Chef Steven Menashi's Recipes

Chilled Cucumber Soup

Peel 2 cucumbers and slice thinly. Saute in butter in a saucepan with sliced leek and bay leaf for 20 minutes or until tender but not browned. Stir in flour. Add chicken stock and salt and simmer covered for 30 minutes. Cool and press through a sieve or puree... - 48.5582

Granny Smith Soup

Peel, core and slice apples and place in a heavy based saucepan with chicken stock. Finely grate rind and squeeze juice from lemon. Add cinnamon, root ginger, breadcrumbs and lemon rind to saucepan. Bring to the boil, reduce heat and simmer for 10... - 41.738

Chicken Liver Appetizers

Saute onion in butter. Add chicken livers and cook for 5 minutes. Add marjoram, parsley, wine, sour cream and salt and pepper to taste. Simmer for 5 minutes and serve over hot boiled rice. - 31.9354


Cut leeks into 5 mm (1/4-inch) slices, use white part plus about 2.5 cm (1-inch) of lightest green. Chop onion finely. Melt butter in a large heavy saucepan and saute leeks and onion, covered, over a moderate heat until soft, approximately 10 minutes (do not... - 45.9501

Seafood Flan

Pastry Case: Sieve flour and seasonings into a mixing bowl. Rub butter into flour with fingertips until mixture resembles breadcrumbs. Mix egg yolk, lemon juice and water together. Add to flour and mix with a round bladed knife to form a stiff dough. Cover... - 43.7414

Tasmanian Scallops Flambée

Heat wine, add scallops and simmer until scallops are tender. Wash and slice mushrooms. Ten minutes before serving, melt butter in a flambe pan or frying pan and saute mushrooms until tender. Add prepared, drained scallops. Cook 5-6 minutes. Add cognac,... - 36.8443

French Onion Soup

Remove as much fat as possible from gravy beef and place in a large covered saucepan with cold water. Bring to the boil, reduce heat and simmer continuously for 1 hour. Cool, place in refrigerator until fat sets on top. Remove surface fat and strain... - 44.052

Prawn Kebabs

Shell and de-vein prawns. Remove rind from bacon and cut rashers in halves or thirds. Wrap each prawn in a piece of bacon and thread on to bamboo skewers. Combine melted butter and lemon juice and brush over kebabs. Barbecue kebabs over hot coals for... - 28.0181

Cream Of Mmush Room Soup

Before cooking mushrooms, select some of the smallest ones and take a slice from the centre of each so that you have the outline of the mushroom. Put aside for garnish. Wash mushrooms, do not peel them, remove stalks and chop coarsely. Fry mushrooms in... - 43.4289

Herbed Veal Kidneys Flambed

Trim kidneys, remove all skin and hard fat. Cut into thin slices. Heat 45 g {1 1/2 oz) butter in a chafing dish or frying pan and when very hot sear slices on both sides. Drain, place on a heated dish. Heat remaining butter in chafing dish, add herbs, lemon... - 33.6154

Cranchy Cod Fingers

Cut the fish fillets into finger length pieces about 8 x 1 x 1 cm (3 x 1/2 x 1/2-inches) removing any bones. Mix seasonings with water. Add egg and beat to mix well. Coat the fish pieces with flour then egg, then breadcrumbs. Shallow fry for 2-3 minutes on... - 36.232

Cheese Aigrettes

Melt butter in a saucepan and stir in flour until smooth. Cook 1-2 minutes. Add water and stirring continuously, bring to the boil. Add grated cheese, mustard, lemon juice and season to taste with salt and pepper. Add egg yolks, beating in well. Whisk egg... - 37.4541

Tomato Aspic

Soak gelatine in 250 ml (1 cup) of the tomato juice. Combine remaining 750 ml (3 cups) of tomato juice with onion, celery leaves, sugar, salt, cloves and bay leaves. Simmer uncovered, for 5 minutes, strain and set aside. Dissolve softened gelatine in the... - 41.9546

Sweet Corn

Remove husks from corn cobs and strip away all the silk. Place in a large saucepan of boiling water to cover and simmer for 15-20 minutes. Drain. Season with salt and pepper and serve with melted butter. To eat Sweet Corn: Specially made holders are inserted... - 27.8226

Cream Of Lettuce Soup

Remove coarse outer leaves from lettuce. Use only crisp inner parts. Shred lettuce finely and rinse in colander under running cold water. Shake off excess water and pat dry between two clean tea towels. Heat milk slowly to scalding point with onion, parsley,... - 47.7434

Cream Of Chicken Soup

Prepare chicken stock and cut chicken breast into 5 mm (1/4-inch) pieces. Melt butter in a large heavy saucepan, stir in flour, cook for about 1 minute, then add 625 ml (1 pint) chicken stock. Stir continuously over a moderate heat until boiling. Add... - 40.9751

Saute Of Lobster

Remove lobster meat carefully in one piece from tails. Cut lobster into round pieces 1 cm (1/2-inch) thick, these are known as medallions. Dip medallions of lobster in seasoned flour and saute gently in clarified butter. Drain on absorbent paper. Mix... - 36.9585

Sweet Corn And Ham Flan

Roll out pastry on a lightly floured board and line a 20 cm 18-inch) pie plate. Brush the pastry with a little egg white. Filling: Melt butter in a small saucepan and cook onion slowly without browning for 2 minutes. Mix onion with drained sweet corn and... - 41.1778

Stuffed Capsicums

Grill whole capsicums until the skin turns black. When cool, remove skin, stalk, seeds and pith and spread capsicums out flat. Mix together remaining ingredients, except olive oil. Divide mixture and place on each capsicum. Roll capsicums up and place in a... - 32.7925

Artichoke Horsd'oeuvre

Trim artichokes and wash under cold running water. Cook in boiling, salted water to cover for 25-60 minutes (depending on size) or until tender. Drain artichokes and serve hot with melted butter and lemon juice mixed together. - 20.6029

Chilled Currij Soup

Finely chop onion. Peel, core and finely chop apple. Peel and slice banana. Saute onion and apple in butter in a large covered saucepan for 5 minutes, until soft and golden. Add banana and cook gently for 5 minutes, stirring with a wooden spoon. Stir in curry... - 46.3389

Hot Grapefruit Cocktail

Cut grapefruit in halves and with a grapeTruit knife, carefully remove cores and loosen the fruit from the skin and cut into segments, remove pips. Sprinkle each grapefruit half with sherry or Cointreau and brown sugar and place a knob of butter on... - 29.8148

Asparagus Hollandaise

Stand bundles of asparagus in a large saucepan with the tips at the top. Add salt and 5 cm (2-inches) of water. Allow to cook for 15 minutes with lid on tightly. Drain well. Arrange asparagus on individual plates, keeping all the tips at the same end. Pour... - 26.7785

Chicken Livers Supreme

Heat olive oil and butter in a frying pan. Add onion and garlic, saute until golden. Add chicken livers and gently saute for 5 minutes. Add bacon, parsley and capsicum. Cover and simmer for 10 minutes. Stir in tomatoes, wine and salt and pepper to... - 42.7275

Brain Fritters

Wash the brains and remove thin membranes and blood vessels. Soak in cold salted water for 1 hour then rinse. Bring the water, vinegar and salt to the boil, add brains and simmer for 15 minutes. Drain and cover with cold water. Heat oil to 190°C (375°F) in... - 42.3626

Eggplant Casserole

Slice the eggplants without peeling, sprinkle with salt and leave 30 minutes. Dry the slices and fry quickly in hot oil in a frying pan until coloured. Place them into a round cake tin or ovenproof casserole, as they come from the frying pan, layering them... - 35.5162

Chilled Avocado Puree

Cut avocado pears in half, remove stones, scoop out pulp and sprinkle with tabasco sauce. Heat 125 ml (1/2 cup) chicken stock, add to avocado and puree in an electric blender. Heat remaining stock in the top half of a double boiler until just on the point of... - 36.2973

Parsley Soup

Wash parsley, discard stalks, reserve a little for garnishing and cut the rest up coarsely. Wash and peel potatoes, cut into small chunks. Wash lettuce, discard any discoloured leaves and chop roughly. Put all ingredients into a large saucepan with salt and... - 41.0978

Oysters Mornay

Choose large flat oysters. Sprinkle with salt and pepper and place under a hot grill for 1 minute. Spread each oyster with mornay sauce to cover. Sprinkle with parmesan cheese and bake in a hot oven for 5-10 minutes or until golden brown. Serve... - 41.3255

Tomato Soup

Melt butter in a large saucepan, add celery, onion, carrot and garlic and saute, covered, over a moderate heat, for 5 minutes. Stir in flour. Add mixed herbs, peppercorns and bay leaf, cover and cook gently for a further 5 minutes. Add stock, tomatoes and... - 39.9762

Tyrolean Horseradish Soup

Bring consomme to the boil. Add salt and pepper to taste and grated horseradish. Serve immediately. - 22.8531

Brandied Tomatoes

Dip the tomatoes in boiling water. Skin and thinly slice them and arrange in a shallow serving dish. Combine remaining ingredients and pour over tomatoes. Cover and stand for 30 minutes at room temperature before serving. - 28.586

Zucchini Provencale

Cut zucchini into 5 cm (2-inch) slices and saute, with onion, in heated butter for 10-15 minutes. Skin tomatoes, cut into 2.5 cm (1-inch) slices, add to pan with zucchini. Cook a few minutes. Grease an ovenproof dish and place in a layer of tomatoes, followed... - 34.1569

Cheese Souffle

Grease the inside of a 15 cm (6-inch) souffle dish with 15 g 1/2 oz) butter, then sprinkle with breadcrumbs and 1 tablespoon parmesan cheese. Cut a band of greaseproof paper about 18 cm (7-inches) wide, and long enough to go round the out side of the dish... - 43.8898

Liver Loaf

Wash liver and remove skin and any coarse tubes. Slice the liver then simmer in boiling water for 5 minutes. Saute the onion in butter until tender. Mince the liver, onion and bacon and mix thoroughly with the remaining ingredients. Press into a greased 500 g... - 38.7075

Sardine Horsd'oeuvre

Arrange sardines in a shallow serving dish. Slice onion in thin rings. Chop hard-boiled eggs coarsely. Sprinkle onion rings, chopped eggs and capers over sardines. Serve with .wedges of lemon. - 25.6364

Almond Soup

Grind almonds finely. Simmer in 500 ml (2 cups) of milk with the onion and celery. Make a roux of butter and flour and add remaining milk gradually. Mix into the first mixture and cook in the top half of a double boiler, stirring, until the thickness of cream... - 40.2055

Smoked Ham With Fresh Fruit

Ask your delicatessen to slice the smoked ham wafer thin. Peel, slice and seed the pawpaw and peel the figs just before serving. Serve ham and prepared fruit on a large plate or on individual serving plates. - 22.0708

Lobster Mayonnaise

Mix the lobster and sauce together and place on the lettuce leaves. Sprinkle with chopped hard-boiled egg and serve chilled. Sauce: Combine all ingredients and mix together thoroughly. - 32.9772

Ham Cornets

Combine mixed vegetables with mayonnaise, French mustard and lemon juice. Divide mixture and place on to each slice of ham, roll into a cornet shape. Place ham cornets close together on a serving dish and garnish with thin strips of red capsicum. - 25.123

Stuffed Mushroom Caps

Prepare mushrooms, remove stalks. Chop stalks finely and reserve for stuffing. Arrange mushroom caps in a greased baking dish, dot with butter, and bake in a moderate oven for 10 minutes. Remove mushrooms from oven and fill each mushroom with prepared... - 41.3975

Bean And Beet Salad

Trim and remove strings from beans. Cook quickly in 1 cm (1/2-inch) boiling, salted water. Drain while beans are still green and crisp. Arrange in a shallow bowl. Shake vinegar and oil together, season with salt and pepper and pour over beans while still... - 46.5865

Tarator Soup

Peel cucumbers, discard seeds and cut flesh into very small dice. Combine French dressing with yoghurt. Add diced cucumber, chopped mint and season to taste with salt and pepper. Chill thoroughly before serving. - 28.2101

Lambs'brains With Black Butter

Soak brains in cold water to remove blood. Wash, trim and remove thin covering skin. Poach in salted water, allow to cool and cut into thick slices. Fry quickly in a frying pan, in 30 g (1 oz) clarified butter, on both sides and place in a warm serving... - 32.5418

Creolc Soup

Fry minced pork for 5 minutes in a small pan in its own fat, adding a few drops of oil. (This is almost dry frying.) Drain off any surplus fat. Add chilli sauce or chilli powder. Fry capsicum and onion in butter in a large saucepan for 5 minutes. Stir in... - 43.0797

Mussels Hauraki

In a saucepan, heat the butter and saute onion until clear and tender. Add tomatoes and cook 1 minute. Add wine, cover and cook for 3 minutes. Add the mussels and heat through, but do not boil. Season with pepper and serve immediately, sprinkled with chopped... - 33.7887

Oysters Michelene

Remove oysters from shells, mix with prawns and chop finely. Mix with butter and cayenne pepper. Place mixture in oyster shells and cook in a hot oven for 3 minutes. Serve immediately. - 25.6996

Cauliflower Hollandaise

Choose a very young, white cauliflower, approximately 18 cm (7-inches) in diameter. Trim stalk so that cauliflower will stand upright. Place 2 skewers through the stalk at right angles to each other and lower cauliflower gently, upside down, into a large... - 38.7166

Baked Stuffed Eggplant

Parboil whole, unpared eggplant for 10 minutes. Cut in half lengthways. Scoop out pulp, leaving a 2.5 cm (1-inch) wall. Cut pulp in small pieces. Saute onion in butter. Combine with eggplant pulp, ham and beaten egg. Fill eggplant skins, top with cheese and... - 36.5014

Potato Soup

Melt dripping in a large heavy saucepan. Add potato, onion and celery. Put lid on pan and cook over a low heat for 10 minutes, shaking pan occasionally. Heat stock until boiling, add to vegetables with bouquet garni. Simmer gently for about 30 minutes, until... - 42.8071

Beef Stock

Slice beef finely and place in a large saucepan, cover with cold water and bring to the boil. Cover and simmer for 30 minutes. Chili. Remove surface fat, skim off floating particles and strain. Prepare vegetables and cut into thin slices. Fry vegetables in... - 42.9966

Chicken And Orange Kebabs

Peel 3 oranges, remove pith and cut into segments. Remove rind from bacon, fry gently and cut into 2.5 (1-inch) squares. Remove skin and membrane from chicken and cut into 2.5 cm (1-inch) cubes. Thread 4 skewers alternatively with orange segments, chicken,... - 31.1802


Brown sliced onion in beef dripping in a large saucepan. Cut beef into 5 cm (2-inch) cubes discarding as much fat as possible. Add beef to browned onion and quickly sear on all sides adding a little more dripping if necessary, but do try to use as little fat... - 41.2901

Crab Crepes

Make Crapes. Spread some filling over each crepe and roll up like cigars or fold into quarters. When all crepes are filled, place in a well greased shallow ovenproof casserole in a single layer if rolled, or slightly overlapping if folded. Sprinkle with... - 34.4533

Ham Stuffed Eggs

Cut eggs in halves lengthways. Remove the yolks and mash with a fork in a bowl, add ham, mustard, salt, pepper and sour cream. Mix until well combined, if necessary, add a little more sour cream. Fill egg whites with the mixture. To serve, garnish with sprigs... - 31.6775

Chicken Livers Paysanne

Drain artichoke hearts and cut in halves. Marinate in French dressing for several hours. Wash chicken livers thoroughly and trim off threads and gall. Remove rind from bacon and cut rashers in halves. Wrap chicken livers in pieces of bacon and secure with... - 27.4613

Vermicelli With Green Sauce

In a saucepan, cream together butter, basil, parsley, cream cheese, parmesan cheese, oil, garlic and pepper. Stir in boiling water until smoothly combined. Cook vermicelli in boiling salted water until tender. Drain. Serve sauce over cooked vermicelli and... - 36.8738

Chicken Liver Pate

Fry onion and garlic in 250 g (8 oz) butter until soft. Trim chicken livers of threads and gall and chop into 2.5 cm (1-inch) pieces. Add to the cooked onion and fry slowly until firm but still pink inside. Remove from heat and stir in eggs and softened... - 39.771

Avocado Appetizer

Mix the crab meat, celery, salt and mayonnaise together, chill. Cut the avocado pears in halves, remove the stones and sprinkle with lemon juice. Fill cavities with the chilled mixture and serve on a bed of lettuce leaves. - 29.8501

French Dressing

Place all ingredients in a screw-top jar and shake vigorously. Store in refrigerator. - 19.0637

Eock A Leckie

Cut fowl into 8 or 10 pieces and remove all fat. Place fowl in a large saucepan with water. Cover and bring to the boil, reduce heat and simmer for 30 minutes, or until fowl is tender. Remove fowl, separate meat from bones and cut meat into 1 cm (1/2-inch)... - 33.4031

Spaghetti Marrnara

Skin fish fillets and cut into bite sized pieces. Shell prawns. Fry garlic in hot oil, in a chafing dish over a direct flame, until softened. Add fish pieces, cook until lightly tinted, remove from pan. Pour off any oil left in pan, add tomatoes, salt and... - 41.4507

Cream Of Carrot Soup

Buy very young carrots with smooth skins. Cut off carrot tops if green and remove any rough bumps on skin. Wash carrots well but do not scrape as the skin gives both colour and flavour to the soup. Slice carrots 1 cm (1/2-inch) thick, place in a large... - 39.7838

Chicken And Mushroom Vols Au Vent

Crumble chicken stock cubes and mix with sour cream. Melt butter and stir in flour until smooth, cook 1-2 minutes. Add milk and stirring continuously, bring to the boil. Add sour cream mixture, chopped chicken and drained champignons. Season to taste with... - 37.5904


Gazpacho Soup: Remove seeds from tomato and cucumber, cut into 5 mm (1/4-inch) cubes. Remove seeds and white membrane from green capsicum and cut into 5 mm (1/4-inch) cubes. Mix oil and vinegar with salt and pepper to taste and combine with tomato, cucumber,... - 46.0917

Watermelon Cocktail

Choose a firm, ripe watermelon. Remove seeds, and cut the melon flesh into cubes or balls, using a melon-ball scoop. Place in a bowl and sprinkle with wine, sugar and ginger. Cover and chill for several hours. Serve in cocktail glasses with some liquid poured... - 33.431

Stuffed Vine Leaves

If using fresh vine leaves, choose medium sized leaves that are not too dark in colour. (Large, dark leaves are tough.) Snip off stems with kitchen scissors, wash well, place in a bowl and pour boiling water over to soften. If using canned vine leaves in... - 44.5496

Vegetable Minestrone

Soak red kidney beans in cold water overnight. Put beef in a large saucepan with water. Simmer, covered, for 2 hours with onion, peppercorns, drained kidney beans and salt. Skim occasionally to clear soup. Meat should be easily removed from bone when cooking... - 44.9498

Grapeflralt Cups

Cut grapefruit in halves in ' vandyke' shape. Scoop out flesh from halves with a grapefruit knife into a bowl. Remove stem and pith from grapefruit cups, wrap and chill. Add grapes to grapefruit sections and chill. Cut cucumbers into eighths, add to drained... - 34.6934

Oxtail Soup

Ask your butcher to separate oxtail at each joint and cut the larger joints in two. Brown oxtail pieces in dripping in a large saucepan for 10 minutes. Skim off fat. Add hot water, wine, salt, pepper and bay leaves. Cover and simmer gently for 3 hours. Skim... - 45.9767

Leeks A La Grecque

Cut tops off leaks, leaving 5 cm (2-inches) of green tops. Wash thoroughly to remove any grit. If leeks are large, cut into halves lengthways. Place all ingredients in a heavy based saucepan or fireproof casserole. (A flat stainless steel or earthenware pan... - 38.3885


Sieve flour and salt into a mixing bowl. Make a well in the centre and drop in the whole egg, egg yolk and add oil. Using a wooden spoon, stir rapidly from the centre to blend egg etc. with a little flour. As the mixture thickens, add the milk by degrees,... - 37.6727

Mushroom And Egg Supreme

Shell and slice eggs. Saute the mushrooms in 60 g (2 oz) butter for 5 minutes. Grease a medium sized ovenproof casserole and pour in half the cream. Cover with half the breadcrumbs, a layer of sliced egg, the remaining cream and a layer of mushrooms. Sprinkle... - 31.4095

Sherried Eggs

Remove thin peel from orange and cut finely. Place all ingredients except butter in a mixing bowl and whisk until evenly combined. Heat butter in a large saucepan, pour in mixture and cook over a low heat, stirring occasionally, until eggs are cooked. Serve... - 31.3424

Hungarian Soup

Peel onions, slice thinly and separate into rings. Fry onion rings in butter in a large saucepan until lightly golden but not mushy. Cut beef into 1 cm (1/2-inch) cubes, add to pan and sear meat on all sides. Add paprika pepper, tomatoes, beef stock and red... - 41.1969

Stuffed Green Capsicums

Remove tops of capsicums and reserve. Remove pith and seeds. Place capsicums in boiling water, add 1 tablespoon oil and leave for 5 minutes, drain well and dry. Place a small piece of butter in each capsicum (using half the butter) and season well. Melt... - 41.7324

Watercress Soup

Discard any bruised leaves and stalks from watercress, wash in cold water and shake off excess water. Chop watercress finely and place in a large saucepan with potatoes and chicken stock, cover and bring to the boil, reduce heat and simmer for 2 hours. Press... - 35.9973

Spaghetti Spring Time

Heat tomatoes in saucepan. Stir until hot. Add hot spaghetti, green capsicum, shallots, olives, salt and pepper to taste and lemon juice. Finally add olive oil and toss well. Garnish with chopped parsley and serve with parmesan cheese. - 37.2924

Tuna Salad

Break tuna into large chunks, toss with dill pickle, spring onions, peas, pimiento, walnuts and salt and pepper to taste. Add sour cream and mix lightly. Spoon into lettuce cups and sprinkle with chopped egg before serving. - 34.6755

Avocado Pears With Orange

Cut avocado pears in halves lengthways, remove stones. Keeping the skin whole, remove the flesh with a melon-ball scoop or cut into dice. Coat with French dressing to prevent discolouration. Peel oranges and cut into segments, removing all the skin and... - 27.0941

Stuffed Zucchini

Wash zucchini and remove stalks. Boil in salted water for 15 minutes or until tender. Drain, slice lengthways and place cut side up on a serving plate. Pour over French dressing and sprinkle with garlic and onion. Cover tightly with aluminium foil and... - 35.9912

Pickled Pork Vinaigrette

Place pickled pork in a saucepan with water to cover. Add bay leaf, peppercorns, allspice and parsley. Bring to the boil, reduce heat and simmer for 40 minutes or until pork is tender. Drain and while still hot, cut into 2.5 cm (1-inch) cubes. Marinate in... - 37.8072

Oysters Natural

Arrange oysters on a bed of crushed ice with lemon wedges. Serve with chilled cocktail sauce in the centre of the plate. Cocktail sauce: Mix all ingredients together until well blended. - 27.1214

Mushrooms A La Grecque

Wash and dry mushrooms. Slice mushrooms if large. Place all ingredients except mushrooms into a saucepan and bring to the boil. Add mushrooms and simmer for 6-7 minutes. Place in a shallow serving dish, allow to cool, chill and serve. - 31.4362

Chicken Stock

Remove fat from fowl and place in a large saucepan, cover with cold water and bring to the boil. Cover and simmer for 30 minutes. Chill. (Fowl fat does not set hard like beef fat but the chilling makes it easier to lift off.) Remove surface fat and... - 40.4324

Cherry Soup

Heat the cherries in their syrup with water, cardamom, sugar and thinly peeled rind of the lemon. Simmer gently for 10 minutes. Rub through a sieve. Blend cornflour in a little cold water until a smooth paste, gradually add to the fruit puree and bring to... - 38.8033

Stuffed Tomatoes

Choose even sized round tomatoes. Cut a slice from the top of each and scoop out pulp. Reserve pulp. Turn upside down to drain. Sprinkle inside with salt and cayenne pepper. Make a panada — melt butter in a small saucepan, stir in flour, cook over a low... - 42.7844

Pumpkin Soup

Melt 30 g (1 oz) butter in a large saucepan and gently fry onion for 10 minutes or until onion is soft. Add chicken stock and bring to the boil. Peel and seed pumpkin and cut into 5 cm (2-inch) chunks, add to stock and simmer until tender, (about 30... - 40.2739

Pea Soup

Soak peas overnight. Drain off water. Add peas and bacon bones to stock, bring to the boil and simmer for 2 1/2 hours. Cool, remove bacon bones, scrape meat off bones and return meat to soup. Cook frankfurters in boiling water for 3 minutes. Cool. Peel and... - 37.5037

Savory Souffle Omelette

Separate yolks from whites of eggs. Mix egg yolks with salt, pepper and cream. Whisk egg whites until soft peaks are formed and combine the two mixtures lightly and quickly. Heat omelette pan, add butter and when sizzling, pour in egg mixture. Shake pan... - 32.8149

Seafood Cocktail

Mix seafood lightly with cocktail sauce. Shred lettuce very finely and put into cocktail glasses. Pile seafood on lettuce. Garnish with slices of lemon. Serve immediately. Cocktail Sauce: Mix mayonnaise, tomato paste, Worcestershire sauce, lemon juice,... - 38.3586


Place 250 ml (1 cup) sieved flour, oregano, salt, sugar and yeast in a bowl. Add warm water and beat for 2 minutes in a mixer or 300 strokes by hand. Add remaining flour and blend in with a spoon until smooth. Cover with a cloth and stand for 10... - 45.2567

Cheese And Pineapple Refresher

Chill and drain pineapple and place one slice on each lettuce leaf. Chop remaining pineapple and mix with cottage cheese, honey, cucumber and nuts. A little pineapple juice may be added if desired. Mix well and serve on the pineapple slices. Garnish with... - 30.8862


Wash capsicums, remove seeds and membranes and slice into rings. Wash eggplants and zucchini and cut into 1 cm (1/2-inch) slices. Heat oil with garlic in a heavy based frying pan or flameproof casserole, add capsicums, eggplants, zucchini and onions, cover... - 40.0438

Stuffed Cannelloni

Cook cannelloni in plenty of boiling salted water and when still a little firm, add 250-500 ml (1-2 cups) cold water, set aside until ready to fill. Mix ricotta cheese, eggs and 60 ml (1/4 cup) parmesan cheese thoroughly. Season to taste with salt and pepper,... - 40.8323

Prawn Creole

Melt butter in a large saucepan, add onion, capsicum and celery and fry until golden brown. Stir in flour, add all remaining ingredients except prawns, cook slowly for 30 minutes. Adjust seasoning and add prawns to saucepan 10 minutes before serving. - 34.2514

Stuffed Eggs With Mushrooms

Boil eggs for 15 minutes, stirring occasionally to set the yolks in the centre. Plunge into cold water, shell when cold. Poach mushrooms in salted water for 5 minutes. Drain and cool. Select 24 good shaped mushrooms for garnishing. Chop remaining mushrooms... - 38.4732

Fish Fritters

Skin fish fillets and cut into small finger length strips. Dry well on absorbent paper. Shell prawns and shrimps. Dip fish strips and shellfish into flour. Deep fry fish in hot oil until golden brown and cooked. Drain well on absorbent paper. Serve... - 34.6132

Salmon Flan

Make Pastry Case and bake blind). Filling: Cover base of pastry case with smoked salmon. Beat eggs together with flour and pepper. Add cream and melted butter, mix thoroughly. Pour custard mixture gently over salmon in pastry case. Cook in a moderately hot... - 36.2438

Emerald Surprise Cocktail

Grill bacon until crisp, crumble into small pieces, set aside. Mix peas, onion, celery and sour cream together, cover and chill. Just before serving, add bacon and cashew nuts and season with pepper. - 28.0255