Ingredients:

2 cups flour
3/4 cup boiling water
2 tablespoons sesame oil

Method

1. Place flour in a bowl. Add boiling water, stirring with chopsticks or a
fork until dough is evenly moistened. On a lightly floured board, knead
dough until smooth and satiny, about 5 minutes. Cover and let rest for 30
minutes.
2. On a lightly floured board, roll dough into a cylinder; cut into 16 equal
pieces. Roll each piece into a ball, then flatten slightly into a pancake.
Brush top of each pancake with a light coating of sesame oil.
3. Place 1 pancake on top of a second pancake, oiled sides together. With a
rolling pin, roll to make a circle 6 inches in diameter. Stack and roll
remaining pairs of pancakes the same way. Cover with a damp cloth to
prevent drying.

Cooking

1. Place a nonstick frying pan over lm heat until hot. Add 1 pair of pancakes
and cook, turning once, until lightly browned and bubbles appear on the
surface, about 2 minutes on each side. Remove from pan and separate
into 2 pancakes while still hot. Stack cooked pancakes on a plate while
cooking remaining pairs of pancakes.
2. Serve pancakes hot. If making ahead, reheat pancakes in a microwave
oven or wrap in a clean dish towel and steam in a bamboo steamer for
5 minutes.

Source: e-cookbooks.net

If you have a good butcher, ask him for the rib or rump end of the pork
loin; it’s more evenly sized, making it easier to cook. Ask him to leave
the skin on and to score it across with lines about 5mm/1/4 in. apart and
then to take it off the bone. Ask him to chop the bones up for you and
take them home to use for your gravy.

Ingredients:

1/2 pork loin roughly 7 pounds in weight (on the bone), scored 1/4-inch apart, bone removed
Sea salt
1 tablespoon chopped fresh rosemary
1/2 tablespoon fennel seeds
5 cloves garlic
8 tablespoons balsamic vinegar
4 bay leaves
2 tablespoons olive oil
Pork bones, chopped
5 outer sticks celery, roughly chopped
1 large carrot, roughly chopped
1 large onion, roughly chopped

Method

Lay out your pork on a board and rub some salt and 1 teaspoon
chopped rosemary into the scored lines, trying to get this into every bit
by pushing and rubbing in. In a pestle and mortar smash up the fennel
seeds, then the garlic and remaining chopped rosemary, and rub this
into the meat - not the skin, or it will burn. Place in a large roasting tray
with the balsamic vinegar, bay and olive oil. Leave for about 1/2 hour to marinate.
Meanwhile, preheat your oven to its highest temperature and brown the
bones. Rub the skin of the pork with lots of sea salt - this will help puff it
up and dry it out. Place the pork directly on the bars at the top of the
oven. Finally add the browned bones and vegetables to the leftover
balsamic marinade, add 570ml, 1 pint water and put into the oven
directly under the pork. As the pork cooks all the goodness drips from it
into the tray. This liquid will then become your gravy. You also get quite
charred bar marks on the base of the pork.
The pork will take about 1 hour to cook. After 20 minutes turn the
temperature down to 220C/425F/Gas 7. Once the pork is cooked,
remove it from the oven on the rack and place on a piece of foil to save
any juices. Allow to rest for at least 10 minutes. Finish off any vegetables
that you are going to serve with it and make a gravy out of the juices in
the tray which was underneath the pork.
Put the bones, the liquid and the vegetables into a large pan. Add some
water to the tray that contained the bones and vegetables, as there will
be some Marmite-like, sticky stuff on the bottom to the tray which is very
tasty. Reboil the water, scrape off all the goodness from the bottom of
the tray and then pour everything into the pan. Bring to the boil, shaking
occasionally, remove any oil, grease or scum from the top, then pass the
contents through a sieve, discarding all the vegetables and bones. You
can reduce and then correct the seasoning, to taste.

Yield: 8 servings

Source: Jamie Oliver cookbook

Ingredients:

1 (16 ounce) package dry linguini
1 onion, chopped
6 cloves garlic, chopped
3 tablespoons olive oil
4 (6.5 ounce) cans minced clams
1/2 cup butter
salt and pepper to taste
2 tablespoons dry white wine

Method

Bring a large pot of salted water to a boil, add linguini and return water
to a boil. Let linguini cook until al dente; drain well. In a large skillet,
saute the onion and garlic in olive oil until the onions are translucent.
Drain the cans of minced clams, reserving half of the juice. Stir the clams,
reserved juice, butter, salt and pepper, and wine. Simmer the mixture for 20
minutes, until the sauce has reduced 1/3 and has thickened. Spoon the clam
sauce over the linguini and serve.

Source: Cooking & Recipes cookbook

Ingredients:

1 cup Prepared barbecue sauce
1 cup Ketchup
2/3 cup Beer
1/4 cup Honey or Molasses
2 tablespoons Lemon juice
2 tablespoons Red wine vinegar
2 tablespoons Dijon mustard
1 tablespoon Worcestershire sauce
1 teaspoon Hot pepper sauce
1/2 teaspoon Pepper
2 Garlic cloves, minced
2 Onions, finely chopped

Method

In large bowl, combine barbecue sauce, ketchup, beer, honey, lemon juice,
vinegar, mustard, Worcestershire sauce, hot pepper sauce, pepper, garlic
and onions. Place food in marinade and let stand at room tepmerature for
up to 2 hours or in refrigerator overnight. When ready to cook, remove food
and place marinade in saucepan and cook for 10 minutes or until thickened.
Use as sauce for basting or serving with cooked food.

Source: The Grill Master cookbook

Ingredients:

4 cups cranberries or other fruit
3 cups fructose almond granola
1 cup whole wheat pastry flour
1 cup chopped almonds
1/3 cup sesame seeds
1/2 teaspoon baking powder (non-aluminum)
2 teaspoons ground cinnamon
1 teaspoon nutmeg
1 cup cold pressed sunflower oil
1 cup fructose
1 cup luke warm water
2 teaspoons almond extract
Preheat oven to 350 F.

Method

Mix dry ingredients, then add liquids & mix well. Pour into a 13 x 9 x 2 Pyrex baking dish or muffin pan/cups. Mix with spoon if distribution of cranberries is uneven. Bake for 30 minutes at 350 F. Serve warm or cold.

Source: Dr. Allocca Recipes

Ingredients:

2 Puff pastry sheets −; (to 3)
1/2 Pound Mozzarella cheese
1/2 Pound Cheddar cheese
1 Pound Broccoli spears
1 Pound Thinly−sliced boiled ham
1 Pound Thinly−sliced roast beef
2 Cup Tomato sauce
1/2 Pound Pepperoni
2 Eggs
2 Tablespoon Water

Method

Preheat the oven to 350 degrees. Cut the puff pastry into desired shapes,
(making sure you have two pieces that are alike to build the sandwich).
Using a box grater, grate each cheese. Slice the broccoli into thin slices.
Place what ever type of filling you wish in the center of one piece of puff
pastry, like ham and cheese, or tomato sauce, pepperoni and cheese, or
broccoli and cheese (fill each pocket with a good amount of the filling).
Place the other piece of puff pastry on top of the filling. Using your
hands, lightly press the pastry around the filling. Using a fork, press the
ends of the pastry together. This will seal the pockets tightly. In a mixing
bowl, whisk the eggs and water together. Place the pockets on a
parchment−lined baking sheet. Using a pastry brush, lightly brush each
pocket. Bake until golden brown, about 12 to 15 minutes. Serve warm.

Source: The Very Best of Emeril

Ingredients:

Batter

1/2 c Besan
5 oz. Warm water
1/4 t Red pepper
3/4 t Salt
1/2 t Garam Masala
Paprika (optional)

Vegetables

1 Small onion
1 Potato
A few spinach leaves
Oil for deep frying

Method

1. In a bowl put the besan and half the water, and stir until it becomes
a thick batter. Beat hard for 5 minutes. Gradually add the rest of the
water, and leave to swell for 30 minutes. Add salt, pepper and Garam
Masala and beat again.
2. Wash peel and slice the onion and potatoes.
3. Wash and pat dry the spinach leaves.
4. Heat oil until smoking hot, dip the vegetables in the batter and deep
fry until golden brown.
5. Serve hot.

Ingredients:

1 Cup Chicken Stock
2 Cups Cold Water
1 Stalk Fresh Lemon Grass, Bruised, Cut At An Angle (Or 2 Tbs. Dried)
6 Tbs. Thai Kitchen Fish Sauce
1/3 Cup Fresh Lime Juice
1 Tbs. Grated Lime Rind
2 Tbs. Sugar (Optional)
1 Can Straw Mushrooms, Drained
1 Inch Piece Fresh Galanga (Thai Ginger), Peeled And Finely Sliced (Or
Fresh Chinese Ginger)
2 Tbs. Thai Kitchen Tom Yum Hot And Sour Soup Mix (Optional)
2-3 Tbs. Thai Kitchen Roasted Red Chili Paste
12 Oz White Meat Chicken, Tofu Or Prawns
Fresh Cilantro For Garnish

Method

Bring To Boil Coconut Milk, Water, Lemon Grass, Fish Sauce, Lime Juice,
Lime Rind, Galanga, And Sugar.  Simmer 15 Minutes.  Add Mushrooms, Roasted
Red Chili Paste, Tom Yum Soup Mix And Meat Or Fish.  Simmer 10 Minutes.
Garnish With Cilantro.

Serves: 4

Source: Thai Kitchen and Epicurean International