Put the black currants and the sugar—use the lesser amount adding more if necessary—in a saucepan and cook for a few minutes, stirring until the juice runs from the fruit and the sugar dissolves. Press the fruit through a sieve to make a puree and set... - 29.0806

Prepare both packages of raspberry gelatin together, as directed on package. Allow to completely set. Meanwhile, combine 1 1/4 cup (310 mL) of the black raspberries, water, cider vinegar, and cinnamon stick in a saucepan. Bring to a boil, reduce heat, and... - 38.9219

GETTING PREPARED 1. In a mixing bowl, mix together the chopped chicken, egg, and egg white 2. Add the olives and mix again. 3. Add the cream in a slow but steady stream. 4. Mix in the salt and pepper. 5. Cover and refrigerate. MAKING 6. With a... - 44.5773

To Make Pastry: Place butter and sugar in food processor with metal blade or bowl with electric mixer and pulse or mix until mixture holds together. Add egg and pulse 5 or 6 times or mix to blend. Add flour and salt all at once and pulse several more times or... - 42.77

MAKING 1) Take out the skin and bones from flesh of trout. Using blender, flake the meat. 2) Mix cottage cheese and the sour cream to the flaked fish. Blend till smooth. 3) Alternately pound the fish with a mortar and pestle to a smooth paste. Add sieved... - 39.6733

GETTING READY 1) Wash the turkey breast. MAKING 2) In a 6-quart kettle add celery, carrot, quartered onion, salt, bay leaf, peppercorns, white wine and chicken broth. 3) Boil the mixture, decrease heat. Cover and simmer for 1 hour. 4) Drain out turkey from... - 44.482

GETTING READY 1. If using salt cod soak it covering with water for about 24-48 hours changing the water twice a day. MAKING 2. Before cooking wash the cod well, make large pieces of it and in a wide bottomed pan bring it to boil slowly in water. 3. Let it... - 44.0275

1. Soak the mushrooms in warm water to cover for 30 minutes; drain. Cut off and discard the stems; cut the caps into quarters. Place the mushrooms in a food processor and process until finely chopped. Add the remaining mousse ingredients and process to a... - 28.8063

1. Flake the mackerel and mix with the horseradish until smooth. Whisk the egg whites until soft peaks form and then fold into the fish. 2. Lightly oil 4 small 90 ml (3 fl oz) china pots, ramekins or cocottes. Spoon equal amounts of the mixture into each. 3.... - 28.8825

1. Soften the gelatin in 3 tablespoons cold water in a heatproof jug. 2. Stand jug in a pan of hot water, and stir until the gelatin dissolves. Take off the heat. 3. Mash the tuna with a fork in a bowl, but do not reduce it to a puree or it will taste... - 42.6565

Combine grated egg, caviar, salt and pepper, Worcestershire sauce and grated onion. Stir GENTLY. In saucepan place mayonnaise, lemon juice and gelatine. Heat, stirring constantly, until gelatine is melted. Mix together thoroughly. Pour into well oiled mold (3... - 35.3834

GETTING READY 1) Peel and cut avocados in halves and discard the seeds. 2) Roughly chop the flesh. MAKING 3) In a bowl, place avocados and mix 1 tablespoon of lime... - 39.5219

Place chocolate and hot water in the top of a double boiler, set over simmering water, and heat and stir until chocolate is melted. Lightly beat yolks, add a little hot mixture, then stir back into pan and heat and stir over simmering water 1-2 minutes until... - 32.4917

MAKING 1) Dissolve gelatin in water with, salt, and pepper. 2) Add lemon juice and chill until syrupy. 3) Now, freeze evaporated milk until partially frozen. 4) Take a mixing bowl and pour the milk into it. Whip it until stiff peaks form. 5) Mix apple, tuna,... - 43.0552

The Salmon Mousse: Soften gelatin in cold water. Add boiling water and stir until gelatin is dissolved. Cool. To the dissolved gelatin, add mayonnaise, lemon juice, onion, Tabasco, paprika, and salt. Mix well and chill to consistency of unbeaten egg... - 38.3643

1. In small bowl, evenly sprinkle gelatin over 1/4 cup cold water; let stand 5 minutes to soften gelatin slightly. Add 1/2 cup very hot tap water to gelatin mixture and stir until gelatin has completely dissolved, about 3 minutes. Cover and refrigerate until... - 34.6794

GETTING READY 1. Wash fish head and bones. 2. Slice them into small bite-sized pieces. MAKING 2. In a pan combine fish heads, bones and cover with stock. 3. Bring to a boil and then lower heat and simmer for 5-10 minutes. 4. In another pan place chopped... - 42.3874

In a wide frying pan, combine wine, onion, carrot, parsley, salt, and peppers. Cover and bring to a boil; reduce heat and simmer for about 5 minutes. Place half the fish at a time in simmering broth, and cook, covered, for 2 to 3 minutes or until fish flakes... - 41.9434

GETTING READY 1. Remove all bones from the fish and add to a food processor jar. 2. Roughly chop the onion and add to the fish. 3. Coarsely grind the fish and onion. 4. Remove into a bowl. 5. Cut olives into half and sliver almonds and set aside. 6.... - 42.681

MAKING 1. Add gelatin with the lemon juice, leave for 5 minutes until spongy, then heat gently until dissolved. 2. In a saucepan, put the apple and water, cover and cook gently for about 10 minutes; remove from the heat and leave to cool. 3. In a bowl mash... - 44.7616

GETTING READY 1. Pour 1 can of tomatoes into a blender, and add the jalapeno pepper, onion, cilantro leaves, lemon juice, and salt. 2. Blend until fairly smooth and pour in the second can of tomatoes and blend a little bit. 3. Adjust seasonings to taste by... - 43.1821

GETTING READY 1) Pick crabmeat and remove all bits of shell. MAKING 2) In a bowl flake the crabmeat. 3) Mix cheese and pound. Alternately whirl meat and cheese in a blender with the cream at a medium speed for 1-2 minutes. 4) In a small bowl soak gelatin in... - 45.7132

1. Start oven, set at Moderate, 350° F. Rub 4 individual molds with margarine or butter. Fill a shallow pan half full of hot water. 2. Put the ham through the food chopper twice, using the finest knife. Blend this mixture -with the unbeaten egg whites, then... - 28.1078

MAKING 1) Into a small bowl, drain the asparagus liquid. 2) Add enough water to make up to 1/2 pint measure. 3) To this, add the oil, agar agar and flour. Mix well. 4) On high power, cook for 2 minutes. 5) With a fork, whisk well. 6) Now, cook again for 3... - 46.0929

MAKING 1. In a blender container, put the salmon, aspic jelly, lemon juice, parsley salt and pepper; make a smooth mixture. 2. Fold in the cream with the salmon mixture and mix thoroughly. 3. Spoon the mixture into wetted 750 ml/1 1/4 pint/ 3 cup ring mould... - 42.2173

MAKING 1. Place the egg yolks in a heatproof bowl and stand over a pan of hot water; beat until thick. 2. In a pan, mix together gelatin and water, leave for 5 minutes until spongy, and then heat gently until dissolved. 3. Stir into the stock with the... - 44.6719

MAKING 1. In a pan, mix together gelatin and water, leave for 5 minutes until spongy, and then heat gently until dissolved. 2. In a separate mixing bowl, combine together the remaining ingredients and stir well to mix thoroughly. 3. Stir in the dissolved... - 40.9701

MAKING 1) In a medium saucepan, sprinkle gelatine over 1/2 cup of chicken consomme. Allow the gelatine to rest for 5 minutes till it softens. 2) Cook the gelatine over a low flame. Stir continously till all the gelatine dissolves completely. 3) Take the pan... - 39.5022

In work bowl chop the vegetables. In large saucepan boil the vegetables, the peppercorns, the bay leaf and the herbs in 1 1/2 litres (3 pints) water for 30 minutes. Add the white wine. Add the fish fillets and simmer for ten minutes, strain and save the fish... - 41.2556

MAKING 1. Add the gelatin to the stock and leave for 5 minutes until spongy, then heat gently until it gets dissolved; cool slightly. 2. In a blender container, combine the stock-gelatin mixture along with the remaining ingredients, except the parsley, and... - 45.6697

GETTING READY 1)Lightly grease the trivet with a little butter or margarine and place into the cooker. MAKING 2)Keep fish over the trivet and add 300 ml/1/2 pint water into the cooker. 3)Put the cooker on high pressure and cook for 5 minutes reducing it... - 44.4911

GETTING READY 1) Preheat oven to temperature of 325 degrees. MAKING 2) Boil the court bouillon. 3) Cook the fish gently over low heat, uncovered, in the bouillon for about 10 minutes or till the fish is tender. 4) With a slotted spoon, take the fish out of... - 45.5436

MAKING 1. Sprinkle the gelatin over the water, leave for 5 minutes until spongy, then heat gently until dissolved. 2. In a saucepan, put the fish and mil; poach gently until tender. 3. Strain the cooking liquid and reserve; remove the skin and bones and flake... - 44.0586

Drain salmon, reserving liquid. Remove any skin and bones from salmon. Drain tuna, reserving liquid. Add enough tuna liquid to salmon liquid to make 1/2 cup. Discard any extra tuna liquid. Sprinkle gelatin over 1/2 cup salmon-tuna liquid, let... - 41.0897

GETTING READY 1. Wash and dry the red bell peppers. 2. Brush them with 1 tablespoon oil and arrange them on a baking sheet 3. Place under a grill or broiler and roast, turning frequently until charred evenly on all sides. 4. Put them in a zip lock plastic... - 42.9016

MAKING: 1) All ingredients, except scallions, are blended well. 2) They are transferred to a bowl. FINALIZING: 3) Scallions are stirred in, ensuring they mix well. SERVING: 4) The mousse is served at room temperature. - 36.0617

Prepare the mousse bring a small skillet partially filled with water to a simmer. Drop in the cabbage leaves for about 30 seconds until they are just softened and pliable. Remove, plunge them into cold water, then blot them dry. With a sharp paring knife,... - 43.4885

MAKING 1) In a bowl, add the cheese, yogurt, mayonnaise and egg yolk, blend well; season with salt and pepper and stir in the dissolved gelatine. 2) Stiffly whisk the egg white, fold gently into the cheese mixture; pour in the mixture into a well greased... - 42.1019

MAKING 1. In a pan of hot water and stir until the gelatine has dissolved. 2. Put the cottage cheese in a bowl and add salt and pepper. 3. Add the crabmeat, cream and lemon juice; mix very thoroughly. 4. Stir in the gelatine to the crabmeat mixture. 5. Spoon... - 45.5799

MAKING 1) Process together the salmon, spring onion, lemon rind, dill, mayonnaise, salt and pepper in a food processor. 2) Put the mixture in a mixing bowl. 3) Fold in the beaten egg white as well as the cream. 4) Follow the directions on the package to... - 42.5843

To prepare Raspberry Mousse, sprinkle gelatin over stock in small saucepan; let stand 1 minute. Heat until gelatin dissolves. Cool. Combine gelatin, raspberry puree and lemon juice. Fold into whipped cream. Pour into 6 (2 1/2-ounce) molds. Chill until... - 35.2943

MAKING 1 For the ice cream in a bowl, place the sugar and egg yolks and whisk until thick and creamy. 2 In a heavy based saucepan, put single cream and the vanilla pod and simmer for 3 minutes. 3 Cool slightly, then remove the vanilla pod. 4 Gradually... - 44.541

GETTING READY 1. Fillet the soles and pomfret to remove the skin. Reserve bones and skin and use to make 1 2/3 cups fish stock for the sauce. 2. Wash, drain and dry the fish fillets by patting with kitchen paper. 3. Combine ingredients for marinade and rub... - 44.0118

Slice the pork tenderloins across the grain, 1/3 inch thick. Pepper the meat to taste and spread half the mustard on one side of the slices. Use the back of a spoon for this. Heat a large frying pan and add the oil. Quickly saute the meat on both sides, until... - 39.87

GETTING READY 1. Heat a skillet over moderate heat. MAKING 2. Using a food processor finely chop mushrooms and sauté 3. Into the skillet saute shallots and mushroom bits in oil and butter with a seasoning of ground thyme, salt and pepper such that... - 46.8751

GETTING READY 1. Preheat the oven to 180°C/350°F or Gas Mark 4. MAKING 2. In a saucepan, melt butter and add the onion, garlic; fry gently until soft. 3. Stir in the flour, tomatoes, tomato puree (paste), salt and pepper. 4. Simmer for about 20 minutes,... - 44.4321

GETTING READY 1) Thinly peel the pears and then carefully cut out the cores from the fruit’s base. Leave the top and stem intact. 2) From the base of each pear, cut a small sliver so that it is easy to make it stand upright. 3) Chop the cherries and walnuts... - 44.8514

GETTING READY 1. Preheat the oven to 200°C/400°F or Gas Mark 6. MAKING 2. In a saucepan, melt 2 tablespoons butter and add the mushrooms; fry for about 3 minutes. 3. Stir in the white sauce, mustard, fish and pepper. 4. Divide the mixture equally between 4... - 41.3822