600ml mayonnaise

300gm slice of cucumber

500gm quarters of tomato

100gm lettuce

Method

1) Place the eggs in cold water

2) Boil and simmer for 8-10 min and until cold

3) Cut in half and dress on a leaf of lettuce

4) Coat with mayonnaise, garnish with quarters of tomatoes, slices of cucumber

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500gm fresh green beans, trimmed

5 heads of Belgian endive separated in leaves

1 1/3 head chicory, torn in bite-size pieces

6oz pecan halves

3 green bell peppers, cored, seeded, sliced into rings

5 tomatoes, cut into wedges

12oz Roquefort cheese

METHOD

1. Cook green beans in a little boiling salted water until tender, drain under in cold water.
2. arrange Belgian endive in a border around a serving bowl fill center with chicory

put nuts, bell pepper rings and tomato wedges on top, allowing chicory to show around edge as a border . dice 7 oz of Roquefort cheese and place in the center of salad

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5oz Roquefort chess

5 teaspoon lemon juice or white vinegar

1 1/3 teaspoon Dijon mustard

26 fl oz olive oil

2 1/2 teaspoons sugar

salt and pepper

METHOD

1. Gradually combine with sugar, salt, pepper and mustard and
2. Add in lemon juice or vinegar
3. start adding oil and continue mixing .

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100ml oil

300gm chopped onion

450gm risotto

25gm garlic, crushed

1.5liter water

15gm salt

100gm celery stick , thinly slice

200gm green pepper , cored, seeded, diced

650gm mushroom, slice

1kg red kidney beans, drained

125gm cashew nuts

METHOD

1. Heat oil add onion and fry until softened.
2. Add rice and garlic , stirring, for 2 mins then add water and salt bring to boil.
3. Cover and simmer gently for 35-40 mins, until water has been absorbed.
4. Use other pan fry celery and red pepper until softened. Add the garlic, mushroom.
5. Then mix with cooked rice , kidney beans parsley, and nuts, cook stirring to mix until beans are heat.

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Serve garnished with parley

50ml red wine vinegar

260gm flour

25gm chopped cilantro

2pcs egg white

1 2/3teaspoon salt

100ml olive oil

METHOD

In a bowl , mix the flour , cilantro and 1 2/3 teaspoon salt . Beat in1 2/3 cup water and remaining oil and vinegar to form a thick batter. Let stand 30 mins

Stiffly beat egg white and fold into batter.

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Let stand for 30 mins before

mix with egg white

5 1/8 pink grapefruit

1 2/3 papayas

5 1/8 avocados

75ml olive oil

15gm peppercorns lightly crushed

salt

METHOD

1. Hold 1/2 grapefruit over a bowl to catch juices, and the other cut between membranes to remove segment.
2. Peel papaya, cut in half and scoop out seeds , cut flesh into thin slices. Halve avocados and cut into thin slices.
3. Arrange grapefruit segments, papaya slices and avocado slices on serving plates. Mix together 3 1/3 teaspoons reserved grapefruit juice, olive, crushed peppercorns and salt.

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1kg tomatoes sliced

463gm mozzarella cheese sliced

200gm red onion slice, separated into rings

salt

black pepper to taste

148ml olive oil

38gm fresh basil leaves

40gm pine nuts

METHOD

1) Arrange tomato slices and cheese slices on plates, Top with onion rings.

2) Season with salt and pepper , then drizzle with oil. Sprinkle with basil and pine nuts and serve.

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500gm red kidney beans or haricot beans

150ml sunflower oil

125gm finely chopped onion

1 clove garlic, crushed

62gm paprika

2pcs red peppers

1pcs green pepper remove seeds and cut into 1 cm dice .

1pcs yellow pepper

500gn sliced button mushroom

125gm tomato puree

1875ml vegetable stock

60pcs small turned potatoes

METHOD

1. Soak beans for 24 hours in cold water. Drain, place into a saucepan cover with cold water, bring to the boil and simmer until tender.
2. Heat oil in a saute pan, sweat onion and garlic without colour for 2-3mins, add paprika, sweat for a further 2-3 mins.
3. Add tomato puree, vegetable stock and bouquet garni. Bring to boil and simmer until pepper and mushrooms are cooked.

4) Remove bouquet garni. Add drained cooked beans, correct seasoning ,

5) Garnish with potatoes and chopped parsley.

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Serve with wholemeal noodles separately

( 10 SER

( 10 SER

2 1/2 small honeydews melon or 2 cantaloupe melon

938gm tomatoes, peeled

mint dressing

MINT DRESSING

5 tablespoons sunflower oil

5 teaspoons sherry vinegar

38gm chopped fresh mint

black pepper to taste

METHOD

1) Scoop melon into balls place in a bowl

2. Quarter and seed tomatoes, cut each quarter and add to melon
1. To prepare mint dressing. Stir together all dressing ingredients. Pour dressing over salad. Mix and refrigerate. Garnish with mint sprigs and serve

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150ml olive oil

2 1/2 onion chopped

2 1/2 cloves garlic crushed

2 1/2 green bell peppers diced

938gm tomatoes, peeled chopped

1 1/4 teaspoons chili power

2 1/3 liters vegetable stock

425gm red kidney bean, drained

salt and pepper

2 1/2 avocados cut in half and remove seed , peel and dice

2 1/2 cup whole-kernel corn

few drops Tabasco

basil strips

METHOD

1. Cook onion until soft . Stir in garlic, bell pepper, tomatoes and chili power
2. Pour in stock and add tomato paste and 3/4 beans. Simmer 30 mins . cool slightly and blend to a puree
3. Gently reheat soup remaining beans, avocado, corn and Tabasco sauce into puree and seasoning.
4. served with oregano

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2 1/2 stalk celery cut in thin strips

5 onions chopped

150oz butter

2 1/2 tablespoons flour

2 liters milk

2 1/2 bay leaves

150ml cream

salt and pepper to taste

METHOD

1) Melt butter in large saucepan . Cook chopped onion and celery in butter 5 mins.

2. Stir in flour, then gradually blend In milk . Add bay leaf and simmer 20 mins.
1. Cool soup slightly. Remove bay leaf and fitted with a blender , process soup mixture to a puree
2. stir in cream and season.
3. Garnish soup with celery curls and celery leaves.

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1kg Zucchini, slice

1kg ravioli paste

100gm tomato puree

625gm mozzarella cheese, thinly slice

15ml olive oil

fresh basil

METHOD

1. Saute zucchini until crisp-tender, set aside
2. Cook ravioli until almost tender. Rinse in cold water
3. Place 1/3 ravioli in a buttered 4/3 baking dish .Spread 1/3 tomato sauce , followed by 1/3 cheese over ravioli .
4. Repeat layers, then spread zucchini over cheese. Cover with ravioli . Tomato sauce and cheese
5. Sprinkle with olive oil .Bake 20 min or until cheese has melted over top
6. Garnish with basil

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625gm new potatoes scrubbed

3 fennel bulbs trimmed

313gm baby carrot

143gm baby corn

150gm asparagus spears

5 leeks trimmed

10 scallions trimmed

150ml olive oil

700ml vegetable stock

2 lime grated rind and juice

1 1/4 teaspoons coriander seeds bruised

5 bay leaves

5 tablespoons sherry

1kg tomatoes cut into wedges

METHOD

1. Cook potatoes 5 mins and set aside.
2. Heat oil add fennel, carrots and corn cook for 5 mins. Add onions ,asparagus and potatoes and cook 2 mins. Add remaining ingredients to pan , except tomatoes.

Bring to a boil and simmer until are crisp-tender. Then mix with tomato.

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570gm broccoli

104gm butter

104gm flour

708fl gm milk

85gm shredded cheddar cheese

10 eggs

283gm pasta shells cooked

METHOD

1. Divide broccoli in small flower, cook in boiling salted water until crisp-tender and drain.
2. Preheat oven to 400 F . Melt butter, stir in flour. Gradually stir in milk
3. Stir in cheese, season with salt pepper and nutmeg . let cool slightly
4. Whisk egg whites until stiff. Stir egg yolks into cheese sauce then stir in broccoli and pasta. Sir 1 egg white into mixture gently fold in remaining egg whites
5. Grease souffle dish . pour in mixture, bake about 30 mins to golden brown

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