Roasted pepper and blue cheese salad

2 each red and yellow peppers
Olive oil for drizzling
6-8 cherry tomatoes
Bunch watercress
8-12 pitted black olives
1 orange
150g pack Danish blue cheese

Cut peppers in half, remove seeds and cut into pieces. Lay on a roasting tray, drizzle with oil and roast in a medium hot oven 190c for 15 minutes or until just charring at edges. Allow to cool. Combine peppers with halved or quartered tomatoes, watercress leaves, halved olives and orange segments. Season with salt and pepper and then stir in the diced or roughly chopped cheese.

Fish with red onions and cheese crust

1-2 tbsp cooking oil
1 medium red onion, diced
50g brown breadcrumbs
Zest and juice of lemon
150g cheese, crumbled
2 tbsp fresh chopped parsley
Salt and pepper
4 fillets sea bass or other fish of your choice, skin left on.

Fry onions in oil until transparent, add all other ingredients except fish and mix well. Preheat the oven to 180c. Divide cheese mixture into 4 and use to top unskinned sides of the fish. Place on a lightly oiled baking sheet and bake for 15-20 minutes.
Serve on crushed new potatoes into which you have stirred more cheese and chopped parsley or basil.

Field Mushrooms filled with cheese

1 medium onions, chopped
1 clove garlic, chopped
1-2 tbsp, olive oil
50g chorizo sausage, diced
150g pack cheese
50g pecan nuts, chopped
Few leaves fresh parsley
4 large field mushrooms with stalks removed
25-50g butter

Preheat oven to 180C/350F/gas4. Fry onions and garlic in oil until tender, stir in all other ingredients including diced mushroom stalks but not whole mushrooms. Lightly smear butter on outside of mushrooms and divide mixture between them. Place in a lightly buttered ovenproof dish and bake for 15-20 minutes.
Serve these as a starter or light supper or lunch dish with salads.

Chinese Prawn Rolls

Filling:
2 cup cooked prawns minced
1 cup shredded cabbage
2 spring onions with greens chopped
1 tbsp soya sauce
1/2 cup lard or other fat
salt & pepper to taste
Wrappers:
2 eggs
1 cup flour
salt to taste


Filling : Heat lard in a fryng pan, add onions and fry till light brown. Add all the other ingredients and cook over low heat till dry. Keep it aside.

Wrappers: Make a thin batter of eggs, flour, salt and water. Fry thin pancakes on one side. Keep a little batter aside. Fill the pancakes with the prawn filling on the cooked side, roll up, dip in the remaining batter and deep fry till golden.

Serve with chilli or tomato sauce.

Chinese Soup - Shrimp & Egg Soup

1 cup shrimps chopped
2 eggs slightly beaten with a pinch of salt
1 litre bone stock
1 tsp soya sauce
2 spring onions sliced fine
salt & pepper to taste

Boil together all the ingredients except eggs in a saucepan for 10 minutes. Turn down the heat and simmer for half an hour. Add a little water if necessary. Pour the egg mixture over the soup andstir very gently so that the egg forms into strings. Serve with chilli sauce.

Chinese Cooking

Chicken & Mushroom Soup

1 cup cooked chicken - shredded
150gm fresh mushrooms - cut fine
1 tbsp butter
1 tbsp flour
4 cup chicken stock
1 large onion chopped fine
salt and pepper to taste

Heat butter in a heavy pan, add mushrooms and fry for 2 minutes. Add flour and blend well. Add chicken stock gradually, stirring briskly. Add chicken and onions and allow soup to simmer for 10-15 min. Season and simmer for another 2 minutes. Serve steaming hot in soup bowls.