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June 20, 2018

SPINACH AVOCADO PARCELS

Ingredients:
Cottage cheese - 250 gms
Fresh mint - 2 tbsp (chopped)
Parsley - 2 tbsp (chopped)
Large onion - 1 (chopped)
Butter - little
Sweet paprika - 1/2 tsp
Cooked brown rice - 1 cup
Avocados - 2 (diced)
Large spinach leaves - 8 (stems carefully removed)

Method:

  • Saute onion slices in a butter with 1/2 tsp of sweet paprika.
  • Mix cottage cheese, mint, parsley, sauteed onion and rice.
  • Add avocado. Place equal amounts of filling in centre of each spinach leaf and roll up securely, ensuring edges are folded in.
  • Spinach may be put into really hot water for a few minutes to soften it slightly. Drain well before use.)
  • Steam spinach parcels in a vegetable steamer or Chinese bamboo steamer for a few minutes to allow filling to heat through and spinach to soften.
  • Serve with a little butter rubbed over the top, with you favourite cheese sauce or fresh Tomato herb sauce. 

WATERMELON COMPOTE

Ingredients:
Brown sugar - 50 gms
Water - 125 ml
Grated lemon rind - 1 tbsp
Watermelon - 500 gms (diced)
Large peaches - 2 (blanched, peeled and thinly sliced)
Seedless green grapes - 125 gms
Juice of 2 limes

Method:

  • Place sugar, water, lemon rind and lime juice in small saucepan. Bring to boil.
  • Add fruit and mix well.cover and cook 3-4 minutes over low heat.
  • Remove from heat and let fruit cool in syrup.
  • Serve over ice cream.

June 19, 2018

TOMATO AND COCONUT SOUP

Ingredients:
Tomatoes - 2 cans (440 gms each) with juice
Sugar - 2 tsp
Salt - 1 tsp
All purpose flour -  2 tbsp
Vegetable oil-  tbsp
Ground coriander - 2 tsp
Cumin - 2tsp
Chilli powder - 1/2 tsp or to taste
Thick coconut cream - 1 cup
Freshly ground black pepper

Method:

  • Puree tomatoes with sugar, salt, and flour in a food processor.
  • Heat oil in saucepan and cook spices until fragrant, about one minute.
  • Add coconut cream and pureed tomatoes.
  • Simmer, stirring, for a few minutes until slightly thickened.
  • Season with pepper to taste.

CINNAMON STARS

Ingredients:
Egg whites - 1/3 to 1/2 cups
Confectioners' sugar - 2 cups (sifted)
Lemon rind - 1/2 tsp (grated)
Cinnamon  - 1/2 tsp
Blanched almonds - 2 cups (ground)

Method:

  • Beat egg whites until stiff but not dry. Gradually add sugar and lemon rind. 
  • Continue beating until completely blended, about 5 minutes.
  • Reserve 3/4 cup of mixture for centers of cookies.
  • Blend cinnamon and almonds together; fold into remaining egg white mixture.
  • Heat oven to 350 degrees. Using cloth covered board which has and confectioners' sugar rubbed into the cloth, roll dough 1/8" thick.
  • Cut in star shapes. Place 1/2 tsp reserved mixture on center of each star.
  • If desired, spread to each point of star.
  • Place cookies on well greased and floured baking sheet.
  • Bake about 12 minutes.


ITALIAN STYLE CHICKEN

Ingredients:
Chicken pieces with bone - 12 
Seasoned flour - 2 tbsp
Olive oil - 3 tbsp
Onion - 1 (finely chopped)
Garlic clove - 1 (crushed)
Tomatoes - 2 (peeled and chopped)
Green capsicum - 1 (seeded and cut into strips)
Mixed dried herbs - 1 tsp
Fresh parsley - 1 tbsp (chopped)
Dry red wine - 500 l
Mushrooms - 125 gms (sliced)

Method:

  • Coat chicken in seasoned flour. 
  • Heat oil in large sauce pan, add onion and garlic and cook until soft and golden.
  • Add chicken and brown all over. Cover and cook over low heat for 10 minutes.
  • Add tomatoes, capsicum, herbs and wine.
  • Cover and simmer for 45 minutes.
  • Add mushrooms and cook further 10 minutes until chicken is tender.
  • Serve hot with pasta and peas or squash.

June 18, 2018

CANTONESE CRAB CURRY

Ingredients:
Salad oil - 3 tbsp
Lean pork - 1/2 cup (finely chopped)
Large garlic clove - 1 (minced)
Salt - 1 tsp
Sugar - 1 tsp
Curry powder - 4 tsp
Onion - 1 (peeled and thinly sliced)
Large green pepper - 1 (cut in 3/4" squares)
Dungeness crabs- 2 (cleaned, cracked, and with crab butter saved)
Regular strength chicken broth - 1 1/4 cups
Cherry tomatoes - 12 - 15 (cut in halves)
Cornstarch - 3 tsp mixed with 2 tbsp water
Egg - 1 (slightly beaten)

Method:

  • Heat the oil in a large, heavy frying pan or wok.
  • Add the pork and cook, stirring,over high heat until browned.
  • Combine the garlic, salt, sugar, and curry powder, stir into the pork and oil.
  • Add the sliced onion and green pepper squares, and cook, stirring, for 2 minutes.
  • Add the crab pieces, crab butter, and broth, cover and cook over high heat for 3 minutes.
  • Add the tomatoes, then stir in the cornstarch water paste.
  • Cook, stirring, for about one minute.
  • Add the slightly beaten egg, and continue to stir just until the egg sets.
  • Serve immediately.


AVGOLEMONO

Ingredients:
Long grain rice - 75 gms
Eggs - 2
Juice of one lemon
Salt and pepper to taste
Good flavoured chicken stock - 5 cups
Lemon slices - 6

Method:

  • Bring chicken stock to the boil, stir in the rice and simmer about 15 -20 minutes until rice is tender.
  • Beat eggs and lemon juice together in a bowl until well blended.
  • Gradually stir a little (about 2 tbsps) of the boiling stock into the egg and lemon mixture.
  • Then add 2 cups stock and stir until it is slightly thickened.
  • Whisk combined mixture back into remaining stock and heat through.
  • Do not boil or the soup will curdle.
  • Season to taste with salt and pepper.
  • Serve soup hot with lemon slices and torn pita bread.

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SPINACH AVOCADO PARCELS

Ingredients: Cottage cheese - 250 gms Fresh mint - 2 tbsp (chopped) Parsley - 2 tbsp (chopped) Large onion - 1 (chopped) Butter - litt...