Banana & Cinnamon Pancakes

Ingredients:
- 270ml water
- 2 eggs
- 375g Natural Alternative Pancake Mix
- 2 medium bananas mashed
- 1 tablespoon of cinnamon

Way to make it:
1- Pour Natural Alternative Pancake Mix into bowl.
2- Add water and eggs and beat with whisk into smooth batter.
3- Stir through the mashed bananas & cinnamon.
3- Preheat frying pan and spray with vegetable oil.
4- Pour desired amount of batter into frying pan.
5- Cook over medium heat for 1-2 minutes or until golden brown.
6- Turn over and cook other side.

Serve with a drizzle of maple syrup & fresh blueberries or seasonal fruit.
Makes 10 large pancakes.

Bolognese Lasagne

Ingredients:
- 60g butter
- ¼ cup plain flour
- 450ml milk
- 500g prepared bolognese sauce
- 9 Natural Alternative lasagna sheets
- 1/3 cup grated mozzarella cheese
- ¼ cup grated parmesan cheese

Way to make it:
1- Preheat oven to 180C. Melt butter and flour in saucepan over medium heat.
2- Cook until mixture is just bubbling.
3- Remove from heat and add milk, stir until mixture is smooth.
4- Return to heat. Continue stirring and cook until mixture boils.
5- Add 1/5 bolognese sauce into base of baking dish. Top with three lasagne sheets. Spoon over half the remaining Bolognese sauce. Top with 1/3 of the white sauce. Spread evenly over bolognese.
6- Repeat these three layers again
7- Add a final lasagne sheet and spoon remaining white sauce over entire dish.
8- Add tasty cheese to top as desired.
9- Bake uncovered for 35 minutes and serve.
Makes 4 servings.

Chocolate Self-Saucing Pudding

Pudding Ingredients:
- 180g sugar free Sweetlife Chocolate Fudge Brownie bake mix
- 125g cream cheese
- 30g sour cream
- 3 eggs (50g each) separated
- 1 teaspoon vanilla extract
- 2 tablespoons almond meal

Way to amke it:

Preheat oven to 180ºC.

Chocolate Sauce
1. Spoon 2 tablespoons sugar free Sweetlife Chocolate Fudge Brownie bake mix into a small bowl. Stir in 2 tablespoons boiling water and 1/2 teaspoon vanilla extract. Set aside.
Chocolate Mixture
1- Beat cream cheese, sour cream, 1/2 teaspoon vanilla extract & egg yolks until pale.
2- Add almond meal and the remaining bake mix to egg yolk mixture. Combine on a low speed then beat on a high speed for 2 minutes.
3- In a separate bowl beat egg whites until soft peaks form. Add ¼ of the beaten egg whites into the chocolate mixture to loosen. Gently fold in the remaining egg white.
4- Divide the chocolate sauce into 6 ovenproof dishes (150 ml capacity). Top with chocolate mixture (3 rounded dessert spoons per dish). Slowly pour 1 tablespoon of boiling water over the back of a large metal spoon to cover each pudding. Place each dish on an oven tray.
5- Bake for 10 minutes at 180ºC, reduce temperature to 150ºC & bake for 15-20 minutes. Puddings should bounce back when pressed gently in the centre. Serve hot with berries.

Grilled Lamb Cutlets With Quinoa Tabouleh

Lamb Cutlets Ingredients:
- 6 small lamb cutlets
- ½ tbs Healthy Life Olive Oil
- 1 clove of garlic
- 1 teaspoon of lemon juice
- cracked black pepper.

Quinoa Tabouleh
- ½ cup quinoa
- 1 cup parsley, roughly chopped
- ½ cup fresh mint, roughly chopped
- 2 tbsp Healthy Life Sesame Seeds, toasted
- 1 cup fresh tomatoes, finely chopped
- 1½ tbsp Healthy Life Olive Oil
- ½ lemon juiced
- 2 cloves garlic, crushed

Way to make it:
1- Trim the fat from the lamb and brush each side with a mixture of olive oil, garlic, lemon juice and cracked black pepper. Set aside at room temperature.
2- Thoroughly rinse and drain the quinoa in cold water.
Quinoa Tabouleh
1- Place the quinoa in a pan with one cup of water and a pinch of sea salt and bring the water to the boil.
2- Reduce the heat to simmer, cover the pan and cook for 15 minutes, set aside to cool.
3- Combine the herbs, sesame seeds, and tomatoes through the quinoa.
4- Mix through the olive oil, lemon juice and garlic together and stir through the salad.

- Grill the lamb for 4 to 6 minutes each side depending on their thickness and how you like it and serve with the quinoa tabouleh.
Serves 2

Pizza Supreme

Ingredients:
1 tbsp white sugar
85 ml warm water
1 tbsp dry yeast
125 ml / ½ cup whole-wheat flour
125 ml / ½ cup all-purpose flour
2 tsp / 10 ml butter
2 tsp / 10 ml oil

Topping:
4 tbsp tomato paste
1 tomato, sliced
1 onion, sliced
60 gr mushrooms, sliced
60 gr salami, sliced
3 slices pineapple, chopped
12 black olives
6 anchovy fillets
225 gr mozzarella cheese, sliced

1. Dissolve sugar in water. Stir in yeast. Set aside in warm place until frothy.
2. Mix together flours. Cut in butter. Add yeast, liquid and oil. Mix until sides of bowl are clean.
3. Knead dough on lightly floured surface. Clean bowl. Lightly oil it and leave dough in it, covered, to rise until double in size.
4. Punch down dough. Knead until smooth. Pat dough into a 22 cm pizza pan. Brush with oil. Let stand for 15 minutes before baking.
5. To Prepare Topping : Spread pizza base with tomato paste. Arrange other topping ingredients over paste. Bake at 200ºC / 400ºF for ±30 minutes.

Salad with Walnut Mayonnaise

Ingredients:
3 tomatoes, diced
2 apples, diced
2 oranges, peeled and segmented
1 grapefruit, peeled and segmented
60 ml mayonnaise
1 tbsp sugar
1 tbsp cream cheese
1 tbsp chopped walnuts
Lettuce leaves to serve

Way to make it:
1. Combine tomatoes, apples, oranges, and grape fruit in bowl.
2. Blend or process mayonnaise, sugar, cream cheese and walnuts together. Pour over the salad ingredients. Toss well. Cover and chill thoroughly before serving.
Serve on a bed of lettuce. Mayonnaise may be served separately.

Spiced Fruit Salad

Serves 6-8

Ingredients:
425 gr tin pineapple chunks
425 gr tin papaya chunks
425 gr tin mango slices, cut into chunks
425 gr tin guava half, cut into chunks
2 cinnamon sticks, each 7,5 cm long
2 black cardamoms
5 whole cloves
7 black peppercorns

1. Drain all the fruits and reserve the syrup. Mix all the syrup together, reserve 570 ml and drain off remainder.
2. Put the syrup into a saucepan and add the spices, bring to the boil, cover the pan and let it simmer for 20 minutes.
3. Uncover and reduce the syrup to half its original volume by boiling for 5 minutes. Remove from heat and allow the syrup to cool.
4. Keep the pan covered until the syrup cools. ( if open some of the flavour will be lost ).
5. Reserve a few pieces of papaya and guava and all the mangoes. Arrange the remaining fruits in a serving bowl.
6. Arrange the mangoes on top, then put in the reserved papaya and guava.
7. Strain the spiced syrup and pour over the fruits. Cover with cling film and chill.

Tomato & Chilli Buckwheat Pasta

Ingredients:
- 250g Natural Alternative Buckwheat Pasta
- 120g feta cheese.
- ¼ tsp dried chilli flakes
- 2 tbs olive oil
- 1 garlic clove, crushed
- ½ tsp caster sugar
- 1 cup basil leaves
- 1 punnet red cherry tomatoes

Way to make it:
1- Cook the pasta in a saucepan of boiling salted water until tender.
2- Add the feta to a bowl and sprinkle with chilli flakes, season with sea salt and pepper and lightly toss.
3- Heat oil in a frypan, add tomato and garlic and stir gently over medium heat.
4- Add sugar and cook for approximately 3 minutes.
5- Add to chilli feta mix.
6- Reheat the buckwheat pasta quickly in boiling water, drain, then toss with chilli feta and tomato mixtures.
7- Add basil leaves and serve.

Very Berry Organic Apple Crumble

Ingredients:
- 3 large apples
- 30g butter
- 150g sugar
- Pinch of cinnamon
- 40g blueberries
- 40g raspberries

Crumble:
- 100g Healthy Life Wholemeal Flour
- 100g Healthy Life Rolled Oats
- 100g butter
- 100g brown sugar

Way to make it:
1- Preheat oven to 200C
2- Peel, core and thickly slice the apples
3- In a pan heat the butter and than add apples and cook gently.
4- Stir through the sugar and cinnamon until the apples are softened. Remove from heat and gently stir through the blackberries and raspberries
5- Cut the butter into small pieces.
6- In a mixing bowl, combine the wholemeal flour, rolled oats, butter and sugar by rubbing the ingredients together until they form a course crumble.6. Pour the fruit into an ovenproof dish and spread the crumble evenly on top.
7- Cook for around 15/20 minutes until topping is browned. Serve with low fat ice-cream.

Warm Chicken & Cream Pasta Salad

Ingredients:
- 250g Natural Alternative Rice and Corn Penne
- 300g chicken breast fillets
- 1/4 cup olive oil
- 1/2 sliced brown onion
- 1 crushed garlic clove
- 150g chopped semi-dried tomatoes
- 1/4 teaspoon chilli flakes
- 200ml pure cream
- A pinch of ground nutmeg
- 50g baby rocket

Way to amke it:
1- Cook penne until tender in a saucepan of lightly salted boiling water. Drain.
2- Heat 1 tablespoon of oil in a non-stick frying pan over medium heat. Add chicken. Cook for 4-5 minutes or until cooked through. Remove from pan and allow to rest for 5 minutes. Thinly slice.
3- Heat remaining oil in frying pan over medium heat. Add onion. Cook until onion is soft. Add garlic, tomatoes, nutmeg and chilli. Cook for a further 2 minutes.
4- Add cream, stirring until mixture thickens.
5- Place pasta, chicken and rocket in a dish. Pour onion mixture over the top, toss to combine.

Blackberry and Cassis Crush

Blackberry and Cassis Crush

Ingredients:
* 200 gr blackberries
* 7 tbsps creme de cassis
* 142 ml double cream
* 500 ml Indulgence Vanilla ice cream, slightly softened
* 2 meringue nests, roughly crushed
* 4 large sundae glasses

Way to make it:
1. Divide the blackberries between the sundae glasses.
2. Pour 1 tbsp of the creme de cassis over each, then crush the berries down slightly. Leave at least for 30 minutes.
3. Whip the creame with 1 more tbsp of the creme de cassis, until the mixture is soft and floppy.
4. Tip the softened ice cream into a bowl and stir in the crushed meringues, then gently fold in the cream.
5. Spoon a quarter of this mixture into each sundae glass, top each with a reserved blackberry and drizzle half a tbsp of the remaining creme de cassis over each one.

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( in Bahasa Indonesia )
Blackberry dan Cassis Crush

Bahan-bahan:
* 200 gr blackberries
* 7 sdm creme de cassis
* 142 ml double cream
* 500 ml ice cream vanili, biarkan sesaat biar agak cair
* 2 kue kering dari putih telor (meringue), hancurkan kasar
* 4 gelas eskrim besar

Cara membuat:
1. Bagi rata blackberries dalam gelas.
2. Tuangkan 1 sdm creme de cassis dalam masing-masing gelas, kemudian hancurkan berries. Diamkan 30 menit.
3. Kocok creme dengan 1 sdm creme de cassis, sampai campuran lembut.
4. Masukkan eskrim yang agak leleh ke dalam suatu mangkuk dan campur dengan meringue, kemudian aduk dalam campuran krim.
5. Sendok 1/4 campuran ini ke dalam masing-masing gelas eskrim, taruh blackberry pada atas masing-masing gelas dan taburi dengan sisa creme de cassis. Sajikan.

Lemon Grass Chicken

Lemon Grass Chicken:

Ingredients:
4 stalks lemon grass, thinly sliced
½ bunch green onions, chopped
1 onion, peeled and chopped
1 tbsp shrimp paste
375 ml coconut milk
1 tbsp demerara sugar
1 tbsp curry powder
1 kg chicken pieces, skin removed
Juice of 1 lemon
75 ml oil
3 tbsp Sambal Oelek (chopped Thai chili pepper)
125 ml water
2 lime leaves
Salt and freshly ground black pepper, to taste

1. Place lemon grass, green onions, onion, shrimp paste and 125 ml coconut milk in a food processor. Process to make a fine paste.
2. Mix sugar and curry powder together in a small bowl. Rub chicken pieces with lemon juice. Spread curry mixture over chicken. Allow to marinate for about 1 hour.
3. Heat oil in a heavy ovenproof casserole. Add sambal oelek. Cook, stirring, for 1 minute.
4. Add chicken. Fry until golden brown. Add lemon grass mixture, the remaining coconut milk, water, lime leaves and seasonings. Simmer uncovered for 35 minutes or until chicken is tender and sauce thickens slightly. Serve with steam rice.


( Before using shrimp paste, wrap the amount required in a small piece of alummnium foil and roast in a dry frying pan or a few minutes. Cool and use as required)

Roast Baron of Lamb

Roast Baron of Lamb

Serves 12-14


Ingredients:
4 kg baron of lamb, without loins
Salt and pepper
1 tbsp chopped mint
6 spring onions, trimmed to bulbs
4 small carrots, sliced
2 small lemons, peeled and sliced
60 gr butter, melted
375 ml dry white wine
20 ml lemon juice

Garnish :
Sauteed Potatoes
1 large lemon
40 gr butter
3 tsps sugar
25 spring onions, trimmed

1. Order the baron of lamb, without loins, from your butcher and have him remove rump knuckle and leg bone from each leg, leaving the tail and shanks intact.
2. Lay the double legs, skin side down on a board, open out and sprinkle with salt, pepper and mint. Place half the spring onions, sliced carrots and lemon slices in each cavity, close firmly and secure with skewers.
3. Brush the meat with melted butter, place in a large baking pan and cook in a very hot oven for 15 minutes to seal and brown.
4. Reduce heat to moderate and cook for 1¾ hours, pour off all but 3 tbsps of fat from the pan, then drizzle wine and lemon juice over the meat and continue cooking for a further 30 minutes for rare, 45 minutes for well done, basting 2-3 times.
5. Lift out the meat to a serving dish and allow to rest for 10 minutes to set the meat, but keep warm. Stir and scrape the pan to deglaze, then put pan juices through a fine sieve into a sauce boat and keep warm.
6. Meanwhile, for the garnish, prepare and cook potatoes, place in a heated dish and keep warm. Peel the rind, without pith from the lemon and cut into thin strips, melt half the butter in a pan, add sugar and cook, stirring for ±4 minutes for a syrup. Add lemon rind and sauté for ±4 minutes until golden, lift out and drain on kitchen paper.
7. Add remaining butter to the pan with spring onions, stir, cover and cook over low heat for ±10 minutes, then lift out, place around the lamb and strew lemon rind on top. Discard any pith from the peeled lemon and cut into very thin slices, arrange slices over the meat and take meat and potatoes to the table.

Saddle of Lamb Chops

Saddle of Lamb Chops

Serves 4-6

Ingredients:
750 gr saddle of lamb
2 large carrots, diced
2 large potatoes, peeled and diced
Salt, water
100 gr butter / 5 tbsps
Salt and pepper
½ bunch spinach, trimmed and chopped
1 tsp salt
½ tsp nutmeg
12 spring onions, trimmed to bulbs only
125 gr button mushrooms

1. Have your butcher cut the saddle into 4 slices.
2. Cook carrots and potatoes together in a pan of salted water until soft, drain well, and mash to a puree, add 2 tsps butter, salt and pepper and mix well, cover and keep warm.
3. Wash the spinach in a colander, shake of excess water and place in a pan with 1 tsps salt, cover and cook for ±7 minutes, or until limp, drain well and add 2 tsps butter, salt, pepper and nutmeg, stir, cover and keep warm.
4. Meanwhile, melt 2 tbsps butter in a large pan, add lamb and cook over moderate heat for ±10 minutes to brown on each side. Reduce heat, cover and cook a further ±20 minutes or until tender, then lift out to a dish and keep warm.
5. Melt remaining butter in a pan, add spring onions and sauté over moderate heat until golden brown, lift out and place with the lamb. To pan juices add mushrooms and sauté ±6 minutes, remove and place beside the meat, then serve with spinach and potato-carrot puree.

Spicy Fried Fish

Spicy Fried Fish

Ingredients
4 fish fillets ( 225g/each )
250 gr unsalted butter
1 tbsp paprika
1 tbsp garlic granules
1 tsp cayenne pepper
½ tsp ground white pepper
2 tsps salt
1 tsp dried thyme

1. Melt the butter and pour about half into each of four ramekin dishes and set aside.
2. Brush each fish fillet liberally with the remaining butter on both sides.
3. Mix together the spices and thyme and sprinkle generously on each side o the fillets, patting it on by hand.
4. Heat a large frying pan and add about 1 tbsp butter/fish fillet. When the butter is hot, add the fish, skin side down first.
5. Turn the fish over when the underside is very brown and repeat with the remaining side. Add more butter as necessary during cooking.
6. When the top side of the fish is very dark brown, repeat whirl the remaining fish fillets, keeping them warm while cooking the rest.
7. Serve the fish immediately with the dishes of butter for dipping.

Variation : use whatever varieties of fish fillets or steaks you like but make sure they ae approximately 2cm thick.
The fish should be very dark brown on the top and the bottom, leave ±2,5 minutes to turn the fish over.

Spicy Spanish Chicken

Spicy Spanish Chicken

Serves : 6


Ingredients :
6 boned chicken breasts
2 tbsps olive oil
100 ml whole grain mustard
2 tsps paprika
4 ripe tomatoes, peeled, seeded and quartered
2 shallots, chopped
1 clove garlic, crushed
½ jalapeno pepper or other chili, seeded and chopped
1tsp wine vinegar
2 tbsps chopped fresh coriander
Grated rind and juice of 1 lime
Coarsely ground black pepper
Pinch salt
Whole coriander leaves to garnish

1. Place chicken breasts in a shallow dish with the lime rind and juice, olive oil, pepper, mustard and paprika. Marinate for ±1 hour, turning occasionally.
2. To peel tomatoes easily, drop them into boiling water for±5 seconds or less depending on ripeness.
3. Place tomatoes, shallots, garlic, chili pepper, vinegar and salt in a food processor or blender and process until coarsely chopped. Stir in the chopped coriander by hand.
4. Place chicken on a grill pan and reserve the marinade. Cook chicken side uppermost for±10 minutes, depending on how close the chicken is to heat source. Baste frequently with the remaining marinade. Grill other side in the same way. Sprinkle with salt after grilling.
5. Place chicken on serving plates and garnish top with coriander leaves or sprigs. Serve with a spoonful of the tomato relish on one side.

When preparing chili peppers, wear rubber gloves or at-least be sure to wash hands thoroughly after handling them. Do not touch eyes or face before washing hands.
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Stuffed Loin Chops on Rice

Stuffed Loin Chops on Rice

Serves : 6

Ingredients:
6 very thick loin chops
Salt and pepper
2 tsp finely chopped fresh mint
80 gr butter
1 medium onion, minced
1 medium sweet potato, diced
1 cup soft breadcrumbs, firmly packed
1 egg
1 tbsp finely chopped parsley
40 ml white wine
60 ml chicken stock
Boiled rice
3 medium potatoes, cut in wedges
Sprigs of parsley

1. Slit each chop to make a pocket and sprinkle the cavities with salt, pepper and mint.
2. Melt half the butter in a pan, add onion and sauté until transparent, add sweet potato, cover and cook over moderate heat for ±10 minutes, shaking pan often, until soft.
3. Remove pan from heat and mash the sweet potato, add breadcrumbs, egg, chopped parsley, wine and stock and mix well.
4. Spoon into the pocket in each chop, fasten with skewers and brush with remaining butter, place in a baking pan and cook in a moderate oven for ±35 minutes until tender.
5. Serve chops over hot rice and garnish with tomato wedges and parsley sprigs.

Chorizo and tiger prawn risotto with red beans

ingredients:

= 150 gr chorizo sausages
= 400 gr raw giant tiger prawns with shells
= 350 gr Italian arborio rice
= 450 gr tin red kidney beans
= 1 large Spanish onion, peeled
= 1 clove garlic, peeled
= 1/2 x 0.4 gr jar saffron threads
= 175 ml olive oil
= 1/2 level teaspoon chrust dried chillies
= 1 fish stock cube
= 150 ml dry white wine
= 25 gr butter
= spring fresh basil or 1 tablespoon snipped fresh chives
= salt and freshly ground black pepper.

you need a heavy-sided pan diameter of about 11in (28cm) and a depth of 2 1/2in (6cm)

Way to make:

1. Finely chop the onion and garlic and set aside. Cut and discard the ends of chorizo sausages, then slice them into 1/4in (5mm) pieces and set aside. Place the saffron threads in a small bowl, along with 1-tablespoon of boiling water, and leave to soak while you prepare the remaining ingredients.
2. To peel the prawns, remove the shells-leaving the small tails attached to the bodies- and put them in a small bowl. cut down the back of each prawn, remove any black thread and discard. Then wash the prawns under cold running water, pat dry with kitchen towel and set aside. Now rinse the red kidney beans under cold running water, dain and reserve.
3. To flavour the olive oil, heat 150 ml in the heavy pan, add the prawn shells and half the crushed dried chillies and cook over a high heat, stirring constantly, until the shells turn pink-about 2 minutes. Empty the contents of the pan into a strainer over a bowl, discard the shells and chillies and return the flavoured oil to the pan. Add the prawns to the oil and saute until pink, then remove and reserve.
4. Add the chopped onion, garlic and remaining crushed dried chillies and saute for about 5-minutes, until the onion and garlic start to become translucent, then add the sliced chorizo sausages and cook for further 2 minutes.
5. Crumble the stock cbe into a large measuring jug and pour 2 pints (1.2 litres) of boiling water over, stirring thoroughly.
To prepare Risotto, add the the rice to the pan with the onions, garlic and chorizo sausages and cook over a moderate heat for 2 minutes, stirring so that every grain is coated with the oil. Add the wine and let it sizzle away for 30 seconds, then add the soaking saffron threads (with their water) and enough of the stock to just cover the rice-about 275 ml. Simmer gently, stirring occasionally, until the rice has absorbed most of the stock, then add another 150 ml of the stock and simmer again until absorbed.
Continue cooking in this way until the rice is just tender and all the stock has been used-which should take about 25 minutes in all. Do not walk away from the risotto at this point as you don't want the pan to dry out and the rice to burn.
6. To finish, heat the remaining olive oil over a high heat in a medium-sized frying pan, add the drained red kidney beans and saute for 1-minute, until heated through. Add the cooked, reserved prawns, cook for a further minute, then season. Stir those into the rice, along with the butter, and mix thoroughly. Transfer to a heated serving dish, decorate with a sprig of basil or snipped chives and serve immediately.

Kir and Gougeres

For the Kir

Pour about 55 ml of creme de cassis into each of four wine glasses (its important to pour the cassis first, then top each one up with about 150 ml of chilled white wine, preferably a white burgundi). Instead of using white wine, you can add sparkling wine or champagne.
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For the gougeres

= 50 gr unsalted butter, diced
= 75 gr plain flour, sifted
= 2 medium eggs
= 40 gr emmental, finely grated
= 40 gr mature cheddar, finely grated
= a little nutmeg
= salt
= a medium-sized baking sheet, lightly buttered and dusted with flour.
= preheat oven to 200'C

way to make:

1. Place the butter, along with 150 ml of cold water, in a medium-sized, heavy-based saucepan and heat slowly, until the butter melts. bring to rapid boil and remove from the heat immediately.
2. Quickly tip in all the sifted flour and return to a low heat. Beat vigorously, until the mixture comes away clean from the sides of the pan, which should take a minute or so.
Remove again from the heat and cool for about 1 minute.
3. Add 1-egg, beating hard to ensure it is completely amalgamated, then add the second. Beat vigorously, until the mixture is smooth and glossy. Stir the cheeses in, a tiny grating of nutmeg and a generous grinding of salt. Combine well.
4. Using 2 teaspoons, heap blobs of the mixture on to the prepared baking sheet, making 12 in all, spacing them well apart.
5. Bake in the preheated oven for about 30 minutes, or until the GOUGERES are puffed up and golden brown all over. (do not open the oven door to check until at least 20 minutes is up).
6. Carefully transfer them to a wire rack and, using a sharp knife, pierce a tiny hole in the side of each gougeres, to release any steam. Serve them barely warm with the kir.

Caponata

Ingredients:

= 1 medium aubergine, weighing about 225 gr
= 1/2 level teaspoon salt
= 2 sticks celery, trimmed
= 1 tablespoon olive oil
= 1 small onion, peeled and choppes
= 1 level tablespoon tomato pure
= 2 rounded teaspoons capers, drained
= 25 gr pitted green olives, drained
= 1 dessertspoon red wine vinegar
= pinch custer sugar
= 1 plum tomato
= 1 rounded dessertspoon chopped flat-leaf parsley
= salt and freshly ground black pepper

Way to make :

1. Cut the aubergine into 2.5 cm dice, place in colander over a bowl, sprinkle with the salt and allow to drain for 1 hour.
2. Meanwhile, put a small pan of water on to boil. Cut the celery into 2cm diagonal slices and, when the water has come to the boil, blanch the celery for 3-4 minutes, until tender. Then drain in a colander, refresh in cold water and drain again.
3. Rinse the diced aubergine and pat dry with kitchen paper. Heat half the olive oil in a medium-sized, non stick frying pan, add the aubergine and fry for about 10 minutes, over a medium heat, stirring frequently, until golden brown and softened. Remove from the pan with a slotted spoon and transfer to a plate.
4. Add the remaining olive oil to the pan and fry the onion over a low heat until soft and golden-abot 7 minutes. When the onion is cooked, add the blanched celery and cook for a further 4 mintes. Next, mix the tomato puree with a tablespoon of hot water and add this to the onion and celery mixture, along with the capers, olives, red wine vinegar and sugar, and cook for 4 minutes. Return the diced aubergine to the pan and cook for 10 minutes. Seosonwell, cool, transfer to a lidded container and refrigerate overnight.
5. Prepare the plum tomato by putting it in a small bowl, pour over sufficient boiling water to cover it, the pour off the water and quickly fill the bowl with cold water to stop the cooking process. Drain, remove the tomato, peel and discard the skin, quarter the flesh, then scoop the seeds out and discard. Cut the flesh into 5mm dice and put in a lidded container in the fridge. The next day, stir the chopped tomato and parsley into the caponata. Serve.

Creme brulee custard wiyh raspberries

Ingredients :

= 570 mldouble cream
= 1 vanilla pod, split lengthways
= 4 large egg yolks
= 2 sligthly rounded tablespoon custer sugar
= 450 gr raspberries
= 1 level dessertspoon icing sugar

You also need a serving dish approximately 22.5cm in diameter and 5 cm deep

Way to make:

1. Heat the cream with the vanilla pod in a heavy-based saucepan, until hot bt not boiling. Remove from the heat and whisk thoroughly for a few seconds to disperse the seeds from the vanilla pod, cover and leave to infuse for 30 minutes.
2. Meanwhile, gently whisk the eggs yolks and sugar together in a heatproof bowl.
3. Remove the vanilla pod from the cream and shake well. If you want to reuse the vanilla pod, you can lightly rinse it, dry it thoroughly and then store it in a jar of sugar.
4. Pour the cream over the egg yolks and sugar and whisk together. Return to the pan and cook very gently over a low heat, stirring with a wooden spoon. Allow just the occasional simmering to form on the surface, followed by vigorous whisking off the heat to disperse them back into the cooler parts of the custard.
5. When the custard is ready (it will be noticeably thicker), pour it into the dish-the mixture should fill only two thirds of it, allowing room for the raspberries. Cool, then chill for at least 4 hours. Pile the raspberries on top and dust generously with the icing sugar.

Lamb and Smoke beef patties with Curry Sauce

Ingredients:

For the curry sauce
= 1 tablespoon groundnut oil
= 2 small onions, peeled and roughly chopped
= 2 level teaspoons mild curry powder
= 3 level tablespoons raisins or sultanas
= 285 ml fresh vegetable stock
= 150 ml Greek-style natural yogurt
= salt

For the patties
= 500 gr lamb mince
= 5 smoke beef, diced
= 1 small onion, peeled and finely chopped
= 3 large cloves garlic, peeled and finely chopped
= 15 gr dill, roughly chopped
= 20 gr flat-leaf parsley, roughly chopped
= a little flour for dusting
= 2 tablespoons groundnut oil
= salt and freshly ground black pepper

Way to make:

1. Pre heat the oven to 220'C. Heat the oil for the sauce in a medium-sized saucepan, then add the chopped onions and cook for about 10 minutes, until soft and golden. Now stir in the curry powder. Let the powder cook for 2-3 minutes, stirring occasionally to stop it burning. Add the raisins or sultanas and the stock and bring to the boil.
2. Once the liquid is bubbling, turn down the heat, season with salt and leave to simmer gently while you make the patties.
3. For the patties:
Mix all the ingredients, except the flour and the oil, together and season generously with salt and black pepper. Dividedthe mixture into 8 and shape it into rough, knobbly patties. Don't overwork the mixture at this stage, just squash the patties together firmly but do not flatten them.
Heat the oil in a large frying pan, then dust the patties lightly with the flour and fry until golden. This will take 3-4 minutes on each side. Gently beat the yogurt into the curry sauce.
Transfer the patties to an ovenproof dish then ladle the sauce over the top.
Bake in the oven, uncovered, for 20 minutes or until the sauce is bubbling.
Serve the patties with some sauce.

Stewed Blackberries and Custard

Ingredients:

For the fruit
= 700 gr blackberries
= 200 ml elderflower cordial
= 7 pieces lemon zest, remove with potato peeler

For the Custard
= 275 ml whole milk
= 1 vanilla pod, split lengthways
= 3 large egg yolks
= 50 gr caster sugar

You need a lidded, flameproof oven dish measuring approximately 10in(25.5cm) in diameter and 2in(5cm) deep.

Way to make

1. Pre heat the oven 325'F (170'C). Put the blackberries in the dish and place over a low heat (this is just to get the dish hot for the oven). Pour the elderflower cordial over the top of the berries and mix in the lemmon zest. Allow to simmer and then put the lid on.
2. Place the dish on the middle shelf of the oven for 20 minutes. After this time, have a look at the contents and give the dish a brief shake-do not stir it as this may break up yhe blackberries.
3. Depending on the ripness of the fruit, they may need a further 10 minutes to be thoroughly cooked throgh and soft. Remove from the oven, take off the lid and allow to cool. Once the fruit is cool, remove the lemon zest.

4. For The Custard:
Heat the milk with the vanilla pod in a heavy-based pan until almost boiling. Remove from the heat and whisk for a few seconds to release the vanilla seeds into the milk. Then, in a bowl, briefly beat the egg yolks and sugar together and strain the hot milk over the mixture, whisking as you go.
Return the whole lot to the pan and cook over a very low heat, using a heat diffuser if you have one, until lightly thickened. This will take about 10 minutes. If you curdle the custard, a blast in a liquidiser will resque it. Cover with clingfilm and leave to cool. Serve at room temperature with stewed blackberries.
To serve this custard with fresh strawberries add Cointreau, to taste, to the cooled custard.

Plum Upside-down Cake

Ingredients:

= 700 gr plums (25-30 plums)
= 50 gr muscovado sugar
= 150 gr unsalted butter, softened
= 110 gr self-rising flour
= 25 gr ground alomonds
= 1/2 teaspoon baking powder
= 3 large eggs
= few drop almond essence
= 110 gr caster sugar

You also need a cake tin with a fixed base measuring 9in(23cm) diameterx2in(5cm) deep.
Buttered.

Way to make:

1. Melt the muscovado sugar with 25gr of the butter and then spread the mixture in the bottom of the buttered cake tin. now srone the plums, trying to keep them whole, and pack them on top of the butter and sugar mixture. They should form a very close-fitting single layer, so use more or fewer plums as necessary. Leave the tin to one side.
2. Preheat the oven to 190'C while you make the cake mixture. First sift the self-rising flour, ground almonds and baking powder together and put aside. Whisk the eggs lightly and add a drop or two of almond essence-go lightly, it's powerful stuff.
Now, using a food mixer or a hand-held electric whisk and bowl, beat the remaining 110gr of butter and caster sugar together for a couple ofminutes until pale and very soft. Then, with the food mixer or electric whisk still running, tip in one third of beaten eggs.
Repeat alternately untill all the ingredients have been incorporated and the mixture is thick, soft and floppy.
3. Scrape out the mixture from the bowl and spoon it over the plums in the cake tin, covering them completely. Put the tin into the preheated oven and cook for 30 minutes.
Check the cake after this time-if it is browning too quickly, reduce the temperature to 180'C. Continue cooking for another 15-20 minutes, until the cake has shrunk away from the sides of the tin and the top is golden brown. Remove from the oven and leave to cool for 10 minutes.
4. To serve, take a shallow dish and invert it over the top of the cake tin. Hold the entire ensemble very firmly and then turn it over. Place the dish on the work surface and very carefully lift off the cake tin.
5. The upside-down cake can be served hot, warm or cold.

Coconut Rice-Paper Cakes

Ingredients:
= 1 pack/25 gr rice paper
= 3 large egg whites
= 75 gr caster sugar
= 1 tsp vanilla extract
= 200 gr desicated coconut
= 150 gr low-fat natural yogurt

( you also need 12x7.5cm diameter fluted mini brioche tins, 2.5 cm deep or 12- hole bun tin)

Way to make it:
1. Cut out 24x9 cm discs from the sheets of rice paper, discarding the offcuts. Lightly brush one disc of the rice paper with water, put another one on top, brush that, too, with water, then place both in the brioche or bun tin. Repeat with the rest of the paper discs, then position the tins on a baking sheet.
2. Put the egg whites in a bowl and beat with an electric whisk until stiff-about 2 minutes.
3. Gradually whisk the sugar in and then, using a metal spoon, fold in the vanilla, coconut and yogurt.
4. Divide this mixture between the lines tins (each should hold about 1 heaped tbsp and bake on the middle shelf of the oven for 25 minutes, until the cakes have firmed up slightly and are golden.
5. Remove the cake from the oven, let them cool in their tins, then transfer to a lidded container and store in a cool place. Serve with the Jamaican Pineapple.

Jamaican Pineapple

Ingredients:
= 1 medium-sized, ripe pineapple
= 55 ml dark rum
= juice 1-orange
= 95 gr soft brown sugar
= 1/2 level tsp ground cinnamon
= 25 gr desiccated coconut

Way to make it:
1. Cut the top off the pineapple and throw it away. Lay the pineapple on its side, halve, then cut each half into 3 wedges. Cut away the woody core and discard. Make diagonal cuts at 1-cm intervals all the way along the length of the pineapple pieces, cutting down to the skin. Turn the wedges around and repeat the cutting motion the other way to make diamond-shaped pieces of pineapple still attached to the skin. Place in a ovenproof dish in a single layer.
2. In a small bowl, combine the rum, orange juice, sugar and cinnamon. Pour half of this marinade over the pineapple, cover with clingfilm and put in a cool place for 2 hours, to allow the flavours to soak into the pineapple. Cover the remaining marinade and put it to one side.
3. Shortly before you are ready to cook the pineapple, preheat the oven to 180'C.
4. To cook, uncover the pineapple, sprinkle the desicatted coconut over and then bake on the top shelf of the oven for 25 minutes, until coloured and nicely golden.
5. Remove from the oven, cool, transfer to a lidded container, pour the remaining marinade over and chill in the fridge. Serve with the coconut rice-paper cakes.

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Nanas BAkar ala Jamaica

BAhan-bahan:
= 1 nanas ukuran sedang, matang
= 55 ml rum
= sari buah 1-orange
= 95 gr gula merah
= 1/2 sdt kayu manis bubuk
= 25 gr kelapa kering

Cara membuat:
1. Potong batang nanas dan buang. Letakkan nanas pada atas sisi nya, belah dua, kemudian potong masing-masing separuh dalam 3 bagian. Potong tulang tengah nanas dan buang. Buat potongan diagonal pada 1-cm interval sepanjang potongan buah nanas, potongan sampai menyentuh kulit. Potong-potong nanas hingga menyerupai diamond-shaped tapi masih terkait dengan kulitnya. Tempatkan masing-masing di dalam pinggan tahan panas.
2. Dalam satu mangkok kecil, campur rum, sari jeruk, kayu manis dan gula. Tuangkan separuh campuran ini untuk bumbu pencelup nanas, tutup dengan clingfilm dan taruh dalam tempat dingin selama 2 jam, biarkan bumbu meresap dalam nanas.
3. Sebelum nanas siap untuk dimasak, panaskan lebih dulu oven 180'C.
4. Untuk memasak, bongkar nanas, taburi kelapa atasnya dan kemudian masukkan dalam oven pada shaf yang atas selama 25 menit, sampai berwarna coklat keemasan.
5. Keluarkan dari oven, dinginkan, pindahkan dalam tempat yang tertutup, siram dengan bumbu perendamnya dan dinginkan dalam lemari es. Hidangkan dengan Coconut Rice-Paper Cakes.

Potted Prawn Paste

Ingredients:
= 400 gr fresh small cooked peel prawns
= 175 gr unsalted butter
= 150 ml olive oil
= 1/4 level tsp cayenne pepper
= 15 gr fresh basil, reserving
= 6 decorative leaves and roughly chopping the rest
= juice 2 limes
= salt

To serve:
= 150 gr savoury wheat crackers

(you also need (6x120ml) ramekins)

Way to make it:
1. Make the clarified butter, melting it in a small pan over a low heat. Remove from the heat, let it cool and then carefully spoon off the liquid butter into a small bowl, discarding the white solids at the bottom of the pan.
2. Put the peeled prawns and the olive oil in a blender and blend to a paste, which should take about 1 minute on a high speed.
3. Gradually stir in the cayenne pepper, 1/4 level teaspoon of salt, chopped basil and, initially, half the lime juice; the mixture should be moist but not wet, so add the rest of the lime juice only if it looks as if the prawn paste will absorb it.
4. Spoon the paste into the ramekins and then pour the tepid clarified butter over to completely cover. Arrange a reserved basil leaf on top, then transfer the ramekins to the fridge. Chill for at least 1 hour, or until the butter has set. Serve chilled with the savoury crackers.


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Pasta Udang dalam Mangkok

Bahan-bahan:
= 400 gr udang kecil matang yang telah dikuliti bersih
= 175 gr mentega tawar
= 150 ml minyak zaitun
= 1/4 sdt cabe merah (pedas sekali)
= 15 gr fresh kemangi
= 6 daun untuk menghias dan cincang kasar sisanya
= sari buah (2 limes)
= garam

Untuk servis:
= 150 gr craker gandum berbumbu

(kamu juga memerlukan ( 6x120ml) ramekins/mangkok kecil ntuk menyajikan makanan)

Cara membuat:
1. Buat adonan butter, lelehkan dalam panci kecil dan gunakan api kecil. Pindahkan dari api, biarkan dingin dan kemudian sendok mentega leleh dalam sebuah mangkok kecil, buang endapan putih pada dasar panci.

2. Masukkan udang dan minyak zaitun ke dalam blender kemudian diblender sampai halus can tercampur rata selama 1 menit dengan menggunakan kecepatan tinggi.

3. Campur sedikit demi sedikit dengan cabe merah pedas/cayenne pepper, 1/4 sdt garam, irisan basil dan, pada awalnya, separuh juice limau; campuran harus lembab tetapi tidak basah, tambahkan sisa juice limau jika udang pasta agak kering.

4. Sendok pasta ke dalam ramekins dan kemudian tuangkan mentega sampai menutupi atasnya dengan sempurna. Susun daun basil di atas, kemudian masukkan ramekins dalam lemari es. Dinginkan selama 1-jam atau sampai mentega mengeras. Sajikan dengan craker gandum berbumbu.

Watercress, Green Olive, Fennel, and Walnut Salad

For the dressing:

= 1 level tsp Dijon mustard
= 3 tbsps walnut oil
= 1 dessertspoon red wine vinegar
= salt and freshly ground black pepper

For the salad:
= 75 gr watercress
= 1 medium head fennel, trimmed, halved and sliced no thicker than 5mm
= 75 gr green olives of your choise, drained
= 50 gr walnut halves

Way to make it:
1. Put the mustard in a small bowl, slowly whisk in the walnut oil, then stir in the vinegar and seasonings. Pour into a small, lidded container and store in a cool place.
2. Toss all the salad ingredients together in a medium-sized lidded container and put in the fridge to keep chilled until you eat it.
3. Just before serving, give the dressing a shake, then drizzle it over the salad. Toss well and serve right away.

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Salad Selada air, Buah zaitun Hijau, Adas, dan kenari.

Untuk dressing:
= 1 sdt Dijon mustard
= 3 sdm minyak kenari
= 1 sdm cuka anggur merah
= garam dan lada hitam bubuk

Untuk Salad:
= 75 gr watercress/selada air
= 1 medium kepala adas, iris tipis 5mm
= 75 gr buah zaitun hijau, cuci bersih
= 50 gr kenari belah dua

Cara membuat:
1. Masukkan mustard dalam mangkuk kecil, secara pelan aduk dalam minyak kenari,kemudian aduk dengan cuka. Masukkan dalam wadah conteiner kecil yang tertutup dan masukkan dalam lemari pendingin.
2. Kocok kontainer/wadah supaya bahan-bahan tercampur rata dan masukkan dalam lemari es hingga kamu memakannya.
3. Sebelum disajikan,kocok dulu hingga tercampur sempurna.

Smoke Beef and Pasta Frittatas

Ingredients:
* 50 mg piece smoked beef, trimmed of fat cut into 1-cm dice
* 20 gr macaroni
* 2 tsps olive oil
* 1 small onion, peeled and chopped
* 1/4 red pepper, cut into 1-cm dice
* 10 gr unsalted butter
* 30 gr rocket
* 3 large eggs, beaten and then strained
* 1 rounded tbsp grated parmesan
* Salt and freshly ground black pepper

Way to make it:
1. Put a small pan of salted water on to boil for the macaroni. Heat 1 tsp of the olive oil in a medium-sized fying pan, add the chopped onion and saute over a low heat until soft and golden (5-7 minutes). When the water has come to the boil, add the macaroni and boil for about 12 minutes, until all dente. Drain, refresh with cold water, drain again, then pat dry with kitchen towel to remove any excess moisture.
2. Add the diced pepper to the cooked onions and continue to cook over a low heat for 4-5 minutes, until tender.
3. Add the butter to the mixture in the frying pan, stir the rocket leaves in and cook for 2 minutes, until they have wilted. Remove rom the heat and tip the contents of the pan into mixing bowl and let it cool for 5 minutes. Mix the beef, macaroni and the beaten eggs in, stir well and season.
4. Take the rying pan, add the olive oil and put over moderate heat. Ladle the frittata mixture into the pan; it will start to puff and bubble arround the edges, so press it down with the back of a wooden spoon to make sure that all the filling is covered the egg.
5. After a few minute, lower the temperature and cook for 6-8 minutes.
6. Meanwhile, preheat the grill. The frittatas are cooked when there is no liquit egg running out when you tilt the pan, and the consistency should be a little soft but set in the centre. Sprinkle the parmesan over the place the pans under the grill for 2-minutes or so, until golden.
7. Remove from the grill and allow to cool for 10 minutes before loosening with a flexible spatula and sliding on to a plate, cheesy-side uppermost. Allow to cool completely before covering with clingfilm and chilling overnight in the fridge.

Roast fillet of Salmon

Ingredients:
* 2 red peppers
* 2 green peppers
* 1 orange pepper
* 4 salmon fillets ( 150 gr each )
* 2 garlic gloves
* half a red onion
* 150 ml balsamic vinegar
* 100 ml olive oil
* Salt and pepper
* Fresh dill, basil, chevril, coriander

Way to make it:
1. Halve and deseed the peppers, place on baking tray and drizzle with olive oil. Roast in hot oven until golden on top. Remove from oven, place in a bowl and cover.
2. Place the seasoned salmon in a preheated pan wih a little oil and put in the oven for about 5 minutes at 200'C.
3. For the marinade, chop the garlic, onion and herbs. Place in a bowl with the oil, vinegar and some salt and pepper.
4. De-skin and slice the peppers into stripsand place in the marinade for 5 minutes.
5. Arrange the peppers on a plate with a little of the marinade and place the salmon on top.
6. Garnish with fresh basil leaves.

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Fillet ikan salmon panggang

Bahan-bahan:
* 2 paprika merah
* 2 paprika hijau
* 1 paprika kuning
* 4 fillet ikan salmon( 150 gr masing-masing)
* 2 siung bawang putih
* separuh bawang merah
* 150 ml cuka balsamic
* 100 ml minyak zaitun
* Garam dan merica
* Dill, basil, chevril, ketumbar

Cara membuat:
1. Belah dua dan potong paprika, tempatkan pada loyang dan perciki minya zaitunk. Oven dengan suhu panas sampai atasnya berwarna kecoklatan . Keluarkan dari oven, masukkan dalam mangkok dan tutup.
2. Masukkan ikan salmon yang dibumbui dalam loyang tahan panas dengan sedikit minyak dan masukkan dalam oven 5 menit pada 200'C.
3. Untuk bumbu pencelup, bawang putih cincang, bawang dan bumbu-bumbu. Tempatkan di sebuah mangkok dengan minyak, cuka, sedikit garam dan lada.
4. Kupas dan iris paprika masukkan dalam wadah dan campur dengan bumbu perendam, diamkan selama 5 menit.
5. Susun paprika diatas piring dengan sedikit bumbu perendam dan letakkan ikan salmon diatasnya.
6. Hias dengan daun basil. Sajikan.

Ricotta and Peach Flan

Ingredients:
* 250 gr sweetened shortcrust pastry
* 500 gr Ricotta cheese
* 75 gr caster sugar
* 2 oranges (grated)
* 3 eggs (whisked)
* 150 ml double cream (whisk)
* 2 fresh peaches (peel, slice)
* 1 tsp sugar
* 3 tbsp sour cream

Way to make it:
1. Roll out sweetened shortcrust pastry, line a deep flan tin and blind bake to 30 minutes or so.
2. Meanwhile add Ricotta cheese, caster sugar, the grated zest of two oranges and three whisked eggs.
3. Whisk double cream until soft peaks form, then fold gently into the cheese and egg mixture.
4. When the pastry is ready, arrange the slice peaches in the bottom, pour the cheese mixture over and bake moreover 45 minutes.
5. After that leave the flan to cool for about one hour. When the flan complately cold, mix a tsp of sugar with three tbsp of sour cream and either spread this over the top or serve as an accompaniment. Decorate the flan with more peach slices and serve.

=======================================================

Ricotta dan Peach Flan

Bahan-bahan:
* 250 gr shortcrust pastry manis
* 500 gr keju Ricotta
* 75 gr gula kastor
* 2 jeruk (parut)
* 3 telor (kocok)
* 150 ml double creame(kocok)
* 2 buah peach segar (kupas, iris)
* 1 sdt gula
* 3 sdm sour cream

Cara membuat:
1. Ratakan/licinkan shortcrust manis, cetak adonan dalam loyang dan biarkan kira-kira selama 30 menit.
2. Sementara itu tambahkan keju Ricotta, gula kastor, parutan 2 buah jeruk yang enak dan 3 kocokkan telor.
3. Kocok double creame sampai lembut, kemudian campur dalam kocokkan telor dan keju.
4. Ketika pastry siap, susun irisan buah peach di dasar, tuangkan campuran keju di atasnya dan oven lebih kurang 45 menit.
5. Setelah itu keluarkan dan biarkan selama 1 jam hingga dingin. Ketika flan sudah benar-benar dingin, campur gula dengan 3-sdm sour creame dan juga oleskan diatasnya atau jadikan pelengkap kue. Hias Flan dengan beberapa irisan buah peach dan sajikan.

Cod, Leek and Parsley Pie

Ingredients:
* 745 ml milk
* 750 gr cod or haddock fillet
* 3 medium leeks
* 50 gr butter
* 250 gr medium-sized brown mushrooms
* A big bunch of parsley, chopped
* 3 heaped tbsps plain flour
* 8 anchovvy fillets, drained and chopped
* 3 small gherkins, chopped
* 12 capers, rinsed
* 250 gr cooked peeled prawns
* 4 tbsps creme fraiche
* 400 gr chilled ready-made puff pastry
* A little milk or beaten egg or glazing
* Salt and freshly ground black pepper

= A dip pie dish, with a rim, that will hold about 1.5 litres

Way to make it:
1. Put the milk in a pan large enough to hold the fish. Put it over a moderate heat and, when it starts to shudder and little bubbles come to the surface, slide in the fish.
2. Continue to bring to the boil, just as the milk starts to rise, turn the heat down, then leave the fish to simmer gentley until it is tender and the flakes come easily apart a matter of only 6-7 minutes.
3. Remove the fish with a slotted spoon, keeping the cooking liquor, and let the fish fall into a bowl in big flakes and chunks.
4. Meanwhile, trim and slice the leeks into rounds about as thick as your finger, then rinse them thoroughly under running water. Melt the butter in a pan and cook the leeks until bright green and soft.
5. This will take a good 20 minutes, so slice the mushrooms while the leeks are cooking. When the leeks are soft, add the sliced mushrooms and half the parsley. Cook for about 5 minutes, stirring from time to time, until the musrooms are cooked, sprinkle the flour over and cook for a minute, the stir the reserved fishy milk in. Bring slowly to the boil, stirring. When the consistency is that of a thick sauce, toss in the anchovies, gherkins and capers and leave to simmer gently, with generous seasoning of salt and pepper for about 15 minutes.
6. Preheat the oven 200'C.
7. Very gentley fold in the fish, the prawns, the rest of the parsley and the creme fraiche if you fancy an especially creamy filling. Check the seasoning. Take care not to smash the flakes or fish.
8. Spoon into the pie dish. The filling should come almost to the top. Pop something in the middle to hold up the pastry; a cup or an egg cup will do, unless, you have a pie funnel. Let the mixture cool beffore you put the pastry on top.
9. Roll out the pastry to fit the top of the dish it should be slightly larger than the pie, then wet the rim with water or a little milk. Cut a strip off the edge of the pastry and press it firmly on to the rim of the dish. Wet the rim of the pastry and lay the pastry lid on top.
10. Press firmly down on the rim and pinch the edges together to seal. Brush with a little milk or beaten egg, make a few cuts in the lid and bake in the preheated oven until the pastry is golden brown and crisp at the edges about 25 minutes.

Chocolate Slices

Ingredients:
* 50 gr unsalted butter
* 50 gr caster sugar
* 40 gr cocoa powder
* 1 large egg, beaten
* 150 gr digestive biscuits, crushed into 1-cm pieces
* 100 gr pecan halves, reserving 6 for the garnish
* 75 g shelled unsalted pistachio nuts
* 75 gr ready-to-eat dried apricots, cut into 5-mm slices

= 450 gr loaf tin, greased with vegetable oil and lined with baking parchment

For the chocolate icing:
* 75 gr deluxe Belgian continental dark chocolate (broken into pieces)
* 40 gr unsalted butter, cubed

Way to make it:
1. Melt the butter over a low heat in a small pan, then add the sugar and stir to dissolve. Contineu cooking ove this low heat for 2-3 minues, stirring all the time, until the mixture starts to bubble. Add the cocoa, beating in with a wooden spoon until smooth, then remove the mixture from the heat and allow to cool.
2. Transfer to a large mixing bowl, add he beaten egg, crushed biscuits, pecans (remembering to reserve 6 for the garnish), pistachios and the apricots, and mix thoroughly. Spoon this mixture evenly into the prepared tin and press firmly. Cover with clingfilm and chill in the fridge for 2 hours.
3. After the mixture has chilled, make the chocolate icing. Fill a saucepan with sufficient water so that a heatproof bowl placed in it sits (5mm) into the water. Remove the bowl and bring the water to a simmer, then remove the pan from the heat and replace the bowl, now containing the chocolate. The chocolate will take 6-7 minutes to melt completely, just give it a stir once or twice during this time. Stir in the cubed butter, then mix until smooth. Now cool the mixture sufficiently so that when you draw a palette knie through it, it retains its shape.
4. Take the 6 reserved pecan halves and dip half of each nut in chocolate icing. Put on a plate lined with a piece of baking parchment and put aside to set.
5. Turn the cake out on to a plate, then remove the baking parchment. Spoon the chocolate icing over and, using a palette knife, spread it to the edges. Leave the icing for 10 minutes, then arrange the choclate dipped pecans on top so that when you come to cut the cake, each slice will have its own decoration. Put it in a cool place to set for at least 1 hour or leave overnight. Cut into 6 slices.

Blackberry and Cassis Crush

Ingredients:
* 200 gr blackberries
* 7 tbsps creme de cassis
* 142 ml double cream
* 500 ml Indulgence Vanilla ice cream, slightly softened
* 2 meringue nests, roughly crushed
* 4 large sundae glasses

Way to make it:
1. Divide the blackberries between the sundae glasses.
2. Pour 1 tbsp of the creme de cassis over each, then crush the berries down slightly. Leave at least for 30 minutes.
3. Whip the creame with 1 more tbsp of the creme de cassis, until the mixture is soft and floppy.
4. Tip the softened ice cream into a bowl and stir in the crushed meringues, then gently fold in the cream.
5. Spoon a quarter of this mixture into each sundae glass, top each with a reserved blackberry and drizzle half a tbsp of the remaining creme de cassis over each one.

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Blackberry dan Cassis Crush

Bahan-bahan:
* 200 gr blackberries
* 7 sdm creme de cassis
* 142 ml double cream
* 500 ml ice cream vanili, biarkan sesaat biar agak cair
* 2 kue kering dari putih telor (meringue), hancurkan kasar
* 4 gelas eskrim besar

Cara membuat:
1. Bagi rata blackberries dalam gelas.
2. Tuangkan 1 sdm creme de cassis dalam masing-masing gelas, kemudian hancurkan berries. Diamkan 30 menit.
3. Kocok creme dengan 1 sdm creme de cassis, sampai campuran lembut.
4. Masukkan eskrim yang agak leleh ke dalam suatu mangkuk dan campur dengan meringue, kemudian aduk dalam campuran krim.
5. Sendok 1/4 campuran ini ke dalam masing-masing gelas eskrim, taruh blackberry pada atas masing-masing gelas dan taburi dengan sisa creme de cassis. Sajikan.

Asia Beef Burger

Ingredients:
* 500 gr minced beef
* 200 gr or 2 large flat brown mushrooms
* 1 tbsp light soy sauce
* 1 tbsp Fish sauce
* 2 small hot chillies, desseded
* 15 gr fresh coriander
* 2 sticks lemon grass, trimmed and roughly chooped
* 3 gloves garlic, peeled
* 1 shallot, peeled and roughly chopped
* A little flour
* 2 tbsps groundnut or olive oil
* 6 Wholemeal buns
* 6 tbsps tomato chutney or relish
* Salt and freshly ground black pepper

Way to make it:
1. Put the minced beef in a bowl.
2. Wipe the mushrooms, slice them thickly and chop finely in a food prosessor. Tip them into the beef with the soy sauce and the fish sauce.
3. Put the chillies, coriander, chopped lemon grass, garlic and shallots in the food processor and chop as finely as you can. Add them to the beef with half of teaspoon of salt and several grinds of black pepper.
4. Mix all the ingredients thoroughly. With floured hands, press them into six flat patties about 7.5 cm in diameter. Set them aside.
5. Warm the groundnut or olive oil in a nonstick frying pan. When the oil is hot, put the patties in the pan and let them cook for a minute or two until the underside is golden, then turn with palette knife. Contineu cooking for a minute, then turn down the heat, cover the pan and cook for 4 minutes. Drain on kitchen paper for a few seconds.
6. While the patties are cooking, split the burns and toast the flat sides. When they are golden, spread lightly with chutney or relish, then sandwich a hot patty between them. Serve immediately.

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Asia Beef Burger

Bahan-bahan:
* 500 gr daging sapi cincang
* 200 gr atau 2 jamur coklat yang tipis tapi besar
* 1 sdm soy sauce
* 1 sdm saus ikan
* 2 kecil cabai
* 15 gr ketumbar
* 2 batang serai, keprak dan iris kasar
* 3 siung bawang putih, kupas
* 1 bawang prei, kupas dan cincang kasar
* Sedikit tepung
* 2 sdm minyak kacang tanah atau minyak zaitun
* 6 Wholemeal roti kismis
* 6 sdm saus tomat atau yang lainnya
* Garam dan merica hitam bubuk

Cara membuat:
1. Letakkan daging sapi cincang dalam suatu mangkuk.
2. Cuci jamur, iris agak tebal dan cincang dalam prosessor. Campur daging sapi cincang dengan soy sauce dan saus ikan.
3. Masukkan cabai, ketumbar, serai cincang, bawang putih dan daun bawang dalam food processor dan lakukan sebaik mungkin. Tambahkan semuannya dalam campuran daging cincang dengan 1/2 sdt garam dan sedikit lada hitam bubuk.
4. Campur rata semuanya. Dengan gilingan tepung, tipiskan lalu jadikan 6 buah, cetak seperti bila membuat pastel 7.5 cm (diameter). Lebarkan ke samping.
5. Panaskan minyak kacang/minyak zaitun dalam wajan anti lengket. Ketika minyak panas, letakkan adonan yang telah dicetak dalam wajan dan biarkan sesaat sampai bagian bawah berwarna kecoklatan, kemudian balikkan denga palet/sotel. Biarkan sesaat, kemudian kecilkan api, tutup wajan dan masak untuk beberapa menit. Keringkan dengan tisu dapur untuk beberapa saat.
6. Sementara bahan matang, belah roti dan bakar sesaat tiap sisinya. Setelah berwarna kecoklatan, taburi dengan sambal atau saus tomat atau sesuka hati, kemudian selipkan daging. hidangkan segera.

CHICKEN of BARBEQEU SAUCE

Ingredients:
1 whole chicken , crosscut 12 shares
500 ml water
4 tbsp barbeqeu sauce, feel the original
3 tbsp sweet ketchup
1 tbsp oyster sauce
1 leek fruit, chop up the refinement
1 orange, use the liquid
3 tbsp oil for sautee

Smooth flavour:
5 garlic fang
1 tsp peper powder
½ tsp smooth nutmeg
Salt sufficiently

Way of making
1. Smear the chicken with the orangeade nipis, hushed [by] 30 minute
2. Mix [of] chicken by sauce [is] barbekyu, sweet ketchup, oyster sauce, stir flatten. Hush during 1 clock in refrigerator
3. Heating oil, sautee leek make fragrance, enhancing smooth flavour, tumis till turn colour [is] at the same time swirled to [by] flatten. Add chicken, swirl turn colour, pouring water
4. Ripe until flavour diffuse and matured till water dry
5. Present

===============================================

AYAM SAUS BARBEKYU

Bahan-bahan:
1 ekor ayam, potong 12 bagian
500 ml air
4 sdm saus barbekyu rasa original
3 sdm kecap manis
1 sdm saus tiram
1 buah bawang bombay, cincang halus
1 buah jeruk nipis, ambila ainya
3 sdm minyak untuk menumis

Bumbu halus:
5 siung bawang putih
1 sdt merica halus
½ sdt pala halus
Garam secukupnya

Cara membuat:
1. Lumuri ayam dengan air jeruk nipis, diamkan 30 menit.
2. Campur ayam dengan saus barbekyu, kecap manis, saus tiram, aduk rata. Diamkan selama 1 jam dalam lemari es.
3. Panaskan minyak, tumis bawang bombay sampai harum, tambahkan bumbu halus, tumis hingga berubah warna sambil diaduk rata. Masukkan ayam, aduk sampai berubah warna, tuangkan air.
4. Masak sampai bumbu meresap dan matang hingga air mengering.
5. Sajikan.

Fettucini Seafood

Ingredients:
250 gr of pasta fettucini, braise till ripeness, leak.
Peterseli chop up sufficiently.

For Sauce:
2 tbsp butter
2 tbsp olive
2 leek fruit, chopped harshly
5 garlic fang, chop up the refinement
250 gr prawn [is], throw away its husk
200 gr squid, slice the medium
150 gr green cockle
7 tbsp of tomato pasta
7 tbsp tomato sauce
100 ml water
7 fresh tomato, throw away the its contents, chopped harshly
1 tsp salt ½ sdt peper powder
1 tbsp of sand sugar
1 tsp oregano powder
1 tsp of leaf of powder bacillus

Way of making
1. SAUCE : Heating butter, sautee of leek and garlic till make fragrance and wilt. Add prawn, squid and cockle, swirl to flatten. Cook just, enhancing pasta of tomato and saus tomato, swirl to flatten
2. Decant the water, enhancing tomato chop up the, salt, peper, sugar, oregano and bacillus. Swirl to flatten, cook till seafood cook and gravy decrease
3. Add fettucini braise, swirl to flatten. Lift
4. Arrange the pasta fettucini in saucer plate, sowings by peterseli chop up
5. Present heat.

============================================
Fettucini Seafood

Bahan-bahan:
250 gr pasta fettucini, rebus hingga matang, tiriskan.
Peterseli cincang secukupnya, untuk taburan

Bahan saus:
2 sdm mentega
2 sdm minyak zaitun
2 buah bawang bombay, iris kasar
5 siung bawang putih, cincang halus
250 gr udang sedang, buang kulitnya
200 gr cumi-cumi, iris sedang
150 gr kerang hijau
7 sdm pasta tomat
7 sdm saus tomat
100 ml air
7 buah tomat segar, buang isinya, iris kasar
1 sdt garam
½ sdt merica bubuk
1 sdm gula pasir
1 sdt oregano bubuk
1 sdt daun basil bubuk

Cara membuat:
1. SAUS : Panaskan mentega, tumis bawang bombay dan bawang putih hingga harum dan layu. Masukkan udang, cumi dan kerang, aduk rata. Masak sebentar, tambahkan pasta tomat dan saus tomat, aduk rata.
2. Tuang air, tambahkan tomat cincang, garam, merica, gula, oregano dan basil. Aduk rata, masak hingga seafoodmatang dan kuah menyusut.
3. Masukkan fettucini rebus, aduk rata. Angkat.
4. Atur pasta fettucini dalam piring saji, taburi atasnya dengan peterseli cincang.
5. Sajikan panas.

Opera Cake

Cake ingredients :
250 gr white [of] egg
1 / 4 tsp salt
1 / 2 tsp emulsifer ( TBM / sp)
150 gr of sand sugar
50 gr peanut pare, sautee, blend till smooth
100 gr of whole-wheat [is]
50 gr margarine, melting

Fill ingredients I:
75 gr white butter
20 gr margarine
50 gr sweet heavy cream turn white
100 gr dark cooking milk chocolate, melting
1 / 2 tsp mocca pasta

Fill ingredients II :
75 gr white butter
20 gr margarine
50 gr sweet heavy cream turn white
100 gr dark cooking chocolte, melting
1 tbsp chocolate powder dissolve by 1 tbsp hot water

Condensation Substance copy the ( adk flatten :
1 tbsp instan coffee
1 1 / 2 tbsp of sand sugar
150 ml boil water

Layer ingredients :
50 ml fresh milk
150 gr dark cooking chocolate condensed, melting
1 tbsp margarine

Way of Making
1. Cake : shake to turn white the egg, salt, and emulsifer until semi flower. Add sand sugar a few/little at the same time [in] shaking until flower
2. Enhancing whole-wheat and peanut [is] at the same time swirled to [by] flatten. Add margarine melt a few/little [is] at the same time swirled slow
3. Decant in brass 22x22x4 cm which nub with cream the margarine and pallet of bread paper
4. Oven 30 minute until cook and the colour change brown, with the temperature 180 degree celcius .
5. Cleaving cake become 4 shares
6. Substance fill the I
shake the white butter and bland margarine until light and. Add milk. Shake to flatten. Enhancing ripe chocolate [of] milk and mocca pasta. Shake to flatten the
7. Substance fill the II
Make in the same way with the ingredients I
8. Take the sheet cake, nub with cream with the condensation coffee. Nub with cream with the substance fill the I
9. Cover with the sheet cake. Nub with cream with the condensation coffe. Nub with cream with the content II. Repeat until used up. Cover with the cake, made cool.
10.For layer : Heating resh milk. Add condensed ripe chocolate melt. Swirl to flatten. Enhancing margarine, swirl to flatten dissolve until and jell.
Nub with cream above cake, last keep in refrigerator a few moments.

==========================
Cake Opera

Bahan Cake :
250 gr putih telor
1/4 sdt garam
1/2 sdt emulsifer (TBM/SP)
150 gr gula pasir
50 gr kacang tanah kupas, sangrai, diblender halus
100 gr tepung terigu protein sedang
50 gr margarin, lelehkan

Bahan isi :
75 gr mentega putih
20 gr margarin
50 gr susu kental manis putih
100 gr coklat masak susu, lelehkan
1/2 sdt moka pasta

Bahan isi II :
75 gr mentega putih
20 gr margarin
50 gr susu kental manis putih
100 gr coklat masak pekat, lelehkan
1 sdm coklat bubuk larutkan dengan 1 sdm air panas

Bahan Larutan kopi (aduk rata) :
1 sdm kopi instan
1 1/2 sdm gula pasir
150 ml air mendidih

Bahan Olesan :
50 ml susu cair
150 gr coklat masak pekat, lelehkan
1 sdm margarin

Cara Membuat :
1. Cake : kocok putih telor, garam, dan emulsifer sampai setengah mengembang. Masukkan gula pasir sedikit-sedikit sambil di kocok sampai mengembang.
2. Tambahkan tepung terigu dan kacang tanah sambil diaduk rata. Masukkan margarin leleh sedikit-sedikit sambil diaduk perlahan.
3. Tuang dalam loyang 22x22x4 cm yang dioles margarin dan dialas kertas roti.
4. Oven 30 menit sampai matang, dengan suhu 180 derajat celsius.
5. Belah cake jadi 4 bagian.
6. Bahan isi I:
kocok mentega putih dan margarin sampai lembut dan ringan. Masukkan susu kental manis. Kocok rata. Tambahkan coklat masak susu dan mocca pasta. Kocok rata.
7. Bahan isi II :
Buat dengan cara yang sama dengan bahan I.
8. Ambil selembar cake, oles dengan larutan kopi. Oles dengan bahan isi I.
9. Tutup dengan selembar cake. Oles dengan larutan kopi. Oles dengan isi II. Ulangi sampai habis. Tutup dengan cake, dinginkan.
10. Olesan : Panaskan susu cair. Masukkan coklat masak pekat leleh. Aduk rata. Tambahkan margarin, aduk rata sampai larut dan kental. Oles di atas cake, lalu simpan dalam lemari es beberapa saat.

TROPICAL FRUIT CAKE

Ingredients:
100 gr dry pineapple candy
100 gr dry mango candy
140 gr grape candy ( throw away its seed )
145 gr of mango candy
30 gr tangkue
150 gr of cermai candy
100 gr of nutmeg candy
150 ml rum
125 gr whole-wheat ½ sdt baking powder
100 gr canary, chop up
100 gr of bean mede, chop up
4 turning yellow egg
1 turning white egg
200 gr of sugar kastor
1 tsp esens almond
125 gr butter / margarine, melting

WAY OF MAKING
1. Cut all candy of the size ± 1cm. soaking in rum [of] during ± 15 minute, leak. Sieve the flour and baking powder, casting aside
2. Mix the candy slice with canary and bean mede. After flattening to [enter/include] the flour mixture, swirl to flatten
3. Shake the egg and sugar just till dissolve sugar, enhancing esens almonds and 1 tbsp liquid butter, add flour dough, swirl flatten
4. Packing into brass loaf ( size measure : 26x10x7 ) what have nub with cream with the butter, by decanting ½ part of dough into brass, smooth down the dough,
later; then sprinkle by 1 tbsp liquid butter [is] its surface flatten. Afterwards [enter/include] the rest of last dough sprinkle by the rest of liquid butter, smooth down
5. Grill in oven with the temperature 180ºC during ± 60 minute or until matured cake
6. Let rather cool, after [released] from printing;mould, brush [of] all surface cake with the rum. ( if/when you like).

==============================================
TROPICAL FRUIT CAKE

BAHAN-BAHAN:
100 gr manisan nanas kering
100 gr manisan mangga kering
140 gr manisan anggur ( buang bijinya )
145 gr manisan simanalagi
30 gr tangkue
150 gr manisan cermai
100 gr manisan pala
150 ml rum
125 gr tepung terigu
½ sdt baking powder
100 gr kenari, cincang
100 gr kacang mede, cincang
4 kuning telor
1 putih telor
200 gr gula kastor
1 sdt esens almond
125 gr butter/margarine, lelehkan

CARA MEMBUAT:
1. Potong semua manisan dengan ukuran ±1cm. rendam dalam rum selama ±15 menit, tiriskan. Ayak tepung dan baking powder, sisihkan.
2. Campur irisan manisan bersama kenari dan kacang mede. Setelah rata masukkan campuran tepung, aduk rata.
3. Kocok telur dan gula sebentar hingga gula larut, tambahkan esens almonds dan 1 sdm mentega cair, masukkan adonan tepung, aduk sampai rata.
4. Masukkan dalam loyang loaf ( ukuran : 26x10x7 ) yang telah dioles dengan mentega, dengan cara menuang ½ bagian adonan kedalam loyang, ratakan adonan, kemudian siram dengan 1 sdm mentega cair kepermukaannya sampai rata. Setelah itu masukkan sisa adonan lalu siram dengan sisa mentega cair, ratakan.
5. Panggang dalam oven dengan suhu 180ºC selama ±60 menit atau sampai cake matang.
6. Biarkan agak dingin, setelah dikeluarkan dari cetakan, olesi semua permukaan cake dengan rum. (bila anda suka).

FLESH (Empal Daging)

Ingredients:
500 gr of beef
300 ml water
3 pieces of bay-leaf
3 tbsp water the tamarind
2 cm galangal, contusing
3 pieces of orange leaf
Oil sufficiently to fry

Smooth flavour:
7 shallot
5 garlic fang
3 tbsp of fine foothed comb demerara
1 tbsp coriander, sautee
1 tsp pepper powder
salt and sugar sufficiently

Way of making
1. Braise the flesh with water, bay-leaf, alpine galangal, orange leaf, smooth flavour and tamarind until soft flesh, and water run dry. Lift
2. Cut to pieces the flesh at variance with fibre as thick as 1 cm, contusing
3. Heating oil, fry till chocolate flesh, lift the, leak
4. Present with the white rice and sambal terasi(shrimp-paste).

EMPAL DAGING

Bahan-bahan:
500 gr daging sapi has dalam
300 ml air
3 lbr daun salam
3 sdm air asam jawa
2 cm lengkuas, memarkan
3 lbr daun jeruk
Minyak secukupnya untuk menggoreng

Bumbu halus:
7 buah bawang merah
5 siung bawang putih
3 sdm gula merah sisir halus
1 sdm ketumbar, sangrai
1 sdt merica halus
Garam dan gula secukupnya

Cara membuat:
1. Rebus daging bersama air, daun salam, lengkuas, daun jeruk, asam jawa dan bumbu halus sampai daging empuk, dan air mengering. Angkat.
2. Potong-potong daging berlawanan dengan serat setebal 1 cm, memarkan.
3. Panaskan minyak, goreng hingga daging kecoklatan, angkat, tiriskan.
4. Sajikan dengan nasi putih dan sambal terasi.

Sate Rembang

Sate Rembang (Masakan jawa tengah)

Bahan-bahan:
500 gr dada ayam, potong bentuk dadu

Bumbu halus:
4 butir bawang merah
3 siung bawang putih
5 buah cabai merah
1 sdt garam
1 sdm gula merah
1 sdm air asam jawa
150 ml santan
Tusuk sate

Cara Membuat:
1. Campur bumbu halus dan santan, lalu masak diatas api sedang sampai mendidih.
2. Maskkan ayam, masak hingga ayam berubah warna. Masak hingga matang matang dan bumbu kering.
3. Tusukkan 4 potong ayam ke tusukkan sate. Lalu bakar diatas bara api hingga berwarna kuning kecoklatan. Angkat, sajikan.

RENDANG UDANG

BAHAN-BAHAN:
750 gr udang jerbung, buang kepala, belah punggungnya
1 sdt air jeruk nipis
½ sdt garam
1 ltr santan dari 2 butir kelapa
1 lmbr daun kunyit
2 batang serai, memarkan
4 cm lengkuas, memarkan
100 gr kelapa parut, sangrai lalu blender
10 buah cabai rawit merah.
2 sdm air asam (2sdt asam jawa + sdm air)

BUMBU HALUS:
15 buah cabai keriting
5 buah cabai merah
2 cm kunyit
10 siung bawang merah
5 siung bawang putih
5 cm jahe
1 sdt ketumbar
½ sdt jintan
½ sdt merica
1 sdm garam
½ sdt gula pasir

CARA MEMBUAT:
1. Lumuri udang dengan air jeruk nipis dan garam. Goreng sampai berubah warna, (udang jangan di goreng terlalu lama agar tidak keras) sisihkan.
2. Rebus santan, bumbu halus, daun kunyit, serai dan lengkuas sampai mendidih.
3. Tambahkan kelapa, masak sampai mengental.
4. Masukkan udang, cabai dan air asam jawa. Masak sampai meresap. (bilamana ingin membuat rendang udang kering, masak terus kuahnya dengan api kecil hingga kuahnya mengering, baru masukkan udang). Siap di sajikan.

PEPES REBON

BAHAN-BAHAN:
100 gr udang rebon
200 gr kelapa muda, parut kasar
½ lbr daun kunyit, iris halus
Daun pisang untuk membungkus

BUMBU HALUS:
3 buah cabai merah
7 butir bawang merah
3 siung bawang putih
1 cm jahe
1 cm kunyit
¾ sdt garam

CARA MEMBUAT:
1. Aduk bumbu halus, kelapa muda, daun kunyit sambil di remas-remas.
2. Masukkan udang rebon. Aduk rata lalu bungkus daun pisang. Semat dengan lidi.
3. Kukus selama 25 menit sampai harum dan matang.

PEPES TAHU TELOR ASIN

BAHAN-BAHAN:
300 gr tahu, haluskan
2 butir telor asin mentah
50 gr daging sapi giling
100 ml santan dari ½ butir kelapa
½ sdt garam
½ sdt merica bubuk
1 sdt gula pasir
5 tangkai kemangi, ambil daunnya saja
Daun pisang secukupnya untuk membungkus

BUMBU HALUS:
5 butir bawang merah
3 siung bawang putih
2 butir kemiri, sangrai
1 sdt ketumbar halus

CARA MEMBUAT:
1. Aduk rata semua bahan dan bumbu halus.
2. Ambil daun pisang, beri adonan, semat dengan lidi.
3. Kukus selam 30 menit, sampai matang. Bakar sampai harum.

Fettucini Seafood

Bahan-bahan:
250 gr pasta fettucini, rebus hingga matang, tiriskan.
Peterseli cincang secukupnya, untuk taburan

Bahan saus:
2 sdm mentega
2 sdm minyak zaitun
2 buah bawang bombay, iris kasar
5 siung bawang putih, cincang halus
250 gr udang sedang, buang kulitnya
200 gr cumi-cumi, iris sedang
150 gr kerang hijau
7 sdm pasta tomat
7 sdm saus tomat
100 ml air
7 buah tomat segar, buang isinya, iris kasar
1 sdt garam
½ sdt merica bubuk
1 sdm gula pasir
1 sdt oregano bubuk
1 sdt daun basil bubuk

Cara membuat:
1. SAUS : Panaskan mentega, tumis bawang bombay dan bawang putih hingga harum dan layu. Masukkan udang, cumi dan kerang, aduk rata. Masak sebentar, tambahkan pasta tomat dan saus tomat, aduk rata.
2. Tuang air, tambahkan tomat cincang, garam, merica, gula, oregano dan basil. Aduk rata, masak hingga seafoodmatang dan kuah menyusut.
3. Masukkan fettucini rebus, aduk rata. Angkat.
4. Atur pasta fettucini dalam piring saji, taburi atasnya dengan peterseli cincang.
5. Sajikan panas.

PEPES TAHU

BAHAN-BAHAN:
250 gr tahu putih, haluskan
2 sdm santan kental
1 butir telor
1 batang daun bawang, iris halus
Daun pisang untuk membungkus

BUMBU HALUS:
3 buah cabai merah
3 butir bawang merah
½ sdt merica
2 siung bawang putih
1 sdt garam

CARA MEMBUAT:
1. Aduk bumbu halus, santan kental, telor dan daun bawang.
2. Bungkus dengan daun pisang, semat kedua ujungnya.
3. Kukus selama 15 menit, setelah matang dibakar sebentar hingga harum.

PEPES TERI NASI & JAMUR

BAHAN-BAHAN:
300 gr teri nasi
150 gr jamur hioko, iris-iris
1 iris serai
5 siung bawang putih
10 butir bawang merah, iris tipis
1 sdt ketumbar halus
2 helai daun kunyit, iris kasar
Garam dan gula secukupnya
5 buah cabai hijau, iris tipis
100 ml santan kental
1 butir telor ayam (kocok lepas)
Daun pisang secukupnya untuk membungkus

CARA MEMBUAT:
1. Campur teri dengan semua bahan bumbu, lalu tambahkan kocokan telor dan santan. Aduk rata.
2. Bagi menjadi 8 bagian dan bungkus dengan daun pisang.
3. Kukus hingga matang selam 30 menit, angkat. Panggang diatas bara api sampai keluar aroma dan daun berubah warna. Angkat, sajikan.

PEPES TOMAT KEPITING

BAHAN-BAHAN:
300 gr daging kepiting
50 gr daun kemangi
75 gr tomat, iris-iris
1 btir telor ayam, kocok lepas
4 lbr batang serai
4 lbr daun salam
½ sdt garam
½ sdt merica bubuk
Daun pisang secukupnya

BUMBU HALUS:
20 buah bawang merah
10 siung bawang putih
10 butir kemiri

CARA MEMBUAT:
1. Campur bumbu halus dengan tomat sampai rata. Lalu campur semua sisa bahan. Aduk sampai rata.
2. Siapkan daun pisang, taruh daun salam dan serai, lalu tambahkan adonan pepes, lalu bungkus.
3. Kukus selama 20 menit, hingga matang.
4. Hidangkan panas-panas

NASI GORENG TERASI

Bahan-bahan:
3 piring nasi putih
3 butir telor ceplok
3 sdm bawang goreng
250 gr daging ayam, suwir-suwir
10 buah bakso, iris sedang
3 btg daun bawang, iris halus
3 sdm minyak untuk menumis

Bumbu halus:
6 siung bawang merah
3 siung bawang putih
6 siung cabe merah keriting ( buang bijinya)1 sdt terasi udang goreng

Bumbu lain:
3 sdm kecap asin

2 sdm kecap manis
1 sdt kaldu bubuk

Cara membuat:
1. Tumis bumb halus hingga matang.
2. Masukkan daging ayam, tumis hingga ayam berubah warna.
3. Tambahkan bakso, daun bawang, dan bumbu lainnya, aduk rata.
4. Masukkan nasi, aduk-aduk hingga bumbu bercampur rata dan nasi menjadi kering
5. Angkat, siapkan beberapa piring saji, tata nasi diatasnya, tambahkan telor ceplok diatasnya, lalu taburi bawang goreng.
6. Sajikan panas-panas dengan didampingi Krupuk udang.

SMOOTHIES CHOCOLATE BANANA

BAHAN-BAHAN:
1/3 kaleng ssu coklat kental manis
2 gelas yoghut
2 buah pisang ambon
1 sdt bubuk kayu manis
2 sdm es batu, serut

CARA MEMBUAT:
1. Campur yoghurt, susu coklat kental manis, bubuk kayu manis, pisang ambon dan es batu, lalu blender hinga halus.
2. Tuang dalam 2 gelas, semprotkan whipe cream diatasnya, lalu taburi meses. Sajikan.

Broccoli Salad Lime Mayonnaise

Ingredients:
3 large heads broccoli, cut into florets

Dressing:
45 ml wine vinegar
½ glove garlic, peeled and crushed
Salt and freshly ground black pepper
250 ml olive oil
1 tbsp
Finely chopped resh parsley

Lime Mayonnaise:
500 ml mayonnaise
500 ml light sour cream
85 ml freshly squeezed lime juice
1 tbsp finely grated lime peel
3 tbsp grated horseradish root
1 tbsp Dijon mustard

1. Place florets in a steamer. Steam over boiling water until just tender (approximately 3 minutes). If you have only a small steamer this can be done in batches.
2. When cooked, plunge instantly into ice water, taking care not to break the florets. Cool. Cover with plastic wrap. Refrigerate overnight.
3. To prepare Dressing: combine vinegar, garlic, salt and pepper. Gradually whisk in oil and parsley. Sprinkle over broccoli florets just before serving.
4. To Prepare Lime Mayonnaise: Whisk ingredients together in a bowl. This dressing can be prepared in advance and stored in the refrigerator. Serve separately.

Grape and Wine Custard

Serves: 6

Ingredients:
310 ml sweet white wine
grated rind of 1 lemon
4 eggs, separated
125 ml white sugar
45 ml cornstarch
60 ml water
Juice of ½ lemon
225 gr white Muscat grapes
225 gr black grapes
60 ml brandy
1 egg white
60 ml sugar

1. Boil white wine and lemon rind 2 minutes. Blend egg yolks with ½ the sugar. Mix cornstarch with water to form a smooth paste. Whisk into yolks. Gradually stir in hot wine.
2. Cook yolk mixture in top of double boiler over simmering water until thick. Stirring all the time. Remove from heat.
3. Whisk 4 egg whites until stiff peaks form. Add remaining sugar gradually, beating until thick and glossy. Fold in warmed egg custard with lemon juice.
4. Reserve some grapes for decoration. Halve and seed remaining grapes. Soak in brandy.
5. Beat remaining egg white. Dip rims of 6 tall glasses first into beaten egg white, then into sugar. Dip reserved grapes into beaten egg white and sugar. Allow to dry. Chill.
6. Just before serving, divide brandied grapes between glasses. Top up with custard mixture. Decorate with chilled frosted grapes.

Italian Lamb Kebab

Ingredients:
1 kg lean lamb, cubed
125 ml olive oil
125 ml marsala
20 ml lemon juice
1 teaspoon oregano
5 clove garlic, crushed
½ teaspoon ground bay leaves
1 green pepper, seeded and cut in chunks
4 medium onions, quartered
Salt & pepper

Place the lamb in enamel dish. Combine oil marsala, lemon juice, oregano, garlic, ground bayleaves, salt and pepper in a jar, cover and shake vigorously until blended and creamy, then pour over the lamb, cover and set aside to marinate for 2 hours, basting occasionally. Lift out lamb cubes and drain, reserving marinade, threat on to skewers, alternately with green pepper chunks and onion quarters. Set kebabs on the griller tray 15cm from heat and cook for 20-25 minutes, turning frequently and basting often with the marinade until meat is tender and brown, ready to serve

NASI GORENG ala THAI

BAHAN-BAHAN:
800 gr nasi putih dingin( pilih nasi yang pera )
5 margarine/ butter untuk menumis
10 siung bawang putih
10 m jahe ( cukup dikeprak )
5 buah cabai merah keriting, iris tipis-tipis
250 gr udang kupas, ukuran sedang
500 gr nanas segar, iris tipis
4 sdt garam
2 sdt merica bubuk
150 gr taoge panjang
5 batang seledry, iris keil-kecil
5 batang daun bawang prey
100 gr green peas (kalengan/beku)

DICAMPUR JADI SATU:
5 sdm kecap ikan
3 sdm madu
3 sdm angciu
3 sdm minyak wijen
3 sdm air jeruk limau

UNTUK TABURAN:
250 gr kacang mede sangrai, cincang kasar
3 sdm wijen, sangrai

CARA MEMBUAT:
1. Panaskan minyak goreng dalam wajan, tumis bawang putih, bawang prey. Setelah agak layu masukkan jahe, biarkan sampai harum, lalu masukkan cabai aduk sampai agak layu, lalu udang dimasukkan.
2. Masak udang sampai berubah warna , masukkan nanas, lalu tuang campuran saus, aduk rata, biarkan sejenak sampai saus mendidih. Tambahkan garam dan merica.
3. Masukkan nasi putih, aduk sampai nasi panas dan berasap
4. Setelah agak kering masukkan taoge, green peas dan seledri, aduk rata, angkat. ( jangan sampai taoge terlalu layu )
5. Sajikan diatas piring saji, taburi dengan kacang mede cincang dan wijen sangrai.

Apple & Dates Salad

Ingredients:
3 crisp apples, cored and chopped to make 1 ltr (4 cups)
250 ml (1 cup) pitted, chopped fresh dates
125 ml (½ cup) slivered almonds
4 crisp lettuce leaves

Salad Dressing:
15 ml (1 tbsp) Worcestershire sauce
15 ml (1 tbsp) olive oil
15 ml (1 tbsp) lemon juice
Grated rind of ½ lemon

1. Mix apples, dates and almonds together with dressing. Pile in lettuce lea cups.
2. Salad Dressing: Combine ingredients together in screw-top jar and shake well.


To prevent apples turn to brown, toss them in lemon juice.

Two-Melon Juice

Ingredients:
750 gr cantaloupe
45 ml fresh lemon juice
2 ripe honeydew melons. 2 lbs (1 kg) each
60 ml fresh lime juice
10 ml finely chopped fresh mint
Mint sprigs to garnish

1. Halve cantaloupe. Scoop out and discard the seeds. Peel and chop. Puree the cantaloupe with the lemon juice in a food processor until smooth. Chill in a covered bowl for ±12 hours.
2. Halve honeydew. Scoop out and discard the seeds. Peel and chop. Puree the honeydew melon with lime juice and mint in a food processor until smooth. Chill separately in a covered bowl for ±12 hours.
3. To serve, place the puree into separate jugs. Pour at the same time, but from separate sides, into chilled serving bowls. The soup should stay in separate colors. Garnish with mint sprigs.

BUNTIL SUMSUM SAPI

BUNTIL SUMSUM SAPI

BAHAN-BAHAN:
150 gr daun singkong, rebus matang
300 ml santan dari 1 butir kelapa
20 buah cabai rawit

BAHAN ISI:
350 gr sumsum sapi, potong-potong
100 gr kelapa muda, parut kasar

BUMBU HALUS:
10 butir bawang merah
3 siung bawang putih
2 buah cabai merah
5 cm kencur
3 lbr daun salam
2 sdt garam

CARA MEMBUAT:
1. Aduk bahan isi dengan setengah sebagian bumbu halus.
2. Bungkus di daun singkong, lalu gulung.
3. Kuah santan: rebus santan dengan sisa bumbu, tambahkan daun salam . Masak sambil aduk-aduk hingga mendidih.
4. Tata di pinggan tahan panas, siram dengan kuah santan dan cabai rawit lalu kukus selama 35 menit, angkat. Sajikan dengan nasi putih.

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BUNTIL of OX MARROW

Ingedients:
150 gr of cassava leaf, braise the ripeness
300 ml coconut milk from 1 whole coconut
20 chillies

Filling:
350 gr of ox marrow, cut to pieces
100 gr young coconut, harsh scar

Smooth flavour:
10 red garlic
3 garlic
2 red chilli
5 cm koempheria galangal
3 pieces of bay-leafs
2 tsps salt

WAay of making:
1. Swirl the filling ingredients with the half of some of smooth flavour.
2. Wrap in cassava leaf, last furled
3. Coconut milk Gravy:
braise the coconut milk by the rest of flavour, add bay-leaf. Ripe at the same time poke at till boil.
4. Arrange in heatresistant dish, sprinkle with the gravy of coconut milk and chillies then steam during 35 minutes, lift. Serve with steam rice.

HUT SPOT

( sop campur kental )

BAHAN-BAHAN:
1 kg kentang, kupas, potong kotak-kotak
500 gr wortel, potong 4 cm
250 gr buncis, potong 4 cm
2 ltr kaldu dari rebusan tulang iga sapi
3 batang daun bawang, potong-potong
7 buah sosis, potong-potong 2 cm
1 sdm maizena, larutkan dengan sedikit air

BUMBU:
1 buah bawang bombay besar, iris halus
Roomboter secukupnya
Garam, gula pasir, merica bubuk dan pala bubuk secukupnya.

CARA MEMBUAT:
1. Rebus wortel dalam air kaldu dan garam sebentar, lalu masukkan kentang, masak hingga agak matang, sisihkan.
2. Panaskan roomboter, tumis bawang bombayhingga layu, lalu masukkan daun bawang, aduk. Campur dalam rebusan wortel dan kentang, tambahkan buncis, gula pasir, merica dan pala, masak sampai rasannya cukup, masukkan sosis, lalu kentalkan dengan larutan maizena, angkat.
3. Pajikan panas-panas.

PINDANG IKAN GABUS

BAHAN-BAHAN:
400 gr ikan gabus, potong jadi 5 bagian
1 ltr air
2 cm lengkuas, memarkan
1 batang serai, memarkan
2 lbr daun salam
2 buah tomat hijau, potong-potong jadi 4
100 gr belimbing sayur
1 sdm kecap manis

BUMBU HALUS:
5 butir bawang merah
4 siung bawang putih
2 cm jahe
1 sdm garam

CARA MEMBUAT:
1. Rebus bumbu halus, lengkuas, serai, salam sampai mendidih.
2. Masukkan ikan, tomat, belimbing dan kecap manis. Masak sampai bumbu meresap.
3. Hidangkan hangat-hangat.

BUNTUT ASEM-ASEM

BAHAN-BAHAN:
500 gr buntut sapi, potong-potong
1½ ltr air
2 sdm minyak goreng
10 buah belimbing sayur, potong-potong
2 buah tomat, potong-potong
10 buah cabai rawit
2 batang serai, memarkan

BUMBU HALUS:
4 buah cabai merah
7 butir bawang merah
3 siung bawang putih

CARA MEMBUAT:
1. Tumis bumbu halus dan seai hingga harum. Masukkan buntut. Aduk-aduk sampai berubah warna. Tambahkan air lalu rebus sampai lunak.
2. Maskkan belimbing sayr, tomat, cabai awit. Kecilkan api. Biarkan sampai bumbu meresap lalu angkat.

3. Sajikan panas-panas.

AYAM RICA BAKAR

BAHAN-BAHAN:
1 ekor ayam kampong/800gr (potong 4)
3 sdm air jeruk nipis
600 ml air
3 sdm minyak

BUMBU HALUS:
5 siung bawang putih
10 siung bawang merah
10 buah cabai merah, buang bijinya
5 buah cabai rawit
4 cm jahe
Garam dang la pasir secukupnya

CARA MEMBUAT:
1. Panaskan minyak, tumis bumbu halus hingga harum.
2. Masukkan ayam sambil di aduk-aduk
3. Masukkan air, air jeruk. Masak sampai empuk. Angkat ayam.
4. Bakar ayam dengan dilumuri sisa bumbu

Lamb and Tomato stew

Serves : 4-6

Ingredients:
750 gr rib chops
3 tbsps flour
Salt and pepper
40 gr butter
20 ml oil
2 medium onions, cut in wedges
1 clove garlic, crushed
3 large tomatoes, peeled and chopped
1 tbsp tomato paste
250 ml vegetable stock
125 white wine
2 tsps, finely chopped mint
A bouquet gain

1. Trim the chops and dredge in flour, seasoned with salt and pepper
2. Heat butter and oil in a flameproof casserole, add chops and cook over high heat to brown on each side, lift out and set aside
3. To pan juices add onions and sauté until soft, add garlic and tomatoes and cook, stirring and mashing for ±5 minutes. Stir in tomato paste and blend, stir in stock, wine and mint.
4. Add a bouquet garni of bay leaves, thyme, and parsley and bring to the boil, reduce heat and simmer for ±3 minutes.
5. Return chops to the casserole and baste well, cover and simmer for ±1,5 hours or until chops are tender, discard bouquet garni and serve.

Chicken in Hot Pepper Sauce

Serves 4

INGREDIENTS:
1 chicken
2 tbsps olive oil
1 tsp chopped garlic
1 green pepper, seeded and cut into thin strips
1 red pepper, seeded and cut into thin strips
1 tsp wine vinegar
1 tbsp light soy sauce
1 tsp sugar
1 tbsp chili sauce
340 ml chicken stock
Salt and pepper.

1. Bone the chicken. To bone the legs, cut down along the bone all sides, drawing out the bone with an even movement. Cut all the chicken meat into thin strips.
2. Heat the oil in a wok and stir-fry the garlic, chicken and the green and red peppers.
3. Pour off any excess olive oil and deglaze the wok with the vinegar. Stir in the soy sauce, tasting after each addition. Season with a little salt and pepper to taste.
4. Cook until the sauce has reduced slightly. Serve piping hot.

Citrus and Mango Salad with Cream

Ingredients:
1 head of lettuce, leaves washed and dried
3 stalks celery, cut into 8 cm pieces
450 gr can mango slices, drained
3 oranges, peeled and segmented
1 cucumber, scored and thinly sliced

Cream Dressing:
75 ml mayonnaise
125 ml cream
Salt and freshly ground black pepper
3 tbsp chopped parsley
5 ml (1 tbsp) dijon mustard
15 ml (1 tbsp)orange juice
10 ml (1 tsp) lemon juice

1. Arrange lettuce leaves on a serving plate.
2. Make celery curls by slicing the celery lengthwise leaving one and uncut. Drop celery into ice water until it curls.
3. Arrange mango slices, orange segments, celery curls and cucumber on lettuce leaves. Garnish with green onions. Refrigerate until ready to serve.
4. Dressing : Combine all ingredients. Let stand for 20 minutes before using. Serve separately.