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     In a large saucepan, bring enough water to a boil for the rice (see instructions on the rice package), add the rice and cook until tender (about 30 minutes). Drain the rice, rinse under cold water and drain again. (If you do not do this, the rice will tend to be sticky.)

     In a large skillet, fry the bacon until crisp, remove and add the mushrooms, grated carrot and snow peas, and fry gently for 2-3 minutes or until the vegetables are just done but still crisp. Add the shallots, rice and dressing. Chop the fried bacon and add to the salad. Mix through and serve warm or cold.

(Serves 6)

2 Cups (4 dl) brown rice
4 rasher bacon (optional for vegetarians)
8 oz (250 g button) mushrooms
1-2 large carrots, coarsely grated
4 oz (125 g) snow peas
4 spring onions, julienne

Dressing
1/2 cup (4 fl oz / 1 dl / 125 ml) vegetable oil
1/4 cup (1-1/2 oz / 1/2 dl / 45 g) brown sugar
2 tsp light soy sauce
1/2 tsp sesame oil

     With a pastry blender, work the flour and butter until the mixture resembles coarse bread crumbs. Add salt and the cold water and with the tips of the fingers form the pastry into a soft ball. Roll out on a floured surface and press into the tart (pie) form ca. 10 inch / 24 cm size. Place the pastry in the refrigerator.

     Peel and cut the onion into thin slices; in a frying pan, saute the onion in the oil until tender but not brown. Chop up the rucola salad and add to the onion. Saute for 1-2 minutes and place in the tart form. Crumble or with a teaspoon spread the gorgonzola cheese over the filling and top with the grated Parmesan cheese. Mix the eggs and milk and pour over filling.

     Bake on the lowest rack in the oven at 450 degrees F (225 degrees C) for 30 minutes or until the filling is set. Let the tart rest for 15 minutes before serving.

     * rucola salad is shaped like the leaves of dandelions and has a strong, somewhat bitter taste.

(Serves 6)

Pastry:
2-1/2 oz (65 g) cold  butter or margarine
1 cup (2 dl  / 4 oz / 120 g) all purpose flour
1/2 cup ( 1 dl  / 2 oz / 60 g) whole wheat flour
1/2 tsp salt
1-2 Tbsp cold water

Filling:
2 medium-sized onions
1 Tbsp olive oil
2 oz (80 g) rucola salad *
Freshly grated black pepper
3 oz (ca. 100 g) freshly grated Parmesan cheese
2 eggs
1 cup (2 dl / 8 fl oz / 250 ml) milk (May use low-fat cream here if you wish)

     Repeat the layers two more times finishing with the tomato sauce.

     Sprinkle grated mozzarella cheese and dried oregano over the lasagna and bake in the middle of the oven at 400 degrees F (200 degrees C) for 30 minutes or until the lasagna noodles are tender. Let the lasagna rest for about 15 minutes before serving.

(Serves 4)

If you prefer to make your own tomato sauce or want to use some of
your favorite vegetables, this recipe can easily be adapted to
your taste.

7 oz (ca. 200 g) lasagna
23 oz (690 g) ready-made tomato or spaghetti sauce
20 oz (600 g) mixed frozen vegetables (e.g. broccoli,
   cauliflower, peas, carrots, etc.)
13 oz (400 g) cottage cheese
3 oz (ca. 100 g) grated mozzarella cheese
2 tsp dried oregano

Accompaniment:  
Italian or French Bread

     In a saucepan sauté the onion and rice until golden but not brown.  Add the white wine and let the rice absorb it.  Add 1 Cup of the chicken bouillon (stock)
and cook, stirring regularly, until the rice has absorbed the liquid.  Continue adding the chicken bouillon 1 Cup at a time until all the bouillon has
been added.  This can take 20 minutes or so. Add the butter and parmesan cheese.

     Rinse and slice or chop the mushrooms and lightly brown in the olive oil.  Add the garlic.  Top the rice with the mushrooms and sprinkle with a little freshly
chopped parsley. Serve immediately.

(Serves 4)

1 finely chopped onion
10 oz (300 g) risotto rice or plain rice

     In a large bowl mix the wholemeal and all purpose flour with the salt. Add the butter in small lumps and mix with a pastry cutter or twoknives until the mixture resembles small peas or coarse bread crumbs. Add the water and with your fingertips work the mixture into a ball. Do not over mix. Let it rest in the refrigerator for about 30 minutes while you prepare the filling. Divide the pastry into 8 equal portions. Grease 8 small quiche forms or ramekins and press the pastry into the forms. Make sure the pastry reaches to the top of the quiche forms. Pre-bake the pastry forms. Prick the base and sides of the quiche forms with a fork. Cut eight circles the size of the small quiche forms and place in the quiches. Place 1/4 Cup beans e.g. kidney beans on the paper - this will hold the sides up. Pre-bake at 200 C(400 F) for about 15 minutes or until the pastry forms are golden brown.

     These can be served as a starter or with a salad as a lunch.

     Sprinkle the grated cheese over the base of the quiche pastry. Beat the eggs, 
add the milk, garlic, paprika and salt. Pour the mixture over the cheese. Bake the quiche in the middle of the oven at 200 C (400 F) for 12 minutes; reduce heat to 180 C (350 F) for 15-20 minutes or until the filling is
cooked.

(Serves 8)

Pastry
60 g (2 oz - 1/2 Cup) wholemeal flour
120 g (4 oz - 1 Cup) all purpose flour
1/2 tsp salt
100 g (ca. 3 oz) cold butter
1 Tbsp ice cold water

Filling
250 g (ca. 8-1/2 oz) grated cheddar cheese
3 eggs
1 dl (1/2 Cup) milk
1/2 clove garlic, crushed
1/2 tsp paprika
1/2 tsp coarse sea salt (or plain salt)

     Note: The following recipe is very rich but very tasty. It may also a bit
complicated, so you might want to try it out before serving it to guests.

     Pile the flour on a clean working surface and make a well in the center. Place the butter in dobs (small chunks), egg yolk, and salt in the center and mix together gently with the finger tips. Gradually add water until a firm dough forms. (You can Let the dough rest in the refrigerator for 20-30 minutes for easier handling.) Roll out the dough on a floured surface and line a quiche or pie form or individual forms. Prick the bottom with a fork and bake at 350 F (180 C) for about 15 minutes. Remove and leave to cool.

     Melt butter in a frying pan or skillet and add the finely chopped onion. Cook until transparent. Add finely chopped mushrooms to the onions. Lightly season and cook gently until fairly dry. Add chopped parsley and set aside.

     Melt butter in a double boiler. Put crushed white pepper, vinegar, finely chopped onion and tarragon in the saucepan. Heat and cook gently until liquid is reduced by half. Remove from heat and strain through a sieve. 

     Place five egg yolks in the double boiler, add the strained liquid and beat gently with a wire whisk over the heat.  As soon as the liquid begins to thicken, remove it from the heat. Add the butter gradually, beating constantly. When the sauce is smooth, add the seasoning. 

     Put layers of mushroom in the pastry crust (either individual forms or one large form), then the asparagus and cover with  the bernaise sauce. Place under preheated grill 1-2 minutes. Serve hot. Garnish with fresh finely chopped parsley.

(Crostade Renaissance)
(A French version)
Serves 8

Pastry
(Paté brissé)
250 g (ca. 8 oz) all purpose flour
125 g (ca. 4 oz) soft butter
1 egg yolk
1/2 tsp salt
4 Tbsp ice water

Filling
(Sauce Bernaise)
1/2 dl (1/4 Cup) white wine vinegar
1/8 tsp white pepper
1 onion or shallots
1 Tbsp fresh tarragon
300 g (10 oz) butter
5 egg yolks
Salt and pepper to taste
paper and bake.

Mushroom-asparagus filling
(mushroom duxelles)
250 g (ca. 8 oz) fresh mushrooms
30 g (1 oz) butter
1 medium-sized onion
ca. 1 Tbsp freshly chopped parsley
1 tin asparagus

     In a medium-sized bowl, mix the flour, salt and small pieces of butter with a pastry cutter or two knives until the mixture resembles small peas or coarse bread crumbs. Add the cold water, one tablespoon at a time and mix with your fingertips until the mixture forms a ball. Let the pastry rest in the refrigerator for about 20-30 minutes. With your fingers press the pastry into the quiche or pie form. Prick the bottom and sides with a fork and bake the quiche shell blind for about 12 minutes at 200 C (400 F). ( Cut out a circle of wax paper to fit the bottom of the quiche or pie form, place some kidney beans - about 1/2 Cup or so - on the wax paper and bake. Remove the beans and paper before filling the quiche form.)

     Wash, remove stem and slice the chili pepper diagonally. If you want a milder quiche, remove all or most of the seeds. (The seeds are very hot, so you probably want to remove most of them.) Mince the chili pepper - about 1 tablespoon. Beat the eggs, add the cream and beat again. Sprinkle the
chili pepper, spring onion, garlic and grated cheese over the base of the quiche and top with the custard mixture (egg and cream). Bake the quiche in the middle of the oven at 200 C (400 F) for 30 minutes or until the filling is set.

     Serve with vegetables or tossed salad.

(Serves 4-6)

Pastry
100 g (ca. 3 / 3-1/2 oz) cold butter
175 g (6 oz - 1-1/2 Cups) all purpose flour
1/2 tsp salt
1-2 Tbsp ice cold water

Filling
1 fresh chili pepper
3 eggs
1-1/2 dl (3/4 Cup) light cream (ca. 13% fat content)
5 spring onions, finely sliced in rings
1 large clove garlic, crushed
100 (ca. 3 - 3-1/2 oz) grated cheddar cheese
200 g (6-1/2 oz) shrimp (fresh or frozen)

    When the Dutch seamen came to Indonesia at the end of the 16th Century, they found a variety of vegetable dishes called, Tjampoers. This is one of the most popular vegetable dishes and is well suited to Babi Ketjap 

     Coarsely chop all the vegetables - leave cauliflower in small bouquet's, cut green and wax beans in half or thirds julienne the carrots, shred the cabbage, wash the bean sprout and drain the bamboo shoots.

     In a medium-sized saucepan, brown the chopped onion in a little oil and all the spices. Add the beef bouillon and add all the prepared vegetables. Simmer the vegetables until just tender. Serve immediately.

(3 - 4 Servings)

500 g ( 1 lb) of the season's mixed vegetables
e.g. wax beans, cauliflower, carrots,
white cabbage and bean sprouts as well
as bamboo shoots
1 small onion
300 ml (ca. 1/4 liter or 2 Cups) beef bouillon
2 Tbsp oil 
1 tsp galanga
2 tsp Sambal Oelek (strong pepper paste)
1 tsp ground coriander
1 large clove garlic or 1 tsp garlic powder
1 tsp tumeric
1 Tbsp soy sauce
Generous dash white pepper