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