94

Side

vegetarian

4

Boil water and blanch the spinach. Once done, shift it to some cold icy water for a while. Do not throw away the water used to cook the spinach.Clarify the eggs. Drain out all the water from the spinach completely.Add the spinach, 1 Tbsp cream, 3/4 egg yolk, salt, pepper and a hint of nutmeg in a mixer and blend together.Now butter the dish, which is to be used, a little bit. Add some grated Parmesan cheese into the dish.Lay out the spinach mixture smoothly into the dish.Now heat up the spinach water and put it into a big bowl. Place the dish with the spinach mixture inside the water for it to cook.Put this entire set inside the oven for 15 minutes at 180 degree c.For the Mushroom and Cheese Sauce: Cook the mushrooms in water till they are nice and moist. Add a bit of butter into it.In another pan mix together the wine and the cheese and let it cook on low heat.Add the sauteed mushrooms into the sauce, mix well and remove from heat.Place this rich and cheesy sauce over the baked spinach.

535

Main

Fish, baked

2

Preheat oven to 425 degrees F (220 degrees C). Lightly oil a shallow, 2 quart baking dish. In a medium bowl, toss the potatoes with 2 tablespoons olive oil to coat evenly. Season with salt and pepper. Spread potatoes in baking dish with 1/4 cup water. Cover, and bake for 15 minutes. Combine bell peppers, leek, zucchini, and celery in a medium bowl. Toss with garlic and 2 tablespoons olive oil,. Season to taste with salt and pepper. Spread vegetables over potatoes, add another 1/4 cup water, and cover. Bake for 10 to 15 minutes. Rinse, and cut fish into 1 to 1 1/2 inch cubes, and spread over vegetables. Cover. Bake for 10 minutes, or until fish flakes easily. Serve with tomato and parsley garnish.

460

Main

Chicken, burger

6

1. Heat oven to 350. In bowl, mix all ingredients except buns.
2. Fill buns with chicken mixture. Wrap each sandwich in square of aluminum foil; place on baking sheet. Bake 20 minutes or till hot.Temperature: 350° F.Baking Time: 20 minutes.

414

Main

Pork

6

1. Trim fat from pork and remove membrane on tenderloins using sharp knife.
2. Cut meat into 6 by 1 1/2 inch chunks to facilitate marinating.
3. Blend all ingredients for marinade (may be refigerated for later use) about 1-1/4 cups (300 ml). Marinade in plastic bag or sealed container for 4 to 6 hours or overnight.
4. Remove pork from marinade (reserve for basting) and arrange on single layer on rack over foil lined pan.
5. Bake uncovered in 350 degree (175 C.) oven for 30 minutes.
6. Turn and bake for additional 30 to 45 minutes, brushing occasionally with reserved marinade.
7. Cut in thin slices and serve hot or cold. Plum Sauce.
8. Slice plums in half and discard pits. Cut each half into about 6 chunks.
9. Mix plums in a saucepan with garlic, onion, ginger, soy sauce, and chili sauce.
10. Heat on medium for 20 minutes, stirring occasionally.
11. Blend well with an immersion blender and add water to thin if desired.
12. Store in the freezer up to six months or the fridge up to two weeks.

474

Salad

Salmon, avocado, salad

6

1. Cook the pasta according to package directions. Drain and toss with the French dressing. Allow to cool.
2. Drain and flake the salmon. Add to the pasta with the green onions, sliced bell pepper and cilantro.
3. Whisk together the lime juice and grated rind, the mayonnaise, sour cream and tomato paste until thoroughly combined. Toss the pasta salad with the dressing. Season to taste with salt and pepper; cover and chill.
4. Before serving, gently toss the avocados into the salad. Spoon the salad onto a bed of lettuce leaves. Sprinkle with paprika for garnish.

492

Main

Danish, lamb

6

1. Boned and butterfly the lamb loin. Small apples, cored and sliced crosswise into 1/2″” rings.
2. For marinade, stir together apple juice, lemon peel, lemon juice, honey, rosemary, garlic, salt, and pepper. Set aside.
3. Place lamb, boned side up, between 2 pieces of clear plastic wrap. Working from the center to the edges, pound lightly with a meat mallet to 1″” thickness.
4. Place in a shallow dish. Pour marinade over lamb. Cover and marinate in the refrigerator several hours or overnight.
5. Drain lamb, reserving marinade. Place apples on an 18×24″” piece of heavy foil. Sprinkle with 3 T of the reserved marinade.
6. Bring up long edges of foil and leaving space for steam expansion, seal tightly with a double fold. Fold short ends to seal.
7. Grill lamb and apples on an uncovered grill over medium coals for 15 minutes. Turn lamb and grill to desired doneness, allowing 15-25 minutes more for medium. Brush lamb often with marinade. Grill apples about 15 minutes more or till tender, turning foil packet often.