Makes about 250g


Ingredients:

2 mangoes
1 red chilli, seeded and finely sliced
¼ cup (25g) cashew nuts, chopped
¼ cup (25g) raisins
2 tbsp chopped fresh mint
pinch asafoetida
½ tsp ground cumin
¼ tsp cayenne pepper
½ tsp ground coriander
mint sprigs, to garnish


Method:

• Peel and stone mangoes, then very thinly slice flesh. Put mango slices in a bowl with chilli, cashew nuts, raisins and mint and stir gently. In a small bowl, mix asafoetida, cumin, cayenne and coriander together, then sprinkle over mango mixture.
• Stir gently to coat mango mixture in spices, then cover and chill for 2 hours. Serve chilled, garnished with mint sprigs.

Serves 4


Ingredients:

225g (8oz) smoked salmon
175g (6oz) cream cheese
2 tbsp olive oil
2 tsp lime juice
3 tbsp finely chopped dill
black pepper, to taste
4 tsp horseradish cream
lime slices and dill sprigs, to garnish


Method:

• Slightly oil four 100ml (3½fl) ramekin dishes. Line each with smoked salmon, moulding it to fit dish and leaving a little extra to fold over top of dish.
• Blend cream cheese with oil and lime juice. Add chopped dill, black pepper and any extra smoked salmon, chopped. Spoon in horseradish but do not mix in thoroughly; it should be distributed in hot ribbons throughout cream cheese mixture.
• Place 4-5 teaspoons cream cheese mixture in each ramekin, then fold smoked salmon over top to make a neat parcel. Chill for 3-4 hours.
• To serve, turn out onto a plate. Garnish with lime slices and dill.

Makes 24-30


Ingredients:

1 cup (115g) plain flour
pinch salt
½ tsp curry powder
¼ cup (55g) butter
½ cup (55g) grated Cheddar cheese
1 egg, beaten
poppy and cumin seeds, to finish


Method:

• Sift flour, salt and curry powder into a bowl. Rub in butter until mixture resembles fine breadcrumbs. Add cheese and half the egg and mix to form a dough. Cover and chill for 30 minutes.
• Preheat oven to 200°C (400°F). Butter several baking sheets. Roll out dough on a floured surface to 0.5cm thickness. Cut into 7.5x1cm strips. Twist and place on baking sheets.
• Brush straws with remaining egg. Sprinkle half the straws with poppy seeds and half with cumin seeds. Bake in the oven for 10-15 minutes until golden.

Serves 6


Ingredients:

350g peeled small prawns
salt
cayenne pepper, to taste
1 tsp lemon juice
½ tsp ground ginger
¾ cup (175g) butter
3 tsp finely chopped fresh chives
chives and lemon slices (optional), to garnish
French bread or buttered toast, to serve


Method:

• If using thawed frozen prawns, pat dry with absorbent kitchen paper. Put prawns in a bowl with salt, cayenne pepper, lemon juice and ground ginger. Set aside in a cool place.
• In a saucepan, melt butter over a very low heat. Pour the clear liquid into a bowl, leaving the milky residue in the pan. Stir in chopped chives. Leave to stand for 20 minutes.
• Divide prawns between 6 small ramekin dishes. Spoon chive butter over, pressing prawns down until covered with butter. Chill until firm. Garnish with chives and lemon slices, if desired, and serve with French bread or toast.

Serves 4


Ingredients:

175g cooked chicken, finely minced
115g cooked ham, finely minced
1 tbsp lemon juice
1 tbsp chopped fresh parsley
1 tbsp chopped fresh chives
⅔ cup (150ml) mayonnaise
2 tsp powdered gelatine
3 tbsp chicken stock
⅔ cup (150ml) double thick cream


Method:

• In a bowl, mix the chicken with the ham, lemon juice, chopped herbs and mayonnaise.
• In a small pan, sprinkle the gelatine over the chicken stock and leave for 5 minutes to soften. Melt very gently over a low heat until gelatine dissolves, then cool and fold into the ham and chicken mixture.
• Lightly beat the cream to form soft peaks and then carefully fold into the chicken and ham mixture. Pour the mixture into a 1 litre (4½ cup) mould and leave to set in the refrigerator for 2-3 hours. Unmould carefully and garnish with fresh herbs. Serve with hot crusty rolls.

Makes 20


Ingredients:

225g (8oz) cream cheese
85g (3oz) feta cheese
1 clove garlic, crushed
1 tsp chopped fresh parsley
1 tsp chopped fresh mint
2 tbsp sesame seeds
3 tsp finely chopped fresh parsley
3 tsp finely chopped fresh mint
vine leaves, to serve


Method:

• In a bowl, mix together cream cheese and feta cheese until smooth. Stir in garlic, parsley and mint. Roll cheese into 20 balls. Chill for at least 1 hour. Meanwhile, toast sesame seeds for garnish. Put in a frying pan and heat until seeds are golden brown, stirring frequently. Leave to cool.
• To serve, mix together chopped parsley and chopped mint for garnish. Roll half cheese balls in herbs and half in toasted sesame seeds. Serve on vine leaves.

Serves 6


Ingredients:

115g (4oz) green olives
2 thin lemon slices
2 tsp coriander seeds
2 cloves garlic
olive oil to cover
115g (4oz) black olives
¼ red pepper
1 small hot chilli
1 sprig thyme


Method:

• Place green olives in a jar. Cut each lemon slice into quarters and add to olives. Lightly crush coriander seeds and 1 clove garlic and add to the olives. Cover with olive oil and seal jar.
• Place black olives in a separate jar. Crush remaining garlic clove and cut pepper and chilli into strips, removing seeds. Add to olives with sprig of thyme. Cover with olive oil and seal jar.
• Leave in marinade for at least 2 days before transferring to a serving bowl and serving with other mezes. Consume within one week. The oil can be used for salad dressing and cooking.

Ingredients:

1 large or 2 medium cucumbers, cut into 5cm strips, discarding the pulp
1 large carrot, peel and cut into 5cm strips
30 small round shallots, peel
5 green chillies, slash
5 red chillies, slash
5 slices (1cm thick) ginger, shred
20 small cloves garlic

add sufficient water to make a paste:
2 tsp chilli powder
1 tsp turmeric powder
1½ tsp brown mustard seed

3 tbsp oil
¼ cup water
3 tbsp vinegar
2 tbsp sugar
salt to taste


Method:

• Sprinkle salt generously over cucumber, carrot, ginger, chilli, shallots and garlic and leave in the sun for a few hours, turning vegetables over now and then. Get rid of excess moisture.
• Heat oil, add chilli-turmeric paste and fry. Add water, vinegar, sugar and salt and stir till sugar dissolves. Add the vegetables, stir for about 5 minutes then remove from heat. Do not overcook or vegetables will not be crisp.

Ingredients:

2 limes (commercially bottled Indian Lime Pickle), chop
1 large onion, cut in half and slice fine
1 red chilli, slice fine, remove seeds for mild flavour
2 green chillies, slice fine, remove seeds for mild flavour


Method:

Combine all the above ingredients in a bowl, mix well and put in serving dish.

Ingredients:

1 medium sized almost-ripe pineapple, peel, quarter, remove hard core, then cut into wedges about 1cm thick
3 tsp turmeric powder
3 red chillies, slit lengthwise
3 green chillies, slit lengthwise
5 tbsp sugar

for frying:
1 (6cm) stick cinnamon
4 cardamoms
6 cloves
1 onion, slice thinly

1 pc (size of walnut) ginger, slice thinly and cut into matchstick lengths
4 tbsp oil
salt


Method:

• Bring pineapple to the boil with turmeric powder, then cook for 10 minutes. Remove from heat and drain. Discard water.
• Heat oil, add ingredients for frying. Fry till fragrant, add pineapple, sugar, chillies and a pinch of salt stirring after each addition. Continue to cook for another 5 minutes.

Ingredients:

2 cucumbers, peel, scrape design with fork and cut into slices of medium thickness
salt to taste
juice of 3 small limes
2 red chillies, slice thinly
2 green chillies, slice thinly
1 onion, cut into half and slice fine
1 cup grated coconut, add ½ cup water and extract ¾ cup milk


Method:

• Sprinkle salt over cucumber and leave for 5 minutes then rinse cucumber and drain.
• Put the sliced cucumbers in a bowl, add lime juice, chillies and onion.
• Pour coconut milk dressing over salad.

Note: If salad is to be kept, boil coconut milk dressing, cool, then pour over salad. If serving immediately, use freshly squeezed coconut milk.

Ingredients:

1 tbsp cooking oil
6 medium sized tomatoes, cut each into 8 wedges
1 tsp chilli powder
½ tbsp coriander powder
½ tbsp turmeric powder
½ cup water
1 tbsp vinegar
1 tbsp sugar
salt to taste

for frying:
1 stick (4cm) cinnamon
3 cloves garlic
3 cardamoms
½ onion, slice finely


Method:

Heat oil, add ingredients for frying and fry till fragrant. Add tomatoes and the rest of the ingredients and bring to the boil. Continue boiling for 1-2 minutes, then remove from heat.

Ingredients:

450g fine wholemeal flour
2 tbsp cooking oil
1 cup water mixed with 1 tsp salt


Method:

• Sieve flour into a bowl. Make a hollow in the centre and pour oil into it. Rub oil into flour then add half the amount of water. Knead well for 10 minutes to form a soft dough.
• Add the rest of the water gradually. Knead for another 10 minutes then cover with damp cloth and leave to stand for 45 minutes to 1 hour. Divide dough into balls the size of walnuts, and roll each on lightly floured board into thin, round pancakes.
• Heat griddle or a heavy-based frying pan. When very hot, put one chapati on it. When small blisters appear on the surface, cook other side. Leave for a second then press lightly with a folded tea towel so that bubbles appear and when lightly brown, remove and wrap in a tea towel till ready to serve.
• Brush a little ghee or oil on one side before serving (optional).

Note: Leaving the dough to stand before rolling, and pressing chapatis with a tea towel while cooking make the chapatis light.

Ingredients:

150g young ginger, peel and slice paper thin
3 tbsp granulated sugar
½ cup vinegar


Method:

• Either mix all ingredients and leave to stand for at least one day before using, or boil vinegar and sugar, cool then add ginger slices.
• Store in a glass jar.
• Serve with century egg.

Serves 4


Ingredients:

1 medium telegraph cucumber
375g raw medium prawns
¼ cup (60ml) rice vinegar
1 tbsp caster sugar
1 tbsp soy sauce
1 tsp finely grated fresh ginger
1 tbsp toasted sesame seeds


Method:

1. Halve the cucumber lengthways and remove the seeds with a teaspoon. Cut it into thin slices, sprinkle with some salt and leave to stand on a plate covered with paper towels for 5 minutes. Gently squeeze the moisture from the cucumber and set aside on more paper towels.
2. Place the prawns in a pan of lightly salted boiling water and simmer for 2 minutes, or until just cooked. Drain and plunge into a bowl of cold water. Allow the prawns to cool, then peel and devein them.
3. Place the vinegar, sugar, soy sauce and ginger in a large bowl and stir until the sugar dissolves. Add the prawns and cucumber and leave to stand for 1 hour.
4. Drain the prawn and cucumber mixture in a colander. Divide the salad among the serving plates and sprinkle with the toasted sesame seeds.

Nutrition per serve:
Protein 20g;
Fat 2g;
Carbohydrate 7g;
Dietary Fibre 1g;
Cholesterol 140mg;
550 kj (130 cal)

Note: To toast the sesame seeds, place in a small dry pan and toss over low heat until the seeds are golden brown. Remove to a plate to cool.

4 servings


Ingredients:

16 cherry tomatoes, quartered or roughly chopped
½ fresh coconut, grated or shaved
1 small handful of basil, or coriander, roughly chopped
15 cm cucumber, skinned, seeds removed and roughly chopped
1 thinly sliced red chilli (optional)
1 tablespoon olive oil
Salt and freshly ground black pepper
1-2 limes, juiced


Method:

Put the tomatoes, coconut, basil, cucumbers and chilli, into a bowl and toss. Just before serving, toss in the olive oil, salt, pepper and lime juice to taste.

Serves 6


Ingredients:

780g can pie apples
2 tbsp caster sugar
75g butter, melted
¾ cup (75g) rolled oats
½ cup (95g) soft brown sugar
⅓ cup (40g) slivered almonds
¼ cup (25g) desiccated coconut
2 tbsp plain flour
½ tsp ground cardamom


Method:

1. Preheat the oven to moderately hot 190°C (375°F). Lightly grease a 1.5 litre ovenproof dish. Toss the apples and caster sugar together and spread the apples out in the prepared dish.
2. Put the butter, oats, brown sugar, almonds, desiccated coconut, flour and cardamom in a bowl and mix together, then spoon evenly over the apples.
3. Bake for 20 minutes, or until the top is golden - watch carefully to prevent burning. Serve warm.

Nutrition per serve:
Protein 4g;
Fat 18g;
Carbohydrate 45g;
Dietary Fibre 3.5g;
Cholesterol 32mg;
1452 kj (347 cal)

Makes ½ cup


Ingredients:

2 teaspoon mustard seeds
2 tablespoons olive oil
A small handful curry leaves, optional
1 teaspoon urad dhal/skinned and split black lentils, optional
1 teaspoon chilli powder
4 tablespoons white wine vinegar
2 medium lemons, washed, deseeded, and chopped


Method:

Fry the mustard seeds in the hot oil. As they begin to pop, add the curry leaves and urad dhal. Lower the heat and add the chilli powder; cook until brown, then add the vinegar. Stir in the lemon, remove from the heat and leave to cool. Can be stored in the refrigerator for a week.

Serves 4


Ingredients:

1½ cup (375g) sugar
1 tbsp finely shredded fresh ginger
1 stem lemon grass (white part only), bruised and cut into 5cm length
4 firm ripe beurre bosc pears, peeled
mint leaves, to garnish

Method:

• Place the sugar and 2 cups (500ml) water in a saucepan and stir over low heat until the sugar has dissolved. Add the ginger and lemon grass, bring to the boil, then reduce the heat and simmer for 5 minutes.
• Gently lower the pears into the syrup and poach over low heat for 10 minutes, or until tender, turning occasionally. Remove the lemon grass.
• Transfer the pears to a serving dish and spoon a little syrup over them. Garnish with mint and serve with lemon sorbet.
  

Nutrition per serve:
Protein 0.5g;
Fat 0g;
Carbohydrate 112g;
Dietary Fibre 3.5g;
Cholesterol 0mg;
1800 kJ (430 cal)

Serves 4-6


Ingredients:

2 x 200g packets dried fruit salad mix
8 dried whole figs
2 cups (500ml) apple juice
2 teaspoons honey
1 cinnamon stick
2 large strips lemon peel
1/4 cup (35g) shelled pistachios, roughly chopped


Method:

• Remove the stones from the prunes in the fruit salad mix. Place the fruit salad mix, figs, apple juice, honey, cinnamon stick, lemon peel and 1 cup (250ml) water in a small saucepan. Simmer over low heat for 20 minutes, or until the fruit is plump and the juice has reduced by about half.
• Remove the cinnamon stick and lemon peel. Sprinkle on the pistachios and serve warm with thick yoghurt, if desired.

Nutrition per serve:
Protein 3g;
Fat 3.5g;
Carbohydrate 60g;
Dietary Fibre 6g;
Cholesterol 0mg;
1143 kJ (273 cal)