Stuffed Courgette Rolls Ingredients:

• 4 small courgettes , ends trimmed
• 3-4 tbsp olive oil , plus extra to drizzle
• 3-4 tbsp balsamic vinegar , to drizzle
• 250g tub ricotta
• squeeze lemon juice
• handful fresh basil leaves , chopped
• 50g pine nuts , toasted (see Know-how, below)

Stuffed Courgette Rolls Preparation:

1. Slice the courgettes lengthwise, using a swivel vegetable peeler – you’ll need 24 long strips. Drizzle some of the olive oil and balsamic over two large plates and lay the strips flat, trying not to overlap. Sprinkle with more oil and balsamic, cover and leave to marinate in the fridge for at least 20 minutes. Can be prepared up to 6 hrs ahead.

2. Mix the ricotta with lemon juice and seasoning to taste, then mix in the basil and pine nuts. Place 1 tsp of the ricotta mixture onto one end of a courgette strip and roll up. Repeat until you have used up all the filling. Arrange rolls upright on a plate and grind over some black pepper. Drizzle with a little more oil and balsamic vinegar to serve.

To toast pine nuts, tip into a hot frying pan – no oil needed – for 2-3 mins, shaking the pan often until the kernels are golden all over. Tip onto a plate and leave to cool.

Brie & Basil Grilled Cheese on Chocolate Bread

This Brie & Basil Grilled Cheese on Chocolate Bread recipe makes 4 panini servings.

Brie & Basil Grilled Cheese on Chocolate Bread Ingredients:

8 slices Chocolate Bread
8 ounces Brie, thinly sliced
8 basil leaves

Brie & Basil Grilled Cheese on Chocolate Bread Preparation:

Preheat the grill to medium-high heat.

For each sandwich: Place 1/4 of the Brie on one slice of bread. Top with 2 slices of basil. Close the sandwich with another slice of bread. Grill for 3 to 4 minutes, until the cheese is melted and the bread is toasted. Serve immediately and enjoy!

Vegetable Korma

This Vegetable Korma recipe is for 4 servings.

Vegetable Korma Ingredients:

1 tablespoon vegetable oil
1 onion, peeled and finely chopped
3 tablespoons Korma curry paste
1 tin chopped tomatoes
2 large handfuls broccoli florets (not too large)
1 large handful frozen long green beans
1 tin chickpeas, drained and rinsed
1 tablespoon tomato puree
½ packet basmati rice
2 – 4 naan bread

Cooking Instructions:

1. Heat the oil in a large saucepan and fry the onion until soft. Stir in the curry paste and cook for a further 2 minutes.

2. Stir in the chopped tomatoes and broccoli and bring to the boil. Cover the pan and turn down the heat to simmer for 20 minutes, until the broccoli is cooked but not soft.

3. Add the green beans, chickpeas and tomato puree, bring back to the boil and simmer for a further 5 minutes. Serve with basmati rice and warm naan bread cooked according to packet instructions.

Suggestions:
Madras or balti curry paste for a spicier version.
Using cauliflower instead of broccoli.

Mexican Bean Salad

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
2. In a medium bowl, cream together the shortening, brown sugar and white sugar. Stir in the egg, water and vanilla. Combine the flour, salt, baking soda and cinnamon, stir into the creamed mixture. Finally, stir in the rolled oats. Drop by rounded spoonfuls onto the prepared cookie sheets.
3. Bake for 12 to 15 minutes in the preheated oven. Cool on baking sheets for a couple of minutes before removing to cool on wire racks.

Butter Cookies

Recipe of paneer kofta

For Koftas:
200 gms Cottage Cheese (Paneer) How to make paneer
2 Potato (Aloo)
1/2 tsp Red Chili Powder (Lal Mirchi)
1/4 tsp Garam Masala
2 tblsp Cornflour
Oil for frying
For Gravy
4 Onion (Pyaj)
4 Tomato (Tamatar)
Coriander Leaves (Dhania Patta)
1/2 cup Curd (Dahi)
1/2 cup Cashewnut (Kaju) Powder
1/2 tsp Cumin Seed (Jeera)
1/2 tsp Salt
1/2 tsp Red Chili Powder (Lal Mirchi)
1/4 tsp Turmeric (Haldi)
1/4 tsp Garam Masala
1 Bay Leaf (Tej Patta)
2 tblsp Clarified Butter (Ghee)
How to make paneer kofta:
* Boil potatoes and peel them.
* Grate paneer and potatoes.
* Add salt, red chili powder, garam masala, cornflour and mix well.
* Make round balls of this mixture.
* Now heat oil in a pan.
* Fry balls in the oil till brown in color.
* Grind onion and tomatoes together.
* Chop coriander leaves very finely.
* Heat oil in a pan.
* Add cumin seed and bay leaf.
* Add onion, tomato paste and brown it, stirring continously.
* When it leaves oil add curd, cashewnut powder, salt, red chili powder, turmeric, garam masala.
* Stir it continously for a minute.
* Then add 2 cup of water.
* Put on the lid and simmer for 5 minutes.
* While serving reheat the gravy and then add koftas to it.
* Garnish it with chopped coriander leaves.

Recipe of paneer tikka masala

Ingredients:
250 gm cottage cheese (paneer) How to make paneer
100 gm curd (dahi)
2 onion (pyaj)
2 tomato (tamatar)
1 tsp ginger (adrak), garlic (lahsun) paste
2 green chilly (hari mirch) paste
50 gm cashew nut (kaju) paste
1 tsp tandoori masala
1 tsp chat masala
1 tsp chana masala
salt to taste
How to make paneer tikka masala:
* Cut round slices of tamatar and pyaj and keep them aside.
* Cut paneer in cubes.
* Mix tandoori,chat and chana masala along with half of the ginger garlic paste with dahi.
* Now add paneer cubes and mix well.
* Fix paneer cubes in a toothpick and put tomato and onion slices around paneer.
* Then cook them in a preheated oven and keep aside.
* Heat oil in a pan and put ginger garlic paste and green chilly in it.
* Cook for 5 minutes. Thereafter, add finely chopped onion and fry.
* Add finely chopped tomato and cook until oil floats on the surface.
* Then add kaju paste and cook for 5-10 minutes.
* Then add all the spices and cook for 2 minutes.
* Lastly add paneer cooked in oven and cook for 5 minutes.
* Garnish with coriander and serve hot.

Recipe of Paneer Pakora

Ingredients:
250 gms Paneer
1 cup Chickpea Flour (Besan)
2 tsp Oil
1 1/2 tsp Salt
1/2 tsp Red chili powder
1-2 Chopped Green Chillies (Jalapeno)
1/2 cup Water
How To Make Paneer Pakora:
* Mix first set of ingredients well.
* Beat in a blender for 4-5 minutes to incorporate air (this will make the batter fluffier).
* Let batter rest 1/2 hour in a warm place
* Cut the paneer into thick cubes.
* Sprinkle little salt, chili powder on the cubes
* Deep fry in oil that is heated to 375°.
* Drain on paper towels and serve immediately.
* Serve the paneer pakora with coriander or mint chutney

Recipe of sag (palak) paneer

Ingredients:
500gms Fresh Palak (Saag)
100gms Paneer How to make paneer
2 Onions grated Ginger, Garlic paste
5-6 tbsp oil
1 tsp pure ghee
Garam masala to taste
Red chili powder to taste
1 tsp cumin powder
Salt To Taste
How to make sag (palak) paneer:
* Clean and wash palak (spinach) nicely.
* Boil the spinach in water and cool it.
* Now mash it in a mixer.
* Heat oil in a kadai. Add ginger-garlic paste and stir-fry for a minute.
* Now add onions and fry till golden brown.
* Add all spices except red chili powder.
* Now add the spinach (palak) and little water if needed and cook for 4-5 minutes.
* Cut paneer into pieces (Paneer can be fried to golden brown in a seperate pan or can be used as it is).
* Add Paneer pieces to the gravy and cook until done.
* Take out in a bowl.
* Just before serving, heat pure ghee in a small pan.
* Hold the pan over bowl, add chili powder and immediately pour on the indian palak paneer.
* Caution: Don’t allow chili powder to burn .

Recipe of  paneer sandwich

Ingredients:
1 loaf Bread
1/2 cup grated Paneer (Cottage Cheese)
1 Tomatoes
1 Onions
2 Green chillies
1/4 tsp Red chilli powder
Salt to taste
Butter as needed
How to make paneer sandwich :
* Chop onions, chillies and tomatoes.
* Mix the grated paneer with chopped vegetables, salt, red chilli powder and keep aside.
* Take two bread slices and butter them, put some paneer mixture on one slice and cover it with other bread slice.
* Put this in sandwich toaster until the bread turns crispy and brown.
* Serve with ketchup.

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Ingredients:
3 pound chicken, cooked
1 cup chicken broth
1 can cream of chicken soup
1/2 stick Low fat butter
1 can cream of celery soup
1 8 ounce package Pepperidge Farm croutons
1 8 ounce tub sour cream
Method:
1.Cook chicken; remove skin and debone.
2.Line 9 x 13 inch casserole dish with pieces of chicken.
3.Mix soups and sour cream together.
3.Pour over top of chicken.
4.Mix broth and oleo in pan to boil; add croutons.
5.Spread on top of chicken and soups.
6.Bake at 350F for 1 hour.

Mushroom Spinach Lasagne Recipe

Ingredients:
8 ounces lasagna noodles
1 1/4 cups ricotta cheese
2 eggs
1 cup sliced mushrooms
1 large onion, chopped
10 ounces frozen chopped spinach, thawed and drained
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
14 ounces spaghetti sauce
3 tablespoons grated Parmesan cheese
Method:
1.Heat oven to 350F. Grease rectangular baking dish, 11 x 7 x 1 1/2 inches.
2.Cook and drain noodles as directed on package.
3.Mix 1/2 cup ricotta cheese, 1 egg, the mushrooms and onion.
4.Mix remaining 3/4 cup ricotta cheese, 1 egg the spinach, salt and nutmeg.
5.Spread 1/2 cup spaghetti sauce in baking dish.
6.Top with 3 noodles, overlapping to fit.
7.Layer with mushroom mixture, 3 noodles, spinach mixture, 3 noodles and remaining spaghetti sauce.
8.Cover loosely with aluminum foil and bake 50 minutes.
9.Sprinkle with Parmesan cheese.
10.Bake uncovered about 10 minutes or until cheese is melted.
11.Let stand 10 minutes before cutting. 6 servings.

Superfine Strawberry Pie

Ingredients:
2 egg whites, at room temperature
1/8 teaspoon salt
1/2 cup superfine sugar
2 teaspoons lemon juice
2 tablespoon potato starch
1/2 cup plus 2 tablespoons water
4 cups fresh strawberries
1 tablespoons margarine
3/4 cup sugar
Method:
1.Preheat oven to 250F.
3.Beat egg whites and salt with an electric mixer until foamy.
4.Slowly add sugar one tablespoon at a time while beating on high speed.
5.Add 1 teaspoon lemon juice and beat until very stiff and glossy.
6.Spread meringue into a lightly greased 9 inch pie shell and bake 1 hour. Cool.
7.While pie shell is cooling, combine potato starch, 2 tablespoons water and 1 teaspoon lemon juice in a bowl.
8.Stir until potato starch is dissolved.
9.Place 1 cup strawberries and 1/2 cup water in a saucepan and bring to a boil.
10.Add potato starch mixture, margarine and 3/4 cup sugar.
11.Stir until mixture is thick and clear.
12.Place remaining berries into baked, cooled meringue shell and pour glaze over.
13.Refrigerate until set. 8 servings.
Per serving: calories 167, fat 1.4g, 7% calories from fat, cholesterol 0mg, protein 1.6g, carbohydrates 38.8g, fiber 2.0g, sodium 67mg.
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Ingredients:
4 slices bacon, cut into 1 inch pieces
1/2 cup onions, chopped
1/2 cup ketchup
2 tablespoons white vinegar
2 tablespoons water
1 tablespoon prepared mustard
1 teaspoon Worcestershire sauce
1/8 teaspoon salt
1/8 teaspoon black pepper
15 1/2 ounce can great northern beans, drained
1/3 cup sugar
Method:
1.Cook bacon pieces in medium saucepan over medium high heat four minutes.
2.Add onions and cook until bacon is crisp and onions are tender.
3.In a small bowl, combine ketchup, white vinegar, water, mustard, Worcestershire sauce, salt, black pepper and beans.
4.Reduce heat and simmer, covered, until flavors are blended, 20 minutes.
5.Add sugar. Stir until mixed through and serve hot.

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Ingredients:
1 pound ground beef
1 small onion, chopped
1 clove garlic, minced
1 6 ounce can tomato paste
1 4 ounce can mushroom pieces, drained
1/2 to 1 cup chopped pepperoni
1/2 cup sliced ripe or green olives
1/3 cup chopped green pepper
1 teaspoon salt
1/4 teaspoon leaf oregano
1/8 teaspoon pepper
2 cups water
2 cups uncooked noodles
1 cup 4 ounce shredded Mozzarella cheese
1/4 cup Parmesan cheese
Method:
1.Crumble ground beef into 2 quart glass casserole; add onion and garlic.
2.Microwave, uncovered, 5 to 6 minutes or until meat is set, stirring once.
3.Stir remaining ingredients except cheeses into meat mixture.
4.Microwave, covered, 15 to 17 minutes or until noodles are tender, stirring 2 or 3 times.
5.Sprinkle with cheeses.
6.Microwave, uncovered 1 to 1 1/2 minutes or until cheeses are melted. Serves 5 to 6.
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Ingredients:
1 pizza crust
6 ounces boneless, skinless, chicken breasts
2 teaspoons olive oil
1/4 cup barbecue sauce
1/2 medium red onion, thinly sliced
1/2 green bell pepper, diced
1/2 cup shredded Monterey jack cheese
1/4 cup fresh cilantro leaves
Method:
1.Prepare Pizza Crust. Preheat oven to 500F.
2.Slice chicken into 1/4 inch thick strips.
3.Bring 4 cups water to a boil in large saucepan over high heat.
4.Stir in chicken; cover and remove from heat. Let stand 3 to 4 minutes or until chicken is no longer pink in center.
5.Drain; set aside.
6.Brush oil evenly over prepared crust.
7.Spread barbecue sauce over crust leaving 1 inch border.
8.Arrange onions over sauce.
9.Top with chicken, bell peppers and cheese.
10.Bake 10 minutes or until crust is dark golden brown.
11.Sprinkle with cilantro and cut into wedges.
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1 1.5 ounce dry onion soup mix
2 cups sour cream
3/4 cup shredded cheddar cheese
3 tablespoons chopped Red Chilles
1/4 teaspoon Tabasco sauce
Method:
1.In medium bowl, blend soup mix, sour cream and then add the remaining ingredients; mixing well.
2.Cover and refrigerate 2 hours. Serve with chips or vegetable crudités.
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