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    100 Recipes

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    A firm favourite. The original recipe (GOOD FOOD April 2000) says it serves 4. However, it serves myself only twice. Ok, I'm a pig... The addition of flour comes from me - it helps to fry the minced meat nicer and to bind the liquid slightly. I've also made a few other minor changes to the original recipe.

    Recipe #165953

    A simple cauliflower soup with crispy bacon and accompanied with mustard cheese toasties. Economical and tasty! The recipe appeared in the 'GOOD FOOD' magazine in April 2000. I included this recipe into my England/Scotland/Ireland cookbook (for the Zaar World Tour) because it comes from an English source and makes use of English ingredients or ingredients that are easily available in England.

    Recipe #165607

    These delicious lemon bars come from 'The New Best Recipe'. The filling melts in your mouth and the shortbreadlike crust is crunchy.

    Recipe #165325

    This is a quick but impressive dish by Jamie Oliver.

    Recipe #164328

    This is a fantastic stir-fry! It serves 3-4 people (or even two big eaters) and I recommend serving it with plain rice. Recipe is adapted from 'The New Best Recipe'. Enjoy!

    Recipe #163119

    Of all my contest submissions, this is the one I'm most proud of. These appetizers are sure to impress your guests. They are a marriage of all kinds of textures and flavours. They are worth the effort and everything can be prepared up to one day in advance. It is even better to prepare the salsa a few hours before, as the flavours will develop. The tortilla chips, stored in an airtight container, will even keep a week or so! If Indian curry paste is not available in your supermarket, you will probably find it in an Asian store. I use the brand Patak's. Korma is a mild and Madras a hot curry paste. All table- and teaspoons are measured levelled, but this is particular important for the curry paste. That's why it is explicitly mentioned.

    Recipe #161326

    This IS a WONDERFUL SOUP. And look at the list, just a few ingredients! I came up with lots of GREAT ideas for the contest, but when I asked my friends what they liked best, they always mentioned this humble soup! How funny is that? The rum really makes a difference. It is added at the very end, so if you have kids at the table and you're worried about it, just serve them first and add the rum later. You may want to leave it out altogether, but just let me tell you one more time that the RUM IS a LOVELY ADDITION. I use Patak's curry paste which is available in Asian stores where I live. Madras is labelled as a hot paste and Korma as mild. I've also tried a Patak's paste called HOT/TRES EPICE which I do NOT RECOMMEND.

    Recipe #161324

    This dish is fun to make. I cook the meat in a wok and use it topped with a lid in the oven afterwards, but you can also use a casserole dish with a tight fitting lid. For a mildly spiced curry, use Patak's Korma curry paste and for a hotter use Patak's Madras curry paste and a chili if desired. The amounts given serve "two pigs" ore 3 normal eaters. Recipe can easily be adapted for more people. The chicken needs to be marinated for at least 30 minutes but up to 24 hours. Enjoy!

    Recipe #161323

    This recipe by Madhur Jaffrey from her cookbook 'An Invitation to Indian Cooking' is North India's most popular dal, and it's eaten with equal relish by toothless toddlers, husky farmers, and effete urban snobs. You can use white urad dal, the salmnon-colored masoor dal, and the large arhar or tovar dal as well. The roasted whole cumin seeds added at the end gives this dish a nice touch. Serve with plain rice and a vegetable for a simple meal. Most meat and chicken dishes go well with this dal.

    Recipe #153501

    A lovely winter dish by Merrillees Parker ('Good Food' magazine, Novemver 05) using sherry instead of wine which gives the sauce a softer flavour. I added more paprika, though, and a hint of chilli which is not in the original recipe. I also added a red bell pepper, which worked well. Please note that the cooking time really depends on the chunks of your potatoes. I had to more than double the stated time. However, that shouldn't worry you as the dish can be prepared in advance and reheated. And yes, it's also suitable for freezing :).

    Recipe #152839

    The humble carrot served in an exciting way. This is an excellent side dish to roasts and steaks. I didn't have fresh parsley on hand, so I omitted it and it still turned out great. I will try the recipe with the addition of the parsley next time, though. Recipe source is my favourite Swiss cooking magazine called 'KOCHEN' (December 04). I included this recipe into my African cook book for the Zaar World Tour, as all ingredients appear in Middle East dishes.

    Recipe #152832

    A luxury vegetarian cannelloni recipe that can be served as a starter for four (or even eight as it is quite filling) or as a main course for two. It's a little bit fiddly, but definitely yummy. Recipe source is a Swiss Cooking magazine called 'Betty Bossy Zeitung' (November 1986).

    Recipe #152661

    This is a great recipe for marinated feta. Try to chop the red bell pepper and the olives as small as possible. Together with the green herbs the feta looks really colourful and tastes delicious. The recipe is adapted from a Swiss cooking magazine called 'Le Menu' (September 05). I changed the oil as I prefer olive oil to rapeseed oil. But feel free to use rapeseed oil if desired. The stated amount serves six as an appetizer. Marinating time of 24 hours is included in the cooking time.

    Recipe #150037

    This tasty chicken needs less preparation than most other Indian chicken dishes I know. There won't be a sauce, therefore I suggest you serve this with a flavoured rice rather than with plain. Together with your favourite raita, this makes a lovely meal. Recipe source is the 'Good Food' magazine November 05. Marinating time of at least 30 minutes and up to 24 hours is not included in the preparation time. Enjoy!

    Recipe #147892

    This recipe would make a lovley side dish to your Christmas of Thanksgiving turkey. In fact the recipe source ('Good Food' magazine December 2005) suggests to serve this at Christmas. It serves 8 as a side dish together with another side dish. However, it can also be served as a main dish as I did. It will serve 3 then. We had this as a main course together with 'wild rice mix' (longgrain rice with wild rice pieces in it). Lovely!

    Recipe #147321

    I just loooooove the combination of lime and fresh coriander. Mmmmmmmmmmmm. In this recipe from 'Delia Smith's Winter Collection', you've got it on top of the salmon as well as in the salsa. Of course you can only do the salmon or only the salsa, but the two go really well together. I served this with what we call here 'wild rice mix'. It's white long grain rice with pieces of wild rice in it. Marinating time is NOT included in the cooking time. The ingredients and in particular the salsa is very much like Tex-Mex cuisine.

    Recipe #147316

    A nice side dish to Indian meals. The green pepper goes really well with the courgettes. You may think that a pepper of another colour would look nicer, but as I said, the two green vegetables work well together. I've made this twice so far and will make it again. You will get the asafetida from Indian stores, but I left it out when I cooked this the first time and it still turned out lovely. Recipe source is Maduhur Jaffrey's wonderful 'The Ultimate Curry Bible'.

    Recipe #146424

    Last year I organised a 'Sex & the City' evening with some girls and made a huge amount of this Cosmopolitan for them. And yes, we had a lot of fun...The recipe source (www.perfectdrinks.de) claims that you need to use a lemon wodka for a traditional cosmopolitan. However, I couldn't find any and it still tasted great. It also says that by replacing the cointreau with triple sec your drink will become more boring. The recipe is for one cocktail only.

    Recipe #145564

    My parents grow a lot of vegetables. Although I live quite far away from them and neither of us has a car, I sometimes see my sister. Last time I saw her she gave me a savoy cabbage from my parents. Not being a big fan of cabbages, I was quite happy to find this Curried Cabbage Soup in the new edition of the Swiss cooking magazine called 'KOCHEN' (November 2005). I love spices and I enjoy nearly every dish with curry powder or paste in it. I used a recently bought Sri Lankan curry powder, which - as I found out - happens to be very very hot. The second time I prepared this soup I used half a tablespoon of the Sri Lankan and half a tablespoon of a mild curry powder. This soup makes a lovely starter or a nice meal.

    Recipe #145481

    This recipe makes wonderful, spicy, roasted squash. It comes from the 'delicious' magazine (november 2004) and appeared together with a very simple roasted ginger chicken. The chicken was a little bit lacking in taste, so I decided not to post it before having the recipe adapted. The squash was lovely, though. I chopped the leftovers and mixed it together with some pan-fried red pepper, chopped flat-leaf parsley, a little bit of olive oil, and lemon juice into couscous which I had cold for lunch. Yummy!

    Recipe #145020

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