Recipes

BROCCOLI & CORN CASSEROLE

Mix together:

1 10 oz pkg chopped broccoli (thawed & drained)
1 can creamed corn
1 beaten egg
1 Tbls minced onion
2 Tbls melted butter
1/2 tsp salt & pepper

Put in a 1/2 quart greased casserole and cover with bread crumbs tossed in melted butter.

Bake 45 mnutes at 350°. Serves 6-8.

Variation on Gails Quick and Easy Puffs

Use patty cake tins (not muffin), cut circles out of the puff pastry and press them into the greased spaces. Add grated cheese and ham or bacon, then drizzle a little beaten egg into each - they are like mini quiches!

kristi From Bedias ,TX USA
Zucchini Bread
Beat
3 eggs until fluffy.
Add
1 c. oil
2 c. sugar
2 c. grated peeled zucchini.
Sift:
1 Tbsp. cinnamon
2 c. flour
1/4 tsp. baking powder
2 tsp. baking soda
1 tsp. salt
Add to zucchini mixture, then stir in:
1 Tbsp. vanilla
1 c. nuts.
Turn dough into 2 large (or 3 small) greased and flour loaf pans. Bake 55 - 60 minutes for large pans (45 - 50 minutes for small pans) at 350°. Cool in pans for 10 minutes before removing.

22th June 2006

kristi From Bedias ,TX USA

CHOCOLATE SURPRISE TRUFFLES
Ingredients:
1/2 cup (1 stick) unsalted butter, softened
2-1/2 cups powdered sugar
1/2 cup HERSHEY'S Cocoa
1/4 cup whipping cream
1-1/2 teaspoons vanilla extract
Centers: After-dinner mints, whole candied cherries, whole almonds, More...

pecan or walnut halves
Coating: Powdered sugar, MOUNDS Sweetened Coconut Flakes or chopped nuts
Instructions:
1. In large bowl, beat butter. Stir together powdered sugar and cocoa; add to butter mixture alternately with whipping cream and vanilla, blending well. Refrigerate until firm.
2. Shape small amount of mixture around desired center; roll into 1-inch balls. Drop into desired coating, turning until well covered. Refrigerate until firm. About 3 dozen truffles.
VARIATION: Add 1/2-teaspoon rum extract, decrease vanilla to 1 teaspoon.
These mini bites of chocolate, marshmallows, nuts and cherries are easy to make!

22nd June 2006

what's a smiley for drool?

kristi From Bedias ,TX USA

Sleepers
Separate 3 eggs and let whites stand all day at room temperature. Heat oven to 375°.
Beat egg whites and 1/4 tsp. salt until stiff. Gradually add 2/3-c. sugar & 1 tsp. vanilla. Continue beating until stiff.
Fold in 6 oz chocolate chips. Drop on greased cookie sheet about 2” apart.
Turn off oven and let them cook all night.
Makes about 20 cookies

26 June 2006

kristi From Bedias ,TX USA posted this recipe from
crystal From the netherlands

Herbal Tuna Salad
INGREDIENTS:
2 hard-cooked eggs
2 tablespoons mayonnaise
2 tablespoons sour cream
1 tablespoon Worcestershire sauce
1 teaspoon prepared mustard
1 teaspoon dried dill weed
1 teaspoon dried rosemary
1 teaspoon grated lemon zest
salt and pepper to taste
2 (6 ounce) cans tuna in water, drained
DIRECTIONS:
In a blender or food processor, combine eggs, mayonnaise, sour cream, Worcestershire sauce, and mustard. Season with dill, rosemary, and lemon zest, salt. and pepper. Blend until smooth, then spoon into a medium bowl. Stir in tuna.

26 June 2006

Ant Claire’s Pork chops (quick and easy)

This was my ant’s Claire pork chops recipe to feed 8 children and adults …

Single pork chops are use for this recipe.

Quickly brown pork chops and places them in an oven proof skillet. Add one can of cream of mushroom soup (Campbell’s or Aylmer or similar). No need to add water, the mix of meat juice and soup will turn into a perfect sauce. Cover and bake in oven for 20-30 minutes. It makes the most tender pork chops for a large number of persons…. Serve with your favourite vegetables or rice or both.

A Purim Special!!
A Recipe for Purim Fruitcake


Food Editor's Note: This recipe was circulated by a local orthodox rabbi. It was a big hit with our staff and we want to pass it on to you in the celebratory spirit of Purim.

Ingredients:
1 cup water
1 cup sugar
4 large eggs
2 cups dried fruit
1 teaspoon baking soda
1 teaspoon salt
1 cup brown sugar
lemon juice
nuts
1 GALLON Vodka
Directions:
Sample the whisky to check for quality.
Take a large bowl.
Check the vodka again to be sure it is of the highest quality.
Pour one level cup and drink.
Repeat.
Turn on the electric mixer; beat 1 cup bitter in a large, fluffy bowl.
Add 1 teaspoon sugar and beat again.
Make sure the vodka is still OK.
Cry another tup.
Turn off mixer.
Break 2 legs and add to the bowl and chuck in the cup of dried fruit.
Mix on the turner. If the fried druit gets stuck in the beaterers, pry it loose with a drewscriber.
Sample the vodka to check for tonsisticity.
Next, sift 2 cups of salt. Or something. Who cares?
Check the vodka.
Now sift the lemon juice and strain the sugar.
Add one table spoon of sugar or something. Whatever you can find.
Grease the oven.
Turn the cake tin to 350 degrees.
Don't forget to burn off the turner.
Throw the bowl out the window.
Check the whisky again.
Go to bed.
Who likes fruitcake anyway?
Have a great Purim …… and don't forget to be "machmir" on the halacha

Thank you Danstell, I shall try this out tomorrow...and the day after...and possibly the day after that as well!

GEM SCONES
finally, for you Debby!

30g(1 oz) butter
2T sugar
1 egg
pinch salt
1/2 cup milk
1 cup S.R. flour

Heat gem irons in a hot oven 200C (400F). Mix butter and sugar to a cream, add egg, pinch salt and milk and combine with creamed mixture. Lightly fold in sifted flour until mixed. Have irons very hot and grease well. Spoon mixture 3/4 full into gem irons. Bake in hot oven 10-15 minutes. Serve warm with fresh butter.
NOTE: mini muffin or cupcake trays may be used, just grease VERY well. Gem irons have rounded bases so they slide out easily.

kristi From Bedias ,TX USA
4th July 2006

Cheddar Cheese Fondue
1 Tbsp. Dry mustard
2 Tbsp. Water
3 Tbsp. Butter
3 Tbsp. Flour
Pepper to taste
1 c. milk
2 c. diced cheddar cheese

French or Italian bread cubes, ham chunks, mushrooms, apples, chicken drummettes, little smokie (mini hotdogs) or anything else that you like cheddar cheese on.

Combine mustard and water. Let stand 15 minutes. Melt butter in saucepan over medium heat. Add flour and pepper. Cook for 1 minute. Remove from heat and slowly stir in milk. Return to heat and cook, stirring until mixture boils. Add cheese, stirring until melted. Blend in mustard mixture and transfer to fondue pot.

Eat by spearing bread cubes or other items on forks and dipping into mixture. Serves 4.

kristi From Bedias ,TX USA
4th July 2006

Apple-Oatmeal Cookies

1 1/2 c. oatmeal
3/4 c. flour
3/4 c. whole-wheat flour
1/2 c. brown sugar
1 tsp. baking powder
1/4 tsp. baking soda
1/2 tsp.salt
1 1/2 tsp. cinnamon
1/2 c. raisins
1 c. finely chopped apples
1 egg, slightly beaten
1/2 c. honey
1/2 c. oil
1/3 c. milk

Preheat oven to 375°. In a medium bowl, combine the dry ingredients, stirring to combine. Stir in raisins and apple.

In large bowl, combine egg, honey, oil and milk until smooth. Stir in dry ingredients. Mix to form a smooth batter. Drop batter onto ungreased baking sheets, using a rounded teaspoon of dough for each cookie, leaving 2 inches between cookies.

Bake for 10 minutes or until lightly golden.

kristi From Bedias ,TX USA
4th July 2006

Chocolate Hazelnut Mocha Cappuccino Pie
INGREDIENTS:
1 (3.4 ounce) package instant vanilla pudding mix
1 1/2 cups cold milk
2 tablespoons instant mocha cappuccino mix
2 cups frozen whipped topping, thawed
1 (9 inch) prepared chocolate cookie crumb crust
1/2 cup semisweet chocolate chips
1/2 cup chopped hazelnuts
DIRECTIONS:
Prepare pudding according to package directions using the milk and coffee mix. Fold in 1/2 cup whipped topping to pudding, then spread mixture into pie crust. Sprinkle 1/4 cup chocolate chips and 1/4 cup hazelnuts over top of pie. Cover, and refrigerate for 2 hours.
Spread remaining 1 1/2 cups of whipped topping on pie, then sprinkle remaining chocolate chips and hazelnuts on top.

MUSTARD-VINAIGRETTE DRESSING Q&E & low calorie

This vinaigrette is accented with Poultry Brown Base Sauce. The dressing develops more flavour after a few hours and can be stored for up to ten days. Use about 2 tablespoons of dressing foe each serving of 1½ cups of greens.
1cup Poultry Brown Base Sauce
½cup red wine vinegar
3 tablespoons virgin olive oil
2tablespoons Dijon mustard
5-6cloves garlic, peeled, crushed and finely chopped (1 tablespoon)
1teaspoon chopped fresh parsley leaves
1teaspoon freshly ground black pepper

Place the base sauce, vinegar, oil, mustard, garlic, parsley, and pepper in a jar with a tight-fitting lid and mix well by shaking the jar.
Store, tightly covered, in refrigerator for up to 10 days. Shake well before using.

Per 2 tablespoons: 28 calories, 2.7 g. fat, 0mg. Cholesterol,
39mg. Sodium.


From: Jacques Pépin’s Simple and Healthy Cooking (1994) p.28

Clafouti (French Breakfast Low Calorie Fat Free Diet)

This baked custardy puff studded with fresh fruit belongs to the same species as popovers, Yorkshire pudding, and souffled pancakes. It is a very easy breakfast dish that you can whip up in a blender in minutes. Then you can relax and possibly even read the newspaper while it bakes.

Ingredients:

1 tbl butter or margarine
1 1/3 cup milk (may be low fat)
2 tbl sugar (may be reduced or omitted)
4 lrg eggs
1/2 tsp vanilla extract
1/4 tsp salt
1 1/3 cup unbleached all-purpose flour

----------------- ADDITIONS: ----------------
1 tbl unbleached flour
1 1/2 cup fresh fruit (any combination)
Such as dark cherries, pitted and halved
sliced ripe plums, peaches
any kind of berries or see*

Method:
Preheat oven to 375 degrees.
Place the butter in a 9x13-inch pan, and put it in the oven for several minutes, until all the butter is melted. Remove from oven and tilt the pan to evenly distribute the butter.

Use a blender or food processor fitted with the steel blade. Add milk first, then all remaining ingredients, except fruit and 1 tablespoon of flour. Blend or process until frothy and well combined.

In a small separate bowl, toss together the fruit and the extra tablespoon of flour.

Pour the batter into the prepared pan, spoon in the coated fruit, and bake for 30 to 35 minutes, or until dramatically puffed and lightly browned.

Cut into large squares and serve immediately. This also tastes good left over, at room temperature (although it is rare to have any left over!)

* A combination of dark sweet cherries and tart berries (boysen or rasp) will be most sensational here, but other types of fruit work just fine. To save on labor (or to enjoy this dish in winter when fresh cherries and berries seem a distant memory), use frozen, unsweetened fruit, available in plastic bags in most grocery stores. (The cherries come already pitted, which is a great service!) Defrost and drain thoroughly, then use exactly as you would fresh. If using frozen fruit, subtract at least 10 minutes from the preparation time.

http://fooddownunder.com/

kristi From Bedias ,TX USA
6th July 2006

Jalapeno-Blue Cheese Burgers
Blue cheese, jalapeño and Swiss cheese round out these huge grilled burgers. These delicious burgers will make you think twice about eating chicken!
Prep Time: 20 Minutes
Cook Time: 10 Minutes
Ready In: 30 Minutes
Yields: 4 servings
More...

INGREDIENTS
2 pounds ground beef
6 jalapeno peppers, seeded and chopped
8 ounces crumbled blue cheese
2 tablespoons onion powder
2 tablespoons garlic powder
2 tablespoons tamari or soy sauce
2 teaspoons salt, or to taste
4 slices Swiss cheese
4 hamburger buns, split

DIRECTIONS
Preheat a grill for high heat.
In a large bowl, combine the ground beef, jalapeno peppers, blue cheese, onion powder, garlic powder, tamari and salt. Mix well using your hands. Pat lightly into 4 large fat patties.
Place patties on the grill, and cook for about 8 minutes per side, or until well done. Place a slice of cheese on top of each patty, and cover the grill until the cheese melts. Serve on buns with your favorite toppings

kristi From Bedias ,TX USA
7th July 2006

Baked Dijon Salmon
'This is a wonderful way to prepare fresh salmon fillets in the oven. Be sure to make extra, your family will be begging for more!'
INGREDIENTS:
1/4 cup butter, melted
3 tablespoons Dijon mustard
1 1/2 tablespoons honey
1/4 cup dry bread crumbs
1/4 cup finely chopped pecans
4 teaspoons chopped fresh parsley
4 (4 ounce) fillets salmon
salt and pepper to taste
1 lemon, for garnish
DIRECTIONS:
Preheat oven to 400 degrees F (200 degrees C).
In a small bowl, stir together butter, mustard, and honey. Set aside. In another bowl, mix together bread crumbs, pecans, and parsley.
Brush each salmon fillet lightly with honey mustard mixture, and sprinkle the tops of the fillets with the bread crumb mixture.
Bake salmon 12 to 15 minutes in the preheated oven, or until it flakes easily with a fork. Season with salt and pepper, and garnish with a wedge of lemon.

Muriel From Montréal
7th July 2006

Zucchini Mousse (for 4)

6 Small Zucchinis - 2 TBS rice - Seasonings to taste

Wash veggies, put in pot with cold water and add the rice. Cook until rice is done. Pour all in colander. Trim the ends of and chop coarsely the zucchinis, discarding as much juice as you can. Puree veggie and rice together and add seasonings to taste.

Note: Rice can be substituted with 1 med. potato

Andreas’ Linguine with Vine Ripened Tomatoes (Q&E)
(serves 4)

Ingredients
250g linguine
500g vine ripened tomatoes
80g onion, peeled
40g garlic, peeled
80g fresh basil
1 bay leaf
1 sprig fresh thyme
50ml extra virgin olive oil
125g butter
50g parmesan cheese
salt, white pepper
Directions
Cut tomatoes in chunky pieces and set aside.
Melt the butter and the extra virgin olive oil in a medium sized pot
Add onions and garlic and sweat until transparent. Add the tomatoes and herbs. Cover and turn heat down to a slow simmer.
Cook for 20 minutes, remove lid and let simmer for a further 10 minutes.
Season to taste and set aside until needed
Boil the linguine until “al dente”, which means the pasta should have a bit of bite.
Add the pasta into the sauce and stir. Serve in soup bowl and garnish with fresh basil leaf and shaved parmesan.
Enjoy with some fresh crusty bread, a glass of light pinot noir and lots of friends.
Andreas Donnerbauer, Executive Chef at the Sydney Harbour Marriott, has kindly agreed to share some of his favourite recipes with AboutSeniors subscribers.... Newsletter vol 08 Issue 32

Lisa’s Coconut Fish Curry Low-fat

Most of us love the creamy taste of a coconut based curry but could do without the fat content! Lisa from About Seniors shares her recipe (vol 8 Issue 32. This recipe serves four.

Ingredients

300g white fish, cut into medium sized cubes
1 red capsicums sliced
200g sugar snap peas
1 small red onion finely sliced
1/4 cup white wine
1 tablespoon minced fresh ginger
1 teaspoon grated lemon peel
1/2 tablespoon chopped lemon leaves
1 teaspoon red curry paste
1 teaspoon cornstarch
250ml low fat coconut milk
1 tablespoon fresh basil leaves
Place white wine, ginger, lemon peel, lemon leaves and red curry paste in a pot and bring to the boil, then cover and simmer for 15 mins.
While simmering, whisk coconut milk and cornstarch in a blender until smooth. Spray frying pan with oil and heat. Fry onions and capsicum until tender.
Add coconut milk mixture and vegetables to pan and bring to the boil. Add fish and sugar snap peas and simmer until fish is cooked through.
Add fresh basil leaves and serve with steamed broccoli and brown rice – and perhaps a cheeky Sauvignon Blanc!

kristi From Bedias ,TX USA
13th July 2006

Strawberry Bread
3 c. flour
1/2 tsp. baking soda
3/4 tsp. cream of tartar
1 c. sour cream
1 c. strawberry preserves
1 c. margarine (rm temp)
1 1/2 c. sugar
1 tsp. vanilla
3 eggs lightly beaten
Grease and flour 3 small loaf pans. Sift together flour, soda and tartar set aside. Mix sour cream and preserves set aside. In a mixing bowl cream margarine and sugar, add eggs and vanilla. Add alternately to margarine mixture the preserve mixture and flour mixture. Bake 40 - 45 minutes in preheated oven @ 325°.

nal From miami Supporting Member
18th July 2006

Easier Cuban Flan
5 egg yolks
1 can sweetened condensed milk
1 can (equal amount) milk
vanilla
1/4 C. sugar
1 t. water
coffee can
pressure cooker deep enough to hold a coffee can
Using heavy oven mitts, heat sugar and water in a 1 lb. coffee can over a stove burner on almost high, swirling constantly until it carmelizes to a medium brown color. Do not let it burn!
Remove from heat and continue to swirl, coating the entire can. Set aside to cool.
Mix condensed milk, equal amount milk, egg yolks and vanilla.
Strain through a sieve into the cooled carmelized coffee can. Cover with foil and secure with a rubber band.
Place in pressure cooker with water half way up to top of can.
Bring pressure cooker to a rocking simmer, then let it go 30 minutes.
If you can stand the wait, refrigerate until cold before serving. Pour onto an oval dish and slice into rounds. It's delicious semi warm too!

nal From miami Supporting Member
18th July 2006

FLAN
1 cup sugar, carmelized
6-10 eggs, well beaten
2 (14 ounce) cans sweetened condensed milk
2 (12 ounce) cans evaporated milk
1 teaspoon vanilla
1 dash cinnamon
(18-24 servings)
Coat tube pan with carmelized sugar.
Allow to harden, then place pan in container with ice cold water until the carmelized sugar cracks.
Mix other ingredient in order, stir well and pour in mold.
Place mold in pan with 2' hot water in preheated oven.
Bake at 350°F for 1 hour or until firm.
Let cool, then invert& unmold.

azorean From montreal
18 July 2006

caramel:
16 tbsp sugar
8 tbsp water
boil it till caramelized, coat pan and let it cool
cake:
4 cups milk (skim can be used)
8 eggs
peel of 1/2 lemon
12tbsp sugar
boil milk with lemon peel and 1/2 of the sugar; when milk is cold beat eggs with rest of sugar add milk and beat a little more;pour into the coated pan,bake in 'bain marie' at 375f for 1 hour.

I just realize that, weeks ago, I add a clafouti recipe.... and Jane had already have added a similar one... Sorry ...
Looks like Jane's one easier to do...with less eggs and flour.... I'll keep that one for sure!

very poor english....past, past tense is very difficult for me....

APPLE CRISP

5 or 6 pared, sliced apples
1 cup flour
1 cup sugar
1 tsp. baking powder
1 tsp. cinnamon
3/4 tsp. salt
1 unbeaten egg
1/3 cup (or less) melted butter

Put apples in greased baking pan. In large bowl, mix together the flour, sugar, baking powder, cinnamon, salt and egg. Cover the apples with this mixture. Pour butter over the top. Bake at 350 for 1 hour.

Top with vanilla ice cream or whipped cream.

Jules From TX
20th July 2006

Very Good Caramel recipe
2 cups white sugar
1 1/2 cups corn syrup
2 cups heavy cream
1 cup butter
1 teaspoon vanilla extract

1. Butter a 9x13 inch dish.
2. In a heavy saucepan, combine sugar, corn syrup, 1 cup cream and butter. Bring to a boil, stirring often, then stir in remaining 1 cup cream. Heat, without stirring, to 242 degrees F (116 degrees C), or until a small amount of syrup dropped into cold water forms a firm but pliable ball. Remove from heat, stir in vanilla, and pour into prepared dish. Refrigerate.
3. When cool, return candies to room temperature then cut into 1 inch squares and wrap in waxed paper.

Shiela has persuaded me to submit the recipe for
Grampy's Champagne Cocktails -

Place a sugar cube in the bottom of a champagne glass,
add a couple of drops of Bitters,
cover it with a generous slosh of cognac, and
top up the glass with good champagne.

A guaranteed party-starter.

Mango stripe.

This is a lovely light dessert which is rich enough without being cloying.

To serve 4. Recipe can be increased in half proportions to accommodate 6 or 8 persons.

4medium sized, ripe (yellow?) mangos, 1 per person.
1lime
1/3cup sugar
½cup whipping cream
1ozgood gold or dark rum
8basil or mint leaves

Slice the mango lengthwise around the pit and scoop out the flesh. Place into a blender. Add sugar and the juice of the lime. Blend thoroughly. Strain through a fine sieve into a bowl, cover and refrigerate.

Add the rum to the whipping cream in a bowl and whip until a hard peak is achieved. Refrigerate.

When ready to assemble or serve, (this can be assembled and kept refrigerated until serving time.) Add most of the whipped cream to the mango puree folding carefully but not until the colour is even. Leave some stripes of yellow fruit and white cream. Scoop into serving dishes. Take remainder of the cream and place a blob in the centre of each serving dish. Place a couple of basil or mint leaves to decorate.

Sushi Rice
(Rayray; 1st August 2008

The following hints should help in preparing successful sushi rice. The notes are not so much concerned with the various toppings, usually of fish ingredients, which accompany the rice. The availability and nature of such toppings will vary from location to location. In preparing authentic sushi, the cooking and seasoning of the rice is of paramount importance.

1: The type of rice used is sold as ‘sushi rice’, although round-grained pudding rice is a satisfactory alternative – and the latter is usually less expensive.
2. To enable the preparation of a suitable number of sushi rolls, balls and cups, about one cupful of uncooked rice for each person is required.
3. You may rinse the uncooked rice once, but without stirring; so, do not wash it thoroughly. That is because some rice ‘powder’ associated with the grains assists in binding to enable adherence of cooked rice grains when moulding them into balls.
4. It is important not to overcook sushi rice. It is sufficiently cooked when the rice grains are al-dente and still with a nutty texture: overcooked sushi rice results in ‘slushy sushi’.
5. Once cooked, the rice should not be washed. Any excess water is strained away at once; then, while the cooked rice is still hot, it is next immediately transferred into a large steel bowl.
6. The rice is seasoned while it is still hot; with a prepared mixture of ingredients. The ingredients are: (a) Rice-wine vinegar (essential); (b) Sugar (essential); (c) Mirin (= Japanese, already seasoned, sweet fortified rice wined: optional); (d) Japanese sushi-ginger pickling-fluid (optional); (e) Wasabe (= Japanese, green, hot, horseradish mustard: optional).
7. The seasoning of sushi rice is critical for success. The Japanese themselves prefer strong seasoning, and they tend to use only the two essential ingredients (the vinegar and sugar). Some people prefer the more subtle seasoning resulting from inclusion of the other listed (optional) ingredients. On seasoning, there is a tendency to use insufficient vinegar, and the aim should be to produce a strong, sharp vinegar flavour offset (mellowed), by the sugar.
8. To preserve the texture of the rice grains, they should not be damaged while stirring in the seasoning mixture. For stirring, use a wooden spatula and avoid hard metal utensils; and, gently turn the rice over repeatedly to incorporate the seasoning. Because the rice is still hot, pungent vinegar fumes will be emitted during this process. As the rice is both al-dente and hot, seasoning will be absorbed into the grains, so that its flavour becomes well-integrated.
9. The seasoned rice should then be covered (without any pressure on the grains), and left to slowly cool to room temperature. Do not be impatient at this stage: if the rice is still hot while finally assembling sushi items, any used Nori (seaweed sheets), will be spoilt.
10. The resulting rice should be grainy; slightly sticky; and mar

CONTINUED

10. The resulting rice should be grainy; slightly sticky; and markedy-flavoured with vinegar and sugar.
11. Where possible, use wooden utensils to transfer rice onto sheets of Nori. Moistening the surface of utensils will help to prevent the rice from sticking onto their surfaces.
12. Balls of rice are used directly for topping with fish (say, smoked salmon or thinly sliced, well washed, queen-tuna); and also for preparing cups for either fish roe (salmon or/and lumpfish roe); or for pastes (such as dressed crab or/and lobster).
13. There is a tendency to mould balls of rice that are too big; which, for people with small mouths, makes them difficult to eat.
14. Balls of rice are moulded into shape by being squeezed in the palm of the hand; with the application of sufficient pressure to ensure adherence, but with avoidance of excessive pressure such as would spoil the texture of the rice grains.
15. The balls of rice used for cups can be slightly flattened prior to wrapping them with bands of Nori; cut from sheets to a width suitable to accommodate the height of the rice and topping combined.
16. To make a sushi roll, a thin layer of rice is transferred onto a Nori sheet, itself orientated onto a bamboo sushi-mat that can be firmly rolled. The rice is gently spread with a wet, flat spatula, but leave at least the far one third of the Nori sheet free from rice to allow for rice displacement during the rolling of rice and filling into the sheet of Nori. The completed rolls are best cut into individual pieces using a thin, finely serrated, wet knife: in doing this the blade should be moistened and cleaned between successive cuts using sodden, kitchen paper-towel.
17. Always remember that, whilst the fish ingredients attract most attention, it is a fine quality of seasoned sushi rice that is most important in determining success of the final items.

I found this in the archives, January 2006, didn't see it in the cook book so thought I'd post it here - it's from andré....

Slow roast pork for 12 people.

1 x Shoulder of Pork skin scored 9 1/2 kilo's
6 x Garlic cloves
1 x Centimetre of ginger fresh
2 x Fresh red chilli's or 1 tsp of dried red chilli
3 x Tablespoons of olive oil
4 x Tablespoons of Sherry (not wine sorry) or rice vinegar
Method
preheat oven to highest heat i use gas so gas mark 9
grate garlic and ginger to pulp with pestle and mortar stir in chilli flakes or ground chilli add 1 x tblspn of oil and 2 x tblspn of sherry
Contd - and mix to a paste. Using finger rub into scored skin and put in oven on a rack roasting tin under for 30 minutes. in the same bowl use the rest of oil and sherry mix together. Remove pork from oven turn over and pour mixture over pork underside return to oven and leave at lowest setting for oven cook for 23 hours(yes 23)then remove pork and turn over scored side up and put back in oven at highest heat gas mark 9 for me and roast for 30 minutes.
I use Gloucester old spot (pork) but any
I use Gloucester old spot (pork) but any good cut would do. Hope you enjoy :)
andré From england

KEEMA CURRY

2T ghee or oil
1 onion, diced
1t ginger, grated
1 clove garlic, crushed
4t curry powder
500g beef mince
1 small tin tomato soup
1 cup frozen peas
1t garam masala
mint sauce to taste

Heat ghee on low heat, saute onions gently till transparent. Add ginger and garlic and gently fry for another minute, then add the curry powder and continue frying for 1 minute, stirring all the time.
Turn heat up and add mince. Brown mince, stirring occasionally to break it up.
When meat is browned, add the soup and a little water if too dry. Bring to the boil.
Turn heat down to a simmer and put in the peas and garam masala. Cover and simmer for ten minutes.
Just before serving, add mint sauce to taste.
Serve with rice and pappadams.

Veal for two - Quick and delicious
Ingredients:
2 Veal fillets also called scallopini
Seasoned flour (by adding 1/2 teaspoon of mixed dry thyme, oregano, parsley)
Large knob of butter
Tablespoon of olive oil
½ cup thickened cream
Juice of small lemon
½ cup chicken stock or Marsala wine
Handful of roughly chopped parsley – and chives if you like
Salt + Pepper
Method:
Melt butter in a heavy based pan, add olive oil. Take two veal fillets, well pounded by your butcher and coated in seasoned flour. Shaking the excess flour and fry (sauté) veal quickly, until brown, on both sides (meat will still be slightly pink inside). Remove from pan, keep warm. Add chicken stock / Marsala, lemon juice to pan and deglaze by boiling, stirring and scraping. Add some chicken stock or water if sauce is too gluggy. Simmer for a minute or two, and then stir in cream, and herbs + season with salt and pepper to taste. Return veal to pan and gently heat through. Serve with steamed rice or steamed potatoes and simple green salad.

Made it today by addind leeks and using left over veges water I collected from cooking daily veges.

French Canadian Pea Soup

Ingredients:

1 lb Dried peas
8 cup -Water
1/2 lb Salt pork-all in one piece
1 x Onion, large,chopped
1/2 cup Celery,chopped
1/4 cup Carrots,grated
1/4 cup Parsley, fresh,chopped
1 x Bay leaf,small
1 tsp Salt and Pepper

Method:
Wash and sort peas; soak in cold water overnight. Drain and place in a large pot; add water, parsley, salt pork(my mother often used ham bone) onion, celery, carrots, parsley, bay leaf, salt and pepper. Bring to a boil; reduce heat and simmer until peas are very tender, about 2 hours, adding more water if needed.
Remove salt pork; chop and return to soup. Discard bay leaf. Season to taste with salt and pepper.

Note: In some variations, a little garlic, leeks, other vegetables are added. For a thicker consistency(though this is not traditional) a cup or two of cooked peas can be pureed then returned to the soup.

To Die For Blueberry Muffins
1 1/2 cup all purpose flour
3/4 cup whitesugar
1/2 teaspoon salt
2 teaspoon baking powder
1/3 cup vegetable oil
1 egg
1/3 cup milk
1 cup blueberries
1/2 cup brown sugar
1/3 cup all purpose flour
1/3 cup butter
1 1/2teaspoons ground cinnamon

Preheat oven to 400 degrees F. Use muffin liners. Make crumb topping by combining brownsugar, 1/3 cup flour, cinnamon. Cut in butter until fine crumble. Refrigerate topping while making muffins. Combine 1 1/2 cups flour, white sugar, salt and baking powder. Place vegetable oil into a 1 cup measure, add the egg, add enough milk to fill to 1 cup. Mix liquid into dry mix. Gently fold in blueberries. Fill muffin cups to the top. Sprinkle with crumb topping. Bake 20 to 25 minutes. This is a slightly adapted recipe from allrecipes dot com.

PUMPKIN PIE

Cut pie pumpkin in half (~3 lb. pumpkin) Remove seeds and bake covered with foil about an hour at 350-375 degrees F. Remove pumpkin and mash.

1 cup sugar 1/2 tsp. nutmeg
1/2 tsp. salt 1/2 tsp. ginger
1 1/2 tsp. cinnamon 1/2 tsp. allspice
1 1/2 cup pumpkin 1 2/3 cup evaporated milk
2 eggs 1/2 tsp. cloves
9" pie crust

Mix all ingredients until smooth. Pour into crust and bake 15 minutes at 450 degrees F, then reduce heat and bake 45 minutes at 325 degrees (until knife comes out clean).

It's especially good topped with whipped cream.

Chocolate Chip Spice Cookies

1 cup unsalted butter
1-1/2 cups firmly packed dark brown sugar
1 egg
1 tsp. vanilla
2 cups all-purpose flour
1 tsp. baking soda
1 tsp. cinnamon
1 tsp. ground ginger
1/2 tsp. salt
2 cups semi-sweet chocolate chips
1 cup walnuts, chopped
1 cup powdered sugar

Cream butter with electric mixer (heavy-duty works best). Beat in brown sugar, egg and vanilla.

Combine flour, baking soda, cinnamon, ginger and salt. Blend into butter mixture.

Fold in chocolate chips and walnuts. Roll into 1” balls and dredge in powdered sugar. Refrigerate until firm (can be made 1 day ahead to this point).

Preheat oven to 375. Lightly grease baking sheets. Arrange on baking sheet, spacing 2” apart. Bake 10-12 minutes. Let cool 5 minutes on baking sheet. Transfer to rack and cool

Makes approx. 4 dozen.