RECIPES

MARITIME CULINARY DEVELOPMENT

PROGRAM
 Table of Contents

French Pancakes 1
Blini (Russian Pancakes) 2
French Breakfast Crepes 3
Crepes 4
Creamy Oat Meal 5
Cheese Omelet 6
Eggs Benedict 7
Baked Eggs 8
Boiled Eggs 9
Fried Eggs 10
Poached Egg 11
Baked Beans 11
English Scrambled Eggs 12
Spanish Omelet 13
Baked Sausage 14
Baked Bacon 15
Breakfast Roll 16
Basic Bread Dough 17
Yeast raised Doughnuts 18
Soft Rolls 19
Hard Roll 21
Bread Rolls 22
Frittata (potato, spring onion, dill & cheese) 23
French toast 24
Full English breakfast 25
Tomato, Bacon, Sandwich 26
Club Sandwich 27
Roast Beef and Tomato Sandwich 28
Vegetable Spring Roll 29
Ham & Cheese Sandwich 30
Egg Salad Sandwich 31
Chicken Sandwich 32
Ham Open-faced Sandwich 33
Fish Broth Soup 34
Beef Soup 35
Chicken Noodle Soup 36
Broccoli Soup 37
Minestrone Soup 38
Cabbage Soup 39
Green Pea Soup 40
Leek Soup 41
Potato Soup 42
Spinach Soup 43
Onion Soup 44
Vegetable Soup 45
Consommé 46
Greek Salad 47
Coleslaw 48
Caesar Salad 49
Beetroot Salad 50
Carrot Salad 51
Cucumber Salad 52
Cucumber and Radish Salad 53
Green Bean Salad 54
Green Leafy Salad 55
Lettuce Salad 56
Nicoise Salad 57
Vegetable Salad 58
Waldorf Salad 59
Coq au vin 60
Beef Stroganoff 61
Beef bourguignon 62
Vichyssoise Soup 63
Fish fillet Meuniere 64
Fish fillet Amandine 65
Boiled Beef with Horseradish Sauce, Parsley Potatoes 66
Mini Ground Beef Patties 67
Pan Fried Pork Chop 68
Grilled Lamb Chops 69
Pork Schnitzel 70
Chicken Roulade stuffed with Cream cheese and bacon 71
Roast Lamb Leg 72
Cheesy Chicken, Potato Mushroom and Broccoli
Casserole 73
2
Penne with Chicken and Mushroom Sauce 74
Sautéed Mushrooms 75
Chicken Fricassee with Mushroom Risotto 76
Chicken Cassiatore 77
Fiesta Macaroni Casserole 78
Spaghetti Bolgonaise 79
Spaghetti Carbonara 80
Pasta Putanesca 81
Salmon Papillote 82
Chicken Cordon Bleu 83
Chicken Tropical Kebab served with Pilaf Rice 84
Roasted Turkey 85
Grilled Salmon Fillet 86
Stuffed Cabbage Rolls 87
Buttered Chicken 88
Rump Steak with Creamy Mushroom Sauce 90
Baked fish fillet with potato, mushroom and sour cream 91
Stuffed Peppers 92
Sautéed Bell Peppers 93
Baked Calamari with Potatoes 94
Pork Rolls 95
Grilled Tuna Fillet 96
Roasted Chicken 97
Buttered Steamed Broccoli 98
Buttered Asparagus 99
Sautéed Spinach 100
Buttered Carrots 101
Tomato and Herb Couscous 102
Broccoli w/ Lemon Butter Sauce 103
Ratatouille 104
Vichy Carrots 105
Spiced Cauliflower 106
Glazed Mix Vegetables 107
Braised Red Cabbage 108
Chop Suey 109
Buttered Green Beans 111
Asparagus with Lemon Butter 112
Buttered Green Peas 113

3
Grilled Bell Peppers 114
Duchess potatoes 115
Mashed potatoes 116
Potato au gratin 117
Oven roasted Potatoes 118
Burger 119
Pizza Dough 120
Garlic Herb Bread 121
Garlic Mashed Potatoes 122
Oven baked chili potato wedges 123
Potato Gnocchi 124
Garlic Rice 125
Carrot Rice 126
Pilaf Rice 127
Potato croquette 128
Vegetable Rice 129
Sautéed young potatoes 130
Parsley potatoes 131
Citrus Compote 132
Fruit Salad 133
Steamed Rice Cake (Puto) 134
Q & E Fudgy Brownies 135
Special Butter Cookies 136
Lemon Chiffon Cake w/ Boiled icing 137
Brazo de Mercedes 138
Chocolate Cake w/ Fudge Frosting 139
Sponge Cake w/ Whipped Cream Icing 140
Cream Puff 141
Basic Puff Pastry w/ Apple Filling 142
Pineapple Pie 143
Basic Pastry Crust 144
Ensaymada 145
Spanish Bread 146
Cinnamon rolls 147
Banana Split 148
Pound Cake 149
Vanilla Chiffon Cake 150
Caramel Glaze 151

4
Boiled Icing 152
Buttered Icing 153
Q&E Frosting 154
Whipped Cream Icing 155
Choco Mousse 156
Vanilla Cream Filling 157
Vanilla Panna Cotta 158
Choco Muffin 159
Muffins 160
Chocolate Pudding w/ Selected Fruit Toppings 161
Cold Rice pudding with fruits 162
Sweet Corn Vada 163
Soy Lemon Dipping Sauce 164
Creamy Mushroom Sauce 165
Hollandaise Sauce 166
Béchamel sauce 167
Veloute – Basic White Sauce 168
Vegetable Stock 169
Basic Brown Beef Stock 170
Basic White Beef Stock 171
Chicken Stock 172
Fish Stock 173

5
French Pancakes
(Serving: 1)

Ingredients:

 1/2 cups all-purpose flour

 1/4 cup milk
 1 large eggs - beaten
 11g sugar
 11g butter – melted powder sugar

Method:

1. Mix gradually the eggs, flour and sugar. Add the milk and melted butter slowly. The
mixture will be quite thin. Mix and beat well.
2. Drop 1 and 1/2 Tbsp. amounts of the mixture at a time in well-greased (buttered
preferably) frying pan, spreading the mixture by a turning movement in the frying
pan until it starts to thicken. The pancake must be thin and cooked on both sides.
3. Serve with powdered sugar and garnish with fresh available fruit.

1
Blini (Russian Pancakes)
(Servings: 4-6)

Ingredients:

 1 tbsp. baking powder

 1 pinch of salt
 1 tsp. white sugar
 2 large eggs (beaten)
 30 g butter (melted and cooled)
 300 ml milk
 225 g plain flour
 butter

Method:

1. The easiest way to make these is to put all the ingredients into a blender and blitz.
But if you do mix up the batter by hand in a bowl, make a well in the flour, baking
powder, salt and sugar, beat in the eggs, melted butter and milk, and transfer to a
jug: it's much easier to pour the batter into the pan than to spoon it.
2. Heat a smooth griddle or pan on the stove.
3. When you cook the pancakes, all you need to remember is that when the upper side
of the pancake is blistering and bubbling it's time to cook the second side, and this
needs only about 1 minute, if that.

2
French Breakfast Crepes
(Serving: 3 Crepes)

Ingredients:

 1 eggs
 1/2 cup milk
 3/4 cup all-purpose flour
 1/4 tsp. baking soda
 1/2 tsp. salt
 Butter
 Fresh slices of strawberries (or any other fruit available)
 Maple syrup or similar (best if warm)

Method:

1. Combine flour, baking soda, and salt. In a separate bowl, beat eggs and milk with a
wire whisk and add to flour mixture. Whisk until lumps are smooth.
2. Melt 1 Tbsp. of shortening in a pan over moderately high heat. When shortening
begins to smoke, it's time to add the batter. Place 2 serving spoons of batter in a
circular direction. Using the back of the spoon, quickly spread the batter to cover the
bottom of your pan (cast iron pans work best) and fill any holes.
3. Flip when underside browns and sides begin to curl. Brown this side and serve
immediately. Repeat with rest of batter. Garnish with fresh fruit and serve with
warm maple syrup. This makes about 3 crepes. Two crepes make a fair serving.

3
Crepes
(Serving: 1)

Ingredients:

 30 g flour
 Sugar
 Salt (pinch)
 1 eggs
 62.5 ml milk
 Melted butter

Method:

1. Sift flour, sugar and salt together

2. In a large bowl, beat eggs and milk. Beat in Flour mixture until smooth.
3. Stir in melted butter. Pour the batter onto a hot pan, (approx. 70- 80 ml per crepe)
4. Rotate the pan to spread batter as thinly as possible
5. Brown on both sides (better served hot)

4
Creamy Oat Meal
(Servings: 1)

Ingredients:

 75 ml of milk
 38 g quick cooking oats
 29 g raisins or other dried fruit, diced
 1 tsp. brown or white sugar
 1/8 tsp of grounded cinnamon

Method:

1. Mix together the milk, oats and dried fruit in a cooking pot.
2. Heat till mixture starts to boil or warm enough.
3. Remove oatmeal from the pot and stir. Cover and let set for 2 minutes.
4. Remove and stir in sugar and cinnamon spice.
5. Serve warm with additional milk if desired.

5
Cheese Omelet
(Servings: 1)

Ingredients:

 2 eggs
 1 tomato, diced
 1 onion, diced
 1 tbsp. cheese
 1 tbsp. oil
 Salt and Pepper (to taste)

Method:

1. Crack the eggs and then place in a medium bowl. Add the salt and pepper and then
beat using a wire whisk or fork. Set aside.
2. Heat the cooking oil in a pan.
3. Pour-in the beaten egg mixture. Spread the mixture by tilting the pan sideways. Add
grated cheese and continue to cook in medium heat for 3 to 4 minutes to seal the
open side.
4. Fold the omelet with the aid of a wide spatula and then cook the other side for 3
minutes. Quickly flip the plate on top of the pan so that the omelet will slide to the
pan with the uncooked side facing down.
5. Turn off the heat and then transfer the omelet to a serving plate.

6
Eggs Benedict
(Servings: 1)

Ingredients:

 1 egg yolks
 1 tbsps. lemon juice
 1 pinch ground white pepper
 1/8 tsp. Worcestershire sauce (or any other similar type of a sauce you many have
available).
 1 tbsp. water
 1/4 cup butter, melted
 1 pinch of salt
 1 egg
 1 tsp. vinegar
 2 strips bacon
 1 cyclical cut white or brown toasted bread
 1 1/2 tsp. butter, softened

Method:

1. To Make Hollandaise: Fill the bottom of a double boiler part-way with water. Make
sure that water does not touch the top pan. Bring water to a gentle simmer. In the
top of the double boiler, whisk together egg yolks, lemon juice, white pepper,
Worcestershire sauce, and 1 tbsp. water.
2. Add the melted butter to egg yolk mixture 1 or 2 tbsps. at a time while whisking
yolks constantly. If hollandaise begins to get too thick, add a tsp. or two of hot water.
Continue whisking until all butter is incorporated. Whisk in salt and then remove
from heat. Place a lid on pan to keep sauce warm.
3. Preheat oven on broiler setting. To Poach Eggs: Fill a large saucepan with 3 inches of
water. Bring water to a gentle simmer and then add vinegar. Carefully break eggs
into simmering water, and allow cooking for 2 1/2 to 3 minutes. Yolks should still be
soft in center. Remove eggs from water with a slotted spoon and set on a warm
plate.
4. While eggs are poaching, brown the bacon in a medium skillet over medium-high
heat and toast the cyclical cut brown or white bread.
5. Spread cyclical shaped toasted bread with softened butter, and tops each one with a
poached egg followed by a slice of bacon and drizzle with hollandaise sauce. Sprinkle
with chopped fresh spring onion or coriander (if available) and serve immediately.
6. Add a simple green leaves salad on the side.

7
Baked Eggs
(Serving: 1)

Ingredients:
 2 Eggs

Method:
1. Prepare equipment and food item.
2. Butter individual portion ramekins or baking dishes.
3. Break eggs into dish.
4. Place in oven at 350°F (175°C) and cook to desired doneness.
5. Serve in the same dish ramekin.
Baked Egg Variations

Any of the following may be placed in the buttered egg dish before adding the egg:

 Ham or Canadian bacon, thin slice, lightly browned on griddle or in sauté pan.
 Bacon cooked crisp, 3 or 4 half-strips.
 Corned beef hash, beef hash, or ham hash.
 Cheese, such as cheddar, Swiss or Gruyere, grated.
 Diced chicken in cream sauce
 Tomato concasse, sauté in butter.

8
Boiled Eggs
(Serving: 1)
Ingredients:

 1 egg
 Water
Method 1:

1. Place fresh eggs (should be in room temperature) in boiling water and return the
water to a simmer. Simmer, do not boil, eggs for the required time. (Please see
above).
2. Drain immediately and cool under running water to stop carryover cooking.
Methods 2:

1. Place fresh eggs in saucepan and cover with cold water.

2. Bring water to boil.
3. Reduce heat and simmer for a required time (see time above).
4. Drain immediately and cool under running water to stop carryover cooking.
a.) Soft-boiled eggs
Method 1: 3-4 minutes

Method 2: 1 minute

b.) Medium-boiled eggs

Method 1: 5-7 minutes

Method 2: 3-5 minutes

c.) Hard-boiled eggs

Method 1: 12-13 minutes

Method 2: 8-9 minutes

9
Fried Eggs
(Serving: 1)

Ingredients:

 2 Eggs
Method:

a) Sunny side up
Cook slowly without flipping until white is completely but yolk is still soft and yellow.
Heat must be low, or bottom will toughen or burn before top is completely set.
b) Over easy
Fry and flip over. Cook until the white is just set but the yolk is still liquid.

c) Over medium
Fry and flip over. Cook until the yolk is partially set.

d) Over hard
Fry and flip over. Cook until the yolk is completely set.

10
Poached Egg
(Serving: 1)
Ingredients:

 1 egg
 Vinegar
Method:
1. Boil a saucepan of water; add vinegar, reduce heat to medium, and, using a slotted
spoon, swirl water.
2. Crack egg, into a ramekin, and slide into water.
3. Cook until white is set, about 2 minutes.
4. Using a slotted spoon, take egg out of the water and serve.

Baked Beans
(Servings: 6)

Ingredients:
 227 g bacon
 1 onion, finely diced
 2 tsps. salt
 1/4 tsp. ground black pepper
 1/4 tsp. dry mustard
 120 ml (1/2 cup) tomato sauce or ketchup(optional)
 1 tsp. Worcestershire sauce
 58 g (1/4 cup) brown sugar
 454 g (2 cups) navy beans

Method:
1. Soak beans overnight in cold water. Simmer the beans in the same water until
tender, approximately 1 to 2 hours. Drain and reserve the liquid.
2. Preheat oven to 165 °C.
3. Arrange the beans in a 2 quart bean pot or casserole dish by placing a portion of the
beans in the bottom of dish, and layering them with bacon and onion.
4. In a saucepan, salt, pepper, dry mustard, ketchup, Worcestershire sauce and brown
sugar. Bring the mixture to a boil and pour over beans. Pour in just enough of the
reserved bean water to cover the beans. Cover the dish with a lid or aluminum foil.
5. Bake for 3 to 4 hours in the preheated oven, until beans are tender. Remove the lid
about halfway through cooking, and add more liquid if necessary to prevent the
beans from getting too dry.

11
English Scrambled Eggs
(Serving: 1)

Ingredients:

 1 eggs
 3 tbsp. single cream or full cream milk
 a knob of butter

Method:

1. Lightly whisk the eggs, cream and a pinch of salt together until all the ingredients are
just combined and the mixture has one consistency.
2. Heat a small non-stick frying pan for a minute or so, then add the butter and let it
melt. Don’t allow the butter to brown or it will discolor the eggs.
3. Pour in the egg mixture and let it sit, without stirring, for 20 seconds. Stir with a
wooden spoon, lifting and folding it over from the bottom of the pan.
4. Let it sit for another 10 seconds then stir and fold again.
5. Repeat until the eggs are softly set and slightly runny in places, then remove from
the heat and leave for a few seconds to finish cooking. Give a final stir and serve.

12
Spanish omelet
(Serving:1)

Ingredients:

 2 medium-sized potatoes - peeled and thinly sliced

 2 eggs
 1/4 onion - chopped
 1/4 green pepper - chopped
 63ml oil
 Salt

Method:
1. Heat the oil in a large frying pan and then gently fry the sliced potatoes until almost
soft, stirring from time to time so that they don't burn on the bottom of the pan.
2. Add the onion and the green pepper and continue frying until all the vegetables are
soft.
3. Drain the vegetables in a colander to get rid of the excess oil.
Beat the eggs in a bowl and season with salt and pepper.
4. Add the potatoes, etc. and mix well and check seasoning.
5. Heat a little oil in a frying pan on a moderate heat.
6. Pour in the potatoes and eggs and shake the frying pan from time to time so that the
omelet doesn't stick to the bottom.
7. Once the bottom of the omelet has set, turn the heat down low and cover the pan.
8. After about ten minutes, turn the omelet by placing either a flat plate or saucepan
lid on the frying pan and quickly turning over.
9. Gently slide the omelet back into the frying pan and continue frying, once again
shaking the pan from time to time so that it doesn't stick to the bottom, until it has
set all the way through.

13
Baked Sausage
(Servings: 1)

Ingredients:

 1 pcs. Frying chicken sausage (or any other available sausage)

 1/2 Onion, sliced

Method:

1. Preheat oven to 175 °C (347°F). Bring a large pot of lightly salted water to a boil.
2. Heat oil in a large, deep skillet. Place sausage and onion in the skillet and cook over
medium high heat until evenly brown.
3. Bake in preheated oven for 20 minutes, or until cheese is melted.

14
Baked Bacon
(Servings: 1)

Ingredients:
 18 Pcs. stripes of bacon (smoked)

Method:
1. Line the baking sheet with foil.
2. If using a metal cooling rack, spray the rack with non-stick cooking spray, and place
the rack inside the baking sheet.
3. Place the bacon slices in a single layer either directly on the foil or on a rack. Make
sure not to overlap slices.
4. Turn the oven on and set to 250°C(482°F).
5. Bacon is ready when turned golden brown.

15
Breakfast Roll
(Servings: Makes 6-8 rolls)

Ingredients:

 250 g all-purpose flour

 5 g. salt
 1 tsp. yeast
 35 g white sugar
 150 ml milk or water
 10 g butter or margarine, melted

Method:

1. Preheat oven to 180°C (350°F) and grease baking tins.

2. Dissolve yeast in water. Add sugar and butter.
3. Add the rest of the ingredients and knead until smooth and elastic.
4. Flatten the dough with your hands to form a rectangle about 16x3 inches
5. Roll the dough to your hand to form a cylindrical strip, or baston.
6. Cut the dough according to your desired bread roll size.
7. Dip in breadcrumbs, proof for 30 minutes to one hour.
8. Bake at 350°F for 15 minutes, or until done.( Golden Brown)
9. Serve hot and enjoy!

16
Basic Bread Dough
(For 7 rolls)

Ingredients
• 150 gm All Purpose flour
• 1/2 tbsp Yeast dry
• Salt
• 1/2 tsp Sugar
• 1/2 tbsp Oil
•100 ml Luke warm water

Method:
1. Sieve the flour in a large bowl.
2. Add the yeast and mix well.
3. Add the rest of the ingredients, mix well and knead for 5 minutes until you achieve
smooth dough.
4. Put in a clean bowl, cover with cling film and let it rest for approx. 1 hour or until it
gets double.
5. Roll into a log shape and divide the dough into 14 equal pieces.
6. Form your bread into rolls or smaller logs and place them on an oven tray.
7. Mix 1 egg with salt and wash the rolls with it.
8. Place in a preheated oven by 175 °C (347°F) 20 minutes and until they become a nice
golden color.

17
Yeast raised Doughnuts
Servings: Makes 12 doughnuts

Ingredients:

 500g Bread Flour

 270g Water
 10 g Instant yeast
 8.8g salt
 50g Sugar
 40g Butter
 40g Egg Yolks
 20g Milk Powder

Method:

1. Mix all ingredients until well blended.

2. Form into a ball. Cover with plastic. Ferment for one hour. Sheet out 1/2 inch thick with a
rolling pin, rest for a few minutes before cutting to avoid shrinking.
3. Proof in a flour dusted baking sheet.
4. Fry at 193°C (379.4°F) until done, Drain.

18
Soft Rolls
(Serving: 6 rolls)

Ingredients:
 1 1/2 tsp. active-dry yeast
 1/4 cup warm water
 1/4 cup milk
 1 egg
 1tbsp. vegetable oil
 1tbsp. sugar
 1/2tsp. salt
 1 1/2 cups all-purpose flour
 1 tbsp. butter

 Equipment
Standing mixer or a mixing bowl, if making rolls by hand
Bench scraper or sharp knife
Parchment paper
9x13 baking dish

Method:
1. Combine the ingredients for the dough: In the bowl of a standing mixer (or a large
bowl, if mixing by hand), stir the yeast into the warm water and let it sit until
dissolved. In a separate bowl, whisk together the milk, egg, oil, sugar, and salt. Add
this to the yeast mixture and stir until combined. Add all the flour and stir until it
forms a shaggy dough.

2. Knead the dough: Knead at low speed, or by hand against the counter, for 8-10
minutes, until smooth but slightly tacky. It should spring back when poked.

3. Let the dough rise: Cover the mixing bowl and let the dough rise in a warm spot until
doubled in bulk, about an hour.

4. Shape the rolls: Dust your work surface with a little flour and turn the risen dough
out on top. Divide the dough into 6 pieces with a bench scraper. To shape into rolls,
tuck the edges underneath to form a plump little package, then roll the dough
against the counter or between your palms until round.

5. Heat the oven and let the rolls rise: Line a 9x13 pan with parchment and spray with
nonstick coating. Arrange the rolls inside the pan spaced a little apart. Let the rolls
rise until they look pillowy and fill the pan roughly 30-40 minutes.

6. While the rolls are rising, pre-heat the oven to 375°F.

19
7. Brush the rolls with butter. Melt the butter and brush it over the risen dinner rolls.
This helps the tops to brown and keeps the crust soft.
8. Bake the rolls: Bake the rolls until golden, 15-18 minutes.
Lift the rolls from the pan using the parchment and let the rolls cool on a wire rack
until cool enough to handle. They are best if eaten within a day or two, but will keep
in an airtight container on the counter for up to a week. Rolls can also be frozen for
up to 3 months and reheated in a warm oven.

20
Hard Roll
(Serving: 6 rolls)

Ingredient:
 1/4 cup cool water
 1/2 cup All-Purpose Flour
 1/8 tsp. instant yeast
DOUGH
 all of the starter
 13/4 cups All-Purpose Flour
 1/2 cup lukewarm water
 3/4 tsp. salt
 1/8 tsp. instant yeast
EGG WASH
 1 egg white mixed with 1-2 tbsp. cool water

Method:

To make the starter: Mix the starter ingredients together until smooth, cover, and let rest at
room temperature overnight.
1. Combine all of the dough ingredients and mix and knead them together — by hand,
mixer or bread machine — until you've made a soft, somewhat smooth dough; it
should be cohesive, but the surface may still be a bit rough. It may also stick to the
bowl just the tiniest bit.
2. Allow the dough to rise, covered, for 3 hours, gently deflating it and turning it over
after 1 hour, and again after 2 hours.
3. Turn the dough out onto a lightly greased work surface. Divide it into 6 pieces, shape
the pieces into balls, and firm them up by rolling them under your lightly cupped
fingers.
4. Place the rolls on a parchment-lined baking sheet, cover them, and let them rise for
1 to 2 hours, until they're puffy, though not doubled in size. They'll flatten out a bit
as they rise; that's OK.
5. Cover the rolls, and refrigerate them for 2 to 3 hours. Towards the end of the rolls'
chill, preheat the oven to 425°F.
6. Whisk together the egg white and water until frothy. Remove the rolls from the
refrigerator, and brush them with the wash; you won't use it all up. Again, don't be
discouraged if the rolls seem a bit flat; they'll pick up when the hit the oven's heat.
7. Slash a 1/4" deep cut across the top of each roll. Immediately put the rolls into the
oven.
8. Bake the rolls for 20 to 25 minutes, until they're a deep golden brown. Remove them
from the oven, and cool on a rack. Or, for best crunch, open the oven door, and
allow the rolls to cool in the turned-off, open-door oven.

21
Bread Rolls
(Serving: 7)

Ingredients:

 150 g White flour

 1 1/2 tsp. Yeast dry
 1/6 tsp. Salt
 1/2 tsp. Sugar
• 1/2 tbsp. Cooking oil
• 100 ml Luke warm water

Method:

1. Sieve the flour in a large bowl.

2. Add the yeast and mix well.
3. Add the rest of the ingredients, mix well and knead for 5 minutes until you achieve
smooth dough.
4. Put in a clean bowl, cover with cling film and let it rest for approx. 1 hour or until it gets
double.
5. Roll into a log shape and divide the dough into 7 equal pieces.
6. Form your bread into rolls or smaller logs and place them on an oven tray.
7. Mix 1 egg with pinch salt and wash the rolls with it.
8. Place in a preheated oven by 175 degrees Celsius for 20 minutes and until they become a
nice golden color.

22
Frittata (potato, spring onion, dill & cheese)
(Serving: 1)

Ingredients:

 7.5ml olive oil

 100 g leftover cooked new potatoes, sliced
 1 eggs, beaten
 1 spring onions, finely sliced
 ¼ cup dill, roughly chopped
 6.25g grated cheddar cheese (or similar)

Method:

1. In a small non-stick frying pan, heat oil over a medium heat.

2. Add potatoes, then fry until beginning to crisp, about 8 mins.
3. In a bowl, whisk together eggs, spring onions, dill and some seasoning (salt &
pepper).
4. Heat the oven. Tip the eggs into frying pan, mix quickly, lower the heat in the oven,
and then sprinkle over cheese.
5. After about 8 mins, once the top side has almost set, place under the upper grill
(salamander) for 2-3 mins or until firm and golden.
6. Slide out of the pan into a clean plate.

23
French toast
(Serving: 1)

Ingredients:

 4 slices French bread

 1 eggs - beaten
 29ml milk
 butter for frying

Method:

1. In a medium bowl, mix together all ingredients except bread. Soak bread in mixture.
2. In large skillet, melt some butter.
3. Cook in butter until golden brown.
4. Flip and brown other side. Repeat with all bread slices.
5. Springe with honey and garnish as you wish.

24
Full English breakfast
(Serving: 1)

Ingredients:

 60g sausages
 80g bacon
 2 eggs
 40 g mushrooms
 100 g tomatoes
 100g baked beans
 2 slices of bread
 cooking oil or olive oil or butter or margarine
 salt and pepper - to taste

Method:

1. Slice the mushrooms thinly. Cut the tomatoes into half. Empty the tin of beans into a
saucepan. Don't use a microwave as this takes a lot of the liquid and takes the taste
away.
2. Grill the sausages, bacon and halved tomato to suit your taste.
3. Add a little oil into a frying pan and sauté mushrooms. They are ready when the
mushrooms turn golden brown. Move these into a heat proof dish and place in the
bottom of your oven to keep warm.
4. Start to gently simmer the pan of baked beans - Don't overcook them as they will go
hard.
5. Next, fry 2 eggs to suit to taste.
6. Finally, serve everything on the plate together, with toasted bread. Salt & Pepper to
taste.

25
Tomato, Bacon, Sandwich
(Serving: 1)

Ingredients:

 50g Bacon
 17.5g yogurt
 1/4 tsp. oregano
 1 small clove garlic, minced
 Salt
 22.5g Tomatoes, sliced
 10g lettuce leaves
 2 slices sandwich bread, toasted

Method:

1. Cook the bacon in batches in a large skillet over medium heat until crisp.
2. Combine the yogurt, oregano, garlic, and ¼ tsp. salt in a small bowl.
3. Divide the bacon, garlic mayonnaise, tomatoes, and lettuce leaves among the bread.

26
Club Sandwich
(Serving: 1)

Ingredients:

 3 slices - Toasted bread

 10g Mayonnaise
 10g mustard
 50g turkey or ham slices
 2 slices cheddar cheese
 40g tomato, sliced
 10g lettuce
 4 food picks/toothpicks

Method:

1. Any of these ingredients can easily be left out, especially the cheese or the
condiments, but whatever you do, don't lose the third piece of bread in the
sandwich: it helps keep everything stacked in place.
2. Arrange toast side by side on a clean surface. Slather mayonnaise and mustard on
one side of each piece of toast.
3. On first piece of toast place turkey, and then place two slices of cheddar cheese over
bread.
4. Next, place second slice of toast over cheese. Snap ham in half and place it across
toast. Lay sliced tomato over ham, and then place lettuce over tomato. Finally, place
third slice of bread on top, mayonnaise side facing down.
5. Pin the layers of the sandwich together by evenly and securely piercing them with
toothpicks, forming a diamond pattern. With a serrated knife, cut diagonally to left
and diagonally to right to form four triangle pieces, each piece secured with a
toothpick.
6. Split sandwich between two plates;

27
Roast Beef and Tomato Sandwich
(Serving: 1)

Ingredients:

 10g Tomatoes
 1/2 tbsp. horseradish
 1/4 tbsp. lemon juice
 56g. Sliced roast beef
 2 slices Sandwich bread, toasted

Method:

1. Heat oven to 200°C (392°F). Toss the tomatoes with little oil in a baking dish. Roast
until very tender, 20 to 25 minutes. Let cool.
2. Meanwhile, combine horseradish, lemon juice and pepper to taste in a small bowl.
3. Divide the tomatoes, horseradish, and roast beef among the bread.

28
Vegetable Spring Roll
(Serving: 1)

Ingredients:

 10g Noodles
 1 tsp. Peanut oil
 5g Green onions, sliced
 1 cloves Garlic, crushed
 7.5g Carrot, peeled, coarsely grated
 15g Shredded Chinese cabbage
 22.5 g. Water chestnuts, drained, roughly chopped
 2ml Soy sauce
 White pepper to taste
 1 tsp Corn flour
 Frozen spring roll wrappers (21.5cm square), thawed – 2 sheets
 Vegetable oil, for frying
 Sweet chili sauce, to serve

Method:

1. Preheat oven to 150°C(302°F). Place noodles in a large, heatproof bowl. Cover with
boiling water. Stand for 5 minutes or until soft. Drain. Using scissors, cut noodles into
3cm lengths.
2. Heat a wok/pan over high heat until hot. Add peanut oil. Swirl to coat. Add onion,
garlic, carrot and cabbage. Stir-fry for 2 to 3 minutes or until soft. Add noodles,
water chestnuts, soy and pepper. Transfer to a bowl. Set aside to cool. Wipe wok
clean.
3. Combine corn flour with 1 tbsp. water in a small bowl. Place 1 wrapper on a board
with a corner pointing towards you. Brush edges with corn flour mixture (keep
remaining wrappers covered with damp tea towel). Spoon 1 tbsp. vegetable mixture
into corner of wrapper. Fold corner over filling then roll up from corner to corner,
folding edges in to enclose filling. Repeat with remaining wrappers, corn flour
mixture and filling
4. Pour vegetable oil into wok until one-third full. Heat until a small piece of bread
dropped into oil sizzles. Cook spring rolls, in batches, for 3 to 4 minutes or until
golden. Remove to a wire rack over a baking tray. Keep warm in oven while cooking
remaining spring rolls. Allow oil to reheat after cooking each batch. Serve hot with
sweet chili sauce.

29
Ham & Cheese Sandwich
(Serving: 1)

Ingredients:

 2 sliced bread
 4g Butter
 25 g Ham
 1 slices cheese
 20g Tomatoes

Method:

1. Butter both sides of each slice of bread with 2 tbsp. of the butter.
2. To build the sandwich, divide the cheese between four slices of buttered bread.
Season both sides of each tomato slice with salt and pepper.
3. Place two slices of tomato on top of each piece of cheese. Divide the ham in four
potions and place on top of the tomatoes.

30
Egg Salad Sandwich
(Serving: 1)

Ingredients:

 1 Egg hard boiled, peeled and chopped

 1 tbsp. Mayonnaise
 30g chopped celery
 15g chopped green onion
 A pinch of curry powder
 Salt and pepper
 1 leaf Lettuce
 2 slices bread, toasted or plain

Method:

1. Mash up the chopped egg a bit with a fork. Mix together the chopped hard-boiled
egg, mayonnaise, celery and onion. Sprinkle with salt and pepper and curry powder
to taste. Mix with a spoon.
2. Toast your bread slices if making the sandwich with toast. Put a layer of lettuce on
one slice of bread, spread the egg mixture on top of the lettuce, and put another
slice of bread on top.

31
Chicken Sandwich
(Serving: 1)

Ingredients:

• 3 slices - Toasted bread

• 10g Mayonnaise
• 10g mustard
• 50g chicken slices
• 2 slices cheddar cheese
• 40g tomato, sliced
• 10g lettuce
• 4 food picks/toothpicks

Method:

1. Any of these ingredients can easily be left out, especially the cheese or the
condiments, but whatever you do, don't lose the third piece of bread in the
sandwich: it helps keep everything stacked in place.
2. Arrange toast side by side on a clean surface. Slather mayonnaise and mustard on
one side of each piece of toast.
3. On first piece of toast place turkey, and then place two slices of cheddar cheese over
bread.
4. Next, place second slice of toast over cheese. Snap ham in half and place it across
toast. Lay sliced tomato over ham, and then place lettuce over tomato. Finally, place
third slice of bread on top, mayonnaise side facing down.
5. Pin the layers of the sandwich together by evenly and securely piercing them with
toothpicks, forming a diamond pattern. With a serrated knife, cut diagonally to left
and diagonally to right to form four triangle pieces, each piece secured with a
toothpick.
6. Split sandwich between two plates;

32
Ham Open-faced Sandwich
(Serving: 1)

Ingredients:

 13 ml oil
 1 tsp. Rosemary
 1 tsp. Thyme
 1 clove garlic, smashed
 Salt to taste
 1 slices Bread
 1 slices cheese
 28 g ham, thinly sliced
 Freshly ground black pepper

Method:

1. Heat the oven to 190°C(374°F).

2. In a small saucepot over medium heat add the oil, rosemary, thyme, garlic, and a
pinch of salt. Heat until the garlic begins to brown and thyme is crisp. Strain the oil
and remove the thyme to a paper towel-lined plate. Discard the rosemary and garlic,
but reserve the oil.
3. Brush one side of each piece of bread with the oil and place them oiled-side up on a
wire rack fitted inside a baking sheet with sides. Bake in the oven until golden
and crisp, 8-10 minutes.
4. Then place ham and cheese on top and bake for another 2-3 minutes until cheese
melts. Top with few sprigs of the reserved fried thyme.

33
Fish Broth Soup
(Servings: 1)

Ingredients:
 113g fresh cleaned fish
 1 1/4 cups water
 1/4 piece of crushed ginger
 1/2 sliced tomatoes
 3/4 green peppers
 3/4 chopped green onions
 1/4 tablespoon salt
 1/4 tablespoon freshly ground pepper

Method:
1. Slice the fish into small pieces, drop into soup pot filled with boiling water, add
tomatoes and ginger, leave for 10 minutes, then add the green peppers, onions, and
salt and pepper.
2. Cook for 5 minutes.

34
Beef Soup
(Servings: 4)

Ingredients:

 1/2 tablespoon vegetable oil

 3/8-pound beef stew meat, cut into 1-inch pieces
 1/2 medium onion, chopped
 1 1/2 cups beef stock
 1/2 cup dry white wine
 1 tablespoons chopped fresh or dried thyme leaves
 1 bay leaves
 2medium carrots, cut into 1-inch pieces
 1 medium celery stalks, cut into 1-inch pieces
 Salt and pepper to taste

Methods:

1. Heat oil in pot over medium-high heat.

2. Cook beef and onion in oil about 15 minutes, stirring frequently, until beef is brown.
3. Stir in beef stock, wine, thyme, pepper and bay leaf.
4. Heat to boiling; reduce heat. Cover and simmer about 45 minutes, stirring
occasionally, until beef is almost tender.
5. Stir in carrots and celery, cover and simmer about 30 minutes, stirring occasionally,
until vegetables are tender.
6. Remove bay leaf. Sprinkle with parsley and bacon.

35
Chicken Noodle Soup
(Servings: 2)

Ingredients:

 1 tbsp. Olive oil

 1/2 pc Onion, chopped
 1 1/2 pc Garlic clove, minced
 1/2 cm slices Carrots, cut into
 1 pc Celery ribs, halved lengthwise and cut into 1 cm slices
 2 sprigs Thyme, fresh
 1/2 pc Bay leaf
 1 L Chicken stock
 113 g Dried egg noodles
 188 g Cooked chicken
 Salt and pepper to season
 1/2 handful Parsley, finely chopped

Method:

1. In a soup pot, heat the olive oil and sauté the onions, garlic, carrots, celery and add
the thyme and bay leaf.
2. Cook and stir for approximately 5 minutes until the vegetables are softened.
3. Pour in the chicken stock and bring to a boil.
4. Add the noodles and simmer for 5 minutes until tender.
5. Add in the cooked chicken and continue simmer for another couple of minutes to
heat through.
6. Season with salt and pepper and garnish with chopped parsley.

36
BROCCOLI SOUP
(for 1 L)

Ingredients

 2 tsp Cooking oil

 1/2 pc Onion cubes
 1/2 pc Celery stalk
 1/2 medium pc peeled and sliced Potato
 1 pc with stalks Fresh Broccoli
 White wine – to deglaze
 L Vegetables stock
 100 ml Cream

Method:

1. Add cooking oil into a soup pot. Cut the onions, the celery and the potatoes into
cubes.
2. Sauté the onion cubes, the celery cubes and the sliced potatoes add the broccoli
and cook for 5 minutes.
3. Deglaze with white wine and allow to the wine to evaporate.
4. Add the vegetable stock and simmer for 20 minutes or until all ingredients become
soft.
5. Remove from the pot and blend well.
6. Pour back in a soup pot add the cream and bring to boil.
7. Turn off the heat and serve.

37
Minestrone Soup
(Serving: 1)

Ingredients:

• 19 g Leek
• 13 g Celery
• 13 g Potato cubes
• 13 g Carrots
• 25 g Tomato cubes
• 13 g Grated parmesan cheese
• 3 g Long grain rice
• 6 g Sliced bacon
• 10 g Butter
• 4 g Spaghetti, broken in small pieces
• 1 tbsp. Onions, sliced
• 1 tbsp. Chopped parsley
• 1 pc Garlic cloves
• 350ml Vegetable stock
• Salt and pepper

Method:

1. Wash the vegetables and cut into small cubes

2. Add butter in a soup pot and sauté the onions, add the rest of the vegetables and
sauté for 15 minutes.
3. Add the vegetable stock and season with salt.
4. Add the spaghetti pieces, the rice, the potatoes and the tomatoes and stir well.
Continue cooking until all ingredients are soft but not over cooked.
5. Mix the chopped bacon with garlic and chopped parsley and add to the soup.
6. Pour the soup in a bowl, add some grated parmesan and serve.

38
Cabbage Soup
(Serving: 1)

Ingredients:

• 6ml Olive oil

• ½ pc Onion, chopped
• 1 pc Garlic Cloves, chopped
• 300ml Chicken stock
• Salt and pepper
• ½ head Cabbage, cored and chopped
• 50g Chopped tomatoes

Method:

1. Heat oil in a large soup pot and fry the onions and garlic until
they have obtained a golden color.
2. Add the chicken stock and season with salt and pepper. Bring the Stock to a boil and
then add in the cabbage. Simmer for approximately 10 minutes.
3. Stir in the tomatoes, bring back to a boil and continue with simmering for another
15-20 minutes.
4. Taste and season if required.

39
Green Pea Soup
(Serving: 1)

Ingredients:

• 8ml Olive Oil

• 7g Butter
• 1/2 pc diced Onion (medium)
• Garlic chopped 1 cloves
• 1/2 slice chopped Bacon
• 1/2 pc Carrots, peeled and sliced
• 1 pc Celery stalks, sliced
• 375ml Vegetable stock
• 200 gm Frozen peas
• Salt
Method:

1. In a soup pot, heat the butter and the olive oil.

2. Add the onions, the garlic, the bacon the carrots and the celery.
3. Stir the ingredients and cook for approx. 10 minutes.
4. Add the peas, stir well and then pour in the vegetable stock.
5. Cover the pot and simmer for 25 minutes.
6. Blend the soup and season with salt.
7. Put into a serving bowl and add a tbsp. of crème fraiche on top
a minute before serving.

40
Leek Soup
(Serving: 1)

Ingredients:

• 1 pc Leeks, trimmed, leaving only the white and pale green parts,
 chopped
• 1/2 pc Onion, chopped
• 1/2 pc Carrot, chopped
• 1 pc Celery, ribs, chopped
• Salt and black pepper to taste
• 10 g Unsalted butter
• 1/2 small piece Boiling potato
• 21 ml. White wine
• 250 ml. Chicken stock
• Bay leaf
• 10 g White flour
• 21 ml. Heavy cream

Method:

1. Melt some butter in a large pot and cook leeks, onion, carrots, celery and season
with salt and pepper. Cook for approximately
2. 8 minutes by moderate heat.
Peel the potato and cut into 1.5 cm cubes and add to the onion mixture.
3. Deglaze with the white wine, add the stock and bay leaf. Bring to boil and then
reduce heat to simmer for approximately 15minutes.
4. Melt the butter in a sauce pan and form a roux. Pour in 50 ml of the soup and whisk
well until you have obtained a really thick mixture.
5. Whisk the mixture into the remaining soup and return to simmer until the flour has
been dissolved and the sauce has obtained the correct consistency.
6. Blend the mixture in a blender and arrange in soup bowls.
7. Serve topped with cream.

41
Potato Soup
(Serving: 1)

Ingredients:

• 50 gm Potatoes
• 6 ml Vegetable oil
• 10 gm Bacon
 •10 gm Onions
• 10 gm Carrots
• 10 gm Leeks
• 5 gm Celery
• 350ml Vegetable stock
• Parsley

Method:

1. Cut the vegetables and the bacon into small cubes. Chop the parsley.
2. Add oil into a soup pot and sauté the bacon, the onions and the rest of the
vegetables.
3. Cut the potatoes into 1 cm cubes and add to the soup pot.
4. Continue cooking for approx. 5 minutes, until all ingredients become a golden color.
5. Pour in the vegetable stock and simmer for 10-15 minutes.
6. Season with salt, pepper and nutmeg.
7. Add the chopped parsley and serve.

42
Spinach Soup
(Serving: 1)

Ingredients:

• 250g of frozen spinach Fresh Spinach

• 4 g Butter
• 100 ml Chicken Stock
• 42 ml. Cream
• 42 ml Milk
• Salt and pepper to taste
• 1 ml Lemon juice

Method:

1. If you are using fresh spinach, wash it well and dry it on a piece of kitchen paper
2. Place the spinach in a pan with butter and simmer gently, stirring from time to time
until the spinach is tender.
3. Allow cooling a bit and then squeezing the water out of the spinach and blend it well
until you have obtained a paste.
4. Return it to the saucepan and pour in the chicken stock, milk and cream.
5. Season with salt and pepper, lemon juice and serve.

43
Onion Soup
(Serving: 1)

Ingredients:

 8 g Butter
 3ml Olive oil
 90 g Onions
 6 g White flour
 250ml Beef stock
 1 slices White bread
 1 pc Garlic cloves
 Nutmeg
 6 g grated cheese

Method:

1. Heat butter and olive oil in a soup pot.

2. Peel and cut the onions in stripes.
3. Sauté the onions in the pot until they become golden colored.
4. Dust the flour on the onions, stir and roast for a minute.
5. Pour in the beef stock, stir well and simmer until the onions are soft.
6. Cut the white bread into slices. Roast and brush with the garlic cloves.
7. Season the soup with the nutmeg.
8. Place the bread slice in a soup bowl. Pour in the soup and cover with some cheese.
9. Let the cheese melt and serve warm.

44
Vegetable Soup
(Serving: 1)

Ingredients:

• 1 pc Large onion, peeled and chopped

• 2 pc Garlic cloves, chopped
• 1 sticks Table celery, finely sliced
• 8 ml. Sunflower oil
• 5ml. Tomato Paste
• 200ml Chicken or Vegetable Stock
• 95 g Chopped carrots, zucchini, green beans, potato, green pepper,
 cabbage, cauliflower, peas, corn, and mushrooms
• Salt and pepper to taste
• Chopped parsley for garnish

Method:

1. Sauté the onion, garlic and celery in the oil until tender.
2. Add the tomato paste and the stock and simmer.
3. Cook the chopped vegetables in a little water until they are tender. Combine the
vegetables and the stock 10 minutes before cooking end. Bring to boil.
4. Simmer for 3-4 minutes and garnish with chopped parsley before serving.

45
Consommé
(1 Serving)

Ingredients:

 2 cups unsalted, homemade chicken stock or prepared chicken stock, cold

 1 small leek, well washed, trimmed and minced
 1 small carrot, grated
 3 fresh parsley sprigs, minced
 1 cup Chicken meat
 1 egg whites
 Salt and pepper

Method:

1. Put the stock in a large saucepan.

2. Stir together the leek, carrot, and parsley in bowl of a food processor. Add the
ground chicken, egg whites, and 2 tbsp. water. Pulse to mix well. Stir this mixture
into the stock in a saucepot.
3. Bring the stock very slowly to the boil, stirring constantly. The egg mixture will
congeal and form a "raft" on the top of the stock, collecting all the impurities from
the stock. As soon as it begins to boil, stop stirring and turn the heat down to low. A
hole will have formed on the top of the "raft". Make it slightly larger with a spoon,
and then simmer the stock very gently for 45 minutes. Remove the saucepot from
the heat and let stand 5 minutes.
4. Line a sieve with a double layer of cheesecloth. Using a skimmer, lift off as much egg
white from the top of the consommé as you can, and discard.
5. Ladle the consommé into the lined strainer and let it drip through in its own good
time. Don't be tempted to press it or you'll make it cloudy.
6. When it has all dripped through, season and taste the consommé. Season the
consommé with salt, if needed. Serve hot or cold with the garnish of your choice.

46
Greek Salad
(Servings: 3)

Ingredients

 1/2 pc Lettuce
 1 1/2 pc Tomatoes, cut in wedges
 1/2 pc Cucumber, sliced
 1/2 pc Onion, peeled and thinly sliced
 1/2 pc Green bell peppers, sliced
 63 gm Black olives
 50 gm Feta cheese, cubed
 1/4 tsp Oregano
 63 ml Garlic dressing

For the lemon - garlic dressing:

 45 ml Olive oil
 23 ml Lemon juice
 1 pc Garlic cloves, crushed
 Salt and pepper
 1/2 tsp. Sugar
 10 ml Water

Method:

1. Rinse, drain the lettuce and place them in a salad bowl.

2. Add the already prepared vegetables to the lettuce. Top with the cheese and
sprinkle with the oregano.
3. Toss in the dressing just before serving.
4. Blend the oil and lemon juice and season with salt, pepper and sugar.
5. Add the water to balance out the flavours, the garlic, shake well and serve.

47
Coleslaw
(Servings: 1)

Ingredients:

 1 cups thinly sliced cabbage (green or purple, or a mix)

 1/4 carrot, grated (large holes of a box grater)
 1/2 green onions, thinly sliced on the diagonal
 1 tbsp. mayonnaise
 1/4 teaspoon yellow mustard
 1/2 teaspoons cider vinegar or wine vinegar
 freshly ground black pepper

Method:
1. Place the cabbage, carrot, and onions in a large bowl.
2. Add the dressing ingredients and gently mix so that all of the shredded cabbage is
coated with the dressing.
3. Taste and add more salt and pepper if needed.
4. Serve immediately.

48
Caesar Salad
(Serving: 1)

Ingredients:

 2 tbsps. olive oil

 1 cloves fresh garlic, peeled, smashed, then minced
 1 toast bread, preferably a day old, sliced thin
 1 tbsp. lemon juice (plus more to taste)
 1 tbsp. Parmesan cheese, grated
 1/2 tsp. anchovy paste, or 1-2 anchovies, smashed and minced
 1 egg
 1 head of romaine lettuce, rinsed, patted dry, wilted outer leaves discarded

Method:

1. In a very large bowl, whisk together the olive oil and garlic. Let sit for half an hour.
2. While the oil is sitting, make the croutons. Spread the baguette slices out over a
baking sheet (may need to do in batches), lined with parchment paper or Silpat.
Brush or spray with olive oil (or melted butter, or if you want garlicky croutons, dip
pastry brush in the garlic infused oil you have sitting in step 1). Broil for a couple of
minutes until the tops are lightly browned. (Note: do not walk away, these can easily
go from browned to burn.) Remove and let cool.
3. Add anchovies and eggs to the oil garlic mixture. Whisk until creamy. Add salt and
pepper and 1/4 cup of lemon juice. Whisk in half of the Parmesan cheese. Taste, add
more lemon juice to taste. The lemon should give an edge to the dressing, but not
overwhelm it.
4. Using your hands, tear off chunks of lettuce from the heads of lettuce (do not use a
knife to cut). Add to the oil mixture and toss until coated. Add the rest of the
Parmesan cheese, toss.
5. Coarsely chop the toasted bread and add (with the crumbs from the chopping) to the
salad. Toss. Serve immediately.

49
Beetroot Salad
(Serving: 1)

Ingredients:

• 2 pc Beetroots, medium sized

• 1/2 pc Onion, large, peeled and thinly sliced
• 42 ml Vinegar
• 42 ml Water
• 5 gm Sugar
• 1 pc Bay leaf
• 2 pc Peppercorns
• 1 pc Cloves
• Salt

Method:

1. Boil the beetroot in salted water for an hour, peel and slice
2. Arrange the beetroot and onion slices in layers in a casserole dish.
3. Bring the vinegar, water, sugar, bay leaf, peppercorns, cloves and salt to boil and pour
them over the beetroots.
4. Allow to cool, then chill in the refrigerator.
5. Marinate and use as a salad or side dish.

50
Carrot Salad
(Serving: 1)

Ingredients:

• 1 pc Carrots, peeled and grated

• 1 pc Green pepper, finely chopped
• 1 stick Celery, finely chopped
• 1 tsp Parsley, finely chopped
• 21 gm Raisings
• Juice of one large orange
• Juice of one lemon
• 5 ml Sunflower oil

Method:

1. Mix the carrots, the green pepper, the celery, the parsley and the raisings together
and dress with the orange and lemon juice.
2. Add the oil over the mixture and serve.

51
Cucumber Salad
(Serving: 1)

Ingredients:

 3ml vinegar
 1 tsp. olive Oil
 1 tsp. chopped parsley
 1 tsp. chopped dill
 1 clove minced garlic
 1 tbsp. sugar
 Salt to taste
 100 g Cucumbers, peeled and chopped

Method:

1. Whisk together the vinegar, parsley, dill, garlic, sugar, and salt in a bowl; add the
cucumber and stir to coat. Cover and chill in refrigerator. Stir well before serving.

52
Cucumber and Radish Salad
(Serving: 1)

Ingredients:

• 1 pc Cucumber, thinly sliced

• 21 g Radish, washed, trimmed and thinly sliced
• 6 ml Fresh cream
• 6 ml Natural Yogurt
• 5 ml Lemon juice
• 1 tsp Sugar
• 1 pc Spring onions, thinly sliced
• Salt and pepper

Method:

1. Combine the cucumber and radish sliced in a bowl. Mix together

with the cream, yoghurt, lemon juice, sugar and season with
salt and pepper.
2. Pour over the salad and mix well.
3. Sprinkle with sliced spring onions, cover and chill.

53
Green Bean Salad
(Serving: 1)

Ingredients:

• 56 g Green beans, trimmed and washed

• 2 tsp. Chopped Walnuts
• 2 tsp. Parsley, chopped
• 2 tsp. Red Onion, thinly sliced
• 1 tsp. Olive oil
• 1 tsp. Red Wine Vinegar
• 1 tsp. Dijon Mustard
• Salt and pepper

Method:

1. Add water in a large pot and bring to a boil. Add the green beans and blanch for 2-3
minutes. Remove from the pot and place immediately in cold water.
2. In the meantime, toast the walnuts in a small dry pan for approximately 2 minutes and
then transfer them into a bowl to cool.
3. Add the sliced onions and the parsley to the walnuts.
4. In another small bowl, whisk together the oil, vinegar and mustard. Toss the dressing
with the green beans, top with the walnut mixture and season with salt and pepper.

54
Green Leafy Salad
(Serving: 1)

Ingredients:

 8 ml vinegar
 23 ml oil
 freshly ground black pepper to taste
 70 g lettuce leaves
 15g nuts (diced)
 freshly ground black pepper to taste
 Salt to taste

Method:

2. To make the vinaigrette place oil, vinegar, salt and pepper in a small bowl and whisk
until well blended. Set aside.
3. Place the lettuce leaves in a large mixing bowl.
4. Add the vinaigrette and toss until all the leaves are well coated.
5. Garnish with the nuts. Sprinkle with black pepper and serve.

55
Lettuce Salad
(Serving: 1)

Ingredients:

 63g lettuce
 8g White/ Red Onion sliced
 9g Red and green peppers sliced
 30g Feta or any other soft cheese, crumbled
 13 g sliced almonds
 28g sugar
 1 tsp Cinnamon

Vinaigrette:

 6ml vinegar
 11 ml oil
 Salt
 Fresh Ground Black Pepper

Method:

1. Cut lettuce into 6 wedges. Rinse and wrap in paper towels to remove moisture.
2. Put almonds, sugar and cinnamon in a non-stick pan over medium heat.
3. Sauté until almonds is slightly brown and sugar dissolves. Be careful not to burn.
Allow almonds to cool.
4. For the Vinaigrette combine all the ingredients in a bowl and whisk until well
blended.
5. Top lettuce wedge with vinaigrette.
6. Garnish with almonds, bell peppers, onion and Feta cheese.

56
Nicoise Salad
(Serving: 1)

Ingredients:
For the salad dressing

• 83 gm Green beans, trimmed, washed and dried

• 1 pc Lettuce, washed and dried
• 1 pc Onion, peeled and finely sliced
• 1 pc Tomatoes, cut into wedges
• 21 gm Black olives
• 8 gm Anchovy fillets, drained
• 1 tin (33 gm each) Tuna (tin), drained
• 1 pc Hard-boiled eggs, sliced
• 1 tsp Chopped parsley
• 21 ml Olive oil
• 10 ml Sunflower oil
• 10 ml Red wine vinegar
• 1 pc Garlic clove
• Salt and pepper for seasoning

Method:

1. Blanch the beans in boiling water for 4 minutes and then

immediately cool under cold water. Drain the beans and
reserve.
2. Place the lettuce leaves in a large bowl. Add the beans, the
onion rings, tomato wedges, olives, anchovies, tuna and
hardboiled eggs.
3. Sprinkle the salad with the chopped parsley.
4. To make the salad dressing, blend the oils, vinegar, garlic,
season with salt and pepper and pour over the salad.

57
Vegetable Salad
(Serving: 1)

Ingredients:

• 60 g Carrots cut into cubes of 0.5 cm

• 40 g Celery table
• 40 g Potatoes
• 20 g Cucumber vinegar
• 15 g Green peas
• 25 g Mayonnaise
• Salt, pepper, tabasco, white wine vinegar, Worcestershire sauce

Method:

1. Wash and peel the vegetables.

2. Cut them into cubes of 0.5 cm
3. Bring water to boil and cook for 5 minutes until soft.
4. Strain and cool down.
5. Combine the vegetables with the green peas and mix in the
mayonnaise.
6. Season with salt, pepper, tabasco, white wine vinegar and Worcestershire sauce.

58
Waldorf Salad
(Serving: 1)

Ingredients:

• 67 g Celery root
• 67 g Apples
• 25 g Mayonnaise
• 10 g Whipped cream
• Salt
• Cayenne pepper
• Lemon juice
• Walnuts

Method:

1. Wash and peel the celery and the apples and cut into juliennes.
2. Sprinkle with lemon juice and add some of the mayonnaise.
3. In the meantime, combine the rest of the mayonnaise and the
whipped cream and mix well with the vegetables.

59
Coq au vin
(Serving: 1)

Ingredients:

 10 g Butter
 40 g Shallots peeled but left whole
 1 pc cloves, crushed
 50 g Bacon, cut into cubes
 Thyme
 75 g Mushrooms
 150 ml Red Wine
 100 ml Chicken Stock
 1/2 tbsp. Balsamic Vinegar
 200 g Chicken, cut into 1 serving, on the bone, but skinless
 1tbsp. Parsley, chopped
 Salt, pepper (to taste)

Method:

1. Put the chicken pieces in a large bowl and marinate overnight with the red wine, the
chicken stock and the vinegar.
2. Remove the chicken from the marinade and dry well. Keep the marinade.
3. In a casserole dish, melt the butter and fry the bacon until crispy. Add the chicken
and brown well from all sides.
4. Deglaze with the marinade and bring to boil.
5. Reduce the heat to simmering and cook for approximately 30-35 minutes covered,
until the chicken is tender.
6. In a separate pan, heat olive oil and fry the onions and the mushrooms until golden
brown and add into your stew approx.
7. 15 minutes before cooking end.
8. If your sauce is not thick enough, then remove the chicken and let the sauce cook by
rapidly boiling until it has been reduced and you have achieved a more consistent
sauce.
9. Season with salt, pepper and add your herbs. Serve warm.

60
Beef Stroganoff
(Serving: 1)

Ingredients:

 25g Butter
 1 pc. Onion, finely sliced
 50 g Mushrooms, sliced
 1 tbsp. Tomato paste
 ½ tsp. Dijon mustard
 ½ tsp. Paprika powder, hot
 37 ml. Beef Stock
 167g Beef tenderloin
 50 ml. Brandy (if available)
 67 ml. Sour cream
 1 tbsp. Parsley, chopped
 Salt and pepper (to taste)

Method:

1. Heat the frying pan until hot and add half of the butter.
2. Add the onion and fry for 2-3 minutes and until it obtained a golden color.
3. Add the mushrooms and cook for 1-2 minutes.
4. Add the tomato paste, the mustard and paprika and cook for another minute.
5. Add the beef stock and bring to boil, and then reduce the heat to simmering for 3-4
minutes.
6. Season with meat with salt and pepper.
7. In a separate pan, add the remaining butter, add the beef once hot and fry for 2-3
minutes on both sides, until browned all over.
8. Add the sour cream to the onions and mushrooms and mix well.
9. Add the beef strips to the sauce and cook for one minute.
10. Season with salt and pepper to taste and add the chopped parsley.
11. Serve warm.

61
Beef Bourguignon
(Serving: 1)

Ingredients:

• 167g Beef rump cubes

• 25 g Onion cubes
• 25 g Carrot cubes
• 25 g Celery cubes
• 117 ml Red wine
• 50g Bacon sliced
• Flour for dusting
• 67ml Brown stock
• Salt & pepper
• Rosemary
• 1pc Garlic cloves:
• Peppercorns
• Thyme
• 33 g Mushrooms:
• 1 small pieces Onions

Method:

1. Place Beef cubes, vegetables, red wine and herbs into a bowl and marinade overnight.
2. Remove the herbs, drain the meat and keep the marinade.
Separate meat from vegetables and place
3. Them on a piece of kitchen paper to dry.
4. Dust the meat with flour.
5. Heat oil in a pot and crispy fry the bacon. Season the meat with salt & pepper and brown
from all sides. Add more oil if required. Remove meat from the pot.
6. Sauté the vegetables in the same pot, add tomato paste and deglaze with red wine
marinade. Add the stock and the meat.
7. Bring the liquid to boil and then reduce heat to simmer. Cook the meat and the
vegetables gently for 1 hour and then add the mushrooms and the onion. Let cook for
another 30 minutes or until meat has become tender.

62
Vichyssoise Soup
(1 serving)

Ingredients:

 4tbsp. butter
 8leeks, white part only, cleaned and thinly sliced
 2medium potatoes, cut into small cubes
 2cups chicken stock
 2cups heavy cream
 4fresh chives, finely chopped
 1pinch nutmeg
 salt and fresh pepper

Method:

1. I a large, heavy bottom pot, melt butter over medium-low heat. Once butter is
melted, add the leeks and sweat for 5 minutes, making sure they do not take on any
color.
2. Add potatoes and cook for a minute or two, stirring a few times.
3. Stir in the chicken broth and bring to a boil.
4. Reduce heat to a simmer. Cook on low heat, gently simmering for 35 minutes, or
until the leeks and potatoes are very soft. Allow to cool for a few minutes.
5. Slowly, and in SMALL batches, puree the soup at a high speed in the blender. Do this
bit by bit, never filling the blender too high. Make sure the benders lid is on, and lean
on the top when you turn on. If not the burn you will get is awful, and a most
frequent accident in even professional kitchens.
6. Return soup to the cooking pot and whisk in cream and nutmeg. Season with salt
and pepper. Return to a boil, reduce to simmer and cook 5 minutes. If you want to
thin soup out, add more broth, if needed.

63
Fish fillet Meuniere
(Serving: 1)

Ingredients:

 1/2 cup all-purpose flour

 2 fresh fillets, 3 to 4 ounces each
 3 tbsp. unsalted butter
 1 tsp. grated lemon zest
 3 tbsp. freshly squeezed lemon juice (1 lemons)
 2 tsp. minced fresh parsley
 Salt and pepper (to taste)

Method:

1. Preheat the oven to 200 degrees F. Have 2 heat-proof dinner plates ready.
2. Combine the flour, 1 tsp. salt, and 1 tsp. pepper in a large shallow plate.
3. Pat the fish fillets dry with paper towels and sprinkle one side with salt.
4. Heat 2tbsp. of butter in a large (12-inch) sauté pan over medium heat until it starts
to brown.
5. Dredge 2 fish fillets in the seasoned flour on both sides and place them in the hot
butter.
6. Lower the heat to medium-low and cook for 2 minutes. Turn carefully with a metal
spatula and cook for 2 minutes on the other side.
7. While the second side cooks, add 1/2 tsp. of lemon zest and 3 tbsp. of lemon juice to
the pan.
8. Carefully put the fish filets on the ovenproof plates and pour the sauce over them.

Keep the cooked fillets warm in the oven while you repeat the process with the
remaining 1 fillet. When they're done, add the cooked fillets to the plates in the oven.
Sprinkle with the parsley, salt, and pepper and serve immediately.

64
Fish fillet Amandine
(Serving: 1)

Ingredient:

 3/4 tsp. plus 1

 1/8 tsp. extra-virgin olive oil, divided
 3/4 tsp. butter
 1/8 cup sliced almonds
 3/4 cloves garlic, thinly sliced
 1/8 cup low-fat milk
 1 egg, lightly beaten
 1/3 cup all-purpose flour
 1/8 tsp. salt
 1/8 tsp. cayenne pepper
 113g catfish, cut into 4 portions
 3 tsp. lemon juice
 3/4 tsp. chopped fresh parsley

Method:

1. Heat 1 tbsp. oil and butter in a small saucepan over medium heat. Add almonds and
garlic and cook until both are just beginning to brown, 1 to 3 minutes. Set aside.
2. Combine milk and egg in a shallow dish. In another shallow dish, combine flour, salt
and cayenne. Dip fish in the milk mixture, then in the flour mixture; shake off any
excess flour. (Discard any leftover mixtures.)
3. Heat the remaining 1 1/2 tsp. oil in a large nonstick skillet over medium heat. Add
fish and cook until lightly browned and opaque in the center, 4 to 6 minutes per side.
4. Return the almond-garlic sauce to the stove over medium heat. Add lemon juice and
heat through, 1 to 2 minutes. Pour the sauce over the fish and sprinkle with parsley.

65
Boiled Beef
with Horseradish Sauce, Parsley Potatoes
(Serving: 1)

Ingredients:

 200 g Beef sirloin cut, in whole

 1 L Beef stock
 17 g Carrots cut into cubes
 17 g Celery root, cut into cubes
• 33 g Onions, cut into cubes
• Salt, peppercorns, bay leaf

Method:

1. Cook the beef in the stock in low heat for approx. 1.5 to 2
hours while adding the vegetables, the peppercorns and the
bay leaf.

2. Once the beef is cooked, slice it into slices of 1.5 cm thick and
serve on a plate. Dress with the horseradish sauce.

66
Mini Ground Beef Patties
(Servings: 3)

Ingredients:

 500 g lean ground beef

 1 egg
 2 tbsps. (25 ml) water
 1/4 cup (50 ml) dry bread crumbs
 1 small onion, grated
 2 tsps. (10 ml) Dijon mustard
 1/2 tsp. (2 ml) salt
 1/2 tsp. (2 ml) Worcestershire sauce
 1/4 tsp. (1 ml) pepper
 2 tbsps. olive oil

Method:

1. Prepare all your ingredients before you begin. In bowl, beat egg and water with fork;
mix in bread crumbs, onion, mustard, salt, lean ground beef, Worcestershire sauce
and pepper.
2. Mix with your hands until evenly combined. Shape into 6 mini round 1/2-inch (1 cm)
thick patties.
3. Place the patties onto a tray lined with- greaseproof paper. Cover with plastic wrap
and place in the fridge for at least 30 minutes to rest.
4. Chilling the patties will help them hold together when cooked. This also allows the
flavors in the patties to blend and develop. If you chill the patties for any longer,
increase the cooking time slightly.
5. Heat half the olive oil in a large, non-stick frying pan over medium-low heat and cook
half the patties for about 4 minutes on each side or until browned and cooked
through.
6. Transfer the patties to a plate, set aside and keep warm. Repeat with the remaining
oil and patties.

67
Pan Fried Pork Chop
(Serving: 1)

Ingredients:

 1 pork breakfast chops

 1/2 cup all-purpose flour
 1/2 cup oil
 1/2 tbsp. butter
 Cayenne pepper (to taste)
 Salt and pepper (to taste)
Procedure:

1. Salt and pepper both sides of the pork chops.

2. Combine the flour and some cayenne, salt and black pepper. Dredge each side of the
pork chops in the flour mixture, and then set aside on a plate.
3. Heat the canola oil over medium to medium-high heat. Add the butter. When the
butter is melted and the butter/oil mixture is hot, cook 3 pork chops at a time, 2 to 3
minutes on the first side.
4. Flip and cook until the chops are golden brown on the other side, 1 to 2 minutes
(make sure no pink juices remain). Remove to a plate and repeat with the remaining
pork chops.

68
Grilled Lamb Chops
(Servings: 1)

Ingredients:

 1/3 garlic cloves, crushed

 1/6 tablespoon rosemary leaves
 1/6 teaspoon thyme leaves
 1/3 tablespoons oil
 1 lamb chops
 Salt and pepper (to taste)

Procedure:

1. In a food processor fitted with a metal blade add the garlic, rosemary, thyme,
cayenne, and salt.
2. Pulse until combined. Pour in olive oil and pulse into a paste. Rub the paste on both
sides of the lamb chops and let them marinate for at least 1 hour in the refrigerator.
3. Remove from refrigerator and allow the chops to come to room temperature; it will
take about 20 minutes.
4. Heat a grill pan over high heat until almost smoking, add the chops and sear for
about 2 minutes. Flip the chops over and cook for another 3 minutes for medium-
rare and 3 1/2 minutes for medium.

69
Pork Schnitzel
(Serving : 1)

Ingredients:

• 1/8 kg Pork Loin

• 50 gm White flour
• 1 pc Whole eggs
• 50 gm Bread crumbs
• 50 ml Vegetable oil

Procedure:

1. Cut the loin into slices of 1 cm thick

2. Add the flour in a bowl, the beaten eggs in another bowl and the breadcrumbs in a third
bowl.
3. Season the meat with salt and pepper, dust into the flour, then dip into the eggs and then
into the breadcrumbs.
4. Continue with the same procedure until all pieces are done.
5. In a pan, add oil and wait until it becomes hot.
6. Add the schnitzel and pan fry until they become a nice golden brown color.
7. Remove from the pan and serve warm.

70
Chicken Roulade stuffed with Cream cheese and bacon
(Servings: 1)

For the stuffed chicken breast:

Ingredients:

• 1 pc Chicken breast
• 50 gm. Cream cheese
• 25 gm. Bacon, cut into brunoises
• 1/4 pc Onion brunoises
• 1/2 tbsp. Parsley chopped
• Salt, pepper for taste
• Olive oil

Procedure:

1. Slice the chicken breast lengthwise to create a pocket.

2. Set aside.
3. In a pan, fry the onions and the bacon until they become crispy.
4. Let them cool down and mix well with the cream cheese and the parsley.
5. Stuff the chicken with the mixture and seal well.
6. Heat olive oil in a pan, and pan fry the chicken breast until they obtain a nice golden
brown color.
7. Arrange on an oven tray and finish cooking in the oven by 175 °C(347°F) for another 10
minutes until well done.

71
Roast Lamb Leg
(Servings: 10)

Ingredients:

 2.5 kg lamb leg, bone-in

 3 tablespoons oil
 6 cloves garlic
 3 stems fresh rosemary
 Salt and pepper (to taste)

Procedure:
1. Rub the lamb with oil. Set the lamb in a rack inside a roasting pan. Drizzle with olive
oil and rub into the fat and meat.
2. Season with salt and pepper. Sprinkle liberally with salt and pepper.
3. Broil for 5 minutes. Turn on the broiler and position a rack below so that the top of
the meat is a few inches from the broiler element. Broil the lamb for 5 minutes or
until the top of the lamb leg looks seared and browned.
4. Flip the lamb over and broil the other side. Flip the lamb over and put back under
the broiler for 5 minutes or until the other side is seared.
5. Top with garlic and rosemary. Take the lamb out of the oven. Turn off the broiler and
set the oven temperature to 165 °C (329°F). Reposition the oven rack to the middle
of the oven. Mince the garlic and rosemary leaves. Flip the lamb leg over again and
rub the top with the chopped garlic and rosemary.
6. Cover the lamb loosely with foil. Tent the pan loosely with foil to keep the garlic and
rosemary from burning. Put the lamb back in the oven and cook at 165 °C (329°F) for
one hour.
7. Remove the foil after an hour and take the temperature. Take the lamb's
temperature and remove the foil. The lamb is ready (medium-rare to medium) when
the temperature is 165 °C (329°F) (or above). At 165 °C(329°F )the lamb is cooked to
rare, but it will continue cooking as it rests, so we recommend taking it out of the
oven at 165 °C(329°F )for medium-rare to medium. (Refer to the cooking chart above
for general roasting times)
8. If needed, continue cooking the lamb until done. Continue cooking the lamb
(uncovered) until it reaches your preferred internal temperature. Check the
temperature every 20 minutes until done.
9. Let the leg of lamb rest. Let the lamb rest for at least 15 minutes before carving.
10. Carve the lamb: Turn the lamb so the bone is parallel to the cutting board. Make
perpendicular slices to the bone, angling straight down until your knife hits the bone.
11. Carve the lamb: Cut the lamb off the bone by slicing through the bottom of the slices
with your knife parallel to the bone.

72
Cheesy Chicken, Potato Mushroom and Broccoli Casserole
(Serving: 1)

Ingredients:
 1/4 head broccoli, chopped
 2 button mushrooms
 1/2 pc. Potatoes, peeled and sliced
 3/8 cups cooked chicken
 1/16 cup cream cheese in small hunks
 1/8 cup all purpose cream
 3/4 cup chicken stock
 1/8 cup grated cheddar cheese
 1/8 cup dry bread crumbs
 1/4 tablespoon butter

Procedures:
1. Preheat oven 200°C (392°F)
2. Chop cooked chicken into bite sized pieces
3. Cook chopped broccoli in boiling water for 5-6 minutes, drain.
4. Slice mushrooms and potatoes and sauté over medium heat until lightly brown
5. Place broccoli in the bottom of a casserole dish.
6. Sprinkle the mushrooms and potatoes over the broccoli.
7. Layer the chicken over the broccoli and mushrooms and potatoes.
8. Dot the cream cheese over the chicken.
9. Mix the cream and chicken stock together and pour over the broccoli, mushrooms
and chicken.
10. Sprinkle the bread crumbs over the casserole and dot with the butter.
11. Bake for 15-20 minutes until golden brown.

73
 Penne with Chicken and Mushroom Sauce
(Serving: 1)

Ingredients:
 63 g Mushrooms
 63 g Chicken breast cut in cubes
 3/4 cloves Garlic
 8 g Butter
 15 ml White cooking wine
 31 ml Fresh cream
 13 gm. Sun dried tomatoes
 125 gm Penne
 Salt & pepper
 Chopped parsley

Procedure:
1. In a sauce pan, heat the butter, add the chicken cubes and sauté them for 5 minutes.
Add the garlic and the mushrooms and sauté for further 3-5 minutes.
2. Deglaze with the white wine, let the alcohol evaporate and add the fresh cream. Let
the sauce cook for 2-3 minutes until it becomes thick and reduce the heat. Add the
sliced sin dried tomatoes and stir in well.
3. Add salt water in a pot and cook the penne for approx. 8 minutes.
4. Drain and add to the sauce. Stir well, season with salt and pepper and garnish with
the chopped parsley.
5. Serve warm.

74
Sautéed Mushrooms
(Servings: 1)

Ingredients:

 1/4 tbsp. butter/margarine

 1/2cloves garlic, minced
 170 g fresh mushrooms, sliced
 15 ml soy sauce
 Garlic powder
 Black pepper

Method:
1. Melt butter over medium heat in a large pan.
2. Add minced garlic and sauté for 2 minutes.
3. Add sliced mushrooms, stir to coat, and cook for about 5 minutes.
4. Drizzle soy sauce onto the mushrooms. Sprinkle with garlic powder and black
pepper.
5. Continue cooking over medium heat for about 10 minutes or until desired
doneness is achieved.
6. Remove from pan and serve.

75
Chicken Fricassee
with Mushroom Risotto
(Serving: 1)

Chicken Fricassee
Ingredients:

• 1/2 Chicken whole

• 1 pc Leeks
• 1/2 Carrots
• 1 pc Onions
• 1 pc Celery
• 1 pc Bay leaf
• 1 pc Peppercorns
• 1 pc Parsley stems
• 6 g Butter
• 6 g White flour
• 100mlChicken broth (made by above ingredients)
• Salt and pepper
• 1tsp.Lemon juice
• 30 g Mushrooms, cut into quarters
• 1 pc Carrots, cut in small cubes
• 1 Egg yolk mixed with 1 tbsp. fresh cream

Method:
1. Wash the chicken properly, remove the fat. Add salt water in a sauce pot. Add the
chicken, the vegetables, the bay leaf, peppercorns, parsley stems and bring to boil.
2. Reduce the temperature and simmer for about an hour. Remove the chicken from
the stock and cut it into portions.
3. Melt the butter in a pot, add the white flour and form a roux.
4. Add gradually the chicken stock and simmer for about 15-20
minutes.
5. Season with salt and pepper.
6. Add the lemon juice, the carrots and the mushrooms.
7. Mix the egg yolk with the fresh cream in a bowl and add to the
sauce when the sauce is no longer boiling.
8. Add the portioned chicken back to the sauce until it becomes
warm and then serve.

76
Chicken Cassiatore
(Serving: 1)

Ingredients:

 1 tbsp. olive oil

 250g chicken breast fillets, cut into 4cm pieces
 1 celery stick, trimmed, thinly sliced
 1/2 carrot, peeled, thinly sliced
 50g roasted red capsicum
 1 sprig fresh rosemary
 20ml white wine
 50ml water
 1 tbsp. chopped fresh continental parsley
 1 tbsp. tomato paste
 15g butter

Method:

1. Heat the oil in a large non-stick frying pan over high heat. Season the chicken with salt.
Add to the pan and cook for 2 minutes each side or until browned. Transfer to a plate.
Add the celery and carrot to the pan and cook, stirring, for 1 minute or until the
vegetables are just tender.
2. Add the capsicum, rosemary and wine to the pan and cook for 1 minute or until the wine
reduces slightly. Add the chicken, pasta sauce and water, and cook for 5 minutes or until
the chicken is cooked through. Stir in three-quarters of the parsley.
3. Top the chicken mixture and the remaining parsley on rice or any pasta. Serve
immediately.

77
Fiesta Macaroni Casserole
(Serving : 1)

Ingredients:

• 1 pc Medium sized chicken (about 188g)

• 28 g Sliced onions
• 28 g Sliced mushrooms
• 28 g Corn kernels, canned
• 43 ml. Tomato sauce
• Salt
• 1/4 tsp. Chili powder
• 28 gm. Green and red bell peppers cut into cubes
• 14 gm. Grated cheese
• Dash of paprika
• 63 g Elbow Macaroni

Procedure:
1. Simmer chicken in water until tender. Separate the chicken from
the stock and cool down.
2. Remove the chicken meat from the bones and cut into fairly
large pieces.
3. Cook macaroni in the chicken stock, instead of in simple water,
as per package instructions.
4. Sauté garlic and onions in cooking oil. Add the mushrooms,
corn and the tomato sauce.
5. Add chili powder (dissolve in a small amount of water of chicken stock) and season
with salt.
6. Add the cooked chicken and simmer for a few minutes. Add the
cooked macaroni and mix lightly with the other ingredients.
7. Add the green and red pepper and simmer.
8. At last add the mixture in an oven casserole, sprinkle with
grated cheese and paprika.
9. Bake in preheated oven by 180°C( 356°F) for about 20-30 minutes; until cheese is
melted and top become a nice brown colour.

78
Spaghetti Bolognaise
(Serving: 1)

Ingredients:
• 100 gm Spaghetti
• 1/2 pc Medium onions
• 1/2 pc Garlic cloves
• 1/2 pc Carrot
• 200g Chopped tomatoes
• 12 ml Vegetable oil
• 75 gm Beef minced meat
• 75 gm Pork minced meat
• 50 ml Milk –
• 75 ml White cooking wine
• 3 ml Tomato paste
• 40 ml Tomato Sauce
• 100 ml Water
• Salt & pepper

Method:
1. Peel the carrot and cut into fine cubes. Finely chop the onion and the garlic.
2. In a sauce pan, heat the oil; add the onions, the garlic and the carrot cubes. Sauté for
5-6 minutes and stir well.
3. Add the beef and pork minced meat and sauté for approx. 5minutes until they lose
their red color.
4. Pour in the milk and simmer for 5 minutes, or until the liquid is evaporated.
5. Add the wine and continue simmering for 8-10 minutes. Add the chopped tomatoes,
the tomato paste, the water and season with salt and pepper.
6. Simmer for approx. 1 hour by stirring until the sauce becomes thick.
7. In the meantime, add salt water in a pot and bring to boil. Add the spaghetti and
cook for approx. 8 minutes.
8. Drain well. Add a portion on each plate and cover with some of the bolognaise
sauce. Garnish with chopped parsley and serve.

79
Spaghetti Carbonara
(Serving: 1)

Ingredients:
• 60 gm Spaghetti
• 1/2 pc Garlic cloves
• 6 gm Bacon
• 6 gm Butter
• 12 ml White cooking wine
• 1 pc Eggs yolk
• 8 ml Fresh cream
• 1 tsp. Chopped parsley

Method:

1. Add salt water in a pot and bring to boil. Add the spaghetti and boil for 8 minutes.
2. In a sauce pan prepare the sauce as follows:
a Cut the bacon and the garlic cloves into fine cubes.
b In the sauce pan, heat the butter; add the bacon and the garlic and sauté for
1-2 minutes.
c Pour in the wine and let evaporate. Remove from the heat.
d In a bowl, add the eggs and beat well together with the fresh cream.
e Add the mixture to the sauce and immediately remove from the heat.
3. Mix together with the spaghetti and garnish with the chopped parsley.
4. Serve warm.

80
Pasta Putanesca
(Serving: 1)

Ingredients:
 1/2tbsp.extra-virgin olive oil
 2 cloves garlic, chopped
 1 tin flat anchovy fillets, drained
 1 /2 tsp. crushed red pepper flakes
 5 oil-cured black olives, cracked away from pit and coarsely chopped
 2 1/4tbsp. capers
 1 (8-ounce) can chunky style crushed tomatoes
 1 (3.62-ounce) can diced tomatoes, drained
 A few grinds black pepper
 1/8 cup (a couple of handfuls) flat leaf parsley, chopped
 113g spaghetti, cooked to al dente
 Crusty bread, for mopping
 Grated Parmigiano Reggiano or Romano, for passing, optional

Method:

1. Heat a large skillet over medium heat and add oil, garlic, anchovies, and crushed pepper.
2. Sauté mixture until anchovies melt into oil and completely dissolve and garlic is tender,
about 3 minutes: your kitchen never smelled so good!
3. Add olives, capers, tomatoes, black pepper, and parsley. Bring sauce to a bubble, reduce
heat, and simmer 8 to 10 minutes.
4. Toss sauce with cooked pasta. Pass bread and cheese at the table and serve with a
simple salad of mixed bitter greens dressed with oil and vinegar, salt, and pepper.

81
Salmon Papillote
(Serving: 1)

Ingredients:

 1/3 cup julienned fennel bulb

 1/3 cup julienned leeks, white part only
 1/3 cup julienned carrots
 1/3 cup julienned snow peas
 1 tsp. salt
 1/8 tsp. freshly ground black pepper
 1/8 tsp. whole coriander seed, ground fine
 1 (8-ounce) salmon fillet, pin bones removed
 1 orange cut into wedges with white, pithy membrane removed
 1 tbsp. dry vermouth

Method:

1. Take a 15 by 36-inch piece of parchment paper and fold in 1/2 like a book. Draw a
large 1/2 heart on paper with fold of paper being the center of the heart.
2. Cut out heart and open. Lay fennel, leeks, carrots, and snow peas on parchment in
center to 1 side of fold. Mix together salt, pepper, and ground coriander.
3. Sprinkle vegetables with 1/2 of salt, pepper, and coriander.
4. Lay salmon on top of vegetables and season with remaining salt, pepper and
coriander.
5. Top with the orange wedges and sprinkle with vermouth.
6. Fold other side of heart over fish and starting at top of heart shape, fold up both
edges of parchment, overlapping folds as you move along.
7. Once you reach the end tip, twist several times to secure tightly.
8. Place on microwave safe plate and cook for 4 minutes, on high in microwave, or until
fish reaches 131 degrees.
9. Open parchment carefully and serve for a complete meal.

82
Chicken Cordon Bleu
(Servings: 1)

Ingredients:

• 1 skinless, boneless chicken breast halves

• 1 1/2 slices Swiss cheese
• 1 slices cooked ham
• 1/8 cup seasoned bread crumbs
• All-purpose flour (for breading)
• Salt and pepper

Method:

1. Preheat oven to 350 °F (175 °C). Coat a 7x11 inch greased baking dish.
2. Pound chicken breasts to 1/4 inch thickness.
3. Sprinkle each piece of chicken on both sides with salt and pepper. Place 1 cheese
slice and 1 ham slice on top of each breast. Roll up each breast, and secure with a
toothpick. Place in baking dish, and sprinkle chicken evenly with flour, egg and bread
crumbs.
4. Bake for 30 to 35 minutes, or until chicken is no longer pink. Remove from oven, and
place 1/8 cheese slice on top of each breast. Return to oven for 3 to 5 minutes, or
until cheese has melted. Remove toothpicks, and serve immediately.

83
Chicken Tropical Kebab served
with Pilaf Rice
(Serving: 1)

Chicken Tropical Kebab

Ingredients:

• 1 pc Chicken breast
• 28 ml Oil and vinegar dressing
• 1 tsp Curry powder
• 19 gm Honey
• 1 tin Sliced pineapple
• 1 pc Bananas, medium sized
• 1 pc Lime

Method:

1. Cut each chicken breast into 2 pieces and place in a bowl.

2. Combine oil/ vinegar dressing and curry powder and add to the
chicken pieces. Marinade for 2 hours in the refrigerator.
3. Cut pineapple slices in half.
4. Just before cooking, peel the bananas and cut into 3 cm pieces.
5. Cut the lime into slices (wedges)
6. Thread the chicken, pineapple, banana and lime wedges
alternately on skewers.
7. Stir honey into the remaining marinade and brush generously
over the skewers.
8. Grill until chicken is golden.
9. Serve warm

84
Roasted Turkey
(Servings: 10)

Ingredients:
 15g paprika
 10g garlic powder
 10g onion powder
 7g cayenne pepper
 7g thyme
 Salt and pepper
 2 kg turkey
 Oil for drizzling
 Fresh thyme, for garnish

Method:

1. Mix the paprika, garlic powder, onion powder, cayenne pepper, dried thyme, 1 tbsp.
salt and 1 1/2 tsp. black pepper in a bowl. Sprinkle some of the spice rub inside the
cavity of the turkey.
2. Separate the skin from the breast meat with your fingers, starting at the top of the
breast and sliding to the right and left, then working down.
3. Massage some of the rub onto the meat under the skin. Sprinkle the remaining rub
on the turkey's skin. Place the turkey on a sheet tray and cover with plastic wrap.
Refrigerate overnight or up to 24 hours so the flavors can marry.
4. Set a rack at the lowest position in the oven and preheat to 160°C(320°F). Remove
the turkey from the refrigerator to bring to room temperature.
5. Tie the legs together and tuck the wing tips under. Place the turkey in a roasting pan.
Drizzle the outside of the turkey with a few tbsp. of oil and sprinkle with salt and
pepper.
6. Roast the turkey for about 3 hours, or until a thermometer inserted into the thickest
part of the thigh registers 90°C(194°F). Transfer the turkey to a platter, cover loosely
with foil and let rest 30 minutes before carving.

85
Grilled Salmon Fillet
(Serving: 1)

Ingredients:

 113g salmon fillets

 Lemon pepper to taste
 Garlic powder to taste
 Salt to taste
 13ml soy sauce
 13g brown sugar
 13ml water
 10ml vegetable oil

Method:

1. Season salmon fillets with lemon pepper, garlic powder, and salt.
2. In a small bowl, stir together soy sauce, brown sugar, water, and vegetable oil until
sugar is dissolved. Place fish in a large plastic bag or container with the soy sauce
mixture, seal, and turn to coat. Refrigerate for at least 2 hours.
3. Preheat grill for medium heat.
4. Lightly oil grill grate. Place salmon on the preheated grill, and discard marinade.
Cook salmon for 6 to 8 minutes per side, or until the fish flakes easily with a fork.

86
Stuffed Cabbage Rolls
(Serving: 1)

Ingredients:

 63 g ground beef
 63 g ground pork
 25 g bacon, chopped
 1/2 onion, chopped
 13g Rice
 Salt
 pepper
 1/2 tsp paprika
 a pinch of nutmeg
 1 garlic cloves, minced
 1 eggs
 1/2 large head cabbage
 125 g Sauerkraut chopped
 63 g sausages
 1/2 cup tomato juice (or tomato paste mixed with water)

Method:

1. Sauté onion in oil. Add meat, bacon and rice. Sautee for a few minutes. Season with
salt, pepper, paprika, nutmeg and garlic.
2. Let the mixture to cool and add 2 eggs.
3. Place heaping tbsp. of meat mixture at core end of each cabbage leaf and roll up,
tucking ends in.
4. Line casserole bottom with chopped cabbage (Sauerkraut). Place cabbage rolls
(sarma) on top, placing them seam-side down. Add another layer of chopped
cabbage, then layer of sausages. Arrange sauerkraut on top.
5. Add enough water to cover rolls. Add tomato juice.
6. Cover and simmer for about 2 to 3 hours.

87
Buttered Chicken
(Serving: 2)

Ingredients:
300 gm Chicken breast boneless cut in cubes

Marinate:
 1 tsp. Salt
 1/2 tsp Red chili powder
 1 tsp Tandoori masala
 1/4 tsp. Turmeric

Curry:

 2 tbsps. Butter
 2 tsp Garlic paste
 1 green chilly sliced
 1/2 tsp Cumin powder
 1/2 tsp Red chili powder
 1 tsp Salt
 500g Tomatoes
 10 g Cashew nuts
 1 tbsp. Tomato paste
 1/2 tsp Sugar
 60ml Water
 60ml Milk
 2 tbsps. Cream
 1/4 tsp Gram masala
 1 tsp Fenugreek crushed
 Finely chopped coriander leaves

Note: If some spices are not available you can make your own combinations.

Method:

1. Place all the ingredients under the marinate in a bowl and the chicken pieces. Mix
well and keep aside for at least 2 - 3 hrs.
2. Blanch, peel and puree the tomatoes. Keep aside.
3. Soak the cashew nuts for 2 - 3 hrs. In hot water and then strain and grind the cashew
nuts into a fine paste.
4. For the curry heat the pan and add butter and immediately add the garlic paste.

88
5. Now add the sliced green chilly. Also add cumin powder, red chili powder and salt.
Add 1 tbsp. water and mix well.
6. Add the tomato puree and cook till the gravy leaves the side.
7. Lower the flame and add the cashew nut paste and stir constantly.
8. Now add the tomato paste, sugar and water.
9. Meanwhile in a separate pan shallow fry the marinated chicken pieces for 4 - 5
minutes. If overcooked, then the chicken will get hard and stiff. Keep aside.
10. Once the gravy comes to a boil add the chicken pieces and cook for a minute.
11. Now lower the flame add the milk and stir well. Cook for another minute and then
add the cream. Mix well
12. Now add the garam masala and crushed fenugreek leaves. Mix well.
13. Transfer the chicken to a serving bowl and garnish with chopped coriander leaves,
crushed fenugreek leaves and swirls of cream.

89
Rump Steak with Creamy Mushroom Sauce
(Serving: 1)

Ingredients
 180g rump steak (2 fillets)
 50g mushrooms, sliced
 45g Butter
 30g Flour
 50ml beef stock or broth
 60ml cream
 Salt and pepper
 Oil

Method:

1. Sauté the mushrooms in 1-2 tbsp. butter until they lose their moisture and are just
beginning to brown and set aside.
2. In a medium saucepan cook the butter and flour over medium-high heat, whisking
constantly until the mixture turns has a light golden color
3. Whisk in the stock, stirring constantly until the mixture thickens.
4. Lower heat and simmer for about 12-15 minutes.
5. Add in the cream and whisk until combined, then add in sautéed mushrooms;
simmer for additional 5-7 minutes, or until the sauce coats the back of the spoon.
6. Season with salt and pepper.
7. Rub the steaks with oil and plenty of salt and pepper
8. Grilled until done.
9. Pour sauce over the steaks and serve

90
Baked fish fillet with potato, mushroom and sour cream
(Serving:1)

Ingredients:

 125g Cod fish fillet

 200g Potatoes cut in thin slices
 50g Sour cream
 50g Mushrooms
 1 eggs boiled
 13g cheese
 5g flour
 13 ml Oil
 Salt

Method:

1. Season fish fillet with salt and pepper, sprinkle both sides with flour and sauté with
little oil.
2. Heat oil in a saucepan and sauté the mushrooms and potato slices for about 10
minutes.
3. Peel eggs and cut them on slices.
4. Place fish fillet into a non-stick oven pan together with egg slices, mushrooms and
potato slices.
5. Prepare sauce by whisking the sour cream, flour, oil and salt, and pour over the fish.
6. Sprinkle with grated cheese and bake in moderate oven 356°F (180°C) for about 10
minutes.
7. Serve hot.

91
Stuffed Peppers
(Serving: 1)

Ingredients:

PEPPER MIX:
 90g green peppers
 90 g ground beef
 50g ground pork
 10g onions
 1 garlic cloves, finely diced
 1 egg
 black pepper
 45g rice
 1 dash cold water
SAUCE:
 1cloves garlic
 10g onions
 80g tomatoes (blended)
 2 tsp. tomato paste
 20 ml of water
 40ml chicken stock

Method:

1. To make the sauce, sauté the garlic and onion until soft and golden.
2. Add tomatoes and paste and stir.
3. Add water and chicken stock and bring to a boil.
4. Turn down to a simmer and then prepare your peppers.
5. Prepare the peppers by cutting off the tops and scooping out the seeds and core.
6. Mix all the above ingredients in a medium mixing bowl.
7. Spoon meat mixture into the peppers and arrange them in the pan with simmering
tomato sauce. Now cover the pan and leave it simmering, returning to the pan to
spoon the sauce over the peppers every 15 minutes or so.
8. They will cook until the meat and rice are cooked through and the peppers are
totally soft, but still intact.

92
Sautéed Bell Peppers
(Servings: 1)
Ingredients:

 1/2 bell peppers, red, yellow, or both

 1/4 tbsp. oil
 1/8 small red onion, diced

Method:

1. Coarse salt and ground pepper

2. Remove seeds and ribs from peppers; cut lengthwise into strips and halve crosswise.
3. Heat oil in a large nonstick skillet over medium heat.
4. Add bell peppers and onion; season with salt and pepper.
5. Cook, stirring occasionally, until peppers are just tender, about 10 minutes.

93
Baked Calamari with Potatoes
(Serving: 1)

Ingredients:

 167g calamari, whole

 167g potatoes, peeled and cut in thin round slices
 30g onions, cut in round slices
 1/2 garlic cloves, chopped
 1/2 Tsp. fresh parsley, chopped
 17 ml (1 /2 cup) olive oil
 1/8 cup water
 salt
 black pepper

Method:

1. Preheat the oven to 165° C.

2. Season potatoes with garlic, parsley, salt and pepper.
3. Arrange two third of potatoes in a greased casserole dish.
4. Cover with whole calamari. Top with remaining potato slices and onion.
5. Pour olive oil and water over it.
6. Cover and bake over a low heat for 1 hour, until the potatoes are tender. Serve hot.

94
Pork Rolls
(Serving: 1)

Ingredients:

• 167 g Pork Shoulder or loin

• 17 g Bacon
• 33 g Mushrooms
• 1/2 pc Onions
• 1 pc Celery root
• ½ glass Oil
• Salt and pepper
• 2 tsp. Parsley chopped
• 17 ml. Fresh Cream

Method:

1. Wash the meat, slice finely and carefully beat with a mallet, add
salt and pepper.
2. On each side, place strips of bacon, roll together and pin with
toothpicks, and dredge in flour.
3. Fry on heated oil. When golden, place in a casserole and stew with addition of finely
chopped mushrooms, adding little brown stock.
4. After 20 min. add chopped onion and grated celery root.
5. Stew until soft, when necessary adding more stock.
6. Combine some flour with fresh cream and add into the casserole. Let simmer until it
has obtained the correct thickness. Season with salt and pepper.

95
Grilled Tuna Fillet
(Serving: 2)

Ingredients:

 1 pc tuna steak
 1 pc tomato, diced
 1 onion, diced
 1 tsp. lemon juice
 salt and ground black pepper (to taste)
 1 tbsp. oil (optional)

Method:
1. Combine tomato, onion, salt, ground black pepper, and lemon juice in a bowl then
mix well.
2. Stuff the mixture inside the cavity of the tilapia. Note: do not overstuff the fish.
3. Meanwhile, combine oil with 1 teaspoon of salt and mix.
4. Brush the oil and salt mixture on the exterior part of the tilapia. Note: The salt adds
more taste while the oil prevents the skin to stick on the foil.
5. Wrap the tilapia in aluminum foil then secure the sides.
6. Grill the wrapped fish for about 12 minutes per side.
7. Remove from the grill and transfer to a serving plate.
8. Serve with grilled eggplant salad and steamed rice.

96
Roasted Chicken
(Serving: 1)

Ingredients:

• 1 (200g) chicken (whole)

• 1 tbsp. oil
• fresh herbs such as parsley or rosemary (optional)
• salt & freshly ground black pepper (to taste)

Method:

1. Heat the oven to 210°C (410°F) and arrange a rack in the middle.
2. Place the chicken on a work surface or cutting board and pat it dry with paper
towels. Cut off and discard any extra fat hanging around the body cavity.
3. Drizzle the oil on the chicken and rub it all over the skin. Season generously inside
and out with salt and pepper.
4. Roast the chicken in the oven for 15 minutes. Reduce the temperature to 190°C
(374°F) and continue roasting until the juices run clear and a thermometer inserted
into the inner thigh (but not touching the bone) registers 80°C(176°F).
5. Remove the chicken from the oven and let it rest about 15 minutes before carving.

97
Buttered Steamed Broccoli
(Servings: 1)

Ingredients:

 1/4 head broccoli

 3/4 tbsp. unsalted butter
 1/4 tbsp. soy sauce
 salt and pepper

Method:

1. Cut the broccoli into florets, discarding stems or reserving for another use.
2. Combine the florets with butter, soy sauce and 1/4 inch water in a skillet large
enough to hold the florets in a single layer.
3. Bring to a boil.
4. Reduce heat and simmer 3 minutes.
5. Remove cover and simmer until most of the liquid has evaporated, 1 -3 minutes
longer.
6. Add salt and pepper to taste.
7. Stir florets to coat with sauce and serve.

98
Buttered Asparagus
(Servings: 1)

Ingredients:

 63 g medium asparagus
 2 tablespoons butter
 Salt and pepper
 1/2 tablespoons lemon juice
 1/4 tablespoon roughly chopped parsley
 1/4 tablespoon chopped dill (optional)

Method:

1. Snap off and discard the tough bottoms of the asparagus spears. If using large, thick
asparagus, peel the lower ends with a vegetable peeler.
2. Put butter in a wide skillet over medium-high heat. Add asparagus in one layer and
season with salt and pepper. Add 1/2 cup water, cover, and bring to a simmer.
3. Cook until the asparagus is firm-tender, about 3 minutes. Take care not to overcook
them; they should still be bright green. (They will continue to cook a bit once the
heat is off.) Remove the asparagus from the pan and place on a serving platter.
4. Turn heat to high and simmer briskly until most of the liquid has evaporated, a
minute or so. Add lemon juice and zest to the buttery juices. Turn off heat and stir in
parsley and dill, if using.
5. Check seasoning. Spoon the sauce over the asparagus, garnish with a few herb
leaves, and serve.

99
Sautéed Spinach
(Servings: 1)

Ingredients:

 1 tbsp. vegetable oil

 1 1/2 cloves garlic, minced
 1onion, minced
 150 g spinach
 salt and freshly ground black pepper

Method:

1. Heat the olive or vegetable oil in a large skillet over medium-high heat. Add the garlic
and onion and sauté until fragrant, 1 minute.
2. Add the spinach by the handful and toss with tongs until it wilts, 3 to 5 minutes.
Season the spinach with salt and pepper. Serve immediately.

100
Buttered Carrots
(Servings: 1)

Ingredients:

 1 large carrots
 1/2tbsps. butter
 1/6tbsp. sugar
 salt and freshly ground pepper

Method:

1. Trim and peel the carrots, and then cut them in half. Cut each half into long, thin
matchsticks.
2. Melt the butter over medium heat in a large skillet. Sprinkle in the sugar, and cook to
melt.
3. Add the carrots, and toss until they are coated. Cover carrot mixture, keeping lid
slightly askew, and cook until the carrots are just tender, about 3 minutes.
4. Season with salt and pepper, and toss to coat with melted butter and sugar. Serve
immediately.

101
Tomato and Herb Couscous
(Servings: 4)

Ingredients:

• 850 ml chicken or vegetable stock

• 500 gm. couscous
• 1 large handful of parsley, chopped
• 1 large handful of mint, chopped
• 1 large handful of coriander, chopped
• 1 lemon zest
• 2 tsp. lemon juice
• 2 tbsp. oil
• 1 tomato chopped

Procedure:

1. To make the couscous, bring the stock to the boil. Place the couscous into a large
bowl and then pour over the stock.
2. Cover the bowl tightly with cling film and leave for approx. 15 until all the stock has
been absorbed
3. In the meantime, chop the herbs and set aside.
4. Fluff up the couscous with a fork to separate the grains, and then mix in the
chopped herbs, the lemon zest and the chopped tomatoes.
5. Combine the lemon juice and the olive oil and mix into the couscous.

102
Broccoli w/ Lemon Butter Sauce
(Serving: 1)

Ingredients:

 15g Butter
 15 ml Water
 2 1/4 tsp. Lemon juice
 1/8 tsp Cayenne pepper
 Salt and pepper to taste
 163g Broccoli

Method:

1. In a large skillet, combine the butter, water, lemon juice, cayenne pepper, salt and
pepper. Bring to a simmer over medium heat.
2. Add the broccoli to the pan, stir to coat, and cover with a lid. Cook for 10 to 15
minutes over medium-low heat, stirring once, until broccoli is tender but still bright
green. Serve warm, or refrigerate and serve cold.

103
Ratatouille
(Serving: 1)

Ingredients:

• 15 g Onions
• 1 Garlic cloves
• 60 g Green, red, yellow bell peppers
• 20g Zucchini
• 30 g Eggplant
• 30 g Tomatoes
• Salt and pepper to taste
• Thyme, rosemary, basil, chopped.

Method:

1. Cut the onions and the garlic into fine brunoises

2. Cut the bell peppers in to 1 cm cubes.
3. Peel the tomatoes and chop the finely.
4. Heat olive oil in a pan and sauté the onions and the garlic
5. Add the bell peppers and sauté in lower heat for 5 minutes.
6. Add the zucchini and continue cooking for 5 minutes and
eventually add the eggplants. Continue cooking for 5 minutes.
7. Add the chopped herbs and eventually the chopped tomatoes
just before serving time.
8. Season with salt and pepper

104
Vichy Carrots
(Serving: 1)

Ingredients:

• 1 Carrots, sliced
• 50 ml. Soda water
• 1 tsp. White sugar
• 1 tsp. Butter
• 1 tsp. Chopped parsley
• Salt

Method:

1. In a pan, heat the butter and fry the sliced carrots until they
start becoming brown.
2. Sprinkle over the white sugar and let caramelize.
3. Deglaze with the Soda Water and cook until it is absorbed by
the carrots and they become soft.
4. Season with Salt and garnish with the Chopped parsley.

105
Spiced Cauliflower
(Serving: 1)

Ingredients:

• 1 cup (325g) Cauliflower

• 10-15 ml Sunflower oil
• 1pc Onions, peeled and finely chopped
• 1/2 tsp Mustard seeds
• 1/2 tsp Ginger, ground
• Salt
• 1 ½ tsp Turmeric
• 1 pc Tomatoes, skinned and finely chopped
• 1 tbsp. Parsley, finely chopped
• 1 tsp Sugar
• 33 ml Vegetable Stock
• White wine – just to deglaze

Method:

1. Trim the leaves and stalk from the cauliflower, divide into florets
and wash properly with cold water.
2. Heat the sunflower oil in a pan and cook the onions until they
are soft and become a nice golden colour.
3. Add the mustard, the ground ginger, the salt and turmeric. Stir
the mixture for about 5 minutes.
4. Add the cauliflower to the pan, turning them until they are
thoroughly coated with the spice mixture. Deglaze with white
wine and add some vegetable stock
5. Stir in the finely chopped tomatoes into the cauliflower mixture
and the chopped parsley.
6. Add sugar to taste, cover the pan with a lid for about 10
minutes.
7. Stir the mixture occasionally to prevent it from burning.

106
Glazed Mix Vegetables
(Serving: 1)

Ingredients:

 125g Mixed fresh vegetables (carrots, broccoli, cauliflower, peppers, corn, etc.)
 3/4 tsp. Butter
 1/2 clove garlic minced
 Ground black pepper to taste
 1/2 tbsp. Grated cheese
 1/4 tbsp. Chopped fresh parsley (garnish)

Method:
1. Place vegetables covered with water in a medium saucepan and place on stove over
medium heat and cook for 5-10 minutes. Drain water and return to pot.
2. Add the butter, garlic, pepper and cheese and mix until well blended.
3. Sprinkle each serving with fresh parsley.

107
Braised Red Cabbage
(Serving: 1)

Ingredients:

• 1 pc Red cabbage head

• 1 pc Apples
• 1 pc Onion
• 8 g Butter
• 1 pc Cloves
• 1 pc Bay leaf
• Salt to taste
• 1 tsp. Sugar
• 5 tsp. Apple vinegar
• 33 ml White wine

Method:

1. Peel, then chop up the apples. Put the butter in a large pot.
2. Add onions and cook on medium heat until browned.
3. Add shredded cabbage, apples, vinegar, white wine, sugar, salt,
cloves and bay leaf in that order. Bring to a boil.
4. Place the red cabbage in an oven tray, cover with a piece of baking sheet and bake in
the oven by 170 degrees for 1.5hours.
5. Stir once and a while to avoid from burning.
6. Taste if you are happy with the consistency of the cabbage and if not then add more
vegetable stock in case required and continue baking for another 30 minutes.
7. In case there is still too much liquid in it, then add a bit of cornstarch to make it
thicker.

108
Chop Suey
(Serving: 1)

Ingredients:

 Water
 25g Carrots, peeled and sliced
 50g Broccoli, cut into florets
 50g Cauliflower, cut into florets
 50g Cabbage, cut into thick strips
 10g Red bell pepper, seeded and cut into strips
 10 g Green Pepper, seeded and cut into strips
 31g. Chicken thigh fillets, cut into small cubes
 1 eggs, hard boiled and peeled
 3/4 tsp. Oil
 1 cloves Garlic, peeled and minced
 15g Onion, peeled and sliced
 1/4 tbsp. Oyster sauce
 13g. Chicken liver, cut into small cubes
 13g. Baby corn, halved crosswise
 1tsp Corn flour
 Salt and pepper to taste
Method:

1. Fill a bowl halfway with ice and enough water to cover ice. Add ½ tsp. salt for each
quart of water. Set aside.
2. In a sauce pan, add 3 cups of salted water and bring to a boil. Add carrots and cook
for about 1 minute or until half done. With a slotted spoon, remove from pan and
plunge into bowl of ice bath.
3. Add broccoli and cauliflower to the boiling water and cook for about 2 to 3 minutes
or until half done. With a slotted spoon, remove from pan and plunge into bowl of
ice bath.
4. Add cabbage to the boiling water and cook for about 30 seconds or until half done.
With a slotted spoon, remove from pan and plunge into bowl of ice bath.
5. Add peppers to the boiling water and cook for about 1 minute or until half done.
With a slotted spoon, remove from pan and plunge into bowl of ice bath.
6. Reserve the poaching liquid (the one used to blanch vegetables). Drain vegetables
from the ice bath when they are cold.
7. In a wok or wide skillet, heat oil over medium heat. Add onions and garlic and cook
until softened. Add chicken and cook, stirring regularly, until color changes.

8. In a bowl, combine 2 cups of the reserved poaching liquid and oyster sauce. Add to
skillet and bring to a boil. Cook for about 5 to 7 minutes or until chicken is cooked

109
 through. Add liver and continue to cook for about 1 to 2 minutes or until liver is
cooked.
9. Add parboiled vegetables, baby corn and quail eggs, stirring gently to combine, and
cook for about 3 to 5 minutes.
10. In a bowl, combine ¼ cup of cold water and corn flour and stir until corn flour is
dissolved. Add corn flour mixture to pan, stirring gently. Cook for about 1 to 2
minutes or until baby corn and eggs are heated through, vegetables are tender crisp
and sauce has thickened. Season with salt and pepper to taste. Serve hot.

110
Buttered Green Beans
(Serving: 1)

Ingredients:

 83g Beans
 10g Butter
 12g Onions
 1/2 Garlic clove, finely chopped
 12g Carrots, peeled and finely chopped
 5 ml Chicken or vegetable stock
 1 tsp Parsley, tarragon or chives, finely chopped
 3g Spring onions, finely chopped
 Salt
 1/2 tsp Sugar

Method:

1. Wash and cut the green beans in half. Heat the oil in a pan and cook the onion, garlic
and the carrots for about 5 minutes.
2. Add the beans, stock and all the finely chopped herbs and mix them thoroughly.
Then cover the pot with a lid and simmer gently for about 25 minutes or until the
beans are tender.
3. Stir occasionally and add a little bit of stock in case the beans start to dry out.
4. Season with salt and sugar.

111
Asparagus with Lemon Butter
(Serving: 1)

Ingredients:
 6 thin asparagus spears
 1 lemon
 1 1/2 tbsp. butter
 Olive oil
 Salt

Method:
1. Wash asparagus and line them up on a cutting board with the tops even. Cut off
tough bottom ends.
2. Bring a skillet or an oval casserole filled half full with salted water to boil. Place
asparagus in the boiling water all at once. When water returns to the boil, cook
asparagus until crisp-tender, about 1 to 3 minutes, depending on size. Drain.
3. Return asparagus to hot pan, squeeze lemon juice over top. Add butter and a drizzle
of olive oil, tossing to coat. Add salt, to taste. Serve immediately.

112
Buttered Green Peas
(Serving: 1)

Ingredients:
 1/2 tsp. Butter
 47g Frozen peas
 Water
 1/2 tsp Sugar
 Salt and pepper

Method:
1. Melt the butter in a pan over medium-low heat and sauté the garlic until highly
fragrant, about 3 minutes.
2. Add the green peas and some water (a few tbsp.)
3. Increase the heat to medium-high and cook the mixture until the peas are tender
but not shriveled.
4. Stir in the parsley and season with salt and pepper.

113
Grilled Bell Peppers
(Serving: 1)

Ingredients:

 67g Red, orange, and/or yellow peppers

 1 tsp. oil
 30g parsley
 Salt and pepper to taste

Method:

1. Cut each pepper lengthwise into quarters; discard stems and seeds.
2. In a bowl, toss peppers with oil, 1 salt, and black pepper.
3. Place peppers on hot grill or pan. Cover grill and cook peppers 4 to 5 minutes or until
beginning to soften.
4. Turn peppers over; cover and cook 3 to 4 minutes longer or until slightly charred.
5. As peppers are done, return to same bowl. Add parsley and toss to coat.

114
Duchess potatoes
(Serving: 1)

Ingredients:

• 100g Boiled potatoes

• 12 g White flour
• 2 g Semolina
• 1 pc Egg yolk
• Salt
• Ground nutmeg

Method:

1. Peel the potatoes and cut them into equal cubes.

2. Boil them until they become soft and to be able to mash them.
3. Add flour, semolina and egg yolk to the potatoes and mix well.
4. Add some of the mixture in a piping bag and pipe onto/spread
on a parchment paper.
Brush them with some egg wash and bake at 175 degrees Celsius
until they become a nice golden brown color.

115
Mashed potatoes
(Servings: 1)

Ingredients:
 125 g Potatoes
 38mlMilk
 50 g Butter
 Salt, nutmeg and pepper

Method:

1. In a large pot, bring water to boil and cook the potatoes.

2. Remove from the heat and when still hot, peel them.
3. Mash the potatoes, add the butter and let it melt by constantly stirring.
4. Pour in the milk and once you have achieved the correct consistency.
5. Season with salt and nutmeg.

116
Potato au gratin
(Servings: 1)

Ingredients:

 333g Potatoes, peeled and sliced

 Salt & pepper
 8 g Sliced bacon
 1/8 pc Onion
 20 ml Cream
 13 g Grated cheese
 Nutmeg

Procedure:

1. Peel the potatoes and slice them into equal thin pieces.
2. Lay them in an oven tray and season with salt, pepper and nutmeg.
3. Melt butter in a pan and fry the bacon until crispy.
4. Add the onions and fry until they become a nice golden color.
5. Add the cream, bring to boil.
6. Add the
7. grated cheese until it has melted.
8. Pour the sauce over the potatoes and place in a preheated oven by 175 degrees
Celsius.
9. Remove from oven once sauce becomes golden brown.

117
Oven roasted Potatoes
(Servings: 1)

Ingredients:

• 1 pc Potatoes
• 19 ml Olive oil
• 1/4 pc Onion, sliced
• 1/2 pc Garlic cloves
• 1/4 pc Bay leaf
• Salt
• 1/4 tsp Oregano

Procedure:
1. Wash and peel the potatoes properly.
2. Cut the potatoes into quarters and place them in an oven tray.
3. Pour over the olive oil, season with salt, add the sliced garlic, the onions, the bay leaf and
sprinkle with the oregano.
4. Preheat the oven by 180 degrees Celsius and roast the potatoes for about 40 minutes or
until they are crispy from the outside and tender in the inside.
5. You might have to turn over the potatoes after 20 minutes so that both sides become
crispy.

118
Burger
(Serving: 1)

Ingredients:

 113 g ground half beef/ half pork

 1 egg
 1/6 cup minced onion
 1/4 cup fine dried bread crumbs
 1/4tbsp. Worcestershire
 1 or 2 cloves garlic, peeled and minced
 1 hamburger buns (4 in. wide), split
 1 iceberg lettuce leaves, rinsed and crisped
 1 firm-ripe tomato, cored and thinly sliced
 1 thin slices red onion
 Salt and pepper (to taste)
 Mayonnaise
 Mustard

Method:

1. In a bowl, mix ground meat, egg, onion, bread crumbs, Worcestershire, garlic, salt
and pepper until well blended. Divide mixture into four equal portions and shape
each into a patty about 4 inches wide.
2. Lay burgers on an oiled barbecue grill over a solid bed of hot coals or high heat on a
gas grill (you can hold your hand at grill level only 2 to 3 seconds); close lid on gas
grill. Cook burgers, turning once, until browned on both sides and no longer pink
inside (cut to test), 7 to 8 minutes total. Remove from grill and bake for
3. Lay buns, cut side down, on grill and cook until lightly toasted, 30 seconds to 1
minute.
4. Spread mayonnaise on bun bottoms. Add lettuce, tomato, burger, onion, and salt
and pepper to taste. Set bun tops in place.

119
Pizza Dough

Ingredients:

• 500 g White flour

• 1tsp. White sugar
• 1.5 tsp Salt
• 2 1/2 tbsp. Olive oil
• 2 ½ tbsp. Dry yeast
• 300 ml Warm water

Method:
1. Put flour into a mixing bowl and add the semolina, the sugar, the salt, the olive oil and the
dried yeast.
2. Gradually, mix in the warm water and then mix well.
3. Put on a surface and knead well for approx. 5 minutes.
4. Place in a clean bowl and let rise for approx. 1 hour or until it becomes double.
5. In the meantime, prepare the tomato sauce.
6. Roll the dough into a log and divide into 2 pieces. Roll each piece into a circle. Add some
flour onto a tray, place the dough and let rise for another 15-20 minutes
7. Preheat the oven to 220 degrees Celsius, add the topping, leave in warm place for 10
minutes and bake for 20 minutes.

120
Garlic Herb Bread
(Serving: 1)

Ingredients:
 83 gm White flour
• 1/2 tbsp. Yeast dry
• 1 tsp Sugar
• 1 tsp Salt
• Pepper
• 42ml Luke warm water
• 1/2 small pc Onions
• 1/2 tsp. Margarine
• 1 pc Garlic cloves
• 1 pc Egg
• 17 gm Grated Gouda cheese
• 2 ½ tbsp. Mixed chopped herbs
• 1 pc Egg yolk
•
Method:
1. Sieve the flour in large bowl and add the yeast, the sugar, the
salt, the pepper and the water.
2. Mix the ingredients well and knead for 5 minutes until dough
becomes smooth and elastic.
3. Cover with cling film and let rise for 1 hour or until it doubles in
size.
243 244
For the filling
1. Cut the onions into brunoises (fine cubes)
2. Melt the margarine in a pan and sauté the onions.
3. Remove from heat and then add the cheese and the herbs.
4. Blend the garlic with some oil until it becomes a paste.
5. Roll out the dough to a rectangle shape.
6. Brush with some margarine and cover with the filling.
7. Roll the dough into a log, place into a bread form (brushed with
butter)
8. Let the dough again to rest in a warm place.
9. Blend 1 egg yolk with 1 tbsp. of water and brush the dough.
10. Place in a preheated oven by 175 degrees Celsius for 40-45
minutes.

121
Garlic Mashed Potatoes
(Serving: 1)

Ingredients:

• 100 g Potatoes
• 500 ml Milk
• 50 g Butter
• Salt and nutmeg
• 1 pc Garlic clove, minced

Method:

1. In a large pot, bring water to boil and cook the potatoes.

2. Remove from the heat and when still hot, peel them.
3. Mashed the potatoes, add the butter and let it melt by
constantly stirring
4. Pour in the milk and once you have achieved the correct
consistency.
5. Season with salt and nutmeg

122
Oven baked chili potato Wedges
(Serving: 1)

Ingredients:

• 100 g Potatoes
• 13 ml Olive oil
• Salt to taste
• Chili flakes and paprika powder to season

Method:

1. Bring water to boil.

2. Wash and rinse the potatoes properly.
3. Cut them into wedges and set aside
4. Parts boil them in water and remove.
5. Drain and let them cool down
6. Sprinkle olive oil on a tray and season with salt. Place the
potato wedges on the tray and again sprinkle a bit of olive oil
on top and season with salt.
7. Bake in an oven by 220 degrees for approx. 20 minutes or until
crispy enough.
8. Season the potato wedges with paprika powder and chiliflakes

Potato Gnocchi

123
(Serving: 1)

Ingredients:

• 100g Boiled potatoes

• 12 g White flour
• 2 g Semolina
• 1 pc Egg yolk
• Salt
• Ground nutmeg

Method:

1. Peel the potatoes and cut them into equal cubes.

2. Boil them until they become soft and to be able to mash them.
3. Add flour, semolina and egg yolk to the potatoes and mix well.
4. Form the dough into a long log and cut into equal pieces of 1.5
cm.
5. Bring water to boil and add salt.
6. Boil the gnocchi until the swim on the surface of the water (this
means they are ready).
7. Immediately put into a container with cold water to stop the
cooking Method.
8. Add butter into a sauce pan, sauté the gnocchi, season with
salt, pepper and nutmeg.

124
Garlic Rice
(Servings: 1)

Ingredients:

 8 ml (1/2 tbsp.) vegetable oil

 4g (1/8 tbsp.) chopped garlic
 9 g (1/2 tbsp.) ground pork
 158 g (1 cups) cooked white rice
 2 g (3/8 tsp.) garlic salt
 ground black pepper

Method:

1. Heat the oil in a large skillet over medium-high heat. When the oil is hot, add the garlic
and ground pork.
2. Cook and stir until the garlic is golden brown. This is the color you want for maximum
flavor, do not allow it to burn, or the flavor will be bitter.
3. Stir in the cooked white rice, and season with garlic salt and pepper.
4. Cook and stir until heated through and well blended, about 3 minutes. Serve and enjoy.

125
Carrot Rice
(Serving: 1)

Ingredients:

 125g Rice
 58g Carrot cut in thin slices
 40g Onion chopped
 Oil
 Water
 Salt and pepper - to taste

Method:

1. Place some oil in a pot and start sautéing the onions in medium heat. After 1-2
minutes add carrots as well.
2. Cook for a few more minutes and add rice and water (approx. double the quantity of
the rice).
3. Add salt and pepper to taste.
4. Cover and simmer until rice is cooked.

126
Pilaf Rice
(Serving: 1)

Ingredients:

• 50 g Pilaf rice
• 80 ml Hot vegetable Stock
• 10g Onion brunoises
• 6g Butter
• Salt, bay leaf, cloves

Method:

1. Melt the butter in a pot and sauté the onions until soften.
2. Wash the rice properly and add to the onions. Sauté for a
minute and pour over the hot vegetable Stock.
3. Bring to boil.
4. Season with salt and add the bay leaf and cloves.
5. Cover with a lid and place in a preheated oven for 20 minutes
by 160 degrees Celsius

127
Potato Croquettes
(Serving: 1)

Ingredients:

• 100g Boiled potatoes

• 12 gm White flour
• 2 gm Semolina
• 1 pc Egg yolk
• Salt
• Ground nutmeg
• 15 gm White flour
• 1 pc Eggs, beaten
• 15 gm Breadcrumbs

Method:

1. Peel the potatoes and cut them into equal cubes.

2. Boil them until they become soft and to be able to mash them.
3. Add flour, semolina and egg yolk to the potatoes and mix well.
4. Form the dough into a long log and cut into equal pieces of 4
cm.
5. Place flour in a bowl, the beaten eggs in a second bowl and the
breadcrumbs in a third bowl.
6. Fold the potato logs in the flour then in the egg mixture and
finish with the breadcrumbs.
7. Fry by 180 degrees Celsius until golden brown.

128
Vegetable Rice
(Serving: 1)

Ingredients:

• 50g Par boiled rice

• 1/4 piece Carrots
• 1/2 small onion Onions
• 25g Green Peas
• 13g Butter
• Salt, pepper for tasting

Method:

1. Cook the rice in boiling salt water, drain and wash with cold
water.
2. In the meantime, cut the carrots and the onions into brunoises
and blanch for 3 minutes.
3. In a pan, melt the butter and sauté the onions until golden
brown.
4. Add the carrots and sauté for a minute.
5. Add the green peas and then the cooked rice.
6. Stir well and add more butte if required.
7. Season with salt and pepper and serve warm.

129
Sautéed young potatoes
(Serving: 1)

Ingredients:

• 50 g Young potatoes
• 1 tbsp. Butter
• Thyme and rosemary for garnish
• Salt, oregano and paprika powder for seasoning

Method:

1. Wash the potatoes properly but do not peel them.

2. Bring water in a pot and par boil the potatoes.
3. Remove and cool down. Cut in half.
4. In a pan, heat the olive oil and the butter and sauté the
potatoes until nicely browned.
5. Before serving, melt butter in a pan, add the thyme and
rosemary and dress with it the potatoes to enhance the
flavors’.
6. Eventually, season with salt, oregano and paprika powder

130
Parsley potatoes
(Serving: 1)

Ingredients:

• 50 medium potatoes cut into quarters

• 5 g Butter
• Salt, nutmeg to taste
• Chopped parsley

Method:

1. Bring water to boil and cook the potatoes until tender

2. Remove from the water and let cool down
3. In a pan, melt the butter and sauté the potatoes.
4. Season with salt and nutmeg and garnish with chopped parsley.

131
Citrus Compote
(Serving: 1)

Ingredients:

 30g Limes
 45g Oranges
 240g Grapefruit
 1/2 tsp Sugar
 1/4 tsp Vanilla sugar or vanilla extract
 1/4 tbsp. Fresh mint leaves (if available)

Note: You can use whatever citrus fruits are available

Method:

1. Grate the rind of 1 lime and one orange finely, and reserve the grated rind.
2. Peel remaining lime, oranges and grapefruit.
3. Segment all citrus over a large bowl, reserving the juice.
4. Combine the segments in a large bowl with sugar, vanilla, reserved rind and reserved
juice.
5. Sprinkle with mint leaves and serve.

132
Fruit Salad
(Serving: 1)

Ingredients:

 60g mix fruits (fresh or canned)

 17g orange juice
 Sugar to taste

Method:

1. Cut fruits into small cubes

2. Place them in a bowl with the orange juice
3. If desired sprinkle with some sugar
4. Serve chilled

133
Steamed Rice Cake (Puto)
(Servings: Makes 8 muffins)

Ingredients:
 1 3/4 cups cake flour/ rice flour
 1 cup sugar
 2 tablespoons baking powder
 1/4 teaspoon salt
 1 1/2 cups water
 2 egg whites
 1/4 cup fresh milk

Methods:
1. Fill a 12-inch pan halfway with water and set over high heat.
2. In a bowl, sift together cake flour, sugar, baking powder and salt. Set aside.
3. In another bowl, combine water, egg whites and fresh milk. Using a hand mixer, beat
the mixture at low speed for 5 minutes.
4. Add the sifted dry ingredients and blend until smooth.
5. Strain the batter into another bowl to ensure that there are no lumps.
6. Lightly brush a mini muffin tin with vegetable oil.
7. Fill muffin tin ¾ full with the batter.
8. Once the water in the pan is boiling, place the muffin tin in the pan and cover the
pan with a lid.
9. Steam the puto for 5 minutes or until a toothpick inserted in the center of the puto
comes out clean.
10. Once the puto is cooked, remove from the pan and allow to cool at least 30 seconds
before removing from the muffin tins.
11. Repeat steps 6 to 10 three more times, making sure there is enough water in the pan
each time.

134
Q & E Fudgy Brownies

Ingredients:
 90g Dark chocolate Sweet
 1 c Butter, Premium Margarine
 4 Eggs
 2 c Sugar
 2 tsp Vanilla
 1 c chopped Nuts
 1 c All Purpose Flour

Procedure:

1. Heat the butter and chocolate at low fire until melted

2. Remove from heat. Cool for 5 minutes. Using a wooden spoon.
3. Beat Eggs one at a time in chocolate butter mixture, add the rest dried ingredients and
mix well.
4. Spread mixture into a lined 8x12x2 inch baking pan. Bake at 163°C(325°F) for 30-35
minutes, or until center is just set. Cool on cake rack.
5. Apply Q& E frosting if desired.

135
Special Butter Cookies
(6-8 Buttered Cookies)

Ingredients:
 1/2 cup Butter
 1/4 cup Sugar
 1/2 tbsp. Vanilla
 3/4 cup All Purpose Flour

Procedure:
1. Cream together the butter, sugar and vanilla until mixture light and fluffy.
2. Stir in the flour mixture and beat until just blended.
3. Transfer the mixture to a piping bag.
4. Pipe out the desired shape of the cookies.
5. Bake at 177°C(350 °F) for 12-15 minutes or until done.

136
Lemon Chiffon Cake w/ Boiled icing

Ingredients:

 2 1/4c Sifted Cake Flour

 1 tbsp Baking Powder
 1/2 tsp Salt
 1c Sugar
 1/2 c Corn/ Vegetable oil
 3/4 c Water
 5 Egg Yolks
 1 tsp lemon juice
 1c Egg Whites
 1/2 c Sugar
 1/2 tsp Cream Of Tartar

Procedure:

1. In a bowl, sift first 3 ingredients 3 times then add the sugar, oil water, egg yolks, and the
lemon extract. Beat at medium speed until mixture is smooth and fully blended.
2. In another bowl, beat the egg whites and the cream of tartar until soft peak stage,
gradually add the sugar and continue to beat until stiff but not dry stage.
3. Fold the egg yolk mixture into the meringue and pour into a 12x8x3 baking pan and bake
at 163 °C/ 325°F for 45 minutes to 1 hour, or until done, allow to cool

Variation:

1. Chocolate = -1/4 cup flour + 1/4 cup cocoa

2. Mocha = + 2 tbsp. coffee powder (Nescafe)
3. Orange Vanilla = + 2 tbsp. orange powder (8oclock) + 1 tsp vanilla
4. Ube = + 2 tsp McCormick Flavoring/ 1/8 tsp ube yam oil + 2 tsp ube color
5. Pineapple = Replace water with pineapple juice, unsweetened
6. Mango = Replace water with mango nectar
7. Pandan = Replace water with panda water (Use flavoring 1 tsp.)

137
Brazo de Mercedes

Meringue

 1 1/8 cup Egg whites

 1 cup Granulated Sugar
 1 tsp Cream of tartar
 1 tsp Vanilla

Custard Filling

 1 cup Condensed Milk

 7pcs. Egg Yolks
 1 tsp. Vanilla
Procedure:
1. Prepare 1 16x11x1 jelly roll pan, greased, and pre-heat oven to 177°C (350 °F).
For Meringue
2. Beat egg whites until soft peaks form, gradually add the sugar and continue until
stiff but not dry. Pour into prepared pan and bake for 15 to 20 minutes.

Custard Filling

1. Combine all ingredients together and cook until custard thickens. Remove from heat.

Assemble

1. Prepare a brown paper and dust it with confectioner sugar. Invert the meringue in the
brown paper, remove the glassine and the brown edges, and spread the custard filling. Roll
immediately and transfer to a jelly roll tray.

138
Chocolate Cake w/ Fudge Frosting
(1 tier Cake base)

Ingredients:

Flour Mixture:
 2 1/2 cup Sifted All Purpose Flour
 2 tsp. Baking Powder
 1 1/2 tsp Baking Soda
 3/4 tsp Salt

Cocoa Mixture:
 1 2/3 cup Cold Water
 1 cup Sifted Cocoa, Unsweetened
 1 tsp Vanilla
 1 cup Butter
 2 1/2 cup Granulated sugar

Method:

1. Combine cold water, vanilla and cocoa. Stir until smooth. Set aside
2. Sift the flour baking powder, baking soda and salt 3 times. Set aside.
3. Cream the butter and sugar at medium speed for at least at 10 minutes until mixture
reaches light and fluffy stage.
4. Add the eggs one at a time beating well after each addition.
5. Using speed one of your mixer, add the dry ingredients alternately with the cocoa
mixture. Mix until fully blended.
6. Pour into prepared 13x 9x2 baking pan and bake for one hour or until done. Let cool.

139
Sponge Cake w/ Whipped Cream Icing

Ingredients:

 1 1/4c All Purpose Flour

 3/4c Sugar
 1/4c Melted Butter, Clarified
 8 whole Eggs
 2 tsp Vanilla Extract

Procedure:

1. Combine the eggs and sugar in a heat proof bowl and heat slightly until mixtures
temperature is down to normal room temperature. And the sugar partially dissolves.
2. Using the highest Speed of your mixer. Beat the sugar egg mixture until it triples in
volume and the mixture forms a ribbon, The ribbon describes the texture where the
drippings for the wire wisk sits on the surface of the mixture for at least 10-15
seconds before sinking.
3. Sift into the mixture the flour, a little amount at a time and feed in very gently
toreatain as much air as possible. Repeat this procedure until the rest of the flour is
incorporated.
4. Add the clarified Butter and vanilla very slowly in a gentle folding motion.
5. Pour this mixture into 1x9" round pan and bake at 163 °C (325°F) for 35-40 minutes
or until done.

140
Cream Puff (Choux pastry)
(Servings: Makes 5-6 puffs)

Ingredients:
• 1/2 cup Water
• 1/4 cup Butter/Margarine
• 1/4 tsp. Salt
• 1/2 cup All Purpose Flour
• 2 Eggs

Procedure:
1. Prepare 11x 16 cookie sheet. Preheat oven at 205°C (400°F)
2. In a saucepan, combine water, butter and salt. Heat until butter melts and water
boils. Lower the heat.
3. Add the flour and stir vigorously until mixture leaves sides of pan. Remove from heat
and with a wooden spoon (Allow temperature of oven to go down a little) beat in
egg one at a time, beating until smooth before adding the next one. Continue to beat
until mixture is very smooth and shiny.
4. Drop the mixture into sugar greased cookie sheets by heaping tablespoon about two
inches apart.
5. Bake in preheated oven for 35 minutes then lower the temperature of oven to
150°(300 °F) and continue baking for 10-15 minutes longer until puffed. Allow to
cool.

141
Basic Puff Pastry w/ Apple Filling

(Servings: 3 apple croissant)

Ingredients:

 125g strong plain flour

 1/2 tsp fine sea salt
 125g butter, at room temperature, but not soft
 75ml cold water
 1 egg yolk

Method:

1. Sift the flour and salt into a large bowl and mix. Roughly break the butter in small
chunks, add them to the bowl and rub them in loosely. You need to see bits of
butter.
2. Make a well in the bowl and pour in about two-thirds of the cold water mixed with
egg yolk, mixing until you have a firm rough dough adding extra water if needed.
Cover with cling film and leave to rest for 20 mins. in the fridge.
3. Turn out onto a lightly floured board, knead gently and form into a smooth
rectangle. Roll the dough in one direction only, until 3 times the width, about 20 x
50cm. Keep edges straight and even. Don’t overwork the butter streaks; you should
have a marbled effect.
Fold the top third down to the center, then the bottom third up and over that. Give the
dough a quarter turn (to the left or right) and roll out again to three times the length. Fold
as before, cover with cling film and chill for at least 20 mins before rolling to use

142
Pineapple Pie

(Serving: 1 plate pie)

Ingredients:

 1 cup Pineapple Juice

 1 tbsp Calamansi Juice
 1/2 cup Cornstarch
 1cup Water
 2 small cans Crushed pineapple, not drained
 2 tbsp Butter
 2/3 cup Sugar

Procedure:

For Crust:

1. Prepare 1 recipe of the basic Pie crust.

2. Divide into 2 portions.
3. Roll out one portion to fit into bottom of a 9" pie plate. Set aside the other portion
and use to cover filled pie.

For Filling:

1. Put together the following in a saucepan and cook with constant stirring until
mixture is thick.
2. Spread mixture into the bottom of the prepared pie crust. Cover with another crust
lattice style. Brush with milk or egg wash.
3. Bake at 205 °C(401°F) for 45 minutes Lower heat to 190 °C ( 374°F )and bake another
20 minutes until done.

143
Basic Pastry Crust

Ingredients:
 2 cup All-purpose flour
 1 tsp. salt
 2/3 cup shortening or margarine
 1 tbsp. sugar (optional)
 1/2 tsp baking powder (optional)
 1/3-1/2 water

Direction:

1. Sift the flour, sugar, salt and baking powder.

2. Cut shortening or margarine until particles are pea size.
3. Add in the water little by little and press dough together until it forms a ball.
4. Do not knead or over hand the dough.
5. Roll out on a floured board and cut to fit into pie plates. This recipe makes a
standard 9" double crust

144
Ensaymada

 1000g All Purpose Flour

 25 g Yeast
 50g Skimmed Milk
 500g Water
 50g Egg Yolks
 200g Sugar
 8g Salt
 150g Margarine
 100g Butter

Procedure:
1. Blend together all dry ingredients (except sugar) using your hands, add the
margarine, butter, and egg yolks.
2. In a bowl, dissolve the sugar in half of the water and add to the dry ingredients.
3. Gradually add the remaining water until mixture will start to hold each other.
4. Knead the dough until smooth and elastic.
5. Ferment the dough for 45 minutes until double in bulk.
6. Divide dough into 60 grams each and round. Rest for 30 minutes.
7. Shape proof: Bake at 205°C (401°F) for 15-20 minutes.

145
Spanish Bread

Servings: Makes 7- 8rolls

 500g Bread Flour

 8 g Yeast
 3 g Improver
 250 g Water ( variable)
 75 g Sugar
 25 g Butter
 50g Eggs
 8 g Salt
 1/4 cup Oil

1. Mix all ingredients until well blended, knead until smooth and elastic.
2. Scale 50g and round. Rest for 35-45 minutes.
3. Shape proof: Bake at 204°C(400°F) for 15-20 minutes.

Filling

Sugar 200g
Margarine 125g
Bread Flour 70g

1. Combine all ingredients until combined and use as filling.

146
Cinnamon rolls
Servings: Makes 9 rolls

Ingredients:

• 500 g All-purpose flour

• 2 tbsp. Dry yeast
• 70 gm Butter melted
• 210 ml Lukewarm milk
• 75 gm Sugar
• 2 pc Eggs
• Pinch of salt

For the filling:

• 1 tbsp Cinnamon
• 200 gm Brown sugar
• 85 gm Butter in room temperature

For the egg wash:

• 1 Egg
• 1 tbsp. milk, beaten

Procedure:

1. Add the flour into a mixing bowl.

2. Add the yeast, the sugar, the salt, the eggs, the milk and the butter.
3. Mix for 5 minutes. If your dough is too wet, add some flour.
4. Knead the dough until it becomes smooth.
5. Put the dough into a bowl, cover with plastic foil and let it rise for one hour.
6. In the meantime, prepare the filling.
7. Put the brown sugar into a bowl.
8. Add cinnamon and butter. Mix well and set aside.
9. Preheat the oven to 190 °C (374°F)
10. Punch the air out of the dough and roll out until 0.5 cm thickness.
11. Spread the filling over the dough.
12. Roll together into a log shape and then cut into 3 cm slices.
13. Place on a tray and make sure you leave enough space between them.
14. Let rise for 15 minutes.
15. Brush the egg wash on to the rolls and place in oven.
16. Bake for 12-15 minutes in 190 °C(374°F)

147
Banana Split
(Serving: 1)

Ingredients:

 30g Vanilla ice cream

 30g Chocolate ice cream
 30gStrawberry ice cream
 50g Ripe banana
 2 tbsp. Chocolate syrup
 Whipped cream
 Cherries

Method:

1. Line up ice cream scoops next to each other in an oval deep dish or a banana boat.
2. Cut the ends of the banana off and slice in half long ways.
3. Pop each half of the banana out of the peel onto each side of the ice cream row,
pressing down and in a little so it'll stay put.
4. Top with the chocolate syrup and some whipped cream if desired.

148
Pound Cake

(Serving: 8)

Ingredients:

 225g butter (the best you can manage)

 225g granulated sugar
 225g eggs (1 egg)
 225g all-purpose flour
 1/2 tbsp. baking powder
 1/2 pinch of salt
 1/2tsp. vanilla or 1/8 tsp. almond extract, (optional)
*1 1pound is approx. 450 grams.
*2 Instead of vanilla you can add any flavoring you like, for example (orange zest and
some orange juice, lemon zest and many more. You can also add some nuts or
raisins.)

Method:

1. Preheat oven at 350F or 280 degrees Celsius.

2. Let the butter and the eggs come to room temperature.
3. Butter 2 loaf pans.
4. Put the butter into the bowl of an electric mixer and beat on medium for one minute
until it starts to look lighter.
5. Slowly pour sugar into the butter with the mixer running. Beat the butter and sugar
together at medium for 6 minutes, stopping to scrape down the sides of the bowl a
couple of times. The butter will become super light and fluffy and almost white.
6. Break the eggs into a small bowl and whisk lightly.
7. Sift the flour in a bowl.
8. When the butter and sugar are beaten, turn the mixer to low and add the eggs and
the flour alternately in 3 additions, beating well after each addition. Stop to scrape
the bowl a few times.
9. Add the vanilla or almond extract with the last addition of eggs if using.
10. Divide the batter between the prepared pans. Smooth the batter to fill the pan.
11. Bake for 30-40 minutes until a tester inserted in the center comes out with a few
clinging crumbs.
12. Cool the cakes on a wire rack in the pans for 15 minutes, then remove from the pans
to the rack to finish cooling.

149
Vanilla Chiffon Cake
(Servings: 12)

Ingredients:

 2 cups All Purpose flour

 2 tsp. Baking powder
 1/2 tsp. Salt

 3/4 cup White Sugar

 7 large Egg yolks
 3/4 cup Milk (Fresh)
 1/3 cup Vegetable oil
 1/2 tbsp. Vanilla extract/Almond extract

 9 large Egg white

 3/4 cup White Sugar
Method:

1. Preheat the oven to 160°C (320°F). Take out a 10-inch tube pan, but do not
grease it.
2. In a medium bowl, sift together flour, baking powder and salt.
3. In a large bowl, whisk together the ¾ cup sugar, egg yolks, milk, vegetable oil,
vanilla extract or almond extract until well combined.
4. Add in the dry ingredients and whisk until ingredients are well combined and
batter is smooth.
5. In another large bowl, using an electric mixer beat the egg whites until foamy or
soft peak stage. With the mixer on high speed, gradually blend in the remaining
3/4 cup of sugar, beating until the egg whites reach stiff peaks but not dry and all
the sugar has been dissolved.
6. Once the egg whites have reached stiff peaks, gently whisk 1/4 of the egg whites
into the vanilla batter to lighten it. Then, working in two or three additions, fold
the remaining egg whites into the batter, mixing until no streaks of egg white
remain visible and the batter is a uniform color.
7. Pour into the ungreased tube pan and bake for 50-55 minutes, or until the top of
the cake springs back when gently touched and a toothpick inserted into the
center comes out clean.
8. Invert cake over a bottle (or onto a wire rack if your pan has “feet” to hold it up)
and let cool completely.
9. Once cooled, run a knife around the edges and turn cake out onto a serving
platter. Store in an airtight container.

150
Caramel Glaze

Ingredients:

• 1c Sugar
• 1/2c Water
• 1/8 tsp Cream of tartar

Method:
Put all together in a sauce pan, (do not mix). Bring to boil

151
Boiled Icing
(For 1 medium size cake base)

Ingredients:

• 7 egg whites
• 2.12 g (½ tsp) Cream of tartar or ¼ tsp. lemon juice)
• 113 g (2 ½ cup) White sugar
• 235 ml (1 cup) water

Method:

1. In a heavy sauce pan, boil the water and sugar together until hard ball stage.
2. In a mixing bowl, use the highest speed of your mixer. Beat the egg whites and the
cream of tartar until soft peak stage.
3. Gradually pour the boiled sugar syrup into the meringue.
4. Continue beating until stiff but not dry and the bottom of the bowl is already cold.

152
Buttered Icing
(Can cover 1 roll cake)

Ingredients:
• 3/4 cup softened butter
• 1 cup confectioner sugar, sifted
• 3/4 cup evaporated milk

Flavorings:
• (mocha)1 tbsp. coffee dissolve in 1 tbsp. warm water
• (lemon) 1 tsp. Lemon extract
• (Choco) 1 tbsp. powder chocolate dissolve in 1 tbsp. warm water.
• (Mango) blend in 1/3 cup chopped ripe mangoes flavor with 1 tbsp. rum.

Method:
1. Cream together 3/4 cup softened butter.
2. Add in 1 cup sifted confectioner sugar. Beat well.
3. Add in 3/4 cup evaporated milk.
4. Gradually beat in flavorings until well blended.

153
Q&E Frosting

Ingredients:
 60g dark sweet chocolate
 1 cup mini marshmallows
 1/3 soften butter/margarine
 ¼ cup evaporated milk
 2 cups sifted confectioner sugar
 ½ teaspoon vanilla

Procedure:

1. Heat dark sweet chocolate over low fire until melted.

2. Add mini marshmallows. Stir until melted. Mixture will be very thick and will pull away
from the sides of the pan.
3. Transfer mixture to a mixing bowl. Beat in soften butter or premium margarine. Add in
evaporated milk gradually. Blend in sifted confectioner sugar and vanilla. Beat to desired
consistency. Use at once to frost the cake.

154
Whipped Cream Icing
(Icing 1 tier cake)

Ingredients:

• 2 cups whipping cream

• 1/2 cup powder sugar (optional if the whip cream is unsweetened)
• 1/4 tsp. Lemon juice
Method:
1. Use your favorite whipping cream and whip it until it is of spreading consistency.
2. Add powder sugar if necessary.
3. Spread icing over the cake.

155
Choco Mousse
(Servings: 4)

Ingredients:

 1 cups chilled heavy cream

 2 large egg yolks
 1 ½ tbsp. sugar
 1 tsp. vanilla
 7 oz. fine-quality bittersweet chocolate (not unsweetened), chopped
 Garnish: lightly sweetened whipped cream
 Special equipment: an instant-read thermometer

Method:

1. Heat 3/4 cup cream in a 1-quart heavy saucepan until hot. Whisk together yolks,
sugar, and a pinch of salt in a metal bowl until combined well, then add hot cream in
a slow stream, whisking until combined. Transfer mixture to saucepan and cook over
moderately low heat, stirring constantly, until it registers 160°F on thermometer.
2. Pour custard through a fine-mesh sieve into a bowl and stir in vanilla.
3. Melt chocolate in a double boiler or a metal bowl set over a pan of simmering water
(or in a glass bowl in a microwave at 50 percent power 3 to 5 minutes), stirring
frequently. Whisk custard into chocolate until smooth, then cool.
4. Beat remaining 1 1/4 cups cream in a bowl with an electric mixer until it just holds
stiff peaks. Whisk one fourth of cream into chocolate custard to lighten, then fold in
remaining cream gently but thoroughly.
5. Spoon mousse into 8 (6-ounce) stemmed glasses or ramekins and chill, covered, at
least 6 hours. Let stand at room temperature about 20 minutes before serving.

156
Vanilla Cream Filling

(Can Fill: 10muffins or cream puffs or 1 cake base)

Ingredients:

• 113 g (½ cup) sugar

• 60 g (½ cup) cornstarch
• 28.5 g (1/8 tsp.) salt
• 470 ml (2 cups) milk
• 2 pcs. Egg yolks, slightly beaten
• 14 g (1 tbsp.) butter or margarine
• 2.5 ml (½ tsp.) vanilla essence

Method:

1. Blend sugar, cornstarch and salt in a saucepan.

2. Combine milk and egg yolks and gradually stir into sugar mixture.
3. Cook over medium heat, stirring constantly until mixture thickens.
4. Boil and stir for 1 minute.
5. Remove from heat, stir in butter and vanilla.
6. Prepare pastry bag using 1 inch round tip. Put in cream or inject filling inside the
cream puff or muffin or spread between a cake base.

157
Vanilla Panna Cotta
(Serving 1)

Ingredients:

• 1 pc Gelatin leaves
• 63 ml. Milk
• 63 ml. Double cream
• 1/4 pc Vanilla pod, scraped out
• 6 g Sugar

Method:

1. Soak the gelatin sheets in a little cold water until soft.

2. Place the milk, cream, vanilla and sugar into a pan and bring to simmer. Remove the
vanilla and discard.
3. Squeeze the water out of the gelatin leaves, then add to the pan and take off the heat.
Stir until the gelatin has dissolved.
4. Divide the mixture among four forms and leave to cool. Place into the fridge for at least
an hour until set.
5. To serve, turn each panna cotta out onto a serving plate and garnish.

158
Choco Muffins
(Serving: 14-15 muffins)

Ingredients:
 250g all-purpose flour
 75g white sugar
 75g brown sugar
 2 tsps. baking powder
 2 tbsps. cocoa powder (dissolve in 225 ml milk)
 1 tsp. ground cinnamon (optional)
 1/4 tsp. salt
 1 egg (slightly beaten)
 225 ml milk
 110 ml oil
 1 tsp. vanilla extract

Method:
1. Preheat the oven to 190°C (374°F). Grease a muffin tin, or line with paper cases.
2. In a large mixing bowl, combine the flour, sugars, baking powder, coffee granules,
cinnamon and salt.
3. In another bowl, combine the egg, milk, oil and vanilla.
4. Fold the wet mixture into the dry mixture until just moistened (do not overmix).
5. Fill prepared muffin cups 3/4 full.
6. Bake for 22-24 minutes or until a skewer comes out clean.
7. Cool for 5 minutes before removing from tin to wire racks.

159
Muffins
(Serving 1)

Ingredients:
1 cups self-rising flour
1/2 cup sugar
1/4 tsp salt
1/2 egg
2/4 cup milk
1/6 cup vegetable oil
1/2 tsp vanilla extract

Methods:

1. Preheat oven to 180*C (160*C fan-forced). In a large bowl, combine flour, sugar and
salt.
2. In a separate bowl or jug, whisk together egg, milk, oil and vanilla.
3. Pour wet ingredients into flour mixture and stir until just combined.
4. Line a 12-hole muffin tray with patty pan papers. Distribute batter evenly between
papers. Bake for 22 minutes until golden brown.

160
Chocolate Pudding w/ Selected Fruit Toppings
(Servings: 3-4)

Ingredients:
• 114g (1/2 cup)sugar
• 58 g (1/4 cup)baking cocoa
• 29 g (1/8 cup)cornstarch
• 1/4 teaspoon salt
• 480 ml (2 cups)milk
• 1 tbsp. butter
• 1 tbsp. vanilla extract

Method:
1. In a heavy saucepan, combine sugar, cocoa, cornstarch and salt. Gradually add milk.
2. Bring to a boil over medium heat; boil and stir for 2 minutes.
3. Remove from the heat; stir in butter and vanilla. Spoon into individual serving dishes.
4. Chill until serving. Topped with Fruit selections.

161
Cold Rice pudding with fruits
(For 5 portions)

Ingredients:

• 250 ml. Milk

• 50 g Arborio rice (risotto rice), washed
• 50 g Sugar
• 1/2 pc Vanilla
• 2 sheets Gelatin, soaked
• Salt
• Mixed fruits, cut into cubes of 0.5 cm.

Procedure:
1. Blanch the rice for 3-5 minutes and wash afterwards with cold water.
2. Combine the rice, the boiled milk, the vanilla and the salt in a pot and simmer for
approximately 20-25 minutes.
3. Add the sugar and the gelatin, remove from the heat and stir until it gets to 20 degrees
Celsius.
4. Add some of the fruit cubes into a cocktail glass and cover with the rice pudding.
5. Garnish on top with whipped cream and served cold.

162
Sweet Corn Vada
(Servings: 1)

Ingredients:

 1/2 cups sweet corn

 1/4 cup corn flour
 1 /2 tbsp. ginger, garlic, chili paste
 Oil for fry
 1/2 tbsp. onion, chopped
 1 tbsp. coriander leaves, chopped
 Red chili powder to taste
 Salt to taste

Method:

1. Take sweet corn & grind it for few seconds. Do not make it fine, make it coarse.
2. Now add corn flour, ginger-garlic-chili paste, chopped onion, chopped coriander
leaves, salt, red chili powder & mix well. Do not add water.
3. Heat oil in a pan.
4. Make medium size Vada & deep fry them till they become golden brown.
5. Serve hot with mint or tomato chutney & onion.

163
Soy Lemon Dipping Sauce
(Servings: 1)

Ingredients:

 1/2 tbsp. minced and peeled fresh ginger

 15ml soy sauce
 1/8 tsp. freshly grated lemon zest
 1/4 tbsp. fresh lemon juice (1 lemon total)
 1/4 tsp. sesame oil

Method:

1. Whisk together ginger, soy sauce, lemon zest, lemon juice, and sesame oil in a small
bowl.
2. Set aside at room temperature until ready to serve. Just before serving, stir well.

164
Creamy Mushroom Sauce
(Servings: 2-3)

Ingredients
 454 g (2-3 cups)button mushrooms, sliced
 1 tbsp. butter
 58g (1⁄4 cup) flour
 58 g (1⁄4cup)butter
 298 ml (1 1/4 cups) chicken stock or broth
 355ml (2 cups) white wine (or use chicken stock instead of the wine)
 60 ml (1⁄4cup) whipping cream
 2 tbsps. grated parmesan cheese (optional)
 salt and pepper

Method:
1. Sauté the mushrooms in a couple tablespoon butter until they lose their moisture
and are just beginning to brown (about 10-12 minutes) set aside.
2. In a medium saucepan cook the butter and flour over medium-high heat, whisking
constantly until the mixture turns a light golden color (about 6-7 minutes).
3. Whisk in the stock and wine, stirring until the mixture thickens.
4. Lower heat and simmer for about 12-15 minutes.
5. Add in the cream, and Parmesan cheese (if using) whisk until combined, then add in
sautéed mushrooms; simmer for additional 5-7 minutes, or until the sauce coats the
back of the spoon.
6. Season with salt and pepper.

165
Hollandaise Sauce
(1 cup sauce)

Ingredients:
 4 egg yolks
 1 tbsp. freshly squeezed lemon juice
 1/2 cup unsalted butter, melted (1 stick)
 Salt and Cayenne pepper (to taste)

Method:

1. Vigorously whisk the egg yolks and lemon juice together in a stainless steel bowl and
until the mixture is thickened and doubled in volume.
2. Place the bowl over a saucepan containing barely simmering water (or use a double
boiler,) the water should not touch the bottom of the bowl.
3. Continue to whisk rapidly. Be careful not to let the eggs get too hot or they will
scramble.
4. Slowly drizzle in the melted butter and continue to whisk until the sauce is thickened
and doubled in volume. Remove from heat, whisk in cayenne and salt.
5. Cover and place in a warm spot. If the sauce gets too thick, whisk in a few drops of
warm water before serving.

166
Béchamel sauce

Ingredients:
• 60 gm Butter
• 40 gm Onions
• 60 gm White flour
• 1.2 L Milk
• Salt
• Bay leaves
• Salt
• Nutmeg

Method:
1. Melt the butter in a pot, sauté the onions, add the flour and form a roux.
2. Pour in the milk and bring to boil. Turn the temperature down and continue simmering.
3. Add salt, bay leaves and nutmeg.
4. Let simmer for approx. 15 minutes, stir constantly and let the sauce obtain the correct
thickness.

167
Veloute – Basic White Sauce
(for 1 L)

Ingredients
• 60 g Onion brunoises
• 60 g Butter
• 60 gm White flour
• 1 L Stock (chicken, fish, veal, beef)

Method:
1. Melt the butter in a pot and sauté the onions until golden color.
2. Dust in the flour and form a roux. Do not let roast too long so it won’t become dark.
3. Pour in your stock and reduce the heat to simmering
4. Continue simmering and constantly stir for approximately 20 minutes and until you have
reached the correct consistency.
*You must make sure that the flour has been properly dissolved.

168
Vegetable Stock
(for 1L )

Ingredients:

 40 gm Onions
 40 gm Oil
 40 ml Leeks
 20 gm Carrots
 20 gm Fennel (optional)
 20 gm Celery
 20 gm Parsley stems
 30 gm Tomatoes
 1.1L Water
 1 pc Bay leaves
 Peppercorns

Method:
1. Wash the vegetables properly and cut them into cubes.
2. Add oil in a stock pot and sauté the onions until they become a
golden colour.
3. Add the rest of the vegetables and cook for another 5 minutes.
4. Add cold water, the herbs and let simmer for approx. 30
minutes.
Sieve the stock once it is finished.

169
Basic Brown Beef Stock
(for 1L)

Ingredients:

• 625g Beef bones

• 31 g Onion cubes
• 31 g Carrot cubes
• 31 g Celery cubes
• 10 g Tomato paste
• Red wine to deglaze
• Cold water to cover the bones.
• Thyme, bay leaves, parsley, cloves

Method:

1. Cut the vegetables into cubes of 1 cm (mirepoix)

2. Add oil in a pan and roast the bones until they become well
browned.
3. Remove them from the pan and put them in a stock pot.
4. Cover them with cold water, bring to boil and then continue
simmering. Skim the scum from the surface.
5. Add the vegetables into the same pan and roast them well. Add
tomato paste and deglaze with red wine.
6. Add them also into the stock pot and continue simmering.
7. Continuously, skim the scum from the surface until stock becomes
clear.
8. Add the herbs into the stock to enhance the flavour.
9. Let simmer for 4 hours and sieve.
10. Cool down and store in your fridge.

170
Basic White Beef Stock
(for 1 L)

Ingredients:

• 1.5LWater
• 3/4 kg Beef bones
• 300 gm. Beef meat (shoulder, breast)
• 75 gm. Carrots
• 750 gm. Leeks
• 50 gm. Celery
• 1 1/2 pc Unpeeled onion, halved and browned
• Salt, peppercorns, bay leaves, thyme, nutmeg, garlic

Method:

1. Chop the bones as small as you can. Preferably in walnuts sizes.

2. Pour water in a pot and bring to a boil. Blanch the bones for a
few minutes and then strain.
3. Pour in the water in a large bowl, place in the bones and the
meat and simmer for approximately 3-4 hours. Scum the skim
from the surface.
4. Add in the bouquet garni approximately one hour before
cooking end.
5. Season and strain

171
Chicken Stock
(for 1L)

Ingredients:

• 400gChicken bones
• 1/2 pc quartered Onion
• 1Peeled Carrots and cut in cubes
• 1 ribs Celery, cut in cubes
• 1 pc Leek
• 2 sprigs Thyme
• 2 sprigs with stems Parsley
• 1 pc Bay leaves
• 2pc Peppercorns
• 1 pc Garlic cloves
• 1.5 L Cold water

Method:
1. Debone the chicken.
2. Place the chicken and the vegetables in a stock pot and pour
over cold water.
3. Cook on high heat until it boils and then turn the heat down to
medium and continue simmering.
4. Skim the scum from the surface every 10-15 minutes.
5. Add hot water to keep the bones and the vegetables covered, in
case required.
6. Simmer for 45 minutes.
7. Strain stock and place in a clean stock pot. Immediately cool the
stock down and store in your fridge.

172
Fish Stock
(For 1 L)

Ingredients:
• 1.2kg Fish bones
• 5 gm. Onions
• 25 gm. Leeks
• 25 gm. Celery
• 5 gm. Butter
• 50 ml White wine
• 1 pc Peppercorns
• 1 1/6L Water, lemon juice
• Parsley, bay leave, thyme, garlic

Method:
1. Cut the vegetable into cubes.
2. In a stock pot add butter and sauté the vegetables.
3. Add the fish bones, deglaze with White wine and pour in COLD
water and some ice cubes
4. Season with salt, peppercorns; add parsley, thyme and bay leaves
5. Simmer for 20 minutes.
6. Strain, cool down immediately and store in your fridge.

173