---------- Recipe via Meal-Master (tm) v8.04
 
      Title: Avocado and Cream Cheese Dip
 Categories: Dips, Spreads, Vegetarian
      Yield: 1 Batch
 
    1/2 lg Avocado; stoned
    100 g  Cooked spinach; chopped
     50 g  Low-fat curd cheese; mashed
      1    Garlic clove; crushed
      1 ts Lemon juice (or more)
      2    Spring onions
           -- finely chopped
           Salt and pepper
 
  Serves 2-3
  
  The mouthwatering texture of this rich green dip is the perfect base for
  its fresh, slightly garlicky flavour. A popular favourite for all times
  of the year.
  
  Scoop the flesh out of the avocado and blend it thoroughly in the
  food-processor with the spinach. Add the mashed curd cheese and
  liquidize again. Then mix in the garlic and lemon juice to taste, and
  stir in the chopped spring onions. Season to taste with salt and
  paprika. Chill for a while before serving.
  
  Copyright Rosamond Richardson 1996
  
  Meal-Master format courtesy of Karen Mintzias
 
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---------- Recipe via Meal-Master (tm) v8.04
 
      Title: Blue Cheese Dip with Crudits
 Categories: Dips, Spread, Vegetarian
      Yield: 2 servings
 
     40 oz Stilton
           -OR other blue cheese
    1/2 sm Onion; grated
    100 g  Natural yogurt
           Paprika; to taste
           Various raw vegetables
 
  Dips are wonderfully simple to prepare, and can be served as a snack
  before a meal, or as part of a salad table. This one, best made with
  Stilton, has a rich flavour that is beautifully balanced by the raw
  vegetables dipped into it.
  
  Mash the blue cheese and mix it with the grated onion. Put into the
  blender with the yogurt and liquidize to a dipping consistency.
  
  Season to taste with paprika and serve with sliced raw vegetables such
  as baby carrots, cucumber, cauliflower, courgettes, mushrooms, French
  beans and celery.
  
  Copyright Rosamond Richardson 1996
  
  Meal-Master format courtesy of Karen Mintzias
 
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---------- Recipe via Meal-Master (tm) v8.04
 
      Title: Marinated Crudits Aoli
 Categories: Vegetables, Appetizers
      Yield: 2 servings
 
-----------------------------FOR THE MARINADE:-----------------------------
    300 ml White wine
    300 ml Water
      1    Bay leaf
      1    Sprig thyme
    150 ml Olive oil
      1    Lemon; Juiced and grated
      2 tb White-wine vinegar
      4    Coriander seeds
      4    Peppercorns
    1/2    Dried chilli
           -- soaked in warm water
     15 g  Fresh root ginger
           - (peeled and grated)
      1    Garlic clove; chopped
           Salt

-------------------------------FOR THE AOLI:-------------------------------
      2 lg Garlic cloves; crushed
    300 ml Mayonnaise

-----------------------------VARIOUS CRUDITS*-----------------------------
 
  *Lightly steamed: baby French beans, mange-tout, broccoli florets, baby
  sweetcorn, 750 g (1 1/2  lb) Raw: yellow peppers, baby carrots,
  cauliflower florets, button mushrooms
  
  For all its simplicity, aoli always makes a memorable meal - thick,
  glossy mayonnaise, uncompromisingly garlicky, and aromatic vegetables to
  dip into it. Serve this with warm granary bread and the dish is
  complete.
  
  Boil all the ingredients for the marinade together for 5 minutes. Pour
  over the prepared crudits and refrigerate for 24 hours.
  
  To make the aoli, stir the crushed garlic into the mayonnaise and mix
  well. Cover and leave to stand for at least an hour, preferably longer,
  before using.
  
  Most of the vegetables used for the crudits can be eaten whole, but
  slice the peppers into thin strips before serving.
  
  Copyright Rosamond Richardson 1996
  
  Meal-Master format courtesy of Karen Mintzias
 
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---------- Recipe via Meal-Master (tm) v8.04
 
      Title: Tahini Dip (Vegan without the garnish)
 Categories: Dips, Spreads, Vegetarian
      Yield: 2 servings
 
      1 lg Garlic clove; crushed
      1    Lemon; juiced
      5 tb Tahini
      1 ts Ground cumin
      2 tb Parsley, finely chopped
           Dark sesame oil to thin out
      1 tb Sesame seeds; browned
      1    Hard-boiled egg, sliced
           -- to garnish
           Salt to taste
 
  This unusual dip has a strong, distinctive flavour reminiscent of Middle
  Eastern cookery - its source. It is delicious with pitta bread, and with
  florets of raw cauliflower to dip into it.
  
  Blend the crushed garlic, lemon juice and tahini in the liquidizer
  until; they make a smooth pure. Season with the cumin and add salt to
  taste. Stir in the parsley and mix well. Thin out to a dipping
  consistency with more sesame oil.
  
  Put into a serving-dish and sprinkle with the toasted sesame seeds. Put
  the slices of hard-boiled egg around the edge as a garnish.
  
  Copyright Rosamond Richardson 1996
  
  Meal-Master format courtesy of Karen Mintzias
 
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---------- Recipe via Meal-Master (tm) v8.04
 
      Title: Zdadziki
 Categories: Dips, Spreads, Appetizers, Greek, Vegetarian
      Yield: 2 servings
 
    1/2    Cucumber; peeled
    100 g  Thick Greek yogurt
      2    Garlic cloves; crushed
      1 tb Finely chopped mint
 
  A classic Greek recipe, this dip of grated cucumber and thick yogurt is
  pungent with garlic, and fresh mint adds to its refreshing quality.
  
  Grate the cucumber on the coarse side of the grater. place it in a sieve
  and press the water out with the back of a spoon. Dry the grated
  cucumber on kitchen paper.
  
  Then mix all the ingredients together and chill for at least 2 hours
  before serving. Serve with warm pitta bread.
  
  Copyright Rosamond Richardson 1996
  
  Meal-Master format courtesy of Karen Mintzias
 
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---------- Recipe via Meal-Master (tm) v8.04
 
      Title: Avocado with Mushroom Filling (Vegan)
 Categories: Appetizers, Spreads
      Yield: 2 servings
 
    175 g  Button mushrooms
           -- minced in the blender
      3 tb Pesto sauce
      1 lg Ripe avocado
           -- cut in half and stoned
           Lettuce leaves to garnish
 
  Mincing fresh raw mushrooms in the blender takes a few seconds only, and
  gives a better texture for this dish than chopping them by hand. Mixed
  with pesto sauce and heaped into the cavity of a ripe avocado, this
  makes a delectable starter.
  
  Steam the minced mushrooms for 3 minutes. Cool, and drain off the
  juices. Mix the mushrooms with the pesto and place inside the hollow of
  the avocado halves. Place on a bed of lightly dressed lettuce leaves to
  serve (see Dressings).
  
  Copyright Rosamond Richardson 1996
  
  Meal-Master format courtesy of Karen Mintzias
 
-----
 
---------- Recipe via Meal-Master (tm) v8.04
 
      Title: Celeriac Remoulade
 Categories: Appetizers, Vegetables
      Yield: 2 servings
 
    225 g  Celeriac; peeled
      5 tb Mayonnaise
      1 tb Finely chopped Gherkin
      1 tb Finely chopped capers
      2 tb 'Fines herbes',
           -- finely chopped
           A little mustard to taste
 
  Serves 2-3
  
  Classic French simplicity at its best, this celeriac salad is wonderful
  winter food. Serve it with fresh granary bread, either as a starter or
  for a light lunch with a tossed salad.
  
  Cut the celeriac into thin strips, or grate it on the coarse side of the
  grater. Mix all the rest of the ingredients together and stir thoroughly
  into the celeriac. Put in a cool place for several hours before serving
  so that the flavours can amalgamate and the celeriac can soften in the
  sauce.
  
  Copyright Rosamond Richardson 1996
  
  Meal-Master format courtesy of Karen Mintzias
 
-----
 
---------- Recipe via Meal-Master (tm) v8.04
 
      Title: Grapefruit Cocktail (Vegan)
 Categories: Vegan, Appetziers
      Yield: 2 servings
 
    1/2 lg Grapefruit; peeled
           - and the pith removed
    1/2 lg Ripe avocado; peeled
           - stoned and sliced
     75 g  Seedless grapes
      8    Green olives (optional),
           - stoned and halved
     75 g  Cherry tomatoes; skinned
           -(see Spicy Eggs), quartered
      1 sm Bunch fresh lovage or basil
      3 tb Natural yogurt
           -(Vegans omit)
      1 tb Garlic vinaigrette
 
  Fresh, sharp flavours are the keynote of this appetizer: olives,
  tomatoes, grapes and avocado are balanced with the grapefruit and herbs
  in a yogurt dressing, and chilled. Summer food.
  
  Divide the grapefruit into its segments and cut them into bite-sized
  pieces. Combine with the sliced avocado, grapes, optional olives and
  quartered tomatoes. reserve a few of the basil or lovage leaves for
  garnish, slice the rest anbd mix them into the fruit. Finally mix the
  yogurt and vinaigrette, and dress the mixture. pile into two individual
  glass dishes and chill. Serve garnished with the remaining leaves.
  
  Copyright Rosamond Richardson 1996
  
  Meal-Master format courtesy of Karen Mintzias
 
-----
 
---------- Recipe via Meal-Master (tm) v8.04
 
      Title: Grilled Melon with Cucumber
 Categories: Appetizers, Vegan
      Yield: 1 servings
 
    1/2    Round melon
    1/4    Cucumber, peeled
      1 tb Fresh summer herbs
           -(finely chopped)
      2 tb Brown sugar
 
  A summery starter. Light and herby, this can be served either hot or
  cold. In the latter case the sugar will crystallize and harden, forming
  a coat over the fruit.
  
  Scoop out the melon flesh with a 'baller'. Dice the cucumber into
  similar-sized pieces. Mix the herbs with the two fruits inside the melon
  shell. Sprinkle the brown sugar over the top, and leave under a hot
  grill until the sugar melts.
  
  Copyright Rosamond Richardson 1996
  
  Meal-Master format courtesy of Karen Mintzias
 
-----
 
---------- Recipe via Meal-Master (tm) v8.04
 
      Title: Peppers with Tarragon
 Categories: Appetizers, Vegan
      Yield: 2 servings
 
      1    Red pepper
      1    Green pepper
      1 lg Garlic clove; chopped
      1    Lemon; juiced
      2 tb Tarragon, finely chopped
           Salt and pepper
      3 tb Olive oil
           Sprigs of tarragon
           -- to garnish
 
  Serves 2-3
  
  Skinned, grilled peppers in a garlic and tarragon dressing, arranged
  decoratively on a plate, make an elegant, light starter to a meal. Try
  using other coloured peppers, too - yellow, purple or white - to vary
  the effect.
  
  Wash the peppers and cut into quarters. De-seed and remove the inedible
  parts. grill the peppers for a few minutes, skin-side up. Leave to cool.
  Now remove the skin, which should peel away easily. Cut the peppers into
  strips.
  
  Mix together the garlic, lemon juice, chopped tarragon, and some salt
  and pepper and sprinkle over the peppers, trickle the olive oil over the
  top and garnish with the sprigs of tarragon.
  
  Copyright Rosamond Richardson 1996
  
  Meal-Master format courtesy of Karen Mintzias
 
-----
 
---------- Recipe via Meal-Master (tm) v8.04
 
      Title: Flageolet and Garlic Dip
 Categories: Dips/spread, Appetizers, Vegan
      Yield: 2 servings
 
    175 g  Canned flageolets
      2 ts Ground cumin
      2 ts Coriander
      2 ts Turmeric
      1 lg Garlic clove; crushed
    1/2    Lemon; juiced
      3 tb Olive oil
           -or slightly more
           Salt
 
  The soft green colour of flageolets is highlighted by turmeric, and the
  rest of the spicing gives this dip a vaguely oriental feeling. It is
  rich, nourishing food best served with crudits and bread-sticks or
  pitta bread.
  
  Put the flageolets, spices, garlic and lemon juice into the blender and
  whizz to a thick pure with some of the juices from the can. Gradually
  stir the oil into the mixture to thin out to a dipping consistency.
  Season to taste.
  
  Copyright Rosamond Richardson 1996
  
  Meal-Master format courtesy of Karen Mintzias
 
-----
 
---------- Recipe via Meal-Master (tm) v8.04
 
      Title: Garlicky Mushroom Crotes
 Categories: Appetizers
      Yield: 2 servings
 
      1 sm Onion; chopped very finely
     40 g  Butter
    175 g  Mushrooms
           - chopped very finely
      1    Garlic clove; crushed
      2 tb Parsley, finely chopped
      1 tb Parmesan, grated
      2    Eggs
     50 g  Fromage frais
           Salt and pepper
      2 lg Crusty rolls
     25 g  Butter; melted
 
  Crisp, golden bread shells enclose a mouth-wateringly smooth, light
  filling of mushrooms and fromage frais with herbs. This starter is a
  delight - no problem with leftovers here.
  
  Cook the chopped onion in the butter gently for 4-5 minutes until soft
  and translucent, then turn the heat up and toss in the chopped
  mushrooms. Stir-fry so that they are well coated with the butter, and
  cook for 3-4 minutes until they are crisp and hot. Turn the heat down
  and stir in the garlic and parsley. Cook for a minute or so gently, then
  add the Parmesan.
  
  Beat the eggs thoroughly and scramble them lightly into the mushroom
  mixture so that they are creamy, then cool. Mash the fromage frais and
  combine with the mushroom mixture. Season to taste and leave to one
  side.
  
  Cut the rolls in half and scoop out the bread in the middle, leaving the
  crusts as shells. Brush with melted butter and crisp in a warm oven for
  10 minutes. Pile the warm mushroom mixture into them and serve at once.
  
  Copyright Rosamond Richardson 1996
  
  Meal-Master format courtesy of Karen Mintzias
 
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---------- Recipe via Meal-Master (tm) v8.04
 
      Title: Julia's Pt
 Categories: Appetizers
      Yield: 2 servings
 
      2    Eggs; beaten
     15 g  Butter
           -OR- sunflower margarine
    175 g  Leeks, cooked and chopped
    1/2    Canned pimento
      1 tb Summer herbs
           -(finely chopped)
      6    Black olives, stoned
           -- to garnish
           Salt to taste
 
  This very unusual pt, made with leeks, herbs and pimento, is lovely
  food. The distinctive flavours of the ingredients are not, however,
  overpowering - they are well balanced by the eggs, which bind them into
  a soft consistency.
  
  Scramble the eggs in the butter or margarine until lightly set, then
  leave to cool on a plate. Liquidize them, with the leeks, pimento and
  herbs, to a pure. Season to taste. Pack into a small dish, and garnish
  with granary toast.
  
  Copyright Rosamond Richardson 1996
  
  Meal-Master format courtesy of Karen Mintzias
 
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---------- Recipe via Meal-Master (tm) v8.04
 
      Title: Mushroom Pt
 Categories: Vegan, Appetizers
      Yield: 2 servings
 
      1 md Onion; chopped
      2    Garlic cloves; chopped
     50 g  Butter*
      1    Thick slice wholemeal bread
           A little milk or water
    100 g  Mushrooms
      1 ts Sea salt
      2 ts Mixed herbs, chopped
           Grated nutmeg
           Black pepper
 
  *(Vegans use vegan margarine or oil instead of butter)
  
  Wholesome and full of flavour, this mushroom pt also has a
  mouth-watering softness on the palate. Serve it on granary toast, with a
  slice of tomato as garnish - or take it on a picnic.
  
  Stew the chopped onion and garlic gently in 25 g (1 oz) of the butter
  until soft. Meanwhile, soak the bread in a little milk or water, and
  chop the mushrooms. Now fry the mushrooms with the onion and garlic,
  squeeze the bread and crumble it into the pan. Add the chopped herbs,
  salt, pepper and a little grated nutmeg.
  
  Cook all together for a minute or two, then liquidize the mixture,
  together with the rest of the butter. Press into a small dish and
  refrigerate for several hours.
  
  Copyright Rosamond Richardson 1996
  
  Meal-Master format courtesy of Karen Mintzias
 
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---------- Recipe via Meal-Master (tm) v8.04
 
      Title: Nutty Garlic Canaps
 Categories: Appetizers, Vegan
      Yield: 2 servings
 
      2 tb Crunchy peanut butter
     25 g  Sunflower margarine; melted
           -or butter
      1    Garlic clove; crushed
      1 tb Dried mixed herbs
      2    Thin slices of bread
           -- crusts removed
           Vegetable oil for frying
           Salt and pepper
 
  Definitely moreish, these nutty delicacies, full of herbs and garlic,
  make an irresistible snack to go with a drink before a meal.
  
  Put the peanut butter into the blender with the melted margarine or
  butter, garlic and herbs, and liquidize to a paste. Season to taste.
  
  Cut each slice of bread into small squares and fry gently in vegetable
  oil until golden on both sides. Drain and dry on kitchen paper.
  
  Heap a little of the nutty garlic mixture on to each square of friend
  bread and the canaps are ready to serve.
  
  Copyright Rosamond Richardson 1996
  
  Meal-Master format courtesy of Karen Mintzias
 
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---------- Recipe via Meal-Master (tm) v8.04
 
      Title: Tabbouleh
 Categories: Salads, Vegan
      Yield: 2 servings
 
    100 g  Bulgar wheat
           - soaked in warm water
           - for 30 minutes
      1    Onion; finely chopped
      1 sm Bunch of parsley
           -- finely chopped
      1 tb Mint, finely chopped
      2 tb Olive oil, or more
      2 tb Lemon juice
           Salt and pepper

---------------------------------TO GARNISH---------------------------------
           Wedges of tomato
           Olives
           A sprig of parsley
 
  Middle Eastern cuisine is responsible for this lovely recipe. Serve it
  as a starter, with warm pitta bread, or as a simple lunch dish with a
  tomato and onion salad.
  
  Drain the bulgar wheat thoroughly. Mix with the chopped onion and season
  to taste with salt and pepper. Stir in the chopped herbs and then add
  the oil and lemon juice slowly, stirring thoroughly.
  
  Serve surrounded by wedges of tomato and black olives, and garnish with
  a sprig of parsley.
  
  Copyright Rosamond Richardson 1996
  
  Meal-Master format courtesy of Karen Mintzias
 
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---------- Recipe via Meal-Master (tm) v8.04
 
      Title: Leek and Potato Soup
 Categories: Soups, Vegan
      Yield: 3 servings
 
    350 g  Leeks; cooked
    350 g  Potatoes; cooked
 1 3/16 l  Vegetable stock
           Salt and pepper
 
  Serves 3-4
  
  A fine, warming soup for cold weather, which is simply prepared and also
  freezes very well. Served with warm, fresh bread it makes a meal in
  itself.
  
  Liquidize the vegetables with half of the stock. Heat through in a
  saucepan, stirring in the rest of the stock. Simmer for 3-4 minutes,
  then season to taste with salt and pepper.
  
  Copyright Rosamond Richardson 1996
  
  Meal-Master format courtesy of Karen Mintzias
 
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---------- Recipe via Meal-Master (tm) v8.04
 
      Title: Pumpkin Soup
 Categories: Soups, Vegan
      Yield: 3 servings
 
    450 g  Pumpkin; peeled and seeded
     25 g  Butter or margarine
      1    Onion; thinly sliced
      2 md Tomatoes; peeled & chopped
 1 3/16 l  Stock
           Salt and pepper
 
  Serves 3-4
  
  When pumpkins are abundant in late autumn, this soup makes cheap,
  warming and nourishing food. It is a soft golden-yellow colour, rich and
  satisfying food for chilly weather.
  
  Dice the pumpkin flesh into small cubes. Melt the butter in a large pan,
  and add the pumpkin and the sliced onion. Stir well. Add the tomatoes
  and season to taste with salt and pepper. Pour over the stock, cover and
  simmer gently for 30-40 minutes until the pumpkin is completely soft.
  Pure in the blender, check the seasoning and it is ready to serve.
  
  Copyright Rosamond Richardson 1996
  
  Meal-Master format courtesy of Karen Mintzias
 
-----
 
---------- Recipe via Meal-Master (tm) v8.04
 
      Title: Spicy Carrot Soup
 Categories: Soups, Vegan
      Yield: 2 servings
 
    350 g  Carrots, cooked
    600 ml Vegetable stock
      2 ts Garam masala
           Salt; to taste
 
  For all its simplicity - and economy! - this is an exceptional soup. It
  takes hardly any time to prepare, yet the results are sensational.
  Lovely with hot granary bread straight from the oven.
  
  Liquidize the carrots with the stock and the garam masala. Heat gently,
  stirring, for 5 minutes, then season to taste with salt. Simmer for a
  further 5 minutes before serving.
  
  Copyright Rosamond Richardson 1996
  
  Meal-Master format courtesy of Karen Mintzias
 
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---------- Recipe via Meal-Master (tm) v8.04
 
      Title: Tomato and Orange Soup
 Categories: Vegan, Soups
      Yield: 2 servings
 
      1    Onion; finely chopped
      1    Garlic clove; finely sliced
      3 tb Vegetable oil
    400 g  Canned tomatoes
      1    Orange; rind grated
    150 ml Orange juice
    600 ml Vegetable stock
           Salt and pepper
 
  This soup is a soft orangery-red colour, and has a wonderfully
  refreshing flavour. Light, interesting food that will not damage the
  bank account.
  
  Soften the onions and garlic in the oil over a low heat for 6-8 minutes.
  Stir in the tomatoes with the juices from the can and the orange rind.
  Heat through, mixing well, and simmer for 3-4 minutes. Liquidize in the
  blender with the orange juice, then return to the pan. Heat through,
  adding the stock as you stir the soup. Season to taste and simmer for 5
  minutes before serving.
  
  Copyright Rosamond Richardson 1996
  
  Meal-Master format courtesy of Karen Mintzias
 
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---------- Recipe via Meal-Master (tm) v8.04
 
      Title: Baby Potato Pancakes
 Categories: Appetizers
      Yield: 2 servings
 
    225 g  Potatoes, cooked
     25 g  Sunflower margarine
      4 tb Milk, 3-4 tbs
      1 lg Egg; beaten
      2 tb Crme fraiche
           Salt and pepper
           Unsalted butter; melted
 
  Serves 2-3
  
  These little rounds of golden-brown, puffed potato mixture are very
  scrumptious and take some resisting! Warming food for cold weather, they
  are lovely with coleslaw or a tomato and onion salad.
  
  Put the potatoes in the blender with the margarine and the milk and work
  to a smooth pure. Add the beaten egg and crme fraiche and liquidize
  again. Season to taste with salt and pepper.
  
  Heat a griddle or a large heavy pan over a moderate heat until it is
  hot, and brush it with melted butter. Stir the potato batter, drop it in
  tablespoonfuls on to the griddle to form small rounds, and cook the
  pancakes until bubbles appear on the surface. Add more melted butter as
  necessary. Turn the pancakes, and cook them on the other side until they
  are golden. Transfer them to a platter and keep them warm, covered, in a
  very low oven until ready to serve.
  
  Copyright Rosamond Richardson 1996
  
  Meal-Master format courtesy of Karen Mintzias
 
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---------- Recipe via Meal-Master (tm) v8.04
 
      Title: Bubble and Squeak
 Categories: Side dish
      Yield: 2 servings
 
    350 g  Large old potatoes; peeled
     40 g  Unsalted butter; softened
    150 ml Milk
    175 g  Cooked Brussels sprouts
           -OR- spring-greens; chopped
      1 tb Vegetable oil
           Salt, pepper
           Grated nutmeg
 
  A traditional country recipe, bubble and squeak brings back childhood
  memories. It has justifiably found its place in English cookery, being
  tasty and satisfying food at the lowest possible cost.
  
  Cook the potatoes in salted boiling water for 15-20 minutes until soft
  and mushy. Drain. Mash the potatoes thoroughly with the butter and milk,
  and fold in the prepared greens. Season liberally with salt and pepper
  and grated nutmeg.
  
  Grease a large, heavy-bottomed pan with the oil, heat it gently and then
  pack the mixture into the pan. Cover with a lid and cook over a gentle
  heat for 20-30 minutes until the underside is completely browned and
  crisp. Invert on to a serving-dish and it is ready to eat.
  
  Copyright Rosamond Richardson 1996
  
  Meal-Master format courtesy of Karen Mintzias
 
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---------- Recipe via Meal-Master (tm) v8.04
 
      Title: Cheesy Potatoes
 Categories: Side dish
      Yield: 2 servings
 
    350 g  Potatoes, cooked and sliced
     40 g  Cheddar, grated
      1 tb Parsley, chopped
      1 tb Onion, finely chopped
      2    Eggs
    300 ml Milk
      1 tb Granary breadcrumbs
 
  Serves 2-3
  
  This dish of potatoes, with cheese and onion and parsley, is satisfying
  and warming food. It makes a simple supper dish whose tastiness belies
  its economy.
  
  Arrange a layer of the sliced potatoes on the bottom of a small
  ovenproof dish. Sprinkle with some of the cheese, parsley and onion, and
  season with salt and pepper. Beat the eggs, and stir the milk into them.
  Pour a little of this over the potatoes in the dish. Continue with the
  layers, finishing with a layer of cheese.
  
  Sprinkle the breadcrumbs over the top and bake at 180 degrees C / 350
  degrees F / gas 4 for 30 minutes.
  
  Copyright Rosamond Richardson 1996
  
  Meal-Master format courtesy of Karen Mintzias
 
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---------- Recipe via Meal-Master (tm) v8.04
 
      Title: Galette of Potatoes and Tomatoes
 Categories: Side dish, Vegan
      Yield: 2 servings
 
      1 md Onion; finely sliced
           Oil for sauteing
      3    Sticks of celery, diced
    350 g  Potatoes; peeled
           - sliced 3 mm thick
    225 g  Tomatoes; skinned
           - and finely chopped
      1    Garlic clove; crushed
           Dried mixed herbs to taste
 
  Serves 2-3
  
  This recipe has invariably proved to be very popular - and rightly so.
  The combination of potato, celery and tomatoes, highlighted by garlic
  and herbs, is a memorable one. Serve it either as a meal in itself, with
  a salad, or as a side dish.
  
  Saut the sliced onion in 2 tbs of the oil over a gentle heat for 5
  minutes until it begins to brown lightly. Add the celery and cook for a
  further 5 minutes. Remove from the pan.
  
  Fry the sliced potatoes in 3 tbs more hot oil, adding more as needed,
  shaking the pan until they begin to brown. Then lower the heat, cover
  with a lid and cook for 5-10 minutes more until the potatoes are tender.
  Season to taste.
  
  Then stir in the tomatoes, garlic and herbs, along with the onion and
  celery mixture, and cook for 5 minutes, stirring all the time. Put into
  a heatproof dish and finish under a hot grill for 3-4 minutes.
  
  Copyright Rosamond Richardson 1996
  
  Meal-Master format courtesy of Karen Mintzias
 
-----
 
---------- Recipe via Meal-Master (tm) v8.04
 
      Title: Grated Potato Patties
 Categories: Side dish
      Yield: 2 servings
 
    450 g  Potatoes
           - peeled & coarsely grated
      2    Eggs; lightly beaten
      1 sm Onion; grated
      1 tb Cornflour
           Salt and pepper
    1/4 ts Freshly grated nutmeg
           Ground-nut oil for frying
 
  Serves 2-3
  
  These are gorgeous. There is something very special about the taste of
  grated raw potato lightly cooked, and these patties are distinctly
  moreish. You probably won't have any leftovers!
  
  Soak the grated potatoes in cold water. Drain them through a large
  sieve, pressing out all the water, then pat them dry with kitchen paper.
  
  Mix the beaten egg, onion and cornflour together and season with salt,
  pepper and nutmeg. Stir in the grated potato.
  
  In a small, heavy-bottomed frying-pan heat a little oil until it is hot,
  then drop the mixture 2-3 tbs at a time into the pan, and flatten each
  pancake with the back of a spoon. Cook on both sides until golden. Drain
  on kitchen paper and keep hot in a low oven until ready to eat.
  
  Copyright Rosamond Richardson 1996
  
  Meal-Master format courtesy of Karen Mintzias
 
-----
 
---------- Recipe via Meal-Master (tm) v8.04
 
      Title: Minted Pea and New Potato Salad
 Categories: Salads
      Yield: 2 servings
 
    350 g  Small new potatoes
           - scrubbed
      1 tb Wine vinegar
      2 tb Olive oil
    175 g  Frozen peas, lightly cooked
      5 tb Mayonnaise
      2 tb Finely chopped fresh mint
           Salt and pepper
 
  Serves 2-3
  
  A potato salad with a difference, this is a delightful summer dish. New
  potatoes are mixed with lightly cooked peas and some fresh mint, and
  lightly dressed with oil and vinegar. Lovely with a tossed salad and
  warm bread.
  
  Simmer the new potatoes for about 5 minutes, or until tender but still
  firm and crisp. Drain. While the potatoes are still warm, quarter them
  and halve the quarters. In a bowl drizzle the warm potatoes with the
  vinegar and the oil, season them with salt and pepper, and toss them
  carefully to coat them with the marinade.
  
  Let the potatoes marinate, covered and chilled, for at least 2 hours or
  overnight. Then add the peas, mayonnaise, mint, and salt and pepper to
  taste and stir the mixture carefully. Transfer the salad to a salad bowl
  and let it come to room temperature.
  
  Copyright Rosamond Richardson 1996
  
  Meal-Master format courtesy of Karen Mintzias
 
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---------- Recipe via Meal-Master (tm) v8.04
 
      Title: Potatoes Annette with Oeufs sur le Plat
 Categories: Side dish
      Yield: 2 servings
 
    350 g  Potatoes; peeled
     25 g  Butter
           Eggs (1 or 2 per person)
           Salt and pepper
 
  A crispy cake of julienne potatoes cooked in butter makes a delicious
  base for lightly cooked eggs. A perfect supper dish which costs next to
  nothing, a memorable meal served with a soft lettuce salad and some
  fresh bread.
  
  Cut the potatoes into strips ('julienne'). Wash them in cold water and
  dry thoroughly. Season with salt and pepper. Heat the butter in a heavy
  frying pan and saute the potatoes until they are well coated, then press
  them down into a cake with the back of a fork. Brown on one side only
  over a very low heat, covered with a lid, for 30 minutes. When well
  browned, loosen around the edges and carefully invert on to a platter,
  and keep warm.
  
  Put a little more butter into the pan and heat gently. Break one or two
  eggs per person into the pan and cook through gently until they set
  lightly, without browning the whites (oeufs sur le plat are a far cry
  from a fried egg!). Serve on wedges of the potato cake.
  
  Copyright Rosamond Richardson 1996
  
  Meal-Master format courtesy of Karen Mintzias
 
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---------- Recipe via Meal-Master (tm) v8.04
 
      Title: Potato Hash
 Categories: Side dish
      Yield: 2 servings
 
    450 g  Potatoes, cooked
     50 g  Butter or margarine
    100 ml Milk
           Salt and pepper
           Oil for frying
 
  Serves 2-3
  
  You can use leftover baked potatoes for this dish if you have them
  around. The simple device of browning a cake of mashed potatoes until it
  is golden on both sides is one of the most delicious ways of cooking
  potatoes. Warming, satisfying food.
  
  Mash the potatoes thoroughly with the butter or margarine, and beat to a
  smooth pure with the milk. Season well with salt and pepper. Put a
  little oil into a heavy bottomed pan and press the mixture down into it.
  Fry until the bottom is well browned, over a very low heat - about 20
  minutes. Turn over and brown the second side for a further 20 minutes or
  so. Turn out on to a warm serving-dish.
  
  Copyright Rosamond Richardson 1996
  
  Meal-Master format courtesy of Karen Mintzias
 
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---------- Recipe via Meal-Master (tm) v8.04
 
      Title: Potatoes under the Grill
 Categories: Side dish, Vegan, Barbecue
      Yield: 2 servings
 
      4 md Potatoes; peeled
     40 g  Unsalted butter*
      1    Garlic clove
           Sea salt
           Freshly ground black pepper
 
  *(Vegans use vegan margarine or oil instead of butter)
  
  A lightly grilled circle of thinly sliced potatoes is simply flavoured
  with garlic and passed under the grill with a little butter on top. A
  lovely supper dish served with a tossed salad.
  
  Slice the raw potatoes as thinly as possible and, using a biscuit
  cutter, cut out circles.
  
  In a heavy pan heat enough butter, about 25 g (1 oz), to cover the
  bottom. Saut the potato circles on both sides, one layer at a time,
  until they are just cooked.
  
  Butter a small ovenproof dish, and rub the bottom with a cut clove of
  garlic. Melt the remaining butter. Make layers of overlapping potato
  circles, brushing them with melted butter and seasoning with salt and
  pepper. Then brush with the melted butter. Place under the grill for
  about I minute or until they are golden brown.
  
  Copyright Rosamond Richardson 1996
  
  Meal-Master format courtesy of Karen Mintzias
 
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---------- Recipe via Meal-Master (tm) v8.04
 
      Title: Aromatic Aubergines
 Categories: Vegetables
      Yield: 2 servings
 
      2    Good-sized aubergines
           -- quartered and sliced
           Olive oil for frying
     75 g  Gruyre; sliced very thinly

-------------------------------TOMATO SAUCE:-------------------------------
      1 lg Onion; sliced very thinly
      2 tb Olive oil
    400 g  Canned tomatoes
           - drained & finely chopped
      1    Bay leaf
      1 ts Dried thyme
    1/2 ts Orange peel, grated
      1    Pinch of saffron
      1    Garlic clove; crushed
           Salt
 
  Serves 2-3
  
  In this delectable dish, sauteed slices of aubergine are covered with an
  aromatic tomato sauce and baked with a topping of cheese. It makes a
  wonderful meal served with a tossed salad and some fresh granary rolls.
  
  Soften the onion in the oil for about 10 minutes, covered, until
  translucent but not browned. Stir in the tomatoes and add the herbs,
  orange peel, saffron, garlic and salt. Simmer gently for 30 minutes,
  then liquidize and leave to stand over a very low heat while you prepare
  the aubergines.Saut the aubergine slices in olive oil until browned on
  both sides. Drain and dry on kitchen paper.Arrange the aubergine slices
  in layers, covering each layer with the tomato sauce and topping with
  the cheese slices. Cover with foil and bake at 190 degrees C / 375
  degrees F / gas 5 for 20 minutes.
  
  Copyright Rosamond Richardson 1996
  
  Meal-Master format courtesy of Karen Mintzias
 
-----
 
---------- Recipe via Meal-Master (tm) v8.04
 
      Title: Aubergines en Persillade
 Categories: Vegetables, Vegan
      Yield: 2 servings
 
    450 g  Aubergines, peeled
           Olive oil for frying
     25 g  Breadcrumbs
      1 tb Chopped spring onions
      2    Garlic cloves; crushed
      1 tb Fresh chopped thyme
           -OR- oregano
      2 tb Parsley, chopped
           Salt
 
  Serves 2-3
  
  This is a simple, rather classic way of sauteeing aubergines with
  garlic, parsley, spring onions and breadcrumbs. Its mouth-watering
  flavours and irresistible textures make a lovely supper dish, served
  with a tomato salad and hot, soft rolls.
  
  Cut the aubergines into large cubes. Saute in hot olive oil, shaking the
  pan frequently until browned all over on the outside and tender inside.
  Dry on kitchen paper and keep warm.
  
  Fry the breadcrumbs in more oil until golden all over, add the spring
  onions, garlic and herbs and then return the aubergines to the pan. Toss
  over a moderately high heat until the aubergines are sizzling, add salt
  to taste, then toss in the parsley and serve in a hot dish.
  
  Copyright Rosamond Richardson 1996
  
  Meal-Master format courtesy of Karen Mintzias
 
-----
 
---------- Recipe via Meal-Master (tm) v8.04
 
      Title: Aubergines in Creole Sauce
 Categories: Vegetables, Vegan
      Yield: 2 servings
 
      2 md Aubergines; sliced
           Sunflower oil for frying
      3 tb Fried breadcrumbs

--------------------------------CREOLE SAUCE--------------------------------
     40 g  Butter
           -OR sunflower margarine
    1/2    Green pepper
           - deseeded and chopped
    1/2    Onion; chopped
      1    Garlic clove; crushed
    400 g  Canned tomatoes
           - finely chopped
      1    Bay leaf
      1    Pinch cloves
      1    Pinch salt
      1    Pinch pepper
      1    Pinch chilli powder
      1    Pinch sugar
 
  Serves 2-3
  
  Browned slices of aubergine, sprinkled with breadcrumbs and baked until
  golden are served with an exotic, spiced tomato sauce. Lovely with a
  crisp salad and some noodles or rice.
  
  Fry the sliced aubergines briskly in the olive oil for 2-3 minutes on
  each side. Cook a few slices at a time. When all the aubergine slices
  are cooked, return them to the pan.
  
  Mix the shallots, garlic, parsley and breadcrumbs together. Sprinkle
  this mixture over the aubergines, season and cook over a low heat for a
  further 10 minutes.
  
  Copyright Rosamond Richardson 1996
  
  Meal-Master format courtesy of Karen Mintzias
 
-----
 
---------- Recipe via Meal-Master (tm) v8.04
 
      Title: Aubergines in Sesame Sauce
 Categories: Vegetables, Vegan
      Yield: 2 servings
 
      2 tb Sesame seeds
      1 tb Soy sauce
      4 sm Aubergines
           Vegetable oil
           - for deep frying
           Sesame seeds to garnish
 
  Browned sesame seeds, pounded with a little soy sauce, make an
  interesting coating for deep-fried aubergines, and give them an added
  subtlety of flavour. Serve them warm, with a rice dish - or chilled,
  with a salad meal.
  
  In a small heavy pan shake the sesame seeds over a moderate heat,
  stirring and shaking the pan, for 4-5 minutes until golden. Reserve 1/4
  tsp of the sesame seeds and transfer the rest to a mortar. Crush them
  with the soy sauce.
  
  Cut the aubergines in half lengthwise, and cut each half diagonally into
  thirds. Deep-fry the aubergine in very hot vegetable oil for 1 minute or
  until just tender. Dry on paper towels. While the aubergine is still
  warm toss it with the sesame mixture. Put on to a serving-dish and
  garnish with the reserved sesame seeds.
  
  Copyright Rosamond Richardson 1996
  
  Meal-Master format courtesy of Karen Mintzias
 
-----
 
---------- Recipe via Meal-Master (tm) v8.04
 
      Title: Aubergine Loaf
 Categories: Vegetables
      Yield: 1 Loaf
 
    350 g  Aubergine
      3    Eggs
     75 g  Breadcrumbs
     50 g  Grated cheese
      2 tb Freshly chopped basil
    100 ml Olive oil
      2    Garlic cloves; crushed
      1 tb Soy sauce
      2 tb Parsley, chopped
           Salt and pepper
 
  Serves 3-4
  
  Most vegetable 'loaves' take an eternity to make, but this one is the
  exception. Everything goes into the blender, and it is made in next to
  no time. The result is outstandingly good, a loaf that is delicious hot,
  warm or cold. You can also make it using mushrooms instead of the
  aubergines, and the result is also memorable.
  
  Cut the aubergine into pieces and mince in the blender. Put into a bowl.
  Whizz all the rest of the ingredients in the blender and fold in the
  minced aubergine. Bake in a greased loaf tin (500 g or 1 lb) at 200
  degrees C / 400 degrees F / gas 6 for 20 minutes, then at 180 degrees C
  / 350 degrees F / gas 4 for a further 15 minutes or until a knife comes
  out clean from the centre. Cover with a cloth for 10 minutes, then turn
  out of the tin.
  
  Copyright Rosamond Richardson 1996
  
  Meal-Master format courtesy of Karen Mintzias
 
-----
 
---------- Recipe via Meal-Master (tm) v8.04
 
      Title: Golden Aubergines
 Categories: Vegetables, Vegan
      Yield: 2 servings
 
    450 g  Aubergines, sliced
           Olive oil for frying
    100 g  Shallots, finely chopped
      1    Garlic clove
           -- finely chopped
      2    Sprigs of parsley, chopped
     50 g  Breadcrumbs
           Salt and pepper
 
  Serves 2-3
  
  A simple dish of aubergines, fried until golden, is topped with a
  mouth-watering mixture of chopped shallots, garlic, parsley and
  breadcrumbs. Delicious with a tomato and onion salad, some tossed
  lettuce and warm granary bread.
  
  Fry the sliced aubergines briskly in the olive oil for 2-3 minutes on
  each side. Cook a few slices at a time. When all the aubergine slices
  are cooked, return them to the pan.
  
  Mix the shallots, garlic, parsley and breadcrumbs together. Sprinkle
  this mixture over the aubergines, season and cook over a low heat for a
  further 10 minutes.
  
  Copyright Rosamond Richardson 1996
  
  Meal-Master format courtesy of Karen Mintzias
 
-----
 
---------- Recipe via Meal-Master (tm) v8.04
 
      Title: Courgettes Provenale
 Categories: Vegetables, Vegan
      Yield: 2 servings
 
    450 g  Courgettes; coarsely grated
           Olive oil for frying
      2    Garlic cloves; crushed
      4 tb Parsley, chopped
      3 tb Crotons (see below)
           Salt and pepper

---------------------------------CROTONS:---------------------------------
           Thin slices of bread
           -(day-old, not fresh)
           Vegetable oil for frying
 
  Grated courgettes make a delicious dish tossed in olive oil with garlic
  and parsley. Topped with crunchy crotons, all this needs to complement
  it is some fresh bread and a crisp side salad.
  
  Toss the grated courgettes in the olive oil until just tender and very
  lightly browned. Add the garlic and parsley and heat through. Season
  with salt and pepper. Cook for a further 1-2 minutes and serve at once,
  sprinkled with crotons.
  
  To make the crotons, cut the crusts off the bread and cut the slices
  into tiny cubes. Heat the oil in a frying-pan - put in a generous amount
  since the bread soaks it up liberally! Toss the bread dice in the oil,
  turning until they are golden all over, and crisp. Remove from the pan
  with a slotted spoon, and dry on paper towels.
  
  For garlic crotons add a little crushed garlic to the oil before
  frying.
  
  For special occasions, try cutting the bread into different shapes:
  heart-shaped or tiny triangles, for example.
  
  Copyright Rosamond Richardson 1996
  
  Meal-Master format courtesy of Karen Mintzias
 
-----
 
---------- Recipe via Meal-Master (tm) v8.04
 
      Title: Courgettes with Tarragon and Cheese
 Categories: Vegetables
      Yield: 2 servings
 
    450 g  Courgettes, sliced
     40 g  Butter
           -OR sunflower margarine
      2 tb Finely chopped shallots
      2 tb Chopped tarragon
      1    Sprig tarragon to garnish
    150 ml Single cream
     25 g  Parmesan or Cheddar, grated
           Salt and pepper
 
  Serves 2-3
  
  There is a delicacy and refinement about this dish, which is based on a
  classic French recipe. Shallots, tarragon and a little cream, and a
  topping of grated cheese, make a wonderful combination with sliced
  courgettes.
  
  Saut the courgettes in the butter or sunflower margarine until lightly
  browned and tender, and season with a little salt and pepper. Sprinkle
  on the shallots and tarragon and pour in the cream. Heat through for 5-6
  minutes, then pour into a serving-dish. Sprinkle the grated cheese over
  the top and brown quickly under a hot grill. Serve garnished with a
  sprig of tarragon.
  
  Copyright Rosamond Richardson 1996
  
  Meal-Master format courtesy of Karen Mintzias
 
-----
 
---------- Recipe via Meal-Master (tm) v8.04
 
      Title: Golden Courgettes with Cheese
 Categories: Vegetables
      Yield: 2 servings
 
      1 md Onion; chopped
      2 tb Oil
      1    Pinch of saffron
    450 g  Yellow courgettes, sliced
    100 g  Cheddar, grated
      2    Eggs; beaten
           Salt and pepper
 
  Serves 2-3
  
  The golden colour of this dish is as appetizing as its flavours -
  saffron adding its gold to the yellowness of the courgettes. The dish is
  delectable with new potatoes and a leafy side-salad.
  
  Soften the onion in the oil over a very gentle heat, covered, for about
  10 minutes, stirring from time to time. Add the saffron and season to
  taste with salt and pepper. Steam the courgette slices until tender. Mix
  the two together and place in a baking-dish. Add the cheese to the
  beaten eggs and season with salt and pepper. Pour over the vegetables
  and bake at 190 degrees C / 375 degrees F / gas 5 for 20 minutes, until
  the topping is risen and set.
  
  Copyright Rosamond Richardson 1996
  
  Meal-Master format courtesy of Karen Mintzias
 
-----
 
---------- Recipe via Meal-Master (tm) v8.04
 
      Title: Stuffed Courgettes
 Categories: Vegetables
      Yield: 2 servings
 
      3 md Courgettes
     75 g  Onion, chopped
  1 1/2 tb Olive oil
     40 g  Ground almonds
     25 g  Breadcrumbs
     75 g  Gruyre, grated
      1 lg Egg, beaten
     15 g  Parmesan, grated
     15 g  Flaked almonds, browned
           Salt
           Pepper
           Ground cloves
 
  Serves 2-3
  
  Courgettes lend themselves to stuffing in many imaginative ways. This
  particular mixture is nutty and cheesy, a delicate and appetizing
  filling for blanched courgettes. A lovely summer dish that can be served
  hot or warm.
  
  Blanch the courgettes in boiling water for 5 minutes, then cut them
  lengthwise and cool a little. Scoop out the inner flesh carefully with a
  grapefruit knife and chop it very finely.
  
  Cook the onions gently in the oil until they are soft and sweet, about
  10 minutes. Stir in the courgette flesh and cook for another 5 minutes.
  Add the ground almonds, breadcrumbs and cheese and stir until well mixed
  together. Mix in the beaten egg so that the mixture is soft but firm.
  
  Fill the courgette halves with the stuffing and sprinkle with Parmesan.
  Garnish with the browned flaked almonds and bake at 200 degrees C / 400
  degrees F / gas 6 for 15 minutes.
  
  Copyright Rosamond Richardson 1996
  
  Meal-Master format courtesy of Karen Mintzias
 
-----
 
---------- Recipe via Meal-Master (tm) v8.04
 
      Title: Mushroom and Celeriac Salad
 Categories: Salads
      Yield: 2 servings
 
    175 g  Button mushrooms
    1/2    Lemon; juiced
    100 g  Celeriac
           Various lettuce leaves
           Watercress, washed
      1    Garlic clove; crushed
      2 tb Thick Greek yogurt
      1 tb Dijon or mild mustard
        tb Finely chopped summer herbs
           Salt and pepper to taste
 
  When celeriac is unobtainable, you can use finely sliced celery heart
  for this delicious salad. The mixture is flavoured with garlic, mild
  mustard and summer herbs, and is lovely served with warm granary bread.
  
  Slice or quarter the mushrooms and sprinkle lemon juice over them. Peel
  the celeriac and cut into matchstick-sized pieces or shred in the
  food-processor. Drop immediately into water to which you have added a
  squeeze of lemon or spoonful of vinegar to stop it discolouring while
  you quickly prepare the rest of the salad.
  
  Arrange the salad leaves on two plates. Add the crushed garlic to the
  yogurt. Stir in the mustard, salt and pepper. Drain the celeriac and
  stir into the dressing. Add the mushrooms and the chopped herbs and mix
  well. Pile the mixture on to the salad leaves and serve as soon as
  possible.
  
  Copyright Rosamond Richardson 1996
  
  Meal-Master format courtesy of Karen Mintzias
 
-----
 
---------- Recipe via Meal-Master (tm) v8.04
 
      Title: Mushroom Casserole with Wild Rice
 Categories: Casserole, Main dish
      Yield: 2 servings
 
    175 g  Wild rice, washed
    350 lg Mushrooms, sliced
     75 g  Butter
    175 g  Tomatoes, skinned & chopped
      5 tb Single cream
      5 tb Soured cream or yogurt
           Salt, pepper
           Lemon juice
 
  Serves 2-3
  
  This delectable casserole of mushrooms, tomatoes and soured cream is
  served inside a ring of wild rice. The creamy sauce is mopped up by the
  rice and makes a memorable supper dish.
  
  Drain the washed rice, cover with boiling water in a large saucepan and
  bring to the boil. Simmer for 5 minutes and leave to stand in the same
  water for half an hour. Then drain and cover with fresh water, and
  simmer for about 10-15 minutes until the rice is tender but still
  crunchy. Drain, and arrange around the edge of a warmed serving-dish.
  Cover with foil and keep warm while you prepare the mushrooms.
  
  Cut the mushroom slices into strips and toss in the butter over a gentle
  heat for 6-8 minutes until cooked through but not too soft. Add the
  single cream and the tomatoes, mix well and simmer together for a
  further 4-5 minutes. Stir in the soured cream or yogurt and heat through
  gently. Season to taste with salt, pepper and a little lemon juice.
  
  Place the mushroom mixture in the centre of the serving-dish, surrounded
  by the wild rice, and it is ready to serve.
  
  Copyright Rosamond Richardson 1996
  
  Meal-Master format courtesy of Karen Mintzias
 
-----
 
---------- Recipe via Meal-Master (tm) v8.04
 
      Title: Mushrooms 'Monte Carlo'
 Categories: Main dish, Vegan
      Yield: 2 servings
 
    225 g  Button mushrooms, washed
      3 tb Olive oil
      1 sm Sprig mint, finely chopped
      1    Lemon; juiced
      3 tb Parsley, chopped
           Salt and pepper
 
  A light, refreshing supper dish that goes beautifully with eggs or on a
  bed of rice. Lovely for summer weather, when the cool minty and lemony
  flavours come into their own. Delicious hot or cold.
  
  Leave the mushrooms whole if small, otherwise halve or quarter them
  according to size. Heat the oil in a heavy pan, add the mushrooms and
  cook gently. After 5 minutes, season with salt and pepper and add the
  chopped mint and lemon juice. Cook until the liquid is reduced. Sprinkle
  with parsley and serve at once with a plain omelette, scrambled eggs or
  rice.
  
  Copyright Rosamond Richardson 1996
  
  Meal-Master format courtesy of Karen Mintzias
 
-----
 
---------- Recipe via Meal-Master (tm) v8.04
 
      Title: Mushrooms Stroganoff
 Categories: Main dish
      Yield: 2 servings
 
      1    Onion; finely chopped
      1    Garlic clove; crushed
     25 g  Butter
           -OR sunflower margarine
    225 g  Small button mushrooms
           -- finely sliced
      1 ts Moutarde de Meaux (1-2 tsp)
    100 g  Thick set yogurt
           Salt
 
  Based on a classic Stroganoff recipe, this version loses the wine (and
  of course the beef!), and makes a delightful dish with mushrooms,
  garlic, grainy mustard and thick yogurt. Serve it warm, on a bed of
  rice, with a side salad.
  
  Soften the onions and garlic in the butter or sunflower margarine until
  translucent - about 10 minutes. Add the mushrooms and stir until they
  are beginning to cook through but are not too soft. Strain off most of
  the juices, reserving 2 tbs. Stir in the mustard and salt to taste and
  mix thoroughly. Mix the reserved cooking juices into the yogurt, and
  stir into the mushrooms. Heat through and serve warm.
  
  Copyright Rosamond Richardson 1996
  
  Meal-Master format courtesy of Karen Mintzias
 
-----
 
---------- Recipe via Meal-Master (tm) v8.04
 
      Title: Mushrooms with Eggs
 Categories: Main dish
      Yield: 1 servings
 
    150 g  Mushrooms
      1 tb Tarragon vinegar
      2    Eggs
           Salt and pepper
 
  Mushrooms taste deliciously fresh cooked in this way - steamed in a pan
  with a little tarragon vinegar, refreshingly sharp. The blandness of the
  egg is a perfect match for them. This simple supper dish is very quick
  and easy, yet distinctly different.
  
  Trim the mushrooms, removing the ends of the stalks. Wash them and pat
  dry. Cut each mushroom into fine slices and put them into a well-greased
  frying-pan. Sprinkle with the vinegar and season with salt and pepper.
  Cover, and cook over a gentle heat for about 10 minutes, shaking the pan
  from time to time.
  
  Drop two eggs into the pan before all the water produced by the
  mushrooms has evaporated. Leave to cook, uncovered, for a further 3-5
  minutes, depending on individual taste.
  
  Copyright Rosamond Richardson 1996
  
  Meal-Master format courtesy of Karen Mintzias
 
-----
 
---------- Recipe via Meal-Master (tm) v8.04
 
      Title: Simple Mushroom Curry
 Categories: Main dish, Stir-fry
      Yield: 2 servings
 
      3 tb Oil
      1 ts Curry paste
      1 md Onion, chopped
    225    Small button mushrooms
           -- halved
    175 g  Frozen peas; defrosted
    125 g  Natural yogurt
      1 sm Bunch fresh coriander
           -- chopped
           Salt; to taste
 
  The simple stir-frying of mushrooms and peas with curry paste and yogurt
  makes an incredibly good dish, garnished with that typically Indian
  herb, coriander. Serve with basmati rice and some poppadams and it is a
  feast.
  
  Heat the oil in a heavy pan and stir in the curry paste and the onion.
  Fry gently until soft. Add the mushrooms, turn the heat up a little and
  stir-fry for 2 minutes. Add the peas and mix well. Add salt to taste and
  a little water. Gradually stir in the yogurt and mix well. Simmer over a
  gentle heat until the sauce thickens and the mushrooms and peas are well
  cooked. Stir in the chopped coriander and it is ready to serve.
  
  Copyright Rosamond Richardson 1996
  
  Meal-Master format courtesy of Karen Mintzias
 
-----
 
---------- Recipe via Meal-Master (tm) v8.04
 
      Title: Broccoli Nioise
 Categories: French, Vegetables, Vegan
      Yield: 2 servings
 
    450 g  Broccoli; cut into spears
    100 g  Onions, very finely chopped
      2 tb Olive oil
      1    Garlic clove; crushed
      2 lg Triangles of puff pastry
           -- cooked
     40 g  Breadcrumbs
           -- fried until golden
           -- in sunflower oil
           Salt and pepper
 
  This classic French way of cooking vegetables, with onion, garlic and
  fried breadcrumbs, is quite delectable piled on to triangles of puff
  pastry and served piping hot.
  
  Steam the broccoli until tender, about 5 minutes. Soften the onions in
  the oil over a very gentle heat, covered, stirring from time to time
  until they are soft and sweaty. This will take about 10 minutes. Stir in
  the garlic and season with a little salt and pepper. Toss in the cooked
  broccoli spears and place in a warm dish on the triangles of puff
  pastry. Serve sprinkled with the fried breadcrumbs.
  
  Copyright Rosamond Richardson 1996
  
  Meal-Master format courtesy of Karen Mintzias
 
-----
 
---------- Recipe via Meal-Master (tm) v8.04
 
      Title: Broccoli Polish-style
 Categories: Vegetables
      Yield: 2 servings
 
    450 g  Broccoli spears
           -- steamed 'al dente'
      1    Hard-boiled egg; peeled
     25 g  Breadcrumbs
           -- fried in sunflower oil
           -- until golden
           Salt and pepper
 
  The simple device of topping cooked broccoli with chopped hard-boiled
  egg and fried breadcrumbs makes a light, appetizing meal served with
  buttered rice and either a side vegetable dish or a tossed salad.
  
  Lay the broccoli spears in a warm dish and season them with salt and
  pepper. Sieve the egg yolk and chop the white finely. Mix with the hot
  breadcrumbs and strew over the warm broccoli. Heat through for 5 minutes
  at 180 degrees C / 350 degrees F / gas 4 and serve warm.
  
  Copyright Rosamond Richardson 1996
  
  Meal-Master format courtesy of Karen Mintzias
 
-----
 
---------- Recipe via Meal-Master (tm) v8.04
 
      Title: Carrots with Soft Cheese
 Categories: Vegetables
      Yield: 2 servings
 
    450 g  Carrots
      1    Bouquet garni
    100 g  Low-fat fromage blanc
      1 sm Orange; juiced
           Black pepper
           Grated nutmeg
      1 sm Bunch of fresh chives
 
  Serves 2-3
  
  The really fresh flavours and soft textures of this unusual carrot dish
  make a lovely meal. Serve it on a bed of noodles, with a side-salad and
  some fresh bread to mop up the juices.
  
  Peel, wash and cut carrots into strips. Cook in boiling water with the
  bouquet garni for 3-4 minutes until tender but still crisp. Remove the
  bouquet garni. Cool while you prepare the sauce.
  
  Season the fromage blanc with the orange juice, pepper, grated nutmeg
  and chopped chives. Spoon the cold sauce over the warm carrots and
  serve.
  
  Copyright Rosamond Richardson 1996
  
  Meal-Master format courtesy of Karen Mintzias
 
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---------- Recipe via Meal-Master (tm) v8.04
 
      Title: Chilean Sweetcorn Parcels
 Categories: Vegetables
      Yield: 3 servings
 
      8 lg Chinese leaves
    400 g  Canned sweetcorn; drained
      4    Milk (4-5 tbs)
      2    Eggs, beaten
      2 tb Finely chopped fresh herbs
           - (e.g. marjoram, basil,
           - coriander, etc.)
           Pepper to taste
 
  Serves 3-4
  
  This recipe was given to me by a friend who lived in Chile for several
  years, and it has become a firm favourite. A sweetcorn paste tasting of
  fresh herbs is poached inside a wrapping of Chinese leaves. A delicious
  supper dish. Serve on rice or with noodles.
  
  Steam the Chinese leaves for a minute or two until supple but not too
  soft. Liquidize all the rest of the ingredients together to a paste.
  Divide the mixture into eight and put spoonfuls into the centre of each
  leaf. Wrap up like a spring-roll, with the ends folded in, and secure
  with a wooden cocktail stick. Steam over hot water for 20-25 minutes
  until the filling is set.
  
  Copyright Rosamond Richardson 1996
  
  Meal-Master format courtesy of Karen Mintzias
 
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---------- Recipe via Meal-Master (tm) v8.04
 
      Title: Crpes alla Parmigiana Parizzi
 Categories: Main dish
      Yield: 4 servings
 
    100 g  Spinach
           - trimmed & washed well
    175 g  Ricotta cheese
      4 tb Parmesan, freshly grated
      2    Eggs; lightly beaten
      8    Crpes
    100 g  Italian Fontina cheese
           -- cut into 8 strips
           Salt, pepper
           Grated nutmeg
 
  It's worth while making this dish for friends on a special occasion- it
  takes a little time to prepare, but every mouthful justifies the effort!
  
  Cook the spinach in its own water for 2-3 minutes, until the leaves are
  soft. Drain, squeeze dry and chop it. In a bowl combine it well with the
  Ricotta, 2 tbs of the Parmesan, the eggs, and the nutmeg, salt and
  pepper to taste.
  
  Spread about 3 tbs of the mixture on each crpe, put a strip of the
  Fontina across the centre, and roll up the crpes to enclose the
  filling. Arrange them seam side down in one layer in a buttered gratin
  dish. Sprinkle the remaining Parmesan over the crpes and bake in the
  middle of a preheated oven at 220 degrees C / 425 degrees F / gas 7 for
  15-20 minutes, or until they are puffed and golden.
  
  Copyright Rosamond Richardson 1996
  
  Meal-Master format courtesy of Karen Mintzias
 
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---------- Recipe via Meal-Master (tm) v8.04
 
      Title: Fennel with Cheese
 Categories: Vegetables, Main dish
      Yield: 2 servings
 
      1 lg Round fennel bulb
     15 g  Butter
      2    Shallots
           - peeled and finely chopped
      5 tb Milk (or slightly more)
     25 g  Gorgonzola cheese
           -OR Dolcelatte cheese
     25 g  Fontina or Caciotta cheese
     25 g  Ricotta cheese
 
  A delightful way to eat fennel, where the outer leaves are scoops for an
  unctuous cheesy filling. This is an unusual, rich dish that requires
  merely a green salad and some warm bread to go with it.
  
  Cut the fennel in half down the middle. Cook in boiling water for 10
  minutes or until tender. Drain. Remove the leaves in the centre, taking
  great care not to break them. Leave one complete layer of leaves so that
  a small bowl is formed in which to pour the cheese. The leaves you have
  removed will serve as scoops to eat the cheese. Some of the broader ones
  can be cut in half down the middle. Put these to one side.
  
  In a small saucepan melt the butter, and gently fry the shallots until
  soft. Pour on a little of the milk. Crumble in the blue cheese, cut the
  Fontina or Caciotta into small cubes, and put these in the pan together
  with the Ricotta. Stir together, heating gently until melted, adding
  more milk if required, to make a homogeneous, creamy consistency. Pour
  into the fennel 'bowls', and finish under a hot grill so that the cheese
  just begins to brown and bubble.
  
  Copyright Rosamond Richardson 1996
  
  Meal-Master format courtesy of Karen Mintzias
 
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---------- Recipe via Meal-Master (tm) v8.04
 
      Title: Golden Stuffed Peppers
 Categories: Main dish
      Yield: 2 servings
 
      2    Yellow peppers
    175 g  Courgettes; grated
      1 sm Onion; chopped
    225 g  Canned sweetcorn
           -- drained and pured
     50 g  Cheddar, finely grated
      1    Egg; beaten
           Pepper
 
  Yellow peppers have a gentler, sweeter flavour than red or green, and
  this mellowness is taken up by the grated courgettes and sweetcorn in
  the stuffing. The stuffed peppers are covered with grated cheese and
  baked - a delicious meal that you can serve with rice or potatoes and a
  tossed salad.
  
  Blanch the peppers in boiling water for 5 minutes, then drain, cut in
  half and deseed them. Mix the grated courgette and chopped onion into
  the sweetcorn pure and add half the cheese. Mix well and then stir in
  the beaten egg. Mix thoroughly and season to taste. Pile into the halved
  peppers. Sprinkle with the rest of the cheese and bake at 180 degrees C
  / 350 degrees F / gas 4 for 25 minutes. Serve hot.
  
  Copyright Rosamond Richardson 1996
  
  Meal-Master format courtesy of Karen Mintzias
 
-----
 
---------- Recipe via Meal-Master (tm) v8.04
 
      Title: Indonesian Spiced Vegetables
 Categories: Vegetables, Vegan
      Yield: 2 servings
 
    300 ml Thick coconut milk
    175 g  Chinese cabbage
    175 g  Okra
    175 g  French beans
      3 tb Oil
      1    Hard-boiled egg to garnish
           -(Optional.  Vegans omit)

-------------------------------FOR THE PASTE-------------------------------
    1/2    Fresh chilli; seeds removed
      1 ts Ground coriander
     25 g  Flaked almonds
      1    Cm. Fresh rootginger
           -- grated
      1 sm Onion; chopped
 
  Serves 2-3
  
  A stir-fry of summer vegetables is cooked with ginger and spices and
  coconut milk, making a dish evocative of Indonesian cuisine. Serve it
  with rice or noodles.
  
  In the blender, grind the spices, herbs, almonds and onion into a paste.
  Fry the ground paste in the oil for 3-4 minutes, stirring well, then
  stir in half of the coconut milk. Add the vegetables and stir over a
  gentle heat for 10 minutes. Then add the rest of the coconut milk and
  simmer for a further 8-10 minutes. Check the seasoning and serve hot,
  garnished with chopped hard-boiled egg.
  
  Copyright Rosamond Richardson 1996
  
  Meal-Master format courtesy of Karen Mintzias
 
-----
 
---------- Recipe via Meal-Master (tm) v8.04
 
      Title: Melting Vegetable Kebabs
 Categories: Main dish
      Yield: 2 servings
 
    750 g  Mixed vegetables*
      3 tb Olive oil
      1 tb Dried mixed herbs
     75 g  Mozzarella, sliced
           Salt and pepper
 
  *(e.g. mushrooms, courgettes, tomatoes, celery,
  shallots, aubergine, cauliflower, mange-tout, etc.)
  
  Serves 2-3
  
  Crunchy vegetable kebabs make an eye-catching main course, and the final
  coating of melting mozzarella is quite mouthwatering. Serve them on a
  bed of rice, with a sauce of your choice (see Sauces).
  
  Slice all the vegetables to bite size and skewer them alternately on to
  kebab sticks. Brush liberally with olive oil and sprinkle with dried
  mixed herbs, salt and pepper. Grill under a moderate heat for 10-12
  minutes, turning, until the vegetables are cooked through but still
  slightly crisp. Then finally cover them with slices of mozzarella and
  brown under the grill. Serve at once.
  
  Copyright Rosamond Richardson 1996
  
  Meal-Master format courtesy of Karen Mintzias
 
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---------- Recipe via Meal-Master (tm) v8.04
 
      Title: Spiced Corn on the Cob
 Categories: Vegetables
      Yield: 2 servings
 
      2 lg Tender corn cobs
           -- cut into 4 pieces
      3 tb Vegetable oil
      1 sm Onion; finely chopped
      1    Cm. Fresh root ginger
           -- grated
      1    Garlic clove; crushed
    100 g  Thick set yogurt
           Salt

--------------------------------SPICE PASTE--------------------------------
    1/2 ts Turmeric
    1/2 ts 5-spice
      1 pn Chilli powder
    1/2 ts Garam masala
      1 ts Ground coriander
      3 tb Water
 
  This wonderful recipe is inspired by an idea given to me by an Indian
  friend. The slices of corn cob are poached in an aromatic, spicy sauce
  with a yogurt base, and are sumptuously delicious. It makes a complete
  meal if served with the simple mushroom curry.
  
  Mix the spices together and stir into a paste with the water. Fry the
  corn cob pieces in the oil until browned all over, and set aside. Then
  fry the onion, ginger and garlic for a few minutes until softened, and
  stir in the spice paste. Cook gently for 2-3 minutes and then stir in
  the yogurt gradually. Season to taste with salt and return the corn to
  the pan. Heat through gently and it is ready to serve.
  
  Copyright Rosamond Richardson 1996
  
  Meal-Master format courtesy of Karen Mintzias
 
-----
 
---------- Recipe via Meal-Master (tm) v8.04
 
      Title: Vegetables alla Casalinga
 Categories: Main dish, Vegetables
      Yield: 2 servings
 
    600 g  Vegetables of your choice*
     25 g  Butter; melted
     15 g  Parmesan, grated
      2    Eggs; lightly poached
      8    Heart-shaped crotons
           (see Courgettes Provenale)
           Salt and pepper
 
  *(e.g. broccoli, cauliflower, asparagus, French beans, mange-tout, etc.)
  
  A delightful plate of lightly cooked vegetables browned with a little
  cheese, this simple supper dish is topped with a poached egg and some
  crotons. Serve it with a crisp side-salad with a dressing of your
  choice (see Dressings).
  
  Steam the vegetables of your choice until they are tender. Place them in
  a warm heatproof dish, pour the melted butter over and sprinkle with the
  Parmesan. Season with salt and pepper and brown quickly under a medium
  grill. Serve each portion with a poached egg and four heart-shaped
  crotons.
  
  Copyright Rosamond Richardson 1996
  
  Meal-Master format courtesy of Karen Mintzias
 
-----
 
---------- Recipe via Meal-Master (tm) v8.04
 
      Title: Cauliflower al-Shami
 Categories: Vegetables, Lebanese, Vegan
      Yield: 2 servings
 
    1/2 lg Cauliflower
      4 tb Olive oil
      2    Garlic cloves; sliced
      1 sm Bunch of coriander, chopped
 
  A superb way of cooking cauliflower, given to me by a Lebanese chef. The
  florets are stir-fried with olive oil, garlic and lots of fresh
  coriander, and the result is irresistible.
  
  Cut the cauliflower into tiny florets. Heat the olive oil gently and
  saut the sliced garlic in it until soft, about 2-3 minutes. Turn the
  heat up and stir-fry the cauliflower florets for a further 2-3 minutes,
  tossing so that they are well coated with the oil. Turn the heat down,
  partially cover with a lid, and cook until soft, about 4 minutes. Stir
  in the chopped coriander, toss for 1 minute more, and serve.
  
  Copyright Rosamond Richardson 1996
  
  Meal-Master format courtesy of Karen Mintzias
 
-----
 
---------- Recipe via Meal-Master (tm) v8.04
 
      Title: Cucumber with Coconut
 Categories: Vegetables, Vegan
      Yield: 3 servings
 
    100 g  Creamed coconut
    150 ml Hot water
    1/2 ts Turmeric
    1/2    Dried chilli
           - soaked in warm water
    1/2 ts Cumin seeds
      1    Garlic clove; crushed
      2 tb Oil
      1 lg Cucumber; diced
 
  The spiciness of chilli, the flavours of garlic and cumin are the
  oriental tastes for this rich and creamy way of cooking cucumber.
  
  Dissolve the creamed coconut in a jug of hot water, and stir in the
  turmeric. Fry the chilli, cumin seeds and crushed garlic in the oil for
  2-3 minutes, then toss the prepared cucumber into the pan. Stir-fry for
  a minute or so. Pour the coconut milk in and heat through. Simmer for 5
  minutes and it is ready to serve.
  
  Copyright Rosamond Richardson 1996
  
  Meal-Master format courtesy of Karen Mintzias
 
-----
 
---------- Recipe via Meal-Master (tm) v8.04
 
      Title: Glazed Carrots with Herbs
 Categories: Vegetables, Side dish, Vegan
      Yield: 2 servings
 
    225 g  Carrots; trimmed
           - (sliced on the diagonal
           - 0.5 cm (1/4 inch) thick)
     25 g  Unsalted butter*
    150 ml Vegetable stock
    1/2 ts Sugar
      1 ts Fresh minced parsley
      1 ts Fresh dill, finely chopped
           Salt and pepper
 
  *(Vegans use vegan margarine or oil instead of butter)
  
  A classic way of cooking carrots, particulary good in summer using fresh
  baby carrots and parsley from the garden.
  
  Cook the carrots in boiling salted water for 5 minutes, or until they
  are just tender. Drain them in a colander, and refresh them under
  running cold water. In a frying-pan toss the carrots in the butter over
  moderate heat until they are well coated. Add the stock, sugar, and salt
  and pepper to taste, and cook the mixture over a moderately high heat,
  tossing the carrots, until the liquid is reduced to a glaze. Stir in the
  parsley and the dill. Serve hot.
  
  Copyright Rosamond Richardson 1996
  
  Meal-Master format courtesy of Karen Mintzias
 
-----
 
---------- Recipe via Meal-Master (tm) v8.04
 
      Title: Leeks with Olives and Parsley
 Categories: Vegetables, Side dish, Vegan
      Yield: 2 servings
 
    225 g  Leeks; washed
           - and finely sliced
      4 tb Olive oil
      5 tb Vegetable stock
     10    Black olives
           -- stoned and sliced
      1 md Bunch of parsley
           -- finely chopped
           Salt and pepper
 
  Strong flavours here - leeks sauted with olives and parsley - that are
  reminiscent of French regional cookery. Lovely with a rice dish, or with
  the crpes alla parmigiana parizzi.
  
  Saut the sliced leeks gently in the olive oil, stirring, until they
  begin to soften, about 6-8 minutes. Stir in the stock and bring to the
  boil. Simmer gently, uncovered, for 5 minutes. Add the olives and the
  chopped parsley, and cook, stirring occasionally, for a further 3-4
  minutes. Season to taste with salt and pepper and it is ready to serve.
  
  Copyright Rosamond Richardson 1996
  
  Meal-Master format courtesy of Karen Mintzias
 
-----
 
---------- Recipe via Meal-Master (tm) v8.04
 
      Title: Mange-tout 'Ali Baba'
 Categories: Stir-fry, Side dish, Vegetables, Vegan
      Yield: 2 servings
 
      2 tb Sesame oil
      1    Cm. Root ginger, grated
      2    Spring onions
           -- finely sliced
    225 g  Mange-tout
           -- topped and tailed
    100 g  Baby French beans
     50 g  Fennel; chopped
      1 tb Soy sauce
      1 tb White-wine vinegar
      2 tb Sesame seeds, toasted
 
  A mouth-watering stir-fry of mange-tout, French beans and fennel with
  ginger, spring onion and soy sauce. The garnish of sesame seeds gives a
  final, appetizing texture.
  
  Heat the sesame oil gently with the ginger and spring onion, then
  stir-fry the mange-tout, French beans and fennel for 5-8 minutes until
  cooked through but still crisp. Add the soy sauce and white-wine vinegar
  and stir for a further 2 minutes. Put into a warm serving-dish, sprinkle
  with the browned sesame seeds and serve immediately.
  
  Copyright Rosamond Richardson 1996
  
  Meal-Master format courtesy of Karen Mintzias
 
-----
 
---------- Recipe via Meal-Master (tm) v8.04
 
      Title: Mange-tout with Fennel
 Categories: Vegetables, Stir-fry, Vegan
      Yield: 2 servings
 
    225 g  Mange-tout, topped & tailed
    1/2    Small head of fennel
           -- finely sliced
      3 tb Sesame oil
      1    Cm. Rootginger
           -- finely grated
      2 tb Soy sauce
      2 tb Sesame seeds
           -- toasted under the grill
 
  Summer tastes: delicate mange-tout, distinctive fennel, both stir-fried
  with ginger and soy sauce. The dish is finished with a sprinkling of
  sesame seeds.
  
  Slice the mange-tout diagonally and stir-fry with the fennel in the
  sesame oil until they began to soften. Then stir in the grated ginger
  and the soy sauce and stir-fry for 2-3 minutes longer. Serve at once,
  sprinkled with toasted sesame seeds.
  
  Copyright Rosamond Richardson 1996
  
  Meal-Master format courtesy of Karen Mintzias
 
-----
 
---------- Recipe via Meal-Master (tm) v8.04
 
      Title: Mange-tout with Pine Nuts
 Categories: Vegetables, Side dish, Stir-fry, Vegan
      Yield: 2 servings
 
    225 g  Mange-tout, topped & tailed
      2 tb Olive oil
     25 g  Pine nuts
           -- browned under the grill
           Sea salt
 
  A simple stir-fry of mange-tout with browned pine nuts combines two
  lovelyflavours and mouth-wateringly crunchy textures.
  
  Stir-fry the mange-tout in the hot oil for 3-4 minutes until tender but
  still slightlycrisp. Add the browned pine nuts, stir together, and
  season with a little sea salt. Serve immediately.
  
  Copyright Rosamond Richardson 1996
  
  Meal-Master format courtesy of Karen Mintzias
 
-----
 
---------- Recipe via Meal-Master (tm) v8.04
 
      Title: Piselli alla Toscana
 Categories: Vegetables, Side dish, Vegan
      Yield: 2 servings
 
    225 g  Frozen peas
      1    Garlic clove
           -- finely chopped
      2 tb Olive oil
      2    Slices of bread
           -- crusts removed
           Vegetable oil for frying
           Salt and pepper
 
  Lightly cooked peas are tossed in olive oil and garlic, and then mixed
  with tiny cubes of fried bread. Delicious.
  
  Pour boiling water over the peas and allow to stand for 5 minutes.
  Drain. Put them into a pan and cook them with the garlic in the olive
  oil over a gentle heat for 3 minutes. Add a little water and turn the
  heat up for another minute or two, then season with salt and pepper.
  
  Cut the bread into tiny dice and fry in vegetable oil until golden all
  over. Drain, and dry on kitchen paper. Toss these crotons into the peas
  and serve immediately.
  
  Copyright Rosamond Richardson 1996
  
  Meal-Master format courtesy of Karen Mintzias
 
-----
 
---------- Recipe via Meal-Master (tm) v8.04
 
      Title: Sauted Carrots and Celery
 Categories: Vegetables, Side dish, Vegan
      Yield: 6 servings
 
    350 g  Carrots; peeled
    1/2    Head of celery, washed
      2 tb Olive oil
      1 sm Onion; thinly sliced
      1    Bouquet garni
     50 g  Green olives, stoned
           Salt and pepper
 
  A delightful, soft mixture of carrots, celery, onions and olives, which
  makes an excellent side-dish to go with the aubergine loaf.
  
  Slice the carrots thinly. Cut the celery sticks into chunks, discarding
  any stringy pieces.
  
  Heat the oil in a saucepan, add the onion and celery, and cook gently
  until the onion is golden. Add the carrots, celery and bouquet garni and
  season to taste. Cover with a lid and cook gently for 10 minutes,
  shaking the pan frequently.
  
  Add the olives, stir and replace the lid. Simmer very gently for a
  further 10 minutes.
  
  Copyright Rosamond Richardson 1996
  
  Meal-Master format courtesy of Karen Mintzias
 
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---------- Recipe via Meal-Master (tm) v8.04
 
      Title: Sesame Green Beans and Peas
 Categories: Vegetables, Side dish, Vegan
      Yield: 2 servings
 
      2 tb Unsalted butter
           -OR- margarine or oil
      2 tb Vegetable oil
    225 g  Frozen peas
           -- thawed & drained
    225 g  Green beans; trimmed and
           -- cut crosswise into
           -- 0.5 cm (1/4 inch) pieces
      1 ts Sugar
      3 tb Sesame seeds; toasted
      1 tb Dark sesame oil
           Salt and pepper
 
  Serves 2-3
  
  A delightful combination, with the crunch of browned sesame seeds and
  the distinctive flavour of dark sesame oil.
  
  Heat the butter with the oil in a pan. Saut the peas and the beans in
  the mixture over a moderately high heat, stirring, for 1 minute, until
  they are coated. Add sugar and heat through gently for a further 4-5
  minutes, tossing occasionally. Remove the pan from the heat, stir in the
  toasted sesame seeds, the sesame oil, and salt and pepper to taste, and
  transfer the mixture to a heated serving-dish.
  
  Copyright Rosamond Richardson 1996
  
  Meal-Master format courtesy of Karen Mintzias
 
-----
 
---------- Recipe via Meal-Master (tm) v8.04
 
      Title: Sweet and Sour Chinese Cabbage
 Categories: Stir-fry, Vegan, Vegetables, Side dish
      Yield: 2 servings
 
    225 g  Chinese cabbage, shredded
    1/2    Fresh chilli
           -- sliced very finely
      1    Cm. Root ginger
           -- peeled and grated
      2 tb Ground-nut oil
      2 tb Dark sesame oil
      2 tb Sugar
      2 tb Vinegar
           Salt
 
  Shredded Chinese cabbage is best stir-fried in the wok. It is delightful
  spiced with chilli and ginger, and goes well with pasta dishes.
  
  Mix the shredded cabbage with the chilli and ginger. Stir-fry in the
  groundnut oil for 3 minutes, then add the dark sesame oil, sugar and
  vinegar. Heat through, stirring, and cook for 2 minutes. Season to taste
  with salt and serve as soon as possible.
  
  Copyright Rosamond Richardson 1996
  
  Meal-Master format courtesy of Karen Mintzias
 
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---------- Recipe via Meal-Master (tm) v8.04
 
      Title: Artichoke Frittata
 Categories: Cheese/eggs, Brunch
      Yield: 2 servings
 
      2    Shallots; finely sliced
     15 g  Unsalted butter
           -OR margarine
    225 g  Jerusalem artichokes
           -- cooked and sliced
      3 lg Eggs; lightly beaten
      1 ts Fresh basil, finely chopped
      2 tb Minced fresh parsley
      2 tb Parmesan, freshly grated
           Salt and pepper
 
  A frittata is a kind of omelette, cooked more slowly and with more of a
  filling. This one, with Jerusalem artichokes and herbs, makes
  cold-weather food par excellence. Serve it with a potato dish, or rice,
  and a crunchy salad.
  
  Cook the shallots in the butter over a low heat, stirring, until they
  have softened. Add the artichokes, and stir to coat them with the
  butter. In a bowl combine the eggs, basil, parsley, 1 tbs of the
  Parmesan, and salt and pepper to taste. Pour the mixture into a large,
  heavy pan, add the shallots and artichokes, and cook the frittata over a
  moderately low heat, without stirring, until the edges are golden but
  the centre is still unset. Sprinkle the top with the remaining Parmesan
  and put it under a preheated grill for 1-2 minutes, until it is just
  set. Cut into wedges and transfer it to heated plates.
  
  Copyright Rosamond Richardson 1996
  
  Meal-Master format courtesy of Karen Mintzias
 
-----
 
---------- Recipe via Meal-Master (tm) v8.04
 
      Title: Crpes  la Piprade
 Categories: Main dish, Cheese/eggs, Brunch
      Yield: 3 servings
 
-------------------------FOR 9-10 CM (4 IN) CRPES:-------------------------
     40 g  Flour
      1    Egg
    1/4 ts Salt
      1 ts Vegetable oil
     50 ml Milk

------------------------------PIPRADE MIXTURE------------------------------
    175 g  Onions; finely sliced
      2 tb Vegetable oil
    175 g  Green pepper
           -- de-seeded and sliced
      2    Ripe tomatoes
           -- skinned and chopped
      2    Garlic cloves; crushed
      1 tb Parsley, chopped
      1 tb Fresh basil leaves, chopped
     50 g  Gruyre cheese
           -- diced very small
           Salt and pepper
 
  These little crpes are made with a French country recipe for onions,
  peppers and tomatoes cooked with garlic, basil and parsley. The piprade
  mixture is folded into the pancake batter and the crpes are cooked
  until golden. Lovely with a tossed green salad.
  
  Blend the ingredients for the crpe batter together and allow to rest
  for an hour.
  
  Cook the onions gently in the oil for about 10 minutes, covered,
  stirring occasionally until soft and sweet. Add the sliced peppers and
  cook for a further 5 minutes. Add the chopped tomatoes and garlic and
  cover the pan for several minutes, until the mixture is well reduced.
  Continue to cook over a slightly raised heat for 5 minutes, adding the
  herbs and stirring the mixture thoroughly. Season to taste. Add the
  cheese to the piprade mixture and stir into the crpe batter. Fry in a
  hot pan with a little oil, as for ordinary crpes, turning so that they
  cook until golden on both sides.
  
  Copyright Rosamond Richardson 1996
  
  Meal-Master format courtesy of Karen Mintzias
 
-----
 
---------- Recipe via Meal-Master (tm) v8.04
 
      Title: Eggs Soubise
 Categories: Cheese/eggs, Brunch, Breakfast
      Yield: 2 servings
 
      4    Eggs, lightly poached
    300 ml Soubise sauce (see below)
           Triangles of fried bread

-------------------------------SOUBISE SAUCE-------------------------------
     50 g  Rice; washed
    450 ml Vegetable stock
    175 g  Onions; sliced finely
     25 g  Butter or margarine
           Cream or yogurt to finish
           --(optional)
           Salt and pepper
 
  This recipe for soubise sauce comes from a French chef who bases it on a
  classic method. The addition of rice to the sauce gives it bulk and a
  satisfying baseline, perfect for lightly poached eggs. Served with
  triangles of fried bread this dish makes an excellent supper.
  
  To make the soubise sauce, start by cooking the rice for 5 minutes in
  salted boiling water. Drain. Heat the stock to boiling-point, and put in
  the onions and the rice. Simmer for 30 minutes until well reduced,
  stirring from time to time. Add the butter or margarine, pure in the
  blender, reheat, then thin out with a little cream or yogurt. Check the
  seasoning and serve hot.
  
  Place each poached egg in a warm ramekin dish and spoon some soubise
  sauce over them. Surround with crisp, golden triangles of fried bread
  and serve immediately.
  
  Copyright Rosamond Richardson 1996
  
  Meal-Master format courtesy of Karen Mintzias
 
-----
 
---------- Recipe via Meal-Master (tm) v8.04
 
      Title: Indonesian Souffl Omelette
 Categories: Eggs/cheese, Breakfast, Brunch
      Yield: 2 servings
 
      1    Cm. Root ginger
           - peeled and grated
      1    Clove of garlic; crushed
           Sesame oil
     75 g  Chinese cabbage; shredded
     75 g  Small button mushrooms
           - sliced
     50 g  Sweetcorn
     50 g  Mange-tout
      1    Fresh chilli
           -- de-seeded and chopped
     40 g  Dry-roasted peanuts; ground
    150 ml Thin coconut milk
      3    Eggs; separated
           Salt
           Fresh coriander leaves
           -- to garnish
 
  Serves 2-3
  
  Souffl omelettes are spectacular dishes, yet they are disarmingly
  simple to prepare. The Indonesian spicing of this dish, and the coconut
  milk which is so typical of that cuisine, make this a meal to remember.
  Serve it with a couple of salads of your choice.
  
  Soften the ginger and garlic in the oil for 2-3 minutes, then toss in
  the prepared vegetables. Stir until heated through and well coated with
  the oil, then add the ground peanuts. Stir well. Pour in the coconut
  milk and simmer for 5 minutes. Remove from the heat, then mix in the
  beaten egg yolks and stir thoroughly. Season to taste.
  
  Fold in the stiffly beaten whites and pour the mixture into a large,
  well-oiled, heavy frying-pan. Cook over a very gentle heat for 8-10
  minutes until puffed and beginning to set. Brown under a hot grill for a
  minute or two to finish the cooking, and serve immediately garnished
  with fresh coriander leaves. Cut into wedges for each serving.
  
  Copyright Rosamond Richardson 1996
  
  Meal-Master format courtesy of Karen Mintzias
 
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---------- Recipe via Meal-Master (tm) v8.04
 
      Title: Kookoo
 Categories: Eggs, Brunch, Main dish
      Yield: 2 servings
 
      2 tb Vegetable oil
    350 g  Medium potatoes; peeled
           - very finely sliced
    100 g  Mushrooms
           - minced in the blender
      3    Spring onions
           -- finely chopped
      2 tb Parsley, finely chopped
      3    Eggs; beaten
           Salt and pepper
           Cheddar, finely grated
           - to garnish
 
  Serves 2-3
  
  A delightful name for a delightful dish. Kookoo makes a substantial and
  satisfying meal in its own right, served with just a side-salad.
  
  Grease a large, heavy frying-pan with 2 tsp of the oil and arrange the
  sliced potatoes over the surface. Season with a little salt and pepper
  and dribble the rest of the oil over them. Cover with a lid and cook
  over a very gentle heat for 10 minutes.
  
  Mix the mushrooms, spring onions and parsley into the beaten eggs and
  season to taste. Pour over the potatoes in the pan, cover again and cook
  over a low heat for a further 10 minutes.
  
  Slide the kookoo out of the pan on to a platter and serve it cut in
  wedges. Hand around grated cheese to sprinkle over the top.
  
  Copyright Rosamond Richardson 1996
  
  Meal-Master format courtesy of Karen Mintzias
 
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---------- Recipe via Meal-Master (tm) v8.04
 
      Title: Oeufs Mollets with Green Sauce
 Categories: Eggs, Brunch, Main dish
      Yield: 2 servings
 
      2    Eggs; boiled for 4 minutes
     75 g  Peas, cooked
     75 g  Asparagus, cooked
     25 g  Sunflower margarine; melted
      5 tb Bchamel sauce
           A little single cream
           Salt and pepper
           Parsley sprigs to garnish
 
  A sauce of pured peas and asparagus is the coating for soft-boiled eggs
  in this recipe. Lovely summery food, best served with rice and a tossed
  salad - and some warm, fresh bread on the side.
  
  Plunge the boiled eggs into cold water as soon as the four minutes are
  up. When they are cold, peel very carefully, making sure not to break
  the white. Pure the peas and the asparagus together with the melted
  margarine and bchamel - the pure should be smooth and a lovely shade
  of green. Thin out with a little single cream and season to taste.
  Divide the mixture into the bottom of two ramekin dishes. Put the eggs
  on top and garnish with a sprig of parsley. Serve at room temperature.
  
  Copyright Rosamond Richardson 1996
  
  Meal-Master format courtesy of Karen Mintzias
 
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---------- Recipe via Meal-Master (tm) v8.04
 
      Title: Poached Eggs with Garlic Mushrooms
 Categories: Eggs, Main dish, Brunch
      Yield: 2 servings
 
     75 g  Small button mushrooms
           -- sliced
     25 g  Butter
           -OR sunflower margarine
      1    Garlic clove; crushed
      2 tb Parsley, finely chopped
      4 tb Vegetable stock
      2    Eggs, lightly poached
           Salt and pepper
 
  Nothing is more delicious than mushrooms cooked in butter with garlic
  and parsley - so simple, yet unbeatable. As a topping for poached eggs
  they come into their own as a wonderful light meal at any time of the
  year.
  
  Saut the mushrooms in the butter or sunflower margarine until lightly
  cooked, then stir in the garlic and parsley and cook gently for a
  further 2-3 minutes. Season with a little salt and pepper and add the
  stock. Heat through. Place the eggs in separate ramekin dishes and spoon
  the mushroom mixture over the top. Serve at once with warm granary bread
  and a crisp salad.
  
  Copyright Rosamond Richardson 1996
  
  Meal-Master format courtesy of Karen Mintzias
 
-----
 
---------- Recipe via Meal-Master (tm) v8.04
 
      Title: Spicy Eggs
 Categories: Eggs, Brunch, Main dish
      Yield: 2 servings
 
     25 g  Butter
           -OR sunflower margarine
      2    Spring onions
           -- finely sliced
      1 ts Garam masala
      2    Tomatoes; skinned
           - and very finely chopped
      1 ts Turmeric (more if desired)
      3    Eggs; beaten
           Salt and pepper
           Coriander leaves to garnish
 
  This is a kind of scrambled eggs 'Indian Style': a stir-fry of spring
  onions and tomatoes is flavoured with garam masala and turmeric, and
  then the eggs are scrambled into the mixture. Lovely with chapatis and a
  mixed salad.
  
  Melt the butter or margarine in a heavy-bottomed saucepan and soften the
  spring onions over a gentle heat for 4-5 minutes. Then add the garam
  masala and the chopped tomatoes and cook for a further 3-4 minutes.
  Season with the turmeric, salt and pepper and mix well, then pour in the
  eggs and begin to scramble them, stirring with a fork. When the eggs are
  lightly set but still moist - not dry and overcooked - serve at once on
  warm plates with a mixed salad and chapatis, garnished with fresh
  coriander leaves.
  
  To skin tomatoes:
  
  Put the tomatoes into a bowl and cover with boiling water. Leave to
  stand for 3-4 minutes, then the skin will peel off easily with a sharp
  knife.

  Copyright Rosamond Richardson 1996
  
  Meal-Master format courtesy of Karen Mintzias
 
-----
 
---------- Recipe via Meal-Master (tm) v8.04
 
      Title: Tomato Croton Omelette
 Categories: Eggs, Main dish
      Yield: 2 servings
 
      4    Eggs
      3 tb Milk
      2    Tomatoes, skinned
           - and sliced
           A few chopped chives
      3 tb Crotons
           Salt and pepper
           Parmesan to garnish
 
  Blissful summer food. Use tomatoes that are as fresh as possible for the
  best results here. The crunch of crotons in the filling is utterly
  mouth-watering, and gives this omelette a distinction quite its own.
  
  Beat the eggs with the milk and season with salt and pepper. Lightly
  grease a heavy frying-pan and pour in the mixture. (If you do not have a
  pan large enough, make two omelettes separately.) As it begins to set,
  place the sliced tomatoes on top and sprinkle with the chives. Season
  with salt and pepper and finally toss in the crotons. Fold the omelette
  in half and serve as soon as possible, sprinkled with a little grated
  Parmesan.
  
  Copyright Rosamond Richardson 1996
  
  Meal-Master format courtesy of Karen Mintzias
 
-----
 
---------- Recipe via Meal-Master (tm) v8.04
 
      Title: Crunchy Chinese Noodles
 Categories: Pasta
      Yield: 2 servings
 
    125 g  Egg noodles
      2 tb Dark sesame oil
      1    2.5cm piece of Root ginger
           -- finely grated
      1    Garlic clove; crushed
      2 tb Soy sauce
      3    Spring onions
           -- finely sliced
     25 g  Pine nuts
           -- browned under the grill
           Fresh coriander leaves
           -- to garnish
 
  The crunch of browned pine nuts gives this simple mixture of egg
  noodles, garlic and ginger a mouth-watering texture. The dish is made in
  a matter of moments, and a finishing touch of fresh coriander makes all
  the difference, adding its distinctively oriental flavour.
  
  Cook the egg noodles in boiling, salted water until soft - about 4-5
  minutes. Heat the oil in a wok and soften the ginger and garlic gently
  in it for 3-4 minutes, then toss in the noodles until well coated. Stir
  in the soy sauce and spring onions and cook for another 3-4 minutes.
  Finally stir in the pine nuts and mix thoroughly. Serve immediately,
  garnished with fresh coriander leaves.
  
  Copyright Rosamond Richardson 1996
  
  Meal-Master format courtesy of Karen Mintzias
 
-----
 
---------- Recipe via Meal-Master (tm) v8.04
 
      Title: Fettucine with Mushrooms and Cream
 Categories: Pasta
      Yield: 2 servings
 
      1 sm Onion; finely sliced
      2 tb Olive oil
      1 ts Dried mixed herbs
    100 g  Mushrooms, sliced
      5 tb Single cream
    175 g  Fettucine
           -- cooked 'al dente'
      1    Egg; beaten
           Salt and pepper
           Grated Parmesan to garnish
 
  Classic Mediterranean food, a creamy mushroom sauce is folded into
  freshly cooked fettucine, and an egg lightly scrambled into the mixture
  at the last moment until it is lightly set. Serve this with a garlicky
  green salad and some warm granary bread.
  
  Simmer the sliced onion gently in the oil until thoroughly softened,
  then add the herbs and let them soften too, stirring. Add the mushrooms
  and stir them until their juices start to run. Stir the cream into the
  mixture and heat through. Pour the sauce over the hot, drained fettucine
  in a saucepan, and put over a very gentle heat. Finally add the beaten
  egg and cook slowly, stirring, until the egg begins to set. Check the
  seasoning and serve at once on warm plates. Sprinkle grated Parmesan
  over the top.
  
  Copyright Rosamond Richardson 1996
  
  Meal-Master format courtesy of Karen Mintzias
 
-----
 
---------- Recipe via Meal-Master (tm) v8.04
 
      Title: Fresh Pasta with Peas
 Categories: Pasta
      Yield: 2 servings
 
      2 tb Olive oil
    1/2    Yellow pepper
           -- finely chopped
    100 g  Peas, cooked
    225 g  Fresh pasta ribbons
     25 g  Butter; softened
     50 g  Crme fraiche
     25 g  Parmesan
           Freshly ground pepper
 
  The tang of pepper gives this gentle pasta dish a distinctive touch. The
  creaminess of crme fraiche, some Parmesan, freshly ground black pepper
  ~ and you have a delicious supper dish.
  
  Heat the oil and gently fry the yellow pepper for a few minutes. Add the
  peas, mix well and season with pepper. Cover and leave to cook over a
  very low heat for 15 minutes, until well softened.
  
  Cook the pasta 'al dente' and drain it. Put it into a warm dish and pour
  the pepper and pea mixture over it. Add the butter, crme fraiche and
  Parmesan. Toss well and serve immediately.
  
  Copyright Rosamond Richardson 1996
  
  Meal-Master format courtesy of Karen Mintzias
 
-----
 
---------- Recipe via Meal-Master (tm) v8.04
 
      Title: Linguini in Spicy Sauce
 Categories: Pasta
      Yield: 2 servings
 
      3 tb Vegetable oil
      1    Garlic clove; crushed
      1 tb Garam masala
      1 ts Turmeric
    100 g  Chinese leaf
           -- finely shredded
      5 tb Vegetable stook
      3 tb Yogurt
    175 g  Linguini, cooked 'al dente'
           Salt
 
  For those who love hot spices, this dish of linguini with garam masala
  and garlic, and shredded Chinese leaf, makes a refreshing change from
  blander pasta dishes. Serve this one with a tomato and onion salad and
  some hot nan bread.
  
  Heat the oil gently and fry the garlic, garam masala and turmeric
  together for a few minutes. Then stir in the Chinese leaves and stir-fry
  until they soften. Add the stock, heat through and season with a little
  salt. Then mix in the yogurt, and when the sauce is smooth and even pour
  over the hot, drained linguini and toss thoroughly. Serve at once, on
  hot plates.
  
  Copyright Rosamond Richardson 1996
  
  Meal-Master format courtesy of Karen Mintzias
 
-----
 
---------- Recipe via Meal-Master (tm) v8.04
 
      Title: Pasta with Courgette Sauce
 Categories: Pasta, Vegan
      Yield: 2 servings
 
      3 md Courgettes
      3 tb Olive oil
      1    Garlic clove; crushed
    225 g  Fresh tagliatelle; OR...
    175 g  -Dried tagliatelle
     50 ml Vinaigrette
           Salt and pepper

----------------------------------GARNISH----------------------------------
           Chopped chives
           Grated cheese
 
  A simple pure of steamed courgettes and garlic is all that this sauce
  is - and it is wonderful. The flavours are lovely, the colour is fresh
  green. Serve this dish with a tossed salad and some fresh bread.
  
  Steam the courgettes until tender, about 5 minutes. Cool, chop them,
  then put in the liquidizer and blend to a pure with the olive oil.
  Season to taste with garlic, salt and pepper.
  
  Cook the pasta in boiling, salted water until 'al dente', then drain
  well. Toss the vinaigrette into the warm pasta and serve on warm plates.
  Spoon the courgette sauce over the top and garnish with chopped chives.
  Sprinkle grated cheese over the top.
  
  Copyright Rosamond Richardson 1996
  
  Meal-Master format courtesy of Karen Mintzias
 
-----
 
---------- Recipe via Meal-Master (tm) v8.04
 
      Title: Penne with Cauliflower
 Categories: Pasta
      Yield: 2 servings
 
      1 sm Cauliflower
           -- divided into florets
      1    Onion; finely chopped
      4 tb Olive oil
     25 g  Raisins; soaked in
           - hot water for 20 minutes
     50 g  Pine nuts; toasted
    175 g  Penne, cooked 'al dente'
     25 g  Cheddar; grated
      1 tb Parsley, finely chopped
           --(to garnish)
           Salt and pepper to taste
 
  Serves 2-3
  
  An unusual combination of tastes makes this a pasta dish with a
  difference - raisins and pine nuts give it a quite distinctive quality.
  Serve it with a tossed green salad.
  
  Steam the cauliflower florets 'al dente'. Cut them into thin slices.
  Saute the onion in the oil over a moderate heat until it begins to
  brown. Simmer, partially covered, for 5 minutes. Stir in the raisins,
  pine nuts and cauliflower and season to taste with salt and pepper.
  
  Toss the cooked penne with half of the sauce and spoon the rest over the
  top. Sprinkle the dish with the grated cheese and garnish with the
  parsley. Serve hot, on warmed plates.
  
  Copyright Rosamond Richardson 1996
  
  Meal-Master format courtesy of Karen Mintzias
 
-----
 
---------- Recipe via Meal-Master (tm) v8.04
 
      Title: Rice Noodles Oriental-style
 Categories: Pasta, Vegan, Low-gluten
      Yield: 2 servings
 
    175 g  Rice noodles
      2 md Courgettes
           - thinly sliced diagonally
    100 g  Broccoli florets
           - sliced thinly
    100 g  Okra, topped and tailed
      2 tb Dark sesame oil
      1    Garlic clove; crushed
      1    Cm. Fresh root ginger
           -- grated
      2 tb Soy sauce
 
  Rice noodles make a delightful alternative to wheat-based noodles - fine
  in texture they are light food that is quickly cooked and make a
  delicious base for all kinds of mixtures. Here chopped courgettes,
  broccoli and okra are flavoured with ginger, garlic and soy sauce:
  irresistible food.
  
  Cook the rice noodles in boiling water until they are soft, about 3-4
  minutes. Drain.
  
  Steam the finely sliced courgettes, broccoli and okra 'al dente'. Heat
  the oil and quickly stir in all the vegetables until they are coated
  with it, then mix in the garlic and ginger. Season with the soy sauce
  and mix together thoroughly. Toss the cooked rice noodles into the pan,
  stir-fry for a further minute or two until they are well coated, and
  serve immediately.
  
  Copyright Rosamond Richardson 1996
  
  Meal-Master format courtesy of Karen Mintzias
 
-----
 
---------- Recipe via Meal-Master (tm) v8.04
 
      Title: Spaghetti Soubise
 Categories: Pasta
      Yield: 2 servings
 
      2 lg Onions; finely chopped
      2 tb Olive oil
     75 g  Crme fraiche
           -OR thick set yogurt
    175 g  Spaghetti
     25 g  Parmesan, grated
           Salt
           Freshly ground black pepper
 
  A simple sauce of sweated onions, sweet and soft, goes really well on
  spaghetti. Lots of freshly ground black pepper, Parmesan, and some crme
  fraiche or yogurt make it a memorable dish.
  
  Cook the onions in the olive oil over a very gentle heat, covered, for
  30 minutes, stirring from time to time until they are soft, transparent
  and sweet but not browned. Season with a little salt and lots of freshly
  ground black pepper. Cool a little, then stir in the crme fraiche.
  
  Meanwhile cook the spaghetti 'al dente' and drain it. Pour the sauce
  over the top and toss well together. Serve with the grated cheese.
  
  Copyright Rosamond Richardson 1996
  
  Meal-Master format courtesy of Karen Mintzias
 
-----
 
---------- Recipe via Meal-Master (tm) v8.04
 
      Title: Spaghetti with Garlic Crotons and Fresh Tomato Sauce
 Categories: Pasta
      Yield: 2 servings
 
    175 g  Spaghetti
           -- cooked 'al dente'
           Salt and pepper
           Garlic crotons
           - See Courgettes Provenale
           Grated cheese to garnish

-------------------------------FOR THE SAUCE-------------------------------
      2 tb Olive oil
      1 md Onion; finely sliced
      1    Garlic clove; crushed
      2 tb Fresh mixed herbs
           - (finely chopped)
    400 g  Canned tomatoes
 
  A home-made tomato sauce, with the freshness of herbs and garlic, is an
  unbeatable rival to any commercial variety. This version of a classic
  spaghetti dish is sprinkled with garlic crotons and is utterly
  mouthwatering.
  
  Heat the oil in a large pan and gently cook the onion in it, stirring
  until it softens but not allowing it to brown. After about 6-7 minutes,
  stir in the crushed garlic and the herbs, and cook together for a
  further 5 minutes. Add the juices from the can of tomatoes and simmer
  together for 5 minutes more. Chop the tomatoes and add them to the pan,
  season to taste, and pour the sauce over the hot, drained spaghetti. Top
  with garlic crotons. Serve at once, on warm plates, with grated cheese
  to sprinkle over the top.
  
  Copyright Rosamond Richardson 1996
  
  Meal-Master format courtesy of Karen Mintzias
 
-----
 
---------- Recipe via Meal-Master (tm) v8.04
 
      Title: Spicy Beansprouts with Vermicelli
 Categories: Pasta, Vegan
      Yield: 2 servings
 
      3    Spring onions; sliced
      2 tb Dark sesame oil
      1 ts Garam masala
      1    Garlic clove; crushed
    100 g  Beansprouts
    150 g  Vermicelli
      1 tb Chopped coriander
 
  So quick to make, this dish has all the qualities of classic Eastern
  cookery. Chopped coriander, sprinkled over it just before serving, is
  the finishing touch.
  
  Soften the spring onions in the oil for a few minutes and then add the
  garam masala and garlic. Stir for another minute or so and then toss in
  the beansprouts and stir-fry for another 3-4 minutes until heated
  through, tender but still crisp. Cook and drain the vermicelli and add
  to the pan, stirring until well mixed and hot. Serve in a warm dish,
  sprinkled with the fresh chopped coriander.
  
  Copyright Rosamond Richardson 1996
  
  Meal-Master format courtesy of Karen Mintzias
 
-----
 
---------- Recipe via Meal-Master (tm) v8.04
 
      Title: Spinach Fettucine
 Categories: Pasta
      Yield: 2 servings
 
      1    Garlic clove; minced
     40 g  Unsalted butter
    150 g  Cooked spinach
           -- finely chopped
    225 g  Fresh green fettucine
           -- cooked 'al dente'
      2 tb Parmesan, grated
    500 g  Roquefort, crumbled
     75 g  Crme fraiche
           Salt and pepper
 
  Spinach goes particularly well with pasta, and especially so with green
  pasta, with which it has an obvious affinity. This lovely sauce of
  spinach with blue cheese and crme fraiche makes a memorable and
  substantial meal. Serve it with a crisp green salad and some fresh bread
  for the juices on the plate.
  
  Soften the garlic in the butter over a gentle heat, stirring. Add the
  spinach and mix well. Toss in the cooked fettucine and coat it with the
  mixture. Add the cheeses and the crme fraiche, and season to taste with
  salt and pepper. Heat through, tossing well, until the cheeses have
  melted. Divide the mixture between two warmed plates.
  
  Copyright Rosamond Richardson 1996
  
  Meal-Master format courtesy of Karen Mintzias
 
-----
 
---------- Recipe via Meal-Master (tm) v8.04
 
      Title: Tagliatelle with Chinese Vegetables
 Categories: Pasta, Vegan
      Yield: 2 servings
 
      3    Spring onions; sliced
      1    2.5cm. piece fresh ginger
           - grated
      3 tb Dark sesame oil
     75 g  Baby sweetcorn; sliced
     50 g  Water-chestnuts, sliced
     75 g  Button mushrooms
           -- quartered
     50 g  Mange-tout
           -- sliced diagonally
      2 tb Soy sauce
    175 g  Tagliatelle
           -- cooked 'al dente'
 
  This is a kind of western chow mein, quickly and easily prepared. A
  delicious way to eat tagliatelle, the soft pasta contrasting with the
  crunchiness of the Chinese vegetables.
  
  Stir-fry the spring onions and ginger gently in the oil for a couple of
  minutes so that they soften, then toss in the prepared vegetables and
  stir until they heat through and begin to soften - about 4-5 minutes.
  Then stir in the soy sauce and heat through again, stirring all the
  time. Pour this mixture over the hot, drained tagliatelle in a warm
  serving-dish, toss thoroughly and serve immediately.
  
  Copyright Rosamond Richardson 1996
  
  Meal-Master format courtesy of Karen Mintzias
 
-----
 
---------- Recipe via Meal-Master (tm) v8.04
 
      Title: Tagliatelle with Mange-tout
 Categories: Pasta, Stir-fry
      Yield: 2 servings
 
    175 g  Mange-tout; cut diagonally
      1    Shallot; sliced
      2 tb Olive oil
      1    Garlic clove; crushed
      5 tb Single cream, 5 tbs
    225 g  Fresh tagliatelle
           -- cooked 'al dente'
           Parmesan, grated
           Pepper to taste
 
  Crisp mange-tout are stir-fried with garlic and shallot and finished
  with cream, making an appetizing sauce for fresh tagliatelle. Sprinkled
  generously with cheese, the dish is then quickly browned under the
  grill. All it needs is a tossed green salad to go with it.
  
  Steam the sliced mange-tout until tender but still crisp, about 2-3
  minutes. Soften the shallot in the oil and add the garlic. Stir in the
  prepared mange-tout and season to taste with pepper. Add the cream and
  heat through, stirring. Then toss the tagliatelle into the sauce and put
  in a heatproof dish. Sprinkle with the grated Parmesan and brown under a
  hot grill for a minute or less, then serve at once.
  
  Copyright Rosamond Richardson 1996
  
  Meal-Master format courtesy of Karen Mintzias
 
-----
 
---------- Recipe via Meal-Master (tm) v8.04
 
      Title: Vegetable Noodles Malay-style
 Categories: Pasta
      Yield: 2 servings
 
    100 g  Small okra
    100 g  Baby courgettes
           - thinly sliced
    225 g  Egg noodles
      2 tb Dark sesame oil
      1    Garlic clove; crushed
    1/2 sm Fresh chilli
           -- finely chopped
      2    Spring onions; sliced
      1 tb Black-bean sauce
    100 g  Beansprouts
      1 sm Bunch of chives; chopped
           Coriander leaves to garnish
 
  Serves 2-3
  
  A wonderful medley of interesting vegetables, some egg noodles, and
  oriental flavours of black bean, sesame, garlic and chilli. This is
  blissful food at any time of the year.
  
  Steam the vegetables until tender and set aside. Cook the egg noodles
  for 4-5 minutes in boiling, salted water, stirring occasionally. Drain.
  Heat the oil and quickly stir-fry the garlic, chilli and spring onions.
  Stir in the black-bean sauce. Add the noodles to the pan and toss in the
  mixture, then add all the vegetables and the chives, and stir-fry until
  they are heated through and tender, but still slightly crisp. Serve at
  once, garnished with coriander leaves.
  
  Copyright Rosamond Richardson 1996
  
  Meal-Master format courtesy of Karen Mintzias
 
-----
 
---------- Recipe via Meal-Master (tm) v8.04
 
      Title: Weekend Tagliatelle
 Categories: Vegan, Pasta
      Yield: 2 servings
 
      2 lg Garlic cloves; crushed
      2 tb Olive oil
    175 g  Fresh tagliatelle
           -- cooked 'al dente'
     40 g  Pine nuts; lightly browned
           Freshly ground black pepper
 
  You have to eat this at the weekend simply because it is so incredibly
  garlicky as to be anti-social to anyone who has not eaten it! For all
  its simplicity, it is among the most delicious of pasta dishes.
  
  Stir the crushed garlic into the olive oil and add masses of freshly
  ground black pepper. Mix into the hot, drained tagliatelle and toss
  thoroughly. Finally mix in the pine nuts, give it all another toss and
  serve immediately with a crisp green salad.
  
  Copyright Rosamond Richardson 1996
  
  Meal-Master format courtesy of Karen Mintzias
 
-----
 
---------- Recipe via Meal-Master (tm) v8.04
 
      Title: Best Risotto
 Categories: Main dish, Grains
      Yield: 2 servings
 
      1 lg Onion; finely chopped
      3 tb Vegetable oil
    150 g  Basmati rice; washed
      1 tb Mixed dried herbs
    300 ml Stock
     75 g  Mushrooms, sliced
     50 g  Peas, cooked
     75 g  French beans; steamed and
           - cut into short lengths
     40 g  Cheddar, grated
           Salt
           Pepper
           Ground mace
           Grated Parmesan, to garnish
 
  Serves 2-3
  
  Risottos make some of the best supper dishes of all - satisfying, tasty
  food that you can make all the year round using whatever are the best
  vegetables in season. Serve this risotto with a crisp tossed salad and
  some warm granary bread.
  
  Soften the chopped onion in the oil for 5 minutes, then stir in the rice
  and mix until well coated with the oil. Stir in the herbs. Then add the
  stock gradually, stirring until the rice absorbs the liquid, and then
  adding more as required. When it has all been absorbed, mix in all the
  prepared vegetables and cook gently, stirring, until they are hot and
  cooked through.
  
  Season to taste and stir in the cheese. When it has melted, serve the
  risotto on hot plates, with grated Parmesan to sprinkle on top.
  
  Copyright Rosamond Richardson 1996
  
  Meal-Master format courtesy of Karen Mintzias
 
-----
 
---------- Recipe via Meal-Master (tm) v8.04
 
      Title: Four Cheese Rice
 Categories: Grains, Side dish, Main dish
      Yield: 2 servings
 
    100 g  Long-grain rice
     75 ml Water
     40 g  Mozzarella, sliced
     40 g  Bel Paese; diced small
     40 g  Gruyre, grated
      1 tb Parmesan, grated
      1 ts Mixed dried herbs
      1    Egg; well beaten
           Salt and pepper
 
  Substantial, warming food for cold weather, this dish is rich and
  nourishing. Gorgeous with a mixed salad dressed with a garlicky
  vinaigrette.
  
  Cover the rice with the water and bring to the boil. Then cover with a
  lid and simmer until all the water is absorbed, about 2-10 minutes. Stir
  it to fluff it up then toss in all the cheeses and the herbs. Season to
  taste with salt and pepper. Finally fold in the beaten egg and put the
  dish in a pre-heated oven at 220 degrees C / 425 degrees F / gas 7 for
  8-10 minutes. Serve very hot.
  
  Copyright Rosamond Richardson 1996
  
  Meal-Master format courtesy of Karen Mintzias
 
-----
 
---------- Recipe via Meal-Master (tm) v8.04
 
      Title: Fragrant Fried Rice
 Categories: Grains, Main dish, Side dish
      Yield: 2 servings
 
      1 ts Ground turmeric
      1 ts 5-spice
      2 tb Sunflower oil
    175 g  Long-grain rice, cooked
           Salt
           Browned pine nuts
           -- to garnish
 
  Simplicity itself, the aromatic spicing of turmeric and five-spice
  transforms rice both in colour and in flavour. The golden dish is
  finally garnished with browned pine nuts, which add their irresistible
  crunch to the soft rice.
  
  Simmer the spices in the oil for 2-3 minutes, then add to the drained
  rice and toss well. When well mixed together and heated through, season
  to taste, separate the grains with a fork and serve garnished with the
  browned pine nuts.
  
  Copyright Rosamond Richardson 1996
  
  Meal-Master format courtesy of Karen Mintzias
 
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---------- Recipe via Meal-Master (tm) v8.04
 
      Title: Rice Layers
 Categories: Main dish
      Yield: 2 servings
 
    1/2 md Cauliflower
           - steamed until tender
    175 g  Mushrooms, sliced
      2 tb Olive oil
    225 g  Rice, cooked
    300 ml Mustard and cheese sauce
      2 tb Breadcrumbs
      2 tb Cheddar, grated
           Butter or margarine
 
  Serves 2-3
  
  This sumptuous dish is a great favourite - layers of cauliflower,
  mushrooms and rice are covered with a mustard and cheese sauce and then
  browned in the oven. Serve with a mixed salad of your choice and some
  warm bread to mop up the juices.
  
  Slice the cauliflower finely. Saut the mushrooms briskly in hot olive
  oil until cooked through but still crisp. Make a layer of the
  cauliflower in the bottom of a small, greased serving-dish, and cover
  with a layer of rice. Continue with a layer of the mushrooms, and so on,
  until the ingredients are used up. Cover with the sauce. Mix together
  the breadcrumbs and grated cheese and sprinkle over the top. Dot with
  butter or margarine and bake at 190 degrees C / 375 degrees F / gas 5
  for 20 minutes.
  
  Copyright Rosamond Richardson 1996
  
  Meal-Master format courtesy of Karen Mintzias
 
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---------- Recipe via Meal-Master (tm) v8.04
 
      Title: Rice with Pesto Sauce
 Categories: Grains
      Yield: 2 servings
 
    150 g  Long-grain rice; washed
      1 tb Sunflower oil
      3 tb Pesto sauce
           Salt and pepper
           Grated Gruyre
 
  Serves 2-3
  
  Quick, cheap and easy - this recipe fits all those bills! It is
  deceptively good, too, for all its simplicity. Serve it with a tossed
  salad and some warm granary rolls.
  
  Put the rice into a large saucepan of boiling salted water, add the oil
  (to prevent it sticking) and simmer for about 8-10 minutes, until well
  cooked. Drain and pile into a serving-dish. Spoon the pesto sauce over
  the top, stir in well and season to taste. Serve with a bowl of finely
  grated Gruyre to sprinkle over it.
  
  Copyright Rosamond Richardson 1996
  
  Meal-Master format courtesy of Karen Mintzias
 
-----
 
---------- Recipe via Meal-Master (tm) v8.04
 
      Title: Saffron Rice
 Categories: Grains, Side dish
      Yield: 2 servings
 
     14 ts Saffron threads
      1 tb Hot milk
    100 g  Basmati rice; washed
    150 ml Water
           Salt
 
  A classic recipe from Middle Eastern cookery this is hard to beat for a
  simple side dish to go with a spicy meal. The rice takes on the delicate
  gold colour of saffron, and its subtle, inimitable flavour permeates the
  dish - a treat.
  
  Soak the saffron threads in the milk. Cook the rice in the water,
  covered for about 8-10 minutes until soft but not mushy. It should
  absorb all the water. Stir in the saffron mixture and stir until the
  rice takes on a golden colour. Add a little salt to taste. Put into a
  warm dish and it is ready to serve.
  
  Copyright Rosamond Richardson 1996
  
  Meal-Master format courtesy of Karen Mintzias
 
-----
 
---------- Recipe via Meal-Master (tm) v8.04
 
      Title: Dhal
 Categories: Vegan, Main dish, Indian, Make-ahead
      Yield: 2 servings
 
    175 g  Green or brown lentils
      2 sm Onions; chopped small
      1    5-cm. piece root ginger
           -- bruised
      2 tb Ground coriander
      2 ts Ground cumin
      2 ts Ground ginger
           Salt
 
  Serves 2-3
  
  A classic dhal takes a lot of beating. This recipe came from an Indian
  friend and has become a firmly established favourite. Serve it with some
  plain rice, chapatis and a crisp salad - and you have a meal in a
  million.
  
  Soak the lentils for 6 hours or overnight. Drain, put them into a
  saucepan and cover with fresh cold water. Add the onion and root ginger.
  Bring to the boil and simmer for 20 minutes, until the lentils are
  tender. Remove the root ginger. Add a little salt and leave to cool in
  the cooking water.
  
  After 10 minutes or so stir in the ground spices and leave until cold.
  This dhal is best the next day, served gently re-heated.
  
  Copyright Rosamond Richardson 1996
  
  Meal-Master format courtesy of Karen Mintzias
 
-----
 
---------- Recipe via Meal-Master (tm) v8.04
 
      Title: Flageolets with Pesto
 Categories: Main dish, Salad
      Yield: 2 servings
 
    400 g  Canned flageolets
      2 tb Pesto sauce (see recipe)
           -Or a little more
     75 g  Small button mushrooms
           -- finely sliced
 
  This is a fantastic salad, prepared in no time at all, and at very
  little cost. Serve it with warm nan bread and one or two other
  interesting salads.
  
  Drain the flageolets and reserve a little of the liquid. Mix the pesto
  with 1 tbs of the liquid, adding more if necessary to bring to a
  mayonnaise consistency. Dress the flageolets in the pesto mixture, and
  fold in the mushrooms. Mix well. Leave to stand at room temperature for
  an hour or two before serving. Heap on to soft lettuce leaves lightly
  dressed with vinaigrette and serve.
  
  Copyright Rosamond Richardson 1996
  
  Meal-Master format courtesy of Karen Mintzias
 
-----
 
---------- Recipe via Meal-Master (tm) v8.04
 
      Title: Kasha
 Categories: Grains, Main dish
      Yield: 2 servings
 
      3 tb Sunflower oil
    175 g  Buckwheat
    450 ml Water
     50 g  Butter
           -OR sunflower margarine
      1 lg Bunch of fresh herbs
           -- chopped
      1    Egg; beaten
     75 g  Cheddar, grated
 
  Serves 2-3
  
  Based on a traditional Russian recipe, this dish is made with buckwheat,
  cheese and herbs. Rustic food indeed, a nourishing and satisfying supper
  dish which is delightful served with a salad of your choice.
  
  Heat the oil gently in a saucepan and toss the buckwheat in it until it
  begins to brown and becomes fragrant. When well browned, pour in the
  water, and bring to simmering point. Simmer gently for 15-20 minutes,
  until tender. Leave to cool - it will absorb the liquid, so do not drain
  it. After 10-15 minutes stir in the butter or margarine and the herbs,
  and cool. Fold in the beaten egg, and make layers of this mixture with
  the grated cheese in a well-greased baking dish. Cover with a layer of
  the cheese and bake at 170 degrees C / 325 degrees F / gas 3 for 25
  minutes.
  
  Copyright Rosamond Richardson 1996
  
  Meal-Master format courtesy of Karen Mintzias
 
-----
 
---------- Recipe via Meal-Master (tm) v8.04
 
      Title: Kitchri with Peas
 Categories: Main dish, Grains, Legumes, Vegan
      Yield: 2 servings
 
     75 g  Basmati rice, washed
     50 g  Green lentils, washed
     25 g  Butter
           -OR sunflower margarine
      1 sm Onion; thinly sliced
      1    1cm piece Fresh rootginger
           - grated
      1    Garlic clove; crushed
      1 ts Chilli powder
    300 ml Water
     75 g  Peas, cooked
           Salt
 
  Kitchri is an Indian recipe, a satisfying and wholesome mixture of rice
  and lentils lightly spiced with ginger and chilli. Adding a few peas to
  this mixture turns it into a meal in itself.
  
  Drain the washed rice and lentils. Melt the margarine or butter and
  saute the onion, ginger, garlic and chilli in it until the onion is
  lightly browned. Add the rice and the lentils and stir-fry for a minute
  or two. Pour in the water and add a little salt. Bring to the boil,
  reduce the heat and simmer gently for 20 minutes. Serve with the cooked
  peas.
  
  Copyright Rosamond Richardson 1996
  
  Meal-Master format courtesy of Karen Mintzias
 
-----
 
---------- Recipe via Meal-Master (tm) v8.04
 
      Title: Pease Pudding
 Categories: Side dish
      Yield: 3 servings
 
    225 g  Split peas
           -- soaked for 6 hours
      1 sm Onion; chopped
      1 md Carrot; sliced
      1    Turnip; peeled and sliced
      1    Stalk of celery; sliced
      2    Egg yolks; well beaten
     15 g  Butter or margarine
      2 tb Freshly chopped mixed herbs
           - (e.g. chives, marjoram,
           - parsley, lovage)
           Salt and pepper
 
  Serves 3-4
  
  A nursery favourite, pease pudding makes a marvellous meal when it is
  well flavoured with herbs and cooked so that it remains moist.
  Nourishing, warming food that goes well with an interesting salad or two
  of your choice.
  
  Drain the split peas and cover with water in a saucepan. Add the
  vegetables and simmer all together until tender, about 45 minutes,
  adding more boiling water as the peas soak up the water. When they are
  soft, drain off most of the water and liquidize the peas to a pure.
  Stir in the egg yolks and butter or margarine. Add the herbs and season
  to taste.
  
  Put the mixture into a greased pudding basin, cover with foil or a lid,
  or both if possible, and steam over hot water for 35-40 minutes or until
  firmly set. Cool for 5-10 minutes, then turn out on to a serving-dish.
  
  Copyright Rosamond Richardson 1996
  
  Meal-Master format courtesy of Karen Mintzias
 
-----
 
---------- Recipe via Meal-Master (tm) v8.04
 
      Title: Spiced Lentils with Cauliflower
 Categories: Legumes, Main dish
      Yield: 2 servings
 
    100 g  Red lentils; washed
      2 ts Garam masala
    1/2    Fresh green chilli
           -- finely chopped
      1    Garlic clove; crushed
      1 sm Onion; finely sliced
    1/2 ts Turmeric
    300 ml Coconut milk
    1/2 md Cauliflower
           -- cut into small florets
      1 lg Tomato, skinned and chopped
    100 g  Yogurt
           Salt to taste
 
  Serves 2-3
  
  This version of dhal with cauliflower is nothing short of brilliant:
  beautiful gentle spices, lovely textures, and amazing tastes that linger
  on the palate. Serve it with basmati rice, warm chapatis and a green
  salad.
  
  Drain the lentils and put into a pan with the garam masala, chilli,
  crushed garlic, sliced onion and turmeric. Cover with the coconut milk
  and simmer for 12-15 minutes, until tender and soft. Add the cauliflower
  and tomato and simmer for a further 10 minutes. Stir in the yogurt and
  heat through. Season to taste with salt.
  
  Copyright Rosamond Richardson 1996
  
  Meal-Master format courtesy of Karen Mintzias
 
-----
 
---------- Recipe via Meal-Master (tm) v8.04
 
      Title: Autumn Salad
 Categories: Salads
      Yield: 2 servings
 
    225 g  Cooked marrow
           -- skinned and cubed
      2 lg Tomatoes
           -- skinned and chopped
      1 lg Carrot; grated
     75 g  Blackberries
           -- washed and hulled
    100 g  Cooked beetroot
           -- skinned and diced small
      1 tb Tahini paste
      5 tb Mayonnaise
      1    Garlic clove; crushed
           Freshly ground black pepper
 
  Serves 2-3
  
  Combine the marrow, tomatoes, carrot, blackberries and beetroot and mix
  thoroughly. Stir the tahini paste into the mayonnaise and add the
  crushed garlic. Season the dressing with freshly ground black pepper and
  fold into the prepared vegetables. Place on top of a bed of shredded
  lettuce and the salad is ready to serve.
  
  Copyright Rosamond Richardson 1996
  
  Meal-Master format courtesy of Karen Mintzias
 
-----
 
---------- Recipe via Meal-Master (tm) v8.04
 
      Title: Caroline's Salad
 Categories: Salads, Vegan
      Yield: 2 servings
 
      1    Oak-leaf lettuce
           -- washed and trimmed
     50 g  Alfalfa sprouts
      1 tb Sunflower seeds
           -- browned under the grill
      1 sm Bunch of basil leaves

----------------------------------DRESSING----------------------------------
      3 tb Fresh-pressed orange juice
      1 tb Blackcurrant cordial
           --(such as Ribena)
      2 tb Dark sesame oil
 
  Put the salad ingredients into a bowl. Stir the three dressing
  ingredients together and toss the salad in the dressing thoroughly just
  before serving.
  
  Copyright Rosamond Richardson 1996
  
  Meal-Master format courtesy of Karen Mintzias
 
-----
 
---------- Recipe via Meal-Master (tm) v8.04
 
      Title: Cauliflower and Hazelnut Salad
 Categories: Salads
      Yield: 2 servings
 
    1/2 md Cauliflower
           -- cut into florets
     25 g  Hazelnuts, coarsely chopped
      1 sm Bunch of watercress
           -- washed and trimmed
     25 g  Gruyre
           -- cut into tiny cubes
      2 tb Vinaigrette
      1    Garlic clove; crushed
           -- (optional)
           Crotons to garnish
 
  Steam the cauliflower florets until just tender but still slightly
  crisp. Cool, then mix with the chopped nuts, watercress and cubed
  cheese. Toss in the vinaigrette with the garlic if desired. Chill, and
  serve garnished with egg-roll slices.
  
  Copyright Rosamond Richardson 1996
  
  Meal-Master format courtesy of Karen Mintzias
 
-----
 
---------- Recipe via Meal-Master (tm) v8.04
 
      Title: Courgette Salad
 Categories: Salads
      Yield: 2 servings
 
    350 g  Courgettes, grated
      1 ts Salt
      2 tb Plain yogurt
      2 tb Mayonnaise
      1 tb Dijon mustard
      1    Garlic clove; crushed
      1    Soft-leaved lettuce
           Tomato quarters to garnish
 
  Serves 2-3
  
  Toss the grated courgettes with the salt and let them stand, covered,
  for at least 1 hour. Press all the moisture out with the back of a
  wooden spoon, and dry on paper towels. In another bowl combine the
  yogurt, mayonnaise, mustard and garlic. Add the courgettes and mix
  thoroughly. Chill the salad for at least 30 minutes and serve it on a
  bed of lettuce, garnished with the tomato quarters.
  
  Copyright Rosamond Richardson 1996
  
  Meal-Master format courtesy of Karen Mintzias
 
-----
 
---------- Recipe via Meal-Master (tm) v8.04
 
      Title: Cucumber in Mustard Dressing
 Categories: Salads, Vegan
      Yield: 2 servings
 
      1 tb Sesame seeds
      1 ts Vinegar
      1 ts Soy sauce
      1 ts Sugar
      2 ts Dijon mustard
      2 tb Olive oil
      1 lg Cucumber; peeled,
           -cut lengthwise & de-seeded
 
  Brown the sesame seeds under the grill. Crush them in a mortar and
  combine with the vinegar, soy sauce, sugar and mustard, mixing well to a
  smooth paste. Stir in the oil slowly, to make a thick dressing.
  
  Slice the cucumber halves very thinly and combine with the sauce. Chill
  for an hour before using. Toss again just before serving.
  
  Copyright Rosamond Richardson 1996
  
  Meal-Master format courtesy of Karen Mintzias
 
-----
 
---------- Recipe via Meal-Master (tm) v8.04
 
      Title: Dilled Green Bean Salad
 Categories: Salads, Vegan
      Yield: 2 servings
 
    100 g  French beans, trimmed
      1    Garlic clove; crushed
      6    Sprigs of dill
    1/4 ts Dill seeds
           A few mustard seeds
      2 tb Sugar
    100 ml Cider vinegar
      1 tb Salt
 
  Steam the beans until tender but still crisp - 3-4 minutes. Cool and put
  them in the bottom of a glass dish. Add the crushed garlic, dill sprigs
  and seeds, and mustard seeds. In a saucepan combine the sugar, vinegar,
  salt and a little water, and bring to the boil. Pour the mixture over
  the beans and leave to cool. Chill it overnight, covered.
  
  Copyright Rosamond Richardson 1996
  
  Meal-Master format courtesy of Karen Mintzias
 
-----
 
---------- Recipe via Meal-Master (tm) v8.04
 
      Title: Feta and Celery Salad
 Categories: Salads
      Yield: 2 servings
 
    175 g  Feta, crumbled
      3    Stalks of celery
           -- thinly sliced
      1    Canned pimento
           -- chopped small
      2 tb Chopped fresh thyme
           -OR oregano
      2 tb Vinaigrette
      1    Oak-leaf lettuce
           -- washed and trimmed
 
  Mix the feta with the celery, pimento and chopped herbs. Dress with
  vinaigrette. Place the lettuce leaves on two separate plates, and spoon
  half of the feta and celery salad in the centre of each one.
  
  Copyright Rosamond Richardson 1996
  
  Meal-Master format courtesy of Karen Mintzias
 
-----
 
---------- Recipe via Meal-Master (tm) v8.04
 
      Title: Pasta Bows Special Salad
 Categories: Salads, Pasta, Vegan
      Yield: 2 servings
 
    225 g  Pasta bows
           -- cooked 'al dente'
      3 md Courgettes; finely diced
      1    Canned pimento
           -- finely chopped
      2 tb Chopped fresh tarragon

----------------------------------DRESSING----------------------------------
      5 tb Olive oil (4-5 tbs.)
      1 tb Raspberry vinegar
      2    Garlic cloves; crushed
 
  Serves 2-3
  
  Pasta salads make wonderful meals through all the seasons of the year.
  This one is dressed with a lovely mixture of olive oil, raspberry
  vinegar and garlic, which soaks into the cooled pasta, making it special
  indeed.
  
  Rinse the cooked, drained pasta bows under running water and shake them
  dry. Mix them with the courgettes, pimento and chopped tarragon.
  
  Stir the olive oil, raspberry vinegar and garlic together and dress the
  salad with the mixture. Leave to stand for an hour or so for the pasta
  to soak up the dressing.
  
  Copyright Rosamond Richardson 1996
  
  Meal-Master format courtesy of Karen Mintzias
 
-----
 
---------- Recipe via Meal-Master (tm) v8.04
 
      Title: Gherkin and Hard Cheese Salad
 Categories: Salads
      Yield: 2 servings
 
     50 g  Gherkins, finely sliced
    225 g  Canned sweetcorn, drained
    100 g  Chinese leaf, shredded
    100 g  White radish (mooli)
           -- slivered
     50 g  Hard cheese
           -- cut into tiny cubes
           Fresh coriander leaves
           -- to garnish

------------------------------FOR THE DRESSING------------------------------
      3 tb Dark sesame oil
      1 tb Soy sauce
           Grated fresh root ginger
           -- to taste
      2 ts Raspberry vinegar
      1 ts Sugar
      1    Garlic clove; crushed
 
  Combine all the prepared salad ingredients and toss in the dressing.
  Serve garnished with coriander leaves.
  
  To prepare the dressing, stir all the ingredients together and allow to
  stand for at least half an hour before using, so that all the flavours
  can permeate.
  
  Copyright Rosamond Richardson 1996
  
  Meal-Master format courtesy of Karen Mintzias
 
-----
 
---------- Recipe via Meal-Master (tm) v8.04
 
      Title: Goat's Cheese Salad
 Categories: Salads
      Yield: 2 servings
 
      1    Handful of curly endive
      1    Handful oak leaf lettuce
           Raspberry vinaigrette
    100 g  Crme fraiche
    175 g  Goat's cheese
           -- cut into 8 slices
      8    Thin slices of French bread
      2 tb Fennel, thyme and marjoram
           -(chopped)
           Salt
 
  Trim and wash the lettuce leaves and dry them. Toss in a raspberry
  vinaigrette. Arrange on two plates and sprinkle with a little of the
  chopped herbs.
  
  Put the crme fraiche into a saucepan and reduce it by half over a
  vigorous heat with a little salt and a pinch or two of finely chopped
  herbs.
  
  Place each slice of cheese on a slice of French bread and place in a
  very hot oven (240 degrees C / 475 degrees F / gas 9) for 5 minutes.
  
  Arrange half of the slices on each plate and serve the reduced crme
  fraiche separately as a sauce.
  
  Copyright Rosamond Richardson 1996
  
  Meal-Master format courtesy of Karen Mintzias
 
-----
 
---------- Recipe via Meal-Master (tm) v8.04
 
      Title: Mixed Dish Salad
 Categories: Salads
      Yield: 2 servings
 
      1    Crisp lettuce
           -- trimmed and washed
      1    Celery heart
      1    Orange; peeled and sliced
     50 g  Hard cheese, cubed
      2 tb Crotons
      1 tb Parmesan, grated
      3 tb Garlic mayonnaise
 
  Place the lettuce leaves in the bottom, and around the edge, of two
  wooden bowls. Slice the celery lengthwise and place in a radiating
  pattern on top. Cut the orange slices into quarters and put them in the
  centre. Mix the cubed cheese with the crotons and sprinkle over, then
  sprinkle with the grated Parmesan. Dribble garlic mayonnaise over the
  top in a lattice pattern and the salad is ready to serve.
  
  Copyright Rosamond Richardson 1996
  
  Meal-Master format courtesy of Karen Mintzias
 
-----
 
---------- Recipe via Meal-Master (tm) v8.04
 
      Title: Mixed Vegetable Salad Sweet and Sour
 Categories: Salads
      Yield: 3 servings
 
    175 g  Red cabbage, shredded
     75 g  French beans, cooked
    175 g  Jerusalem artichokes
           -- peeled, cooked and diced
     75 g  Canned sweetcorn; drained

--------------------------SWEET AND SOUR DRESSING--------------------------
      1    Garlic clove
    1/2 sm Onion; finely sliced
      2 tb Honey
      3 tb Tarragon vinegar
      2 tb Lemon juice
      1 ts Mustard
      1 ts Snipped chives
      1 ts Snipped dill
      1 ts Parsley; finely chopped
    150 ml Vegetable oil
           Salt; to taste
 
  Serves 3-4
  
  To prepare the dressing, put the garlic, onion, honey and vinegar into
  the blender. Add the lemon juice and mustard, and salt to taste. With
  the blade working, add the oil in a thin stream and blend the dressing
  until it thickens. Put it into a jar and leave it to stand overnight for
  the flavours to amalgamate. Strain the dressing into a jug, and stir in
  the chives, dill and parsley.
  
  Arrange the shredded cabbage in the centre of a serving-platter and toss
  it in half of the dressing. Arrange the French beans, artichokes and
  corn decoratively around the cabbage. Serve the remaining dressing in a
  sauce boat.
  
  Copyright Rosamond Richardson 1996
  
  Meal-Master format courtesy of Karen Mintzias
 
-----
 
---------- Recipe via Meal-Master (tm) v8.04
 
      Title: Nasturtium Salad
 Categories: Salads, Vegan
      Yield: 2 servings
 
     10    Nasturtium flowers
    1/2    Radiocchio lettuce
           -- shredded
      1    Small crisp lettuce
           -- washed
     10    Sprigs of parsley
      6    Black olives, stoned
      3    Tomatoes; cut into wedges
      4    Spring onions; slivered
    1/2    Ripe avocado; diced
      5 tb Vinaigrette
 
  Serves 2-3
  
  Put the prepared ingredients into a large salad bowl, reserving four of
  the flowers. Toss in the vinaigrette, then decorate the salad with the
  remaining flowers.
  
  Copyright Rosamond Richardson 1996
  
  Meal-Master format courtesy of Karen Mintzias
 
-----
 
---------- Recipe via Meal-Master (tm) v8.04
 
      Title: Oriental Salad
 Categories: Vegan, Salads
      Yield: 2 servings
 
    225 g  Canned sweetcorn; drained
     50 g  Beansprouts
     50 g  Small button mushrooms
           -- quartered
      2    Canned pimentos
           -- drained and chopped
     50 g  Rice, cooked and drained
      1    Cm Root ginger; grated
      2 tb Soy sauce
      3 tb Vinaigrette
 
  Serves 2-3
  
  Mix all the prepared vegetables and the rice together. Stir the grated
  ginger into the soy sauce and mix with the vinaigrette. Dress the salad
  with this mixture and put into a bowl. Leave for a few hours in a cool
  place so that the flavours have a chance to blend.
  
  Copyright Rosamond Richardson 1996
  
  Meal-Master format courtesy of Karen Mintzias
 
-----
 
---------- Recipe via Meal-Master (tm) v8.04
 
      Title: Pasta Salad Special
 Categories: Salads, Pasta
      Yield: 2 servings
 
     75 g  Small courgettes
           -- thinly sliced
     75 g  Celeriac, peeled and grated
    1/2    Yellow pepper
           -- de-seeded and diced
     50 g  Mange-tout
           -- finely sliced diagonally
     50 g  French beans, steamed
           - cut into short lengths
      1 tb Chopped dill,
      1 lg Garlic clove; crushed
    150 ml Olive oil
    175 g  Pasta quills
           -- cooked 'al dente'
           Salt and pepper
 
  Serves 2-3
  
  Mix all the prepared vegetables together in a bowl with the dill. Stir
  the garlic into the olive oil and toss the pasta quills in it then toss
  in the vegetables and mix well. Season to taste with salt and pepper,
  and leave in a cool place for several hours before serving, tossing from
  time to time so that the pasta absorbs all the oil.
  
  Copyright Rosamond Richardson 1996
  
  Meal-Master format courtesy of Karen Mintzias
 
-----
 
---------- Recipe via Meal-Master (tm) v8.04
 
      Title: Pineapple Rice Salad
 Categories: Salads, Grains
      Yield: 2 servings
 
    150 g  Rice, cooked
    225 g  Pineapple, cubed small
    1/2    Cucumber; peeled and diced
     40 g  Spring onions
           -- finely chopped
      4    Radishes; finely sliced
           Soft-leaved lettuce
           - (for lining the platter)

------------------------------FOR THE DRESSING------------------------------
    100 g  Yogurt
      2 tb Sour cream
      2 tb Mint leaves, finely chopped
      2 ts Garam masala
           Salt and pepper
 
  Serves 2-3
  
  This rice salad is for special occasions - a lovely mixture of
  pineapple, cucumber, spring onions and radishes mingles with the rice,
  and all are dressed in a minty yogurt dressing.
  
  To make the dressing, in a bowl combine the yogurt, sour cream, mint,
  garam masala, and salt and pepper to taste.
  
  In another bowl combine the rice, pineapple, cucumber, spring onion and
  radishes, and season to taste with salt and pepper. Toss the salad with
  the dressing and let it stand, covered, for 30 minutes. Line a platter
  with the lettuce and mound the rice salad into the centre.
  
  Copyright Rosamond Richardson 1996
  
  Meal-Master format courtesy of Karen Mintzias
 
-----
 
---------- Recipe via Meal-Master (tm) v8.04
 
      Title: Rice Salad with Olives
 Categories: Salads, Vegan
      Yield: 2 servings
 
     75 g  Long-grain rice
     25 g  Wild rice
      2 tb White-wine vinegar
      4 tb Olive oil
      8    Pimento-filled green olives
     40 g  Spring onions
           -- finely chopped
      3 tb Parsley, finely chopped
           Salt and pepper
 
  Rice salads, like risottos, can be made through all the seasons of the
  year using fresh vegetables of your choice. This one is very simply made
  with olives, spring onions and parsley, and dressed with oil and
  vinegar. Lovely as part of a cold table with a variety of salads to go
  with it.
  
  Cook the two rices separately, as instructed on the packets. Whisk
  together the vinegar with the oil, and season with salt and pepper.
  Dress the warm rice with the mixture. Toss in the stuffed olives, spring
  onions and parsley and mix well. Leave at room temperature for a few
  hours so that the flavours can amalgamate before serving.
  
  Copyright Rosamond Richardson 1996
  
  Meal-Master format courtesy of Karen Mintzias
 
-----
 
---------- Recipe via Meal-Master (tm) v8.04
 
      Title: Spicy Mushroom Salad
 Categories: Salads
      Yield: 2 servings
 
      1 tb Crunchy peanut butter
      1 tb Soy sauce
      1 tb Raspberry vinegar
      3 tb Dark sesame oil
      2 tb Mayonnaise
    225 g  Button mushrooms
           -- finely sliced
           Chopped coriander
 
  This salad, made with finely sliced raw mushrooms, has a highly unusual
  dressing based on an Indonesian recipe, with a touch of originality -
  some raspberry vinegar. Pile the dressed mushrooms into soft lettuce
  leaves, and serve with garlic bread.
  
  Mix the peanut butter with the soy sauce, raspberry vinegar and sesame
  oil and blend well. Stir into the mayonnaise. Dress the sliced mushrooms
  with the mixture, tossing so that they are thoroughly coated. Leave to
  stand for at least 2 hours. Garnish with chopped coriander leaves.
  
  Copyright Rosamond Richardson 1996
  
  Meal-Master format courtesy of Karen Mintzias
 
-----
 
---------- Recipe via Meal-Master (tm) v8.04
 
      Title: Swiss Cheese and Cabbage Slaw
 Categories: Salads
      Yield: 2 servings
 
    225 g  Cabbage, finely shredded
    100 g  Swiss cheese, grated
     50 g  Green pepper
           - seeded & finely chopped
    1/2 sm Onion; finely chopped
      1 ts Celery seeds
      5 tb Mayonnaise
           Salt
           Pepper
           Tabasco
 
  Serves 2-3
  
  Combine the cabbage, grated cheese, pepper, onion and celery seeds and
  stir in the mayonnaise. Season to taste with salt, pepper and a little
  Tabasco.
  
  Copyright Rosamond Richardson 1996
  
  Meal-Master format courtesy of Karen Mintzias
 
-----
 
---------- Recipe via Meal-Master (tm) v8.04
 
      Title: Tomatoes al Pesto
 Categories: Vegetables, Salads
      Yield: 2 servings
 
      1    Small lettuce
      2 tb Vinaigrette
      3 tb Pesto
      1 lg Tomato; sliced
           Fresh basil leaves
           -(to garnish)
 
  Toss the inner lettuce leaves in the vinaigrette and put 3-4 leaves on
  each plate. Spread some pesto on to each slice of tomato and place on
  top of the lettuce. Garnish with fresh basil leaves and serve.
  
  Copyright Rosamond Richardson 1996
  
  Meal-Master format courtesy of Karen Mintzias
 
-----
 
---------- Recipe via Meal-Master (tm) v8.04
 
      Title: Turnip and Carrot Slaw
 Categories: Salads, Vegetables, Vegan
      Yield: 2 servings
 
    100 g  Raw turnip; grated
    100 g  Carrots; grated
      4 tb Vinaigrette
      2 tb Snipped dill
           Soft-leaved lettuce
           Salt
           Freshly ground pepper
 
  Serves 2-3
  
  In a bowl combine the grated turnips and carrots and dress with the
  vinaigrette. Toss well, then add the dill and season to taste with salt
  and pepper. Arrange on salad plates lined with the lettuce.
  
  Copyright Rosamond Richardson 1996
  
  Meal-Master format courtesy of Karen Mintzias
 
-----
 
---------- Recipe via Meal-Master (tm) v8.04
 
      Title: Vegetable Salad Malay-style
 Categories: Salads
      Yield: 2 servings
 
     50 g  Beansprouts
    100 g  French beans
           - steamed until tender
    100 g  Small new potatoes
           - boiled in their skins
           - and quartered
    100 g  Courgettes; sliced and
           - steamed until just tender
     50 g  Chinese leaf; shredded
      1 sm Crisp lettuce; shredded
      1    Hard-boiled egg, quartered

------------------------------FOR THE DRESSING------------------------------
      1    Cm. Fresh root ginger
      1    Garlic clove; crushed
    1/2    Fresh chilli; seed removed
    1/2 sm Onion; chopped
      2 tb Sesame oil
    100 g  Dry-roasted peanuts; ground
           Salt
    1/2    Lemon; juiced
    150 ml Coconut milk
 
  Mix all the prepared salad ingredients together in a salad bowl.
  
  To make the dressing, mince the ginger, garlic, chilli and onion in the
  blender, and then stir in the rest of the ingredients. Simmer until the
  sauce is thick. Cool, then dress the salad with the mixture.
  
  Copyright Rosamond Richardson 1996
  
  Meal-Master format courtesy of Karen Mintzias
 
-----
 
---------- Recipe via Meal-Master (tm) v8.04
 
      Title: Watercress, Peach and Raisin Salad
 Categories: Salads, Vegan
      Yield: 2 servings
 
      1 sm Bunch watercress
           -- washed and trimmed
      1 lg Peach; skinned and stoned
     40 g  Raisins
      1 md Crisp lettuce; trimmed,
           -- washed and shredded
           A few radicchio leaves
           -- torn into small pieces
      3 tb Orange vinaigrette
 
  Chop the watercress and cut the peaches into small cubes. Combine all
  the ingredients and dress in the orange vinaigrette.
  
  Copyright Rosamond Richardson 1996
  
  Meal-Master format courtesy of Karen Mintzias
 
-----
 
---------- Recipe via Meal-Master (tm) v8.04
 
      Title: Winter Slaw
 Categories: Salads
      Yield: 3 servings
 
    225 g  White cabbage, shredded
     75 g  Brussels sprouts
           - trimmed and thinly sliced
     50 g  White radish; grated
      1 lg Carrot; grated
     75 g  Celeriac
           - peeled & coarsely grated
      3 tb Sunflower seeds
      5 tb Mayonnaise
           -OR garlic mayonnaise
 
  Serves 3-4
  
  Mix all the prepared ingredients together and toss thoroughly in the
  mayonnaise. Serve with granary bread.
  
  Copyright Rosamond Richardson 1996
  
  Meal-Master format courtesy of Karen Mintzias
 
-----
 
---------- Recipe via Meal-Master (tm) v8.04
 
      Title: Apricot Delight
 Categories: Fruits, Desserts
      Yield: 2 servings
 
     50 g  Dried apricots
           - preferably unsulphured
    175 g  Greek yogurt
      1    Egg white; stiffly beaten
           Grated chocolate
           -(to decorate)
 
  This recipe is a long-established favourite and can be made at any time
  of the year. If you make it with unsulphured dried apricots the result
  will be noticeably more delicious.
  
  Soak the apricots in water for just 1 hour, then chop them roughly. They
  will be slightly crunchy. Fold them into the yogurt and mix well. Fold
  the stiffly beaten egg white into the mixture and spoon into two dishes.
  Sprinkle with grated chocolate. Serve as soon as possible.
  
  Copyright Rosamond Richardson 1996
  
  Meal-Master format courtesy of Karen Mintzias
 
-----
 
---------- Recipe via Meal-Master (tm) v8.04
 
      Title: Bittersweet Temptation
 Categories: Desserts
      Yield: 2 servings
 
    175 g  Crme fraiche
      1 tb Orange marmalade
           Whisky (optional)
           Icing sugar
 
  The unusual flavour of orange marmalade balances the fresh creaminess of
  crme fraiche, heightened if you like with a little whisky. The dessert
  is frozen lightly just before serving - and it is temptation indeed.
  
  Whisk the crme fraiche and stir in the marmalade. Lace with a little
  whisky, to taste, if desired. Put into two little dishes and freeze
  lightly - about 1 hour. Sprinkle with a little icing sugar before
  serving.
  
  Copyright Rosamond Richardson 1996
  
  Meal-Master format courtesy of Karen Mintzias
 
-----
 
---------- Recipe via Meal-Master (tm) v8.04
 
      Title: Bombe Favorite
 Categories: Desserts
      Yield: 2 servings
 
    175 g  Crme fraiche
     15 g  Icing sugar; plus...
      2 tb Icing sugar; sifted
     75 g  Little macaroons
           -- broken in pieces
      1    Egg white
 
  A favourite indeed. Small pieces of macaroon are folded into a crme
  fraiche ice cream base and lightly frozen. A delicious dessert for
  summer.
  
  Whisk the crme fraiche with the sifted icing sugar. Fold in the
  macaroon pieces. Beat the egg white until very stiff, add 2 tbs of icing
  sugar and beat again. Fold into the crme fraiche mixture and put into a
  serving-dish. Freeze lightly - about 2 hours - before serving, so that
  it comes out like soft ice cream.
  
  Copyright Rosamond Richardson 1996
  
  Meal-Master format courtesy of Karen Mintzias
 
-----
 
---------- Recipe via Meal-Master (tm) v8.04
 
      Title: Chocolate Biscuit Cake
 Categories: Cakes, Desserts
      Yield: 4 servings
 
    100 g  Butter or margarine
    100 g  Cocoa
    100 g  Biscuit crumbs
    100 g  Sugar
      1    Egg
    100 g  Petit Beurre biscuits
           -OR Osborne biscuits,
           - broken into
           - bite-sized pieces
           Crme fraiche to serve
 
  A firm favourite over the years, this cake proves ever-popular.
  Delightfully simple to prepare - no cooking! - it makes a lovely dessert
  at any time of the year, and especially for picnics.
  
  Work the butter or margarine with the cocoa, and mix in the biscuit
  crumbs. Mix the sugar with a little water and dissolve it over a low
  heat, stirring. Then bring to the boil and simmer until syrupy - about
  3-4 minutes. Blend into the cocoa mixture. Stir in the egg, then fold in
  the biscuits broken into bite-sized pieces. Put into an oiled loaf tin
  and chill until set. Turn out when completely cold and serve sliced,
  with crme fraiche.
  
  Copyright Rosamond Richardson 1996
  
  Meal-Master format courtesy of Karen Mintzias
 
-----
 
---------- Recipe via Meal-Master (tm) v8.04
 
      Title: Chocolate Terrine
 Categories: Desserts
      Yield: 4 servings
 
    100 g  Dark chocolate
    100 g  Butter
     40 g  Caster sugar
      2    Eggs; beaten
     25 g  Plain flour
           Crme fraiche to serve
 
  A slim, dark slice of velvety chocolate on your plate, a dollop of crme
  fraiche - what could be better? This is a light yet rich dessert,
  irresistible to chocolate lovers.
  
  Melt the chocolate with the butter and sugar over a bowl of hot water.
  Beat the eggs and stir in the flour. Stir the two mixtures together and
  pour into a greased loaf tin lined with greaseproof paper. Bake at 200
  degrees C / 400 degrees F / gas 6 for 45 minutes or until a knife comes
  out clean from the centre. Cool on a rack and turn out when cold. Serve
  sliced thinly, with crme fraiche.
  
  Copyright Rosamond Richardson 1996
  
  Meal-Master format courtesy of Karen Mintzias
 
-----
 
---------- Recipe via Meal-Master (tm) v8.04
 
      Title: Coffee Mousse
 Categories: Desserts
      Yield: 2 servings
 
      2    Egg yolks
     25 g  Icing sugar
      2 tb Very strong black coffee
    100 g  White chocolate, grated
    150 ml Double cream
 
  This unusual coffee mousse is made with white chocolate, very finely
  grated, which gives it a grainy texture. A rich dessert, best eaten
  after a light salad meal.
  
  Beat the egg yolks with the sugar, until light and creamy, then add the
  coffee. Stir in the grated white chocolate. Beat the cream until thick
  and fold into the mixture. Spoon into two glass dishes and chill for at
  least 4 hours.
  
  Copyright Rosamond Richardson 1996
  
  Meal-Master format courtesy of Karen Mintzias
 
-----
 
---------- Recipe via Meal-Master (tm) v8.04
 
      Title: Figs with Orange
 Categories: Desserts
      Yield: 2 servings
 
     75 ml Orange juice
      1 tb Brown sugar
      1    Cinnamon stick
      2    Cloves
    150 g  Dried figs
      1 tb Lemon juice
      1 lg Orange; peeled
           - and cut into segments
    100 g  Thick Greek yogurt
      1 tb Clear honey
 
  Serves 2-3
  
  This is a wonderful way to use dried figs, poaching them in an orange
  syrup and then adding fresh orange segments. You can make this dessert
  at any time of the year, served with a delicious mixture of Greek yogurt
  and honey.
  
  Put the orange juice and sugar into a pan with the spices and heat
  gently until the sugar dissolves. Add the figs and lemon juice, and put
  in enough water to just cover the fruit. Cover the pan and simmer gently
  for 5 minutes. Remove the figs and boil the syrup hard until it reduces.
  Pour over the figs, add the orange segments, and chill. Just before
  serving, stir the honey into the Greek yogurt and pass it around to
  spoon over the fig dish.
  
  Copyright Rosamond Richardson 1996
  
  Meal-Master format courtesy of Karen Mintzias
 
-----
 
---------- Recipe via Meal-Master (tm) v8.04
 
      Title: Gooseberry Compte
 Categories: Desserts
      Yield: 2 servings
 
     50 g  Sugar
    150 ml Water
    225 g  Gooseberries
      1    5-cm. Vanilla stick
           Crme fraiche
           -OR Greek yogurt to serve
           - (Vegans omit)
 
  Make this dessert in early summer when gooseberries come into season -
  one of the most lovely of our soft fruits. Gooseberries make gorgeous
  pies and crumbles too - but this recipe, for all its simplicity, brings
  out the best in them.
  
  Dissolve the sugar in the water with the vanilla stick, stirring, and
  boil for 5 minutes until it is syrupy. Add the gooseberries to the syrup
  and poach very gently for 10 minutes. Cool. Serve chilled, in two glass
  dishes, with crme fraiche or Greek yogurt.
  
  Copyright Rosamond Richardson 1996
  
  Meal-Master format courtesy of Karen Mintzias
 
-----
 
---------- Recipe via Meal-Master (tm) v8.04
 
      Title: Greek Yogurt Syllabub
 Categories: Desserts
      Yield: 2 servings
 
    225 g  Greek yogurt
      2 tb Brandy or lemon juice
      3    Pieces stem ginger, chopped
      1 tb Syrup from the jar
           Icing sugar
           Fresh peach slices
           - to garnish
 
  Serves 2-3
  
  For those who love stem ginger, this is a real treat: a lemon-flavoured
  base of thick Greek yogurt for the ginger, topped with a garnish of
  fresh peaches. Scrumptious.
  
  Whisk the yogurt and stir in the brandy or lemon juice. Fold in the
  chopped ginger and syrup, and sweeten to taste if necessary. Spoon into
  two or three serving glasses. Chill thoroughly for at least 4 hours, or
  overnight.
  
  Serve garnished with fresh peach slices.
  
  Copyright Rosamond Richardson 1996
  
  Meal-Master format courtesy of Karen Mintzias
 
-----
 
---------- Recipe via Meal-Master (tm) v8.04
 
      Title: Hazelnut Mousse
 Categories: Desserts
      Yield: 2 servings
 
      2    Egg yolks
     50 g  Sugar
     25 g  Unsalted butter; melted
      2 tb Strong black coffee
    100 g  Hazelnuts
           -- toasted and ground
    100 g  Crme fraiche
 
  A classic hazelnut mousse makes a delightful dessert for special
  occasions. This one is flavoured with some black coffee - two
  sophisticated flavours in one dish.
  
  Beat the egg yolks until they are pale, add the sugar and beat until the
  mixture is thick. Beat in the melted butter and stir in the coffee and
  the ground hazelnuts. Whisk the crme fraiche and fold into the nut
  mixture gently but thoroughly. Chill for at least 2 hours before
  serving.
  
  Copyright Rosamond Richardson 1996
  
  Meal-Master format courtesy of Karen Mintzias
 
-----
 
---------- Recipe via Meal-Master (tm) v8.04
 
      Title: Key Lime Pie
 Categories: Pies, Desserts
      Yield: 4 servings
 
-------------------------------BISCUIT CRUST-------------------------------
    175 g  Digestive biscuits
      2 tb Caster sugar
     75 g  Butter or margarine; melted

------------------------------FOR THE FILLING------------------------------
      3    Egg yolks; beaten
    400 g  Canned condensed milk
    100 ml Lime juice
      1 tb Lime rind, grated
           Whipped cream to serve
 
  Exquisitely sinful, this scrumptious pie is not for waistline-watchers,
  nor for those who are purists about diet. But for those who are able to
  throw caution to the winds, this is your reward!
  
  Crush the biscuits to fine crumbs - use the blender for this if
  possible. Add the sugar to the crumbs, then mix well with the melted
  butter. Press into a greased 20 cm (8 inch) flan case and chill for at
  least 30 minutes.
  
  To prepare the filling, first beat the egg yolks until pale and creamy.
  Slowly beat in the condensed milk. Stir the lime juice and rind into the
  mixture. Pour on to the biscuit base and freeze. Remove from the freezer
  when well frozen and spread with whipped cream. Eat straight away,
  without defrosting - it does not freeze hard and is delectable chilled
  in this way.
  
  Copyright Rosamond Richardson 1996
  
  Meal-Master format courtesy of Karen Mintzias
 
-----
 
---------- Recipe via Meal-Master (tm) v8.04
 
      Title: Lemon Syllabub
 Categories: Desserts
      Yield: 2 servings
 
      5 tb Lemon juice
      1 tb Lemon rind, grated
      2 tb Caster sugar
      1 tb White wine (optional)
    225 g  Thick Greek yogurt; Or...
    300 ml -Cream
 
  Serves 2
  
  Very light and fresh, this is a wonderful way of treating yogurt or
  cream. Simplicity itself, yet a transformation. Serve it with delicate
  biscuits of your choice and it is a feast.
  
  Combine the lemon juice, rind and sugar, and the wine if desired. Chill
  the mixture until it is very cold. Strain and beat into the yogurt or
  cream until completely amalgamated. Spoon into tall glasses and chill.
  
  Copyright Rosamond Richardson 1996
  
  Meal-Master format courtesy of Karen Mintzias
 
-----
 
---------- Recipe via Meal-Master (tm) v8.04
 
      Title: Maggie's Apricot Cream
 Categories: Desserts, Vegan
      Yield: 2 servings
 
    175 g  Canned apricots, drained
    300 ml Soya milk
 
  Serves 2-3
  
  This unlikely dessert is simplicity and economy incarnate. Looking at
  the recipe it is hard to believe - but it works. The soya milk turns to
  a set cream overnight, and it looks as if you have spent hours preparing
  what probably took 3 minutes. A cooling sweet course, with lovely
  textures.
  
  Slice the canned apricots and put them into the bottom of a
  serving-dish. Pour the milk over them and chill overnight. The soya milk
  will set to a light cream, and the natural sugars in the fruit are
  sufficient sweetness. Lovely textures!
  
  Copyright Rosamond Richardson 1996
  
  Meal-Master format courtesy of Karen Mintzias
 
-----
 
---------- Recipe via Meal-Master (tm) v8.04
 
      Title: Melon in Lime Syrup
 Categories: Desserts, Vegan
      Yield: 3 servings
 
      1    Ogen or Charentais melon
    150 ml Water
     75 g  Sugar
      2    Limes; juiced, rind grated
 
  Serves 3-4
  
  Chilled melon in a lime syrup makes an elegant sweet course, served with
  crme fraiche or thick set yogurt. Light, fresh, summery food.
  
  Cut the melon in half and discard the seeds. Cut out the flesh with a
  melon baller. Put the water and sugar into a pan and bring to the boil,
  stirring until the sugar dissolves. Boil hard to a thick syrup, and then
  dilute with the lime juice. Add the rind, then pour over the melon balls
  and leave for 1 hour at room temperature. Chill thoroughly before
  serving.
  
  Copyright Rosamond Richardson 1996
  
  Meal-Master format courtesy of Karen Mintzias
 
-----
 
---------- Recipe via Meal-Master (tm) v8.04
 
      Title: Orange Syllabub Trifle
 Categories: Desserts
      Yield: 3 servings
 
--------------------------FOR THE ORANGE SYLLABUB--------------------------
      1    Orange; (finely grated peel
           -- and juice)
     50 g  Caster sugar
    175 g  Crme fraiche
    225 g  Thick yogurt

-------------------------------FOR THE TRIFLE-------------------------------
      4    Trifle cakes
    150 ml Orange juice

---------------------------------TO GARNISH---------------------------------
      8    Segments of peeled orange
      1 sm Sprig of fresh mint
 
  Serves 3-4
  
  A light, simple trifle: a layer of cake is soaked with fresh orange
  juice, then topped with a mouth-watering layer of crme fraiche and
  yogurt flavoured with orange rind and juice. Orange segments decorate
  the edge of this lovely dessert.
  
  Put the peel and orange juice into a bowl with the sugar. Leave to
  marinate. Strain the liquid into a clean bowl and add the crme fraiche
  gradually, beating until thick. Fold in the yogurt. Chill for a few
  hours or overnight.
  
  Cut the trifle sponges in half lengthwise. Lay them in the bottom of a
  small serving dish, moisten with the orange juice, and finish with a
  layer of the syllabub. Place segments of orange around the edge. Chill
  for 2-3 hours before serving. Decorate with a small sprig of mint.
  
  Copyright Rosamond Richardson 1996
  
  Meal-Master format courtesy of Karen Mintzias
 
-----
 
---------- Recipe via Meal-Master (tm) v8.04
 
      Title: Peach and Yogurt Melba
 Categories: Desserts
      Yield: 2 servings
 
      2    Ripe peaches
    1/2    Orange; Juiced
    175 g  Greek yogurt
           A few raspberries
           -(fresh or frozen)
 
  Ripe peaches are marinated in fresh orange juice, which is then mixed
  with a yogurt topping. A light dessert, simple to prepare and refreshing
  on the palate.
  
  Cover the peaches with boiling water and leave for a minute. Peel the
  skins off the fruit, using a sharp knife. Stone and slice them and put
  them into a bowl. Pour the orange juice over them and leave to marinate,
  turning from time to time, for 30 minutes.
  
  Lift the slices out of the juice and place in the bottom of two glass
  dishes. Mix the juice with the yogurt and spoon over the fruit. Decorate
  with a few raspberries and it is ready to serve.
  
  Copyright Rosamond Richardson 1996
  
  Meal-Master format courtesy of Karen Mintzias
 
-----
 
---------- Recipe via Meal-Master (tm) v8.04
 
      Title: Pears with Bilberries
 Categories: Desserts, Fruits, Vegan
      Yield: 2 servings
 
      2 lg Pears; peeled & left whole
     25 g  Butter
           - cut into small pieces
      1    Glass of red wine
     40 g  Caster sugar
      1    Cinnamon stick, 2.5 cm
    100 g  Bilberries (or blueberries)
           Crme fraiche (Vegans omit)
 
  Poaching pears in a slow oven transforms them completely, and although
  cooked through until soft, they do not lose their firm, grainy texture.
  A little cinnamon and red wine flavour the sauce, and the bilberries are
  an inspired touch.
  
  Arrange the pears in an ovenproof dish. Add the butter, red wine, sugar,
  cinnamon stick and bilberries or blueberries.
  
  Bake at 200 degrees C / 400 degrees F / gas 6 for 1 hour, covered with
  foil and basting every 10 minutes. Serve hot or warm, with crme
  fraiche.
  
  Copyright Rosamond Richardson 1996
  
  Meal-Master format courtesy of Karen Mintzias
 
-----
 
---------- Recipe via Meal-Master (tm) v8.04
 
      Title: Pots au Chocolat
 Categories: Desserts
      Yield: 3 servings
 
     50 g  Dark chocolate
     75 ml Double cream
    100 ml Milk; plus...
      2 tb Milk
      4 tb Sugar
      1 ts Instant coffee powder
      2 lg Egg yolks
      1    Whole egg
 
  This recipe is a hit. Dark, velvety chocolate pots that melt in the
  mouth and flavours that linger on the palate. Truly delicious.
  
  Melt the chocolate in a bowl set over simmering water. In a heavy
  saucepan combine the cream, milk and 2 tbs of the sugar. Bring to the
  boil, stirring. In a small bowl combine 2 tbs of milk with the coffee
  powder and stir into the milk mixture with the chocolate.
  
  Beat the egg yolks with a whole egg and the remaining sugar until well
  blended. Add the milk mixture in a stream, whisking all the time. Pour
  into three ramekin dishes and set in a pan of water. Cover with foil and
  bake at 170 degrees C / 325 degrees F / gas 3 for 20-25 minutes or until
  just set. Remove and cool for 5 minutes. Uncover and cool completely.
  Chill for at least 3 hours or overnight. Garnish with a dollop of cream
  just before serving.
  
  Copyright Rosamond Richardson 1996
  
  Meal-Master format courtesy of Karen Mintzias
 
-----
 
---------- Recipe via Meal-Master (tm) v8.04
 
      Title: Scarlet Fruit Salad
 Categories: Fruits, Salads, Desserts
      Yield: 2 servings
 
     50 ml Red wine
     25 g  Caster sugar
     75 g  Redcurrants
           -- topped and tailed
     75 g  Raspberries
    175 g  Cherries; washed and stoned
           Crme fraiche (Vegans omit)
 
  Serves 2-3
  
  This red fruit salad looks quite spectacular, and its flavours live up
  to its looks. A lovely dessert for fine summer weather and for eating
  'al fresco'.
  
  Heat the wine with the sugar until the sugar dissolves. Bring to the
  boil and pour over the fruit in a bowl. Allow the fruit salad to stand
  at room temperature for an hour or two, stirring from time to time.
  Chill, and serve with crme fraiche.
  
  Copyright Rosamond Richardson 1996
  
  Meal-Master format courtesy of Karen Mintzias
 
-----
 
---------- Recipe via Meal-Master (tm) v8.04
 
      Title: Strawberry Cocktail
 Categories: Desserts, Vegan
      Yield: 2 servings
 
      4 tb Fresh orange juice
      1 tb Caster sugar
      2    Sprigs of fresh mint
    175 g  Strawberries
           -- washed and hulled
    150 ml Lemon syllabub
           Mint to decorate
 
  Strawberries are marinated in a mixture of orange juice and mint, and
  just before serving are topped with a home-made lemon syllabub. A summer
  dessert with a difference.
  
  Mix the orange juice with the sugar and mint and leave to stand for 1
  hour. Cut the strawberries into thin strips and add them to the juice
  mixture. Leave to stand for a further 10 minutes.Just before serving,
  divide the strawberries and their juices, between two glass
  serving-dishes. Cover with the chilled lemon syllabub and decorate with
  a sprig of mint.
  
  Copyright Rosamond Richardson 1996
  
  Meal-Master format courtesy of Karen Mintzias
 
-----
 
---------- Recipe via Meal-Master (tm) v8.04
 
      Title: White Chocolate Mousse
 Categories: Desserts
      Yield: 2 servings
 
     75 g  White chocolate
           -- finely grated
      3 tb Thick set yogurt
      1    Egg; separated
     15 g  Icing sugar
 
  Serves 2-3
  
  White chocolate imparts a very delicate flavour to a mousse, and this
  dessert has a velvety, slightly grainy texture on the palate. Lovely
  after a salad meal.
  
  Stir the grated white chocolate into the yogurt. Beat the egg yolk and
  stir in. Beat the egg white until stiff, then fold in the icing sugar
  and beat again until very stiff. Fold into the white-chocolate mixture
  and put into a glass serving-bowl. Chill for 2 hours, then serve.
  
  Copyright Rosamond Richardson 1996
  
  Meal-Master format courtesy of Karen Mintzias
 
-----
 
---------- Recipe via Meal-Master (tm) v8.04
 
      Title: Bchamel Sauce
 Categories: Sauces
      Yield: 1 Recipe
 
     40 g  Butter
           -OR sunflower margarine
      2 tb Plain flour
    300 ml Hot milk
           Salt
           Pepper
      1 pn Ground nutmeg
 
  Melt the butter or margarine in a heavy saucepan. Gradually stir in the
  flour with a wooden spoon over a low heat, and then add the milk slowly,
  stirring constantly until the sauce thickens. Season to taste with salt,
  pepper and ground nutmeg, and simmer gently over a very low heat for 5
  minutes before using.
  
  Copyright Rosamond Richardson 1996
  
  Meal-Master format courtesy of Karen Mintzias
 
-----
 
---------- Recipe via Meal-Master (tm) v8.04
 
      Title: Mushroom Sauce
 Categories: Sauces
      Yield: 1 Recipe
 
    300 ml Bchamel sauce
    225 g  Large button mushrooms
           Salt and pepper
 
  Heat the bchamel gently, stirring so that it remains smooth. Mince the
  mushrooms in the food processor and stir them into the sauce. Simmer
  very gently for 5 minutes. Season to taste with salt and pepper.
  
  Copyright Rosamond Richardson 1996
  
  Meal-Master format courtesy of Karen Mintzias
 
-----
 
---------- Recipe via Meal-Master (tm) v8.04
 
      Title: Mustard and Cheese Sauce
 Categories: Sauces
      Yield: 1 Recipe
 
    450 ml Bchamel sauce
  1 1/2 tb Moutarde de Meaux
     50 g  Cheddar or Gruyre
           -- grated
           Salt and pepper
           Single cream to finish
           - (optional)
 
  Gently heat the bchamel sauce in a heavy pan and stir in the mustard.
  When well combined, add the cheese and heat until melted. Add salt and
  pepper to taste. Finish with the cream if so desired.
  
  Copyright Rosamond Richardson 1996
  
  Meal-Master format courtesy of Karen Mintzias
 
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---------- Recipe via Meal-Master (tm) v8.04
 
      Title: Pesto
 Categories: Sauces
      Yield: 1 Recipe
 
      1 lg Bunch fresh basil
      2 lg Garlic cloves
           -- peeled and crushed
     75 g  Pine nuts
     50 g  Parmesan cheese
           -- finely grated
    150 ml Olive oil
           Salt to taste (optional)
 
  Put all the ingredients into the food processor or liquidizer and blend
  until smooth. Season to taste with salt if necessary. Store in an
  airtight jar in the refrigerator, where it will keep for several weeks.
  
  Copyright Rosamond Richardson 1996
  
  Meal-Master format courtesy of Karen Mintzias
 
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---------- Recipe via Meal-Master (tm) v8.04
 
      Title: Sesame Sauce
 Categories: Sauces, Vegan
      Yield: 1 Recipe
 
      5 tb Sesame oil
      1 tb Wine vinegar
      2 tb Soy sauce
      2    Spring onions
           - trimmed & finely chopped
      1 tb Sesame seeds
           - browned lightly
           - under the grill
 
  Stir the sesame oil, wine vinegar and soy sauce together until well
  mixed. Add the spring onions and sesame seeds. Dress either hot or warm
  pasta with the sauce.
  
  Copyright Rosamond Richardson 1996
  
  Meal-Master format courtesy of Karen Mintzias
 
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---------- Recipe via Meal-Master (tm) v8.04
 
      Title: Garlic Mayonnaise
 Categories: Sauces
      Yield: 1 Recipe
 
      1    Free-range egg
      1 ts Dry mustard
           Salt and pepper
    300 ml Sunflower or olive oil
           Garlic to taste
 
  Crush the amount of garlic you require into the mayonnaise above, or
  into a commercial brand, about 30 minutes before serving. It is best
  eaten within 24 hours, because the garlic may turn slightly rancid after
  a longer period.
  
  Copyright Rosamond Richardson 1996
  
  Meal-Master format courtesy of Karen Mintzias
 
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---------- Recipe via Meal-Master (tm) v8.04
 
      Title: Garlic Vinaigrette
 Categories: Sauces, Dressings, Vegan, Salads
      Yield: 1 Recipe
 
      1 tb Tarragon vinegar
      1 ts Mild mustard
    100 ml Olive oil
      2 md Garlic cloves; crushed
           Salt and pepper
 
  Mix the tarragon vinegar with the mustard, gradually pour in the oil,
  stirring all the time so it thickens. Season with a little salt and
  pepper, then stir in the crushed garlic. Leave to stand for 20-30
  minutes before serving.
  
  Copyright Rosamond Richardson 1996
  
  Meal-Master format courtesy of Karen Mintzias
 
-----
 
---------- Recipe via Meal-Master (tm) v8.04
 
      Title: Lemon Mustard Dressing
 Categories: Sauces, Dressings, Salads, Vegan
      Yield: 1 Recipe
 
      4 tb Lemon juice
      1    Garlic clove; crushed
      2 ts Sugar
      2 ts Dijon mustard
    100 ml Olive or sunflower oil
           Salt and pepper
 
  Put the lemon juice into a bowl and stir in the garlic, sugar and
  mustard. Gradually stir in the oil until it begins to thicken and carry
  on stirring until the dressing amalgamates. Season to taste with salt
  and pepper and leave to stand for a little while before using.
  
  Copyright Rosamond Richardson 1996
  
  Meal-Master format courtesy of Karen Mintzias
 
-----
 
---------- Recipe via Meal-Master (tm) v8.04
 
      Title: Mayonnaise
 Categories: Sauces
      Yield: 1 Recipe
 
      1    Free-range egg
      1 ts Dry mustard
           Salt and pepper
    300 ml Sunflower or olive oil
 
  Break the egg into the blender and add the mustard, salt and pepper.
  Liquidize, and then as the machine is running pour in a thin stream of
  oil. Stop pouring from time to time to avoid the possibility of the
  mayonnaise curdling and allowing it to thicken.
  
  Check the seasoning and store in an airtight jar in the refrigerator.
  
  Copyright Rosamond Richardson 1996
  
  Meal-Master format courtesy of Karen Mintzias
 
-----
 
---------- Recipe via Meal-Master (tm) v8.04
 
      Title: Orange Vinaigrette
 Categories: Sauces, Dressings, Salads, Vegan
      Yield: 1 Recipe
 
      2 tb Fresh orange juice
      1 ts Mild mustard
    100 ml Olive oil
           Salt and pepper
 
  Mix the orange juice into the mustard and season with salt and pepper.
  Stir in the olive oil gradually, stirring thoroughly all the time, until
  the mixture amalgamates. Leave to stand for a while before using, to
  allow the flavours to blend.
  
  Copyright Rosamond Richardson 1996
  
  Meal-Master format courtesy of Karen Mintzias
 
-----
 
---------- Recipe via Meal-Master (tm) v8.04
 
      Title: Raspberry Vinaigrette
 Categories: Dressings, Sauces, Salads, Vegan
      Yield: 1 Recipe
 
      1 tb Raspberry vinegar
      1 ts Mild mustard
     50 ml Olive oil
           Salt and pepper
 
  Mix the raspberry vinegar into the mustard and season with salt and
  pepper. Stir in the olive oil gradually, until the dressing amalgamates.
  
  Copyright Rosamond Richardson 1996
  
  Meal-Master format courtesy of Karen Mintzias
 
-----
 
---------- Recipe via Meal-Master (tm) v8.04
 
      Title: Raspberry Vinegar
 Categories: Sauces, Condiments, Gifs, Vegan
      Yield: 1 Recipe
 
    650 g  Raspberries
 1 3/16 l  Malt vinegar
    900 g  Sugar
 
  Cover the raspberries with water in a large pan, and simmer for 20
  minutes. Strain off the juice - there will be about 1.2 litres (2
  pints). Add the vinegar and the sugar and stir over a gentle heat. Bring
  to the boil and simmer for 15-20 minutes, until the liquid becomes
  syrupy and clings to a spoon. Decant into clean glass bottles and cork.
  Store in a cool, dark place where it will keep indefinitely.
  
  Copyright Rosamond Richardson 1996
  
  Meal-Master format courtesy of Karen Mintzias
 
-----
 
---------- Recipe via Meal-Master (tm) v8.04
 
      Title: Raspberry Soy Dressing
 Categories: Dressings, Vegan
      Yield: 1 Recipe
 
      5 tb Raspberry vinegar
      2 tb Soy sauce
           Crushed garlic to taste
           - (optional)
 
  Mix the raspberry vinegar with the soy sauce and add the garlic to taste
  if wanted. Leave to stand for a while before serving to allow the
  flavours to mingle. A lovely summer dressing for leafy salads.
  
  Copyright Rosamond Richardson 1996
  
  Meal-Master format courtesy of Karen Mintzias
 
-----
 
---------- Recipe via Meal-Master (tm) v8.04
 
      Title: Yogurt Dressing
 Categories: Salads, Dressings, Sauces
      Yield: 1 Recipe
 
    150 ml Vinaigrette
    100 ml Natural thick set yogurt
 
  Stir the vinaigrette into the yogurt until smooth and creamy. That's
  all. Delicious on a fresh tomato salad and with coleslaw.
  
  Copyright Rosamond Richardson 1996
  
  Meal-Master format courtesy of Karen Mintzias
 
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