Sticky toffee pudding

Ingredients

100g/4oz butter

50g/2oz caster sugar

150ml/5fl oz double cream

100g/4oz muscovado sugar

4 eggs, separated

150g/5oz plain flour

11⁄2 teaspoons baking powder

Ways of Working

1. Preheat the oven to 180°C/350°F/Gas mark 4. Grease four moulds measuring 300ml/10fl oz.

2. In a saucepan, dissolve the caster sugar in 2 tablespoons water over a low heat. Warm the double cream in another pan. When the sugar has dissolved, increase the heat under that pan, and boil until golden brown. Remove from the heat and add the hot cream, stirring. Pour equally between the moulds.

3. Using an electric whisk, cream the butter and muscovado sugar until off-white, then whisk in the egg yolks, one at a time.

4. In a glass bowl, whisk the egg whites to soft peaks and reserve.

5. Sift the flour and baking powder into a bowl, then whisk into the butter cream. Fold the whisked egg whites into the mixture.

6. Spoon into the moulds, and cover the tops with buttered rounds of baking parchment. Put into a roasting tin, and pour in enough hot water from the kettle to come halfway up the moulds. Bake in the oven for 40–50 minutes. Serve hot on their own, or with cream or ice cream.

Serves 4

Yogurt Flapjacks

Ingredients

700g/11⁄2lb vanilla yogurt

50g/2oz maple syrup

1 egg

350g/12oz pancake mix

450g/1lb chopped fresh fruit such as strawberries, grapes, blueberries, peaches, etc

Ways of Working

1. Combine 350g/12oz yogurt with the maple syrup and set aside.

2. Combine the remaining yogurt with the egg, and beat well. Add the pancake mix and blend to combine.

3. Heat a greased 20cm/8in frying pan over a medium heat. Spoon 50ml/2floz of the batter into the hot pan, and gently spread out. Cook until the edges are firm and the underside is golden. Flip over using a spatula or palette knife, and cook on the other side. Repeat with the remaining batter.

4. Serve warm with the chopped fruit and maple yogurt sauce.

Serves 4

Simple bean salad

Ingredients

2 tablespoons olive oil

2 garlic cloves, sliced

2 x 400g/14oz cans flageolet beans, drained and rinsed

extra virgin olive oil for drizzling

2 tablespoons basil pesto

freshly squeezed lemon juice

salt and freshly ground black pepper

small handful of fresh basil leaves

Ways of Working

1. Heat the oil in a small heavy pan. Sauté the garlic until golden but not scorched. Stir in the beans, then leave to marinate in the oil for 10–15 minutes.

2. When ready to serve, drizzle a little oil over until the beans are generously coated, then add the pesto sauce and lemon juice to taste. Season with salt and pepper, then stir in the basil leaves. Serve straight away.

Serves 6

Oriental Noodle Soup

Ingredients

1.8 litres/3pt beef stock

1 teaspoon finely chopped lemon grass

2 teaspoons light soy sauce

175g/6oz vermicelli, broken into small pieces

Ways of Working

1. Bring the stock to the boil with the lemon grass and soy sauce.

2. Add the vermicelli and simmer for 6 minutes or until the noodles are just tender. Serve hot.

Serves 5

Tiramisu

Ingredients

500ml/18fl oz strong espresso coffee, cooled

50ml/2fl oz Marsala wine

2 eggs, separated

50g/2oz caster sugar

225g/oz mascarpone cheese

225ml/8fl oz double cream

16 large savoiardi (sponge finger biscuits)

2 tablespoons dark cocoa powder

Ways of Working

1. Combine the coffee and Marsala in a bowl, and set aside. Beat the egg yolks and sugar in a bowl with an electric mixer for 3 minutes or until thick and pale. Add the mascarpone and mix. Transfer to a large bowl. Whisk the cream in a separate bowl until soft peaks form, then fold into the mascarpone mixture.

2. Whisk the egg whites in a small clean dry bowl until soft peaks form. Fold quickly and lightly into the cream mixture.

3. Dip half of the biscuits into the coffee mixture, drain off any excess and arrange in a large glass serving dish. Spread half of the mascarpone cream mixture over the biscuits.

4. Dip the remaining biscuits into the remaining coffee mixture, and repeat layering. Smooth the surface, and dust liberally with the cocoa powder. Chill in the refrigerator overnight before serving. cold desserts

Serves 6

Poppy seed custard

Ingredients

600ml/1pt skimmed milk

2 eggs

1 tablespoon caster sugar

1 tablespoon poppy seeds

100g/4oz strawberries

100g/4oz raspberries

100g/4oz blackberries

1 tablespoon Demerara sugar

60ml/21/2fl oz red grape juice

Ways of Working

1. Preheat the oven to 150°C/300°F/Gas mark 2. Grease a soufflé dish very lightly with low-fat spread.

2. Heat the milk until just below boiling point, but do not boil.

3. Beat the eggs in a bowl with the caster sugar and poppy seeds until creamy. Whisk the milk into the egg mixture until very well mixed.

4. Stand the prepared soufflé dish in a shallow roasting tin. Pour in enough hot water from the kettle to come halfway up the sides of the dish.

5. Pour the custard into the soufflé dish, and bake in the oven for 50–60 minutes until the custard is just set and golden on top.

6. While the custard is baking, mix the fruit with the sugar and fruit juice. Chill until ready to serve with the warm baked custard.

Serves 6

Spinach, feta & pear salad

Ingredients

2 dessert pears such as Comice, peeled, cored and sliced

4 tablespoons walnut oil

100g/4oz baby spinach leaves

175g/6oz feta cheese, diced

75g/3oz walnut pieces

1 teaspoon freshly squeezed lemon juice

freshly ground black pepper

Ways of Working

1. Toss the pears in a little of the oil.

2. In a large salad bowl, combine the spinach, feta cheese and walnut pieces. Gently stir in the pears.

3. Whisk together the lemon juice and remaining oil, and season with pepper. Drizzle over the salad.

4. Refrigerate, covered, until required.

Serves 4

Oyako Donburi

Ingredients
1/2 lb raw chicken cut from bone (1 large breast)
5 eggs
flour
1 cc water
3 dried mushrooms
1/4 c sugar
1/3 c Japanese-type soy sauce
2 scallions, cut diagonally or one onion, sliced
2 c chopped fresh spinach



Ways of Working

Cut chicken into small pieces. Beat in a bowl the eggs. Dust chicken pieces with flour, dip in eaten egg (reserve extra), and fry on both sides in hot oil until brown. Combine in saucepan the water and mushrooms. Simmer 10 minutes, remove mushrooms, and cut fine.

Drain any excess oil from skillet. Add to skillet the mushrooms and liquid, sugar and soy. Simmer 15 minutes. Add scallions. Simmer 10 more minutes.

Add spinach. While spinach is still bright green, add reserved beaten eggs to skillet and cover.

Cook briefly, just until set. Ladle over individual rice servings in bowls and top with chopped parsley.

Shumai

Ingredients

24 wonton skins
300 g lean ground beef
2 tbsp fresh grated ginger root
2 tbsp finely chopped green onion
1 tbsp soy sauce
½ tsp sugar
1½ tbsp sesame oil
2½ tbsp corn starch
2 tbsp green peas


Ways of Working :

Mix ginger root, onion, soy sauce, sugar, sesame oil and corn starch and add the mix to the lean ground beef. Stir and mix well until the mixture becomes sticky. Divide into 22- 24 fillings and place on the center of the wonton skins. Forn the wonton skins into "bowls" with flat bottoms.

Place a geen pea on the center of the filling. Steam 12-14 minutes over high heat. The skins may also be seald in shaped into "half moons". Deep-fry in oil (180°C) until golden.

Chocolate Chip Brownies

Ingredients
115g Butter
115g Plain chocolate, broken
300g Caster sugar
2 Eggs
1 teaspoon
Vanilla essence
115g Plain flour
2 tablespoons Cocoa powder
Pinch Salt
100g White chocolate chips



Ways of Serving
Preheat oven to 180C, 350F, gas mark 4. Grease 7 inch square cake tin with butter and line with baking paper. Place the chocolate and butter in a small heatproof bowl and set over a saucepan of gentle simmering water until melted. Stir until smooth. Remove from the heat and leave to cool slightly. Stir in the sugar, salt and vanilla essence. Add the eggs one at a time, stiring until blended. Sift the flour and cocoa powder into the mixture and beat until smooth. Stir in the chocolate chips. Pour into tin and bake for 35-40 minutes. Leave to cool before serving the chocolate chip brownies.

Chocolate Brownies

Ingredients

225g soft margarine
100g walnut pieces
110g plain chocolate
170g plain flour
400g caster sugar
4 eggs
2.5ml salt
10ml vanilla essence
2.5ml baking powder
100g chocolate chip


Ways of Working

1. Melt the margarine and chocolate together.
2. Remove heat add sugar mix well
3. Add the vannilla eggs and chocolate chips
4. Sift the baking powder with flour and salt
5. Fold the flour into the chocolate mixture
6. Pour into lightly greased 23cm square or circle pan
7. Bake at 160c for fifty minutes
8. Remove from oven and leave to cool for 12 hours

Bruschetta

Ingredients

8 slices ciabatta bread

2 garlic cloves, halved

extra virgin olive oil for drizzling

8 ripe tomatoes, sliced

8 fresh basil leaves

salt and freshly ground black pepper

Ways of Working

1. Toast the bread lightly. Rub with the garlic, cut side down, while still hot. Season with salt and lots of pepper, and drizzle enough oil on each slice to soak thoroughly.

2. Divide the tomato slices evenly between the slices of bread.

3. Top each bruschetta with a fresh basil leaf. Serve immediately

Serves 4

Fish: Good fat vs. bad

In seafood, it's key to know which fat can help your heart -- and which can hurt it. The fat in seafood is the kind you want to eat -- even in a low-fat diet. A "fatty" fish still has less fat than the "leanest" red meat. Better yet, the fat in fish helps prevent heart attacks. For maximum benefit, resist the urge to cook your seafood in butter, or ordering it fried out -- almost all oils used for commercial frying contain artery-clogging fats. Cook seafood at home with small amounts of canola or olive oil -- or no added fat.

Eat more to Weight Less

If you want to lose weight permanently, eating several small meals throughout the day to help you with this. Try to eat a small meal consisting of protein, fat, and complex carbohydrate. An example would be; for breakfast 1 hard boiled egg, and an orange, at 10am have a can of tuna on toast, for lunch a Chicken breast and any vegetable, at 2pm have a protein shake, for dinner a chicken breast and vegetable, in the evening have some celery and peanut butter. You get the idea. Avoid sugar, bread, pasta, salt, but not fat.

Potato Soup

Ingredients

8 rashers back bacon

200g/7oz onion, chopped

450g/1lb potatoes, cubed

275g/10oz canned condensed chicken soup

600ml/1pt milk

1 teaspoon dried dill

salt and freshly ground black pepper

Ways of Working

1. In a large saucepan, sauté the bacon until crisp. Remove and drain on kitchen paper. Sauté the onions in the bacon fat over a medium heat until soft and golden.

2. Add the potatoes and enough water to cover. Cover the pan, and cook for 15–20 minutes until the potatoes are tender.

3. Stir together the condensed soup and milk until smooth, and add to potato mixture. Heat but do not allow to boil. Season with salt and pepper to taste, and stir in the dill.

4. Crumble the bacon and sprinkle on top to garnish. Serve hot.

Serves 5

Lobster rolls

Ingredients

450g/1lb lobster meat (fresh or canned)

2 celery sticks

250ml/9fl oz lemon mayonnaise

1 tablespoon chopped fresh tarragon

6 small flatbreads such as pitta

extra virgin olive oil for drizzling

Ways of Working

1. Cube the lobster meat and the celery, and put in a bowl. Stir in three-quarters of the mayonnaise and all of the tarragon.

2. Warm the flatbreads under the grill. When warm but not toasted, spread with the extra mayonnaise, and scoop in the lobster mixture.

3. Drizzle with extra virgin olive oil, and serve straight away.

Serves 6

Chinese Egg Soup

Ingredients

900ml/11⁄2pt chicken stock

1 tablespoon light soy sauce

2 tablespoons dry sherry

pinch of ground ginger

25g/1oz frozen peas

1⁄2 red pepper, seeded and diced

1 egg, beaten

Ways of Working

1. Put all the ingredients except the egg in a heavy saucepan, and bring to the boil.

2. Simmer for 5 minutes until the peas are tender. Remove from the heat, and pour the egg in a thin stream through the prongs of a fork so that it ‘flowers’.

3. Let the soup stand for 20 seconds to allow the egg to set, then serve immediately.

Serves 4

Mushroom Soup

Ingredients

350g/12oz mushrooms, finely chopped

50g/2oz butter

3 tablespoons chopped fresh flat-leaf parsley

2 tablespoons fresh breadcrumbs (without any crust)

1⁄2 garlic clove

900ml /11⁄2 pt chicken stock pinch of freshly grated nutmeg

2 tablespoons double cream

salt and ground black pepper

Ways of Working

1. Sauté the mushroom with the butter in a heavy saucepan for a few minutes. Add the parsley and cook, stirring, until soft.

2. Add the breadcrumbs and garlic, stir and pour in the chicken stock with a pinch of nutmeg. Season with salt and pepper. Bring to the boil and simmer for 15 minutes

3. Purée the soup in a food processor or blender until smooth. Return to a clean pan, stir in the cream and reheat gently. Serve hot.

Serves 5

Vanilla ice cream

Ingredients

600ml/1pt double cream

1 vanilla pod, split lengthways

pared zest of 1 lemon

4 eggs, beaten, plus 2 egg yolks

175g/6oz caster sugar

Ways of Working

1. Put the cream in a heavy saucepan and heat gently, whisking.

2. Add the vanilla pod, lemon zest, eggs and yolks to the pan, and heat until the mixture nearly reaches boiling point. Reduce the heat and cook for 8–10 minutes, whisking continuously, until thickened.

3. Stir the sugar into the cream mixture, set aside and leave to cool. Once cool, strain the mixture through a sieve.

4. Slit open the vanilla pod, scrape out the tiny black seeds and stir into the cream. Pour the mixture into a shallow freezing container with a lid, and freeze overnight until set.

Serves 6

Blueberry Sundae

Ingredients

800g/13⁄4lb fresh blueberries

2 tablespoons lemon juice

1 teaspoon vanilla essence

2 teaspoons cornflour

350g/12oz granulated sugar

600ml/1pt vanilla yogurt

Ways of Working

1. Reserving a few blueberries for decoration, purée the blueberries in a blender or food processor. In a large saucepan, combine the blueberry purée with the lemon juice and vanilla essence. Cook over a medium

2. heat for 5 minutes.

3. Combine the cornflour and 2 tablespoons water, and add to the fruit mixture, stirring constantly for about 3 minutes until thickened. Remove from the heat, and stir in the sugar.

4. Using the back of a spoon, press the mixture through a sieve to remove the blueberry skins. Layer in tall glasses, alternating with the vanilla yogurt. Decorate with reserved blueberries. Serve immediately or chill until needed.

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Serves 4

Chocolate ice-cream sandwiches

Ingredients

6 amaretti biscuits

12 dark chocolate digestive biscuits

500ml/16fl oz vanilla ice cream

Ways of Working

1. Put the amaretti biscuits in a blender or food processor, and whiz until they form coarse crumbs.

2. Take one of the digestive biscuits and spread a 2.5cm/1in layer of ice cream on its non-chocolate side. Sandwich another biscuit on top, chocolate side uppermost. Squeeze the biscuits gently together and

3. smooth the ice cream around the edges. Repeat with the remaining biscuits and ice cream.

4. Roll the edges of the biscuit sandwiches in the crushed amaretti biscuits to coat them, then place on a tray in the freezer. Freeze for at least 2 hours before serving.

Serves 6

Tofu Salad

Ingredients

225g/8oz firm tofu, cut into

2cm/3⁄4in cubes

100g/4oz mangetout, cut into

3cm/11⁄4in lengths

2 small carrots, cut into matchsticks

100g/4oz red cabbage, finely shredded

2 tablespoons chopped peanuts

For the marinade

2 teaspoons sweet chilli sauce

1⁄2 teaspoon grated fresh root ginger

1 garlic clove, crushed

2 teaspoons light soy sauce

2 tablespoons olive oil

Ways of Working

1. To make the marinade, put the chilli sauce, ginger, garlic, soy sauce and oil in a screwtop glass jar, and shake well.

2. Put the tofu in a medium bowl, pour the marinade over and stir. Cover with cling film and refrigerate for 1 hour.

3. Put the mangetout in a small pan, pour boiling water over and leave to stand for 1 minute, then drain and plunge into ice-cold water. Drain well.

4. Add the mangetout, carrots and cabbage to the tofu, and toss together

5. lightly. Transfer the salad to a serving bowl, sprinkle with the peanuts

6. and serve immediately.

Serves 4

Asparagus & potato salad

Ingredients

450g/1lb small waxy potatoes

125ml/4fl oz extra virgin olive oil

2 shallots, finely chopped)

4 tablespoons white wine vinegar

900g/2lb fresh asparagus tips or young asparagus, trimmed

225g/8oz young spinach leaves, rinsed and drained

salt and freshly ground black pepper

Ways of Working

1. Preheat the oven to 220°C/425°F/Gas mark 7.

2. Put the potatoes in a roasting tin, drizzle with 1 tablespoon of the oil and season with salt and pepper. Roast for 20–30 minutes until just soft to the centre, then cool.

3. Meanwhile, in a small bowl, whisk together some salt, pepper, the shallots, vinegar and the remaining oil. Slice the potatoes thickly, put into a large bowl, pour the dressing over and marinate for 10 minutes.

4. Cook the asparagus in lightly salted boiling water for 3–4 minutes. Drain carefully, and put into a bowl of ice-cold water to retain the colour and stop the spears cooking further. Drain again, then add to the potatoes with the spinach. Toss together carefully, and serve.

Serves 6

Prawn salad

Ingredients

900g/2lb raw prawns

100g/4oz celery, finely chopped

450g/1lb canned pineapple chunks, drained

75g/3oz raisins

125ml/4fl oz mayonnaise

2 teaspoons curry powder

4 pitta breads

4 leaves of lettuce

Ways of Working

1. Bring a saucepan of water to the boil, add the prawns and cook for 3–5 minutes until the prawns turn pink. Drain and rinse with cold water. Peel and devein the prawns.

2. In a bowl, combine the prawns and the remaining ingredients, except the pitta bread and lettuce. Refrigerate for at least 1 hour before serving.

3. Serve the prawn salad in the pitta bread with the lettuce leaves.

Serves 4

Fish Chowder

Ingredients

3 tablespoons olive oil

200g/7oz onion, finely chopped

200g/7oz celery, finely chopped

150g/5oz carrot, finely chopped

400g/14oz canned chopped tomatoes

1 teaspoon finely chopped garlic

100g/4oz plain flour

1⁄2 teaspoon ground cinnamon

1⁄2 teaspoon dried marjoram

1⁄2 teaspoon dried oregano

2.4 litres/4pt fish stock

200g/7oz cooked boneless cod fillets, flaked

25ml/1fl oz dark rum

25ml/1fl oz Worcestershire sauce

1 tablespoon Tabasco sauce

salt and ground black pepper

Ways of Working

1. Heat the olive oil in a heavy saucepan over a medium heat. Sweat the vegetables, tomatoes and garlic for 5 minutes, stirring continuously.

2. Add the flour, cinnamon and herbs, and continue to cook for a further 2 minutes. Add the stock and bring to the boil, then crumble the fish into the pan with the rum, Worcestershire sauce and Tabasco. Simmer for 1 hour, stirring occasionally.

3. Season with salt and pepper, and serve hot.

Serves 8-10

Tomatoes on toast

Ingredients

olive oil for brushing and drizzling

6 large tomatoes, thickly sliced

4 thick slices of brown bread

balsamic vinegar for drizzling

50g/2oz Parmesan cheese, shaved

salt and freshly ground black pepper

Ways of Working

1. Brush a heavy frying pan with oil, and place over a high heat.

2. Add the tomato slices and fry them for 3 minutes, turning once until soft and slightly blackened.

3. Meanwhile, lightly toast the bread under a grill or in a toaster.

4. Put the tomatoes on the warm toast. Drizzle each portion with a little olive oil and balsamic vinegar. Sprinkle with the Parmesan cheese shavings, season with salt and pepper, and serve immediately.

Serves 5

Grilled Asparagus & Leeks

Ingredients

12 small leeks, trimmed, with ends removed

12 fresh asparagus spears

olive oil for brushing

50g/2oz pecorino or Parmesan cheese, freshly grated

2 tablespoons freshly squeezed

lemon juice

Ways of Working

1. Preheat the grill to high.

2. Arrange the leeks and asparagus in a single layer in a shallow baking dish.

3. Brush the vegetables with the olive oil, and place under the grill. Cook for 5–8 minutes, turning occasionally and brushing with more oil as needed.

4. When almost done, sprinkle with two-thirds of the grated cheese and all of the lemon juice. Grill for a further minute.

5. Finally, sprinkle the remaining cheese on top, and serve hot in the baking dish.

Serves 4

Potato Soup

Ingredients

8 rashers back bacon

200g/7oz onion, chopped

450g/1lb potatoes, cubed

275g/10oz canned condensed chicken soup

600ml/1pt milk

1 teaspoon dried dill

salt and freshly ground black pepper

Ways of Working

1. In a large saucepan, sauté the bacon until crisp. Remove and drain on kitchen paper. Sauté the onions in the bacon fat over a medium heat until soft and golden.

2. Add the potatoes and enough water to cover. Cover the pan, and cook for 15–20 minutes until the potatoes are tender.

3. Stir together the condensed soup and milk until smooth, and add to potato mixture. Heat but do not allow to boil. Season with salt and pepper to taste, and stir in the dill.

4. Crumble the bacon and sprinkle on top to garnish. Serve hot.

Serves 5

Mushroom Soup

Ingredients

350g/12oz mushrooms, finely chopped

50g/2oz butter

3 tablespoons chopped fresh flat-leaf parsley

2 tablespoons fresh breadcrumbs (without any crust)

1⁄2 garlic clove

900ml /11⁄2 pt chicken stock pinch of freshly grated nutmeg

2 tablespoons double cream

salt and ground black pepper

Ways of Working

1. Sauté the mushroom with the butter in a heavy saucepan for a few minutes. Add the parsley and cook, stirring, until soft.

2. Add the breadcrumbs and garlic, stir and pour in the chicken stock with a pinch of nutmeg. Season with salt and pepper. Bring to the boil and simmer for 15 minutes

3. Purée the soup in a food processor or blender until smooth. Return to a clean pan, stir in the cream and reheat gently. Serve hot.

Serves 5

Hot & Sour Soup

Ingredients

8 dried shiitake mushrooms
25g/1oz cornflour
3 tablespoons dry sherry
100g/4oz pork loin
1.2 litres/2pt chicken stock
50g/2oz bamboo shoots, sliced
1 tablespoon light soy sauce
2 tablespoons red wine vinegar
1 egg, lightly beaten
225g/8oz tofu, diced
salt and freshly ground
black pepper

Ways of Working

1.In a medium bowl, soak the mushrooms in warm water for 20 minutes, then drain, squeeze out any excess moisture and cut into 1cm/1⁄2in slices.2
2.In a small dish, stir the cornflour into the sherry and set aside.
3.Put the pork loin in a large heavy pan and completely cover with water. Simmer until tender, then cool and shred.
4.Bring the stock to the boil. Stir in the pork, mushrooms and bamboo shoots. Simmer for 10 minutes, then stir in the soy sauce and red wine vinegar. Season with salt and pepper, then stir in the reserved cornflour mixture. Keep stirring until the soup has thickened.
5.Remove from the heat and whisk in the egg. Mix in the tofu and heat through. Serve the soup hot.

Serves 5 – 7

Chicken Noodle Soup

Ingredients

900ml/11⁄2pt chicken stock

1 bay leaf

4 spring onions, sliced

225g/8oz button mushrooms, sliced

100g/4oz cooked skinless chicken breast, thinly sliced

50g/2oz soup pasta such as orzo or ditalini

150ml/5fl oz dry white wine

1 tablespoon chopped fresh flat-leaf parsley

salt and ground black pepper

Ways of Working

1. Put the stock and bay leaf into a heavy pan, and bring to the boil. Add the spring onions and mushrooms to the simmering stock.

2. Add the chicken to the soup, and season with salt and pepper. Heat through for 2–3 minutes.

3. Add the pasta, cover and simmer for 7–8 minutes.

4. Just before serving, add the wine and parsley, heat the soup through for 2–3 minutes, then check the seasoning and adjust if necessary. Serve hot.

Serves 6