February 12, 2019

TOMATO TOASTS WITH FRESH BASIL

Ingredients:
Olive oil - 4 tbsp
Long bread stick (baguette) - 1 (cut into 12 slices)
Plum tomatoes - 8
Garlic clove - 1 (crushed)
Sun dried tomatoes in oil - 30 gms (drained and finely chopped) 
Mixed dried herbs - 1/2 tsp
Black pepper
Vinegar - 1 tsp
Sugar - 1 tsp
Fresh basil - 2 tbsp

Method:

  • Preheat oven to 220 C. combine 3 tbsp of oil with the dried herbs and season well.
  • Brush both sides of each bread slice with the flavoured oil. Cook for 8 minutes or until lightly golden and crisp.
  • In a large bowl, place tomatoes and cover with boiling water. Leave for 30 seconds. Peel and deseed, then roughly chop the flesh. Set aside.
  • Heat the remaining olive oil in a large frying pan, add garlic, chopped tomatoes, sun dried tomatoes, vinegar, sugar and basil.
  • Cook stirring occasionally for 5 minutes or until heated through. Remove from heat.
  • Spoon tomato mixture onto each of toasts, season and serve.

WATERCRESS SOUP

Ingredients:
Potatoes - 375 gms (cut into chunks)
Watercress - 50 gms (Washed)
vegetable stock - 450 ml
Freshly grated nutmeg
Salt and pepper
Single cream or milk- 75 ml

Method:

  • Put the potato chunks in a saucepan with the stock and bring to the boil.
  • Pull of the leaves of watercress and set aside.
  • Add the stalks to the saucepan and simmer until the potatoes are tender, about 20 minutes.
  • Pour the cooked contents in the liquidizer and blend until smooth, then return to the pan.
  • Chop the watercress leaves finely and add to the soup.
  • Season to taste with nutmeg and pepper.
  • Add the cream or milk, heat through and serve hot.

February 11, 2019

BREAD AND BUTTER PUDDING

Ingredients:
White bread slices - 4 (crusts removed)
Butter - 40 gms
Sultanas - 50 gms
Castor sugar - 25 gms
Large eggs - 2
Milk - 300 ml
Freshly grated nutmeg - 1/4 tsp

Method:

  • Butter the bread well on one side. Cut each slice into 4.
  • Layer bread, buttered side up, in a well greased 1 1/2 pint ovenproof dish, sprinkling sultanas and sugar between each layer and on top of the last layer.
  • Whisk the eggs and milk together and strain over the bread. Leave to stand in a cool place for 30 minutes.
  • heat the oven to 180 C.
  • Sprinkle the nutmeg over pudding and bake in the oven for 25-30 minutes until set and golden brown.
  • Serve hot.

February 07, 2019

CHEESE CUTLETS

Ingredients:
Potatoes - 250 gms
Onion - 1 (finely chopped)
Capsicum - 1
Cabbage -1/2 cup (grated)
green chillies-4
Ginger garlic paste - 1/2 tsp
Cheese - 1/2 cup (grated)
Salt to taste
garam masala - pinch
Coriander leaves - 1 tbsp
Oil
Bread crumbs - 1/2 cup
Maida- 2 tbsp

Method:

  • Boil,peel and mash the potatoes.
  • Finely chop capsicum and mince the green chillies.
  • Heat 2 tsp of oil in a pan; add cumin seeds, ginger garlic paste, green chillies and then onion.
  • When it is half done; add cabbage and capsicum. Stir constantly for one minute.
  • Then add mashed potatoes, salt, garam masala and fry for 2-3 minutes.
  • switch off the flame and let it cool completely.
  • Add grated cheese, chopped coriander and half of the bread crumbs.
  • Add little water to maida to make thick batter.
  • Mix the mixture and make balls and press them to round cutlets with hands.
  • Dip in maida batter then roll in bread crumbs and fry on hot tawa till crisp with enough oil on both sides.
  • Serve hot with ketchup.

EGG YOLK SPONGE

Ingredients:
Egg yolks - 4
Hot water - 2 tbsp
Castor sugar - 1/2 cup
Self raising flour - 3/4 cup
Cornflour - 1 tbsp
Pinch of salt
Lemon juice - few drops
Hot milk-  2 tbsp
Jam
Whipped cream

Method:

  • Beat egg yolks and hot water together until thick.
  • Slowly add sugar, one tablespoonful at a time and beat well after each addition.
  • fold in lightly the sifted dry ingredients, lemon essence and lastly hot milk.
  • Pour into a greased deep 20 cm cake tin.
  • Bake in a moderate oven until cooked -  about 35 minutes. When cool,cut carefully through centre and spread with jam and whipped cream.
  • Sprinkle sifted icing sugar over top.

February 06, 2019

PICKLED BEETROOT

Ingredients:
Beetroots
peppercorns
Allspice
Vinegar

Method:
  • Wash the beets thoroughly, taking care not to break the skin.
  • Put them in boiling water to which a little vinegar has been added, and simmer gently for about one hour. Allow to cool.
  • Take enough vinegar to cover the beets when sliced, and add 1 1/2 tsp allspice and 1 1/2 tsp peppercorns to every pint of vinegar.
  • Boil the vinegar for 15 minutes. Cool.
  • Peel the beets and cut into slices. Put in jars, pour over the vinegar and cover tightly. 

BANANA CREAM

Ingredients:
Bananas -4
Egg whites - 2
Lemon jelly- 1 pkt
Boiling water - 3/4 pint
Sugar - 1 tbsp

Method:

  • Make the jelly as per the instructions of the packet and allow it to cool.
  • Mash the bananas and 3/4 th of the jelly.
  • Whisk the egg whites until stiff and fold into the mixture. Add sugar and mix well.
  • Pour into a wet mould and allow to set.
  • Turn out and serve surrounded with chopped jelly.


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