Recipes

A vegetable soup

Ingredients:
8 medium zucchinis, sliced
1 large eggplant, diced
1 lettuce, washed well
1 Chinese cabbage, washed well
1 teaspoon of powdered ginger
2 teaspoons of salt
1 teaspoon of dried onion
1/4 teaspoon of chili (ground hot chili pepper)
1 small bunch of celery
4 slices of pumpernickel bread
2 litres of water

Directions:
Place all ingredients in a pressure cooker and cook for 20 minutes. Put through a blender, return to heat and simmer for a further 5 minutes. Add plenty of freshly ground pepper, and:wow! It`s hot! But pleasantly so…As for the eggplant, it`s quite something!

Casanova`s breakfast

Ingredients:
8 oysters
3 tbsp olive oil
1 small onion, grated
1 clove garlic, mashed
? lb tomatoes, skinned, seeded and finely chopped
2 tsp tomato puree
? tsp sweet Spanish paprika
2 cups water
salt and pepper to taste
cilantro to garnish
1/2 lemon

Directions:
1. Heat the oil in a saucepan and saute the onion until soft. Add the garlic and tomato. Saute for a further five minutes. Add the rest of the ingredients, except cilantro and lemon, and bring to a boil. Lower the heat and let simmer, uncovered, until the sauce thickens. Remove from heat and let cool. Place in refrigerator and cool for a further 2 hours.
2. Meanwhile, shuck the oysters. Remove both shells and wash. Keep oysters on ice until the sauce gets to the right temperature.
3. Spoon sauce into individual saucers and slide four oysters in each, being careful not to let them sink. Squeeze lemon juice over oysters, garnish with cilantro and serve.

Casanova`s macaroni

Ingredients:
50 g salted anchovies
50 ml olive oil
red chili peppers
250 g canned peeled tomatoes
50 g stoned black olives
1 teaspoon tomato puree
200 g macaroni or bucatini
salt

Directions:
Wash and bone the anchovies. Fry the chopped red peppers and the anchovies in the olive oil, pressing on the anchovies with a fork to break them up. Add the tomatoes, the olives and tomatoe paste, mix and cook on low heat. Dress the pasta cooked al dente with this particular sauce.

Sweet sensation Salad

2. Puree apricot mixture oil, vinegar, salt and pepper in a blender until
smooth. Stir in onion and thyme. Dived the greens among 4 salad plates, top
with citrus sections, and drizzle with apricot dressing.
* Apricots are very high in iron content. If you have an illness with a high
ferratin level, exclude the apricots from this recipes. Substitute it with
strawberries.
Makes 4 servings.

PASSION’S DELIGHT

3/4 ounce gin
3/4 ounce light rum
1/4 ounce Cointreau or Triple Sec
1/4 ounce lemon juice
3 or 4 ice cubes

Combine all ingredients in a mixing glass and stir well. Strain into a
co cktail glass.

Easy Mother’s Day Breakfast Pizza

6 Eggs
8 oz Mozzarella Cheese, grated
1 1/2 c Milk
1 Onion*
Salt and Pepper, to taste
1 md Green pepper, ringed
Mushrooms
1 Pizza crust
Olive oil
*chop up 1/4 of the onion and make onion rings out of the remaing 3/4.
Prepare your favorite pizza crust and get ready to bake, as a regular pizza. Make sure that you have a fairly high ridge, as the there is a lot of mixture, and it is fairly watery.

Beat eggs lightly. Add mozzarella cheese, milk, onion, salt and pepper. Mix gently.

Lightly brush olive oil over the pizza base.

Pour mixture over the crust. Place green pepper, onion rings, and mushrooms over the top of the pizza.

Bake at 450 degrees F. for about 15 to 20 minutes, or until crust is brown and egg mixture is set.

Mother’s Day Apple Almond Pancakes

1/2 c Whole-wheat flour
1/2 c Unbleached flour
1 tb Brown sugar
1 1/2 ts Baking powder
1/4 ts Salt
2 Eggs, separated
4 tb Oil
1/2 c Buttermilk
1/2 c Apple Juice
1/4 c Chopped almonds

Combine flours, sugar, baking powder, and salt in a mixing bowl.

Beat egg yolks with oil, buttermilk, and apple juice.

Stir into flour mixture with nuts until all ingredients are moistened (do not over stir).

Beat egg whites until stiff and fold into batter.

Spoon onto a hot,greased griddle and turn once when bubbles appear.

Makes 8 to 10 pancakes.

French Toast with Brandied Lemon Butter

4 Eggs
2 tb + 1 ts sugar
1/2 ts Salt
1 c Whole milk
1/4 ts Vanilla extract
12 Thick slices of bread
Butter
Powdered sugar, optional
Brandied Lemon Butter:
1/2 c Butter
1 c Sugar
Juice of 2 lemons
4 ts Grated lemon rind
3 oz Brandy

In a shallow dish, beat eggs, sugar, salt, milk and vanilla.

Soak bread in the above mixture.

Heat butter over medium high heat and cook each slice of bread until slightly brown on each side.

Serve with brandied lemon butter and lemon slices. Sprinkle with powdered sugar, if desired.

For Brandied Lemon Butter:

Melt butter over low heat. Spoon off any foam that forms.

Pour into a dish, leaving behind any sediment in the pan.

Wash pan, pour butter back in the pan and add the sugar. Stir constantly until sugar dissolves. Add lemon juice, rind, and brandy; stir until smooth.

Pour over hot french toast.

Quick Banoffi Pie

INGREDIENTS:
400g full-cream sweetened condensed milk
1 tsp lemon juice, fresh or bottled
75ml toffee-flavour syrup
25g butter
2 bananas, sliced
1 sweet pastry shell
whipped cream or aerosol cream
3 banana slices to decorate (optional )
PREPARATION:
1. Place the condensed milk in a large, wide saucepan. Add the lemon juice and cook the mixture over a low heat for 10 minutes, stirring all the time, until it has thickened.
2. Add the toffee-flavour syrup and stir well. Continue to cook over a low heat for a further 10 minutes until the mixture has turned a soft toffee colour. Remove from the heat and carefully stir in the butter.
3. Arrange the sliced bananas over the pastry base and cover with the toffee mixture, drizzling some for effect. Chill until firm, then decorate with whipped cream and banana slices if you like.
Prep time: 10 minutes
Cook time: 20 minutes
Serves: 8