Lemon - 10,000 times stronger than Chemotherapy

Hello!!! just want to share this good information....................
Just cut 2-3 thin slices of lemon in a cup/container and add drinking water .This will become "alkaline water",drink for the whole day, just by adding drinking water.There is no harm just drinking this water as a normal water, day to day.



This is the latest in medicine, effective for cancer!
Please read carefully & you be the judge

Lemon (Citrus ) is a miraculous product to kill cancer cells.It is 10,000 times stronger than chemotherapy

Why do we not know about that?

Because there are laboratories interested in making a synthetic version, that will bring them huge profits. You can now help a friend in need, by letting him/her know that lemon juice is beneficial in preventing the disease. Its taste is pleasant and it does not produce the horrific effects of chemotherapy.

How many people will die while this closely guarded secret is kept,so as not to jeopardize the beneficial multimillionaires large corporations?

• As you know, the lemon tree is known for its varieties of lemons and limes.
• You can eat the fruit in different ways: you can eat the pulp, juice press, prepare drinks, sorbets, pastries, etc.
• It is credited with many virtues, but the most interesting is the effect it produces on cysts and tumors
• This plant is a proven remedy against cancers of all types. Some say it is very useful in all variants of cancer.
• It is considered also as an anti microbial spectrum against bacterial infections and fungi, effective against internal parasites and worms
• It regulates blood pressure which is too high and an antidepressant, combats stress and nervous disorders.

The source of this information is fascinating:

It comes from one of the largest drug manufacturers in the world, says that after more than 20 laboratory tests since 1970, the extracts revealed that :

• It destroys the malignant cells in 12 cancers including colon, breast, prostate, lung and pancreas
• The compounds of this tree showed 10,000 times better than the product Adriamycin, a drug normally used chemotherapeutic in the world, slowing the growth of cancer cells.
• And what is even more astonishing: this type of therapy with lemon extract only destroys malignant cancer cells and it does not affect healthy cells.

Please pass this info on to your family and friends...............

Fruity bread pudding

Ingredients:

• 75g/3oz mixed dried fruit
• 150ml/5fl oz unsweetened
• apple juice
• 3–4 slices day-old white bread,
• cubed
• 1 teaspoon mixed spice
• 1 large banana, sliced
• 150ml/5fl oz milk
• 1 tablespoon Demerara sugar

• Preheat the oven to 200°C/400°F/Gas mark 6. Put the dried fruit in a small pan with the apple juice, and bring to the boil.

• Remove the pan from the heat and stir in the bread cubes, mixed spice and banana. Spoon the mixture into a shallow 1.2-litre/2pt ovenproof dish and pour the milk over.

• Sprinkle with the sugar, and bake for 25–30 minutes until firm and golden brown. Serve hot or cold

Oat & fruit puddings

Ingredients:

• 100g/4oz rolled oats
• 50g/2oz butter, melted
• 2 tablespoons chopped almonds
• 1 tablespoon clear honey
• pinch of ground cinnamon
• 2 dessert pears
• 1 tablespoon marmalade
• custard or yogurt, to serve

• Preheat the oven to 200°C/400°F/Gas mark 6. Lightly oil the bottomsof four individual pudding bowls, and line each one with a small circleof baking parchment.

• Mix together the oats, butter, almonds, honey and cinnamon in a smallbowl. Using a spoon, spread two-thirds of the oat mixture over the baseand around the sides of the pudding bowls.

• Peel, core and finely chop the pears. Toss together with the marmalade, and spoon into the oat cases. Scatter the remaining oat mixture over to cover the pears and marmalade.

• Bake for 15–20 minutes until golden and crisp. Leave for 5 minutes before removing the pudding bowls. Serve hot with custard or yogurt.

Chocolate & pear crumble

Ingredients:

• 4 pears, cored and sliced
• 25ml/1fl oz apple juice
• 100g/4oz plain flour
• 15g/1⁄2oz cocoa powder
• 50g/2oz butter
• 2 teaspoons granulated sugar

• Preheat the oven to 190°C/ 375°F/Gas mark 5.

• Peel, core and slice the pears, andput in an ovenproof dish with the apple juice.

• Sift the flour and cocoa into abowl. Rub the butter into the mixture with your fingertips. Stir in the sugar. Sprinkle over the pears, and press down lightly.

• Bake for about 40 minutes until cooked through. Serve hot.

Indian bread pudding

Ingredients:

• 6 medium slices white bread
• 75g/3oz ghee or butter
• 150g/5oz granulated sugar
• 3 green cardamom pods, husks
• removed
• 600ml/1pt milk
• 175ml/6fl oz evaporated milk
• 1⁄2 teaspoon saffron threads

• Cut the bread slices into quarters. Heat the ghee or butter in a large heavy frying pan. Add the bread slices and fry, turning once, until golden brown.

• Put the fried bread in the bottom of a heatproof dish and set aside.

• To make a syrup, put the sugar, 300ml/10fl oz water and cardamomseeds in a saucepan. Bring to the boil over a medium heat, stirring constantly, until the sugar has dissolved. Boil until the syrup thickens. Pour the syrup over the fried bread.

• Put the milk, evaporated milk and saffron in a separate saucepan, and bring to the boil over a low heat. Simmer until it has halved in volume. Pour the mixture over the syrup-coated bread. Serve warm.

PINEAPPLE GLAZED CHICKEN

• 4 chicken breasts, skinned and deboned
• 1 (15 oz.) can chunk pineapple
• Scallions to top the meat
• Salt and pepper
• 2 tbsp. margarine
• 1/4 c. packed brown sugar

Salt and pepper chicken breasts, brown in margarine over medium heat. When brown add pineapple and sugar.
Continue cooking until liquid is thickened and forms a sauce. Serve - scant scallions over meat.

McDonald's® Chicken Fajitas

Special Fajita seasoning:

• 1 tablespoon corn starch
• 2 teaspoons chili powder
• 1 teaspoon salt
• 1 teaspoon paprika
• 1 teaspoon sugar
• 3/4 teaspoon crushed chicken bullion cube
• 1/2 teaspoon onion powder
• 1/4 teaspoon garlic powder
• 1/4 teaspoon cayenne pepper
• 1/4 teaspoon cumin

(or if you're LAZY like me, try using McCormick® fajita seasoning----tastes great and is
close enough)

Ingredients:

• 2 large skinless chicken breasts
• 1/2 cup chopped green bell pepper
• 1/2 cup diced white onion
• 2 Tablespoons McDonald's fajita seasoning (see above)
• 2 Tablespoons water
• 1/2 teaspoon white vinegar
• 1/4 teaspoon lime juice, from concentate
• 2 slices real American cheese
• 4 8" flour tortillas
• cooking oil

COOKING your FAJITAS:

1.Cut the chicken into small strips, none longer than two inches, about 1/4 inch thick.

2. Combine fajita seasoning with water, vinegar, and lime juice in a small bowl.

3. Marinate chicken in above mixture, covered and refrigerated, for a couple of hours.

4. Cook marinated chicken strips in a wok over meduim-hight heat until brown. (retain marinade)
Use cooking oil to prevent sticking.

5. Add green pepper and onion, and stir-fry for about 1 minute.

6. Add remaining marinade, stir-fry until liquid "escapes".

7. Spoon 1/4 of the mixture into the center of one flour tortilla and add 1/2 slice American cheese.Sprinkle with a dash of your pre-mixed McDonald's fajitaseasoning. (do this for all four of 'em)

8. Fold like a burrito with one end open and wrap in a 12x12 sheet of wax paper. Let sit 5-7 minutes.

9. Microwave, still wrapped, 15 seconds each. (separately)

10. Drop on the floor for a more authentic taste.

11. Enjoy with Pace® picante sauce on the side.

McDonald's Hamburger

INGREDIENTS:

• 1 -Topp's 1/4 lb frozen beef patty
• 1 -sesame seed bun
• 1 -Tablespoon fresh onion...diced
• mustard, ketchup
• 2 -HEINZ hamburger slices (pickles)
• 2 -slices real American cheese (optional)

McDonald's Hamburger Seasoning

BEEF PATTY ALTERNATIVE: 

If you can't find Topps™ 1/4 pound patties, use one pound ground chuck,
divide into 4 equal pieces, and form the patties about 5" diameter and 1/4"
thick. Do this on wax paper, and freeze until needed.

Cooking your Quarter Pounder™

Pre-heat an electric grill to 400 degrees. (If cooking more than one...also pre-heat an electric grill for
toasting the sesame seed buns)Lay the beef frozen patty on the grill, and after about
20 seconds, "sear" it. Sear a little harder and a little longer than with regular hamburgers.You should apply
heavy pressure for 6-8 seconds. Sprinkle liberally with McD's Hamburger
Seasoning.(see regular burgers to make that) About 2½-3 minutes after searing, turn. Be careful not to tear
the sear you just created. Add another dash Seasoning. Lay the crown of the
bun facedown on an unused, clean portion of the grill. It will toast very quickly, so move it around in a
circular motion to prevent burning. After about 30 seconds the bun will be toasted
enough. Remove to dress, and lay the heel facedown to the same spot on the grill. (If cooking more than
one, follow the bun toasting instructions for the regular hamburger.)

DRESSING THE BUN: 

Put five "kisses" of mustard around the toasted crown about 1/2 inch from the
edge, equally spaced. Then put five squirts of ketchup in the pattern of a five on
dice and the size of a nickle on the toasted bun. (Make the center one the size of a quarter.) Add about a
tablespoon of freshly chopped white onion, and the two pickle slices, evenly
spaced.

If you're making a Quarter-Pounder with Cheese™, lay one slice of real American cheese on top of the
condiments.Most cheese slices are slightly too big, so cut or tear off about 1/4
inch, making a slight rectangle.

By now...your meat should be done. (about 2½-3 more minutes after turning) Smash the beef patty with the
spatula to "squeeze" out excess fat, then remove. Smash it again between the
spatula and your free hand to addtionally drain the fat. Lay it on top of your dressed crown and add the
toasted heel. (If you're making a Quarter-Pounder with Cheese™, lay another slice
of real American cheese on top of the patty before adding the heel. Position the corners off alignment with
the other cheese slice)

Wrap it in a pre-cut 12x12 sheet of waxed paper and either microwave it for 15 seconds, or allow it to be
"warmed" in your pre-heated (lowest setting) oven for 8-10 minutes. (or use the
alternate "Q-ing" method) ENJOY!!!

McChicken

INGREDIENTS:

• vegetable oil (in fryer)
• 1 egg
• 1 cup water
• 2/3 cup all-purpose flour
• 1/3 cup tempura mix
• (or 1/3 cup flour for a total of 1 cup if tempura mix is unavailable)
• 2 teaspoons salt
• 1 teaspoon onion powder
• 1/2 teaspoon Accent®
• 1/4 teaspoon pepper
• 1/8 teaspoon garlic powder
• 4 chicken breast filets
• 4 sesame seed hamburger buns
• 1 cup chopped iceberg lettuce

McChicken® sauce:

• 1/4 cup mayonnaise
• 1/16 teaspoon onion powder
• Stir together well, refrigerate until needed.

1. Beat the egg and then combine it with 1 cup water in a small, shallow bowl. Stir.

2. Combine the flour, salt, pepper, Accent®, onion powder and garlic powder in a one
gallon size zip lock bag.

3. Pound each of the breast filets with a mallet until about 1/4-inch thick. Trim each breast
filet until it is round.

4. Coat each filet with the flour mixture by shaking in the zip lock bag.

5. Remove and dredge each filet in the egg mixture, coating well. Then return each filet to the
flour/seasoning mixture. Shake to coat. Put filets, bag and all, in the freezer for at least an
hour. Cover and refrigerate remaining egg mixture.

6. After freezing, repeat the "coating" process.

7. Deep fry the chicken filets at 375° for 10-12 minutes or until light brown and crispy.

8. As the chicken is frying, toast the buns using the standard method described in cooking
regular hamburgers.

9. On the crown side of the bun, apply 1 tablespoon of mayonnaise mixture, followed by 1/4 cup chopped
iceberg lettuce. Then top with the cooked chicken patty, and the heel of the
bun.

10. Wrap tightly in a 12x16 piece of waxed paper, and let stand 6-8 minutes

11. Microwave on high, individually, for 15 seconds and serve.

Egg McMuffin

Ingredients:

• 1 large grade A egg
• 1 english muffin
• butter, REAL butter
• 1 slice American cheese (real...not processed cheese food)
• 1 slice Canadian bacon
• 1 "12x12" sheet of wax paper
• Non Stick Cooking Spray

SPECIAL TOOLS:
You need an egg ring. Find one at you're favorite cooking specialty store.

1- Pre-heat an electric griddle to 275 degrees. Toast your english muffin by laying both sides face down on
the griddle and applying pressure. This takes about 1 to 1.5 minutes. (they
should be medium brown) Set aside
.
2- Lay your egg ring on the pre-heated grill. Spray with Pam to prevent sticking. Crack the egg and pour
into egg ring on the grill. Poke the yolk with a sharp instrument so it flows.

3- Butter both toasted halves of the english muffin liberally with melted butter. Put a slice of American
cheese on the bottom half.

4- About 2 1/2 minutes after you started cooking the egg, the whites should firm up, and the yolk should
still be a bit "liquidy". Carefully remove the ring, leaving the egg on the griddle.
(you may have to "slice" around the edges if it sticks)

5- Very carefully turn the egg over, and lay one slice of Canadian bacon on the griddle.

6- After about 30-45 seconds, "flip" the Canadian bacon, and remove the egg, placing it on the bottom half
(cheesed half) of the english muffin.

7- Put the Canadian bacon on top, and cover with the top of the english muffin.

8- Wrap in pre-cut wax paper just like the hambugrer recipes. Let stand 5 minutes, then microwave 12
second on high, and eat.

Healthy tips for fasting

  Fruits and fruit juices: 

Stick to fruits like apples, guava, papaya, banana and other such fruits as they will keep you energised. Though fresh fruit juices are good while fasting, people with hyper acidic reflux should avoid having citrus juices on an empty stomach.

Milk/curd: 
You can consume milk, about 200ml at a time, two times a day, while fasting. Fresh curd can also be eaten. Having curd in the form of buttermilk is recommended as it also helps in digestion. You can also have this in the form of lassi.

Avoid acidity: 

Keeping your stomach empty for long hours can lead to acidity and heart burns. Milk and cream are effective remedies for acidity

Dry fruits: 
It is recommended you break your fast with dry fruits such as dates, fig (anjeer) or raisins. So after fasting for an entire day, instead of a having a huge meal or a large amount of calories, a bowl of dates might work as an indirect form of sugar which is highly recommended by nutritionists. This would really help if you are more prone to acidity or flatulence while fasting. If groundnut is part of your diet during fasting, try not to eat it raw and plain. Instead have it in the form of chikki or with jaggery.

Classic custard

Ingredients:

• 3 eggs
• 350ml/12fl oz milk
• 50g/2oz caster sugar
• 1 teaspoon vanilla essence

• Whisk the eggs and milk in aheatproof bowl. Add the sugar gradually, whisking to dissolve. Stir in the vanilla essence.

• Put the bowl over a pan ofsimmering water, making sure that the bottom does not touch the water. Heat gently, stirring, until it thickens and coats the back of a wooden spoon. Serve hot.

Apple Charlotte

Ingredients:

• 900g/2lb cooking apples
• 100g/4oz caster sugar
• 150g/5oz butter
• juice of 1 lemon
• 3 tablespoons sieved apricot jam
• 8 slices white bread

• Preheat the oven to 180°C/350°F/Gas mark 4.

• Peel, core and slice the apples, and put them in a pan with the castersugar and 25g/1oz of the butter. Add 3 tablespoons water, cover thepan and poach gently over a low heat for 10 minutes. Remove the lid,stir and turn up the heat, continuing to cook until you have a thick purée.Stir in the lemon juice and apricot jam, and reserve.

• Melt the remaining butter and cut the crusts off the slices of white bread.Cut the bread into fingers, brush with the butter and use them to line a20cm/8in mould or soufflé dish. Pour in the apple purée, and cover the
top with more butter-soaked bread.

• Place the dish on a baking sheet, and bake in the oven for 35 minutesuntil the top is crisp and golden brown. Allow to cool for 10 minutesbefore sliding a palette knife round the edge and turning out onto aserving dish. Cut into wedges and serve with cream or ice cream.

Plum Charlotte

Ingredients:

• 450g/1lb plums
• 1 tablespoon caster sugar, plus
• extra for sprinkling
• 4 slices white bread
• 25g/1oz butter

• Preheat the oven to 190°C/375°F/Gas mark 5.

• Halve and stone the plums, and put the plum halves in a saucepan with1 tablespoon water. Poach until tender. Add the 1 tablespoon sugar.

• Spread the bread with the butter, and use two of the slices to line a20cm/8in ovenproof serving dish. Top with the plums.

• Cut the remaining bread into thin strips, and arrange in a lattice on topof the plums. Sprinkle with extra caster sugar, and bake in the oven for30–40 minutes until golden brown.

Banana dosa

Ingredients:

• 4 ripe bananas, peeled
• and mashed
• 200g/7oz rice flour
• 100g/4oz plain flour
• 2 tablespoons white sugar
• 2 tablespoons vegetable oil
• 1⁄2 teaspoon crushed cardamom
• seeds
• pinch of salt

• Put the bananas, rice flour, plain flour, sugar, oil, cardamom and pinchof salt in a large bowl. Make a well in the centre and pour in100ml/31⁄2floz water. Blend with a wooden spoon to form a thick batter,adding a little more water or flour if required.

• Heat a frying pan over a medium heat. Rub the surface with some oil using a brush or kitchen paper.

• Pour a large spoonful of the batter into the pan, and spread it out lightly. Cook for 5 minutes or until golden brown underneath, then turn over and cook for a further 3 minutes. Continue until all the batter has been used.

• Serve hot with ice cream.

Rhubarb crumble

Ingredients:

• 900g/2lb rhubarb
• 150g/5oz sugar
• 100g/4oz butter
• 75g/3oz plain flour
• 75g/3oz Demerara sugar
• 10 amaretti biscuits, crushed

• Preheat the oven to 200°C/400°F/Gas mark 6.

• Trim the rhubarb, cut into short lengths and put in a pan with the sugar.Stir over a low heat until the sugar has dissolved, then cover and simmerfor 8–10 minutes until the rhubarb is soft. Spoon into a deep 1.5-litre/
21⁄2pt ovenproof dish.

• Rub the butter into the flour until the mixture resembles fine breadcrumbs,then stir in the sugar and biscuits.

• Sprinkle the crumble over the stewed rhubarb, and bake for 15 minutesor until the topping is golden brown. Serve with cream or ice cream.

Ingredients:

• 600ml/1pt unsweetened
• apple juice
• 100g/4oz quick-cooking
• couscous
• 50g/2oz sultanas
• 1⁄2 teaspoon mixed spice
• 2 cooking apples
• 2 tablespoons Demerara sugar

 • Preheat the oven to 200°C/ 400°F/Gas mark 6.

• Put the apple juice, couscous,sultanas and spice in a pan, andbring to the boil, stirring. Reducethe heat, cover and simmer for 5 minutes.

• Peel, core and slice the apples.Spoon half of the couscous mixtureinto a 1.2-litre/2pt ovenproof dish.Arrange half of the apple slicesover the couscous, and top with theremaining couscous.

• Arrange the remaining apple slicesover the top, and sprinkle with the sugar.

• Bake for 25–30 minutes until golden brown. Serve hot.

Nectarines with spiced ricotta

Ingredients:

• 4 ripe nectarines, halved
• and stoned
• 100g/4oz ricotta cheese
• 1 tablespoon Demerara sugar
• 1⁄2 teaspoon ground star anise,
• to decorate

• Arrange the nectarine halves, withthe cut side facing upwards, in ashallow flameproof dish.

• Put the ricotta in a small mixingbowl. Stir in the sugar.

• Using a teaspoon, spoon equalamounts of the mixture into thehollow of each nectarine half.Sprinkle with the star anise.

• Cook under a medium-hot grill for6–8 minutes until the nectarines are hot. Serve warm.

Hot chocolate custard

Ingredients:

• 25g/1oz cornflour
• 25g/1oz cocoa powder
• 600ml/1pt skimmed milk
• artificial sweetener granules or
• a little sugar

• Blend the cornflour and cocoa witha little of the milk in a saucepan.Stir in the remaining milk. Bring tothe boil and cook for 3 minutes,stirring until smooth and thick.

• Sweeten with artificial sweetener orsugar to taste. Serve immediately

Custard tart

Ingredients:

• 100g/4oz plain flour
• pinch of salt
• 50g/2oz low-fat spread
• 2 eggs
• 1⁄2 teaspoon granulated sugar
• 300ml/10fl oz skimmed milk,
• warmed
• freshly grated nutmeg

• Preheat the oven to 200°C/400°F/Gas mark 6. Lightly grease an18cm/7in flan tin with low-fat spread.

• Put the flour and salt in a bowl. Add the low-fat spread, and rub in withyour fingertips until the mixture resembles crumbs. Adding a tablespoonof water at a time, mix with just enough cold water to form a firmdough. Knead gently on a lightly floured work surface. Roll out and useto line the flan tin. Prick the base with a fork. Fill with crumpled foil, andplace on a baking tray.

• Bake in the oven for 15 minutes, removing the foil after 10 minutes toallow the pastry to dry out. Remove the pastry shell from the oven, andreduce the oven temperature to 190°C/375°F/Gas mark 5.

• Whisk together the eggs and sugar, then whisk into the milk. Strain intothe pastry shell, and sprinkle with a little grated nutmeg. Bake for about35 minutes until the custard is set. Serve warm.

Baked apples in honey & lemon

Ingredients:

• 4 cooking apples
• 1 tablespoon clear honey
• grated zest and juice of 1 lemon
• 25g/1oz low-fat spread

• Preheat the oven to 180°C/350°F/Gas mark 4.

• Remove the cores from the apples, leaving them whole. With a sharpknife, cut lines through the skin of the apples at intervals, and put themin an ovenproof dish.

• Mix together the honey, lemon zest and juice, and low-fat spread.

• Spoon the mixture into the apples, and cover the dish with foil or a lid.Bake for 40–45 minutes until the apples are tender. Serve hot.

Boozy banana soufflé

Ingredients:

• 50g/2oz low-fat spread
• 1 teaspoon artificial
• sweetener granules
• 2 eggs, separated
• 150ml/5fl oz white rum
• 4 bananas
• 4 tablespoons reduced-fat
• crème fraîche, to serve

• Preheat the oven to 190°C/375°F/Gas mark 5. Lightly grease a20cm/8in soufflé dish with low-fat spread.

• Purée the low-fat spread, sweetener, egg yolks, rum and bananas in ablender or food processor. Whisk the egg whites until stiff, and fold intothe mixture with a metal spoon.

• Turn into the prepared dish, and bake in the oven for about 35 minutesuntil risen, golden and just set. Serve hot with the crème fraîche.

Floating islands in hot plum sauce

Ingredients:

• 450g/1lb red plums
• 300ml/10fl oz apple juice
• 2 egg whites
• 2 tablespoons concentrated
• apple juice
• freshly grated nutmeg

• Halve the plums and remove the stones. Put them in a wide saucepanwith the apple juice. Bring to the boil, then cover and simmer gently untilthe plums have become tender.

• Put the egg whites in a bowl and whisk them until they hold soft peaks.

• Gradually whisk in the concentrated apple juice, whisking until themeringue holds fairly firm peaks.

• Using a tablespoon, scoop the meringue mixture into the gentlysimmering plum sauce. Cover and simmer gently for 2–3 minutes, untilthe meringues are set.

• Serve immediately, sprinkled with a little freshly grated nutmeg

Pears with strawberry sauce

Ingredients:

• 4 dessert pears
• 1 tablespoon freshly squeezed
• orange juice
• 2 teaspoons low-fat spread or
• butter, melted
• 5cm/2in cinnamon stick, broken
• in half
• 225g/8oz strawberries
• 1 teaspoon granulated sugar
• 1 teaspoon cornflour
• 1 teaspoon freshly squeezed
• lemon juice

• Preheat the oven to 180°C/350°F/Gas mark 4.

• Pare the skin off the pears, but leave whole with the stems attached.Arrange on their sides in a shallow 1.2-litre/2pt casserole dish.

• In a bowl, whisk together 50ml/2fl oz water, the orange juice and thelow-fat spread or butter, and pour over the pears. Add the cinnamonstick, and bake in the oven for 20–30 minutes until tender, basting from
time to time. Using a slotted spoon, transfer each pear to a dessert dish,reserving the pan juices.

• In a small saucepan, combine the pan juices with the strawberries andbring to the boil.

• In a small bowl, combine 1 tablespoon water, the sugar, cornflour andlemon juice, stirring to dissolve. Add to the saucepan, stirring constantly,and bring to the boil. Reduce the heat and cook, stirring constantly, until
thickened. Remove from the heat, and pour over the pears. Serve immediately either plain or with double cream.

Floating islands in hot plum sauce

Ingredients:

• 450g/1lb red plums
• 300ml/10fl oz apple juice
• 2 egg whites
• 2 tablespoons concentrated
• apple juice
• freshly grated nutmeg

• Halve the plums and remove the stones. Put them in a wide saucepanwith the apple juice. Bring to the boil, then cover and simmer gently untilthe plums have become tender.

• Put the egg whites in a bowl and whisk them until they hold soft peaks.

• Gradually whisk in the concentrated apple juice, whisking until themeringue holds fairly firm peaks.

• Using a tablespoon, scoop the meringue mixture into the gentlysimmering plum sauce. Cover and simmer gently for 2–3 minutes, untilthe meringues are set.

• Serve immediately, sprinkled with a little freshly grated nutmeg.

Spotted dick

Ingredients:

• 175g/6oz plain flour
• 1 teaspoons baking powder
• 100g/4oz sugar
• 11⁄2 teaspoons ground ginger
• 150g/5oz fresh breadcrumbs
• 50g/2oz sultanas
• 100g/4oz currants
• 100g/4oz suet, grated
• 2 teaspoons finely grated lemon zest
• 2 eggs, lightly beaten
• 175ml/6fl oz milk

• Sift the flour, baking powder, sugar and ginger into a large bowl. Addthe breadcrumbs, sultanas, currants, suet and lemon zest. Mix with awooden spoon.

• Combine the egg and milk, add to the dry ingredients and mix well.Add a little more milk if necessary, then set aside for 5 minutes.

• Lay a sheet of baking paper on a work surface, and form the mixtureinto a roll shape about 20cm/8in long. Roll up the pudding in the paperand fold up the ends – but do not wrap too tightly. Wrap in a tea towel,put it in the top of a steamer, cover and steam for 11⁄2 hours. Do not letthe pudding boil dry – replenish with boiling water if necessary as the pudding cooks.

• Serve with hot custard or fresh cream

Griddle cakes

Ingredients:

• 125g/4oz plain flour
• 2 teaspoons baking powder
• 2 tablespoons caster sugar
• 2 eggs, separated
• 1 tablespoon melted butter
• 125ml/4fl oz milk
• 50g/2oz pitted fresh cherries,
• chopped
• 50g/2oz ready-to-eat dried
• apricots, chopped
• clear honey or golden syrup, gently
• warmed, to serve

• Sift the flour, baking powder and sugar together. Make a well in thecentre. Whisk the egg yolks, melted butter and milk together, then stirinto the dry ingredients to form a smooth batter.

• Fold the cherries and apricots into the batter.

• Whisk the egg whites until stiff and dry, then fold carefully intothe batter.

• Heat a griddle or flat cast-iron grill pan until medium-hot. Brush with alittle melted butter. Put spoonfuls of the batter on the griddle, and cookuntil the top is set and bubbles appear, and the underside is golden.Turn and cook on the other side.

• Serve hot with warmed honey or golden syrup.

Fried bananas

Ingredients:

• 100g/4oz plain flour
• 1⁄2 teaspoon bicarbonate of soda
• pinch of salt
• 2 tablespoons sugar
• 1 egg
• 2 tablespoons desiccated or
• shredded coconut
• 4 firm bananas
• vegetable oil for deep-frying
• 2 tablespoons clear honey
• vanilla ice cream, to serve (optional)

• Sift the flour, bicarbonate of soda and a pinch of salt into a bowl. Stir inthe sugar. Whisk in the egg and just enough water (you will need about6 tablespoons, added a tablespoon at a time) to make a thin batter.
Whisk in the coconut.

• Heat enough oil for deep-frying in a preheated wok.

• Peel the bananas. Carefully cut each one in half lengthways, then cut inhalf widthways. Dip in the batter, then gently drop a few pieces at atime into the hot oil. Fry until golden brown.

• Remove the bananas from the oil using a slotted spoon, and drain onkitchen paper. Serve immediately with honey drizzled over and somevanilla ice cream, if you like.

Apple & blackcurrant pancakes

Ingredients:

• 100g/4oz plain wholemeal flour
• 300ml/10fl oz skimmed milk
• 1 egg, beaten
• 1 tablespoon sunflower oil

For the filling

• 450g/1lb cooking apples
• 225g/8oz blackcurrants
• 2 tablespoons water
• 25g/1oz Demerara sugar

• To make the pancake batter, put the flour in a mixing bowl and make awell in the centre.

• Add a little of the milk with the egg and the oil. Beat the flour into theliquid, then gradually beat in the rest of the milk, keeping the battersmooth and free from lumps. Cover the batter and chill while you
prepare the filling.

• Quarter, peel and core the apples. Slice them into a pan and add theblackcurrants and 2 tablespoons water. Cook over a gentle heat for10–15 minutes until the fruit is soft. Stir in the sugar.

• Lightly grease a pan with a little sunflower oil. Heat and pour in about2 tablespoons of the batter, swirl it around and cook for about 1 minute.Flip the pancake over with a spatula or palette knife, and cook the otherside. Put on a sheet of kitchen paper, and keep hot while cooking theremaining pancakes.

• To serve, fill the pancakes with the apple and blackcurrant mixture, and roll them up. Serve hot.

Poppy seed custard with red fruit

Ingredients:

• 600ml/1pt skimmed milk
• 2 eggs
• 1 tablespoon caster sugar
• 1 tablespoon poppy seeds
• 100g/4oz strawberries
• 100g/4oz raspberries
• 100g/4oz blackberries
• 1 tablespoon Demerara sugar
• 60ml/21/2fl oz red grape juice

• Preheat the oven to 150°C/300°F/Gas mark 2. Grease a soufflé dishvery lightly with low-fat spread.

• Heat the milk until just below boiling point, but do not boil.

• Beat the eggs in a bowl with the caster sugar and poppy seeds untilcreamy. Whisk the milk into the egg mixture until very well mixed.

• Stand the prepared soufflé dish in a shallow roasting tin. Pour in enoughhot water from the kettle to come halfway up the sides of the dish.

• Pour the custard into the soufflé dish, and bake in the oven for50–60 minutes until the custard is just set and golden on top.

• While the custard is baking, mix the fruit with the sugar and fruit juice.Chill until ready to serve with the warm baked custard.

Apple brown betty

Ingredients:

• 5 cooking apples, peeled, cored
• and chopped
• 100g/4oz butter
• 90g/31⁄2oz Demerara or soft
• brown sugar
• finely grated zest of 1 lemon
• 1⁄2 teaspoon ground cinnamon
• pinch of ground nutmeg
• 225g/8oz fresh breadcrumbs

• Preheat the oven to 180°C/350°F/Gas mark 4. Lightly grease a1.2-litre/2pt ovenproof dish.

• Cook the apples with 15g/1⁄2oz of the butter, 15g/1⁄2oz of the sugar, the lemon zest, cinnamon and nutmeg for 10–15 minutes until the apples are soft enough to beat to a purée.

• Melt the remaining butter in a frying pan over a low heat, and add thebreadcrumbs and remaining sugar. Toss until the crumbs are coated, and continue tossing while you fry the crumbs until they are golden brown.

• Spread one-third of the crumbs in the greased ovenproof dish, and addhalf of the apple purée in an even layer. Add another third of the crumbsand the remaining apple, then finish with a layer of crumbs. Bake in theoven for 20 minutes or until crisp and golden on top. Serve hot, eitherplain or with cream or ice cream

Bananas with hot lemon sauce

Ingredients:

• 15g/1⁄2oz low-fat spread
• 2 teaspoons granulated sugar
• 15g/1⁄2oz cornflour
• grated zest and juice of 1⁄2 lemon
• 300ml/10fl oz low-fat
• Greek-style yogurt
• 4 small bananas, sliced

• Put the low-fat spread, sugar andcornflour in a saucepan. Make thelemon juice up to 150ml/5fl ozwith water, and stir into the pan.Bring to the boil and cook, stirring,for 2 minutes.

• Divide the yogurt between fourserving dishes, and add thebanana. Spoon the hot sauce over,and serve immediately.