Sunday, August 21, 2011

Appetizer Chicken Kabobs

SERVINGS & SCALING Original recipe yield: 10 servings


3/4 cup soy sauce
1/4 cup sugar
1 tablespoon vegetable oil
1/4 teaspoon garlic powder
1/2 teaspoon ground ginger
2 skinless, boneless chicken breast halves - cut into 1 inch pieces
6 green onions, cut into 1-inch pieces
8 ounces fresh mushrooms, stems removed


In a mixing bowl, combine first five ingredients. Stir in chicken and onion; allow to marinate for 30 minutes. Soak wooden skewers in water. On each skewer, thread a piece of chicken, onion, mushroom and another chicken piece. Place on a broiler rack. Broil 5 in. from the heat, turning and basting with marinade after 3 minutes. Continue broiling for another 3 minutes or until chicken is done. Serve immediately.

Sunday, August 14, 2011

Beer Soup

Serves 4 Hot Vegetarian Soups Britain Europe

100g/4oz Rye Bread
1 Small stick Cinnamon
Grated rind of 1 Lemon
340ml/8 fl.oz. Stout
340ml/8 fl.oz. Lager
2 teasp brown Sugar
A pinch of Salt
120ml/4 fl.oz. Double Cream

1. Dice the bread and cover with 300ml/10fl.oz. of Water. Leave overnight.

2. Place the bread and water in a pan with the cinnamon stick and grated lemon rind. Bring to the boil, cover and simmer for 15 minutes.

3. Remove the cinnamon stick and pass the bread and water through a sieve or place in a blender. Return the purée to the pan and add the stout, lager and sugar. Bring to the boil and add a pinch of salt.

4. Very lightly whip the cream, it shouldn't be thick, then pour the soup into individual bowls and pour the cream over the top. Serve immediately

Butter Bean and Brussels Soup

Serves 4 Hot Vegetables Vegetarian Starter Hors d'oeuvre Gluten Wheat Free Eggless English Europe

1 tbsp Olive Oil
15g/1/2 oz Butter
2 Garlic Cloves, crushed
175g/6oz Brussels Sprouts, roughly chopped
1 x 200g/7oz tin Butter Beans
1L/35fl.oz. Fresh Vegetable Stock


1. Melt the butter and oil in a pan, add the garlic and sauté gently until softened.

2. Add the sprouts and the entire contents of the tin of butter beans together with 600ml/20fl.oz. of the stock. Bring to the boil, stirring, then reduce the heat, partially cover and simmer for 20 minutes, stirring from time to time.

3. Allow to cool slightly then transfer to a liquidiser or food processor and blend until smooth.

4. Return to the pan, add the remaining stock and reheat gently stirring constantly. Serve immediately.

Chilled Curried Apple Soup

Serve 4 Cold Vegetarian Fruit Spices Soups Starter Hors d'oeuvre Gluten wheat Free Eggless

450g/1lb Dessert Apples
Lemon Juice
25g/1oz Butter
½ Onion, finely chopped
1 tbsp Curry Powder (check ingredients)
600ml/20fl.oz. Hot Fresh Vegetable Stock
½ Cinnamon Stick
150ml/5 fl.oz. Milk
6 tbsp Single Cream
Watercress to Garnish


1. Chop the apples and sprinkle with the lemon juice to prevent discolouration.

2. Melt the butter in a pan, add the apples and onion. Cover and cook gently until soft, stirring occasionally.

3. Add the curry powder and cook over a medium heat for 2-3 minutes stirring all the time, then add the stock and cinnamon stick. Bring to the boil then reduce the heat and simmer for 10 minutes.
4. Remove the cinnamon stick. Pass the soup through a sieve or blend in a food processor until smooth. Allow to cool then stir in the milk and cream.

5. Cover and refrigerate for 1 to 2 hours.

Chilled Pea and Mint Soup

Serves 6 Cold Vegetarian Vegetables Soups Starter Hors d'oeuvre Sweden Europe

4 Sprigs of Mint

2 Onions, peeled and chopped
1 tbsp Olive Oil
1 Garlic Clove, crushed
210ml/7fl.oz. Sparkling White Wine
900ml/1½ pints Strong Vegetable Stock
270ml/9fl.oz. Double Cream
450g/1lb Frozen Peas
Salt and White Pepper
1 tbsp Elderflower Cordial
Tabasco Sauce to Taste
Greek Yoghurt to serve

1. Remove the mint leaves from the stalks, reserving both the stalks and leaves.

2. Heat the oil in a saucepan, add the onions, garlic and mint stalks and sauté gently until softened.

3. Add white wine to the pan, bring to the boil then continue to cook until the wine has almost evaporated.

4. Add the stock, cream and peas and simmer for about 10 minutes.

5. Remove the mint stalks and cool a little. Transfer the soup to a food processor or blender and process until very smooth. Chill.

6. To serve - Season to taste with salt and pepper, stir in the elderflower cordial and a few drops of Tabasco then swirl some yogurt into the soup. Chop the reserved mint leaves, sprinkle on top and serve cold.

Greek Lemon Soup

Greek Lemon Soup
Serves 4 Hot Vegetarian Fruit Herbs Grains Soup Hors d'oeuvre Starter Gluten Wheat Dairy free Greece Mediterranean Europe
1.1L/40fl.oz. Fresh Strong Vegetable Stock
125g/5oz Long Grain Rice
3 Egg Yolks
60ml/2fl.oz. Lemon Juice
Salt and Pepper
4 thin slices Lemon to garnish
Freshly chopped Parsley to garnish
1. Place the stock in a large saucepan, bring to the boil, add the rice and stir well.
2. Reduce the heat, cover and simmer for about 20 minutes or until the rice is tender.
3. In a measuring jug whisk together the egg yolks and lemon juice until well blended.
4. Once rice is cooked, remove from heat and add about 240ml/8fl.oz. of the hot soup to the egg and lemon mixture and whisk vigorously to combine, then pour it back into the saucepan containing the soup and whisking constantly until well blended.
5. Return the pan to a medium heat, and bring to a simmer stirring constantly. Do not boil or it will curdle. Season with salt and pepper to taste and serve immediately garnish with the lemons slices and parsley.

Sweet Ale Soup

Serves 4 Hot Vegetarian Beer Soups Starter Hors d'ouevre Belgium Europe

900ml/30fl.oz. Stout (Sweet Brown Ale)
Rind of 1 Lemon
480ml/16fl.oz. Milk
2 Egg Yolks
1/2 Stick Cinnamon
1 teasp Ground Ginger
1 level tbsp Cornflour
3 tbsp Cold Water


1. Place the beer, lemon rind, cinnamon and ginger in a large saucepan, bring to the boil then reduce the heat and simmer for 10 minutes.

2. In a small bowl, mix together the cornflour and cold water to a smooth paste.

3. Add a few spoonfuls of the hot beer to the cornflour mixture then add the cornflour mixture to the beer, stirring constantly.

4. Continue to simmer the soup gently for a further 10 minutes stirring from time to time.

5. In a small bowl, mix together the egg yolks and milk.

6. Remove the pan from the heat and add the egg mixture to the soup from the heat, add to the soup stirring constantly.

7. Return to a very low heat and cook gently, without boiling, until heated through. Adjust the seasoning and serve immediately.

Asparagus Soup

Serves 4 Hot Vegetarian Vegetables Soup Eggless England British Europe

450g/1lb Fresh Asparagus
480ml/16fl.oz. Milk
480ml/16fl.oz. Vegetable Stock
2 tbsp Butter
2 tbsp Flour
Salt and Pepper


1. Cut the tips off the asparagus (about 28mm/1½ inches long), place in a saucepan of boiling water and cook for 5-8 minutes or until tender.

2. Meanwhile, slice the remaining asparagus. Remove the tips from the boiling water with a slotted spoon and set aside then add the uncooked sliced asparagus to the boiling water and cook for 5-8 minutes, until tender

3. Meanwhile, melt the butter in a large saucepan, sprinkle in the flour and cook for 2-3 minutes stirring constantly.

4. Mix the milk and stock together then add to the flour mixture a little at a time, stirring constantly and cook until thickened.

5. Drain the asparagus stems and immediately add to the soup together with salt and pepper, bring to the boil, stirring and cook for 5 minutes.

6. Add the tips, cook for 1 minute to heat through. Serve immediately.

Wednesday, August 10, 2011

Chappati Rolls - Kids Lunch Box Recipes Specials

Leftover chappatis
1/2 tin baked beans
1/4 cup cheese
4 tbsp sauce

For Filling:
1 carrot
5 french beans
1/4 cup boiled peas
1 capsicum
1 large floret of cauliflower
1/2 cup cabbage shredded
3 green chillies
1/4 tsp. garlic paste (or 5 flakes crushed)
1/4 tsp. ginger paste (or 1/2" piece grated)
1/2 tsp. lemon juice
1/2 tsp. soya sauce
1/2 tsp. tomato ketchup
Salt to taste
1 tbsp. oil


Clean and chop carrot, capsicum, cauliflower, french beans, into thin 2" long slivers or sticks.

Chop green chillies also into small pieces.

Heat oil in a nonstick pan.

Add green chillies, garlic, ginger, stir.

Add all other vegetables, stirfry on high till veggies are tender.

Add soya, tomato sauces, lemon juice, salt, sugar, stir.

Divide filling into 6 portions.

Take on chappati, put filling in half portion.

Spread over half area evenly.

Sprinkle some cheese.

Fold empty half portion over.

A half round with stuffing inside should result.

Apply a little water to the inner edges, press together to seal.

Arrange them in a shallow ovenproof dish

Pour a half tin of baked beans in tomato over them, from tin.

Sprinkle cheese, sauce

Bake in preheated oven (200oC) for 10 minutes.

Serve as a casserole dish.

Puran Poli

1 cup - all purpose flour/maida (sifted)
1 cup - bengal gram dal
1 cup - grated jaggery (remove stones/dust etc)
1/2 cup - grated coconut, fresh preferred ( but incase of non availibility, forzen can be used too. thaw it first)
1/2 tsp - cardamom powder
pinch of turmeric
approx 1 to 2 tbsp - broken cashews


Mix flour, turmeric and 1 tbsp of vegetable oil(optional), mix well and add water as needed to make into a soft pliable dough.
Set aside covered with a cloth.
Meanwhile in a saucepan, boil bengal gram in 2 cups of water until soft.
Drain the lentil well and then drop it back into the saucepan along with jaggery, coconut and cardamom powder.
Mix well until the jaggery melts and all the ingredients come together into one harmonious mass.
Cool it lightly and then grind this mixture in food processor without adding any water.
Toast the cashews (dry roast/in ghee) and then add it to the lentil-jaggery mixture.
Now take a small lime sized ball from the dough.Roll it out into a small circle.
Similarly make a small ball from the lentil mixture and place it in the middle of the dough.
Bring the end of the dough to the center on top of the lentil mixture,pinch them together and then press it down into a flatbread.
Now lightly roll it out into a flatbread. It does not matter if a circle is not perfect. You can roll it as thinly or as thick you desire.
Place it a griddle, spoon some ghee all around it and cook until golden brown.
Turn it around and similarly cook until golden brown/reddish.
It is good on its own although a little ghee on top makes it irresistable.

Tiny Pizzas

Prep time: about 15 minutes


  • 1 standard-sized bagel, cut in half
  • tomato sauce
  • shredded mozzarella cheese
  • toppings like diced green pepper, chopped onion, or chopped tomato (whatever you like)
  • seasonings like oregano, basil, and pepper


  • oven (you'll need help from your adult assistant)
  • knife (you'll need help from your adult assistant)
  • baking sheet


  1. Preheat the oven to 325° F.
  2. Spread tomato sauce on each bagel half.
  3. Sprinkle the shredded cheese all over the tomato sauce on each half.
  4. Add your favorite toppings.
  5. Put a light sprinkling of seasonings on each half.
  6. Put your bagel halves on the baking sheet.
  7. Bake in the oven on low heat for about 5 to 8 minutes. You'll know they're done when the cheese is bubbly.
  8. Let cool for a minute, then enjoy your tiny pizzas!

Serves: 1

Serving size: 2 tiny pizzas

Nutritional analysis (per serving):
210 calories
9 g protein
4 g fat
34 g carbohydrate
2 g fiber
11 mg cholesterol
633 mg sodium
144 mg calcium
1.9 mg iron

Note: Nutritional analysis may vary depending on ingredient brands used.

Banana Bread

Prep time: about 90 minutes


2 eggs
1¾ c. sifted flour
2 tsp. baking powder
¼ tsp. baking soda
½ tsp. salt
1/3 c. vegetable oil
2/3 c. sugar
1 c. mashed bananas (about 3 bananas)


oven (you'll need help from your adult assistant)
measuring cups and spoons
small bowl
medium-size bowl
large bowl
bread pan coated with nonstick cooking spray


Preheat the oven to 350° F (180° C).
Beat eggs well in a small bowl.
In a medium-size bowl, sift together the flour, baking powder, baking soda, and salt.
In a large bowl, add the vegetable oil. Add the sugar a little bit at a time, and continue beating until the mixture is fluffy.
Add the eggs to the mixture in the large bowl and beat well.
Add some of the flour mixture to the large bowl and beat well. Then add some of the mashed bananas and beat some more. Continue adding flour, then bananas, then flour, then bananas, until everything is mixed in.
Pour mixture into the baking pan. Bake for 70 minutes.
Flip your banana bread out of the pan, let it cool for a bit, and cut it into slices to eat and share!

Serves: 16

Serving size: 1 slice

Nutritional analysis (per serving):
145 calories
2 g protein
5 g fat
24 g carbohydrate
1 g fiber
27 mg cholesterol
155 mg sodium
37 mg calcium
0.8 mg iron

Note: Nutritional analysis may vary depending on ingredient brands used.

If you're nutty for nuts, add chopped walnuts during Step 6.

Sunday, August 7, 2011

Papaya Soup

Serves 4-6 Hot Cold Vegetarian Vegan Soups Starter Dairy Wheat Gluten Free Eggless Tahiti French Polynesia Oceania

1 tbsp Olive Oil
1 Onion, chopped
2 tbsp Grated Root Ginger
Salt and Pepper
675g/1½lb Papaya, peeled, seeded and cubed
4 Mint Leaves
1.1L/40fl.oz. Water


1. Heat the olive oil in a large saucepan, add the onion in a pan and sauté until soft and transparent.

2. Add the ginger and cook, stirring, for a further 2 minutes.

3. Add the papaya cubes, mint, salt, pepper, and water, mix well and bring to the boil. Cover and continue boiling for 20 minutes.

4. Stir the soup to break up any large pieces of papaya. Serve hot or chilled.

Thursday, August 4, 2011

Beef curry puffs


1 tablespoon vegetable oil
1/2 small brown onion, finely chopped
1 garlic clove, crushed
100g beef mince
1 tablespoon madras curry paste
1/2 small carrot, finely chopped
1/4 cup frozen peas
2 tablespoons finely chopped fresh coriander leaves
1 tablespoon lemon juice
3 sheets frozen ready-rolled puff pastry, partially thawed
1 egg, lightly beaten
Cucumber and mint raita, to serve (see related recipe)


Heat oil in a frying pan over medium heat. Add onion and garlic. Cook, stirring, for 3 to 5 minutes or until softened. Add mince. Cook, stirring with a wooden spoon to break up mince, for 3 minutes or until browned. Add curry paste. Cook for 1 minute or until fragrant. Add carrot and ¼ cup cold water. Bring to the boil. Reduce heat to low. Simmer for 5 minutes. Add peas. Simmer for 2 to 3 minutes or until mixture has thickened. Stir in coriander and lemon juice. Remove from heat. Cool.
Preheat oven to 200°C/180°C fan-forced. Grease 2 large baking trays. Using a 7.5cm round cookie cutter, cut 8 rounds from each pastry sheet. Place 1 rounded teaspoon beef mixture in the centre of 1 pastry round. Brush edge of pastry with egg. Fold pastry over to enclose filling. Press edge together to seal. Place on prepared tray. Repeat with remaining pastry rounds, beef mixture and egg.
Brush tops with egg. Bake for 20 to 25 minutes, swapping trays after 10 minutes, or until lightly browned and puffed. Serve with raita.
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