MANGO LASSI

Ingredients
1 1/2 cup/300 g plain yoghurt
2 cups/ 500 ml water
some ice cubes
2 tbsp.sugar
5 oz/150 g mango puree
dash of rose water
pinch of cardamom,according to taste
1 tbsp.finely chopped fresh mint








Method
Prep and cook time: 10 min
1 Put the yoghurt, reserving 1/2 cup(100 g),the water,ice cubes, sugar, mango puree and rose water in a blender and mix together. Season to taste with cardamom.
2 Pour into 4 glasses and spoon the reserved yoghurt over the top.Decorate with chopped mint leaves and serve.

WHITE CHOCLATE TART

Ingredients:
11 oz/300 g white choclate
1/4 cup/ 50 g creme fraiche
scant 1/2 cup/ 100 g soft butter
Redcurrants,rasberries and blueberries,to decorate
Rasberry sauce,to serve (optional)
For the pastry:
2 cups/ 7 oz/ all-purpose(plain) flour
2 tbsp.sugar
pinch of salt
scant 1/2 cup
1 egg
About 2tbsp. lukewarm water
dried beans, for blind baking


Method
Prep and cook time:1 hour 20 min.plus 30 min.cooling
1 To make the pastry,put the flour in a heap on a work surface, mix the sugar and salt and made a well in the middle.Chop the cold butter into small pieces, scatter around the inner sides of the ell, break an agg into the middle and add the water.
2 Chop the ingredients together with a knife until the mixture resembles breadcrumbs.Quickly knead to a dough with your hands,form into a ball,wrap in plastic wrap(clingfilm) and leave to rest in a cool place for about 30 minutes.
3 Preheat the oven to 200*C(400*f). Roll out the pastry on a lightly floured work surface and use to line a 9 in tart pan.Place a sheet of parchment paper on the pastry and put the dried beans and leave to cool.
4 Break the choclate into a bowl and melt,standing over a saucepan of hot water.Warm the creme fraiche a saucepan. Stir into the melted chocolate, and then gradually add the soft butter. Pour the mixture into the pastry case,spread smoothly and leave to cool.Serve with berries and rasberry sauce.

CHOCOLATE MADELEINES

Ingredients
1/2 cup/ 100g butter plus extra for greasing
3 1/2 oz/ 100g dark chocolate, at least 70% cocoa solids
2 eggs
1 cup/ 125 g confectioner (icing sugar)
1 cup /100 g all-purpose (plain) flour
1 tsp. baking powder





Method
Prep and cook time: 40 min

1 Preheat the oven to 425 F(220 C).Grease 16 Madeleine molds with butter. Melt the butter.
2 Break the choocolate into a bowl and melt, standing over a saucepan of hot water. tir in the butter. Remove from the heat.
3 Beat the eggs and sugar together until light and creamy, and then mix in the flour and baking powder. Add the chocolate and carefully stir together. Pour the batter into the molds so that they are about two-thirds full.
4 Bake in the oven for 5 minutes. Reduce the oven temperature to 180C (350 f) and bake for a further 8-10 minutes until cooked.
5 Remove from the oven, leave to cool slightly, and then turn out on a wire rack and leave to cool completely.

COFFEE MOUSSE

Ingredients
5 oz / 150 g milk chocolate, at least
30% cocoa solids
2 leaves gelatin (gelatine)
4 tbsp. intant coffee powder
1 1/2 cups / 300 ml whiping cream
2 eggs
1 1/2 tbsp. coffee liqueur
Pinch of salt
2 1/2 tbsp. sugar
Whipped cream, to serve
Coco powder, to decorate
Method
Prep and cook time: 40 min. plus 4 hours chilling
1 Break up the chocolate and melt in bowl standing
over a pan of simmering water. Soak the gelatin
(gelatine) in cold water. Mix the coffee powder with
a scant 1/2 cup (100 ml) of the cream.

2 Separate 1 egg and beat the egg yolk and the
whole egg with the coffee cream in a bowl standing
over a pan of simmering water, until thick and
creamy. squeeze out the gelatin and stir into the
mixture until dissolved. Remove the bowl from the
heat and add the chocolate and coffee liqueur. stir
until cold.

3 Whisk the egg white with a pinch of salt until
stiff, trickling in the sugar at the same time. Whisk
the remaining cream until stiff and fold both into the
coffee mixture.

4 Divide the mouse between 4 dishes and chill in
the refrigerator for at least 4 hours.

5 To serve, add a topping of whipped cream and
dust with cocoa powder to decorate

BLUEBERRY FOOL

Ingredients
2 1/2 cup/250g blueberries
2 cups / 1lbs 2 oz quard (curd) cheese
2/3 cup /150 ml milk
6-8 tbsp. maple syrup
2 tbsp. lime juice











Method
Prep and cook time: 20 min
1 Reserve a few blueberries for decoration and put the remaining blueberries into a blender or use a hand-held blender. Mix to form a fine puree.
2 Mix the quark, milk , maple syrup, according to taste, and the lime juice together until smooth then stir in the blueberry puree.
3 Put into individual serving glaases and serve decorated wity the reserved blueberries.

CHICKEN SOUP

Ingredients
600 gm chicken breast
2 fresh galangal, finely chopped
500 ml coconut milk
250 ml chicken stock
2 red chillies, chopped
20 ml fish sauce
10 ml lemon juice
10 gm fresh coriander










Method
Combine the galangal, coconut milk and chicken stock in a saucepan and bring it to a boil. Reduce heat and simmer for a couple of minutes. Add chicken strips and chillies to a pan simmer for eight more minutes. Add fish sauce and lemon juice. Take pan off the heat garnish with coriander and serve.

PITA WITH TURKEY

Ingredients
200gm turkey
1/4 cup mayonnaise
1 onion sliced
100 gm cheese, grated
Half avocado, sliced
Shredded lettuce
6 pita bread
1 tbsp oil
Salt and Pepper to taste







Method
Cook turkey in boiling water, seasoned with salt and pepper until tender. Heat oil in a frying pan and saute the onion. Set aside. Shred turkey and mix together with mayonnaise. Set aside. Arrange meat, onion, avocado and lettuce on one side of the pita bread. Sprinkle cheese and top with another pita bread to cover the filling. Serve on a bed of lettuce.