How to create a country-house bedroom

Floral country bedroom

Floral prints, traditional wallpaper with a modern twist, a variety of textures, colours and French-inspired accessories combine to create a gorgeous country-style guest bedroom.

Mix a floral print with painted panelling in your bedroom. Keep furniture pale and painted to balance the look, and introduce smart upholstery with a chic bed and footstool at the base.

Cosy up, and add texture, with an old-fashioned eiderdown or heavy quilt on your bed. Find similar duvets at House of Fraser, and wallpaper at Harlequin.

Layer with traditional linens

Dress your bed with lace-edged and ticking-striped pillowcases, topped with a touch of ever-elegant chintz.

Formal Living rooms ideas

Living room with inglenook fireplace

An inglenook fireplace takes pride of place in this traditional living room. A bright floral sofa keeps the look up to date, while the exposed beams and brickwork give the room a grand country-cottage feel.

Classic living room fireplace

A neutral colour scheme creates the perfect backdrop for a mixture of eclectic objects to stand

Main Course

Chicken Chow Mein

Ingredients - 175g egg noodles - Salt & Pepper - 175g onions, peeled - 225g skinless chicken breast fillets - 225g Chinese leaves - 30ml oil - 30ml sesame oil 2.5ml chilli powder - 175g bean sprouts - 225g cooked peeled prawns - 1 garlic clove, crushed - 30ml soy sauce - 30 white grape juice	1. Cook the noodles in boiling water according to packet directions until just tender. Drain well and rinse under cold running water to stop them cooking further. 2. Meanwhile, thinly slice the onions and chicken; shred the Chinese leaves into fine pieces. 3. Heat the oil and sesame oil in a large wok or frying pan. Add the onions and chicken with the chilli powder and stir-fry over high hear for 3-4 minutes until almost tender. 4. Mix in the bean sprouts, Chinese leaves, prawns, garlic and pepper to taste. Stir over a high heat for about 2 minutes. 5. Add the noodles, soy sauce and grape juice. Cook, stirring, until thoroughly hot. Adjust the seasoning and server Immediately.

Beef Chili

Wonton Soup

Ingredients - 200 g. skinless chicken breast, cut into cubes - 200 g. shrimps - 1 tsp. crushed ginger - 2 spring onions, finely chopped - 1 egg - 2 tsp. oyster sauce or soy sauce - 1 packet wonton skins - 1 tbsp. corn flour paste - 4 cups chicken stock - 1\2 cup cucumber - 1 spring onion, chopped - Coriander leaves to garnish

1. Place chicken, 100 grams shrimps, ginger and spring onions in a food processor and process for 2 minutes, until a thick paste is formed. Add egg, oyster or soy sauce and salt and pepper, process once or twice. Transfer to a bowl and set aside. 2. Place 4-6 wonton skin at a time on a chopping board. Moisten the edges with water or flour paste and place 1\2 teaspoon of the filling in the centre of each. Fold in half and pinch to seal. Simmer in salted water for 5 minutes. 3. Bring the stock to boil, add cucumber, spring onion and remaining shrimp and simmer for 3-4 minutes. Add wonton and simmer for 1 minute. Pour into the bowls and garnish with coriander leaves.

Tomato Soup With Egg Flower

Ingredients - 4 tomatoes - 1 onion - 1 tbsp. oil - ¾ liter chicken stock - pinch of Chinese salt - salt and pepper - 1 Egg beaten

1. Skin and cut tomatoes and cut onion into eighths. 2. Heat the oil in a large saucepan. Add the tomatoes and onions and fry for five minutes or until soften but not brown. 3. Pour off excess oil and add the stock, salt and pepper and Chinese salt. 4. Bring to boil and simmer for 8-10 minutes. 5. Add the egg slowly, stirring constantly, until it separates into shreds.

Soups

Chicken Corn Soup

Ingredients -1litre chicken stock -1/4 cup corn flour -1\2 cup cream of corn - 1\2 cup minced chicken - 1\4 cup soy sauce - 1\4 cup vinegar - salt and pepper to taste - 1 tsp. Ajinomoto (Mono sodium glutamate) - 1 egg white, beaten

1. Bring the stock to boil. Stirring constantly, add minced chicken and cream of corn. Cook for few minutes. Add salt, pepper, ajinomoto and vinegar and cook for few moreminutes.   2. Dissolve corn flour in enough water to make thick paste.Stirring constantly, add corn flour paste into the soup.Cook for 3-5 minutes.This will thicken the soup. 3. Add egg white slowly, stirring all the time, until the egg white is cooked through.  4. Transfer to a serving bowl and serve with soy sauce, vinegar and hot sauce.

Hot And Sour Prawn Soup

Ingredients - 4-5 wood mushroom - 1\4 cup sliced bean curd, well drained - 1/2 cup canned bamboo shoots, drained - 6 cups fresh chicken stock - 1 teaspoon salt - 1\4 cup soy sauce - 1\2 cup ground chicken - 1/4 tsp. white pepper - 1 tbsp. chili sauce - 2 tbsp. white vinegar - 1\4 cup corn flour - 1 egg, beaten   1. Soak the mushroom in warm water for 15-20 minutes or until soft. Strain mushroom liquid and reserve. Cut the mushrooms into thin strips, about 1 inch long, set aside. 2. Slice bean curd and cut bamboo shoots into 1 inch long sticks and set aside. 3. Place the chicken stock in a large pot and bring to boil. Add the salt, soy sauce, mushroom liquid, mushrooms, bamboo shoots and ground chicken and stir well. Lower  the heat and simmer soup for 3-5  minutes. 4. Add the white pepper, chili sauce, vinegar, and bean curd, stir gently. 5. Mix the corn flour and little water to make a smooth paste. Stirring all the time, add the paste to the boilingsoup in a thin stream. Pour in the egg and stir until it separates into shreds. Add salt and pepper to taste. Serve: 6

Tips on Chinese Cooking

1. When cooking Chinese food at home, the secret lies in using absolutely fresh
vegetables in abundance and finely sliced.

2. As for he vegetables, French beans are almost always cut diagonally, onions
chopped or sliced fine and ginger and garlic crushed. Cabbage, spinach and
lettuce are shredded into fairly large pieces unless specified otherwise.

3. Make sure that the meat, fish and poultry are also finely sliced besides being
fresh and tender.

4. Gingerly oil may be used where no specific instructions have been given.

5. The use of corn flour in many Chinese dishes helps in three ways
I. Coating: It gives meat a light coating which not only makes the meat
tender but retains its flavor.
ii.Thickening: The thickness of the gravy or soup depends on the amount ofcorn flour used: these vary in different dishes, as a sweet and sour chicken
dish should be fairly thick and tomato hot and sour soup should be
thinner.
iii.Holding: Corn flour holds minced meat together and also keeps the
moisture in. It is used in meat ball dishes.

1. Home made egg noodles: Beat 6 eggs lightly. Add a pinch of salt and sift in
enough flour to make a soft dough. Roll the dough very thinly (much thinner than
pie pastry) sprinkle flour on the surface to prevent it from sticking. Let it remain
on the table to dry for 30 minutes, then slice it into very fine strips. You can use
these egg noodles soup (soup with a few noodles) or fried noodles.

2. In the recipes given in this revised, new edition, the use of monosodium
glutamate has been completely dropped, as the commercially prepared,
synthetic variety has proven to be excessively harmful for health.

3. Most of he recipes given in this book serve 4-5 persons and completely
Chinese meal normally consists of 5 to 6 dishes.
How to use chopsticks
1. Tuck one chopstick under your thumb and hold it firmly.

2. Now, take the second chopstick and hold it as you would a pencil.

3. Keep the first chopstick in original position, move the second one up and
down. You will find that you can pick up anything.

Ingredients - 2 cups chicken stock - 1\3 cup vinegar - 1\3 cup soft brown sugar - 1 tbsp. corn flour - 1 tbsp. soy sauce -1\4 cup ketch up - 1\4 tsp. chines salt

1. In a small saucepan mix togather, the chicken stock, vinegar, sugar, ketch up, corn flour, salt and soy sauce.  2. Bring to boil, stirring constanttly,simmer for 3-4 minutes.

Prawn (Shrimp) Cutlets

Ingredients

- 8 Large Prawns
- 1 tablespoon Honey
- 1 Egg
- 2 tablespoons corn flour
- deep fat for frying

1. Hold the prawns (shrimps) firmly by the tail and remove the rest of the shell, leaving the tail piece intact. Split the prawns in half lengthways almost to the tail and remove the intestinal cord. Flatten the prawns to look like cutlets. Mix honey.

2. Beat the egg and dip the cutlets in it, then in the cornflour. Do this twice. Fry the cutlets in deep fat for 2-3 minutes. Drain and serve plain or with a sweet and sour sauce.

Sweet and Sour Fish Slices

Ingredients

- 3 tomatoes
- 1 tablespoon sweet pickle
- 1 oz cooking Oil
- 1 tablespoon cornflower
1 2 tablespoons vinegar
- 2 tablespoons sugar
- 2 tablespoons soy sauce
- ¼ pint bone stock
- 1 lb or half kg. white fish fillets (Hamoor or Snipper)
- 1 egg
- 2 tablespoons plain flour 
- deep fat for frying

1. Skin and slice the tomatoes, mix with the pickle. Heat oil and fry the tomatoes and pickle for 5 minutes.

2. Mix the cornflower to a smooth paste with the vinegar. Add the sugar, soy sauce and stock. Add to the tomato mixture, bring gently to the boil, stirring, until slightly thickened.

3. Cut the fish into 2 inch strips. Beat the egg and coat the fish with it, then dip fish in flour; do this twice. fry the fish in deep fat for about 5 minutes, drain and pile on a serving dish. Pour the sauce over.

Shrimp Balls

Ingredients - 10 slices white bread, crust removed - 700 g. medium shrimp,  peeled and deveined - 1 cup water chestnuts, rinsed and chopped - 1 1\2 tsp. salt - 1 tbsp. soy sauce - 1 tsp. black pepper

1. Cut the bread with a sharp knife into very small cubes, cover and keep aside.  2. Place shrimp, water chestnuts, salt, soy sauce and black pepper in a food processor and grind to a paste. Process for few more seconds until a sticky paste is formed. 3.Transfer to a large bowl, beat the shrimp paste vigorously with a wooden spoon, until combined well. 4. Wet your hands with water and form tablespoons of shrimp mixture into balls, then roll in the bread cubes, pressing lightly to stick the bread cubes. (Make sure that the shrimp balls are completely covered with the bread cubes.) 5. Heat oil in a large wok to 375°F and fry balls in  batches, turning, 2 to 3 minutes, or until golden and just cooked through. (Return oil to 375°F between batches.) 6. Transfer with a slotted spoon to paper towels to drain. 7.When all shrimp balls are fried, reheat in a shallow baking pan in a hot oven,  until just hot, about 3 minutes. 8. Serve with sweet and sour sauce.

Spring Rolls

Ingredients

- 8 ounces Cooked chicken 
1 tablespoon vegetable oil
1 cup finely shredded Napa cabbage
1 cup mung bean sprouts
1 cup finely shredded celery
1 scallion, finely shredded
1/2 cup canned shredded bamboo shoots, rinsed and drained
1 1/2 teaspoons thin soy sauce
1/4 teaspoon ground white pepper
1 package (4 ounces) spring roll wrappers
1 tablespoon all-purpose flour
1 quart vegetable oil

1. Cut the chicken into fine julienne pieces and set aside.
2. Heat oil in a wok or skillet over high heat until hot but not smoking. Add  chicken, cabbage, bean sprouts, spring onions, bamboo shoots, bell pepper and carrots. Stir-fry 2 to 3 minutes, or until the cabbage and carrots are just limp. Add soy sauce, salt and pepper, remove from heat, and keep aside to cool.
3. In a small bowl, combine flour with five teaspoons of water. Place the spring roll wrappers on a tray and cover with a dampened cloth.
4. Place 1 wrapper on the cutting board with a corner facing you. Spread about 1/4 cup of the mixture near the bottom corner. Fold the corner nearest you over the mixture. Roll the wrapper up once, fold both sides into the center. Then roll up, sealing last edge with flour mixture. Set aside seam-side down and cover with a dampened cloth. Repeat with remaining wrappers.
5. In a wok or saucepan, heat oil over high heat until oil temperature reaches 375°F. Carefully fry  4 to 5 spring rolls at a time, until golden brown, turning rolls to ensure even browning, about 3 minutes.
6. Remove with a slotted spoon and place on absorbent paper towels. Repeat with remaining spring rolls.
Serve immediately.

Chicken with Mushrooms & Capsicum

Serving: 4 persons
Time: 20 minutes

All You Need: 1 chicken cut into 8 pcs. (cleaned & washed)
1/2 cup Extra Virgin Olive Oil
1 onion (finely chopped)
1 clove garlic (crushed)
1/2 Kg tomatoes (finely cut)
3 pcs capsicum/ red, green, yellow (cubed)
1 tsp. dried oregano
1 tsp ground white pepper
2 small cans al alali Mushrooms Pieces & Stems (drained)
1/4 cup al alali Tomato Paste
1 cube al alali Chicken Stock
1/4 cup fried pineseeds
1/2 cup warm water
Parsley
Salt (to taste)
To Marinate Chicken
1 tbsp al alali Natural vinegar
1 tsp salt
1/4 cup Extra Virgin Olive Oil
3 cloves garlic (crushed)
Ground white pepper (to taste)
Lemon juice

Directions
* Marinate chicken with olive oil, salt, white pepper, lemon juice, garlic and vinegar.
* Grill the chicken in a pre-heated oven for 15 minutes at 180?C or 350?F.
* In a pot heat the olive oil. Fry onion and garlic on low fire.
* Add al alali Mushrooms Pieces & Stems, red, yellow and green capsicum and mix continuously for 7 minutes until soft.
* Add tomatoes and al alali Chicken Cube dissolved in water.
* When mixture starts to boil, add white pepper and oregano. cook for 5 minutes.
* Place chicken on a serving plate. Add the sauce on top.
* Garnish with oregano, parsley and fried pineseeds.
* Serve hot with rice.

Chinese Chicken Salad

"The greatest chicken salad, especially if your clan isn't crazy about the usual soy flavored dressing."

Ingredients

• 3 1/2 boneless chicken breast halves, cooked and diced
• 1 head lettuce, torn into small pieces
• 4 green onions, sliced
• 4 stalks celery, sliced thin
• 1/2 cup walnuts, chopped
• 2 tablespoons sesame seeds, toasted
• 6 ounces Chinese noodles, heated briefly to crisp
• 6 tablespoons seasoned rice vinegar
• 4 tablespoons white sugar
• 1 teaspoon salt
• 1/2 cup peanut oil

Directions

1. In a large salad bowl combine the chicken, lettuce, green onion, celery, nuts, seeds and noodles. Mix all together. Set aside.
2. To Make Dressing: Put vinegar in a small bowl. Dissolve sugar and salt in vingegar before adding oil. Shake/Beat well.
3. Add dressing to salad and toss to coat. Serve and enjoy!

Nutritional Information 

Amount Per Serving  Calories: 517 | Total Fat: 31.6g | Cholesterol: 48mg

Black Pepper Beef and Cabbage Stir Fry

"A very simple Chinese stir fry dish which is fabulous in taste. I saw my husband going for 2 additional servings of it and I had to remind him to leave some for the rest of the family! Serve with hot steamed rice."

Prep Time:
15 Min

Cook Time:
5 Min

Ready In:
20 Min

Ingredients

• 2 tablespoons vegetable oil
• 4 cloves garlic, chopped
• 1/2 pound ground beef
• 1/2 small head cabbage, shredded
• 1 red bell pepper, cut into strips
• 2 tablespoons soy sauce
• 1 teaspoon cornstarch
• 1/2 cup water
• 1 teaspoon ground black pepper

Directions

1. Heat a wok or large skillet over medium-high heat, and add oil. Saute garlic for about 5 seconds, then add ground beef. Stir-fry until beef is evenly brown. Stir in cabbage and pepper, and cook until vegetables are tender, and beef is fully cooked. Stir in soy sauce. Mix together cornstarch and water, and stir in. Season with pepper. Cook, stirring, until sauce has thickened.

Nutritional Information 

Amount Per Serving  Calories: 280 | Total Fat: 22.1g | Cholesterol: 48mg

Chinese Napa Cabbage Salad

"An excellent way to use up that leftover cabbage from the garden."

rep Time:
10 Min

Cook Time:
15 Min

Ready In:
25 Min

Ingredients

• 1 (3 ounce) package chicken flavored ramen noodles
• 1/4 cup butter
• 1/2 cup sesame seeds, toasted
• 1/2 cup blanched slivered almonds
• 1 large head napa cabbage, shredded
• 6 green onions, chopped
• 1/4 cup vegetable oil
• 1/4 cup rice wine vinegar
• 1 tablespoon soy sauce
• 1 tablespoon sesame oil
• 1/8 cup white sugar

Directions

1. Crush noodles, place them in a medium skillet and brown in butter over medium heat. Add almonds and sesame seeds. Stir often to prevent burning. Add seasoning mix from noodles and cool. Toss in a large bowl with cabbage and onions.
2. Prepare the dressing by whisking together the vegetable oil, rice vinegar, soy sauce, sesame oil and sugar. Pour over salad, toss and serve.

Nutritional Information 

Amount Per Serving  Calories: 350 | Total Fat: 25.7g | Cholesterol: 20mg