from deliaonline.com

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Serves 4

- Oaty Crackers 125g (e.g. Hob Nobs)

- Butter 25g ish (adjustable)

- Ground Ginger Half Teaspoon

- Can condensed milk (Half of can will be used)

- Bananas 3

- Double Cream

- Teaspoon Instant Coffee

1. Boil an unopened can of condensed milk  for 3 hours. Will turn into toffee. Make sure enough water for the whole 3 hours or can will explode.

2. Crush cracker then mix in ground ginger and enough butter to make a good consistency for a base. Press into bottom of containers and set in fridge.

3. After 3 hours, cool the condensed milk for 10 – 15 mins before opening. Spread a thin layer onto the biscuit base, let it cool a little if still hot.

4. Slice bananas and cover the toffee layer.

5. Whip cream with ground coffee till very thick consistency, spread on top of banana layer.

6. Set in fridge.

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- Prawns

- Garlic

- 1/2 Can Plump Tomatoes

- Sweet Red Pepper

- Basil

- Linguine

1. Slice Red Pepper to matchstick thin pieces, fry in olive oil for a few minutes till soft. Transfer to plate.

2. Mince garlic/Cut into tiny pieces, melt some butter in pan and fry garlic for a few minutes until golden. Turn up heat, add prawns and fry till golden brown on outside and almost cooked on inside. Transfer to plate, leave garlic bits in pan.

3. Pour can of plump tomatoes into pan to heat, add in the cooked peppers.

4. Boil water and cook linguine to about 1-2 mins under the time recommended on packaging. Add prawns to pan with tomatoes, then pour out most of the water from the pasta, but leave a small amount of liquid and pour this into the pan.

5. Add Basil, stir, then simmer on low heat until most of liquid evaporated and sauce has a nice thick consistency.

Serve with parmesan cheese gratings.

(No Carbs)

Ingredients:

- Red Pepper

- Mince beef (or one hamburger patty)

- Tomato Sauce in can of Plum Tomatoes (or chopped tomato)

- Tomato Paste; good squirt

- Dried Oregano

- Sliced Tomato

- Mozarella (or other melty cheese)

Methods:

(Preheat oven ~ 180 c)

1. Fry mince beef (if patty, break it up) till brown

2. Simmer beef in tomato sauce, tomato paste, salt and herbs for 15 – 20 mins

3. 5 mins before beef is done, place halved peppers into oven – roast for 5 mins.

4. Remove pepper from oven, fill with minced beef, then top with tomato and cheese.

5. Grill for 15 minutes.

Served with: Celery and Guacamole

(No Carb)

Ingedients:

- whole plum tomatoes from the can
- mozarella
- avocado
- rocket

Dressing:

balsamic, olive oil, dijon mustard, salt (lemon juice)

marinate with:

• salt
• pepper
• garlic powder

make a mixture of, equal parts:

• brown sugar
• soy sauce
• water (optional)

put salmon in plastic bag

pour soy mixture and shake

marinate for 2 hours

grill salmon for 6-8 mins on each side

Ingredients:

• Salmon Steak
• Curry Salt (1/3rd Curry powder, 2/3rd salt) to give color
• tomatoes
• garlic
• chilli (optional)
• tomatoe puree
• dried oregano (or any dry herb good for tomato sauce)
• butter
• olive oil

Method:

1. soak tomatoes in boiled water for a minute or so, remove then dice into small cubes
2. fry in low/medium heat in olive oil and mince garlic
3. can add in finely chopped chill
4. season with salt, pepper, oregano, sugar
5. simmer for at least 15 mins
6. after it turns into quite mushy, add a generous dollop of tomato puree and stir
7. taste and season accordingly
8. add in cooked pasta with a tablespoon or so of butter, add a glug of olive oil – mix
9. serve with fresh chopped parsley

salmon cooked as in previous post

Ingredients:

• cod, fresh (not smoked or any processed crap)
• pancetta, thin slice
• vanilla pod
• vegs (mushrooms, aubergines, chicory and corgette) with fresh parsley

Method:

1. Lay out cling film
2. Lay slices of pancetta, slightly overlapping each other – preferably to cover width of cod
3. season cod with salt and pepper, and also vanilla pod scrapings (used cheese grater to shred pod)
4. wrap up TIGHT, let it season and take shape for at least half an hour
5. cook veg in olive oil in oven or fry etc.
6. fry in hot olive oil till slightly brown
7. sprinkly veg with chopped parsley, serve with cod

Ingredients:

• salmon steak
• curry salt (1/3rd curry powder + 2/3 salt) to color & season fish
• portobello mushrooms sliced
• aubergines
• corgettes sliced
• cherry tomatoes (optional)
• parsley

Method:

1. Slice Aubergines, sprinkle with salt on both sides, let sit for 15 mins then drain thoroughly and pat dry
2. wrap chicory in pancetta
3. Place aubergines, corgette and chicory onto roasting dish, add olive oil and salt all over (for chicory, only on the tips where there is no pancetta) , place in oven – turn when halfway done and add more olive oil – should be cooked roughly 10 – 15 mins
4. fry salmon with curry salt sprinkled all over in hot heat for a few minutes on each side

Slow fry mushrooms in olive oil and a sliver of butter, add chopped fresh parsley when almost done

Ingredients:

Serves 4

• 1 x 3½-4 lb (1.5-2 kg) chicken, jointed into 8 pieces (or you could use a pack of 8 drumsticks and thighs)
• 4 oz (110 g) dried chickpeas* (or half can chickpeas soaked in water)
• 6 oz (175 g) brown basmati rice
• 1 level teaspoon cumin seeds
• 1 level tablespoon coriander seeds
• ½ level teaspoon saffron stamens
• 2 small thin-skinned lemons
• 2 large yellow peppers
• 2 large onions
• 2 tablespoons olive oil
• 1 oz (15 g) fresh coriander
• 3 cloves garlic, chopped
• 2 fresh chillies, halved, de-seeded and finely chopped
• 10 fl oz (275 ml) carton good chicken stock
• 5 fl oz (150 ml) dry white wine
• 2 oz (50 g) pitted black olives
• 2 oz (50 g) pitted green olives
• salt and freshly milled black pepper

Method:

1. place a small frying pan over direct medium heat, add the cumin and coriander seeds and toss them around in a hot pan for about 2-3 minutes or until they start to dance and change colour. Then remove the seeds to a pestle and mortar and crush them coarsely and transfer them to a plate.
2. Next, crush the saffron stamens to a powder with the pestle and mortar,
3. then squeeze out the juice of one of the lemons and add it to the saffron, stirring well.
4. Then prepare the chicken by seasoning the joints with salt and pepper.
5. Slice the peppers in half, remove the seeds and pith and cut each half into 4 large pieces.
6. The onions should be sliced roughly the same size as the peppers.
7. Now heat 1 tablespoon of the olive oil in the flameproof casserole and, when it’s really hot, brown the chicken pieces on all sides – don’t overcrowd the pan; it’s best to do it in 2 batches, 4 pieces at a time. After that, remove the chicken pieces to a plate
8. then add the second tablespoon of oil and turn the heat to its highest setting. When the oil is really hot, add the peppers and onions and cook them in the hot oil, moving them around until their edges are slightly blackened – this should take about 5 minutes – then turn the heat down.
9. Strip the coriander leaves from the stalks, wrap them in a piece of clingfilm and keep them in the fridge.
10. Then chop the coriander stalks finely and add these to the peppers and onions, along with the garlic, chillies, crushed spices, the chickpeas and rice, then give everything a good stir to distribute all the ingredients.
11. Season well with salt and pepper, then combine the lemon and saffron mixture with the stock and wine, pour it all in to the casserole and stir well.
12. Cut the remaining lemon into thin slices and push these well into the liquid.
13. Now scatter the olives in and, finally, place the pieces of chicken on top of everything.
14. Cover with a tight-fitting lid and place in the pre-heated oven for 1 hour or until the rice and chickpeas are tender.
15. Then, just before serving, scatter the coriander leaves on top and serve straight away on warmed serving plates

*if using dry chickpeas:

There are two ways to deal with chickpeas. The easiest is to pop them into a bowl, cover them with cold water and leave them overnight or for a minimum of 8 hours. But, if it slips your mind, what you can do is place them in a saucepan, cover them with cold water and bring them up to the boil for 10 minutes. Then turn off the heat and let them soak for 3 hours. Either way, when you want to start making this recipe, the chickpeas need to be simmered for 20 minutes or until tender.

Source: delia online!