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World cuisine

Barbecued Marshmallows

Barbecued-MarshmallowsIngredients:
* 125 g (4 oz) packet of marshmallows

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Cucumber, carrot and parsley juice

Cucumber-carrot-and-parsley-juice_cIngredients:
* 1/4 cucumber
* 2 large carrots
* 2oz/50g parsley
* 2 cloves garlic

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Caramelized Pineapple

Caramelized-PineappleIngredients:
* 1 large, ripe pineapple, cut into slices about 2 cm (3/4 inch) thick
* 175 g (6 oz) dark brown cane sugar
* 4 tablespoons white rum
* chilled double cream, to serve

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Apricot and nut _ stuffed Fruit Bread

Apricot-and-nut-stuffed-Fruit-Bread_cIngredients:
* 250 g (8 oz) dried apricots
* 200 g (7 oz) stem ginger, chopped
* 50 g (2 oz) unsalted butter
* 25 g (1 oz) flaked almonds
* 2 fruit loaves

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Golden Baked Apples

Golden-Baked-Apples_cIngredients:
* 4 cooking apples
* 50 g (2 oz) butter

Filling:
* 50 g (2 oz) soft brown sugar
* 2 teaspoons ground cinnamon
* 25 g (1 oz) walnuts, chopped
* 25 g (1 oz) raisins

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Chocolate Gone Bananas

Chocolate-Gone-BananasIngredients:
* 4 ripe bananas
* about 175 g (6 oz) plain chocolate

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Barbecue Sauce

Barbecue-Sauce_cIngredients:
* 50 g (2 oz) butter
* 1 large onion, chopped
* 2 tablespoons tomato puree
* 2 tablespoons wine vinegar
* 1 tablespoon lemon juice
* 2 tablespoons demerara sugar
* 2 teaspoons English mustard
* 2 tablespoons Worcestershire sauce
* 1 teaspoon clear honey
* pinch of mixed dried herbs
* 1 teaspoon chilli seasoning
* 150 ml (1/4 pint) water
* salt and pepper

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Yogurt Marinade

Yogurt-Marinade_cIngredients:
* 450 ml (3/4 pint) natural yogurt
* 3 tablespoons olive oil
* 2 tablespoons fresh lime juice
* 1 small onion, grated
* 1 teaspoon ground cloves
* 1 teaspoon cumin seeds, crushed
* 1/4 teaspoon ground cardamom
* 2 garlic cloves, crushed
* 1 teaspoon ground cinnamon
* 1 teaspoon salt
* 1 teaspoon freshly ground white pepper

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Piquant Tomato Relish

Piquant-Tomato-RelishIngredients:
* 1 kg (2 lb) tomatoes, skinned and chopped
* 1/2 cucumber, chopped
* 4 celery sticks, sliced
* 6-8 small gherkins, sliced

Dressing:
* 4 tablespoons vegetable oil
* 2 tablespoons malt vinegar
* 1 teaspoon salt
* 1/2 teaspoon mustard powder
* 1/2 teaspoon caster sugar
* a few shakes of Tabasco sauce (optional)

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Red Wine Marinade

Red-Wine-Marinade_cIngredients:
* 150 ml (1/4 pint) red wine
* 2 tablespoons lemon juice
* 1 onion, sliced
* 1 carrot, sliced
* 1 celery stick, chopped
* 1 sprig of parsley or 1/2 teaspoon dried parsley
* 1 sprig of thyme or 1/2 teaspoon dried thyme
* 1 bay leaf
* 6 black peppercorns, lightly crushed
* 3 tablespoons vegetable oil (optional)

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Corn Relish

Corn-RelishIngredients:
* 600 ml (1 pint) white wine vinegar
* 75 g (3 oz) sugar
* 1 tablespoon mustard seeds or 1 teaspoon English mustard powder
* 1 teaspoon salt
500 g (1 lb) sweetcorn kernels, fresh or frozen
* 1 green pepper, cored, deseeded and finely chopped
* 1 red pepper, cored, deseeded and finely chopped
* 1 onion, finely chopped
* 4 celery sticks, finely sliced

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Baked cod italienne

Baked-cod-italienneIngredients:
* 30g (1 oz/6 teaspoons) butter
* 125 g (4 oz) mushrooms, sliced
* 1 quantity Tomato Sauce
* 4 white fish steaks, such as cod
* salt and pepper
* 125g (4oz/2 cup) pasta shells
* 8 black olives and sprigs of watercress, to garnish

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Vermicelli timballo

Vermicelli-timballoIngredients:
* 125 g (4oz) fine vermicelli
* 1/2 quantity Bechamel Sauce
* 30 g (1 oz / 1/2 cup) fresh breadcrumbs
* 125 g (4 oz) Mozzarella cheese
* 125g (4oz) ham
* sprigs of mint, to garnish
* Tomato sauce, to serve

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Frankfurter bake

Frankfurter-bakeIngredients:
* 6 teaspoons vegetable oil
* 1 onion, sliced
* 2 sticks celery, sliced
* 6 frankfurters, cut into 2.5 cm (1 in) lengths
* 2 tomatoes, skinned and chopped
* 185 g (6 oz/3 cups) pasta wheels
* 2 teaspoons cornflour
* 155 ml (5 fl oz / 2/3 cup) thick sour cream
* 1 tablespoon tomato puree (paste)
* salt and pepper
* sprigs of parsley and thick sour cream, to serve, if desired

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Devilled crab

Devilled-crabIngredients:
* 60 g (2 oz/1 cup) small pasta shells
* 250 g (8 oz/1 3/4 cups) crabmeat
* 1 teaspoon Dijon mustard
* 2 teaspoons Worcestershire sauce
* juice of 1/2 lemon
* 125 ml (4 fl oz / 1/2 cup) natural yogurt
* salt and cayenne pepper
* 6 teaspoons fresh breadcrumbs
* 30 g (1 oz / 1/4 cup) grated Parmesan cheese
* strips of lemon
* peel and whole fresh chives, to garnish

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