Ok. I never thought that the day would come when I would sing the praises of a rice noodle. Let alone consider it a valid, gluten-free alternative to pasta. But I’ve come to understand and love the little blighters.

In olden times (that is until about 4 months ago) I thought I couldn’t live without pasta; then I tried – and discovered how much better I felt. My body certainly is a happier creature on rice noodles.

But pasta is a fantastic vehicle for carrying flavours, and rice noodles, truth to tell, are not. Still rice noodles have the edge in that you can get them from packet to table, sauced, within about 15 minutes flat.

There’s no need to bring huge vats of water to the boil, salt humungously and then drain off a veritable sea of potentially lethal, scalding water. (Never a good idea with small children and furry companions in the kitchen.) All you have to do is boil a kettle full of water, throw the noodles into a bowl, pour the contents of the kettle over and leave to sit for a few minutes while you prepare the sauce.

(Oops! That’s my English heritage revealed. If you live without the joy of a kettle for boiling the water for your daily ‘fix’ of tea, then you’ll have to bring a couple of litres of water to the boil as you normally do and then proceed as above.)

Now the sauce is, of course, the interesting part. The trick is to build up layers of flavour and then cook the noodles in the sauce for a couple of minutes, so that the noodles really absorb the sauce. But this takes chutzpah (aka barefaced cheek) and flies in the face of received wisdom about what you do, when and how.

So be it, I say. The end result is delicious. It’s filling, but light enough on the digestion for a picky maiden aunt.

Leftovers, if you have any, are great at room temperature. And it showcases lots of great Italian flavours in a slightly unconventional way.

Oh, and if you ever need to, you could probably keep a self-respecting vampire away with this one. But, hey, everyone’s got to live and garlic’s health giving properties are not to be sneered at.

(“Gloriously Gluten Free”, the cookbook, boasts a number of more conventional conventional recipes for corn pasta and polenta.)

Rice noodles with tomatoes and tuna

Makes 6 appetizer portions, 3-4 main course servings

1 x 250 g/ 8 oz packet medium rice noodles

4 tbs extra virgin olive oil

3 or 4 plump garlic cloves (crushed, peeled, green germ removed and minced )

1 good

pinch, or as much as 1/4 tsp, dried chilli flakes

6 anchovy fillets in olive oil (drained and finely chopped)

4 tbs tomato paste/puree

125ml/ 4 fl oz/ 1/2 cup dry white wine (good enough to drink)

250g/ 8 oz cherry, or mini plum tomatoes cut into quarters

salt and freshly ground black pepper to taste

200g/ 7 oz can tuna in olive oil (drained)

3-4 tbs diced black olives (stones removed)

Method

Place the rice noodles in a bowl and, as directed above, pour approximately 2 litres of boiling water over. (If it’s slightly less or slightly more, it really doesn’t matter, provided the noodles are fully covered. Give them a quick stir around with a wooden spoon, so you don’t get the odd gummy clump that has not absorbed the water evenly.)

Now ignore the noodles for a few minutes while you deal with the other ingredients. Place the garlic and chilli flakes with the olive oil in a medium-large frying pan over medium-high heat. ( Adjust the heat, as necessary, to prevent burning.)

As soon as the mixture becomes fragrant and the garlic starts to turn golden, add the anchovies and stir well.

Now add the tomato paste/puree and stir furiously, to dissolve it.

Add the wine and leave to bubble away for a couple of minutes while you drain the noodles and hack them into smaller lengths with a pair of kitchen scissors. (Sure, you’re not meant to do this for Oriental dishes; it’s meant to bring bad luck, but it makes eating them easier, andit will protect your shirt.)Add the sliced tomatoes, turn the heat up to high and give them a minute to soften. Season well with salt and freshly ground black pepper. Bearing in mind that rice noodles are naturally flavour vampires, this is no time to go light on the salt.

Break the tuna into flakes as you add it to the pan and stir. Quickly add the noodles and toss for a minute or two until all the noodles are well coated.

Finally add the chopped olives, stir again, transfer to a serving dish and serve hot, warm or at room temperature.

Buon appetito.

(C) 2005 Annie Kaszina

Annie Kaszina, Coach, writer and ‘foodie’is not a Celiac, but has foresworn wheat in the interest of ‘caring for a delicate digestion’. She works with Celiac Gina Gardiner to provide great information and recipes to restore the confidence and zest for eating of Celiacs who have had their easy enjoyment of food taken away from them by their disease.

Annie’s e-cookbook “Gloriously Gluten Free” and Gina’s handbook for Celiacs “Live Well – Eat Well With Celiac Disease” are available through their website: http://www.celiacliving.com.

What makes great homemade BBQ sauce recipes? Well, it could be the time and love that you put into making this delectable barbeque sauce for your family to enjoy, or it could be the fresh ingredients that you use.

The barbecue that you create is what make your meals so tasty and wonderful. The main ingredients in all barbeque sauces are either tomato sauce or a combination of tomato puree and tomatoes. Knowing this you should be able to create some of your own recipes that will be enjoyed and passed down through your family.

The easiest BBQ sauce can be prepared very quickly. You will need 2 cups of your favorite ketchup, 2 chopped onions, ¼ cup of apple cider vinegar, 1 tablespoon of Worcestershire sauce, ¼ cup of brown sugar, and chili powder to taste. Sautee the onions and then add the remainder of the ingredients. Cook on low heat for around 15 minutes until the mixture thickens. Then brush on your favorite meat.

You can also add or substitute the above ingredients to

create some very unique barbeque sauces on your own. You may prefer to add items such as peppers for a nice flavor or even Tabasco sauce for a hotter style.

Now, you can choose your flavorings and spices to add to the tomato sauce. You can use tomato sauce or tomato puree with a whole tomatoes. Try pineapple juice or orange juice for a tropical flavor or add liquid smoke flavoring for that outdoors flavor. You can even use molasses or your favorite pancake syrup to enhance the style of your bbq sauce. Don’t just think simple, try the various flavors such as maple or butter pecan to add a new and unique flavor. Either way you are sure to find a delectable recipe that you cook-out party will love.

You are free to publish the above article in your ezine or website, provided credit in the form of an (HTML clickable) hyperlink is given to the author.

Hans is author of http://www.steaks-guide.com/ and the barbeque and grill section of http://www.patio-furniture-ideas.com/

Want to serve an elegant, yet easy, dessert? Try truffles. The chocolate kind, that is. Not the fungi. These rich and creamy bite-sized indulgences are really quite simple to make. The secret is to buy the best chocolate you can afford.

For 25-30 basic chocolate truffles you will need:

4 oz. good quality bittersweet chocolate, chopped in small pieces

4 oz. good quality semisweet or milk chocolate, chopped in small pieces

6 T. unsalted butter, cubed

2 tsp. instant coffee crystals dissolved in 3 Tbsp. warm water

1 Tbsp. of your favorite liqueur (optional)

COATINGS (Any or all of the following):

Unsweetened cocoa powder

Toasted, finely chopped pecans, almonds, walnuts, or hazelnuts

Finely chopped sweetened coconut

Very fine graham cracker crumbs

Powdered sugar

Melt both chocolates, butter, and instant coffee liquid in a double boiler over simmering water. Stir with a rubber spatula until chocolate and butter are melted and smooth (about 5 minutes). Remove from heat.

Stir in the liqueur. Pour chocolate mixture onto a parchment lined baking sheet. Cover with plastic wrap

and chill until firm (at least 1 hour).

Use a melon ball scoop or a couple of teaspoons to mold the cold chocolate mixture into truffles.

Put each of the coating items in a separate shallow plastic container that has a lid. Place each truffle into any one of the coatings and roll it around until covered (Hint: When you have 5 or 6 truffles in any one of the coating mixtures, put the lid on the container and gently shake it until the truffles are completely coated).

Store the truffles in an airtight container (in a single layer) lined with parchment paper. They will keep in the refrigerator for up to a week or in the freezer for up to a month.

Suzanne Lieurance is a freelance writer and owner of the Three Angels Gourmet Co. which produces a line of “heavenly gourmet mixes.”

For food tips and other fun food information, visit the Three Angels Gourmet Co. blog.

Numerius was a slave and ate one meal a day consisting of gruelmade with cracked wheat.While Spurius a plebian purchased his meals from street vendors,food shops and taverns located nearlarge public buildings and bathhouses. Marius a patrician and amember of the Roman senate had the means and the influence toenjoy his meals that were cooked and served by slaves in one oftwo spacious dining areas within his home. Quintus a freedman lived in the country where he grew vegetables and raised somelivestock for an absentee owner. He and his family ate fresh produce, mashed beans, bacon and cheese that were cooked with fresh herbs, olive oil and salt.

Breakfast was not much of a meal and it consisted of a crackedwheat porridge or bread dipped in wine that was mixed with honeyand water. Depending upon one’s status, dates or olives were included.

Cracked Wheat Porridge

1-cup Bulgar wheat, crushed2-cups water4-Tlbs. olive oil1-tsp. salt

Directions: In a skillet, heat the olive oil and stir in the Bulgar wheat until it is well coated with the olive oil. Removefrom heat and add the water and the salt. Drizzle some honeyin the porridge for added sweetness. Serve with some fresh figs,dates or dried apricots.

Lunch was the midmeal of the day. For the majority of the Romancitizens, it was either purchased from the street vendors or food shops and taken home to enjoy. Plebians and freedmenate bread, fruit, cheese or leftovers from last nights supper.Marius like the other patricians ate his lunch at home or purchased his food from the street vendors. Dinner was served late in the afternoon and it was the main meal of the day.The plebians and the freedmen ate their dinners at the taverns.The food was plentiful and the ingredients were fresh. Wine wasdiluted with honey and some water and served at every meal.

Grilled Sardines with Garum8-whole sardines, grilled4-cups grape juice2-Tlbs. anchovy paste1/4-tsp. oregano

Directions: Cook the grape juice until it is reduced down ot one-tenth of its volume. Mix in the anchovy paste and the oregano to the reduced down liquid. Grill the sardines and pour a portion ofthe garum sauce over them. Serve with some flat bread, ripe cheese and olives.

After a long day at the forum, Marius a Roman senator arrived athis spacious home where he was greeted by slaves. He joined hisfamily and guests in the dining area where appetizers were being served from a bronzed donkey. Everyone took individual portions of hot sausages, dishes of olives, crabs, figs, bacon and tomatoes eating them with their hands. For the entree, a whole pig was cooked and swordsmen cut indivdual pieces for the diners.After the main meal,

dessert was served in another dining area where the wine flowed like water. All types of fruit was offered by the slaves. Poppy seeds mixed with honey as well as sweet cakes mixed with honey, nuts and chopped fruits were a special treat.

Pork Roast With Prunes, Apricots and Figs3 or 4 lb lean pork roast, with a slit cut into the side of it1/2-cup dry prunes, apricots and figs, chopped1-Tlb cooking oil1/4-tsp salt1/4-cup honey1/2-cup water

Directions: Have the butcher cut a slit or a pocket into the sideof the pork roast.In a sauce pan add the dried fruit, the honey and the water. Simmer the dried fruit until tender. Stuff the cooked fruit into the slit of the pork roast and tie it with astring. Rub the salt on both sides of the pork roast. In a skillet, heat the cooking oil and sear both sides of the pork roast Transfer it to a crock pot cooking for four hours on high and then turn it down to low four more hours. Test the donepork roast with a meat fork to make sure it is cooked through.The beverage of choice was Mulsum. Warm one-half cup of honey and add it to a bottle of Maderia dry white wine. Serve it chilled.

As soon as the sun went down, Quintus a freedman walked from thefields to his home where his wife and daughters were preparing fresh vegetables and a whole chicken stuffed with fresh herbs.Their gardens produced fresh vegetables and they raised chickensand pigs. Quintus had a small vineyard where he grew the grapes for his own wine. Tonight, they were making his favorite soup ofbroad beans that were mashed and seasoned with herbs,baconand small chunks of cheese.

Broad Bean Soup2-cups of small pasta, cooked3-cups of broad beans,peeled1-cup of bacon, precooked1-onion,chopped1/2-can tomato sauce1/4-tsp pepper1/4-teaspoon sea salt

Directions: In a soup pot or a dutch oven, saute the bacon and when it is almost done add the chopped onion and the tomato sauce.Add the peeled broad beans and the salt.Cover the beans with cold water. Simmer on medium low until the beans are tender. If they are dense after they are done cooking add more water. Pour in the cooked pasta.Let the soup cool and serve it with lots of pepper and pecorino cheese.Serve with a piece of flat bread and some olives.

1. Social Position And Food Of The Roman Empire. Jean Preston, Dr. Christian Renaud. December 2,1997. http://www.2cartage.edu/outis/food2.Essay sample on: Ancient Roman Meals And Eating Habits.http://www.essay.com3. Broad Bean Soup Recipe.http://www.eatit.com

A love for ancient history, the author has studied some Philosophy and History.

Are you eating enough fruit lately? How about chocolate? Well, here are three cool ways to make sure you’re getting enough of both of these important foodstuffs this summer and both are very quick and easy.

Godiva Chocolate Covered Banana Drink

Ingredients:

2 oz Godiva Liqueur

1/2 oz Myers’s Rum

1/2 Banana, Sliced

1/2 c Vanilla Ice Cream

Method:

Pour Godiva into blender. Add rum, banana and ice cream. Blend until smooth. Pour into serving glass.Garnish with banana slice. Makes 2 drinks.

Here’s another one:

Frozen Chocolate Banana

Ingredients:

1 md Banana; peeled and cut in half crosswise

2 Graham crackers; (2-1/2 in. squares) finely crushed

1 ts Chocolate syrup

Method:

Wrap banana halves in wax paper or foil and freeze till hard. On sheet of wax paper,spread half the cracker crumbs; coat 1 banana half with1/2 tsp syrup, then roll in crumbs. Repeat procedure with

remaining banana half. Serve immediately or wrap in moisture and vapor resistant wrapping and store in freezer till ready to use. And last but not least….

Chocolate Plunge For Fresh Fruit

Ingredients:

2/3 c Karo light or dark corn syrup

1/2 c Heavy or whipping cream

1 pk (8 oz.) Baker’s semi sweet chocolate or

2 pkgs. (4 oz. each) Baker’s German sweet chocolate

Method:

In medium saucepan stir corn syrup and cream. Bring to boil overmedium heat. Remove from heat. Add chocolate, stir until completely melted. Serve warm as a dip for fruit. Makes 1 1/2 cups.

What could be easier? Enjoy!

Note: You may freely publish the above recipes in any way you wish, as longas the author’s name and links are left intact.

Pete Cullen runs the website http://www.recipes-for-chocolate-lovers.com

Visit http://www.recipes-for-chocolate-lovers.com for more info.

Christmas Recipe Makes 12

calories per muffin: 175

preparation time: 15 minutes

cooking time: 20 minutes

Not suitable for freezing

Christmas recipe instructions:

• cranberries, fresh 175 g (6 oz)
  

• icing sugar, sifted 50 g (2 oz)
  

• flour, plain wholemeal 150 g (5 oz)
  

• flour, plain white 150 g( 5 oz)
  

• baking powder, 15 ml (1 tbsp)
  

• mixed spice, ground 5 ml (1 tsp)
  

• salt, 2.5 ml (half tsp)
  

• sugar, light brown 50 g (2 oz)
  

• egg, 1
  

• milk, 250 ml (8 fl oz)
  

• vegetable oil, 50 ml (2 fl oz)

Christmas recipe instructions:

1. Mix the icing sugar with halved cranberries.

2. Take a twelve cup muffin tin and grease with butter or use paper cases. In a bowl mix the brown sugar, salt, mixed spice, baking powder and both flours. Make a hole in the middle.

3. Add a mixture of beaten egg/milk/oil into the hole and just blend. Then add the cranberries and quickly stir. The end product should be a

   rough mixture with lumps and air pockets visible. [Note: Instead of the cranberries you can use mincemeat (225 g, 8 oz) to put in the hole.]

4. Take this mixture and fill the muffin cups to two thirds and bake at gas mark 4 (180 degfrees centigrade, 350 F) until they are golden brown and well risen. About 20 minutes.

5. Cool for a bit and serve warm.

(c) Paul Curran, CEO of Cuzcom Internet Publishing Group and webmaster at Gifts-for-Christmas.com, bringing you recipes and unique gifts for christmas including theironline home collectibles and russian gifts stores.

This article may be published electronically or in print in its entirety as long as the author bylines in the resource box are included and urls kept live. A courtesy copy of your publication or web page URL would be appreciated.

Ketchup dates back as far as 1600 AD when sailors traveling to China discovered a sauce made of soy or oysters called ‘ketsiap’. This version quickly changed ingredients to include mushrooms, anchovies, shallots, and lemon peel. Then in the late 1700’s tomato ketchup appeared in Nova Scotia and began the transformation to today’s sweet tomato version.

Ketchup began to be commercially available in the United States during the 1830’s when a New England farmer bottled and sold his version of the tomato condiment. In 1837 ketchup gained in popularity when Jonas Yerkes bottled and sold ketchup in quart and pint sized bottles. Then in 1872 HJ Heinz began to sell what we know today as Heinz Ketchup. Heinz’s recipe is the same today as it was when he placed this popular condiment on store shelves everywhere.

The catsup spelling went out of popularity in 1981 when Ronald Regan’s administration declared ‘Ketchup’ a vegetable that could be used in school lunches. Public outcry caused a reversal of this ruling and today ketchup is back as a condiment.

If you would like to try making ketchup for yourself here is an easy

recipe that can be modified to satisfy spicy or sweet pallets.

2 Onions roasted

3 Cloves of Garlic roasted

3 Tbs olive oil

¼ tsp ground cloves

¼ tsp ground allspice

1 tsp mustard seeds

½ tsp ground celery seeds

2 (28 ounce) cans whole peeled tomatoes

1 (12 ounce) can tomato paste

1/3 cup red wine vinegar

½ cup dark corn syrup

Salt to taste

Pepper to taste

Roast the onions and garlic in the broiler until charred. Toast the cloves, allspice, mustard seeds, and celery seeds in olive oil over low heat. Be careful not to burn the spices. Add all the ingredients to a large stock pot and simmer for one hour, stirring occasionally.

Puree all the ingredients in a food processor until smooth and return to the stock pot. Simmer for another hour to thicken.

Shauna Hanus is a gourmet cook who specializes in creating gourmet meal plans. She has extensive experience cooking with easy to find grocery items to create delightful gourmet meals. She is also the publisher of a no cost bi-monthly gourmet newsletter. Her newsletter is always fun and informational packed with tips and trivia you can use everyday. http://www.gourmayeats.com

Do you keep in your pantry items to make a meal in minutes?

Take-out food is so expensive. When you do a little preparing, you can actually fix meals in minutes. Meal in Minutes is better for you and your family than a burger and fries. The good thing is that you are saving money.

I always keep a bag of precooked fajita meat in the freezer. Stir fry the meat, onions and bel peppers. Add lettuce and toast to make a fajita salad. Open a can of fruit for dessert.

The same fajita meat can make Nachos. Spread tortilla chips with bean dip, add fajita meat and cheese. Microwave until cheese is melted.

Quick fajitas can also be made with the meal. Add chips and hot sauce to make your meal.

Boil noodles and top with the stir fried fajita meat. Add a jar of gravy and heat until hot. Serve meat over noodles. Add a salad to complete your meal.

Frozen meatballs are another staple I keep in my kitchen. Brown meatballs in a skillet until thawed. Add a can of spaghetti sauce and simmer. Boil spaghetti pasta. Broil under the broiler toast with butter and garlic powder for garlic toast. Add a salad to complete your meal.

Brown meatballs in a skillet. Cook Ramen noodles. Toss meatballs with noodles. Add a salad.

Brown meatballs in the skillet until thawed. Pour in a can of beef gravy. Open a box of macaroni and cheese. Add a salad to your meal.

I always keep a package of the frozen skillet meals in the freezer. These can be made within 15 to 20 minutes. Add a salad and a can of

fruit and your meal is complete.

Kids love this dish– take 2 cans of Ravioli. Layer Ravioli, cheese and crushed corn chips. Top with cheese. Microwave until the cheese is melted. Add your salad and your set.

Fix a package of stuffing mix according to directions. Take thick slices of turkey that you can purchase from your deli. Roll stuffing inside turkey to make a roll. Pour a jar of turkey gravy over the top and microwave until warm. Serve with a can of green beans.

All time favorite is soup and grilled cheese sandwiches or soup and a salad is a big hit in the winter time.

A list of “never-outs” would be:

Precooked frozen fajita meat,

Salad fixings,

Bean dip or refried beans,

Shredded cheese,

Jar gravy,

Noodles,

Ramen noodles,

Frozen meatballs,

Spaghetti sauce,

Macaroni and cheese mix,

Frozen skillet meals,

Ravioli,

Corn chips,

Stove Top Stuffing mix, and

Turkey gravy.

Make a list of your “meals in minutes” and tape to the inside of your pantry door. When you are in a hurry, turn to your pantry instead of the phone number to your favorite take out restaurant. Every time you fix a quick and easy meal instead of take-out food, put the money you would have spent into a jar. Tell your family about the money jar. As a family, decide what you are going to do with this money. (I.e., Disney trip, etc.) Fast food is a habit everyone gets into, so make getting out of the habit fun for everyone.

Betty Lynch, owner of My Country Kitchen, a menu planning service for the BUSY person! Visit her web site at: http://www.mycountrykitchen.com to subscribe to her menu planning service. If you have any questions, feel free to email Betty at betty@mycountrykitchen.com

Splendid Banana Loaf

Note: This is a tasty banana bread that has a rich banana flavor and is still fairly low-carb.

Serving size, one ½-inch thick slice. Carbs per serving, 4.4 grams of carb.

12 ounces cream cheese, soft

5 eggs

1 cup mashed bananas (about 3 medium-size bananas)

¼ cup soy protein powder

1/3 cup stone ground whole-wheat flour

1 Teasp baking powder

16 packets Splenda sugar substitute

2 Teasps vanilla extract

2 Teasps grated lemon peel (optional)

1 cup unprocessed wheat bran

1 cup whole almond meal

Preheat oven to 325ºF. Lightly butter three mini loaf pans (use non-stick pans made of heavy0gauge metal). Optional: For easy cleanup and removal, cut strips of waxed paper to fit in the bottoms of the pans and allow them to hang over the edge by an inch or two.

Put cream cheese and two eggs in the bowl of an electric mixer and beat with a flat beater until smooth, thick and fluffy. Be sure to eliminate all cream cheese lumps. Add the remaining eggs, one at a time, beating briefly after each addition. Add the next seven ingredients and beat at slow speed. Add the wheat bran and nuts, blending at low speed.

Spoon the batter into the pans and bake the banana bread for about 45 to 55 minutes or until done. Cool before slicing. Keep refrigerated (keeps for about 3 to 4 days). Freeze bread that isn’t going to

be used soon.

Lower-Carb Splendid Banana Loaf

Note: Each slice of bread yields only 3.6 grams of carb.

Ingredients:

12 ounces cream cheese, soft

5 eggs

1 cup mashed bananas (about 3 medium-size bananas)

½ cup soy protein powder

1 Teasp baking powder

16 packets Splenda sugar substitute

2 Teasps vanilla extract

2 Teasps grated lemon peel (optional)

1 cup unprocessed wheat bran

1 cup whole almond meal

Preheat oven to 325ºF. Lightly butter three mini loaf pans (use non-stick pans made of heavy0gauge metal). Optional: For easy cleanup and removal, cut strips of waxed paper to fit in the bottoms of the pans and allow them to hang over the edge by an inch or two.

Put cream cheese and two eggs in the bowl of an electric mixer and beat with a flat beater until smooth, thick and fluffy. Be sure to eliminate all cream cheese lumps. Add the remaining eggs, one at a time, beating briefly after each addition. Add the remaining ingredients and beat at slow speed. Add the wheat bran and nuts, blending at low speed.

Spoon the batter into the pans and bake the banana bread for about 45 to 55 minutes or until done. Cool before slicing. Keep refrigerated (keeps for about 3 to 4 days). Freeze bread that isn’t going to be used soon.

Mia LaCron is the founder of low-carb-diet-blog.info – http://www.low-carb-diet-blog.info – devoted to helping individuals eat a low carb diet.

Christmas recipe Serves: 6

Preparation time: 20 minutes

Cooking time: 1 hour

Calories per serving: 580

Not suitable for freezing

Christmas recipe ingredients:

• poussins, 3, about 700 g (1.5 lb) each
• salt and pepper
• kumquats, 225 g (8 oz)
• garlic cloves, 16
• olive oil, 30 ml (2 tbsp)
• unsalted butter, 25 g (1 oz)
• bay leaves, 2vdry cider, 450 ml (15 fl oz)
• apple juice, 200 ml (7 fl oz)
• double cream, 200 ml (7 fl oz)
• garnish, thyme sprigs

Christmas recipe instructions:

1. Cook the unpeeled garlic cloves in salted boiling water for about 5 minutes. Then cool and peel. Cut the kumquats in half. Split the poussins in half along the breast bone, having removed the backbone. Use about 10 ml (2 tsp) of salt to cover the skin side.
2. Cook the poussin pieces skin side down in hot butter until golden brown. Take out of the pan and replace with the garlic and kumquats, cooking in the hot pan until a golden color.Put the poussins back, add bay leaves and cover.
3. Now cook the poussins fully at gas mark

   6 (200 degrees centigrade, 400 F) for about 35 minutes. Take everything out of the dish except 6 cloves, cover and keep warm.

4. Make a paste by crushing the remaining garlic and add apple juice and cider. Heat to boiling and continue till syrup like.
5. Add the cream and season with salt and pepper. Heat to boiling again and simmer for about a minute. Put the food back that you removed in step 3 and cook for about two ot three minutes.
6. Garnish with thyme sprigs and serve.

(c) Paul Curran, CEO of Cuzcom Internet Publishing Group and webmaster at Gifts-for-Christmas.com, bringing you recipes and unique gifts for christmas including theironline home collectibles and russian gifts stores.

This article may be published electronically or in print in its entirety as long as the author bylines in the resource box are included and urls kept live. A courtesy copy of your publication or web page URL would be appreciated.