---------- Recipe via Meal-Master (tm) v8.04 Title: Avocado and Cream Cheese Dip Categories: Dips, Spreads, Vegetarian Yield: 1 Batch 1/2 lg Avocado; stoned 100 g Cooked spinach; chopped 50 g Low-fat curd cheese; mashed 1 Garlic clove; crushed 1 ts Lemon juice (or more) 2 Spring onions -- finely chopped Salt and pepper Serves 2-3 The mouthwatering texture of this rich green dip is the perfect base for its fresh, slightly garlicky flavour. A popular favourite for all times of the year. Scoop the flesh out of the avocado and blend it thoroughly in the food-processor with the spinach. Add the mashed curd cheese and liquidize again. Then mix in the garlic and lemon juice to taste, and stir in the chopped spring onions. Season to taste with salt and paprika. Chill for a while before serving. Copyright Rosamond Richardson 1996 Meal-Master format courtesy of Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.04 Title: Blue Cheese Dip with Crudit‚s Categories: Dips, Spread, Vegetarian Yield: 2 servings 40 oz Stilton -OR other blue cheese 1/2 sm Onion; grated 100 g Natural yogurt Paprika; to taste Various raw vegetables Dips are wonderfully simple to prepare, and can be served as a snack before a meal, or as part of a salad table. This one, best made with Stilton, has a rich flavour that is beautifully balanced by the raw vegetables dipped into it. Mash the blue cheese and mix it with the grated onion. Put into the blender with the yogurt and liquidize to a dipping consistency. Season to taste with paprika and serve with sliced raw vegetables such as baby carrots, cucumber, cauliflower, courgettes, mushrooms, French beans and celery. Copyright Rosamond Richardson 1996 Meal-Master format courtesy of Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.04 Title: Marinated Crudit‚s A‹oli Categories: Vegetables, Appetizers Yield: 2 servings -----------------------------FOR THE MARINADE:----------------------------- 300 ml White wine 300 ml Water 1 Bay leaf 1 Sprig thyme 150 ml Olive oil 1 Lemon; Juiced and grated 2 tb White-wine vinegar 4 Coriander seeds 4 Peppercorns 1/2 Dried chilli -- soaked in warm water 15 g Fresh root ginger - (peeled and grated) 1 Garlic clove; chopped Salt -------------------------------FOR THE A‹OLI:------------------------------- 2 lg Garlic cloves; crushed 300 ml Mayonnaise -----------------------------VARIOUS CRUDIT‚S*----------------------------- *Lightly steamed: baby French beans, mange-tout, broccoli florets, baby sweetcorn, 750 g (1 1/2 lb) Raw: yellow peppers, baby carrots, cauliflower florets, button mushrooms For all its simplicity, a‹oli always makes a memorable meal - thick, glossy mayonnaise, uncompromisingly garlicky, and aromatic vegetables to dip into it. Serve this with warm granary bread and the dish is complete. Boil all the ingredients for the marinade together for 5 minutes. Pour over the prepared crudit‚s and refrigerate for 24 hours. To make the a‹oli, stir the crushed garlic into the mayonnaise and mix well. Cover and leave to stand for at least an hour, preferably longer, before using. Most of the vegetables used for the crudit‚s can be eaten whole, but slice the peppers into thin strips before serving. Copyright Rosamond Richardson 1996 Meal-Master format courtesy of Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.04 Title: Tahini Dip (Vegan without the garnish) Categories: Dips, Spreads, Vegetarian Yield: 2 servings 1 lg Garlic clove; crushed 1 Lemon; juiced 5 tb Tahini 1 ts Ground cumin 2 tb Parsley, finely chopped Dark sesame oil to thin out 1 tb Sesame seeds; browned 1 Hard-boiled egg, sliced -- to garnish Salt to taste This unusual dip has a strong, distinctive flavour reminiscent of Middle Eastern cookery - its source. It is delicious with pitta bread, and with florets of raw cauliflower to dip into it. Blend the crushed garlic, lemon juice and tahini in the liquidizer until; they make a smooth pur‚e. Season with the cumin and add salt to taste. Stir in the parsley and mix well. Thin out to a dipping consistency with more sesame oil. Put into a serving-dish and sprinkle with the toasted sesame seeds. Put the slices of hard-boiled egg around the edge as a garnish. Copyright Rosamond Richardson 1996 Meal-Master format courtesy of Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.04 Title: Zdadziki Categories: Dips, Spreads, Appetizers, Greek, Vegetarian Yield: 2 servings 1/2 Cucumber; peeled 100 g Thick Greek yogurt 2 Garlic cloves; crushed 1 tb Finely chopped mint A classic Greek recipe, this dip of grated cucumber and thick yogurt is pungent with garlic, and fresh mint adds to its refreshing quality. Grate the cucumber on the coarse side of the grater. place it in a sieve and press the water out with the back of a spoon. Dry the grated cucumber on kitchen paper. Then mix all the ingredients together and chill for at least 2 hours before serving. Serve with warm pitta bread. Copyright Rosamond Richardson 1996 Meal-Master format courtesy of Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.04 Title: Avocado with Mushroom Filling (Vegan) Categories: Appetizers, Spreads Yield: 2 servings 175 g Button mushrooms -- minced in the blender 3 tb Pesto sauce 1 lg Ripe avocado -- cut in half and stoned Lettuce leaves to garnish Mincing fresh raw mushrooms in the blender takes a few seconds only, and gives a better texture for this dish than chopping them by hand. Mixed with pesto sauce and heaped into the cavity of a ripe avocado, this makes a delectable starter. Steam the minced mushrooms for 3 minutes. Cool, and drain off the juices. Mix the mushrooms with the pesto and place inside the hollow of the avocado halves. Place on a bed of lightly dressed lettuce leaves to serve (see Dressings). Copyright Rosamond Richardson 1996 Meal-Master format courtesy of Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.04 Title: Celeriac Remoulade Categories: Appetizers, Vegetables Yield: 2 servings 225 g Celeriac; peeled 5 tb Mayonnaise 1 tb Finely chopped Gherkin 1 tb Finely chopped capers 2 tb 'Fines herbes', -- finely chopped A little mustard to taste Serves 2-3 Classic French simplicity at its best, this celeriac salad is wonderful winter food. Serve it with fresh granary bread, either as a starter or for a light lunch with a tossed salad. Cut the celeriac into thin strips, or grate it on the coarse side of the grater. Mix all the rest of the ingredients together and stir thoroughly into the celeriac. Put in a cool place for several hours before serving so that the flavours can amalgamate and the celeriac can soften in the sauce. Copyright Rosamond Richardson 1996 Meal-Master format courtesy of Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.04 Title: Grapefruit Cocktail (Vegan) Categories: Vegan, Appetziers Yield: 2 servings 1/2 lg Grapefruit; peeled - and the pith removed 1/2 lg Ripe avocado; peeled - stoned and sliced 75 g Seedless grapes 8 Green olives (optional), - stoned and halved 75 g Cherry tomatoes; skinned -(see Spicy Eggs), quartered 1 sm Bunch fresh lovage or basil 3 tb Natural yogurt -(Vegans omit) 1 tb Garlic vinaigrette Fresh, sharp flavours are the keynote of this appetizer: olives, tomatoes, grapes and avocado are balanced with the grapefruit and herbs in a yogurt dressing, and chilled. Summer food. Divide the grapefruit into its segments and cut them into bite-sized pieces. Combine with the sliced avocado, grapes, optional olives and quartered tomatoes. reserve a few of the basil or lovage leaves for garnish, slice the rest anbd mix them into the fruit. Finally mix the yogurt and vinaigrette, and dress the mixture. pile into two individual glass dishes and chill. Serve garnished with the remaining leaves. Copyright Rosamond Richardson 1996 Meal-Master format courtesy of Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.04 Title: Grilled Melon with Cucumber Categories: Appetizers, Vegan Yield: 1 servings 1/2 Round melon 1/4 Cucumber, peeled 1 tb Fresh summer herbs -(finely chopped) 2 tb Brown sugar A summery starter. Light and herby, this can be served either hot or cold. In the latter case the sugar will crystallize and harden, forming a coat over the fruit. Scoop out the melon flesh with a 'baller'. Dice the cucumber into similar-sized pieces. Mix the herbs with the two fruits inside the melon shell. Sprinkle the brown sugar over the top, and leave under a hot grill until the sugar melts. Copyright Rosamond Richardson 1996 Meal-Master format courtesy of Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.04 Title: Peppers with Tarragon Categories: Appetizers, Vegan Yield: 2 servings 1 Red pepper 1 Green pepper 1 lg Garlic clove; chopped 1 Lemon; juiced 2 tb Tarragon, finely chopped Salt and pepper 3 tb Olive oil Sprigs of tarragon -- to garnish Serves 2-3 Skinned, grilled peppers in a garlic and tarragon dressing, arranged decoratively on a plate, make an elegant, light starter to a meal. Try using other coloured peppers, too - yellow, purple or white - to vary the effect. Wash the peppers and cut into quarters. De-seed and remove the inedible parts. grill the peppers for a few minutes, skin-side up. Leave to cool. Now remove the skin, which should peel away easily. Cut the peppers into strips. Mix together the garlic, lemon juice, chopped tarragon, and some salt and pepper and sprinkle over the peppers, trickle the olive oil over the top and garnish with the sprigs of tarragon. Copyright Rosamond Richardson 1996 Meal-Master format courtesy of Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.04 Title: Flageolet and Garlic Dip Categories: Dips/spread, Appetizers, Vegan Yield: 2 servings 175 g Canned flageolets 2 ts Ground cumin 2 ts Coriander 2 ts Turmeric 1 lg Garlic clove; crushed 1/2 Lemon; juiced 3 tb Olive oil -or slightly more Salt The soft green colour of flageolets is highlighted by turmeric, and the rest of the spicing gives this dip a vaguely oriental feeling. It is rich, nourishing food best served with crudit‚s and bread-sticks or pitta bread. Put the flageolets, spices, garlic and lemon juice into the blender and whizz to a thick pur‚e with some of the juices from the can. Gradually stir the oil into the mixture to thin out to a dipping consistency. Season to taste. Copyright Rosamond Richardson 1996 Meal-Master format courtesy of Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.04 Title: Garlicky Mushroom Cro–tes Categories: Appetizers Yield: 2 servings 1 sm Onion; chopped very finely 40 g Butter 175 g Mushrooms - chopped very finely 1 Garlic clove; crushed 2 tb Parsley, finely chopped 1 tb Parmesan, grated 2 Eggs 50 g Fromage frais Salt and pepper 2 lg Crusty rolls 25 g Butter; melted Crisp, golden bread shells enclose a mouth-wateringly smooth, light filling of mushrooms and fromage frais with herbs. This starter is a delight - no problem with leftovers here. Cook the chopped onion in the butter gently for 4-5 minutes until soft and translucent, then turn the heat up and toss in the chopped mushrooms. Stir-fry so that they are well coated with the butter, and cook for 3-4 minutes until they are crisp and hot. Turn the heat down and stir in the garlic and parsley. Cook for a minute or so gently, then add the Parmesan. Beat the eggs thoroughly and scramble them lightly into the mushroom mixture so that they are creamy, then cool. Mash the fromage frais and combine with the mushroom mixture. Season to taste and leave to one side. Cut the rolls in half and scoop out the bread in the middle, leaving the crusts as shells. Brush with melted butter and crisp in a warm oven for 10 minutes. Pile the warm mushroom mixture into them and serve at once. Copyright Rosamond Richardson 1996 Meal-Master format courtesy of Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.04 Title: Julia's Pƒt‚ Categories: Appetizers Yield: 2 servings 2 Eggs; beaten 15 g Butter -OR- sunflower margarine 175 g Leeks, cooked and chopped 1/2 Canned pimento 1 tb Summer herbs -(finely chopped) 6 Black olives, stoned -- to garnish Salt to taste This very unusual pƒt‚, made with leeks, herbs and pimento, is lovely food. The distinctive flavours of the ingredients are not, however, overpowering - they are well balanced by the eggs, which bind them into a soft consistency. Scramble the eggs in the butter or margarine until lightly set, then leave to cool on a plate. Liquidize them, with the leeks, pimento and herbs, to a pur‚e. Season to taste. Pack into a small dish, and garnish with granary toast. Copyright Rosamond Richardson 1996 Meal-Master format courtesy of Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.04 Title: Mushroom Pƒt‚ Categories: Vegan, Appetizers Yield: 2 servings 1 md Onion; chopped 2 Garlic cloves; chopped 50 g Butter* 1 Thick slice wholemeal bread A little milk or water 100 g Mushrooms 1 ts Sea salt 2 ts Mixed herbs, chopped Grated nutmeg Black pepper *(Vegans use vegan margarine or oil instead of butter) Wholesome and full of flavour, this mushroom pƒt‚ also has a mouth-watering softness on the palate. Serve it on granary toast, with a slice of tomato as garnish - or take it on a picnic. Stew the chopped onion and garlic gently in 25 g (1 oz) of the butter until soft. Meanwhile, soak the bread in a little milk or water, and chop the mushrooms. Now fry the mushrooms with the onion and garlic, squeeze the bread and crumble it into the pan. Add the chopped herbs, salt, pepper and a little grated nutmeg. Cook all together for a minute or two, then liquidize the mixture, together with the rest of the butter. Press into a small dish and refrigerate for several hours. Copyright Rosamond Richardson 1996 Meal-Master format courtesy of Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.04 Title: Nutty Garlic Canap‚s Categories: Appetizers, Vegan Yield: 2 servings 2 tb Crunchy peanut butter 25 g Sunflower margarine; melted -or butter 1 Garlic clove; crushed 1 tb Dried mixed herbs 2 Thin slices of bread -- crusts removed Vegetable oil for frying Salt and pepper Definitely moreish, these nutty delicacies, full of herbs and garlic, make an irresistible snack to go with a drink before a meal. Put the peanut butter into the blender with the melted margarine or butter, garlic and herbs, and liquidize to a paste. Season to taste. Cut each slice of bread into small squares and fry gently in vegetable oil until golden on both sides. Drain and dry on kitchen paper. Heap a little of the nutty garlic mixture on to each square of friend bread and the canap‚s are ready to serve. Copyright Rosamond Richardson 1996 Meal-Master format courtesy of Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.04 Title: Tabbouleh Categories: Salads, Vegan Yield: 2 servings 100 g Bulgar wheat - soaked in warm water - for 30 minutes 1 Onion; finely chopped 1 sm Bunch of parsley -- finely chopped 1 tb Mint, finely chopped 2 tb Olive oil, or more 2 tb Lemon juice Salt and pepper ---------------------------------TO GARNISH--------------------------------- Wedges of tomato Olives A sprig of parsley Middle Eastern cuisine is responsible for this lovely recipe. Serve it as a starter, with warm pitta bread, or as a simple lunch dish with a tomato and onion salad. Drain the bulgar wheat thoroughly. Mix with the chopped onion and season to taste with salt and pepper. Stir in the chopped herbs and then add the oil and lemon juice slowly, stirring thoroughly. Serve surrounded by wedges of tomato and black olives, and garnish with a sprig of parsley. Copyright Rosamond Richardson 1996 Meal-Master format courtesy of Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.04 Title: Leek and Potato Soup Categories: Soups, Vegan Yield: 3 servings 350 g Leeks; cooked 350 g Potatoes; cooked 1 3/16 l Vegetable stock Salt and pepper Serves 3-4 A fine, warming soup for cold weather, which is simply prepared and also freezes very well. Served with warm, fresh bread it makes a meal in itself. Liquidize the vegetables with half of the stock. Heat through in a saucepan, stirring in the rest of the stock. Simmer for 3-4 minutes, then season to taste with salt and pepper. Copyright Rosamond Richardson 1996 Meal-Master format courtesy of Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.04 Title: Pumpkin Soup Categories: Soups, Vegan Yield: 3 servings 450 g Pumpkin; peeled and seeded 25 g Butter or margarine 1 Onion; thinly sliced 2 md Tomatoes; peeled & chopped 1 3/16 l Stock Salt and pepper Serves 3-4 When pumpkins are abundant in late autumn, this soup makes cheap, warming and nourishing food. It is a soft golden-yellow colour, rich and satisfying food for chilly weather. Dice the pumpkin flesh into small cubes. Melt the butter in a large pan, and add the pumpkin and the sliced onion. Stir well. Add the tomatoes and season to taste with salt and pepper. Pour over the stock, cover and simmer gently for 30-40 minutes until the pumpkin is completely soft. Pur‚e in the blender, check the seasoning and it is ready to serve. Copyright Rosamond Richardson 1996 Meal-Master format courtesy of Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.04 Title: Spicy Carrot Soup Categories: Soups, Vegan Yield: 2 servings 350 g Carrots, cooked 600 ml Vegetable stock 2 ts Garam masala Salt; to taste For all its simplicity - and economy! - this is an exceptional soup. It takes hardly any time to prepare, yet the results are sensational. Lovely with hot granary bread straight from the oven. Liquidize the carrots with the stock and the garam masala. Heat gently, stirring, for 5 minutes, then season to taste with salt. Simmer for a further 5 minutes before serving. Copyright Rosamond Richardson 1996 Meal-Master format courtesy of Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.04 Title: Tomato and Orange Soup Categories: Vegan, Soups Yield: 2 servings 1 Onion; finely chopped 1 Garlic clove; finely sliced 3 tb Vegetable oil 400 g Canned tomatoes 1 Orange; rind grated 150 ml Orange juice 600 ml Vegetable stock Salt and pepper This soup is a soft orangery-red colour, and has a wonderfully refreshing flavour. Light, interesting food that will not damage the bank account. Soften the onions and garlic in the oil over a low heat for 6-8 minutes. Stir in the tomatoes with the juices from the can and the orange rind. Heat through, mixing well, and simmer for 3-4 minutes. Liquidize in the blender with the orange juice, then return to the pan. Heat through, adding the stock as you stir the soup. Season to taste and simmer for 5 minutes before serving. Copyright Rosamond Richardson 1996 Meal-Master format courtesy of Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.04 Title: Baby Potato Pancakes Categories: Appetizers Yield: 2 servings 225 g Potatoes, cooked 25 g Sunflower margarine 4 tb Milk, 3-4 tbs 1 lg Egg; beaten 2 tb CrŠme fraiche Salt and pepper Unsalted butter; melted Serves 2-3 These little rounds of golden-brown, puffed potato mixture are very scrumptious and take some resisting! Warming food for cold weather, they are lovely with coleslaw or a tomato and onion salad. Put the potatoes in the blender with the margarine and the milk and work to a smooth pur‚e. Add the beaten egg and crŠme fraiche and liquidize again. Season to taste with salt and pepper. Heat a griddle or a large heavy pan over a moderate heat until it is hot, and brush it with melted butter. Stir the potato batter, drop it in tablespoonfuls on to the griddle to form small rounds, and cook the pancakes until bubbles appear on the surface. Add more melted butter as necessary. Turn the pancakes, and cook them on the other side until they are golden. Transfer them to a platter and keep them warm, covered, in a very low oven until ready to serve. Copyright Rosamond Richardson 1996 Meal-Master format courtesy of Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.04 Title: Bubble and Squeak Categories: Side dish Yield: 2 servings 350 g Large old potatoes; peeled 40 g Unsalted butter; softened 150 ml Milk 175 g Cooked Brussels sprouts -OR- spring-greens; chopped 1 tb Vegetable oil Salt, pepper Grated nutmeg A traditional country recipe, bubble and squeak brings back childhood memories. It has justifiably found its place in English cookery, being tasty and satisfying food at the lowest possible cost. Cook the potatoes in salted boiling water for 15-20 minutes until soft and mushy. Drain. Mash the potatoes thoroughly with the butter and milk, and fold in the prepared greens. Season liberally with salt and pepper and grated nutmeg. Grease a large, heavy-bottomed pan with the oil, heat it gently and then pack the mixture into the pan. Cover with a lid and cook over a gentle heat for 20-30 minutes until the underside is completely browned and crisp. Invert on to a serving-dish and it is ready to eat. Copyright Rosamond Richardson 1996 Meal-Master format courtesy of Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.04 Title: Cheesy Potatoes Categories: Side dish Yield: 2 servings 350 g Potatoes, cooked and sliced 40 g Cheddar, grated 1 tb Parsley, chopped 1 tb Onion, finely chopped 2 Eggs 300 ml Milk 1 tb Granary breadcrumbs Serves 2-3 This dish of potatoes, with cheese and onion and parsley, is satisfying and warming food. It makes a simple supper dish whose tastiness belies its economy. Arrange a layer of the sliced potatoes on the bottom of a small ovenproof dish. Sprinkle with some of the cheese, parsley and onion, and season with salt and pepper. Beat the eggs, and stir the milk into them. Pour a little of this over the potatoes in the dish. Continue with the layers, finishing with a layer of cheese. Sprinkle the breadcrumbs over the top and bake at 180 degrees C / 350 degrees F / gas 4 for 30 minutes. Copyright Rosamond Richardson 1996 Meal-Master format courtesy of Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.04 Title: Galette of Potatoes and Tomatoes Categories: Side dish, Vegan Yield: 2 servings 1 md Onion; finely sliced Oil for saut‚eing 3 Sticks of celery, diced 350 g Potatoes; peeled - sliced 3 mm thick 225 g Tomatoes; skinned - and finely chopped 1 Garlic clove; crushed Dried mixed herbs to taste Serves 2-3 This recipe has invariably proved to be very popular - and rightly so. The combination of potato, celery and tomatoes, highlighted by garlic and herbs, is a memorable one. Serve it either as a meal in itself, with a salad, or as a side dish. Saut‚ the sliced onion in 2 tbs of the oil over a gentle heat for 5 minutes until it begins to brown lightly. Add the celery and cook for a further 5 minutes. Remove from the pan. Fry the sliced potatoes in 3 tbs more hot oil, adding more as needed, shaking the pan until they begin to brown. Then lower the heat, cover with a lid and cook for 5-10 minutes more until the potatoes are tender. Season to taste. Then stir in the tomatoes, garlic and herbs, along with the onion and celery mixture, and cook for 5 minutes, stirring all the time. Put into a heatproof dish and finish under a hot grill for 3-4 minutes. Copyright Rosamond Richardson 1996 Meal-Master format courtesy of Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.04 Title: Grated Potato Patties Categories: Side dish Yield: 2 servings 450 g Potatoes - peeled & coarsely grated 2 Eggs; lightly beaten 1 sm Onion; grated 1 tb Cornflour Salt and pepper 1/4 ts Freshly grated nutmeg Ground-nut oil for frying Serves 2-3 These are gorgeous. There is something very special about the taste of grated raw potato lightly cooked, and these patties are distinctly moreish. You probably won't have any leftovers! Soak the grated potatoes in cold water. Drain them through a large sieve, pressing out all the water, then pat them dry with kitchen paper. Mix the beaten egg, onion and cornflour together and season with salt, pepper and nutmeg. Stir in the grated potato. In a small, heavy-bottomed frying-pan heat a little oil until it is hot, then drop the mixture 2-3 tbs at a time into the pan, and flatten each pancake with the back of a spoon. Cook on both sides until golden. Drain on kitchen paper and keep hot in a low oven until ready to eat. Copyright Rosamond Richardson 1996 Meal-Master format courtesy of Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.04 Title: Minted Pea and New Potato Salad Categories: Salads Yield: 2 servings 350 g Small new potatoes - scrubbed 1 tb Wine vinegar 2 tb Olive oil 175 g Frozen peas, lightly cooked 5 tb Mayonnaise 2 tb Finely chopped fresh mint Salt and pepper Serves 2-3 A potato salad with a difference, this is a delightful summer dish. New potatoes are mixed with lightly cooked peas and some fresh mint, and lightly dressed with oil and vinegar. Lovely with a tossed salad and warm bread. Simmer the new potatoes for about 5 minutes, or until tender but still firm and crisp. Drain. While the potatoes are still warm, quarter them and halve the quarters. In a bowl drizzle the warm potatoes with the vinegar and the oil, season them with salt and pepper, and toss them carefully to coat them with the marinade. Let the potatoes marinate, covered and chilled, for at least 2 hours or overnight. Then add the peas, mayonnaise, mint, and salt and pepper to taste and stir the mixture carefully. Transfer the salad to a salad bowl and let it come to room temperature. Copyright Rosamond Richardson 1996 Meal-Master format courtesy of Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.04 Title: Potatoes Annette with Oeufs sur le Plat Categories: Side dish Yield: 2 servings 350 g Potatoes; peeled 25 g Butter Eggs (1 or 2 per person) Salt and pepper A crispy cake of julienne potatoes cooked in butter makes a delicious base for lightly cooked eggs. A perfect supper dish which costs next to nothing, a memorable meal served with a soft lettuce salad and some fresh bread. Cut the potatoes into strips ('julienne'). Wash them in cold water and dry thoroughly. Season with salt and pepper. Heat the butter in a heavy frying pan and saute the potatoes until they are well coated, then press them down into a cake with the back of a fork. Brown on one side only over a very low heat, covered with a lid, for 30 minutes. When well browned, loosen around the edges and carefully invert on to a platter, and keep warm. Put a little more butter into the pan and heat gently. Break one or two eggs per person into the pan and cook through gently until they set lightly, without browning the whites (oeufs sur le plat are a far cry from a fried egg!). Serve on wedges of the potato cake. Copyright Rosamond Richardson 1996 Meal-Master format courtesy of Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.04 Title: Potato Hash Categories: Side dish Yield: 2 servings 450 g Potatoes, cooked 50 g Butter or margarine 100 ml Milk Salt and pepper Oil for frying Serves 2-3 You can use leftover baked potatoes for this dish if you have them around. The simple device of browning a cake of mashed potatoes until it is golden on both sides is one of the most delicious ways of cooking potatoes. Warming, satisfying food. Mash the potatoes thoroughly with the butter or margarine, and beat to a smooth pur‚e with the milk. Season well with salt and pepper. Put a little oil into a heavy bottomed pan and press the mixture down into it. Fry until the bottom is well browned, over a very low heat - about 20 minutes. Turn over and brown the second side for a further 20 minutes or so. Turn out on to a warm serving-dish. Copyright Rosamond Richardson 1996 Meal-Master format courtesy of Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.04 Title: Potatoes under the Grill Categories: Side dish, Vegan, Barbecue Yield: 2 servings 4 md Potatoes; peeled 40 g Unsalted butter* 1 Garlic clove Sea salt Freshly ground black pepper *(Vegans use vegan margarine or oil instead of butter) A lightly grilled circle of thinly sliced potatoes is simply flavoured with garlic and passed under the grill with a little butter on top. A lovely supper dish served with a tossed salad. Slice the raw potatoes as thinly as possible and, using a biscuit cutter, cut out circles. In a heavy pan heat enough butter, about 25 g (1 oz), to cover the bottom. Saut‚ the potato circles on both sides, one layer at a time, until they are just cooked. Butter a small ovenproof dish, and rub the bottom with a cut clove of garlic. Melt the remaining butter. Make layers of overlapping potato circles, brushing them with melted butter and seasoning with salt and pepper. Then brush with the melted butter. Place under the grill for about I minute or until they are golden brown. Copyright Rosamond Richardson 1996 Meal-Master format courtesy of Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.04 Title: Aromatic Aubergines Categories: Vegetables Yield: 2 servings 2 Good-sized aubergines -- quartered and sliced Olive oil for frying 75 g GruyŠre; sliced very thinly -------------------------------TOMATO SAUCE:------------------------------- 1 lg Onion; sliced very thinly 2 tb Olive oil 400 g Canned tomatoes - drained & finely chopped 1 Bay leaf 1 ts Dried thyme 1/2 ts Orange peel, grated 1 Pinch of saffron 1 Garlic clove; crushed Salt Serves 2-3 In this delectable dish, sauteed slices of aubergine are covered with an aromatic tomato sauce and baked with a topping of cheese. It makes a wonderful meal served with a tossed salad and some fresh granary rolls. Soften the onion in the oil for about 10 minutes, covered, until translucent but not browned. Stir in the tomatoes and add the herbs, orange peel, saffron, garlic and salt. Simmer gently for 30 minutes, then liquidize and leave to stand over a very low heat while you prepare the aubergines.Saut‚ the aubergine slices in olive oil until browned on both sides. Drain and dry on kitchen paper.Arrange the aubergine slices in layers, covering each layer with the tomato sauce and topping with the cheese slices. Cover with foil and bake at 190 degrees C / 375 degrees F / gas 5 for 20 minutes. Copyright Rosamond Richardson 1996 Meal-Master format courtesy of Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.04 Title: Aubergines en Persillade Categories: Vegetables, Vegan Yield: 2 servings 450 g Aubergines, peeled Olive oil for frying 25 g Breadcrumbs 1 tb Chopped spring onions 2 Garlic cloves; crushed 1 tb Fresh chopped thyme -OR- oregano 2 tb Parsley, chopped Salt Serves 2-3 This is a simple, rather classic way of sauteeing aubergines with garlic, parsley, spring onions and breadcrumbs. Its mouth-watering flavours and irresistible textures make a lovely supper dish, served with a tomato salad and hot, soft rolls. Cut the aubergines into large cubes. Saute in hot olive oil, shaking the pan frequently until browned all over on the outside and tender inside. Dry on kitchen paper and keep warm. Fry the breadcrumbs in more oil until golden all over, add the spring onions, garlic and herbs and then return the aubergines to the pan. Toss over a moderately high heat until the aubergines are sizzling, add salt to taste, then toss in the parsley and serve in a hot dish. Copyright Rosamond Richardson 1996 Meal-Master format courtesy of Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.04 Title: Aubergines in Creole Sauce Categories: Vegetables, Vegan Yield: 2 servings 2 md Aubergines; sliced Sunflower oil for frying 3 tb Fried breadcrumbs --------------------------------CREOLE SAUCE-------------------------------- 40 g Butter -OR sunflower margarine 1/2 Green pepper - deseeded and chopped 1/2 Onion; chopped 1 Garlic clove; crushed 400 g Canned tomatoes - finely chopped 1 Bay leaf 1 Pinch cloves 1 Pinch salt 1 Pinch pepper 1 Pinch chilli powder 1 Pinch sugar Serves 2-3 Browned slices of aubergine, sprinkled with breadcrumbs and baked until golden are served with an exotic, spiced tomato sauce. Lovely with a crisp salad and some noodles or rice. Fry the sliced aubergines briskly in the olive oil for 2-3 minutes on each side. Cook a few slices at a time. When all the aubergine slices are cooked, return them to the pan. Mix the shallots, garlic, parsley and breadcrumbs together. Sprinkle this mixture over the aubergines, season and cook over a low heat for a further 10 minutes. Copyright Rosamond Richardson 1996 Meal-Master format courtesy of Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.04 Title: Aubergines in Sesame Sauce Categories: Vegetables, Vegan Yield: 2 servings 2 tb Sesame seeds 1 tb Soy sauce 4 sm Aubergines Vegetable oil - for deep frying Sesame seeds to garnish Browned sesame seeds, pounded with a little soy sauce, make an interesting coating for deep-fried aubergines, and give them an added subtlety of flavour. Serve them warm, with a rice dish - or chilled, with a salad meal. In a small heavy pan shake the sesame seeds over a moderate heat, stirring and shaking the pan, for 4-5 minutes until golden. Reserve 1/4 tsp of the sesame seeds and transfer the rest to a mortar. Crush them with the soy sauce. Cut the aubergines in half lengthwise, and cut each half diagonally into thirds. Deep-fry the aubergine in very hot vegetable oil for 1 minute or until just tender. Dry on paper towels. While the aubergine is still warm toss it with the sesame mixture. Put on to a serving-dish and garnish with the reserved sesame seeds. Copyright Rosamond Richardson 1996 Meal-Master format courtesy of Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.04 Title: Aubergine Loaf Categories: Vegetables Yield: 1 Loaf 350 g Aubergine 3 Eggs 75 g Breadcrumbs 50 g Grated cheese 2 tb Freshly chopped basil 100 ml Olive oil 2 Garlic cloves; crushed 1 tb Soy sauce 2 tb Parsley, chopped Salt and pepper Serves 3-4 Most vegetable 'loaves' take an eternity to make, but this one is the exception. Everything goes into the blender, and it is made in next to no time. The result is outstandingly good, a loaf that is delicious hot, warm or cold. You can also make it using mushrooms instead of the aubergines, and the result is also memorable. Cut the aubergine into pieces and mince in the blender. Put into a bowl. Whizz all the rest of the ingredients in the blender and fold in the minced aubergine. Bake in a greased loaf tin (500 g or 1 lb) at 200 degrees C / 400 degrees F / gas 6 for 20 minutes, then at 180 degrees C / 350 degrees F / gas 4 for a further 15 minutes or until a knife comes out clean from the centre. Cover with a cloth for 10 minutes, then turn out of the tin. Copyright Rosamond Richardson 1996 Meal-Master format courtesy of Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.04 Title: Golden Aubergines Categories: Vegetables, Vegan Yield: 2 servings 450 g Aubergines, sliced Olive oil for frying 100 g Shallots, finely chopped 1 Garlic clove -- finely chopped 2 Sprigs of parsley, chopped 50 g Breadcrumbs Salt and pepper Serves 2-3 A simple dish of aubergines, fried until golden, is topped with a mouth-watering mixture of chopped shallots, garlic, parsley and breadcrumbs. Delicious with a tomato and onion salad, some tossed lettuce and warm granary bread. Fry the sliced aubergines briskly in the olive oil for 2-3 minutes on each side. Cook a few slices at a time. When all the aubergine slices are cooked, return them to the pan. Mix the shallots, garlic, parsley and breadcrumbs together. Sprinkle this mixture over the aubergines, season and cook over a low heat for a further 10 minutes. Copyright Rosamond Richardson 1996 Meal-Master format courtesy of Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.04 Title: Courgettes Proven‡ale Categories: Vegetables, Vegan Yield: 2 servings 450 g Courgettes; coarsely grated Olive oil for frying 2 Garlic cloves; crushed 4 tb Parsley, chopped 3 tb Cro–tons (see below) Salt and pepper ---------------------------------CRO–TONS:--------------------------------- Thin slices of bread -(day-old, not fresh) Vegetable oil for frying Grated courgettes make a delicious dish tossed in olive oil with garlic and parsley. Topped with crunchy cro–tons, all this needs to complement it is some fresh bread and a crisp side salad. Toss the grated courgettes in the olive oil until just tender and very lightly browned. Add the garlic and parsley and heat through. Season with salt and pepper. Cook for a further 1-2 minutes and serve at once, sprinkled with cro–tons. To make the cro–tons, cut the crusts off the bread and cut the slices into tiny cubes. Heat the oil in a frying-pan - put in a generous amount since the bread soaks it up liberally! Toss the bread dice in the oil, turning until they are golden all over, and crisp. Remove from the pan with a slotted spoon, and dry on paper towels. For garlic cro–tons add a little crushed garlic to the oil before frying. For special occasions, try cutting the bread into different shapes: heart-shaped or tiny triangles, for example. Copyright Rosamond Richardson 1996 Meal-Master format courtesy of Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.04 Title: Courgettes with Tarragon and Cheese Categories: Vegetables Yield: 2 servings 450 g Courgettes, sliced 40 g Butter -OR sunflower margarine 2 tb Finely chopped shallots 2 tb Chopped tarragon 1 Sprig tarragon to garnish 150 ml Single cream 25 g Parmesan or Cheddar, grated Salt and pepper Serves 2-3 There is a delicacy and refinement about this dish, which is based on a classic French recipe. Shallots, tarragon and a little cream, and a topping of grated cheese, make a wonderful combination with sliced courgettes. Saut‚ the courgettes in the butter or sunflower margarine until lightly browned and tender, and season with a little salt and pepper. Sprinkle on the shallots and tarragon and pour in the cream. Heat through for 5-6 minutes, then pour into a serving-dish. Sprinkle the grated cheese over the top and brown quickly under a hot grill. Serve garnished with a sprig of tarragon. Copyright Rosamond Richardson 1996 Meal-Master format courtesy of Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.04 Title: Golden Courgettes with Cheese Categories: Vegetables Yield: 2 servings 1 md Onion; chopped 2 tb Oil 1 Pinch of saffron 450 g Yellow courgettes, sliced 100 g Cheddar, grated 2 Eggs; beaten Salt and pepper Serves 2-3 The golden colour of this dish is as appetizing as its flavours - saffron adding its gold to the yellowness of the courgettes. The dish is delectable with new potatoes and a leafy side-salad. Soften the onion in the oil over a very gentle heat, covered, for about 10 minutes, stirring from time to time. Add the saffron and season to taste with salt and pepper. Steam the courgette slices until tender. Mix the two together and place in a baking-dish. Add the cheese to the beaten eggs and season with salt and pepper. Pour over the vegetables and bake at 190 degrees C / 375 degrees F / gas 5 for 20 minutes, until the topping is risen and set. Copyright Rosamond Richardson 1996 Meal-Master format courtesy of Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.04 Title: Stuffed Courgettes Categories: Vegetables Yield: 2 servings 3 md Courgettes 75 g Onion, chopped 1 1/2 tb Olive oil 40 g Ground almonds 25 g Breadcrumbs 75 g GruyŠre, grated 1 lg Egg, beaten 15 g Parmesan, grated 15 g Flaked almonds, browned Salt Pepper Ground cloves Serves 2-3 Courgettes lend themselves to stuffing in many imaginative ways. This particular mixture is nutty and cheesy, a delicate and appetizing filling for blanched courgettes. A lovely summer dish that can be served hot or warm. Blanch the courgettes in boiling water for 5 minutes, then cut them lengthwise and cool a little. Scoop out the inner flesh carefully with a grapefruit knife and chop it very finely. Cook the onions gently in the oil until they are soft and sweet, about 10 minutes. Stir in the courgette flesh and cook for another 5 minutes. Add the ground almonds, breadcrumbs and cheese and stir until well mixed together. Mix in the beaten egg so that the mixture is soft but firm. Fill the courgette halves with the stuffing and sprinkle with Parmesan. Garnish with the browned flaked almonds and bake at 200 degrees C / 400 degrees F / gas 6 for 15 minutes. Copyright Rosamond Richardson 1996 Meal-Master format courtesy of Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.04 Title: Mushroom and Celeriac Salad Categories: Salads Yield: 2 servings 175 g Button mushrooms 1/2 Lemon; juiced 100 g Celeriac Various lettuce leaves Watercress, washed 1 Garlic clove; crushed 2 tb Thick Greek yogurt 1 tb Dijon or mild mustard tb Finely chopped summer herbs Salt and pepper to taste When celeriac is unobtainable, you can use finely sliced celery heart for this delicious salad. The mixture is flavoured with garlic, mild mustard and summer herbs, and is lovely served with warm granary bread. Slice or quarter the mushrooms and sprinkle lemon juice over them. Peel the celeriac and cut into matchstick-sized pieces or shred in the food-processor. Drop immediately into water to which you have added a squeeze of lemon or spoonful of vinegar to stop it discolouring while you quickly prepare the rest of the salad. Arrange the salad leaves on two plates. Add the crushed garlic to the yogurt. Stir in the mustard, salt and pepper. Drain the celeriac and stir into the dressing. Add the mushrooms and the chopped herbs and mix well. Pile the mixture on to the salad leaves and serve as soon as possible. Copyright Rosamond Richardson 1996 Meal-Master format courtesy of Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.04 Title: Mushroom Casserole with Wild Rice Categories: Casserole, Main dish Yield: 2 servings 175 g Wild rice, washed 350 lg Mushrooms, sliced 75 g Butter 175 g Tomatoes, skinned & chopped 5 tb Single cream 5 tb Soured cream or yogurt Salt, pepper Lemon juice Serves 2-3 This delectable casserole of mushrooms, tomatoes and soured cream is served inside a ring of wild rice. The creamy sauce is mopped up by the rice and makes a memorable supper dish. Drain the washed rice, cover with boiling water in a large saucepan and bring to the boil. Simmer for 5 minutes and leave to stand in the same water for half an hour. Then drain and cover with fresh water, and simmer for about 10-15 minutes until the rice is tender but still crunchy. Drain, and arrange around the edge of a warmed serving-dish. Cover with foil and keep warm while you prepare the mushrooms. Cut the mushroom slices into strips and toss in the butter over a gentle heat for 6-8 minutes until cooked through but not too soft. Add the single cream and the tomatoes, mix well and simmer together for a further 4-5 minutes. Stir in the soured cream or yogurt and heat through gently. Season to taste with salt, pepper and a little lemon juice. Place the mushroom mixture in the centre of the serving-dish, surrounded by the wild rice, and it is ready to serve. Copyright Rosamond Richardson 1996 Meal-Master format courtesy of Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.04 Title: Mushrooms 'Monte Carlo' Categories: Main dish, Vegan Yield: 2 servings 225 g Button mushrooms, washed 3 tb Olive oil 1 sm Sprig mint, finely chopped 1 Lemon; juiced 3 tb Parsley, chopped Salt and pepper A light, refreshing supper dish that goes beautifully with eggs or on a bed of rice. Lovely for summer weather, when the cool minty and lemony flavours come into their own. Delicious hot or cold. Leave the mushrooms whole if small, otherwise halve or quarter them according to size. Heat the oil in a heavy pan, add the mushrooms and cook gently. After 5 minutes, season with salt and pepper and add the chopped mint and lemon juice. Cook until the liquid is reduced. Sprinkle with parsley and serve at once with a plain omelette, scrambled eggs or rice. Copyright Rosamond Richardson 1996 Meal-Master format courtesy of Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.04 Title: Mushrooms Stroganoff Categories: Main dish Yield: 2 servings 1 Onion; finely chopped 1 Garlic clove; crushed 25 g Butter -OR sunflower margarine 225 g Small button mushrooms -- finely sliced 1 ts Moutarde de Meaux (1-2 tsp) 100 g Thick set yogurt Salt Based on a classic Stroganoff recipe, this version loses the wine (and of course the beef!), and makes a delightful dish with mushrooms, garlic, grainy mustard and thick yogurt. Serve it warm, on a bed of rice, with a side salad. Soften the onions and garlic in the butter or sunflower margarine until translucent - about 10 minutes. Add the mushrooms and stir until they are beginning to cook through but are not too soft. Strain off most of the juices, reserving 2 tbs. Stir in the mustard and salt to taste and mix thoroughly. Mix the reserved cooking juices into the yogurt, and stir into the mushrooms. Heat through and serve warm. Copyright Rosamond Richardson 1996 Meal-Master format courtesy of Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.04 Title: Mushrooms with Eggs Categories: Main dish Yield: 1 servings 150 g Mushrooms 1 tb Tarragon vinegar 2 Eggs Salt and pepper Mushrooms taste deliciously fresh cooked in this way - steamed in a pan with a little tarragon vinegar, refreshingly sharp. The blandness of the egg is a perfect match for them. This simple supper dish is very quick and easy, yet distinctly different. Trim the mushrooms, removing the ends of the stalks. Wash them and pat dry. Cut each mushroom into fine slices and put them into a well-greased frying-pan. Sprinkle with the vinegar and season with salt and pepper. Cover, and cook over a gentle heat for about 10 minutes, shaking the pan from time to time. Drop two eggs into the pan before all the water produced by the mushrooms has evaporated. Leave to cook, uncovered, for a further 3-5 minutes, depending on individual taste. Copyright Rosamond Richardson 1996 Meal-Master format courtesy of Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.04 Title: Simple Mushroom Curry Categories: Main dish, Stir-fry Yield: 2 servings 3 tb Oil 1 ts Curry paste 1 md Onion, chopped 225 Small button mushrooms -- halved 175 g Frozen peas; defrosted 125 g Natural yogurt 1 sm Bunch fresh coriander -- chopped Salt; to taste The simple stir-frying of mushrooms and peas with curry paste and yogurt makes an incredibly good dish, garnished with that typically Indian herb, coriander. Serve with basmati rice and some poppadams and it is a feast. Heat the oil in a heavy pan and stir in the curry paste and the onion. Fry gently until soft. Add the mushrooms, turn the heat up a little and stir-fry for 2 minutes. Add the peas and mix well. Add salt to taste and a little water. Gradually stir in the yogurt and mix well. Simmer over a gentle heat until the sauce thickens and the mushrooms and peas are well cooked. Stir in the chopped coriander and it is ready to serve. Copyright Rosamond Richardson 1996 Meal-Master format courtesy of Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.04 Title: Broccoli Ni‡oise Categories: French, Vegetables, Vegan Yield: 2 servings 450 g Broccoli; cut into spears 100 g Onions, very finely chopped 2 tb Olive oil 1 Garlic clove; crushed 2 lg Triangles of puff pastry -- cooked 40 g Breadcrumbs -- fried until golden -- in sunflower oil Salt and pepper This classic French way of cooking vegetables, with onion, garlic and fried breadcrumbs, is quite delectable piled on to triangles of puff pastry and served piping hot. Steam the broccoli until tender, about 5 minutes. Soften the onions in the oil over a very gentle heat, covered, stirring from time to time until they are soft and sweaty. This will take about 10 minutes. Stir in the garlic and season with a little salt and pepper. Toss in the cooked broccoli spears and place in a warm dish on the triangles of puff pastry. Serve sprinkled with the fried breadcrumbs. Copyright Rosamond Richardson 1996 Meal-Master format courtesy of Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.04 Title: Broccoli Polish-style Categories: Vegetables Yield: 2 servings 450 g Broccoli spears -- steamed 'al dente' 1 Hard-boiled egg; peeled 25 g Breadcrumbs -- fried in sunflower oil -- until golden Salt and pepper The simple device of topping cooked broccoli with chopped hard-boiled egg and fried breadcrumbs makes a light, appetizing meal served with buttered rice and either a side vegetable dish or a tossed salad. Lay the broccoli spears in a warm dish and season them with salt and pepper. Sieve the egg yolk and chop the white finely. Mix with the hot breadcrumbs and strew over the warm broccoli. Heat through for 5 minutes at 180 degrees C / 350 degrees F / gas 4 and serve warm. Copyright Rosamond Richardson 1996 Meal-Master format courtesy of Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.04 Title: Carrots with Soft Cheese Categories: Vegetables Yield: 2 servings 450 g Carrots 1 Bouquet garni 100 g Low-fat fromage blanc 1 sm Orange; juiced Black pepper Grated nutmeg 1 sm Bunch of fresh chives Serves 2-3 The really fresh flavours and soft textures of this unusual carrot dish make a lovely meal. Serve it on a bed of noodles, with a side-salad and some fresh bread to mop up the juices. Peel, wash and cut carrots into strips. Cook in boiling water with the bouquet garni for 3-4 minutes until tender but still crisp. Remove the bouquet garni. Cool while you prepare the sauce. Season the fromage blanc with the orange juice, pepper, grated nutmeg and chopped chives. Spoon the cold sauce over the warm carrots and serve. Copyright Rosamond Richardson 1996 Meal-Master format courtesy of Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.04 Title: Chilean Sweetcorn Parcels Categories: Vegetables Yield: 3 servings 8 lg Chinese leaves 400 g Canned sweetcorn; drained 4 Milk (4-5 tbs) 2 Eggs, beaten 2 tb Finely chopped fresh herbs - (e.g. marjoram, basil, - coriander, etc.) Pepper to taste Serves 3-4 This recipe was given to me by a friend who lived in Chile for several years, and it has become a firm favourite. A sweetcorn paste tasting of fresh herbs is poached inside a wrapping of Chinese leaves. A delicious supper dish. Serve on rice or with noodles. Steam the Chinese leaves for a minute or two until supple but not too soft. Liquidize all the rest of the ingredients together to a paste. Divide the mixture into eight and put spoonfuls into the centre of each leaf. Wrap up like a spring-roll, with the ends folded in, and secure with a wooden cocktail stick. Steam over hot water for 20-25 minutes until the filling is set. Copyright Rosamond Richardson 1996 Meal-Master format courtesy of Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.04 Title: CrŠpes alla Parmigiana Parizzi Categories: Main dish Yield: 4 servings 100 g Spinach - trimmed & washed well 175 g Ricotta cheese 4 tb Parmesan, freshly grated 2 Eggs; lightly beaten 8 CrŠpes 100 g Italian Fontina cheese -- cut into 8 strips Salt, pepper Grated nutmeg It's worth while making this dish for friends on a special occasion- it takes a little time to prepare, but every mouthful justifies the effort! Cook the spinach in its own water for 2-3 minutes, until the leaves are soft. Drain, squeeze dry and chop it. In a bowl combine it well with the Ricotta, 2 tbs of the Parmesan, the eggs, and the nutmeg, salt and pepper to taste. Spread about 3 tbs of the mixture on each crŠpe, put a strip of the Fontina across the centre, and roll up the crŠpes to enclose the filling. Arrange them seam side down in one layer in a buttered gratin dish. Sprinkle the remaining Parmesan over the crŠpes and bake in the middle of a preheated oven at 220 degrees C / 425 degrees F / gas 7 for 15-20 minutes, or until they are puffed and golden. Copyright Rosamond Richardson 1996 Meal-Master format courtesy of Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.04 Title: Fennel with Cheese Categories: Vegetables, Main dish Yield: 2 servings 1 lg Round fennel bulb 15 g Butter 2 Shallots - peeled and finely chopped 5 tb Milk (or slightly more) 25 g Gorgonzola cheese -OR Dolcelatte cheese 25 g Fontina or Caciotta cheese 25 g Ricotta cheese A delightful way to eat fennel, where the outer leaves are scoops for an unctuous cheesy filling. This is an unusual, rich dish that requires merely a green salad and some warm bread to go with it. Cut the fennel in half down the middle. Cook in boiling water for 10 minutes or until tender. Drain. Remove the leaves in the centre, taking great care not to break them. Leave one complete layer of leaves so that a small bowl is formed in which to pour the cheese. The leaves you have removed will serve as scoops to eat the cheese. Some of the broader ones can be cut in half down the middle. Put these to one side. In a small saucepan melt the butter, and gently fry the shallots until soft. Pour on a little of the milk. Crumble in the blue cheese, cut the Fontina or Caciotta into small cubes, and put these in the pan together with the Ricotta. Stir together, heating gently until melted, adding more milk if required, to make a homogeneous, creamy consistency. Pour into the fennel 'bowls', and finish under a hot grill so that the cheese just begins to brown and bubble. Copyright Rosamond Richardson 1996 Meal-Master format courtesy of Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.04 Title: Golden Stuffed Peppers Categories: Main dish Yield: 2 servings 2 Yellow peppers 175 g Courgettes; grated 1 sm Onion; chopped 225 g Canned sweetcorn -- drained and pur‚ed 50 g Cheddar, finely grated 1 Egg; beaten Pepper Yellow peppers have a gentler, sweeter flavour than red or green, and this mellowness is taken up by the grated courgettes and sweetcorn in the stuffing. The stuffed peppers are covered with grated cheese and baked - a delicious meal that you can serve with rice or potatoes and a tossed salad. Blanch the peppers in boiling water for 5 minutes, then drain, cut in half and deseed them. Mix the grated courgette and chopped onion into the sweetcorn pur‚e and add half the cheese. Mix well and then stir in the beaten egg. Mix thoroughly and season to taste. Pile into the halved peppers. Sprinkle with the rest of the cheese and bake at 180 degrees C / 350 degrees F / gas 4 for 25 minutes. Serve hot. Copyright Rosamond Richardson 1996 Meal-Master format courtesy of Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.04 Title: Indonesian Spiced Vegetables Categories: Vegetables, Vegan Yield: 2 servings 300 ml Thick coconut milk 175 g Chinese cabbage 175 g Okra 175 g French beans 3 tb Oil 1 Hard-boiled egg to garnish -(Optional. Vegans omit) -------------------------------FOR THE PASTE------------------------------- 1/2 Fresh chilli; seeds removed 1 ts Ground coriander 25 g Flaked almonds 1 Cm. Fresh rootginger -- grated 1 sm Onion; chopped Serves 2-3 A stir-fry of summer vegetables is cooked with ginger and spices and coconut milk, making a dish evocative of Indonesian cuisine. Serve it with rice or noodles. In the blender, grind the spices, herbs, almonds and onion into a paste. Fry the ground paste in the oil for 3-4 minutes, stirring well, then stir in half of the coconut milk. Add the vegetables and stir over a gentle heat for 10 minutes. Then add the rest of the coconut milk and simmer for a further 8-10 minutes. Check the seasoning and serve hot, garnished with chopped hard-boiled egg. Copyright Rosamond Richardson 1996 Meal-Master format courtesy of Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.04 Title: Melting Vegetable Kebabs Categories: Main dish Yield: 2 servings 750 g Mixed vegetables* 3 tb Olive oil 1 tb Dried mixed herbs 75 g Mozzarella, sliced Salt and pepper *(e.g. mushrooms, courgettes, tomatoes, celery, shallots, aubergine, cauliflower, mange-tout, etc.) Serves 2-3 Crunchy vegetable kebabs make an eye-catching main course, and the final coating of melting mozzarella is quite mouthwatering. Serve them on a bed of rice, with a sauce of your choice (see Sauces). Slice all the vegetables to bite size and skewer them alternately on to kebab sticks. Brush liberally with olive oil and sprinkle with dried mixed herbs, salt and pepper. Grill under a moderate heat for 10-12 minutes, turning, until the vegetables are cooked through but still slightly crisp. Then finally cover them with slices of mozzarella and brown under the grill. Serve at once. Copyright Rosamond Richardson 1996 Meal-Master format courtesy of Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.04 Title: Spiced Corn on the Cob Categories: Vegetables Yield: 2 servings 2 lg Tender corn cobs -- cut into 4 pieces 3 tb Vegetable oil 1 sm Onion; finely chopped 1 Cm. Fresh root ginger -- grated 1 Garlic clove; crushed 100 g Thick set yogurt Salt --------------------------------SPICE PASTE-------------------------------- 1/2 ts Turmeric 1/2 ts 5-spice 1 pn Chilli powder 1/2 ts Garam masala 1 ts Ground coriander 3 tb Water This wonderful recipe is inspired by an idea given to me by an Indian friend. The slices of corn cob are poached in an aromatic, spicy sauce with a yogurt base, and are sumptuously delicious. It makes a complete meal if served with the simple mushroom curry. Mix the spices together and stir into a paste with the water. Fry the corn cob pieces in the oil until browned all over, and set aside. Then fry the onion, ginger and garlic for a few minutes until softened, and stir in the spice paste. Cook gently for 2-3 minutes and then stir in the yogurt gradually. Season to taste with salt and return the corn to the pan. Heat through gently and it is ready to serve. Copyright Rosamond Richardson 1996 Meal-Master format courtesy of Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.04 Title: Vegetables alla Casalinga Categories: Main dish, Vegetables Yield: 2 servings 600 g Vegetables of your choice* 25 g Butter; melted 15 g Parmesan, grated 2 Eggs; lightly poached 8 Heart-shaped cro–tons (see Courgettes Proven‡ale) Salt and pepper *(e.g. broccoli, cauliflower, asparagus, French beans, mange-tout, etc.) A delightful plate of lightly cooked vegetables browned with a little cheese, this simple supper dish is topped with a poached egg and some cro–tons. Serve it with a crisp side-salad with a dressing of your choice (see Dressings). Steam the vegetables of your choice until they are tender. Place them in a warm heatproof dish, pour the melted butter over and sprinkle with the Parmesan. Season with salt and pepper and brown quickly under a medium grill. Serve each portion with a poached egg and four heart-shaped cro–tons. Copyright Rosamond Richardson 1996 Meal-Master format courtesy of Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.04 Title: Cauliflower al-Shami Categories: Vegetables, Lebanese, Vegan Yield: 2 servings 1/2 lg Cauliflower 4 tb Olive oil 2 Garlic cloves; sliced 1 sm Bunch of coriander, chopped A superb way of cooking cauliflower, given to me by a Lebanese chef. The florets are stir-fried with olive oil, garlic and lots of fresh coriander, and the result is irresistible. Cut the cauliflower into tiny florets. Heat the olive oil gently and saut‚ the sliced garlic in it until soft, about 2-3 minutes. Turn the heat up and stir-fry the cauliflower florets for a further 2-3 minutes, tossing so that they are well coated with the oil. Turn the heat down, partially cover with a lid, and cook until soft, about 4 minutes. Stir in the chopped coriander, toss for 1 minute more, and serve. Copyright Rosamond Richardson 1996 Meal-Master format courtesy of Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.04 Title: Cucumber with Coconut Categories: Vegetables, Vegan Yield: 3 servings 100 g Creamed coconut 150 ml Hot water 1/2 ts Turmeric 1/2 Dried chilli - soaked in warm water 1/2 ts Cumin seeds 1 Garlic clove; crushed 2 tb Oil 1 lg Cucumber; diced The spiciness of chilli, the flavours of garlic and cumin are the oriental tastes for this rich and creamy way of cooking cucumber. Dissolve the creamed coconut in a jug of hot water, and stir in the turmeric. Fry the chilli, cumin seeds and crushed garlic in the oil for 2-3 minutes, then toss the prepared cucumber into the pan. Stir-fry for a minute or so. Pour the coconut milk in and heat through. Simmer for 5 minutes and it is ready to serve. Copyright Rosamond Richardson 1996 Meal-Master format courtesy of Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.04 Title: Glazed Carrots with Herbs Categories: Vegetables, Side dish, Vegan Yield: 2 servings 225 g Carrots; trimmed - (sliced on the diagonal - 0.5 cm (1/4 inch) thick) 25 g Unsalted butter* 150 ml Vegetable stock 1/2 ts Sugar 1 ts Fresh minced parsley 1 ts Fresh dill, finely chopped Salt and pepper *(Vegans use vegan margarine or oil instead of butter) A classic way of cooking carrots, particulary good in summer using fresh baby carrots and parsley from the garden. Cook the carrots in boiling salted water for 5 minutes, or until they are just tender. Drain them in a colander, and refresh them under running cold water. In a frying-pan toss the carrots in the butter over moderate heat until they are well coated. Add the stock, sugar, and salt and pepper to taste, and cook the mixture over a moderately high heat, tossing the carrots, until the liquid is reduced to a glaze. Stir in the parsley and the dill. Serve hot. Copyright Rosamond Richardson 1996 Meal-Master format courtesy of Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.04 Title: Leeks with Olives and Parsley Categories: Vegetables, Side dish, Vegan Yield: 2 servings 225 g Leeks; washed - and finely sliced 4 tb Olive oil 5 tb Vegetable stock 10 Black olives -- stoned and sliced 1 md Bunch of parsley -- finely chopped Salt and pepper Strong flavours here - leeks saut‚ed with olives and parsley - that are reminiscent of French regional cookery. Lovely with a rice dish, or with the crŠpes alla parmigiana parizzi. Saut‚ the sliced leeks gently in the olive oil, stirring, until they begin to soften, about 6-8 minutes. Stir in the stock and bring to the boil. Simmer gently, uncovered, for 5 minutes. Add the olives and the chopped parsley, and cook, stirring occasionally, for a further 3-4 minutes. Season to taste with salt and pepper and it is ready to serve. Copyright Rosamond Richardson 1996 Meal-Master format courtesy of Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.04 Title: Mange-tout 'Ali Baba' Categories: Stir-fry, Side dish, Vegetables, Vegan Yield: 2 servings 2 tb Sesame oil 1 Cm. Root ginger, grated 2 Spring onions -- finely sliced 225 g Mange-tout -- topped and tailed 100 g Baby French beans 50 g Fennel; chopped 1 tb Soy sauce 1 tb White-wine vinegar 2 tb Sesame seeds, toasted A mouth-watering stir-fry of mange-tout, French beans and fennel with ginger, spring onion and soy sauce. The garnish of sesame seeds gives a final, appetizing texture. Heat the sesame oil gently with the ginger and spring onion, then stir-fry the mange-tout, French beans and fennel for 5-8 minutes until cooked through but still crisp. Add the soy sauce and white-wine vinegar and stir for a further 2 minutes. Put into a warm serving-dish, sprinkle with the browned sesame seeds and serve immediately. Copyright Rosamond Richardson 1996 Meal-Master format courtesy of Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.04 Title: Mange-tout with Fennel Categories: Vegetables, Stir-fry, Vegan Yield: 2 servings 225 g Mange-tout, topped & tailed 1/2 Small head of fennel -- finely sliced 3 tb Sesame oil 1 Cm. Rootginger -- finely grated 2 tb Soy sauce 2 tb Sesame seeds -- toasted under the grill Summer tastes: delicate mange-tout, distinctive fennel, both stir-fried with ginger and soy sauce. The dish is finished with a sprinkling of sesame seeds. Slice the mange-tout diagonally and stir-fry with the fennel in the sesame oil until they began to soften. Then stir in the grated ginger and the soy sauce and stir-fry for 2-3 minutes longer. Serve at once, sprinkled with toasted sesame seeds. Copyright Rosamond Richardson 1996 Meal-Master format courtesy of Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.04 Title: Mange-tout with Pine Nuts Categories: Vegetables, Side dish, Stir-fry, Vegan Yield: 2 servings 225 g Mange-tout, topped & tailed 2 tb Olive oil 25 g Pine nuts -- browned under the grill Sea salt A simple stir-fry of mange-tout with browned pine nuts combines two lovelyflavours and mouth-wateringly crunchy textures. Stir-fry the mange-tout in the hot oil for 3-4 minutes until tender but still slightlycrisp. Add the browned pine nuts, stir together, and season with a little sea salt. Serve immediately. Copyright Rosamond Richardson 1996 Meal-Master format courtesy of Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.04 Title: Piselli alla Toscana Categories: Vegetables, Side dish, Vegan Yield: 2 servings 225 g Frozen peas 1 Garlic clove -- finely chopped 2 tb Olive oil 2 Slices of bread -- crusts removed Vegetable oil for frying Salt and pepper Lightly cooked peas are tossed in olive oil and garlic, and then mixed with tiny cubes of fried bread. Delicious. Pour boiling water over the peas and allow to stand for 5 minutes. Drain. Put them into a pan and cook them with the garlic in the olive oil over a gentle heat for 3 minutes. Add a little water and turn the heat up for another minute or two, then season with salt and pepper. Cut the bread into tiny dice and fry in vegetable oil until golden all over. Drain, and dry on kitchen paper. Toss these cro–tons into the peas and serve immediately. Copyright Rosamond Richardson 1996 Meal-Master format courtesy of Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.04 Title: Saut‚ed Carrots and Celery Categories: Vegetables, Side dish, Vegan Yield: 6 servings 350 g Carrots; peeled 1/2 Head of celery, washed 2 tb Olive oil 1 sm Onion; thinly sliced 1 Bouquet garni 50 g Green olives, stoned Salt and pepper A delightful, soft mixture of carrots, celery, onions and olives, which makes an excellent side-dish to go with the aubergine loaf. Slice the carrots thinly. Cut the celery sticks into chunks, discarding any stringy pieces. Heat the oil in a saucepan, add the onion and celery, and cook gently until the onion is golden. Add the carrots, celery and bouquet garni and season to taste. Cover with a lid and cook gently for 10 minutes, shaking the pan frequently. Add the olives, stir and replace the lid. Simmer very gently for a further 10 minutes. Copyright Rosamond Richardson 1996 Meal-Master format courtesy of Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.04 Title: Sesame Green Beans and Peas Categories: Vegetables, Side dish, Vegan Yield: 2 servings 2 tb Unsalted butter -OR- margarine or oil 2 tb Vegetable oil 225 g Frozen peas -- thawed & drained 225 g Green beans; trimmed and -- cut crosswise into -- 0.5 cm (1/4 inch) pieces 1 ts Sugar 3 tb Sesame seeds; toasted 1 tb Dark sesame oil Salt and pepper Serves 2-3 A delightful combination, with the crunch of browned sesame seeds and the distinctive flavour of dark sesame oil. Heat the butter with the oil in a pan. Saut‚ the peas and the beans in the mixture over a moderately high heat, stirring, for 1 minute, until they are coated. Add sugar and heat through gently for a further 4-5 minutes, tossing occasionally. Remove the pan from the heat, stir in the toasted sesame seeds, the sesame oil, and salt and pepper to taste, and transfer the mixture to a heated serving-dish. Copyright Rosamond Richardson 1996 Meal-Master format courtesy of Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.04 Title: Sweet and Sour Chinese Cabbage Categories: Stir-fry, Vegan, Vegetables, Side dish Yield: 2 servings 225 g Chinese cabbage, shredded 1/2 Fresh chilli -- sliced very finely 1 Cm. Root ginger -- peeled and grated 2 tb Ground-nut oil 2 tb Dark sesame oil 2 tb Sugar 2 tb Vinegar Salt Shredded Chinese cabbage is best stir-fried in the wok. It is delightful spiced with chilli and ginger, and goes well with pasta dishes. Mix the shredded cabbage with the chilli and ginger. Stir-fry in the groundnut oil for 3 minutes, then add the dark sesame oil, sugar and vinegar. Heat through, stirring, and cook for 2 minutes. Season to taste with salt and serve as soon as possible. Copyright Rosamond Richardson 1996 Meal-Master format courtesy of Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.04 Title: Artichoke Frittata Categories: Cheese/eggs, Brunch Yield: 2 servings 2 Shallots; finely sliced 15 g Unsalted butter -OR margarine 225 g Jerusalem artichokes -- cooked and sliced 3 lg Eggs; lightly beaten 1 ts Fresh basil, finely chopped 2 tb Minced fresh parsley 2 tb Parmesan, freshly grated Salt and pepper A frittata is a kind of omelette, cooked more slowly and with more of a filling. This one, with Jerusalem artichokes and herbs, makes cold-weather food par excellence. Serve it with a potato dish, or rice, and a crunchy salad. Cook the shallots in the butter over a low heat, stirring, until they have softened. Add the artichokes, and stir to coat them with the butter. In a bowl combine the eggs, basil, parsley, 1 tbs of the Parmesan, and salt and pepper to taste. Pour the mixture into a large, heavy pan, add the shallots and artichokes, and cook the frittata over a moderately low heat, without stirring, until the edges are golden but the centre is still unset. Sprinkle the top with the remaining Parmesan and put it under a preheated grill for 1-2 minutes, until it is just set. Cut into wedges and transfer it to heated plates. Copyright Rosamond Richardson 1996 Meal-Master format courtesy of Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.04 Title: CrŠpes … la Pip‚rade Categories: Main dish, Cheese/eggs, Brunch Yield: 3 servings -------------------------FOR 9-10 CM (4 IN) CRŠPES:------------------------- 40 g Flour 1 Egg 1/4 ts Salt 1 ts Vegetable oil 50 ml Milk ------------------------------PIP‚RADE MIXTURE------------------------------ 175 g Onions; finely sliced 2 tb Vegetable oil 175 g Green pepper -- de-seeded and sliced 2 Ripe tomatoes -- skinned and chopped 2 Garlic cloves; crushed 1 tb Parsley, chopped 1 tb Fresh basil leaves, chopped 50 g GruyŠre cheese -- diced very small Salt and pepper These little crŠpes are made with a French country recipe for onions, peppers and tomatoes cooked with garlic, basil and parsley. The pip‚rade mixture is folded into the pancake batter and the crŠpes are cooked until golden. Lovely with a tossed green salad. Blend the ingredients for the crŠpe batter together and allow to rest for an hour. Cook the onions gently in the oil for about 10 minutes, covered, stirring occasionally until soft and sweet. Add the sliced peppers and cook for a further 5 minutes. Add the chopped tomatoes and garlic and cover the pan for several minutes, until the mixture is well reduced. Continue to cook over a slightly raised heat for 5 minutes, adding the herbs and stirring the mixture thoroughly. Season to taste. Add the cheese to the pip‚rade mixture and stir into the crŠpe batter. Fry in a hot pan with a little oil, as for ordinary crŠpes, turning so that they cook until golden on both sides. Copyright Rosamond Richardson 1996 Meal-Master format courtesy of Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.04 Title: Eggs Soubise Categories: Cheese/eggs, Brunch, Breakfast Yield: 2 servings 4 Eggs, lightly poached 300 ml Soubise sauce (see below) Triangles of fried bread -------------------------------SOUBISE SAUCE------------------------------- 50 g Rice; washed 450 ml Vegetable stock 175 g Onions; sliced finely 25 g Butter or margarine Cream or yogurt to finish --(optional) Salt and pepper This recipe for soubise sauce comes from a French chef who bases it on a classic method. The addition of rice to the sauce gives it bulk and a satisfying baseline, perfect for lightly poached eggs. Served with triangles of fried bread this dish makes an excellent supper. To make the soubise sauce, start by cooking the rice for 5 minutes in salted boiling water. Drain. Heat the stock to boiling-point, and put in the onions and the rice. Simmer for 30 minutes until well reduced, stirring from time to time. Add the butter or margarine, pur‚e in the blender, reheat, then thin out with a little cream or yogurt. Check the seasoning and serve hot. Place each poached egg in a warm ramekin dish and spoon some soubise sauce over them. Surround with crisp, golden triangles of fried bread and serve immediately. Copyright Rosamond Richardson 1996 Meal-Master format courtesy of Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.04 Title: Indonesian Souffl‚ Omelette Categories: Eggs/cheese, Breakfast, Brunch Yield: 2 servings 1 Cm. Root ginger - peeled and grated 1 Clove of garlic; crushed Sesame oil 75 g Chinese cabbage; shredded 75 g Small button mushrooms - sliced 50 g Sweetcorn 50 g Mange-tout 1 Fresh chilli -- de-seeded and chopped 40 g Dry-roasted peanuts; ground 150 ml Thin coconut milk 3 Eggs; separated Salt Fresh coriander leaves -- to garnish Serves 2-3 Souffl‚ omelettes are spectacular dishes, yet they are disarmingly simple to prepare. The Indonesian spicing of this dish, and the coconut milk which is so typical of that cuisine, make this a meal to remember. Serve it with a couple of salads of your choice. Soften the ginger and garlic in the oil for 2-3 minutes, then toss in the prepared vegetables. Stir until heated through and well coated with the oil, then add the ground peanuts. Stir well. Pour in the coconut milk and simmer for 5 minutes. Remove from the heat, then mix in the beaten egg yolks and stir thoroughly. Season to taste. Fold in the stiffly beaten whites and pour the mixture into a large, well-oiled, heavy frying-pan. Cook over a very gentle heat for 8-10 minutes until puffed and beginning to set. Brown under a hot grill for a minute or two to finish the cooking, and serve immediately garnished with fresh coriander leaves. Cut into wedges for each serving. Copyright Rosamond Richardson 1996 Meal-Master format courtesy of Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.04 Title: Kookoo Categories: Eggs, Brunch, Main dish Yield: 2 servings 2 tb Vegetable oil 350 g Medium potatoes; peeled - very finely sliced 100 g Mushrooms - minced in the blender 3 Spring onions -- finely chopped 2 tb Parsley, finely chopped 3 Eggs; beaten Salt and pepper Cheddar, finely grated - to garnish Serves 2-3 A delightful name for a delightful dish. Kookoo makes a substantial and satisfying meal in its own right, served with just a side-salad. Grease a large, heavy frying-pan with 2 tsp of the oil and arrange the sliced potatoes over the surface. Season with a little salt and pepper and dribble the rest of the oil over them. Cover with a lid and cook over a very gentle heat for 10 minutes. Mix the mushrooms, spring onions and parsley into the beaten eggs and season to taste. Pour over the potatoes in the pan, cover again and cook over a low heat for a further 10 minutes. Slide the kookoo out of the pan on to a platter and serve it cut in wedges. Hand around grated cheese to sprinkle over the top. Copyright Rosamond Richardson 1996 Meal-Master format courtesy of Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.04 Title: Oeufs Mollets with Green Sauce Categories: Eggs, Brunch, Main dish Yield: 2 servings 2 Eggs; boiled for 4 minutes 75 g Peas, cooked 75 g Asparagus, cooked 25 g Sunflower margarine; melted 5 tb B‚chamel sauce A little single cream Salt and pepper Parsley sprigs to garnish A sauce of pur‚ed peas and asparagus is the coating for soft-boiled eggs in this recipe. Lovely summery food, best served with rice and a tossed salad - and some warm, fresh bread on the side. Plunge the boiled eggs into cold water as soon as the four minutes are up. When they are cold, peel very carefully, making sure not to break the white. Pur‚e the peas and the asparagus together with the melted margarine and b‚chamel - the pur‚e should be smooth and a lovely shade of green. Thin out with a little single cream and season to taste. Divide the mixture into the bottom of two ramekin dishes. Put the eggs on top and garnish with a sprig of parsley. Serve at room temperature. Copyright Rosamond Richardson 1996 Meal-Master format courtesy of Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.04 Title: Poached Eggs with Garlic Mushrooms Categories: Eggs, Main dish, Brunch Yield: 2 servings 75 g Small button mushrooms -- sliced 25 g Butter -OR sunflower margarine 1 Garlic clove; crushed 2 tb Parsley, finely chopped 4 tb Vegetable stock 2 Eggs, lightly poached Salt and pepper Nothing is more delicious than mushrooms cooked in butter with garlic and parsley - so simple, yet unbeatable. As a topping for poached eggs they come into their own as a wonderful light meal at any time of the year. Saut‚ the mushrooms in the butter or sunflower margarine until lightly cooked, then stir in the garlic and parsley and cook gently for a further 2-3 minutes. Season with a little salt and pepper and add the stock. Heat through. Place the eggs in separate ramekin dishes and spoon the mushroom mixture over the top. Serve at once with warm granary bread and a crisp salad. Copyright Rosamond Richardson 1996 Meal-Master format courtesy of Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.04 Title: Spicy Eggs Categories: Eggs, Brunch, Main dish Yield: 2 servings 25 g Butter -OR sunflower margarine 2 Spring onions -- finely sliced 1 ts Garam masala 2 Tomatoes; skinned - and very finely chopped 1 ts Turmeric (more if desired) 3 Eggs; beaten Salt and pepper Coriander leaves to garnish This is a kind of scrambled eggs 'Indian Style': a stir-fry of spring onions and tomatoes is flavoured with garam masala and turmeric, and then the eggs are scrambled into the mixture. Lovely with chapatis and a mixed salad. Melt the butter or margarine in a heavy-bottomed saucepan and soften the spring onions over a gentle heat for 4-5 minutes. Then add the garam masala and the chopped tomatoes and cook for a further 3-4 minutes. Season with the turmeric, salt and pepper and mix well, then pour in the eggs and begin to scramble them, stirring with a fork. When the eggs are lightly set but still moist - not dry and overcooked - serve at once on warm plates with a mixed salad and chapatis, garnished with fresh coriander leaves. To skin tomatoes: Put the tomatoes into a bowl and cover with boiling water. Leave to stand for 3-4 minutes, then the skin will peel off easily with a sharp knife. Copyright Rosamond Richardson 1996 Meal-Master format courtesy of Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.04 Title: Tomato Cro–ton Omelette Categories: Eggs, Main dish Yield: 2 servings 4 Eggs 3 tb Milk 2 Tomatoes, skinned - and sliced A few chopped chives 3 tb Cro–tons Salt and pepper Parmesan to garnish Blissful summer food. Use tomatoes that are as fresh as possible for the best results here. The crunch of cro–tons in the filling is utterly mouth-watering, and gives this omelette a distinction quite its own. Beat the eggs with the milk and season with salt and pepper. Lightly grease a heavy frying-pan and pour in the mixture. (If you do not have a pan large enough, make two omelettes separately.) As it begins to set, place the sliced tomatoes on top and sprinkle with the chives. Season with salt and pepper and finally toss in the cro–tons. Fold the omelette in half and serve as soon as possible, sprinkled with a little grated Parmesan. Copyright Rosamond Richardson 1996 Meal-Master format courtesy of Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.04 Title: Crunchy Chinese Noodles Categories: Pasta Yield: 2 servings 125 g Egg noodles 2 tb Dark sesame oil 1 2.5cm piece of Root ginger -- finely grated 1 Garlic clove; crushed 2 tb Soy sauce 3 Spring onions -- finely sliced 25 g Pine nuts -- browned under the grill Fresh coriander leaves -- to garnish The crunch of browned pine nuts gives this simple mixture of egg noodles, garlic and ginger a mouth-watering texture. The dish is made in a matter of moments, and a finishing touch of fresh coriander makes all the difference, adding its distinctively oriental flavour. Cook the egg noodles in boiling, salted water until soft - about 4-5 minutes. Heat the oil in a wok and soften the ginger and garlic gently in it for 3-4 minutes, then toss in the noodles until well coated. Stir in the soy sauce and spring onions and cook for another 3-4 minutes. Finally stir in the pine nuts and mix thoroughly. Serve immediately, garnished with fresh coriander leaves. Copyright Rosamond Richardson 1996 Meal-Master format courtesy of Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.04 Title: Fettucine with Mushrooms and Cream Categories: Pasta Yield: 2 servings 1 sm Onion; finely sliced 2 tb Olive oil 1 ts Dried mixed herbs 100 g Mushrooms, sliced 5 tb Single cream 175 g Fettucine -- cooked 'al dente' 1 Egg; beaten Salt and pepper Grated Parmesan to garnish Classic Mediterranean food, a creamy mushroom sauce is folded into freshly cooked fettucine, and an egg lightly scrambled into the mixture at the last moment until it is lightly set. Serve this with a garlicky green salad and some warm granary bread. Simmer the sliced onion gently in the oil until thoroughly softened, then add the herbs and let them soften too, stirring. Add the mushrooms and stir them until their juices start to run. Stir the cream into the mixture and heat through. Pour the sauce over the hot, drained fettucine in a saucepan, and put over a very gentle heat. Finally add the beaten egg and cook slowly, stirring, until the egg begins to set. Check the seasoning and serve at once on warm plates. Sprinkle grated Parmesan over the top. Copyright Rosamond Richardson 1996 Meal-Master format courtesy of Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.04 Title: Fresh Pasta with Peas Categories: Pasta Yield: 2 servings 2 tb Olive oil 1/2 Yellow pepper -- finely chopped 100 g Peas, cooked 225 g Fresh pasta ribbons 25 g Butter; softened 50 g CrŠme fraiche 25 g Parmesan Freshly ground pepper The tang of pepper gives this gentle pasta dish a distinctive touch. The creaminess of crŠme fraiche, some Parmesan, freshly ground black pepper ~ and you have a delicious supper dish. Heat the oil and gently fry the yellow pepper for a few minutes. Add the peas, mix well and season with pepper. Cover and leave to cook over a very low heat for 15 minutes, until well softened. Cook the pasta 'al dente' and drain it. Put it into a warm dish and pour the pepper and pea mixture over it. Add the butter, crŠme fraiche and Parmesan. Toss well and serve immediately. Copyright Rosamond Richardson 1996 Meal-Master format courtesy of Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.04 Title: Linguini in Spicy Sauce Categories: Pasta Yield: 2 servings 3 tb Vegetable oil 1 Garlic clove; crushed 1 tb Garam masala 1 ts Turmeric 100 g Chinese leaf -- finely shredded 5 tb Vegetable stook 3 tb Yogurt 175 g Linguini, cooked 'al dente' Salt For those who love hot spices, this dish of linguini with garam masala and garlic, and shredded Chinese leaf, makes a refreshing change from blander pasta dishes. Serve this one with a tomato and onion salad and some hot nan bread. Heat the oil gently and fry the garlic, garam masala and turmeric together for a few minutes. Then stir in the Chinese leaves and stir-fry until they soften. Add the stock, heat through and season with a little salt. Then mix in the yogurt, and when the sauce is smooth and even pour over the hot, drained linguini and toss thoroughly. Serve at once, on hot plates. Copyright Rosamond Richardson 1996 Meal-Master format courtesy of Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.04 Title: Pasta with Courgette Sauce Categories: Pasta, Vegan Yield: 2 servings 3 md Courgettes 3 tb Olive oil 1 Garlic clove; crushed 225 g Fresh tagliatelle; OR... 175 g -Dried tagliatelle 50 ml Vinaigrette Salt and pepper ----------------------------------GARNISH---------------------------------- Chopped chives Grated cheese A simple pur‚e of steamed courgettes and garlic is all that this sauce is - and it is wonderful. The flavours are lovely, the colour is fresh green. Serve this dish with a tossed salad and some fresh bread. Steam the courgettes until tender, about 5 minutes. Cool, chop them, then put in the liquidizer and blend to a pur‚e with the olive oil. Season to taste with garlic, salt and pepper. Cook the pasta in boiling, salted water until 'al dente', then drain well. Toss the vinaigrette into the warm pasta and serve on warm plates. Spoon the courgette sauce over the top and garnish with chopped chives. Sprinkle grated cheese over the top. Copyright Rosamond Richardson 1996 Meal-Master format courtesy of Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.04 Title: Penne with Cauliflower Categories: Pasta Yield: 2 servings 1 sm Cauliflower -- divided into florets 1 Onion; finely chopped 4 tb Olive oil 25 g Raisins; soaked in - hot water for 20 minutes 50 g Pine nuts; toasted 175 g Penne, cooked 'al dente' 25 g Cheddar; grated 1 tb Parsley, finely chopped --(to garnish) Salt and pepper to taste Serves 2-3 An unusual combination of tastes makes this a pasta dish with a difference - raisins and pine nuts give it a quite distinctive quality. Serve it with a tossed green salad. Steam the cauliflower florets 'al dente'. Cut them into thin slices. Saute the onion in the oil over a moderate heat until it begins to brown. Simmer, partially covered, for 5 minutes. Stir in the raisins, pine nuts and cauliflower and season to taste with salt and pepper. Toss the cooked penne with half of the sauce and spoon the rest over the top. Sprinkle the dish with the grated cheese and garnish with the parsley. Serve hot, on warmed plates. Copyright Rosamond Richardson 1996 Meal-Master format courtesy of Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.04 Title: Rice Noodles Oriental-style Categories: Pasta, Vegan, Low-gluten Yield: 2 servings 175 g Rice noodles 2 md Courgettes - thinly sliced diagonally 100 g Broccoli florets - sliced thinly 100 g Okra, topped and tailed 2 tb Dark sesame oil 1 Garlic clove; crushed 1 Cm. Fresh root ginger -- grated 2 tb Soy sauce Rice noodles make a delightful alternative to wheat-based noodles - fine in texture they are light food that is quickly cooked and make a delicious base for all kinds of mixtures. Here chopped courgettes, broccoli and okra are flavoured with ginger, garlic and soy sauce: irresistible food. Cook the rice noodles in boiling water until they are soft, about 3-4 minutes. Drain. Steam the finely sliced courgettes, broccoli and okra 'al dente'. Heat the oil and quickly stir in all the vegetables until they are coated with it, then mix in the garlic and ginger. Season with the soy sauce and mix together thoroughly. Toss the cooked rice noodles into the pan, stir-fry for a further minute or two until they are well coated, and serve immediately. Copyright Rosamond Richardson 1996 Meal-Master format courtesy of Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.04 Title: Spaghetti Soubise Categories: Pasta Yield: 2 servings 2 lg Onions; finely chopped 2 tb Olive oil 75 g CrŠme fraiche -OR thick set yogurt 175 g Spaghetti 25 g Parmesan, grated Salt Freshly ground black pepper A simple sauce of sweated onions, sweet and soft, goes really well on spaghetti. Lots of freshly ground black pepper, Parmesan, and some crŠme fraiche or yogurt make it a memorable dish. Cook the onions in the olive oil over a very gentle heat, covered, for 30 minutes, stirring from time to time until they are soft, transparent and sweet but not browned. Season with a little salt and lots of freshly ground black pepper. Cool a little, then stir in the crŠme fraiche. Meanwhile cook the spaghetti 'al dente' and drain it. Pour the sauce over the top and toss well together. Serve with the grated cheese. Copyright Rosamond Richardson 1996 Meal-Master format courtesy of Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.04 Title: Spaghetti with Garlic Cro–tons and Fresh Tomato Sauce Categories: Pasta Yield: 2 servings 175 g Spaghetti -- cooked 'al dente' Salt and pepper Garlic cro–tons - See Courgettes Proven‡ale Grated cheese to garnish -------------------------------FOR THE SAUCE------------------------------- 2 tb Olive oil 1 md Onion; finely sliced 1 Garlic clove; crushed 2 tb Fresh mixed herbs - (finely chopped) 400 g Canned tomatoes A home-made tomato sauce, with the freshness of herbs and garlic, is an unbeatable rival to any commercial variety. This version of a classic spaghetti dish is sprinkled with garlic cro–tons and is utterly mouthwatering. Heat the oil in a large pan and gently cook the onion in it, stirring until it softens but not allowing it to brown. After about 6-7 minutes, stir in the crushed garlic and the herbs, and cook together for a further 5 minutes. Add the juices from the can of tomatoes and simmer together for 5 minutes more. Chop the tomatoes and add them to the pan, season to taste, and pour the sauce over the hot, drained spaghetti. Top with garlic cro–tons. Serve at once, on warm plates, with grated cheese to sprinkle over the top. Copyright Rosamond Richardson 1996 Meal-Master format courtesy of Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.04 Title: Spicy Beansprouts with Vermicelli Categories: Pasta, Vegan Yield: 2 servings 3 Spring onions; sliced 2 tb Dark sesame oil 1 ts Garam masala 1 Garlic clove; crushed 100 g Beansprouts 150 g Vermicelli 1 tb Chopped coriander So quick to make, this dish has all the qualities of classic Eastern cookery. Chopped coriander, sprinkled over it just before serving, is the finishing touch. Soften the spring onions in the oil for a few minutes and then add the garam masala and garlic. Stir for another minute or so and then toss in the beansprouts and stir-fry for another 3-4 minutes until heated through, tender but still crisp. Cook and drain the vermicelli and add to the pan, stirring until well mixed and hot. Serve in a warm dish, sprinkled with the fresh chopped coriander. Copyright Rosamond Richardson 1996 Meal-Master format courtesy of Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.04 Title: Spinach Fettucine Categories: Pasta Yield: 2 servings 1 Garlic clove; minced 40 g Unsalted butter 150 g Cooked spinach -- finely chopped 225 g Fresh green fettucine -- cooked 'al dente' 2 tb Parmesan, grated 500 g Roquefort, crumbled 75 g CrŠme fraiche Salt and pepper Spinach goes particularly well with pasta, and especially so with green pasta, with which it has an obvious affinity. This lovely sauce of spinach with blue cheese and crŠme fraiche makes a memorable and substantial meal. Serve it with a crisp green salad and some fresh bread for the juices on the plate. Soften the garlic in the butter over a gentle heat, stirring. Add the spinach and mix well. Toss in the cooked fettucine and coat it with the mixture. Add the cheeses and the crŠme fraiche, and season to taste with salt and pepper. Heat through, tossing well, until the cheeses have melted. Divide the mixture between two warmed plates. Copyright Rosamond Richardson 1996 Meal-Master format courtesy of Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.04 Title: Tagliatelle with Chinese Vegetables Categories: Pasta, Vegan Yield: 2 servings 3 Spring onions; sliced 1 2.5cm. piece fresh ginger - grated 3 tb Dark sesame oil 75 g Baby sweetcorn; sliced 50 g Water-chestnuts, sliced 75 g Button mushrooms -- quartered 50 g Mange-tout -- sliced diagonally 2 tb Soy sauce 175 g Tagliatelle -- cooked 'al dente' This is a kind of western chow mein, quickly and easily prepared. A delicious way to eat tagliatelle, the soft pasta contrasting with the crunchiness of the Chinese vegetables. Stir-fry the spring onions and ginger gently in the oil for a couple of minutes so that they soften, then toss in the prepared vegetables and stir until they heat through and begin to soften - about 4-5 minutes. Then stir in the soy sauce and heat through again, stirring all the time. Pour this mixture over the hot, drained tagliatelle in a warm serving-dish, toss thoroughly and serve immediately. Copyright Rosamond Richardson 1996 Meal-Master format courtesy of Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.04 Title: Tagliatelle with Mange-tout Categories: Pasta, Stir-fry Yield: 2 servings 175 g Mange-tout; cut diagonally 1 Shallot; sliced 2 tb Olive oil 1 Garlic clove; crushed 5 tb Single cream, 5 tbs 225 g Fresh tagliatelle -- cooked 'al dente' Parmesan, grated Pepper to taste Crisp mange-tout are stir-fried with garlic and shallot and finished with cream, making an appetizing sauce for fresh tagliatelle. Sprinkled generously with cheese, the dish is then quickly browned under the grill. All it needs is a tossed green salad to go with it. Steam the sliced mange-tout until tender but still crisp, about 2-3 minutes. Soften the shallot in the oil and add the garlic. Stir in the prepared mange-tout and season to taste with pepper. Add the cream and heat through, stirring. Then toss the tagliatelle into the sauce and put in a heatproof dish. Sprinkle with the grated Parmesan and brown under a hot grill for a minute or less, then serve at once. Copyright Rosamond Richardson 1996 Meal-Master format courtesy of Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.04 Title: Vegetable Noodles Malay-style Categories: Pasta Yield: 2 servings 100 g Small okra 100 g Baby courgettes - thinly sliced 225 g Egg noodles 2 tb Dark sesame oil 1 Garlic clove; crushed 1/2 sm Fresh chilli -- finely chopped 2 Spring onions; sliced 1 tb Black-bean sauce 100 g Beansprouts 1 sm Bunch of chives; chopped Coriander leaves to garnish Serves 2-3 A wonderful medley of interesting vegetables, some egg noodles, and oriental flavours of black bean, sesame, garlic and chilli. This is blissful food at any time of the year. Steam the vegetables until tender and set aside. Cook the egg noodles for 4-5 minutes in boiling, salted water, stirring occasionally. Drain. Heat the oil and quickly stir-fry the garlic, chilli and spring onions. Stir in the black-bean sauce. Add the noodles to the pan and toss in the mixture, then add all the vegetables and the chives, and stir-fry until they are heated through and tender, but still slightly crisp. Serve at once, garnished with coriander leaves. Copyright Rosamond Richardson 1996 Meal-Master format courtesy of Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.04 Title: Weekend Tagliatelle Categories: Vegan, Pasta Yield: 2 servings 2 lg Garlic cloves; crushed 2 tb Olive oil 175 g Fresh tagliatelle -- cooked 'al dente' 40 g Pine nuts; lightly browned Freshly ground black pepper You have to eat this at the weekend simply because it is so incredibly garlicky as to be anti-social to anyone who has not eaten it! For all its simplicity, it is among the most delicious of pasta dishes. Stir the crushed garlic into the olive oil and add masses of freshly ground black pepper. Mix into the hot, drained tagliatelle and toss thoroughly. Finally mix in the pine nuts, give it all another toss and serve immediately with a crisp green salad. Copyright Rosamond Richardson 1996 Meal-Master format courtesy of Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.04 Title: Best Risotto Categories: Main dish, Grains Yield: 2 servings 1 lg Onion; finely chopped 3 tb Vegetable oil 150 g Basmati rice; washed 1 tb Mixed dried herbs 300 ml Stock 75 g Mushrooms, sliced 50 g Peas, cooked 75 g French beans; steamed and - cut into short lengths 40 g Cheddar, grated Salt Pepper Ground mace Grated Parmesan, to garnish Serves 2-3 Risottos make some of the best supper dishes of all - satisfying, tasty food that you can make all the year round using whatever are the best vegetables in season. Serve this risotto with a crisp tossed salad and some warm granary bread. Soften the chopped onion in the oil for 5 minutes, then stir in the rice and mix until well coated with the oil. Stir in the herbs. Then add the stock gradually, stirring until the rice absorbs the liquid, and then adding more as required. When it has all been absorbed, mix in all the prepared vegetables and cook gently, stirring, until they are hot and cooked through. Season to taste and stir in the cheese. When it has melted, serve the risotto on hot plates, with grated Parmesan to sprinkle on top. Copyright Rosamond Richardson 1996 Meal-Master format courtesy of Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.04 Title: Four Cheese Rice Categories: Grains, Side dish, Main dish Yield: 2 servings 100 g Long-grain rice 75 ml Water 40 g Mozzarella, sliced 40 g Bel Paese; diced small 40 g GruyŠre, grated 1 tb Parmesan, grated 1 ts Mixed dried herbs 1 Egg; well beaten Salt and pepper Substantial, warming food for cold weather, this dish is rich and nourishing. Gorgeous with a mixed salad dressed with a garlicky vinaigrette. Cover the rice with the water and bring to the boil. Then cover with a lid and simmer until all the water is absorbed, about 2-10 minutes. Stir it to fluff it up then toss in all the cheeses and the herbs. Season to taste with salt and pepper. Finally fold in the beaten egg and put the dish in a pre-heated oven at 220 degrees C / 425 degrees F / gas 7 for 8-10 minutes. Serve very hot. Copyright Rosamond Richardson 1996 Meal-Master format courtesy of Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.04 Title: Fragrant Fried Rice Categories: Grains, Main dish, Side dish Yield: 2 servings 1 ts Ground turmeric 1 ts 5-spice 2 tb Sunflower oil 175 g Long-grain rice, cooked Salt Browned pine nuts -- to garnish Simplicity itself, the aromatic spicing of turmeric and five-spice transforms rice both in colour and in flavour. The golden dish is finally garnished with browned pine nuts, which add their irresistible crunch to the soft rice. Simmer the spices in the oil for 2-3 minutes, then add to the drained rice and toss well. When well mixed together and heated through, season to taste, separate the grains with a fork and serve garnished with the browned pine nuts. Copyright Rosamond Richardson 1996 Meal-Master format courtesy of Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.04 Title: Rice Layers Categories: Main dish Yield: 2 servings 1/2 md Cauliflower - steamed until tender 175 g Mushrooms, sliced 2 tb Olive oil 225 g Rice, cooked 300 ml Mustard and cheese sauce 2 tb Breadcrumbs 2 tb Cheddar, grated Butter or margarine Serves 2-3 This sumptuous dish is a great favourite - layers of cauliflower, mushrooms and rice are covered with a mustard and cheese sauce and then browned in the oven. Serve with a mixed salad of your choice and some warm bread to mop up the juices. Slice the cauliflower finely. Saut‚ the mushrooms briskly in hot olive oil until cooked through but still crisp. Make a layer of the cauliflower in the bottom of a small, greased serving-dish, and cover with a layer of rice. Continue with a layer of the mushrooms, and so on, until the ingredients are used up. Cover with the sauce. Mix together the breadcrumbs and grated cheese and sprinkle over the top. Dot with butter or margarine and bake at 190 degrees C / 375 degrees F / gas 5 for 20 minutes. Copyright Rosamond Richardson 1996 Meal-Master format courtesy of Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.04 Title: Rice with Pesto Sauce Categories: Grains Yield: 2 servings 150 g Long-grain rice; washed 1 tb Sunflower oil 3 tb Pesto sauce Salt and pepper Grated GruyŠre Serves 2-3 Quick, cheap and easy - this recipe fits all those bills! It is deceptively good, too, for all its simplicity. Serve it with a tossed salad and some warm granary rolls. Put the rice into a large saucepan of boiling salted water, add the oil (to prevent it sticking) and simmer for about 8-10 minutes, until well cooked. Drain and pile into a serving-dish. Spoon the pesto sauce over the top, stir in well and season to taste. Serve with a bowl of finely grated GruyŠre to sprinkle over it. Copyright Rosamond Richardson 1996 Meal-Master format courtesy of Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.04 Title: Saffron Rice Categories: Grains, Side dish Yield: 2 servings 14 ts Saffron threads 1 tb Hot milk 100 g Basmati rice; washed 150 ml Water Salt A classic recipe from Middle Eastern cookery this is hard to beat for a simple side dish to go with a spicy meal. The rice takes on the delicate gold colour of saffron, and its subtle, inimitable flavour permeates the dish - a treat. Soak the saffron threads in the milk. Cook the rice in the water, covered for about 8-10 minutes until soft but not mushy. It should absorb all the water. Stir in the saffron mixture and stir until the rice takes on a golden colour. Add a little salt to taste. Put into a warm dish and it is ready to serve. Copyright Rosamond Richardson 1996 Meal-Master format courtesy of Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.04 Title: Dhal Categories: Vegan, Main dish, Indian, Make-ahead Yield: 2 servings 175 g Green or brown lentils 2 sm Onions; chopped small 1 5-cm. piece root ginger -- bruised 2 tb Ground coriander 2 ts Ground cumin 2 ts Ground ginger Salt Serves 2-3 A classic dhal takes a lot of beating. This recipe came from an Indian friend and has become a firmly established favourite. Serve it with some plain rice, chapatis and a crisp salad - and you have a meal in a million. Soak the lentils for 6 hours or overnight. Drain, put them into a saucepan and cover with fresh cold water. Add the onion and root ginger. Bring to the boil and simmer for 20 minutes, until the lentils are tender. Remove the root ginger. Add a little salt and leave to cool in the cooking water. After 10 minutes or so stir in the ground spices and leave until cold. This dhal is best the next day, served gently re-heated. Copyright Rosamond Richardson 1996 Meal-Master format courtesy of Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.04 Title: Flageolets with Pesto Categories: Main dish, Salad Yield: 2 servings 400 g Canned flageolets 2 tb Pesto sauce (see recipe) -Or a little more 75 g Small button mushrooms -- finely sliced This is a fantastic salad, prepared in no time at all, and at very little cost. Serve it with warm nan bread and one or two other interesting salads. Drain the flageolets and reserve a little of the liquid. Mix the pesto with 1 tbs of the liquid, adding more if necessary to bring to a mayonnaise consistency. Dress the flageolets in the pesto mixture, and fold in the mushrooms. Mix well. Leave to stand at room temperature for an hour or two before serving. Heap on to soft lettuce leaves lightly dressed with vinaigrette and serve. Copyright Rosamond Richardson 1996 Meal-Master format courtesy of Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.04 Title: Kasha Categories: Grains, Main dish Yield: 2 servings 3 tb Sunflower oil 175 g Buckwheat 450 ml Water 50 g Butter -OR sunflower margarine 1 lg Bunch of fresh herbs -- chopped 1 Egg; beaten 75 g Cheddar, grated Serves 2-3 Based on a traditional Russian recipe, this dish is made with buckwheat, cheese and herbs. Rustic food indeed, a nourishing and satisfying supper dish which is delightful served with a salad of your choice. Heat the oil gently in a saucepan and toss the buckwheat in it until it begins to brown and becomes fragrant. When well browned, pour in the water, and bring to simmering point. Simmer gently for 15-20 minutes, until tender. Leave to cool - it will absorb the liquid, so do not drain it. After 10-15 minutes stir in the butter or margarine and the herbs, and cool. Fold in the beaten egg, and make layers of this mixture with the grated cheese in a well-greased baking dish. Cover with a layer of the cheese and bake at 170 degrees C / 325 degrees F / gas 3 for 25 minutes. Copyright Rosamond Richardson 1996 Meal-Master format courtesy of Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.04 Title: Kitchri with Peas Categories: Main dish, Grains, Legumes, Vegan Yield: 2 servings 75 g Basmati rice, washed 50 g Green lentils, washed 25 g Butter -OR sunflower margarine 1 sm Onion; thinly sliced 1 1cm piece Fresh rootginger - grated 1 Garlic clove; crushed 1 ts Chilli powder 300 ml Water 75 g Peas, cooked Salt Kitchri is an Indian recipe, a satisfying and wholesome mixture of rice and lentils lightly spiced with ginger and chilli. Adding a few peas to this mixture turns it into a meal in itself. Drain the washed rice and lentils. Melt the margarine or butter and saute the onion, ginger, garlic and chilli in it until the onion is lightly browned. Add the rice and the lentils and stir-fry for a minute or two. Pour in the water and add a little salt. Bring to the boil, reduce the heat and simmer gently for 20 minutes. Serve with the cooked peas. Copyright Rosamond Richardson 1996 Meal-Master format courtesy of Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.04 Title: Pease Pudding Categories: Side dish Yield: 3 servings 225 g Split peas -- soaked for 6 hours 1 sm Onion; chopped 1 md Carrot; sliced 1 Turnip; peeled and sliced 1 Stalk of celery; sliced 2 Egg yolks; well beaten 15 g Butter or margarine 2 tb Freshly chopped mixed herbs - (e.g. chives, marjoram, - parsley, lovage) Salt and pepper Serves 3-4 A nursery favourite, pease pudding makes a marvellous meal when it is well flavoured with herbs and cooked so that it remains moist. Nourishing, warming food that goes well with an interesting salad or two of your choice. Drain the split peas and cover with water in a saucepan. Add the vegetables and simmer all together until tender, about 45 minutes, adding more boiling water as the peas soak up the water. When they are soft, drain off most of the water and liquidize the peas to a pur‚e. Stir in the egg yolks and butter or margarine. Add the herbs and season to taste. Put the mixture into a greased pudding basin, cover with foil or a lid, or both if possible, and steam over hot water for 35-40 minutes or until firmly set. Cool for 5-10 minutes, then turn out on to a serving-dish. Copyright Rosamond Richardson 1996 Meal-Master format courtesy of Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.04 Title: Spiced Lentils with Cauliflower Categories: Legumes, Main dish Yield: 2 servings 100 g Red lentils; washed 2 ts Garam masala 1/2 Fresh green chilli -- finely chopped 1 Garlic clove; crushed 1 sm Onion; finely sliced 1/2 ts Turmeric 300 ml Coconut milk 1/2 md Cauliflower -- cut into small florets 1 lg Tomato, skinned and chopped 100 g Yogurt Salt to taste Serves 2-3 This version of dhal with cauliflower is nothing short of brilliant: beautiful gentle spices, lovely textures, and amazing tastes that linger on the palate. Serve it with basmati rice, warm chapatis and a green salad. Drain the lentils and put into a pan with the garam masala, chilli, crushed garlic, sliced onion and turmeric. Cover with the coconut milk and simmer for 12-15 minutes, until tender and soft. Add the cauliflower and tomato and simmer for a further 10 minutes. Stir in the yogurt and heat through. Season to taste with salt. Copyright Rosamond Richardson 1996 Meal-Master format courtesy of Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.04 Title: Autumn Salad Categories: Salads Yield: 2 servings 225 g Cooked marrow -- skinned and cubed 2 lg Tomatoes -- skinned and chopped 1 lg Carrot; grated 75 g Blackberries -- washed and hulled 100 g Cooked beetroot -- skinned and diced small 1 tb Tahini paste 5 tb Mayonnaise 1 Garlic clove; crushed Freshly ground black pepper Serves 2-3 Combine the marrow, tomatoes, carrot, blackberries and beetroot and mix thoroughly. Stir the tahini paste into the mayonnaise and add the crushed garlic. Season the dressing with freshly ground black pepper and fold into the prepared vegetables. Place on top of a bed of shredded lettuce and the salad is ready to serve. Copyright Rosamond Richardson 1996 Meal-Master format courtesy of Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.04 Title: Caroline's Salad Categories: Salads, Vegan Yield: 2 servings 1 Oak-leaf lettuce -- washed and trimmed 50 g Alfalfa sprouts 1 tb Sunflower seeds -- browned under the grill 1 sm Bunch of basil leaves ----------------------------------DRESSING---------------------------------- 3 tb Fresh-pressed orange juice 1 tb Blackcurrant cordial --(such as Ribena) 2 tb Dark sesame oil Put the salad ingredients into a bowl. Stir the three dressing ingredients together and toss the salad in the dressing thoroughly just before serving. Copyright Rosamond Richardson 1996 Meal-Master format courtesy of Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.04 Title: Cauliflower and Hazelnut Salad Categories: Salads Yield: 2 servings 1/2 md Cauliflower -- cut into florets 25 g Hazelnuts, coarsely chopped 1 sm Bunch of watercress -- washed and trimmed 25 g GruyŠre -- cut into tiny cubes 2 tb Vinaigrette 1 Garlic clove; crushed -- (optional) Cro–tons to garnish Steam the cauliflower florets until just tender but still slightly crisp. Cool, then mix with the chopped nuts, watercress and cubed cheese. Toss in the vinaigrette with the garlic if desired. Chill, and serve garnished with egg-roll slices. Copyright Rosamond Richardson 1996 Meal-Master format courtesy of Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.04 Title: Courgette Salad Categories: Salads Yield: 2 servings 350 g Courgettes, grated 1 ts Salt 2 tb Plain yogurt 2 tb Mayonnaise 1 tb Dijon mustard 1 Garlic clove; crushed 1 Soft-leaved lettuce Tomato quarters to garnish Serves 2-3 Toss the grated courgettes with the salt and let them stand, covered, for at least 1 hour. Press all the moisture out with the back of a wooden spoon, and dry on paper towels. In another bowl combine the yogurt, mayonnaise, mustard and garlic. Add the courgettes and mix thoroughly. Chill the salad for at least 30 minutes and serve it on a bed of lettuce, garnished with the tomato quarters. Copyright Rosamond Richardson 1996 Meal-Master format courtesy of Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.04 Title: Cucumber in Mustard Dressing Categories: Salads, Vegan Yield: 2 servings 1 tb Sesame seeds 1 ts Vinegar 1 ts Soy sauce 1 ts Sugar 2 ts Dijon mustard 2 tb Olive oil 1 lg Cucumber; peeled, -cut lengthwise & de-seeded Brown the sesame seeds under the grill. Crush them in a mortar and combine with the vinegar, soy sauce, sugar and mustard, mixing well to a smooth paste. Stir in the oil slowly, to make a thick dressing. Slice the cucumber halves very thinly and combine with the sauce. Chill for an hour before using. Toss again just before serving. Copyright Rosamond Richardson 1996 Meal-Master format courtesy of Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.04 Title: Dilled Green Bean Salad Categories: Salads, Vegan Yield: 2 servings 100 g French beans, trimmed 1 Garlic clove; crushed 6 Sprigs of dill 1/4 ts Dill seeds A few mustard seeds 2 tb Sugar 100 ml Cider vinegar 1 tb Salt Steam the beans until tender but still crisp - 3-4 minutes. Cool and put them in the bottom of a glass dish. Add the crushed garlic, dill sprigs and seeds, and mustard seeds. In a saucepan combine the sugar, vinegar, salt and a little water, and bring to the boil. Pour the mixture over the beans and leave to cool. Chill it overnight, covered. Copyright Rosamond Richardson 1996 Meal-Master format courtesy of Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.04 Title: Feta and Celery Salad Categories: Salads Yield: 2 servings 175 g Feta, crumbled 3 Stalks of celery -- thinly sliced 1 Canned pimento -- chopped small 2 tb Chopped fresh thyme -OR oregano 2 tb Vinaigrette 1 Oak-leaf lettuce -- washed and trimmed Mix the feta with the celery, pimento and chopped herbs. Dress with vinaigrette. Place the lettuce leaves on two separate plates, and spoon half of the feta and celery salad in the centre of each one. Copyright Rosamond Richardson 1996 Meal-Master format courtesy of Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.04 Title: Pasta Bows Special Salad Categories: Salads, Pasta, Vegan Yield: 2 servings 225 g Pasta bows -- cooked 'al dente' 3 md Courgettes; finely diced 1 Canned pimento -- finely chopped 2 tb Chopped fresh tarragon ----------------------------------DRESSING---------------------------------- 5 tb Olive oil (4-5 tbs.) 1 tb Raspberry vinegar 2 Garlic cloves; crushed Serves 2-3 Pasta salads make wonderful meals through all the seasons of the year. This one is dressed with a lovely mixture of olive oil, raspberry vinegar and garlic, which soaks into the cooled pasta, making it special indeed. Rinse the cooked, drained pasta bows under running water and shake them dry. Mix them with the courgettes, pimento and chopped tarragon. Stir the olive oil, raspberry vinegar and garlic together and dress the salad with the mixture. Leave to stand for an hour or so for the pasta to soak up the dressing. Copyright Rosamond Richardson 1996 Meal-Master format courtesy of Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.04 Title: Gherkin and Hard Cheese Salad Categories: Salads Yield: 2 servings 50 g Gherkins, finely sliced 225 g Canned sweetcorn, drained 100 g Chinese leaf, shredded 100 g White radish (mooli) -- slivered 50 g Hard cheese -- cut into tiny cubes Fresh coriander leaves -- to garnish ------------------------------FOR THE DRESSING------------------------------ 3 tb Dark sesame oil 1 tb Soy sauce Grated fresh root ginger -- to taste 2 ts Raspberry vinegar 1 ts Sugar 1 Garlic clove; crushed Combine all the prepared salad ingredients and toss in the dressing. Serve garnished with coriander leaves. To prepare the dressing, stir all the ingredients together and allow to stand for at least half an hour before using, so that all the flavours can permeate. Copyright Rosamond Richardson 1996 Meal-Master format courtesy of Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.04 Title: Goat's Cheese Salad Categories: Salads Yield: 2 servings 1 Handful of curly endive 1 Handful oak leaf lettuce Raspberry vinaigrette 100 g CrŠme fraiche 175 g Goat's cheese -- cut into 8 slices 8 Thin slices of French bread 2 tb Fennel, thyme and marjoram -(chopped) Salt Trim and wash the lettuce leaves and dry them. Toss in a raspberry vinaigrette. Arrange on two plates and sprinkle with a little of the chopped herbs. Put the crŠme fraiche into a saucepan and reduce it by half over a vigorous heat with a little salt and a pinch or two of finely chopped herbs. Place each slice of cheese on a slice of French bread and place in a very hot oven (240 degrees C / 475 degrees F / gas 9) for 5 minutes. Arrange half of the slices on each plate and serve the reduced crŠme fraiche separately as a sauce. Copyright Rosamond Richardson 1996 Meal-Master format courtesy of Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.04 Title: Mixed Dish Salad Categories: Salads Yield: 2 servings 1 Crisp lettuce -- trimmed and washed 1 Celery heart 1 Orange; peeled and sliced 50 g Hard cheese, cubed 2 tb Cro–tons 1 tb Parmesan, grated 3 tb Garlic mayonnaise Place the lettuce leaves in the bottom, and around the edge, of two wooden bowls. Slice the celery lengthwise and place in a radiating pattern on top. Cut the orange slices into quarters and put them in the centre. Mix the cubed cheese with the cro–tons and sprinkle over, then sprinkle with the grated Parmesan. Dribble garlic mayonnaise over the top in a lattice pattern and the salad is ready to serve. Copyright Rosamond Richardson 1996 Meal-Master format courtesy of Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.04 Title: Mixed Vegetable Salad Sweet and Sour Categories: Salads Yield: 3 servings 175 g Red cabbage, shredded 75 g French beans, cooked 175 g Jerusalem artichokes -- peeled, cooked and diced 75 g Canned sweetcorn; drained --------------------------SWEET AND SOUR DRESSING-------------------------- 1 Garlic clove 1/2 sm Onion; finely sliced 2 tb Honey 3 tb Tarragon vinegar 2 tb Lemon juice 1 ts Mustard 1 ts Snipped chives 1 ts Snipped dill 1 ts Parsley; finely chopped 150 ml Vegetable oil Salt; to taste Serves 3-4 To prepare the dressing, put the garlic, onion, honey and vinegar into the blender. Add the lemon juice and mustard, and salt to taste. With the blade working, add the oil in a thin stream and blend the dressing until it thickens. Put it into a jar and leave it to stand overnight for the flavours to amalgamate. Strain the dressing into a jug, and stir in the chives, dill and parsley. Arrange the shredded cabbage in the centre of a serving-platter and toss it in half of the dressing. Arrange the French beans, artichokes and corn decoratively around the cabbage. Serve the remaining dressing in a sauce boat. Copyright Rosamond Richardson 1996 Meal-Master format courtesy of Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.04 Title: Nasturtium Salad Categories: Salads, Vegan Yield: 2 servings 10 Nasturtium flowers 1/2 Radiocchio lettuce -- shredded 1 Small crisp lettuce -- washed 10 Sprigs of parsley 6 Black olives, stoned 3 Tomatoes; cut into wedges 4 Spring onions; slivered 1/2 Ripe avocado; diced 5 tb Vinaigrette Serves 2-3 Put the prepared ingredients into a large salad bowl, reserving four of the flowers. Toss in the vinaigrette, then decorate the salad with the remaining flowers. Copyright Rosamond Richardson 1996 Meal-Master format courtesy of Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.04 Title: Oriental Salad Categories: Vegan, Salads Yield: 2 servings 225 g Canned sweetcorn; drained 50 g Beansprouts 50 g Small button mushrooms -- quartered 2 Canned pimentos -- drained and chopped 50 g Rice, cooked and drained 1 Cm Root ginger; grated 2 tb Soy sauce 3 tb Vinaigrette Serves 2-3 Mix all the prepared vegetables and the rice together. Stir the grated ginger into the soy sauce and mix with the vinaigrette. Dress the salad with this mixture and put into a bowl. Leave for a few hours in a cool place so that the flavours have a chance to blend. Copyright Rosamond Richardson 1996 Meal-Master format courtesy of Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.04 Title: Pasta Salad Special Categories: Salads, Pasta Yield: 2 servings 75 g Small courgettes -- thinly sliced 75 g Celeriac, peeled and grated 1/2 Yellow pepper -- de-seeded and diced 50 g Mange-tout -- finely sliced diagonally 50 g French beans, steamed - cut into short lengths 1 tb Chopped dill, 1 lg Garlic clove; crushed 150 ml Olive oil 175 g Pasta quills -- cooked 'al dente' Salt and pepper Serves 2-3 Mix all the prepared vegetables together in a bowl with the dill. Stir the garlic into the olive oil and toss the pasta quills in it then toss in the vegetables and mix well. Season to taste with salt and pepper, and leave in a cool place for several hours before serving, tossing from time to time so that the pasta absorbs all the oil. Copyright Rosamond Richardson 1996 Meal-Master format courtesy of Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.04 Title: Pineapple Rice Salad Categories: Salads, Grains Yield: 2 servings 150 g Rice, cooked 225 g Pineapple, cubed small 1/2 Cucumber; peeled and diced 40 g Spring onions -- finely chopped 4 Radishes; finely sliced Soft-leaved lettuce - (for lining the platter) ------------------------------FOR THE DRESSING------------------------------ 100 g Yogurt 2 tb Sour cream 2 tb Mint leaves, finely chopped 2 ts Garam masala Salt and pepper Serves 2-3 This rice salad is for special occasions - a lovely mixture of pineapple, cucumber, spring onions and radishes mingles with the rice, and all are dressed in a minty yogurt dressing. To make the dressing, in a bowl combine the yogurt, sour cream, mint, garam masala, and salt and pepper to taste. In another bowl combine the rice, pineapple, cucumber, spring onion and radishes, and season to taste with salt and pepper. Toss the salad with the dressing and let it stand, covered, for 30 minutes. Line a platter with the lettuce and mound the rice salad into the centre. Copyright Rosamond Richardson 1996 Meal-Master format courtesy of Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.04 Title: Rice Salad with Olives Categories: Salads, Vegan Yield: 2 servings 75 g Long-grain rice 25 g Wild rice 2 tb White-wine vinegar 4 tb Olive oil 8 Pimento-filled green olives 40 g Spring onions -- finely chopped 3 tb Parsley, finely chopped Salt and pepper Rice salads, like risottos, can be made through all the seasons of the year using fresh vegetables of your choice. This one is very simply made with olives, spring onions and parsley, and dressed with oil and vinegar. Lovely as part of a cold table with a variety of salads to go with it. Cook the two rices separately, as instructed on the packets. Whisk together the vinegar with the oil, and season with salt and pepper. Dress the warm rice with the mixture. Toss in the stuffed olives, spring onions and parsley and mix well. Leave at room temperature for a few hours so that the flavours can amalgamate before serving. Copyright Rosamond Richardson 1996 Meal-Master format courtesy of Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.04 Title: Spicy Mushroom Salad Categories: Salads Yield: 2 servings 1 tb Crunchy peanut butter 1 tb Soy sauce 1 tb Raspberry vinegar 3 tb Dark sesame oil 2 tb Mayonnaise 225 g Button mushrooms -- finely sliced Chopped coriander This salad, made with finely sliced raw mushrooms, has a highly unusual dressing based on an Indonesian recipe, with a touch of originality - some raspberry vinegar. Pile the dressed mushrooms into soft lettuce leaves, and serve with garlic bread. Mix the peanut butter with the soy sauce, raspberry vinegar and sesame oil and blend well. Stir into the mayonnaise. Dress the sliced mushrooms with the mixture, tossing so that they are thoroughly coated. Leave to stand for at least 2 hours. Garnish with chopped coriander leaves. Copyright Rosamond Richardson 1996 Meal-Master format courtesy of Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.04 Title: Swiss Cheese and Cabbage Slaw Categories: Salads Yield: 2 servings 225 g Cabbage, finely shredded 100 g Swiss cheese, grated 50 g Green pepper - seeded & finely chopped 1/2 sm Onion; finely chopped 1 ts Celery seeds 5 tb Mayonnaise Salt Pepper Tabasco Serves 2-3 Combine the cabbage, grated cheese, pepper, onion and celery seeds and stir in the mayonnaise. Season to taste with salt, pepper and a little Tabasco. Copyright Rosamond Richardson 1996 Meal-Master format courtesy of Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.04 Title: Tomatoes al Pesto Categories: Vegetables, Salads Yield: 2 servings 1 Small lettuce 2 tb Vinaigrette 3 tb Pesto 1 lg Tomato; sliced Fresh basil leaves -(to garnish) Toss the inner lettuce leaves in the vinaigrette and put 3-4 leaves on each plate. Spread some pesto on to each slice of tomato and place on top of the lettuce. Garnish with fresh basil leaves and serve. Copyright Rosamond Richardson 1996 Meal-Master format courtesy of Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.04 Title: Turnip and Carrot Slaw Categories: Salads, Vegetables, Vegan Yield: 2 servings 100 g Raw turnip; grated 100 g Carrots; grated 4 tb Vinaigrette 2 tb Snipped dill Soft-leaved lettuce Salt Freshly ground pepper Serves 2-3 In a bowl combine the grated turnips and carrots and dress with the vinaigrette. Toss well, then add the dill and season to taste with salt and pepper. Arrange on salad plates lined with the lettuce. Copyright Rosamond Richardson 1996 Meal-Master format courtesy of Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.04 Title: Vegetable Salad Malay-style Categories: Salads Yield: 2 servings 50 g Beansprouts 100 g French beans - steamed until tender 100 g Small new potatoes - boiled in their skins - and quartered 100 g Courgettes; sliced and - steamed until just tender 50 g Chinese leaf; shredded 1 sm Crisp lettuce; shredded 1 Hard-boiled egg, quartered ------------------------------FOR THE DRESSING------------------------------ 1 Cm. Fresh root ginger 1 Garlic clove; crushed 1/2 Fresh chilli; seed removed 1/2 sm Onion; chopped 2 tb Sesame oil 100 g Dry-roasted peanuts; ground Salt 1/2 Lemon; juiced 150 ml Coconut milk Mix all the prepared salad ingredients together in a salad bowl. To make the dressing, mince the ginger, garlic, chilli and onion in the blender, and then stir in the rest of the ingredients. Simmer until the sauce is thick. Cool, then dress the salad with the mixture. Copyright Rosamond Richardson 1996 Meal-Master format courtesy of Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.04 Title: Watercress, Peach and Raisin Salad Categories: Salads, Vegan Yield: 2 servings 1 sm Bunch watercress -- washed and trimmed 1 lg Peach; skinned and stoned 40 g Raisins 1 md Crisp lettuce; trimmed, -- washed and shredded A few radicchio leaves -- torn into small pieces 3 tb Orange vinaigrette Chop the watercress and cut the peaches into small cubes. Combine all the ingredients and dress in the orange vinaigrette. Copyright Rosamond Richardson 1996 Meal-Master format courtesy of Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.04 Title: Winter Slaw Categories: Salads Yield: 3 servings 225 g White cabbage, shredded 75 g Brussels sprouts - trimmed and thinly sliced 50 g White radish; grated 1 lg Carrot; grated 75 g Celeriac - peeled & coarsely grated 3 tb Sunflower seeds 5 tb Mayonnaise -OR garlic mayonnaise Serves 3-4 Mix all the prepared ingredients together and toss thoroughly in the mayonnaise. Serve with granary bread. Copyright Rosamond Richardson 1996 Meal-Master format courtesy of Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.04 Title: Apricot Delight Categories: Fruits, Desserts Yield: 2 servings 50 g Dried apricots - preferably unsulphured 175 g Greek yogurt 1 Egg white; stiffly beaten Grated chocolate -(to decorate) This recipe is a long-established favourite and can be made at any time of the year. If you make it with unsulphured dried apricots the result will be noticeably more delicious. Soak the apricots in water for just 1 hour, then chop them roughly. They will be slightly crunchy. Fold them into the yogurt and mix well. Fold the stiffly beaten egg white into the mixture and spoon into two dishes. Sprinkle with grated chocolate. Serve as soon as possible. Copyright Rosamond Richardson 1996 Meal-Master format courtesy of Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.04 Title: Bittersweet Temptation Categories: Desserts Yield: 2 servings 175 g CrŠme fraiche 1 tb Orange marmalade Whisky (optional) Icing sugar The unusual flavour of orange marmalade balances the fresh creaminess of crŠme fraiche, heightened if you like with a little whisky. The dessert is frozen lightly just before serving - and it is temptation indeed. Whisk the crŠme fraiche and stir in the marmalade. Lace with a little whisky, to taste, if desired. Put into two little dishes and freeze lightly - about 1 hour. Sprinkle with a little icing sugar before serving. Copyright Rosamond Richardson 1996 Meal-Master format courtesy of Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.04 Title: Bombe Favorite Categories: Desserts Yield: 2 servings 175 g CrŠme fraiche 15 g Icing sugar; plus... 2 tb Icing sugar; sifted 75 g Little macaroons -- broken in pieces 1 Egg white A favourite indeed. Small pieces of macaroon are folded into a crŠme fraiche ice cream base and lightly frozen. A delicious dessert for summer. Whisk the crŠme fraiche with the sifted icing sugar. Fold in the macaroon pieces. Beat the egg white until very stiff, add 2 tbs of icing sugar and beat again. Fold into the crŠme fraiche mixture and put into a serving-dish. Freeze lightly - about 2 hours - before serving, so that it comes out like soft ice cream. Copyright Rosamond Richardson 1996 Meal-Master format courtesy of Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.04 Title: Chocolate Biscuit Cake Categories: Cakes, Desserts Yield: 4 servings 100 g Butter or margarine 100 g Cocoa 100 g Biscuit crumbs 100 g Sugar 1 Egg 100 g Petit Beurre biscuits -OR Osborne biscuits, - broken into - bite-sized pieces CrŠme fraiche to serve A firm favourite over the years, this cake proves ever-popular. Delightfully simple to prepare - no cooking! - it makes a lovely dessert at any time of the year, and especially for picnics. Work the butter or margarine with the cocoa, and mix in the biscuit crumbs. Mix the sugar with a little water and dissolve it over a low heat, stirring. Then bring to the boil and simmer until syrupy - about 3-4 minutes. Blend into the cocoa mixture. Stir in the egg, then fold in the biscuits broken into bite-sized pieces. Put into an oiled loaf tin and chill until set. Turn out when completely cold and serve sliced, with crŠme fraiche. Copyright Rosamond Richardson 1996 Meal-Master format courtesy of Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.04 Title: Chocolate Terrine Categories: Desserts Yield: 4 servings 100 g Dark chocolate 100 g Butter 40 g Caster sugar 2 Eggs; beaten 25 g Plain flour CrŠme fraiche to serve A slim, dark slice of velvety chocolate on your plate, a dollop of crŠme fraiche - what could be better? This is a light yet rich dessert, irresistible to chocolate lovers. Melt the chocolate with the butter and sugar over a bowl of hot water. Beat the eggs and stir in the flour. Stir the two mixtures together and pour into a greased loaf tin lined with greaseproof paper. Bake at 200 degrees C / 400 degrees F / gas 6 for 45 minutes or until a knife comes out clean from the centre. Cool on a rack and turn out when cold. Serve sliced thinly, with crŠme fraiche. Copyright Rosamond Richardson 1996 Meal-Master format courtesy of Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.04 Title: Coffee Mousse Categories: Desserts Yield: 2 servings 2 Egg yolks 25 g Icing sugar 2 tb Very strong black coffee 100 g White chocolate, grated 150 ml Double cream This unusual coffee mousse is made with white chocolate, very finely grated, which gives it a grainy texture. A rich dessert, best eaten after a light salad meal. Beat the egg yolks with the sugar, until light and creamy, then add the coffee. Stir in the grated white chocolate. Beat the cream until thick and fold into the mixture. Spoon into two glass dishes and chill for at least 4 hours. Copyright Rosamond Richardson 1996 Meal-Master format courtesy of Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.04 Title: Figs with Orange Categories: Desserts Yield: 2 servings 75 ml Orange juice 1 tb Brown sugar 1 Cinnamon stick 2 Cloves 150 g Dried figs 1 tb Lemon juice 1 lg Orange; peeled - and cut into segments 100 g Thick Greek yogurt 1 tb Clear honey Serves 2-3 This is a wonderful way to use dried figs, poaching them in an orange syrup and then adding fresh orange segments. You can make this dessert at any time of the year, served with a delicious mixture of Greek yogurt and honey. Put the orange juice and sugar into a pan with the spices and heat gently until the sugar dissolves. Add the figs and lemon juice, and put in enough water to just cover the fruit. Cover the pan and simmer gently for 5 minutes. Remove the figs and boil the syrup hard until it reduces. Pour over the figs, add the orange segments, and chill. Just before serving, stir the honey into the Greek yogurt and pass it around to spoon over the fig dish. Copyright Rosamond Richardson 1996 Meal-Master format courtesy of Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.04 Title: Gooseberry Comp“te Categories: Desserts Yield: 2 servings 50 g Sugar 150 ml Water 225 g Gooseberries 1 5-cm. Vanilla stick CrŠme fraiche -OR Greek yogurt to serve - (Vegans omit) Make this dessert in early summer when gooseberries come into season - one of the most lovely of our soft fruits. Gooseberries make gorgeous pies and crumbles too - but this recipe, for all its simplicity, brings out the best in them. Dissolve the sugar in the water with the vanilla stick, stirring, and boil for 5 minutes until it is syrupy. Add the gooseberries to the syrup and poach very gently for 10 minutes. Cool. Serve chilled, in two glass dishes, with crŠme fraiche or Greek yogurt. Copyright Rosamond Richardson 1996 Meal-Master format courtesy of Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.04 Title: Greek Yogurt Syllabub Categories: Desserts Yield: 2 servings 225 g Greek yogurt 2 tb Brandy or lemon juice 3 Pieces stem ginger, chopped 1 tb Syrup from the jar Icing sugar Fresh peach slices - to garnish Serves 2-3 For those who love stem ginger, this is a real treat: a lemon-flavoured base of thick Greek yogurt for the ginger, topped with a garnish of fresh peaches. Scrumptious. Whisk the yogurt and stir in the brandy or lemon juice. Fold in the chopped ginger and syrup, and sweeten to taste if necessary. Spoon into two or three serving glasses. Chill thoroughly for at least 4 hours, or overnight. Serve garnished with fresh peach slices. Copyright Rosamond Richardson 1996 Meal-Master format courtesy of Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.04 Title: Hazelnut Mousse Categories: Desserts Yield: 2 servings 2 Egg yolks 50 g Sugar 25 g Unsalted butter; melted 2 tb Strong black coffee 100 g Hazelnuts -- toasted and ground 100 g CrŠme fraiche A classic hazelnut mousse makes a delightful dessert for special occasions. This one is flavoured with some black coffee - two sophisticated flavours in one dish. Beat the egg yolks until they are pale, add the sugar and beat until the mixture is thick. Beat in the melted butter and stir in the coffee and the ground hazelnuts. Whisk the crŠme fraiche and fold into the nut mixture gently but thoroughly. Chill for at least 2 hours before serving. Copyright Rosamond Richardson 1996 Meal-Master format courtesy of Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.04 Title: Key Lime Pie Categories: Pies, Desserts Yield: 4 servings -------------------------------BISCUIT CRUST------------------------------- 175 g Digestive biscuits 2 tb Caster sugar 75 g Butter or margarine; melted ------------------------------FOR THE FILLING------------------------------ 3 Egg yolks; beaten 400 g Canned condensed milk 100 ml Lime juice 1 tb Lime rind, grated Whipped cream to serve Exquisitely sinful, this scrumptious pie is not for waistline-watchers, nor for those who are purists about diet. But for those who are able to throw caution to the winds, this is your reward! Crush the biscuits to fine crumbs - use the blender for this if possible. Add the sugar to the crumbs, then mix well with the melted butter. Press into a greased 20 cm (8 inch) flan case and chill for at least 30 minutes. To prepare the filling, first beat the egg yolks until pale and creamy. Slowly beat in the condensed milk. Stir the lime juice and rind into the mixture. Pour on to the biscuit base and freeze. Remove from the freezer when well frozen and spread with whipped cream. Eat straight away, without defrosting - it does not freeze hard and is delectable chilled in this way. Copyright Rosamond Richardson 1996 Meal-Master format courtesy of Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.04 Title: Lemon Syllabub Categories: Desserts Yield: 2 servings 5 tb Lemon juice 1 tb Lemon rind, grated 2 tb Caster sugar 1 tb White wine (optional) 225 g Thick Greek yogurt; Or... 300 ml -Cream Serves 2 Very light and fresh, this is a wonderful way of treating yogurt or cream. Simplicity itself, yet a transformation. Serve it with delicate biscuits of your choice and it is a feast. Combine the lemon juice, rind and sugar, and the wine if desired. Chill the mixture until it is very cold. Strain and beat into the yogurt or cream until completely amalgamated. Spoon into tall glasses and chill. Copyright Rosamond Richardson 1996 Meal-Master format courtesy of Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.04 Title: Maggie's Apricot Cream Categories: Desserts, Vegan Yield: 2 servings 175 g Canned apricots, drained 300 ml Soya milk Serves 2-3 This unlikely dessert is simplicity and economy incarnate. Looking at the recipe it is hard to believe - but it works. The soya milk turns to a set cream overnight, and it looks as if you have spent hours preparing what probably took 3 minutes. A cooling sweet course, with lovely textures. Slice the canned apricots and put them into the bottom of a serving-dish. Pour the milk over them and chill overnight. The soya milk will set to a light cream, and the natural sugars in the fruit are sufficient sweetness. Lovely textures! Copyright Rosamond Richardson 1996 Meal-Master format courtesy of Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.04 Title: Melon in Lime Syrup Categories: Desserts, Vegan Yield: 3 servings 1 Ogen or Charentais melon 150 ml Water 75 g Sugar 2 Limes; juiced, rind grated Serves 3-4 Chilled melon in a lime syrup makes an elegant sweet course, served with crŠme fraiche or thick set yogurt. Light, fresh, summery food. Cut the melon in half and discard the seeds. Cut out the flesh with a melon baller. Put the water and sugar into a pan and bring to the boil, stirring until the sugar dissolves. Boil hard to a thick syrup, and then dilute with the lime juice. Add the rind, then pour over the melon balls and leave for 1 hour at room temperature. Chill thoroughly before serving. Copyright Rosamond Richardson 1996 Meal-Master format courtesy of Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.04 Title: Orange Syllabub Trifle Categories: Desserts Yield: 3 servings --------------------------FOR THE ORANGE SYLLABUB-------------------------- 1 Orange; (finely grated peel -- and juice) 50 g Caster sugar 175 g CrŠme fraiche 225 g Thick yogurt -------------------------------FOR THE TRIFLE------------------------------- 4 Trifle cakes 150 ml Orange juice ---------------------------------TO GARNISH--------------------------------- 8 Segments of peeled orange 1 sm Sprig of fresh mint Serves 3-4 A light, simple trifle: a layer of cake is soaked with fresh orange juice, then topped with a mouth-watering layer of crŠme fraiche and yogurt flavoured with orange rind and juice. Orange segments decorate the edge of this lovely dessert. Put the peel and orange juice into a bowl with the sugar. Leave to marinate. Strain the liquid into a clean bowl and add the crŠme fraiche gradually, beating until thick. Fold in the yogurt. Chill for a few hours or overnight. Cut the trifle sponges in half lengthwise. Lay them in the bottom of a small serving dish, moisten with the orange juice, and finish with a layer of the syllabub. Place segments of orange around the edge. Chill for 2-3 hours before serving. Decorate with a small sprig of mint. Copyright Rosamond Richardson 1996 Meal-Master format courtesy of Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.04 Title: Peach and Yogurt Melba Categories: Desserts Yield: 2 servings 2 Ripe peaches 1/2 Orange; Juiced 175 g Greek yogurt A few raspberries -(fresh or frozen) Ripe peaches are marinated in fresh orange juice, which is then mixed with a yogurt topping. A light dessert, simple to prepare and refreshing on the palate. Cover the peaches with boiling water and leave for a minute. Peel the skins off the fruit, using a sharp knife. Stone and slice them and put them into a bowl. Pour the orange juice over them and leave to marinate, turning from time to time, for 30 minutes. Lift the slices out of the juice and place in the bottom of two glass dishes. Mix the juice with the yogurt and spoon over the fruit. Decorate with a few raspberries and it is ready to serve. Copyright Rosamond Richardson 1996 Meal-Master format courtesy of Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.04 Title: Pears with Bilberries Categories: Desserts, Fruits, Vegan Yield: 2 servings 2 lg Pears; peeled & left whole 25 g Butter - cut into small pieces 1 Glass of red wine 40 g Caster sugar 1 Cinnamon stick, 2.5 cm 100 g Bilberries (or blueberries) CrŠme fraiche (Vegans omit) Poaching pears in a slow oven transforms them completely, and although cooked through until soft, they do not lose their firm, grainy texture. A little cinnamon and red wine flavour the sauce, and the bilberries are an inspired touch. Arrange the pears in an ovenproof dish. Add the butter, red wine, sugar, cinnamon stick and bilberries or blueberries. Bake at 200 degrees C / 400 degrees F / gas 6 for 1 hour, covered with foil and basting every 10 minutes. Serve hot or warm, with crŠme fraiche. Copyright Rosamond Richardson 1996 Meal-Master format courtesy of Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.04 Title: Pots au Chocolat Categories: Desserts Yield: 3 servings 50 g Dark chocolate 75 ml Double cream 100 ml Milk; plus... 2 tb Milk 4 tb Sugar 1 ts Instant coffee powder 2 lg Egg yolks 1 Whole egg This recipe is a hit. Dark, velvety chocolate pots that melt in the mouth and flavours that linger on the palate. Truly delicious. Melt the chocolate in a bowl set over simmering water. In a heavy saucepan combine the cream, milk and 2 tbs of the sugar. Bring to the boil, stirring. In a small bowl combine 2 tbs of milk with the coffee powder and stir into the milk mixture with the chocolate. Beat the egg yolks with a whole egg and the remaining sugar until well blended. Add the milk mixture in a stream, whisking all the time. Pour into three ramekin dishes and set in a pan of water. Cover with foil and bake at 170 degrees C / 325 degrees F / gas 3 for 20-25 minutes or until just set. Remove and cool for 5 minutes. Uncover and cool completely. Chill for at least 3 hours or overnight. Garnish with a dollop of cream just before serving. Copyright Rosamond Richardson 1996 Meal-Master format courtesy of Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.04 Title: Scarlet Fruit Salad Categories: Fruits, Salads, Desserts Yield: 2 servings 50 ml Red wine 25 g Caster sugar 75 g Redcurrants -- topped and tailed 75 g Raspberries 175 g Cherries; washed and stoned CrŠme fraiche (Vegans omit) Serves 2-3 This red fruit salad looks quite spectacular, and its flavours live up to its looks. A lovely dessert for fine summer weather and for eating 'al fresco'. Heat the wine with the sugar until the sugar dissolves. Bring to the boil and pour over the fruit in a bowl. Allow the fruit salad to stand at room temperature for an hour or two, stirring from time to time. Chill, and serve with crŠme fraiche. Copyright Rosamond Richardson 1996 Meal-Master format courtesy of Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.04 Title: Strawberry Cocktail Categories: Desserts, Vegan Yield: 2 servings 4 tb Fresh orange juice 1 tb Caster sugar 2 Sprigs of fresh mint 175 g Strawberries -- washed and hulled 150 ml Lemon syllabub Mint to decorate Strawberries are marinated in a mixture of orange juice and mint, and just before serving are topped with a home-made lemon syllabub. A summer dessert with a difference. Mix the orange juice with the sugar and mint and leave to stand for 1 hour. Cut the strawberries into thin strips and add them to the juice mixture. Leave to stand for a further 10 minutes.Just before serving, divide the strawberries and their juices, between two glass serving-dishes. Cover with the chilled lemon syllabub and decorate with a sprig of mint. Copyright Rosamond Richardson 1996 Meal-Master format courtesy of Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.04 Title: White Chocolate Mousse Categories: Desserts Yield: 2 servings 75 g White chocolate -- finely grated 3 tb Thick set yogurt 1 Egg; separated 15 g Icing sugar Serves 2-3 White chocolate imparts a very delicate flavour to a mousse, and this dessert has a velvety, slightly grainy texture on the palate. Lovely after a salad meal. Stir the grated white chocolate into the yogurt. Beat the egg yolk and stir in. Beat the egg white until stiff, then fold in the icing sugar and beat again until very stiff. Fold into the white-chocolate mixture and put into a glass serving-bowl. Chill for 2 hours, then serve. Copyright Rosamond Richardson 1996 Meal-Master format courtesy of Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.04 Title: B‚chamel Sauce Categories: Sauces Yield: 1 Recipe 40 g Butter -OR sunflower margarine 2 tb Plain flour 300 ml Hot milk Salt Pepper 1 pn Ground nutmeg Melt the butter or margarine in a heavy saucepan. Gradually stir in the flour with a wooden spoon over a low heat, and then add the milk slowly, stirring constantly until the sauce thickens. Season to taste with salt, pepper and ground nutmeg, and simmer gently over a very low heat for 5 minutes before using. Copyright Rosamond Richardson 1996 Meal-Master format courtesy of Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.04 Title: Mushroom Sauce Categories: Sauces Yield: 1 Recipe 300 ml B‚chamel sauce 225 g Large button mushrooms Salt and pepper Heat the b‚chamel gently, stirring so that it remains smooth. Mince the mushrooms in the food processor and stir them into the sauce. Simmer very gently for 5 minutes. Season to taste with salt and pepper. Copyright Rosamond Richardson 1996 Meal-Master format courtesy of Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.04 Title: Mustard and Cheese Sauce Categories: Sauces Yield: 1 Recipe 450 ml B‚chamel sauce 1 1/2 tb Moutarde de Meaux 50 g Cheddar or GruyŠre -- grated Salt and pepper Single cream to finish - (optional) Gently heat the b‚chamel sauce in a heavy pan and stir in the mustard. When well combined, add the cheese and heat until melted. Add salt and pepper to taste. Finish with the cream if so desired. Copyright Rosamond Richardson 1996 Meal-Master format courtesy of Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.04 Title: Pesto Categories: Sauces Yield: 1 Recipe 1 lg Bunch fresh basil 2 lg Garlic cloves -- peeled and crushed 75 g Pine nuts 50 g Parmesan cheese -- finely grated 150 ml Olive oil Salt to taste (optional) Put all the ingredients into the food processor or liquidizer and blend until smooth. Season to taste with salt if necessary. Store in an airtight jar in the refrigerator, where it will keep for several weeks. Copyright Rosamond Richardson 1996 Meal-Master format courtesy of Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.04 Title: Sesame Sauce Categories: Sauces, Vegan Yield: 1 Recipe 5 tb Sesame oil 1 tb Wine vinegar 2 tb Soy sauce 2 Spring onions - trimmed & finely chopped 1 tb Sesame seeds - browned lightly - under the grill Stir the sesame oil, wine vinegar and soy sauce together until well mixed. Add the spring onions and sesame seeds. Dress either hot or warm pasta with the sauce. Copyright Rosamond Richardson 1996 Meal-Master format courtesy of Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.04 Title: Garlic Mayonnaise Categories: Sauces Yield: 1 Recipe 1 Free-range egg 1 ts Dry mustard Salt and pepper 300 ml Sunflower or olive oil Garlic to taste Crush the amount of garlic you require into the mayonnaise above, or into a commercial brand, about 30 minutes before serving. It is best eaten within 24 hours, because the garlic may turn slightly rancid after a longer period. Copyright Rosamond Richardson 1996 Meal-Master format courtesy of Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.04 Title: Garlic Vinaigrette Categories: Sauces, Dressings, Vegan, Salads Yield: 1 Recipe 1 tb Tarragon vinegar 1 ts Mild mustard 100 ml Olive oil 2 md Garlic cloves; crushed Salt and pepper Mix the tarragon vinegar with the mustard, gradually pour in the oil, stirring all the time so it thickens. Season with a little salt and pepper, then stir in the crushed garlic. Leave to stand for 20-30 minutes before serving. Copyright Rosamond Richardson 1996 Meal-Master format courtesy of Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.04 Title: Lemon Mustard Dressing Categories: Sauces, Dressings, Salads, Vegan Yield: 1 Recipe 4 tb Lemon juice 1 Garlic clove; crushed 2 ts Sugar 2 ts Dijon mustard 100 ml Olive or sunflower oil Salt and pepper Put the lemon juice into a bowl and stir in the garlic, sugar and mustard. Gradually stir in the oil until it begins to thicken and carry on stirring until the dressing amalgamates. Season to taste with salt and pepper and leave to stand for a little while before using. Copyright Rosamond Richardson 1996 Meal-Master format courtesy of Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.04 Title: Mayonnaise Categories: Sauces Yield: 1 Recipe 1 Free-range egg 1 ts Dry mustard Salt and pepper 300 ml Sunflower or olive oil Break the egg into the blender and add the mustard, salt and pepper. Liquidize, and then as the machine is running pour in a thin stream of oil. Stop pouring from time to time to avoid the possibility of the mayonnaise curdling and allowing it to thicken. Check the seasoning and store in an airtight jar in the refrigerator. Copyright Rosamond Richardson 1996 Meal-Master format courtesy of Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.04 Title: Orange Vinaigrette Categories: Sauces, Dressings, Salads, Vegan Yield: 1 Recipe 2 tb Fresh orange juice 1 ts Mild mustard 100 ml Olive oil Salt and pepper Mix the orange juice into the mustard and season with salt and pepper. Stir in the olive oil gradually, stirring thoroughly all the time, until the mixture amalgamates. Leave to stand for a while before using, to allow the flavours to blend. Copyright Rosamond Richardson 1996 Meal-Master format courtesy of Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.04 Title: Raspberry Vinaigrette Categories: Dressings, Sauces, Salads, Vegan Yield: 1 Recipe 1 tb Raspberry vinegar 1 ts Mild mustard 50 ml Olive oil Salt and pepper Mix the raspberry vinegar into the mustard and season with salt and pepper. Stir in the olive oil gradually, until the dressing amalgamates. Copyright Rosamond Richardson 1996 Meal-Master format courtesy of Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.04 Title: Raspberry Vinegar Categories: Sauces, Condiments, Gifs, Vegan Yield: 1 Recipe 650 g Raspberries 1 3/16 l Malt vinegar 900 g Sugar Cover the raspberries with water in a large pan, and simmer for 20 minutes. Strain off the juice - there will be about 1.2 litres (2 pints). Add the vinegar and the sugar and stir over a gentle heat. Bring to the boil and simmer for 15-20 minutes, until the liquid becomes syrupy and clings to a spoon. Decant into clean glass bottles and cork. Store in a cool, dark place where it will keep indefinitely. Copyright Rosamond Richardson 1996 Meal-Master format courtesy of Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.04 Title: Raspberry Soy Dressing Categories: Dressings, Vegan Yield: 1 Recipe 5 tb Raspberry vinegar 2 tb Soy sauce Crushed garlic to taste - (optional) Mix the raspberry vinegar with the soy sauce and add the garlic to taste if wanted. Leave to stand for a while before serving to allow the flavours to mingle. A lovely summer dressing for leafy salads. Copyright Rosamond Richardson 1996 Meal-Master format courtesy of Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.04 Title: Yogurt Dressing Categories: Salads, Dressings, Sauces Yield: 1 Recipe 150 ml Vinaigrette 100 ml Natural thick set yogurt Stir the vinaigrette into the yogurt until smooth and creamy. That's all. Delicious on a fresh tomato salad and with coleslaw. Copyright Rosamond Richardson 1996 Meal-Master format courtesy of Karen Mintzias -----