To make this soup vegetarian, substitute 2.5 teaspoons of olive oil or soy-based vegetable “bacon” bits for the bacon (heat oil before adding onion and herbs) and use vegetable instead of chicken broth.
3 slices bacon, diced
1 onion, peeled and chopped
1.5 tsps dried oregano
1 tsp dried rosemary
6 cups chicken broth
2 (15.5-ounce) cans cannellini beans, drained
1 pound butternut squash, peeled, seeded and diced
3 cloves garlic, minced
4 cups Swiss chard, chopped
Salt and black pepper, to taste
Heat a soup pot over medium heat. Add bacon; cook for 2 minutes. Add onion, oregano and rosemary. Saute for six minutes, or until onion is soft. Stir in broth, beans, squash and garlic; bring to a boil. Reduce heat to low and simmer for 10 minutes. Stir in Swiss chard and cook for 10 minutes more, or until squash and greens are tender. Season with salt and pepper.
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Ingredients:
4 slices of baked ham, preferably round slices
300 roast chicken, boned and shredded
2 tbsp mayonnaise
1 small onion, peeled and chooped
2 tomatoes, sliced
Salt and pepper
Method:
Mix the roast chicken shreds with the mayonnaise. Season with salt and pepper. Place a sponful of the rast chicken filling in the middle of the bread. Cut a slit on the ham from edge to centre. Shape into a cone and place on the chicken filling. arrange tomatoes attractively around the cone. Serve.
Ingredients;
3 T Olive oil
1 tsp sesame oil
4 cloves garlic, peeled & finely chopped
2 T fresh ginger, peeled & finely chooped
4-6 fresh red chillis, seeds removed and sliced into julienne
1 bunch coriander
4 cups coconut milk
5 T Thai fish sauce
Juice of 2-3 limes
200 g thin Chinese rice stick noodles
3 dozen surf clams
Remove roots from coriander, scrub clean and chop finely. Gently heat oils and sweat garlic, ginger, chilli and coriander root for several minutes, or until softened. Add coconut milk, fish sauce and lime juice and simmer, covered fir five minutes. Soak the rice sticks in boiling water for five inutes, or until soft and loosened. Drain. Wash, dry and finely chop (more…)
Ingredients:
4 cod fillets (100 g each)
Pinch of salt
100 ml sunflower oil
50 g onion, chopped
10 g garlic, chopped
200 g tomatoes, skinned, seeded and diced
Juice of 1 lemon
1 tsp sugar
Fresh basil, shredded
40 g pea shoots or dou miao
1 tbsp olive oil
Pinch of sea salt and black peppercorn
1. Season cod with salt and steam for 5 mins or until just cooked. Set aside.
2. Heat oil in a pan over medium fire. Cook onion and garlic quickly without brownin. Add tomato and lemon juice and cook over a low fire until juice thickens. Season to taste with sugar; add basil.
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Ingredients:
250 g chicken fillet, sliced
40 g ready-made rendang paste
2 Kaffir lime leaves, shredded finely
2 tsps oil
1 cup uncooked rice, washed and seasoning with 1 tsp salt and sugar
4 shiitake mushrooms, chopped
10 roasted cashew nuts, chopped
8 raisins
1 cup (about 240 ml) chicken stock
1. Rub chicken with rendang paste, lime leaves, oil and a pinch of salt, sugar and pepper. Set aside.
2. Mix seasoned rice with mushrooms, nuts and raisin.
3. Divide chicken between 2 Chinese rice bowls. Pack rice on top. Pour chicken stock equally into each bowl.
4. Steam over a high fire for 20 mins. To serve, unmould the rice onto a plate, and garnish with coriander leaves and sliced chilli.
Ingredients:
8 boneless chicken breast portins, skinned
Marinade
150 ml yoghurt
1 tbsp fresh ginger, grated
2 cloves garlic, crushed
1-2 cloves mild chilli powder
1 tbsp ground coriander
1/2 tsp salt
2 tbsp oil
1.5 tbsp lemon juice
Raita (an Indian salad)
150 ml yoghurt
7.5 cm piece of cucumber, grated
Salt and freshly ground black pepper
Fresh mint, to granish (from vegetables stalls in wet markets)
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Sauce
2 tbsp oil
1 onion, finely chopped
2 cloves garlic, crushed
175 ml tomato ketcup
2 tbsp each Worchestershire sauce, wine vinegar and borwn sugar
Salt and freshly ground black pepper
To serve
8-12 chicken thighs or drumsticks
Parsley or coriander leaves to granish
1. Heat the oil in a medium-sized pan then fry the onion and garlic. Measure the remaining sauce ingredients into a measuring jug, then make up to 425 ml with water. Stir and add to the pan. Cover and simmer gently for 20 minutes. Cool
2. Place the chicken in a shallow container, but over enough sauce to coat and flavour the chicken, but leaving enough to heat and serve later as a sauce.
3. Cover the chicken and marinate at room temperature for one hour, or up to a day if left in the fridge.
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Sauce:
2 cloves garlic
1 large onion, diced
1 green capsicum, seeded and chopped
2 celery sticks, chopped
1 cup mushrooms, finely sliced
1 cup carrot, grated
400 g can salt-free tomatoes and juice
1/4 cup salt-free tomato paste
1 cup water or dry wine
1 teaspoon fresh oregano
2 bay leaves
Black pepper
To make the sauce cook the onion, capsicum, celery, mushroom and carrot in 1/4 cup water for 5 mins. Add the remaining ingredients and cook gently for 30-40 mins.
Cook spaghetti in boiling water until ‘al dente’. Drain and serve spaghetti on individual plates, pouring the sauce over. Serve immediately.
Note: For a baked spaghetti dish, combine the spaghetti and sauce in a lightly oiled non-stick ovenproof dish. Sprinkle a mixture of 1 cup fine wholemeal breadcrumbs and 1/2 cup grated low-fat cheese over the top and bake at 180 C for 30 mins.
To make this soup vegetarian, substitute 2.5 teaspoons of olive oil or soy-based vegetable “bacon” bits for the bacon (heat oil before adding onion and herbs) and use vegetable instead of chicken broth.
