Cooking Lover

Courgette Flan

noreply@blogger.com (Dhieta) — Sun, 08 Feb 2009 06:56:00 PST

Ingredientsolive oil for greasing6 courgettes, sliced4 eggs, separated175g/6oz Parmesan cheese, freshly gratedpinch of freshly grated nutmegsalt• Preheat the oven to 180°C/ 350°F/Gas mark 4. Grease a baking dish with oil.• Blanch the courgettes in boiling water for 2 minutes. Cool slightly.• Put the egg yolks, Parmesan and nutmeg in a bowl. Add the courgettes, and mix through.• Beat the egg

Anchovy Tart

noreply@blogger.com (Dhieta) — Sat, 07 Feb 2009 06:55:02 PST

Ingredientsbutter for greasing350g/12oz shortcrust pastry300g/11oz onions, chopped90ml/31⁄2fl oz olive oil10 anchovy fillets in oil, drained7 black olives, pitted and halved1 teaspoon dried fennelfreshly ground black pepper• Preheat the oven to 200°C/400°F/Gas mark 6. Grease a baking sheet with butter.• Roll out the dough to a 20cm/8in square, 5mm/1/2in thick. Place on the baking sheet and roll

Bean Croquettes

noreply@blogger.com (Dhieta) — Fri, 06 Feb 2009 06:54:00 PST

Ingredients600g/11⁄4lb canned cooked red kidney beans, drained4 tablespoons butter1 teaspoon vinegar1⁄4 teaspoon dried ground bay leaf1 egg12 tablespoons dried breadcrumbsvegetable oil for deep-fryingsalt and freshly ground black pepper• Blend the beans in a food processor until they form a smooth paste. Add the butter, vinegar and bay leaf. Season with salt and pepper. Blend for 2 minutes.

Rice Salad

noreply@blogger.com (Dhieta) — Wed, 04 Feb 2009 18:53:00 PST

Ingredients300g/11oz long-grain rice75g/3oz frozen peas3 spring onions, sliced1 green pepper, finely diced1 red pepper, finely diced275g/10oz canned sweetcorn kernels, drained15g/1⁄2 oz fresh mint, choppedFor the dressing125ml/4fl oz extra virgin olive oil2 tablespoons freshly squeezed lemon juice1 garlic clove, crushed1 teaspoon granulated sugarsalt and freshly groundblack pepper• Bring a large

Pears with Strawberry Sauce

noreply@blogger.com (Dhieta) — Wed, 04 Feb 2009 06:39:00 PST

Ingredients4 dessert pears1 tablespoon freshly squeezed orange juice2 teaspoons low-fat spread or butter, melted5cm/2in cinnamon stick, broken in half225g/8oz strawberries1 teaspoon granulated sugar1 teaspoon cornflour1 teaspoon freshly squeezedlemon juice• Preheat the oven to 180°C/350°F/Gas mark 4.• Pare the skin off the pears, but leave whole with the stems attached. Arrange on their sides in

Fried Bananas

noreply@blogger.com (Dhieta) — Tue, 03 Feb 2009 06:39:38 PST

Ingredients100g/4oz plain flour1⁄2 teaspoon bicarbonate of sodapinch of salt2 tablespoons sugar1 egg2 tablespoons desiccated or shredded coconut4 firm bananasvegetable oil for deep-frying2 tablespoons clear honeyvanilla ice cream, to serve (optional)• Sift the flour, bicarbonate of soda and a pinch of salt into a bowl. Stir in the sugar. Whisk in the egg and just enough water (you will need about

Exotic Fruit Pancakes

noreply@blogger.com (Dhieta) — Tue, 03 Feb 2009 06:37:54 PST

IngredientsFor the batter100g/4oz plain flourpinch of salt1 egg plus 1 egg yolk300ml/10fl oz coconut milk4 teaspoons sunflower oil, plus extra for fryingFor the filling1 banana1 papayajuice of 1 lime2 passion fruit1 mango4 lychees2 tablespoons honey• To make the batter, sift the flour and salt into a bowl. Make a well in the centre, and add the egg, egg yolk and a little of the coconut milk.

Salmon With Lemon Mash

noreply@blogger.com (Dhieta) — Sun, 01 Feb 2009 04:14:01 PST

Ingredients4 salmon steaks, about 150g/5oz each225g/8oz spinach leavesFor the lemon mash450g/1lb potatoes, cubed25g/1oz butter2 tablespoons milkfinely grated zest of 1⁄2 lemonFor the sauce25g/1oz butter25g/1oz plain flour200ml/7fl oz skimmed milkfinely grated zest of 1⁄2 lemon4 tablespoons chopped fresh herbs1 red pepper, finely chopped1 egg, lightly beatensalt and freshly ground black pepper•

Pan-Seared Halibut

noreply@blogger.com (Dhieta) — Sat, 31 Jan 2009 04:13:00 PST

Ingredients1 teaspoon olive oil4 skinless halibut steaks, about 175g/6oz each1⁄2 teaspoon cornflour, mixed with 2 teaspoons cold water to form a pastesalt and freshly ground black pepperFor the relish2 red onions, grated6 shallots, grated1 tablespoon freshly squeezed lemon juice2 teaspoons olive oil2 tablespoons red wine vinegar2 teaspoons caster sugar150ml/5fl oz fish stock• To make the relish,

Fish Loaf

noreply@blogger.com (Dhieta) — Fri, 30 Jan 2009 04:12:00 PST

Ingredients50g/2oz butter, melted, plus extra for greasing900g/2lb cod fillets, minced1 small onion, chopped2 tablespoons fresh white breadcrumbs1 teaspoon salt2 eggs2 tablespoons sour creamFor the sauce1 small onion, finely chopped25g/1oz butter1 tablespoon flour300ml/10fl oz milk1 teaspoon lemon juice225g/8oz mushrooms, thinly sliced1 tablespoon sour creamsalt and freshly ground black pepper•

Fish Fillets in Wine Sauce

noreply@blogger.com (Dhieta) — Thu, 29 Jan 2009 04:11:00 PST

Ingredientsvegetable oil for deep-frying900g/2lb sole fillets, cut into 5 x 2.5cm/2 x 1cm pieces2 egg whites, lightly beaten3 tablespoons cornflourFor the sauce3 tablespoons vegetable oil2 teaspoons caster sugar125ml/4fl oz dry white wine50ml/2fl oz rice wine1 teaspoon salt2 tablespoons cornflour175ml/6fl oz fish stock• In a small deep heavy skillet or frying pan, heat the oil for deep-frying

Squid Sambal

noreply@blogger.com (Dhieta) — Wed, 28 Jan 2009 04:09:03 PST

Ingredients3 tablespoons groundnut oil1 tablespoon tamarind pulp, soaked in 150ml/5fl oz water for 10 minutes11⁄2 teaspoons paprika1 teaspoon granulated sugar1⁄2 teaspoon salt450g/1lb small squid with tentacles, cleanedFor the spice paste2 large onions, chopped2 garlic cloves, chopped1 teaspoon dried shrimp paste11⁄2 tablespoons sambal oelek1 tablespoon chopped fresh lemon grass• Put the

Catalan Soup

noreply@blogger.com (Dhieta) — Tue, 27 Jan 2009 04:53:00 PST

Ingredients1 tablespoon vegetable oil900g/2lb beef mince2 carrots, chopped2 onions, chopped2 tomatoes, chopped25g/1oz plain flour1.2 litres/2pt hot vegetable stock• Heat the oil in a flameproof casserole dish over a medium heat. Saute the beef until it is justcooked, then remove and keep to one side. Saute the carrots, onions and tomatoes in the same pan for a few minutes, stirring continuously

Cauliflower & Walnut Soup

noreply@blogger.com (Dhieta) — Mon, 26 Jan 2009 04:53:00 PST

Ingredients1 medium cauliflower, broken into florets1 onion, roughly chopped450ml/3⁄4pt vegetable stock450ml/3⁄4pt milk25g/1oz walnut piecessalt and freshly ground black pepper• Put the cauliflower, onion and stock in a large heavy saucepan. Bring to the boil, cover and simmer for about 15 minutes until soft.• Add the milk and walnuts, and stir through. Puree in a blender or food processor until

Carrot & Coriander Soup

noreply@blogger.com (Dhieta) — Sun, 25 Jan 2009 04:54:01 PST

Ingredients175g/6oz onion, diced50g/2oz butter500g/1lb 2oz carrots, sliced1 garlic clove, finely chopped1.2 litres/2pt vegetable stock2 teaspoons caster sugar150ml/5fl oz whipping cream2 tablespoons chopped fresh coriander leavessalt and freshly ground black pepper• In a heavy saucepan, gently sweat the onion in the butter until soft and translucent. Add the carrots to the pan, and cook, stirring

Celery & Stilton Soup

noreply@blogger.com (Dhieta) — Sat, 24 Jan 2009 04:52:07 PST

Ingredients4 celery sticks, finely chopped1 onion, finely chopped50g/2oz butter45g/11⁄2oz plain flour1⁄2 glass white wine900ml/11⁄2pt chicken stock300ml/10fl oz milk225g/8oz crumbled Stilton cheesesalt and freshly ground black pepper• In a heavy saucepan over a low heat, gently sweat the celery and onion in butter until soft. Add the flour and remove from the heat.• Pour in the wine and stock,

Cabbage & Tofu

noreply@blogger.com (Dhieta) — Thu, 22 Jan 2009 22:09:00 PST

Ingredients3 tablespoons vegetable oil21⁄2 tablespoons tamari1 tablespoon Worcestershire sauce1⁄2 teaspoon ground allspice550g/1lb 4oz firm tofu, cubed1 onion, chopped500g/1lb 2oz cabbage, shreddedFor the sauce2 tablespoons tomato puree1 tablespoon vinegar1 teaspoon dried dill1 teaspoon salt1⁄2 teaspoon paprika• Preheat the oven to 190°C/375°F/Gas mark 5.• In a baking dish, combine 1 tablespoon

Broccoli & Asparagus Fusilli

noreply@blogger.com (Dhieta) — Wed, 21 Jan 2009 22:07:00 PST

Ingredients225g/8oz dried fusilli1 tablespoon olive oil1 head broccoli, cut into florets2 courgettes, sliced225g/8oz fresh asparagus spears100g/4oz mangetout100g/4oz frozen green peas25g/1oz butter2 tablespoons vegetable stock4 tablespoons double cream2 tablespoons chopped fresh flat-leaf parsley2 tablespoons freshly grated Parmesan cheesesalt and freshly ground black peppe• Bring a large

Braised Chinese Vegetables

noreply@blogger.com (Dhieta) — Tue, 20 Jan 2009 22:04:00 PST

Ingredients15g/1⁄2oz dried Chinese mushrooms225g/8oz firm tofu, cubed50ml/2fl oz vegetable oil75g/3oz straw mushrooms75g/3oz sliced bamboo shoots, drained50g/2oz mangetout, topped and tailed175g/6oz Chinese leaves such as pak choi, shredded1 teaspoon salt1⁄2 teaspoon soft brown sugar1 tablespoon light soy sauce• Soak the Chinese mushrooms in cold water for 20–25 minutes, then drain, discarding

Spinach & Mushroom Bhaji

noreply@blogger.com (Dhieta) — Mon, 19 Jan 2009 21:59:01 PST

Ingredients1 tablespoon mustard seeds2 teaspoons coriander seeds1 teaspoon cumin seeds2 garlic cloves, roughly chopped2.5cm/1in piece of fresh root ginger, roughly chopped50ml/2fl oz vegetable oil2 large onions, thinly sliced2 teaspoons ground turmeric11⁄2 teaspoons chilli powder450g/1lb button mushrooms,thickly sliced400g/14oz canned chopped plum tomatoes900g/2lb fresh spinach, roughly shredded4

Tofu & Broccoli Stir-Fry

noreply@blogger.com (Dhieta) — Sun, 18 Jan 2009 22:03:01 PST

Ingredients2 tablespoons dry sherry2 tablespoons light soy sauce4 teaspoons cornflour1 teaspoon ground ginger1 tablespoon vegetable oil2 garlic cloves, minced350g/12oz broccoli, cut into bite-size pieces100g/4oz onion, cut into wedges200g/7oz beansprouts450g/1lb firm tofu, cut into 1cm/1⁄2in pieces250g/9oz freshly cooked brown rice, to serve• Put the sherry, soy sauce, cornflour and ginger in a

Peach Melba

noreply@blogger.com (Dhieta) — Sat, 17 Jan 2009 19:07:00 PST

Ingredients300g/11oz fresh raspberries25g/1oz icing sugar375g/13oz granulated sugar1 vanilla pod, split lengthways4 peaches4 scoops vanilla ice cream• Puree the raspberries and icing sugar together in a blender or food processor. Pass through a sieve and discard the seeds.• Stir the sugar, vanilla pod and 600ml/1pt water in a pan over a low heat until the sugar has completely dissolved.• Bring

Strawberries in Grape Jelly

noreply@blogger.com (Dhieta) — Sat, 17 Jan 2009 03:03:00 PST

Ingredients500ml/18fl oz red grape juice1 cinnamon stickpared zest and juice of 1 small orange1 tablespoon powdered gelatine225g/8oz strawberries, hulled and chopped• Pour the grape juice into a pan, and add the cinnamon stick and orange zest. Cook over a very low heat for 10 minutes, then strain the juice and discard the flavourings.• Sprinkle the powdered gelatine over the orange juice in a

Persian Melon Cups

noreply@blogger.com (Dhieta) — Thu, 15 Jan 2009 19:02:54 PST

Ingredients2 small cantaloupe melons225g/8oz strawberries, hulled and sliced3 peaches, peeled and cubed225g/8oz seedless white grapes25g/1oz caster sugar1 tablespoon rose water1 tablespoon freshly squeezed lemon juicecrushed ice, to serve• Carefully cut the melons in half and remove the seeds. Scoop out the flesh with a melon baller, taking care not to damage the skin. Reserve the melon shells.•

Fried mozzarella

noreply@blogger.com (Dhieta) — Tue, 13 Jan 2009 05:20:00 PST

Ingredients4 eggs15g/1⁄2oz plain flour, seasonedwith salt and freshly groundblack pepper15g/1⁄2oz dried whitebreadcrumbs600g/11⁄4lb mozzarella cheesesunflower oil for deep-frying• Beat the eggs in a bowl. Spread some seasoned flour on one plate and some breadcrumbs on another.• Slice the mozzarella into 5mm/1⁄2in pieces. Dredge the slices with the flour first, then dip into the beaten egg, then