Cookbook Recipes
The Australian Brolga
The Brolga is found in southern Australia and is from the Crane family of birds growing to a little over one metre in height. They have a trumpetting call and live mainly in wetlands and swamps living on roots, crustaceans, insects, etc. They lay two eggs in a nest of grass, sticks and mud mix.
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Our range of collectable cookbooks contain some of the most delicious recipes ever written. Below you will find a selection accompanied by a book title. These books are For Sale (if not already sold) on our site Collectable Cookbooks.
Larousse Treasury of Country Cooking Around the World
Canberra Lamb Fondue
Ingredients
Mint Sauce
12 sprigs fresh mint chopped
4 tablespoons of wine vinegar
1/2 onion finely chopped
1/3 pint ground nut oil
2 teaspoons salt
Freshly ground pepper
Garlic Sauce
6 large cloves of garlic crushed
2 egg yolks
1/3 pint olive oil
Juice of 1/2 lemon
Salt
Freshly ground pepper
--------
1 1/2 pints nut oil
1 1/2 pound leg of lamb cubed
Method
Combine the above listed ingredients for the mint sauce. Mix well and reserve
Prepare the garlic sauce: Beat the garlic and yolks together, add the oil drop by drop, beating constantly as for a mayonnaise. When thickened, add the lemon juice, salt and pepper. Reserve.
Heat oil to 400 degrees F - 200 degrees C (or until a bread cube browns in 1 minute.) in a fondue pot or a chafing dish. To serve, place the fondue pot on the table, keeping the temp. constant. Spear a cube of lamb and cook to desired doneness-rare: 10-20 seconds; medium 40 seconds; well done: 1-1 1/2 minutes. Dip into either the mint or garlic sauce.
Beverley Sutherland Smith's Decadent Desserts
Cherry Clafoutis
Ingredients
500g dark red cherries
1/4 cup sugar
2 tablespoons plain flour
Pinch salt
3 eggs
2 egg yolks
2 cups milk
1/2 cup cream
3 tablespoons cognac (or brandy)
Icing sugar
Method
Preheat the oven to 350 degrees F. Butter a baking dish approx 20 cm. It should have the capacity for about five to six cups. Remove the stalks from the cherries and spread them over the base. Mix the sugar with the flour and salt in a mixing bowl. Add the whole eggs and yolks and beat with a fork for a few seconds. Mix in the milk, cream and cognac and stir well. Pour through a sieve over the top of the cherries. Bake for about 40 minutes until it is puffed and golden. Leave to rest for about 15 minutes then sift a layer of icing sugar over the top and serve with some cream alongside. Find this Book at Collectable Cookbooks
Great Vegetarian Dishes by Kurma dasa
Potato and Cottage Cheese Rolls with Cranberry Sauce
Ingredients
3 medium potatoes, boiled and mashed to make 2 cups
1 cup full cream cottage cheese
1 1/2 teaspoons salt
1/8 teaspoon black pepper
2 cups plain flour
1 teaspoon baking powder
2 1/2 oz butter cut into small pieces
2 cups sour cream
1 tablespoon butter, reserved
1 1/2 cups cranberry sauce
Method
Mix the mashed potatoes with the cottage cheese, 1 teaspoon salt and black pepper. Set aside. Combine the flour, remaining salt and baking powder and sieve into another large bowl. Rub the butter into the flour mixture until it resembles breadcrumbs. Add half the sour cream to this flour mixture and work into a soft but not sticky dough. Add more flour if needed. Knead the dough on a lightly floured board for a few minutes. Gather the dough into a smooth ball and with a rolling pin roll it into a 20cm x 30 cm rectangle. Spread the potato and cottage cheese mixture in a smooth even layer over the pastry. Roll the pastry to form a 30cm long roll. Cut into 8 sections. Place the 8 swirls of pastry onto a buttered baking tray. Bake for half an hour in a 390 degrees F oven until the pastry rolls are golden brown. Place rolls on individual serving plates and top with liberal spoonfuls of sour cream and cranberry sauce. Find this Book at Collectable Cookbooks
Australian Cooking for Today Edited by Anne Marshall
Malt Fruit Bread
Ingredients
3 cups plain flour
1/2 teaspoon bicarbonate of soda
1 teaspoon baking powder
2 tablespoons soft brown sugar
4 tablespoons golden syrup
4 tablespoons malt extract
3/4 cup milk
2 eggs
1 1/2 cup sultanas, raisins or chopped dates
Method
Grease a loaf tin measuring 23 x 12 x 7cm. In a large bowl sift together the flour, bicarbonate of soda and baking powder. Add the sugar. In a small pan warm together the syrup, malt and milk - do not overheat as this will cause curdling. Cool. Beat the milk, eggs and fruit into the flour until evenly mixed. Turn into the prepared tin. Bake just below the centre of the oven at 150C for 1 1/2 hours. Turn out and cool on a wire rack. Store, wrapped in kitchen foil, for several days before serving sliced and buttered. Find this Book at Collectable Cookbooks
Vogue Entertaining
Risotto Al Frutti De Mare (Seafood Risotto)
Ingredients
2 oz butter
4 spring onions, finely chopped
1 piece of fresh ginger, about 3cm long, peeled and chopped finely.
1 medium sized carrot, peeled and chopped finely
1 stalk celery, chopped finely
1 lb imported Italian rice (Arborio)
1 glass dry white wine
4 cups chicken stock
1 pinch saffron diluted in a little warm water
2 heaped teaspoons tandoori powder
3 lb green prawns, peeled and de-veined
1 1/2 lb Tasmanian scallops
3 dozen opened oysters
4 tablespoons cream
3 1/2 oz Parmesan cheese, grated finely
Salt
Freshly ground pepper
A few unpeeled cooked prawns to garnish
Method
Melt the butter in a large frying pan. Add the spring onions, ginger, carrot and celery and saute for a few minutes until the rice has absorbed the liquid. Add the saffron, tandoori powder, liquid from the oysters and more stock. Continue to cook, covered, stirring occasionally until the rice is nearly cooked. Add the prawns and scallops; mix carefully and cook until the prawns are pink and the scallops are translucent. Add the oysters and toss around to heat through. Do not overcook the seafood or it will toughen and shrink. When the rice is al dente, remove from the stove, add the cream and Parmesan cheese. Taste for salt and pepper and leave to rest for a few minutes before transferring to a warmed serving platter. Serve immediately and garnish with a few unpeeled cooked prawns. Find this Book at Collectable Cookbooks
Seafood Downunder
Crayfish with Sweet and Sour Sauce
Ingredients
2lb cooked crayfish
1 cup water
4 tablespoons vinegar
2 tablespoons tomato paste
1/4 cup brown sugar
15 oz can lychees
1 tablespoon cornflour
2 tablespoons water
Method
Flake crayfish meat and keep aside. In a saucepan combine water, vinegar, tomato paste, brown sugar and lychee fruit and juice. Blend cornflour with water and add to saucepan, stir over heat until sauce boils and thickens. Gently stir in the crayfish meat. Serve immediately over boiled rice. Find this Book at Collectable Cookbooks
The Complete Encyclopedia of Home Freezing Edited by Jeni Wright
Kidney and Mushroom Casserole
Ingredients
2lb lamb or calf kidneys, skin and cores removed
3 oz butter
1 tablespoon oil
1 lb button onions, blanched and peeled or large onions, peeled and quartered
1lb button mushrooms, cleaned
4 tablespoons port or Madeira
1/4 pint cultured soured cream
Salt and freshly ground pepper
1 tablespoon freshly chopped parsley
Method
Cut the kidneys into thick slices. Put the butter and oil in a flameproof casserole and when the butter has melted, add the kidneys. Cook gently until they have coloured on all sides, stirring constantly. Remove from the casserole with a slotted spoon and set aside. Add the onions to the casserole and brown quickly, then remove with a slotted spoon and set aside. Pour the port or Madeira into the casserole, increase the heat and let the liquid bubble for 1 minute. Return the kidneys, onions and mushrooms to the casserole, cover with a lid and simmer for approximately 15 minutes or until the kidneys are tender. Stir in the soured cream, remove from the heat and season with salt and pepper and leave to cool. Find this Book at Collectable Cookbooks
The Australian Family Cookbook by Marshall Cavendish
Cheese and Ham Souffle
Ingredients
1/2 cup butter
6 teaspoons fine dry white breadcrumbs
3/4 cup flour
2 cups milk, scalded
1 cup grated cheddar cheese
1/3 cup finely chopped cooked ham
6 eggs, separated
1/2 teaspoon salt
1/2 teaspoon paprika
pinch cayenne pepper
Method
Preheat the oven to 190C. Place a double piece of greaseproof or waxed paper around the outside of a 1.25 litre souffle dish and tie with string. The paper should come 2 inches higher than the rim of the dish. Butter the paper and the dish with 1/4 of the butter, then dust lightly with the breadcrumbs, shaking out the excess. Set the dish aside. In a large saucepan melt the remaining butter over moderate heat and stir in the flour and cook for 1 minute, stirring constantly. Remove the pan from the heat and gradually stir in the scalded milk. Add the cheese and ham to the mixture and stir until the cheese has melted. in a small mixing bowl lightly beat the egg yolks. Add about 1.4 of the hot cheese mixture and stir well to blend. Slowly return the egg yolk mixture to the saucepan, stirring constantly. Season the mixture with the salt, paprika and cayenne. Set the pan aside to allow the mixture to cool slightly. Beat the egg whites until they form stiff peaks and gently fold into the cooled cheese and ham mixture. Pour the mixture into the souffle dish. Bake for 35 minutes or until the top is puffed up and lightly browned. Find this Book at Collectable Cookbooks
Microwave...Best Ever Cook's Collection by Carol Bowen
Rhubarb and Orange Fool (Traditional English Pudding)
Ingredients
2 tablespoons of orange juice
1kg rhubarb chopped
150ml redcurrant jelly
1/3 tablespoon caster sugar
150grm prepared thick cream custard
150ml double cream whipped
Sweet biscuits to serve
Method
Place the orange juice and rind, the rhubarb, redcurrant jelly and sugar in a microwave-proof bowl. Cover and microwave in high for 8-10 minutes, stirring once, until the rhubarb is just tender but not mushy. Leave to cool completely. Drain the cooled rhubarb to remove some of the liquid and reserve a few pieces with a little orange rind for decoration. Puree' the remaining rhubarb in a food processor or blender, or press it through a sieve. Stir the custard into the puree', then fold in the whipped cream. Spoon the fool into individual bowls, cover and chill. Just before serving, top with the reserved fruit and rind. Serve with crisp, sweet biscuits.
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The Cooking Collection from Sunbeam
Skillet Fish with Dill Sauce
Ingredients
375grm fresh or frozen fish fillets such as Flake or bream
1 tablespoon of butter or marg.
1 small onion, chopped
1 clove of garlic, finely chopped
1 small tomato, chopped
1/3 cop dry sherry or white wine
1/2 teaspoon dried dill
1/2 teaspoon salt
Freshly ground pepper
1 teaspoon cornflour
1/3 cup milk
English Muffins or hot cooked rice
Method
Thaw fish if frozen, dry well on paper towel. Melt butter in large skillet or frypan on medium heat. Add onion and garlic; saute until soft, but not brown. Reduce heat, add fish fillets, tomato, sherry, dill, salt and pepper to taste. Cover and cook gently until fish flakes easily with a fork, about five minutes. Remove fish from pan and keep warm. Stir together cornflour and milk; add to pan and cook gently, stirring until sauce is thickened and bubbly. Return fish to skillet and heat through. serve at once on toasted English muffins or hot cooked rice. Garnish with parsley, or fresh dill sprig, if desired.
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Mary Blackie's Great Australian Country Cookbook
Cheese Balls
Ingredients
50 gms grated cheddar cheese
50 gms cream cheese
1 teaspoon finely chopped marjoram
Black pepper
Pinch of cayenne pepper (optional)
Pinch of paprika
11/2 tablespoons toasted sesame seed
Method
Place all above ingredients (except the sesame seed) in a small bowl; mash and mix well until thoroughly blended. Take two teaspoons of the mixture and roll between the fingers to form a small ball. repeat until l the mixture has been used. Spread the sesame seed on a small plate and roll each ball in the seed until evenly coated. Pierce each with a cocktail stick, arrange on a plate and place in the fridge to chill. Serve as a pre-dinner appetiser, or party snack. Makes approx. 14.
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Thorson’s Guide to Entertaining with Wholefood by Janette Marshall
Vegetable Burgers
Ingredients
2 large onions
1 clove garlic (optional)
1 dessertspoonful corn or soya oil
6 oz cooked weight brown rice
6 oz ground walnuts
4 oz ground almonds
4 oz wholemeal breadcrumbs
2 carrots grated
2 free range eggs
1 tablespoon tomato puree
1 tablespoon Worcestershire sauce
2 teaspoons dried basil
Method
Finely dice the onions and crush the garlic. Cook over a low heat in the oil until transparent, but not brown. Mix together in a bowl the rice, nuts, breadcrumbs and carrots. Stir in the onion. Lightly beat the eggs and add half the mixture to the nut mixture together with the tomato puree, Worcestershire sauce and basil. Mix until a soft dough is formed that will hold together in burger shapes. Add more egg if necessary. Place the burgers in a large grill pan and grill for 10 minutes either side. Alternatively, brush a large frying pan with a smear of oil and fry, turning once.
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Making the most of your Microwave by Bridget Jones
Savoury Cheesecake
Ingredients
4 oz butter
2 oz water biscuits
5 oz packet ready salted crisps
Topping
1 oz butter
1 oz plain flour
1/2 pint milk
1 chicken stock cube
1 lb cream cheese
4 oz garlic sausage, chopped
4 spring onions, chopped
Sliced tomatoes to garnish
Method
Melt the butter in a large basin on full power for 1 1/2 minutes. Crush the biscuits and crisps finely, then add them to the melted butter and mix well. Press into the base of a 10 inch quiche dish and refrigerate until firm. Place the butter, flour and milk in a basin, then gradually whisk in the crumbled stock cube. Cook for 5 minutes, whisking once during cooking. Whisk thoroughly at the end of the cooking time, then beat in the cream cheese, garlic sausage and spring onions. Spread the mixture evenly over the crisp base ad chill until firm. Garnish the cheesecake with a ring of tomato slices. Cut into wedges to serve.
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Meals for Every Occasion Published by Marshall Cavendish
Celery Soup Amandine
Ingredients
1/2 lb celery
1 oz butter
Salt
Freshly ground black pepper
1/2 pint white stock
Sprig parsley
1/2 oz flaked almonds
1/2 pint milk
2 tablespoons thin cream
Method
Wash and chop the celery, removing any tough stringy parts. Melt the butter in a heavy-based saucepan, shaking the pan occasionally. Season and pour on the white stock. Add the parsley. Bring to simmering point, cover and simmer for 20 minutes or until celery is quite tender. Add the milk. Reduce the contents of pan to a puree using a sieve, vegetable mill or liquidizer. If using a liquidizer, sieve afterwards to remove any fibres. Heat a heavy-based frying pan for minute over moderate heat. Pop in the flaked almonds and toast them for about a minute until brown, shaking the pan to keep them turning. Return soup to the saucepan and reheat gently. Pour into soup bowls and dribble a spoonful of cream into each one. Garnish with the browned almonds.
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Great Cakes & Pastries – by Christian Teubner, Jacques Charrett and Hannelore Blohm
Chocolate Gugelhuph
Ingredients
450g plain flour
25g fresh yeast or 15g dried yeast
8 tablespoons lukewarm milk
175g butter, softened
100g caster sugar
3 eggs
1 teaspoon vanilla essence
1/2 teaspoon salt
Pinch of allspice
Pinch of ground ginger
3 tablespoons single cream
25g currants
50g raisins
75g chopped mixed peel
1 tablespoon rum
75g blanched almonds, chopped
50g plain chocolate, chopped
20-cm Gugelhuph tin, greased and floured
1 quantity apricot glaze
Plain chocolate melted
50g flaked almonds, toasted
Method
Work the ingredients together into a yeast dough as in the previous recipe, cover and leave to rise for 20 minutes. Meanwhile place the currants, raisins and peel in a basin, pour on the rum, cover and leave to soak. Drain then mix with the almonds and chocolate and fold into the yeast mixture. Pour into the tin and smooth the top. Cover and leave to rise for 45 minutes then bake in a moderately hot oven (200C) for 45 minutes. Test with a skewer to see if the cake is cooked. While still warm spread thinly with the glaze and leave until cool. Cover with the melted chocolate. Decorate the edge with flaked almonds before the chocolate has set.
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The Johnnie Walker Cookbook
Swedish Meat Balls with Sour Cream Sauce
Ingredients
50g butter
1 large onion chopped
200g finely minced veal
200g minced pork
400g finely minced beef
2 eggs
1 cup soft white breadcrumbs
1 1/2 cups milk
Salt and pepper to taste
100g extra butter
1 tablespoon plain flour
1 1/4 cups sour cream
Freshly grated nutmeg
Finely chopped parsley for garnish
Method
Heat butter and sauté onion until soft and golden. In a large mixing bowl place veal, pork, beef, eggs and breadcrumbs which have been softened in the milk. Add sautéed onion and season to taste with salt and pepper. Mix all ingredients together thoroughly. Shape into small balls. Heat extra butter in a frying pan and sauté meat balls. Shake pan regularly so they remain round and cook evenly on all sides. When meatballs are cooked, remove from pan with the slotted spoon and drain on absorbent paper. Keep warm. When all meatballs are cooked, add flour to pan and stir well. Blend in sour cream and cook for 10 minutes, stirring continuously. Add extra salt and pepper to taste and nutmeg. Place meat balls on a serving plate, pour sauce over and serve sprinkled with chopped parsley.
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Great Australian Country Cookbook – by Mary Blackie
Lemon Pork Curry
Ingredients
1 onion
2 tablespoons oil
2 teaspoons ground coriander seed
6 teaspoons curry powder
600g pork e.g. knuckle
300 ml water
3 tablespoons chopped lemon balm leaves
100g raisins
3 tablespoons lemon juice
Method
Thinly slice the onion and place in a heavy-based pan with the oil, coriander and curry powder; fry gently until the onion is soft. Meanwhile, cut the pork into pieces no thicker than 1 1/2 cm. Add the pork to the cooked onion and, with the heat on high, cook the meat for two minutes, stirring occasionally. Add two tablespoons of the lemon balm, and the raisins, and then simmer for a further 30 minutes, this time with the pan uncovered. Remove from the heat and set aside for 12-24 hours. Prepare the curry a day before eating to allow the spices time to mature and lose their rawness. Then add the remaining lemon balm and the lemon juice and simmer gently with the pan covered for 30 minutes.
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Maggie’s Table – by Maggie Beer
Barbecued Kangaroo Fillet with Onions and Wine Butter
Ingredients
16 pickling onions
Verjuice
20 fresh bay leaves
4 x 250g trimmed kangaroo fillets
Extra-virgin olive oil
Freshly ground black pepper
Wine butter – 250ml red wine; 125ml port; 125g softened unsalted butter; 1/4 cup finely chopped chives
Method
To make the wine butter, reduce the wine and port over heat until almost a glaze, then allow to cool. Mix the cooled glaze into the butter, then add the chives (fingers are best, but be warned, you’ll look like a winemaker during vintage!). Form the butter into a log, then wrap it in foil and freeze for 30 minutes until hard.
Soak 4 wooden skewers in water for 30 minutes. Blanch the onions in a non-reactive saucepan in enough verjuice to cover them until just soft, then allow to cool before peeling them. Starting with a bay leaf, thread the bay leaves and onions alternately onto the skewers, allowing 4 onions and 5 bay leaves per skewer. Set aside. Smear the trimmed fillets quickly with olive oil and grind on pepper, then cover with plastic film and allow to sit for 20 minutes before cooking. You need to coat the kangaroo thoroughly as the meat oxidises very quickly once cut or removed from is vacuum packaging. Preheat the barbecue to high, or stand a frying pan over a high heat. Cook the fillets for 3 minutes on the first side (don’t turn before this or the flesh will stick and tear), then turn and cook for another 2-3 minutes, depending on the thickness of the meat. Allow to rest in a warm spot for a good 6-8 minutes with a slice of wine butter melting on top. Meanwhile, brush the onion and bay skewers with olive oil, then grill, turning regularly, until caramelised. Serve a kangaroo fillet per person with a fresh slice of wine butter on top and a skewer alongside.
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Australian Home Journal & Cook Book by Editor Diana Wynne
Sour Cream Prune Pie
Ingredients
One 23 cm (9 inch) pastry case
1 cup prunes
Water
2 eggs
1 egg yolk
1/2 cup brown sugar
1/4 cup white sugar
1 cup sour cream
1/2 cup sour cream
1/2 cup juice (from cooked prunes)
2 teaspoons gelatine
1 tablespoon cold water
Method
Bake and cool pastry shell. Pour sufficient water over prunes to cover them, cook 10 minutes. Beat eggs and yolk, stir in sugars and sour cream; add prune juice and stoned, chopped prunes. Cook over low heat until thickened. Dissolve gelatine in 1 tablespoon cold water, add to mixture, stirring lightly in. Cool. Pour into pastry shell, top with meringue: 1 egg white, beat until stiff, add brown sugar, beat well to form meringue. Spoon on to pie to form a wreath around the edge. Bake in a moderate oven (180C) for 6 minutes. Cool.
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The Australian Way of Cooking by Mike Alberts
Lamb in Apple Marinade
Ingredients
1 small onion finely chopped
1 small knob root ginger, finely chopped
1/2 cup brown sugar, lightly packed
1 cup apple juice
1/2 cup lemon juice
1/4 cup oil
1 teaspoon curry powder
Seasoning to taste
1.5 kg lamb chops
1 tablespoon cornflour
Method
Combine onion, ginger, sugar, fruit juices, oil, curry powder and seasoning. Place chops into a shallow dish and pour over the marinade and leave for at least 4 hours, turning occasionally. Remove chops from marinade and grill or pan fry until cooked. Blend marinade and cornflour; heat until sauce boils and thickens, then simmer 3 minutes and serve with the chops.
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Australian Heritage Cooking for the Microwave
Pork and Veal Terrine
Ingredients
6-8 rashers bacon
1 kg pork and veal mince
1 egg
2-3 teaspoons mixed herbs to taste
1 tablespoon chopped fresh parsley
1 onion, finely chopped
1 teaspoon onion salt
Freshly ground black pepper to taste
Method
Line a 23 x 10 cm microwave safe terrine dish with the bacon rashers, allowing them to hang over the sides of the dish. Combine remaining ingredients thoroughly in a large mixing bowl. Firmly pack meat mixture into bacon-lined dish. Fold bacon rashers over top of meat. Cover loosely with plastic wrap. Cook on medium high for 20-22 minutes, until meat is cooked and juices run clear. Allow to cool slightly; pour off excess liquid. Recover and cook with a heavy weight on top so that the terrine forms a compact, solid shape, draining off any additional juice that forms as meat cools. Serve cold.
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America the Majestic Pictorial Cook Book
Blackberry Pie
Ingredients
Pastry –
2 cups flour
Pinch salt
Pinch baking powder
1 tablespoon light brown sugar
3/4 cup shortening
1 egg
1 teaspoon white vinegar
1/4 cup cold water
Filling –
4 cups blackberries
2 tablespoons flour
3/4 cup sugar
1 beaten egg
2 tablespoons sugar
Extra blackberries for garnish
Method
Sift the dry ingredients together and cut in the shortening. If you are using a food processor be careful not to overprocess the pastry or it will be tough. Beat in the egg and vinegar. Add just enough water to make the dough cling together. Form the dough into a ball and chill for 15 minutes. Divide the dough into two portions and roll one of them out to a 12 inch round. Place it in a 9 inch pie dish and trim the edge. Half fill the pie with rice or dried beans and bake for 6 minutes. Remove from the oven and discard the rice. Leave the oven at 450F (230C). Gently toss the blackberries with the flour and sugar. Pour them into the pie shell. Roll out the remaining dough to a 12 inch round. Make 1 inch cuts in this crust in row 1 1/2 inches over the pie, which will cause the slashes to open slightly. Trim and flute the edge. Place a whole blackberry in each open cut. Brush the pastry with the beaten egg and sprinkle with the sugar. Bake for 10 minutes then reduce the heat to 350F (180C) and bake for 50 minutes longer.
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Readers Digest – Cooking for Every Occasion
Chicory, Orange and Almond Salad
Ingredients
6 tablespoons sunflower oil
185g flaked almonds
6 tablespoons lemon juice
1 cup natural yoghurt
6 level tablespoons finely chopped fresh parsley or lemon balm
8 large oranges
5 heads chicory (whitloof)
3 bunches watercress
Method
Heat the oil in a pan. Add the almonds and fry gently until golden brown. Remove from the heat, cool slightly then pour the lemon juice over the almonds. Leave to cool completely. Stir in the yoghurt, and parsley and lemon balm. Remove the peel and pith from the oranges, then segment them, catching any juice in the bowl of yoghurt and almonds. Mix half the orange segments into the yoghurt and almond mixture. Reserve the rest for decoration. Wash and dry the chicory and watercress and arrange round the outside of a large flat serving dish. Pile the yoghurt and almond mixture into the centre and decorate with the remaining orange segments.
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