Cucumber Raita

This is is usually served in small servings in little bowls as an accompaniment to bold-flavoured main courses.

1 large Lebanese cucumber
1 cup thick natural yogurt (I like Greek-style)
1 teaspoon ground cumin (dry roast seeds first in frying pan until fragrant)
2 tablespoons finely chopped mint
Salt to taste

Cut cucumber in half and with a teaspoon scrape out seeds.

Grate coarsely.

Squeeze out the excess liquid using your hand.

Combine cucumber flesh with yogurt, cumin, mint and salt in a medium bowl; stir well to combine. Check seasoning. Serve as a cool accompaniment.

The Perfect Chips

Step One Begin by choosing the right kind of potatoes. This is the most important step. In different countries the ideal chip potato has different names. The best potato for chips should be neither too watery nor too high in sugar, which respectively give it a crispy texture and a light golden colour. In Australia, many feel Bintjes are the best, in UK it's King Edward. Not sure about USA. You get the picture. Whatever the name, choose a floury potato.

Step Two Peel the potatoes, slice, and cut the slices into even batons. In different countries, the preferred chips can be thin or thick. Again, it's a matter of taste.

Step Three Once you have cut the chips you should rinse them thoroughly to remove the excess starch. Pat them dry with a clean tea towel or paper towel. Some even soak them in water first, before rinsing. Either way, they must be completely dried.

Step Four This step is called blanching; the chips are fried at 160°C (some prefer 170°C) for 4-6 minutes and lifted out just as they start to colour. Make sure you use clean oil to fry in (sunflower is good as it has a high smoking point). Personally, I like ghee. It has an even higher smoking point, and tastes divine. Not cheap, but the very, very best, taste-wise. To assure the correct oil temperature: if you do not have a mini deep-fryer at home it's worth investing in a thermometer to take out the guesswork.

Step Five So we're frying the chips in batches, allowing the oil to recover its heat before submerging the next batch. Don't overcrowd. The chips will be cooked on the inside but not crisp. Crisping comes next.

Step Seven After the initial batches of chips are all fried and set aside, increase the oil temperature to 180-190°C.

Step Eight Cook the chips a second time, again in batches, allowing the oil to recover its heat in between batches.

Step Nine Continue to fry until the chips have a nice crispy golden exterior.

Step Ten Drain on some paper towel, lightly season with sea salt and serve immediately

Birchermuesli

Birchermuesli is named after its creator, Dr. Bircher Benner, who was ousted from the Swiss medical profession in 1900 for his heretical claims that grains, nuts, fruits and vegetables had more nutritional value than did meats. Wash your mouth out, Doctor!!

In formulating the muesli, Benner had in mind his many patients from wealthy families who were suffering the effects of a diet too high in protein.

Although it was not originally intended as a breakfast food, it certainly fills that niche deliciously. Here's the recipe. It serves 4 very modest eaters. I could eat the whole thing on a big day.

2/3 cup rolled oats (not instant) soaked in 1 cup of water overnight juice of 1½ lemons 4 unwaxed apples 4 tablespoons each of freshly ground almonds and hazelnuts 2/3 cup yogurt 4 tablespoons honey fresh seasonal fruits like peaches, apricots, bananas, melons or mango, sliced or chopped, to taste fresh seasonal berries like raspberries, strawberries or blueberries, to taste Place the soaked oats and whatever residual water remains with them in a large bowl along with the lemon juice.

Grate the un-peeled apples, and mix them into the oats and lemon to avoid discolouration.

Add the nuts, yogurt and honey and combine. Carefully fold in the sliced or chopped fruit.

Serve: transfer to serving bowls and decorate with berries.

Note: the muesli will keep for 24 hours in the refrigerator. The apple might discolour but this should not affect the taste.