February 04, 2021



Butter - 100 gms

Apples - 700 gms (peeled, cored and sliced)

Peel of half lemon

Coarse fresh white breadcrumbs - 225 gms

Cream - 300 ml


  • Melt 15 gms of the butter in aheavy sauce pan and coat the bottom of the pan with it.
  • Add the apples, lemon peel and sugar.
  • Cover the pan and cook gently until the apples are transparent but still keep their shape.
  • Remove the pan from the heat and discard the peel.
  • Melt the remaining butter in a frying pan and fry the bread crumbs until they are golden.
  • Arrange half the apples in a layer in a one litre souffle dish.
  • Use half the crumbs for the next layer, then the rest of the apples and finally another layer of crumbs.
  • Cover the dish with foil or cling wrap and put in the refrigerator to chill.
  • Serve cold with the cream.



English cucumber - 1

Broccoli head - 1 in florets, cooked

Carrot - 1 (pared and grated)

Cheddar cheese - 90 gms

Salt and pepper

Vinaigrette of your choice


  • Do not peel cucumber. Cut in half lengthwise, remove seeds and slice.
  • Place cucumber in bowl with broccoli, carrot and cheese.
  • Season and toss.
  • Pour in vinaigrette, toss again and serve.

February 02, 2021



Butter - 1/4 cup

Milk - 2/3 cup

Taco seasoning mix - 2 tbsp

Packaged instant mashed potato flakes - 2 1/2 cups

Ground beef- 1 pound

Onion - 1/2 cup (chopped)

Refried beans - 1 can (16 ounce)

Barbecue sauce- 1/2 cup

Shredded lettuce- 1 cup

Tomato - 1 (chopped)

Shredded cheddar cheese - 1 cup

Dairy sour cream (optional)


  • In a medium saucepan melt butter. Add milk and taco seasoning mix.
  • Remove saucepan from heat; stir in potato flakes.
  • Press potato mixture over the bottom and up the sides of an ungreased 10" quiche dish or pie plate.
  • In a 10" skillet cook beef and onion till beef is brown and onion is tender. Drain off fat.
  • Stir in remaining taco mix, beans, and barbecue sauce. Cook and stir till bubbly. Turn into prepared crust.
  • Bake, uncovered, in a 350 degrees oven for 30-35 minutes.
  • Let stand for 5 minutes. Top with lettuce, tomato, and cheese.
  • Cut into wedges.
  • Serve with sour cream.

January 31, 2021



broiler chicken - 1 joints

water - 750 ml

small whole carrots - 225 gms

chicken stock cubes - 2

pinch of mixed herbs

peas - 100 gms

small red pepper - 1 (chopped)

Sliced kidney beans - 100 gms


  • Put chicken joints in stew pan with crumbled chicken stock cubes and water, and a large pinch of mixed herbs.
  • Simmer gently for about 40 minutes, then add the prepared vegetables.
  • Continue cooking until the chicken is tender.



Firm bananas - 4

Sugar - 1 tbsp

Ground all spice - 1/4 tsp

Finely grated zest and juice of one orange

Butter - 15 gms


  • Mix the sugar and spice, then add to the orange zest and juice and stir well to blend.
  • Cut the bananas diagonally across into chunky, slanting pieces.
  • Melt the butter in a heavy based saucepan. Add the bananas and fry briskly for 2 minutes, turning them with a fish slice and palette knife until browned.
  • Stir the orange juice mixture, then pour over the bananas.
  • Allow the mixture to bubble for a few seconds, until heated thorough, then remove the pan from the heat.
  • Spoon the hot bananas and orange sauce into 4 bowls and serve at once.

January 26, 2021



Cranberry sauce - 200 gms

Dried apricots - 50 gms (chopped)

Sultanas - 25 gms

Water - 40 ml

Grated orange rind - 2/3 tsp

Ground ginger - 1/5 tsp

Brown sugar - 2 tsp


  • Combine cranberry sauce, apricots, sultanas, water, orange rind and ginger in a saucepan.
  • Bring to the boil and simmer 10 minutes.
  • Add sugar and cook for one minute or until dissolved.
  • Cool. Pour into sterilized jars and seal.
  • Store in refrigerator. Use within one week.
  • Serve with hot or cold roast chicken, smoked chicken or turkey.



yoghurt - 3 cups

egg- 1 (beaten)

Chicken broth- 3 cups

Broad egg noodles - 1 cup (broken into small pieces)

 Salt - 1 tsp

Butter - 3 tbsp

Onion - 1 (finely chopped)

Dried mint - 1 tbsp (crushed)


  • Combine yogurt and egg in saucepan.
  • Bring almost to a boil, stirring constantly in one direction to prevent curdling.
  • Stir in broth, noodles, and salt.
  • Bring to a boil, then simmer for 10 minutes or until noodles are tender.
  • While soup simmers, melt butter in small frying pan.
  • Add onion and saute until lightly browned. 
  • Stir in mint.
  • Add onion mixture to soup.
  • Stir; and serve hot.

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