Ingredients for Pasta: 200 gms flour (durum) 2 eggs 2-4 tsp.

olive oil Salt

CRAYFISH RAVIOLI

Filling: 250 gms crayfish tails, cut into cubes 200 gms pike mousse or hammour 1 egg white a pinch of sugar a few leaves fresh tarragon 1 egg yolk 100 ml cream Butter Lemon juice Method: Make the pasta dough first. Place the flour on the tabletop, make a hollow in it and add eggs, salt and olive oil. Knead the dough until elastic. Then wrap the dough ball in a plastic sheet and keep in the fridge for 50 minutes. Next make the mousse filling. Cube the pike or hammour into pieces and season with salt and pepper. Mince in a food processor. Add the egg yolk. Beat the cream and egg whites separately until fluffy. Fold in the minced fish mixture. Add crayfish, sugar and tarragon. Ravioli: Roll the pasta through the pasta machine a few times until thin. Lay a sheet of pasta on the table top and brush with a mixture of beaten egg yolk and a tsp. of water. Cut into 5cm squares. Place the mousse on the brushed sheet and the other sheet on top. Ensure there is no air inside the ravioli when gluing together the sheets. Cook the ravioli in salted water for about 5-6 minutes. Melt butter, lemon and finish off ravioli with the butter. Sprinkle with fresh Parmesan and garnish with tarragon leaves.

Ingredients: 2 600 gms 300 ml Salt White pepper 800 gms 400 gms 100 gms Butter 1 Litre

SALMON WRAPPED IN CABBAGE

small cabbages pike-perch fillet (hammour) whipping cream spinach salmon fillet, cubed small chanterelles beetroot sauce

Method: Cube 100 gms of the pike or hammour fillets. Mince the rest and add the cream. Season with salt and fresh white pepper. Divide into two equal parts and keep in the fridge. Blanch the spinach and drain. Grind or finely chop in a food processor then press out excess water. Mix one part of the minced fish and set aside. Fry the chanterelles (mushrooms) in butter and season with a little parsley. Chill. Blanch whole cabbage leaves for about a minute. Lift out and immediately drop into ice water. Dry the leaves. Butter a strip of foil and place a cabbage leaf on the foil. Fill the cabbage leaves with the minced fish mixture, chanterelles and salmon in layers. Fold the cabbage leaf over to make a package and wrap in the foil. Refrigerate until needed for cooking. Cook in the oven at 200C in a pan with about 2 cms of water for about 20-30 minutes. Let the cabbage packages cool for a few minutes. Unwrap and cut into 2 cms slices. Add a little cream to the beetroot sauce, season with salt and pepper. Place the cabbage in a pool of beetroot sauce and serve. Beetroot Sauce: Take six beetroots and cook in boiling water with 2 tbs. of vinegar until soft. Leave to cool. Liquidize until pureed, strain. Place in a saucepan and season with salt and pepper. Heat until reduced by half, then strain again. Whisk in about 1 tbsp. butter and 2 tbs. cream and mix well.

Ingredients: 3 kg 8 1 1 Stock: 1 1 1 1 1 1 sprig 2 8 flakes 1cup 100 gms 500 ml 60 2-3 lits salt, white pepper

LAMB IN DILL SAUCE WITH SHRIMPS

roast lamb large prawns, shelled, deveined carrot, shaped with a vegetable baller potato, shaped with a vegetable baller carrot, chopped onion, chopped celery, chopped leek, chopped bayleaf thyme crushed tomatoes garlic dill, hard stems removed unsalted butter cream fraiche small shrimps water

Method: Prepare the meat first. Debone the leg of lamb and cut into 200-300 gm pieces. Roll and string together to keep in a rolled shape when cooking. Set aside. Make the stock for the sauce. Take the bones and roast until brown. Add the rest for the meat and also add the celery, carrots, onion, leeks, bayleaves, thyme, crushed tomatoes and garlic. Add 2-3 litres of water. Cook gently for 3-4 hours. Add the shrimp shells and small shrimps and cook for another 30 minutes. Strain the stock and keep on a gentle simmer. Cook the meat in the stock for about 20 minutes or until the meat thermometer reads 65 - 70C in the centre of the meat. Remove the meat and keep warm in a very low-heat oven - it should not cook. Sauce: Take 400ml of the strained stock and reduce on medium heat until you have 100ml left. Mix with cream fraiche. Set aside. Cook the shrimps in stock until just cook - about 2-3 minutes. Cut he meat into thin slices and pour a pool of sauce on each plate with a single shrimp and vegetables.

Ingredients: 8 200 gms 60 ml 500 ml 400 gms

SABAYON WITH BLUEBERRIES

eggs sugar red grape juice whipped cream blueberries or any other fruit of your choice

Method: Whip egg yolks with sugar until the mixture turns white. Then add grape juice to it slowly, little by little, so that it is incorporated in the yolks and does not separate. Then add the whipped cream. Chill in the freezer for 4-5 hours or preferable overnight. Serve with blueberries or any other soft, fresh fruit of your choice.

Ingredients: 4X2 cm thick fresh tuna steak salt and milled pepper Sunflower oil for frying Chopped fresh coriander (or fresh basil leaves) Thin citrus peel sticks to garnish For the topping:Juice of lemon 2-5 ml crushed dried red chilies 125 ml fresh orange juice (about 2 oranges) 15 ml fish sauce (or chicken stock) tsp. sugar salt and milled pepper

CITRUS FLAVOURED TUNA

Method: Season tuna with salt and pepper. Heat oil in a frying pan until very hot and sear tuna briefly on both sides. For the topping mix all ingredients and pour over the fish. Cook over high heat, turning once for a total of five minutes. Stir in the coriander, garnish with citrus peel and serve immediately. Boiled baby potatoes and a large green salad are the ideal accompaniments to this dish.

Ingredients: 12 3 Salt Pepper 4-5 cloves 200 ml Sugar Oil

LAMB CHOPS
lamb chops tomatoes garlic tomato juice

Method: Rub the lamb chops with pepper and crushed garlic and keep aside for five minutes. Blanch tomatoes and remove skin, cut into quarters, remove seeds and again cut into 1 cm cubes. Season the chops with salt on all sides, then gently fry in about tablespoons of oil on both sides (2-3 minutes in all). Remove from the pan and keep warm.. Add the tomato cubes to the frying pan and simmer then pour on the tomato juice, bring quickly to the boil and then season with salt, pepper, crushed garlic and a pinch of sugar. Serve the chops with the sauce and garnish, if liked with fried cherry tomatoes cut in half. The chops go well with mashed potatoes, cous cous and pilaf rice too.

Ingredients: 75 gms 1 150 ml 1 tbs. 275 gms Pinch of saffron 25 gms 2 Small basil leaves 50 gms 100 gms Oil for frying

GOLDEN RICE SURPRISE

butter onion, skinned and finely chopped vegetable stock or water lemon juice rice freshly grated Parmesan cheese eggs, beaten mozzarella, finely diced dried white breadcrumbs

Method: Melt the butter in a pan and fry the onions gently until softened. Pour in the stock or water, and lemon juice and boil until almost evaporated. Stir in the rice until well coated with butter and stock. Add saffron and a ladleful of stock, then simmer, stirring all the time, until absorbed. Keep adding ladlefuls of stock until the risotto has been cooking for around 20 minutes - it should be creamy and cooked, but still quite firm to bite. Season to taste, then add the Parmesan. Allow to cool completely. Beat in the eggs.. Take 30 ml risotto and spread on the palm of the hand. Top with a basil leaf and a piece of mozzarella. Take another 30 ml of risotto, place over the mozzarella to enclose, and shape to form a smooth a ball. Continue until all the risotto is used. Roll the balls in breadcrumbs.. Heat oil in a pan and fry until golden. Drain on kitchen paper and serve.

Ingredients: 2 250 ml 1 tsp. 1 ml

PINEAPPLE SALAD
egg yolks pineapple juice potato flour whipping cream

Method: Combine all the ingredients in a heavy pan and place in a bain marie or low heat. Simmer while beating vigorously until the sauce begins to thicken. Remove from heat and allow to cool. Beat the cream until stiff, mix in a rose or sugar syrup and fold into the sauce. Serve the sauce lukewarm with chilled fruit. Decorate with red currants or strawberries. Note: Pineapple and orange segments are arranged nicely in layers on plates. Rose or sugar syrup can be poured over and dish is served with a pineapple sauce.

Ingredients: 8 chicken pieces 30 ml sesame oil 420 gms canned pineapple in natural juice 5 gms chopped ginger 65 ml light soya sauce 15 ml brown sugar Salt and milled pepper Sesame seeds Fresh coriander to garnish

TANGY PINEAPPLE CHICKEN

Method: Rub the chicken with sesame oil and place in an ovenproof dish. Drain pineapple chunks and set aside, reserving the juice. Add ginger, soya sauce, brown sugar and seasoning to the reserved juice. Pour mixture over chicken and bake at 180C for 30 minutes. Toss pineapple and remaining juice (if necessary) into the chicken mixture and bake for another 20 minutes. Sprinkle sesame seeds over and bake for another 5-10 minutes. Serve garnished with fresh coriander.

Ingredients: 500 gms 150 gms litre water 600 gms 1 Salt and pepper 1 4 cloves 1 tbs. 2 tbs. 2 tbs.

CATALAN BEAN STEW

Meghese sausage streaky turkey bacon, in 2mm strips cooked white beans bayleaf onion, finely chopped garlic, crushed chopped mint chopped parsley oil

Method: Prick sausages several times with a fork, place in a pan and just cover with water. Bring to the boil, reduce the heat and cook for 5 minutes. Pour off the water and cut the sausages into 5 mm slices. Put the beans in a sieve and drain well.. Heat some oil in a frying pan and fry the turkey bacon until golden. Remove and set aside. Sweat the onions and garlic in the pan juices, then pour in the litre of water. Add sausage, bacon, mint and bayleaf, season with salt and pepper and bring to the boil. Reduce the heat and leave to cook for about 30 minutes, half covered by the pan lid. Add the beans and parsley towards the end of the cooking time.. Serve with crusty bread. Note: If you cannot find Meghese sausage, use any spicy sausage of your choice.

Ingredients: 2 tins crab meat 2 eggs 3 ripe avocados Dressing: 1 egg 2 tsp. French Mustard 2 cloves garlic Olive oil 1-2 lemons Finely chopped chives tsp. salt a few drops of Tabasco or hot pepper Watercress to garnish

AVOCADO CRAB SALAD

Method: Allow the crab meat to drain and divide into smaller pieces. Hard boil eggs, peel and finely chop. For the dressing beat egg with mustard and crushed garlic. Slowly beat in oil in a fine jet. When it begins to thicken add lemon juice, seasoning and chives. Fold in the crabmeat and chopped egg into dressing. Divide three avocados, remove stones and fill with crab salad. Garnish with watercress.

Ingredients: 4-6 large apples For Syrup: Juice of lemon 2 tbs. sugar 2-3 dcl water For Brown Sugar Sauce: 1 dcl soft brown sugar 3 dcl double cream For Almond Toffee: 1 dcl flaked almonds 1 dcl sugar 1 tsp. butter a few grains of salt

APPLE ALMOND TOFFEE

Method: Peel and core apples. Simmer them, whole or halved, until just soft, in syrup. Allow to cool at room temperature in their syrup. Simmer together a well-thickened sauce of brown sugar and cream. Allow cream to simmer, reduce till a good half remains. Melt sugar, a few grains of salt and butter in a frying pan and mix from beginning in almonds which gave the almonds a delicious flavour. Allow mixture to simmer until it has got a faint colour. Allow apples to drain thoroughly. Place them on a lightly greased ovenproof dish and pour the brown sugar sauce over. Heat apples for five minutes at 250C. Remove dish from oven and divide toffee over dish. Serve at once, with a little vanilla ice cream, if liked. Note: For best results use slightly tangy apples.