15 g/1/2 oz gelatine
3 tablespoons water
440 g/14 oz canned red peppers, drained
3/4 cup/185 mL cream
(double, thickened)
TOMATO SAUCE 1/2 cup/125 mL tomato puree
2 tablespoons tomato juice
1/2 teaspoon Tabasco sauce

2 tablespoons olive oil
500 g/1 lb lean lamb, cut into 2 cm/3/4 in. cubes
1 onion, chopped
3 cloves garlic, crushed
2 teaspoons ground turmeric
1 tablespoon ground coriander
1 teaspoon ground cardamom
1 tablespoon tomato paste (or puree)
1 teaspoon chili paste (sambal oelek)
1/4 cup/60 mL white wine
440 g/14 oz canned tomatoes, undrained but mashed
1 1/2 cups/375 mL beef stock
1 tablespoon ground coriander
1/2 cups/125 mL coconut milk
1 red pepper chopped
3 tablespoons natural yoghurt

200 g/9 1/2 oz choc-hazelnut spread
300 g/6 1/2 oz milk chocolate, melted, cooled
1/4 cup/60 mL coffee liqueur
6 eggs, separated
1 1/2 cups/375 mL cream (double/thickened) whipped
1/4 cup/60 g caster sugar
155 g/5 oz dark chocolate, grated
CHOCOLATE SAUCE
100 g/3 1/2 oz dark chocolate, melted, cooled 1/2 cups/125 mL cream (double/thickened)

1 Combine gelatine and water in a heatproof bowl. Place over a saucepan of simmering water. Heat, stirring, until gelatine dissolves. Cool.
2 Puree red peppers and season to taste. Stir in gelatine mixture and cream. Pour into 6 oiled moulds. Chill until firm.
3 SAUCE: Combine tomato puree, tomato juice and Tabasco. Season to taste.
4 To serve, turn each mousse onto a serving plate and accompany with sauce.
Serving suggestions: Decorate with finely sliced lemon and a sprig of dill.

1 Heat oil in a saucepan. Add lamb cubes. Stir for 5 minutes till brown.
2 Add onion, garlic, turmeric, coriander, cardamom, tomato paste and chili paste. Cook, stirring, for 3 minutes.
3 Stir in wine. Bring to the boil. Stir in tomatoes, stock and coconut milk.
4 Simmer for 1 hour or until lamb is tender.
Serving suggestions: top with yoghurt and strips of red pepper and serve on boiled or steamed brown rice. Accompany with mixed vegetables if desired.

1 Combine choc-hazelnut spread, milk chocolate, liqueur and egg yolks. Beat until smooth. Fold in whipped cream.
2 Beat egg whites until soft peaks form. Gradually beat in sugar. Beat for a further 2 minutes.
3 Fold egg white mixture and grated dark chocolate into chocolate mixture. Mix to combine.
4 Pour into an 11 x 21 cm/4 1/2 x 8 1/2 in. loaf tin lined with aluminium foil. Freeze until firm.
5 SAUCE: Combine melted dark chocolate and cream in a saucepan. Heat over a medium heat, stirring constantly, until mixture is smooth. Serve with slices of the frozen terrine.

2 cups/500 mL chicken stock
1 large onion, chopped
4 zucchini (courgettes), chopped
1 large potato, chopped
1/2 teaspoon ground cumin
1 cup/250 g sour cream
2 tablespoons chopped fresh dill

3 Poussins (spatchcock, or small chickens) halved
2 tablespoons crushed black peppercorns
1 teaspoon ground coriander
LIME MARINADE
1/4 cup/60 mL white rum
2 teaspoon finely grated lime rind
1 tablespoon lime juice
2 tablespoons honey
2 cloves garlic, crushed
1 teaspoon grated fresh ginger

2 teaspoons gelatine
1/4 cup/60 mL orange juice
250 g/8 oz strawberries, quartered
1/4 cup/45 g icing sugar
250 g/8 oz ricotta cheese
1/2 cup/125 mL cream (double/thickened)

1 Combine stock, onion, zucchini, potato and cumin in a saucepan. Bring to the boil. Simmer for 20 minutes until potato is tender. Cool slightly.
2 Puree the soup base and transfer to a bowl. Stir in sour cream, dill and season to taste. Cover. Chill for 3 hours before serving. Serving suggestions: Sprinkle a little island of chopped dill or chives in each bowl and drop a small dollop of cream on it.

1 MARINADE: Combine rum, lime rind, lime juice, honey, garlic and ginger. Place poussins in a shallow glass or ceramic dish. Pour over marinade. Turn poussins to coat. Cover and marinate at room temperature for 1 hour.
2 Drain poussins. Reserve marinade. Thread a skewer through wings and legs of each poussin half.
3 Brush with reserved marinade. Combine black pepper and coriander. Rub over skin of birds. Cook, turning frequently, on a lightly oiled preheated medium arbecue grill - or under a grill ­ for 15-20 minutes or until birds are cooked through.
Serving suggestions: Serve with a simple lettuce salad and plain jacket potatoes.

1 Combine gelatine and orange juice in a heatproof bowl. Place over a saucepan of simmering water. Heat, stirring, until gelatine dissolves. Cool.
2 Place strawberries, icing sugar, ricotta cheese and cream in a food processor. Blend until smooth. Stir in gelatine mixture.
3 Rinse four heart-shaped moulds in cold water. Line with muslin or gauze. Divide strawberry mixture between moulds. Cover. Refrigerate until set. To serve, turn hearts onto serving plates.

(Oven temp: 180oC / 350oF)
60 g/2 oz butter
4 Onions, thinly sliced
2 tablespoons flour 4 cups/i litre chicken stock
1/2 cup/125 mL white wine
1 small French breadstick, cut into thin slices
60 g/2 oz grated Cheddar cheese

2 Eggplant (aubergines)
Salt
2 tablespoons olive oil
1 Onion, chopped
1 clove garlic, crushed
2 rashers bacon, chopped (optional)
3 canned tomatoes, drained, chopped
1 teaspoon chopped fresh thyme or 1/2 teaspoon dried thyme
1 egg
1/4 cup/60 g dried breadcrumbs
1/3 cup/750 g rice, cooked
60 g/2 oz grated Parmesan cheese

(Oven temp: 220oC / 425oF)
60 g/2 oz butter, melted
3 tablespoons chopped fresh mint
2 tablespoons brown sugar
4 pears, cored, peeled and halved
250 g/8 oz shortcrust pastry
Whipped cream (double/thickened) or yoghurt (optional)

1 Melt butter in a saucepan over a low heat. Add onions. Cook, stirring, for 10-15 minutes or until onions are golden. Stir in flour (careful of lumps) and cook, stirring, a further 5 minutes.
2 Stir in stock and wine. Bring to the boil over a medium heat. Simmer for 10 minutes. Season to taste.
3 Toast bread slices on one side. Sprinkle untoasted side with cheese. Grill until cheese melts.
4 Place cheese toasts in a serving bowl, or serve in individual bowls. Pour over soup and serve immediately.

1 Cut eggplant in half lengthways. Scoop out centre, leaving a 2 cm/2/4 in. thick shell. Sprinkle shells with salt and place upside down on absorbent kitchen paper. Set aside for 15 minutes. Rinse. Pat dry with kitchen paper.
2 Combine oil, onion, garlic, bacon, tomatoes, thyme, egg, breadcrumbs, rice and Parmesan cheese.
3 Divide mixture between eggplant shells. Place in a lightly greased baking dish. Bake for 30 minutes. Serving suggestions: Serve with Mixed Vegetables.

1 Pour butter into a 20 cm/8 in. round ovenproof dish. Sprinkle with mint and sugar. Lay pears, core side down, in dish.
2 Roll out pastry to 5 mm/1/4 in. thick and large enough to fit over dish.
3 Bake for 15-20 minutes or until pastry is cooked and golden. Cool for 20 minutes.
4 To serve, invert tart onto a serving platter. Serve with whipped cream - or yoghurt, if desired.

500 g/1 lb eye fillet of beef, trimmed of all visible fat, very thinly sliced
Assorted lettuce leaves
125 g/4 oz watercress, broken into sprigs
90 g/3 oz grated Parmesan cheese MUSTARD MAYONNAISE 1 egg
1 tablespoon lemon juice
2 cloves garlic, crushed
2 teaspoons Dijon mustard
1/2 cup/125 mL high-grade olive oil

(Oven temp: 160oC / 325oF)
4 firm white fish fillets, skinned
1 tomato, cut into 4 slices 250 g/8 oz puff pastry
1 egg, beaten ONION and OLIVE FILLING
1 tablespoon olive oil
1 onion, sliced
2 teaspoons grated lemon rind
1 tablespoon chopped fresh parsley
8black olives, pitted and chopped

(Oven temp: 180oC / 350oF)
250 g/8 oz oatmeal biscuits, crushed
100 g/3 1/2 oz butter, melted MARBLED FILLING 500 g/1 lb cream cheese, softened
1 1/2 cups/315 g caster sugar
1/4 cups/30 g flour
1 tablespoon vanilla essence
5 eggs
100 g/3 1/2 oz milk chocolate, melted
1/4 cups/30 g cocoa powder

1 Arrange beef slices, lettuce leaves and watercress on individual serving plates. Scatter with Parmesan cheese.
2 MAYONNAISE: Place egg, lemon juice, garlic and mustard in a food processor.
Blend to combine. With machine running, slowly add oil. Process until mayonnaise thickens. Season. Spoon over salad and serve immediately.

1 FILLING: Heat oil in frying pan. Add onion. Cook, stirring, for 5 minutes. Combine onion, lemon rind, parsley and olives
2 MEAL: Cut each fish fillet in half, crossways. Top each piece of fish with filling, a slice of tomato, then another piece of fish.
3 Roll out pastry to 5 mm/1/4 in. thick. Cut out four large squares. Place a fish stack in the centre of each. Completely wrap with pastry.
4 Place on a lightly greased baking tray. Cut two vents in the top of each parcel. Brush with egg and bake for 5 minutes.
5 Reduce oven temperature to 180oC/350oF and bake for 15 minutes longer or until pastry is golden. Serving suggestions: Serve with a Green Salad or Tomato/Basil Salad.

1 Combine biscuit crumbs and butter. Press over the base and up to the sides of a greased 23 cm/9 in. springform tin. Chill.
2 FILLING: Combine cream cheese, sugar, flour, vanilla essence and eggs in a food processor. Divide mixture into two portions. Mix chocolate and cocoa powder into one portion only.
3 Pour plain mixture into biscuit crust. Pour chocolate mixture onto plain mixture. using a spatula, gently swirl the two together to create a marbled effect.
4 Bake for 1 1/4 hours or until filling is firm. Cool at room temperature, then chill.
5 Serve with thickened cream or a light custard.

250 g/8 oz cooked medium prawns, shelled and deveined.
4 Chinese dried mushrooms
60 g/2 oz vermicelli noodles
6 cups/1.5 litres chicken stock
4 fresh fish fillets, cut into thick strips
60 g/2 oz ham, cut into strips
1 tablespoon soy sauce
4 spring onions, chopped
4 spinach leaves, shredded

1 kg/2 lb rump steak, cut into 2.5 cm/1 in. thick steaks
1 Cucumber, thinly sliced
Fresh coriander leaves
1 fresh, red chilli, sliced (watch your eyes!)
CORIANDER MARINADE 1/3rd cup/90 mL soy sauce
2 tablespoons vegetable oil
1 teaspoon ground coriander
1 tablespoon chopped fresh coriander
1 tablespoon brown sugar

(Oven temp: 160oC / 325oF)
4 egg yolks
1/4 cup/60 g caster sugar
1 teaspoon grated lime rind
1 teaspoon grated lemon rind
1 tablespoon lime juice
1 tablespoon lemon juice
1 cup/250 mL double cream/thickened cream

1 Cut prawns in half lengthways. Soak mushrooms in boiling water for 15 minutes or until tender. Drain. Slice.
2 Cook noodles according to packet directions. Drain.
3 Combine stock, fish, ham and soy sauce in a saucepan. Bring to simmering. Simmer for 4-5 minutes or until fish is almost cooked. Add prawns, mushrooms, spring onions and spinach. Simmer for 3-4 minutes or until heated through.
4 To serve, place noodles in serving bowls. Ladle over soup.

1 MARINADE: Combine soy sauce, oil, ground and fresh coriander and sugar. Season. Place steaks in a shallow dish. Pour over marinade. Marinate at room temperature for at least 1 hour.
2 MEAL: Arrange overlapping slices of cucumber on a large serving platter. Chill.
3 Drain steaks and reserve marinade. Cook steaks under a preheated hot grill or on a barbecue for 3-4 minutes each side. Thinly slice steaks. Arrange on cucumber.
4 Place reserved marinade in a saucepan. Bring to the boil. Boil for 3-4 minutes. Spoon over beef.
5 Garnish with fresh coriander leaves and red chili and serve. Serving suggestions: Serve with Naan or Pitta bread.