October 20, 2018

DATE PERFECTIONS (COOKIES)

Ingredients:
All purpose flour -3/4 cu (sifted)
Baking powder - 3/4 tsp
Salt - 1/4 ts
Eggs -2
Sugar - 3/4 cup
Dates - 1 1/2 cups (finely chopped)
Pecans - 1 cup (finely chopped)
Lemon glaze

Method:

  • Sift flour, baking powder and salt together; set aside.
  • Beat eggs and sugar together until mixture is thick and piled softly.
  • Fold in dry ingredients, dates, and pecans until blended.
  • Turn into a greased 11*7*1 1/2" baking pan and spread evenly into corners.
  • Bake at 325 F for 30 -35 minutes.
  • Immediately brush surface with lemon glaze. While warm, cut into squares.


October 16, 2018

HEALTH TIP - 8

Ginger can be chewed after meals in case of indigestion, gastritis, flatulence, gastrointestinal infection, and parasites. This protective action of ginger is attributable to the excessive secretion of saliva.

October 05, 2018

CREAMED SWEETCORN WITH PEPPERS

Ingredients:
Butter -30 gms
Small onions - 2 (thinly sliced)
Small green pepper - 1 (cut into strips)
Corn on the cob - 4 (husked)
Dried oregano - 1/4 tsp
Half cream - 60 ml
Small tomato - 1 (cut into thin wedges)
Salt - 1 tsp
Pepper to taste

Method:

  • In 30 * 20 cm microwave safe baking dish, place butter. Heat covered with kitchen paper, on high until melted.
  • To melted butter, add onions and green pepper; stir to cook. Cook on high for 4-5 minutes, until onions are softened, stirring once.
  • Meanwhile, with sharp knife cut kernels from cobs.
  • Into onion mixture, stir oregano, sweet corn and cream.
  • Cook, covered, on high for 5-7 minutes, until sweet corn is tender, stirring twice.
  • Add tomato. Cook on high for 1-2 minutes, until tomato is hot but still firm.
  • Season.

CARROT PICKLE

Ingredients:
Carrots - 1 kg
Mustard seeds -25 gms
Fenugreek seeds - 1 tbsp
Cumin seeds - 1 tbsp
Turmeric - 1 tbsp
Chilli powder - 2 tbsp
Sugar - 2 tbsp
Cloves - 5
Cinnamon stick - 2 " piece
Oil - 100 gms
Salt

Method:
  • Wash, pat dry, peel and cut into thin long pieces.
  • Powder together all the spices.
  • Apply salt on carrot pieces and set aside for few hours. then squeeze out the excess water.
  • Heat the oil till smoke rises, add spice powder and stir for few seconds.
  • Remove and let it cool. Add carrot pieces and sugar. Stir well.
  • Store in airtight container and use it after 4 days.

September 29, 2018

POTATO PEANUT SALAD

Ingredients:
Peanuts -100 gms
Potatoes - 100 gms (boiled, peeled and diced)
Onion - 1 (small & chopped)
Tomato -2 (chopped)
Chaat masala - 1/2 tsp
Pinch of pepper
Salt to taste
Oil - 2 tsp
Coriander leaves - 1 tsp

Method:

  • Heat oil and fry the potatoes and peanuts. Remove and transfer to serving bowl.
  • Mix with remaining ingredients and serve immediately.

COBURG CAKES

Ingredients:
Butter - 90 gms
Castor sugar - 1/4 cup
 Golden syrup - 1 tsp
Treacle - 1 tsp
Egg - 1 (lightly beaten)
Plain flour - 1 1/4 cups
Baking powder - 1/2 tsp
Ground ginger - 1 tsp
Milk - 2 tbsp
Split blanched almonds

Method:

  • Beat together butter and sugar until creamy, beat in syrup, treacle and then the egg.
  • Sift together flour, baking powder and ginger, fold in and then stir in the milk.
  • Put an almond half on base of greased patty tins, spoon in the mixture, filling to three quarters.
  • Bake in a moderately hot oven 10-15 minutes, turn out of tins on to a wire rack and leave until cold.



September 28, 2018

MARINATED FISH IN LIME JUICE

Ingredients:
White fish fillets - 700 gms
Onion - 1
Orange - 1
Limes - 4
Oregano - 2 tbsp (fresh & chopped)
Fresh coriander - 2 tbsp (chopped)
Virgin olive oil - 4 tbsp
Castor sugar - 1 tsp
Tabasco - 1 tsp
Salt and freshly ground black pepper
Large lettuce heart - 1
One lime for garnish

Method:

  • Skin the fish and cut into bite size pieces.Chop the onion and place in a bowl with the fish.
  • Squeeze the orange and 4 limes, then pour the juice over the fish and onion.
  • Cover and place in the refrigerator for at least 5 hours, until the fish is opaque.
  • Add the chopped herbs to the fish, along with the olive oil, castor sugar and tabasco.
  • Season to taste and mix thoroughly. Leave for one hour in a cool place, allowing the flavours to infuse.
  • Shred the lettuce and divide between 4 plates. Pile the marinated fish into the centre of the lettuce.
  • Slice the remaining lime into wedges and use for garnish.
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