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Galette de Colette Categories: Tea-time, Bread, Pastry Servings: 8
200 g Flour 75 g Melted Butter 1 Egg 50 g Sugar 10 g Active Yeast 1/2 cup Water 75 g Fresh Cream 1 Lemon 1 pinch Salt	Dissolve the yeast in warm water. Work the butter with the egg. Add the grated lemon's rind, salt and 30 g of the sugar. Add the flour a little at a time. Knead the dough and form a ball. Leave it to rest in a warm place for 3 hours. Then open it with a rolling pin over aluminium foil. Form an edge, top with small pieces of butter and sprinkle the rest of the sugar. Cook in a medium oven for 15 minutes. Serve warm plain or with cream.
Gazpacho Categories: Vegetables, Spanish, Soup, Summer Yield: 4 servings Top
1 Cucumber 5 Tomatoes 1 Green Pepper 1 clove Garlic 1 small Onion 1 cup Olive Oil 3 slices grilled Bread 3 slices Bread 1/2 cup Vinegar Salt Pepper 1 tray of Ice little oil	Throw the tomatoes in boiling water for 2 minutes, peel them. Cut all in pieces except for one that you will reserve. Dice the green pepper, the onion and the cucumber, reserve a few of each for descoration. Crumble the grilled bread, put all the vegeatables garlic an onion in a blender, incorporate the olive oil vinegar and seasoning. Blend until smooth, pour in a soup tureen with one trayful of ice. Refrigerate for at least 2 hours. Dice the bread slices and fry them in the oil. Before serving add the diced tomato, cucumber onion green pepper, and the croûtons.
Ginger Lamb with Rice Categories: Lamb Top
1/2 Kg minced lamb 1 beaten Egg 1 tsp garlic salt pinch pepper 150 g Ginger Biscuits crumbs 1 small can Pineapple chunks 1 large Green Pepper cut in squares 4 tbsp tomato sauce or Ketchup 2 tbsp Brown Sugar 1 tsp dry mustard 1 tbsp lemon juice pinch ground ginger	Combine lamb, egg, garlic salt, pepper, and ginger biscuit crumbs. Mix well, form into small balls. Alternate meat balls, pineapple and green pepper on metal skewers. Brush with a mixture of tomato sauce, brown sugar, mustard, lemon juice and ginger. Grill 7 minutes on each side, basting occasionally. Serve on hot long grain rice.
Gingersnaps Categories: Cookies Yield: 5 dozen Top
1 1/2 sticks Butter 1/4 cup Molasses 1 tsp Vanilla Extract 2 cups Flour 1 cup sugar + more for rolling 2 tsps baking soda 2 tsps ground ginger 1/4 tsp ground nutmeg 1/4 tsp ground cloves 1/4 tsp salt 1 large beaten Egg	Preheat the oven. Melt the butter in a saucepan. Remove from the heat and stir in the molasses and vanilla. Set aside to cool. Sift together all the dry ingredients into a bowl. Add the egg to the cooled butter and stir it into the dry ingredients. Combine well. Cover with plastic wrap and refrigerate the mixture for 30 minutes. Fill a small bowl with sugar. Using your hands, rolls the dough into 1-inch balls. Roll each ball in the sugar and place 2 inches apart on ungreased baking sheets. Bake until the bottoms begin to brown, about 10 minutes. Cool on the baking sheets for 5 minutes. Transfer to a wire rack to cool completely. Store in an airtight container. Good with Lemon Ice Cream and a soothing cup of Darjeeling tea.
Grilled Red Mullets with Fennel Categories: Fish, Barbecue, French Yield: 4 servings Top
8 Red Mullets Fennel sprigs 3 tablespoons Olive Oil Salt Pepper 1 small bunch Thyme 1 Lemon	In a bowl, mix the oil, salt, pepper and the thyme that will serve as a brush. Don't scale the fishes, empty them only but keep its liver which will add to the flavour. Stuff the insides with small sprigs of fennel. Brush the two sides of each fish with the oil. Light the barbecue half an hour in advance, and adjust the grill so that the fish will be high over the embers. Brown on one side without charring, turn and repeat on the other side. All in all, cooking time will be 5 to 6 minutes. Serve with lemon slices.

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