6 ingredients

or less
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©Standard International Print Group

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Christian G Bailey
Are you tired of difficult dishes with endless lists of hard-
Editing to-find ingredients? These easy to follow, simple recipes,
Isabel Toyos
were selected to help you cook and serve savory meals
Compilation using only 6 ingredients or less!
Sofia Toyos

Design and lay out

Natalia Canet

ISBN: 9781600815041

All rights reserved. No part of this book may

be stored, reproduced or transmitted in any
form and by any means without written
permission of the Publisher, except in the
case of brief quotations embodied in critical
articles and reviews.

Publication Date 2020

To prepare these time- and effort-saving • Rice. It can be used to make almost any
recipes, all you’ll need is less than 6 dish more substantial and there are many
ingredients and some basic pantry products, varieties to choose from. It’s also great in
such as salt and pepper. As the key to soups and stews and as a side for many
6-ingredient recipes is keeping it simple, we dishes such as stir-fries, bakes and chilies.
have put together a shopping list with some
of the most versatile ingredients available. • Soy sauce. The salt, rich flavor of soy sauce
Stock up on these basics to have no-fuss makes it the ideal condiment for various
meals, any day of the week. dishes such as stir-fries and noodles.
Additionally, it’s the perfect in marinades,
Pantry Essentials glazes and salad dressings.

• All-purpose baking flour. From homemade • Chicken or vegetable stock. It’s needed to
bread to pizzas, cakes, pastas and cookies, prepare soups, sauces, stews, casseroles,
the list of treats you can make with flour is mashed potatoes, grains and legumes. It adds
nearly endless. an incredible depth of flavor.

• Frozen or fresh vegetable medleys. You can • Garlic. Nothing can really substitute the
toss them into soups, serve them with rice, or special taste of garlic. It’s one of the main
make dips, burritos, warm salads, and tasty ingredients in hundreds of recipes from all
sides! over the world. It goes well with all sorts of
meat, pasta and vegetables.
• Eggs. You can have them scrambled,
poached, as omelets, boiled or sunny side up! • Hot sauce. A touch of hot sauce can bring
And they are also one of the key ingredients life to any dish that's a bit too bland. From Difficulty scale
required to prepare pastas, baked goods and meats to vegetables, there’s almost no meal
| Easy to do
..................................
custards. that doesn’t benefit from a little spicy kick.
| Requires attention
..................................

| Requires experience
..................................
6> 6 ingredients or less 7>

bacon-wrapped
prawns
| Cooking time: 7 minutes - Preparation time: 20 minutes
.......................................................................................

ingredients method
> 750 g/1½ lb large 1.To make marinade, place oregano, garlic, oil
uncooked prawns, shelled and vinegar in a bowl and whisk to combine.
and deveined, with tails left Add prawns and toss to coat. Cover and
intact
> 8 rashers bacon, rind
refrigerate for at least 1 hour or overnight.
removed 2.Drain prawns and reserve marinade. Cut
each bacon rasher into three pieces, wrap a
herb marinade piece of bacon around each prawn and
> 2 tablespoons chopped secure with a wooden toothpick or cocktail
fresh oregano
> 2 cloves garlic, crushed
stick.
> ½ cup/125 ml/4 fl oz olive 3.Cook prawns under a preheated medium
oil grill or on the barbecue, turning occasionally
> 2 tablespoons white wine and brushing with reserved marinade, for 5
vinegar minutes or until bacon is crisp and prawns
are cooked.

.....................
Makes about 24

tip from the chef

Prawns are delicious all by themselves.
Another way to serve them is pan-fried in
olive oil after sprinkling with lime juice and
coating with a mixture of breadcrumbs and
chopped parsley.
8> 6 ingredients or less 9>

scramblers
| Cooking time: 4 minutes - Preparation time: 5 minutes
.......................................................................................

method ingredients
1.Break eggs into bowl. Add milk and > 8 eggs
black pepper to taste. Whisk. Set aside. > 2 tablespoons milk
2.Place butter in frying pan. Heat over a > freshly ground black
pepper
low heat until butter melts. > 30 g/1 oz butter
3.Add egg mixture. Cook until egg mixture
is set but still creamy. Stir carefully from
time to time.

...........
Serves 4

junior chef says

Serve scramblers with hot toast. I like to
cut a roll in half, toast it and then top
with scramblers.
10 > 6 ingredients or less 11 >

savorypuffs
| Cooking time: 30 minutes - Preparation time: 20 minutes
.......................................................................................

ingredients method
> 500 g/1 lb puff pastry 1.To make olive puffs, roll out half the pastry
> 155 g/5 oz bottled olive on a lightly floured surface to make a 30 x
paste 25 cm/12 x 10 in rectangle and cut in half
> 2 eggs beaten with 2
teaspoon cream or milk
lengthwise. Spread one half with olive paste.
> 185 g/6 oz blue vein Top with the other half and press gently with
cheese (Roquefort, Stilton, rolling pin. Cut in half lengthwise, then cut
Danish blue), crumbled crosswise into 6 x 3 cm/2½ x 1¼ in fingers.
> a little cream 2.Preheat oven to 200°C/400°F/Gas 6. Place
olive puffs on a baking tray and brush with
beaten egg mixture. Bake for 15-20 minutes
or until golden. Serve hot.
3.To make cheese puffs, preheat oven to
220°C/425°F/Gas 7. Roll out remaining
pastry thinly, cut into 6 cm/2½ in rounds,
place on baking trays and brush with egg
mixture. Bake for 8-10 minutes or until
puffed and golden. Cool slightly.
4.Mash cheese with enough cream to make a
smooth paste. Split pastries and pipe
or spoon filling onto bottom halves. Top with
remaining pastry halves and serve.

..........................................................
Makes 40 olive puffs and 28-30 cheese pufs

tip from the chef

Olive paste is available at specialty food
shops. It can be made by puréeing stoned
black olives with a little olive oil to make a
smooth paste.
12 > 6 ingredients or less 13 >

tomato
and basil bruschetta
| Cooking time: 10 minutes - Preparation time: 15 minutes
.......................................................................................

method ingredients
1.Combine oil and garlic. Brush bread slices > ½ cup/125 ml/4 fl oz olive
liberally with oil mixture and place on an oil
oiled baking tray. Bake at 200ºC/400ºF/ Gas > 2 cloves garlic, crushed
> 1 French bread stick,
6 for 10 minutes or until bread is golden. sliced diagonally
Set aside to cool. > 3 tomatoes, finely chopped
2.Place tomatoes, basil or parsley and black > 3 tablespoons chopped
pepper to taste in a bowl and mix to fresh basil or parsley
combine. Just prior to serving, top toasted > freshly ground black
pepper
bread slices with tomato mixture.

...........
Serves 6

tip from the chef

For a light meal, top bruschetta with a little
grated Parmesan or mozzarella cheese and grill
until cheese melts. Serve with salad.
14 > 6 ingredients or less 15 >

cold beetroot soup

| Cooking time: 0 minute - Preparation time: 5 minutes
....................................................................................

ingredients method
> 870 g/1¾ lb canned baby 1.Make sure beets and yogurt are thoroughly
beets, undrained chilled.
> 1 teaspoon cracked black 2.Purée beets with their juice and pepper in a
peppercorns
blender or food processor until smooth. You
> ¼ cup natural yogurt
> parsley for garnish
may need to add a little water if consistency
is too thick.
3.Serve with a spoonful of yogurt on top.
Garnish with parsley sprig.

...........
Serves 4

tip from the chef

Yogurt can be replaced by cream cheese or
lightly whipped cream.
16 > 6 ingredients or less 17 >

french
fried camembert
| Cooking time: 10 minutes - Preparation time: 5 minutes
.......................................................................................

method ingredients
1.Cut each Camembert round into 3 wedges. > 2 x 125 g/4 oz rounds
Dip each wedge in egg then roll in Camembert cheese, well
breadcrumbs to coat. chilled
> 1 egg, beaten
2.Heat 2.5 cm/1 in oil in a frying pan over a > 1 cup/125 g/4 oz dried
medium heat, until a cube of bread dropped breadcrumbs
in browns in 50 seconds. Add cheese > vegetable oil
wedges and cook for 3-4 minutes each side > black cherry jam
or until golden. Drain on absorbent kitchen > crème fraîche
paper and serve immediately with jam and
crème fraîche.

...........
Serves 6

tip from the chef

The triangles can be prepared ahead of time
and refrigerated until just prior to cooking. It is
important that the cheese is well chilled before
cooking or it will melt and collapse when added
to the pan.
18 > 6 ingredients or less 19 >

scallopswilted
andspinach
| Cooking time: 3 minutes - Preparation time: 10 minutes
.......................................................................................

ingredients method
> 18 scallops 1.Preheat barbecue to a medium heat.
> vegetable oil 2.To make salad, blanch spinach leaves in
> crushed black peppercorns
boiling water for 10 seconds. Drain spinach,
wilted spinach salad refresh under cold running water, drain again
> 185 g/6 oz baby English and place in a bowl.
spinach leaves 3.Place sesame seeds, soy sauce, lemon juice
> 2 teaspoons sesame seeds and sesame oil in a bowl and mix to
> 2 tablespoons soy sauce
> 1 tablespoon lemon juice
combine. Spoon dressing over spinach and
> 2 teaspoons sesame oil toss to combine. Divide salad between
serving plates.
4.Place scallops in bowl, drizzle with a little
vegetable oil and season to taste with black
pepper. Sear scallops on barbecue plate for
45-60 seconds or until golden and flesh is
opaque. Place scallops on top of each salad
and serve immediately.

...........
Serves 6

tip from the chef

Alternatively the scallops can be seared in a
hot frying pan.
20 > 6 ingredients or less 21 >

breamwith grapefruit
| Cooking time: 25 minutes - Preparation time: 15 minutes
.......................................................................................

method ingredients
1.Place each fish on foil to wrap, brush with > 4 medium bream, cleaned
combined melted butter, garlic, lime juice > ½ cup melted butter
and grapefruit juice. Wrap up in foil and > 1 clove garlic, crushed
> 2 tablespoons freshly
bake in moderate oven for 25 minutes. squeezed lime juice
2.Decorate with grapefruit slices and fresh > 4 tablespoons freshly
dill. Serve with blanched vegetables if squeezed grapefruit juice
desired. > 1 grapefruit, sliced
> 1 tablespoon chopped
........... fresh dill
Serves 4

tip from the chef

This fish can be served either hot or cold. To
eat it cold, shred the flesh, mix with greens and
drizzle with a vinaigrette made with oil, the
juices of the same citric fruits used for the
cooking and some seasoning.
22 > 6 ingredients or less 23 >

turkey and
stilton sandwiches
| Cooking time: 0 minute - Preparation time: 5 minutes
.......................................................................................

method ingredients
1.Spread butter on each slice of bread, then > 30 g/1 oz butter
Dijon mustard. > 12 thick slices French
2.Top each slice of bread with slice of smoked bread
> 2 tablespoons Dijon
turkey and some Stilton cheese. mustard
3.Garnish with watercress sprig. > 12 slices smoked turkey
> 200 g/6½ oz Stilton
........... cheese, crumbled
Serves 4 > watercress for garnish

tip from the chef

Stilton, a blue veined cheese, was first made
around 1720. Owes its name and reputation to
the village, but it is not actually made there.
24 > 6 ingredients or less 25 >

pea
and ham soup
| Cooking time: 130 minutes - Preparation time: 15 minutes
.........................................................................................

ingredients method
> 4 cups/1 liter/1¾ pt beef 1.Place stock in a saucepan and bring to the
stock boil, then reduce heat to simmering. Add
> 2 onions, chopped
> 2 carrots, diced
onions, carrots and bones and simmer for
> 500 g/1 lb ham bones 1 hour or until ham comes away from the
> 220 g/7 oz green split peas bones. Skim the surface frequently during
> 1 tablespoon chopped cooking to remove any scum that forms (a).
fresh mint 2.Remove ham bones and cut meat into
> freshly ground black
pepper
chunks; set aside (b). Allow soup to cool,
then remove fat from the surface.
3.Stir split peas and mint into soup and bring
to the boil. Reduce heat and simmer, stirring
occasionally, for 1 hour or until peas are
tender. Return ham to soup (c), season to
taste with black pepper and cook for 5
minutes longer.

..............
Serves 4-6

tip from the chef

The easiest way to remove fat from the surface
of soups, casseroles and stews is to refrigerate
them overnight. The fat will set on the surface
and can then be easily removed before
completing the recipe.
a b c
26 > 6 ingredients or less 27 >

couscous
pilaf
| Cooking time: 10 minutes - Preparation time: 5 minutes
.......................................................................................

method ingredients
1.In a large, deep frying pan melt the butter > 3 tablespoons butter
over moderate heat. Add onion and carrot, > 1 onion, finely chopped
cook for 3 minutes. > 1 large carrot, chopped
> 200 g/6½ oz couscous
2.Add couscous, peas, almonds and stock to > 200 g/6½ oz frozen peas,
pan. Simmer for 5 minutes, stirring with a thawed
fork. > 75 g/2½ oz almonds,
3.Sprinkle extra butter over the mixture, fluff blanched, toasted
with a fork to break up any lumps. Serve > 1 cup chicken stock
> 100 g/3½ oz butter, extra,
warm. cut into small cubes
............ > 1 cup/45 g/1½ oz oat bran
> ¹/³ cup/60 g/2 oz brown
Serves 4 sugar
> 1 mango, chopped
> 2 egg whites
> ¾ cup/185 ml/6 fl oz skim
milk
> ¼ cup/60 ml/2 fl oz oil

tip from the chef

This dish is outstanding for its high energetic
quality and it is a good accompaniment to
lean meats of any type.
28 > 6 ingredients or less 29 >

veal
scaloppini with sage
| Cooking time: 10 minutes - Preparation time: 10 minutes
.......................................................................................

ingredients method
> 8 medium veal fillets 1.Lightly dust veal fillets with flour.
> ¼ cup plain flour 2.Melt butter in a large frying pan over
> 3 tablespoons butter moderate heat. Add garlic and cook for
> 2 cloves garlic, crushed
> 3 tablespoons wine
1 minute. Add wine and cook for a further
> 2 tablespoons chopped 1 minute.
fresh sage 3.Add sage and fillets, cook for 2 minutes
each side or until just cooked. Serve
immediately with blanched vegetables if
desired.

...........
Serves 4

tip from the chef

To give a different flavor to this exquisite dish,
substitute rosemary or thyme for sage.
30 > 6 ingredients or less 31 >

fresh
basil carpaccio
| Cooking time: 15 minutes - Preparation time: 30 minutes
.......................................................................................

method ingredients
1.To make dressing, place basil, oil, lemon > 500 g/1 lb eye fillet, very
juice, capers and garlic in a bowl. Mix well thinly sliced
to combine. > 1 onion, finely sliced
> freshly ground black
2.Arrange beef slices on a serving plate and pepper
season with black pepper. Pour dressing over
and sprinkle with onion. Cover and marinate dressing
for 10 minutes before serving. > 10 fresh basil leaves,
chopped
........... > 4 tablespoons olive oil
Serves 4 > 3 tablespoons lemon juice
> 2 tablespoons capers,
chopped
> 2 clove garlics, finely
chopped

tip from the chef

Carpaccio can be made with different types
of meat, but it must always be carefully and
very thinly sliced, almost transparent. To do
so, the meat should be almost frozen at the
moment of cutting.
32 > 6 ingredients or less 33 >

french
onion soup
| Cooking time: 30 minutes - Preparation time: 15 minutes
.......................................................................................

ingredients method
> 60 g/2 oz butter 1.Melt butter in a large saucepan over low
> 4 onions, thinly sliced heat. Add onions and cook very slowly,
> 2 teaspoons plain flour stirring constantly, for at least 10 minutes or
> 4 cups chicken stock
> ½ cup white wine
until brown. Add flour (a) and cook, stirring,
> 8-12 slices French bread for a further 5 minutes.
> ½ cup grated cheese 2.Increase heat to moderate, add stock and
wine (b) and bring to the boil. Reduce heat
and simmer for 10 minutes.
3.Toast each side of bread slices, sprinkle one
side with cheese (c) and place under a
preheated grill until cheese melts.
4.Place cheese toasts in the bottom of soup
terrine and pour over soup. Serve
immediately.

..............
Serves 4-6

tip from the chef

This soup –well-known all over the world– is
a must for a late supper after the theater.
a b c
34 > 6 ingredients or less 35 >

spicyveal skewers
| Cooking time: 5 minutes - Preparation time 25 minutes
.......................................................................................

method ingredients
1.Thread veal strips onto lightly oiled skewers. > 500 g/1 lb veal fillet,
2.To make marinade, place coriander, curry trimmed of visible fat and
paste and coconut milk in a bowl and mix to cut into thin strips
combine. Brush marinade over veal and coconut and coriander
marinate for 20 minutes. marinade
3.Heat a nonstick char-grill pan over a high > 2 tablespoons chopped
heat, add veal skewers and cook for 1-2 fresh coriander
minutes each side or until tender. > 1 tablespoon red curry
paste
........... > ¹⁄³ cup/90 ml/3 fl oz
reduced fat coconut milk
Serves 4

tip from the chef

These skewers can also be cooked on the
barbecue or under a preheated grill.
36 > 6 ingredients or less 37 >

italian
mussel soup
| Cooking time: 20 minutes - Preparation time: 20 minutes
.......................................................................................

ingredients method
> ¼ cup olive oil 1.In a large saucepan heat oil over medium
> 1 clove garlic, crushed heat, add garlic and sauté 2 minutes. Add
> 1 tablespoon chopped parsley, tomatoes, tomato purée and wine
parsley (a). Simmer, uncovered, for 15 minutes.
> 1½ cups chopped
tomatoes
2.Add mussels, increase heat to high, cook
> 2½ cups tomato purée until shells open (b). Remove mussels from
> ¼ cup dry white wine soup, remove mussels from shells (c) and
> 24 mussels, scrubbed and return mussel meat to soup.
beards removed 3.Stir in light cream and serve immediately.
> 1 tablespoon light cream
............
Serves 4

tip from the chef

It is your choice to use some mussels in their
shells as decoration.
a b c
 38 > 6 ingredients or less 39 >

seafood
terrine
| Cooking time: 30 minutes - Preparation time: 20 minutes
.......................................................................................

method ingredients
1.Cut fish into small pieces and process (a) > 500g/1 lb boneless white
to a purée in a blender or food processor. fish fillets
Push purée through a sieve into a bowl set > 2 egg whites
> 1½ cups thickened cream
over ice. Mix in egg whites and cream (b) > 3 tablespoons lemon juice
until mixture becomes bulky. Add lemon > 1 cup cooked medium
juice, mix well. prawns, shelled and
2.Brush a loaf pan with oil. Cut a long deveined, chopped
strip of non-stick baking paper the > 3 large zucchini, cut into
thin slices
narrow width of the base of the pan and
run it down one end, along the base and
up the other end. Brush with oil (c).
3.Divide fish mixture into 2 bowls. Mix
prawns into one bowl. Spread half the
plain fish purée over the base of the pan.
Lay zucchini slices on top, then spread
half of the prawn mixture over the
zucchini. Repeat layers of zucchini,
prawn mixture (d) and plain fish purée,
cover with foil and place pan in a
roasting dish.
4.Pour hot water around to come about half
way up the sides. Cook in moderate oven
for 30 minutes. Allow terrine to cool for
10 minutes in pan before turning out.

...........
Serves 8

tip from the chef

If you prefer a more colorful terrine, blanched
a b c d carrots can replace one of the zucchini layers.
40 > 6 ingredients or less 41 >

chilled
zucchini and dill soup
| Cooking time: 20 minutes - Preparation time: 5 minutes
.......................................................................................

ingredients method
> 2 cups chicken stock 1.Place stock, onion, zucchini, potato and
> 1 large onion, chopped cumin in a large saucepan. Bring to the boil
> 350 g/11 oz zucchini, over moderate heat, reduce heat and simmer
chopped
> 1 large potato, chopped
for 20 minutes.
> ½ teaspoon ground cumin 2.Blend or process soup mixture until smooth.
> 1 cup sour cream Blend in cream.
> 2 tablespoons chopped 3.Stir dill into the soup and chill for 3 hours
fresh dill in the refrigerator before serving.

...........
Serves 4

tip from the chef

If you wish to get texture contrast, scatter
croûtons over the soup. To make croûtons, cut
bread in cubes, brush with olive oil, place in a
baking tray and bake in a slow oven until dry
and crispy.
42 > 6 ingredients or less 43 >

warm
mullet niçoise
| Cooking time: 25 minutes - Preparation time: 20 minutes
.......................................................................................

method ingredients
1.Cut the heads off the fish and wash > 4 whole mullet, cleaned
thoroughly. Place fish in a single layer in > ¼ cup olive oil
a greased baking tray. Brush each fish > 3 tomatoes, chopped into
generously with olive oil and wrap foil small cubes
> 1 onion, chopped
around the tails. > 2 cloves garlic, chopped
2.Mix together tomatoes, onion, garlic, > 10 black olives, pitted and
olives and parsley and place on and chopped
around the fish in the baking tray. > 2 tablespoons parsley,
3.Pour wine over the top and bake in chopped
> 1 cup dry white wine
moderate oven for 20-25 minutes or until
fish is cooked through. Serve each fish
with the tomato onion mixture.

...........
Serves 4

tip from the chef

An excellent resource to intensify its flavor is to
sprinkle the fish with grated Parmesan cheese.
44 > 6 ingredients or less 45 >

curried
lamb bites
| Cooking time: 22 minutes - Preparation time: 20 minutes
.......................................................................................

ingredients method
> 200 g/7 oz trim-lamb eye- 1.Heat nonstick pan over a high heat. Add
of-loin or fillet, finely lamb and fry for 2 minutes.
chopped 2.Add sauce, uncovered, for 10 minutes,
> ¾ cup prepared satay
sauce
stirring occasionally. Spoon into cases.
> 2 x 60 g/2 oz packets vol- 3.Preheat oven at 180ºC/350ºF/Gas 4 and
au-vent cases (total 24) cook vol-au-vent for 10 minutes. Serve hot,
garnished with sprigs of coriander or a herb
of choice.

.............
Makes 24

tip from the chef

Rabbit, chicken or turkey are valid choices
for stuffing these vol-au-vent.
46 > 6 ingredients or less 47 >

herb-filled
cherry tomatoes
| Cooking time: 0 minute - Preparation time: 45 minutes
.......................................................................................

method ingredients
1.Cut tops off tomatoes and carefully > 500 g/1 lb cherry tomatoes
scoop out seeds. Reserve 2 tablespoons
of the pulp (a). Place tomatoes up side herb cheese filling
> 125 g/4 oz cream cheese,
down on absorbent kitchen paper and softened
drain. > 1 tablespoon chopped
2.To make filling, place cream cheese in a fresh mint
food processor and process until light > 1 tablespoon chopped
and fluffy. Add reserved tomato pulp, fresh parsley
> 1 tablespoon snipped fresh
mint, parsley, chives, almonds and black chives
pepper to taste (b) and process briefly to > 45 g/1½ oz slivered
combine. almonds, toasted
3.Spoon or pipe filling into tomato shells > freshly ground black
(c) and arrange on a serving platter. pepper
Cover and refrigerate for 1 hour or until
firm.

.....................
Makes about 36

tip from the chef

A simple and quick stuffing for cherry
tomatoes: drained canned tuna blended
with cream cheese and capers.
a b c
48 > 6 ingredients or less 49 >

cheesycorn chips
| Cooking time: 7 minutes - Preparation time: 5 minutes
.......................................................................................

ingredients method
> 60 g/2 oz tasty cheese 1.Preheat oven to 200ºC/400ºF/Gas 6.
(mature Cheddar) 2.Grate cheese (a). Set aside.
> 2 spring onions 3.Cut bulb from spring onions. Remove outer
> 100 g/3½ oz packet corn
chips
leaves. Chop. Set aside.
> pinch paprika or chili 4.Place corn chips in ovenproof dish. Sprinkle
powder with cheese, spring onions (b) and paprika
or chili powder.
5.Bake for 5 minutes or until cheese melts.

...........
Serves 2

junior chef says

If you don’t have corn chips, use home bread
toasts instead.
a b
50 > 6 ingredients or less 51 >

three
tomatoes salad
| Cooking time: 0 minute - Preparation time: 15 minutes
..................................................................................

method ingredients
1.Place egg (plum or Italian) tomatoes, > 6 egg (plum or Italian)
cherry tomatoes, tomatoes, onion, tomatoes, cut into wedges
vinegar, basil and black pepper to taste > 250 g/8 oz cherry
tomatoes, halved
in a bowl and toss to combine. Set aside > 3 seasonal tomatoes, sliced
to stand for 30 minutes. > 1 red onion, chopped
2.Line a large serving platter with lettuce > 2 tablespoons red wine
leaves and top with tomato mixture. vinegar
> 2 tablespoons chopped
........... fresh basil
Serves 6 > freshly ground black
pepper
> assorted lettuce leaves

tip from the chef

This salad can be made using any
combination of tomatoes – so check the
market and use what is in season and
available.
52 > 6 ingredients or less 53 >

wine compote
| Cooking time: 20 minutes - Preparation time: 35 minutes
.......................................................................................

ingredients method
> 6 firm ripe peaches, halved 1.Cut peaches into thick slices.
and stones removed 2.Place wine, honey and cinnamon stick into
> 1 cup/250 ml/8 fl oz red a saucepan and bring to the boil, reduce
wine
> 2-3 tablespoons honey
heat and simmer for 5 minutes.
> 1 cinnamon stick 3.Add peaches to saucepan and cook for 5-10
minutes or until slightly softened. Set aside
to cool, then chill.

............
Serves 4

tip from the chef

As a serving suggestion, accompany with natural
yogurt.
54 > 6 ingredients or less 55 >

colorful glasses
| Cooking time: 5 minutes - Preparation time: 20 minutes
.......................................................................................

method ingredients
1.Place wine, lime juice and sugar in a > ¹⁄³ cup/90 ml/3 fl oz white
saucepan and cook over a medium heat, wine
stirring constantly, until sugar dissolves. > 1 tablespoon lime juice
Remove from heat and set aside to cool. > ¼ cup/60 g/2 oz sugar
Refrigerate until chilled. > 1¼ cups/310 ml/10 fl oz
light cream
2.Place cream, mango purée and wine mixture > ¹⁄³ cup/90 ml/3 fl oz mango
in a large mixing bowl and beat until soft purée
peaks form. > 250 g/8 oz strawberries,
3.Arrange a layer of mango slices in the base hulled and sliced
of 4 dessert glasses and top with a spoonful > 2 kiwi fruits, peeled and
chopped
of mango cream. Continue layering using > 1 mango, peeled and thinly
kiwi fruits, strawberries and mango cream, sliced
finishing with mango cream. Refrigerate
until required.

............
Serves 6

tip from the chef

Transparent glasses are ideal to serve layered
desserts like this one, as the different colors of
fruit and cream look very attractive.
56 > 6 ingredients or less 57 >

coconut
rice parcels
| Cooking time: 30 minutes - Preparation time: 15 minutes
.....................................................................................

ingredients method
> 375 g/12 oz jasmine rice 1.Preheat barbecue to a medium-high heat.
> 2 cups/500 ml/16 fl oz Place rice, water, coconut milk and sugar in
water a saucepan and bring to the boil over a high
> 200 ml/6½ fl oz coconut
milk
heat. Reduce heat and simmer for 10-15
> ¼ cup/60 g/2 oz sugar
minutes or until liquid is absorbed.
> 4 x 30 cm/12 in squares 2.Place banana leaves, if using, in a shallow
banana leaf or aluminum dish, pour over boiling water to cover and
foil soak for 5 minutes. Drain.
> 1 banana, mashed with 1 3.Divide half the rice between the banana
tablespoon lemon juice
leaves or foil. Spread rice out evenly, then
top with banana mixture. Cover with
remaining rice, fold banana leaf or
aluminum foil to enclose and secure with a
wooden toothpick or cocktail stick. Cook
parcels on barbecue grill for 2 minutes each
side or until heated through.

...........
Serves 4

tip from the chef

These rice parcels are delicious served with
coconut or vanilla ice cream. Banana leaves
can be purchased from Oriental food shops
and some greengrocers and supermarkets.
Leaves are not eaten but they impart
distinctive flavor to the rice. They can be
softened by blanching as in this recipe.
Alternatively, heat in a covered microwavable
dish on High (100%) for 45-60 seconds or
until soft. For easier wrapping, remove the
thick mid-rib from the leaves.
58 > 6 ingredients or less 59 >

summerjelly
| Cooking time: 0 minute - Preparation time: 15 minutes
.......................................................................................

method ingredients
1.Place apricots, grapes, strawberries and > 4 apricots, stoned and
cherries in a bowl and toss to combine. halved
2.Place gelatin mixture, water and apple juice > 100 g/3½ oz green grapes
> 250 g/8 oz strawberries,
in a bowl and mix to combine. Pour one- hulled and halved
quarter of the mixture into a lightly oiled > 250 g/8 oz fresh or
1/1¾ liter capacity mould and top with one- no-added-sugar canned
quarter of the fruit. Refrigerate until set. cherries, stoned
3.Repeat with remaining liquid and fruit. > 60 g/2 oz gelatin dissolved
in 125 ml/4 fl oz hot water,
When jelly is set, unmould and serve cooled
garnished with extra fruit if desired. > 200 ml/7 fl oz water
> 900 ml/1½ pt no-added-
............ sugar apple juice
Serves 4

tip from the chef

Fresh fruits detoxify the body, and hereby
improve the energy level and health. Almost
any fresh fruit can be used to make this dessert.
You should avoid pineapple, papaw and
kiwifruit as they contain an enzyme which
prevents jelly from setting.
60 > 6 ingredients or less 61 >

sultana
cheesecake
| Cooking time: 1 hour - Preparation time: 10 minutes
..................................................................................

ingredients method
> 500 g/1 lb ricotta cheese 1.Blend or process ricotta cheese with lemon
> juice of 1 lemon juice, vanilla essence and sugar until
> 2 tablespoons vanilla smooth. While motor is running, add eggs
essence
> ½ cup caster sugar
and cinnamon (a), process for a further
> 3 eggs 1 minute.
> 1 teaspoon ground 2.Transfer mixture to a large bowl, stir in
cinnamon cream (b), mix well. Stir in sultanas and
> 1 cup cream pour mixture into a greased and lined 22
> 1 cup sultanas
cm/8½ in springform pan (c).
3.Bake cheesecake in a moderate oven for
1 hour. Let cheesecake sit for 10 minutes
before removing pan.

...........
Serves 6

tip from the chef

Dust cheesecake with icing sugar when cold.
a b c
62 > 6 ingredients or less 63 >

sabayón
with berries
| Cooking time: 5 minutes - Preparation time: 5 minutes
.......................................................................................

method ingredients
1.Place egg yolks, sugar and Cointreau in a > 3 egg yolks
bowl over a saucepan of boiling water. Cook, > ¼ cup/60 g/2 oz caster
whisking constantly, for 3 minutes or until sugar
thick. Remove from heat and set aside. > 2 tablespoons Cointreau
> 1 teaspoon gelatin
2.Place gelatin and wine in a small bowl and
> ¼ cup/60 ml/2 fl oz white
dissolve over a saucepan of simmering water. wine
Whisk into egg mixture and continue to > ½ cup/125 ml/4 fl oz
whisk until cool. double cream, lightly
3.Fold cream into mixture, spoon into serving whipped
glasses and chill. Serve with berries. > 250 g/8 oz fresh berries of
your choice
............
Serves 4

tip from the chef

In this creamy version of the Italian dessert
zabaglione the basic mix is enriched with
cream and set with gelatin to make a
delectable summer dessert.
64 > 6 ingredients or less 65 >

chocolate
pound cake
| Cooking time: 55 minutes - Preparation time: 20 minutes
..................................................................................

ingredients method
> 500 g/1 lb ricotta cheese 1.Place chocolate, caster sugar and butter in
> juice of 1 lemon a heatproof bowl (a) set over a saucepan of
> 2 tablespoons vanilla simmering water and heat, stirring, until
essence
> ½ cup caster sugar
mixture is smooth. Remove bowl and set
> 3 eggs aside to cool slightly. Beat in egg yolks (b)
> 1 teaspoon ground one at a time, beating well after each
cinnamon addition. Fold in flour.
> 1 cup cream 2.Place egg whites in a clean bowl and beat
> 1 cup sultanas
until stiff peaks form. Fold egg whites into
chocolate mixture (c). Pour mixture into a
greased 23 cm/9 in springform tin and bake
at 180ºC/350ºF/Gas 4 for 45 minutes or
until cake is cooked when tested with a
skewer. Cool cake in tin.
3.Just prior to serving dust cake with cocoa
powder and icing sugar.

............................................
Makes one 23 cm/9 in round cake

tip from the chef

To bake a light cake, always add the beaten
egg whites at the end, folding them in gently
with down-up-over motion.
66 > 6 ingredients or less 67 >

index Bacon Wrapped Prawns ................................6

Scramblers .................................................8
Savory Puffs .............................................. 10
Tomato and Basil Bruschetta ...................... 12
Cold Beetroot Soup .................................... 14
French Fried Camembert ............................ 16
Scallops and Wilted Spinach ...................... 18
Bream with Grapefruit ................................ 20
Turkey & Stilton Sandwiches ...................... 22
Pea & Ham Soup ....................................... 24
Couscous Pilaf .......................................... 26
Veal Scaloppine with Sage ......................... 28
Fresh Basil Carpaccio ................................ 30
French Onion Soup .................................... 32
Spicy Veal Skewers .................................... 34
Italian Mussel Soup ................................... 36
Seafood Terrine ......................................... 38
Chilled Zucchini & Dill Soup ...................... 40
Warm Mullet Niçoise ................................. 42
Curried Lamb Bites .................................... 44
Herb-Filled Cherry Tomatoes ....................... 46
Cheesy Corn Chips ..................................... 48
Three Tomato Salad ................................... 50
Wine Compote ........................................... 52
Colorful Glasses ........................................ 54
Coconut Rice Parcels ................................. 56
Summer Jelly ............................................ 58
Sultana Cheesecake ................................... 60
Sabayon with Berries ................................. 62
Chocolate Pound Cake ............................... 64