HEALTHY STEAMED BUTTERNUT SQUASH

INGREDIENTS

2 cups butternut squash, or any variety of winter squash, cut into 1-inch cubes 3 TBS extra virgin olive oil 1 tsp orange juice sea salt and pepper to taste Optional: feta cheese chopped fresh rosemary 1/2 small onion sliced thin, cooked with the squash Also try combining 4 tsp finely minced fresh ginger, 1/2 tsp cinnamon and 2 tsp honey with the olive oil.

DIRECTIONS 

1. Fill the bottom of the steamer with 2 inches of water.
2. While steam is building up in steamer, peel and cut squash into 1-inch cubes.
3. Steam covered for 7 minutes. Squash is done when it is tender, yet still firm enough to hold its shape.
4. Transfer to a bowl. For more flavor toss squash with the oil, orange juice, salt, and pepper while it is still hot. Research shows that carotenoids in foods are best absorbed when consumed with oils.

BLUE CHEESE DRESSING

INGREDIENTS

4 oz crumbled blue cheese 1/2 cup low-fat yogurt 1 cup low-fat buttermilk 1 TBS fresh lemon juice 1/2 tsp fresh thyme salt and pepper to taste DIRECTIONS

1. Place all ingredients except blue cheese in blender and blend until smooth.
2. Add blue cheese and pulse 2-3 times.

CHAMAN

INGREDIENTS

• 1 kg paneer (cottage cheese)
  
  1 cup mustard/refined oil
  
  1 tsp ginger powder
  
  3 tsp fennel powder
  
  1 tsp turmeric powder
  
  2 tsp cumin powder
  
  2 bay leaves
  
  2 brown cardamom
  
  2 green cardamom
  
  2 cloves
  
  1 cup boiled milk
  
  4 cups of water
  
  Salt to taste 
• DIRECTIONS

• 
  

• 
  

Slice paneer into 2 inch long and one inch thick pieces.

Heat oil in a non-stick frying pan.

Fry paneer on each side, 2 to 3 pieces at a time.

In a separate pot, add a Tbsp of oil.

Add cloves, bay leaf, salt, stir well.

Add water and the rest of the spices, bring to boil.

Add fried paneer into the boiling gravy and cook for 5 minutes.

Cook at low flame for another 5 minutes.

Coarsely grind brown and green cardamom and leave aside.

Add 1/2 cup milk to the gravy.

Finish with sprinkling cardamom powder to the curry.

Serve with rice, naan or chapatti.

SPICY POSOLE SOUP

INGREDIENTS

1 medium onion, chopped 6 medium cloves garlic, chopped 4 cups + 1 TBS chicken or vegetable broth 2 TBS fresh lime juice 3 cups kale, rinsed and chopped fine 2 cups canned hominy, drained 15 oz can diced tomatoes 4 oz can diced green chili 3 TBS chopped fresh cilantro salt and pepper to taste DIRECTIONS

1. Chop onion and garlic and let sit for 5 minutes before cooking to bring out their hidden health benefits.
2. Rinse kale and remove stems. Chop fine.
3. Heat 1 TBS broth in medium-sized soup pot. Healthy Sauté onion in broth over medium heat for 5 minutes stirring frequently, until translucent.
4. Add garlic and continue to sauté for another minute.
5. Add remaining ingredients except kale and cilantro. Bring to a boil on high heat. Once it comes to a boil, reduce heat to medium-low and simmer for 10 minutes, uncovered. Add kale and cook for 5 more minutes.
6. Add cilantro, salt, and pepper.

GLUTEN FREE QUINOA SUMMER SALAD

INGREDIENTS

2 Cups Quinoa

4 Cups Chicken Stock

2 Tbsp Olive Oil

1 Cucumber 

1 Large Celery Stalk

1 Tomato

1 Carrot 

1 Onion

GF Italian Dressing

Salt and Pepper 

Basil for Garnish

DIRECTIONS

1. Combine chicken stock and quinoa in a medium sauce pan and bring to a boil. Reduce heat, cover, and simmer until all liquid is absorbed (about 15 minutes).   
2. Peal, slice, and quarter cucumber. Slice celery, onion, and tomato and mix in large salad bowl with cucumbers. 
3. When quinoa is done, remove from heat, place in a colander and run under cold water. 
4. Add quinoa to vegetables and mix will. 
5. Stir in desired amount of GF Italian dressing to desired taste. Season with salt and pepper as needed.  
6. Refrigerate until cool. When ready to serve, add more dressing if needed and serve in a bowl and top with basil. 

BAKED BRUNCH HASH BROWN FRITTATA

INGREDIENTS

4 Medium Potatoes (Peeled & Shredded)

2 Green Onions (Sliced)

1/4 Cup Diced Green Peppers

1/4 Cup Diced Roasted Red Peppers

6 - 8 Grape Tomatoes (Sliced)

2 Tbsp Chopped Fresh Parsley

1/3 Lb Monterey Jack Cheese (Shredded)

3 Extra Large Eggs Scrambled

Salt and Pepper to Taste

DIRECTIONS

1. Preheat Oven to 375 degrees. 
2. Lightly spray a 2 quart casserole with non stick cooking spray. 
3. Mix all the potatoes, vegetables and parsley in a large bowl and lightly toss until well combined. Season with salt and pepper.
4. Place 2/3 of the mixture into the greased casserole. 
5. Evenly pour eggs over entire mixture. 
6. Spread cheese over top of eggs. 
7. Add remaining potato and vegetable mixture to top. 
8. Place in pre-heated oven and bake uncovered for 45 - 55 minutes until top is slightly brown. 
9. Remove from oven and let set about 2 - 3 minutes.

SAUSAGE CABBAGE ROLL

INGREDIENTS

Cabbage          - 1/2 kg

Corn                - 1/4 cup

Garam masala - 1/2 tsp

Pepper             - 1/2 tsp

Spinach           - 3/4 tsp

Cream             - 1/4 cup

Bread              - 1 slice

Oregano          - 1/4 tsp

Cheese            - 4 tsp

Tomato sauce and salt to taste

DIRECTIONS

1.  Remove outer leaves of cabbage and cut off the base stem as close to cabbage as possible. Boil the cabbage for 3-4 minutes, drain and leave to cool.

2.  Peel off carefully, 6-8 large leaves of the cabbage. Shred the bread into small pieces.

3.  Mix together the corn, salt, garam masala, black pepper,palak, cream, bread, oregano and cheese.

4.  Take one cabbage leaf. Put some palak mixture towards the broader edge of the leaf. Fold over from top, over the palak, then the sides inwards. Roll this in such a way that it is like a parcel, which seals the mixture inside.

5.  Place the rolls on to a greased oven-proof serving dish, brush rolls with oil and bake in a preheated oven for 20-25 minutes.

Garnish with tomato sauce and serve. 

TURKISH JUJUBES

INGREDIENTS

Water            - 1 cup

Sugar            - 2 cups

Gelatin          - 2.5 tsp

Cold water    - 1 cup

Orange juice - 1 cup

Lemon juice  - 1 cup

Food colour, sugar powder

DIRECTIONS

1.  Sprinkle the gelatin on to the 1 cup of cold water and        leave to soften.

2.  Cook water and sugar to a hard ball consistency      (a      drop of it dropped in a cupful of cold water should              immediately form into a hard lump.)

3.  Take the syrup off the heat and add the gelatin,                juices, and coloring at once. Mix and strain through a         fine sieve.

4.  Pour into the prepared pan and leave to set. When            firm, cut into desired sized shapes, roll in the sugar            and serve.

PEACH COBBLER

INGREDIENTS

Canned peaches     - 4

Walnut                     - 1/2 cup

Raisins                     - 1/4 cup

Vanilla essence        - 1 tsp

Thyme leaves           - 1/2 cup

Canned peach syrup - 6 tsp

White flour refined     - 1 tsp

For the topping:

Refined flour  - 3 cups
Chilled butter - 100 gm
Soft sugar      - 3 tsp

DIRECTIONS

For the fruit mix:

Put the peaches in a bowl and add walnuts, raisins, and thyme leaves, vanilla essence, peach syrup, and white refined flour and mix all this.

For the topping: Combine flour, butter and sugar properly.

Fill the ramekins with the peach mixture.

Add a layer of cobbler topping over peach mixture.

Add half tsp of butter and some thyme on each ramekin

Pre-heat the oven for 5 minutes at 180 degree and bake the ramekins in the oven for 15 minutes.

BANANA CAKE

INGREDIENTS

Flour            - 2 cups

Baking pwd - 1 tsp

Salt              - 1 tsp

Walnuts       - 1/2 cup

Sugar          - 1 cup

Oil               - 2/3 cups
Eggs            - 3
Banana        - 2 cup
2,8 round rake tins

DIRECTIONS

1.  Mix together the flour, baking powder, salt, sugar and oil beat all.

2.  Add eggs and beat a little more.

3.  Mix in the nuts and bananas and transfer to the tin.

4.  Bake in a preheated oven and bake the cake......

PANKO CRUSTED COTTAGE CHEESE

INGREDIENTS

Paneer          - 1 cup

Rosemary     - few

parsley          - few

Cumin pwd   - 1 pinch

Oregano       - 1 pinch

White flour    - 1 tsp

Corn flour      - 1 1/2 tsp

Milk                - 1/2 cup

Breadcrumbs - 1 cup
Butter             - 4 tsp
Salt to taste

DIRECTIONS

1.  Marinate the paneer with some salt, oregano, and cumin powder.

2.  In a bowl, make a batter with corn flour, white flour, milk and salt.

3.  Dust some white flour over the paneer as well.

4.  Coat with the batter and bread crumbs.

5.  Fry the paneer in a mix of butter and oil......

SWISS ROLLS

INGREDIENTS

Eggs                 - 4

Purpose flour   - 1 cup

Sugar powder   - 3/4 cup

Vanilla essence - 3/4 tsp

Baking powder  - 3/4 tsp
Jam                    - 1 cup
Icing                   - 1 cup
Butter paper       - 1

DIRECTIONS

1.  Beat eggs, sugar, baking powder and vanilla till thick and foamy.

2.  Fold in the flour with light movements and pour mixture into the tin.

3.  Bake in preheat oven for 10 min till a sharp knife put in comes out

     clean sprinkle icing sugar over the butter paper and keep ready while

     cake is baking.

4.  Remove cake from oven and turn it over on to the towel, top side down.

5.  Trim off the edges immediately, flatten it slightly and roll cake into a 
      scroll, along with the paper and leave to cool, when cool unroll the cake
      and remove the butter paper and spread jam over it.
6.  Re roll, leaving the cloth and arrange on to a serving dish, sprinkle with
      more icing sugar on top........*****

MEXICAN GUACAMOLE

INGREDIENTS

Ripe avocados - 3

Lime juice        - 2 tsp

Minced onions - 1/2 cup

Green chilies    - 2

Tomatoes         - 1/2 cup
Garlic cloves     - 1
Cilantro             - 1 tsp
Salt and pepper to taste

DIRECTIONS

1.  Slice the avocados, remove the seeds and scoop the flesh out of their shells.

2.  Mash the avocado, add green chilli, tomatoes and onion, squeeze lemon juice.

3.  Sprinkle cilantro, pepper and salt.

4.  Mix well, add salt and pepper to taste.

Serve with tortilla chips...

CAPONATA

INGREDIENTS

Brinjals          - 1 cup

Celery            - 1/2 cup

Onion             - 1 cup

Tomato puree - 1/2 cup

Sliced olives   - 1 cup

Capers           - 1/2 cup

Sugar             - 1/4 cup
Vinegar          - 2 tsp
Red wine         - 3 tsp
Olive oil           - 5 tsp
Carrots             - 1/2 cup
Cocoa powder  - 2 tsp
Salt, pepper and water

DIRECTIONS

1.  Fry the brinjals, heat oil saute onions and celery.

2.  Add olives, tomato puree, capers, sugar and vinegar.

3.  Add wine and simmer for 10 mins, add water it too thick.

4. Add the brinjal, salt and pepper, add cocoa powder.

5.  Chill for a day before serving.............

PANNA COTTA

INGREDIENTS

For the panna cotta:

Water   - 1/2 cup

Gelatin - 1 tsp

Cream  - 3 cup

Vanilla  - 1 

Sugar   - 1/2 cup

For the topping:

Strawberries        - 1/2 cup
Cranberries          - 1/2 cup
Raspberries         - 1/2 cup
Balsamic vinegar - 2 tsp
Sugar                    - 1 tsp

DIRECTIONS

1.  For panna cotta, boil the water, add gelatin and stir until it dissolves.

2.  Take another pan, heat the cream, add a opened vanilla pod and sugar.

3.  Mix the gelatin into the cream.

4.  Take out the vanilla pod and separate it in a jar and let it cool down.

5.  Once it cools down, pour it in the mold, place in fridge for 3 hrs,

6.  De mould it and add toppings.

For the toppings:

1.  In a pan, saute the cranberries, strawberries and raspberries.

2.  Add sugar and balsamic vinegar and tender them.

3.  Serve this with the panna cotta.............(())))))))))

CHEESY NACHOS

INGREDIENTS

Spicy tortilla chips - 2 cups

Cheddar cheese    - 1/4 cup

Ground cumin        - 1/4 tsp

Onion chopped       - 1 cup

Tomato chopped    - 1/4 cup

Green chilies          - 2

DIRECTIONS

1.  Cover a baking tray with tortilla chips and spread the cheese on top.

2.  Sprinkle over the cumin, onion, tomato and chilies.

3.  Place under the grill for 7 mins. ready to serve....())))))))))

POTATO WEDGES

INGREDIENTS

Potato   - 2 cup

Olive oil - 1 tsp

Salt, black pepper, rosemary and garlic to taste

DIRECTIONS

1.  Preheat oven to 200 c.

2.  Cut the potatoes into large wedges.

3.  Add the remaining ingredients and mix well.

4.  Place in baking tray,bake it until golden ....

BAKED PUMPKIN

INGREDIENTS

Pumpkin            - 2 cup

Garlic                 - 5

Fresh thyme       - 1/4 cup

Coriander seeds - 1 tsp

Vinegar               - 2 tsp

Red chilies          - 3
Chili powder       - 1/2 tsp
Olive oil              - 2 tsp
Salt and pepper to taste

DIRECTIONS

1.  Preheat oven add, pumpkin to the baking dish.

2.  Add salt and pepper, garlic in side it.

3.  Add some fresh thyme, coriander seeds, vinegar, red chili and chili powder.

4.  Drizzle olive oil and mix it all together.

5.  Then put the baking dish into the oven for 30 mins.

CANDIED GINGER

INGREDIENTS

Ginger - 2 cups

Sugar  - 1 cup

DIRECTIONS

1.  Place ginger and sugar in a pan, over low heat, stirring continuously .

2.  When liquid dries out and the ginger gets a transparent look, shut off 

     the heat. spread to dry before storing....

CREPE SUZETTE

INGREDIENTS

Orange juice - 1 cup

Lemon          - 1

Star anise     - 1

Eggs             - 2

Sugar           - 2 tsp

Refined flour - 3 tsp

Milk               - 1/2 cup

Butter            - 1 tsp
Cinnamon powder to taste

DIRECTIONS

1.  Pour orange juice, lemon juice, star anise in a pan and boil

2.  Add sugar.

3.  Bread eggs and flour, sugar and milk, whisk it.

4.  In a pan, heat butter, add the batter to it.

5.  Keep refrigerator for 20 mins.

6.  Flip the crepe.

7.  Fold the crepe quarterly and spread the butter, pour the juices over it.

     spread the cinnamon powder and serve it...........

CHOCOLATE AND BANANA CREPES

INGREDIENTS

Purpose flour - 1 cup

Eggs              - 2

Milk                - 1/2 cup

Butter             - 1 tsp

Water             - 1/4 cup

Chocolate       - 1/4

Banana           - 1

Orange           - 1/2 cup

Cinnamon      - 1 pinch

DIRECTIONS

1.  Mix eggs, milk, butter together.

2.  Add the flour little by little depending on the consistency of the batter.

3.  Add a little water to make it runny.

4.  Heat some butter in a pan, pour the batter.

5.  Let it cook slightly then add the toppings, chocolate and banana in one

    another could have some chopped oranges and cinnamon.

6.  Some sugar on top and serve

CANTONESE CHICKEN SOUP

INGREDIENTS

Vegetables     - 5 pieces

Chicken          - 1 cup

Spring onion   - 4

Chicken stock - 1/4 cup

Mushrooms     - 10
Salt and pepper to taste

DIRECTIONS

1.  Cook chicken pieces, mushroom, veg in a container.

2.  Add chicken stock, spring onion to this, put it in over to cook.

3.  Add salt and pepper to taste and serve.....

GOBHI 65

INGREDIENTS

Cauliflower   - 1 cup

Chili powder - 1 tsp

Salt               - 1 tsp
Pepper pwd  - 1 tsp
Curd              - 1/2 cup
Ginger paste - 1/2 tsp
Garlic paste   - 1/2 tsp
Egg whites    - 2
Cornflour       - 2 tsp
Purpose flour - 2 tsp

DIRECTIONS

1.  Mix cauliflower, salt, pepper, curd and ginger garlic paste and keep aside.

2.  After an hour, mix cornflour, purpose flour and egg white.

3.  In a pan, heat oil, deep fry the gobhi.

4.  Serve with onion slices....

CROQUE MONSIEUR

INGREDIENTS

Bread               - 3 pieces

Ham                 - 2 slices

Mustard sauce - 1 tsp

Cheese             - 2 tsp

Butter               - 2 tsp

DIRECTIONS

1.  Spread mustard sauce on one side of all bread slices.

2.  Place ham on slices, sprinkle some cheese over this.

3.  Place the ham-cheese bread slices over one another with the third.

4.  Pan fry the sandwich with some butter and serve it (((())))....

SPICED COFFEE

INGREDIENTS

Ground coffee   - 1/4 cup

Cardamom pwd - 2 tsp

Chopped ginger - 3 tsp

Milk                    - 1 cup
Sugar                 - 2 tsp
Cream                - 4 tsp
Chocolate           - 1/4 cup

DIRECTIONS

1.  Combine coffee, cardamom powder and ginger, brew in 1 ltr of water.

2.  Heat milk and sugar, pour the hot coffee with the milk.

3.  Whip cream and powder together, spoon over the coffee.

4.  Serve with grated chocolate on the top....()()

EGG ROLL

INGREDIENTS

Eggs   - 4

Milk    - 4 tsp

Butter - 4 tsp

Curd   - 1 cup

Salt    - 1 tsp

Chili   - 1 tsp

Onion - 2 tsp

Coriander leaves and pepper

DIRECTIONS

1.  Mix eggs, salt, pepper and milk, keep aside.

2.  Mix curd, salt, green chili, coriander leaves , keep aside.

To make rolls:

1.  Put 1 tsp of butter and cook, pour egg mixture, turn around to 

     cover base of dish, cover and cook.

2.  Pass a knife under it and remove from the dish onto a plate and 

     keep aside, repeat this and make more pancakes with the mix.

3.  Divide yogurt mix and spread over the pancakes, roll it.

4.  Serve and garnish with coriander leaves......())))

TUTTI FRUITY ICE CREAM

INGREDIENTS

Vanilla ice cream - 3 scoops

Jam                      - 3 tsp

Mixed fruits          - 5 tsp

Roasted nuts       - 3 tsp

Whipped cream   - 3 tsp

DIRECTIONS

1.  Place 2 tsp of fruit at the bottom of the glass.

2.  Top with ice cream, pour jam over this and then juts.

3.  Repeat this as layer, and top ice cream and whipped cream

   and mixed fruits....)))

AAM PAPAD

INGREDIENTS

Mango pulp - 2 cup

Sugar           - 1 cup

Salt              - a pinch

DIRECTIONS

1.  Take the pulp out of the mangoes and blend in a blender with sugar to taste

     and a little bit of salt.

2.  In a plastic sheet spread the pulp on to it.

3.  Keep this on a mat and dry it out in the sun.

4.  When top is dried, turn and dry some more till no moisture is left.

5.  Cut in to pieces and serve.....

KHAZA

INGREDIENTS

Purpose flour - 1 cup

Oil                  - 2 tsp

Sugar             - 1 cup

Cardamom     - 2

Water as reqd

DIRECTIONS

1.  In a pan, add oil, hot water and flour, make a soft dough and rest for 2 hrs.

2.  Make small balls of dough, roll it into a round circle.

3.  Cut the circle in horizontally , press the corner.

4. Heat oil, deep fry the pieces .

5.  Boil 1 cup water and 1 cup sugar with cardamom and cook till thick.

6.  Place the pieces in the sugar syrup for sometimes.

7.  Serve it... 

SEWAI

INGREDIENTS

Butter           - 2 tsp

Sewai           - 1 cup

Cashew nuts - 1/4 cup

Almonds       - 2 tsp

Raisins         - 4 tsp

Milk              - 3 cup
Sugar          - 1/4 cup
Cardamom   - 2 tsp

DIRECTIONS

1.  In a pan, fry butter and sewai, add cashew, almonds, raisins fry them.

2.  In a separate pan, boil milk, sugar and cardamoms.

3.  Add sewai mix into the milk, combine and cook well.

4.  Serve HOT......

SMOKEY MEAT CURRY

INGREDIENTS

Grounds onions - 4

Ginger piece      - 1
Garlic                 - 1 tsp
Tomatoes           - 1 cup
Meat cubes        - 2 cup
Green chili         - 4
Cardamom pwd - 1/2 tsp
Turmeric pwd    - 1/2 tsp
Chili powder      - 1/2 tsp
Coriander pwd   - 2 tsp
Garam masala   - 1 tsp
Curd                   - 1 1/2 cup
Oil                      - 4 tsp
Cucumber          - 1 cup
Mango diced      - 1 cup
Coriander          - 1 tsp
Cumin powder   - 1/2 tsp
Sugar                 - 1 pinch
Lemon juice        - 2 tsp

DIRECTIONS

1.  Put all ingredients in a hot pan, stir and set aside.

2.  Place hot coals in a bowl on the curry, pour hot oil and seal the pan.

3.  Cook slowly, serve with kachumber.

4.  For kachumber : combine all ingredients and serve with meat curry.

SALLI BOTI

INGREDIENTS

Oil                       - 5 tsp

Chopped onions - 1 cup

Ginger paste       - 1 tsp

Garlic paste        - 1 tsp

Boneless mutton- 2 cup
Chili powder       - 1 tsp
Turmeric pwd     - 1/2 tsp
Coriander           - 2 tsp roasted
Cumin powder    - 1 1/2 tsp
Tomatoes           - 1 cup
Sugar                  - 1/2 tsp
Vinegar               - 2 tsp
Garam masala    - 1 tsp
Potato shreds      - 1 cup
Salt, coriander leaves

DIRECTIONS

1.  Heat the oil in a pan, add onions fry it well.

2.  Add ginger garlic paste, mutton, red chili powder and turmeric pwd.

3.  Mix in the roasted coriander powder, cumin pwd and tomatoes, stir well.

4.  Add a little sugar and vinegar, add garam masala and salt, mix well.

5.  Cover it and cooked well.

6.  Add chopped coriander and little sugar to it.

7.  Garnish with salli/potatoes on top......

PUFF PASTRY

INGREDIENTS

Refined flour - 3 cup

Salt                - 1 tsp

Butter            - 2 cups

Iced water     - 1 cup

DIRECTIONS

1.  Mix flour salt and 1 cup butter into a crumbly consistency.  

2.  Add some water and mix well.

3.  Refrigerate for 1 hr.

4.  Beat the butter in two sheets of plastic, roll the dough, place butter in center and fold.

5.  Press edges and freeze..........

GARLIC BREAD

INGREDIENTS

Bread pieces   - 2

Garlic crushed - 4

Butter              - 2 tsp

Dried thyme    - 1 tsp

DIRECTIONS

1.  Preheat oven to 180 c.

2.  First make slits along the top of the bread loaf but not cutting right,

     through, in a small bowl, mic the garlic and thyme together.

3.  Using a knife, place the butter in between the slits of bread.

4.  Wrap the bread in foil paper and place the centre of the oven for

     15 min .

5.  Ready to serve........)))

BREAKFAST FISH CAKES

INGREDIENTS

Fish                  - 2 cup

Paan leaf         - 1

Oil                    - 1 tsp

Butter               - 2 tsp

Spring onion    - 3 tsp

Cream              - 3 tsp

Potatoes           - 1 cup

Parsley             - 2 tsp

Coal                 - 1

Nutmeg            - 3 tsp

Seasoned flour - 2 tsp

Salt , pepper and coriander leaves

DIRECTIONS

1.  Place fish in a bowl, heat coal over a flame until it glows.

2.  Push a beetle nut leaf into the centre of the fish.

3.  Using tongs, put the glowing coal into the leaf.

4.  Heat 1 tsp of oil, pour over the coal, cover the bowl with foil.

5.  Set aside for an hour, arrange fish on a grill pan.

6.  Brush with butter and grill until fish flakes easily.

7.  Flake fish with a fork.

8.  Cook butter, spring onion and cream, add potatoes, parsley, 

     nutmeg, fish and seasoning, chill well.

9.  Mould mix into small patties, coat with flour, shallow fry and serve.....