“Cooking is an art but eating is a necessity”

Fresh Fruit Salad


2 tbsp Lemon Juice

2 tablespoons good honey

1/2 teaspoon pure vanilla extract

Seeds scraped from 1/2 vanilla bean, optional

1/2 orange, cut into segments

1 banana, sliced

1/2 cup fresh papaya, diced

1/2 cup fresh apple, diced

1/2 cup Pineapple, diced

1 bunch seedless green grapes, halved


Combine the yogurt, honey, vanilla extract, and vanilla bean seeds in a bowl and set aside. Combine the orange juice and banana slices, papaya, apple, pineapple, in a separate bowl. Add the berries and grapes and gently mix the fruit mixture together. Spoon the fruit into serving bowls and top with the yogurt.

Roasted Tomato & Basil Soup


1 bulb garlic, unpeeled, cloves separated

1kg tomatoes, halved lengthways

2 tablespoons olive oil

1 cup fresh basil leaves, finely shredded

1 large brown onion, finely chopped

1/3 cup tomato paste

2 cups Veg Stock

toasted ciabatta bread and small fresh basil leaves, to serve

 Preheat oven to 180°C/160°C fan-forced. Line a tray with baking paper. Place tomato (cut-side up) and garlic cloves on prepared tray. Drizzle with half the oil. Season with salt and pepper. Roast for 40 minutes or until tomato is tender. Remove from oven. Set aside to cool slightly.
 Peel garlic. Discard skins. Process tomato, garlic and half the shredded basil until smooth. Strain through a sieve into a heatproof bowl. Discard tomato seeds.
 Heat remaining oil in a large saucepan over medium-high heat. Add onion. Cook, stirring, for 3 minutes or until soft. Add tomato paste. Cook, stirring, for 1 minute or until fragrant. Add stock and tomato mixture. Bring to the boil. Reduce heat to low. Simmer, stirring occasionally.

Batter Fried Fish


900 gms./ 2lb Fish
 1cup refined flour
 1 green chili (chopped)
 Salt To Taste
 3 tbsp fresh bread crumbs
 1/2 black pepper powder
 1 cups water

1 cup cold milk
 For Garnishing :
 1 lemon (sliced)
 2 tomatoes (sliced)

Method :

Wash the fish thoroughly and cut into pieces. Rub the lemon juice over the fish pieces with about 1tsp salt and set aside for 15–20 minutes. Rinse the fish under running water.

Mix refined flour, bread crumbs, salt, chili & pepper powder, milk and water and form a smooth batter.

Heat the oil in a kadhai or wok. Coat the fish nicely with batter and deep-fry until golden all over on a moderate heat for about 8–10 minutes.

Serve batter fried fish hot garnished with lemon & tomato slices.

Potato Chips


6 large baking potatoes, cut into strips
Oil for deep frying


Cut the potatoes into slices. Soak potatoes in ice cold water for 1 hour at room temperature. Drain well; pat dry with paper towels. Heat oil in deep fryer to about 375°. Place potato slices in a single layer in deep fry basket; fry in hot oil for about 4 minutes, or until golden brown and tender. Drain the potato chips on paper towels then keep warm in the oven while frying remaining batches.

Jam Tarts


Salt 1 Pinch

All purpose flour 100 Grams

Butter 60 Grams

Sugar powder 30 Grams

Milk 15 ml

Jam 1/2 Cup


Take a bowl add butter, all purpose flour, salt, mix it, add sugar powder, crumble it, add milk, mix it like a dough, with the help of rolling pin roll the dough in to thin sheet.

Take a cutter and cut them into flower shape.

Take this and put it in the tart mould and press it, to avoid puffing the dough while baking put some grains into the tart (wait this).

So add any type of grains and arrange them into the baking tray

Bake them at 180 c for 10 minutes. After that remove the grains from tarts.

Fill the tarts with jam and on top put the star shape cookies (make them star shape cookies with the same dough).

Honeycomb Mould


3 eggs, separated

1/2 cup(110g) caster sugar

2 lemons, finely grated rind and juice

400 ml low-fat milk

1 1/2 tbsp gelatine powder

1/3 cup (80ml) boiling water


Lightly oil a 1L mould. Whisk together egg yolks, sugar and lemon rind until pale and thick.In a saucepan, bring milk to boil and pour over egg mixture, whisking constantly. Transfer mixture to a clean saucepan and cook, stirring, over a gentle heat until custard thickens slightly. Do not boil.In a small jug, whisk gelatine briskly into boiling water until it dissolves. Remove custard from heat and stir in gelatine until combined. Add lemon juice.Whisk egg whites until firm peaks form and fold gently into mixture with a large metal spoon. Pour into prepared mould and chill for 3 hours, until set. Invert onto a chilled sewing plate. Serve.