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Ingredients: — 1. 2 eggs yolk. 2. 2tbs castor sugar. 3. 250gm mascarpone or cream cheese. 4. 175 ml strong black coffee (175ml water with 2tbs coffee). 5. A few drops of vanilla essence (optional). 6. 3tbs brandy. 7. 150gm sponge fingers or sponge cake cut into fingers. 8. Cocoa powder for dusting.

Method: — In a bowl, beat the egg yolks and sugar together till the mixture is light and creamy. Add the essence and fold in the mascarpone. Mix brandy into the black coffee. Quickly dip the sponge fingers in the coffee – brandy mix. Just enough so that they can absorb the liquid. Any longer and they will crumble and fall apart. Arrange a layer of sponge fingers in a shallow dish and cover them with the mascarpone, ensuring that the top layer is of mascarpone. Chill the Tiramisu in the refrigerator for 3 – 4 hours, dust with cocoa powder and serve.

Ingredients: —

1. 2 yellow bell peppers, quartered. 2. 2 red bell peppers, quartered. 3. 1 zucchini, sliced either lengthwise or in rounds. 4. 2 tbs olive oil. 5. 2 tbs basil, shredded. 6. salt to taste.

Method: — Pre- heat the oven to the highest point. Set peppers, zucchini and eggplant on a baking sheet, and brush with a tablespoon of olive oil. Bake for about 20 minutes, until the skin begins to blister. Place the peppers in a plastic bag to steam for a few minutes. This helps to separate the skin. Pull the skin off the peppers, remove the stems, and open out to remove the seeds and members. Tear the peppers into 4-6 pieces.

Lay the peeled peppers, zucchini and eggplant and on a flat serving plate. In a small bowl, combine olive oil, basil and salt to taste, and pour over the roasted vegetables. You can add a bit of chopped garlic to enhance the flavours. Serve with toasted bread brushed with olive oil.

Ingredients: — 1. 600 gm fillet of any firm white flesh fish, like red snapper, sole or Bekti.

Marinade: — 1. 50ml extra virgin olive oil. 2. 2tbs lemon juice. 3. 1 clove garlic, minced. 4. A few sprigs of fresh rosemary or oregano. 5. 1tbs pesto. 6. Salt and pepper to taste.

Method: — Mix all the ingredients for the marinade in a mixing bowl and give it a good whisk. Add the cleaned fish fillets to the marinade, making sure it is well coated. Cover and keep in the fridge for a couple of hours to let the flavors soak into the fish. In case you are tired and hungry and want a quick bite, you can safely leave this step out. Grill the fish on medium flame in a non-stick pan, basting regularly with the marinade. Allow 2-3 minutes for each side, depending on the thickness of the fillet. Eat right away with a squeeze of lime and a big salad.

Ingredients: — 1. 500gm Arborio rice. 2. 1 tbs olive oil. 3. 50gm butter. 4. 1 medium onion, finely chopped. 5. 50gm cooked ham. 6. 1 handful parsley. 7. 1 ½ kg fresh peas. 8. 11 meat stock.9. parmesan to garnish. 10. salt and pepper to taste.

Method: — Heat the oil and half of the butter together in a pan. Sauté the onion till pink, add ham and parsley. Add the peas and cook for about a minute. Add a ladleful of stock and let it simmer until the peas are almost cooked, for about 10 minutes. Add the rice, cover with stock and for 20-25 minutes. Season with salt and pepper and serve hot with a generous sprinkling of parmesan.

Ingredients: — 1. 8 chicken breasts without skin. 2. 1 clove garlic, minced. 3. 30ml olive oil. 4. 500gm mixed Mushrooms. 5. 1 handful parsley, chopped. 6. 1 medium onion, finely chopped. 7. 100ml chicken or vegetable stock. 8. 75ml red wine. 9. salt and pepper to season.

Method: — In a non – stick pan, heat the oil on a very high flame. Brown the chicken breasts on both sides and set aside. In the same pan, sauté the onion and garlic, add the mushrooms, and cook on a high flame for five minutes. Add the wine, stock, salt, pepper and parsley and bring to a boil. Add the browned chicken, cover and cook over slow heat till the sauce reduce and the chicken cooks through, in about 20 minutes. To serve, place a chicken breast on a plate and spoon the mushroom sauce on top. Eat it with loads of sautéed Spanish. This is very healthy and delicious meal.

Ingredients: — 1. 5 cups watermelon chunks, 2. 1 cup sugar, 3. ¼ tsp salt, 3. 6 ripe and large tomatoes, quartered, 4. 2 tbs fresh lemon juice, 5. salt(optional).

Method: — Put the watermelon, sugar and salt in a big bowl. Strain the tomato through a wire mesh strainer, extracting some three cups of tomato juice. Discard the pulp. Take half the tomato juice and half watermelon mixture and blend till smooth. Repeat with the remaining tomato juice and water melon. Add the lemon juice. Put in the freezer till it sets. Scoop out and sprinkle each serving with salt.

Ingredients: — 1. 150 gm tomato. 2. 25gm onion. 3. 25gm chopped garlic. 4. 25gm chopped leek. 5. 25gm chopped celery. 6. 25gm extra virgin olive oil. 7. 1 basil sprig. 8. 20gm sugar. 9. 5gm basil. 10. 30gm salt. 11. 2gm pepper.

Method:— Wash the tomatoes and cut into  big chunks. Heat the oil in a pan, sauté onion, garlic, leek and celery. Add the tomatoes and cook till done. Make a smooth puree, and add fresh basil leaves. Chill the soap. Adjust the seasoning, adding some more olive oil. Serve chilled, garnished with the basil sprig

Ingredients:— 1. 1large breast of Chicken. 2. ½ tsp red chilli powder. 3. ½ tsp cumin powder. 4. ½ tsp oregano. 5. salt and pepper as required. 6. ½ cup olive oil. 7. 1tbs butter. 8. 1 tbs double cream. 9. ½ cup lima beans. 10. flour to dust.

Method:— Boil both the beans separately wit chilli powder, cumin powder and seasoning. Cool and strain and mash the beans separately in a food processor. Make an escalope with the chicken breast and flatten it with a steak hammer. Marinate with oregano, salt and pepper. Place mashed rajma beans on the escalope and roll it like a sausage and dust in flour. Heat olive oil in a pan and fry the rolled chicken turning all the side till golden brown. Finish off by adding cream and butter to a smooth consistency. Place mashed lima beans on a serving plate and assemble the cooked rolled chicken breast, coated with cream and butter.

Ingredients: —

1. ½ cup rice flour, sifted. 2. 8tbs skimmed milk yoghurt, whisked. 3. Salt to taste. 4. 1tsp green chili paste. 5. ½ ginger paste. 6. ½ tsp Soda Bicarbonate. 7. 8 banana leaves cut into 5-inch squares.

For the stuffing: — 1. ½ cup sprouted green gram. 2. 4 black peppercorns, crushed. 3. ½ tsp red chilli flakes. 4. Salt to taste.

Method:— Put the rice flour in a bowl. Add yoghurt and salt and mix well. Add green chilli paste and ginger paste. Mix well. Add enough water to make a batter of pouring consistency. Add soda bicard and mix. Cover and set aside to ferment for about two hours. Mix the ingredients of the stuffing. Heat a non-stick tawa. Pour the rice batter on each banana leaf, place some stuffing in the center and fold the leaf into half. Place the folded banana leaf on the tawa and cook for two or three minutes. Turn, and cook the other side. Serve the panki in the banana leaf.

Ingredients for the kebab: —

1. ½ pine apple, peeled, cored and cubed. 2. 2 kiwi fruit, peeled and cubed. 3. 150 gm strawberries halved lengthwise. 4. 1 ripe mango, peeled, stoned and cubed.

Ingredients for the Sauce: —

1. 120 ml fresh mango puree. 2. 120ml thick yoghurt. 3. 1tbs suger.4. 1tbs finely shredded mint leaves. 5. A few drops of vanilla essence.

Method:– To make the Sauce, beat ail the ingredients together( barring the mint leaves). Stir in the shredded mint leaves. Cover and chill till required. Thread the fruit onto 12 wooden skewers. Transfer the Sauce to a bowl, decorate with a mint sprig and place in the center of a large serving platter. Surround with the fruit kebabs and serve.