Chocolate Souffle

Chocolate souffle is a French dish and it was developed in eighteenth century by a french chef Marie Antoine Creme.

Souffles were extremely popular in the late Victorian and Edwardian eras.Good dark chocolate was becoming available and this was used to give a smooth texture as well as a good taste to the mixture.

chocolate souffle
chocolate souffle

Recipe Of Chocolate Souffle


Cooking Time: few minutes

The jellied souffle should be well above the top of the dish, so that it looks rather like a hot souffle that has risen well.Cold souffles can be frozen but tend to lose their light delicate texture.Use within a month.

The souffle could be flavored with a little Tia Maria (coffee liqueur)or creme de cacao (dark chocolate liqueur) in place of some of the water.


souffle dish
souffle dish

Prepare an 18 cm/7 inch souffle dish by tying a buttered collar of paper around the dish to stand well above the top rim

basin bowl
basin bowl

Break 100 g/4 oz plain chocolate (4 squares cooking chocolate) into pieces, melt in a basin (bowl) over hot water or in a microwave cooker. Put (5 tbsp) cold water in a basin, sprinkle 15 g /½ oz (2 envelopes) gelatin on top, dissolve over hot water.Separate 4 large eggs.Beat the yolks with 50 g/2 oz (¼ cup) caster sugar and ¼ teaspoon vanilla essence (extract) until thick and creamy over a pan of hot water. Add the melted chocolate and dissolved gelatin to the egg yolk mixture.

Allow to cool and set to the consistency of a thick syrup.Whip 300 ml / ½ pint ( 1¼ cups) double (heavy) cream in one bowl and 3 egg whites in a second bowl.Blend 25 g/1 oz (2 tbsp) caster sugar with the egg whites.Fold the cream, then the egg whites into the chocolate mixture.

Spoon into the souffle dish.Allow to set. Carefully remove the paper collar with the help of a palette knife.Decorate with more whipped cream and grated chocolate and /or hazelnuts.

Tasty and Easy Sherry Trifle Recipe

This sherry trifle recipe is a genuine recipe made by professional chefs and the ingredients used to prepare this trifle are eggs,milk,light cream,Vanilla pod (bean) etc

Sherry Trifle Recipe
Sherry Trifle Recipe

Sherry Trifle Recipe

Cooking time: 10-15 minutes   Serves 6-8

Ingredients In Sherry Trifle Recipe

For the custard :

(1) eggs 2 or 2 in American

(2) egg yolks  3 or 3 in American

(3) Milk  300 ml/½ pint or 1¼ cups in American

(4) single light cream 450 ml/¾ pint or scant 2 cups in American

(5) Caster sugar 50 g/2 oz or 1/4 cup in American

(6) Vanilla pod (bean) 1 or 1 in American

(7)For the base :

Small sponge cake  6-8 or 6-8 in American

(8) Raspberry jam 4 tbsp or 5 tbsp in American

(9) Sweet sherry  150 ml/¼ pint or 2/3 cups in American

(10) Almonds blanched and flaked  25 g/1 oz  or 1/4 cup in American

(11 )Ratafias (see recipe below)   about 18 or 18 in American

(12) To decorate :

Double (heavy) or whipping cream 300 ml/ ½ pint or 1 ¼ cups in American

(13) Maraschino or glace (candied) cherries about 8 or about 8 in American

(14) Angelica,cut into leaves about 16 or about 16 in American.

(15)Almonds blanched 25 g/1 oz or 1/4 cup in American


Blend the eggs and egg yolks with the milk,cream and sugar.Pour into the top of the double saucepan, or into a heat proof bowl standing over a pan of water.Add the vanilla pod (bean).Allow the water to simmer gently. and stir until the custard coats the back of the wooden spoon.Remove the vanilla pod.

Meanwhile split the sponge cakes and sandwich together with the jam.Put into a glass serving dish.and soak with the sherry.Add the flaked almonds and half the ratafias.Pour the warm custard over the sponge cakes.Place a plate over the bowl to prevent the formation of a skin as a custard cools.

Whip the cream until it just holds its shape; do not over whip.Spread or pipe over the custard base, completely covering this.Decorate with the remaining ratafias,the maraschino or or glace (candied) cherries , with leaves of angelica and the blanched almonds.Chill well before serving.

Cherry cobbler

Cherry cobbler is a super easy and tasty sweet dish which comprises of self raising flour,cherries,butter or margarine and milk.

Cherry Cobbler
Cherry Cobbler

Recipe Of cherry Cobbler


Cooking time : 30 -35 minutes  Serves 4

(1) For the fruit mixture

Cherries  450-675 g/1-1½ lb  or 1-1½ lb in American

(2) water 3 tbsp or 4 tbsp in American

(3) Sugar 75 g/3 oz  or 6 tbsp in American

(4) For the cobbler:

Self raising flour 175 g/6 oz or 1½ cups in American

(5) Butter or margarine  40 g/1½ oz or 3 tbsp in American

(6) sugar  50 g/2 oz or 1/4 cup in American

(7) Milk to bind or to bind in American

(8) To glaze :

Milk 1 tbsp or 1 tbsp in American

(9) Sugar 25 g/1 oz or 2 tbsp in American


or plain (all purpose) flour with  1 ½ teaspoons baking powder.

Put the cherries into the pie dish with the water and sugar.Put a piece of foil or grease proof (waxed) paper over the fruit so it does not dry.Cook in the center of a moderate oven , 180° C/350° F Gas mark 4,for approximately 15 minutes..

Sift the flour into a bowl. Rub in the butter or margarine until the mixture looks like fine breadcrumbs.Add the sugar and enough milk to bind to a soft rolling consistency. Roll out until about 1.5 cm/ ½  inch thick. Cut into small rounds and brush these with milk;sprinkle with the sugar.Place them on top of the hot half cooked fruit .Raise the oven heat to hot,220°C/425 °F Gas mark 7,put the cobbler in the center of the oven and cook for approximately 15 to 20 minutes.Serve hot with cream.

Variation In The Preparation Of Cherry Cobbler

Most other fruits can be used to make this simple pudding.If using soft fruit,such as redcurrants,.Just add sugar and precook for about 10 minutes.


Ingredients plays a vital role in making the dish healthy and delicious.Although combination of the ingredients in a dessert are very important in making the flavor but also the methods and techniques in preparing the dessert also have its own significance and the right combination of ingredients and the best techniques to prepare the dessert comes from a genuine recipe from a professional chef.

Apricot Chiffon Pie ( A Delicious Dessert)

Apricot chiffon pie is a delicious dessert which is prepared with ingredients that are readily available in every homes kitchen.

Apricot Chiffon Pie
Apricot Chiffon Pie

Ingredients To Make This Dessert

Flan case ,baked as left

(2) For the filling :

dried apricots finely chopped  100 g/4 oz  or 3/4 American

(3) Water  450 ml/¾ pint or scant 2 American

(4) lemon juice 1 tbsp or 1 tbsp in American

(5) Caster sugar  175 g/6 oz or 3/4 cup in American

(6) Cornflour (cornstarch) 2 teaspoon or 2 in American teaspoon

(7) eggs 2 or 2 in American

(8) Gelatin 7 g/¼ oz or 1 envelope in American


Soak the apricots in 300 ml / ½ pint ( 1¼ cups) of the water for 3 hours.Pour into a saucepan , add the lemon juice and 100g/ 4 oz (½ cup) sugar.Cover the pan and simmer gently for 40 minutes .Blend the cornflour (cornstarch) with half the remaining water, add to the ingredients in the pan. Stir over a low heat for 5 minutes or until thickened.Cool slightly.

Separate the eggs.Beat the yolks into the hot, but not boiling, apricot mixture then cook very slowly for 4 minutes.Put the remaining water into a small heatproof basin (bowl), sprinkle the gelatin on top.Stand the basin over the pan of very hot water until the gelatin has dissolved.Blend the hot gelatin into the hot apricot mixture.Allow to cool and stiffen very slightly.

Whisk the egg whites until stiff, fold in the remaining sugar then gently blend with cold apricot mixture.Spoon the partially set fluffy apricot mixture into the crisp cold pastry , leave until quite firm.Serve with cream.

Desserts are sweet products that are liked by masses but it must be noted that ingredients plays a vital role in making a dish healthy and delicious. A dessert is a food item which is related to our health so the combination of all the healthy ingredients, the techniques and methods written in this recipe are written by a professionals and everything is tested so I am pretty much sure that you people will enjoy this healthy and delicious dessert.


These are a very delicious and fluffy pancakes which you will enjoy in your breakfast.It is very easy to make and the ingredients used to make this pancake are very easily available and mostly present in every homes kitchen.

Pancakes are very easy to make but require proper knowledge of how to make pancakes fluffy and right techniques and methods can make a delicious pancake.

I will show you how to make a wonderful pancake and i will show you step by step with pics.

The best pancake recipe-this fluffy pancake which i am going to show you how to make it has a secret ingredient that gives them perfect fluffiness.

The best pancake recipe with secret ingredient
The best pancake recipe with secret ingredient

This is the best option to have it in breakfasts in the weekends.

The secret ingredient that makes the pancakes the best is the sour cream it sounds awkward but it makes the pancake the best how I will show you.

These sour cream pancakes are soft from the inside and have a butter crisp outside so its almost creamy.I added more sugar to balance the flavor of the sour cream.So these pancakes are more sweeter than the usual pancakes.

To make the Preparation of pancakes easy I have made the pancake batter in a bowl.

Making Of Pancakes

Add milk and sour cream in a large bowl

Add vanilla, sugar and eggs.

Whisk them together.

Batter of pancake
Batter of pancake

Add baking powder , flour ad salt.

Stir until just combined (this batter will be very lumpy/gutli daar)

Lumpy batter
Lumpy batter

Melt batter in a skillet/ karahi over medium low heat.

Pour pancake batter into the skillet(about 1/4 cup for each pancake)

Batter in a skillet
Batter in a skillet

Cook for 3-4 minutes (bubbles will form on the top of the pancakes

Flip and cook for 1-2 minutes

flipping of the pancakes
flipping of the pancakes

Top with maple syrup,nuts,fresh fruits and chocolate chips etc.

Topping of pancake
Topping of pancake

Pancakes Recipe

Prep Time 10 minutes Cook Time 5 minutes Total Time 15 minutes


Milk 1 cup

Sour cream 1/2 cup

Granuled sugar 1/4 cup

Eggs 2 large

Vanilla extract 1 teaspoon

2 teaspoons baking powder

1 teaspoon salt

1 1/2 cup all purpose flour

About 3 tablespoons butter for greasing the pan

Maple syrup for servings


Take a large bowl, add sour cream, milk,sugar, eggs and vanilla.Whisk till combined.Its fine to have a lumps of sour cream.

Add baking powder , flour and salt.Stir until no large clumps of dry flour remain, try not to over mix.The batter should be very lumpy.

In a large non stick skillet over medium -low heat melt about 1/2 tablespoon of butter until lightly bubbling and light brown.

Ladle the batter into the skillet making 3-4 (1/4 cup of batter each).

Cook for 3-4 minutes until bubbles form on top of each pancake and the bottoms are golden brown.

Flip the pancakes and cook for 1-2 minutes, until the bottoms colour become golden brown.

Carefully wipe out any excess browned butter with paper towels. Repeat with the remaining pancake batter and  butter.Serve warm with maple syrup.


Nutrition information does not include butter for cooking or toppings.


Serving: 1/12th of therecipe , Calories: 113kcal ,Protein: 3g,Fat: 3g ,Cholesterol: 36mg,Potassium: 138mg,Sugar: 5g , Vitamin A: 145IU ,Vitamin C: 0.1mg ,Calcium: 71mg , Iron: 0.9mg, , Carbohydrates: 17g, Saturated Fat: 1g, ,Sodium: 222mgCourse Breakfast, brunchCuisine: Its an American Cuisine

Baked Apples

History Of Baked Apples

New England was renowned for having unique apple baked dishes and since the year 1947 the people of England used to prepare the baked apple dish like in 1940’s.Baked apples were made according the recipe which was butter a casserole and put quarters peeled and cored apples in it.Put some cinnamon which will enhance the taste of the dish and then pour some maple syrup and then cover the casserole or any other dish in which in which you are preparing the dish and then put the casserole in the oven and bake it in slow oven until the apples become tender.Then serve this dish hot with cream and with a little addiction of walnut over the apples is made in Philadelphia.

Apples are used for centuries by the humans in the dishes to make the dishes sweet and tasty.Baked apple dishes were found in London cook book in 1965 and these baked apples recipes were named as “pippin pye””pippin tart” and these dishes were made either in patty pan,tart or pippin tart.The pippin is the dish filled with fresh or preserved fruit covered with pastry crust on the top.

In 1784 the first baked apples recipe was found in London cook book where there were two baked apple recipes names as (1) Black caps (2) Bakes apples whole.The recipe for the baked apples whole is to put the baked apples in earthen (ceramic) pan with sugar and wine and bake for 1 hour.

(2) the black cap recipe was cut the apples in half and core them and place face down and put lemon juice mixed with sugar and orange water and bake it.

The first baked apples recipe was published in Boston Edition in 1832 in England later a cook book named as cooking school cook book earliest edition was published in 1884 and the baked apple recipe in that cook book was care and pare sour apples. and the recipe was put them in a shallow earthen dish fill the cavities with sugar,mixed with grated lemon rind and waster to cover the bottom of the dish.Bake in a very quick oven till soft.Basting often with syrup/sugar or water in dish.

At an unknown time the new Englander make a change in the recipe they used maple syrup in the dishes instead of sugar syrup.Recipes with maple syrup started showing in cook books in the mid 1940’s reminiscing about New England cooking.This was the same time that the newspaper recipes were published.

Baked Apples
Baked Apples


Chose best quality cooking apples for baking.Always slit the skin round the center of the apples before they are baked;this prevents the pulp breaking through the skin.The apples can be cored and the centre filled with a knob of butter.A little brown sugar or golden (light corn) syrup or with dried fruit or mincemeat or with bramble (blackberry) jelly or apricot jam.They can be coated with pastry as a recipe. A medium sized cooking (baking) apple takes approximately 45 minutes to cooking the center of a moderate oven, 180° C/350° F Gas mark 4.

Snowball apples

: When cooked, the apples can be covered with meringue .Allow 1 egg white and 50 g/2 oz (1/4 cup) caster sugar to each apple.Whisk the egg whites until stiff, gradually beat in half the sugar,then fold in the remainder.Skin the apples if wished.Spoon the meringue over the apples.Bake in a slow to a very moderate oven,150 to 160 °C/300 to 325 °F Gas Mark 2 to 3 ,for 15 to 20 minutes.Decorate with angelica cut into leaf shapes,a tiny twig (non edible) to look like the stalk and twists of orange or lemon rind. To make a more satisfying dessert, serve the apples on rounds of plain sponge cake.

Apple Cheese Cake

History Of Apple Cheese Cake

Apple cheese cake was first mentioned by a Greek physician Aegimus in its book “on the art of making cheese cake” and this dish was a popular dish in Ancient Greece.Use of cheese and cheese products were used in Ancient times but this was done before the invention of writing.Research tells that cheese cakes were served to athletes as it was a good source of energy and was also served in weddings.

The writer Aethenaeus wrote first cheese cake recipe in 230 AD but this recipe was very basic as recipe constitute of mix spring wheat flour with honey and pounded cheese in a brass pan and heat the cheesecake in accumulated form.

After conquering Greece the Romans used to serve it when they were victorious.Romans made some changes to the recipe as they added eggs to the recipe and the these cakes were made under a hot brick and served warm.

These recipes came to Europe when Roman empire grew and hey took control over the Europe and it was at that time that the this cake’s recipe was modified and ingredients to each region of the Europe were added to the recipe.

This cake’s recipe was first introduced in 1545 in a cook book named as “flour based sweet food”.In 18th century when this when this recipe was recognized in Europe as cheese cake recipe the Europeans begin to use beaten eggs instead of yeast to make their breads and cakes rise.

This cake was brought to America by the Europeans.This recipe became very famous in New York but the New Yorkers didn’t add any fruits in the dessert and this cake was made by egg yolks and cream and chocolate takes place on the top of the cake and on its sides and the famous cake takes its flavor from the egg yolk and cream.Arnal Reuben (1883-1970) born in Germany came to America when he was young.He was invited in a party where the cheese pie was served by the hostess and he was impressed by the cheese pie that he experimented over with the recipe until he invented the NY style cheese cake and it was from that time that restaurants in different cities of the US have their cheese cake recipe with some modifications as Newyork style cheese cake has fruits on the top and on the side and sour cream is added to make cake creamy and in Saint Louis they put butter in the recipe.

Apple Cheese Cake
Apple Cheese Cake


Cooking time : 15-20 minutes  Makes  12

For the biscuit crust

(1) Plain all purpose flour 175 g/6 oz or 1½ cups in American

(2) Salt pinch or pinch in American

(3) Butter  75 g/3 oz or 6 tbsp

(4) Sugar  25 g/1 oz or 2 tbsp

(5) Egg yolk  1 or 1 in American

(6) Water to bind or to bind in American

(7) To glaze:

egg white 1 or 1 in American

(8) For the filling Of Apple Cheese Cake

cooking baking apples (weight when peeled and cored),sliced   225 g/8 oz or  1/2 lb in American

(9) Finely grated lemon rind  1 teaspoon or 1 teaspoon in American

(10) Lemon juice  2 tbsp or 3 tbsp in American

(11) Caster sugar 50 g/2 oz or 1/4 cup in American

(12) Ground cinnamon pinch or pinch in American

(13) butter 25 g/1 oz or 2 tbsp in American

(14)egg 1 or 1 in American

(15) Fine soft breadcrumbs  25 g/1 oz  or 1/2 cup in American


Sift the flour and salt.Cream the butter and sugar until soft and light.Add the flour and yolk and enough water to make a firm rolling consistency.This particular pastry can be kneaded fairly firmly.Roll out the pastry and line 12 deep individual patty tins( patty shells).Prick the bottom of the pastry shapes, brush with the eggs white. Bake blind just above the center of the moderately hot oven, 200°C/ 400 °F Gas mark 6, for 12 to 15 minutes until firm. Meanwhile put the apple slices ,lemon rind,lemon juice and sugar into saucepan,do not add extra water.Cook gently until the apples are soft.Beat with a wooden spoon to give a smooth pulp. Remove from the heat and and add the cinnamon,butter,egg and breadcrumbs.Blend thoroughly and cook over a very low heat and thickened.If serving hot put the hot apple mixture into the hot pastry. serve with cream or ice cream.If serving cold allow both the pastry and the filling to become cold, then spoon the apple mixture into the pastry cakes.

Easy,Delicious and Healthy Dessert Dishes




Total : Yield: 20 serving

Step One To Prepare Crepes Dish


Whole eggs




1 qt

1/2 oz


1. Mix and blend eggs and water.Add salt.

Step Two To Prepare Crepes Dish


Cornstarch (1 cup)

Flour (1 cup)
4 oz

4 oz


2. Gradually add corn, starch and flour.Blend well.

Step Three To Prepare Crepes Dish




Butter melted4 oz


3. Add to mixture in step two .Blend

Step Four To Prepare Crepes Dish


4. Heat an ungreased pan .Ladle in batter , rolling and turning pan so entire surface is 
thinly covered.Saute without coloring Turn .Set other side without coloring.

5. Place a small amount of granulated sugar in pan .Allow to caramelize while pressing 
with back of a spoon.Add 2 pats butter and juice or rind of 1 lemon.Add crepes baste 
with liquid and fold. De-glaze pan with brandy.Flame.Pour over plated crepes.

Remarks: A mix of 1 qt liquid makes about 60 crepes.To store cover with waxed paper
or foil and refrigerate.If crepes tends to stick while sauteing ,pan may be wiped
occasionally with a cloth dipped in melted butter.Use just enough to produce a light
coating.This should be done only when absolutely necessary.

Rice Imperatrice

Rice Imperatrice
Rice Imperatrice


Step One To Prepare Rice Imperatrice


Water hot ( 1 pt)

flavored gelatin
1 lb

4 oz


1. Dissolve gelatin in hot water.Pour half inch on bottom of mold to be used.Allow to

Step Two To Prepare Rice Imperatrice

(cooked) rice

Milk (1 qt)




2 lb

2 lb

1/2 oz

to taste

1 oz

8 oz

2. Place these ingredients in a pot and simmer for about 10 minutes.Allow to cool and

Step Three To Prepare Rice Imperatrice

Heavy cream(1 qt)2 lb


3. Whip cream and fold in with mixture that has been set in step 2

Step Four To Prepare Rice Imperatrice

Maraschino cherries 
8 oz


4. Fold in with above mixture ,(step 3) and pour into mold or form which has the
gelatin on the bottom.

Step Five To Prepare Rice Imperatrice

5. Place in refrigerator until set. Unmold by setting forms in warm water and place on
serving plates.

Total yield: 30 servings

Strawberries A La Ritz


Step One To Prepare Strawberries A La Ritz



1 qt

to sweeten

1/4 cup


1. Put well sugared strawberries in a bowl.Pour the anisette liqueur over them.Leave
in refrigerator for 1 to 2 hours until well chilled.

Step Two To Prepare Strawberries A La Ritz




Boiling milk (1 qt)
3 oz

8 oz


2 lb


2. Blend sugar , flour and eggs together.Slowly dilute with boiling milk and cook for a 
few minutes.Stir constantly until mixture boils( this preparation must be smooth).Let

Step Three To Prepare Strawberries A La Ritz

Heavy cream (1 cup)8 oz


3. Add well beaten cream and gently mix in strawberries and juice(step 1)

Total yield: 8 serving

Remarks: Add a little red coloring if necessary to give mixture a pink color.A few large strawberries can be arranged as a garnish on the top.Serve very cold.

Caramel Ice Cream

Caramel ice cream is a simple ice cream which is a combination of cream,nuts,sugar and it do not require any special procedures.All the ingredients are easily available.The best thing is that it is prepared in a pan which is available in every home.

Caramel And Nut Icecream
Caramel And Nut Icecream

Nut ice cream involves cereals in it after making the ice cream it is then left in the freezer so that the crumbles in the ice cream softens in the freezer. Gracies ice cream near Boston is one of the producer of this flavor often coat these nuts in to the sugar so that they prevented by the sugar from getting soggy.

Caramel  ice cream has a decent following in north east of us and many restaurants around England have nut ice cream in their menus.

No doubt ice cream and cereals have a great combination and is used in large varieties of ice desserts to make the taste of ice dessert awesome and people of all ages like this combination

There is a less popular cereal which has its history with ice cream that is grape nuts and its reach is from Canada to Caribbean .Grape nuts originated in the 19th century and the rise of its popularity is because it has given a decent flavor to the ice cream which proved to be a winning combination later.

Ingredients And Method To Prepare Nut Ice Cream

This is based on old fashioned custard ice .Put 75 g/3 oz (6 tbsp) caster sugar and 3 tablespoons water into  a strong saucepan.Stir until the sugar has dissolved then allow to boil,without stirring, until a golden brown caramel.Cool in the pan. Add the 300 ml/ ½pint (1 ¼ cups) single light cream and stir until the caramel and cream are blended.Make the custard as the recipe with the caramel flavored cream and proceed as before,but add 50 g/2 oz ( ½ cup) coarsely chopped nuts to the mixture before freezing.Decorate with whole nuts.

Condiments Recipes

Uses Of Spicy Corn Relish

Spicy Corn relish is one of those condiments which is spicy and have a very good flavor when used as a topping of some burgers patty especially meat burger like beef burger etc.It can also be served with meat dishes.

Basically people use eggs and other sauces as their burger patty toppings to make the taste of their burger good but try this condiment as your burger patty topping and you will have a tasty and spicy and tasty burger experience.

spicy corn relish
spicy corn relish

Spicy Corn Relish (very best among corn condiments)

corn relish
corn relish


Preparation time: 5 minutes

total cooking time: 25 minutes

Makes: 2 cups


1 cup white vinegar

1/4 cup caster sugar

2 teaspoon dry mustard

1 small onion finely chopped

425 grams can corn kernels

1/4 cup finely chopped red capsicum

1 teaspoon finely chopped red chili

1/2 teaspoon turmeric

1/2 teaspoon salt

2 teaspoons cornflour

1 tablespoon water


1. Place vinegar,sugar and mustard in medium pan.Bring to boil stirring until sugar dissolves.Reduce heat;simmer 5 minutes.Add onion , corn,capsicum,chili,turmeric and salt.

2. Mix cornflour with water; add to mixture ,stirring constantly.Cook 5 minutes to thicken.Spoon into warmed,sterilized jars seal while hot and store in a cool ,dark place

SERVE with cold meats or on jacket potatoes

Eggplant Relish

Eggplant relish is among those condiments which are served with barbecued,grilled or roast meats such as lamb, beef or kangaroo.

eggplant relish condiments
eggplant relish condiments


Preparation time: 15 minutes plus standing time

Total cooking time: 15 minutes

Makes about: 1 ½  cups


300g baby egg plant,cut into 5 mm slices

salt 2 tablespoons

olive oil

1 medium red onion,finely chopped

1-2 cloves garlic, crushed

1 tablespoon soft brown sugar

2 tablespoons balsamic vinegar

1 tablespoon olive oil extra

1/4 cup chopped fresh parsley


1 .Place the eggplant in a colander and sprinkle with salt.Set aside for 20 minutes.

2. Meanwhile heat 1 tablespoon of the oil in the medium frying pan.Cook the onion and garlic over medium heat,stirring frequently,for 8 minutes or until the onion is softened.Remove with the slotted spoon and place in a glass or a ceramic bowl.

3. Wash the eggplant,drain and pat dry with paper towels.Heat the remaining oil in a pan; add the eggplant and cook,stirring over medium high heat for 2 minutes.Reduce the heat and cook,stirring frequently for 5 minutes or until the eggplant is softened and cooked.Do not allow to burn.

4. Add the eggplant to the onion mixture and stir in the sugar, vinegar, extra oil and parsley.Cover with plastic wrap and set aside at room temperature for 30 minutes.Will keep for 4 days,covered and refrigerated,but is best served at room temperature

SERVE with barbecued,grilled or roast meats such as lamb, beef or kangaroo.Use as a bruschetta topping, with meat as a focaccia filling or as a side dish with cold meats.

Horserdarish Cream

Horseradish cream is among those condiments which are served with vegetables,crudites,salads,smoked fish or over savory foods such as fish cakes

horseradish cream condiments
horseradish cream condiments


Preparation time: 5 minutes

Total cooking time: nil

Makes 2/3 cups


1/3 cup bottled horseradish

1/4 cup sour cream

1 tablespoon snipped fresh chives

Salt and pepper


1 . Combine the horseradish and sour cream in a small bowl,beating until well mixed.

2. Season to taste with salt and pepper

SERVE with vegetables crudites,salads,smoked fish or over savory foods such as fish cakes