- The Net's Online Gourmet Magazine 

     In a small saucepan sauté the onion and rice in a little butter until light golden brown. Add 1 Cup of the fish bouillon (stock) at a time and continue cooking the rice, stirring regularly until the rice has absorbed the bouillon.  Continue adding the fish bouillon 1 Cup at a time until all the bouillon has been added.  This can take 20 minutes or so.

     Slice the leek in 1/2 inch slices cross-wise and sauté in butter in a heavy skillet.  Add the mussels or oysters and the shrimp and heat through.  Add to the rice, season with salt and pepper, a little grated lemon rind and Tabasco
sauce.  Serve with French or Italian bread.

Pastry
2-1/2 oz (75 g) butter
3/4 Cup all purpose flour
1/4 Cup corn flour
1/2 Tbsp icing (powdered) sugar
1 Tbsp cold water, if necessary
Pinch of salt

     Place all ingredients in a bowl and mix with fingers until the mixture is the size of bread crumbs or small peas. Form into a ball, place in a bowl, cover and refrigerate for 30 minutes. Press into a quiche or pie form. Keep cold in the refrigerator.

Filling
8 oz tin, freshly steamed or cooked salmon
1 Tbsp freshly chopped parsley
1 Tbsp shallots
1 Tbsp dry sherry
Let this mixture stand in a closed container for about one hour
in the refrigerator to let the flavors blend.

Filling
3 large eggs
1/2 Cup cream
1/2 Cup milk
Pinch of nutmeg
Pinch of salt and pepper

(Olga Hodge, Kirribilli, Sydney, N.S.W., Australia)

Pastry
2-1/2 oz (75 g) butter
3/4 Cup all purpose flour
1/4 Cup corn flour
1/2 Tbsp icing (powdered) sugar
1 Tbsp cold water, if necessary
Pinch of salt

     Rinse the burghul and pour boiling water and let them soak 12 hours. Remove any hulls which float to the top. Rinse the burghul and cook in plenty of water with bay leaf, grated black pepper and strips of orange (use a potato peeler to make the strips of orange peel). Cook for 30-45 minutes or until the burghul is tender. Drain and pour the olive oil and lemon juice over the burghul while it is still hot.

     Cut the tomatoes in quarters, remove seeds and chop into cubes. Place the tomatoes in a sieve and sprinkle with a little salt and a little sugar (ca. 1/2 tsp salt and 1/2 tsp sugar) and let them drain for about 20 minutes. 

     Mix the cooked burghul, tomatoes, tuna, chopped red onions, capers, minced garlic and half of the freshly chopped herbs. Season with salt, sugar, cayenne pepper, freshly grated black pepper and a little more lemon juice (if desired). Set aside and let the salad season for about an hour in the refrigerator.

     Sprinkle the rest of the fresh herbs over the salad and serve. The salad can be made ahead of time and will keep for a couple of days.

     If you do not like burghul, you can use couscous - follow the directions on how to prepare couscous on the package. 

     Optional: Deseeded cherry tomatoes in quarters, chopped fresh sage,  chopped fresh parsley, chopped fresh dill.

     Place all ingredients in a large bowl or casserole dish and add the dressing. Mix well. Let stand for an hour or more in the refrigerator. Take out half an hour before serving.

Dressing

1/2 Cup (1 dl) olive oil
1/2 Cup (1 dl) malt vinegar 
(Balsamico Vinegaro)
Juice of 1/2 lemon or lime
A little water.
Salt and pepper
Dash of sugar.

     Mix all ingredients and let stand for about 15 minutes. Pour over the pasta salad and mix gently.

Jakob Kristensen, Farabol, Sweden

(Serves 8)

Equal parts cooked pasta, fish and vegetables (for example 2 cups each)
Use cooked broccoli and cauliflower
Spring onions, the white parts only
Celery leaves
Cooked carrots in cubes
Steamed fish - red snapper, 
salmon, shrimp and/or crab

Chop the vegetables in equal sizes.

     Follow directions on package and cook rice until just tender. Spread rice out on a flat tray and leave 2 hours or until rice is dry.  (You can used left-over rice for this if you have enough on hand.)  

     Cook the prawns in lightly salted water for about 3 to 4 minutes or until the prawns turn an opaque color.  Shell the prawns, remove the back vein.  

     Heat the butter in a large skillet and add the scallops; cook gently 3 to 5 minutes or until scallops are tender.  Remove scallops with a slotted spoon.

     Place rice in a large bowl, add the prawns, scallops, finely chopped celery, parsley, chopped shallots, seeded and finely chopped pepper and toss lightly.

     Combine the French dressing, curry powder, turmeric, lemon juice and sugar in a bowl, season with salt and pepper and add the dressing to the rice mixture.  Toss again gently.

     Refrigerate until ready to serve.

     Shell and de-vein the prawns; sprinkle with salt. Drain the bamboo shoots and cut into thin slices. Cut the broccoli into thick pieces. Drain the mushrooms, of if using fresh mushroom, wash and clean.

     Place equal portions of the salad on four plates. Mix the  shrimp and fruit in a bowl and in equal portions place this on the lettuce on the four plates. Mix the dressing and pour equal quantities over the salad (or you may make a bit extra and let each person take his own.

     Serve with herbed, buttered French or Italian bread.