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Piperade

Omit the eggs and you have a delicious vegetable stew called `peperonata’ which is perfect with lamb or with grilled white fish. Served cold it also makes a good salad dish. Piperade is excellent served with warm bread and a mixed bean salad. 2 x 15 ml spoons/2 tbsp olive oil 4 peppers (mixture of [...]

PASTA SHELLS WITH GORGONZOLA

This is a lovely, rich pasta sauce, perfect for all occasions and incredibly quick to make. 300 g/10 oz pasta shells (conchiglie) 1 x 15 ml spoon/1 tbsp oil 100 g/4 oz Gorgonzolg at room temperature 150 ml/ pint double cream salt and freshly ground black pepper Methods: Cook the pasta shells in plenty of [...]

PENNE WITH BÉCHAMEL SAUCE AND PEAS

300 g/10 oz penne 1 x 15 ml spoon/1 tbsp oil 100 g/4 oz frozen peas I quantity rich Béchamel sauce with Nutmeg grated Parmesan cheese Bring a pan of salted water to the boil. Add the oil (to stop the pasta sticking together). Drop in the penne and cook rapidly for 5-7 minutes, until [...]

SPAGHETTI NEOPOLITANA

300 g/12 oz spaghetti 1 x 15 ml spoons/1 tbsp oil 1 quantity of Tomato Sauce grated Parmesan cheese Methods: Cook the spaghetti in plenty of rapidly boiling salted water along with the oil until just tender, 7-12 minutes. Drain thoroughly. Toss in the hot tomato sauce, and sprinkle with Parmesan cheese to taste. Variations [...]

STIR-FRIED VEGETABLES WITH SMOKED TOFU

Tofu is made from pressed soya bean curd and is very high in protein. Smoked tofu has more flavor than regular tofu and is available from health food stores. This dish may he served as part of a Chinese meal or as a main dish on its own, with noodles or rice. 2 x 15 [...]

Leeks in Cheese Sauce

6 thin leeks, outer leaves removed and cleaned 300 ml/11/2 pint milk 150 ml/11/4 pint water salt 1 quantity Béchamel sauce flavoured with nutmeg 2 X 15 ml spoons/2 tbsp dried breadcrumbs 1 x 15 ml spoons/1 tbsp grated Parmesan cheese Cut the leeks into thumb-sized pieces and place in a pan with the milk [...]

Mozarella, Avocado And Tomato Salad

283 cals SERVES 4 2 ripe avocados 120 ml (8 tbsp) basic vinaigrette 175 g (6 oz) Mozzarella cheese, thinly sliced medium tomatoes, thinly sliced chopped fresh parsley and mint, to garnish Methods: Halve the avocados lengthways and carefully remove the stones. Then peel and cut the avocados into slices. Pour the vinaigrette over the [...]

Feta, Avacado and Tomato Salad

536 cals SERVES 4 2 ripe avocados 120 ml (8 tbsp) garlic vinaigrette 4 medium tomatoes 50 g (2 oz) black olives or green stuffed olives 225 g (8 oz) Feta cheese 30 ml (2 tbsp) chopped fresh marjoram Methods: Halve the avocados lengthways and remove the stones, then peel and cut the avocados into [...]

Chicken Liver Pate With Green Peppercorns

152-189 cals plus 3 hours chilling and 30 minutes standing time Serves 4 100 g (4 oz) butter 1 onion, skinned and chopped 450 g (1 lb) chicken livers 1 garlic clove, skinned and crush 2.5 ml tsp) dried marjoram freshly ground pepper 7.5 ml (14- tsp) salt 5 ml (I tsp) lemon juice 15 [...]

Asparagus Maltaise

220 cals Serves 6 450 g (1 lb) asparagus, washed and trimmed 3 egg yolks grated rind and juice of 1 orange salt and freshly ground white pepper 100 g (4 oz) unsalted butter, softened 15 ml (1 tbsp) lemon juice 30-45 ml (2-3 tbsp) double cream orange twists, to garnish Tie the asparagus in [...]