Poached Pears in red wine
Ingredients
4 firm pears
400ml of red wine
80g sugar
1 cinnamon stick
200g dry figs
lemon rind


Preparation
Peel the pears leaving the stick intact. Place them in a deep pot. Add the sugar, cinnamon stick and a piece of lemon rind and the dry figs cut in small pieces. Pour the red wine over the other ingredients.

Allow the wine to boil, cover the pot and simmer until the pears are cooked but still firm. Remove the pears and let the sauce simmer until it looks syrupy.

Place the pears in a dish and pour the sauce over them.

Chocolate Chiffon Cake
Ingredients:
7 eggs (separated)
1 1/2 cups of sugar
1 3/4 cups of flour
2 tsp baking powder
1/2 cup of cooking oil
1/2 cup warm water
3 tablespoons of cocoa powder (dissolved in above warm water)
1 tsp vanilla essence

Preparation:
Pre-heat oven at 180C
Beat eggyolks with sugar until creamy, add oil and cocoa with water and vanilla essence. Sift flour and baking powder into the mixture and lastly add the beaten egg whites then place in baking tin and bake for approximately 45 minutes. Cover with chocolate icing.

Crustless Tuna Quiche

Ingredients:
200g tinned tuna, drained
120g grated cheddar cheese
1 chopped onion
25ml flour

Mix the above ingredients together and place in a baking quiche dish

Then mix together:
4 eggs
250ml milk
5ml mixed herbs
salt and pepper to taste

Pour the above mixture over the previous tuna mixture already in the dish. Sprinkle with a little paprika powder.

Bake in the oven for 35 to 40 minutes at 180C.

Serve with a french salad as a light meal.

Pineapple Dessert
Ingredients:
1 tin of pineapple pieces
1 packet of pineapple jelly
4 egg whites at room temperature
8 tablespoons of sugar
250g of fresh cream
4 marie biscuits (optional for decoration)

Method:
Drain pineapple pieces and place in a dish. Use the juice from the tin of pineapple and warm it in a pan to dissolve the pineapple jelly. Beat the egg whites until firm, add 4 tablespoons of the sugar and carry on beating until very firm. Beat the fresh cream with the remaining 4 tablespoons of sugar until firm then add to the egg white mixture and jelly. At the end, add the pineapple pieces carefully then place in a serving dish and sprinkle with crumbed biscuits if desired for decoration.

Serve cold.