Serves: 5-6
Preparation time: 30-35 minutes
Cooking time: 40-45 minutes

Ingredients:
For the fruit mixture-
1 kg fresh ripe apricots, stoned and cut into quarters
60 g white sugar
Finely grated zest of an orange
2-3 tablespoons orange juice

For the crumble topping-
185 g plain flour
125 g unsalted butter, diced, plus extra for greasing
60 g caster sugar
30 g flaked almonds, optional
To serve: fresh cream or mascarpone cheese

Method:
Preheat the oven to 200 degrees C. Butter a shallow 1.5 liter ovenproof dish. Arrange the apricots in the dish and sprinkle each layer with sugar. Add the orange zest and juice. To make the crumble topping, sift the flour into a bowl and rub in the butter until the mixture resembles breadcrumbs. Stir in the sugar and continue to rub in until the mixture begins to cling together in crumbs.

Spread the crumble evenly over the fruit and press down lightly. Sprinkle with almond, if using. Bake for 25-30 minutes, then reduce the temperature to 180 degrees C and continue cooking for a further 15 minutes until the top is well browned and the fruit is tender. Serve the crumble warm, with fresh cream or spoonfuls of thick mascarpone cheese.

Variations-
Blackberries and blueberries, rhubarb, apples and quinces, can also be very successfully cooked in a crumble. Put them into the prepared dish and sprinkle 60 g of light brown sugar and 2 tablespoons of water over them instead of the orange zest and juice. Then cover with crumble topping and cook as in the recipe. You can also add 1 tablespoon of fruit-flavored liqueur or brandy to the filling.

** Asian Recipes **

Serves: 6-8
Preparation time: 20 minutes
Cooking time: none

Ingredients:
175 g blue vein cheese, crumbled
1 spring onion, finely chopped
150 ml sour cream
2 teaspoons lemon juice
Salt and black pepper

Method:
Put the cheese, spring onion and sour cream in a bowl and mash them until they are soft. keep on mashing until well mixed and very smooth. Add the lemon juice drop by drop until the dip tastes sharp but not too acidic. Do not let the lemon become overpowering. Season to taste.

For this dip, use a well-flavored cheese: it is an excellent way of using up slightly over-ripe blue vein which is past its prime; too far gone for serving on the cheese board but too good to let go to waste.

** Asian Online Recipes **

Serves: 6-8
Preparation time: 25 minutes
Cooking time: none

Ingredients:
100 g light cream cheese
2 spring onions, finely chopped
350 g tomatoes, skinned, seed removed and finely chopped
150 ml thickened cream or thick Greek-style yoghurt
2-3 tablespoons fresh basil, torn with your fingers
Salt and black pepper

Method:
Cream the cheese with a fork until it is soft and smooth, then stir in the spring onions and tomatoes (and the yoghurt if using) and mix them all together very well. If using cream, whip it until it stands in soft peaks. Fold it into the cheese and tomato mixture, add the basil and seson to taste. Transfer to a serving dish, cover and chill.

** Asian Recipes **

Serves: 6-8
Preparation time: 20 minutes
Cooking time: none

Ingredients:
2 ripe avocados, roughly chopped
2 tablespoons lemon juice
1 small onion, roughly chopped
2 cloves garlic
150 ml sour cream
Salt and black pepper
A few drops of Tabasco sauce, optimal

Method:
Put all the ingredients in a blender or food processor and blend until smooth. This dip should be made at the last minute because the avocado will darken if it is left too long.

** Asian Recipes **

Serves: 4-6
Preparation time: 10 minutes
Cooking time: none

Ingredients:
100 g cream cheese
150 ml sour cream
3 tablespoons chopped fresh chives
Salt and black pepper
To garnish: cayenne pepper

Method:
Mix all the ingredients in a bowl. Transfer to a serving bowl, then sprinkle with cayenne. Cover and chill until time to serve.

** Asian Recipes **

Serves: 6-8
Preparation time: 10 minutes
Cooking time: 10 minutes, plus 2-3 hours chilling time

Ingredients:
1 orange
1 lemon
125 g (1/2 cup) caster sugar
350 g frozen cranberries
2 tablespoon arrowroot

Method:
Peel the rind from the orange and lemon, avoiding the white pith, then cut it into fine shreds. Squeeze the orange and lemon and strain the juice into a stainless-steel, nonstick or enamel saucepan. Add the rind, the caster sugar and the frozen cranberries. Cook over a medium heat for 5 minutes or until the cranberries start to pop. Drain the berries through a nylon sieve into a bowl to catch the juice, then put the berries aside. Blend the arrowroot with 3 tablespoons of cold water and stir it into the juice.

Return the juice to the saucepan and bring to the boil, stirring continuously, until the sauce thickens. Continue stirring for a minute to cook the arrowroot. Remove from the heat and cool. Put the cranberries into a bowl, stir in the sauce and mix it in well. Allow it to cool completely before covering the bowl with plastic wrap. Chill for 2-3 hours or overnight.

** Asian Recipes **

Serves: 4-6
Preparation time: 30 minutes plus at least 1 hour marinating
Cooking time: 40 minutes

Ingredients:
4 tablespoons olive oil
2 cloves garlic, crushed
1/2 teaspoon chili powder
2 teaspoons each ground coriander and paprika
1 teaspoon each ground cumin, turmeric and cinnamon
750 g skinless chicken breast fillet, cut in 2.5 cm slices
1 onion, chopped
2 medium potatoes, cubed
2 large carrots, thickly sliced
300 ml chicken stock
300 ml tomato juice
2 tablespoons tomato paste
1 tablespoon chili sauce
125 g sultanas
2 tablespoons chopped fresh coriander
Salt and black pepper
350 g couscous
To garnish: lemon wedges and sprigs of fresh coriander

Method:
Put 2 tablespoons of the olive oil in a bowl and stir in the garlic, chili powder and all of the spices. Add the sliced chicken to the oil mixture, toss well, then cover and marinate it for at least an hour. Heat the remaining oil in a frying pan, add the onion and fry it for 5 minutes, then add the potatoes and carrots and fry for another 5 minutes. Transfer to a saucepan.

Remove the chicken slices from the marinade and pat them dry. Put them in the frying pan and stir-fry for 3-4 minutes or until golden. Add the chicken to the vegetables and pour over the stock, tomato juice, tomato paste and chili sauce. Bring to the boil, cover and simmer for 15 minutes, then stir in the sultanas, coriander, salt and pepper.

Place the couscous in a sieve and wash it under cold running water. Put the couscous in a muslin-lined steamer (the holes of a steamer are too big for the couscous without a cloth) and set it over the stew. Cover the simmer for 8-10 minutes until the couscous is cooked. Serve the couscous on individual plates, topped with the chicken and vegetable tagine. Pour the excess cooking juices into a serving jug to offer alongside the couscous with some wedges of lemon. Garnish the tagine with springs of fresh coriander.

** Asian Online Recipes **

Serves: 4
Preparation time: 20 minutes
Cooking time: 2 hours

Ingredients:
2 kg joint of corned silverside
1 tablespoon dark brown sugar
1 tablespoon malt or balsamic vinegar
1 bay leaf
12 peppercorns
1 plump clove garlic, halved
1 onion, quartered
1 large carrot, quartered
1 stalk celery, sliced
12 baby onions, to serve
6 slim carrots, to serve

Method:
Rinse the corned beef in cold water and place in a large, heavy-based pan. Add the brown sugar, vinegar, bay leaf, peppercorns, garlic, onion, carrot and celery. Add cold water to just cover the beef. Cover the pan and bring gradually to the boil; remove the scum with a slotted spoon. Simmer, covered, for 1.5 hours. Add the extra onions and carrots and simmer, covered for a further 30 minutes, until the beef is tender when tested with a fine skewer.

Remove the quartered onion, carrot and celery and discard. Place the beef on a warm serving plate. Arrange the whole onions, carrot and celery around the beef. Cut the corned beef into slices. Serve hot accompanied with parsley or mustard sauce, a green vegetable and boiled new potatoes.

Alternatively, to serve the corned beef cold, omit the extra onions and carrots for serving and leave the cooked corned beef to cool in the cooking liquid. When cold, wrap the corned beef in foil and store in the refrigerator until required.

** Asian Online Recipes **

Serves: 4-6
Preparation time: 20 minutes
Cooking time: about 45 minutes

Ingredients:
50 g butter
400 g fresh or thawed frozen corn kernels
200 ml fresh cream
250 g egg tomatoes, skinned and chopped
Salt and black pepper
A pinch of cayenne pepper

Method:
Preheat the oven to 180 degrees C. Using half the butter, liberally grease an ovenproof dish. Put the corn and cream into a food processor and process them to a chunky, porridge-like consistency. Stir the chopped tomatoes into the corn mixture. Add salt and pepper. Pour the corn mixture into the prepared dish, dot the remaining butter over the top and spinkle the dish lightly with cayenne pepper. Bake until the top is browned and crusty (about 45 minutes) then stand the dish in a warm place for 5-10 minutes before serving.

** Asian Recipes **

Serves: 4-6
Preparation time: 5 minutes
Cooking time: 55-60 minutes

Ingredients:
185 g (1 cup) polenta or coarse cornmeal
50 g butter
75 g Parmesan cheese, freshly grated
Black pepper

Method:
Measure out the polenta and put it in a bowl. Bring 1.25 liters of salted water to a rolling boil in a large, heavy-based saucepan. To avoid lumps forming, sprinkle in the polenta with one hand while beating continually with a wooden spoon with the other, until all the polenta is incorporated in the pan. Cook, uncovered, over as low a heat as possible for 55-60 minutes, stirring frequently. The polenta is cooked when it comes away cleanly from the sides of the pan. Remove from the heat and stir in the butter, Parmesan cheese and pepper. Taste and season with extra salt, if necessary, and serve with a rich meat stew.

** Asian Recipes **

Serves: 4
Preparation Time: 20 minutes
Cooking Time: 25 minutes

Ingredients:
1 kg clams
50 g pickled pork or unsmoked bacon in a piece
25 g lard
1 onion, finely chopped
1/2 teaspoon dried thyme
1 medium potato, diced
400 g canned chopped tomatoes
Salt and black pepper
3 tablespoons chopped parsley
To serve: French bread

Methods:
Wash the clams in several changes of cold water, scrubbing if necessary, and discard any that are chipped, broken or already opened. Put the clams into a deep pan, add 600 ml of water, cover tightly and cook over a high heat for about 10 minutes until they open. Tip the clams into a colander set over a large bowl to catch the liquid, then strain this juice through a sieve lined with muslin. Retain the liquid. Shell the clams, discarding any that are closed and the empty shells. Chop the clam meat and set aside.

Dice the pork or bacon. Heat the lard in a pan then add the meat and fry gently until the fat is released and the cubes are crisp. Lift out the meat with a slotted spoon and set aside. Fry the onion and thyme in the lard and meat fat over a very gentle heat for 5 minutes until the onion is soft and transparent.

Add the diced pork, the potato, strained clam liquid and tomatoes and their juice. Bring to the boil then simmer for 10-15 minutes until the potatoes are cooked. Add the chopped clams and season to taste, then bring back to the boil. Transfer the soup to a heated tureen and sprinkle with parsley. Serve with crusty French bread.

** Asian Recipes **

Makes: about 1 kg

Ingredients:
1 tablespoon yellow mustard seeds
1 tablespoon black peppercorns
1 teaspoon cumin seeds
1 bay leaf
1 kg ripe tomatoes, skinned and roughly chopped
4 shallots, chopped
3 red peppers, seeded and chopped
4 cloves garlic, crushed
600 ml white wine vinegar
185 g (1 cup) light brown sugar
Grated rind and juice of 1 lemon
1 tablespoon salt

Method:
Put the flavorings in a piece of muslin and tie up to make a pouch. Put the tomatoes, shallots, red peppers and garlic into a stainless-steel preserving pan and add the vinegar, sugar, lemon rind and juice, and the salt. Push in the muslin bag containing the flavorings and cook gently, stirring all the while, until the sugar has dissolved.

Bring the mixture to the boil, then simmer gently, uncovered, for 1 3/4 to 2 1/4 hours or until the chutney has reduced and thickened, stirring occasionally. The chutney is ready when a wooden spoon run along the bottom of the pan leaves a line that remains clear for a few seconds.

Remove the muslin bag from the pan. While the chutney is still very hot, spoon it into warm, sterilized jars. Cover each jar of chutney with a waxed disc, then seal it at once with a nonmetallic or plastic-coated lid. When the chutney has cooled, label the jars and store them for a month in a cool, dark, dry place to allow the flavors to mature. Once opened, consume within a month.

** Asian Online Recipes **

Serves: 4
Preparation time: 20 minutes
Cooking time: 40-45 minutes

Ingredients:
500 g large, waxy potatoes
3 tablespoons sunflower oil
Sea salt to taste

Method:
Preheat the oven to 220 degrees C. Scrub the potatoes and pat dry but do not peel. Cut them lengthways into thick chips. Put the chips in a bowl and toss by hand with the oil and sea salt. Spread the chips on two baking trays and bake for 40-45 minutes, turning them three or four times. Swap over the baking trays halfway through cooking for even browning. Remove the chips from the oven, then drain them on kitchen paper towels to remove any surplus oil before serving.

Note: Lightly sprinkling thick-cut potatoes with oil and salt before cooking them in the oven produces chips that not only taste great but are healthier too.

** Asian Online Recipes **

Makes: 30
Preparation time: 20-30 minutes
Cooking time: 10 minutes to steam of 15-20 minutes to deep-fry

Ingredients:
1 spring onion, green and white parts, finely chopped
5 water chestnuts, finely chopped
125 g green shrimps, shelled, deveined and minced
250 g finely minced pork
1 egg, lightly beaten
A pinch of black pepper
1 tablespoon light soy sauce
1 tablespoon sesame oil
2 teaspoons cornflour
30 won ton skins, each 5 cm square

Method:
Combine all of the ingredients except the won ton skins in a bowl. Test the seasoning of the stuffing mixture by bringing a pan of water to the boil, dropping 1 teaspoon of the mixture into it and cooking it for just a minute. Taste the stuffing and adjust the seasoning as necessary. Take one won ton skin at a time and place 1 heaped teaspoon of the mixture in the center of each. Then moisten the four edges of the won ton skin, gather up the corners and twist lightly to form a little pouch. Place the won tons on a slightly oiled plate, twisted side up but not touching each other, and steam them in a wok for 10 minutes. Or deep-fry them for 15-20 minutes until crisp.

** Asian Recipes **

Serves: 4 as a starter
Preparation Time: 10 minutes
Cooking Time: 15 minutes

Ingredients:
250g chicken, pork or green shrimps, diced (if using shrimps, reserve four to use whole as a garnish)
1 liter chicken stock or water
75g canned Szechwan preserved vegetables
1 egg white, lightly beaten
1 teaspoon cornflour, dissolved in 3 tablespoons water
1-2 red chilies, seeded and finely chopped
1 teaspoon black pepper
2 tablespoons sesame oil
To garnish: chopped spring onions or crisply fried shallots

Methods:
In a large saucepan, bring the first three ingredients to the boil. Simmer for 10 minutes if using chicken or pork, 5 minutes if using shrimps. Add the remaining ingredients and stir gently over a low heat. After 5 minutes or so, when the soup has thickened slightly, remove it from the heat, sprinkle with the garnishes and serve in warm bowls.

** Asian Recipes **

Serves: 4

Ingredients:
50 g butter
1 medium onion, chopped
1 stalk celery, sliced
500 g cooked turkey, boned, skinned and in pieces
60 g plain flour
500 ml turkey, chicken or ham stock
150 ml cream or milk
A pinch of ground nutmeg
1 tablespoon lemon juice
Salt and black pepper
150 g mushrooms, sliced
1 tablespoon chopped parsley, tarragon or thyme

Method:
Heat the butter in a medium or large saucepan or flameproof casserole, then add the chopped onion and celery and saute them over a medium heat for 5 minutes. Add the turkey pieces and saute for 5 minutes. Stir in the flour and cook gently for a minute, stirring constantly. Gradually add the stock and stir until the sauce boils and is thickened and smooth.

Add the cream, nutmeg and lemon juice, add salt and pepper to taste and bring to the boil slowly, stirring. Add the mushrooms, cover and simmer gently for 10-15 minutes, stirring occasionally until heated. Stir in the parsley, tarragon or thyme. Serve hot with rice and a green vegetable or salad.

** Asian Recipes **