To Make Dressing: In a food processor with the metal blade, process all the ingredients until well blended. To Assemble Sandwich: Cut the bread in half horizontally. Hollow out the top and bottom, leaving a 1/2-inch shell. (It may be easier if you also cut... - 40.2952

GETTING READY 1. Pre heat an oven at 200 C (400 F). 2. On a baking tray, place sliced aubergines at one end and baguette slices at the other. 3. Brush aubergines with little olive oil on both sides and grill in pre heated oven for 5 to 7 minutes, or till... - 47.0796

In 12-cup (3 L) casserole, combine, oil, garlic, onion and leek; microwave at High for 3 to 4 minutes or until onion and leek are softened. Stir in tomato paste. Add tomatoes, stock, wine, bouquet garni and saffron; mix well. Cover with lid or vented plastic... - 46.4417

1. Light a grill. Peel the tangerine, removing the white pith. Using a small, sharp knife, cut between the membranes to release the sections onto a plate. Cut the sections into 1/2 inch pieces; discard any seeds. 2. In a large bowl, mix the tuna with the... - 27.9695

To make the mayonnaise: In a small bowl, mix the mayonnaise, caperberries, lemon juice, and pepper until smooth. Cover and refrigerate until ready to serve or for up to 2 days. Cut each piece of baguette in half lengthwise and lightly toast in the toaster or... - 46.0097

MAKING 1. In a large non-stick saucepan, infuse cream with garlic. 2. Place the pan over a medium flame and scald the cream. 3. Reduce the flame to low and simmer for 15 minutes till it is reduced by 1/3rd. 4. Take pan off the heat and stir in the cheese... - 41.9367

MAKING 1. Drain the anchovies and chop finely 2. Mash the anchovies and mix them with the garlic, parsley and butter to make a smooth paste 3. Spread this paste on top of bread and toast in a hot oven for 3-4 minutes. SERVING 4. Serve hot and toasted. - 32.3125

1. Thaw fish, if frozen. In a grill with a cover arrange preheated coals around a foil drip pan. Test for medium heat above the pan. Drain wood chips and sprinkle over coals. Prick a few holes in a piece of heavy foil large enough to hold fish and place on... - 35.0697

MAKING 1. In an electric blender or food processor, mix together tuna, 1/4 cup dressing and the anchovies; process at high speed until smooth, scrape down side of container occasionally. 2. Mix in the chopped onion and olives. 3. Chop the ends of the French... - 42.7115

MAKING 1. In a mixing bowl put all the ingredients and mix well. SERVING 2. Serve with toasted baguette slices, tortilla chips or grilled fish. - 32.4218

1. Place a heavy-based frying pan that is large enough to hold 1 of the paninis over a medium heat. 2. Spread the outside (the crusts) of the halved baguette pieces with the butter or margarine. Divide the ham and cheese between the two baguette sections,... - 22.7308

Prepare Lemon Peel Relish. Heets. Bake in a 350° oven until lightly toasted (about 10 minutes). Let cool. Rinse fish, pat dry, and cut into 16 equal pieces, each about 1 inch square. Then cut each piece in half horizontally so that pieces are about 1/4 inch... - 35.3475

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. Heat the oil and butter in a large saucepan, add the onion and cook gently for 5 minutes, stirring occasionally, until softened. Add the carrot and potato and cook for 5 minutes. 2. Stir in the garlic, paprika, saffron and tomatoes and cook for 1 minute.... - 34.4174

GETTING READY 1) Preheat the oven to 350°F. MAKING 2) Rouille: Roast the bell peppers over an open flame or in a broiler until the skin is charred and blistered. 3) Transfer the peppers in a large plastic bag and keep aside for 5 to 10 minutes. 4) Peel the... - 42.8153