Start by making the syrup. Put the honey, sugar, cinnamon, clove and lemon zest in a saucepan and add 250 ml (8 fl oz) water. Bring to the boil and simmer 5-10 minutes. Add the lemon juice then chill. To blanch the almonds, plunge them into boiling water for... - 43.7874

the too spicy potatoes in main course with a rich paratha makes it a full meal but take care of the fiery taste. u can omit the chillies by adding black pepper powder but the taste........? - 38.1468

GETTING READY 1. Preheat a medium-sized skillet over medium-high heat. MAKING 2. In a large bowl, combine meats, onion, parsley, salt and pepper. 3. In the pan melt butter into oil roll the meat mixture into small, bite-size balls and add to the pan as you... - 43.2487

Put all ingredients, except nutmeg, in blender container; blend till combined. Pour into 3-cup freezer tray. Freeze till almost firm. Spoon into blender container; blend till crushed. Serve in sherbet glasses; sprinkle with nutmeg - 33.7243

1. Choose 4 gurnards and ask your fishmonger to remove the backbone. 2. Put aside 4 fillets and place them in a dish. Sprinkle with mixed spice and pour over the white wine. Marinate in the refrigerator for 1 hour. 3. Dissolve the gelatine in 1/2 litre (18 fl... - 37.3218

GETTING READY 1) In a saucepan, combine coffee and 1 1/3 to 1 3/4 cups water. 2) Add sugar to taste. MAKING 3) Place over heat and bring it to a boil, stirring constantly. 4) Reduce heat and simmer for 5 minutes. 5) Remove from heat. Pour in 1 1/3 cups... - 38.3436

Remove skin and bones from pheasant; reserve. Cut meat into large pieces. Transfer to large bowl. Add Madeira and Cognac. Cover and let marinate for 24 hours in refrigerator, stirring occasionally. Crack pheasant bones. Cut skin into large pieces. Combine... - 41.0897

In blender container combine buttermilk, lemon peel, lemon juice, sugar, and food coloring, if desired. Cover and blend till mixture is frothy. Fold in the whipped dessert topping; pour the mixture into 6 chilled glasses. - 27.4552

Peel the pears, leaving the stems intact, and sprinkle a little lemon juice over each one. Mix the orange zest, sugar and chopped pistachios together in a bowl. Place the pears close together in an earthenware or ovenproof glass dish and sprinkle the nut... - 32.8598

1. Mash 150g of the raspberries, pass through a sieve into a bowl, discarding seeds, then set aside. Line a 1 litre loaf tin with cling film. Whisk eggs and sugar continuously over a bowl of barely simmering water, until doubled in volume and thick (an... - 28.4016

MAKING 1) In a blender or food processor, puree the berries, reserve few berries for garnish.. 2) Add the remaining ingredients, except sugar and blend together at high speed. 3) Taste the fruit mixture and add the sugar cubes, if required. 4) Add the liqueur... - 36.8736

Arrange the chicken pieces and giblets in a heavy roasting dish. Sprinkle with the spices and salt and massage into the flesh. Distribute the onions, garlic, bay leaves and figs over and between the chicken pieces, pour in the wine and cover. Cook in an oven... - 39.9775

Make the syrup a day ahead. Put the lemon zest and juice in asaucepan with 124 ml (4 floz) water. Add the sugar and bring slowly to the boil to dissolve, then boil for 10 minutes. Chill overnight, then stir in 2 tablespoons cognac. Soak the currants overnight... - 42.1842

Place the grape leaves in a bowl and pour over boiling water to cover generously. Leave to soak for 20 minutes, then drain and soak in cold water for 5 minutes. Meanwhile, put the ham in a food processor and chop it very finely. Add the cheese, lemon juice,... - 41.5243

MAKING 1. For the terrrine, blanch spinach and line the mould with it 2. Blach the other one-and-three-quarter ounces of spinach, dip it in icy water and leave it to dry; when dry blend it into a puree in the blender 3. In another blender, puree avocado with... - 46.4917

Make the pelte, or jelly, for this dish a day ahead, as chilling and skimming is the best way. Put the lamb (or kid) shanks and the veal bone in a pot and add about 1 litre (2 pt) cold water to cover. Bring to the boil, uncovered (to keep the broth from... - 48.9161

Coat a 9-inch loafpan with cooking spray. Line with heavy-duty plastic wrap, allowing plastic to extend over edges. Coat plastic wrap with cooking spray. Sprinkle 1/4 teaspoon pepper on plastic wrap. Combine 1/2 teaspoon pepper, water, and next 3 ingredients... - 43.7815

1. Peel, core and chop the apples and place them in a saucepan, with half the cider. Bring the cider to the boil, and then cover the pan and let the apples simmer gently on a medium heat until tender. 2. Tip the apples into a blender or food processor and... - 39.1309

Put all the meats, garlic and spices together in a bowl and mix well. Put the mixture in a 15-cm (6-in) souffle dish or ovenproof terrine and press down well. Arrange the bacon rashers over the top and put on the bay leaves. Cover lightly with a piece of... - 48.3418

1. Heat oven to 160C/fan 140C/gas 3. Heat the oil in a large heavy-based pan, then gently cook the fennel for 3 mins. Add 600ml/l pt water to the pan along with the garlic, bouillon powder and seasoning. Cover the pan, then cook over a gentle heat for 10... - 40.7386

Clean the fish well, removing skin, gristle and bones. The smoked fish can be a kipper but this is difficult to bone properly. A finnan haddock gives excellent results; and the white fish can be as simple as cod or ling. Put the white wine into a saucepan... - 46.2712

MAKING 1. Take a 8x4x2-inch loaf pan and line it using plastic wrap. 2. Take a bowl and blend ½ cup cream with egg yolks. 3. Take a 3-quart saucepan, mix ½ cup corn syrup, butter and chocolate and cook, stirring, on medium heat till butter and chocolate... - 45.8033

Trim the fish, taking care that the monkfish has no sign of any membrane or discoloured flesh. Cut the monkfish and cod into 5 cm/2 inch-long pieces. Heat the oil in a large pan and add the fish, celery, onion, fennel, bouquet garni, orange rind, garlic and... - 46.6348

1. Preheat the oven to 200°C/ 400°F/Gas Mark 6. Oil and line a 900 g / 2 lb loaf tin with non-stick baking paper. Cook the carrots and parsnips in boiling salted water for 10-15 minutes or until very tender. Drain and puree separately. Add 2 tablespoons of... - 47.5646

Juice the oranges on an electric juicer. Puree with the strawberries in a blender. - 18.0225

Peel the cucumbers, cut in half lengthwise, and scrape out the seeds with a spoon. Cut into chunks and puree in a blender or food processor with the honey and eight of the mint leaves. Add the ice and continue to puree until smooth. Pour into chilled goblets... - 24.1807

Combine all ingredients in container of an electric blender; cover and process until smooth. Serve immediately. - 25.1922

MAKING 1) In a blender jar, add the lemonade concentrate, juice, ice water and ice cubes, place the lid and blend for 30 seconds at Crush Ice speed. SERVING 2) Pour into nice glasses and serve immediately. - 27.2871

MAKING 1) In a bowl take lima beans and moisturize with French dressing. Keep aside for 10 to 15 minutes. 2) Mix in remaining ingredients excluding paprika and greens. 3) Place in freezer to chill. SERVING 4) Sprinkle paprika on top and serve with greens. - 35.0296

MAKING 1. To a blender add all ingredients except garnish, cover and process until smooth. SERVING 2. Garnish with fresh mint, if desired. - 37.9232

MAKING 1. In a four cup measure, combine instant coffee and cinnamon sticks; add hot water and bitters and sweeten with sugar; allow to cool 2. Beat 10X sugar along with cream till stiff SERVING 3. Pour cooled coffee over crushed oce in glasses, discard... - 36.9272

Puree the sole in a blender or food processor. Add the lemon juice and salt and then the egg whites. For a really smooth terrine, pass the mixture through a fine sieve. Return it to the blender or food processor bowl. With the motor running, very gradually... - 45.7069

GETTING READY 1. Using a knife, trim bottoms of mint sprigs. MAKING 2. Into a tall glass or mug, put together mint, 1 teaspoon sugar and water; muddle it. 3. Add ice chips to fill glass; stir. 4. Stir in ANCIENT AGE. SERVING 5. Serve Mint Julep with more... - 30.5862

Using a sharp knife, cut the pineapple into paper-thin slices and arrange them so they cover the base of four large plates. In a liquidiser, blend together the bananas, strawberries (reserving 4 for decoration), yogurt, rum and honey until smooth. Slice the 4... - 34.0112

GETTING READY 1. Peel mango and slice flesh. MAKING 2. In a food processor or liquidizer jar, combine mango, yogurt, coconut milk, lemon juice and 1 tbsp of honey and a few ice cubes. 3. Blend for 30 seconds or more until smooth. 4. Remove the ice cubes... - 38.4956

1. Push a grape, a piece of pineapple and a strawberry on to a skewer or rounded lollipop stick. Continue until all the fruit is used up. 2. Mix together the Greek yogurt, wheat germ and yogurt drink. - 24.0093

Chicken Tikka Masala is an Anglo-Indian invention and is one of the U.K’s favourite dishes. We all know that ordering takeaway food can be very bad for your waistline and pocket, so with this recipe you can really have a authentic, quick version at home,... - 46.0207