Free Recipes

Ingredients:

1/2 garlic clove
2 tbsp. plus 2 tsp. lemon juice
1 tbsp. plus 1 tsp. mayonnaise
2 tsp. grated Parmesan cheese
8 oz. skinned and boned cooked chicken, chilled and diced
1/2 c. diced chilled celery
2 tbsp. diced drained canned pimientos
2 tbsp. chopped scallion (green onion)
4 pitted black olives, sliced
1/8 tsp. each salt and pepper
4 chilled iceberg or romaine lettuce leaves

Directions:

Rub a medium wooden bowl with cut side of garlic clove and discard garlic; add lemon juice, mayonnaise, and cheese to bowl and stir to combine. Add remaining ingredients except lettuce and mix well; line serving platter with lettuce and top with chicken mixture.

Ingredients:

2 cups shelled peas
1 medium-sized cauliflower
½ cup mustard oil
1 tbsp ginger-garlic paste
1 onion (peeled and
ground to a paste)
1 tsp turmeric powder
2 bay leaves
salt to taste
1 tsp cumin seeds
1 tbsp coriander seeds
2 cloves
½” piece of cinnamon

Directions:

Grind all the ingredients for the spice paste. Cut the cauliflower into florets. Heat the oil and fry the onion paste together with the ginger-garlic paste till they are a light golden brown in colour. Lower the flame and add the bay leaves. Mix in the cauliflower pieces and the turmeric powder. Fry over a medium heat till the cauliflower is half cooked and turns a light golden brown. Lower the flame and mix in the shelled peas and the spice paste and 1½ cups of water. Cover with a lid and cook over a low flame till the vegetables are cooked. Serve hot with boiled rice.

Ingredients:

4 chicken breast fillets
butter, salt and pepper
1 onion
1 clove garlic
2-3 tbsp vegetable fat for frying
3 tbsp peanut butter
400ml Coca-Cola
4 tbsp lime juice or lemon juice
50g chopped peanuts
2 tbsp fresh parsley

Directions:

Rinse chicken fillets under cold water and pat dry with paper towel. Heat butter in skillet and sear chicken breasts on both sides over high heat. Reduce heat and cook for a further 10 to 15 minutes and then season. Chop onions finely, press garlic and fry the two ingredients over high heat at the same time in a second skillet. Add peanut butter, stir until smooth, then add a little of the Coca-Cola. Gradually add the rest of the cola and then the limejuice. Chop peanuts and parsley and add it to sauce. Arrange chicken breasts on plates and pour the sauce over.

Ingredients :

1 tall glass
1 cup water
1 tsp tea powder
5 tsp sugar
1 lemon’s juice
10-15 ice cubes

Directions:

Make black tea as usual with 5 tsp sugar. Take the tall glass and fill it more than ½ with ice cubes. ol the black tea till only a bit warm. Pour the lemon juice over the ice cubes and also the black tea. Garnish with whole pudina leaves(1-2) and a lemon slice.

Ingredients: (one serving)

1 Tablespoon olive oil
1 handful button mushrooms - sliced
1/3 cup shredded Cheddar cheese
1 heaping Tablespoon chopped parsley2 large eggs - beaten

Directions:

Add the olive oil to a small frying pan over medium-high heat. Add the siced mushrooms and fry until browned - about 4 minutes stirring often. Tansfer to a bowl and mix in the parsley and cheese. In the same frying pan over medium heat, add the beaten eggs. Swirl the pan to distribute the egg. As the egg begins to set, lift the edges so uncooked egg can flow underneath. When the egg is almost completely set, spoon the mushroom mixture over half of the omelet. Fold the omelet.

Ingredients:

1/4 cup soy sauce
1/4 cup vegetable oil
3 tablespoons dry red wine
1 tablespoon granulated sugar
1 tablespoon curry powder
1 teaspoon crushed red pepper
2 pounds lean boneless pork, cut into 1 1/2-inch pieces
3 cups cooked basmati rice
1 (9-ounce) jar Major Grey’s Chutney
5 (10-inch) skewers

Directions:

Preheat broiler. Combine soy sauce, oil, wine, sugar, curry powder and crushed red pepper in medium bowl. Add pork; stir to coat. Cover; refrigerate for 2 to 4 hours. Thread pork onto skewers; reserve marinade for basting. Grill or broil, turning and basting occasionally with reserved marinade, for 10 to 15 minutes or until pork is no longer pink in center. Discard any remaining marinade. Serve with rice and chutney.

Ingredients:

1/2 cup milk
1 small ripe banana, cut into chunks
10 marachino cherries
1 tablespoon baking cocoa
1/2 teaspoon coconut extract
3 cups vanilla ice cream, softened

Directions:

Place the first five ingredients in a blender; cover and process until smooth. Add ice cream; cover and process until blended. Pour into chilled
glasses. Serve immediately.

Ingredients:

8 zucchini (about 12-15cm long)
2 1/2 tbs olive oil
125g Greek feta
2 tbs currants
1 clove garlic, finely chopped
2 tbs dried breadcrumbs
1 tbs finely chopped basil, plus extra small leaves, to serve
200g grape or cherry tomatoes
90g (about 6 slices) prosciutto, salami or leg ham
125g cherry bocconcini, torn in half
Toasted bread, to serve

Directions:

Preheat oven to 220°C. Trim 2mm from ends of zucchini then cut each into 4mm-thick slices, lengthways. Place in a bowl. Add 1 tbs oil and season to taste with salt and pepper. Toss. Heat a char-grill pan over high heat. Cook zucchini, in batches, for 1 1/2 minutes each side or until charred but not quite cooked through. Transfer to a roasting pan.
Crumble feta into a bowl. Add currants, garlic, breadcrumbs and chopped basil. Season to taste and toss well to combine. Scatter tomatoes and feta mixture over zucchini. Tear prosciutto slices in half and strew over vegetables. Drizzle with remaining oil then roast for 15 minutes or until tomatoes have softened. Scatter vegetable mixture with bocconcini and extra basil. Spoon into a bowl and serve with toasted bread.

Ingredients:

1/2 Cup margarine
2 tsp. Dried Basil; Crushed
2 tsp. Lemon Juice
1 1/4 tsp. Garlic Powder
3/4 tsp. Italian seasoning
8 oz Fettuccine; Cooked & Drained
1 tsp. olive oil
Salt

Directions:

Melt the margarine in a large skillet and add the basil, lemon juice, garlic powder and Italian seasoning and salt. Blend well. Make pasta fettuccine according to the package directions and add 1 tsp. of olive oil. In a large bowl mix fettuccine and garlic mixture and toss to coat well. Top with parmesan cheese.

Ingredients:

1 litre full cream milk
2 1/2 tsp. cornflour
1 tsp. gelatine
3/4 cup sugar
1 cup fresh cream
1 tsp. vanilla essence
1/2cup cold milk

Directions:

Bring milk to a boil. Boil for 15 minutes on low, stirring occasionally. Mix cornflour in 1/2 cup cold milk, keep aside. Add sugar to milk, stir. Add cornflour paste, stirring continuously till boil resumes. Boil for a further 4-5 minutes, take off fire. Sprinkle gelatine over 3 tbsp. water in a small pan. Allow to soak for 5 minutes. Warm over gentle heat, till dissolved.
Do not bring it to a boil. When boiled milk cools a little, add gelatine solution and mix well. Cool to room temperature, freeze in covered tray, till set but not hard. Break into pieces, beat with an egg beater till soft. Add cream and essence, mix well. The texture should be light and creamy. Reset in the freezer till frozen.