THESLACKFRUSTRATEDFOODIE!
Hi Guys
Well I am back after a long absence! Been busy in the Mother City organising my life and future! So here are some nice new recipes to titilate your tastebuds!
MISSISSIPI MUD PIE:
150 gr Dark Chocolate
50 gr unsalted butter
30 ml golden syrup
6 eggs
300 gr soft light brown sugar
1 teaspoon vanilla essence or extract (personal choice)
1 basic pie crust, partially baked blind
350 ml whipped cream
Method:
Preheat the oven to 170 degrees.
Put the chocolate, butter and golden syrup in a heatproof bowl over a saucepan of simmering water (don't let the base of the bowl touch the water). Leave until melted and smooth, then remove from the heat and cool slightly.
While the chocolate mixture is melting, put the eggs, sugar and vanilla in a freestanding electric mixer with a whisk or hand held beater and beat until well combined.
Gradually beat the warm chocolate mixture into the egg mixture on a slow speed. Make sure the chocolate is not too hot, or the eggs will scramble. Beat thoroughly until smooth.
Pour into the partially blind-baked piecrust and bake in the preheated oven for about 35-40 minutes. Check regularly after 30 minutes to make sure it isn't burning. The baked pie should be firm to the touch but still have a slight wobble in the centre. Leave to cool completely, then cover and refrigarate overnight.
When you are ready to serve the pie, whip the cream with a handheld electric whisk in a large bowl until soft peaks form, then spread over the pit and finish with chocolate shavings.
RICH SHORT CRUST PASTRY:
250 gr cake flour
1 ml salt
7 gr icing sugar
1 egg yolk
15-30 ml cold water
150 gr butter
METHOD:
Sift the flour, salt and icing sugar together in a large bowl.
Rub the butter into the flour mixture until the mixture resembles fine breadcrumbs.
Mix the egg yolk together with half of the water and add to the flour mixture.
Using a metal palette knife, mix the egg yolk mixture into the flour mixture until a dough is formed. Add more water if necessary.
Cover with clingfilm and allow the pastry to rest in the fridge for approximately 30 minutes or until well chilled.
Line your pie dish with the pastry, and do not cut the excess until after you have baked it blind, then the pastry will not shrink and fill the whole pie plate to the top.
BAKING BLIND:
Place some greaseproof paper over the pastry lined dish and put some lentils or beans that you keep for this sole purpose of "BAKING BLIND" as they can be re-used for the next time.
Bake in a pre-heated oven 200 degrees for 20 minutes.Then remove the paper and beans and bake for another 20 minutes. Slice the excess pastry with a very sharp knife to neaten the pie plate and put in the filling. This can be used for sweet and savoury.
SAVOURY- add in grated cheese, mustard powder, anything of your choice to make it savoury.
HAPPY BAKING!
Sue
Thursday, October 7, 2010
Tuesday, September 21, 2010
HEALTH BREAD
Hi Guys
Once again I have been bad, not writing regularly and I apologise, but running around Cape Town trying to get busy!
Here is a stunning wholewheat bread recipe especially for Nienka!
WHOLEWHEAT HEALTH LOAF:
5 Cups Farine Grains de bleu (wholewheat flour from London)
1 cup oats
1 cup Linseed
1 cup Sunflower seeds
2 tsp bicarb
8 teaspoons brown sugar
6 teaspoons honey (buy the cheap tall 1 litre bottle in plastic at jam section)
Pumpkin seeds (if available)
Raisins/Sultanas optional
1 litre natural yoghurt or buttermilk unsweetened one
You can add in half a cup of poppy and linseed into the mixture as well
Method: (Makes 2 loaves)
Purchase the Tefal non stick loaf pans from London
Mix all the dry ingredients together then add in the yoghurt and honey. Mix well with your hand.
Divide into 2 loaf pans and make patterns with Poppy seeds, sesame seeds etc on the top of the loaf, and place them in an oven at 160* for about 1 hour or until a skewer comes away clean, possibly with a slight amount of mixture on the skewer.
Remove from the oven, cool, wrap in foil and place in the refrigerator.
This allows the bread to be sliced well, and the refrigerating it firms up the inside of the loaf, and also in the heat keeps it fresh for longer.
Divine toasted with loads of butter and marmalade!!
Enjoy! And remember that all the seeds can be bought at London however sometimes they are out of stock so you must go to Quartier Gourmande in Quattro Bornes.
Cheers
Sue
Once again I have been bad, not writing regularly and I apologise, but running around Cape Town trying to get busy!
Here is a stunning wholewheat bread recipe especially for Nienka!
WHOLEWHEAT HEALTH LOAF:
5 Cups Farine Grains de bleu (wholewheat flour from London)
1 cup oats
1 cup Linseed
1 cup Sunflower seeds
2 tsp bicarb
8 teaspoons brown sugar
6 teaspoons honey (buy the cheap tall 1 litre bottle in plastic at jam section)
Pumpkin seeds (if available)
Raisins/Sultanas optional
1 litre natural yoghurt or buttermilk unsweetened one
You can add in half a cup of poppy and linseed into the mixture as well
Method: (Makes 2 loaves)
Purchase the Tefal non stick loaf pans from London
Mix all the dry ingredients together then add in the yoghurt and honey. Mix well with your hand.
Divide into 2 loaf pans and make patterns with Poppy seeds, sesame seeds etc on the top of the loaf, and place them in an oven at 160* for about 1 hour or until a skewer comes away clean, possibly with a slight amount of mixture on the skewer.
Remove from the oven, cool, wrap in foil and place in the refrigerator.
This allows the bread to be sliced well, and the refrigerating it firms up the inside of the loaf, and also in the heat keeps it fresh for longer.
Divine toasted with loads of butter and marmalade!!
Enjoy! And remember that all the seeds can be bought at London however sometimes they are out of stock so you must go to Quartier Gourmande in Quattro Bornes.
Cheers
Sue
Tuesday, September 7, 2010
Hi Guys
Hope you all had a fab weekend? I spoilt myself last week and purchased a new book called Ottolenghi, well when next you are in a good bookshop go and find this recipe book and purchase it, or even better if you are in London go to the shop in Notting hill! I think you will be blown away by everything, especially the passion these guys have with food and flavours!
I am going to share a couple of their recipes with you, and hope that you enjoy them as much as I am, both eating and savouring the taste of their freshly prepared food and pastries.
Roast chicken with saffron, hazelnuts and honey:
8 Large chicken thighs, or 1 large chicken divided into quarters
2 onions, roughly chopped
4 TBSP Olive oil
1 tsp ground ginger
1 tsp ground cinnamon
a generous pinch saffron strands
juice of 1 lemon
4 TBSP cold water
2 tsp coarse sea salt
1 tsp black pepper
100 gr unskinned hazelnuts
70gr honey
2 tsp rosewater (london supermarket baking department)
2 spring onions roughly chopped
Method:
In a large bowl mix the chicken pieces with the onion, olive oil,ginger,cinnamon, saffron, lemon juice,water, salt and pepper. Leave to marinate for at least an hour or overnight in the fridge (This is better)
Preheat the oven to 190* D and spread the hazelnuts out on an oven tray and roast for 10 minutes, until lightly browned. Chop roughly and set aside.
Transfer the chicken and marinade to a roasting tray large enough to accomodate everything comfortably. Arrange the chicken pieces skin-side up and out the tray in the oven for about 35 minutes.
WHile the chicken is roasting, mix the honey, rosewater and nuts together to make a rough paste. Remove the chicken from the oven, spoon a generous amount of nut paste on to each piece and spread it to cover. Return to the oven for 5 - 10 minutes, until the chicken is cooked through and the nuts are golden brown.
Transfer the chicken to a serving dish and garnish with the chopped spring onions.
Roast potatoes and Jerusalem artichokes with lemon and sage:
500 gr small potatoes
500 gr artichokes (tinned)
4 cloves garlic crushed
50 ml olive oil
2 tsp roughly chopped sage
1 tsp salt
1/2 tsp black pepper
1 lemon
250 gr cherry tomatoes
170 gr black olives, pitted
2 tsp roughly chopped parsley
Pre-heat the oven to 200*D Wash the potatoes well and put them in a large saucepan and cover with plently of salted water. Bring to the boil and simmer for 20 minutes until semi-cooked, drain cool slightly and then cut each potato in half lengthways. Put them in a large roasting tray.
Drain the artichokes, cut them into 5mm slices and add to the potatoes. Add the garlic,olive oil,sage,salt and pepper. Mix everything well with your hands and put in the oven.
Meanwhile, thinly slice the lemon and remove the pips. After the vegetables have been roasting for about 30 minutes, add the sliced lemon, stir with a wooden spoon and return to the oven for 20 minutes. Now add the cherry tomatoes and olives, stir well again and cook for a further 15 minutes.
Remove from the oven and stir in the chopped parsley. Transfer to a serving dish and garnish with the remaining parsley!
Enjoy these flavours they are absoloutly delicious!
Cheers
Sue x
Hope you all had a fab weekend? I spoilt myself last week and purchased a new book called Ottolenghi, well when next you are in a good bookshop go and find this recipe book and purchase it, or even better if you are in London go to the shop in Notting hill! I think you will be blown away by everything, especially the passion these guys have with food and flavours!
I am going to share a couple of their recipes with you, and hope that you enjoy them as much as I am, both eating and savouring the taste of their freshly prepared food and pastries.
Roast chicken with saffron, hazelnuts and honey:
8 Large chicken thighs, or 1 large chicken divided into quarters
2 onions, roughly chopped
4 TBSP Olive oil
1 tsp ground ginger
1 tsp ground cinnamon
a generous pinch saffron strands
juice of 1 lemon
4 TBSP cold water
2 tsp coarse sea salt
1 tsp black pepper
100 gr unskinned hazelnuts
70gr honey
2 tsp rosewater (london supermarket baking department)
2 spring onions roughly chopped
Method:
In a large bowl mix the chicken pieces with the onion, olive oil,ginger,cinnamon, saffron, lemon juice,water, salt and pepper. Leave to marinate for at least an hour or overnight in the fridge (This is better)
Preheat the oven to 190* D and spread the hazelnuts out on an oven tray and roast for 10 minutes, until lightly browned. Chop roughly and set aside.
Transfer the chicken and marinade to a roasting tray large enough to accomodate everything comfortably. Arrange the chicken pieces skin-side up and out the tray in the oven for about 35 minutes.
WHile the chicken is roasting, mix the honey, rosewater and nuts together to make a rough paste. Remove the chicken from the oven, spoon a generous amount of nut paste on to each piece and spread it to cover. Return to the oven for 5 - 10 minutes, until the chicken is cooked through and the nuts are golden brown.
Transfer the chicken to a serving dish and garnish with the chopped spring onions.
Roast potatoes and Jerusalem artichokes with lemon and sage:
500 gr small potatoes
500 gr artichokes (tinned)
4 cloves garlic crushed
50 ml olive oil
2 tsp roughly chopped sage
1 tsp salt
1/2 tsp black pepper
1 lemon
250 gr cherry tomatoes
170 gr black olives, pitted
2 tsp roughly chopped parsley
Pre-heat the oven to 200*D Wash the potatoes well and put them in a large saucepan and cover with plently of salted water. Bring to the boil and simmer for 20 minutes until semi-cooked, drain cool slightly and then cut each potato in half lengthways. Put them in a large roasting tray.
Drain the artichokes, cut them into 5mm slices and add to the potatoes. Add the garlic,olive oil,sage,salt and pepper. Mix everything well with your hands and put in the oven.
Meanwhile, thinly slice the lemon and remove the pips. After the vegetables have been roasting for about 30 minutes, add the sliced lemon, stir with a wooden spoon and return to the oven for 20 minutes. Now add the cherry tomatoes and olives, stir well again and cook for a further 15 minutes.
Remove from the oven and stir in the chopped parsley. Transfer to a serving dish and garnish with the remaining parsley!
Enjoy these flavours they are absoloutly delicious!
Cheers
Sue x
Tuesday, August 31, 2010
Hi Guys
Well I thought I would add on some more recipes as I am sitting at my computer! I laugh at myself, give you a recipe to make, then I do something completely different for our supper! We are actually having grilled lamb loin chops! Remember now that you have all these wonderful butcheries opening up on the island, that a simple grilled chop (not overcooked) and seasoned with maldon sea salt, black pepper and fresh rosemary is divine, served with a baked potato and crisp fresh salad!
The strawberries in SA at the moment arealmost the size of fig's, so hopefully this easy "Cheats" strawberry Bavarois will be as enjoyable to make as to eat!
Cheats Strawberry Bavarois:
85 gr sachet strawberry jelly
2 Tbs strawberry liqueur (optional)
375 ml evaporated milk (ideal milk)
150 ml thickened cream whipped to soft peaks
2 Tbs grated white chocolate
Method:
Place the jelly in a large bowl. WHisk with 100 ml boiling water to dissolve, then allow to cool. Add the liqueur, if using, then add the evaporated milk and use a hand whisk to beat until thick and frothy.
Pour the mixture into your prettiest serving glasses or dishes and chill for at least 4 hours until set.
When ready to serve, top each bavarois with whipped cream, white chocolate curls and fresh strawberries, if desired. Now you know why it's a cheats bavarois because you don't actually need the fresh strawberries!!
Cheers
Sue x
Well I thought I would add on some more recipes as I am sitting at my computer! I laugh at myself, give you a recipe to make, then I do something completely different for our supper! We are actually having grilled lamb loin chops! Remember now that you have all these wonderful butcheries opening up on the island, that a simple grilled chop (not overcooked) and seasoned with maldon sea salt, black pepper and fresh rosemary is divine, served with a baked potato and crisp fresh salad!
The strawberries in SA at the moment arealmost the size of fig's, so hopefully this easy "Cheats" strawberry Bavarois will be as enjoyable to make as to eat!
Cheats Strawberry Bavarois:
85 gr sachet strawberry jelly
2 Tbs strawberry liqueur (optional)
375 ml evaporated milk (ideal milk)
150 ml thickened cream whipped to soft peaks
2 Tbs grated white chocolate
Method:
Place the jelly in a large bowl. WHisk with 100 ml boiling water to dissolve, then allow to cool. Add the liqueur, if using, then add the evaporated milk and use a hand whisk to beat until thick and frothy.
Pour the mixture into your prettiest serving glasses or dishes and chill for at least 4 hours until set.
When ready to serve, top each bavarois with whipped cream, white chocolate curls and fresh strawberries, if desired. Now you know why it's a cheats bavarois because you don't actually need the fresh strawberries!!
Cheers
Sue x
Monday, August 30, 2010
Hi Guys
Well it's a very windy Tuesday in the mother city, seems like soup may be a good choice of what to make for supper tonight!
Soupe Au Pistou (Serves 4-6)
Pistou, a paste of basil, garlic and olive oil similar to Italian pesto, hails from Provence in the sunny south of France!
1 TBS Olive Oil
20 gr unsalted butter
1 leek (pale part only) thinly sliced
1 Large potato, peeled, cut into 1 cm cubes
3 cups (750ml) chicken or vegetable stock
400 gr flageolet beans or cannellini beans, drained, rinsed
200 gr baby green beans, trimmed cut into 2cm lengths
2 zucchinis (baby marrow) cut into 1 cm lengths
500 gr broad beans, podded ( to give about 1 cup)
1 cup (120gr) frozen peas
PISTOU:
2 cloves garlic
1 cup fresh basil leaves
2 TBS toasted pine nuts
2 TBS Olive oil
1/3 cup (25gr) grated parmesan
Method:
For the Pistou, place the garlic, basil leaves and pine nuts in a magimix or mortar and pound or process until you have a coarse paste. Stir in the olive oil and parmesan cheese, then season. Keep the pistou, covered in the fridge for up to 1 week (it may discolour slightly but the flavour won't be affected.
Heat the olive oil and butter in a large saucepan over a medium heat, add the leek and cook for 5 minutes or until softened. Add the potato and stock, then bring to a simmer and cook for 10 minutes. Add the remaining ingredients, then season with salt and pepper and simmer for 10 minutes or until the vegetables are tender. Stir in 1 TBS of Pistou, then serve in bowls with the remaining pistou on the side.
Flageolet beans are from selected delis and gourmet shops, broad beans are from selected greengrocers or markets when in season. Try Kaddyplus, London, and Le Quartier Gourmande for those of you in Mauritius! (Oh and Medine market)
Crisp Skinned Salmon with mustard spring greens: (serves 6)
6 x 180gr Salmon fillets with the skin on
2 TBS Olive oil
2 bunches thin asparagus spears (no fresh used green tinned one's)
250 gr mixed sugar snap peas, snow peas and baby green beans
80 gr unsalted butter
1 TBS wholegrain mustard
1/2 cup fresh mint leaves
2 TBS finely chopped chives
Lemon Mayonnaise dressing:
1/2 cup (150gr whole egg mayonnaise (use my recipe)
Juice of 1 small lemon
2 TBS creme fraiche or sour cream (whip cream addd in lemon juice to make it sour)
Preheat Oven to 180* D
For the dressing, place mayo, lemon juice and creme fraiche or sour cream in a bowl and mix until you have a loose dressing. Season with sea salt and then set aside.
Rub salmon fillets with salt and pepper. Heat a large ovenproof frypan over a medium heat. When the pan is hot, ad the salmon skin-side down and cook for 1 minute until it starts to crisp. Turn and cook for a further 30 seconds, then transfer the pan to the oven and bake for a further 5 minutes or until cooked but still a little rare in the centre.
Meanwhile blanch all the vegetables in a pan of boiling salted water for 1 minute until bright green. Drain, refresh in cold water, then drain again. Melt the butter in the same pan over a medium heat, then stir in the mustard. Add the blanced vegetables and mint and toss for 1 minute, then stir in chives and season with sea salt and freshly ground black pepper.
Serve the fish with the mustard greens, drizzled with the dressing!
Delicious, so go shopping and get cooking!
Cheers
Sue xx
Well it's a very windy Tuesday in the mother city, seems like soup may be a good choice of what to make for supper tonight!
Soupe Au Pistou (Serves 4-6)
Pistou, a paste of basil, garlic and olive oil similar to Italian pesto, hails from Provence in the sunny south of France!
1 TBS Olive Oil
20 gr unsalted butter
1 leek (pale part only) thinly sliced
1 Large potato, peeled, cut into 1 cm cubes
3 cups (750ml) chicken or vegetable stock
400 gr flageolet beans or cannellini beans, drained, rinsed
200 gr baby green beans, trimmed cut into 2cm lengths
2 zucchinis (baby marrow) cut into 1 cm lengths
500 gr broad beans, podded ( to give about 1 cup)
1 cup (120gr) frozen peas
PISTOU:
2 cloves garlic
1 cup fresh basil leaves
2 TBS toasted pine nuts
2 TBS Olive oil
1/3 cup (25gr) grated parmesan
Method:
For the Pistou, place the garlic, basil leaves and pine nuts in a magimix or mortar and pound or process until you have a coarse paste. Stir in the olive oil and parmesan cheese, then season. Keep the pistou, covered in the fridge for up to 1 week (it may discolour slightly but the flavour won't be affected.
Heat the olive oil and butter in a large saucepan over a medium heat, add the leek and cook for 5 minutes or until softened. Add the potato and stock, then bring to a simmer and cook for 10 minutes. Add the remaining ingredients, then season with salt and pepper and simmer for 10 minutes or until the vegetables are tender. Stir in 1 TBS of Pistou, then serve in bowls with the remaining pistou on the side.
Flageolet beans are from selected delis and gourmet shops, broad beans are from selected greengrocers or markets when in season. Try Kaddyplus, London, and Le Quartier Gourmande for those of you in Mauritius! (Oh and Medine market)
Crisp Skinned Salmon with mustard spring greens: (serves 6)
6 x 180gr Salmon fillets with the skin on
2 TBS Olive oil
2 bunches thin asparagus spears (no fresh used green tinned one's)
250 gr mixed sugar snap peas, snow peas and baby green beans
80 gr unsalted butter
1 TBS wholegrain mustard
1/2 cup fresh mint leaves
2 TBS finely chopped chives
Lemon Mayonnaise dressing:
1/2 cup (150gr whole egg mayonnaise (use my recipe)
Juice of 1 small lemon
2 TBS creme fraiche or sour cream (whip cream addd in lemon juice to make it sour)
Preheat Oven to 180* D
For the dressing, place mayo, lemon juice and creme fraiche or sour cream in a bowl and mix until you have a loose dressing. Season with sea salt and then set aside.
Rub salmon fillets with salt and pepper. Heat a large ovenproof frypan over a medium heat. When the pan is hot, ad the salmon skin-side down and cook for 1 minute until it starts to crisp. Turn and cook for a further 30 seconds, then transfer the pan to the oven and bake for a further 5 minutes or until cooked but still a little rare in the centre.
Meanwhile blanch all the vegetables in a pan of boiling salted water for 1 minute until bright green. Drain, refresh in cold water, then drain again. Melt the butter in the same pan over a medium heat, then stir in the mustard. Add the blanced vegetables and mint and toss for 1 minute, then stir in chives and season with sea salt and freshly ground black pepper.
Serve the fish with the mustard greens, drizzled with the dressing!
Delicious, so go shopping and get cooking!
Cheers
Sue xx
Hey Guys
Well it's Monday morning and I have been fighting with my internet!! However seems that nothing is wrong with it, guess it's me and this age thing!
The weekend was good, and I saw quite a good movie at Nouveau called Chloe with Liam Neeson who I rate as fairly sexy, and Julianna Moore I have always loved as an actress, quite an erotic movie, more a chick flick then for the guys!
We then ventured to Kalk Bay yesterday and had breakfast at the Olympic Cafe, they have an unbelievable following, their bakery must be one of the best in town, but the appearance and cleanliness leaves much to be desired, and when I am served my meal on a chipped plate, it freaks me out! However we had a delicious breakfast, but on venturing to the loo's I was fairly put off by what I saw, and wondered if the Health Department was to make an inspection, how long it would be before they were closed then down to clean up the joint?? Awh maybe we will try somewhere else next time!
AUBERGINE PARMIGIANA:
2 Large Aubergines, thinly sliced lengthways
2 TBSP Olive oil
3 fat garlic cloves, thinly sliced
2 x 200 ml cartons fresh napoletana sauce (or your own homemade one)
4 roast red peppers roughly chopped
20 gr roughly chopped basil
150gr Taleggio or Fontina cheese, coarsely grated
50 gr Parmesan coarsely grated
salt and ground black pepper
ciabatta to serve
METHOD:
Preheat the oven to 200*D (180*C) and preheat the grill to high. Put the aubergines on an oiled baked sheet, brush with olive oil, scatter over the garlic and season with salt and pepper. Grill for 5-6 minutes until golden.
Spread a little Neapoletana sauce over the base of an oiled ovenproof dish, then cover with a layer of aubergine and peppers, packing the layers together as tightly as you can. Sprinkle a little basil and some cheese over the top, repeat the layers, finishing with a layer of cheese. Season with pepper. Cook in the oven for 20 minutes or until golden. Serve hot with ciabatta and a green salad.
Enjoy
Sue x
Enjo
Well it's Monday morning and I have been fighting with my internet!! However seems that nothing is wrong with it, guess it's me and this age thing!
The weekend was good, and I saw quite a good movie at Nouveau called Chloe with Liam Neeson who I rate as fairly sexy, and Julianna Moore I have always loved as an actress, quite an erotic movie, more a chick flick then for the guys!
We then ventured to Kalk Bay yesterday and had breakfast at the Olympic Cafe, they have an unbelievable following, their bakery must be one of the best in town, but the appearance and cleanliness leaves much to be desired, and when I am served my meal on a chipped plate, it freaks me out! However we had a delicious breakfast, but on venturing to the loo's I was fairly put off by what I saw, and wondered if the Health Department was to make an inspection, how long it would be before they were closed then down to clean up the joint?? Awh maybe we will try somewhere else next time!
AUBERGINE PARMIGIANA:
2 Large Aubergines, thinly sliced lengthways
2 TBSP Olive oil
3 fat garlic cloves, thinly sliced
2 x 200 ml cartons fresh napoletana sauce (or your own homemade one)
4 roast red peppers roughly chopped
20 gr roughly chopped basil
150gr Taleggio or Fontina cheese, coarsely grated
50 gr Parmesan coarsely grated
salt and ground black pepper
ciabatta to serve
METHOD:
Preheat the oven to 200*D (180*C) and preheat the grill to high. Put the aubergines on an oiled baked sheet, brush with olive oil, scatter over the garlic and season with salt and pepper. Grill for 5-6 minutes until golden.
Spread a little Neapoletana sauce over the base of an oiled ovenproof dish, then cover with a layer of aubergine and peppers, packing the layers together as tightly as you can. Sprinkle a little basil and some cheese over the top, repeat the layers, finishing with a layer of cheese. Season with pepper. Cook in the oven for 20 minutes or until golden. Serve hot with ciabatta and a green salad.
Enjoy
Sue x
Enjo
Thursday, August 26, 2010
Hi Guys
I am trying to keep you in the loop on a daily basis with recipes and failing dismally apologies!! However, I am busy running around Cape Town trying to get some business ventures going and just run out of time to write recipes onto the blog! So I wil make up for the days I have been slack now.
Orange, ALmond and Saffron Couscous:
Grated zest of 1 Large Orange and 500 ml freshly squeezed Orange juice or Ceres
3 tsp Dijon Mustard
2 tsp extra virgin olive oil
2 tsp finely grated ginger
1/2 tsp ground cumin
1 1/3 cups (265gr) couscous
1 cup (250ml) chicken stock heated with a pinch of saffron threads
1 TBS lemon juice or more to taste
1/4 cup toasted flaked almonds
1/2 cup each chopped coriander and mint
METHOD:
Bring the orange juice to the boil in a pan over medium-high heat. Reduce and simmer for about 18-20 min until it has reduced to about 1/3 cup (80ml) syrupy juice, watching as it might bubble over.
Place orange zest,mustard,oil,ginger,cumin,reduced juice and 1 tsp salt in a large heatproof bowl and mix well. Stir in the couscous then pour over the hot-infused stock and cover with cling wrap and stand until the liquid is absorbed.
Fluff the couscous with a fork, then mix in the lemon juice,salt and pepper to taste. Just before serving, fold through the almonds and chopped herbs, then ttransfer the couscous to a large platter.
DELICIOUS!!!
Chicken with Peanut Sauce: (Serves 4)
4 skinless chicken breasts cut into strips
1 tsp ground coriander
2 garlic cloves, finely chopped
about 4 tsp vegetable oil
2 tsp honey
fresh coriander sprigs to garnish
Peanut Sauce:
1 tsp vegie oil
2 tsp curry paste
2 tsp brown sugar
2 tsp peanut butter
200 ml coconut milk
Method:
Mix the chicken with the ground coriander, garlic, oil and honey. Cover, chill and leave to marinate for 15 minutes.
To make the peanut sauce, heat the oil in a pan and add the curry paste, brown sugar and peanut butter. Fry for 1 minute. Add the coconut milk and bring to the boil stirring all the time, then simmer for 5 minutes.
Meanwhile heat a wok or large frying pan and when hot, stir-fry the chicken until cooked through, ading more oil if needed.
Serve with fragrant rice, couscous and the peanut sauce poured over. Garnish with the coriander sprigs.
Enjoy more tomorrow
Sue x
I am trying to keep you in the loop on a daily basis with recipes and failing dismally apologies!! However, I am busy running around Cape Town trying to get some business ventures going and just run out of time to write recipes onto the blog! So I wil make up for the days I have been slack now.
Orange, ALmond and Saffron Couscous:
Grated zest of 1 Large Orange and 500 ml freshly squeezed Orange juice or Ceres
3 tsp Dijon Mustard
2 tsp extra virgin olive oil
2 tsp finely grated ginger
1/2 tsp ground cumin
1 1/3 cups (265gr) couscous
1 cup (250ml) chicken stock heated with a pinch of saffron threads
1 TBS lemon juice or more to taste
1/4 cup toasted flaked almonds
1/2 cup each chopped coriander and mint
METHOD:
Bring the orange juice to the boil in a pan over medium-high heat. Reduce and simmer for about 18-20 min until it has reduced to about 1/3 cup (80ml) syrupy juice, watching as it might bubble over.
Place orange zest,mustard,oil,ginger,cumin,reduced juice and 1 tsp salt in a large heatproof bowl and mix well. Stir in the couscous then pour over the hot-infused stock and cover with cling wrap and stand until the liquid is absorbed.
Fluff the couscous with a fork, then mix in the lemon juice,salt and pepper to taste. Just before serving, fold through the almonds and chopped herbs, then ttransfer the couscous to a large platter.
DELICIOUS!!!
Chicken with Peanut Sauce: (Serves 4)
4 skinless chicken breasts cut into strips
1 tsp ground coriander
2 garlic cloves, finely chopped
about 4 tsp vegetable oil
2 tsp honey
fresh coriander sprigs to garnish
Peanut Sauce:
1 tsp vegie oil
2 tsp curry paste
2 tsp brown sugar
2 tsp peanut butter
200 ml coconut milk
Method:
Mix the chicken with the ground coriander, garlic, oil and honey. Cover, chill and leave to marinate for 15 minutes.
To make the peanut sauce, heat the oil in a pan and add the curry paste, brown sugar and peanut butter. Fry for 1 minute. Add the coconut milk and bring to the boil stirring all the time, then simmer for 5 minutes.
Meanwhile heat a wok or large frying pan and when hot, stir-fry the chicken until cooked through, ading more oil if needed.
Serve with fragrant rice, couscous and the peanut sauce poured over. Garnish with the coriander sprigs.
Enjoy more tomorrow
Sue x
Wednesday, August 18, 2010
Hey Guys
I know I have been slack! Sorry cause I know some of you look at this blog for recipes on an ongoing basis! So today I am going to give you a really easy recipe for LOW FAT meatballs which are delicious.
MEATBALLS:
750 gr steak mince (Woolies have a special at the mo R45-95 per kilo) Butchery Dept
3/4 cup oats
1/2 cup tomato sauce
1/2 cup chutney
2 eggs
1 grated onion
chopped garlic
METHOD:
Combine all the above together in a bowl and refrigerate for about an hour. Mould with your hands into decent size balls and place in an ovenproof dish, and bake on 180 for 20 minutes till cooked. Do not overcook and dry them out.
Serve with Couscous, Polenta, Rice or Mash and a green salad.
Cheers
Sue
I know I have been slack! Sorry cause I know some of you look at this blog for recipes on an ongoing basis! So today I am going to give you a really easy recipe for LOW FAT meatballs which are delicious.
MEATBALLS:
750 gr steak mince (Woolies have a special at the mo R45-95 per kilo) Butchery Dept
3/4 cup oats
1/2 cup tomato sauce
1/2 cup chutney
2 eggs
1 grated onion
chopped garlic
METHOD:
Combine all the above together in a bowl and refrigerate for about an hour. Mould with your hands into decent size balls and place in an ovenproof dish, and bake on 180 for 20 minutes till cooked. Do not overcook and dry them out.
Serve with Couscous, Polenta, Rice or Mash and a green salad.
Cheers
Sue
Friday, August 6, 2010
Hey hey it's FRIDAY!!
Well hope you all got good things planned for this weekend? Cooking and cleaning or drinking and partying, well whatever you do enoy it!
The weather is unbelievable again in CT today, can't see this lasting however, reckon it's the lull before the storm, but hey we will enjoy it while it lasts!
I went to Fruit and Veg city today, and I have to say without sounding like a full on snob, "there are funny people" in that shop, oh yeh, very funny, I have no idea where they come from? However, when you look past the funny people and look for the delicious fruit and vegies one see's past them all!
I made delicious pasta last evening with a brown mushroom and ham sauce, so easy to prepare, so I wanted to share this with you.
Take the white sauce recipe that I have on the blog, and then saute in butter and a drop of oil lovely chunky sliced brown mushrooms till they are cooked, then add in sliced ham that you have cut into pieces. For a variation which is also tasty, one can fry up thos bacon lardons and substitute the ham, or use both.
If you enjoy onion and garlic, then fry the freshly crushed garlic with the onions first, add in the mushrooms and the meat and then add this all into your creamy white sauce.
A few Tablespoons of Parmesan enhances the sauce, and extra parmesan and loads of ground black pepper are a must on the table.
GARLIC BREAD: (remember shiny side in of the foil) Buy a bagguette or loaf of delicious bread, slice it through into slices and butter inbetween each slice generously with your garlic and herb butter.
Butter
Loads fresh garlic cloves
fresh parsley
fresh thyme
fresh rosemary
Another variation which is very rich is salami, cheese and paprika put inbetween the slices and baked in the oven wrapped in foil till crispy on the outside and warm and melted on the inside.
Hopefuly we are of to movies tonight, can't wait for a big popcorn and a slush!
Enjoy the weekend
Suexx
Well hope you all got good things planned for this weekend? Cooking and cleaning or drinking and partying, well whatever you do enoy it!
The weather is unbelievable again in CT today, can't see this lasting however, reckon it's the lull before the storm, but hey we will enjoy it while it lasts!
I went to Fruit and Veg city today, and I have to say without sounding like a full on snob, "there are funny people" in that shop, oh yeh, very funny, I have no idea where they come from? However, when you look past the funny people and look for the delicious fruit and vegies one see's past them all!
I made delicious pasta last evening with a brown mushroom and ham sauce, so easy to prepare, so I wanted to share this with you.
Take the white sauce recipe that I have on the blog, and then saute in butter and a drop of oil lovely chunky sliced brown mushrooms till they are cooked, then add in sliced ham that you have cut into pieces. For a variation which is also tasty, one can fry up thos bacon lardons and substitute the ham, or use both.
If you enjoy onion and garlic, then fry the freshly crushed garlic with the onions first, add in the mushrooms and the meat and then add this all into your creamy white sauce.
A few Tablespoons of Parmesan enhances the sauce, and extra parmesan and loads of ground black pepper are a must on the table.
GARLIC BREAD: (remember shiny side in of the foil) Buy a bagguette or loaf of delicious bread, slice it through into slices and butter inbetween each slice generously with your garlic and herb butter.
Butter
Loads fresh garlic cloves
fresh parsley
fresh thyme
fresh rosemary
Another variation which is very rich is salami, cheese and paprika put inbetween the slices and baked in the oven wrapped in foil till crispy on the outside and warm and melted on the inside.
Hopefuly we are of to movies tonight, can't wait for a big popcorn and a slush!
Enjoy the weekend
Suexx
Wednesday, August 4, 2010
Quickly wanted to share this recipe with you as it is dead easy and delicious on baked potatoes, pro-vita, with roast chicken, actually on a knife and just lick it off will also work for me!!
2 Philadelphia Cream Cheese (Woolies cheaper then P n P had a laugh by R3-00)
10 cloves fresh garlic(Less if you don't like a garlic breathe)
Fresh Parsley
Fresh Rosemary
Fresh Thyme
Bunch Spring Onions
Salt
Pepper
Cream, homemade mayo, milk to make it slightly softer to spread
Method: Blend all the above ingredients till smooth and well processed together and place in a jar or container with a lid and refrigerate. Divine also on a base of a wrap with salad and balsamic blaze! Keeps for weeks.
Guys in Mauritius the best and cheapest blaze is in London Supermarket above the fridge next to the baking cherries and stuf where the chocolate sauce and syrups are!
2 Philadelphia Cream Cheese (Woolies cheaper then P n P had a laugh by R3-00)
10 cloves fresh garlic(Less if you don't like a garlic breathe)
Fresh Parsley
Fresh Rosemary
Fresh Thyme
Bunch Spring Onions
Salt
Pepper
Cream, homemade mayo, milk to make it slightly softer to spread
Method: Blend all the above ingredients till smooth and well processed together and place in a jar or container with a lid and refrigerate. Divine also on a base of a wrap with salad and balsamic blaze! Keeps for weeks.
Guys in Mauritius the best and cheapest blaze is in London Supermarket above the fridge next to the baking cherries and stuf where the chocolate sauce and syrups are!
Hi Guys
Well at long last I am up and running from my own home with my own internet which is going to make my life so much easier! The move from Mauritus has been long and slow but we are settled and getting into our new lives, which in Cape Town is not difficult.
The soccer mania is over sadly, and I must say that I miss all the cars with the flags and the vibe that was so evident at places like the Cape Quarter where the "fanwalk" passed by and the restaurants and bars were packed to capacity.
It's also wonderful being back and the availability of produce that is on hand in the supermarkets which makes one's choice of what to cook and what's for supper tonight so much easier.
Last evening I roasted a chicken, but when you roast your chicken, firstly always remember to remove the gland at the back of the pope's nose, as this can give your chicken a bitter taste if not removed! Season your chicken inside and out with coarse sea salt, black pepper, fresh herbs like thyme, rosemary, parsley, also loads of onion placed around the chicken and in the cavity. You can also slide your hand between the breasts of the chicken and place fresh lemon slices between the skin and the meat and then roast your chicken for a good one and a half hours on 180 degrees for it to be cooked through and juicy. Nothing worse then a chicken that when you carve it the meat is slimy and pink in the joint of the leg and thigh! Ugh, it's underdone then!
BUTTERNUT: Buy a lovely long thick butternut, these have less pips in them, peel it and cut into rounds then cut the rounds in half, place in a dish and season well with salt, pepper, olive oil, knob of butter and herbs of your choice and cook at the same time as the chicken in the oven, this will be delicious, and if you wish, you can pour on some honey or syrup before cooking as this will make it slightly sticky and chewy! Roast for the same length of time as the chicken.
CAULIFLOWER/BROCOLLI with white sauce: Basically you need to wash your fresh vegies, and place them in a microwaveable dish and cover with plastic and cook on high for about 10 minutes. Drain off excess water, which will be in the bottom of the dish from when you have rinsed them (also this water creates a bit of steam during the cooking process) Then melt 125gr butter in the microwave, add in salt, pepper, mustard powder and 3/4 cup flour, and put back in the microwave and cook the "roux" for 2 minutes. It will be slightly crumbly, don't panic, remove from the microwave, whisk in the milk, about a litre, place back in the microwave and cook on high, stirring occasionally, as the sauce thickens, then remove and add in grated parmesan, cheddar or whichever you prefer, and pour over your vegies and re-heat when ready to eat!This can be done in the morning and re-heated.
MASHED POTATOES: This is not easy for those living on the island, as the quality of potatoes most of the time is awful, so you will all be shocked to know that I used to use "SMASH" yes, the packet dried mix you buy in the supermarkets, but dollied up, and this is what you do, follow my decadent instructions and people will be none the wiser! Put the dry ingredients from the packet into a dish, and to this add in an enormous generous block of butter (100 gr) coarse sea salt, pepper, and 2 teaspoons of baking powder and then pour on the 1 cup of boiling water(the BP will froth don't get a fright) and 1 cup of milk and whisk till it is smooth and no lumps. If you are wanting a slightly softer mash, just add in more water or milk, and season till you are satisfied.
TIPS: Add in to the mash sauteed cabbage and spring onions, or anything else that you like to make is slightly different.This can be prepared in the morning and re-heated.
I will be keeping up with the blog daily and hopefuly giving you all a bit of inspiration from my daily cooking!
Cheers
Suexx
Well at long last I am up and running from my own home with my own internet which is going to make my life so much easier! The move from Mauritus has been long and slow but we are settled and getting into our new lives, which in Cape Town is not difficult.
The soccer mania is over sadly, and I must say that I miss all the cars with the flags and the vibe that was so evident at places like the Cape Quarter where the "fanwalk" passed by and the restaurants and bars were packed to capacity.
It's also wonderful being back and the availability of produce that is on hand in the supermarkets which makes one's choice of what to cook and what's for supper tonight so much easier.
Last evening I roasted a chicken, but when you roast your chicken, firstly always remember to remove the gland at the back of the pope's nose, as this can give your chicken a bitter taste if not removed! Season your chicken inside and out with coarse sea salt, black pepper, fresh herbs like thyme, rosemary, parsley, also loads of onion placed around the chicken and in the cavity. You can also slide your hand between the breasts of the chicken and place fresh lemon slices between the skin and the meat and then roast your chicken for a good one and a half hours on 180 degrees for it to be cooked through and juicy. Nothing worse then a chicken that when you carve it the meat is slimy and pink in the joint of the leg and thigh! Ugh, it's underdone then!
BUTTERNUT: Buy a lovely long thick butternut, these have less pips in them, peel it and cut into rounds then cut the rounds in half, place in a dish and season well with salt, pepper, olive oil, knob of butter and herbs of your choice and cook at the same time as the chicken in the oven, this will be delicious, and if you wish, you can pour on some honey or syrup before cooking as this will make it slightly sticky and chewy! Roast for the same length of time as the chicken.
CAULIFLOWER/BROCOLLI with white sauce: Basically you need to wash your fresh vegies, and place them in a microwaveable dish and cover with plastic and cook on high for about 10 minutes. Drain off excess water, which will be in the bottom of the dish from when you have rinsed them (also this water creates a bit of steam during the cooking process) Then melt 125gr butter in the microwave, add in salt, pepper, mustard powder and 3/4 cup flour, and put back in the microwave and cook the "roux" for 2 minutes. It will be slightly crumbly, don't panic, remove from the microwave, whisk in the milk, about a litre, place back in the microwave and cook on high, stirring occasionally, as the sauce thickens, then remove and add in grated parmesan, cheddar or whichever you prefer, and pour over your vegies and re-heat when ready to eat!This can be done in the morning and re-heated.
MASHED POTATOES: This is not easy for those living on the island, as the quality of potatoes most of the time is awful, so you will all be shocked to know that I used to use "SMASH" yes, the packet dried mix you buy in the supermarkets, but dollied up, and this is what you do, follow my decadent instructions and people will be none the wiser! Put the dry ingredients from the packet into a dish, and to this add in an enormous generous block of butter (100 gr) coarse sea salt, pepper, and 2 teaspoons of baking powder and then pour on the 1 cup of boiling water(the BP will froth don't get a fright) and 1 cup of milk and whisk till it is smooth and no lumps. If you are wanting a slightly softer mash, just add in more water or milk, and season till you are satisfied.
TIPS: Add in to the mash sauteed cabbage and spring onions, or anything else that you like to make is slightly different.This can be prepared in the morning and re-heated.
I will be keeping up with the blog daily and hopefuly giving you all a bit of inspiration from my daily cooking!
Cheers
Suexx
Thursday, June 24, 2010
Hi Guys
World cup fever is still manic, Cape Town has been incredible, and the weather unbelievable! I'm really so pleased for the soccer fans that are here to enjoy South Africa.
We will definitly go somewhere for the semi-final as one has to experience the vibe at all these locations.
I am still not in my own home, so my writing will be sporadic, but once I am up and settled I promise to write everyday with ideas and news.
Yesterday I decided to cook so I baked a courgette cake, with homemade lemon curd, absoloutly delicious so here is the recipe.
COURGETTE CAKE:
120 gr raisins - soaked in boiling water
500 gr grated courgettes
6 eggs
250 ml oil
300 gr castor sugar
400 gr cake flour
1 tsp bicarb
1 tsp baking powder
Method:
Beat the eggs in your electric beater till fluffy and slowly add in the castor sugar. Add in the oil, then fold in the dry ingredients. Add the courgettes and raisins (drained)
Pour mixture into 2 cake pans and bake in a moderate oven 160 degrees till cooked.
Sandwich together with lemon curd and ice the top with cream cheese icing.
LEMON CURD:
4 Large eggs
8 Large egg yolks
400 gr sugar
250 ml freshly squeezed lemon juice
200 gr butter
In a double boiler whisk eggs and sugar until thick stirring all the time. Add the butter block at a time, then add in the lemon juice, whisk some more and thicken.
Cool in the fridge then sandwich the cake together with the lemon curd.
CREAM CHEESE ICING:
250 gr butter
3 cups icing sugar
250 gr cream cheese
Method:
Cream the butter and add in the icing sugar. Then beat in the cream cheese (Philadelphia) and ice the cake. Keeps for ages in the fridge.
TIP: USE THE EGG WHITES FROM THE LEMON CURD FOR A PAVLOVA
Have an awesome weekend
Cheers
Suexx
World cup fever is still manic, Cape Town has been incredible, and the weather unbelievable! I'm really so pleased for the soccer fans that are here to enjoy South Africa.
We will definitly go somewhere for the semi-final as one has to experience the vibe at all these locations.
I am still not in my own home, so my writing will be sporadic, but once I am up and settled I promise to write everyday with ideas and news.
Yesterday I decided to cook so I baked a courgette cake, with homemade lemon curd, absoloutly delicious so here is the recipe.
COURGETTE CAKE:
120 gr raisins - soaked in boiling water
500 gr grated courgettes
6 eggs
250 ml oil
300 gr castor sugar
400 gr cake flour
1 tsp bicarb
1 tsp baking powder
Method:
Beat the eggs in your electric beater till fluffy and slowly add in the castor sugar. Add in the oil, then fold in the dry ingredients. Add the courgettes and raisins (drained)
Pour mixture into 2 cake pans and bake in a moderate oven 160 degrees till cooked.
Sandwich together with lemon curd and ice the top with cream cheese icing.
LEMON CURD:
4 Large eggs
8 Large egg yolks
400 gr sugar
250 ml freshly squeezed lemon juice
200 gr butter
In a double boiler whisk eggs and sugar until thick stirring all the time. Add the butter block at a time, then add in the lemon juice, whisk some more and thicken.
Cool in the fridge then sandwich the cake together with the lemon curd.
CREAM CHEESE ICING:
250 gr butter
3 cups icing sugar
250 gr cream cheese
Method:
Cream the butter and add in the icing sugar. Then beat in the cream cheese (Philadelphia) and ice the cake. Keeps for ages in the fridge.
TIP: USE THE EGG WHITES FROM THE LEMON CURD FOR A PAVLOVA
Have an awesome weekend
Cheers
Suexx
Saturday, June 19, 2010
Hi Guys
Well it's a good morning as it's "Father's Day" in South Africa and everyone will be celebrating in one form or the other! Maybe you would like to make some homemade ice-cream and chocolate sauce as a treat for your loved one, so here are the recipes!
Basic Ice Cream Recipe (I double up the quantity)
4 egg yolks
2 eggs
200 gr castor sugar
Place the above ingredients in an electric mixer and beat well, till light in colour and fluffed up, then you add in 500 ml whipped cream.
To make the various options of the flavours you do the following:
Vanilla - add in the seeds from 2 vanilla pods scraped out generously
Ginger - add in 1/4 cup ginger paste (the preserved one Illovo in syrup or homemade or some type of preserved ginger, NOT fresh ginger in the tubs! Must be sweetened with sugar)
Strawberry or Berry - Buy the frozen fruit if you live in Mauritius and fresh not available or puree fresh berries of your choice
Chocolate Chip - add in a cup of choc chips
1/2 can frozen orange Juice concentrate
Place Ice-cream in a nice dish that you would serve it in and freeze!
Chocolate Sauce:
1 1/2 cups brown sugar
1 cup cream (cooking cream in Mauritius)
4 Dessertspoons Cocoa
4 teaspoons golden syrup
Dissolve all together and boil gently for 2 minutes
Remove from heat and add in 50 grams butter and 1 teaspoon vanilla essence
Leave till ready to use! Delicious
Well it's a good morning as it's "Father's Day" in South Africa and everyone will be celebrating in one form or the other! Maybe you would like to make some homemade ice-cream and chocolate sauce as a treat for your loved one, so here are the recipes!
Basic Ice Cream Recipe (I double up the quantity)
4 egg yolks
2 eggs
200 gr castor sugar
Place the above ingredients in an electric mixer and beat well, till light in colour and fluffed up, then you add in 500 ml whipped cream.
To make the various options of the flavours you do the following:
Vanilla - add in the seeds from 2 vanilla pods scraped out generously
Ginger - add in 1/4 cup ginger paste (the preserved one Illovo in syrup or homemade or some type of preserved ginger, NOT fresh ginger in the tubs! Must be sweetened with sugar)
Strawberry or Berry - Buy the frozen fruit if you live in Mauritius and fresh not available or puree fresh berries of your choice
Chocolate Chip - add in a cup of choc chips
1/2 can frozen orange Juice concentrate
Place Ice-cream in a nice dish that you would serve it in and freeze!
Chocolate Sauce:
1 1/2 cups brown sugar
1 cup cream (cooking cream in Mauritius)
4 Dessertspoons Cocoa
4 teaspoons golden syrup
Dissolve all together and boil gently for 2 minutes
Remove from heat and add in 50 grams butter and 1 teaspoon vanilla essence
Leave till ready to use! Delicious
Thursday, June 17, 2010
Hi Guys
Well after a VERY unsettling 6 months I have eventually arrived back in Cape Town to an amazing sight. Cars with flags, building adorned with flags and the sound of the vuvusela's! And everyone in World cup fever mood, it's quite amazing.
I will try and start writing later today, and keep you updated with recipes to inspire you all and keep you going on a daily basis!
Hopefully this blog will get better and better, and I can stay in touch with all of you and give you some inspiration.
Cheers
Sue
PS NO excuse for me now, was handed my "Virgin" gym card, and am going to try out "Curves" now at 7 o clock, gotta get this old bod back in shape!!
Well after a VERY unsettling 6 months I have eventually arrived back in Cape Town to an amazing sight. Cars with flags, building adorned with flags and the sound of the vuvusela's! And everyone in World cup fever mood, it's quite amazing.
I will try and start writing later today, and keep you updated with recipes to inspire you all and keep you going on a daily basis!
Hopefully this blog will get better and better, and I can stay in touch with all of you and give you some inspiration.
Cheers
Sue
PS NO excuse for me now, was handed my "Virgin" gym card, and am going to try out "Curves" now at 7 o clock, gotta get this old bod back in shape!!
Saturday, March 13, 2010
Hi Guys
Well I feel like a "Blowfish" as it's been 2 nights of delicious food at friends homes, lots of lovely wine and much laughter, so we are off to "Sunday School" not the church one, but a golf game at Bel Ombre to clear the head and get some exercise and walk off the calories that I have consumed, plus the "Mock Fruit Cake" is absoloutly divine, and if I am to confess to you all I have had about 8 slices in the last 3 days!! I made a second batch yesterday, so for the frustratedfoodie she to has been pigging out! Oh well what the hell.
So I thought before we dash off for the south of the island and our game of golf, I would write down a few more recipes for you. So here goes.................
CHEESY MUSHROOM ROUNDS:
4 Large mushrooms (1 per person)
150 Ml Chicken stock
1 small onion
4 rashers bacon (rindless)
30 gr butter
250 gr smooth cottage cheese
salt pepper
1 tsp dried oregano
4 slices bread
METHOD:
Trim mushrooms, blanch in chicken stock for a few minutes.
Chop onion in magimix.
Fry the onion in the butter until golden brown - remove and add bacon - cook till crisp.
Chop the bacon in the magimix till finely chopped then add in the cottage cheese, salt, pepper, oregano and 15 ml 1 TBS chicken stock.
Place the mushrooms on the grill rack, pile mixture over the whole mushroom and grill on the top rack of the oven till a golden brown, approx 5 minutes
Toast the bread, trim and place the mushroom on top and serve.
NOTE: If you cannot get cotage cheese, use Philadelphia, marscapone or creme fraiche.
SAVOURY BEEF:
250 gr stale white bread
2 TBS parsley
1 onion finely chopped
250 gr bacon chopped (rindless)
500 gr beef for mincing
salt and ground pepper
2 eggs lightly beaten
METHOD:
Fit the steel blade in the magimix and with the motor running drop the bread (cubed) through the feed tube. Process until fine crumbs form.
Tip out the crumbs, reinsert the blade and coarsely chop the parsley. Remove lid, add the onion and process till chopped.
Add the mixture to the crumbs, then cut up the bacon and chop, tip into mixture.
Then cube the beef, and process in two batches till minced.
Combine all the ingredients, add the herbs seasoning to taste and the beaten egg, mix thoroughly, shape into a loaf and wrap in tin foil.
Bake in a preheated oven 180 degrees for 1 hour, open up and brown.
Remove and serve with a nice tomato sauce,
This dish is lovely cold for a lunch or on sandwiches.
Must dash to golf speak later
love
Suex
Well I feel like a "Blowfish" as it's been 2 nights of delicious food at friends homes, lots of lovely wine and much laughter, so we are off to "Sunday School" not the church one, but a golf game at Bel Ombre to clear the head and get some exercise and walk off the calories that I have consumed, plus the "Mock Fruit Cake" is absoloutly divine, and if I am to confess to you all I have had about 8 slices in the last 3 days!! I made a second batch yesterday, so for the frustratedfoodie she to has been pigging out! Oh well what the hell.
So I thought before we dash off for the south of the island and our game of golf, I would write down a few more recipes for you. So here goes.................
CHEESY MUSHROOM ROUNDS:
4 Large mushrooms (1 per person)
150 Ml Chicken stock
1 small onion
4 rashers bacon (rindless)
30 gr butter
250 gr smooth cottage cheese
salt pepper
1 tsp dried oregano
4 slices bread
METHOD:
Trim mushrooms, blanch in chicken stock for a few minutes.
Chop onion in magimix.
Fry the onion in the butter until golden brown - remove and add bacon - cook till crisp.
Chop the bacon in the magimix till finely chopped then add in the cottage cheese, salt, pepper, oregano and 15 ml 1 TBS chicken stock.
Place the mushrooms on the grill rack, pile mixture over the whole mushroom and grill on the top rack of the oven till a golden brown, approx 5 minutes
Toast the bread, trim and place the mushroom on top and serve.
NOTE: If you cannot get cotage cheese, use Philadelphia, marscapone or creme fraiche.
SAVOURY BEEF:
250 gr stale white bread
2 TBS parsley
1 onion finely chopped
250 gr bacon chopped (rindless)
500 gr beef for mincing
salt and ground pepper
2 eggs lightly beaten
METHOD:
Fit the steel blade in the magimix and with the motor running drop the bread (cubed) through the feed tube. Process until fine crumbs form.
Tip out the crumbs, reinsert the blade and coarsely chop the parsley. Remove lid, add the onion and process till chopped.
Add the mixture to the crumbs, then cut up the bacon and chop, tip into mixture.
Then cube the beef, and process in two batches till minced.
Combine all the ingredients, add the herbs seasoning to taste and the beaten egg, mix thoroughly, shape into a loaf and wrap in tin foil.
Bake in a preheated oven 180 degrees for 1 hour, open up and brown.
Remove and serve with a nice tomato sauce,
This dish is lovely cold for a lunch or on sandwiches.
Must dash to golf speak later
love
Suex
Thursday, March 11, 2010
Hi Again
Well I said my recipe book was falling apart but so is my spelling! Humblest apologies I read through what I had written this morning and was apalled by my grammatical errors and spelling errors, not done on purpose, but at the speed that I type I do not always check my work, so I guess I must be a bit more thorough!! I guess though this is my personal blog, so will you all excuse me if there is an error every now and then?
I have just made the "MOCK FRUIT CAKE" as we are off to friends this afternoon and I thought it would be nice for the kids to enjoy, however, in making this now, I would like to give you all a tip, as when it says add the beaten eggs into the fruit mixture, which you have just boiled, be very careful that you do not land up with scrambled egg in the fruit mixture! My advice to you all is to remove the pot with the boiling fruit, butter and sugar, and let it cool slightly before adding the beaten eggs into the pot, and do not return it to the pot to boil, this is NOT necessary. Mine is busy setting in the fridge, then I will slice it into pieces and I know it is really divine.
Ob my beloved husband (well most times) beloved that is, and Sammy our daughter were up very early to go across the island for her to have a golf lesson with David Marsh and for the first time he commented on my handwriting from the pages that were lying on the kitchen table, and said "gosh has your writing always been this neat, and how old were you when you started this recipe book" so I told him I was about 14 and then he laughed at me and said "and you even wrote delicious at the end of the recipe" so I said yes, and I still write that on my blog and he laughed even louder! not sure what is so hilariously funny, my neat handwriting or the fact that I wrote delicious at the end of the recipe, then Sammy came into the kitchen and they bothed started to mock me and Sammy pulled her fingers and said "LOSER". They were just teasing me, but as I pointed out to her, I was not privileged like her to be on a golf course at age 14 which is what she is, but that I took to cooking, and I'm not sorry either, but guess there is a hell of a lot more money in golf, but it's not about the money, it's about the passion, and mine is food! Not even the eating, it's the nurturing and watching people devour your tasty wares that does something to all foodies, maybe it's a large ego, oh well I don't know and actualy don't care,I'll just carry on cooking!
MOCK CREAM: (NICE TO SANDWICH MELTING MOMENTS WITH THIS)
4 TBS Butter
4 TBS Icing Sugar
1 TBS Boiling Water
1 TBS Cold Milk
METHOD:
Cream butter and sugar in your magimix or beater till light and fluffy and pale in colour. Then add in the boiling water and beat, then the cold milk and beat, and lastly a few drops of vanilla essence or the seeds from the pod. Sandwich the melting moments together with this.
LEMON MERINGUE PIE:
2 Packs tennis biscuits, ginger snaps or whatever biscuit you fancy for the base
250 gr butter
Melt the butter and process the biscuits till crumbs in your magimix and add in the melted butter. Process and then line your dish or pie plate with the base. Place in the oven for about 20 minutes on 180 degrees to cook and remove and cool.
I don't even do the biscuits with the butter, I just place the biscuit into the dish and then make the filling, always feel the butter part with the biscuits is too much, rich and fattenning!! Ha ha saves a few calories on the rest of the tart!
FILLING:
4 Tins condensed milk
8 egg yolks (whites used for the meringue)
Loads of fresh lemon juice as the more lemon juice the tarter it is (1 cup)
Combine the above together and pour into the biscuit base, then place in the oven and let it set for about 30 minutes.
MERINGUE:
Beat the egg whites till stiff then add in 500 gr sugar and pipe or spoon on top of this filling and put back in the oven, let the meringue get crisp, so much nicer then soggy weeping meringue!
This quantity makes a large rectangular dish, or one of the Weber Silver roasting pans, as normally I am feeding 20 people, however you can halve the quantity and make it smaller.
ONION SALAD:
500 gr Small onions (pickling onions) or slice large onions as well
cook the onions, boiling them and then pour over the following sauce
SAUCE:
Beat 2 eggs well with 4 TBS sugar. Add 1/2 cup vinegar, 1 cup water, and boil till mixture thickens.
Add a lump of butter, then pour over the blanched onions and refrigerate.
ORANGE PUDDING:
2 Cups Orange Juice
1 Cup sugar
3 eggs
11/2 tsp gelatine sponged in 1 cup hot water
METHOD:
Beat yolks and then add in the cooled gelatine, orange juice and sugar. Sponging the gelatine is when you take the gelatine, and srinkle it over the water, then microwave it on high for about 30 seconds till the gelatine is dissolved, cool and use.
Then beat the egg whites till stiff and fold the whites into the orange mixture. Place in the refrigerator till set.
ONION SALAD 2:
Baby onions
1 egg
1 tsp dry mustard powder
3 TBS sugar
1/2 cup vinegar
1/2 cup water
1 tsp Maizena
Boil onions till slightly cooked not too soft, then combine all the above ingredients in a pot, heat through till boiling and pour over the baby onions. Sprinkle chopped parsley on the salad.
Happy cooking, I need a breather will be back with more recipes for you!
love
Suexx
Well I said my recipe book was falling apart but so is my spelling! Humblest apologies I read through what I had written this morning and was apalled by my grammatical errors and spelling errors, not done on purpose, but at the speed that I type I do not always check my work, so I guess I must be a bit more thorough!! I guess though this is my personal blog, so will you all excuse me if there is an error every now and then?
I have just made the "MOCK FRUIT CAKE" as we are off to friends this afternoon and I thought it would be nice for the kids to enjoy, however, in making this now, I would like to give you all a tip, as when it says add the beaten eggs into the fruit mixture, which you have just boiled, be very careful that you do not land up with scrambled egg in the fruit mixture! My advice to you all is to remove the pot with the boiling fruit, butter and sugar, and let it cool slightly before adding the beaten eggs into the pot, and do not return it to the pot to boil, this is NOT necessary. Mine is busy setting in the fridge, then I will slice it into pieces and I know it is really divine.
Ob my beloved husband (well most times) beloved that is, and Sammy our daughter were up very early to go across the island for her to have a golf lesson with David Marsh and for the first time he commented on my handwriting from the pages that were lying on the kitchen table, and said "gosh has your writing always been this neat, and how old were you when you started this recipe book" so I told him I was about 14 and then he laughed at me and said "and you even wrote delicious at the end of the recipe" so I said yes, and I still write that on my blog and he laughed even louder! not sure what is so hilariously funny, my neat handwriting or the fact that I wrote delicious at the end of the recipe, then Sammy came into the kitchen and they bothed started to mock me and Sammy pulled her fingers and said "LOSER". They were just teasing me, but as I pointed out to her, I was not privileged like her to be on a golf course at age 14 which is what she is, but that I took to cooking, and I'm not sorry either, but guess there is a hell of a lot more money in golf, but it's not about the money, it's about the passion, and mine is food! Not even the eating, it's the nurturing and watching people devour your tasty wares that does something to all foodies, maybe it's a large ego, oh well I don't know and actualy don't care,I'll just carry on cooking!
MOCK CREAM: (NICE TO SANDWICH MELTING MOMENTS WITH THIS)
4 TBS Butter
4 TBS Icing Sugar
1 TBS Boiling Water
1 TBS Cold Milk
METHOD:
Cream butter and sugar in your magimix or beater till light and fluffy and pale in colour. Then add in the boiling water and beat, then the cold milk and beat, and lastly a few drops of vanilla essence or the seeds from the pod. Sandwich the melting moments together with this.
LEMON MERINGUE PIE:
2 Packs tennis biscuits, ginger snaps or whatever biscuit you fancy for the base
250 gr butter
Melt the butter and process the biscuits till crumbs in your magimix and add in the melted butter. Process and then line your dish or pie plate with the base. Place in the oven for about 20 minutes on 180 degrees to cook and remove and cool.
I don't even do the biscuits with the butter, I just place the biscuit into the dish and then make the filling, always feel the butter part with the biscuits is too much, rich and fattenning!! Ha ha saves a few calories on the rest of the tart!
FILLING:
4 Tins condensed milk
8 egg yolks (whites used for the meringue)
Loads of fresh lemon juice as the more lemon juice the tarter it is (1 cup)
Combine the above together and pour into the biscuit base, then place in the oven and let it set for about 30 minutes.
MERINGUE:
Beat the egg whites till stiff then add in 500 gr sugar and pipe or spoon on top of this filling and put back in the oven, let the meringue get crisp, so much nicer then soggy weeping meringue!
This quantity makes a large rectangular dish, or one of the Weber Silver roasting pans, as normally I am feeding 20 people, however you can halve the quantity and make it smaller.
ONION SALAD:
500 gr Small onions (pickling onions) or slice large onions as well
cook the onions, boiling them and then pour over the following sauce
SAUCE:
Beat 2 eggs well with 4 TBS sugar. Add 1/2 cup vinegar, 1 cup water, and boil till mixture thickens.
Add a lump of butter, then pour over the blanched onions and refrigerate.
ORANGE PUDDING:
2 Cups Orange Juice
1 Cup sugar
3 eggs
11/2 tsp gelatine sponged in 1 cup hot water
METHOD:
Beat yolks and then add in the cooled gelatine, orange juice and sugar. Sponging the gelatine is when you take the gelatine, and srinkle it over the water, then microwave it on high for about 30 seconds till the gelatine is dissolved, cool and use.
Then beat the egg whites till stiff and fold the whites into the orange mixture. Place in the refrigerator till set.
ONION SALAD 2:
Baby onions
1 egg
1 tsp dry mustard powder
3 TBS sugar
1/2 cup vinegar
1/2 cup water
1 tsp Maizena
Boil onions till slightly cooked not too soft, then combine all the above ingredients in a pot, heat through till boiling and pour over the baby onions. Sprinkle chopped parsley on the salad.
Happy cooking, I need a breather will be back with more recipes for you!
love
Suexx
Hi Guys
I am busy transferring recipes collected as a young girl from my mom's recipe book which I started when I was about 13! (50 in October oh SHIT) anyway my book is falling apart, so I decided that these are all the recipes I am going to be giving you over the next few days, hence the higgeldy piggeldy assortment of recipes I am throwing at you from all four corners of your computer, but they have all been made with love over the past 35 years, and are some of our family favourites! So share them with your friends and loved one's and enjoy!
FRUIT TEA CAKE:
450 Gr Mixed Cake Fruit (if not on the shelves make your own by combining raisins, sultanas, cherries, chopped prunes, dates etc) Nuts too but maybe you want to keep it nut free in case of anyone with allergies
250 Gr sugar white or brown
2 cups cold weak tea
1 tsp mixed spice
1 egg
450 Gr Self Raising Flour
Pinch Salt
METHOD:
Soak fruit overnight in a covered dish in the tea. In the morning add the egg, sugar, spice, salt and flour, and mix well, then bake in 2 loaf pans at 180 degrees for about 1 hour.
Serve in slices spread with butter or plain whatever you prefer.
MUSHROOM QUICHE:
Shortcrust Pastry:
10 oz Self Raising Flour
8 oz Butter
pinch salt
Combine the above in your Magimix and line a quiche or pie plate with the pastry. Then make the following filling
1 small onion
1/2 kg mushrooms
Salt
Freshly ground black pepper
Chopped parsley
150 ml cream or yoghurt
3 eggs
2 oz grated chedar cheese
Combine the above, pour into the pastry case and bake for 40 minutes on 200 degrees. Serve with a mixed salad.
You may want to bake the pastry case first, place greasproof paper with dried beans or lentils on top of it and place in the oven for 20 minutes and "BAKE BLIND" this allows the pastry to be thoroughly cooked through and not raw.
MARSHMALLOW DELIGHTS:
1 Tin condensed milk
60 ml Lemon juice
1 410 gr tinned crushed pineappl, or buy tinned rings or wedges and chop in magimix.
18 marshmallows chopped
250 ml cream
1 tsp vanilla essence
1 packet tennis biscuits
METHOD:
Mixed condensed milk and lemon juice.
Add crushed pineapple and marshmallows.
Add the vanilla essence to cream, and beat until thick then add to the above mixture.
Pour thin layers of the mixture into a square dish and alternate with the tennis biscuits, chill and decorate the top with whipped cream and more chopped marshmallows!
MUESLI:
1 kg Oats
500 gr pronutro
1 packet Grape nut cereal (have not seen this for years use anything else)
250 gr powdered milk
500 gr dried fruit
300 gr nuts
250 gr sunflower seeds
1/2 cup wheat germ (ask the bakery in london for the normal crushed wheat) or on shelves
1 cup brown sugar
Chop and mix everything together and store i the fridge.
MOCK FRUIT CAKE:
1 cup sugar
2 pkts tennis biscuits
125 gr butter
6 - 8 cherries
walnuts
250 gr mixed fruit
2 eggs
METHOD:
Boil the fruit, butter and sugar for 10 minutes, then add in 2 beaten eggs. Boil for another 10 minutes, remove from the heat and mix in the cherries and nuts together with the crushed biscuits. Press into a greased pan and leave to cool then slice into squares. Divine!
MARSHMALLOW FUDGE TOPPING:
1 cup brown sugar
1/4 cup dry cocoa powder
1/2 cup milk
1 TBS butter
1 tsp vanilla essence
1 cup small marshmallows (or normal if small not available)
In a saucepan place all the ingredients and heat slowly melting the marshmallows. Serve warm over ice cream.
MELTING MOMENTS:
175 gr flour
175 gr maizena
175 gr sugar
175 gr butter
1 tsp baking powder
1/2 tsp vanilla
1 egg
METHOD:
Cream the butter and sugar, then add in the beaten egg and vanilla. Add the dry ingredients. Make int small balls, and press out with a fork on greased baking tray. Bake at 180 degrees until golden brown, then sandwich together with icing of your choice.
Happy Cooking girls! I wil be back later
Cheers
Suexx
I am busy transferring recipes collected as a young girl from my mom's recipe book which I started when I was about 13! (50 in October oh SHIT) anyway my book is falling apart, so I decided that these are all the recipes I am going to be giving you over the next few days, hence the higgeldy piggeldy assortment of recipes I am throwing at you from all four corners of your computer, but they have all been made with love over the past 35 years, and are some of our family favourites! So share them with your friends and loved one's and enjoy!
FRUIT TEA CAKE:
450 Gr Mixed Cake Fruit (if not on the shelves make your own by combining raisins, sultanas, cherries, chopped prunes, dates etc) Nuts too but maybe you want to keep it nut free in case of anyone with allergies
250 Gr sugar white or brown
2 cups cold weak tea
1 tsp mixed spice
1 egg
450 Gr Self Raising Flour
Pinch Salt
METHOD:
Soak fruit overnight in a covered dish in the tea. In the morning add the egg, sugar, spice, salt and flour, and mix well, then bake in 2 loaf pans at 180 degrees for about 1 hour.
Serve in slices spread with butter or plain whatever you prefer.
MUSHROOM QUICHE:
Shortcrust Pastry:
10 oz Self Raising Flour
8 oz Butter
pinch salt
Combine the above in your Magimix and line a quiche or pie plate with the pastry. Then make the following filling
1 small onion
1/2 kg mushrooms
Salt
Freshly ground black pepper
Chopped parsley
150 ml cream or yoghurt
3 eggs
2 oz grated chedar cheese
Combine the above, pour into the pastry case and bake for 40 minutes on 200 degrees. Serve with a mixed salad.
You may want to bake the pastry case first, place greasproof paper with dried beans or lentils on top of it and place in the oven for 20 minutes and "BAKE BLIND" this allows the pastry to be thoroughly cooked through and not raw.
MARSHMALLOW DELIGHTS:
1 Tin condensed milk
60 ml Lemon juice
1 410 gr tinned crushed pineappl, or buy tinned rings or wedges and chop in magimix.
18 marshmallows chopped
250 ml cream
1 tsp vanilla essence
1 packet tennis biscuits
METHOD:
Mixed condensed milk and lemon juice.
Add crushed pineapple and marshmallows.
Add the vanilla essence to cream, and beat until thick then add to the above mixture.
Pour thin layers of the mixture into a square dish and alternate with the tennis biscuits, chill and decorate the top with whipped cream and more chopped marshmallows!
MUESLI:
1 kg Oats
500 gr pronutro
1 packet Grape nut cereal (have not seen this for years use anything else)
250 gr powdered milk
500 gr dried fruit
300 gr nuts
250 gr sunflower seeds
1/2 cup wheat germ (ask the bakery in london for the normal crushed wheat) or on shelves
1 cup brown sugar
Chop and mix everything together and store i the fridge.
MOCK FRUIT CAKE:
1 cup sugar
2 pkts tennis biscuits
125 gr butter
6 - 8 cherries
walnuts
250 gr mixed fruit
2 eggs
METHOD:
Boil the fruit, butter and sugar for 10 minutes, then add in 2 beaten eggs. Boil for another 10 minutes, remove from the heat and mix in the cherries and nuts together with the crushed biscuits. Press into a greased pan and leave to cool then slice into squares. Divine!
MARSHMALLOW FUDGE TOPPING:
1 cup brown sugar
1/4 cup dry cocoa powder
1/2 cup milk
1 TBS butter
1 tsp vanilla essence
1 cup small marshmallows (or normal if small not available)
In a saucepan place all the ingredients and heat slowly melting the marshmallows. Serve warm over ice cream.
MELTING MOMENTS:
175 gr flour
175 gr maizena
175 gr sugar
175 gr butter
1 tsp baking powder
1/2 tsp vanilla
1 egg
METHOD:
Cream the butter and sugar, then add in the beaten egg and vanilla. Add the dry ingredients. Make int small balls, and press out with a fork on greased baking tray. Bake at 180 degrees until golden brown, then sandwich together with icing of your choice.
Happy Cooking girls! I wil be back later
Cheers
Suexx
Hi Guys
Well by now you had propably given up on me, sorry for the lack of communication but thefrutratedfoodie has not been able to sonsolidate her thoughts and write for you all, but hopefully I can share some more recipes wit you now. No excuse, I have a lovel cup of piping hot english breakfast tea, so will put down as many recipes as I can manage now.
Happy Cooking!
Firstly for my friends with little kids, this homemade play dough recipe is a must, and fun to do with the kids, making the different colours then allowing them to play with cookie cutters and creating whatever the fancy.
1 cup flour
1 cup water
1/2 cup salt
2 tsp cream tartar
1 TBS oil
Combine all the ingredients in your Magimix and process till the dough is in one ball around the blade, or knead with your hands. Ad in a few drops of colouring, and your play dough is ready. Store in an airtight container, otherwise it will dry out and not be re-usable.
Homemade BAILEYS:
1 egg beaten
Then stir in
1 tin condensed milk
1 cup cream 250 ml
1 cup brandy
1 tsp vanilla
1 tsp instant coffee
Mix the above all together, and place in an empty bottle in your fridge! Delicious consumed on it's own, or poured over ice cream. Remember the brandy is the ingredient that will keep this "Baileys" fresh, but the egg and cream can turn so just taste it before you serve it, or an even better idea is to finish it so everytime you have to make a fresh batch!!!!
3 Bean Salad: (this is a real old "Boere" favourite)
1 Large tine baked beans
1 Large tin green beans (or frozen de-frosted)
1 Large tin butter beans
1 large green pepper chopped
1 large onion chopped
2 teaspoons dried sweet basil (normal basil)
2 TBS vinegar
1/2 cup sugar
Mix all the above ingredients together and cover and place in your fridge. Make up to one day ahead so that all the flavours have time to infuse.
Delicious and easy!
Creamed Tuna (Tinned Tuna)
Fry 1 medium onion chopped and 1 diced green and red pepper till soft and transparent. Add in 3 cups milk, and stir,bringing to the boil. Then add in 1/2 cup flour mixed with a little water to remove any lumps, and pour into the mixture and mix with your whisk or wooden spoon.Remove from the heat and add in the following:
1 Large tin mushrooms
2 tins tuna
2 tsp lemon juice
2 tsp worcester sauce
dash paprika
salt and freshly ground black pepper
Return to the heat and allow to simmer for 10 minutes. Makes a fairly large dish.
Serve with steamed rice, noodles or risotto rice, and a green salad.
Rice Salad: (Another "Boere" recipe)
2 cups cooked rice
1/2 green pepper chopped
1 grated salad
1 Large gherkin chopped
4 drained canned peaches
1 TBS chutney
1 grated onion
Combine the above and add on the following dressing
1 tsp curry powder
1/4 cup peach juice from the can of peaches
1/2 cup mayonnaise
Pinch salt
Add the dressing just before serving and mix well. Delicious!
Banana Salad:
With the abundance of bananas, and some of us are so lucky to have trees in our gardens this is a quick, easy way of using up the fruit.
12 Bananas
1/2 cup chopped peanuts
Juice of 1 lemon
1 tbs icing sugar
Mayonnaise as per recipe below
Mayonnaise
1/2 cup condensed milk
1 tsp mustard (powder or bottles either one)
1/2 tsp salt
1/4 tsp fine pepper
1/4 cup vinegar
1/4 cup oil
1 egg yolk
Combine the above together and pour over the bananas, refrigerate and serve, very delish!
Frankfurter Sausage and Pepper Goulash:
500 gr frankfurters, viennas, saucisson creole fume, whatever you fancy! Or whats there in stock!
4 TBS oil
2 Onions finely chopped
2 Cloves garlic, crushed
2 Green Peppers, seeded and chopped
2 tsp paprika
Salt and freshly ground black pepper
1/2 tsp mixed dried herbs
Large (410gr) tinned tomatoes chopped
500 gr Cooked potatoe slices
125 ml sour cream or yoghurt
Method:
Quickly and lightly fry sausages in a little oil until golden brown. Remove, cool and slice thickly. Fry the onions and garlic in remaining oil stirring frequently untl transparent. Add the peppers and fry a further 5 minutes. Remove from the heat and stir in the paprika, salt, pepper, herbs and the tin of tomatoes with the juice and simmer gently 25 - 30 minutes until slighty reduced. Add in the cooked, sliced potatoes, sausages and check the seasoning. Leave 5 minutes until potatoes, sausages are warmed through and hot. Serve immediatly and pour over either the sour cream or yoghurt.
Serve with a lovely green salad.
Green Salad:
Assorted lettuce
Cucumber thinly sliced
Chopped Spring Onions
Steamed green beans
Asparagus
Avocado
Green Pepper (not if it is used in the dish you have jut cooked for dinner)
Rocket
Coriander
Gherkins
Olives
Sliced gren cabbage
Chopped parsley
MAKE IT NICE NOT BORING!!!!!!!!!!!!!!!!!!!
Frankfurter Cheese and Potatoe Bake (Similar to the above but not the same)
1 Large Frankfurter (these are available in London and Kaddy Plus about RS290 for 3!! fresh in the cold meat section)
500 gr potatoes boiled sliced
Salt Pepper
125 gr Gruyere Cheese grated
250 ml cream, sour cream, milk or stock
Method:
Slash sausage and set aside, Slice potatoes thinly. Layer seasoned potatoes and cheese alternatly in a buttered oven proof dish ending with a layer of cheese. Pour cream or whatever you decide to use over and bake at 180 degrees for 1 hour or until potatoes are cooked golden and bubbly (they were already cooked) Grill Sausage under high heat until skin becomes brown. Serve thick slices of sausage and spoonfulls of potatoes mix with tomatoe sauce and german mustard! Delicious!
Tip: I would personally use the cream based liquid not stock.
Well by now you had propably given up on me, sorry for the lack of communication but thefrutratedfoodie has not been able to sonsolidate her thoughts and write for you all, but hopefully I can share some more recipes wit you now. No excuse, I have a lovel cup of piping hot english breakfast tea, so will put down as many recipes as I can manage now.
Happy Cooking!
Firstly for my friends with little kids, this homemade play dough recipe is a must, and fun to do with the kids, making the different colours then allowing them to play with cookie cutters and creating whatever the fancy.
1 cup flour
1 cup water
1/2 cup salt
2 tsp cream tartar
1 TBS oil
Combine all the ingredients in your Magimix and process till the dough is in one ball around the blade, or knead with your hands. Ad in a few drops of colouring, and your play dough is ready. Store in an airtight container, otherwise it will dry out and not be re-usable.
Homemade BAILEYS:
1 egg beaten
Then stir in
1 tin condensed milk
1 cup cream 250 ml
1 cup brandy
1 tsp vanilla
1 tsp instant coffee
Mix the above all together, and place in an empty bottle in your fridge! Delicious consumed on it's own, or poured over ice cream. Remember the brandy is the ingredient that will keep this "Baileys" fresh, but the egg and cream can turn so just taste it before you serve it, or an even better idea is to finish it so everytime you have to make a fresh batch!!!!
3 Bean Salad: (this is a real old "Boere" favourite)
1 Large tine baked beans
1 Large tin green beans (or frozen de-frosted)
1 Large tin butter beans
1 large green pepper chopped
1 large onion chopped
2 teaspoons dried sweet basil (normal basil)
2 TBS vinegar
1/2 cup sugar
Mix all the above ingredients together and cover and place in your fridge. Make up to one day ahead so that all the flavours have time to infuse.
Delicious and easy!
Creamed Tuna (Tinned Tuna)
Fry 1 medium onion chopped and 1 diced green and red pepper till soft and transparent. Add in 3 cups milk, and stir,bringing to the boil. Then add in 1/2 cup flour mixed with a little water to remove any lumps, and pour into the mixture and mix with your whisk or wooden spoon.Remove from the heat and add in the following:
1 Large tin mushrooms
2 tins tuna
2 tsp lemon juice
2 tsp worcester sauce
dash paprika
salt and freshly ground black pepper
Return to the heat and allow to simmer for 10 minutes. Makes a fairly large dish.
Serve with steamed rice, noodles or risotto rice, and a green salad.
Rice Salad: (Another "Boere" recipe)
2 cups cooked rice
1/2 green pepper chopped
1 grated salad
1 Large gherkin chopped
4 drained canned peaches
1 TBS chutney
1 grated onion
Combine the above and add on the following dressing
1 tsp curry powder
1/4 cup peach juice from the can of peaches
1/2 cup mayonnaise
Pinch salt
Add the dressing just before serving and mix well. Delicious!
Banana Salad:
With the abundance of bananas, and some of us are so lucky to have trees in our gardens this is a quick, easy way of using up the fruit.
12 Bananas
1/2 cup chopped peanuts
Juice of 1 lemon
1 tbs icing sugar
Mayonnaise as per recipe below
Mayonnaise
1/2 cup condensed milk
1 tsp mustard (powder or bottles either one)
1/2 tsp salt
1/4 tsp fine pepper
1/4 cup vinegar
1/4 cup oil
1 egg yolk
Combine the above together and pour over the bananas, refrigerate and serve, very delish!
Frankfurter Sausage and Pepper Goulash:
500 gr frankfurters, viennas, saucisson creole fume, whatever you fancy! Or whats there in stock!
4 TBS oil
2 Onions finely chopped
2 Cloves garlic, crushed
2 Green Peppers, seeded and chopped
2 tsp paprika
Salt and freshly ground black pepper
1/2 tsp mixed dried herbs
Large (410gr) tinned tomatoes chopped
500 gr Cooked potatoe slices
125 ml sour cream or yoghurt
Method:
Quickly and lightly fry sausages in a little oil until golden brown. Remove, cool and slice thickly. Fry the onions and garlic in remaining oil stirring frequently untl transparent. Add the peppers and fry a further 5 minutes. Remove from the heat and stir in the paprika, salt, pepper, herbs and the tin of tomatoes with the juice and simmer gently 25 - 30 minutes until slighty reduced. Add in the cooked, sliced potatoes, sausages and check the seasoning. Leave 5 minutes until potatoes, sausages are warmed through and hot. Serve immediatly and pour over either the sour cream or yoghurt.
Serve with a lovely green salad.
Green Salad:
Assorted lettuce
Cucumber thinly sliced
Chopped Spring Onions
Steamed green beans
Asparagus
Avocado
Green Pepper (not if it is used in the dish you have jut cooked for dinner)
Rocket
Coriander
Gherkins
Olives
Sliced gren cabbage
Chopped parsley
MAKE IT NICE NOT BORING!!!!!!!!!!!!!!!!!!!
Frankfurter Cheese and Potatoe Bake (Similar to the above but not the same)
1 Large Frankfurter (these are available in London and Kaddy Plus about RS290 for 3!! fresh in the cold meat section)
500 gr potatoes boiled sliced
Salt Pepper
125 gr Gruyere Cheese grated
250 ml cream, sour cream, milk or stock
Method:
Slash sausage and set aside, Slice potatoes thinly. Layer seasoned potatoes and cheese alternatly in a buttered oven proof dish ending with a layer of cheese. Pour cream or whatever you decide to use over and bake at 180 degrees for 1 hour or until potatoes are cooked golden and bubbly (they were already cooked) Grill Sausage under high heat until skin becomes brown. Serve thick slices of sausage and spoonfulls of potatoes mix with tomatoe sauce and german mustard! Delicious!
Tip: I would personally use the cream based liquid not stock.
Friday, February 19, 2010
Hi
I'm back! Have a bit more time to write some more things.
I wanted to share this little story with you all, as when I was a student at Silwood kitchens Lesley Faull the founder of Silwood Kitchens was very much alive and part of our everyday activities. Mrs Faull had a wonderful sense of humour, and loved the students, and used to sit with us when we were doing demonstrations and learning to cook. One day I was doing the demonstrating with her daughter Alicia, who is very much part of the school today, or should I say assisting Alicia, and we were mesmerised by the fact that we could pour brandy onto whatever and the whole thing would "go up in flames" (correct terminology flambe), well me in my typical generous approach to life, and a heavy hand with the booze(well not normally brandy) just about poured half the bottle into the pan, and the flames shot up to the ceiling and nearly set the kitchen alight!! I almost pooped in my pants, but luckily the flames died down and all was not lost. Normally a generous ladle of brandy is sufficient to flambe any dish. Looks very impressive too!
Lesley also dined with Julia Child in her home, and on the evening that they dined together, Paul, Julia's husband, mixed up an aperitif he called "Shoilly", which Lesley described as enhancing both appetite and mood. Paul wrote down the recipe on a piece of paper napkin and Lesley kept this special memento safely tucked away in her Julia Child cookbook. At the recent premiere of Julie and Julia, Alicia shared the recipe half dry sherry and half Noilly Prat (dry vermouth) "which we usually call Noilly at home" wrote Paul.
HOMEMADE MAYONNAISE:
1 Whole Egg
3 Egg Yolks
1 tsp salt
2 ml (1/2) tsp white pepper
2 ml (1/2) tsp dry english mustard
2 TBS White Vinegar
2 TBS Lemon Juice
750 ML sunflower Oil
METHOD:
In your magimix mix the egg, yolks, salt, pepper, mustard, lemon juice, vinegar together until pale and thick, then with the machine running slowly add in the oil in a steady stream, until the tone of the blade changes and it turns into a glug, glug, this we call the "sweet sound of success" and the mayo is made!
Bottle in an airtght container in the fridge, keeps for weeks.
PEA SALAD:
1 Bag Petit Pois peas (defrosted not cooked)
Take out as many peas as people you wish to feed, then mix in the following.
Homemade Mayo to coat the peas mixed with some natural yoghurt
Chopped Spring Onions (about 8)
Salt and pepper
Mix all the above together and for those of you that love fresh mint, add chopped fresh mint, however if any of the other salads have mint in them already then don't put mint in this one then it is all too much.
Enjoy
Suex
I'm back! Have a bit more time to write some more things.
I wanted to share this little story with you all, as when I was a student at Silwood kitchens Lesley Faull the founder of Silwood Kitchens was very much alive and part of our everyday activities. Mrs Faull had a wonderful sense of humour, and loved the students, and used to sit with us when we were doing demonstrations and learning to cook. One day I was doing the demonstrating with her daughter Alicia, who is very much part of the school today, or should I say assisting Alicia, and we were mesmerised by the fact that we could pour brandy onto whatever and the whole thing would "go up in flames" (correct terminology flambe), well me in my typical generous approach to life, and a heavy hand with the booze(well not normally brandy) just about poured half the bottle into the pan, and the flames shot up to the ceiling and nearly set the kitchen alight!! I almost pooped in my pants, but luckily the flames died down and all was not lost. Normally a generous ladle of brandy is sufficient to flambe any dish. Looks very impressive too!
Lesley also dined with Julia Child in her home, and on the evening that they dined together, Paul, Julia's husband, mixed up an aperitif he called "Shoilly", which Lesley described as enhancing both appetite and mood. Paul wrote down the recipe on a piece of paper napkin and Lesley kept this special memento safely tucked away in her Julia Child cookbook. At the recent premiere of Julie and Julia, Alicia shared the recipe half dry sherry and half Noilly Prat (dry vermouth) "which we usually call Noilly at home" wrote Paul.
HOMEMADE MAYONNAISE:
1 Whole Egg
3 Egg Yolks
1 tsp salt
2 ml (1/2) tsp white pepper
2 ml (1/2) tsp dry english mustard
2 TBS White Vinegar
2 TBS Lemon Juice
750 ML sunflower Oil
METHOD:
In your magimix mix the egg, yolks, salt, pepper, mustard, lemon juice, vinegar together until pale and thick, then with the machine running slowly add in the oil in a steady stream, until the tone of the blade changes and it turns into a glug, glug, this we call the "sweet sound of success" and the mayo is made!
Bottle in an airtght container in the fridge, keeps for weeks.
PEA SALAD:
1 Bag Petit Pois peas (defrosted not cooked)
Take out as many peas as people you wish to feed, then mix in the following.
Homemade Mayo to coat the peas mixed with some natural yoghurt
Chopped Spring Onions (about 8)
Salt and pepper
Mix all the above together and for those of you that love fresh mint, add chopped fresh mint, however if any of the other salads have mint in them already then don't put mint in this one then it is all too much.
Enjoy
Suex
Hi Guys
Well I am back, sort of, so I thought I had better write a whole lot of recipes and ideas to keep you all going for while I am away!
The cyclone seems to have veered off it's course (once again) thank heavens, and the weather seems to be improving, so I am quite sure a lot of you will be braaing this weekend?
I have always loved how in Mauritius when any of us go into the local supermarkets you always see people with their "bums" up in the air almost falling into the freezers hoping to spot something to devour for dinner, look carefully the next time you happen to be in "London" (not the UK) or "Kaddy Plus" and take special note, it's hilarious.
Anyway, on one of my many trips into "London" I was desperate for my garlicky, sticky lamb ribs, and happen to spot something called "FLAPS", hell I thought what a dreadful name, but on closer inspection and to my utter joy, the "FLAPS" are lamb ribs! Not the beautifully packaged evenly sized one's you can just pop into your basket in good old "Woolies" but frozen solid, uneven and strange shaped things called "FLAPS". So I bought the "Flaps" and hoped like hell that they would not flap off out my basket and escape out the supermarket door!
So herewith my delicous Lamb Ribs Recipe:
Place a large pot on your stove, and into the pot place your de-frosted "FLAPS" and pour over 2 litres of COKE, NOT COKE LITE, OR DIET COKE PROPER COKE, and boil the ribs for at least 45 - 60 minutes and leave to cool. If you have a lot of ribs you may need more coke. More of a gentle simmer actually, not a fierce boiling so that the pot is almost leaping off the hob!
WARNING: The smell and sight of the ribs boiling in the coke leaves much to be desired, however, don't let this first stage of the recipe put you off, because when these ribs are melting in your mouth, the smell of them boiling away in the coke will be well worth it.
Once the ribs have boiled, leave them to cool, and then place them in a braai container, or a meat marinading dish, that allows you to turn upside down a few times to evenly coat the ribs before braaing.
MARINADE:
20 - 30 Cloves fresh garlic
1 large bottle Koo tomato Sauce
1 cup Brown sugar
1 cup Apricot jam
1 Phoenix fresh
1/2 cup chutney
1/3 cup vinegar
1/2 cup sweet sour sauce
Place the garlic cloves in your Magimix and process till chopped, then add in all the other ingredients, washing your tomato sauce bottle out with the beer to get all the contents out, and mix marinade well.
Pour over the ribs and coat evenly, close the lid of whatever container you are marinading them in, and turn a couple of times during the day.
TIP: Do not do these ribs a day before you are going to braai them, as the fat from the lamb congeals and causes lumps to form, not very nice, also if you can, and the weather is not too hot, try and do them a couple of hours before you are going to braai them and keep them out the fridge! Difficult in this climate because you will worry about them going off, but they will be fine.
Get whoever is doing the braaing to cook them till the marinade is a lovely dark colour, not burnt, but well braaied!
Delicious! Enjoy.
SPICY SLAW:
2 TBS Caster Sugar TBS - TABLESPOON tsp - teaspoon
2 TBS Rice Wine Vinegar
2 Large Carrots peeled and cut into matchsticks
2 Large Handfuls Shredded Cabbage
2 Large Handfuls Shredded Red Cabbage
4 Celery Stalks, trimmed, cut into matchsticks
1 Large Red Onion, thinly sliced
1 Large Handful Fresh Mint Leaves
1 Large Handful Fresh Coriander leaves
SWEET CHILLI DRESSING:
1 TBS Rice Vinegar or White Vinegar
1 TBS Caster Sugar
1 1/2 TBS Fresh Lime Juice
2 TBS Fish Sauce
2 Long Red Chillies, seeded and finely chopped
1/2 tsp salt
Mix together the sugar and rice vinegar, add the carrot and leave to marinade for as long as you can, while preparing the salad.
Put the white and red cabbage in a large mixing bowl. Drain the carot and add to the cabbage with the celery, onion, mint and coriander.
Mix together all the dressing ingredients, stirring until the sugar has dissolved, add the dressing to the salad and toss together. Serve immediatly.
Delish!!
Hey, I will be back, Sammy is getting home from school, and she wants to go to the hairdresser to have her hair cut and ironed, so I will write again later and give you some more delicious recipes.
Happy cooking guys
Suexx
Well I am back, sort of, so I thought I had better write a whole lot of recipes and ideas to keep you all going for while I am away!
The cyclone seems to have veered off it's course (once again) thank heavens, and the weather seems to be improving, so I am quite sure a lot of you will be braaing this weekend?
I have always loved how in Mauritius when any of us go into the local supermarkets you always see people with their "bums" up in the air almost falling into the freezers hoping to spot something to devour for dinner, look carefully the next time you happen to be in "London" (not the UK) or "Kaddy Plus" and take special note, it's hilarious.
Anyway, on one of my many trips into "London" I was desperate for my garlicky, sticky lamb ribs, and happen to spot something called "FLAPS", hell I thought what a dreadful name, but on closer inspection and to my utter joy, the "FLAPS" are lamb ribs! Not the beautifully packaged evenly sized one's you can just pop into your basket in good old "Woolies" but frozen solid, uneven and strange shaped things called "FLAPS". So I bought the "Flaps" and hoped like hell that they would not flap off out my basket and escape out the supermarket door!
So herewith my delicous Lamb Ribs Recipe:
Place a large pot on your stove, and into the pot place your de-frosted "FLAPS" and pour over 2 litres of COKE, NOT COKE LITE, OR DIET COKE PROPER COKE, and boil the ribs for at least 45 - 60 minutes and leave to cool. If you have a lot of ribs you may need more coke. More of a gentle simmer actually, not a fierce boiling so that the pot is almost leaping off the hob!
WARNING: The smell and sight of the ribs boiling in the coke leaves much to be desired, however, don't let this first stage of the recipe put you off, because when these ribs are melting in your mouth, the smell of them boiling away in the coke will be well worth it.
Once the ribs have boiled, leave them to cool, and then place them in a braai container, or a meat marinading dish, that allows you to turn upside down a few times to evenly coat the ribs before braaing.
MARINADE:
20 - 30 Cloves fresh garlic
1 large bottle Koo tomato Sauce
1 cup Brown sugar
1 cup Apricot jam
1 Phoenix fresh
1/2 cup chutney
1/3 cup vinegar
1/2 cup sweet sour sauce
Place the garlic cloves in your Magimix and process till chopped, then add in all the other ingredients, washing your tomato sauce bottle out with the beer to get all the contents out, and mix marinade well.
Pour over the ribs and coat evenly, close the lid of whatever container you are marinading them in, and turn a couple of times during the day.
TIP: Do not do these ribs a day before you are going to braai them, as the fat from the lamb congeals and causes lumps to form, not very nice, also if you can, and the weather is not too hot, try and do them a couple of hours before you are going to braai them and keep them out the fridge! Difficult in this climate because you will worry about them going off, but they will be fine.
Get whoever is doing the braaing to cook them till the marinade is a lovely dark colour, not burnt, but well braaied!
Delicious! Enjoy.
SPICY SLAW:
2 TBS Caster Sugar TBS - TABLESPOON tsp - teaspoon
2 TBS Rice Wine Vinegar
2 Large Carrots peeled and cut into matchsticks
2 Large Handfuls Shredded Cabbage
2 Large Handfuls Shredded Red Cabbage
4 Celery Stalks, trimmed, cut into matchsticks
1 Large Red Onion, thinly sliced
1 Large Handful Fresh Mint Leaves
1 Large Handful Fresh Coriander leaves
SWEET CHILLI DRESSING:
1 TBS Rice Vinegar or White Vinegar
1 TBS Caster Sugar
1 1/2 TBS Fresh Lime Juice
2 TBS Fish Sauce
2 Long Red Chillies, seeded and finely chopped
1/2 tsp salt
Mix together the sugar and rice vinegar, add the carrot and leave to marinade for as long as you can, while preparing the salad.
Put the white and red cabbage in a large mixing bowl. Drain the carot and add to the cabbage with the celery, onion, mint and coriander.
Mix together all the dressing ingredients, stirring until the sugar has dissolved, add the dressing to the salad and toss together. Serve immediatly.
Delish!!
Hey, I will be back, Sammy is getting home from school, and she wants to go to the hairdresser to have her hair cut and ironed, so I will write again later and give you some more delicious recipes.
Happy cooking guys
Suexx
Tuesday, February 16, 2010
Hi Guys
Well I must apologise it's been a few days since I wrote to you, but I have been really ill with a virus, not too nice a virus I must add, but I won't be going into the details as they do not gel well with foodie talk, so let's leave it at that.
I am going to write to you later in the day, as I have lost 2 days of my life, and as I am leaving for Cape Town on Saturday, I have some serious running around to do before I leave, so if you will just bear with me, we will chat later and I will give you some delicious ideas to keep you going till the 5th March, as I wont be writing again till after I get back from CT inspired with lots of new ideas.
Chat later
Suexx
Well I must apologise it's been a few days since I wrote to you, but I have been really ill with a virus, not too nice a virus I must add, but I won't be going into the details as they do not gel well with foodie talk, so let's leave it at that.
I am going to write to you later in the day, as I have lost 2 days of my life, and as I am leaving for Cape Town on Saturday, I have some serious running around to do before I leave, so if you will just bear with me, we will chat later and I will give you some delicious ideas to keep you going till the 5th March, as I wont be writing again till after I get back from CT inspired with lots of new ideas.
Chat later
Suexx
Friday, February 12, 2010
Hi Guys
Well it's 5 45 in the morning Mauritius time, and I have been up since about 3 as I could not sleep! We went to bed too early so I had had enough sleep, so I got up and cooked a Bacon and Cheese Pie for a friend of mine who ordered it for today! It is such a delicious recipe, and the pastry is really short and tasty, and if you are not wanting it to be savoury then leave out the cheese and cayenne pepper, to use it as a shorcrust pastry for sweet things.
PASTRY:
300 gr flour
250 gr butter
100 gr grated cheddar cheese
large pionch maldon sea salt
generous sprinkling cayenne pepper
METHOD:
Place the flour, cheese, salt, cayenne pepper in your magimix, cube the butter and process till the pastry forms a ball around the blade. STOP, do not over process, or you can do this by hand if you do not have a machine. The dough is the perfect consistency to press it out into your dish, or you can refrigerate and allow it to harden, to then roll it out on a floured surface to a thin consistency, line your dish, and place in the fridge to harden, either way. Bake it blind for about 15 minutes on 175 deg and then remove from the oven.
FILLING:
250 gr bacon, chopped and fried
300 gr cheese
6 eggs beaten
4 cups milk
1 large teaspoon dry mustard powder
salt and cayenne pepper
Mix all the above together, place in the crust, and bake on 175 till golden brown and fairly firm to the touch.
This savoury pastry can be used for all your bases and can also be made into cheese straws with extra cheese sprinkled on top!
Happy Cooking
Suexx
Well it's 5 45 in the morning Mauritius time, and I have been up since about 3 as I could not sleep! We went to bed too early so I had had enough sleep, so I got up and cooked a Bacon and Cheese Pie for a friend of mine who ordered it for today! It is such a delicious recipe, and the pastry is really short and tasty, and if you are not wanting it to be savoury then leave out the cheese and cayenne pepper, to use it as a shorcrust pastry for sweet things.
PASTRY:
300 gr flour
250 gr butter
100 gr grated cheddar cheese
large pionch maldon sea salt
generous sprinkling cayenne pepper
METHOD:
Place the flour, cheese, salt, cayenne pepper in your magimix, cube the butter and process till the pastry forms a ball around the blade. STOP, do not over process, or you can do this by hand if you do not have a machine. The dough is the perfect consistency to press it out into your dish, or you can refrigerate and allow it to harden, to then roll it out on a floured surface to a thin consistency, line your dish, and place in the fridge to harden, either way. Bake it blind for about 15 minutes on 175 deg and then remove from the oven.
FILLING:
250 gr bacon, chopped and fried
300 gr cheese
6 eggs beaten
4 cups milk
1 large teaspoon dry mustard powder
salt and cayenne pepper
Mix all the above together, place in the crust, and bake on 175 till golden brown and fairly firm to the touch.
This savoury pastry can be used for all your bases and can also be made into cheese straws with extra cheese sprinkled on top!
Happy Cooking
Suexx
Thursday, February 11, 2010
Hi Guys
Apologies for not writing yesterday, it may go like this every now and then if I have other things to see to or my Re-Location work to do, however I will make up for it all the time! The weather is playing havoc with all of us, and as I write to you the rain is pouring down, and the humidity is intense, it's awful! Once again I have a bright pink sarong wrapped around me, and underneath, not my bikini but my underwear! I could not take clothing clinging to my body!
I have just popped a really delicious "Carrot Cake" into the oven, and want to share this recipe with you, as I think it is the most delicious cake in the world, so delicious that one of the top hotels on the island GM asked me for my recipe which I gave to him without hesitating.
4 Jumbo eggs
2 cups castor sugar
1/3 cup oil
1 tin pineapple pieces chopped and drained in a colander
3/4 cup chopped walnuts
2 cups freshly grated carrots
2 cups flour
2 teaspoons cinnamon
2 teaspoons baking powder
1 teaspoon bicarb
1 teaspoon salt
METHOD
Firstly combine the pineapple, nuts and carrots in a bowl, set aside. Sift the dry ingredients together, and set aside. Then in your Magimix or blender, beat the eggs till light and creamy, and slowly add in your castor sugar. Then add in the oil. When this is mixed, add in the dry ingredients and mix till all combined. Take your spatula and pour the mixture over the carrots, nuts and pineapple, and combine well, so that the carrot is evenly spread within the mixture. Place in a well oiled or spray and cooked tin and bake on 170 for about 45 min to 1 hour. Check with a skewer to see that when you pull it out the metal is clean, place on a cooling rack then turn out when it is cool.
I have a special tin called a "Kugelhoph" which is round, fairly large and has a hole in the middle, this is the correct tin to cook the cake in.
When cool ice with cream cheese icing which consists of the following
1 250gr philadelphia cream cheese
1 250 gr butter
Icing sugar approx 3-4 cups sifted
Vanilla essence or extract
You can decorate with cherries, chocolate, anything you fancy, this is a really delicious cake!
I would like to chat about vanilla extract and to be totally honest, it is not my favourite essence to use, as I find it far to medicinal in taste, and feel that a lot of the time it spoils the taste of the cake or dessert as it is so concentrated. I would either use less, or rather use the vanilla seeds from the pod, and normal vanilla essence, that's just my personal preferance, and you are entirely free to disagree with me, I don't mind.
CABBAGE SALAD
This is an old favourite of ours in our family, and I would love you all to try it, however if you struggle to get celery seeds, I am travelling to SA and don't mind bringing some back for anyone who needs them, as they are an integral ingredient in the recipe, there is no substitute, or come around to me, I have plenty and you need such a small amount for the recipe.
1 medium green cabbage thinly sliced
2 large onions thinly sliced
Combine the above together and boil and pour on the following ingredients
1/2 cup oil
1 T salt
1 teaspoon celery seeds
3/4 cup sugar
1 cup vinegar
1 teaspoon mustard powder
Refrigerate and serve lasts for ages.
I need to go and check on my cake so happy cooking and I will write again tomorrow.
Lets hope this rain goes away, as a nice day on the beach or a game of golf would be good
Cheers
Suexx
Apologies for not writing yesterday, it may go like this every now and then if I have other things to see to or my Re-Location work to do, however I will make up for it all the time! The weather is playing havoc with all of us, and as I write to you the rain is pouring down, and the humidity is intense, it's awful! Once again I have a bright pink sarong wrapped around me, and underneath, not my bikini but my underwear! I could not take clothing clinging to my body!
I have just popped a really delicious "Carrot Cake" into the oven, and want to share this recipe with you, as I think it is the most delicious cake in the world, so delicious that one of the top hotels on the island GM asked me for my recipe which I gave to him without hesitating.
4 Jumbo eggs
2 cups castor sugar
1/3 cup oil
1 tin pineapple pieces chopped and drained in a colander
3/4 cup chopped walnuts
2 cups freshly grated carrots
2 cups flour
2 teaspoons cinnamon
2 teaspoons baking powder
1 teaspoon bicarb
1 teaspoon salt
METHOD
Firstly combine the pineapple, nuts and carrots in a bowl, set aside. Sift the dry ingredients together, and set aside. Then in your Magimix or blender, beat the eggs till light and creamy, and slowly add in your castor sugar. Then add in the oil. When this is mixed, add in the dry ingredients and mix till all combined. Take your spatula and pour the mixture over the carrots, nuts and pineapple, and combine well, so that the carrot is evenly spread within the mixture. Place in a well oiled or spray and cooked tin and bake on 170 for about 45 min to 1 hour. Check with a skewer to see that when you pull it out the metal is clean, place on a cooling rack then turn out when it is cool.
I have a special tin called a "Kugelhoph" which is round, fairly large and has a hole in the middle, this is the correct tin to cook the cake in.
When cool ice with cream cheese icing which consists of the following
1 250gr philadelphia cream cheese
1 250 gr butter
Icing sugar approx 3-4 cups sifted
Vanilla essence or extract
You can decorate with cherries, chocolate, anything you fancy, this is a really delicious cake!
I would like to chat about vanilla extract and to be totally honest, it is not my favourite essence to use, as I find it far to medicinal in taste, and feel that a lot of the time it spoils the taste of the cake or dessert as it is so concentrated. I would either use less, or rather use the vanilla seeds from the pod, and normal vanilla essence, that's just my personal preferance, and you are entirely free to disagree with me, I don't mind.
CABBAGE SALAD
This is an old favourite of ours in our family, and I would love you all to try it, however if you struggle to get celery seeds, I am travelling to SA and don't mind bringing some back for anyone who needs them, as they are an integral ingredient in the recipe, there is no substitute, or come around to me, I have plenty and you need such a small amount for the recipe.
1 medium green cabbage thinly sliced
2 large onions thinly sliced
Combine the above together and boil and pour on the following ingredients
1/2 cup oil
1 T salt
1 teaspoon celery seeds
3/4 cup sugar
1 cup vinegar
1 teaspoon mustard powder
Refrigerate and serve lasts for ages.
I need to go and check on my cake so happy cooking and I will write again tomorrow.
Lets hope this rain goes away, as a nice day on the beach or a game of golf would be good
Cheers
Suexx
Tuesday, February 9, 2010
Hi Guys
Well today is like a winters day in Cape Town except the temperatures are very different! While it is pouring with rain, one swelters! Not pleasant and many showers are taken during the day to feel cool.
I ventured into Port Louis yesterday and must apologise for not writing but it was quite a hectic day to say the least! So I decided that I needed to give you some nice recipes today to make up for yesterday.
I want to share this easy Sausage pie recipe with you all, and hope that you make it as tasty as I do, as it is sch a lovely meal to serve with steamed vegies and a lovely green salad.
Sausage Pie
Sausages of your choice (Boerewors, pork, spicy whatever takes your fancy) In Mauritius I buy either the Frankies fresh boerewors or the Ille de France frozen boerewors which is delicious. Cook your sausages till cooked, and set aside to cool then cut into pieces to lay down flat in an ovenproof dish.
Then fry up white onions in a bit of olive oil till almost cooked (about 5 or 10 depending on how many people you are feeding)sliced, and then addd in sliced "Granny Smith" apples, and cook together with the onion, till transparent and cooked (almost stewed) Thicken this mixture with Bisto which makes it nice and brown, maizena or whatever you have to thicken the sauce. Season with salt and black pepper. Must be like a thick sauce not runny!
Place this mixture on top of the sausages, and then finally cover the above with mashed potatoe, place in an oven on 180 degrees and bake till bubbling and the potatoe is slightly brown in colour.
Tip for Mash potatoe
I would NEVER have thought that I would ever use smash, but I have to be totally honest and tell you all that since I have moved to Mauritius I do only use Smash, or the other dried potatoe of your preferred choice. BUT I will give you a really good tip with the smash, before you add in the 500 ml of boiling water that it tells you to add, place a generous pinch of Maldon sea salt, a good grounding of black pepper and an enormous lump of butter, then pour on the water and using your whisk start to mix, then add in 2 tsp of baking powder, this makes your smash light and fluffy and the butter just adds a whole new dimension the the taste.
You can add the following to mashed potatoe
Chopped parsley
Cooked green cabbage and cooked spring onions
Brown onions bits
Grilled peppers
Anything that you think would be a nice selection to make it slightly different.
Stale Bread
Dont throw your stale bread in the bin, place it in your Magimix and with the steel blade make breadcrumbs and store them in a ziplock bag in the freezer to use for crumbed pork chops, crumbed chicken breasts (ala woolies) and crumbed fresh fish. When making the breasts and fish, it is nice to chop garlic and fresh parsley into the crumbs, and then you have garlic/parsley coated breast or fish!
Happy Cooking
Suexx
Well today is like a winters day in Cape Town except the temperatures are very different! While it is pouring with rain, one swelters! Not pleasant and many showers are taken during the day to feel cool.
I ventured into Port Louis yesterday and must apologise for not writing but it was quite a hectic day to say the least! So I decided that I needed to give you some nice recipes today to make up for yesterday.
I want to share this easy Sausage pie recipe with you all, and hope that you make it as tasty as I do, as it is sch a lovely meal to serve with steamed vegies and a lovely green salad.
Sausage Pie
Sausages of your choice (Boerewors, pork, spicy whatever takes your fancy) In Mauritius I buy either the Frankies fresh boerewors or the Ille de France frozen boerewors which is delicious. Cook your sausages till cooked, and set aside to cool then cut into pieces to lay down flat in an ovenproof dish.
Then fry up white onions in a bit of olive oil till almost cooked (about 5 or 10 depending on how many people you are feeding)sliced, and then addd in sliced "Granny Smith" apples, and cook together with the onion, till transparent and cooked (almost stewed) Thicken this mixture with Bisto which makes it nice and brown, maizena or whatever you have to thicken the sauce. Season with salt and black pepper. Must be like a thick sauce not runny!
Place this mixture on top of the sausages, and then finally cover the above with mashed potatoe, place in an oven on 180 degrees and bake till bubbling and the potatoe is slightly brown in colour.
Tip for Mash potatoe
I would NEVER have thought that I would ever use smash, but I have to be totally honest and tell you all that since I have moved to Mauritius I do only use Smash, or the other dried potatoe of your preferred choice. BUT I will give you a really good tip with the smash, before you add in the 500 ml of boiling water that it tells you to add, place a generous pinch of Maldon sea salt, a good grounding of black pepper and an enormous lump of butter, then pour on the water and using your whisk start to mix, then add in 2 tsp of baking powder, this makes your smash light and fluffy and the butter just adds a whole new dimension the the taste.
You can add the following to mashed potatoe
Chopped parsley
Cooked green cabbage and cooked spring onions
Brown onions bits
Grilled peppers
Anything that you think would be a nice selection to make it slightly different.
Stale Bread
Dont throw your stale bread in the bin, place it in your Magimix and with the steel blade make breadcrumbs and store them in a ziplock bag in the freezer to use for crumbed pork chops, crumbed chicken breasts (ala woolies) and crumbed fresh fish. When making the breasts and fish, it is nice to chop garlic and fresh parsley into the crumbs, and then you have garlic/parsley coated breast or fish!
Happy Cooking
Suexx
Sunday, February 7, 2010
Hi Guys
Well it's been an extremely busy cooking weekend! We had friends over for dinner last evening and I cooked Roasted Red Pepper and Tomatoe soup served iced cold, Lamb Shanks which were delicious with mash and green peas and beans, then I made homemade vanilla ice cream with a chocolate brownie tart! The soup is so easy to prepare, and in this tropical heat is a lovely dish to serve to your guests, as it it so refreshing. Oh and I made homemade bread with marscapone cheese, bacon bits, aubergine and herbs, to accompany the soup.
I think the red pepper and tomatoe soup is a recipe I must share with you as it is so easy to make and would freeze really well.
6 Large Red Peppers seeded and cut into pieces
2 kg Mauritian Tomatoes
Dash Olive Oil
Maldon Sea Salt
Ground Black Pepper
Place all the above in a large roasting pan and roast in your oven on about 180 degrees for at least 2 hours. You can actually smell the tomatoes and peppers and then you know they have roasted enough. Cool, then place in your magimix puree till smooth. Add in 2 large 1 litre tomatoe juices and place in the fridge and chill till icy cold. Some people might want to strain the soup, but I think the rustic texture of the occasional tomatoe pip and pepper skin is a wonderful texture to experience in your mouth! I did not add any garlic into this (I actually forgot) but for garlic lovers a few large cloves would be really nice to roast with the peppers and tomatoes.
Serve in soup bowls with a large head of fresh basil as the garnish, and serve with your choice of bread. This is really delish in this hot weather!
Basic Bread Dough
4 cups Flour (all purpose green label in Mauritius)
2 TBS olive oil
2 teaspoons salt
400 ml warm water
2 tsp sugar
2 tsp dried yeast
Dissolve the sugar in the water, sprinkle over the yeast, cover and leave in a warm place till frothy. Approx 10 min.
Fit Magimix with steel blade add the flour and salt. Process for 5 seconds. Stop the machine and add in the oil.
Stir the yeast mixture and with the motor running add it in a steady stream.
Immediatly stop the motor and check the consistency, if it is too dry add a little warm water. (The humidity, temperature and porosity of the flour will affect the amount of water used)
Knead in the Magimix for 1 minute, remove the dough from the processor, place in an oiled bowl, rolling the dough over once to coat it.
Place in a warm place cover and let it rise till double in size. Approx 1-2 hours.
Punch down, return to Magimix and process for 10 seconds.
Press out the dough thinly on a grease baking sheet and cover to rise again.(or roasting pan)
This is when you choose your toppings.
Sea salt, pepper, olive oil, rosemary, olives etc
Marscapone, cooked bacon bits, large stalks of rosemary pushed into the dough, olive oil
Peppadews, salami, artichokes, parmesan
Anything you like
This dough is also the base for pizzas.
Happy Cooking
Chat tomorrow
Suexx
Well it's been an extremely busy cooking weekend! We had friends over for dinner last evening and I cooked Roasted Red Pepper and Tomatoe soup served iced cold, Lamb Shanks which were delicious with mash and green peas and beans, then I made homemade vanilla ice cream with a chocolate brownie tart! The soup is so easy to prepare, and in this tropical heat is a lovely dish to serve to your guests, as it it so refreshing. Oh and I made homemade bread with marscapone cheese, bacon bits, aubergine and herbs, to accompany the soup.
I think the red pepper and tomatoe soup is a recipe I must share with you as it is so easy to make and would freeze really well.
6 Large Red Peppers seeded and cut into pieces
2 kg Mauritian Tomatoes
Dash Olive Oil
Maldon Sea Salt
Ground Black Pepper
Place all the above in a large roasting pan and roast in your oven on about 180 degrees for at least 2 hours. You can actually smell the tomatoes and peppers and then you know they have roasted enough. Cool, then place in your magimix puree till smooth. Add in 2 large 1 litre tomatoe juices and place in the fridge and chill till icy cold. Some people might want to strain the soup, but I think the rustic texture of the occasional tomatoe pip and pepper skin is a wonderful texture to experience in your mouth! I did not add any garlic into this (I actually forgot) but for garlic lovers a few large cloves would be really nice to roast with the peppers and tomatoes.
Serve in soup bowls with a large head of fresh basil as the garnish, and serve with your choice of bread. This is really delish in this hot weather!
Basic Bread Dough
4 cups Flour (all purpose green label in Mauritius)
2 TBS olive oil
2 teaspoons salt
400 ml warm water
2 tsp sugar
2 tsp dried yeast
Dissolve the sugar in the water, sprinkle over the yeast, cover and leave in a warm place till frothy. Approx 10 min.
Fit Magimix with steel blade add the flour and salt. Process for 5 seconds. Stop the machine and add in the oil.
Stir the yeast mixture and with the motor running add it in a steady stream.
Immediatly stop the motor and check the consistency, if it is too dry add a little warm water. (The humidity, temperature and porosity of the flour will affect the amount of water used)
Knead in the Magimix for 1 minute, remove the dough from the processor, place in an oiled bowl, rolling the dough over once to coat it.
Place in a warm place cover and let it rise till double in size. Approx 1-2 hours.
Punch down, return to Magimix and process for 10 seconds.
Press out the dough thinly on a grease baking sheet and cover to rise again.(or roasting pan)
This is when you choose your toppings.
Sea salt, pepper, olive oil, rosemary, olives etc
Marscapone, cooked bacon bits, large stalks of rosemary pushed into the dough, olive oil
Peppadews, salami, artichokes, parmesan
Anything you like
This dough is also the base for pizzas.
Happy Cooking
Chat tomorrow
Suexx
Friday, February 5, 2010
Hi Guys
Well it's been a very busy Friday. I could not sleep very well due to a tropical storm which lasted most of the night, not hectic, but with unusual thunder and lightening and showers of rain, so I decided to get up at about 4 am and ice the "cupcakes" that had been ordered from me. I made my butter icing in my faithful magimix, iced the cakes, decorated them and put them into the fridge,by which time the perspiration was already running down my back! Living and cooking in Mauritius is very unusual, as where in the world do you find a cook in her bikini and sarong, and plastic thongs (not a gstring, shoes) cooking up a storm? Certainly not in the top hotels or restaurants in the world but in my own private kitchen in Tamarina Mauritius! I don't think the likes of Lesley Faull who started the cooking school I attended for 3 years would have been too impressed, but on second thoughts she did have a wonderful sense of humour so maybe she would have approved of me cooking in this fashion.
I then made my 14 year old daughter Sammy's school lunch, which I might add is quite a mission, this will be another story, made my early morning cup of tea, and sat on our patio watching the birds and contemplating what else I had to do in the kitchen today.
I decided to take a trip to the Medine Farmers Market which is about ten minutes away from our home, and shopped up a storm! Red and yellow peppers, beautiful leeks, spring onions, white onions, parsely, thyme, carrots, garlic,and looked around to see what else was available from the different vendors. Loads of wonderful produce, a couple of very interessting Mauritian vegetables which I will go into another time, and then came home to prepare my "Lamb Shanks" for our dinner party tomorow night, and to bake our family favourite "Torte Tart", of which I will give the recipe to you today.
This dessert has been in our family for about 40 years, and my Mom who can actually cook really well got it from somebody and passed it onto all of us. I have 2 sisters Glyn and Angie who both cook really well, and all 3 of my daughters Nicky, Ash and Sammy are very capable cooks, having learnt from me, watching me from when they were little cooking passionatly all the time.
Torte Tart
6 egg whites
2 cups castor sugar
Beat the egg whites till stiff in your mixer with the balloon whisk like you are making a meringue and when they are stiff add the castor sugar in batches till mixed in.
Then fold in the following
28 broken up Cream Crackers (chunky)
2 cups chopped (not too finely) walnuts or pecan nuts
2 teaspoons baking powder
2 teaspoons vanilla essence
Once folded in together place the mixture in an ovenproof dessert dish, and bake for 1 hour on 160 degrees. Leave to cool in the oven. Decorate with whipped cream, about an hour or two before serving, and sprinkle on chopped chocolate, cherries, anything you fancy! Keep it i the fridge until it is to be served.
Delicious
I have prepared the "Lamb Shanks" from the latest "Cook with Jamie" and I am cooking them tomorrow afternoon slowly for our dinner, and I will let you know how they tasted.
Have a good weekend
Yours in Cooking
Sue xx
Well it's been a very busy Friday. I could not sleep very well due to a tropical storm which lasted most of the night, not hectic, but with unusual thunder and lightening and showers of rain, so I decided to get up at about 4 am and ice the "cupcakes" that had been ordered from me. I made my butter icing in my faithful magimix, iced the cakes, decorated them and put them into the fridge,by which time the perspiration was already running down my back! Living and cooking in Mauritius is very unusual, as where in the world do you find a cook in her bikini and sarong, and plastic thongs (not a gstring, shoes) cooking up a storm? Certainly not in the top hotels or restaurants in the world but in my own private kitchen in Tamarina Mauritius! I don't think the likes of Lesley Faull who started the cooking school I attended for 3 years would have been too impressed, but on second thoughts she did have a wonderful sense of humour so maybe she would have approved of me cooking in this fashion.
I then made my 14 year old daughter Sammy's school lunch, which I might add is quite a mission, this will be another story, made my early morning cup of tea, and sat on our patio watching the birds and contemplating what else I had to do in the kitchen today.
I decided to take a trip to the Medine Farmers Market which is about ten minutes away from our home, and shopped up a storm! Red and yellow peppers, beautiful leeks, spring onions, white onions, parsely, thyme, carrots, garlic,and looked around to see what else was available from the different vendors. Loads of wonderful produce, a couple of very interessting Mauritian vegetables which I will go into another time, and then came home to prepare my "Lamb Shanks" for our dinner party tomorow night, and to bake our family favourite "Torte Tart", of which I will give the recipe to you today.
This dessert has been in our family for about 40 years, and my Mom who can actually cook really well got it from somebody and passed it onto all of us. I have 2 sisters Glyn and Angie who both cook really well, and all 3 of my daughters Nicky, Ash and Sammy are very capable cooks, having learnt from me, watching me from when they were little cooking passionatly all the time.
Torte Tart
6 egg whites
2 cups castor sugar
Beat the egg whites till stiff in your mixer with the balloon whisk like you are making a meringue and when they are stiff add the castor sugar in batches till mixed in.
Then fold in the following
28 broken up Cream Crackers (chunky)
2 cups chopped (not too finely) walnuts or pecan nuts
2 teaspoons baking powder
2 teaspoons vanilla essence
Once folded in together place the mixture in an ovenproof dessert dish, and bake for 1 hour on 160 degrees. Leave to cool in the oven. Decorate with whipped cream, about an hour or two before serving, and sprinkle on chopped chocolate, cherries, anything you fancy! Keep it i the fridge until it is to be served.
Delicious
I have prepared the "Lamb Shanks" from the latest "Cook with Jamie" and I am cooking them tomorrow afternoon slowly for our dinner, and I will let you know how they tasted.
Have a good weekend
Yours in Cooking
Sue xx
Thursday, February 4, 2010
Welcome to The Frustrated Foodie
Hi guys
At long last my blog has been created thanks to the Ireverend Kim Andersen. I hope that this blog inspires everyone and that I can share my passion for food and cooking with whoever is out there following me.
As this blog is still in its infancy, watch this space as it grows and develops. Please comment on the blog with questions or recipes or suggested topics.
Welcome to the Frustrated Foodies ! You can also find me on Twitter where my handle is frustratedfoodie
Yours in cooking
Sue xx
At long last my blog has been created thanks to the Ireverend Kim Andersen. I hope that this blog inspires everyone and that I can share my passion for food and cooking with whoever is out there following me.
As this blog is still in its infancy, watch this space as it grows and develops. Please comment on the blog with questions or recipes or suggested topics.
Welcome to the Frustrated Foodies ! You can also find me on Twitter where my handle is frustratedfoodie
Yours in cooking
Sue xx
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