Yellow Rice with Raisins

INGREDIENTS

• 2 Tbs (30 ml) butter or olive oil
• 1 cup (250 ml) uncooked long-grain white rice
• 2 cups (500 ml) boiling water
• One 2-inch (5 cm) piece of cinnamon stick
• 1/2 tsp (2 ml) ground turmeric
• 1/2 tsp (2 ml) ground cumin
• A pinch of crumbled saffron threads or ground saffron
• 1/2 tsp (2 ml) salt
• 1/2 cup (125 ml) seedless raisins
• 1 tsp (5 ml) sugar or more, to taste

DIRECTIONS

1. Melt the butter in a saucepan over moderate heat.
2. Add the rice and cook, stirring constantly, for 1 minute.
3. Add the remaining ingredients except for the sugar and simmer, tightly covered, until the rice is tender, about 20 minutes.
4. Remove the pan from the heat and discard the cinnamon stick.
5. Sprinkle the sugar on top of the rice and fluff the rice with a fork.
6. Cover and let stand for 15 minutes.
7. Fluff the rice again prior to serving.
8. Serves 4 to 6.

Red Chile Marinated Grilled Chicken Recipe

INGREDIENTS

• 3 pounds bone-in, skin-on chicken parts, preferably thighs, trimmed of excess skin and fat
• Salt
• 1 1/4 cup Mexican red chili sauce, either homemade* or canned (if you are gluten intolerant and are using canned chili sauce, make sure to read the ingredients on the can, some makers put wheat products in their sauce)
• 1 Tbsp olive oil
• 1 Tbsp white or cider vinegar
• 1/2 teaspoon ground cloves
• 1/2 teaspoon ground allspice
• 1 teaspoon cinnamon
• 1/4 teaspoon ground cumin
• A couple of turns on a black pepper grinder
• A pinch of dried oregano, crushed
• 1 teaspoon minced garlic

Garnish

• Avocado slices
• Thinly sliced lettuce or cabbage
• Thinly sliced radishes
• Cilantro

DIRECTIONS

1. Heat oil in a medium sized saucepan on medium heat.
2. Add the chili sauce.
3. Add vinegar (2 Tbsp if using canned sauce, 4 Tbsp in you've made your own sauce), cloves, allspice, cinnamon, cumin, black pepper, oregano and garlic.
4. Bring to a simmer and let simmer for 5 minutes.
5. Remove pan from heat and let cool.
6. Sprinkle salt over all the chicken pieces on all sides.
7. Put chicken pieces in a non-reactive bowl or a large freezer bag.
8. Add the marinade, make sure all pieces are coated well with the marinade.
9. Marinate in the refrigerator at least one hour, preferably overnight.
10. Remove the chicken from the refrigerator before starting up the grill.
11. Preheat your grill, allowing for a space on the grill for cooking the chicken with indirect heat. (If using coals, move all the coals to one side of the grill, if using gas, after the grill is hot, turn off one of the burners.)
12. Brush the grill grates with olive oil. Make sure the chicken pieces are well coated on all sides with the paste-like marinade.
13. Place the chicken pieces on the indirect heat part of the grill (not over a flame or coals).
14. Cook, covered, for 25-30 minutes, turning the pieces over after the first 15 minutes.
15. Try to keep the temperature in the grill around 350°F.
16. Chicken is done when juices run clear, breasts have an internal temperature of 165°F and thighs 175°F.
17. no grill If you aren't in a grilling mood, you can bake the chicken pieces in the oven.
18. Preheat the oven to 350°F. Place the chicken pieces in a roasting pan, skin-side up.
19. Cook for about 45-50 minutes, until breasts have an internal temperature of 165°F and thighs 175°F.
20. Serve garnished with sliced avocado, sliced lettuce or cabbage dressed with a little vinegar and oil, sliced radishes and cilantro.
21. Serves 4-6.

Greek Rice Pilaf with Glazed Tomatoes

INGREDIENTS

• 2 cups (500 ml) rice
• 4 cups (1 L) chicken broth or water
• 1/2 lb (225 g) cherry tomatoes, washed and stems removed
• 1/4 lb (100 g) plus 1 Tbs (15 ml) butter / Olive Oil
• 1/2 cup (125 ml) sugar

DIRECTIONS

1. Butter a baking dish with 1 Tbs (15 ml) butter and put the tomatoes in it.
2. Melt the remaining butter and pour over the tomatoes.
3. Sprinkle with the sugar and bake in a 350F (180C) oven for 20 to 25 minutes.
4. Meanwhile, bring the broth to a boil over high heat. Add the rice and stir.
5. Cover, reduce heat to low, and simmer 15 minutes or until the rice is done.
6. Do not stir or even open the pot during these 15 minutes.
7. Pack rice into a ring mold and turn out of the mold onto a platter.
8. Fill the center with the baked tomatoes and pour the sauce from the tomatoes over the rice.
9. Serves 4 to 6.

Kharoof Mahshi

Kharoof Mahshi refers to a whole lamb or kid stuffed with rice and nuts. It's a dish common throughout the Persian Gulf and beyond. This recipe claims to be from Bahrain - though it's nearly identical to other Saudi Arabian recipes - and it's quite good. The stuffing is simply delicious.

INGREDIENTS

1 boneless leg of lamb, butterflied
2/3 cup onions, thinly sliced
2 tsp. coriander
1 tsp. candied ginger
1 tsp. salt
black ground pepper to taste.
1 1/4 cup cooked rice
2/3 cup pistachio nuts, chopped
1/4 cup almonds, chopped
1/2 cup golden raisins
1/3 cup butter, melted


DIRECTIONS


1. Heat the oven to 375F
2. Wash and pat dry the leg of lamb.
3. Mix 1/4 cup of onions with the coriander, the ginger and the salt and pepper.
4. Rub it all over the leg of lamb.
5. Mix the rice, the nuts, the raisins and the remaining onions.
6. Put the stuffing on half of the lamb and close it with the other half.
7. Tie it closed with kitchen string.
8. Put it in a roasting pan. Pour the melted butter over it and place it in the oven. 9. Cook it until done, about 20-25 minutes per pound.

Ceasar Salad

Caesar Cardini (Italian-born Mexican) is credited with creating the salad.

INGREDIENTS

• Romain lettuce
• croutons
• parmesan cheese

Dressing:

• 1/2 cup olive or other salad oil
• 1 clove garlic(crushed)
• 1 egg
• 1/2 can anchovies or anchovie paste to taste(optional)
• 1 tsp worcestershire sauce
• 1 tsp lemon juice
• 1 tsp vinegar(regular or flavored)

DIRECTIONS

1. Gently wash wash a few leaves of lettuce in a bowl of cold water.
2. Dry the lettuce in a clean dishtowel or salad spinner.
3. Gently break the leaves into slightly larger than bite-size pieces and put into bowl.
4. In a mixing bowl add the dressing ingredients and mix with a whisk or electric mixer.
5. Add parmesan cheese and croutons to the lettuce and gently toss.
6. Add dressing just before serving.
7. Add dressing sparingly, gently tossing salad until the leaves are barely coated.

Russian Salad

Russian salad or salade russe (also known as Salade Olivier in Russia, Ukraine, Iran, and in the United States) is a salad composed of diced vegetables and sometimes meats bound in mayonnaise.

INGREDIENTS

• 2 potatoes
• 1 carrot
• 60 g peas, shelled
• 1 red pepper, chopped
• 1 tablespoon chopped parsley
• 1/2 teaspoon salt
• 75ml mayonnaise
• 1 teaspoon vinegar

DIRECTIONS

1. Cook the whole, unpeeled potatoes with the carrot, peeled and cut in pieces, in water to cover until they are just tender.

2. Cook the pears until tender.

3. Peel the potatoes and cut into small dice.

4. Add the diced carrot, peas, chopped pepper, parsley and salt.

5. Stir the vinegar into the mayonnaise and blend into the potato mixture.

6. Optionally this can be to fill tomatoes with.

7. For that you cut off the top of large tomatoes and scoop out the seeds and pulp. Drain the shells and fill them with the potato mixture. Place on lettuce leaves to serve.

Samaka Harra - (Syrian Spiced Fish)

INGREDIENTS

• 6 lrg garlic cloves peeled
• 1 1/2 tsp salt
• 2 x fresh red or green long chili peppers seeded
• 1 sm onion cut into pieces
• 1 lrg ripe tomato - (9 to 10 oz) peeled, seeded
• 3 tbl tomato paste
• 1 tsp freshly-ground cumin seeds
• 1 whl red snapper - (abt 6 lbs) scaled, glutted, and cleaned, left whole, head and tail on
• 1/2 cup extra-virgin olive oil
• Salt to taste
• Freshly-ground black pepper to taste
• 1/4 cup chopped fresh cilantro leaves

DIRECTIONS


1. In a mortar, pound the garlic and salt together until mushy.
3. Put the chili peppers and onion in a food processor and chop finely.
3. Add the tomato and process in bursts until it is chopped.
4. Remove to a medium-size bowl and stir in the pounded garlic, tomato paste and cumin.
5. Preheat the oven to 350 degrees.
6. Rinse the fish and pat dry with paper towels.
7. Score the fish in three places on each side.
8. Lay the fish in a baking pan and coat with the olive oil on both sides.
9. Sprinkle with salt and pepper,
10. cover with the chili pepper sauce.
11. Bake the fish until the dorsal fin feels as if it will come off with a tug, about 1 hour, basting with the accumulated olive oil in the baking pan.
12. Sprinkle with the coriander and serve.

Murtabak (Meat Crepes)

Murtabak is an Indian-Muslim dish commonly found in Yemen, Malaysia, Singapore, and Brunei. Depending on the location, the name and ingredients can significantly vary.

INGREDIENTS

Clarified Butter (or substitute with cooking oil)
4 Eggs
1 lb plain flour
3/4 teaspoon fine salt
1/2 teaspoon pepper
1/4 teaspoon baking powder

Meat Filling

20 oz minced mutton
1/2 teaspoon salt
1/4 teaspoon salt
1/4 teaspoon turmeric powder
20 oz onions (diced)
20 cardamoms, seeded
2 heaped tablespoons roasted coriander seeds
l level tablespoon aniseed



DIRECTIONS

Meat Filling

1. Fry turmeric in a little oil. Set aside for later. Cook mutton with rest of ingredients and add turmeric. season to taste.

Dough

1. Mix flour and baking powder together into a bowl with 12 fl oz of water.
2. Kneed into a smooth dough.
3. Cover bowl and leave dough overnight.
4. Divide dough into 4 equal portions.
5. Roll out thinly on an oiled marble top (or glass cutting board).
6. Spread liberally with butter/oil.
7. Fold and shape into balls.
8. Cover dough with a damp cloth.
9. Set aside for 1/2 hour.
10. Roll out each dough piece into a thin rectangle.
11. Place filling evenly in centre of dough.
12. Pat lightly beaten egg over meat.
13. Wrap dough over meat to form a square.
14. Fry in hot butter/oil till brown on both sides.
15. Serve hot.

Chinese Salt and Pepper Shrimp

INGREDIENTS

• 1 1/2 lbs (675 g) large shrimp, peeled and deveined
• 2 tsp (10 ml) salt
• 2 tsp (10 ml) garlic powder
• 1 tsp (5 ml) freshly ground pepper
• 2 Tbs (30 ml) cornstarch (cornflour)
• 3 Tbs (45 ml) vegetable oil

DIRECTIONS


1. Combine the shrimp, salt, garlic powder, and pepper in a bowl, tossing to combine well.
2. Marinate refrigerated for 1 to 2 hours.
3. Toss with the cornstarch.
4. Heat the oil in a large skillet over high heat and fry the shrimp in small batches until done, about 2 minutes per side.
5. Drain on paper towels and serve immediately.
6. Serves 6 to 8.

Make Your Own Garlic Powder

When great garlic begins to go soft in storage, it's time to make garlic powder. To prepare this multipurpose seasoning from scratch,

1. First peel the garlic cloves.
2. Then cut them into thin slices and put in a dry pan.
3. Place the pan in a 150 degree oven to dry the garlic, turning the slices often.
4. Grind the dried slices in a blender, then sift the material through a strainer to separate the chunks from the finer powder. (The chunks taste great on pizza.)
5. Use your homemade powder on any food that can benefit from a concentrated shot of garlic flavor.

Store the chunks or garlic powder in airtight jars kept in a cool place, or freeze for long-term storage.

Pomegranate Delight

A refreshing cocktail

INGREDIENTS

• 4 ounces vodka (120mls)
• 4 ounces pomegranate juice
• 4 ounces soda water or mineral water or tonic water
• crushed ice or ice cube

DIRECTIONS

1. Combine the vodka and pomegranate juice., mix well.
2. Pour the juice over crushed ice and top with the soda water.

Mushroom Fry

INGREDIENTS

• 250 grams mushroom cut into slices
• 1 nos ripe tomato
• 4 button onion
• 4 cloves garlic
• 1 small piece of ginger
• 1 tsp turmeric
• 2 tsp coriander powder
• 1 tsp chilli
• 4 nos curry leaves
• little fresh coriander leaves
• salt to taste
• oil 3 tablespoon

DIRECTIONS

1. Grind together items from 2 to 9 into fine paste.
2. Mix the slices of mushroom with this masala pastealong with salt
3. Keep aside for 5 minutes.
4. Heat a nonstick pan pour oil.
5. When the oil become hot add the mushroom
6. Stir until it cook well.
7. Remove it from fire and add coriander leaves.

Falafel

Falafel also known in Egypt and Sudan as ta'meya, is a fried ball or patty made from spiced fava beans and/or chickpeas. It is a popular form of fast food in the Middle East, where it is also served as a mezze (snack or tapas).


INGREDIENTS

1 lb. canned chick-peas (drained)
1 large onion, chopped
2 tbs. finely chopped parsley
1 egg
1 tsp. salt
1/2 to 1 cup breadcrumbs or fine bulgur (crushed wheat)
1 tsp. ground coriander or cumin
1 tsp. dried hot peppers
1 tsp. garlic powder
vegetable oil (for frying)


DIRECTIONS

1. Combine chick-peas with onion. Add parsley, lightly beaten egg and spices. Mix in blender.
2. Add breadcrumbs until mixture forms a small ball without sticking to your hands.
3. Form chick-pea mixture into small balls about the size of a quarter (one inch in diameter).
4. Flatten patties slightly and fry until golden brown on both sides.
5. Drain falafel balls on paper towels.
6. Serve individually with toothpicks as an hors d'oeuvre or as a sandwich filling with chopped tomato, cucumber, radish, lettuce, onion, hummus and/or tehina inside pita bread.
7. Makes about 24 falafel balls.

Creamed spinach

Creamed spinach is fast and easy to make. This recipe has converted many spinach-haters, so do give it a try.

INGREDIENTS

• 3 tablespoons butter
• 2 cups finely chopped, cooked spinach
• 1 tablespoon flour
• 1/2 cup cream
• Salt, pepper and nutmeg
• Trace of sugar

DIRECTIONS

1. Melt butter.
2. Add cooked spinach and cook for 3 minutes.
3. Sprinkle with flour and stir well.
4. Add cream and cook for 5 minutes.
5. Season to taste.

Vanillekipferl

Vanillekipferl are small, crescent shaped biscuits originate from Vienna in Austria. Traditionally, they are made at Christmas, but they can be enjoyed all year round and are often for sale in Viennese coffee shops.

INGREDIENTS

• 210 grams flour
• 180 grams butter
• 50 grams powdered sugar
• 70 grams almonds, peeled and ground
• 2 egg yolks
• 60 grams powdered sugar
• vanilla

DIRECTIONS

1. Mix flour and butter together until it looks like breadcrumbs.
2. Add sugar, almonds and egg yolks and knead quickly to a short pastry. Cool for 1/2 hour.
3. Form to a roll of the thickness of a thumb. Cut into 1 centimeter pieces.
4. Now roll each piece in your hand to a length of about 4-5 centimeters and give it the shape of a French croissant (but much smaller of course, and this shape is what we call "Kipferl").
5. Bake at 180 C for 10 - 20 minutes. They may not get any color, so don't wait until they're brown!
6. Mix the powdered sugar with vanilla and roll the Kipferl in the sugar mixture while they are still hot. But be careful, those Kipferl tend to break very easily.

Korean Bean Sprout Soup

INGREDIENTS

• 7 oz of bean sprouts
• 6 cups of water (serves 4)
• 1 red or green chilly pepper
• 1 green onion
• 15 dried anchovy or 10 dried shrimp
• 1 Tbs of chopped garlic
• 1 tsp of salt

DIRECTIONS

1. Clean bean sprouts. Cut chilly pepper diagonally.
2. In a pan, pour 6 cups of water and boil dried anchovies or dried shrimps for about 15 minutes.
3. Take out anchovies or shrimps.
4. Add bean sprouts and chilly pepper and boil for about ten minutes with lid on. *If you like it hot! spicy! put about 1 Tbs of ground red pepper with bean sprouts. This will be very good when you have cold.
5. Add salt, and chopped garlic. Boil five more minutes, and add green onion. Turn stove off right away, and serve in soup bowls.

Pineapple Milk Shake

This is an old-fashioned milk shake from back when they were made with milk and ice rather than the ice cream that usually forms the basis for today's milk shakes. We would probably call it a smoothie today, but it's a delicious and healthy beverage regardless of what you call it.

INGREDIENTS

• 1 cup (250 ml) ice cubes
• 1/2 cup (125 ml) pineapple juice
• 1/2 cup (125 ml) milk
• 1/4 cup (60 ml) canned or fresh pineapple, chopped
• 1 Tbs (15 ml) sugar or honey

DIRECTIONS

Combine all the ingredients in an electric blender and process until smooth.
Serves 1.

Middle Eastern Carrot Salad Recipe

This middle eastern carrot salad recipe has a tangy slightly sweet flavour.

For the dressing you can substitute the honey with sugar or any kind of pancake syrup you may have. The lemon juice can be substituted with lime juice or any wine or cider vinegar.

INGREDIENTS

4-5 medium size carrots
1-2 tsp mint-fresh or dried
1 tsp parsley-fresh or dried

Dressing:

3 tb olive oil
3 tb Fresh lemon juice
1/2 ts Ground coriander
1/4 ts Salt
1 tsp honey


DIRECTIONS

1. Shred carrots with a grater or food proccessor. Add mint and parsley.
2. For the dressing mix together all ingredients except the honey and mix vigorously.
3. Add honey and mix until it is well blended with dressing.
4. Pour dressing into salad and mix together.
5. Cool salad for 1 hour before serving.
6. Makes about 4 servings.

Santa Fe Eggs - Mexican

INGREDIENTS

• 8 large, fresh eggs
• 1 (4 ounce) can diced green chiles
• 1/2 cup milk
• 1 cup grated Cheddar cheese

DIRECTIONS


1. Put all ingredients into a blender on low for 1 minute.
2. Pour all into a greased casserole. Bake for 1 hour at 325 degrees F.
3. Serve at once.

Tori no kara-age (Japanese Deep-fried Chicken Nuggets)

The mixture of garlic, ginger and soy sauce enhances the taste of the chicken, with the sliced lemon giving refreshing "bite" to these delicious nuggets.


INGREDIENTS

• 2 boneless chicken breasts, cut into bite-sized cubes

For the marinade:

• 3 tablespoons soy sauce
• 30g (1 oz) root ginger, peeled and grated
• 2 large garlic cloves, peeled and grated
• salt and freshly ground black pepper

For the coating:

• 2 tablespoons cornflour
• 2 tablespoons plain flour
• vegetable oil, for deep frying
• 2 slices lemon, to garnish

DIRECTIONS

1. Marinate the chicken with the soy sauce, ginger, garlic, salt and pepper for 30 minutes.
2. Mix the cornflour with the plain flour. Take each piece of chicken from the marinade and roll in the flour mixture until completely coated.
3. Heat the oil to 180 degrees C (350 degrees F) and deep-fry the chicken pieces for 4-5 minutes or until a burnished golden brown. Garnish with the sliced lemon and serve on a bed of salad leaves.

Lebanese Spinach And Carrots

INGREDIENTS

• 1 lb. Spinach, washed
• 3 medium carrots, sliced
• 1 medium onion, diced
• 2 garlic cloves, diced
• 2-3 Tbsp. Olive oil
• Salt, pepper to taste
• 2 Tbsp. Pine Nuts (opt.)

DIRECTIONS

1. In pot on top of stove, saute onions and garlic in olive oil.
2. When soft, add carrots, then Spinach and Pine nuts, seasonings.
3. Bring to boil and lower heat to a simmer. Cook until carrots are done.

Roasted Cauliflower

INGREDIENTS

• 1 head of cauliflower
• 2-3 cloves of garlic, peeled and coarsely minced
• 1 lemon
• Olive oil
• Coarse salt and freshly ground black pepper
• Parmesan cheese

DIRECTIONS

1 Preheat oven to 400°F. Cut cauliflower into florets and put in a single layer in an oven-proof baking dish. Add garlic. Squeeze a lemon over cauliflower and drizzle each piece with olive oil. Sprinkle with salt and pepper. If the oven hasn't reached 400°F yet, set aside until it has.

2 Place casserole in the hot oven, uncovered, for 15-25 minutes, until the top is lightly brown. Test with a fork for desired doneness. Remove from oven and sprinkle generously with Parmesan cheese.

Serves 4.

Boxty (Potato Potato Pancakes)

INGREDIENTS

• 1/2 lb Raw potato
• 1/2 lb Mashed potato
• 1/2 lb Plain flour
• Milk
• 1 Egg
• Salt and pepper

DIRECTIONS


1. Grate the raw potatoes and mix them with the cooked mashed potatoes.
2. Add salt, pepper and flour.
3. Beat the egg and add to mixture with just enough milk to make a batter that will drop from a spoon.
4. Drop by tablespoonfuls onto a hot griddle or frying pan.
5. Cook over a moderate heat for 3-4 minutes on each side.
6. Serve with a tart apple sauce, or as part of an Breakfast Fry, with fried bacon, fried sausage, fried eggs, fried black pudding, fried bread, fried soda bread, etc.

Maast-o-Khiar (Iranian Cucumber Yogurt)

An easy to make side dish for biryani

INGREDIENTS

• Yogurt, 500 grams
• Cucumber, 1/2 small (grated)
• Onion, one small (grated)
• Mint, 2 teaspoons
• Salt
• Black pepper

DIRECTIONS

1. Beat yogurt well until it flows smoothly.
2. If fresh mint is used, it should be finely chopped.
3. Add mint, grated onion and cucumber, salt and pepper to yogurt and mix well.
4. Leave in the refrigerator for two hours, then serve.
5. Maast-o-Khiar makes a delicious side-dish.

Bahraini Prawns / Shrimp in Tomato Sauce

Bahrainis love seafood & prawns are no exception - here is a typical way of cooking them in Bahrain. This dish is also nice with the addition of a little minced garlic.


INGREDIENTS

• 1 kg fresh prawns, shelled and de-veined
• 2 cups chopped tomato
• 1/2 cup green capsicum, chopped
• 1 teaspoon salt
• 1 teaspoon Garam masala powder
• 1 teaspoon turmeric
• 3 tablespoons tomato paste
• 3 tablespoons oil

DIRECTIONS

1. Put the prawns, tomatoes and capsicum into a covered saucepan and boil for about 10 minutes.
2. Add the salt, prawn masala, turmeric, tomato paste and oil.
3. Decrease heat and simmer, covered, for about 20 minutes.
4. Serve with basmati rice.

Bread Upma

The famous South Indian dish made different using bread


INGREDIENTS

Bread Slices, cubed - 15
Onions, chopped - 4 medium
Green chillies, chopped - 4
Ginger, chopped - a 2" piece
Tomatoes, cubed - 3 large
Hing - 1 tsp
Garam masala - 2 tsp
Pepper powder - 2 tsp
Coriander powder - 2 tsp
Mustard seeds - 2 tsp
Fresh coriander leavs - for garnishing
Salt - to taste


DIRECTIONS


1. Heat oil, cackle the mustard seeds, add onions, green chillies and ginger and fry till golden brown.

2. Add the hing, garam masala, pepper powder, coriander powder and fry well for 2-3 mins.

3. Add the tomatoes next and cook for another 3 mins. At this time, the gravy becomes loose and a little watery. Add salt to taste.

4. Next, add the cubed bread pieces and mix well. Cook for another 2 mins, garnish with coriander leaves and serve hot.

Caribbean Cabbage and Carrot Salad

INGREDIENTS

1/2 cucumber
2 medium sized carrots
3 medium sized tomatoes
3 ounces of beansprouts
1 tablespoon of vinegar
3 tablespoons of sunflower oil
1/2 cabbage or whole chinese leaf
Freshly ground black pepper to taste

DIRECTIONS

1. Wash cabbage or the chinese leaf, drain and shred finely.
2. Wash and thinly slice the cucumber, peel then grate the carrots and slice the tomatoes.
3. Next arrange the shredded cabbage on a serving dish.
4. Edge dish with slices of cucumber.
5. Now in a bowl combine together, grated carrots along with the beansprouts.
6. Mix dressing ingredients oil, vinegar,black pepper, beating with a fork till its well blended and pour over carrots including the bean sprouts.
7. Finally, toss together then arrange in the middle of the dish. Decorate with the sliced tomatoes.
8. Yield: 4 Servings

Caribbean Carrot And Raisin Salad

INGREDIENTS

• 1 pound of carrots
• 4 ounces of raisins
• 1/4 pint of orange juice
• 3 to 4 Slices fresh ginger
• Ginger root

DIRECTIONS

1. Soak raisins in the orange juice for at least 1 hour or till its plump.
2. Wash, peel and grate the carrots.
3. Peel, grate or finely chop ginger root.
4. Toss all the ingredients together until it is well mixed together.
5. Serves 4 People

White Fish Fritters

INGREDIENTS

Serves 4.

• 1 cup (100 g) flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1 egg
• 1/2 cup (125 ml) milk (approx.)
• 4 1/2 oz (125 g) or approx. 1 fillet firm white fish cut in strips
• oil for shallow frying
• lemon wedges

DIRECTIONS

1. Mix flour, baking powder and salt into a bowl. Add egg and sufficient milk to mix to a smooth batter.
2. Dip pieces of fish in mixture and fry in a large frying pan until golden on both sides.
3. Drain on absorbent paper and serve with lemon and fries.

Sautéed Broccoli with Garlic

This style of preparation is very popular in Italy and can also be used to cook broccoli rabe (rapini), bok choi, Chinese broccoli (kai-lan), or any type of leafy green.

INGREDIENTS

• 2 lbs (900 g) broccoli, cut into florets, stems peeled and diced
• 3 Tbs (45 ml) extra-virgin olive oil
• 2-4 cloves garlic, thinly sliced
• 1-2 pinches hot red pepper flakes
• Salt and freshly ground pepper to taste

DIRECTIONS

1. Steam or boil the broccoli until just barely tender.
2. Heat the oil in a large skillet over moderate heat and saute the garlic and pepper flakes for 30 seconds.
3. Add the broccoli and saute until tender and heated through, 3 to 4 minutes.
4. Season with salt and pepper and serve immediately.
5. Serves 4 to 6.

Angry penne - Roman Style

INGREDIENTS

• 600 gms. of pasta (penne)
• 500 gms. of tomatoes
• 3 or 4 garlic cloves
• parsley
• hot chilli
• oil
• salt

DIRECTIONS

1. Fry in some oil 3 or 4 cloves of garlic with some hot chilli - the amount here obviously depends on the individual taste - however, it should be quite a lot for the penne pasta to be really angry.
2. Then add the tomatoes and enough salt to taste. While the tomatoes are cooking, boil the penne until chewy, flavour with the prepared sauce and serve with a generous tablespoon of freshly-chopped parsley