Recipes

MAKING 1) In a bowl, make the marinade by add the garlic, ginger, chili, soy sauce and tomato puree. Stir well. 2) Add the chicken to the marinade and allow it to marinate while you prepare the rest of the ingredients. 3) Ina large pan, boil water. Then, put in the noodles, broccoli and carrots. Simmer for 4 minutes till they are cooked. Then, remove from heat and drain. 4) In a wok, heat the...

GETTING READY 1) Pre-heat the oven to 220c/fan 200/gas mark 7.   2) Add most of the herbs, olives or sun-dried tomatoes and garlic into the cheese and beat them together. Season. 3) Using your knife, make a slit along the sides of each chicken breast. Make a little pocket by opening out the slit a bit. 4) Add a spoonful of stuffing into the pockets. Then press the pocket opening together to...

GETTING READY 1) Pre-heat the oven to 190C/fan 170C/gas mark 5. 2) Take a 23cm x 23cm springform tin, grease and double line it. MAKING 3) In a large bowl, whisk the butter and sugar till they turn light and fluffy. Beat in the eggs one by one. Remember to dust in a little cocoa powder and flour before adding each egg. 4) Slowly, stir in the condensed milk and vanilla extract. Then add...

In heavy saucepan, melt butter; stir in pepper, salt, mustard, flour, combined yolk and milk. Cook, stirring, 5 minutes or until smooth and thickened. Remove from heat; add lemon juice.

Preheat broiler if manufacturer directs. Set cake layer on cookie sheet; spread with jelly; top with well-drained apricots and peaches. Combine brown sugar, cinnamon and butter, and dot over fruit. Broil until fruit starts to brown. Remove to platter.

1. To prepare strawberries, holding the stalk, dip each strawberry in chocolate to partially coat. Place on nonstick baking paper and allow chocolate to set at room temperature. 2. Place egg yolks and sugar in a bowl and beat for 2 minutes. Place cream in a saucepan and bring just to simmering, then remove from heat and slowly pour into egg mixture, while continuing to whisk vigorously. Stir in...

Day before or early in 'day: Peel oranges, reserving one peel; cut oranges into large pieces. In large bowl, combine orange pieces, reserved peel, pears and apricots. In medium saucepan, combine remaining ingredients and simmer 5 minutes; pour over fruits, cover bowl and refrigerate overnight or several hours. At serving time: Remove cinnamon sticks, cloves and peel if you like.

In large saucepan, in 1-inch boiling salted water, cook potatoes, covered; boil 20 to 25 minutes or until fork-tender. Drain. Place over low heat 1 or 2 minutes to dry out, shaking pan gently. With potato masher or electric mixer, mash potatoes thoroughly until smooth. Beat in enough butter and milk to make potatoes fluffy. Season to taste.

About 1 hour and 15 minutes before serving: Preheat oven to 400°F. In large skillet in hot oil, saute onions until tender. In large bowl, combine beans, ham, mustard; arrange half in 3-quart casserole. Place half of onions and tomatoes over beans; sprinkle with half of salt and sugar. Repeat layers. Cover; bake 45 minutes; uncover; bake 10 minutes longer.

4 to 24 hours before serving: In large baking dish or roasting pan, combine salad dressing, bay leaves, peppercorns; refrigerate lamb in this marinade, turning occasionally. About 30 minutes before serving: Preheat broiler if manufacturer directs. Lift lamb from marinade; place on rack in broiler pan; broil 15 minutes; turn over; brush with marinade; broil about 12 minutes for rare, longer for...