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.

GRAND PASSION (COCKTAIL)

Ingredients:
Gin - 60 ml
Passion fruit juice- 30 ml
Angostura bitters - 2 dashes

Method:

  • Shake with ice.
  • Strain into a cocktail glass.
Variation:
  • White rum makes a good substitute for the gin.

PEANUT CLUSTERS

Ingredients:
Sugar - 1 cup
Butter - 1/4 cup
Evaporated milk - 1/3 cup
Crunchy peanut butter - 1/4 cup
Vanilla essence - 1/2 tsp
Rolled oats  -1 cup
Spanish peanuts - 1/2 cup

Method:

  • Mix sugar, butter and milk in saucepan. Bring to rolling boil;  boil 3 minutes, stirring frequently.
  • Remove from heat. Stir in peanut butter and vanilla.
  • Fold in oats and peanuts. 
  • Drop by scant tablespoonfuls on waxed paper.
  • Let stand until set.
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