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Cuisine

. /)-), Berryland
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 Copyright © Berryland Books Ltd 2008

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taken as a consequence of using it.

Managing Editor: Richard Johnston

Author: Dr. Anita Shan
Designer: Prof. Madhu Krishna, Signet Designs, India.

Printed and bound in China

ISBN 1-84577-650-X12
A catalogue record of this book is available from the British Library

NB: Recipes using uncooked eggs or meat or fish should be avoided by infants,
the elderly, pregnant women and anyone suffering from an illness.
 Contents

Appetizers
Mediterranean antipasti with almonds,
pesto and white wine 04
Stuffed aubergines 06
Fried bread with tomatoes, basil and parmesan shavings 08
Fish kebabs with bay leaves 10

Soups & Salads

Cuttlefish salad with cherry tomatoes and basil 12
Summer salad with bread and feta cheese 14
Mediterranean salad with baked goat's cheese 16
Mediterranean vegetable stew with stockfish dumplings 18
Turkish celeriac and carrot salad 20
Smoked fish salad with vegetables, bread and egg 22

Main course
Calamari risotto 24
Chicken with lemons and herbs 26
Tuna steak with lemons and olives 28
Pasta with creamed peppers and cottage cheese 30
Fried rice with vegetables 32
Vegetable lasagne 34
Baked risotto with green asparagus 36
Fettuccine with tomatoes and fresh basil 38

Desserts
Tiramisu 40
Semolina halva with fresh berries, grapes and pears 42
Tiramisu with chocolate curls 44

Conversion Guide 46
Glossary 48

3
 Appetizers

Mediterranean antipasti with

ds, pesto and white wine
Serves 4
70z (220g) rocket
20z (60g) parmesan
16fl oz (y2 litres) rapeseed oil
12Y20Z (400g) red peppers
Salt & pepper as desired
12Y20Z (400g) yellow peppers
Lemon juice to taste
2 cloves garlic, finely chopped
1 Vafl oz (40ml) white balsamic vinegar
2fl oz (60ml) rapeseed oil
1tsp (5ml) freshly chopped thyme
Y2tsp (2Y2mi) sugar
Halve and deseed the peppers and bake in the oven at
Sea salt & freshly ground pepper as desired
375°F (190°C) until the skin blisters. Skin the peppers and
1Y20Z (50g) toasted flaked almonds
cut the fiesh into even-sized pieces. Mix the vinegar with the
sugar and salt, stir in the chopped garlic, thyme and oil and
pour over the peppers. Marinate in the refrigerator for at least
250z (800g) fennel
1 hour. Sprinkle with toasted flaked almonds to seNe.
1 onion, diced
3 vine tomatoes
2 cloves garlic, finely chopped
Trim and wash the fennel, peel off the outside leaves and
1 Vafl oz (40ml) white balsamic vinegar
cut the bulb into even-sized pieces. Heat the rapeseed oil in
1 fl oz (30ml) white wine
a frying pan and saute the fennel with the onions and garlic
2fl oz (60ml) rapeseed oil
until the onions are soft. Add the sugar and salt and deglaze
1tbsp (15ml) chopped fennel leaves
with the white wine and vinegar. Boil to reduce slightly.
'htsp (2Y2ml) sugar
Transfer to a dish, add the rest of the ingredients and leave to
Sea salt as desired
stand in the refrigerator for at least 1 hour. Make a slit in each
Red pepper as desired
tomato, scald in boiling water, then immediately refresh in
1Y20Z (50g) toasted flaked almonds
iced water. Then skin, quarter, deseed and dice finely. Before
seNing carefully stir in the diced tomatoes and sprinkle with
toasted almonds.
12Y20Z (400g) yellow or green courgettes
Sea salt as desired

Wash the courgettes, cut off the ends and cut into even
slices Vain (6mm) thick.
1 egg
Make the tempura batter: first beat the egg with the water
11-13fi oz (350-400ml) cold water
and seasonings, then gradually add the flour. Leave to rest
2Y20Z (80g) rice flour and 3Y20Z (1 OOg) wheat fiour
for about 30 minutes. Fold in the almonds before frying.
1Y20Z (50g) ground almonds
Either dry the courgettes or dust with wheat flour, then spear
10z (30g) almonds, flaked
on a wooden skewer, dip in the batter and deep-fry in hot fat.
Sea salt as desired
Drain on absorbent paper.
Vatsp (1 ml) ground coriander

Put all the ingredients into a liquidiser and puree at a medium

40z (125g) lightly toasted almonds
speed. Season to taste.
2 cloves garlic

4
Tiramisu with chocolate curls
Serves 4

Ingredients Method

• 1 Y2fl oz (50ml) espresso 1 Mix the espresso with the liqueur. Whip

• 2tbsp (30ml) amaretto (almond liqueur) the cream stiffly with 1 tbsp (15ml) sugar.

• 6Y20Z (200g) cream 2 Mix the quark with the vanilla sugar and

• 3tbsp (45ml) sugar the remaining sugar until creamy, stir in

• 80z (250g) high-fat quark (curd cheese) a little of the whipped cream, then lightly

• 1 packet vanilla sugar fold in the rest .

·50z (150g) sponge fingeffi 3 Spread a thin layer of the quark cream

• Cocoa powder on the base of a square dish. Dip the

• Approx. 1 !40Z (40g) chocolate curls sponge fingers into the espresso mixture
for 1-2 seconds, then lay on top of the
quark cream and press in lightly.

4 Add another layer of quark cream and

top with sponge fingers dipped in the
espresso mixture. Cover with the rest of
the quark cream. Put into the refrigerator
for 2 - 3 hours.
5 Shortly before serving dust thickly
with cocoa powder and scatter with
chocolate curls .
Conversion guide

The Conversion guide given below is not an ex act equivalent

but an approximation, to make your me asuring easier.

Dry Measures

Imperial Metric

1f2oz 15g
10z 30g
20z 60g
30z 90g
40z (V,db) 125g
50z 155g
60z 185g
70z 220g
80z (1f2lb) 250g
90z 280g
100z 315g
110z 345g
120z (%Ib) 3759
130z 410g
140z 440g
150z 470g
160z (1 Ib) 500g
240z (1Y21b) 750g
320z (2Ib) 1Kg

Liquid Measures

Imperial Metric

1fluid oz 30ml
2fluid oz 60ml
3fluid oz 100ml
4fluid oz 125ml
5fluid oz (1,4pint 11gill) 150ml
6fluid oz 190ml
8fluid oz 250ml
10fluid oz (1f2pint) 300ml
16fluid oz 500ml
20fluid oz (1pint) 600ml
1 %pints 1000ml (1 litre)
 Conversion guide

Cup & Spoon Measures

Imperial Metric
1,4tsp 1ml
Y2tsp 2Y2ml
1tsp 5ml
1tbsp 15ml
1,4cup 60ml
Y2CUp 125ml
1cup 250ml

Helpful Measures
Imperial Metric
Vain 3mm
1,4in 6mm
Y2in 1cm
%in 2cm
1in 2.5cm
2in 5cm
2Y2in 6cm
3in 8cm
4in 10cm
5in 13cm
6in 15cm
7in 18cm
8in 20cm
gin 23cm
10in 25cm
11in 28cm
12in 30cm

Oven temperatures
OF °C Gas Mark
(Fahrenheit) (Celsius)
Very low 250 120
Low 300 150 2
Moderately low 325 160 3
Moderate 350-375 180-190 4
Moderately hot 400-425 200-210 5
Hot 450-475 220-230 6
Very hot 500-525 240-250 7
7
 Glossary
AI Dente In cooking, the adjective 'al dente' meaning
'to the bite' in Italian describes pasta and rice that has
been cooked so as to be firm but not hard. 'AI dente'
describes vegetables that are cooked through but still
offer resistance to the bite.
Basil The green aromatic leaves of basil or sweet basil
are used fresh and dried as flavorings or spices in
sauces, stews, salad dressings, vegetables, poultry,
and vinegar.
Celeriac also known as 'celery root,' 'turnip-rooted
celery' or 'knob celery' may be used raw or cooked and
it has the celery flavor, so it is often used as a flavoring in
soups and stews.
Cherry tomato is a spherical miniature tomato. The fruit
is glossy red, or occasionally yellow, and typically eaten
in salad.
Chives is the smallest species of the onion family. They
grow in clumps and the culinary uses for chives involve
shredding its leaves for use as condiment for fish,
potatoes and soups. It is a common household herb,
frequent in gardens as well as in grocery stores.
Cocktail tomatoes are slightly larger and in rich red
colour. They are sold on the vine which makes them
last longer.
Durum wheat semolina is coarsely ground grain of a
hard wheat grown in arid regions, having bearded ears
and yielding flour that is used to make pasta.
Fennel is a culinary herb of the parsley family, it is grown
for the dried, ripe fruits or seeds. They are widely used in
Indian cuisine for their warm, sweet character.
Feta Cheese is a white salty Greek cheese made from
the milk of ewes or goats.
Mascarpone is a soft, mild Italian cream cheese.
Paprika is a powdered spice with a deep orange-red
colour and mildly pungent fiavor, made from dried and
ground fruits of certain varieties of sweet pepper.
Parsley is used for its leaf in much the same way as
coriander or Cilantro, but has a milder flavor.
Quark (Curd cheese) is a fresh cheese made from
pasteurized milk. It is soft, white and un-aged, similar to
cream cheese.
48
Rapeseed oil is an oil obtained from rapseed, used in
many foodstuffs.
Risotto rice is a traditional Italian dish made with a
suitable variety of rice such as Arborio, Carnaroli or
Vial one Nano.
Rocket A deliciously peppery salad plant.
Rosemary The fresh and dried leaves are used
frequently in traditional Mediterranean cuisine as a herb;
they have a bitter, astringent taste, which complements
oily foods, such as lamb and fish.
Rose paparika is generally considered the finest variety.
It is made from choice dark red pods that have a
sweet flavour and aroma. It is lively red, spicy and
medium coarse.
Sage is an aromatic plant with grayish-green leaves that
are used as a culinary herb, native to southern Europe
and the Mediterranean.
Tarragon is a small shrubby herb used as a basis for
salad dressings. When using tarragon in cooked dishes, it
is best to add it at the end, as heat tends to decrease its
fiavor. Unlike most of the other herbs, tarragon loses the
potency of its flavor when dried. It is frequently preserved
in vinegar to retain its essence.
Thyme is a perennial native to the Mediterranean and is a
popular culinary herb used fresh or dried.
Vanilla pod is a sweetly fragrant dried, cured pods of
the vanilla orchid. The pods can be used either whole or
split to reveal the aromatic seeds, which can be scraped
out and added to custards, sauces, and so on. The pods
can then be stored in a sugar jar to impart their fiavour, or
they can be infused directly in custards, creams and
milk puddings.
White Balsamic Vinegar is a version of Balsamic
vinegar that is made with white wine vinegar and grape
must (fresh pressed juice with seeds and skins). It is
milder and less sweet than regular Balsamic vinegar
and is often considered more suitable for use with salad
dressings, since it does not have a strong flavor that can
be overpowering when used on salad greens.
White wine vinegar is a pale, slightly pungent
vinegar made from white wine. It is the base for many
herb vinegars.