Ingredients:

500 grams Shrimps
2 tablespoons cooking oil
1 large onion, chopped
3/4 cup water
2 tomatoes, wedged
Chili shrimp spice
Finely sliced spring onions

Procedure:

Heat the oil and fry the onions over a high heat for 5 minutes. Fry the shrimp. Blend chili shrimp spice with 3/4 cup water and tomatoes before cooking until sauce is thickens. Serve on bread or buns. Garnish with spring onions.

Ingredients:

2 tablespoons extra virgin olive oil
1 onion, chopped
1 medium potato, peeled ang chopped
1 carrot, chopped
1 yellow capsicum (pepper), deseeded ang chopped
2 cups (500 ml, 16 fl oz) vegetable stock
2 celery sticks, chopped
2 zucchini (courgettes), chooped
400 grams (13 0z) can tomatoes, chopped
1 tablesspoon tomato puree sea salt
freshly ground black pepper
pesto
6 spring onions (green onions), chopped with green part
60 grams (2 oz) parmesan cheese, grated
4 tablespoons extra virgin olive oil

Procedure:

For the soup: Heat oil in a large heavy-based pan, add onion, potato, carrot and capsicum. Cook uncovered for 5 minutes over a medium heat, stirring occasionally, until vegetables begin to brown. Add the stock, celery and zucchini and bring to the boil. Cover, reduce heat and simmer for 10 minutes or until the vegetables are tender. Stir in tomatoes,tomato puree and season generously. simmer uncovered for 10 minutes.
For the pesto: Place spring onions, permesan ang oil in a fool processor and process to a fairly smooth paste. Ladle soup into and top with a spoonful of pesto. Makes 4-6 servings.

Ingredients:

1/2 medium ripe pineapple, peeled quartered and sliced into 1 cm. thickness
3-4 tablespoons chicken curry powder, mixed with
1/2 cup water
3 small onions, crushed
2 garlic cloves, crushed
2 cm. ginger, crushed
10 curry leaves
1/4 cup dried shrimp
1 cinnamon stick
1 star anise
3 cloves
1 cup coconut milk
3 tablespoons coconut paste (fry grated coconut without oil till brown and blend or pounded while it still hot)
1 cup water
1/2 cup cooking oil
salt
3 tablespoons sugar

Procedure:

Heat oil in deep saucepan an fry crushed ingredients, cinnamon, star anise, cloves and curry leave till fragrant. Add curry paste and dried shrimp and continue frying for few min, add water if too thick. Add pineapple and 1 cup of water. Bring to boil and cook till pineapple tender, about 10 minute. Add coconut milk, coconut paste, salt and sugar and cook for another 5 min till sauce thick. Add more water if prefer thin sauce.

If you prefer converted or parboiled rice, prepare it according to package directions.

Ingredients:

2-1/2 cups water
1/2 teaspoon salt
1-1/4 cups long-grain white rice, uncooked
2 tablespoons butter or margarine
1/2 cup finely chopped onion
1/2 teaspoon salt
1 cup half-and-half or light cream
1 lb. Monterey Jack cheese, cubed
1 (4-oz.) can chopped chile peppers
2 cups dairy sour cream
paprika

Procedure:

Bring water and 1/2 teaspoon salt to a boil in a medium saucepan over medium-high heat. Slowly add rice, being sure water continues to boil. Cover and turn heat to low. Cook 30 to 40 minutes until most of the liquid is absorbed and rice is tender and fluffy; set aside. Preheat oven to 325 deg. F (165 deg. C). Lightly butter a 2-quart casserole; set aside. Melt butter or margarine in a small skillet. Add onion; saute until soft but not browned. Remove from heat; stir in 1/2 teaspoon salt and half-and-half or light cream. In prepared casserole dish, layer 1/3 each of the cooked rice, onion mixture, cheese, chile peppers and sour cream. Repeat to make 2 more layers. Sprinkle with paprika. Bake about 30 minutes in preheated oven until bubbling hot. Makes 6 servings.

Ingredients:

2 lb. (800 gr approximately) pork roast
2 tablespoons fresh herbs (thyme, marjoram), finely chopped
1/2 lb. (200 gr) prosciutto, finely sliced
2 tablespoons extra-virgin olive oil
1 tablespoon butter
2 oranges, juiced
1 carrot, chopped
1 stick celery, chopped
1 small onion, chopped
1 orange, sliced

Procedure:

Spread the herbs over the meat on all sides. Cover uniformly the pork roast with the prosciutto slices. Tie the pork roast with a kitchen string. Place the olive oil in a saute pan large enough to contain the meat. Turn heat to medium. When the oil is hot transfer the meat to the pan. Brown the meat uniformly turning it on all sides. Add the butter, the orange juice, and the chopped vegetables. Stir, cover the pot and cook on medium low for about 45 minutes. Turn the meat occasionally. Add a little broth if necessary. When the meat is done, set aside the gravy and vegetables, and let the meat cool to room temperature. Place the butter in a large skillet on medium heat. When the butter starts foaming add the orange slices. Sauté briefly for 1 or 2 minutes, turning on both sides. Slice the meat like in a fan, without separating the slices. Transfer the meat in a oven-proof serving dish. Add the gravy with the vegetables on top and around the meat. Cut the orange slices in half. Insert the orange slices among the meat slices. Place briefly back in the oven covered with aluminum foil, to warm the meat before serving.

Thin slices of potato are layered with cream and cheese that melts into a glorious sauce.

Ingredients:

6 medium potatoes, peeled, cut in thin slices
1-1/2 cups shredded Appenzeller cheese (6-oz.)
salt and pepper to taste
1 cup heavy cream or whipping cream 2 tablespoon grated onion
1/4 cup freshly grated Parmesan cheese (3/4-oz.)
1 tablespoon paprika
1 tablespoon fresh parsley

Procedure:

Preheat oven to 325 deg. F (165 deg. C) Lightly butter a 13″ x 9″ baking dish. Layer 1/3 of the potato slices in prepared baking dish. Top with 1/3 of the Appenzeller cheese; sprinkle with salt and pepper to taste. Make 2 more layers of potato slices and Appenzeller cheese. Stir cream and onion together. Pour evenly over layered potatoes and cheese. Combine Parmesan cheese and paprika in a small bowl; sprinkle over casserole. Bake 2 hours in preheated oven until potatoes are tender and liquid is absorbed. Garnish with snipped parsley. Makes 6 servings.

Variation
Substitute Gruyere or Swiss cheese for Appenzeller cheese. Undiluted evaporated milk may be substituted for cream.