlic cloves
2cm ginger, in matchsticks.
4 shakes Tabasco
3 tbsp tahini (sesame paste)
2 tbsp sesame oil
1 tbsp Shaoxing rice wine (or dry sherry)
1 tbsp balsamic vinegar
1 tbsp golden caster sugar
3 tbsp turkey stock

Method
Salt the cucumbers in a teaspoon of salt for 30 minutes, rinse and drain. This firms the cucumbers and intensifies their flavour. The salt is washed away so don’t worry about the sodium content.

Soak the moong bean noodles in hot water for 10 minutes, drain and snip with kitchen scissors into 8cm lengths. Blanch in boiling salted for 3 minutes and refresh. Toss in sesame oil and lemon juice, add the sprinkle of soy and reserve briefly.

Blitz the sauce ingredients together until smooth and reserve.

To serve, place the dressed noodles on a platter. Toss the shredded turkey and cucumber together and pile on to the noodles. Pour over the dressing and scatter over the shredded spring onions and sesame seeds.

Roast British turkey with spinach and pine kernel stuffing

Serves 10-12
Preparation time: 15 minutes
Cooking time: 20 minutes per kg + 90 minutes (for 5.5kg = 3 hours 20 minutes)
Calories per portion for the turkey: 49 calories per 25g (per average portion - 100g = 196)
Calories for the stuffing: 154-128 per portion
Fat content per portion: 1.9g per 25g (per average portion - 100g = 7.6g)
Fat content for the stuffing: 7.8 - 6.5g per portion

Ingredients
5.5kg / 12lb oven ready turkey, thoroughly thawed if frozen
salt and freshly ground black pepper
1 onion, peeled and cut into wedges
1 lemon, cut into quarters
3-4 bayleaves
lemon wedges, grated lemon rind and flat leaf parsley to garnish

For the stuffing:
1 tbsp oil
1 medium onion, peeled and chopped
2-4 garlic cloves, peeled and crushed
1 carrot, about 100g / 4oz peeled and grated
2 celery sticks, trimmed and chopped
225g / 8oz (finely shredded) fresh spinach, with the tough stalks discarded or
100g / 4oz frozen spinach, thoroughly thawed and drained
75g / 3oz pine kernels
grated rind and juice 1 lemon, preferably unwaxed
175g / 6oz fresh white breadcrumbs
1 medium egg, beaten

For the filo pastry
6 sheets filo pastry

Method
Preheat oven to 190ºC / 375ºF / gas Mark 5, 10 minutes before cooking. Remove the giblets and neck from inside the turkey if applicable, and wipe the turkey inside and out with a clean damp cloth. Season the body cavity, then place the onion wedges, lemon and bay leaves in the body cavity. Cover while making the stuffing.

Heat the oil in a pan and gently sauté the onion, garlic, carrot and celery for 5 minutes or until softened. Remove from the heat and stir in the shredded spinach, pine kernels, egg, lemon rind and juice with the breadcrumbs and seasoning to taste. Mix to form a stiff consistency.

Stuff the neck cavity only with the prepared stuffing, then fold over the neck flap and secure by either sewing using fine twine and a trussing needle or with skewers. Roll the remaining stuffing into small balls and cook round the turkey for the last 20 minutes of the turkey cooking time.

Weigh the turkey and calculate the cooking time allowing 20 minutes per kg + 90 minutes at the end. Place the breast side down in the roasting tin and place in the preheated oven. (Cooking the turkey breast side down allows the juices from the turkey to naturally baste the turkey during cooking.) Twenty minutes before the end of the cooking time, turn the turkey the right way up and place the stuffing balls round the turkey to cook. (If you find the turkey is browning too quickly, cover lightly with tin foil) Check the turkey is thoroughly cooked by inserting a long skewer in the thickest part of the thigh. If after 1 minute the juices run clear, the turkey is cooked.

Remove from the oven, place on the serving platter, cover lightly with a clean cloth or tin foil and leave for about 15-20 before carving. Use juices to make gravy. Garnish with the filo baskets, stuffing balls, lemon wedges, zested lemon rind and flat leaf parsley

Make the filo baskets by cutting the pastry into 10cm / 4inch squares. Lightly brush a square with water and place a second square on top. Repeat making 4 layers in total. Place in a deep muffin tin taking care not to tear the pastry. Crumble a small piece of tin foil and place in the centre. Repeat until the pastry has been used. Bake in a preheated 200ºC / 400ºF / Gas mark 6 for 10 minutes or until golden. Remove the tin foil and store in an airtight tin. If necessary, crisp in a hot oven for a few minutes before using. (If no muffin tins are available use inverted dariole moulds or ramekins to shape the baskets)

Lightning mince pies

Ingredients

500g packet ready-to-roll Puff pastry
400g jar luxury mincemeat
1 egg white, beaten
115g golden caster sugar

Method

1. Preheat the oven to 220°C/gas 7.

2. Cut circles from the puff pastry using a round pastry cutter or glass. Line a small non-stick tart tin with the puff pastry bases. Place a spoonful of mincemeat into each one, being careful not to overfill, as the suet will melt and bubble out of the pastry.

3. Brush the edges of the pastry with the egg white. Carefully place the pastry lids over the top, pinching the two edges together. Make a small cross with a knife in the centre of each pie. Brush the top of the pie with egg white, sprinkle over a little caster sugar.

4. Place in the preheated oven and cook for 15-20 minutes, until risen and golden. Remove from the oven, allow to sit in the tart tin for a minute or so, then remove the pies on to a wire rack. Serve on their own or with brandy/rum butter, or even clotted cream.

Twinkling star cupcakes

Ingredients
For the decorations

250g ready-to-roll white icing
claret and mint green edible paste food colouring
small silver coloured dragees
edible glitter, such as Disco white hologram by Edable Art

For the cupcakes

115g softened Butter, cubed
115g golden caster sugar
2 large Eggs
125g self-raising flour
25g ground Almonds
½ tsp almond extract
For the icing

250g fondant icing sugar
claret and mint green edible paste food colouring

Method
1. For the decorations: slice off a quarter of the ready-to-roll icing (wrap the rest to prevent it drying out) then colour one half of it pastel pink and one half pastel green. Wrap both colours in cling film.

2. On a work surface lightly sprinkled with icing sugar, roll out the reserved white icing. Cut out 12 white stars using an 8cm diameter star cutter. (You will need to re-roll the trimmings.) Place a 3.5-4cm star cutter in the centre of one star and cut out a smaller star, so you have a large cut-out star and a smaller star. Repeat to give 12 cut-out and 12 smaller white stars. Keep re-rolling the trimmings to give you enough white stars.

3. Press a few silver dragees into the smallest white stars and lay all the stars on a large board lined with baking parchment.

4. Using a 5-5.5cm star cutter, roll out the pink and green icings and cut out 6 stars from each colour. Lay them by the white stars, brush each one with a little edible glitter, then leave them all to dry and firm up, about 1½-2 hrs.

5. For the cupcakes: preheat the oven to 180C/160C fan/gas 4 and line a 12-hole bun tin with silver paper cases.

6. Tip the butter, sugar, eggs, flour and baking powder into a large bowl and beat together with an electric hand mixer for 1½-2 minutes until the mixture is light and well mixed. Using a large metal spoon, lightly fold in the ground almonds and almond extract.

7. Divide the mixture between the paper cases and bake for 20 minutes until risen. Leave in the tin for a couple of minutes, then lift the cakes onto a wire rack and leave until cold.

8. For the icing: stir about 2 tablespoons water into the fondant icing sugar to give a smooth, thickish icing. Remove half to a second bowl and colour one batch pastel pink and the other pastel green, using the edible food colourings. Spoon the icings over the cooled cakes so that the tops are almost covered and leave to set for a few minutes.

9. Arrange one large white star, one medium coloured star (using pink stars on the green iced cakes, and green stars on the pink iced ones) then one small white star on top of each cupcake, securing with a little of the fondant icing if necessary.

Green chicken curry

Ingredients

100g (31⁄2oz) fresh coriander, including stalks, chopped
100g (31⁄2oz) fresh fenugreek leaves, chopped

6 spring onions, chopped, plus more to garnish
4 garlic cloves, chopped
2tsp chopped fresh root ginger
5 fresh hot green chillies, chopped
1tsp cumin seeds
30g (1oz) butter
3tbsp Greek-style yogurt
4 skinless chicken breast fillets, diced
1tsp garam masala
1tsp ground turmeric
1tsp salt
2tbsp single cream
200g (7oz) peeled and de-veined cooked king prawns

MethodPut the fresh coriander, fenugreek, spring onions, garlic, ginger and chillies in a blender and whizz to a purée.
In a large saucepan over a medium heat, dry-toast the cumin seeds, stirring, for a couple of mins until they become aromatic, then add the butter. Once the butter has melted, tip in the herb purée and 1 tbsp of the yogurt and continue cooking until the fat separates and starts to float on top.
Add the chicken, garam marsala, turmeric and salt. Stir in the remaining yogurt and the cream and simmer gently for 12 mins.
Lastly, add the prawns and cook for a further 2–3 mins until the prawns are just heated through.
Serve sprinkled with chopped spring onions.
This recipe is taken from Britain's Best Dish, published by Dorling Kindersley, priced £20, available from Amazon

Prawn and chorizo jambalaya

Ingredients

2tbsp vegetable oil
1 onion, peeled and sliced
1 clove garlic, peeled and finely chopped
2 sticks celery, chopped
1tsp dried oregano
Pinch of allspice
110g pack Spanish chorizo sausage, chopped
400g can chopped tomatoes
1.2 litres (2½ pints) hot vegetable, chicken or fish stock
1tsp Tabasco sauce
300g (10oz) basmati rice
200g (7oz) raw prawns
Salt and freshly ground black pepper
Celery leaves/spring onions, to garnish

MethodPut the oil in a large, wide pan, with the onion, garlic and celery and fry gently for 5 mins until softened. Stir in the oregano, all-spice and chorizo and cook for a couple of minutes.
Add the tomatoes, stock and Tabasco. Bring to the boil, then leave to simmer, uncovered, for 6-8 mins.
Stir in the rice, cover and cook over a low heat for 15 mins until the rice is just tender and the stock almost absorbed.
4 Stir in the prawns and cook for 2-3 mins until they change from grey to pink. Season. Sprinkle with chopped celery leaves or spring onions to serve. (Not suitable for freezing).
Feature: Kate Moseley. Photos: David Jordan. Props stylist: Sue Radcliffe

Chicken and prawn jambalaya

Ingredients

225glong grain rice
2tbsp olive oil
300g stir-fry chicken strips or chunks
3 sticks celery, sliced
1 large onion, chopped
1 green pepper, deseeded and chopped
2 garlic cloves, crushed
1-2tsp Cajun seasoning, according to taste
1tbsp chopped fresh thyme (or 1 tsp dried thyme)
150g pot of spicy pepperoni and tomato stir-in sauce
200g cooked peeled prawns, defrosted if frozen


MethodCook the rice in plenty of boiling water until tender, for about 12 mins.
Meanwhile, heat the oil in a large frying pan or wok and sauté the chicken for about 3-4 mins, until browned. Add the celery, onion, green pepper and garlic. Cook, stirring, for about 3 mins, until softened.
Add the Cajun seasoning and thyme. Cook gently, stirring occasionally, for a further 5 mins.
Drain the rice thoroughly, then add it to the frying pan with the stir-in sauce, stirring well to combine. Add the prawns and cook for another 2-3 mins, until thoroughly heated, then serve.
Cool any leftovers quickly and keep covered and refrigerated. Use the next day - either thoroughly re-heated, or eaten cold for a packed lunch.

Ultimate prawn cocktail

Ingredients350g prawns
200g iceberg lettuce, finely shredded
4 spring onions finely sliced
1 ripe avocado, chopped
Squeeze of lime
Pinch of cayenne pepper
For the cocktail sauce:
Small jar mayonnaise, or about a cup full of home-made
4 tbsp tomato ketchup
Dash of Tabasco
Splash of whisky or brandy
Pinch of cayenne pepper


MethodMix the lettuce with the spring onions, avocado, a little salt and pepper, a pinch of cayenne and a squeeze of lime.


Make the sauce by mixing all the ingredients together, adding a little more or less of everything to suit your taste. Reserving one spoonful of the cocktail sauce and a few juicy prawns for the top, stir the remaining prawns in the cocktail sauce.


In two ice cream sundae style glasses, layer the salad mix and then the prawn mix in five layers to the top and finish with a spoonful of the cocktail sauce topped with a few juicy prawns.

Crispy scampi with whisky mayonnaise

Ingredients1 bag wholetail scampi
300ml of shop bought or home-made mayonnaise
250ml vegetable oil
4-5 tbsp tomato ketchup
Good shot of your favourite whisky
Pinch of cayenne pepper
Iceberg lettuce for serving.

MethodFry or bake the scampi until crisp. Make the sauce by mixing together the tomato ketchup, mayonnaise, cayenne and whisky.
Serve the scampi on a bed of shredded iceberg lettuce with a good spoonful of the whisky mayonnaise.

Quick spicy king prawn skewers

Ingredients

32 raw king prawns, peeled
1 red chilli, deseeded and finely chopped
2 limes, zest and juice, plus extra wedges for serving
2 garlic cloves, crushed
25g coriander, chopped
Oil for frying

Sweet chilli dipping sauce, to serve
You'll also need:

8 wooden

MethodPut the prawns in a bowl with the chilli, lime zest and juice, garlic and coriander. Season and marinate for 10 mins.
Heat a splash of oil in a wok and stir-fry the prawns until cooked, about 3 mins.

Allow to cool slightly, then thread 4 prawns onto each skewer. Serve with the chilli sauce and lime wedges.

Chinese Special Fried Rice

This recipe combines a tasty mixture of chicken, prawns and vegetables with fried rice.
ingredientsserves 4
175 g (6 oz) scant 1 cup long-grain white rice
45 ml (3 tbsp) groundnut oil
350 ml (12 fl oz) 1 1/2 cups water
1 garlic clove, crushed
4 spring onions, finely chopped
115 g (4 oz) cooked chicken, diced
115 g (4 oz) cooked prawns, peeled
50 g (2 oz) frozen peas
1 egg, lightly beaten
50 g (2 oz) lettuce, shredded
30 ml (2 tbsp) light soy sauce
pinch of caster sugar
salt and ground black pepper
15 ml (1 tbsp) chopped roasted cashew nuts, to garnish

method
1. Rinse the rice in two to three changes of warm water to wash away some of the starch. Drain well.

2. Put the rice in a saucepan and add 15 ml (1 tbsp) of the oil and the water. Cover and bring to the boil, stir once, then cover and simrner for 12 - 15 minutes, until nearly all the vater has been absorbed. Turn off the heat and leave, covered, to stand for 10 minutes. Fluff up with a fork and leave to cool.

3. Heat the remaining oil in a preheated wok or frying pan, add the garlic and spring onions and stir-fry for 30 seconds.

4. Add the chicken, prawns and peas and stir-fry for 1 - 2 minutes, then add the cooked rice and stir-fry for a further 2 minutes. Pour in the egg and stir-fry until just set. Stir in the lettuce, soy sauce, sugar and seasoning.

5. Transfer to a warmed serving bowl, sprinkle with the chopped cashew nuts and serve immediately.

Special Fried Rice

If you have no leftover cooked rice, cook some as you prepare the other ingredients. For best results, allow it to cool down before use by spreading it out on a plate. 200g uncooked rice will yield approximately 425g cooked.

Preparation time : 20 minutes
Cooking time : 10 minutes
Total time : 30 minutes


Ingredients
200g smoked back bacon
55g button mushrooms, trimmed
2 eggs, beaten
2 teaspoons sesame oil
Pinch of salt
4 tablespoons vegetable oil
3 fine slices root ginger
55g frozen petit pois
100g cooked and peeled prawns
1 tablespoon soy sauce
1 tablespoon sake or sherry
425g cold boiled rice
3 spring onions, finely sliced


Method
Remove and discard the fat from the bacon. Cut the bacon into dice, roughly the same size as the peas. Cut the mushrooms into the same size pieces. Beat the eggs with the sesame oil and a tiny pinch of salt.
Place 2 tablespoons of vegetable oil and the sliced ginger in a large non-stick frying pan and set over a medium heat. Once the ginger begins to sizzle and darken, remove from the pan and add the bacon. Stir-fry for 2 minutes until it begins to crisp, then add the mushrooms, peas and prawns. Stir-fry for a further minute, then add the soy sauce and sake (or sherry). Allow it to bubble up, then tip the mixture into a bowl and set aside.
Using a thick wodge of kitchen paper, wipe clean the frying pan and return to the heat. Add a further 2 tablespoons vegetable oil. Once it is hot, add the eggs and lightly scramble them before stirring in the cooked rice. Keep stirring until it is piping hot, then mix in the bacon mixture and the spring onions. As soon as it is hot, divide between 2 plates and whisk in front of the telly.
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Buttered leeks

A Scottish favourite, this is one of the best ways to cook leeks – slowly and gently in their own juice

Method

The day before you want to serve this dish, cut the leeks from top to root and wash thoroughly under cold running water. Thinly slice them on the diagonal and put into plastic bags and chill until ready to cook.
To serve, put a large pan over a medium heat, add the butter and let it melt over the base of the pan. Add the leeks and plenty of seasoning and stir to coat in the butter. Turn the heat down to low, cover the pan and cook the leeks gently for about 15 minutes, stirring half way through until they are tender. Serve with extra butter and a sprinkling of thyme leaves.

Classic winter fruitcake

This festive icing is easy to use, looks amazing and makes a lighter end to a meal. The perfect centrepiece for Christmas tea

Lightly beat the egg white in a shallow bowl and spread out the caster sugar on a baking sheet or tray. Dip the grapes and the holly or bay leaves into the egg white, or use a paintbrush. Shake off the excess, then coat in the sugar. Set aside to dry for at least 10 mins, ideally about 30 mins.

When you're ready to decorate, make the frosting. Put a large bowl over a pan of simmering water, making sure the bottom of the bowl does not touch the water. Put the egg whites and icing sugar into the bowl and whisk for 5-7 mins until you have a thick, very glossy frosting. Use a spatula to clean around the edges of the bowl every so often as you whisk. Scoop the frosting onto the top of the cake and spread it around with a flat-edged knife, swirling as you go to create a snowy effect (see Knowhow, below).

Halve the clementines, figs and kumquats, then arrange on top of the frosted cake with the physalis, frosted grapes and leaves. Fix a ribbon around the base and leave the cake somewhere cool - but not the fridge - until your guests arrive.



Know-how
This type of frosting is essentially a meringue, with the egg being cooked by the heat of the water it's whisked over. For a deep, swirled topping, dollop a few good spoonfuls of the frosting on top, then gently paddle the frosting out to the sides of the cake with a palette or a flat-edged knife. The frosting is more forgiving than other icings in case you make a mistake, although try to avoid moving it around more than 5 minutes after putting it on the cake.

Shooting star celebration cake

For a stunning Christmas centrepiece, this cake is perfect. Get the kids to help out making the stars and celebrate in style

Method

Knead 700g of the icing until smooth. Dust work surface with icing sugar, then roll icing into a circle 5mm thick and 40cm wide. Brush cake with cool, boiled water. Roll icing over the rolling pin, then place onto the marzipan, smoothing any folds. Cut away any excess, then use a glass to smooth sides of the cake.

Knead the trimmings with the remaining 300g icing and roll out to 5mm thick. Using an 8cm star cutter, cut one large star. Roll the rest of the icing a little thinner, then cut out 20 stars with a small cutter. Lift stars onto greaseproof paper and leave overnight. Once dry, mix some of the gold lustre with a drop of water then paint the large star and half the small stars gold. Leave to dry for 30 mins.

Squash trimmings together and colour with the red colouring paste. For the star's tail, shape half the icing into a rectangle and roll out to a long strip about 3mm thick. Cut a length, 40cm long and 10cm wide at one end, tapering to about 5cm wide. Cut a 'V' in the wide end (see picture, below left). Cover with cling film, then roll the rest of the icing into a 20cm circle. Cut a scroll shape, ensuring one end is the same width as the thinner end of the first piece.

Brush the sides of the cake with water, then wrap the tail around. Lift the scrollshaped piece onto the cake, dampening underneath so it sticks, and join the scroll and tail ends together. Brush away excess icing sugar with a damp brush and leave to dry. Roll a walnut-size ball of icing and put on top of the cake where the tail ends.

Beat the egg white with the icing sugar to make a smooth paste. Spoon into an icing bag fitted with a fine writing nozzle. Use this to stick the large star onto the ball of icing and the small stars to the tail, and to pipe graduated dots to decorate. Leave to dry.

Shrimp Scampi

Shrimp Scampi literally means "shrimp shrimp". This meal means romance to many people, especially as they are looking for romantic meals for two for Valentines Day, anniversaries, or other celebrations. We really think it's nice to have a little seafood, and who can argue with seafood soaked in butter - not the healthiest recipe, but hey it's a specail occasion and you're allowed to splurge a little.

The Recipe for Shrimp Scampi below is a great recipe for two as it is the perfect union of shrimp and pasta, of savory and tangy, and will have your beaux asking for more.

If you're looking for the "scampi without the shrimp", then check out our Chicken Scampi Recipe

Recipe for Shrimp Scampi
Ingredients:

2 pounds shrimp
8 tablespoons butter
4 large cloves garlic
4 tablespoons dry vermouth
2 tablespoons vegetable oil
4 tablespoons fresh parsley, or dried
2 teaspoons flour
Dash of lemon juice (1/2 of a lemon)
1 pound linguine (or your favorite pasta of choice)
Salt and pepper to taste

Directions:

1. Cook linguine according to package directions (al dente).

2. Rinse, peel, and de-vein the shrimp in cold water. Dry on paper towels.

3. Sauté garlic and parsley in butter and oil for 1 to 2 minutes.

4. DO NOT let the garlic turn brown.

5. Add the vermouth, then shrimp.

6. Raise heat to medium-high and cook for 3 to 5 minutes stirring frequently.

7. Do not overcook. Season with salt and pepper.

8. Add flour to slightly thicken the garlic butter.

9. Add the lemon juice during the last minute of cooking.

10. Remove from the heat. Serve immediately. Serves 4 to 6.

If this Shrimp Scampi recipe is not exactly what you're looking for, take a look at our Simple Recipes, and there's definitely an Easy Recipe that will work for you.

Port Wine Jelly

Ingredients :

300 ml port wine
60 g sugar
30 g gelatine
2 tbsp raspberry jelly
cochineal
60 ml water



Method :

Put water, sugar, raspberry jelly and gelatine into a pan and leave to soak for 5 minutes. Heat slowly until dissolved.
Add half the port wine and colour dark red with a few drops of cochineal.
Strain through double muslin; add the rest of the wine.
Pour into a wet mould.

Fudge Rolls

Ingredients :

1 packet Parley-G glucose biscuits
1 ½ cups sugar
4 tbsp cocoa powder
1 cup strong coffee decoction
½ butter stick
1-2 drops vanilla essence
2-3 plastic foils

Method:

Grind glucose biscuits to a fine powder in a mixer & keep it aside in a bowl.
Grind sugar separately to a fine powder in a mixer & keep it aside in a bowl.
Sieve the above two separately so that the end powder is really fine.
In a mixing bowl, put 1 cup of fine powdered glucose biscuit, 1 cup of fine sugar powder, 4 tbsp of cocoa powder & mix well.
To this fine mixture, add little by little coffee decoction & make it into a dough.
Divide this dough into 2 big ball like portions.
Take each ball & make it flat by hand like a small pancake.
Take a chapathi board, put a plastic foil on it, above that, put this pancake, then above that, put another plastic foil and roll the pancake evenly into a big circle.
In the meanwhile, take another mixing bowl, put together the butter, 10 -12 tbsp of the remaining powder sugar & the vanilla essence. Beat it really well such that it becomes like icing cream.
Now, remove the top plastic foil, & spread this icing butter thick & evenly on the pancake.
Next, hold the bottom plastic foil, & roll the pancake slowly & carefully with the plastic foil.
Repeat the same for the other ball too.
Refrigerate these two rolls in the freezer for about 25-30 mins.
After that, remove the roll from the plastic foil, cut the rolls into small pieces & serve.

Banana Ice- Cream

Ingredients :


6 bananas
2 litres milk
4 tbsp sugar
2 eggs





Method :


Boil milk on low flame till it becomes thick. Remove it and cool.
Peal off bananas and smash them. Add sugar, little milk and grind them in the mixture.
Beat eggs and mix it add banana shake into thickened milk. Mix well.
Refrigerate it in a bowl for 5 to 6 hours or till it is set. Delicious ice cream is ready.

Roast Chicken

This site provides you the information for Indian Cooking Recipes. Learn to cook this delicious Indian Chicken Recipe. Be tantalised with the wonderful Indian Chicken Recipes provided just for you! To see more of the Indian Chicken Recipes, click here.

Ingredients :
1 kg chicken in cut pieces
1 tsp pepper powder
1-1/2 tsp jeera owder
2 tsp any ready curry masala.
1/4 tsp garam masala powder
1-1/2 tsp ginger-garlic paste
1 tsp salt
1 tsp vinegar
2 tbsp Oil

Whole spices :
2 elaichi
2 cinnamon
2 cloves
5 pepper corns
2 red chilles
2 bayleaves

Method :
Heat oil hot and fry the whole spices lightly and rub the powdered spices well onto the chicken pieces.
Fry the chicken pieces till all are lightly browned.
Put into the pressure cooker, and cook for one whistle.
Remove from cooker and dry up the slight gravy on high heat.
Serve hot, with salad.

Green Chicken

This site provides you the information for Indian Cooking Recipes. Learn to cook this delicious Indian Chicken Recipe. Be tantalised with the wonderful Indian Chicken Recipes provided just for you! To see more of the Indian Chicken Recipes, click here.

Ingredients :
2 pound chicken
1 tbsp ginger paste
1 tbsp garlic paste
4 cloves
1 inch stick cinnamon
3 to 4 cardamom
2 dried red chillies
2 large onion
1 large tomato
10oz chopped spinach
oil enough to fry chicken

Method :
First wash chicken well & marinate in onion, ginger & garlic paste.
Heat oil & add the chillies, clove, cinnamon, and cardamom.
Once it is fried add the chicken mixture & fry till half done.
Meanwhile cook spinach with 2 tbsp water in microwave for 7-8 minutes.
Puree the spinach in a blender.
After frying chicken add the tomatoes & fry for another 3-4 minutes.
Now add the spinach & let it simmer for 20 minutes or till chicken is done.
The oil will separate once it is cooked.
Serve hot with roti or naan.

Indian Chicken Recipe : Chicken Tikki Masala

This site provides you the information for Indian Cooking Recipes. Learn to cook this delicious Indian Chicken Recipe. Be tantalised with the wonderful Indian Chicken Recipes provided just for you! To see more of the Indian Chicken Recipes, click here.

Ingredients :
2 tbsp coriander seeds
2 tbsp paprika
2 tbsp jeera
1 tsp mango powder
1 tsp chilli powder
juice of a lime
10 good thick yoghurt
salt to taste
2 lb chicken, diced
5 to 6 cloves garlic, chopped
1 large onion, finely chopped
chicken stock or water
oil

Method :
Grind the spices and mix with marinade ingredients.
Marinade chicken in the fridge for 24 hours.
Heat oil in a frying pan or wok until becomes very hot.
Stir fry chicken vigorously for about 5 minutes.
Take out chicken and keep warm.
Fry the onion and garlic until just browning and return chicken with any remaining marinade, plus stock, plus more spices if you think the sauce needs it an extra tsp of cumin and coriander may 'lift' it a little.
Simmer until chicken is cooked and Sauce is nice and thick.
Ready to serve.

Indian Chicken Recipe : Chicken Soup

This site provides you the information for Indian Cooking Recipes. Learn to cook this delicious Indian Chicken Recipe. Be tantalised with the wonderful Indian Chicken Recipes provided just for you! To see more of the Indian Chicken Recipes, click here. Ingredients :

500 gms chicken bones
100 gms boneless chicken
(Skinned)
30 gms all purpose flour
1 tsp garlic, chopped
½ tsp cumin seeds
1 tsp white pepper powder
2 bay leaf
2 green chilies
½ tsp garam masala powder
salt to taste.
1 tsp oil

Method :

Clean and wash chicken bones.
Clean, wash and cut chicken into small pieces
Put chicken pieces in a deep pan. Add 1¼ liters water, chopped garlic, bayleaf, slit green chillies and bring it to a boil.
Boil for half an hour. Strain and keep aside.
Heat oil in a pan. Put cumin seeds when it crackle put flour, cook for a minute on a slow flame and then add reduced chicken stock, chicken pieces, white pepper powder, garam masala powder and salt.
Bring it to a boil and serve.

Indian Chicken Recipe : Chicken Vindaloo

This site provides you the information for Indian Cooking Recipes. Learn to cook this delicious Indian Chicken Recipe. Be tantalised with the wonderful Indian Chicken Recipes provided just for you! To see more of the Indian Chicken Recipes, click here.

Ingredients :
1 kg chicken

For Seasoning :
3 tsp ghee
few coriander leaves
1/2 onion finely sliced
Salt to taste

For Vindalu Masala :
To be ground into paste :
3 tsp jira
12 dry kashmiri chillies
1/2 an inch turmeric
2 pods cardamoms
10 garlic cloves
2 tbsp vinegar

Method :
Cut and wash the chicken and make pieces.
Grind masala in vinegar.
Fry sliced onion till brown, add coriander leaves and stir, put masala and fry it.
Stir frequently. Now add meat and salt to taste.
Cover the dish. Allow the meat to cook in its own gravy.
Stir frequently, so that it does burn.
Boil the potatoes, peel and cut into fours.
Add them to the meat. Allow it to simmer for 10 minutes.

Indian Cooking Recipe : Mooli Aur Palak Ka Paratha

Ingredients :
For the dough :
1½ teacups maida
1½ teacups gehun ka atta
1 teacup, spinach, chopped
½ tsp lemon juice
2 tbsp ghee
1 tsp salt

For the stuffing :
2 teacups radish, grated
2 tbsp coriander, chopped
2 green chillies, chopped
salt to taste

Method :
For the dough :
Mix the spinach and lemon juice with 2 tbsp of water in a liquidiser.
Sieve the flours with the salt. Put the ghee and stir properly.
Put the spinach mixture and make semi-soft dough by adding enough water.

For the stuffing :
Sprinkle a little salt over the radish and keep aside for ½ hour. Squeeze out the water.
Put the coriander, green chillies and salt.

How to proceed :
Roll out into thin rotis. Cook them lightly on a tava and keep aside.
Whenever you serve, take one roti, spread some mixture and turn the other side over it so that it becomes a half moon.
Apply a little ghee and cook on a tava on both sides.
Serve hot with fresh curds.

Indian Cooking Recipe : Chapati

Indian Cooking Recipe : Chapati
Ingredients :
Wheat flour
1 tsp salt
1 tsp ghee




Method :
Prepare dough by mixing together ½ cup of water, 1 tsp salt, 1 tsp ghee and just enough wheat flour.
Knead well. Let the dough be a little softer than that of puri.
Keep aside for an hour.
Then shape parts of dough into balls bigger than the ones fit for puris.
Dust with wheat flour.
Roll into chapatis on a rolling board.
Smear chapati tawa with ghee. Keep on flame.
Roast both sides of chapati on the tawa moderately.
Ready to serve.

Indian Cooking Recipe : Aloo Ki Puri

Ingredients :

2 teacups maida
2 potatoes, boiled
2 pinches pepper powder
½ teacup milk
2 pinches saffron
2 tbsp melted ghee
½ tsp salt
ghee for deep frying

Method :

Peel and grate the potatoes and make a fine paste.
Mix the flour, pepper, ghee and salt properly.
Put the saffron in the milk and mix with the flour. If you want, put a little saffron colour in the milk.
Knead and dough properly. Leave aside for 1 hour.
Roll into small puris and deep fry in hot ghee till they puff up.
Ready to serve.

Peach Bread Pudding

This is an easy and delicious peach bread pudding, made with sweetened condensed milk and diced peaches. Serve this bread pudding with a caramel or butterscotch sauce.
Ingredients:
4 cups torn French bread
1 can (14 ounces) sweetened condensed milk
3 large eggs
2 to 2 1/2 cups diced canned peaches, juice reserved
1/2 cup peach juice
1 1/4 cup hot water
4 tablespoons butter, melted
1 teaspoon vanilla
1 teaspoon cinnamon
Preparation:
Preheat oven to 325°. Butter an 11x7-inch baking dish.
Tear bread into a bowl.

In a large bowl, combine sweetened condensed milk and eggs; blend well. Add diced peaches, peach juice, hot water, melted butter, cinnamon, and vanilla. Stir in, moistening completely. Turn into prepared baking dish. Bake 1 hour and 10 minutes or until a knife inserted in center comes out clean.

Cool slightly and serve warm with ice cream, whipped topping, or dessert sauce. Cover and refrigerate leftovers.
Serves 8.

Chewy Black and White Brazil Nut Bars

Brazil nuts give these two-tone bars a great texture, but feel free to substitute almonds or hazelnuts in this recipe.
Ingredients:
1 cup all-purpose flour
1/3 cup brown sugar, packed
1/2 cup ground brazil nuts, about 12 large nuts
8 ounces cold butter, cut into small pieces
1/2 teaspoon vanilla extract
.
Filling:
2 large eggs
1/2 cup brown sugar, packed
1/2 cup light corn syrup
2 tablespoons melted butter
1 teaspoon vanilla extract
1 cup semisweet chocolate chips
1/2 cup white chocolate chips
1 cup sliced or chopped brazil nuts
Preparation:
Butter a 9-inch square baking pan. Heat oven to 350°.
In a food processor, grind flour, 1/3 cup brown sugar, and ground brazil nuts together until fine. Add 1/2 teaspoon vanilla and cold butter; pulse until well blended. The mixture will appear dry and crumbly. Or, work the mixture together with a pastry blender until well blended and crumbly.

Press the crumb mixture evenly into the prepared baking pan. Bake for 10 to 12 minutes, or until lightly browned around edges.

Whisk together the eggs, 1/2 cup brown sugar, corn syrup, melted butter, 1 teaspoon vanilla extract. Stir in semisweet chocolate and white chocolate chips and sliced brazil nuts. Spread mixture over the baked crust. Bake for 25 to 30 minutes longer, or until set and lightly browned. Cool in pan on rack. Cut into bars when completely cooled.

Moist Fig Cake

This moist, delicious cake is made with fig preserves and pecans. Top this tasty fig cake with a buttery caramel glaze.
Ingredients:
2 cups all-purpose flour
1 1/2 cups light brown sugar, packed
2 teaspoons baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon ground allspice
4 ounces butter, melted
1/2 cup vegetable oil
3 eggs, beaten
1 cup buttermilk
2 teaspoons vanilla extract
1 cup fig preserves
1 cup chopped pecans
Preparation:
Heat oven to 325°. Grease and flour a 12-cup Bundt or tube cake pan or spray with baking spray.
Combine flour, sugar, baking soda, salt, and spices in a large mixing bowl; add butter and oil and beat well. Add eggs and beat until well blended. Beat in buttermilk and vanilla. Stir in preserves and chopped pecans. Pour into the prepared baking pan; bake for 55 to 60 minutes, or until a toothpick or cake tester inserted into the cake comes out clean.

Easy Chocolate Bourbon Truffles

Sweetened condensed milk make these truffles quick and easy to prepare, and they can be made with a little more bourbon and less vanilla, if desired.
Ingredients:
1 can (14 ounces) sweetened condensed milk
3 cups semisweet chocolate chips
1 tablespoon vanilla extract
2 tablespoons bourbon
1/2 to 3/4 cup finely chopped pecans
granulated sugar, unsweetened cocoa, or very finely chopped pecans
Preparation:
Combine chocolate chips and sweetened condensed milk in a saucepan over low heat. Heat, stirring, until melted and smooth; remove from heat. Stir in the vanilla, bourbon, and 1/2 to 3/4 cup pecans. Transfer to a small bowl. Cover and chill for 3 to 4 hours, or until mixture is firm.
Working with fingertips, shape into 1-inch balls; roll in finely chopped pecans, sugar, or unsweetened cocoa. Place on a tray or baking sheet, cover loosely, and chill for at least 1 hour. If desired, put each truffle in a decorative fluted paper or foil cup and keep in tightly covered container in the refrigerator until giving or serving. Keep these refrigerated, tightly covered.

Maple Walnut Cheesecake

This cheesecake brings back fond memories of trips to Canada to visit with relatives. We always went home with a gallon of heavenly maple syrup.
Ingredients:
Crust:
2 cups graham cracker crumbs
1/2 cup chopped walnuts
1/4 cup brown sugar, packed
6 tablespoons melted butter
-
Filling:
4 packages (8 ounces each) cream cheese, room temperature
1 cup Grade B or dark amber maple syrup
4 large eggs
2 teaspoons vanilla extract
3 tablespoons all-purpose flour
1/2 cup heavy cream
-
boiling water
Maple Cream Sauce, optional, link below
whipped cream, optional
Preparation:
Heat oven to 350°.
Wrap bottom and sides of a 10-inch springform pan with a double layer of aluminum foil. In a food processor, grind crumbs, walnuts, and brown sugar together until fine. In a bowl, combine the mixture with the melted butter until blended. Press into the bottom of the springform pan. Bake for 10 minutes.

Meanwhile, prepare filling. In a large mixer bowl, beat cream cheese on medium speed until smooth. Blend in the maple syrup. Add eggs one at a time, blending well after each addition. Beat in vanilla, flour, and cream until just blended. Do not overbeat. Pour into the prepared crust. Set the pan in a large roasting pan and place on rack in center of oven. Pour boiling water into the roasting pan until it is about halfway up the side of the cheesecake. Bake for 1 hour and 15 minutes, or until set but still a little jiggly in the center.

Cool in pan on a rack, then refrigerate, covered, for at least 4 hours. Carefully remove sides of pan. Serve with Maple Whipped Cream and drizzle with Maple Cream Sauce, if desired, and garnish with chopped walnuts.
Serves 12 to 15.

Blueberry And Orange Salad with Lavender Meringues

Delicate blueberries and tangy oranges are combined with tiny lavender-flavored meringues in this simple but stunning fruit salad. Lavender sprigs add the final decorative touch.

Serves 4

6 oranges
350g/l2oz/3 cups blueberries
8 fresh lavender sprigs
For the meringue
2 egg whites
115g/4oz/1/2 cup caster sugar
5ml/1 tsp fresh lavender flowers
Cook's Tip

Lavender is used in both sweet and savory dishes.
Always use fresh or recently dried flowers, and avoid artificially scented bunches that are sold for domestic purposes. Of course, if you can’t find fresh lavender, then you could just make plain meringues.

Preheat the oven to 140°C/275°F/Gas 1. Line a baking tray with six layers of newspaper and cover with non-stick baking paper. Whisk the egg whites in a large mixing bowl until they hold soft peaks. Add the sugar a little at a time, whisking thoroughly after each addition until the meringue is thick and, glossy, then fold in the lavender flowers.

Spoon the meringue into a piping bag fitted with a 5mm/1/4 in plain nozzle. Pipe as many small buttons of meringue on to the prepared baking sheet as you can. Bake the meringues near the bottom of the oven for 1/2-2 hours.

To segment the oranges, remove the peel from the top, bottom and sides with a serrated knife. Loosen the segments by cutting with paring knife between the flesh and the membranes, holding the fruit over a bowl. then arrange the segments on four plates

Combine the blueberries with the lavender meringues and pile in the center of each plate. Decorate with sprig of lavender and serve.

TUSCAN BEAN SOUP

A soup for garlic lovers! If haricot beans are unavailable, you can use canned cannellini or flageolet beans instead.
2x435 g (15 oz) cans haricot beans
1 liter (1 3/4 pints) vegetable stock salt and pepper to taste
150 ml (1/4 pint) quality olive oil
4 cloves garlic, thinly sliced
25 g (1 oz) chopped parsley
parsley sprigs to garnish

1 - Drain the haricot beans, rinse well and drain. Put half of them in a large pan with the vegetable stock. Bring to the boil, cover and simmer for 10-15 minutes.

2- Transfer to a food processor or blender and puree until smooth, adding a little water if the soup is too thick. Return to the pan, season and add the remaining whole beans. Reheat.

3 - Heat 4 tablespoons of the olive oil in a separate pan and fry the garlic slices until golden. Add to the soup with the remaining oil and chopped parsley.

4 - Serve garnished with parsley sprigs.



PISTOU VEGETABLE SOUP

SERVES 4-6

Use small pasta stars or shells and cut the vegetables into small chunks to allow them to cook quickly. Red pesto contains sun-dried tomatoes - adding a delicious flavor to this hearty soup.

1 courgette, diced
50 g (2 oz) potato, diced
50 g (2 oz) onion, chopped \ 1 carrot, diced
230 g (8 oz) can chopped tomatoes salt and pepper to taste
12 liters (2 pints) boiling water (approximately)
50 g (2 oz) French beans, cut into 1 cm (1/2 inch) lengths
50 g (2 oz) frozen petit pois
50 g (2 oz) small pasta shapes
4-6 tablespoons red pesto
freshly grated Parmesan cheese to serve

1- Place the courgette, potato, onion, carrot and tomatoes in a large pan. Add seasoning and enough boiling water to cover generously. Simmer for 20 minutes.

2- Add the French beans, petit pois and pasta. Cook for 10 minutes until the pasta is tender. Check the seasoning.

3-Transfer the soup to individual soup plates, adding a tablespoon of pesto to each. Serve with grated Parmesan cheese.

Fish Kufta

Ingredients:

1 . Hamour fillet boneless.
2 . Potatoes.
3 . Two cloves of garlic.
4 . Green coriander.
5 . Spices.
6 . Green parley.
7 . Cinnamon powder.
8 . Minced onions.
9 . Beaten eggs.
10 . Bread crumbs.

Method

1 . Poach fish lightly in salted water for 15 minutes. Remove when cook.

2 . Boil peeled potatoes in the same water for 15 minutes.

3 . Mince fish with boiled potatoes, green coriander, parsley, garlic and onions.

4 . Add spices and salt to mixture and sprinkle with a little water when needing to set from pieces in disks.

5 . Dip the pieces in whipped egg and bread crumbs.

6 . Fry Kufta in hot oil until brown

"Serve hot with salad, lemon, and bread ( if required) or with white rice"

Seafood pasta

Serves 4

Olive oil 4 Tbsp
Canned Tomatoes 1-2 Cans
Onion x 1
Mussels 200 g
Garlic 3 cloves
King Prawns X 20
Parsley 2 tbsp
Vinegar 1 tsp
Bacon 2 rashes
Salt & pepper 10 taste
Clove powder
Parmesan (optional) ½ tsp
Squid 200 g


Method

1 . Sauté onion in oil till very soft but not brown for 5-10 minutes

2 . Add chopped bacon, garlic, 1 tbsp parsley and clove powder for 3-4 minutes.

3 . Add diced squid , cook for 2 minutes, reduce by half.

4 . Add chopped tomatoes cook for 5-10 minutes.

5 . Add mussels, prawns, salt and pepper, cook for 3-5 minutes.

6 . Off heat and add remaining parsley.

"Serve with pasta of your choice"

Toasted Pine Nut Couscous with Garlic Shrimp

A delicious and easy way to prepare shrimp.
Ingredients:

1 lb. fresh or frozen large shrimp( I used the 'Easy to peel' kind from my fishmonger)
1 Tbsp. olive oil
4 cloves garlic, minced
1 tsp. dried tarragon, crushed
1/2 tsp. dried thyme, crushed
1/4 tsp. Old Bay seasoning ( or celery salt )
1 5.6 oz. package toasted pine nut couscous mix
1 1/4 cups chicken broth
2/3 cup sliced green onion
1/3 cup lemon juice
1/4 cup melted butter
1 6-oz. package baby spinach
Shredded parmesan cheese
Instructions:

Peel, devein and rinse shrimp, and then pat dry. Place shrimp in a large self-sealing plastic bag. Add oil, garlic, tarragon, thyme and Old Bay seasoning and seal bag. Gently turn and 'massage' the bag to coat the shrimp with the marinade. Refrigerate for at least one hour.
Prepare the couscous according to the package directions, substituting the chicken broth for the water. Stir the onions into the couscous. Set aside.
Combine the lemon juice and butter in a bowl, and set aside.
Saute' the shrimp in a large skillet with the marinade over medium heat for 3 to 5 minutes or until shrimp turns opaque. ( Do not overcook or the shrimp will be tough.) Pour half of the butter over the shrimp.
To serve, divide the spinach among individual bowls. Spoon the couscous onto the spinach. Arrange the shrimp on the couscous and pour the remaining lemon butter over everything. Sprinkle with shredded parmesan. Serves 4.

About Egyptian Recipes

The variety of Egyptian recipes is endless. They go back a very long way. As a result of subsequent colonization, foreign influence is somewhat present, specially from the Turkish cuisine (it is understandable after more than 300 years of Turkish presence in Egypt). The "Pashas" living in Cairo mainly employed the natives as help and cooks. Their kitchen doors opened to us with their culinary secrets and, hence, Turkish food became part of ours.

Recipes gathered here are those known to the common Egyptian, irrelevant of their origin. Their names in Arabic are the ones we all know and use. Ingredients used are very easily found in Middle East/Oriental specialty stores.

Fried Eggs with White Cheese

Beed ma'li gibna beeda
Ingredients:

4-6 slices hard white cheese
4-6 eggs
cooking oil or spray
salt & pepper
Instructions:

Slice the cheese 1/2 inch thick & fry in skillet, turning & frying on both sides. Remove the cheese to one side of the serving dish, keeping warm. Break eggs and fry in the same fat. Serve the eggs alongside the cheese and season with taste. Garnish as desired.
Here in the US, I used Wisconsin Farms' Frying Cheese, which I found at Wal-Mart, since Gibna or local Egyptian cheese, is not available here.

Colorful Stuffed Sweet Peppers (Filfil rumi mahsi MaAa lon)

Ingredients:

3 large sweet peppers, green, yellow, orange or red

2 Tb. unsalted butter

2/3 c. corn kernels off the cob or canned

1 small onion chopped

¾ lb. Italian sausage turkey links, sweet or hot

2 c. crumbled corn bread (approx)

¾ c. shredded pepper jack cheese*

Instructions:

Heat over to 350F. Slice peppers in half from stem to bottom and remove stem. Also remove seeds and membranes, and set aside.

Melt butter in skillet. Add onion, corn and sausage, breaking the sausage apart with a spoon or spatula, and cook until the sausage is no longer pink. Add crumbled corn bread and a little water if mixture seems too dry.

Divide filling among peppers evenly and top with shredded cheese. Bake peppers at 350F, covered, for about 30 minutes or until cheese is melted and peppers are tender.

* If pepper jack cheese is unavailable, use shredded mozzarella and add hot peppers to taste.

Spicy Caramelized Eggs ( Kai Look Kui )

This is a side dish of quails eggs in a spicy sugar-caramel sauce. In Thailand we normally use larger duck or even chicken eggs, but for the best ratio of sauce to egg the smaller quails eggs are perfect.

Ingredients for 2 People
7 Quail Eggs
Oil for Frying
3 Red Chillis
2 Garlic Cloves
1 Teaspoon Chopped Coriander Leaves
1 Tablespoon Chopped Onion
2 Tablespoons Light Soy Sauce
2 Tablespoons Fish Sauce
1 Tablespoon Vinegar
1 Tablespoon Sugar

Preparation
1. Boil the eggs for 5 minutes, remove them and place in cold water. Peel off the shell and cut in half.
2. Put oil in the frying pan and fry the quail egg halves until they are brown, remove and put on the serving plate.
3. Slice the chilli and the garlic and put in frying pan with 1 tablespoon oil, fry for a minute to release the flavours.
4. Turn the heat to medium, add the light soy sauce, fish sauce, sugar and vinegar and fry until the sugar caramelizes and the sauce thickens and becomes brown.
5. Pour the sauce over the eggs.
6. Add the raw chopped onion over the eggs, together with the chopped coriander leaves.

Serve With
Cucumber
Tomato
Salad
Fragrant rice

Special fried rice

Ingredients (serves 4)
1 1/2 cups long-grain rice, rinsed
3 teaspoons Chang's sesame oil
2 eggs, lightly beaten
1 tablespoon peanut oil
150g Chinese barbecued pork, chopped
100g small peeled, cooked prawns
1 cup frozen baby peas, thawed
3 eschallots, trimmed, thinly sliced
2 tablespoons soy sauce
Method
Cook rice in a large saucepan of boiling water, following packet directions, until just tender. Drain and rinse under cold water. Spread over a tray. Refrigerate, uncovered, for 2 hours or until dry.
Heat a large wok over medium heat until hot. Add 1 teaspoon sesame oil. Swirl to coat base and sides. Pour egg into wok. Swirl to run over base and a little up the side. Cook for 1 minute or until almost set. Slide omelette onto a board. Roll up. Thinly slice.
Increase heat to high. Add remaining sesame oil and peanut oil to wok. Swirl to coat. Add pork and prawns. Stir-fry for 2 minutes or until heated through. Add rice and stir-fry for 1 minute. Add peas, eschallots and soy sauce. Stir-fry for 2 minutes or until heated through. Spoon rice onto plates. Top with omelette and serve.
Notes & tips

Taste.com.au has everything you need for Christmas including Christmas gift ideas like truffles and rum balls, Christmas menu plans and handy video how to tips.

Smoked Salmon with Prawn Mousse

Ingredients
250g pack Ricotta
250g Waitrose Wild Caught, Extra Large Canadian Frozen Prawns, thawed
400g pack Waitrose Scottish Salmon Smoked Over Oak
Juice of 1 lemon
2 tbsp essential Waitrose Olive Oil
½ x 15g pack chives, very finely sliced
1 head chicory


Method
Using kitchen paper, dry the prawns thoroughly. Reserve 8 slices of the smoked salmon then finely chop the rest with the prawns and place in a bowl. Stir in the ricotta, and mix together. Season well with freshly ground black pepper and chill until ready to serve.
To make the dressing, whisk the lemon juice, oil and chives together. When ready to serve, place a slice of reserved smoked salmon on each plate, top with chicory leaves and spoon a little of the mousse inside them. Just before serving, drizzle with a little dressing and garnish with the remaining chives and warm, thinly sliced toast.

Cook's tips
Ready in 30 minutes or less

JAL JEERA RECIPE Summer Special Drink

Jal Jeera is a refreshing drink special in Summer. It consists of mint and lemon juice which replenishes and reduces the exhaustion caused by dehydration. It can be prepared by easily available items. Learn how to make JalJeera by following these easy steps.


Ingredients Jal Jeera:


2 tbsp Cumin seeds
2 tbsp Mint leaves
1 tsp Fresh coriander leaves
2 tbsp Lemon juice
1/2 tsp Black salt
5 Cups chilled water
Pinch of sugar
How to make Jal Jeera:

Grind the cumin seeds to make fine powder.
Roast the powder.
Grind mint and coriander to make a paste.
Mix roasted cumin powder, mint paste, coriander paste, lemon juice and black salt.
Now add water and mix well.
Pour cold water.
Adorn with mint leaves.

ALMOND KULFI RECIPE Summer Special Dessert

Almond Kulfi is a popular dessert for summers. Learn how to make/prepare Badam Kulfi by following this easy recipe.
If you have questions like how to prepare summer drink? This blog provides simple steps for preparation of summer special drinks. receipe for milk shakes.
Ingredients for Almond Kulfi:


1 Cup Almonds (peeled and grinded)
1-1/2 Cup Condensed milk
1 Cup Whipped cream
1/4 tsp Powdered cardamom
1/2 Cup Pistachios (chopped)
Pinch of Saffron
Sugar as per taste.

How to make Almond Kulfi five step guide here.


Mix all the ingredients except pista and saffron in a large bowl.
Heat the mixture for about 2-5 minutes.
Now put this mixture in a conical mould.
Sprinkle it with chopped pistachios and saffron.
Keep it for freezing for about 8 to 10 hours.