Recipes for you

Sweet and Sour Vegetables

2008-10-30T23:15:00.001+07:00

For 4 servings
225 g can pineapple in juice
1 tbsp cornflour
2 tbsp sugar
50 ml white wine vinegar
2 tbsp tomato ketchup
2 tbsp vegetable oil
2 garlic cloves, crushed
225 g cabbage, shredded
225 g cauliflower florets
1 carrot, thinly sliced
1 onion, sliced
225 g Chinese egg noodles, deep fried until crispy
fresh coriander to garnish

Preparation
1. Drain pineapple, reserving juice. Cut pineapple in small pieces.
2. In small saucepan, blend cornflour and sugar. Add pineapple juice vinegar and ketchup. Bring to the boil, stirring until thickened. Keep warm.
3. Heat oil in frying pan or wok. Add garlic, cabbage, cauliflower, carrot, onion and pineapple. Stir fry over a medium heat for 3-4 mins until cabbage is slightly softened.
4. Transfer vegetable mixture to a serving dish. Pour sauce over top and garnish with coriander. Serve at once with egg noodles

Good serve with: Grilled or fried chicken or burgers.

Chinese Steak with Mushrooms

2008-10-30T23:12:00.002+07:00

For 4 servings
700 g frying steak, cut into bite-sized strips
2 tbsp oil
2 garlic cloves, finely chopped
2 tbsp soy sauce
1 tsp salt
120 ml water
50 g butter or margarine
1 medium onion, roughly chopped
1 large green pepper, seeded and cut into 2.5 cm pieces
225 g mushrooms, sliced
2 tbsp cornflour, mixed with 350 ml water
tomato quarters, to garnish

Preparation
1. In a large frying-pan heat oil. Add meat and cook, stirring, until browned. Reduce heat.
2. Add garlic, soy sauce, salt and water. Cover. Simmer for 45 mins, or until meat is tender.
3. In another pan, heat the butter and saute onion, green pepper and mushrooms. Add to meat and cook, uncovered for 10 mins.
4. Stir in cornflour and water mixture. Cook until thickened.
5. Transfer to a warmed serving dish, garnish with tomatoes and serve immediately.

Good serve with: Steamed rice or noodles, broccoli and crusty bread.

Special Fried Chicken

2008-10-30T23:09:00.001+07:00

For 4 servings
8 chicken portions, skinned
5 tbsp thick natural yogurt
1 egg, beaten
1 garlic cloves, crushed
75 g golden breadcrumbs
2 tbsp sage and onion stuffing mix
1.5 tsp hot chili powder
salt, to taste
75 g butter, melted
parsley sprigs, cucumber and tomato slices, to garnish.

Preparation
1. Heat oven to 180 C. Combine yogurt, egg and garlic in a bowl and mix well together.
2. Put breadcrumbs, stuffing mix, chili powder and salt in a blender or food processor. Process until finely ground. Transfer to a bowl.
3. Dip chicken portions, into yogurt mixture, then coat evenly with crumbs. Coat with melted butter and place in a shallow baking dish. Cook in the oven for 1 hr or until golden. Serve hot or cold, garnished with parsley, cucumber and tomato.

Good serve with: Green beans and jacket potatoes or salad.

Orange an Tarragon Chicken

2008-10-30T23:05:00.002+07:00

For 4 servings
1 tbsp vegetable oil.
4 boned, skinned chicken breasts
8 shallots, finely chopped
2 oranges
150 ml chicken stock
1/2 tsp tomato puree
1 tbsp chopped fresh tarragon
salt and pepper, to taste

Preparation
1. Heat oil in frying pan and brown chicken breasts and shallots until golden on all sides.
2. finely grate rind from 1 orange, then peel both oranges removing the white pith. Remove membrane from fruit segments and reserve all juice.
3. Mix together orange rind, juice, stock and tomato puree and add to pan. Cover and simmer gently for 15 mins, turning chicken breasts twice. Add orange segments, tarragon and seasoning. Warm through gently.
4. Slice and fan out chicken breasts. Spoon oranges and shallots over chicken. Cook sauce until reduced to a syrup. Spoon over chicken.

Good serve with: Boiled rice with sweet corn kernels added.

Mushroom-stuffed Lamb Shoulder

2008-09-29T22:00:00.003+07:00

For 6 servings
1.5 kg shoulder of lamb
25 g butter
1 onion, finely chopped
50 g ham, chopped
225 g mushrooms, sliced
salt and pepper, to taste
1-2 tbsp fresh chopped mint
250 ml chicken stock
2 garlic cloves, halved
2 tbsp corn oil
plain flour, to thicken
250 ml vegetable water or stock
fresh herbs, to garnish

Preparation
1. Heat oven to 180C. Melt butter in a frying pan. Add onion, ham and mushrooms and fry for 3 minutes until onion is soft. Stir in seasoning and mint. Cool.
2. Stuff the cavity of the meat. Tie with string at regular intervals. Put meat into a roasting tin. Add stock and garlic and brush with oil. Roast dor 2 hours or until cooked.
3. Transfer meat to a serving dish. Remove string and allow to stand. Make gravy using a little fat and the juice in roasting tin. Thicken with flour and add strained vegetable water or stock.
4. Serve meat hot with gravy. Garnish with herbs.

Good serve with: Roast potatoes, carrots and seasonal vegetables.

Cheesy Chicken

2008-09-06T22:04:00.003+07:00

For 4 servings
4 golden-bake chicken breast steaks, thawed
50 g Emmental Cheese, finely grated
50 g Parmesan Cheese, finely grated

Preparation
1. Heat oven to 220 c.
2. Place the breast steaks on a cooling rack over a baking sheet.
3. Combine the 2 cheese and sprinkle half over each breast steaks.
4. Bake in the oven and turn the breast steaks over. Sprinkle with remaining cheese mixture and return to the oven for a further 10 mins.
5. Serve

Good serve with: Pasta and chopped tomatoes sprinkled with parsley and green vegetables or a salad.

Pot-Roasted Chicken

2008-08-22T21:15:00.002+07:00

For 4 servings
8 small chicken portions
2 tbsp corn oil
8 fairly small potatoes halved
8 small carrots
1/2 - 1 tbsp chopped fresh rosemary or
1 tsp dried rosemary
5 tbsp chicken stock
2-3 garlic cloves, crushed
salt and pepper, to taste
chopped fresh parsley, to garnish

Preparation
1. Heat oil in a flameproof casserole. Add chicken portions and fry for 5-6 mins until golden. Remove from casserole and keep on one side.
2. Add potatoes and carrots and cook gently for 5 mins.
3. Add rosemary and stock and stir well, then place chicken on top. Cover and cook for 15 mins, stirring occasionally. Add garlic, cover and cook for a further 15-20 mins until chicken is cooked and vegetables are tender. Add seasoning to taste.
4. Transfer chicken and vegetables to a warm serving dish and pour juices on top. Sprinkle with chopped parsley. Serve Hot.

Curried Fish Fillets

2008-08-22T21:09:00.003+07:00

For 4 servings
2 fish fillets, about 700-900 g, 2 cm thick each cut in two, thawed if frozen
2 spring onions, finely chopped, plus extra to garnish
2 small garlic cloves, finely chopped
1 tsp curry powder
1/2 - 1 tsp salt
good pinch cayenne
25 g butter or margarine
1 tbsp olive
plain flour, for coating
lemon wedges and parsley sprigs, to garnish

Preparation
1. Pat the fish dry with kitchen paper and reserve.
2. Mix onions, garlic, curry powder, salt and cayenne. Rub into both sides of each fillet. cover then chill 1 hour.
3. Heat butter and oil in heavy frying pan. Coat fish on both sides with flour. Cook the fish carefully for 3-5 mins until brown on both sides.
4. Sprinkle with chopped spring onion and serve with lemon wedges and parsley sprigs to garnish.
Be careful not to overcook the fish or it may break up and become dry.

Tips:
To thaw frozen fillets or staks in a microwave, set on defrost for 7-8 mins. Separate as soon as possible then cover with kitchen paper to help absorb liquid. Remove from oven as soon as thawed.

Fast Apple Muffins

2008-08-22T21:00:00.003+07:00

For 16 muffins
175 g plain flour
100 g caster suggar
1 1/2 tsp baking powder
pinch of salt
50 g butter
1 egg
75 ml milk
1 cooking apple, peeled, cored and chopped
2 pieces stem ginger, chopped
40 g walnuts, chopped

Preparation
1. Heat oven to 200C (400F). Grease 15-16 deep bun tins. In a bowl, mix together flour,
sugar, baking powder and salt. Rub in butter finely until mixture resembles breadcrumbs.
2. In another bowl, beat together egg and milk. Add to dry ingredientsin bowl and mix together. Stir in apple, ginger and walnuts.
3. Spoon mixture into prepared bun tins. Cook in the oven for 15-20 mins or until lightly golden, well risen and cooked through. Remove from tins and cool on wire racks. Serve warm or cold.

Potato and Almond Bake

2008-08-15T23:10:00.005+07:00

For 4 servings
700 g (1 1/2 lb) potatoes, peeled and quartered
salt and pepper to taste
1 small onion, chopped
25 g (1 oz) butter or margarine
plus extra for greasing
2 eggs
142 ml ( 1/4 pt) whipping cream
50 g (2 oz) ground almonds
pinch of nutmeg
50 g (2 oz) grated Cheddar cheese
25 g (1 oz) flaked almonds

Preparation
1. Cook potatoes in small amount of boiling, salted water until tender. Drain and reserve.
2. Heat oven to 200C (400F/Gas 6). Grease a shallow 1.5 L (2 1/2 pt) ovenproof dish.
3. Mash potatoes well. Add onion, butter and eggs, one at a time.
4. Heat, but do not boil, whipping cream and then gradually beat into potato mixture.
5. Stir in almonds and season with nutmeg, salt and pepper to taste.
6. Turn mixture into dish. Sprinkle cheese and almonds on top.
7. Roast for 20-25 minsor until puffed and golden brown.

Good serve with: Steamed carrots and spinach or chicken.

Tips: Be careful to heat the cream to just below boiling point to prevent it from curdling.

Lemony Steaks

2008-08-12T23:30:00.003+07:00

For 4 Servings
4 sirloin steaks
grated rind and juice of 1/2 lemon
3 tbsp chopped fresh parsley
2 tsp Worcestershire sauce
Tabaso Sauce (optional)
2 tbsp olive oil
2 tbsp butter
1 tsp French Mustard
1 garlic clove, crushed
salt and pepper to taste
parsley sprig to garnish
1 lemon cut into wedges to serve

Preparation
1. Trim excess fat from steaks. Combine rind, lemon juice, parsley, Worcestershire sauce and Tabasco, if using and set aside.
2. In a large frying-pan, combine oil, butter, mustard, garlic, salt and black pepper stir well and heat until mixture begins to bubble.
3. Saute steaks in the seasoned butter for 3-4 mins, turning them after 2 mins. Pour over the reserved parsley mixture and cook for a further 2-3 mins, or until cooked to taste. Garnish with parsley sprig and serve immediately with lemon wedges.

Good serve with saute potatoes and peas, or mixed salad.

Little Chocolate Hearts

2008-08-12T23:25:00.004+07:00

For 16 hearts
115 g (4 1/2 oz) plain flour
65 g (2 1/2 oz) caster sugar
65 g (2 1/2 oz) soft margarine
pinch of salt
2 tbsp beaten egg

Filling and topping
50 g (2 oz) plain chocolate
16 shelled walnuts halves
75 g (3 oz) apricot jam

Preparation
1. Place flour, sugar, salt, egg and margarine in a bowl and mix with a fork to give a crumbly texture. Press the mixture together with your hands. Cover and chill for 1 hr.
2. Heat oven to 200C (400F/Gas 6). Grease and flour 2 baking sheets. Knead the dough until smooth. Roll out on a lightly floured surface. Using a cutter, cut out 32 heart shapes, place on baking sheets and bake for 8 mins.
3. Loosen biscuits with a palette knife and transfer to a wire rack. Allow to cool. Meanwhile, melt chocolate in a bowl set over a pan of hot water. Carefully dip the top of 16 biscuits in the melted chocolate and decorate with walnuts. Allow to set.
4. To serve, sandwich a plain and chocolate-topped biscuit together with apricot jam.

Tips
When melting the chocolate over hot water, take care that the bowl does not sit in the water but just above. Otherwise the chocolate will over-heat and not coat the biscuits smoothly.

Two Ways with Green Beans

2008-08-12T23:17:00.003+07:00

For 4 servings
Beans with Tomato Sauce
450 g (1 lb) fresh green beans, topped and tailed
40 g (1 1/2 oz) butter
1 tsp fresh chopped basil
finely grated rind of 1/2 lemon
1 garlic clove, crushed
2 tomatoes, peeled and quartered
salt and pepper, to taste

Beans with Italian Sauce
450 g (1 lb) fresh green beans, topped and tailed
15 g (1/2 oz) butter
3 tbsp whipping cream
freshly grated nutmeg, to taste
pepper, to taste
3 tbsp grated Parmesan Cheese

Preparation
1. Cook beans in boiling, salted water for 6-7 mins until just tender, but still firm to the bite. Drain well.
2. Melt butter in a saucepan. Stir in basil, lemond rind and garlic. Add tomatoes and cook gently until heated through.
3. Mix beans with sauce, season to taste. Serve hot.

Preparation
1. Cook and drain beans.
2. Melt butter in a saucepan. Stir in cream nutmeg, pepper and 2 tbsp Parmesan cheese.
3. Add beans to pan and heat gently. Season to taste and sprinkle with remaining Parmesan.
Serve hot.

Braised Lamb with Sour Cream

2008-08-11T22:20:00.002+07:00

For 4 Servings
900 g (2 lb) boned lamb shoulder
trimmed and cut in 2.5 cm (1 in) cubes
15 g (1/2 oz) butter or margarine
1 tbsp corn oil
2 large onions, chopped
1 garlic clove, crushed
2 plain flour
1-2 tsp paprika
227 g (8 oz) can tomatoes
1 tbsp tomato puree
350 ml (8 fl oz) chiken stock
1 tsp chopped fresh thyme, or
use 1/2 ts dried thyme
1/2 tsp ground ginger
3 tbsp soured cream
salt and pepper to taste

Preparation
1. Heat butter and oil in a flameproof casserole. Add lamb cubes and fry for 3-4 mins, stirring until sealed all over.
2. Add onions and garlic to pan and fry for 2 mins. Stir in flour and paprika and cook for 1 min. Sieve can tomatoes and add to pan. Stir in puree, stock thyme and ginger.
3. Bring to the boil. Reduce heat, then cover and simmer gently for about 1 hr or until lamb is tender.
4. Remove lamb with a draining spoon. Boil juices for about 4-5 mins until slightly thickened. Stir in soured cream and lamb. Return to low heat and heat through gently. Adjust seasoning if necessary. Serve hot.

Good serve with buttered noodles and a green salad.

Quick Parsley-Garlic Rolls

2008-08-11T22:18:00.001+07:00

For 8 rolls
275 g (10 oz) white bread mix
200 ml (7 fl oz) hand hot water

Filling
40 g (1 1/2 oz) butter, melted
1 garlic clove, crushed
2-3 tsp dried parsley

Preparation
1. Make bread mix, divide into 8 equal pieces Roll each to an oblong measuring 13 x 7.5 cm (5 x 3 in)
2. Mix melted butter with garlic and brush over each piece of dough. Sprinkle with dried parsley. Roll up each piece like a Swiss roll, starting from a short side each time.
3. Place rolls, end up, in greased bun tins and press down firmly. Cover with lightly oiled polythene and leave to rise in a warm place until doubled in size (about 30-45 mins)
4. Heat oven to 230C (450F/Gas 8). Uncover and cook rolls in the oven for 15-20 mins until crisp and golden. Brushed with remaining butter while hot.

Good serve with additional butter and bowls of soup.

French Bread Pizzas

2008-08-11T22:14:00.002+07:00

For 4 servings
2 tbsp olive oil
1 onion, finely chopped
1 garlic clove, crushed
397 g (14 oz) can chopped tomatoes
1 tbsp tomato puree
1 tbsp dried oregano or basil
1 French stick
2 x 150 g (5 oz pkt Mozzarella cheese,
sliced

Preparation
1. Heat oil in a saucepan and saute onion and garlic until transparent.
2. Add tomatoes and tomato puree. Bring to the boil, stirring well, then add herbs and cook rapidly until sauce is thick. Cool.
3. Heat oven to 200C (400F/Gas 6). Slice French stick in half horizontally and spread tomato mixture over each half. Cover with slices of Mozzarella cheese.
4. Cut into suitably size pieces, place on a baking sheet and cook in oven for 10-15 mins, or until golden. Serve hot.

Good serve with crispy green salad.

Apple and Hazelnut Pudding

2008-08-10T22:34:00.001+07:00

For 4 servings
2 medium eating apples
75 g (3 oz) plain flour
1 tsp baking powder
1/2 tsp ground cinnamon
freshly grated nutmeg, to taste
pinch of salt
1 egg
75 g (3 oz) soft light brown sugar
2 tbsp clear honey
1 tsp vanilla essence
50 g (2 oz) hazelnut, coarsely chopped
50 g (2 oz) raisins

Preparation
1. Heat oven to 180C (350F/Gas 4). Grease a 20 cm (8 in) pie plate.
2. Quarter and core apples. Slice thinly and place in a bowl of cold water while preparing cake mixture
3. Sift flour, baking powder, cinnamon, nutmeg and salt into a bowl. In a second bowl beat egg with sugar stir in honey & essence4. Add drained apples and stir together, then blend into flour mixture, mixing well. Stir in hazelnuts and raisins.
5. Turn mixture into prepared pie plate. Cook in the oven for 35-40 mins until risen and cook through. Serve hot.

Good serve with: Ice cream, custard or cream

Easy Swiss Roll Ice Cream Bombe

2008-08-10T22:30:00.002+07:00

For 6 servings
2 large strawberry jam Swiss rolls
90 ml (3 1/2 fl oz) sherry
whipped cream and fresh cherries to decorate

Ice cream
600 ml (1 pt) milk
600 ml (1 pt) double cream
1/2 tsp vanilla essence
2 whole eggs
4 egg yolks
175 g (6 oz) caster sugar

Preparation
1. Prepare ice cream: heat milk, add vanilla essence. Beat eggs, yolks and sugar until creamy. Whisk in milk and strain into clean saucepan. Heat slowly, stirring, until mixture thickens.
2. Whip cream to soft peaks. Fold into cooled custard. Pour into a freezer tray and freeze for 1 hour.
3. Slice Swiss rolls 1 cm (1/2 in) thick. Sprinkle with a little sherry and use 2/3 to line and 1.5 litre (2 1/2 pt) pudding bowl. Set aside.
4. Beat ice cream thoroughly with a fork. Spoon into the bowl and cover with remaining cake. Cover with cling film and press down gently.
5. Freeze for 2-3 hrs. Transfer to the refrigerator 15-20 mins before serving, decorate with whipped cream and fresh cherries.

Strawberry-Peach Tart

2008-08-09T22:19:00.000+07:00

For 8 servings

Pastry
175 g (6 oz) plain flour
pinch of salt
75 g (3 oz) butter, softened
75 g (3 oz) caster sugar
2 eggs yolks
few drops vanilla essence

Filling
9 tbsp apricot jam, sieved
2 tsp water
225 g (8 oz) cream cheese
150 ml (1/4 pt) double cream
225 g (8 oz) strawberries
2-3 ripe peaches

Preparation
1. Heat oven to 190C (375F/Gas 5). Sift flour and salt into a bowl. Add, butter, sugar, egg yolks and vanilla essence. Work with fingertips to form a fairly firm dough. Knead gently until free from cracks.
2. Roll out on a lightly floured surface and line a 25 cm (10 in) fluted flan tin, with a loose base. Trim edge and prick base all over with a fork. Bake blind for 10 mins, then remove beans and cook for a further 10 mins.
3. Put Jam and water in a pan, heat gently until melted. Combine cream cheese with 1 tbsp glaze. Whip cream to soft peaks and stir into cream cheese mixture. Spread mixture into cold flan case.
4. Hull strawberries and peel and slice peaches. Arrange fruits over filling, Spoon glaze over fruits. Chill.

Cappucino and Chocolate Mousse

2008-08-09T22:16:00.000+07:00

For 4 servings
175 ml (6 fl oz) milk
2 tbsp instant coffee granules
175 g (6 oz) plain chocolate
2 eggs
1 tbsp dark rum
1/4 tsp ground cinnamon
whipped cream & chocolate
coffee bean to decorate

Preparation
1. In a small saucepan heat milk with coffee until simmering.
2. Pour hot milk into a blender or food processor. Add plain chocolate to hot milk mixture. Blend or process for about 30 seconds.
3. Add eggs, rum and cinnamon and blend again until smooth and well combined.
4. Pour mixture into 4 individual serving dishes. Leave to set in refrigerator for 3 hrs, or overnight.
5. To serve, decorate each mousse with a swirl or whipped cream and the chocolate coffee beans.

Good serve with crisp wafers or dainity biscuits.

Apple Sauce Layer Cake

2008-08-09T22:04:00.000+07:00

For a 20 cm (8 in) cake
75 g (3 oz) butter or margarine
150 g (5 oz) soft light brown sugar
1 egg, beaten
128 g can apple sauce
225 g (8 oz) self raising flour
1 tsp baking powder
1 tsp bicarbonate of soda
1/2-1 tsp ground cinnamon
grated nutmeg, to taste
pinch of salt
100 g (4 oz) raisins
75 g (3 oz) chopped nuts
blanched, shredded lemon peel,
to decorate (optional)

Cream Cheese Icing
75 g (3 oz) cream cheese, softened
350 g (12 oz) icing sugar, sifted
1 1/2 tbsp milk

Preparation
1. Heat oven to 190C (375F/Gas 5). Grease and line 2 x 20 cm (8 in) sandwich tins.
2. In a bowl, cream together butter and sugar, add egg and beat well. Mix in the apple sauces.
3. Sift flour, baking powder, bicarbonate of soda, cinnamon, nutmeg and salt together. Stir into the apple mixture with the raisins and nuts.
4. Divide mixture between prepared tins and level surfaces. Bake for 25-30 mins or until firm to the touch. (Turn onto wire racks to cool.)
5. Make icing : in a bowl, beat together cream cheese, icing sugar and milk, mixing until smooth.
6. Sandwich cakes together with 1/2 the icing and spread remainder on top. Decorate with lemon peel.

Double Chocolate Cake

2008-08-09T22:01:00.000+07:00

For 10 servings
100 g (4 oz) butter or margarine
350 g (12 oz) caster sugar
100 g (4 oz) plain chocolate, melted
4 eggs
275 g (10 oz) plain flour
1/2 tsp bicarbonate of soda
150 g (5 oz) natural yogurt
75 ml (3 fl oz) milk
2 tsp vanilla essence
11 walnut halves, to decorate

Frosting
150 g (5 oz) butter
275 g (10 oz) icing sugar, sieved
1-2 tbsp milk, warmed
50 g (2 oz) plain chocolate, melted

Preparation
1. Heat oven to 180C (350F/Gas 4). Grease and and flour a 25 cm (10 in) ring tin.
2. To make cake, cream butter and sugar until pale and fluffy. Beat in melted chocolate and eggs. Fold in flour and bicarbonate of soda.
3. Make yogurt up to 250 ml (8 fl oz) with milk. Stir well and fold into cake mixture with vanilla.
4. Turn mixture into ring tin, level surface and bake for 55-60 mins until a skewer comes out clean. Cool for 5 mins. Turn onto a wire rack.
5. To make frosting: beat butter until smooth and creamy, then gradually work in the icing sugar. Mix milk and chocolate together and beat into the icing. Spread over cake and decorate with walnut halves.

Chocolate Orange brownies

2008-08-09T16:31:00.000+07:00

For 12 slices
100 g (4 oz) butter or margarine
175 g (6 oz) orage-flavoured plain chocolate
2 eggs
100 g (4 oz) caster sugar
75 g (3 oz) self-raising flour, sifted
pinch of salt
oil for deep frying

Preparation
1. Heat oven to 180C (350F/Gas 4). Grease and base line a 18 x 18 cm (7 x 7 in) shallow square tin.
2. Melt butter or margarine and 50 g (2 oz) of the chocolate together in a pan. Roughly chop the remaining chocolate.
3. Beat egg & sugar until pale and thick. Stir in butter mixture, then fold in flour and salt.
4. Transfer mixture to the prepared tin and sprinkle with chocolate pieces. Cook in oven for about 30-35 mins until firm to the touch. Cool in tin, then cut into 12 slices.

Good serve with a glass of milk or cup of coffee as a mid-morning or tea time treat.

Tips :
Margarine is perfectly acceptable in this recipe because of the strong flavour of the chocolate. Best serve freshly made.

Chocolate Strawberry Shortcake

2008-08-09T16:28:00.000+07:00

For 8 servings
275 g (10 oz) plain flour
100 g (4 oz) caster sugar
100 g (4 oz) butter
25 g (1 oz) cocoa powder
150 ml (1/4 pt) double cream
1 tsp vanilla essence
1 tsp baking powder
1 egg beaten

Filling
225 g (8 oz) natural cottage cheese, sieved
75 g (3 oz) caster sugar
225 g (8 oz) cream cheese
1-2 tsp Kirsch
75 g (3 oz) cherries, thawed if frozen, stoned and quartered

Topping
225 g (8 oz) fresh strawberries, hulled

Preparation
1. Heat oven to 190C (375F/Gas 5). Grease and lightly flour a 2 x 20 cm (8 in) sandwich tin.
2. Sieve dry ingredients together in a medium mixing bowl. Rub in butter until mixture resembles fine bread crumbs.
3. In another bowl combine cream, vanilla essence and beaten egg. Add to the flour mixture and stir.
4. Divide mixture between the prepared tins and bake for 10-12 mins or until a skewer comes out the center clean. Cool on wire rack.
5. Make filling; stir together all ingredients.
6. Sandwich shortcakes with half filling and spread remainder on top. Decorate with strawberries and serve immediately

Salmon Croquettes

2008-08-09T01:10:00.000+07:00

Flaked salmon is combined with potato and onion and then deep fried so that the crisp nuggets remain soft inside

For 18 croquettes
213 g (7 1/2 oz) can red salmon
1 egg
25 g (1 oz) plain flour
1 small onion, finely chopped
black pepper
1 tsp baking powder
150 ml (1/4 pt) warm water
5 tbsp instant mashed potato powder
oil for deep frying
fresh dill, sliced tomatoes and lemon wedges
to garnish

Preparation
1. Drain salmon, reserving juice. Removes skin and bones and flake fish into a small bowl. Set aside
2. In a bowl, mix together egg and flour, then stir in onion, pepper, baking powder and
water. Using a fork, work in the instant mashed potato powder. Stand for a few mins before
adding salmon and reserver juices
3. Using lightly floured hands, form mixture into 18 croquettes. Heat oil in a large pan to 190C (375F). Fry croquettes a few at a time in hot oil untill golden brown all over. Drain
on kitchen paper. Serve hot, garnished with fresh dill, tomatoes and lemon wedges.

Good serve with spicy tomato sauce and crisp green salad.

Tips :
If mixture is not easy to shape, cover and chill for 30-40 mins. You can make this
croquettes using tuna or leftover cooked fish, if liked.