Delish Just Four Ingredients Fast

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Delish

JUST FOUR ingredients

Fast!

HEARST BOOKS

New York





contents

runch

unch on the run

Weeknight standbys

rom the veggie patch

inner with friends

ot off the grill

offee break

ust for kids

lossary

ndex

onversion chart





runch

here’s no hurry—turn off the alarm and relax. It’s the weekend

ut on your slippers, brew some coffee, and settle in for a leisu

runch with family and friends.



ineapple, carrot, and beet juicesmall pineapple, peeled, sliced thickly

medium carrots

mall red beet, chopped

ablespoon lime juice

ep time 5 minutes serves 1

tritional count per servingg total fat (0g saturated fat); 105 cal; 20.7g carbohydrate; 2.8g protein; 3.5g fiber

ush pineapple, carrots, and beet through juice extractor into glass. Stir in

ablespoons water and lime juice.

pineapple, carrot, and beet juice

p This juice is a mega-healthy boost for your body. Pineapple has anti-inflamm

operties and helps the body digest protein; carrots are packed with vitamins A and C; b

e reputed to be one of the best liver-cleansing vegetables. Cheers!



pple, carrot, and ginger juicemedium carrots

talk celery, trimmed

medium apple, quartered

inch piece fresh ginger, peeled

ep time 5 minutes serves

nutritional count per servingg total fat (0g saturated fat); 128 cal; 25.6g carbohydrate; 2.1g protein; 5.7g fiber

ush carrots, celery, apple, and ginger through juice extractor into glass. Stir in

ablespoons water.

apple, carrot, and ginger juice

p Ginger not only cleans, stimulates, and rejuvenates the digestive system, it also ad

reshing zing to the sweetness of the apple and carrot.



erry smoothieunces strawberries

cup blueberries

up skim milk

cup low-fat berry yogurt


tritional count per servingg total fat (0.2g saturated fat); 170 cal; 26.9g carbohydrate; 12.2g protein; 3.4g fiber

Blend ingredients until smooth.

u can use either fresh or frozen blueberries in the smoothie.

berry smoothie

p To make this a more filling breakfast smoothie, you could add a few spoonfuls of toa

uesli.



watermelon, berry, and mint frappéounces seedless watermelon, chopped coarsely

unces strawberries


cup fresh mint leaves



Blend or process watermelon, berries, juice, and mint with about 20 ice cubes until smooth.

watermelon, berry, and mint frappé

p A frappé is best made just before serving because the thick, creamy texture will subside

parate if it stands for too long.



muesli and honey yogurtcup yogurt

easpoon honey

cup toasted muesli (granola)

ablespoons dried cranberries



Combine yogurt and honey in small bowl.

mbine muesli and cranberries in another small bowl.

Layer yogurt mixture and muesli in serving glass. Serve immediately.



atmealcups rolled oats

cup milk

ablespoons superfine sugar

easpoon ground cinnamon

ep + cook time 10 minutes serves 4


Combine oats and 3½ cups hot water in medium saucepan over medium heat; cook, stirring, ab

nutes or until oatmeal is thick and creamy.

tir in milk. Serve oatmeal sprinkled with combined sugar and cinnamon.



ogurt with dried fruit and coconutablespoons finely chopped dried apricots

ablespoons finely chopped raisins

easpoons desiccated coconut

cup yogurt



Combine fruit and coconut in small bowl.

ace yogurt in serving bowl; sprinkle the apricot mixture over the top.



cotta and banana on toastablespoons low-fat ricotta cheese

lices rye bread, toasted

mall bananas, sliced thickly

easpoon honey


tritional count per servingg total fat (1.3g saturated fat); 231 cal; 40.6g carbohydrate; 7.7g protein; 5g fiber

Divide cheese between toast slices; top with banana then drizzle the honey over.



heesy corn on rye-ounce can corn kernels, rinsed, drained

ablespoons low-fat ricotta cheese

ounces baby spinach leaves




Heat corn in medium bowl in microwave oven on HIGH (100%) for about 30 seconds; stir in c

d spinach.

erve toast topped with corn mixture.

cheesy corn on rye

p Low-fat ricotta is widely available in containers from the cheese section of

permarkets.



ran and cranberry muesliup rolled oats

cup bran flakes

cup dried cranberries

cup fresh blueberries


tritional count per servingg total fat (2.2g saturated fat); 346 cal; 60.3g carbohydrate; 8g protein; 9.5g fiber

Combine oats, bran, and cranberries in small bowl to make muesli mixture.

erve muesli topped with berries

rve with milk or yogurt.

re remaining muesli in an airtight container.

bran and cranberry muesli

p Dried cranberries, high in vitamin C and antioxidants, are a tart and delicious additi

s already healthy brunch.



gg and bacon piestrips bacon, cooked and chopped finely

ggs


mall tomato, chopped finely


tritional count per servingg total fat (2g saturated fat); 214 cal; 21g carbohydrate; 21g protein; 3.6g fiber

reheat oven to 400°F/375°F convection.

Divide bacon between two ⅓-cup muffin pan holes. Crack an egg into each hole. Bake abo

nutes or until egg is set. Loosen edge of pies from pan.

erve pies on toast; sprinkle the tomato over the pies.

egg and bacon pies

p Silicone muffin pans are perfect for making little egg bakes like these, as you can easil

e bacon and egg pie out of the mold without sticking. If you don’t have a silicone pan

ould grease the pan holes well before adding the bacon and egg, otherwise you might h

le trouble getting them out.



omato and egg muffinggs

multigrain English muffins, split

mall tomato, sliced thinly

easpoons balsamic vinegar



ry eggs in oiled medium frying pan until cooked as you like them.

Meanwhile, toast muffins.

Divide tomato between two muffin halves; sprinkle the vinegar over, top with eggs, the

maining muffin halves.

tomato and egg muffin

p You could also use Worcestershire sauce instead of balsamic vinegar, if you like.



moked salmon and mascarpone omeletteggs

cup (4 ounces) mascarpone cheese

ounces sliced smoked salmon

ablespoons finely chopped fresh chervil


tritional count per serving 30.6g total fat (16.3g saturated fat); 358 cal; 1g carbohydrate; otein; 0.1g fiber

Whisk eggs with 2 tablespoons of the cheese in medium bowl until combined.

Oil small 6-inch frying pan; heat over medium heat. Pour a quarter of the egg mixture into

ok, tilting pan, until omelette is set.

Top half of the omelette with a quarter of the salmon, a quarter of the chervil, and a quarter o

maining cheese. Fold omelette over to enclose filling; slide onto serving plate.

Repeat to make three more omelettes.



ggs in toasthick slices white bread

ablespoon butter

ggs

ablespoons bottled tomato salsa


tritional count per serving5g total fat (5.1g saturated fat); 241 cal; 23.5g carbohydrate; 10.1g protein; 1.4g fiber

Cut a 3-inch circle from the center of each slice of bread. Discard center pieces (or proces

eze for ready-made bread crumbs).

Melt butter in large frying pan; cook bread until browned lightly on one side. Turn bread; crac

g into the center of each piece of bread.

Cook, over low heat, until egg white just sets. Using spatula, gently lift toast onto serving p

rve with salsa.



aked eggs with prosciutto and pecorinolices prosciutto, chopped finely

reen onions, chopped finely

cup finely grated pecorino cheese

ggs


tritional count per serving7g total fat (7g saturated fat); 252 cal; 0.9g carbohydrate; 22.6g protein; 0.2g fiber

reheat oven to 400°F/375°F convection. Lightly oil four ¾-cup ovenproof dishes.

Cook prosciutto in heated oiled medium frying pan until crisp. Add onion; cook, stirring, until

t softens. Remove from heat; stir in half the cheese.

Divide prosciutto mixture among dishes; break two eggs into each dish. Bake mixture, uncover

en, 5 minutes. Sprinkle remaining cheese over eggs; return to oven. Bake, uncovered, 5 minu

til eggs are just set. Serve immediately.



crambled eggs with asparagusunces asparagus, trimmed

ggs

ablespoons skim milk

mall tomato, chopped finely


tritional count per serving6g total fat (3.2g saturated fat); 174 cal; 3g carbohydrate; 16g protein; 1.4g fiber

Boil, steam, or microwave asparagus until tender; drain.

Whisk eggs and milk in medium bowl. Cook egg mixture in oiled medium frying pan, over low

rring, until almost set.

erve asparagus and scrambled eggs topped with tomato.

rambled eggs need to be cooked and stirred gently until they are creamy and barely co

ercooking will toughen them. Eat them right away or they’ll become watery.



piced plums with yogurt 30-ounce jars whole plums

innamon sticks

ardamom pods

up Greek-style yogurt



Drain the juice from plums into medium saucepan. Add spices to the pan; bring to a boil. Re

at, simmer, uncovered, 3 minutes.

Remove from heat. Add plums to juice mixture; cover pan, stand 10 minutes. Serve warm p

th yogurt; drizzle the juice mixture over them.

spiced plums with yogurt

p Cardamom is a spice native to India that has a distinctive aromatic, sweetly rich flavor

ed to flavor curries, rice dishes, sweet desserts, and cakes.



oasted rhubarb and cranberriesounds rhubarb, trimmed, chopped coarsely


cup brown sugar

ablespoon orange juice


tritional count per servingg total fat (0g saturated fat); 136 cal; 24.2g carbohydrate; 4g protein; 8.4g fiber


Combine ingredients in medium shallow baking dish. Roast, uncovered, about 20 minutes or

ubarb is just tender.

roasted rhubarb and cranberries

p Try serving this delicious fruit dish with a few good dollops of sweetened mascarpone c

vanilla yogurt.





unch on the run

When you’re rushing around in the middle of the day, don’t for

bout lunch. These quick and easy-to-prepare meals are ideal

acking up and eating on the go.



oast beef and coleslaw on ryeablespoon creamy horseradish

lices rare roast beef (4 ounces)

lices rye bread

unces prepared coleslaw



andwich horseradish, beef, and coleslaw between bread slices.

Cut as desired to serve.

roast beef and coleslaw on rye

p Coleslaw is a great crunchy addition to sandwiches. As long as shredded cabbage is the

gredient, you can add just about anything else to it. Most coleslaws also have grated ca

d a mayonnaise or vinegar (or both) dressing.



gg and chive sandwichard-boiled eggs, halved

ablespoons low-fat ricotta cheese

ablespoons finely chopped fresh chives

lices rye bread



lace egg, cheese, and chives in medium bowl; using back of fork, crush until combined.

andwich egg mixture between bread slices. Cut as desired to serve.

egg and chive sandwich

p For perfect hard boiled eggs, place eggs in salted boiling water for 7 minutes and then d

mediately put them in cold water and stand a few minutes before peeling. It’s worth do

w at a time so you have some on hand for sandwiches, salads, or just a simple snack.



cotta, zucchini, and ham wrapmall zucchini

cup low-fat ricotta cheese

ye or whole wheat wraps

unces shaved ham



reheat sandwich press.

lice zucchini lengthwise into ribbons using a vegetable peeler.

Divide cheese among wraps; top with zucchini and ham. Roll to enclose.

Toast wraps in sandwich press about 3 minutes.

Cut in half to serve.

ricotta, zucchini, and ham wrap

p Ricotta is a mild, soft, moist cow’s-milk cheese with a low-fat content and a slightly gr

xture. It can be used in sweet and savory dishes alike, and is an excellent spread on sandw

d a nice alternative to mayonnaise.



urkey and cranberry wrapye or whole wheat wraps

ablespoons cranberry sauce

unces shaved turkey

cup mixed salad leaves



pread wraps with sauce; top with remaining ingredients. Roll to enclose.

Cut as desired to serve.

turkey and cranberry wrap

p Turkey and cranberry is a classic and delicious combination. For a little extra indulg

d creaminess, add some sliced brie cheese.



watermelon and berry saladpound piece seedless watermelon

unces strawberries, halved

unces fresh blueberries

cup loosely packed fresh mint leaves



Using melon baller, cut out watermelon balls.

Combine watermelon in medium bowl with berries and mint.

watermelon and berry salad

p This fruit salad is delicious and loaded with healthy goodness. Blueberries are fu

tioxidants and have been shown to lower cholesterol. If you don’t have a melon baller, jus

e watermelon into even-sized square chunks.



watermelon, raspberry, and cranberry salad-ounce watermelon, cut into ¾-inch pieces

up fresh raspberries

cup diet cranberry juice

cup fresh mint leaves

ep time 10 minutes (+ refrigeration) serves 2


Combine ingredients in medium bowl.

frigerate 15 minutes.

watermelon, raspberry, and cranberry salad

p This refreshing and bright ruby red fruit salad is excellent any time of day, and is

ved with a dollop of fruity yogurt on top.





Weeknight standbys

t the end of the day when time is limited, energy is depleted,

omachs are hungry, these standby meals mean that dinner can

n the table with a minimum amount of fuss.



emon fish parcels-ounce can whole peeled baby potatoes, drained, halved

ounces asparagus, trimmed

7-ounce firm white fish filets

cup lemon juice




Place four large squares of parchment paper on top of four large squares of foil; layer potato

paragus on squares. Top with fish filets. Drizzle fish with juice; enclose fish in foil.

lace parcels on baking sheet; cook about 15 minutes.

lemon fish parcels

p You can use any firm white fish in this recipe. Snapper and cod are both good cho

move any small bones with tweezers.



eppered beef steakseef tenderloin steaks (8 ounces)

ablespoon drained green peppercorns

cup heavy cream

cup beef stock


tritional count per serving3g total fat (10g saturated fat); 270 cal; 1.6g carbohydrate; 27.4g protein; 0g fiber

Cook beef in heated oiled medium frying pan until done as desired. Remove from heat; cov

ep warm.

Add peppercorns, cream, and stock to pan; bring to a boil. Reduce heat; simmer, uncovered,

ckened slightly.

peppered beef steaks

p Serve these juicy peppery steaks with roasted baby carrots and steamed or microw

unchy broccolini.



napper filets with ginger soy syrupmedium carrots, cut into matchsticks

medium zucchini, cut into matchsticks

9-ounce snapper filets, skin on

up bottled sweet chili, ginger, and soy marinade



Boil, steam, or microwave carrots and zucchini, separately, until tender.

Meanwhile, score fish skin. Cook fish, skin-side down, in heated oiled large frying pan ab

nutes. Turn fish; cook about 3 minutes. Remove from pan.

Add⅓ cup water and marinade to pan; stir until hot.

erve fish with sauce and vegetables.

rve with steamed jasmine rice.

snapper filets with ginger soy syrup

p Julienning is a method of cutting vegetables into long thin strips (also called matchst

u can buy “julienne peelers” that have very sharp teeth, or, alternatively, just cut the s

ry carefully using a sharp knife.



eef and black bean stir-frypounds beef sirloin strips

arge red pepper, sliced thinly

unch baby choy sum (Chinese cabbage), chopped coarsely

cup black bean garlic sauce


tritional count per serving1g total fat (7.1g saturated fat); 416 cal; 12.2g carbohydrate; 49.7g protein; 1g fiber

Heat oiled wok; stir-fry beef, in batches, until just browned.

Add pepper to wok; stir-fry 1 minute. Return beef to wok with remaining ingredients a

lespoons water; stir-fry until choy sum wilts.

beef and black bean stir-fry

p Wok cooking requires neither much fat nor time, making stir-frying one of the qui

ys to get a delicious and healthy dinner on the table.



eal cutlets with mustard creamhin veal cutlets (1¼ pounds)

cup dry white wine

cup cream

easpoons wholegrain mustard



Cook veal in heated oiled large frying pan, in batches, until cooked as desired. Cover to keep w

Add wine to same pan; cook, stirring, until reduced by half. Add cream and mustard; sim

covered, about 3 minutes or until sauce thickens slightly. Serve veal with sauce.

rve with fried potatoes and bacon, or a leafy green salad.

veal cutlets with mustard cream

p Veal cutlets, or escalopes, are large but very thin slices of lean veal. They are tender

ick-cooking, and are often coated with bread crumbs and pan-fried in butter, known as w

hnitzel.



teamed mussels in tomato garlic brothloves garlic, crushed

½-ounce can diced tomatoes

ounds small black mussels

cup coarsely chopped fresh flat-leaf parsley



Cook garlic in oiled large saucepan, stirring, until soft. Add undrained tomatoes and ½ cup w

ng to a boil. Reduce heat; simmer, uncovered, about 5 minutes or until sauce thickens slightly.

Meanwhile, scrub mussels; remove beards. Add mussels to pan; simmer, covered, about 5 min

aking pan occasionally, until mussels open (discard any that do not). Remove mussels from

vide among serving bowls; cover with foil to keep warm.

Bring tomato mixture to a boil; boil, uncovered, about 5 minutes or until thickened slightly.

mato mixture over mussels; garnish with parsley.

steamed mussels in tomato garlic broth

p Mussels should be alive until they reach the pot because they quickly become toxic if

before cooking. Fresh live mussels will be closed or should close quickly when tapped. Ifmain open, you should discard them.



alian-braised sausages with beanshick beef sausages (2½ pounds)

14-ounce cans diced tomatoes

unces drained marinated antipasto vegetables

-ounce can cannellini beans, rinsed, drained


tritional count per serving1g total fat (36.9g saturated fat); 983 cal; 23g carbohydrate; 41.9g protein; 16g fiber

Cook sausages in heated oiled large saucepan until browned. Remove from pan; cut sausages i

gthwise.

Add undrained tomatoes and ⅓ cup water to same pan; bring to a boil. Return sausages to pan

ipasto vegetables; simmer, covered, 15 minutes.

Add beans to pan; simmer, uncovered, about 10 minutes or until thickened slightly.

used sun-dried tomatoes, marinated artichokes, grilled eggplant, and red peppers for the antipx; however, any combination of vegetables can be used.



har siu pork and veggie stir-frypounds pork filets, sliced thinly

ounces packaged fresh Asian stir-fry vegetables

cup char siu sauce

ablespoon light soy sauce



Heat oiled wok; stir-fry pork, in batches, until browned and cooked through.

Add vegetables to wok; stir-fry until just tender. Return pork to wok with sauces; stir-fry until h

e any combination of prepared Asian stir-fry vegetables available from supermarkets.



roccoli and garlic bread crumb spaghettislices stale white bread

ound spaghetti

ounces broccoli, cut into florets

loves garlic, crushed


tritional count per servingtotal fat (0.7g saturated fat); 642 cal; 121.2g carbohydrate; 24.6g protein; 7.7g fiber

Remove and discard crust from bread; process bread until fine.

Cook pasta in large saucepan of boiling water until tender; drain.

Meanwhile, boil, steam, or microwave broccoli until tender; drain.

Cook bread crumbs and garlic in oiled large frying pan until browned lightly and crisp.

Combine pasta, broccoli, and bread crumbs in a large bowl.



weet chili pork with pears 10-ounce pork loin chops

mall pears, unpeeled, halved, and cored

medium red onion, cut into thin wedges

cup sweet chili sauce with ginger



Cook pork in heated oiled large frying pan; remove from pan, cover to keep warm.

Cook pear halves then onion in same pan until browned. Add sauce and 2 tablespoons water to

mmer 2 minutes.

erve pork with pear and onion mixture; drizzle the sauce over chops.



eal with lemon and oreganoemons

loves garlic, sliced thinly

cup fresh oregano leaves

3½-ounce veal escalopes (scaloppine)



inely grate rind from one lemon (you need 1 teaspoon). Juice lemons (you need ⅔ cup).

Cook garlic and oregano in heated oiled large frying pan, stirring, until garlic is browned lightl

gano is crisp. Remove with a slotted spoon; drain on paper towel.

Cook veal in same pan, in batches, until browned both sides; remove from pan. Add rind and ju

n; cook 1 minute.

erve veal with pan juices; sprinkle the garlic and oregano mixture over it.

used thin veal scallops in this recipe.

rve with mixed salad leaves.

veal with lemon and oregano

p Because veal escalopes are a very lean cut of meat, they dry out quickly if overcooked



em over a high heat for as little time as possible.



hicken and mushrooms in oyster saucepounds chicken breast filet, sliced thinly

ound mixed mushrooms, chopped coarsely

unces gai lan (Chinese broccoli), chopped coarsely

cup oyster sauce



Heat oiled wok; stir-fry chicken, in batches, until cooked; remove from wok.

Add mushrooms; stir-fry until tender. Add gai lan, oyster sauce, and 2 tablespoons water; st

til vegetables are tender.

chicken and mushrooms in oyster sauce

p We used fresh shiitake, oyster, and enoki mushrooms in this recipe, but you can use

mbination you like.



aramelized pearsmedium pears

ablespoons butter

cup firmly packed brown sugar

ablespoons coffee-flavored liqueur


tritional count per servingg total fat (5.2g saturated fat); 299 cal; 50g carbohydrate; 0.7g protein; 3.2g fiber

eel and core pears; cut each pear into eight wedges.

Melt butter in large frying pan, add pears; cook, stirring occasionally, until softened slightly.

Sprinkle sugar over pears; reduce heat. Cook, stirring occasionally, until sugar dissolves. Brin

il; boil 1 minute. Add liqueur; cook, over high heat, about 2 minutes or until mixture is syrupy

erve pears drizzled with syrup.

rve with vanilla ice cream.

caramelized pears

p Once you know how to make caramelized fruit, you’ll be caramelizing everything

ples and pineapple to peaches and bananas. Serve them with vanilla ice cream.



resh peaches with lemon and mintmedium peaches

cup loosely packed fresh baby mint leaves

ablespoons lemon juice

ablespoon honey

ep time 10 minutes (+ standing) serves 6

tritional count per servingg total fat (0g saturated fat); 60 cal; 12.1g carbohydrate; 1.3g protein; 2g fiber

Halve and pit peaches; cut into wedges into serving bowl. Sprinkle mint leaves over; drizz

mbined juice and honey over peaches. Stand at room temperature for 20 minutes before serving

fresh peaches with lemon and mint

p Serve this light and refreshing dessert with Greek or vanilla yogurt.



aspberry coconut creamscups heavy cream

cup thick vanilla pudding

ounces coconut macaroons, crumbled

ounces raspberries



Whip cream in small bowl with electric mixer until soft peaks form; transfer to medium bowl.

old in pudding and crumbled macaroons. Layer into serving glasses with raspberries.



pricot crumblesarge apricots, halved, pitted

cup natural muesli (granola)

ablespoon brown sugar

ablespoons honey




Place apricots, cut-side up, on baking sheet; sprinkle with combined muesli, sugar, honey, a

lespoon water. Bake about 15 minutes or until fruit is tender.

rve with sweetened ricotta cheese.



watermelon and berry granitapounds coarsely chopped seedless watermelon

ound frozen mixed berries

ups ice cubes

cup confectioner’s sugar



Blend or process watermelon and berries, in batches, until almost smooth; push batches th

ve into large bowl. Discard solids.

Return watermelon mixture to processor; add ice and sugar. Process until ice is crushed.



lack forest ice cream sandwiches½-ounce can pitted black cherries in syrup

cup superfine sugar

unces vanilla ice cream, softened

arge soft sugar cookies



Drain cherries; reserve syrup. Stir syrup and sugar in small saucepan over heat until sugar diss

il, uncovered, about 5 minutes or until syrup thickens slightly. Cool 5 minutes.

Sandwich softened ice cream between cookies. Freeze until firm. Place on serving plates; top

erries then drizzle with syrup.





From the veggie patch

ut these vegetable dishes on the table and watch them vanish. Th

cipes show how you can quickly and easily get your five serving

eggies a day.



otato, prosciutto, and pomegranate saladmedium finger or new potatoes (2 pounds), halved lengthwise

lices prosciutto

unces baby spinach leaves

cup pomegranate seeds



Cook potatoes in saucepan of boiling water 10 minutes or until just tender; drain. Cool, peel; cu

inch pieces.

reheat broiler. Broil prosciutto about 5 minutes or until crisp; chop coarsely.

Combine spinach, potato, prosciutto, and seeds in large bowl.

u need to buy a medium pomegranate to get ½ cup seeds. To remove the pulp, cut the pomegra

half, then hit the back of the fruit with a wooden spoon – the seeds usually fall out easily. Disshell and white pith.

potato, prosciutto, and pomegranate salad

p Pomegranate is a dark, leathery-skinned fruit about the size of a large orange.

ssionfruit, once you cut through the tough outer skin, the inside is made up of hundre



ds. The pulp has a unique tangy sweet-sour flavor and the seeds give it a good crunch.



eet and feta salad-ounce can whole baby beets, drained, halved

ounces mesclun (mixed greens)

up firmly packed fresh mint leaves

ounce jar marinated feta in oil



Divide combined beets, mesclun, and mint among serving bowls.

Drain feta, reserving 2 tablespoons of oil. Chop feta into cubes, divide among serving bowls.

ad with reserved oil drizzled over the top.

beet and feta salad

p Mesclun is a commercial blend of green salad leaves, including baby spinach leaves,

dive, and mizuna. It is also sold as salad mix or gourmet salad mix.



pinach, bacon, and poached egg saladggs

trips bacon


cup Italian dressing



Half fill a large frying pan with water; bring to a boil. Break eggs into the pan; return water jus

il. Cover pan, turn off heat; stand about 4 minutes or until a light film of white sets over each

ing a slotted spoon, remove eggs from pan; rest spoon on paper-towel-lined saucer to bl

aching liquid.

Cook bacon in heated oiled large frying pan until crisp; drain on paper towels. Chop coarsely.

Combine spinach, dressing, and bacon in large bowl. Serve salad topped with poached eggs.

tead of making the dressing, buy one from the supermarket, or use your favorite dressing.

spinach, bacon, and poached egg salad

p This salad is delicious when the egg yolk pours over the other ingredients, mixing with

ding richness to the Italian dressing.



armesan and baby spinach saladounces baby spinach leaves

unces shaved parmesan cheese

ablespoon toasted pine nuts

cup balsamic and garlic dressing



lace spinach, cheese, and nuts in large bowl. Add dressing; toss to combine.


parmesan and baby spinach salad

p This simple salad is the perfect accompaniment to meat or pasta dishes. You can als

ugula leaves, or a mixture of arugula and spinach, if you prefer.



mixed tomato caprese saladounds small mixed variety tomatoes, sliced thinly

occoncini mozzarella balls (8 ounces), sliced thinly

cup coarsely chopped fresh basil

cup balsamic and garlic dressing



Layer tomato, cheese, and basil on serving plate; drizzle balsamic dressing over salad.


mixed tomato caprese salad

p We used green, black, and vine-ripened tomatoes. For an extra indulgence, use the la

ffalo-milk mozzarella instead of bocconcini.



mixed cabbage coleslawups (1 pound) shredded mixed cabbage

medium carrot, grated coarsely

reen onions, sliced thinly

cup Asian dressing



Combine cabbage, carrot, and onion in large bowl. Add dressing; toss to combine.


mixed cabbage coleslaw

p We used green, red, and Napa cabbage in this coleslaw. Elongated in shape with pale g

nkly leaves, Napa (or Chinese) cabbage is readily available from most supermarkets.



moked trout, brie, and cranberry saladounces trimmed watercress

unces smoked trout, flaked coarsely

unces brie cheese, sliced thinly

cup cranberry and raspberry vinaigrette



Divide watercress, trout, and cheese among serving plates; drizzle the vinaigrette over the top.

tead of making the vinaigrette, buy one from the supermarket, or use your favorite vinaigrette.

smoked trout, brie, and cranberry salad

p Watercress are deep green, clover-shaped leaves that have a peppery, spicy flavor. T

mplement the smoky, mild trout and the delicate, creamy texture and rich, sweet taste o

e. Watercress is highly perishable so it should be used on the day it is bought.



moked salmon, egg, and asparagus saladounces asparagus, trimmed

unces sliced smoked salmon

ard-boiled eggs, quartered

cup creamy dill dressing


tritional count per serving3 g total fat (5.1g saturated fat); 200 cal; 1.5g carbohydrate; 18.4g protein; 0.9g fiber

Cook asparagus on heated oiled grill pan (or grill or barbecue) until tender.

Divide salmon, asparagus, and eggs among serving plates; drizzle the dressing over the top.


smoked salmon, egg, and asparagus salad

p To trim the woody bottoms of the asparagus, gently bend the asparagus at the base a

l snap at its natural breaking point – where the woody texture turns to crispness.



ummer squash saladounds mixed patty-pan squash, halved

unces baby new potatoes, halved

cup Italian dressing

unces cherry tomatoes, halved



Boil, steam, or microwave squash and potatoes, separately, until tender; drain.

Combine warm squash and potatoes with remaining ingredients in large bowl.

used yellow and green patty-pan squash, just the one variety can be used if you prefer.




oba salad with tatsoi and mandarinunces soba noodles

cup Asian dressing

medium mandarins, segmented, chopped coarsely

ounces tatsoi or mache leaves



Cook noodles in medium saucepan of boiling water, uncovered, until tender; drain. Rinse under

ter; drain.

lace noodles and dressing in large bowl with remaining ingredients; toss gently.


tsoi, also known as rosette bok choy, is a slightly tougher version of bok choy. It was developow close to the ground so it is easily protected from frost. Available from good greengrocers, ta

s a very short shelf life, so use it immediately.



eriyaki beef and radish saladcup teriyaki sauce

pound piece of beef rump steak

unces baby mesclun (mixed greens)

ed radishes, sliced thinly



Combine teriyaki sauce and beef in medium bowl; refrigerate 10 minutes. Drain.

Cook drained beef on oiled grill pan (or grill or barbecue) until cooked as desired. Cover, sta

nutes; slice beef thinly.

Combine beef, mesclun, and radish in large bowl.



mixed leaf salad with cranberry and raspberry

inaigretteunces mixed salad leaves

cup sliced almonds, toasted




tritional count per serving

g total fat (0.6g saturated fat); 88 cal; 7.7g carbohydrate; 1.3g protein; 1.4g fiber

prinkle salad leaves with nuts and cranberries; drizzle the vinaigrette over to serve.




urkey, fig, and spinach saladarge fresh figs, quartered


ounces shaved turkey breast, chopped coarsely




lace figs, spinach, turkey, and vinaigrette in large bowl; toss gently to combine.


turkey, fig, and spinach salad

p Turkey breast is exceptionally low in fat and cholesterol, and an excellent source of prot



ennel, macadamia, and feta saladaby fennel bulbs, trimmed

cup coarsely chopped macadamias, toasted

cup lemon and macadamia dressing

-ounce piece feta cheese



lice fennel as thinly as possible (use a V-slicer or mandoline, if you can).

Combine fennel, nuts, and dressing in large bowl. Divide salad among serving plates; sprink

eese over to serve.


fennel, macadamia, and feta salad

p Macadamias are native to Australia. They have a creamy, crisp texture and a rich, but

icate flavor. They should be stored in the refrigerator because of their high oil content.



alsamic and garlic dressingcup balsamic vinegar



cup olive oil

Whisk ingredients in small bowl until smooth.

ep time 10 minutes makes 1¼ cup

tritional count per tablespoon 10.6g total fat (1.5g saturated fat); 94 cal; 0.1g carbohydrat

otein; 0.1g fiber



alian dressingcup olive oil

cup white wine vinegar

love garlic, crushed

ablespoons finely chopped mixed fresh herbs

Combine ingredients in screw-top jar; shake well.

ep time 5 minutes makes 1 cup

tritional count per tablespoon

2g total fat (1.7g saturated fat); 111 cal; 0.4g carbohydrate; 0.1g protein; 0.2g fiber

used oregano and basil, use whatever fresh herbs you like.



sian dressingcup lime juice

resh long red chilies, sliced thinly

nch piece fresh ginger, cut into matchsticks

cup peanut oil


ep time 10 minutes makes ⅔ cup

tritional count per tablespoon 6.9g total fat (1.2g saturated fat); 63 cal; 0.3g carbohydrate

otein; 0.1g fiber



reamy dill dressingcup sour cream

cup lemon juice

ablespoons finely chopped fresh dill

Whisk sour cream, juice, and 1 tablespoon hot water in small bowl. Stir in dill.

ep time 10 minutes makes ¾ cuptritional count per tablespoon

g total fat (2.4g saturated fat); 37 cal; 0.7g carbohydrate; 0.5g protein; 0g fiber



lue cheese dressingcup buttermilk

ounces blue cheese, crumbled

ablespoon lemon juice

ablespoon finely chopped garlic chives


ep time 10 minutes makes ⅔ cup


g total fat (2.7g saturated fat); 52.6 cal; 0.7g carbohydrate; 3g protein; 0g fiber



ranberry and raspberry vinaigrettecup red wine vinegar

cup olive oil

cup fresh raspberries

cup wholeberry cranberry sauce

Blend or process ingredients until smooth. Push through fine sieve into small bowl. Discard sol



g total fat (1.3g saturated fat); 100 cal;

g carbohydrate; 0.2g protein; 0.7g fiber

e raspberry vinegar in place of red wine vinegar for an extra fruity taste. If the dressing i

ck, stir in a little cold water.



emon and macadamia dressingemon

cup macadamia oil

cup finely chopped toasted macadamia nuts

easpoon superfine sugar


tritional count per tablespoon4g total fat (1.8g saturated fat); 114 cal; 0.6g carbohydrate; 0.3g protein; 0.2g fiber

Grate rind from lemon (you need 1 teaspoon); juice lemon (you need ¼ cup).

Whisk rind, juice, and remaining ingredients in small bowl until combined.

lemon and macadamia dressing

p Macadamia oil has a mild, unobtrusive nutty flavor that works well with seafood sala

her delicate salads that shouldn’t be overpowered by olive oil.



oney mustard dressingcup mayonnaise

cup cider vinegar

ablespoon honey

easpoons wholegrain mustard


tritional count per tablespoong total fat (0.5g saturated fat); 55 cal; 4.5g carbohydrate; 0.2g protein; 0.1g fiber

Whisk ingredients in small bowl until combined.

honey mustard dressing

p This classic salad dressing is creamy and sweet with a sharp tang provided by the

negar.



roccolini with honeypounds broccolini, halved crosswise

ablespoon light soy sauce

easpoons honey

easpoons toasted sesame seeds



Cook broccolini in large parchment-lined steamer, over large saucepan of simmering water, ab

nutes or until tender.

Meanwhile, combine sauce, honey, and 1 tablespoon boiling water in small bowl.

erve broccolini with the sauce drizzled over; garnish with sesame seeds.

broccolini with honey

p Broccolini is the product of a naturally occurring romance between broccoli and gai

t the result of genetic modification. Choose broccolini with shiny stems and dark green

d leaves.



eas with mint buttercups fresh shelled peas

ablespoons butter, softened

ablespoon finely chopped fresh mint

easpoon finely grated lemon rind



Boil, steam, or microwave peas until just tender; drain.

Meanwhile, combine remaining ingredients in small bowl.

erve peas topped with butter mixture.

peas with mint butter

p You need approximately 2 pounds of fresh pea pods to get the amount of shelled peas ne

this recipe. You could also use frozen peas.



alsamic-glazed baby onionsablespoon balsamic vinegar

ablespoon wholegrain mustard

cup honey

ound baby onions, halved


tritional count per servingg total fat (0g saturated fat); 52 cal; 11.3g carbohydrate; 1g protein; 0.6g fiber

Combine vinegar, mustard, and honey in small saucepan; bring to a boil. Simmer, uncovered, a

minutes or until glaze thickens.

Cook onion in heated oiled large frying pan, brushing constantly with glaze, stirring, until bro

d cooked as desired.

balsamic-glazed baby onions

p Baby onions, often called pickling onions, are just immature brown onions. They ha

icate sweet flavor and are excellent served with meat or added to salads.



oasted mushrooms with ricottaortobello mushrooms, stems trimmed

cup low-fat ricotta cheese

ablespoons coarsely chopped fresh flat-leaf parsley

reen onions, chopped finely




lace mushrooms, stem-side up, on baking sheet. Roast, uncovered, about 15 minutes.

Meanwhile, combine remaining ingredients in small bowl.

erve mushrooms topped with cheese mixture.

roasted mushrooms with ricotta

p Large, flat portobello mushrooms have a rich earthy, full-bodied flavor and meaty tex

aking them perfect for roasting and barbecuing.



pinach piesemon


heets frozen puff pastry, thawed

ablespoons pine nuts

ep + cook time 35 minutes makes 12


reheat oven to 425°F/400°F convection. Line baking sheet with parchment paper.

Grate rind from lemon (you need 1 teaspoon); juice lemon (you need ¼ cup).

Cook half the spinach in oiled large frying pan until wilted. Add remaining spinach, rind, and

pan; cook, stirring, until liquid has evaporated. Remove from heat, cool 5 minutes.

Using 4-inch round cutter, cut 12 rounds from pastry. Divide spinach mixture among rounds. G

ee points of each round together to form a triangle around filling, leaving top of filling exp

nch and twist each corner to secure pasty round. Place pies on sheet.prinkle pine nuts over filling. Bake about 15 minutes or until pastry is browned.

rve with Greek yogurt.



warm red cabbage and bacontrips bacon, chopped coarsely

ups coarsely shredded red cabbage

ablespoons red wine vinegar




Cook bacon in heated oiled large frying pan until crisp. Drain on paper towels.

Cook cabbage in same pan, stirring, about 5 minutes or until softened. Add vinegar and sugar;

rring, about 10 minutes or until liquid evaporates.

Return bacon to pan; cook, stirring, until heated through.



ennel and gorgonzola gratins-pound piece pumpkin, peeled, sliced thinly

aby fennel bulbs with fronds

unces gorgonzola cheese, crumbled coarsely

ups cream



reheat oven to 400°F/375°F convection. Oil four 1-cup shallow pie dishes.

Boil, steam, or microwave pumpkin until tender.

Slice fennel thinly; chop fronds finely. Layer fennel, half the fronds, three-quarters of the ch

d the pumpkin in dishes.

Heat cream in small saucepan, stirring, until hot; pour into dishes. Cover dishes with foil; ba

en 20 minutes.

reheat broiler.Remove foil from dishes; broil until browned. Serve gratins sprinkled with remaining fennel fro

nnel fronds are the delicate feathery tips of the fennel plant. They have a light aniseed flavor.



raised baby leeksbaby pencil leeks (2½ pounds)

emon

cup chicken stock

cup flaked parmesan cheese



Carefully trim root end from leeks, leaving each leek in one piece. Trim leeks into 6-inch len

ve lengthwise. Rinse under cold water; drain.

Grate rind from lemon (you need 1 teaspoon). Juice lemon (you need 2 tablespoons).

Cook leek in oiled large frying pan, 1 minute. Add stock, rind, and juice; bring to a boil. Re

at; simmer, covered, 15 minutes or until leek is tender. Uncover; simmer about 5 minutes or

uid has reduced by half.

erve leeks with cooking liquid drizzled over them and cheese sprinkled on top.



teamed choy sum in oyster sauceounds choy sum (Chinese cabbage), trimmed

ablespoon peanut oil

ablespoon soy sauce

ablespoons oyster sauce



team choy sum in bamboo steamer set over wok of simmering water until just tender; drain.

Heat oil in small saucepan. Add sauces to pan; cook, stirring, until hot. Serve choy sum with

zzled over.

steamed choy sum in oyster sauce

p Oyster sauce is a thick, richly flavored brown sauce that is made from oysters and

ne, cooked with salt and soy sauce, and thickened with starches. It goes well with all kin

at and seafood, and is often used as an ingredient in a sauce or marinade.



emon and ricotta-filled zucchini flowersemon

unces ricotta cheese

ablespoons finely grated parmesan cheese

zucchini flowers with stems attached (8 ounces)



Grate rind from lemon (you need 1 teaspoon); juice lemon (you need 1 tablespoon). Com

eeses, rind, and juice in small bowl.

Discard stamens from inside zucchini flowers; fill flowers with cheese mixture, twist petal to

close filling.

Place zucchini flowers, in single layer, in large bamboo steamer, over large saucepan of bo

ter. Steam, covered, about 15 minutes or until zucchini are tender.

lemon and ricotta-filled zucchini flowers

p Zucchini flowers have a subtle zucchini flavor and are usually stuffed with a mild-flav

ing, and deep-fried, steamed, or oven-baked to make a delicious appetizer. They are avai

the summer.



road beans and thymepounds frozen broad beans

hallots, chopped finely

unces speck (smoked prosciutto), chopped finely

ablespoon fresh thyme leaves


tritional count per servingtotal fat (2.2g saturated fat); 184 cal; 10.2g carbohydrate; 19g protein; 6.4g fiber

Drop beans into medium saucepan of boiling water, return to a boil; drain. When beans are

ough to handle, peel away gray-colored outer shells.

Cook shallot and speck in heated oiled large frying pan, stirring, until speck is browned lightly

ans and thyme; cook, stirring, until beans are heated through.

eck is cured smoked pork. It is available from good delicatessens.

broad beans and thyme

p Broad beans are also known as fava beans. They are high in fiber and a good sour

amin C and folate. This recipe is delicious, and would also be excellent with a squeeze of l

top.



har-grilled banana chiliesarge red banana chilies (1 pound)

ablespoon white wine vinegar

ablespoon olive oil

easpoons finely chopped fresh flat-leaf parsley



reheat broiler.

Cook whole chilies under broiler until blistered and blackened. Cover chilies with plastic or

5 minutes; peel away skin.

Arrange whole chilies on serving plates; combine vinegar, oil, and parsley, and drizzle it ove

ppers.

char-grilled banana chilies

p Banana chilies are almost as mild as red peppers but have a distinctively sweet sharpne

eir taste. They are found in pale olive green, yellow, and red varieties at most

permarkets and greengrocers. They are also known as wax chilies or Hungarian peppers.



sparagus with hollandaiseablespoons white wine vinegar

gg yolks

unces unsalted butter, melted

ounds asparagus, trimmed



Combine vinegar and 2 tablespoons water in small saucepan; bring to a boil. Reduce heat; sim

covered, until liquid is reduced to 1 tablespoon. Transfer to medium heatproof bowl; co

nutes.

Whisk egg yolks into vinegar mixture. Set bowl over medium saucepan of simmering water; d

ow water to touch base of bowl. Whisk mixture over heat until thickened. Remove bowl from

adually whisk in melted butter in a thin, steady stream, whisking constantly until sauce is thic

amy.Boil, steam, or microwave asparagus until just tender.

lace asparagus on a large platter; serve with hollandaise sauce drizzled over it.



russels sprouts with cream and almondsablespoons butter

cup sliced almonds

ounds brussels sprouts, trimmed, halved

cups cream



Melt 1 tablespoon of the butter in large frying pan; cook nuts, stirring, until browned lightly; re

m pan.

Melt remaining butter in same pan; cook sprouts, stirring, until sprouts are browned lightly.

am; bring to a boil. Reduce heat; simmer, uncovered, until sprouts are tender and sauce thic

ghtly.

erve sprout mixture topped with nuts.



osemary potatoes with leek and chorizoound baby new potatoes, sliced thickly

horizo sausages (12 ounces), cut into ⅓-inch thick slices

arge leek (1 pound), trimmed, chopped coarsely

ablespoons olive oil




Combine ingredients in large baking dish.

ast, uncovered, about 30 minutes or until potatoes are browned lightly.



weet corn with chili coriander butterobs corn, husk removed


resh long red chili, chopped finely

ablespoons finely chopped fresh coriander



Boil, steam, or microwave corn until just tender; drain.

Combine butter, chili, and coriander in small bowl. Serve corn topped with butter mixture.



eleriac puréeups chicken stock

ounds celeriac, trimmed, peeled, chopped coarsely

cup cream

ablespoon finely chopped fresh chives



Bring stock to a boil in medium saucepan; add celeriac, return to a boil. Reduce heat; sim

vered, about 30 minutes or until celeriac is tender. Drain.

Stand celeriac 10 minutes, then blend or process, in batches, with cream until smooth.

rnished with chives.

celeriac purée

p Celeriac is a member of the celery family, though it is the root that is used, not the stal

th celery. It has an earthy and pungent celery-like flavor and a creamy texture. It ca

ated and eaten raw in salads, or boiled and mashed or puréed like potatoes.



reamy mashed potatoesounds russet potatoes, chopped coarsely

ablespoons butter

cup hot milk




Boil, steam, or microwave potatoes until tender; drain.

Using the back of a wooden spoon, push potatoes through fine sieve into large bowl. Stir in b

d milk.

creamy mashed potatoes

p The trick to getting smooth, creamy mashed potatoes is to use hot milk instead of cold

even more luxurious mash, use heated cream instead of milk.



roccoli polonaisetick butter, melted

up stale bread crumbs

ard-boiled eggs, chopped finely

pounds broccoli



Heat half the butter in large frying pan; cook bread crumbs, stirring, until browned and

mbine bread crumbs in small bowl with egg.

Boil, steam, or microwave broccoli until just tender; drain.

Top broccoli with polonaise mixture then drizzle the remaining melted butter over the top.

broccoli polonaise

p A “polonaise” is the French interpretation of a classic Polish way of presenting co

getables such as broccoli, cauliflower, asparagus, and similar, by topping them with cho

rd-boiled egg, buttered bread crumbs, and chopped parsley.



rosciutto-wrapped bean bundlesounces mixed yellow and green beans, trimmed

lices prosciutto

ablespoons butter

ablespoon rinsed, drained baby capers



Cook beans in medium saucepan of boiling water until just tender. Rinse under cold water; d

vide beans into eight equal bundles.

Place one slice of prosciutto on board; top with one bundle of beans. Wrap prosciutto over b

ntinue rolling to enclose beans tightly. Repeat with remaining prosciutto and beans.

Cook bean bundles in heated oiled large frying pan until prosciutto is crisp. Remove from pan;

keep warm.

Melt butter in same pan; cook capers, stirring, 1 minute. Serve bean bundles with caper mizzled over them.

prosciutto-wrapped bean bundles

p These delicious salty bundles are also fantastic with a squeeze of lemon and a sprink

opped parsley.





Dinner with friends

ood food and good friends are two of the best things in life

ather the crew around for some casual eating, a few drinks, and

laughs.



rab spaghetti in a bagounces spaghetti

ups jarred tomato pasta sauce

½ ounces cooked crab meat

ablespoons finely chopped fresh flat-leaf parsley



Cook pasta in large saucepan of boiling water until almost tender; drain.


Combine sauce, crab, parsley, and ½ cup water in large bowl. Add pasta; mix well.

Place a double layer of parchment paper (or foil), cut into 12-inch squares, into small bowl; fill

e sixth of the pasta mixture. Gather corners of paper together above pasta mixture to en

mpletely; secure with kitchen string to form a bag. Repeat to make a total of six bags.

lace bags on baking sheet; bake 15 minutes. Remove string before serving.

crab spaghetti in a bag

p Crab meat is available from fish markets and the seafood section of most m

permarkets.



sparagus and brie bruschettaounces asparagus spears, trimmed


iabatta loaf

unces thinly sliced brie cheese




Combine asparagus and garlic in large baking dish; spray with oil-spray. Roast, uncovere

nutes.

Meanwhile, cut bread crosswise into 6 pieces; place on baking sheet; heat in oven 5 minutes.

Top bread with asparagus mixture and cheese; bake about 10 minutes or until cheese melts. Ga

th lemon thyme sprigs, if you like.

asparagus and brie bruschetta

p Brie has a rich, sweet flavor that varies from buttery to mushroomy, and a heavy, cre

xture. It goes deliciously well with asparagus.



reamy chickpea and garlic soup 14-ounce cans chickpeas, rinsed, drained


prigs fresh rosemary

cup cream



Combine chickpeas, garlic, half the rosemary, and 4 cups water in large saucepan; bring to a

duce heat; simmer, uncovered, 25 minutes or until chickpeas are tender. Remove from heat; c

nutes.

Discard rosemary. Using hand-held blender, process soup in pan until smooth. Add cream; stir

dium heat until hot. Serve garnished with rosemary leaves from remaining sprig.



eafood chowderounds mixed seafood such as mussels, shrimp, and cod

mall leek, sliced thinly

ablespoons all-purpose flour

cups milk



crub mussels; remove beards. Shell and devein prawns, leaving tails intact.

Cook leek in oiled large saucepan until soft. Add flour to pan; cook, stirring 1 minute. Stir in

d 1 cup water; bring to a boil. Reduce heat; simmer, uncovered, 10 minutes.

Add seafood; simmer, uncovered, about 4 minutes or until prawns change color and mussels

scard any that do not).

used mussels, uncooked medium king prawns, and white cod filets; you can use any combinatiafood you like.



rawn and miso souppounds uncooked medium king prawns

ndividual packets instant miso soup


resh long red chili, sliced thinly



eel and devein prawns, leaving tails intact.

Combine soup packets and 4 cups water in large saucepan; bring to a boil. Add prawns; cook

awns just change color.

tir in spinach and chili; serve immediately.



ed curry lentilsablespoons red curry paste

14-ounce cans cooked brown lentils, rinsed, drained


ablespoons lime juice



Cook curry paste in medium saucepan, stirring, until fragrant. Add lentils and 1 cup water; brin

il. Reduce heat; simmer, uncovered, about 10 minutes or until thickened.

Add spinach to pan; cook until just wilted. Remove from heat; stir in juice.

Divide curry among serving bowls.

rve with yogurt.



vocado, bacon, and tomato paninitrips bacon

anini bread rolls

medium avocado, sliced thinly

medium tomatoes, sliced thinly


tritional count per serving8g total fat (6.4g saturated fat); 414 cal; 24g carbohydrate; 20.3g protein; 3.1g fiber

Cook bacon in heated oiled large frying pan until crisp.

Meanwhile, split and toast cut sides of bread rolls. Fill rolls with avocado, tomato, and bacon.

e small ciabatta rolls if panini rolls aren’t available.



umpkin and feta breadunces pumpkin, chopped coarsely

ounces feta cheese, chopped coarsely

cup coarsely grated mozzarella cheese

iabatta bread loaf (1 pound)


tritional count per servingg total fat (3.1g saturated fat); 185 cal; 26g carbohydrate; 8.3g protein; 2g fiber


Boil, steam, or microwave pumpkin until tender; drain, cool.

Combine pumpkin and cheeses in medium bowl. Place bread on baking sheet; top with pum

xture. Bake 15 minutes.

abatta bread is also known as slipper bread; it comes in long (about 17-inch) flat loaves as w

dividual rolls.



sian broth with prawn dumplingsups chicken stock

cup light soy sauce

prawn dumplings

ounces choy sum, trimmed, cut into 2-inch lengths



Combine stock, sauce, and 4 cups water in large saucepan; bring to a boil. Reduce heat; sim

oth, uncovered, 10 minutes.

Place dumplings in large parchment-lined bamboo steamer; cook, covered, over saucep

mmering broth about 8 minutes or until cooked through.

Add choy sum to broth; cook until just wilted. Divide dumplings among serving bowls; top wit

oth.



hili salt and pepper seafoodounds mixed seafood such as prawns, squid, and scallops

easpoons sea salt

easpoon five-spice powder

resh small red Thai chilies, chopped finely


tritional count per servingg total fat (0.8g saturated fat); 130 cal; 1g carbohydrate; 24.6g protein; 0g fiber

Shell and devein prawns, leaving tails intact. Cut squid down center to open out; score insi

gonal pattern, then cut into thick strips.

Combine seafood, salt, five-spice, and chili in large bowl.

tir-fry seafood in oiled wok over high heat, in batches, until cooked. Serve immediately.

used uncooked medium king prawns, squid tubes, and scallops; you can use any combinati

afood you like.



hai chicken burgersunces baby Asian greens

ound ground chicken

cup Thai chili jam or sauce

iabatta bread rolls, split, toasted



Chop half the Asian greens finely; place in medium bowl with chicken and 1 tablespoon of the

m. Mix well; shape into four patties.

Cook patties in heated oiled large frying pan until cooked through.

andwich patties, remaining greens, and chili jam between bun halves.

Thai chicken burgers

p Baby Asian greens usually consist of herbs, tatsoi, mizuna, and sprouts. They are found

ckaged in most supermarkets.



nocchi formaggioound potato gnocchi

up cream

unces gorgonzola cheese, crumbled coarsely

up coarsely grated pecorino cheese



Cook gnocchi in large saucepan of boiling water until gnocchi float to the surface; drain.

Meanwhile, bring cream to a boil in small saucepan. Reduce heat; simmer, uncovered, 3 minut

til reduced by half.

Remove cream from heat; gradually stir in cheeses until smooth.

Return gnocchi to saucepan with cheese sauce; stir gently to combine.

rve with chopped chives or baby arugula leaves.

gnocchi formaggio

p Gnocchi are Italian “dumplings” that are most commonly made from potatoes or semo

ey can be found in most supermarkets and Italian grocery stores.



alian-style lamb cutletsrench-trimmed lamb cutlets (1¼ pounds)

ounces firm goat’s cheese, crumbled

cup finely chopped sun-dried tomatoes

lices prosciutto, halved crosswise



Cut a small horizontal slit in the side of each cutlet. Combine cheese and tomatoes in medium

ess cheese mixture into lamb pockets.

Wrap each cutlet with prosciutto. Cook cutlets in heated oiled large frying pan until cooked a

e.

Italian-style lamb cutlets

p These lamb cutlets are packed full of delicious salty flavor. “French-trimmed” means

the fat and gristle at the narrow end of the bone has been removed.



mini lamb roastsunces roasted red peppers in oil

up stale bread crumbs

ounces arugula leaves, chopped coarsely

12-ounce mini lamb rump roasts




Drain oil from peppers; reserve 2 tablespoons. Chop peppers coarsely.

Heat reserved oil in medium frying pan; cook bread crumbs, stirring, until browned lightly.

gula and peppers; cook, stirring, until greens wilt. Cool 5 minutes.

Cut a horizontal slit in each roast to make a large pocket, but do not cut all the way through.

f the arugula mixture into each pocket; secure with toothpicks.

Heat oiled small metal baking dish over high heat. Cook lamb, turning, until browned all ansfer dish to oven, roast lamb, uncovered, about 20 minutes or until cooked as desired.

mini lamb roasts

p Mini lamb roasts, as they are often sold in supermarkets and butchers, are the rum

u’re after a roast dinner, but don’t have the time or energy, a mini lamb roast is the answ



eal with basil mayo 6-ounce veal cutlets

cups fresh basil leaves

lices prosciutto

cup mayonnaise


tritional count per serving6g total fat (13.4g saturated fat); 624 cal; 20.7g carbohydrate; 24g protein; 2g fiber


Oil a baking sheet. Place cutlets on sheet; top each with 3 basil leaves and then wrap in pros

curing with toothpick if necessary). Roast, uncovered, 20 minutes or until cutlets are cook

sired.

Meanwhile, blend or process mayonnaise and remaining basil until smooth.

erve cutlets with mayonnaise.



emon, pea, and ricotta pastaemons

ounces angel hair pasta

ups frozen peas

cup crumbled ricotta cheese



Grate rind from 1 lemon (you need 1 teaspoon). Juice lemons (you need ½ cup).

Cook pasta in large saucepan of boiling water until tender; add peas during last minute of

oking time. Drain, reserving ¼ cup cooking liquid. Rinse pasta and peas under cold water; drain

Combine pasta and peas in large bowl with reserved cooking liquid, rind, and juice; stir in chee



mediterranean baked fishwhole white fish (2.5 pounds) such as small red snapper

cup coarsely chopped mixed fresh herbs

medium lemons, sliced thinly

medium tomatoes, chopped coarsely




Place fish in large ovenproof dish. Sprinkle herbs into each fish cavity. Spray fish with oil-s

ver with lemon slices.

Place tomato and ½ cup water around fish in dish; cook, uncovered, about 25 minutes or until f

oked through.

used basil, parsley, and oregano; use any combination of herbs you like.



rosciutto and sage pork filetsound pork filet

fresh sage leaves

lices prosciutto

ablespoon olive oil

ep + cook time 30 minutes (+ standing) serves 4



Cut pork into four equal-sized pieces. Place three sage leaves over each piece of pork, then

ch in two slices of prosciutto.

Heat oil in medium frying pan; cook pork until browned all over. Place pork on parchment-

king sheet.

Roast, in oven, about 10 minutes or until cooked as desired. Remove from oven; stand 5 min

ickly slice pork.

rve with mashed potatoes and steamed green beans.



affron and brandy squidnch saffron threads

mall cleaned squid tubes (10½ ounces), sliced thinly

ablespoons brandy




Combine saffron and 2 teaspoons hot water in small bowl. Stand 5 minutes.

Cook squid in oiled large frying pan until browned lightly; remove from pan.

Add brandy to pan; cook about 30 seconds or until brandy has almost evaporated.

Add spinach and saffron to pan; cook, stirring, until spinach is wilted. Return squid to pan

ntly. Serve immediately.

saffron and brandy squid

p Saffron is available ground or in strands, and imparts a yellow-orange color to food

ality varies greatly, so buy the best you can afford. You may need to go to a specialty

ere it is more expensive than in the supermarkets, but well worth the extra cost.



uck with caramelized applesuck breasts (1⅓ pounds)

medium apples, cut into thin wedges

ablespoons superfine sugar

ablespoon lemon juice



Using a sharp knife, score skin on each duck breast in a ½-inch diamond pattern.

Heat large frying pan to very hot. Place duck, skin-side down, in pan; cook about 10 minutes or

n is golden and crisp. Turn duck over; cook 2 minutes then remove from pan. Stand duck, cov

minutes.

Meanwhile, cook apple in same cleaned pan, stirring, 2 minutes. Add sugar and juice; cook, sti

out 3 minutes or until apple is browned and tender.

lice duck thinly; serve with apple; drizzle any pan juices over the top.

rve with dressed curly endive leaves garnished with roasted hazelnuts.

duck with caramelized apples

p Duck is a lovely rich meat. It’s important to cook it skin-side down to get the skin nice



spy and to prevent the meat from drying out.



alsamic roasted chicken with eggplant puréehicken drumsticks

ablespoons balsamic vinegar

ablespoons brown sugar

arge eggplant (1 pound), halved lengthwise




Combine chicken, vinegar, and sugar in large shallow baking dish. Cover dish; roast chicke

nutes.

Meanwhile, pierce eggplant all over with fork; place, cut-side down, on oiled baking sheet. R

covered, about 15 minutes or until tender. When cool enough to handle, peel eggplant; ble

ocess eggplant until smooth.

erve chicken with eggplant purée; drizzle any pan juices over the top.



hicken saltimbocca 8-ounce chicken breast filets

resh sage leaves

lices prosciutto

up dry white wine



Cut each chicken breast in half horizontally. Top each chicken piece with sage leaves. Wrap

osciutto then secure with toothpicks or small skewers.

Cook chicken in heated oiled large frying pan until cooked through. Remove from pan.

our wine into pan; bring to a boil, stirring. Boil until liquid is reduced by half.

erve chicken saltimbocca drizzled with wine sauce; accompany with lemon wedges.



orgonzola and sage-stuffed chickencup sun-dried tomatoes in oil

hicken breast filets (1¾ pounds)

ounces gorgonzola cheese, cut into four even slices

fresh sage leaves



Drain tomatoes; reserve 2 tablespoons of the oil.

Cut horizontal slits into chicken filets, three-quarters of the way through, to make pockets. D

eese, sage, and tomatoes among pockets.

Cook chicken in heated oiled large frying pan until cooked through. Slice chicken thickly.



amb racks with mustard maple glaze 4-chop French-trimmed lamb cutlet racks (1½ pounds)


cup maple syrup

ablespoons wholegrain mustard




Using sharp knife, make cuts in lamb; press garlic slices into cuts.

Combine syrup and mustard in small bowl. Place lamb in large oiled baking dish; brush with

xture.

Roast, uncovered, about 20 minutes or until lamb is cooked as desired.



each and walnut galettesheet frozen puff pastry, thawed

cup demarrera sugar

cup finely chopped walnuts

anned peach halves in natural juice, drained


tritional count per galette4g total fat (5.5g saturated fat); 311 cal; 35.8g carbohydrate; 4.1g protein; 2g fiber

reheat oven to 350°F/325°F convection. Grease baking sheet; line with parchment.

Cut pastry into quarters; place quarters on sheet, prick pastry with fork.

Divide sugar and nuts among pastry squares, leaving ½-inch border around each.

Slice peach halves thinly; divide among pastry squares. Bake about 10 minutes or until pas

den brown.

peach and walnut galettes

p Galette is the general French name for a freeform rustic tart, usually consisting of a

er of fruit baked on top of a buttery, crisp pastry. Serve this galette warm, straight from

en, with a healthy dollop of whipped cream.



hubarb soufflécup superfine sugar

cups coarsely chopped rhubarb

gg whites

ablespoon confectioner’s sugar




Grease four 1-cup ovenproof dishes; sprinkle base and sides with 2 tablespoons of the sugar.

hes on baking sheet.

Combine rhubarb, 2 tablespoons of the sugar, and 2 tablespoons water in small saucepan. C

rring, over medium heat, about 10 minutes or until mixture thickens. Transfer mixture to me

atproof bowl.

Meanwhile, beat egg whites in small bowl with electric mixer until soft peaks form. Graduallmaining sugar; beat until firm peaks form.

Fold egg-white mixture into warm rhubarb mixture, in two batches. Spoon mixture into dishes.

oven about 12 minutes.

erve soufflés immediately, dusted with sifted confectioner’s sugar.

rhubarb soufflé



p Rhubarb has thick, celery-like stalks that are the only edible part of the plant – the l

ntain a toxic substance and should be discarded. Although eaten as a fruit, rhubarb is act

egetable.



ea-spiced pearsablespoon jasmine tea leaves


mall pears

tar anise



Combine tea leaves, sugar, and 4 cups boiling water in large heatproof bowl; stir until

solves. Stand 10 minutes. Strain; discard leaves.

Meanwhile, peel, halve, and core pears. Combine pears, strained tea mixture, and star ani

dium saucepan; bring to a boil. Reduce heat, simmer, uncovered, about 25 minutes or until

tender. Transfer pears to bowls.

Boil syrup, uncovered, until reduced by half. Serve pears with syrup.

tea-spiced pears

p Star anise is the dried star-shaped fruit of a tree native to China. The pods hav

ringent aniseed or licorice flavor.



melon tiramisucups heavy cream

7-inch round store-bought sponge cakes

cup melon-flavored liqueur

pounds chopped mixed melon



Beat cream in small bowl with electric mixer until soft peaks form.

Split cakes in half horizontally; trim brown edges. Using a cutter, cut 12 × 2½ rounds from c

ace one cake round in each of six 1½-cup glasses; drizzle half the liqueur evenly over cake piec

Divide half the combined melons then cream over cake. Repeat layering.

melon tiramisu

p We used Midori in this recipe, a honeydew melon-flavored liqueur. Use any fresh m

ailable such as canteloupe, honeydew, or Crenshaw.



rêpes with ice cream and passionfruit saucecup cream

cup passionfruit pulp

-ounce packet frozen crêpes

uart vanilla ice cream



Warm cream in small saucepan over low heat; remove from heat, stir in passionfruit.

Heat crêpes according to directions on the packet. Serve crêpes with sauce and ice cream.

crêpes with ice cream and passionfruit sauce

p If passionfruit is not in season, you can easily buy the pulp in cans from supermarkets.



white chocolate and macadamia parcelsheets filo pastry

up soft ricotta cheese

cup coarsely chopped roasted unsalted macadamias

cup coarsely chopped white chocolate


tritional count per parcel3g total fat (12.7g saturated fat); 407 cal; 34.8g carbohydrate; 10g protein; 0.7g fiber


Cut one pastry sheet in half crosswise; spray one half with oil-spray, place unoiled half on

peat process with remaining sheets. You will have four pastry stacks.

Center a quarter of the cheese on each pastry stack then sprinkle each with a quarter of the com

ts and chocolate. Fold ends of pastry towards the center; then roll from one side to enclose fi

ace parcels, seam-side down, on tray.

Bake about 10 minutes or until pastry is golden brown. Serve with honey drizzled over, if desire

white chocolate and macadamia parcels

p There’s no limit to the number of variations you could make to these neat little pa

stead of white chocolate and macadamias, you could use milk chocolate and pistachios, orocolate and hazelnuts.



alsamic strawberries with mascarponeound strawberries, halved

cup superfine sugar

ablespoons balsamic vinegar

up mascarpone cheese

ep + cook time 5 minutes (+ refrigeration) serves 4


Combine strawberries, sugar, and vinegar in medium bowl, cover; refrigerate 20 minutes.

erve strawberries with mascarpone; drizzle the juices from the bowl over them.

rve with chopped mint or basil leaves.

balsamic strawberries with mascarpone

p Strawberries and balsamic vinegar are a food match made in heaven. The rich, swee

mplex flavor of the vinegar brings out the intense sweetness of the strawberries. Toppe

th mascarpone cheese, dessert doesn’t get much better than this.



aramel fondue with fresh fruitcup firmly packed brown sugar

cup cream

ablespoons butter

sh fruit, to serve



Combine sugar, cream, and butter in small saucepan. Cook, stirring, until sugar dissolves and b

lts; bring to a boil. Reduce heat; simmer, uncovered, 3 minutes.

Remove from heat; cool 10 minutes before serving with fruit.

used strawberries, bananas, and pears; you can use any combination of fruit you like.

caramel fondue with fresh fruit

p We used bananas, strawberries, and pears, but try any combination of fruit you like.

cipe makes 1 cup of sauce, which is suitable to freeze.





Hot off the grill

urn up the heat and start sizzling. Grilling and barbecuing are e

nd healthy ways to cook, and versatile too. You can barbe

verything from fish to veggies to steaks.



lood orange and chili-glazed quailuails (2 pounds)

cup blood orange juice

resh long red chili, chopped finely




Using kitchen scissors, cut along both sides of quails’ backbones; discard backbones. Halve

ail along breastbone; cut each in half again to give a total of 24 pieces.

Cook quail, covered, on heated oiled grill pan (or grill or barbecue) about 20 minutes or until co

ough.

Meanwhile, stir juice, chili, and sugar in small saucepan over low heat, without boiling, until

solves. Bring to a boil; boil, uncovered, about 5 minutes or until thick and syrupy.

erve quail with syrup drizzled over the top.

blood orange and chili-glazed quail

p Quail are small, delicately-flavored farmed game birds ranging in weight from 8 ounc

ounces. They are related to the partridge and pheasant.



rilled steaks with anchovy butter 8-ounce New York cut steaks


rained anchovy filets, chopped coarsely




Cook steaks on heated grill pan (or grill or barbecue) until cooked as desired. Cover steaks; st

nutes.

Meanwhile, combine butter, anchovy, and parsley in small bowl.

erve steaks topped with anchovy butter.

rve with oven-roasted potato wedges and a tossed green salad.

grilled steaks with anchovy butter

p New York cut steak is sometimes called boneless sirloin by butchers. You can make

chovy butter ahead of time and keep it in the freezer.



umac and sesame chicken skewerspounds chicken breast filets, cut into ¾-inch cubes

ablespoon sumac

easpoon sesame seeds

easpoon black sesame seeds


tritional count per skewerg total fat (0.7g saturated fat); 53 cal; 0g carbohydrate; 8.1g protein; 0g fiber

Thread chicken onto 16 small bamboo skewers or strong toothpicks.

Combine sumac and seeds in small bowl; sprinkle sumac mixture all over skewers.

Cook skewers on heated oiled grill pan (or grill or barbecue) until chicken is cooked through.

ak the skewers or toothpicks in cold water for 30 minutes before using to prevent them

intering and scorching during cooking.

sumac and sesame chicken skewers

p Sumac is a purple-red spice ground from berries growing on shrubs that flourish

ound the Mediterranean; it has a mild, tart, lemony flavor. It can be found in Mediterra

permarkets or in spice shops. Try serving these skewers with lemon wedges for an extra zi



arlic and paprika char-grilled prawnsuncooked medium king prawns

cup olive oil


easpoon smoked paprika



hell and devein prawns, leaving tails intact.

Combine prawns, oil, garlic, and paprika in medium bowl.

Cook prawns on heated oiled grill pan (or grill or barbecue) until they just change color.

garlic and paprika char-grilled prawns

p Entertain with the flavors of Spain and serve tapas to your guests. Bring the colors o

anish flag to your table by adding char-grilled red peppers to these delicious smoky, gar

awns.



esto chicken with grilled zucchinimedium zucchini, sliced thickly lengthwise

easpoon finely grated lemon rind

cup sun-dried tomato pesto

7-ounce chicken thigh filets, cut into thirds



Spray zucchini with oil-spray; cook on heated oiled grill pan (or grill or barbecue), in batches,

der. Place zucchini in medium bowl; sprinkle with rind. Cover to keep warm.

Combine pesto and chicken in large bowl. Cook chicken on heated oiled grill pan (or gr

rbecue), brushing occasionally with pesto mixture, until cooked. Serve chicken with zucchini.

rve with baby arugula leaves or a leafy green salad, if you like.

pesto chicken with grilled zucchini

p Chicken thighs are delicious, but they are often overlooked in favor of the breasts. The

ull of flavor and will not dry out as easily as the breast.



almon with creamy dill sauce 8-ounce salmon filets, skin on

mall brown onion, chopped finely

cups cream

ablespoon coarsely chopped fresh dill



Cook fish, skin-side down, on heated oiled grill pan (or grill or barbecue) about 5 minutes.

h; cook about 3 minutes. Remove fish from pan; cover to keep warm.

Meanwhile, combine onion and cream in small saucepan; simmer, uncovered, 8 minutes, then s

l.

erve fish with sauce drizzled over it.

salmon with creamy dill sauce

p Salmon has a wonderfully moist, delicate flavor that is beautifully complemented by th

uce. Make sure you get the skin nice and crispy before flipping the filet.



arbecued baby octopusounds baby octopus

cup lemon juice

cup olive oil




Clean octopus, remove eyes and beaks. Combine octopus with juice, oil, and garlic in medium

ver, refrigerate 10 minutes.

Drain octopus; discard marinade. Cook octopus on heated oiled barbecue (or grill or grill pan)

der.

barbecued baby octopus

p Octopus is best cooked just before serving, as it tends to become rubbery when cold.

th lemon wedges and a green salad for a light and healthy meal.



emon tarragon scallop skewersemons

sea scallops without roe

easpoons olive oil

easpoons finely chopped fresh tarragon


tritional count per skewerg total fat (0.2g saturated fat); 53 cal; 0.9g carbohydrate; 8.9g protein; 0.5g fiber

Cut one lemon into eight wedges. Juice remaining lemon (you need 2 tablespoons).

Thread one lemon wedge onto each of eight bamboo skewers. Thread scallops onto skewers.

Spray heated barbecue grill pan with oil-spray. Cook skewers about 1 minute each side or

oked as desired.

Combine juice, oil, and tarragon in small bowl; serve scallops with dressing drizzled over.

ak the skewers in cold water for 30 minutes before using to prevent them from splinteringorching during cooking.

lemon tarragon scallop skewers

p Tarragon is known as the “king of herbs” by the French because it is the essential flav

many of their classic sauces. It has a mild aniseed flavor and goes very well with m



ench dishes, but especially egg, seafood, and chicken recipes.



rilled haloumiound haloumi cheese


ablespoon coarsely chopped fresh flat-leaf parsley



3g total fat (9.2g saturated fat); 206 cal; 1.7g carbohydrate; 17.8g protein; 0g fiber

Cut cheese into ⅓-inch slices. Cook cheese on heated oiled griddle until browned both sides.

Transfer cheese to serving plate; drizzle with juice. Serve immediately, sprinkled with parsley.

grilled haloumi

p Haloumi is a Greek Cypriot cheese with a semi-firm spongy texture and a very salty fl

should be served immediately after cooking because it becomes tough and rubbery

oling.



ork filet and pancetta kebabs 6-inch stalks fresh rosemary

pounds pork filet, cut into ½-inch pieces

hin slices pancetta (4 ounces), halved

arge red pepper, cut into 24 pieces



Remove leaves from bottom two-thirds of each rosemary stalk; reserve 2 tablespoons leaves,

ely. Sharpen trimmed ends of stalks to a point.

Wrap each piece of pork in one slice of the pancetta; thread with peppers, alternately, onto stalk

pray kebabs with oil-spray; cook on heated oiled grill pan (or grill or barbecue) until cooked.

pork filet and pancetta kebabs

p Pancetta is an Italian unsmoked bacon. It is pork belly cured in salt and spices, then r

o a sausage shape and dried for several weeks.



alsasese salsas are great served with grilled chicken, fish, or steaks.

ear, pistachio, parsley, and orange salsamedium pears, chopped finely

cup shelled pistachios, roasted, chopped finelycup finely chopped fresh flat-leaf parsley

ablespoons orange juice



g total fat (0.5g saturated fat); 120 cal; 16.2g carbohydrate; 2.3g protein; 3.6g fiber

Combine ingredients in small bowl.

ennel, yellow tomato, pepper, and lemon salsaarge fennel bulb

ounces roasted red peppers in oil

unces yellow grape tomatoes, quartered




g total fat (0.2g saturated fat); 37 cal; 3.1g carbohydrate; 1g protein; 2g fiber

Remove fronds from fennel; chop finely (you need 2 tablespoons). Chop fennel finely.

Drain peppers reserving 1 tablespoon of the oil. Chop pepper finely.

Combine fennel, fronds, peppers, tomatoes, juice, and reserved oil in small bowl.

nnel fronds are the delicate feathery tips of the fennel plant. They have a light aniseed taste.

ineapple, cucumber, lime, and chili salsasmall pineapple chopped finely

mall Lebanese cucumber, chopped finely

resh long red chili, chopped finelyablespoons lime juice





g total fat (0g saturated fat); 54 cal; 10g carbohydrate; 1.5g protein; 3g fiber


eanut, chili, coriander, and lime salsacup coarsely chopped roasted peanuts

ablespoons finely chopped fresh coriander (cilantro)

ablespoon sweet chili sauce









Coffee break

here is nothing more comforting than the lingering smell

mething sweet baking in the oven. And these simple recipes m

at no matter how short on time you are, there can always be a tr

ady to have with a cup of coffee or tea.



uttermilk sconescups self-rising flour

ablespoon superfine sugar

ablespoons butter

cups buttermilk



reheat oven to 425°F/400°F convection. Grease deep 7-inch square cake pan.

Sift flour and sugar into large bowl; rub in butter with fingertips. Make a well in center of

xture; add buttermilk. Using a knife, “cut” the buttermilk through the flour mixture to mix to a

cky dough.

Turn dough onto floured surface; knead lightly until smooth. Press dough out to ½ inch thick

p 1¾-inch cutter into flour; cut as many rounds as you can from dough. Place scones side by

t touching, in pan. Gently knead and roll dough scraps; cut scones from remaining dough.Brush tops with a little water. Bake scones about 15 minutes.

buttermilk scones

p In spite of its name, buttermilk is actually low in fat. It was originally the name given t

ghtly sour liquid left after butter was churned from milk, but today it is made in a similar



yogurt, by adding specific bacteria cultures to low-fat or non-fat milk. It is easily found i

iry section of supermarkets.



ruity macaroonsgg whites

cup superfine sugar

cup desiccated coconut

cup finely chopped dried apricots


tritional count per macaroong total fat (1g saturated fat); 48 cal; 8.4g carbohydrate; 0.7g protein; 0.5g fiber

reheat oven to 300°F/275°F convection. Grease baking sheets; line with parchment.

Beat egg whites in small bowl with electric mixer until soft peaks form. Gradually add s

ating until sugar dissolves. Transfer to large bowl; fold in coconut and apricots.

Drop heaped tablespoons of mixture about 2 inches apart onto sheets; bake about 20 minutes.

pans.

fruity macaroons

p These flourless cookies have a wonderfully sweet coconut flavor and are soft and chewy

ricot adds a delicious fruity flavor, but if you want to try something different, you c

place the apricots with dates.





rinkled on top.



rown sugar pecan palmiersup pecans

cup brown sugar

ablespoons butter



tritional count per palmierg total fat (1.5g saturated fat); 57 cal; 4.1g carbohydrate; 0.6g protein; 0.3g fiber


rocess nuts, sugar, and butter until mixture is chopped finely.

Sprinkle one pastry sheet with half the nut mixture; fold two opposite sides of pastry inwar

et in the center. Flatten folded edges. Fold each side in half again to meet in the center; f

ghtly. Fold two sides in half again to meet in the center.

Repeat process with remaining pastry sheet and nut mixture. Cut pastry into ⅓-inch slices; p

-side up, on parchment-lined baking sheets. Bake about 15 minutes; cool.

brown sugar pecan palmiers

p To give the pastry an extra golden shine, brush it with a little egg before baking.



anilla bean butter cookiestick butter, softened

cup confectioner’s sugar

anilla bean

cups all-purpose flour


tritional count per cookieg total fat (2.9g saturated fat); 68 cal; 6.4g carbohydrate; 0.5g protein; 0.1g fiber

Place butter and sifted sugar in small bowl. Split vanilla bean; scrape seeds into bowl. Beat

ctric mixer until light and fluffy; stir in sifted flour, in two batches.

Knead dough on floured surface until smooth. Shape dough into 10-inch rectangular log. Enclo

plastic wrap; freeze 10 minutes.


Cut log into ⅓-inch slices; place slices about ½ inch apart on pans. Bake about 12 minutes. Co

ns.

vanilla bean butter cookies

p These cookies are easy to make and are great for filling the cookie jar. Kids love them,

ey also love decorating them. Buy some tubes of decorating icing and let them get

eative juices flowing.



hoc-peanut cornflakes-ounce can sweetened condensed milk

cup crunchy peanut butter

ups cornflakes

unces chocolate chips, melted

ep + cook time 25 minutes (+ standing) makes 25

tritional count per pieceg total fat (2.3g saturated fat); 138 cal; 17.9g carbohydrate; 3.7g protein; 0.8g fiber


Combine condensed milk, peanut butter, and cornflakes in large bowl. Drop level tablespoo

xture, 2 inches apart, onto two parchment-lined baking sheets. Bake about 12 minutes; co

eets before drizzling chocolate over cookies. Stand at room temperature until chocolate sets.

choc-peanut cornflakes

p For pure crunchy peanut-buttery bliss, you can’t do better than these cookies. If you

place the chocolate chips with chopped dark chocolate.



offee almond cookiesablespoon instant coffee granules

ups ground almonds

up superfine sugar

gg whites, beaten lightly


tritional count per biscuitg total fat (0.4g saturated fat); 104 cal; 7.9g carbohydrate; 2.8g protein; 1.1g fiber


Dissolve coffee in 3 teaspoons hot water in large bowl. Add ground almonds, sugar, and egg w

r until mixture forms a firm paste.

Roll level tablespoons of mixture into balls; place on sheets 1 inch apart, flatten with hand.

out 15 minutes; cool biscuits on sheets.



emon butter cookiesticks butter, softened

up confectioner’s sugar

easpoons finely grated lemon rind

cups all-purpose flour


tritional count per cookieg total fat (2.7g saturated fat); 76 cal; 8.6g carbohydrate; 0.8g protein; 0.3g fiber

Beat butter, sifted sugar, and rind in small bowl with electric mixer until light and fluffy. Transf

ge bowl.

Stir sifted flour, in two batches, into butter mixture. Knead dough on lightly floured surface

ooth. Divide dough in half; roll each half into 10-inch log. Enclose in plastic wrap; free

nutes.


Cut rolls into ⅓-inch slices; place on greased baking sheets ½ inch apart. Bake about 10 minutil browned lightly. Turn cookies onto wire racks to cool.



mango galettesheet frozen puff pastry, thawed, quartered

irm medium mangoes, halved, sliced thinly


cup shredded coconut, toasted


tritional count per serving8g total fat (6g saturated fat); 270 cal; 37.5g carbohydrate; 4g protein; 3.1g fiber


Place pastry squares on baking sheet; prick with fork. Divide mango among pastry squares, le

inch border. Sprinkle sugar over galettes; bake, uncovered, about 15 minutes. Serve galettes

conut sprinkled over them.



hocolate fig brownies-ounce packet brownie mix

resh figs, halved



1g total fat (1.8g saturated fat); 217 cal; 28g carbohydrate; 2.8g protein; 1.3g fiber

reheat oven to 400°F/375°F convection. Line 7½-inch × 11½-inch cake pan with parchment.

Make brownie mix according to directions on packet. Pour into pan; bake 10 minutes.

Place fig halves, cut-side up, over brownie mixture; return to oven, bake 20 minutes. Cool in

hen cold, cut brownie in eight pieces.



aramel banana tartheet frozen puff pastry, thawed

ablespoon butter


medium bananas, sliced thinly




Place pastry on oiled baking sheet. Fold edges of pastry over to make ⅓-inch border all the

und pastry. Prick pastry base with fork. Place another baking sheet on top of pastry (this stop

stry from puffing up during baking); bake 10 minutes. Remove top sheet from pastry.

Meanwhile, combine butter and sugar in small saucepan; stir over low heat until smooth. Com

tter mixture and banana in medium bowl.

Top tart with banana mixture; bake about 10 minutes.

caramel banana tart

p This banana tart is delicious and quick to whip up. You could replace the bananas w

mber of different seasonal fruits—try strawberries or mixed berries, sliced pea

ctarines, or apples.



ranola barstick butter, chopped coarsely


ups natural granola

cup self-rising flour


tritional count per sliceg total fat (2.5g saturated fat); 104 cal; 13.2g carbohydrate; 1.7g protein; 2g fiber

Preheat oven to 350°F/325°F convection. Grease 7½-inch × 12-inch pan; line base and long

th parchment, extending paper 2 inches over sides.

Heat butter and sugar in medium saucepan; stir until sugar dissolves. Stir in granola and flour.

ress mixture firmly into pan; bake about 20 minutes. Cool in pan before cutting.

granola bars

p Use a granola that contains nuts, dried fruit, and coconut for maximum flavor and crun





ust for kids

hildren start developing their eating habits from day one, so

em off to a good start. These recipes will ensure that your kids

e nutrients they need, and will leave you with enough time to t

are of other things.



olognese turnoversheets refrigerated pie dough

ups leftover bolognese sauce

cup finely grated parmesan cheese

gg, beaten lightly


tritional count per turnover1g total fat (7.3g saturated fat); 241 cal; 19.7g carbohydrate; 7.9g protein; 1.3g fiber

reheat oven to 400°F/375°F convection. Oil baking sheets.

Cut sixteen 4½-inch rounds from pastry. Spoon ¼ cup of bolognese sauce into center of each r

inkle with cheese. Brush edges with a little egg; fold rounds in half to enclose filling, pinch e

seal.

lace turnovers on sheets; brush with egg. Bake about 15 minutes or until browned.

bolognese turnovers

p These full-of-flavor snacks are a clever way to use up leftover bolognese sauce. If th

aight out of the oven, the filling is likely to be very hot, as the pastry will trap the steam

at inside. Let them cool before putting them within reach of the kids, and warn them

reful when biting into them.



ea and bacon soupmedium leek, chopped coarsely

ound frozen baby peas

cups cream

trips bacon, chopped finely



Combine leek, peas, cream, and 2½ cups water in large saucepan; bring to a boil. Reduce

mmer, uncovered, 10 minutes or until vegetables are soft.

Blend or process mixture, in batches, until mixture is smooth.

Cook bacon in heated large frying pan until crisp. Sprinkle bacon over the soup.

pea and bacon soup

p The salty, crisp bacon is a lovely interruption to the smooth creaminess of this flav

up, and a fun addition for the kids to sprinkle into their own bowls.



almon cakesups instant mashed potatoes (see tip)

½-ounce can red salmon, drained, flaked

cup finely grated parmesan cheese

cup vegetable oil



Combine instant potatoes and 2 cups boiling water in large heatproof bowl.

Add salmon and cheese to potato mixture; shape into eight patties. Place patties on sheet; refrig

minutes.

Heat oil in large frying pan; cook patties, in batches, until browned lightly and heated through.

rve with a tomato and herb salad.

salmon cakes

p Instant mashed potatoes, also called dried mashed potatoes or instant potato powder

y, mashed potato mix that is reconstituted with boiling liquid to give light buttery-flav

ashed potatoes. It is available from most supermarkets.



ticky chicken drumettescup tomato sauce

cup plum sauce

ablespoons Worcestershire sauce

chicken drumettes (2 pounds)




Combine sauces in large bowl; add chicken, toss to combine.

Place chicken on oiled wire rack over large baking dish. Roast chicken about 30 minutes or

oked through, brushing with marinade every 10 minutes.

sticky chicken drumettes

p These finger-licking-good chicken drumettes will be loved as much by adults as by the

drumette is just the first section of the wing, which has had the tip removed. They are also

wingettes.



olenta crumbed fish fingerspounds white fish filets

up polenta


gg whites



Cut fish into ½-inch strips. Combine polenta and parsley in shallow medium bowl. Whisk

ites lightly in another shallow medium bowl. Dip fish in egg white, then coat in polenta mixtur

hallow-fry fish in heated oiled large frying pan, in batches, until cooked through.

u can use any firm white fish filet, such as perch or tilapia, for this recipe.



esame-crusted chicken and fries-pound package frozen potato fries

7-ounce chicken breast filets

gg, beaten lightly

cup sesame seeds




lace fries, in single layer, on oiled baking sheet; bake about 30 minutes or until crisp.

Meanwhile, dip chicken in egg, then in sesame to coat. Place chicken on oiled wire rack over

king dish; bake, uncovered, alongside fries, about 20 minutes or until chicken is cooked throug

lice chicken thickly; serve with fries.

rve with a dipping sauce made by mixing ¼ cup whole-egg mayonnaise with 2 tablespoons li sauce.



hicken sausage rollsthick chicken sausages (3 pounds)


cup bottled tomato chutney or mild salsa

gg, lightly beaten


tritional count per serving1g total fat (13g saturated fat); 469 cal; 20.5g carbohydrate; 16.7g protein; 4g fiber

reheat oven to 400°F/375°F convection. Line baking sheet with parchment.

Cook sausages in heated oiled large frying pan 5 minutes or until browned all over. Cool.

Meanwhile, cut each pastry sheet in half; cut each half crosswise into three rectangles to ma

stry rectangles.

Top each pastry rectangle with a sausage; dollop chutney on sausages. Roll pastry to en

usages, leaving ends exposed. Place on sheet; brush pastry with egg. Bake 20 minutes or

owned lightly.



eanut butter and alfalfa sandwichlices whole wheat bread

ablespoon smooth peanut butter

cup alfalfa sprouts

easpoon sunflower seed kernels.

ep time 5 minutes makes 1

tritional count per sandwich9g total fat (2.5g saturated fat); 286 cal; 44.4g carbohydrate; 5.4g protein; 3.6g fiber

Spread both bread slices with peanut butter. Sandwich sprouts and sunflower seeds between b

ces. Remove and discard crust; cut sandwich into triangles to serve.

anuts can cause allergic reactions in some children; they are not recommended for children u

e year old.



hoc-peanut bombsuart chocolate ice cream, softened

cup coarsely chopped unsalted peanuts

nickers bars, chopped finely

ep time 5 minutes (+ freezing) serves 4



lace ice cream in large bowl; fold in peanuts and chopped candy bar.

Cover; freeze 20 minutes before serving.

choc-peanut bombs

p These “bombs” are far more likely to make you friends than enemies. You could experi

th vanilla or other flavors of ice cream as well.



hocolate twistsheet frozen puff pastry, thawed

ablespoons apple juice

ounces milk chocolate chips, melted



g total fat (1.7g saturated fat); 49 cal; 5g carbohydrate; 0.6g protein; 0.1g fiber

reheat oven to 400°F/375°F convection. Line baking sheet with parchment paper.

Cut pastry in half; cut each half crosswise into ½-inch strips.

Place juice in small bowl. Dip pastry strips into juice, one at a time; twist each strip then pla

gle layer, on sheet. Bake about 10 minutes or until pastry is golden brown.

Dip one end of each pastry twist into melted chocolate, place on cooled sheet to set.

chocolate twists

p These pretty little sticks make beautiful gifts – but they should be made on the day you

em. Wrap a pretty fabric ribbon around a bunch of the sticks and your Christmas or birt

esent dilemma is solved.



trawberry shortcakesheets refrigerated pie crust

cup strawberry jam

unces strawberries, quartered

cup heavy cream, whipped


tritional count per serving4g total fat (17.6g saturated fat); 545 cal; 57.4g carbohydrate; 6.9 protein; 3.3g fiber

reheat oven to 400°F/375°F convection. Line baking sheets with parchment.

Using a 3-inch round fluted cutter, cut 12 rounds from pastry; place on sheets. Bake rounds abo

nutes or until crisp; cool.

Spread jam over eight pastry rounds; place four on serving plates. Top shortcakes with hal

awberries and cream, then another shortcake; repeat with remaining strawberries and cream

with remaining shortcake.

strawberry shortcakes

p These pretty shortcake stacks look beautiful dusted with a little confectioner’s sugar. Fo

ult version of this dessert, marinate the strawberries in a little orange-flavored liqueur.



lackberry ice cream sandwichesups frozen blackberries, thawed

int ice cream, softened

large ginger snap cookies

ep time 35 minutes (+ freezing) serves 4



old drained berries into ice cream.

Working quickly, place half the ginger snaps on parchment-lined tray; place a scoop of ice crea

of each cookie, then top with remaining cookies. Press down gently. Freeze 20 minutes b

ving.

blackberry ice cream sandwiches

p You can make these little ice cream sandwiches several days in advance, if you like. In

the blackberries, use other frozen berries such as raspberries or strawberries, or u

mbination of all three.



erry deliciousound frozen mixed berries

cup superfine sugar

anilla bean

cup Greek-style yogurt

ep + cook time 10 minutes (+ refrigeration) serves 8

tritional count per servingtotal fat (1.4g saturated fat); 92 cal; 15.5g carbohydrate; 2g protein; 2.6g fiber

Combine berries and sugar in medium saucepan. Split vanilla bean, scrape seeds into berry mix

d bean to pan. Cook over medium heat about 3 minutes, stirring occasionally, or until berries b

soften. Cool.

Transfer berry mixture to container, cover; refrigerate overnight.

Discard vanilla bean; serve berries with yogurt.

berry delicious

p Berries are not only delicious but they are also mega-healthy. They are loaded

tioxidants and contain a host of essential vitamins.



minted melon saladounds mixed melons

cup loosely packed fresh mint leaves

cup apple juice



g total fat (0g saturated fat); 92 cal; 18g carbohydrate; 1.8g protein; 2.6g fiber

Discard seeds from melons. Using melon baller, cut balls of melon into large bowl. Stir in min

ce.

minted melon salad

p We used canteloupe, honeydew, and watermelon. If you don’t have a melon baller, jus

e melons into pieces with a knife.



lossary

RTICHOKE

arts tender center of the globe artichoke; purchased in brine, canned, or in glass jars.

rusalem a tuber of a species of sunflower, is also known as a sunchoke. Its creamy flesh

icious nutty taste and a crisp and crunchy texture.

RUGULA also known as rocket, rugula, and rucola; a peppery-tasting green leaf. Baby leaves

gula) are both smaller and less peppery.

IAN GREENS, BABY usually consist of herbs, tatsoi, mizuna, and sprouts and are found

ckaged in most supermarkets.

ABA GHANOUSH a roasted eggplant spread or dip. Delicious served with pita bread or veget

ngside hummus or on its own.

ACON made from pork belly, cured and smoked.

ASIL an aromatic herb; there are many types, but the most commonly used is sweet, or com

sil.ANS

oad also known as windsor, fava, and horse beans; fresh and frozen beans should be peeled t

carding the outer long green pod and the beige-green tough inner shell.

nnellini a small white bean that is similar to great northern, haricot, or navy beans, each of w

n be substituted for each other.

een also known as French or string beans; this long thin fresh bean is consumed in its entirety

oked.

dney medium-sized red bean, slightly floury in texture yet sweet in flavor.

routs also known as bean shoots; tender new growths of beans and seeds germinatensumption as sprouts.

low green beans without the chlorophyll; as a result they taste less “green” and are slightly

vorful.

EF

et a generic name given to a steak cut from the tenderloin.

w York cut boneless striploin beef steak.

-eye cut from the muscle running behind the shoulder along the spine. Also known as cube

s include standing rib roast and rib-eye steak.nderloin filet a fine textured, expensive, and extremely tender cut of meat.

ET also known as red beets; firm, round root vegetable.

READS

batta also known as slipper bread; comes in long (about 17 inches) flat loaves as well as indiv

unds. Made from wheat flour.

ench bread has been formed into a long, narrow cylindrical loaf with a crisp brown crust and a

ewy interior. Is also known as a French stick, French loaf or baguette.

uit loaf usually containing raisins and other dried fruits and spices.

uffins in this book muffins mean “English muffin”; a round bread made from yeast, flour,



molina, and salt. Pre-baked and sold packaged in supermarkets; split open and toast before eati

nini roll any white roll used to make a toasted sandwich.

a also known as Lebanese bread. This wheat-flour pocket bread is sold in large, flat piece

parate into two thin rounds. Also available in small thick pieces called pocket pita.

e bread made from 100% rye flour.

ROCCOLINI a cross between broccoli and chinese kale; milder and sweeter than broccoli.

ng stem is topped by a loose floret that closely resembles broccoli; broccolini is completely e

m floret to stem.

UTTER use salted or unsalted (sweet) butter; 4 ounces is equal to one stick of butter.

salted or “sweet” butter, simply has no added salt. You can use regular butter in most cakes

king, but it’s best to stick to unsalted butter when it’s called for in a recipe.

APERBERRIES a fruit formed after caper buds have flowered; caperberries are pickled, us

th the stalks intact.

ARDAMOM can be purchased in pod, seed, or ground form. Has a distinctive aromatic, sweetl

vor and is one of the world’s most expensive spices.

ELERIAC tuberous root with a brown skin, white flesh, and a celery-like flavor. Its soft, vesh has the creaminess of potato when mashed, with a subtle celery flavor.

HEESES

ue mold-treated cheeses mottled with blue veining. Varieties include firm and crumbly stilton

mild, creamy brie-like cheeses.

cconcini from the diminutive of boccone meaning “mouthful”, is the term used for a round,

t, white cheese.

eddar, smoked creamy in color and smoky in flavor; available from supermarkets and spec

eese stores.

eam commonly known as Philadelphia or Philly, a soft cow’s-milk cheese.ttage fresh, white, unripened curd cheese with a grainy texture.

at’s made from goat’s milk, has a strong, earthy taste, and is available in both soft and

tures, in various shapes and sizes, sometimes rolled in ash or herbs.

loumi a firm, cream-colored sheep’s-milk cheese; somewhat like a minty, salty feta in fl

loumi can be grilled or fried, briefly, without breaking down. Should be eaten while still warm

comes tough and rubbery when cool.

ascarpone a fresh, unripened, smooth, triple cream cheese, whitish to creamy yellow in color,

ich, sweet, slightly acidic taste.

corino the generic Italian name for cheeses made from sheep’s milk. It’s a hard, white to

low cheese. If you can’t find it, use parmesan.

zza a blend of grated cheddar, mozzarella, and parmesan.

HERVIL also known as cicily; a herb with a mild fennel flavor and curly leaves.

HICKEN

umstick leg with skin and bone intact.

umette small fleshy part of the wing between shoulder and elbow, trimmed to resem

umstick.

nderloin thin strip of meat lying just under the breast, especially good for stir-frying.



HICKPEAS also called channa, garbanzos, or hummus; a round, sandycolored legume.

HILI available in many types and sizes. Use rubber gloves to seed and chop fresh chilies be

y can burn your skin. Remove the seeds and membranes to reduce the heat level.

nana also known as wax chilies or Hungarian peppers, are almost as mild as bell peppers but h

tinctively sweet sharpness to their taste. Sold at greengrocers.

kes deep-red dehydrated fine slices and whole seeds.

m a sweet, sourish tangy jam sold in jars at supermarkets or Asian food stores.

ng red available both fresh and dried; a generic term used for any moderately hot, long (ab

hes– 3 inches), thin chili.wder made from dried ground Thai chilies, hotter than fresh chilies.

d Thai small, hot, and bright red in color.

HIVES related to onions and leeks; has a subtle onion flavor.

HOCOLATE

rk made of a high percentage of cocoa liquor and cocoa butter, and a little added sugar.

lk the most popular eating chocolate, mild and very sweet; similar in make-up to dar

ference is the addition of milk solids.

ite contains no cocoa solids but derives its sweet flavor from cocoa butter. Sensitive to hetch carefully if melting.

HORIZO a sausage of Spanish origin, made of coarsely ground pork and highly seasoned

rlic and chilies.

HOY SUM also known as pakaukeo or flowering cabbage, a member of the bok choy family

ng stems, light green leaves, and yellow flowers. Is eaten stems and all.

NNAMON dried inner bark of the shoots of the cinnamon tree; available in stick (quill) or gr

m.

ORIANDER also known as pak chee, cilantro, or Chinese parsley; brightgreen leafy herb w

ngent flavor. Both the stems and roots of coriander are also used; wash well before using. Avai

ound or as seeds; these should not be substituted for fresh coriander because the taste

mpletely different.

ORNSTARCH also known as cornflour; used as a thickening agent. Made from corn.

RAB MEAT is available from fish markets and the seafood section of major supermarkets.

ue swimmer also known as sand crab, blue manna crab, bluey, or sandy. Substitute with lobster

REAMavy a whipping cream containing a thickener and a fat content of 35%.

ur a thick commercially-cultured soured cream with a fat content of 35%.

UCUMBER

glish also known as the European or burpless cucumber; long and slender with shallow r

nning down the length of its thin dark-green skin.

banese short, slender, and thin-skinned. Probably the most popular variety because of its te

ble skin, tiny, yielding seeds, and sweet, fresh, and flavorful taste.

UMIN also known as zeera or comino; has a spicy, nutty flavor.URRY PASTES some recipes in this book call for commercially prepared pastes of va



engths and flavors. Use whichever one you feel suits your spice-level tolerance best.

d a popular curry paste; a medium-hot blend of chili, garlic, onion, lemon grass, spices, gala

d salt.

gan josh a paste of medium heat from the Kashmir region of India. Made from fresh chili

prika, tomato, and spices, especially cardamom. It may have beet added to make it a dark red c

GGPLANT a purple-skinned vegetable.

RM WHITE FISH FILET blue eye, bream, flathead, swordfish, ling, whiting, jewfish, snapp

a perch are all good choices. Check for small pieces of bone and remove them with tweezers.VE-SPICE POWDER (Chinese five-spice); a mix of ground cinnamon, cloves, star anise, sic

pper, and fennel seeds.

OUR

-purpose flour made from wheat.

f-rising plain flour combined with baking powder in the proportion of 1 cup flour to 2 teasp

king powder.

AI LAN also known as Chinese broccoli, gai larn, kanah, gai lum, and Chinese kale; stems are

re than its coarse leaves.NGER also known as green or root ginger; the thick root of a tropical plant.

ckled pink available packaged from Asian grocery stores; pickled paper-thin shavings of ginge

xture of vinegar, sugar, and natural coloring.

OLDEN SYRUP a by-product of refined sugarcane; pure maple syrup or honey can be substitu

ARISSA a Moroccan sauce or paste made from dried chilies, cumin, garlic, oil, and caraway s

ailable in supermarkets and Middle-Eastern food shops.

ORSERADISH CREAM a paste of grated horseradish, mustard seed, oil, and sugar.

EK a member of the onion family; looks like a giant green onion but is more subtle and m

vor.

by or pencil leeks are young, slender leeks that can be cooked and eaten like asparagus.

EMON GRASS a tall, clumping, lemon-smelling and -tasting, sharp-edged grass; the white p

stem is chopped and used in Asian cooking.

EMON PEPPER SEASONING a blend of crushed black pepper, lemon, herbs, and spices.

NTILS (red, brown, yellow) dried pulses often identified by and named after their color.

APLE SYRUP a thin syrup distilled from the sap of the maple tree. Maple-flavored syruncake syrup is not an adequate substitute for the real thing.

ESCLUN a salad mix of young lettuce and other green leaves, including baby spinach le

zuna, and curly endive.

IRIN a Japanese champagne-colored cooking wine; made of glutinous rice and alcohol and

pressly for cooking. Do not confuse with sake.

ISO Japan’s famous bean paste made from fermented soy beans. It varies in color, texture

tiness and is used for flavoring soups.

OROCCAN SEASONING is available from most Middle-Eastern food stores, spice shops



jor supermarkets. A blend of turmeric, cinnamon, and cumin.

USTARD

wder finely ground white (yellow) mustard seeds.

olegrain also known as seeded. A French-style coarse-grain mustard made from crushed mu

ds and dijon-style French mustard.

OODLES

ba a thin spaghetti-like pale brown noodle from Japan made from buckwheat and va

oportions of wheat flour.

LIVES

een those harvested before fully ripened and are, as a rule, denser and more bitter than their

atives.

lamata small, sharp-tasting, brine-cured black olives.

cilian dark olive-green in color; smooth and fine-skinned with a crisp and crunchy bite,

quant, buttery flavor.

NIONS

by or pickling onions are also known as cocktail onions; they are just baby brown onions bu

ger than shallots.

een also known as scallion; an immature onion picked before the bulb has formed, it has a

ght-green edible stalk.

d also known as Spanish, red Spanish, or Bermuda onion; a sweet-flavored, large onion, purpl

color.

allots or French shallots, golden shallots, or eschalots; small, brown-skinned, elongated memb

onion family.

ANCETTA cured pork belly; bacon can be substituted.

APRIKA ground dried sweet bell pepper; there are many types available including sweet, hot, d smoked.

ARSLEY, FLAT-LEAF also known as continental parsley or Italian parsley.

ATTY-PAN SQUASH also known as crookneck or custard marrow pumpkins; a round, slightl

mmer squash yellow to pale-green in color with a scalloped edge.

PPER also known as bell pepper or, simply, pepper. Comes in many colors: green, yellow,

ange, and purplish-black. Discard seeds and membranes before use.

asted available loose from delis or packed in jars in oil or brine.

OLENTA (cornmeal) a flour-like meal made of dried corn sold ground in several different tex

o the name of the dish made from it.

OMEGRANATE a reddish fruit about the size of an orange. The individual cells contain

rnels that are surrounded by an edible juice-filled sac (pulp).

OTATOES

by new not a separate variety but an early harvest with very thin skin; can be used unpeeled.

ger small, finger-shaped potato with a nutty flavor.

kon large, floury, and yellow fleshed; great mashed and fried.

RAWNS also known as shrimp.



RESERVED LEMON RIND a North African specialty; lemons are quartered and preserved i

d lemon juice or water. To use, remove and discard pulp, squeeze juice from rind, rinse rind

ce thinly. Available from delicatessens and most major supermarkets.

ROSCIUTTO cured, air-dried, pressed ham.

ADICCHIO a member of the chicory family. Has dark burgundy leaves and a strong bitter flav

AISINS dried sweet grapes.

HUBARB has thick, celery-like stalks that can reach up to 2 feet long; the stalks are the only e

rtion of the plant—the leaves contain a toxic substance.

OSEWATER an extract made from crushed rose petals; called gulab in India. Don’t confuse

e essence, which is more concentrated. Available from health-food stores.

UCES

rbecue a spicy, tomato-based sauce used as a condiment.

ack bean a Chinese sauce made from fermented soy beans, spices, water, and wheat flour.

ar siu a Chinese barbecue sauce made from sugar, water, salt, fermented soy bean paste, honey

uce, malt syrup, and spices.

anberry cranberries that have been cooked in a sugar syrup.h also called nam pla or nuoc nam; made from pulverized salted fermented fish, most

chovies. Has a pungent smell and strong taste; use sparingly.

isin a thick, sweet, and spicy Chinese sauce made from salted fermented soy beans, onions

rlic.

ster Asian in origin, this rich, brown sauce is made from oysters and their brine, cooked wit

d soy sauce, and thickened with starches.

UM a thick, sweet and sour dipping sauce made from plums, vinegar, sugar, chilies, and spice

ay spicy peanut sauce.y made from fermented soy beans. Several variations are available. We use Japanese soy sauc

-purpose low-sodium soy sauce, unless otherwise indicated. It is possibly the best table soy an

e to choose if you only want one variety.

ht soy a fairly thin, pale but salty tasting sauce; used in dishes in which the natural color o

gredients is to be maintained. Do not confuse with salt-reduced or low-sodium soy sauces.

eet chili a comparatively mild, Thai-style sauce made from red chilies, sugar, garlic, and vineg

iyaki a Japanese sauce made from mirin, sugar, soy sauce, ginger, and other spices.

mato also known as ketchup or catsup; made from tomatoes, vinegar, and spices.

mato pasta made from a blend of tomatoes, herbs, and spices.orcestershire thin, dark-brown spicy sauce made from tamarind, soy sauce, onions, molasses,

rlic, anchovies, vinegar, and seasonings.

ECK cured smoked pork; available from delicatessens.

INACH soft-leaf green; good cooked or eaten raw.

AR ANISE a dried star-shaped pod with an astringent aniseed flavor. Available both whole

ound.

GAR

own an extremely soft, finely granulated sugar retaining molasses for its flavor.



nfectioner’s sugar also known as powdered sugar; granulated sugar crushed together with a

ount of cornstarch added.

w brown granulated sugar.

perfine finely granulated table sugar.

ite a coarse, granulated table sugar, also known as crystal sugar.

MAC purple-red, astringent spice ground from berries growing on shrubs that flourish wild a

Mediterranean; adds a tart, lemony flavor.

WEET POTATO there are three types, orange sweet potato, with a sweet flavor; the white stato, which has a purple flesh and an earthy flavor; and the purple sweet potato, which has a

sh that discolors when cut and is best for baking.

WEETENED

ONDENSED MILK 60% of the water has been removed; the remaining milk is then sweetened

gar.

ATSOI a variety of bok choy, also known as rosette bok choy. Dark leafed, it is tougher and req

nger cooking.

OFU also known as bean curd, an off-white, custard-like product made from the “milk” of cruy beans; comes fresh as soft or firm. Leftover fresh tofu can be refrigerated in water (whi

anged daily) for up to 4 days.

URMERIC, GROUND also known as kamin; imparts a golden color to the dish.

NEGAR

lsamic made from the juice of Trebbiano grapes; it is a deep rich brown color with a sweet and

vor.

der (apple cider) made from fermented apples.

d wine based on fermented red wine.erry made from a blend of wines and left in wood vats to mature where they develop a rich m

vor.

ite wine made from a blend of white wines.

UCCHINI small, pale- or dark-green, yellow or white vegetable belonging to the squash family



index

ricot crumbles ♥

an broth with prawn dumplings ♥

an dressing ♥

paragus and brie bruschetta ♥

paragus with hollandaise ♥

ocado, bacon, and tomato panini ♥

con and pea soup ♥

ked eggs with prosciutto and pecorino ♥

samic and garlic dressing ♥

samic roasted chicken with eggplant purée ♥samic strawberries with mascarpone ♥

samic-glazed baby onions ♥

nana caramel tart ♥

rbecued baby octopus ♥

ans

rosciutto-wrapped bean bundles ♥

road beans and thyme ♥

ef

eef and black bean stir-fry ♥olognese turnovers ♥

grilled steaks with anchovy butter ♥

talian-braised sausages with beans ♥

eppered beef steaks ♥

eriyaki beef and radish salad ♥

et and feta salad ♥

rry delicious ♥

rry pies, mini ♥

ckberry ice cream sandwiches ♥ck forest ice cream sandwiches ♥

od orange and chili-glazed quail ♥

ue cheese dressing ♥

ognese turnovers ♥

aised baby leeks ♥

an and cranberry muesli ♥

occoli and garlic bread crumb spaghetti ♥

occoli polonaise ♥

occolini with honey ♥



own sugar pecan palmiers ♥

ownies, chocolate fig ♥

uschetta, asparagus, and brie ♥

ussels sprouts with cream and almonds ♥

ttermilk scones ♥

bbage coleslaw, mixed ♥bbage, red, and bacon, warm ♥

amel banana tart ♥

amel fondue with fresh fruit ♥

amelized pears ♥

eriac purée ♥

ar siu pork and veggie stir-fry ♥

ar-grilled banana chilies ♥

eese

eet and feta salad ♥heesy corn on rye ♥

ennel and gorgonzola gratins ♥

gnocchi formaggio ♥

grilled haloumi ♥

emon and ricotta-filled zucchini flowers ♥

icotta and banana on toast ♥

icotta, zucchini, and ham wrap ♥

cken, see also poultry

alsamic roasted chicken with eggplant purée ♥

hicken and mushrooms in oyster sauce ♥

hicken drumettes, sticky ♥

hicken saltimbocca ♥

hicken sausage rolls ♥

gorgonzola and sage-stuffed chicken ♥

esto chicken with grilled zucchini ♥

esame-crusted chicken and fries ♥

ticky chicken drumettes ♥

umac and sesame chicken skewers ♥

hai chicken burgers ♥

li salt and pepper seafood ♥

lies, char-grilled banana ♥

ocolate

hocolate fig brownies ♥

hocolate twists ♥

hoc-peanut bombs ♥

hoc-peanut cornflakes ♥white chocolate and macadamia parcels ♥



oc-peanut bombs ♥

oc-peanut cornflakes ♥

oy sum in oyster sauce, steamed ♥

ffee almond cookies ♥

eslaw, mixed cabbage ♥

okies

offee almond cookies ♥

emon butter cookies ♥

vanilla bean butter cookies ♥rn, sweet, with chili coriander butter ♥

b spaghetti in a bag ♥

nberry and raspberry vinaigrette ♥

amy mashed potatoes ♥

rry lentils, red ♥

l dressing, creamy ♥ssings, see also vinaigrette

sian ♥

alsamic and garlic ♥

lue cheese ♥

reamy dill ♥

honey mustard ♥

talian ♥

emon and macadamia ♥

nks

pple, carrot, and ginger juice ♥

ineapple, carrot, and beet juice ♥

watermelon, berry, and mint frappé ♥

ck

duck with caramelized apples ♥

gs

ked eggs with prosciutto and pecorino ♥

gg and chive sandwich ♥

ggs in toast ♥

erfect hard-boiled ♥

crambled eggs with asparagus ♥

moked salmon and mascarpone omelette ♥



nnel and gorgonzola gratins ♥

nnel, macadamia, and feta salad ♥

chocolate brownies ♥

h, see seafood

ity macaroons ♥

ettes, mango ♥ettes, peach and walnut ♥

rlic and paprika char-grilled prawns ♥

occhi formaggio ♥

rgonzola and fennel gratins ♥

rgonzola and sage-stuffed chicken ♥

anita, watermelon and berry ♥

anola bars ♥

ney mustard dressing ♥

cream

lackberry ice cream sandwiches ♥

hoc-peanut bombs ♥rêpes with ice cream and passionfruit sauce ♥

lian dressing ♥

babs, see also skewers

ork filet and pancetta kebabs ♥

mb

amb racks with mustard maple glaze ♥

mini lamb roasts ♥

ks, braised baby ♥

mon

emon and macadamia dressing ♥

emon and ricotta-filled zucchini flowers ♥

emon butter cookies ♥



emon, pea, and ricotta pasta ♥

emon tarragon scallop skewers ♥

cadamia and white chocolate parcels ♥

ngo galettes ♥

diterranean baked fish ♥

lon salad, minted ♥lon tiramisu ♥

ni berry pies ♥

ni lamb roasts ♥

nted melon salad ♥

xed cabbage coleslaw ♥

xed leaf salad ♥

xed tomato caprese salad ♥

esli and honey yogurt ♥

esli, bran, and cranberry ♥ffin, tomato and egg ♥

shrooms, roasted, with ricotta ♥

odles, soba salad with tatsoi and mandarin ♥

meal ♥

opus, barbecued baby ♥

ions, balsamic-glazed baby ♥

miers, brown sugar pecan ♥

rmesan and baby spinach salad ♥sta

rab spaghetti in a bag ♥

emon, pea, and ricotta pasta ♥

a and bacon soup ♥

ach and walnut galettes ♥

aches with lemon and mint, fresh ♥

anut butter and alfalfa sandwich ♥

ars, caramelized ♥

ars, tea-spiced ♥



as with mint butter ♥

can palmiers, brown sugar ♥

ppered beef steaks ♥

sto chicken with grilled zucchini ♥

s

gg and bacon pies ♥

mini berry pies ♥

pinach pies ♥

ums, spiced, with yogurt ♥enta crumbed fish fingers ♥

megranate, potato, and prosciutto salad ♥

rk

har siu pork and veggie stir-fry ♥

ork filet and pancetta kebabs ♥

roscuitto and sage pork filets ♥

weet chili pork with pears ♥

tatoes

reamy mashed potatoes ♥gnocchi formaggio ♥

otato, prosciutto, and pomegranate salad ♥

osemary potatoes with leek and chorizo ♥

ultry

alsamic roasted chicken with eggplant purée ♥

lood orange and chili-glazed quail ♥

hicken and mushrooms in oyster sauce ♥

hicken saltimbocca ♥

duck with caramelized apples ♥gorgonzola and sage-stuffed chicken ♥

esto chicken with grilled zucchini ♥

ticky chicken drumettes ♥

esame-crusted chicken and fries ♥


hai chicken burgers ♥

wns

har-grilled garlic and paprika prawns ♥

osciutto-wrapped bean bundles ♥

oscuitto and sage pork filets ♥

mpkin and feta bread ♥

ail, blood orange and chili-glazed ♥



pberry coconut creams ♥

ubarb and cranberries, roasted ♥

ubarb soufflé ♥

otta and banana on toast ♥

otta, zucchini, and ham wrap ♥

ast beef and coleslaw on rye ♥

asted mushrooms with ricotta ♥

asted rhubarb and cranberries ♥

emary potatoes with leek and chorizo ♥

fron and brandy squid ♥

ads

eet and feta ♥

ennel, macadamia, and feta ♥

minted melon ♥

mixed leaf ♥mixed tomato caprese ♥

armesan and baby spinach salad ♥

otato, prosciutto, and pomegranate ♥

moked salmon, egg, and asparagus ♥

moked trout, brie, and cranberry ♥

oba with tatsoi and mandarin ♥

pinach, bacon, and poached egg ♥

ummer squash ♥

eriyaki beef and radish ♥

urkey, fig, and spinach ♥

watermelon and berry ♥

watermelon, raspberry, and cranberry ♥

mon

almon with creamy dill sauce ♥

sas ♥

ennel, yellow tomato, pepper, and lemon ♥

eanut, chili, coriander, and lime ♥

ear, pistachio, parsley, and orange ♥

ineapple, cucumber, lime, and chili ♥

ndwiches & wraps

sparagus and brie bruschetta ♥

vocado, bacon, and tomato panini ♥

heesy corn on rye ♥

gg and chive sandwich ♥

eanut butter and alfalfa sandwich ♥

umpkin and feta bread ♥icotta, zucchini, and ham wrap ♥



oast beef and coleslaw on rye ♥

urkey and cranberry wrap ♥

usage rolls, chicken ♥

allop skewers, lemon tarragon ♥

ones, buttermilk ♥

ambled eggs with asparagus ♥

afood

sian broth with prawn dumplings ♥

arbecued baby octopus ♥hili salt and pepper seafood ♥

rab spaghetti in a bag ♥

garlic and paprika char-grilled prawns ♥

emon fish parcels ♥


mediterranean baked fish ♥

olenta crumbed fish fingers ♥

almon with creamy dill sauce ♥

moked salmon and mascarpone omelette ♥moked salmon, egg, and asparagus salad ♥

moked trout, brie, and cranberry salad ♥

teamed mussels in tomato garlic broth ♥

ame-crusted chicken and fries ♥

ewers, see also kebabs



oked salmon and mascarpone omelette ♥

oked salmon, egg, and asparagus salad ♥oked trout, brie, and cranberry salad ♥

apper filets with ginger soy syrup ♥

ba salad with tatsoi and mandarin ♥

ufflé, rhubarb ♥

up

reamy chickpea and garlic soup ♥

ea and bacon soup ♥

ced plums with yogurt ♥

nach pies ♥

nach, bacon, and poached egg salad ♥

uash salad, summer ♥

amed choy sum in oyster sauce ♥

amed mussels in tomato garlic broth ♥

cky chicken drumettes ♥

r-fry, beef and black bean ♥

awberries, balsamic, with mascarpone ♥

awberry shortcakes ♥mac and sesame chicken skewers ♥



mmer squash salad ♥

eet chili pork with pears ♥

eet corn with chili coriander butter ♥

t(s)

mango galettes ♥

each and walnut galettes ♥-spiced pears ♥

iyaki beef and radish salad ♥

i chicken burgers ♥

amisu, melon ♥

mato

omato and egg muffin ♥

omato caprese salad, mixed ♥

key

urkey and cranberry wrap ♥urkey, fig, and spinach salad ♥

novers, bolognese ♥

nilla bean butter cookies ♥

al

veal cutlets with mustard cream ♥

veal with lemon and oregano ♥

getables

sparagus with hollandaise ♥

alsamic-glazed baby onions ♥

roccoli polonaise ♥

osemary potatoes with leek and chorizo ♥

pinach pies ♥

teamed choy sum in oyster sauce ♥

warm red cabbage and bacon ♥naigrettes, see also dressings

ranberry and raspberry vinaigrette ♥

W

rm red cabbage and bacon ♥



gurt with dried fruit and coconut ♥

gurt with spiced plums ♥

gurt, muesli with honey ♥



Conversion Chart

Measures

l cup and spoon measurements are level. The most accurate way to measure dry ingredients is t

poon to fill the measuring cup, without packing or scooping with the cup, and leveling off th

th a straight edge.

hen measuring liquids, use a clear glass or plastic liquid measuring cup with markings on the s

less otherwise indicated, always work with room-temperature ingredients. Cold liquids add

tter can cause any batters and icings to break. We use large eggs averaging 2 ounces each.

Dry MeasuresMPERIAL MET

oz

z

z

z

z (¼lb)

z

z

z

z (½lb)

z

oz

oz

oz (¾lb)

oz

oz



oz

oz (1lb)

oz (1½lb)

oz (2lb)

iquid MeasuresMPERIAL MET

luid oz

luid oz

luid oz 1 luid oz 1

luid oz (¼ pint/1 gill) 1

luid oz 1

luid oz 2

fluid oz (½ pint) 3

fluid oz 5

fluid oz (1 pint) 6

¾ pints 1000ml (1

Oven Temperaturesese oven temperatures are only a guide for conventional ovens. For convection ovens, chec

nufacturer’s manual.

°F (FAHRENHEIT) °C (CELS

ry slow 250

ow 275–300

oderately slow 325



oderate 350–375

oderately hot 400

ot 425–450

ry hot 475

ength MeasuresMPERIAL MET

n

n

nn

n 2

n

½in

n

n

n

n

n

n

n

in

in

in (1ft)



HEARST BOOKSNew York

An Imprint of Sterling Publishing

387 Park Avenue South

New York, NY 10016

Delish is a registered trademark of Hearst Communications, Inc.

www.delish.com

DELISH

Elizabeth Shepard Executive Director

This book was previously published under the title: The Australian Women’s Weekly Just Four Ingredients Fast

Photography by Rob Palmer

U.S. edition packaged by LightSpeed Publishing, Inc.; design by X-Height Studio

Culinary Americanization: Wes Martin

Copyright © 2012 by Hearst Communications, Inc.

rights reserved. No part of this publication may be reproduced, stored in a retrieval system, or transmitted, in any form or b

means, electronic, mechanical, photocopying, recording, or otherwise, without prior written permission from the publisher.

http://www.sterlingpublishing.com/

http://www.delish.com/

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Delish Just Four Ingredients Fast