Pickles, Side Dishes and Salads

300 g shrimps, cooked 4 bread rolls 75 g butter 2 small onions 300 g mushrooms 4-6 tbsp vinegar or orange juice 3 tbsp milk 6 tbsp cream 1 egg yolk salt, white pepper few sprigs parsley Preheat oven to gas mark 9/240° C. Cut off tops of the rolls and scoop out the centers. […]

5 eggs, hard-boiled and thickly sliced 200 g canned mushrooms 2 pimentos in brine 225 g canned asparagus tips few sprigs parsley 2 tbsp gelatin 450 ml hot chicken stock dash of vinegar 10 extra mushrooms for garnish salt, pepper, pinch of sugar Drain the pimentos, mushrooms and asparagus tips. Slice mushrooms and cut the

3 bananas 3 tbsp peas, frozen 125 g shrimps, parboiled 2 tbsp mayonnaise 3 tbsp condensed milk or light cream 1 tbsp mango chutney 1 tbsp orange juice 4 lettuce leaves salt, pepper and a little sugar Slice bananas and cook the peas in boiling water for 8 minutes. When cool, mix peas with bananas

2 kg mangoes, cut in 1-1½ inch cubes ½ tsp cumin seeds, roasted and crushed (optional) ½-½ tsp black cumin seeds 2 green chillies, finely sliced Mix all the ingredients except the lettuce and chill until ready to serve. 1 tbsp fresh mint leaves, chopped (keep some whole for garnish) juice of 3 small lemons

4 blood oranges 3 bananas 3 tbsp granulated sugar 4 tbsp shredded coconut juice of 1½ lemon Peel oranges and divide them into segments. Slice the bananas. Layer the oranges and bananas in a glass bowl with sugar and coconut. Sprinkle with lemon juice and chill well before serving. Serve with whipped cream (optional).

½ kg fillet of any white fish juice of ½ a lemon 200 ml water 4 tomatoes 125 g canned asparagus tips 100 g halved walnuts 1 egg yolk 1 tsp mustard 100 ml mayonnaise (recipe page 115) 75 ml yogurt salt, white pepper pinch of sugar 100 ml sour cream (recipe page 115) 1

225 ml water 2 boneless chicken becasts 4 tbsp mayonnaise (recipe page 115) 2 thep cream 1 tsp horseradish (optional) 1 tbsp tomato ketchup juice of lemon 2 tbsp orange juice 1 head lettuce 4 eggs, hard-boiled 4 tomatoes, skinned 2 slices canned pineapple salt, white pepper Boil water, add salt and gently poach the

1% gelatin powder 200 ml boiling water 6 hard-boiled eggs, cut into 6 pieces each 100 g peas, cooked 1 mediam potatou, cooked and diced 50 g carrons, cooked and diced 50 g cucumber, diced 50 g apples, peeled and diced 2 oranges, peeled and diced 3 tomatoes, sliced into 6 pieces each 4 lettuce

450 g chicken liver (12-14) 200 g butter 2-3 cloves garlic, slivered ½ tsp all spice powder 200 g cream or thick malai 1 tsp mixed herbs (rosemary, thyme, basil) salt, pepper to taste Boil enough water in a small pan to cover chicken liver. Add chicken liver, turn off heat, leave liver in water

800-900 g cottage cheese, crumbled 2 tbsp green chillies, chopped 2 thsp onion, grated 1 tbsp ginger, coarsely ground 2 tbsp fresh coriander leaves, chopped 1 tsp black pepper, ground 1 tsp cumin seed powder ½ tsp dalash aala powder 1 tsp chilli powder 4 tsp cornflour butter for basting salt to taste Mix all