1/2 cup coconut milk
6 whole almonds
2 tablespoons chopped white onion
1 teaspoon ground ginger
1/2 teaspoon ground turmeric
1 teaspoon chopped fresh lemon grass
1/4 teaspoon salt 4 (4 ounce) fillets tilapia
Salt and pepper to taste
1/2 teaspoon red pepper flakes, or to taste

In a food processor or blender, combine the coconut milk, almonds, onion, ginger, turmeric, lemon grass, and 1/4 teaspoon of salt. Process until smooth.
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Tilapia with scallions and porcini mushrooms in butter-lime sauce. Goes great with white rice.

Prep Time: 15 Minutes.
Cook Time: 10 Minutes.
Ready in: 45 Minutes.
Makes 4 servings.

1 ounce dried porcini mushrooms
2 tablespoons butter
2 (4 ounce) fillets tilapia, halved
kosher salt to taste ground
black pepper to taste
1 tablespoon lemon zest
2 limes, juiced
2 green onions, chopped
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Honey Grilled SwordFish (or Tilapia…)

1/4 cup honey
1/4 onion, chopped
2 tbsps lime juice
2 tbsps soy sauce
2 tbsps hoisin sauce
2 cloves garlic, minced
1 jalapeno pepper, seeded and minced
1 tsp fresh ginger, minced
1 lb swordfish or tilapia

Combine all ingredients except fish; mix well. Marinate fish in honey mixture at least 1 hour in refrigerator.
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2-1/2 lbs. Tilapia fillets
2-4 tsp. butter or margarine, softened
2 tsp. fresh lemon juice

Lemon-Parmesan Sauce
1 cup mayonnaise
2 tbl. fresh lemon juice
1/2 cup grated Parmesan cheese
Garnish 2 lemons, sliced
fresh parsley

Rinse the tilapia fillets in cold water and drain thoroughly. Top with butter or margarine and lemon juice. Broil about 4 inches from the source of heat for approximately 5 to 6 minutes or until the fish is opaque and flakes easily when tested with a fork.
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2 1/2 tsps yeast
2 2/3 cups bread flour
1 1/3 cups whole-grain wheat flour
1 1/3 tsp. salt
1 1/3 tsp. sugar
2/3 cup jam
2 2/3 Tbsps applesauce
1 1/3 cups water

Put all ingredients into pan in order. Select light crust and start machine.

Haricot beans
These beans are probably best known covered in tomato sauce and called ‘Baked Beans’. They are small, oval, creamy coloured beans, which if purchased dried, must be soaked and cooked prior to use. Haricot beans are also known as navy beans because of their extensive use at sea during the 19th century.
Uses: Slow-cooked casseroles, especially pork recipes, salads. They are the principle ingredient of such dishes as cassoulet and haricot lamb.
To store: Store in a cool, dry place. Once opened, canned beans should be transferred to a non-metallic container, covered and stored in the fridge for up to 2 days.
To prepare: Soak the dried beans in water for at least 5 hours and drain. Place the beans in a saucepan and cover with water, boil briskly for 10 minutes. If the beans are to be cooked in a recipe, then follow the recipe. If the beans are to be served as a vegetable simmer for 1-1½ hours until tender. Five minutes before the end of cooking time, add salt to taste. Drain and serve.

Red kidney beans
These North American beans have a slightly sweetish flavour and a floury texture. If purchased dried, they must be soaked and cooked prior to use. Butter or cannellini beans can be used in recipes instead of red kidney beans - they have a similar texture.
Uses: They are associated mainly with Mexican cookery, especially chilli con carne. They can also be used in casseroles or as a vegetable. Due to their dark red colour they are often used in salads.
To store: Store in a cool, dry place. Once opened, canned beans should be transferred to a non-metallic container, covered and stored in the fridge for up to 2 days.
To prepare: Soak the dried beans in water for at least 5 hours and drain. Place the beans in a saucepan and cover with water, boil briskly for 10 minutes. If the beans are to be cooked in a recipe, then follow the recipe. If the beans are to be used as a vegetable they need to be soaked overnight in cold water. Drain and place in a pan with fresh water and boil briskly for at least 10 minutes. Then simmer gently for 1-1½ hours until tender. Five minutes before the end of cooking time, add salt to taste. Drain and serve.

Since the flesh of the kaffir lime is not edible, it is the grated peel or leaves most commonly used for foods. The rind and leaves of the lime are used in recipes for curry pastes, soups, and chutneys, adding a sharp lime/neroli flavour to the Cambodian base paste known as “Krueng”, Thai dishes such as tom yum, and to Indonesian food such as sayur assam - literally sour vegetables.

For use as a seasoning, the rind is kept whole, cut into strips or grated and can be used fresh or in a dried form. The leaves, which are typically torn or chopped into bits to be used for flavoring, are generally found in a dried form but are also available fresh or frozen.

Most often available in Asian markets, the kaffir lime can be substituted with domestic citrus leaves or regular lime rind. The Kaffir lime may also be referred to as a Kieffer, Thai or wild lime.

A type of sausage made from blood (usually pig’s), cereal (such as oatmeal) and fat (often suet) and flavoured with herbs and spices. They are popular all over Europe, especially in France (boudin noir) where there are many local variations.

Uses: It is a popular ingredient in a traditional English breakfast, but can also be included in a variety of dishes.

To prepare: The pudding is sliced and fried for 4 to 5 minutes until it is slightly crisp on the outside, but moist in the centre.

This variant uses self-rising rather than plain flour - the pan shouldn’t be quite as hot…

Prep: 5min; Cook: 10min

Makes nine 4-inch pancakes
1 large egg
1 cup all-purpose or whole wheat flour
3/4 cup milk
1 tablespoon granulated or packed brown sugar
2 tablespoons vegetable oil
3 teaspoons baking powder
1/4 teaspoon salt
Margarine or shortening
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Although correctly classed as berries, kumquats are like small, oval citrus fruits with a sharp citrus flavour. Too fiddly to peel, you can eat these thin-skinned fruit whole, but do watch out for the pips. Kumquats can also be cooked and used in sweet and savoury dishes instead of oranges. Add them to a mixed fruit marmalade.

Uses: Eat them whole or slice and remove the pips with the tip of a knife. Use the slices in recipes or as an attractive garnish. Alternatively, they are delicious sliced and candied to serve with ice cream.