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     Skin the peaches and cut into bite-sized pieces. You can skin the peaches as follows. Fill a saucepan with enough water to cover the peaches and bring the
water to a boil. Add the peaches and reduce the heat just so the water keeps hot. Leave the peaches for about 3 minutes or until you can peel off the skin. Rinse the peaches under cold water and remove the skins. 

Wash and hull the strawberries. If some of the strawberries are too large, cut them in half. Wash the pears and cut them in bite-sized pieces. Peel and cut up the bananas. Remove rind and core from the pineapple and cut into small wedges. Mix the fruit in a large relatively flat bowl. 

Combine sugar and water (2-4 Tbsp sugar to 1/2 cup - 1 dl water and bring to a boil. When the sugar is dissolved, let the syrup cool. Add 1-2 Tbsp Grand
Marnier if you wish and pour over the fruit. Gently mix the fruit with the syrup and set aside for about 10 minutes. If you leave the fruit longer, the fruit
may change color. Top with fresh sprigs of mint and serve plain, with whipped cream or a little vanilla ice cream.

If you wish to avoid sugar, you can leave the fruit plain or add a little honey to sweeten.

    Preheat oven at 220 C (425 F). Cut the egg plants (aubergines) into small cubes and place on baking paper in the oven for about 15 minutes to roast. Chop the onions, celery leaves and deseed and chop the tomatoes.

    In a saucepan heat the olive oil and sauté the chopped onions until just tender but not browned. Add the chopped celery leaves and roasted egg plant and cook for about 5 minutes. Add the tomatoes, the red wine vinegar and sugar, a little salt and pepper. Simmer the vegetables for a few minutes without a lid for about 30 minutes or until the vegetables are tender and there is very little sauce left. Remove from burner.

    Roast the pine nuts in a dry pan until they just turn a light brown color. Add the pine nuts, raisins and capers to the cooked vegetables. 

    Serve with meat such as chicken, lamb or beef, or serve as an appetizer with small rounds of toast. Can be served either warm or cold.

2 egg plants (aubergines)
2 Tbsp olive oil
1 medium-sized onion
1/2 Cup young leaves of celery
4-5 medium-sized tomatoes
ca. 1 Tbsp sugar
ca. 2 Tbsp red wine vinegar
1 oz (30 g) pine nuts
1 dl small seedless raisins
1 Tbsp capers

(Serves 6)

1 thinly sliced onion
2/3 Cup (1-1/3 dl) chopped green pepper
2/3 Cup (1-1/3 dl) diced celery
1-1/2 tsp salt
1/4 tsp freshly ground black pepper
2 Cups (4 dl) fresh tomatoes, seeded and
diced (or drained canned -tinned)
tomatoes
2 Cups (4 dl) cooked green beans

     Layer ingredients in the order given above and spread with a little mayonnaise. Sprinkle a little sugar on the mayonnaise and then bacon bits. Repeat layering ingredients and top with sliced eggs, tomato wedges and sprinkle with parmesan cheese.
(The mayonnaise dressing may sound a little strange, but it really is very nice.)

Bertha Walter
Portland, Oregon, U.S.A.

1 head iceberg lettuce, shredded
2 Cups (4 dl) sliced celery
1 Cup (2 dl) sliced spring onions
2 Cups (4 dl) chopped water chestnuts
1 small bag frozen peas, thawed
Mayonnaise
Sugar
Bacon bits (large jar)
5 hard-boiled eggs
Sliced tomato wedges
Parmesan cheese

     Cook the rice as indicated on the package then let the rice cool  completely. Mix the rice with the red onion and parsley. Cut the papaya (or the pear) into small cubes and mix with the rice along with the chicken. Take several  lettuce leaves and place them in the center of a medium-sized plate; top with rice arrange the salad around the rice.   Sprinkle the almonds on top and garnish with a couple of slices of lemon.  Mix the dressing and serve on the side.  Toast the pita bread and serve immediately.

(4 servings)

250 g (ca. 8-1/2 oz) left-over chicken, 
200 g  (6-1/2 oz)) parboiled rice
½ Chopped red onion
½ dl (ca. 2 T) chopped parsley
1 papaya (or 1 pear)
1 head of lettuce
2 Tbsp roasted, chopped almonds

Dressing
1-½ dl. ( 3/4 Cup) light sour cream
1-2 tsp fresh Timian
½ tsp lemon peel
Salt and freshly ground pepper

Accompaniments
4 pita breads

     Bring 1 dl water and a little salt to a boil. Add green beans, turn heat down and cook beans about 5 minutes. Remove the beans and place in a buttered casserole dish. Top with slices of tomatoes and then bacon slices.

Place the beans in the lower part of the oven and bake at 200 C for about 20 minutes or until the bacon is crisp.

(4-6 servings)

300 g (10 oz) fresh green beans
1 dl water
2 tomatoes, deseeded and sliced
3 pieces bacon

Pastry

     Sift flour and salt into a bowl, rub butter into the flour with a pastry cutter until mixture resembles fine bread-crumbs.   Combine beaten egg yolk and water and add to the flour mixture; mix to a firm dough.  Do not mix too long or the dough will become tough.  Roll pastry out on a lightly floured surface to fit a 23 cm (9-inch) flan or pie tin.  Trim edges, prick base and sides with a fork. Bake in a moderately hot oven (426-450 F / 220 - 230 C) 12 to 15 minutes or until cooked. Set aside to cool.

Filling

     Heat the butter in a large skillet and saute the finely chopped onion and crushed garlic until the onion is transparent.  Add the undrained, mashed tomatoes.  Add salt and pepper, sugar, basil and parsley; bring to a boil, reduce heat and simmer uncovered 45 minutes or until mixture is quite thick - stir occasionally.

     Drain the anchovies and reserve the anchovy oil.  Chop the anchovies finely and add them and the anchovy oil to the tomato sauce;   mix well.   Set aside to cool.

     Beat the eggs and parmesan cheese, and add to the tomato sauce.  Spoon the filling evenly into the pastry case.  Top with grated cheese.

    Bake in a moderately slow oven (325 - 350 F / 160 - 180 C) 35 to 40 minutes or until the filling is cooked.

(4 large or 6 small servings)

Pastry
1 Cup plain flour
Salt
90 g (3 oz) butter
1 egg yolk
2 tsp ice water

Filling
60 g (2 oz) butter
1 onion
1 clove garlic
2 Cans (470 g  / 15 oz) whole peeled tomatoes
  (or chopped tomatoes)
Salt and pepper
1 tsp sugar
1 tsp basil
2 Tbsp finely chopped parsley
60 g (2 oz) can anchovies
3 eggs
1 Tbsp grated parmesan cheese
60 g (2 oz) shredded cheese

     Boil the potatoes until just cooked. Refresh by running cold water through the potatoes until cooled in a colander. Top and tail the beans and blanch them in salted, boiling water. Refresh with cold water. Scrape carrots and cut into julienne strips. Drop into salted, boiling water and cook for one minute. Refresh with cold water. Score skin of cucumber and cut into batons or slices. Wash watercress and break into sprigs. Chill all vegetables and arrange on a bed of lettuce.

     Cut the hard-boiled eggs into quarters and arrange with the vegetables. Garnish with Krupok and shallot curls. Serve with a small bowl of chili sauce and peanut sauce which is spooned over individual servings.

Peanut Sauce

     Mix all ingredients together in a sauce-pan and cook over low heat, stirring constantly until the sauce is thick. This is enough to accompany above vegetables.

     Note: You can use any combination of seasonal vegetables.

Eedja v.d. Kraan, Cebu, Philippines

(serves 6)

(Indonesian Vegetables w. Peanut Sauce)

12 new potatoes
250 g (8-1/2 oz) fresh bean sprouts
3 medium carrots
1 green cucumber
2 heads of broccoli
Watercress
3 hard-boiled eggs
Krupok (prawn crisps cooked in oil)

Peanut Sauce
4 Tbsp crunchy peanut butter
2 cloves garlic, crushed
1/2 Cup coconut milk
Dash of chili sauce
1 Tbsp soy sauce
1 tsp brown sugar
Bay leaf
Salt to taste.

     Mix the mayonnaise, mustard pickles, catsup,  paprika powder, salt and pepper together.  Add more mayonnaise and/or catsup if you  wish. Place all chopped vegetables, the  apple and the herbs in a large bowl and  gently mix. Pour the dressing over the mixture and gently stir through.  Note: Double or triple the dressing if you feel the salad is too dry.
Best if left in the refrigerator over night.

     Serve on a bed of green lettuce, garnished  with tomato wedges, quartered eggs, 
thin strips of ham, chicken or turkey and/or prawns.

Fenneke Dijkema, Vientiane, Laos

(Serves 8 - 10)

4 medium-sized, cooked potatoes
400 g (13 oz) cold meat or fish
1 tin or small package frozen peas, 
carrots or any other firm vegetable
1 apple (sprinkled with lemon juice)
1 large onion, finely chopped
1 red or green bell pepper (capsicum)
1 Cup (2 dl) freshly chopped parsley
4 Tbsp mayonnaise
3 Tbsp mustard pickles
2 Tbsp tomato catsup (ketchup)
1 Tbsp curry powder
1 Tbsp paprika powder
Salt and pepper

     Cook the bulghur according to directions on the package and set aside to cool. Thinly slice the spring onions and cut the tomatoes in half and then into thick slices or wedges. Mix the bulghur, spring onions, tomatoes, olives and feta cheese (cut into cubes). Mix the olive oil, lemon juice, chopped oregano, salt and pepper and pour over the salad. Mix well.

Mix the ingredients for the gremolata - parsley,  garlic and grated lemon rind and sprinkle over the salad.

Accompaniment: Italian bread

(Serves 4)

Gremolata is an Italian topping which consists of garlic, parsley and lemon. This is often served with osso bucco, but is also good
with pasta or salad.

3 dl (1-1/2 Cups) natural bulghur
2 spring onions
300 g (10 oz) tomatoes
1 dl (1/2 Cup) green olives
200 g (6-1/2 oz) feta cheese (goat cheese)

2 Tbsp olive oil
2 tsp freshly squeezed lemon juice
1-2 tsp freshly chopped oregano
Salt and pepper

Gremolata
1 dl (1/2 Cup) freshly chopped parsley
3 large cloves garlic, finely minced
grated rind of one lemon

     Cook the beans according to the directions on the package. Peel and dice carrots. Wash and slice celery in thin slices. Slice onion in thin slices. Peel and cut avocadoes into cubes.

     Mix the beans and vegetables in a bowl. 

     Mix the dressing and pour over salad. Toss salad. Roll up and decorate the salad with the Parma or Serrano ham.

(Serves 4)

250 g (ca. 8 oz) white beans
(soaked the evening before) or
2 tins (cans) drained kidney beans
4 small carrots
2 stalks celery
1 Spanish onion (red onion)
2 ripe avocadoes

Dressing
1 Tbsp water
1/2 tsp white wine vinegar
1/2 tsp fresh lemon juice
2 Tbsp freshly grated parmesan cheese
Salt, pepper, sugar
120 g (4 oz) Parma or Serrano ham

Accompaniment:
French bread

     Cook pasta according to directions.  Wash and divide cauliflower into small pieces.  Steam or cook in salted water (about 5 minutes) or until just tender but still crisp.  

     Butter a casserole or oven-proof dish and place the cooked  pasta, cauliflower and fresh parsley in the dish.   Mix it about a little to distribute the vegetables and
pasta evenly.  

     Melt the butter or margarine, add the flour and mix into a soft paste.  Slowly add the chicken broth and milk and stir until sauce comes to a boil and is smooth.   Add the mustard and grated lemon rind.   Add salt and pepper to taste.  

     Pour the sauce over the pasta and cauliflower, top with bread crumbs and grated parmesan.  Place in an oven and bake at 200 C (400 F) for about 25 minutes or until the gratin is hot and top is nicely browned.  

     Decorate with slices of Fresh tomatoes in the middle, if desired.  This gives a nice color and contrast.

     Accompaniments: Good with meat such as pork chops or chicken

(Serves 4)

300 g (10 oz) pasta
1 medium-sized cauliflower
1 dl (1/2 Cup or less) freshly chopped parsley

15 g (1/2 oz) butter or margarine
2 Tbsp flour
3 dl (1-1/2 Cups) milk
3 dl (1-1/2 Cups) chicken broth
1 tsp mustard
1 tsp grated lemon rind

1 dl (1/2 Cup) bread crumbs
3 Tbsp freshly grated parmesan cheese

     Blanch beans (bring salted water to a boil and cook beans for 2-3 minutes). Do not cook the beans if they are frozen.

     Peel tomatoes, remove seeds and chop. Mince garlic and sauté in a little olive oil. Add the frozen beans, tomatoes, oregano, salt and pepper,  and water. Cook over medium heat for 15-20 minutes until sauce has thickened. 

     If using fresh, blanched beans, follow the directions above, but add the beans when the sauce is cooked, gently stir the beans through the sauce and set it aside for 30 minutes or so to let the flavors blend. Can be served warm (reheat the beans) or cold.

(Serves 6)

1 kg small young string beans
(fresh or frozen)
250 g tomatoes
1 large clove garlic, minced
Freshly chopped oregano
1/2 (1 dl) Cup water
Salt and freshly ground pepper

     Wash the aubergine, squash, and tomatoes and slice into fairly thick slices - finger thickness.  Butter a casserole dish and place the sliced  vegetables in upright, alternating rows, one row  each, starting with the aubergine, then tomato  and last squash.

     Sprinkle the salt and pepper over the vegetables. Top the vegetables with the grated cheese. Mix the fresh herbs and sprinkle these over the  vegetables last. Drizzle the olive oil over the vegetables (add a little more olive oil if you wish) and bake in the middle of the oven at 225 C or 400 - 425 F) for about 20 minutes or until vegetables are tender. Serve immediately.

(Serves 6 - 8)

1 large aubergine (egg plant)
2 squash (e.g. zucchini)
6 medium-sized tomatoes
1/2 onion finely chopped
1-2 tsp coarse sea salt
Freshly grated black pepper

1 Cup (2 dl) grated cheese (e.g. gouda, gruyere, emmentaler)
1-2 tsp. each freshly chopped herbs, such as 
timian, oregano, rosemary, sage 
2-3 large cloves garlic, minced
3 Tbsp good olive oil.

     Wash and slice the vegetables into finger-thick slices. Butter a casserole dish and in upright rows place the vegetables in alternate rows (e.g. one row aubergine, then squash, and last tomatoes). Grate the day-old bread into bread crumbs and mix with the herbs. 

     Sprinkle the bread-crumb mixture over the vegetables.  Drizzle the melted butter over the vegetables  last (you can use olive oil instead of butter or  mix a good vegetable oil with the butter for  variation in taste).

     Bake the vegetables for about 30 minutes at 200 C (375 - 400 F). Serve immediately.

(Serves 6-8)

1 aubergine (egg plant)
2 squash (e.g. zucchini)
4-5 medium-sized tomatoes
Salt and freshly ground pepper
50 g (ca. 2 oz) melted butter
3 slices day-old bread
3 Tbsp freshly chopped herbs e.g.
parsley, chives, thyme, rosemary

     Cut up tomatoes, deseed and together with the onion and garlic, sauté the vegetables in olive oil. Let the vegetables simmer for about ten minutes. Season with salt and pepper. Spread the tomato  sauce in a buttered casserole dish.

     Wash and slice the squash, aubergines and tomatoes and slice into finger-thick slices. Place them in rows over the tomatoes sauce. Drizzle a little olive oil over the vegetables and top with the salt, freshly ground pepper and fresh thyme. 

     Bake in the oven for about 25 minutes at 200 C  (375-400 F) or until vegetables are tender.

(Serves 6-8)

Tomato Sauce
5 tomatoes in thick slices
3-4 large cloves garlic, finely minced
1 medium-sized onion, finely chopped
Olive oil
Salt and freshly ground pepper

Vegetables
2 medium squash (e.g. zucchini)
1-2 small aubergines (egg plants) 
or one medium
5 medium-sized tomatoes
Olive oil
Salt, freshly ground pepper
Fresh thyme