1 1/2 cups red wine claret or burgundy
3 slices of lemon
3 cloves
1/2 cup white sugar
5cm (2in) piece cinnamon bark
6 medium, firm pears

Method

Place wine, lemon, cloves, cinnamon and sugar in a saucepan. When boilling, add peeled pears and simmer for 10  minutes. Remove pears to a bowl and continue to boil the wine for 10 hot wine over pears and allow to stand until warm, turn fruit often. Serve with ice-cream.

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5-6 slices of stale bread (wholewheat bread)
1 cup raisins or 1/2 cup raisins mixed with 1/2 cup sultans or 1 cup mixed fruit
1 tsp grated orange rind
1 tsp powdered cinnamon
1 tsp vanilla essence
1/2 cup sugar
1/4 tsp salt
3 eggs
3 cups diluted evaporated milk
2 tbsp butter
red currant jelly or jam for glazing

Method
Cut off crusts from bread slices, cut each slice into squares and butter them generously on one side. Grease with butter an ovenproof dish 1 quart or 36 oz pyrex dish or a dish 17 cm across (6 1/2 inches) and 7.5cm (2 3/4 inches) deep.
Mix orange rind and cinnamon with the dried fruit. Scatter some dried fruit on bottom of dish and place over them some pieces of bread, buttered side up. Spread over bread slices more mixed fruit, then a layer of bread pieces, and continue to do this till dish is three quarters full.
Beat up the eggs, add sugar, salt, milk and vanilla essence and strain through fine sieve over the bread and fruit in dish. Allow to stand for 1/2 hour for bread to absorb the custard mixture. Bake in moderate oven for about an hour or till set.
Brush top with jelly or jam that has been heated and, if top of pudding is not sufficiently brown, put dish under grill till golden.

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Ingredients
12-14 meaty pieces of chicken
3 large carrots
2 parsnips
1 medium sized swede ( a kind of turnip)
8 small white onion or 3 large ones
1/2 cup finely diced large onion
3 stalks flour seasoned with salt and pepper
6 tbsps butter or margarine
salt
2 cups water or more
4 cm (1 1/2 inch) piece of cinnamon stick

Method
Skin carrots, parsnips, swede and onions. Leave onions whole,if small; if large, cut each into quarters. Halve the carrots, parsnips and swede lengthwise, and then cut each piece in 5 cm(2 inch) lengths.
Dredge chicken pieces in seasoned flour. Heat 2 tbsp butter in large saucepan which is not too deep, and fry as many pieces of floured chicken as pan can accommodate. Cover pan for 10 minutes or so, to brown the other side. Remove browned chicken to platter and brown the rest of the chicken, adding a little more butter.
Heat remaining butter in pan, fry the diced onion till soft, then add carrots, parsnips, swede and chicken pieces. Mix well together and then add 2 cups of water, celery and cinnamon stick. Add more more water, if necessary, and thicken with plain flour made into a thin paste with cold water, if a thicker gravy is desired. Test for taste before serving.

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Method
Put sunflower seeds in baking dish into a moderate oven for about five minutes or until golden brown. Bring finely chopped apricots and water to boil in pan, reduce heat and simmer covered until the apricots are tender. Remove lid, increase heat, boil uncovered until nearly all the liquid has evaporated. Add finely chopped dates, butter and honey and stir until well combined. Simmer for a further 8 minutes or until mixture is very thick, stirring occasionally. Put the apricot mixture into a bowl and refrigerate until set. Roll teaspoonful of the mixture into balls, then roll in the desiccated coconut and store in the refrigerator.

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125g (4oz) butter or substitute
1 cup honey
250g (8oz) sesame seeds
125g (4oz) sultanas
125g (4oz) hazelnuts

Methods
Put sesame seeds in large frying pan. Stir over high heat until seeds turn golden brown, then remove the seeds from pan. Chop hazelnuts roughly. Stand butter and honey in a large pan over low heat and bring to boil, and continue boiling for 5 minutes or until honey mixture is a dark golden color. Add sesame seeds, hazelnut and sultanas to pan, stir until combined. Pour into a greased and greased paper-lined shallow square cake tin. Allow to cool and cut into squares or rectangular slices. Cool in tin, and store in refrigerator.

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1 cup honey
1 cup brown sugar, lightly packed
90g (3oz) butter, or substitute
125g (4 oz) roasted peanuts
250g (8oz) raisins

Method
Combine honey, sugar, butter in saucepan, and stir over low heat until sugar has dissolved. Increase the heat and boil gently for 20 minutes, stirring occasionally. Remove from heat, add peanuts and chopped raisins and mix well. Put teaspoonfuls of the mixture into paper patty cases and leave to set. Makes approx.

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Ingredients
250g (8oz) dried apricots
1 cup honey
60g (2oz) butter or substitute
3tbsp skim milk
desiccated account
caster sugar

Method
Pour enough boiling water over apricots to cover, let stand for 1 hour, drain and reserve 1/2 cup of the liquid. Put apricots, reserved liquid, honey and butter in saucepan. Stir over low heat until butter has melted and mixture has combined. Increase heat, bring to boil, reduce heat simmer stirring frequently, approx 20-25 minutes. or until thick. Add skim milk, combine well. Put mixture into blender, and blend until smooth, or push the mixture through a sieve. Refrigerate until mixture is cold. Divide mixture into two, roll each into a log, roll in combined coconut and sugar. Wrap in aluminum foil, refrigerate until firm, and cut into slices just before serving.

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Once you start stocking up on health food items like sesame and sunflower sees, you’ll probally start looking for recipes that feature these ingredients; and once you do that, you’re well on your way to healthier and better eating.

You can visit  these websites: www.all-freehealthyrecipes.com

www.agape-cookingthechineseway.com

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2 cucumbers, halved lengthwise and thickly sliced
1 small ripe pineapple, sliced and each slice coarsely shredded in short lengths
300g soy bean cake fried to a golden brown on both sides and sliced thinly (optional)

Ingredients for the sauce
1/2 cup bottled chili sauce
3/4 cup apricot jam
3/4 cold water
4 dsp white sugar, or more to taste
salt
3/4 cup sesame seeds, cleaned, washed, dried in the sun and then roasted in a dry pan till golden brown, and pounded a little
or 3/4 cup crunchy peanut butter

Method
To prepare the sauce
Mix all sauce ingredients together, then test for taste, adding more of whatever ingredients you think is lacking, till desired flavor is reached.

To Serve
Arrange vegetables and slices of soy bean cakes on platter and serve the sauce separately.

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1 cup vinegar
60 g fine sugar or honey
2 bay leave
salt and mustard to taste
1 clove garlic, finely minced
4 tbsp white wine
100 ml olive oil

Method

Bring all ingredients except wine to the boil. Allow to cool, then stir in wine.

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