Vegetables
Aadun - Nigerian dish of fried corn
Ingredients:* 2 cups of maize or corn (dried)
* Salt
* Palm oil
* Dried Pepper
* Green leaf or foil
* Onion if desirable
Abish - meat course from Ethiopia
Ingredients:
* 4 fl oz Vegetable oil
* 1 lrg Onion, diced
* 1 tbl Grated root ginger
* 1 tbl Finely chopped garlic
* 2 Tomatoes, diced
* 1 lb Lean, minced beef
* Salt, to taste
* 3 Eggs, beaten
* 1 tbl Turmeric
* 1 tbl Butter with 1 tbs. chopped parsley
* Extra parsley for garnishing
* 8 oz Goat's cheese, grated, optional
Anchovy Bites
Ingredients* 1 cup all-purpose flour
* 1 cup chilled butter
* 1 cup finely grated Gruyere cheese
* 2 ounce can of anchovies, drained and chopped
* 1 cup of black olives, pitted, chopped
* 1 teaspoon cayenne pepper
Anchovy dip
Ingredients:* 25g (1 oz) Stork margarine
* 1 small bunch spring onions, sliced into rings
* 175g (6 oz) cream cheese
* 2 x 15ml spoons (2 tablespoons) milk
* 2 x 5ml spoons (2 teaspoons) anchovy essence
* 1 x 5ml spoon (1 teaspoon) tomato puree Black pepper
Apon/ogbono - Nigerian dish
Ingredients:* Meat or chicken, (cooked, and cut into small pieces)
* Fresh or smoked fish (bones removed, fish cleaned and washed) (optional)
* Palm oil if available (2-4 tablespoons)
* 2 tomatoes (ground or chopped)
* 1 pepper (ground or chopped)
* 1 onion (ground or chopped)
* 2 maggi cubes.
* some ground ogbono, use as much as the thickness desired.
* salt
* ground pepper
Appetizer Chinese
Ingredients:
* chinese cabbage
* tomatoes
* cucumbers
* cheese (firm)
* soured cream
* chicken breast fillet
* mayonnaise
* 2 cloves garlic
Apple and Molasses Chutney
Ingredients:* 1lb (450g) Bramley apples, peeled, cored and sliced
* 1 large onion, chopped
* 1 tablespoon salt
* good 1/2 pint (300ml) pickling vinegar
* 8oz (225g) dark muscovado sugar or molasses sugar
* 2 fat cloves garlic, crushed
* 6oz (175g) sultanas
* 2 level tablespoons dry mustard
* 2 level tablespoons ground ginger
* 4 drops Tabasco sauce
Apple mint chutney
Ingredients:* 1.8kg (4 lb) cooking apples, peeled, cored and chopped
* 575ml (1 pint) vinegar
* 450g (1 lb) tomatoes, skinned and chopped
* 450g (1 lb) soft brown sugar
* 2 x 5ml spoons (2 teaspoons) ground ginger
* 1 x 2.5ml spoon (1/2 teaspoon) mixed spice
* Pinch of cayenne pepper
* 1 x 2.5ml spoon (1/2 teaspoon) salt
* 450g (1 lb) raisins
* 50g (2 oz) finely chopped mint
Artichoke & Emmental pizza
Ingredients:
* 1 quantity Traditional Pizza Dough, shaped and ready for topping
Topping:
* 3 tablespoons olive oil
* 440g (14 oz) can artichoke hearts
* salt and pepper
* 250g (8oz / 2 cups) grated Emmental cheese
* marjoram leaves and sliced pimento, to garnish
Artichoke Dip with Romano cheese
Ingredients* 14 ounces of marinated artichoke hearts
* 1 cup mayonnaise
* 1 cup sour cream
* 1 cup Romano cheese, grated
* 4 cloves garlic, minced
* 1/8 teaspoon cayenne pepper
Artichokes with peppered butter sauce
Imperial4 artichokes
1 tablespoon lemon juice
salt and freshly ground pepper
1/2 pint water
4 oz butter
Asparagus ham squares
Ingredients:
* 1 quantity Traditional Pizza Dough, made up to end of step 2
* 1 tablespoon vegetable oil
Topping:
* 185 g (6 oz) sliced ham
* 185 g (6 oz) curd cheese
* 2 tablespoons single (light) cream or milk
* 250 g (8 oz) asparagus spears, cooked
* salt and pepper
* freshly grated Parmesan cheese
Asparagus hollandaise
Ingredients:* 2lb 3oz/1kg medium asparagus
For the hollandaise:
* 3 tbsp white wine vinegar
* 1 small shallot, peeled and chopped
* Few sprigs of tarragon
* 1 bay leaf
* 5 peppercorns
* 7oz/200g unsalted butter
* 3 small egg yolks
Asparagus tips - menus for two
PREPARATION TIME: 10 minutes COOKING TIME: about 6 minutes, plus standing
MICROWAVE SETTING: Maximum (Full)
450 g (1 lb) fresh
asparagus spears or 225g
(8 oz) frozen asparagus
6 tablespoons water
50 g (2 oz) butter
salt
freshly ground black
pepper
Asparagus with orange-flavoured hollandaise sauce
Imperial1 1/2 lb asparagus
3-4 tablespoons water
For the sauce
4 oz butter
4 tablespoons double cream
3 egg yolks
juice of 1/2 lemon
juice and grated rind of 1 small orange
salt and freshly ground white pepper
Aubergine & tomato pizza
Ingredients:
* 1 quantity Traditional Pizza Dough, shaped and ready for topping
Aubergine topping:
* 500g (1 lb) aubergines (eggplants)
* 1 clove garlic, crushed
* 3 tablespoons lemon juice
* 3 tablespoons chopped fresh parsley
* 2 spring onions, chopped
* salt and pepper
To finish:
* 500 g (1 lb) tomatoes, sliced
* 1 tablespoon olive oil
* 2 tablespoons chopped fresh parsley
* 2 tablespoons freshly grated Parmesan cheese
* parsley sprigs, to garnish
Aubergine provencale
Ingredients:* 25g (1 oz) Stork margarine
* 2 cloves garlic, peeled and crushed
* 1 x 5ml spoon (1 teaspoon) caraway seeds
* 1 x 425g (15 oz) can tomatoes, drained, reserving juice
* 50g (2 oz) Gruyere cheese, grated
* 2 x 15ml spoons (2 tablespoons) fresh parsley
* 1 egg, beaten
* 175g (6 oz) wholewheat breadcrumbs
* 1 x 5ml spoon (1 teaspoon) tomato puree
* Salt and black pepper
* 2 medium aubergines, sliced
* Oil, for frying
* 275ml (1/2 pint) cheese sauce
Autumn Vegetable Casserole
Ingredients:* 1 medium aubergine, trimmed and thinly sliced
* 6 large tomatoes, skinned and quartered
* 1 green pepper, cored, seeded and cut into strips
* salt
* freshly ground black pepper
* 1 red pepper, cored, seeded and cut into strips
* 2 tablespoons freshly chopped parsley (optional)
* 2 medium onions, chopped
* juice of 1/2 lemon
* 4 tablespoons sunflower oil
* 1lb (450g) courgettes, sliced
Aviyal vegetable curry
Ingredients:* 2 x 15ml spoons (2 tablespoons) oil
* 25g (1 oz) Stork margarine
* 1 large onion, peeled and chopped
* 1 clove garlic, peeled and crushed
* 5cm (2 inch) piece of fresh root ginger, peeled and very finely chopped
* 1 small chilli, very finely chopped
* 2 x 5ml spoons (2 teaspoons) salt
* 2 x 5ml spoons (2 teaspoons) turmeric
* 2 x 5ml spoons (2 teaspoons) cumin seeds, crushed
* 2 cardamom pods, skinned and seeds crushed
* 1 x 15ml spoon (1 tablespoon) ground coriander
* 575ml (1 pint) water
* 2 carrots, peeled and sliced
* 1 medium-sized potato, peeled and diced
* 225g (8 oz) cauliflower florets
* 1 small aubergine, sliced
* 1/2 red pepper, de-seeded and sliced
* 1/2 green pepper, de-seeded and sliced
* 25g(1 oz) sultanas
* 1 eating apple, peeled and chopped
Avocado & crab bites
Ingredients:
* 1 quantity Traditional Pizza Dough, made up to end of step 2
Topping:
* 2 ripe avocados
* 1 tablespoon lemon juice
* 30 g (1 oz/6 teaspoons) butter
* 30 g (1 oz / 1/4 cup) plain flour
* 315ml (10 fl oz / 1 1/4cups) milk
* salt and pepper
* 1/4 teaspoon cayenne pepper
* 375g (12 oz) crabmeat, thawed if frozen and drained
* 60 g (2 oz / 1/2 cup) grated Gruyere cheese
* avocado slices and tomato, to garnish
Avocado pasta salad
Ingredients:* 250 g (8 oz/4 cups) pasta bows
* 1 large avocado
* grated peel and juice of 1/2 an orange
* salt and pepper
* orange twists and peel, smoked salmon
* cornets and sprigs of dill, to garnish
Avocado Sandwich
Ingredients:* 1 avocado
* juice of 1/2 lemon
* 1 tablespoon oil
* 1 teaspoon garlic salt
* 1/2 teaspoon salt
* 1/8 teaspoon pepper
* 1 slice American cheese
* 2 slices bread
Avocado Side Dish
Ingredients:
* 1 (8 ounce) package uncooked spaghetti
* 1 avocado - pitted, peeled, and cubed
* 1 tablespoon lime juice
* 1 (15 ounce) can vegetarian chili
* 1/3 cup sliced green onion
* 2 large tomatoes, diced
* 1 teaspoon minced garlic
* 1/3 cup chopped fresh cilantro
Avocado smoothie
Ingredients:* 400ml white grape juice, chilled
* 1 avocado, stoned, peeled and chopped
* 1 ripe pear, peeled, cored and chopped
* Juice of 1 lemon
* Few drops Tabasco, optional
Babaganoush
Ingredients* 2 eggplants
* 2 tablespoons of olive oil
* 1 cup of Greek yogurt
* 3 cloves of garlic, minced
* 1 teaspoon cumin
Baby's Bolognese
Ingredients:* 1 tbsp vegetable oil
* 25 g (1 oz) peeled and finely chopped onion
* 15 g (1/2 oz) celery, finely chopped
* 25 g (1 oz) finely grated carrot
* 125 g (4 1/2 oz) lean minced beef
* 1 tbsp tomato ketchup
* 2 tomatoes, skinned, de-seeded and chopped
* 100 ml (3 fl oz) unsalted chicken stock
* 40 g (1 1/2 oz) spaghetti
Bacon and Onion Quiche
Ingredients:
* 6oz (175g) plain flour
* 1 1/2 oz (40g) lard
* 1 1/2 oz (40g) margarine
* about 1 1/2 tablespoons cold water
For the filling:
* 3 eggs, beaten
* 1/2 pint (300ml) single cream
* 4oz (100g) well-flavoured Cheddar cheese, thinly sliced
* 4oz (100g) rindless streaky bacon, chopped
* 1 onion, chopped
* salt
* freshly ground black pepper
Bacon and Spinach Soup
Ingredients:* 1 large onion, chopped
* 2 tablespoons sunflower oil
* 6 oz (175g) streaky bacon, de-rinded and chopped
* 1 lb (450g) frozen spinach, thawed
* 1 oz (25g) flour
* 3/4 pint (450ml) milk
* 3/4 pint (450ml) chicken stock
* 1 tablespoon Worcestershire sauce
* salt
* freshly ground black pepper
* 1/4 pint (150ml) single cream
Baked celery
Imperial1 head of celery
9 fl oz boiling water
1 oz butter
1 chicken stock cube, crumbled
salt and freshly ground pepper
chopped fresh parsley
Baked Cutlets with Cheese and Tomato Topping
Ingredients:* 4 cod cutlets
* 4 tomatoes, skinned and sliced
* 1/2 pint (300ml) milk
* 2 oz (50g) beurre manie
* salt
* freshly ground black pepper
* 4 oz (100g) well-flavoured Cheddar cheese, grated
Baked Green Vegetables
Ingredients:* 1 (10 ounce) package frozen Brussels sprouts
* 1 (10 ounce) package frozen broccoli florets
* 1 pound fresh asparagus, trimmed and cut into 2 inch pieces
* 1/4 cup butter
* 2 cups chopped fresh spinach
* 2 teaspoons garlic powder
* 1 teaspoon ground black pepper
* 1/2 cup dry bread crumbs
* 1 cup shredded Cheddar cheese
Baked Parsnips & Cheesy Topping
Ingredients:* 1 tablespoon sunflower oil
* 1lb (450g) parsnips, diced
* 8 oz (225g) ham, chopped
* 8 oz (225g) can tomatoes
* 1tablespoon freshly chopped parsley
* salt
* freshly ground black pepper
* 2oz (50g) fresh white breadcrumbs
* 2oz (50g) well-flavoured Cheddar cheese, grated
Baked Pork Chops Recipe
Ingredients: • 4-6 Boneless pork loin chops
• 1 Can cream of mushroom soup
• 1 pkg Onion soup mix
• 1 Can water
Baked rhubarb with meringue
Ingredients:500 g/1 lb rhubarb
75 ml/3 fl oz red grape juice
sugar
1 tablespoon custard powder
2 egg whites
120 g/4 oz icing sugar
1/2 teaspoon cornflour
1/2 teaspoon vinegar
Baked spinach
Imperial1 1/2 lb fresh leaf spinach
salt and freshly ground pepper
2 tablespoons butter
1/2 tadlespoon grated nutmeg
Baked spinach with tomato and minced veal
Ingredients:Potato puree for 4 people
2 red onions
1 kg/2 lb spinach
4 beef tomatoes
25 g/1 oz butter
500 g/1 lb minced veal
1 tablespoon finely chopped
rosemary
2 tablespoons tomato puree
salt and cayenne pepper
100 g/3 1/2 oz fresh cream
cheese
50 g/2 oz breadcrumbs
Baked Sweet Potato and Carrot Puree
Ingredients:* 1 medium sweet potato (approximately 200 g/7 oz)
* 100 g (4 oz) carrots, peeled and sliced
* 2 to 3 tbsp your baby's usual milk
Baked zucchini
Ingredients:* 2-4 zucchini, ends removed, rinsed and cut into rounds, about 4 cups
* 2 T. olive oil
* 6-8 cloves garlic, chopped
* 1/2 c. grated Parmesan-Reggiano cheese
Barbecue Bites
Ingredients:* 2 firm avocado pears, halved, stoned and peeled
* juice of 2 lemons
* 1/4 teaspoon ground ginger
* 18 rashers of streaky bacon, rinded
* salt and pepper
Barbecued Chicken Drumsticks
Ingredients:
* 4 tablespoons tomato ketchup
* 4 tablespoons brown fruity sauce
* 1 tablespoon malt vinegar
* 1 tablespoon black treacle
* 10 chicken drumsticks
To serve:
* fried onion rings
* hot French bread or potato crisps
Barbecued Pork Fillet
Ingredients:
* 625 g (1 1/4 lb) pork tenderloin fillet, cubed
* 1 green pepper, cored, deseeded and cut into squares
* 200 g (7 oz) canned pineapple chunks, drained
* 4 tomatoes
Oriental marinade:
* 4 tablespoons soy sauce
* 4 tablespoons sherry
* 2 tablespoons clear honey
* 1 teaspoon ground cinnamon
* 1/2 teaspoon ground cloves
* 4 tablespoons cold tea
* 1 garlic clove, crushed
Barbecued Red Bream
Ingredients:* 1 red bream, total weight about 1.5 kg (3 lb), cleaned
* 1 lemon
* 24 blanched almonds, toasted
* 1 small onion, finely chopped
* 6 tablespoons olive oil
* 2 tablespoons roughly chopped parsley
* salt and pepper
To serve:
* 1-2 tablespoons capers
* 200 ml (7 fl oz) mayonnaise
Barbecued Scallops
Ingredients:
* 12 scallops
* 4 cherry tomatoes
* 4 bay leaves (optional)
* 25 g (1 oz) butter, melted
* lemon wedges, to serve
Marinade:
* 150 ml (1/4 pint) white wine
* 2 tablespoons lemon juice
* 1 onion, sliced
* 1 carrot, sliced
* 1 celery stalk, chopped
* 1 parsley sprig
* 1 thyme sprig
* 1 bay leaf
* 6 black peppercorns, slightly crushed
* 2-4 tablespoons oil
Barbecued Stuffed Chicken Breasts
Ingredients:* 40 g (1 1/2 oz) butter
* 1 onion, finely chopped
* 125 g (4 oz) brown or white rice, washed and drained
* 1 teaspoon turmeric or 1/2 teaspoon saffron powder
* 1 bay leaf
* 3 cloves
* 2 cardamom pods
* 300 ml (1/2 pint) water
* 4 boneless, chicken breasts
* salt
Barbecued Trout with Garlic and Rosemary
Ingredients:
* 2 garlic doves, crushed
* 2 rosemary sprigs, divided into short lengths
* 4 trout, about 250 g (8 oz) each, cleaned
* 6 tablespoons olive oil
* finely grated rind of 1/2 lemon
* 3 tablespoons lemon juice
* salt and pepper
To garnish:
* 16 pitted green olives
* 16 blanched almonds
Barbecued Wild Duck
Ingredients:
* 1 x 1 kg (2 lb) young wild duck (dressed weight)
* 2 large garlic cloves, peeled
* 1 small onion, halved
* 2 rosemary sprigs
* 1 orange, halved
* 150 ml (1/4 pint) olive oil
* 1 tablespoon juniper berries, crushed
* 2 slices French bread, diagonally cut
* 3 tablespoons crab apple or redcurrant jelly
* salt and pepper
To serve:
* orange slices
* 1 bunch of watercress, trimmed and chopped
Basic brown sauce
Ingredients:* 25g (1 oz) Stork margarine
* 25g (1 oz) plain flour, sieved
* 1 small carrot, peeled and sliced
* 1 small onion, peeled and sliced
* 425ml (3/4 pint) stock Salt and pepper
Bean & pasta soup
Ingredients:* 6 teaspoons olive oil
* 1 onion, finely chopped
* 1 clove garlic, crushed
* 2 carrots, finely chopped
* 2 sticks celery, finely chopped
* 1.5 litres (2 1/2 pints / 6 cups) chicken stock
* salt and pepper
* 90 g (3 oz / 1 1/2 cups) pasta shells
* 440 g (14 oz) can borlotti beans
* celery leaves, to garnish
Bean, cabbage and carrot juice
Ingredients:* 4 oz / 125g beansprouts
* 4 oz l 125g chunk white cabbage
* 2 large carrots
Beef goulash
Ingredients:* 2 large onions, peeled and chopped
* 1 clove garlic, peeled and crushed
* 50g (2 oz) Stork margarine
* 675g (1 1/2 lb) stewing steak, cut into 2,5cm (1 inch) cubes
* 2x 15ml spoons (2 tablespoons) plain
* flour'
* 1 x 15ml spoon (1 tablespoon) paprika'
* 1 x 2.5ml spoon (1/2 teaspoon) salt'
' sieved together
* Freshly ground black pepper
* 1 x 396g (14 oz) can tomatoes
* 2 x 15ml spoons (2 tablespoons) tomato puree
* 2 x 5ml spoons (2 teaspoons) sugar
* 1 x 5ml spoon (1 teaspoon) caraway seeds
* 425ml (3/4 pint) beef stock
* 1 x 142g (5 oz) carton soured cream
* 1 x 15ml spoon (1 tablespoon) chopped parsley
* Small toast triangles, to garnish
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