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Creamy Mushroom Pasta Pasta (shells) 3/4 cup Mushroom 1 cup Onion 1 small Green Chilly 1 Garlic 2 cloves Tomato sauce 2 tbsn Salt 1/4 tspn Pepper 1/4tspn Cream cheese 2 tbsn Butter 1 tbsn Corn flour 2 tbsn Water 2 cups 1. Boil 1 1/2 cups of water and add Pasta, reduce heat and cook until pasta is done. remove, drain and keep aside. 2. Chop mushrooms, onion, garlic and green chilly 3. Heat Butter in a pan and add onion, garlic and green chilly and saute till onion is tender. Add tomato sauce, mushroom, 1/2 cup water and bring to a boil. 4. Mix in flour and reduce heat and cook till mushrooms are done and gravy is thickened. 5. Mix in cream cheese. Now the sauce will be orange in colour. 6. Serve sauce over pasta.

7.86

Bananas Foster 90 gm butter (use butter not margarine) 1/4 cup brown sugar 4 ripe bananas 1/2 teaspoon nutmeg/cinnamon 2 tablespoon banana liqueur (optional) 1/3 cup rum 2 cups vanilla icecream Melt butter in pan, add sugar & stir until melted. Saute peeled bananas in pan until brown and tender. Sprinkle spices over bananas & add liqueurs. And now for the spectacular bit... Ignite alcohol with match and use long handled ladles to baste bananas with sauce. When flames die serve with icecream. Serves 4.

7.4

Cranberry-Orange Lamb Chops 1 1/2 pounds lamb chops 2 tablespoons smoke flavoring 1/2 cup chopped onion 1 cup orange juice 1 cup whole cranberries 1/2 cup granulated sugar 1 tablespoon all-purpose flour 1 tablespoon prepared brown mustard 1 teaspoon grated orange peel 1/2 teaspoon ground allspice Arrange lamb in a shallow microwave-safe baking dish. Brush with smoke flavoring and top with chopped onions. Microwave on medium for 12 minutes, turning once; drain. Combine orange juice, cranberries, sugar, flour, mustard, orange peel and allspice in a microwave-safe bowl. Microwave on high for 6 minutes, or until boiling, stirring twice. Pour sauce over lamb; microwave on medium for 5 minutes. Let stand, covered, for 5 minutes. Serve hot. Makes 6 servings.

Panic-free pork First, put some rice on to cook. Peel and core an apple and cut it into slices. Heat some plain oil and a little butter in a frying pan and lay in the chops, then scatter the apple slices around the edges. Fry the pork for about 1 minute on each side to brown. Pour in 1 small carton (200ml) apple juice, lower the heat and simmer until done, about 10 minutes. Stir in 1 tbsp crhme fraiche and bring back to a simmer. Serve pork and apples with the rice and the sauce spooned over. Tip: Buy kid's size cartons of apple juice and keep in the cupboard just for cooking. The convenient size ensures it won't just sit and go off in the fridge.

6.43

Salad Niçoise with Fresh French Baguette Make up a quick Niçoise salad using a tin of tuna in olive oil. Drain off the oil and reserve for the dressing, then put the tuna into a bowl. Add some halved cherry tomatoes, snipped anchovies, pitted black olives and blanched French beans if you have them. Make a dressing with the reserved oil using lemon juice, salt and pepper. Pour over the fish then store in the fridge until ready to use. Serve with a fresh baguette.

6.4

Meatloaf Sandwich with Onion Jam Don't make a meatloaf especially for this sandwich, but if you do happen to have some leftover I can't think of a better way of using it up. If you don't have any meatloaf, you can use any leftover meat: chicken, lamb, beef or pork. Buy a pot of onion jam (you can get it from a speciality food shop) and spread it thickly onto a sliced white cob loaf then top with the meatloaf or cold meat.

6.4

Erissery Pumpkin(Mathanga) 1/2 cup cubed Yam (Chena) 1/2 cup cubed Coconut 1 1/2 cup grated Cumin seeds 1 tspn Green chilly 2-3 Salt as per taste Cooking oil 1 tbsn Urid Dal 1 tspn Mustard 1 tspn Curry leaves 1 sprig Red Chilly 2-3 Pepper As per taste 1. Grind coconut, cumin seeds and green chilly together to get a fine paste. (don't add water) 2. Boil yam with 1 cup of water, turmeric and pepper. Then reduce heat and cook covered on medium heat. When Yam is 3/4th cooked add pumpkin and continue cooking. 3. Meanwhile heat oil in a pan and add mustard seeds and when they crackle add urid dal and red chilly and fry till browned. Now add ground coconut and curry leaves and fry till coconut is golden brown. Add this to Yam and pumpkin along with salt when they are almost done. 5. Cook on low heat till gravy is thick (almost dry)

6.25

Coconut pepper Fish curry Fish fillet 2 Coconut grated 1 cup Urid dal 1 tspn Channa dal 1 tspn Cumin seeds ½ tspn Red chilly 2-3 Salt as per taste Tamarind paste 1½ tbsn Pepper ½ tspn(or more if u want really hot) 1. Clean and cut fish into bite size pieces. 2. Heat a pan and roast coconut, urid dal, channa dal cumin seeds and red chilly till coconut is browned. Grind this to get a fine paste. 3. Boil 2 cups of water tamarind paste, turmeric powder and salt in a deep pan. Add ground coconut and enough water, reduce heat and cook for 10-15 minutes. Put fish pieces into the gravy and cook till fish is done and gravy is thickened. 4. Serve hot with rice.

6.2

Meredith's Peanut Butter Balls 120gm margarine 500gm crunchy peanut butter 500gm icing sugar 3-1/2 cups Rice Bubbles 500 grams Platislowe (I think) Dark Cooking Chocolate (You can add some copha if you like) Blend everything except chocolate well. Melt chocolate. Roll mixture into small balls (1.5cm diameter) and then dip in chocolate. Place on a baking tray and then freeze.

6.17

Greek Shish Kebab 1/3 cup olive oil 3 tablespoons lemon juice 1 large onion, finely chopped 2 dry bay leaves 2 teaspoons dry oregano 1/2 teaspoon freshly ground pepper 2 pounds lean boneless lamb (leg or shoulder), trimmed of fat and cut into 1 1/2-inch cubes 1 large mild red onion, cut into 1-inch pieces 1 large green or red bell pepper, cut into 1 1/2-inch pieces 1/2 pound whole mushrooms In a large nonmetallic bowl, stir together oil, lemon juice, chopped onion, bay leaves, oregano, and pepper. Add lamb; stir to coat. cover and refrigerate for at least 4 hours or overnight; stirring several times. Lift meat from marinade and drain briefly. Add red onion, bell pepper, and mushrooms to marinade; turn to coat, then lift out, reserving marinade. Thread meat cubes alternately with the vegetables on six skewers. Place skewers on a lightly greased grill 4 to 6 inches about a solid bed of medium-hot coals. Cook, turning and basting frequently with reserved marinade, until meat and vegetables are well browned but meat is still pink in the center, about 12 to 15 minutes (cut to test). Makes 6 servings.

Chicken Soup Chicken Thigh (with bone) 1 Salt as per taste Butter 1 tspn Garlic chopped 1 tbsn All purpose flour 2 tbsn Dried rosemary 1 tspn Water 4 cups Pepper As per taste Vineger 1/4 cup Chopped green chilly 2 tbsn 1. Cook Chicken with water and little salt.Let it cool and then remove the bone and shread the meat. 2. Heat butter and fry garlic till browned and add flour and rosemary and fry for 2-3 minutes. 3. Add Chicken along with the water and bring to a boil. Reduce heat and cook for 2-3 mintes. 4. Add salt and pepper and adjust taste. 5. Serve with vineger and green chillies

5.8

Roasted Vegetable and Chicken Tortilla Wraps The night before, quarter 1 red pepper and 1 red onion. Put them in a bowl and drizzle over some olive oil and balsamic vinegar, add salt and pepper and make sure the vegetables are well coated in the dressing. Transfer to a baking tray and roast in a hot oven until slightly charred. While the veg are cooking, grill a chicken breast. When cool, slice into strips. Mix the roasted veg with 1 tsp pesto. Take the roasted veg, the sliced chicken breast and 1 or 2 flour tortilla to work with you. To make the wrap, lay out the tortilla and fill with the roasted veg and the chicken, and salt and pepper to taste. Carefully fold in the sides and roll up. Add a mixed leaf salad if you like.

5.8

Fast low-fat fish and chips Fish is best when it is fresh and cooked simply. Here's a variation on classic fish and chips with a fraction of the fat. Heat the oven to 200C/400F/gas mark 6 and cut some medium-sized potatoes lengthways, each into 4 long wedges (leave the skin on). Brush or spray with a little olive oil and sprinkle with salt. Use a pump spray bottle for oil as it coats lightly and evenly. Bake for 30-35 minutes. Meanwhile, in a small bowl mix 4-5 tbsp fresh breadcrumbs, grated zest and juice of a lemon, some chopped fresh herbs (parsley, chives or dill), 1 tsp Dijon mustard and season with salt and pepper. Lay the fish (use cod, haddock or any white fish) on a baking sheet and cover with the mixture. Place the fish on the top shelf over the potatoes and bake for 15-20 minutes. The top should be crispy and the fish just done inside.

5.75

Doro Wat 1 whole chicken, skinned and cut into parts 6 cups red onions, chopped 1 cup berbere 2 cups spiced butter 1/4 tsp. cardamom 1/4 tsp. black pepper 1/4 tsp. garlic powder 1/2 tsp ground ginger salt to taste 1/2 cup red wine 4 cups water (or less) 6 hard boiled eggs 1 medium lime. Quarter the lime. Soak the chicken in a bowl with lime quarters. Brown the onions in a pan without grease. Add spiced butter. Add red pepper and mix well. Add 1/2 cup water and stir. Add wine. Add all spices and blend well. Add chicken and cook for about 30-40'. Add more water and stir gently. Add salt and stir. When sauce begins to thicken sprinkle with black pepper. Add hard-boiled eggs to the sauce.

5.75

Quick chicken Boneless, skinless chicken breasts are a staple for quick suppers. Start by deciding how many chicken breasts you'd like and wrap each one with a piece of unsmoked streaky bacon. For a special occasion or dinner party, use Parma or Serrano ham. Place the breasts, seam-side down, in a baking dish and tip in 1 or 2 punnets cherry tomatoes. Drizzle over 4-5 tbsp extra virgin olive oil, 2 tbsp balsamic vinegar and sprinkle over some dried herbs (basil, thyme, oregano or a mixture of herbs de Provence). Season with salt and pepper and bake in a 200C/400F/gas mark 6 oven for 30-40 minutes or until the chicken is fully cooked. The tomatoes will wilt slightly and form a nice sauce. Serve over tagliatelle or other pasta.

5.67

Very easy veg Casseroles don't have to take hours to cook. Start by bringing a large pan of water to the boil while you prepare the veg: cut cauliflower and broccoli into large florets. Chop some celery and carrots into chunks. Drop some baby new potatoes into the boiling water and cook for 8 to 10 minutes. Add the rest of the vegetables and blanch for another couple of minutes until they are softened but not overcooked. Drain in a colander and tip into a baking dish. While the vegetables are cooking, crumble some Danish blue cheese into a tub of Quark. Spoon this over the vegetables and sprinkle over some dried breadcrumbs. Bake in a hot oven (220C/475F/gas mark 7) for 15 minutes or until the sauce bubbles and the top is golden.

5.67

Chicken Bean Pasta Pasta 4 oz (100 gm) Chicken ½ lb (250 gm) Kidney beans 1 cup (frozen, cooked) Tomato puree 1 cup Corn flour 2 tbsn Shredded cheddar cheese ½ cup Salt as per taste Chilly powder ¼ tspn Onion 1 Celeryv 1 stack 1. Chop onion, and celery. 2. Wash chicken and pat dry. Cut into bite size pieces. 3. Boil 3 cups of water in a pan and add pasta and cook on medium heat till pasta is cooked well drain excess water and keep aside. 4. Heat oil in pan and add onion and celery and sauté till onion is translucent. Add chicken and sauté till chicken is no more pink. Add beans, tomato puree, salt, chilly powder and 1 cup of water. Bring to boil add reduce heat and add corn flour little by little and cook till sauce is thickened. 5. Serve pasta in two plates, pour chicken bean sauce over pasta. Sprinkle cheese and serve.

5.67

Hot Dog Masala Beef Frankfurters(hot dog) 3 Onion 1 Green chilly 2-3 Garlic 3 cloves Garam Masala 1 tspn Turmuric powder ½ tspn Black Pepper powder As per taste Olive oil 1 tbsn Salt as per taste Chopped cilantro 2 tbsn 1. Slice onion and green chillies into thin slices. Mince garlic. Slice hot dog into two slices lenghwise and then slice into half inch pieces. 2. Heat olive oil in a pan and fry minced garlic till browned. Add onion and green chilly and fry till almost browned. Now add hot dog and all other ingredients and saute on medium heat for 5 minutes. 4. Top with chopped cilantro and serve hot with rice or kerala porotta

5.5

Parma Ham Ploughman's Lunch Get the best Parma Ham you can, some sun-dried tomato chutney, a hunk of parmesan cheese, some sourdough bread and a pile of rocket leaves. Make it all look wonderful on a plate.

Baked Beans Kidney beans 1 cup Chicken sausage 1 Diced onion 1 cup Chopped garlic 1/2 tbsn Tomato 2 medium, chopped fine Jaggery 2 tbsn Brown sugar 1 tbsn Chilly powder 1/4 tspn Ground cumin 1/4 tspn Italian seasoning 1/4 tspn Paprika 1/4 tspn Ground mustard 1/2 tspn Bay leaf 1 Salt and pepper as per taste 1. Soak beans overnight with water covering the beans completely. 2. In a sauce pan heat olive oil and saute garlic for 1 minute, add onion and saute till tender. Add all other ingredients including the water in which beans were soaked. Add extra water if required so that water completely covers the beans. Bring to a boil and reduce the heat and cook on medium heat for 20-25 minutes. 3. Preheat oven to 325 deg. Transfer the beans along with all the liquid to a baking dish and bake for about 45-50 minutes or till beans is well done. 4. Spread the chopped sausage on top and bake for another 10-15 minutes. Serve with Toast and Salad.

BASQUE CHICKEN For four people -3 lbs boneless, skinless chicken -3 medium onions, chopped -3 carrots, sliced -1 cup chicken stock -3 ripe tomatoes, chopped -2 glasses white wine (also works with red) -1 glass cognac -oil -salt Brown the chicken on both sides. In a saucepan, fry the onions until golden. Add the stock, carrots and tomatoes. Cook until the carrots are soft. Add salt, wine and cognac. Puree. Add the chicken and cook until ready, for about 40'.

Special Hot`N`Spicy chicken curry For paste Coarianader powder 1 tbsn Cumin seeds 1 Red chillies 4 soaked in water for 1 hr Lemon juice 1 tbsn Garlic 4 cloves Paprika 2 tspn For curry Chicken 1 breast cut into bite size pieces Vegetables* sliced very thin 1 cup Coconut milk 1 can Cilantro ¼ cup Lemon juice 1tbsn or to taste Ginger 1 tbsn chopped Salt As per taste Thai ginger marinade 1 tspn ( optional) *Carrots, beans and mushroom 1. Keep the coconut milk to rest for about 1 hr so that the cream separates. 2. Make a fine paste with the given ingredients and keep aside. 3. Heat a pan and add the separated coconut cream and ginger and if desired ginger marinade, and bring to boil and cook on medium flame till oil separates. 4. Add curry paste and cook for 5 minutes 5. Add chicken, vegetables, cilantro, lemon juice and salt and cook on low heat for about 5 minutes. 6. Add remaining coconut milk and bring to boil and cook till chicken and vegetables are done and gravy is little thick. 7. Serve hot with plain white rice.

4.67

Pachady Cucumber 1 (or 1/4th small white pumkin) Salt As per taste Yogurt 1 cup Mustard seeds 2 tspn Green chilly 1-2 Coconut 1 cup Cooking oil 1 tbsn Red Chilly 2 Curry leaves 1 sprig 1. Peel and chop cucumber very fine mix a little salt and keep aside.(If u r using white pumpkin, cook with just enough water and salt) 2. Grind the coconut 1 tspn mustard seeds and green chilly together to get a fine paste. 3. Mix the cucumber yogurt and coconute paste together and adjust taste. 4. Heat oil in a pan and add the remaining mustard seeds and when they crackle add red chilly and fry for a while. Add this to pachady. 5. Garnish with curry leaves and serve.

4.5

Kalan Yam 1 cup (cubed) Turmuric ½ tspn Salt as per taste Whole black pepper 1 tbsn Coconut 2 cups Cumin seeds 2 tspn Yogurt 2 cups Mustard seeds 1 tspn Fenugreek seeds ½ tspn Cooking oil 1 tbsn Curry leaves 1 sprig 1. Grind coconut, cumin seeds and black pepper together to a paste. 2. In a deep vessel, boil yam with just enough water and turmeric. Then reduce heat and cook on a low flame till yam is almost done and water is almost evapourated completely. 3. Add the ground coconut and yogurt to yam and keep cooking on very low flame for 30-40 minutes. Don’t let it boil. 4. Heat oil in a pan and add mustard seeds and when they crackle add fenugreek seeds and red chilly and fry till fenugreek is browned. Pour over Kalan. 5. Garnish with Curry leaves and serve. This can be kept refrigerated for 2-3 days.

Simple sausage Put a large saucepan of water on to boil for pasta. Take 450g quality sausage meat and fry in a little oil until well-browned, breaking it up with a fork. If you have some white wine on hand, pour in a glassful, otherwise use the same amount of stock (chicken, pork or vegetable) made with a cube or Swiss Boullion powder. Let it simmer until most of the liquid has reduced off. Add 1 heaped tbsp grainy mustard, or if you like it spicy, a pinch of dried chillies. Now stir in a 200ml tub of Greek yoghurt, crème fraîche or double cream. Use the low fat versions of the yoghurt or crhme fraiche if you like. Set on a low heat while you cook 250g pasta - use penne, farfalle or fusilli (quills, bow ties or twists). Drain the pasta and mix into the sausage. You can eat it now or spoon it into a dish, top with grated cheese and breadcrumbs and heat under the grill until the top is crispy.

3.67

Mr. Smores Man

SMORES 2 gram crackers 2 pieces of hersheys choclate 1 marshmallow Put the choclate and marshmallow inbetween the gram crackers

Sodden Mc Godden

Roast a chestnut on an open fire for three minutes. Then wave it at the cat until it runs away, or burns it cute little wet nosey. An alternative is to wave a roasted cat at a chestnut, but the result may be a little inferior.