Split Pea and Ham Soup

Ingredients

1 ham bone 2 cups (500 mL) dried split green peas 1 onion, chopped 1 cup (250 mL) chopped carrots 1 cup (250 mL) chopped celery, with leaves 2 bay leaves 1 tsp (5 mL) dried savory 1 tsp (5 mL) salt 1/2 tsp (2 mL) pepper 1/4 tsp (1 mL) ground cloves Garnish: 1 stalk tender celery, finely diced 1/4 cup (60 mL) finely diced red onions 1 tbsp (15 mL) cider vinegar

Preparation
In Dutch oven or large saucepan, combine ham bone, 8 cups (2 L) water, peas, onion, carrots, celery, bay leaves, savory, salt, pepper and cloves; bring to boil. Reduce heat, cover and simmer until peas are tender, about 2 hours. Garnish: Meanwhile, in small bowl, mix celery, onion and vinegar; set aside. Remove meat from ham bone; chop into bite-size pieces and return to soup. Discard bone and bay leaves. Top each bowlful with spoonful of garnish. Additional information : Variation Split Pea and Ham Soup with Horseradish Cream Garnish: Omit garnish. Substitute 1/2 cup (125 mL) sour cream mixed with 1 tsp (5 mL) prepared horseradish and pinch granulated sugar.

Nutritional Info
Per serving: about cal pro total fat sat. fat carb fibre chol sodium % RDI: calcium iron 210 15 g 2 g 0 35 g 5 g 6 mg 471 mg 4 17

Nutritional Info
vit A vit C folate 35 5 48

Ingredients:
FISH BALLS 1 lb red snapper or 1 lb flounder or 1 lb whiting fish fillets or 1 lb a similar fish , chopped

SAUCE

2 eggs , beaten 2 slices white bread , soaked in water and squeezed dry 1 medium onion , chopped 1 -2 garlic clove , minced cup chopped fresh parsley teaspoon dried tarragon
1

8; teaspoon nutmeg

flour (for dredging) cup corn or cup canola oil hot pepper flakes , salt and pepper to taste

1 lb chopped tomato (fresh or canned will work) cup fresh basil leaf 1 -2 tablespoon tomato paste
1

8; teaspoon black pepper 8; teaspoon chili pepper flakes (adjust to taste)

Directions:
1. In a food processor, process all of the fish ball ingredients except for the fish/flour/oil. Add in the
fish and mix thoroughly. Mold the fish mixture into balls the size and shape of an egg (if the mixture doesn't cooperate and falls apart, you may want to mix in an egg to help it bind together). Dredge the balls in the flour.

2.

Heat the oil in a skillet, add the fish and brown on all sides (approximately 2-3 minutes). Place them in a greased baking dish. Preheat the oven to 350 degrees.

3. In a food processor, grind all the sauce ingredients into a smooth paste. Pour it over the fish balls, and
bake for approximately 30-35 minutes. 4. Can be served chilled, at room temperature or hot.

Irish stew

1.

Make the stock. Put the lamb bones in a large heavy-based saucepan with the carrot, onion, celery, herbs, peppercorns and 1 tsp salt. Pour in 3 litres/5 14 pints water. Bring to the boil and simmer uncovered for 2 hours.

2.

Strain the stock through a fine sieve to remove bones and vegetables, then return to the pan. Boil until reduced to about 1.3 litres/214 pints. (You can make the stock the day before - keep it in a covered container in the fridge, or freeze it for up to 3 months.) 3. Make the stew. Cut the lamb into large chunks. Peel the potatoes (keeping both types separate) and cut into pieces of similar size to the meat. Put the two different types in separate bowls of water to keep them white. Peel the carrots and cut into slightly smaller pieces. Slice the onions into thick rings. 4. Put the lamb in a large, clean saucepan. Pour in the stock and bring to the boil, skimming off all the impurities from the surface. Reduce the heat, cover and simmer gently for 10 minutes. 5. Add the floury potatoes, carrots and onions. Season generously and simmer for a further 10 minutes, stirring occasionally. 6. Add the waxy potatoes and thyme. Simmer until the lamb is tender (15-20 minutes). Take off the heat, cover (don't stir) and leave for 15 minutes. (You can make this up to 2 days ahead and keep in the fridge). Garnish and serve.

Per serving
524 kcalories, protein 37g, carbohydrate 45g, fat 23 g, saturated fat 11g, fibre 6g, salt 1.09 g

Penne with broccoli and chilli

350g penne pasta 450g small broccoli florets 30ml vegetable stock 1 garlic clove, crushed 1 small red chilli pepper, sliced 4tbsp low-fat natural yogurt Salt and pepper

2tbsp toasted pine nuts 1. Cook the pasta according to packet instructions. 2. Steam the broccoli florets for 10 mins until tender. 3. Heat the vegetable stock and the crushed garlic and red chilli. Stir over a low heat for 2-3 mins. 4. Stir in the broccoli, pasta and yogurt. Adjust the seasoning to taste, sprinkle with the toasted pine nuts and serve.

Creme caramel

Ingredients (serves 6)

1 1/4 cups caster sugar 300ml thickened cream 1 1/2 cups milk 1 teaspoon vanilla extract 6 eggs

Method
1. Preheat oven to 170C/150C fan-forced. Combine 3/4 cup sugar and 1 cup cold water in a saucepan over low heat. Cook, stirring, for 5 minutes or until sugar has dissolved. Increase heat to high. Bring to the boil. Boil, without stirring, for 5 to 7 minutes or until golden. Remove from heat. Set aside for 2 minutes to allow bubbles to subside. Pour sugar mixture into six 1 cup-capacity, ovenproof dishes. Set aside to set. Combine cream, milk and vanilla in a saucepan over medium heat. Cook, stirring, for 6 to 8 minutes or until small bubbles form at edge of pan. Remove from heat. Whisk eggs and remaining sugar in a bowl until pale and creamy. Slowly add cream mixture, whisking constantly. Strain mixture into a jug. Divide between dishes. Place dishes in a large baking dish (see tip). Pour boiling water into baking dish until halfway up the sides of smaller dishes. Bake for 30 minutes or until just set. Remove baking dish from oven. Remove dishes from water. Set aside to cool. Refrigerate overnight. Run a thin knife around edge of each dish. Turn out onto 1cm-deep plates. Serve.

2.

3.

4.

Notes

Tip: Place a folded tea towel in baking dish before adding dishes and boiling water. This prevents over-cooking.

Kerner Wine
Kerner: a grape from the cross between the black Trollinger grape and Riesling. The grape ripens early and is resistant to frost, giving generous yields and wines with much character. Developed in Wurttemberg and only introduced in 1969, it is now widely cultivated, particularly in Rheinhessen and Pfalz. Not often seen as a varietal, it is used in Liebfraumilch blends.

Rioja
Rioja is a wine, with Denominacin de Origen Calificada (D.O.C. Qualified designation of origin) named after La Rioja, in Spain. Rioja is made from grapes grown not only in the Autonomous Community of La Rioja, but also in parts of Navarre and the Basque province of lava. Rioja is further subdivided into three zones: Rioja Alta, Rioja Baja and Rioja Alavesa. Many wines have traditionally blended fruit from all three regions though there is a slow growth in single zone wines.

Furmint
This dry white wine from the Tokaji wine region is produced 100% from the dominant grape varietal in the Tokaji wine region. Royal Tokaji's first vintage was 2003 which was a Decanter Magazine Best Buy. It is an early budding, late ripening variety and is particularly susceptible to noble rot. Its high acidity gives the wine longevity. Furmint's characteristics are clear, apricot and a hint of honey on the nose. The depth of fruit is balanced by its mineral backbone. Furmint is becoming one of the most demanded new exotic white grape varieties. Enjoy within 4 years of production.