Frozen Hot Chocolate

Ingredients:
• 1 cup milk
• 1 envelope instant hot chocolate mix
• 2 tablespoons butter
• 2 ounces milk chocolate, chopped
• 2 ounces bittersweet chocolate, chopped
• 6 ice cubes

Preparation:
Heat milk in saucepan over medium-low heat until bubbles just begin to form around edges and mixture is heated through (approximately 2 minutes). Remove from heat; whisk in hot chocolate mix until well blended. Add butter, milk chocolate, and bittersweet chocolate; stir until smooth. Pour chocolate mixture into blender; add ice. Cover; blend on high speed until well blended. Serve immediately.

This recipe was published in 'Everyday chocolate 120 Tasty Recipes - p130'.

German Chocolate Bread

Ingredients:
• 2 boxes German chocolate cake mix
• 2 small boxes instant chocolate pudding mix
• 1 (12 ounce) container sour cream
• 10 eggs
• 1½ cups oil
• ½ cup water
• 1 (12 ounce) package semisweet chocolate chips
• 1 cup flaked coconut

Preparation:
Preheat oven to 325 degrees. Mix together all ingredients. Pour into 3 greased loaf pans. Bake for 1 hour or until toothpick inserted in center comes out clean.

This recipe was published in 'Everyday chocolate 120 Tasty Recipes - p102'.

Chocolate Pound Cake

Ingredients:
• 1 box chocolate cake mix
• 1 small box instant chocolate pudding
• 1¾ cups milk
• 2 eggs
• 1 bag mini chocolate chips
• Powdered sugar

Preparation:
Preheat oven to 350 degrees. In large bowl, combine all ingredients except powdered sugar and beat by hand. Bake for 1 hour. Dust with powdered sugar.

This recipe was published in 'Everyday chocolate 120 Tasty Recipes - p74'.

Caramel Chocolate Pecan Bars

Ingredients:
• ¾ cup butter
• ¾ cup sugar
• 1 cup flour
• 1 cup quick oats
• ½ teaspoon baking
• soda
• ¼ teaspoon salt
• 1 (14 ounce) package
• caramels
• 1/3 cup evaporated milk
• ½ cup chopped pecans
• 1 cup semisweet
• chocolate chips

Preparation:
Preheat oven to 350 degrees. Beat butter and sugar until fluffy. Combine flour, oats, baking soda, and salt and add to butter mixture until crumbly. Do not overmix. Reserve 1 cup crust mixture and press remainder in ungreased 9x13-inch pan. Bake for 10 minutes. Cool in pan for 10 minutes. In saucepan, cook caramels and evaporated milk over low heat until caramels melt and mixture is smooth. Spread over baked cookie crust. Sprinkle with pecans then with reserved crumbs and chocolate chips. Bake for 15 to 20 minutes or until top crumbs are golden. Cool in pan on wire rack. Cut into bars. Makes 32.

This recipe was published in 'Everyday chocolate 120 Tasty Recipes - p46'.

Buckeyes

Ingredients:
• 2 cups butter
• 2 cups peanut butter
• 2½ pounds powdered sugar
• 3 teaspoons vanilla
• melting chocolate

Preparation:
In large bowl, cream butter and peanut butter. Add powdered sugar and mix well. Add vanilla and mix well. Roll into balls the size of large marbles. In double boiler over low heat, melt chocolate chips. Use toothpick to dip balls in chocolate about halfway. Place on waxed paper to cool.

This recipe was published in 'Everyday chocolate 120 Tasty Recipes - p18'.

Side Recipe 'Oven - Roasted Cauliflower with Bread Crumbs'

Jonathan Waxman began his culinary career in the kitchens of Chez Panisse in Berkeley and Michael’s in Los Angeles. Waxman went on to open his own restaurant in New York City, Jams, as well as the famed Washington Park. Today, Waxman is the chef and owner of Barbuto in Manhattan’s West Village. His first cookbook, A Great American Cook, was published in 2007.

Ingredients:
Serves 4
• 1 head of fresh cauliflower
• 6 tablespoons melted butter
• 2 tablespoons good olive oil
• 1 clove garlic (peeled and smashed)
• 3 tablespoons grated Parmesan
• 3 tablespoons fresh bread crumbs
• 1 pinch red pepper flakes
• 1/4 teaspoon sea salt
• 1/4 teaspoon freshly ground black pepper

Preparation:
1. Preheat the oven to 375 degrees. Wash and cut cauliflower into florets (you should have about 3 cups).

2. In a large bowl, toss all the ingredients together. Transfer to a heavy baking dish, large enough to hold the cauliflower in a single layer.

3. Bake until the cauliflower is golden brown and tender, 30 to 35 minutes. Serve.

This Side recipe was published in 'Martha Stewart Living Radio Thanks giving Hotline Recipes 2010 - p38'.

Lunch Recipe 'Light But Hearty Hummus Sandwiches'

Preparation time: 12 minutes
4 servings
353 calories per serving, 21% from fat

RealAge effect if eaten 12 times a year:
Silken tofu adds calcium and isoflavones; chickpeas add lots of fiber and very little fat. All of these combine to make you 5.2 days younger.

RealAge-effect ingredients:
Chickpeas, lemon juice, garlic, tofu, salad greens, whole wheat, radishes, olive oil (calcium, isoflavones, potassium, flavonoids, healthy fats)

Ingredients:
• 1 large garlic clove, peeled
• 1 can (15 or 16 ounces) chickpeas (garbanzo beans), rinsed and drained
• 2 tablespoons lemon juice
• 1 tablespoon extra-virgin olive oil
• 1 teaspoon dark sesame oil
• 1⁄2 teaspoon ground cumin
• 1⁄4 teaspoon salt
• 1⁄2 cup (4 ounces) low-fat silken tofu, such as Mori-Nu brand
• 3 tablespoons chopped fresh mint
• 4 whole wheat pita pocket bread loaves (the 6-inch size, not the little ones)
• 2 cups mesclun (assorted young salad greens)
• 1⁄2 cup thinly sliced radishes

Preparation:
To make hummus: With motor running, drop garlic clove through the tube of a food processor and process until minced. Add chickpeas; process until finely chopped. Add lemon juice, olive oil, sesame oil, cumin, and salt; process 30 seconds. Add tofu; process until smooth. Stir in mint.

Cut each pita in half; open pockets. Stuff pockets with half of salad greens and radishes; top with hummus, then remaining salad greens and radishes.

Substitutions: Cilantro may replace the mint, torn romaine lettuce may replace the mesclun, and shredded daikon (a large white radish) may replace the familiar round red radishes. Although cilantro would add that mysterious oomph—a little bit of parsley, a little bit of spice, and little bit of grassy pungency—instead of the sweet brightness of mint, they both work.

Tips: Dark or toasted sesame oil, found in the Asian section of the supermarket, replaces the traditional tahini (sesame seed paste) because the oil has a more intense flavor and fewer calories than tahini. Drizzle dark sesame oil over stir-fries or on top of veggie burgers. You’ll get just enough hint of its perfume to underline the flavor of your food.

Nutritional Analysis
• Total fat (g) 8.6
• Sodium (mg) 526
• Vitamin A (RE) 43
• Fat calories (kc) 78
• Calcium (mg) 257
• Beta-carotene (RE) 67
• Cholesterol (mg) 0
• Magnesium (mg) 58
• Vitamin C (mg) 14
• Saturated fat (g) 1.1
• Zinc (mg) 1.0
• Vitamin E (mg) 3.8
• Polyunsaturated fat (g) 2.6
• Selenium (mcg) 14
• Thiamin B1 (mg) 0.5
• Monounsaturated fat (g) 3.7
• Potassium (mg) 1093
• Riboflavin B2 (mg) 0.3
• Fiber (g) 3.9
• Flavonoids (mg) 0.3
• Niacin B3 (mg) 3.5
• Carbohydrates (g) 82.4
• Lycopene (mg) 0
• Vitamin B6 (mg) 0.12
• Sugar (g) 1.6
• Fish (oz) 0
• Folic acid (mcg) 38
• Protein (g) 30.6
• Nuts (oz) 0
• Vitamin B12 (mcg) 0

This Lunch Recipe was published in 'Cooking The RealAge Way - p155'

Spicy Sour Soup

Serves 4

Ingredients:
• 1/2 pack Ramen noodles, frozen
• 20fl oz (600ml) chicken stock
• 1 and 1/4oz (40g) fresh shiitake mushrooms, sliced
• 1 chilli halved and deseeded
• 2oz (60g) soya bean sprouts
• 3tbsp (45ml) rice vinegar
• 1tbsp (15ml) soy sauce
• 1tbsp (15ml) cornflour
• 2tbsp (10ml) sesame oil
• 2oz (60g) spring onions, chopped
• 2oz (60g) papaya flesh, diced
• 2oz (60g) natural tofu, diced

Preparation:
1. Put the chicken stock into a pan with the shiitake mushrooms, chilli, soya bean sprouts, rice vinegar and soy sauce and bring to a boil. Bind the soup with the cornflour mixed with a small amount of water to make a paste.

2. Bring the soup to a boil, add the frozen ramen noodles and boil, stirring, for 30 seconds.

3. Add the spring onions, diced papaya and tofu to the soup, reheat, stir in the sesame oil and serve.

This Soup recipe was published in 'Chinese Cuisine - p10'

JaJangBap

Yield: 2 Servings

Main Ingredients:
• 1 Cup Beef or Pork
• 1 Cup Onion
• 1 Cup Potato
• 1/2 Cup Zucchini
• 2 Handfuls Cabbage

Meat Ingredients:
• 1 Tbsp Cooking Wine
• 1 Pinch Salt
• 1 Pinch Black Pepper

Sauce Ingredients:
• 4 Tbsp Black Bean Paste
• 1 Tbsp Oil
• 1/2 tsp Sugar
• 2 Cup Water
• 2 Tbsp Corn Starch

Preparation:
1. Cut the meat into half inch pieces. Add the cooking wine, salt, and black pepper. Mix well and set it aside.

2. Dice the potato, onion, and zucchine into half inch cubes. Slice the cabbage into half inch pieces.

3. To make the sauce, add 1 Tbsp of oil, the black bean paste, and 1/2 tsp of sugar. Fry it in a pan until it becomes soft.

4. Fry the meat until it is completely cooked. Fry the potato until it is half cooked, then add the onion and cabbage. When the onion is half cooked, add the zucchini. When everything is cooked, add the cooked meat.

5. Mix in the fried black bean paste.

6. In 2 cups of water, add 2 Tbsp of corn starch. Mix well. Pour it slowly into the pan.

7. Boil until it becomes thicker. Serve this on cooked rice or noodles.

This Korean recipe was published in 'Aeri's Kitchen, 1st Mini Korean Cooking story - p11'

Chocolate and Orange Cake

Preparation time 25 minutes plus 15 minutes for decoration

Ingredients:
• 75g (3oz) plan chocolate
• 350g (12oz) soft brown sugar
• 300ml (1/2pt) milk
• 100g (4oz) butter
• Grated rind of half an orange
• 2 eggs
• Vanilla essence
• 100g (4oz) plain flour
• 1 level tsp bicarbonate of soda

Ingredients For The Filling:
• 300ml (1/2pt) double cream, whipped
• Grated rind of half an orange
• Caster sugar to taste

Ingredients For Decoration:
• 2 chocolate-covered nougat and caramel bars
• 4tbs milk
• 1 orange

Preparation:
1. Grease three 18cm (7in.) sandwich tins and line the bases with greased grease proof paper. Set the oven to 190°C/375°F/Gas Mark 5.

2. Put the chocolate, half the sugar and half the milk into a pan and stir over a low heat until the chocolate has melted and the mixture is smooth. Leave to cool.

3. Beat together the butter with the rest of the sugar and the orange rind until light and fluffy. Beat in the eggs and add the vanilla essence.

4. Add the chocolate mixture and beat again. Sift in the flour and bicarbonate of soda, and mix well to get rid of all the lumps. Pour in the remaining milk and stir.

5. Divide the mixture between the tree tins and bake for 30 minutes. The cakes should have shrunk away from the sides of the tins. Cool before turning on to a wire rack. Peel off the paper.

6. To make the filling: mix the orange rind with the whipped cream and sweeten to taste with the caster sugar. Use this to sandwich together the three layers.

7. To make the decoration: remove the ring from the orange, taking care not to remove any pith. Cut the rind into the finest shreds. Plunge them into boiling water, then immediately into cold water. Drain and pat dry on absorbent paper.

8. Slice the chocolate bars and melt them over a low heat with the milk, stirring until the mixture is smooth. Spread over the top of the cake and leave to set. Sprinkle the orange rind round the edge before serving.

This recipe was published in 'Little books of delight Chocolate Cakes - p18'

Meatballs with tomatoes and olives

Serves 4

Ingredients For the meatballs:
• 16oz (500g) minced lamb
• 1 shallot, finely chopped
• 2 stale bread rolls
• A little milk for soaking
• 1 egg
• 2tbsp (30ml) chopped parsley
• 1/2tsp (2 and 1/2ml) salt
• Freshly ground pepper as desired
• Clarified butter

Preparation For the meatballs:
1. Saute the shallots in butter until translucent. Soak the bread rolls in milk, then squeeze out and add to the minced lamb with the shallots and the egg. Add the parsley, season with salt and pepper and mix well. With wet hands form into small balls and fry on all sides in clarified butter until golden brown.

Ingredients For the tomato sauce:
• 32oz (1kg) rip tomatoes
• 2 shallots
• 2 cloves garlic
• 3tbsp (45ml) olive oil
• 1tbsp (15ml) tomato puree
• 2 sprigs thyme
• Finely chopped basil leaves
• 2 and 1/2oz (70g) green olives
• Salt as desired
• Pepper as desired

Preparation For the tomato sauce:
1. Make a slit in each tomato, scald in boiling water, then skin. Dice the flesh, removing the seeds and stalk scars.

2. Peel and dice the shallots, Peel and crush the garlic and saute both in olive oil. Add the tomato puree and saute for 3-4 minutes. Wash the herbs.

3. Add the tomatoes and one spring of thyme to the shallots and simmer for about 30 minutes, stirring occasionally, until quite thick.

4. Add the finely shopped basil leaves and the rest of the thyme leaves, season with salt and pepper and stir in the olives.

Serve the meatballs in the tomato sauce.

This Main Course recipe was published in 'Continental Cuisine - p26'.

Cider Wassail

Here’s a wassail for today’s tastes—this sherryfree version is sweeter and less bitter. The roasted apples are optional but add a touch of authenticity. And when you are looking for a delicious nonalcoholic hot cider, just replace the ale with more apple juice.

Makes 2 and 1⁄2 quarts; 16 to 20 servings

Make Ahead: The wassail is best made just before serving.

Ingredients:
• 2 Granny Smith apples, peeled, cored, and each cut into 8 wedges
• 2 lemons
• 4 quarter-size slices fresh ginger
• 12 allspice berries
• 6 whole cloves
• Two 3-inch cinnamon sticks
• Four 12-ounce bottles pale ale
• 1 quart fresh apple cider
•1⁄2 cup packed light brown sugar

Preparation:
1. Position a rack in the center of the oven and preheat to 400°F. Lightly oil a large baking sheet.

2. Spread the apples on the baking sheet. Bake, turning the apple slices halfway during baking, until the apples are lightly browned and tender, about 30 minutes. Set aside.

3. Meanwhile, using a vegetable peeler, remove the zest from 1 lemon. Rinse and wring out a 12-inch-square piece of cheesecloth. Wrap the lemon zest, ginger, allspice, cloves, and cinnamon sticks in the cheesecloth and tie with a piece of kitchen string. Cut the lemons in half and squeeze the juice from the lemons. Set the juice aside.

4. In a large nonaluminum pot, combine the ale, cider, brown sugar, lemon juice, and the spice packet. Heat, stirring occasionally, over low heat until hot but not boiling, about 30 minutes. Transfer to a slow cooker set on Low and serve hot.

Nonalcoholic Wassail: Substitute an additional 1 quart apple juice for the ale.

This recipe was published in 'Christmas 101 - p25'.

Twist of Orange Hot Chocolate

Ingredients:
• 2 cups milk
• 3 (1x2-inch) orange peel strips (orange part only)
• 1/8 teaspoon ground cinnamon
• ½ teaspoon instant espresso powder
• 4 ounces semisweet chocolate, grated

Preparation:
Combine all ingredients in saucepan. Stir over low heat until chocolate melts. Increase heat and bring to a boil, stirring often. Immediately remove from heat and whisk until frothy. Return to heat and bring just to a boil again. Repeat heating and whisking once again. Discard orange peel. Pour hot chocolate into two mugs.

This recipe was published in 'Everyday chocolate 120 Tasty Recipes - p129'.

Mocha Nut Bread

Ingredients:
• 2 cups flour
• 1 cup sugar
• 1/3 cup cocoa
• 2 tablespoons instant coffee granules
• 1 teaspoon baking soda
• 2 eggs
• 1¼ cups sour cream
• 1/3 cup butter, melted
• 1½ cups semisweet chocolate chips
• ½ cup chopped pecans

Preparation:
Preheat oven to 350 degrees. Grease 5x9-inch loaf pan. In large bowl, combine flour, sugar, cocoa, coffee granules, and baking soda. In another bowl, beat eggs, sour cream, and butter until smooth. Stir into dry ingredients just until moistened. Fold in chocolate chips and pecans. Pour into prepared pan. Bake for 55 to 60 minutes or until toothpick inserted in center comes out clean. Cool for 10 minutes before removing from pan to wire rack.

This recipe was published in 'Everyday chocolate 120 Tasty Recipes - p101'.

Filled Chocolate Cupcakes

Ingredients:
• 1 (18.5 ounce) package chocolate cake mix, prepared according to directions
• 1 (8 ounce) package cream cheese, softened
• ½ cup sugar
• 1 egg
• 1 cup semisweet chocolate chips
• 1 (16 ounce) can cream cheese frosting

Preparation:
Preheat oven to 350 degrees. Line muffin pans with paper liners; set aside. Prepare chocolate cake mix according to directions, set aside. In a separate bowl, cream together cream cheese and sugar until smooth. Beat in egg; stir until well blended. Stir in chocolate chips. Fill muffin cups 1/3 full with chocolate cake batter. Add 1 teaspoon cream cheese mixture to center; top with more cake batter until 2/3 full. Repeat until batter is finished. Bake cupcakes according to package directions. Allow to cool completely before frosting.

This recipe was published in 'Everyday chocolate 120 Tasty Recipes - p73'.

Chocolate Crinkles

Ingredients:
• 1 box chocolate cake mix
• 1 large egg
• ¼ cup oil
• ¼ cup water
• 1 cup semisweet chocolate chips
• 2 cups powdered sugar

Preparation:
Preheat oven to 350 degrees. Combine cake mix, egg, oil, and water. Beat until well blended. Stir in chocolate chips. Shape into balls and roll in powdered sugar. Place about 1 inch apart on greased cookie sheet. Bake for 12 to 15 minutes. Sprinkle with additional powdered sugar.

This recipe was published in 'Everyday chocolate 120 Tasty Recipes - p45'.

Chocolate Raspberry Truffles

Ingredients:
• 2 cups semisweet chocolate chips
• ¾ cup sweetened condensed milk
• ¼ cup raspberry jam
• 2 tablespoons butter
• ½ cup white chocolate chips

Preparation:
In saucepan over low heat, melt semisweet chips, condensed milk, jam, and butter, stirring constantly. Pour into pie pan. Refrigerate until mixture is thick but soft, about 1½ hours. Form into 1-inch balls. Place on baking sheet lined with waxed paper. In microwavable bowl, melt white chocolate chips on high for 1 minute. Stir. Melt on high for 30 seconds more or until completely melted. Spoon melted chocolate over top of each truffle ball, allowing chocolate to drip slightly down sides of each ball. Refrigerate until chocolate is firm. Store in refrigerator.

This recipe was published in 'Everyday chocolate 120 Tasty Recipes - p17'.

Sweet Potato Gratin

The name Wolfgang Puck is synonymous with the best of restaurant hospitality and the ultimate in all aspects of the culinary arts. He is a world-renowned master chef and restaurateur who has built an empire encompassing three separate entities: Wolfgang Puck Fine Dining Group, Wolfgang Puck Catering, and Wolfgang Puck Worldwide, Inc.

Serves 6

Ingredients:
• 4 tablespoons (2 ounces) unsalted butter
• 1 pound Granny Smith apples, peeled, cored, quartered, and cut into 1/4-inch slices
• 1 and 1/2 pounds sweet potatoes or yams, peeled and cut into thinly sliced rounds
• 1/2 teaspoon salt
• 1/2 teaspoon cinnamon
• 1/4 teaspoon freshly ground white pepper
• Freshly grated nutmeg
• 1 and 1/4 cups heavy cream, half-and-half, or milk
• 1/2 cup fresh bread crumbs

Preparation:
1. Preheat the oven to 375 degrees.

2. In a 10-inch skillet, melt 2 tablespoons of butter. Over medium-high heat, sauté the apples until slightly caramelized, about 6 to 8 minutes.

3. Place the potatoes in a medium bowl and season with salt, cinnamon, pepper and nutmeg. Pour the cream over the potatoes and mix well.

4. Butter a 10-inch gratin dish and layer with half the potatoes, one overlapping the other. Cover with the apples and arrange the remaining potatoes on top. Cover the dish with aluminum foil and bake for 1 hour, or until the potatoes are tender. Remove from the oven.

5. Increase the oven temperature to 500 degrees. Sprinkle the bread crumbs over the potatoes and dot with the remaining 2 tablespoons of butter. Return to the oven to brown, watching carefully to prevent burning.

6. Remove from oven and serve immediately.

This Side recipe was published in 'Martha Stewart Living Radio Thanks giving Hotline Recipes 2010 - p37'.

Shiitake Mushroom and Asparagus Frittata with Smoked Salmon

For Breakfast

Preparation time: 12 minutes
Cooking time: 12 minutes
4 servings
108 calories per serving, 32% from fat

RealAge effect if eaten 12 times a year:
High in omega-3 fatty acids, this breakfast wonder makes your RealAge younger by 4.9 days.

RealAge–effect ingredients:
Mushrooms, asparagus, egg whites, soy milk, salmon (healthy fat, healthy protein, B vitamins, including folate)

Ingredients:
• Butter-flavored cooking oil spray
• 6 ounces shiitake mushrooms, stems discarded, caps sliced
• 6 ounces asparagus spears, trimmed and cut into 1-inch pieces
• 5 large egg whites
• 1 large egg
• 3 tablespoons fat-free soy milk or milk
• 2 tablespoons chopped fresh dill
• 1⁄4 teaspoon salt
• 1⁄4 teaspoon freshly ground black pepper
• 4 ounces smoked salmon, coarsely chopped
• 2 tablespoons reduced-fat sour cream

Preparation:
Heat an ovenproof, slope-sided, 10-inch skillet over medium heat. Coat with cooking oil spray. Add mushrooms and asparagus; cook 5 minutes, stirring occasionally.

Preheat broiler. In a medium bowl, beat together egg whites, egg, milk, 1 tablespoon of the dill, the salt, and pepper. Stir in smoked salmon; pour mixture into skillet over vegetables; mix well. Press vegetables down into an even layer under the egg mixture. Cook without stirring until eggs are set on bottom, about 4 minutes (center will be wet). Transfer to broiler; broil 4 to 5 inches from heat for 2 minutes or until eggs are set. Cut into wedges. Drop spoonfuls of sour cream on wedges, and sprinkle remaining 1 tablespoon dill over frittata before serving.

Substitutions: Crimini mushrooms may replace the shiitake mushrooms, but with some loss of flavor; lox that is not salty may replace smoked salmon.

Tips: This dish keeps well. If there is any left over, take it on a picnic or have it for a snack.

Nutritional Analysis
• Total fat (g) 3.9
• Sodium (mg) 805
• Vitamin A (RE) 77
• Fat calories (kc) 35
• Calcium (mg) 33
• Beta-carotene (RE) 41
• Cholesterol (mg) 63
• Magnesium (mg) 27
• Vitamin C (mg) 13
• Saturated fat (g) 1.3
• Zinc (mg) 0.8
• Vitamin E (mg) 1.4
• Polyunsaturated fat (g) 0.7
• Selenium (mcg) 36
• Thiamin B1 (mg) 0.1
• Monounsaturated fat (g) 1.4
• Potassium (mg) 439
• Riboflavin B2 (mg) 0.5
• Fiber (g) 1.3
• Flavonoids (mg) 0
• Niacin B3 (mg) 3.6
• Carbohydrates (g) 5.0
• Lycopene (mg) 0
• Vitamin B6 (mg) 0.20
• Sugar (g) 1.3
• Fish (oz) 1
• Folic acid (mcg) 60
• Protein (g) 13.7
• Nuts (oz) 0
• Vitamin B12 (mcg) 1.2

This Recipe was published in 'Cooking The RealAge Way - p154'

Chinese soup with wontons, vegetables and glass noodles

Serves 2

Ingredients:
• 1 clove garlic
• 2 spring onions
• 3 and 1/2oz (100g) peeled shrimps
• 2tbsp (30ml) soy sauce
• 1tsp (5ml) lemon juice
• 1 large carrot (peeled and sliced)
• 16fl oz (500ml) chicken stock
• 3 and 1/2oz (100g) tofu
• 2oz (60g) glass noodles
• 1tbsp (15ml) sesame oil
• 1 small packet prawn crackers
• Fresh basil / freshly chopped coriander leaves (optional)

Preparation:
1. Pour boiling water over the glass noodles and leave to swell. Drain and cut into pieces.

2. Peel and thinly slice the garlic. Trim the spring onions and cut into thin rings.

3. Sprinkle the shrimps with 1tbsp (15ml) soy sauce and lemon juice.

4. Wash the broccoli florets and drain the baby corncobs.

5. Bring the chicken stock to a boil and season with the rest of the soy sauce. Add the rest of the soy sauce, Add the garlic, spring onions, carrot, broccoli and corncobs.

6. Cut the tofu into approximately 1/2in (1cm) pieces. Stir into the soup with the wontons and the shrimps. Leave the soup to boil for a further 5 minutes.

7. Add the noodles to the soup. Ladle the soup into warmed bowls and sprinkle with sesame oil. Serve prawn crackers separately. Fresh basil or freshly chopped coriander leaver would also go well with this soup.

This Soup or Salads recipe was published in 'Chinese Cuisine - p8'

Tuna Kimchi Soup

Yield: 3 Servings

Main Ingredients:
• 1 and 1/2 Cups Kimchi
• 2 Cups Water
• 1 Cup Tuna (Tuna Packed in Oil)
• 1/2 Tofu
• 1/4 Onion
• 1 Green Onion
• 1/2 Green Chilly Pepper
• 1/2 Red Chilly Pepper

Seasoning Ingredients:
• 1/8 Cup Kimchi Broth
• 1/2 to 1 Tbsp Red Pepper Powder
• 1 tsp Minced Garlic
• 1 tsp Salt

Preparation:
1. Cut the well fermented kimchi into 1 inch pieces. Cut the tofu and onion into 1/2 inch pieces. Cut 1 green onion and chilly peppers into 1 inch pieces. Prepare 1 cup of tuna.

2. In a pan, add the kimchi and 2 cups of water. Boil it on high.

3. Once the soup starts to boil, add the tuna and onion.

4. Then add the kimchi broth, red pepper powder, minced garlic, and salt. (Adjust the amount of salt depending on the saltiness of your kimchi.)

5. Cover the lid, and cook for 15 to 20 minutes, or until the kimchi is cooked.

6. After that, add the tofu, green onion, and chilly peppers. Cook for 5 more minutes and turn off the heat.

This Korean recipe was published in 'Aeri's Kitchen, 1st Mini Korean Cooking story - p9'

Chocolate and Ginger Loaf

Preparation time 15 minutes

Ingredients:
• 100g (4oz) soft brown sugar
• 75g (3oz) butter
• 100g (4oz) golder syrup
• 2tbsp ginger marmalade
• 220g (7oz) self-raising flour
• 1/4tsp bicarbonate of soda
• 1/2tsp ground ginger
• 1/2tsp mixed spice
• 25g (1oz) cocoa power
• 150ml (1/4pt) milk
• 1 egg, beaten

Preparation:
1. Grease a 500g (1lb) loaf tin and line the base with greased greaseproof paper. Set the oven to 180°C/350°F/Gas Mark 4.

2. Put the brown sugar, butter, syrup and marmalade together in a small heavy based pan. Set over a low heat and melt slowly, without boiling, until the sugar has dissolved. Cool a little.

3. Sift the flour, bicarbonate of soda, ginger, mixed spice and cocoa powder into a large mixing bowl. Make a well in the center.

4. Mix half the milk and all the beaten egg into the melted syrup mixture. Slowly beat this into the flour, a little at a time, drawing the dry ingredients from the sides and mixing to a smooth think batter. Add the remaining milk, if necessary.

5. Turn into the prepared loaf tin and bake for 1 hour. The cake should feel slightly tacky but firm. Cool in the tin for 10 minutes before turning on to a wire rack.

This recipe was published in 'Little books of delight Chocolate Cakes - p16'

Fried redfish fillet with skordalia

Server 4

Ingredients:
• 12 and 1/2oz (400g) floury potatoes
• Salt as desire
• 2 cloves garlic
• 6tbsp (90ml) olive oil
• Juice of 2 lemons
• Freshly ground pepper
• 4 redfish fillets, each weighing 3 and 1/2oz (100g) (alternatively zander or hake, unskinned fish can also be used)

Preparation:
• Peel and dice the potatoes and cook in salted water for about 10 minutes, Drain and mash. Peel the garlic and press into the mashed potatoes. Add 4tbsp (60ml) olive oil and the juice of 1 lemon and season with salt and pepper.

• Sprinkle the fish fillets on both sides with the remaining lemon juice and season with salt and pepper. Fry the fillets in 2tbsp (30ml) olive oil for 2-3 minutes each side. Serve with the Greek potato and garlic paste.

This Main Course recipe was published in 'Continental Cuisine - p24'.