THE PURRFECT, EASY RECIPES, Part 1 of many

ROTTERDAM PORK RATATOUILLE

Cooking time: 30 minutes.
Preparation time: 25 minutes.
Main cooking utensils: saucepan, skillet, flameproof dish.

For 4-6 servings you need:

* 1/2 cup butter.

* 1-2 large onions.

* 1-2 cloves garlic.

* 1 green sweet pepper.

* 1 lb zucchini.

* 1 cup button mushrooms.

* 3-4 tablespoons water or chicken stock (optional).

* Seasoning.

* 1 lb pork tenderloin, thinly sliced.

* 1 cup grated Gouda cheese.

1. Heat half the butter in the saucepan.

2. Peel and dice the onions neatly, then crush the cloves of garlic.

3. Fry in the hot butter, over a low heat until the onions are transparent.

4. Cut the pepper into neat pieces, discard the core and seeds.

5. Wash and trim the zucchini and cut into thin slices.

6. Wash the mushrooms.

7. Add the pepper, zucchini and mushrooms to the onions and continue cooking over a low heat for another 15 minutes. Cover the saucepan and stir frequently, so the mixture does not burn. If worried about it becoming too dry, add 2-3 tablespoons water or chicken stock. Season well.

8. Heat remaining butter and fry the pork tenderloin slices for 3-4 minutes on either side until really tender.

9. Arrange the vegetables and fillet in layers in the dish.

10. Top with the grated cheese and brown under a hot broiler for a few minutes.

TO SERVE: As soon as cooked.

TO VARY: Add a few tomatoes at stage 7.

PANCAKES

The purrfect breakfast after a hot Valentine’s Night!!!!

Ive also served these pancakes as an entree, filled with vegetables or as a main dish, filled with meat.

Cooking time: 10-15 minutes.
Preparation time: 10 minutes.
Main cooking utensils: skillet, saucepan.

For 4-6 servings you need:

* 1 cup all-purpose flour.

* Pinch of salt.

* 2 eggs.

* 1 cup milk.

* Butter or oil.

Fruit filling and topping:

* 1 lb. baking apples, peeled, scant 1/4 cup water.

* 1/4 cup sugar.

* Scant 1/4 cup apricot jam.

* Few raisins.

1. Sift together the flour and salt.

2. Add beaten eggs and mix well.

3. Add milk and beat again.

4. Melt enough butter or oil in the skillet to just cover the bottom.

5. Pour in enough batter to make a thin layer.

6. Cook on either side until brown. Keep warm.

TO SERVE: Simmer the apples with the water and sugar until tender. Blend with the apricot jam and raisins. Use half as a filling for the pancakes, roll or fold them, then top with the remaining apple filling.

TO VARY: Tip the pancakes onto sugared paper, roll up and serve on a hot dish with wedges of lemon. You can use any fruit filling or even a meat filling. To keep hot, place the dish of pancakes over a pan of hot water.

CALIFORNIAN BEEF OLIVES

Cooking time: 2 hours.
Preparation time: 25 minutes.
Cooking utensil: covered casserole.
Oven temperature: 325-350F.
Oven position: center.

For 4 people you need:

STUFFING:

* 3/4 cup cashew nuts or walnuts.

* 1/4 cup butter.

* 2 medium slices bread.

* 1 chopped apple.

* 1 chopped stalk celery.

* 2/3 cup chopped uncooked prunes.

* 1 tablespoon chopped onion.

* Seasoning.

* Juice of 1/2 - 1 lemon.

* 1 egg.

* 4 large slices beef round steak.

* 1/4 cup shortening.

* 1/2 lb onions

* 1/2 lb carrots

* 2/3 cup prunes

* 1/3 cup all-purpose flour

* 2-1/2 cups stock

* Salt and pepper.

1. Fry nuts in hot butter until golden. Take out of pan.

2. Remove crusts from bread, dice, add the apple, celery, prunes and onion. Fry until golden colored.

3. Season well, add lemon juice, bind with egg. Add nuts, blend well.

4. Beat steak out as think as possible.

5. Use as 4 large or 8 smaller pieces.

6. Put stuffing on meat, roll firmly, skewer or tie with cotton.

7. Fry for 2-3 minutes in hot fat, lift into casserole. Fry diced vegetables for few minutes, add to meat in casserole with the prunes.

8. Stir flour into any fat remaining in pan, cook for 2-3 minutes, gradually add liquid, stirring well.

9. Bring to boil, cook until a smooth sauce, season. Pour over meat, vegetables and prunes, cover casserole and cook until tender.

TO SERVE: Remove skewers or cotton. Serve olives in casserole or on a hot serving dish topped with parsley.

TO VARY: Thinly sliced veal or lamb could be used.

Quite delicious!!

GYPSY POTATOES:

Delicious and tasty way to serve potatoes.

Cooking time: 1-1/4 hours.
Preparation time: 15 minutes.
Main cooking utensils: Saucepan or deep skillet, ovenproof dish.
Oven temperature: 400F.
Oven position: Center.

For 4-5 people you need:

* 1/2 cup butter.

* 1-1/2 lb potatoes.

* 1 lb tomatoes.

* 1 medium onion.

* 1 cup fresh soft bread crumbs.

1. Melt the butter in a large saucepan.

2. Peel (keep potatoes in water when peeled to keep them white) or scrape the potatoes, cut into slices about 1/2 inch thick.

3. Toss in the butter until each slice is coated, then season to taste.

4. Put the tomatoes into boiling water for 1/2 minute, then into cold water so skins are easily removed.

5. Grate the peeled onion and mix with the sliced tomatoes, season well.

6. Arrange layers of potato and tomato etc in the dish, ending with potatoes.

7. Sprinkle with bread crumbs, pour any butter from saucepan over the top.

8. Bake until the potatoes are tender and the top crisp and golden brown.

TO SERVE: With any meat, fish or vegetable dish.

TO VARY: Add grated cheese to the tomato.

Scalloped potatoes: Peel the potatoes, cut into slices and put into dish with seasoning, little butter and milk to cover. Bake as above.

COZZE GRATINATE

Great *finger licking* dish for Valentine’s.

Cooking time: 20 minutes.
Preparation time: 25 minutes.
Main cooking utensils: large saucepan, flameproof dish.

Serves 4 as a main dish or 8 as an hors d’oeuvre:

* 3 quarts mussels.

* 2/3 cup water.

* 2/3 cup dry white wine.

* 1-2 cloves garlic.

* Bunch parsley.

* Few sprigs fennel.

* Seasoning.

TOPPING:

* 3 tablespoons olive oil.

* 3 tablespoons chopped parsley.

* 2-3 cloves garlic.

* 2 cups fresh soft bread crumbs.

SAUCE:

* 2 egg yolks.

* 2/3 cup whipping cream.

GARNISH:

* 1-2 lemons.

1. Scrub the mussels in plenty of cold water: DISCARD ANY THAT DO NOT CLOSE WHEN TAPPED SHARPLY.

2. Put the mussels into the large pan with the water, wine, crushed garlic, parsley, fennel and seasoning.

3. Heat steadily until the mussels open, this takes only a few minutes.

4. Allow to cool until easy to handle, then remove one shell and any small weeds: DISCARD ANY MUSSELS THAT DO NOT OPEN.

5. Put the mussels, still on the halved shells, onto a flameproof dish.

6. Mix the oil, parsley, crushed garlic and bread crumbs together, season well.

7. Spread over the top of the mussels and heat under the broiler.

8. Meanwhile strain the liquid from the pan then return to the pan.

9. Beat the egg yolks and cream, add to the liquid and cook gently, without boiling, for a few minutes.

TO SERVE: Spoon a little sauce on to large plates, add the mussels. Garnish with lemon and eat with fresh bread.

TO VARY: Heat the mussels (stage 7) in a 425-450F oven for a few minutes.

Hope you’ll enjoy!!!

Easy to make especially for a Valentine’s supper.

SPAGHETTI ALLA MATRICIANA

Cooking time: 1 hour.
Preparation time: 25 minutes.
Main cooking utensils: 2 saucepans.

Serves 4 as a main dish or 8 as an hors d’oeuvre:

SAUCE:

* 2 tablespoons butter.

* 3 tablespoons olive oil.

* 1-2 cloves garlic.

* 2 onions.

* 4 bacon slices.

* 2 lb tomatoes.

* 1-1/4 cups water or white wine.

* 1 chili pepper (its very hot so add a little at a time)

* 1 green sweet pepper.

* 1 red sweet pepper.

* 1-2 tablespoons ground ginger.

* Seasoning, bay leaf.

* 1 teaspoon chopped fennel.

* 1 teaspoon chopped parsley.

To serve:

* 2 quarts water.

* 1/2 lb. spaghetti

* Grated cheese (of your choice)

1. Heat the butter and olive oil in one pan.

2. Add the finely chopped garlic and onions and fry for a few minutes.

3. Dice bacon and toss in the pan with the garlic and onions.

4. Skin the tomatoes, slice and add to the bacon, etc.

5. Put in the water or wine, a small amount of chili pepper (add more as desired), most of the diced green sweet pepper and all the diced red sweet pepper (discard cores and seeds).

6. Put in the rest of the ingredients and simmer very slowly for about 45 minutes.

7. Add the remainder of the green sweet pepper towards the end of the cooking time, remove the bay leaf.

8. Meanwhile, bring the water to a boil. Add 1 teaspoon salt.

9. Put in the spaghetti and cook until just tender, strain.

TO SERVE: Arrange the spaghetti on a hot dish, top with the sauce, serve the cheese separately.

ENJOY!!

VALENTINE CAKE:

Cooking time: 20 minutes
Preparation time: 45 minutes
Main cooking utensils: Heart-shaped cake pan, saucepan, icing nozzle, pastry bag.
Oven temperature: 375F
Oven position: Center

For 8-10 servings you need:

* 1/2 cup butter

* 1/2 cup sugar

* Grated rind of 1 lemon

* 2 eggs

* 1 cup all-purpose flour sifted with 1 teaspoon double-acting backing powder.

ORANGE ICING:

* 1/2 cup butter

* 1-3/4 cups sifted confectioners sugar

* 3 tablespoons orange juice.

COATING:

* 3/4 cup fine graham cracker crumbs OR 1/2 cup chopped nuts.

GLACE ICING:

* 1-1/3 cups sifted confectioners sugar

* 1 tablespoon orange juice

* Little orange food coloring.

1. Cream the butter and sugar until soft and light, add the lemon rind.

2. Gradually beat in the eggs, adding a little sifted flour if the mixture shows signs of curdling.

3. Fold in the rest of the flour, if the eggs are small, add 2 tablespoons water (lemon juice could be used)

4. Put into the greased and floured pan.

5. Bake for the time and temperature given in the center of the oven.

6. Cream the butter, sugar and orange juice for the orange icing.

7. Use part of this to coat the side of the cake, then roll in the crumbs or nuts.

8. For the glace icing, blend the confectioners sugar and orange juice to a smooth mixture, then spread over the top of the cake. Allow to set.

9. Tint rest of orange icing a deeper color with a few drops of orange food coloring and use to pipe around the edge and in the center of the cake.

TO VARY: Flavor icing with lemon juice instead of orange juice.

TO STORE: In an airtight tin.

Another way to win someone’s heart!!

SHORTBREAD VALENTINES

Cooking time: 25 minutes.
Preparation time: 30 minutes.
Main cooking utensils: baking sheets, heart-shaped cutter, saucepan.
Oven temperature: 325-350F

For 8 servings you need:

* 1-1/2 cups all-purpose flour.

* 1/4 cup sugar.

* 1/2 cup butter.

GLACE FUDGE ICING:

* 1/4 cup butter.

* 3 tablespoons orange juice.

* 1-3/4 cups sifted confectioners sugar.

* Orange food coloring.

DECORATION:

* Little jam.

* 1/2 cup shredded coconut

* Silver balls.

* Candied cherries, angelica.

****When baking always check oven temperature with that recommended in your oven book.

1. Sift the flour and sugar into mixing bowl.

2. Rub in butter and knead ingredients to form a smooth dough.

3. Knead lightly on floured board.

4. Roll out to 1/4 inch thick, cut into heart shapes.

5. Place on lightly greased baking sheets.

6. Bake for time and temperature given until golden brown, cool on baking sheets.

7. Heat butter and orange juice together in large saucepan. Remove from heat, beat in confectioners sugar and color orange with drop of orange food coloring.

8. Sandwich hearts together with a little of the icing. Brush the sides with a little jam and roll in shredded coconut.

9. Smooth the icing over the tops of the hearts and decorate as liked with silver balls, candied cherries and angelica.

Im sure you’ll win his/her heart with those!!!!

Cooking time: 20-25 minutes.
Preparation time: 40 minutes.
Main cooking utensils: 8 inch heart shaped pans, pastry bag and nozzle.
Oven temperature: 375 - 400F

For 10 servings you need:

FIRST CAKE:

* 2 eggs.

* Pinch salt.

* 1/4 cup sugar.

* 1/2 cup cornstarch.

* Few drops vanilla extract.

SECOND CAKE:

* 2 eggs.

* Pinch salt.

* 1/4 cup sugar.

* 1/2 cup cornstarch.

* Few drops strawberry flavoring.

BUTTER ICING: (to make butter icing, cream ingredients together)

* 1/2 cup butter.

* 1-1/2 - 2 cups sifter confectioners sugar.

GLACE ICING: (to make glace icing, blend confectioners sugar and water.

* 3-1/2 cup sifter confectioners sugar.

* 2 tablespoons warm water.

1. Separate eggs and beat whites with the salt until they are stiff, then beat in the egg yolks.

2. Add sugar and continue beating until the mixture is thick and creamy.

3. Fold in the cornstarch and extract.

4. Bake for time and temperature given.

5. When cooked, turn out and cool.

6. Make second cake in same way, this time adding strawberry flavoring..

7. Sandwich the cakes together with a little of the butter icing.

8. Put the cake on a board and pour the glace icing over to cover completely.

9. Pipe an edging using bag and nozzle with the butter icing.

10. Decorate with ribbons and flowers.

TO VARY: For thicker icing use 5-1/2 cups confectioners sugar and coat twice before piping.

TO STORE: This keeps several days.

Purrfect cake for a purrfect Valentine’s Day.