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Ingredients

1 tbsp corn oil
350g/12¼oz smoked streaky bacon, diced
2 spring onions, finely chopped
115g/4¼oz corn kernels
½ tsp dried chilli flakes
300g/10½oz polenta
350g/12¼oz plain flour
1 tbsp caster sugar
1 tsp baking powder
½ tsp baking soda
½ tsp salt
375ml/13½fl oz buttermilk
2 eggs, lightly beaten
1 tbsp maple syrup
½ tsp ground black pepper
2 tbsp unsalted butter, melted

Method

1. Preheat the oven to 200C/390F/Gas 6. Lightly butter a cake tin.
2. Heat the oil in a frying pan and fry the bacon until it is crisp and releases its fat. Add the spring onions and cook for five minutes, then add the corn kernels and chilli flakes and stir to combine. Allow to cool slightly.
3. Combine the polenta, flour, sugar, baking powder, baking soda, and salt. Add the bacon mixture, the buttermilk, eggs, maple syrup, black pepper and half the melted butter. Mix well.
4. Pour the batter into the prepared cake tin and brush the top with the remaining melted butter. Bake until golden (about 20-25 minutes). Serve warm.

Despite its vivid visuals, modern butter
making is largely an aural process. With stand-up mixers, especially
older, more beat-up models whose parts whine from extended use, you
can hear the motors grow louder as the cream stiffens.

Ingredients

For the 'shaken' peas
25g/1oz butter
1 small onion, finely chopped
2 garlic cloves, crushed
2 tbsp horseradish cream
dash white wine
150ml/¼ pint double cream
½ butterhead lettuce, finely shredded
350g/12oz frozen peas
pinch caster sugar
salt and freshly ground black pepper
For the chicken
4 boneless chicken breasts
olive oil
salt and freshly ground black pepper
8 slices pancetta, grilled until crisp

Method

1. For the peas, melt the butter over a low heat, add the onion and garlic, and soften without allowing them to colour.
2. Stir in the horseradish, wine and cream and simmer for a few minutes.
3. Add the lettuce, peas and sugar. Stir and season with salt and freshly ground black pepper. Simmer for a few more minutes. Keep the peas warm while you prepare the chicken.
4. Brush the chicken fillets with olive oil, season and pan fry until cooked through - if you insert a skewer into the chicken, the juices should run clear.
5. Serve the crisp pancetta and chicken with the peas.

Ingredients

For the en croute
2 tbsp butter
110g/4oz baby spinach leaves
freshly grated nutmeg
salt and freshly ground black pepper
4 slices pancetta
200g/7oz rindless soft goats' cheese log
250g/9oz puff pastry, rolled out to 5mm/¼in thick
1 free-range egg, beaten
For the chutney
110g/4oz light muscovado sugar
1 shallot, finely chopped
1 tsp fresh ginger, finely chopped
1 tsp mixed spice
½ tsp dried chilli flakes
2 apples, cored and chopped
110g/4oz sultanas
60ml/2½fl oz white wine vinegar

Method

1. Preheat the oven to 200C/400F/Gas 6.
2. For the en croute, melt the butter in a frying pan over a medium heat. Add the spinach and cook until just wilted.
3. Add a pinch of freshly grated nutmeg and season well with salt and freshly ground black pepper. Remove from the pan and leave to cool.
4. Wrap the pancetta rashers around the goats' cheese.
5. Place into the same hot frying pan and cook for two minutes on each side, then remove and set aside to cool.
6. Cut the puff pastry into two large rounds. Place the spinach into the centre of one of the pastry rounds.
7. Top the spinach with the cooled pancetta-wrapped goats' cheese and season well with salt and freshly ground black pepper.
8. Brush the edge of the pastry round with the egg and place the remaining piece of pastry over the top. Press the pastry down and crimp the edges.
9. Score the top of the pastry in a circular pattern and brush with the remaining egg wash. Place the pastry parcel onto a baking tray and transfer to the oven to bake for 20 minutes, or until golden brown and cooked through.
10. For the chutney, heat a pan, add the sugar and allow to melt.
11. Add all of the remaining chutney ingredients and cook for 15-20 minutes, until the apples are tender and the chutney has thickened slightly, then remove from the heat and allow to cool.
12. To serve, place a half of the goats' cheese en croute onto each plate with a spoonful of chutney placed alongside.

Ingredients

For the Welsh rarebit
200g/7oz manchego cheese, grated
1 garlic clove, chopped
drizzle olive oil
2 tbsp ale
1 tsp Dijon mustard
salt and freshly ground black pepper
1 free-range egg yolk
To serve
2 slices ciabatta, toasted
2 slices pancetta, fried until crisp
chopped fresh chives

Method

1. Place all the Welsh rarebit ingredients except the egg yolk into a small saucepan and heat gently, stirring occasionally, until the cheese has melted and the mixture is smooth, you may need to add a little more ale.
2. Add the egg yolk, mix well and cook for a further minute.
3. To serve, place the toasted ciabatta onto a plate, pour over the cheese sauce and top with the pancetta. Garnish with the chives.

Ingredients

2 tbsp olive oil
2 rashers pancetta, chopped
large handful fresh herbs, such as parsley, basil, mint, coriander
1 tbsp balsamic vinegar
salt and freshly ground black pepper

Method

1. Heat half the olive oil in a frying pan and fry the pancetta pieces until crisp and golden-brown. Remove from the pan and drain on kitchen paper.
2. Place the herbs into a bowl and drizzle over the vinegar and the remaining olive oil. Season with salt and freshly ground black pepper and stir to coat the herbs.
3. To serve, sprinkle the crisp pancetta over the salad.

Ingredients

6 tbsp hollandaise sauce
6 large, very fresh eggs
12 slices pancetta, grilled until crisp
3 English muffins, split in half horizontally
a little butter

Note: You will also need a grill pan and rack and a 10 x 14 inch (25.5 x 35 cm) baking tray.

Method

1. Preheat the grill to its highest setting.
2. Make the hollandaise sauce.
3. Poach the eggs.
4. When the pancetta is cooked, keep it on a warm plate while you lightly toast the split muffins on both sides.
5. Now butter the muffins and place them on the baking tray, then top each half with two slices of pancetta.
6. Put a poached egg on top of each muffin half and then spoon over the hollandaise, covering the egg (there should be a little over 1 tablespoon of sauce for each egg).
7. Now flash the Eggs Benedict under the grill for just 25-30 seconds, as close to the heat as possible, but do not take your eyes off them - they need to be tinged golden and no more. This should just glaze the surface of the hollandaise. Serve straight away on hot plates.

Ingredients

400g/14oz dried spaghetti
175g/6¼oz piece smoked pancetta, rind removed
2 tbsp extra virgin olive oil
3 garlic cloves, finely chopped
handful flatleaf parsley leaves, finely chopped
3 large free-range eggs, beaten
50g/1¾oz pecorino sardo maturo (mature Sardinian pecorino), finely grated
salt and freshly ground black pepper, to taste

Method

1. Bring 4.5 litres/8 pints water to the boil in a large saucepan with eight teaspoons salt. Add the spaghetti and cook for nine minutes, or until al dente.
2. Meanwhile, cut the pancetta into lardons (short little strips), about 6mm/1¼in wide.
3. Heat a large, deep frying pan over a medium-high heat, add the oil and the pancetta and fry until lightly golden. Add the garlic and parsley and cook for a few seconds, then remove from the heat and set aside.
4. Drain the spaghetti well, tip into the frying pan with the pancetta, garlic and parsley, add the beaten eggs and half the grated pecorino cheese and toss together well.
5. Season to taste with a little salt and black pepper. The heat from the spaghetti will be sufficient to partly cook the egg, but still leave it moist and creamy. Take to the table and serve in warmed pasta bowls, sprinkled with the rest of the cheese.

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
-----VEGETARIAN TIMES; JAN 95-----
1 c Quinoa -- rinsed and drained
2 c Water
1 tb Vegetable oil
1 lg Onion -- diced
1 Green bell pepper -- seeded an
1 c Celery -- chopped
1 Jalapeno pepper -- seeded and
2 Tomatoes -- cored and diced
1 c Carrots -- diced
32 oz Black beans, canned -- drained
28 oz Canned crushed tomatoes
1 tb Chili powder
1 tb Dried parsley
1 tb Dried oregano
2 ts Ground cumin
1/2 ts Black pepper
1/2 ts Salt
4 Green onions -- chopped

Combine quinoa and water in saucepan, cover and bring to a simmer over medi
heat. Cook until liquid is absorbed, about 15 to 20 minutes. Remove from he
and let stand about 10 minutes.

Meanwhile, heat oil in a saucepan; add onion, bell pepper, celery and
jalapeno. Saute 7 minutes over medium heat. Stir in fresh tomatoes and
carrots; saute 3 to 4 minutes. Stir in beans, crushed tomatoes, and
seasonings; cook about 25 minutes over low heat.

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 c Eden Quinoa -- rinsed
3/4 c Fresh parsley, chopped
3/4 c Ripe tomatoes -- diced
1 Cucumber -- peeled
-- seeded & diced
1 bn Green onions -- chopped
5 Sprigs fresh mint -- chopped
4 tb Eden Extra Virgin Olive Oil
2 tb Eden Ume Plum Vinegar
-- (or more to taste)
2 Garlic cloves
-- peeled and pressed

Cook Quinoa according to package directions. Cool. Combine Quinoa,
parsley, tomatoes, cucumbers, garlic, green onions, and mint. Mix well.
Combine olive oil, ume plum vinegar and garlic and mix into salad.

Prep Time: 30-45 min. * Cooking Time: 25 min. * Yield 8-10 servings

Copyright 1994 Eden Foods, Inc.
<Electronic format courtesy of Karen Mintzias>

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cups quinoa
4 cups water
1 cup golden raisins
1/2 cup sesame oil
6 scallions -- sliced
1 cup peanuts -- roasted
1 cup mandarin oranges -- sections
4 tablespoons fresh mint -- chopped
4 tablespoons orange zest -- grated

1. Combine the quina and water in a large saucepan, and bring to a boil.
Reduce the heat, cover and simmer for 10 minutes. Then add the raisins and
continue cooking until al the liquid has evaporated, 5 minutes. Remove the pan
from the heat and spread the mixture out on a baking sheet. Let it cool
completely.
2. In a large bowl, combine the quinoa and raisins with all the remaining
ingredients. Toss gently and serve.

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 tb Lemon juice
3 tb Olive oil
3 tb Cilantro, minced
Sea salt
Freshly ground black pepper
1 c Fresh or frozen corn
1/2 c Quinoa -- rinsed well
1/2 ts Cumin seeds -- toasted
1 c Cooked black beans
1 md Tomato -- diced
3 tb Red onion, minced

Whisk together lemon juice, olive oil, cilantro, and salt and pepper
to taste; set aside.
In a small saucepan, bring 1-1/2 cups water to a boil and add corn.
Reduce heat and let corn simmer until tender. Drain corn, reserving
1 cup of cooking liquid.
Bring cooking liquid to a boil and add quinoa and cumin. Cover,
reducing heat, and let simmer until liquid is absorbed (about 10
minutes). Remove pan from heat and leave undisturbed for 5 minutes.
Fluff quinoa with a fork and allow to cool slightly.
In a bowl, combine cooled quinoa, corn, black beans, tomato and onion.
Pour dressing over and toss gently to mix. Refrigerate salad until
ready to serve.

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 cups cooked quinoa (up to 5 c ) -- room temperature
2 stalks celery -- finely minced
2 large carrots -- finely minced
4 scallions -- finely minced
2 cups finely minced fresh parsley
1/2 cup olive oil (up to 3/4 c)
1/3 cup lemon juice (up to 1/2 c) -- * see note
1 tablespoon Dijon-style mustard
2 teaspoons dried mint flakes
1/2 teaspoon salt -- or to taste
***garnish***
cherry or diced tomatoes -- optional

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 tb Sesame oil
1 sm Onion
1 1/4 c Quinoa, thoroughly rinsed
1 sm Red bell pepper, diced
3 c Water
1 t Tamari soy sauce
1 t Fresh rosemary OR
1/2 ts Dried rosemary
1 c Fresh or frozen peas
1/2 c Walnuts, chopped