02 December 2009

Recipe: Hot cocoa mix

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I found a recipe for Peppermint Hot Cocoa Mix on the Frugal Family Fun Blog, I've changed it a little bit as I cannot find candy canes.

Ingredients:
1 1/2 cups caster (powdered) sugar
1 cup + 2 Tbsp. cocoa powder (unsweetened)

Method:
To the caster sugar, add the cocoa powder
Stir, stir, stir! Make sure your mix is well-blended.

To make hot cocoa:

To 1 cup warm milk, add 1 1/2 - 2 Tbsp. mix.

28 October 2009

Recipe: Panna Cotta with Grappa & Strawberries

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Serves 6

1 Litre Douglasdale Cream
200ml Espresso
5 Gelatin Leaves
100ml Douglasdale Milk
150g Castor Sugar
120ml Brandy
3 punnets of the best Strawberries
500ml Grappa

Method

Bring the Douglasdale cream, espresso and sugar to just before boiling point. (Don't let it boil)
Soften and dissolve the gelatin leaves in the cold Douglasdale Milk.
Add brandy and pour through a sieve into the hot Douglasdale Cream.
Gently mix all the ingredients together and pour into moulds or martini glasses.
Place in the fridge to set overnight and serve with a bowl off chilled strawberries and generously splashed with grappa.

A WORD FROM THE CHEF...

Grappa can be replaced with your favourite liqueur, whiskey or brandy. To decorate the top, I have dusted it with cocoa, then icing sugar through a colander to create the white "dots".

Source: Douglasdale Dairy

Recipe: Gingered Ice-Cream in a Red Paw Paw

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Serves 6

5 Egg Yolks
145g Castor Sugar
250ml Douglasdale Milk
300ml Douglasdale Cream
150g chopped Ginger in syrup
2 small very ripe peeled and seeded Pawpaws

Method

Whisk the eggs and sugar in a clean bowl until double in volume.
Heat the Douglasdale Milk to just before boiling point. When it begins to foam at the surface add the egg mixture and return to a low heat. Cook very slowly and gently until the mixture thickens and coats the back of spoon.
Remove from heat and strain through a sieve into a chilled bowl.
Once it is cooled add the Douglasdale Cream and ginger.
Add this mixture to an ice cream machine and follow the manufacturers instructions. Once frozen, scoop the ice cream and serve into halved pawpaw.

A WORD FROM THE CHEF...

If you do not have an ice-cream machine, place in a plastic container and put into the freezer. When icicles begin to form around the edges, beat back to a smooth texture. Repeat once more. This dessert can be served inside a halved pawpaw. Should you wish to stand the pawpaw as pictured, cut a straight edge on the end of the stem side of the pawpaw to create a flat stable platform. To make the chocolate swirl: melt a good quality chocolate and spread over a wax proof surface. When chocolate has partly hardened, cut into thin strips and twist.

Source: Douglasdale Dairy

Recipe: Spiced Sour Cream & Pecan Muffin

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Makes 12 muffins

500ml sifted Flour
1 tsp Baking Soda
2 tsp Cinnamon
3 Eggs
1 /2 tsp All Spice
500ml Brown Sugar
1 /2 tsp Nutmeg
1 cup Sour Cream
1 /2 tsp Salt
1 cup chopped Pecan Nuts

Method

Pre-heat oven to 180ºC.
Sift all dry ingredients (not the sugar) together. Add nuts.
Cream eggs, butter and sugar together in a separate bowl.
Fold the sour cream into the creamed mixture.
Gently fold both dry and wet ingredients together.
Pour mixture into well greased muffin trays and bake for 25 - 30mins.
Allow to cool slightly before removing muffins from the trays.

A WORD FROM THE CHEF...

To make your own sour cream simply add 50ml lemon juice to one cup of Douglasdale Cream and stir.

Source: Douglasdale Dairy

Recipe: Coconut Smoothie with Mixed Berry or Banana

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Makes 6 glasses

500g Frozen Berries or 2 ripe Bananas or 500g Strawberries
1 cup tinned Coconut Milk
1 cup natural Greek Yoghurt
500ml Douglasdale Milk
chopped Mint Leaves

Method

Blend fruit (mixed berries or banana or strawberries) and mint in a food processor until smooth.
Add the Douglasdale Milk, coconut milk, greek yoghurt and blend into a smooth creamy consistency.
Serve in a tall chilled cocktail glass.

A WORD FROM THE CHEF...


You can also combine the strawberries, mixed berries and banana into one smoothie. Remember to divide the quantities by 3 (approx 150g mixed berries, 150g strawberries and 1 banana)

Source: Douglasdale Dairy

Recipe: Buttermilk & Red Thai Chicken Curry

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Serves 6

150g Red Thai Curry Paste
750g Deboned Chicken cut into bite size strips (thigh)
1 Punnet Mushrooms sliced
1 Punnet Baby Marrow sliced
1 BunchCoriander chopped
300ml Douglasdale Buttermilk
80g Sugar
100ml Coconut Cream
A hand full of toasted Cashew Nuts
Salt and pepper to taste

Method

In a pot heat up a little oil, fry the chicken pieces and once evenly browned remove and set aside.
Fry curry paste for 1 - 2mins.
Add the coconut and Douglasdale Buttermilk and let them emulsify gently.
Add vegetables and sealed chicken pieces and let them cook for about 10mins.
Add seasoning, cashew nuts, sugar and chopped coriander before serving.
Serve with steamed Jasmine rice

Source: Douglasdale Dairy

Recipe: Creamy Bacon & Brocolli Risotto with Vodka

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Serves 6

800ml Chicken Stock
250g Streaky Bacon diced
1 punnet Broccoli cut into small florets
1 knob Butter
3 tsp Virgin Olive Oil
200ml Vodka 200ml Douglasdale Cream
1 smallish fine-diced Onion
110g Risotto Rice
4 x peeled and crushed Garlic cloves
Parmesan Cheese to add at the table

Method

Heat chicken stock and set aside.
Heat oil in a large saucepan and braise the onion until translucent.
Add the bacon and garlic, fry until crispy.
Add the broccoli and rice and fry over low heat until the rice absorbs the oils.Deglaze the pan by adding the vodka, this will loosen all the caramelized brown bits from the bottom of the pan.
Add a ladle at a time of the chicken stock, wait for the rice to absorb the stock before adding the next ladle, gently stirring continuously. This will take about 16 - 20mins until the rice is cooked al dente
(Rice is firm and not over cooked).
Just before serving, fold in the Douglasdale Cream and the butter and serve with fresh parmesan.

A WORD FROM THE CHEF...

Should you have any left over, simply roll them into balls, crumb & deep fry them as a kid's lunch box snack!

Source: Douglasdale Dairy

Recipe: Buttermilk Scones

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Serves 4/6

3 cups Flour
1 / 3 cups Sugar
2 1 / 2 tsp Baking Powder
3 / 4 tsp Salt
12 tsp (or 150g) Butter
1 cup Douglasdale Buttermilk
1 / 2 tsp Baking soda (bi-carbonate of soda)

GLAZE

1 tbsp Douglasdale Cream
1 / 4 tsp Cinnamon
2 tbsp Sugar

Method

In a small bowl combine the Douglasdale Cream, cinnamon and sugar, stir to blend.
Preheat the oven to 200ºC.
Use ungreased baking sheet.
Combine the flour, sugar, baking powder, baking soda and salt into a mixing bowl. Stir well with a fork and aerate.
Add the butter and cut into the flour mixture, using a pastry blender or two knives, or work in, using your fingertips, until the mixture looks like bread crumbs.
Add the Douglasdale Buttermilk. Mix only until the mixture looks like freshbread crumbs.
Gather the dough into a ball and press so it holds together.
Turn the dough out onto a lightly floured surface. Knead lightly 12 Times.
Pat the dough into a circle 1 / 2 - inch thick.
Brush the dough with the glaze.
Cut the dough into 18 pie shaped pieces.
Place the scones 1 inch apart on the baking sheet.
Bake for about 12mins or until the tops are brown. Can be served hot or cold.

A WORD FROM THE CHEF...

If desired you can also add currants and grated orange rind to the mixture.

Source: Douglasdale Dairy

Recipe: Creme Brulee

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Makes 15

1 Litre Douglasdale Milk
375ml Douglasdale Cream
2 Whole Eggs
8 Egg Yolks
250g Sugar
10ml Vanilla Essence

Method

Preheat oven to 120ºC.
Bring Douglasdale Milk and Douglasdale Cream to the boil.
Cream egg yolks, 2 whole eggs and sugar.
Add hot Douglasdale Milk and Douglasdale Cream.
Add vanilla essence.
Pour into ramekins and place into a water bath (large dish filled half way with water)
Bake at 120ºC until set +/- 20mins.
Allow to cool.
Sprinkle with castor sugar and glaze under the grill or alternatively use a blow torch.

A WORD FROM THE CHEF...

I always find the castor sugar is the best for the glaze, it gives a very delicate crust.

Source: Douglasdale Dairy

Recipe: Yorkshire Pudding

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Makes 6 individual

2 Eggs
100g Flour
230ml Douglasdale Milk
1 tsp Salt
Oil for baking tin.

Method

Preheat oven to 200º C
Combine all ingredients until smooth, strain and reserve for use.
Heat oil in muffin tin or tray.
Pour batter until 2 / 3 full.
Bake for 20 minutes.

A WORD FROM THE CHEF...

I always find the batter much better if made the day before.

Source: Douglasdale Dairy

Recipe: Sundried Tomato Pasta Sauce

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Serves 4 - 6

1 Red Onion - peeled and thinly sliced
Olive Oil
100g Sundried Tomato chopped
3 tbsp Balsamic Vinegar
Salt and freshly ground Black Pepper
100g Basil Leaves
50g Shaved Parmesan Cheese
100ml Douglasdale Cream
Pasta of choice

Method

Slowly fry the onion in olive oil until soft.
Stir in the tomato and balsamic vinegar.
Add Douglasdale Cream and reduce by half.
Throw in the basil.
Add cooked pasta.
Top with shaved parmessan cheese.

A WORD FROM THE CHEF...

Prepare pasta as per instructions on pack

Source: Douglasdale Dairy

Recipe: Kingklip in White Wine, Cream, Basil, Mushroom & Tomato

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Serves 4 - 6

4 180g Kingklip fillets
50ml Sunflower Oil
50g Butter
150g Sliced Mozzarella
2 Whole tomatoes - sliced
60g Seasoned flour
100ml Basil pesto

Method

Dust kingklip fillets in seasoned flour.
Heat oil and butter in a frying pan and cook kingklip through until golden brown each side.
Remove from the pan and drain.
Place alternate slices of mozzarella and tomato along the kingklip.
Grill kingklip until cheese melts.
Drizzle with basil pesto and serve with the sauce.

THE SAUCE (4 Portions)

50g Chopped Onions
100g Sliced Mushrooms
Oil for frying
70g deseeded and chopped Tomato
25g Basil Leaves
100ml Douglasdale Cream
50ml White Wine
Salt and freshly ground Pepper

Method

Fry onions in a little oil - do not brown.
Add mushrooms.
Add white wine and allow to reduce by half.
Add Douglasdale Cream and tomato.
Reduce a little further by half.
Season to taste with salt and pepper and throw in the basil.

Source: Douglasdale Dairy

Recipe: Roasted Butternut, Rosemary & Feta Quiche

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Serves 4 - 6

SHORT CRUST PASTRY

250g Flour
125g Butter
1 /2 tsp Salt
2-3 tsps Douglasdale Milk
1 Whole Egg

Method

Sift dry ingredients.
Make a well in the centre.
In the well place egg, softened butter and milk.
Bring all the ingredients together with fingertips.
Be careful not to handle too much, allow to rest in the fridge for 30 minutes before rolling.
(Note: If pastry becomes too crumbly while mixing add a little egg white.)

FILLING

200g Roasted Butternut
50g Feta Cheese
5g Rosemary
4 Eggs
500ml Douglasdale Milk
Salt and Pepper

Method

Preheat oven 160ºC.
Roll out pastry on a well floured surface and line a flan dish. (size: 23cm)
Line flan dish with pastry.
Place the rosemary, butternut and feta evenly into dish.
Whisk the eggs and Douglasdale Milk together and season.
Pour the Douglasdale Milk mix into flan.
Bake for 45mins.

Source: Douglasdale Dairy

Recipe: Vanilla & Lavender Panna Cotta

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Serves 6
Preparation time 20mins (plus refrigeration time)
Cooking time 15mins

3 tsp Gelatine
450ml Douglasdale Cream
80g Castor Sugar
2 x 2 cm Lavender Sprigs
240ml Douglasdale Milk
1 Vanilla Pod scraped or 1 / 2 tsp Vanilla Essence

Method

Grease four dariol moulds (160ml metal moulds)
Sprinkle gelatine and sugar over combined Douglasdale Milk and Douglasdale Cream, lavender sprigs and vanilla pod in small saucepan. 3. Stir over low heat, without boiling, until gelatine and sugar dissolve. (gelatine will be destroyed if mixture boils)
If not using vanilla pod, add vanilla essence at this stage to mixture.
Strain into medium jug, cool to room temperature.
Gently pour cooled panna cotta into moulds, cover, refrigerate 3 hours or overnight.
Turn panna cotta onto serving plates, garnish with lavender and berries.

ALMOND TUILES

2 Egg whites
1 / 2 tsp Vanilla Essence
110g Castor Sugar
55g Butter melted and cooled
55g Flour 30g Flaked Almonds

Method

Preheat oven to 190˚C, line a baking tray with non-stick baking parchment.
Place egg whites in a bowl and beat in sugar with a fork. Egg whites should be frothy. Sift in flour and add vanilla essence. Mix with fork. 3. Add melted butter to the mixture. Stir well.
Spread spoonfuls of mixture at least 13cm apart on prepared baking sheet in the shape you desire. (Long shapes, circles triangles etc.) Sprinkle with flaked almond.
Bake in oven for about 6 mins until pale biscuit coloured in the middle and a good brown at the edges. Remove from the oven and cool for a few secs.
Lift the biscuits off carefully with a palette knife. Lay them, while still warm and pliable, over the rolling pin to form them into a slightly curved shape. Leave on wire rack to cool completely. When cold, store in a airtight container.

Source: Douglasdale Dairy

Recipe: White Chocolate & Strawberry Cheesecake

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Serves 8
Preparation time 25mins (plus refrigeration time)
Cooking time 5mins

1 packet Gingersnap Biscuits
85g Butter - melted
4 tsp Gelatine
2 tbsp Water
2 250g Packets Cream Cheese - softened
400g Can Sweetened Condensed Milk 320ml Whipped Douglasdale Cream
160g White Chocolate - melted
500g Large Strawberries - halved
60g Strawberry Jam - warmed, strained
1 tbsp Lemon Juice

Method

Grease 23cm springform tin.
Blend or process biscuits until mixture resembles fine breadcrumbs. Add butter, process until combined. Using hand, press biscuit mixture evenly over base of prepared tin, cover refrigerate about 30mins or until firm.
Sprinkle gelatine over the water in small heatproof jug, stand jug in small saucepan of simmering water, stir until gelatine dissolves, cool 5mins.
Meanwhile, beat Cream Cheese and condensed milk in medium bowl with electric mixer until soft peaks form.
Stir warm gelatine mixture into cheese mixture fold in Douglasdale Cream and chocolate. Pour cheesecake mixture into prepared tin, spreading evenly over biscuit base. Cover and refrigerate overnight.
Remove from tin, arrange strawberries on top of cheesecake brush strawberries with combined jam and juice.

Source: Douglasdale Dairy

Recipe: Real Hot Chocolate with a Touch of Chilli

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Serves 6
Preparation time 15mins

600ml Douglasdale Cream
600ml Douglasdale Milk
200g Dark Chocolate
pinch of Chilli

Method

Add the Douglasdale Cream, Douglasdale Milk, chocolate and chilli into a saucepan.
Heat until piping hot and all chocolate has dissolved.
Pour into mugs and serve.

A WORD FROM THE CHEF...

Rather start with less chilli. Heat activates the chilli flavor which makes it stronger. You can always add chilli afterwards if you want it stronger.

Source: Douglasdale Dairy

Recipe: Courgette & Brie Cream Soup

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Serves 4 - 6
Preparation time: on the table in 35mins

30g Butter
2 cups Chicken stock
2 Cloves Garlic - crushed
1 cup Water
1 cup Douglasdale Cream
150g Brie Cheese
2 tbsp Flour10 Courgettes (zucchini) (1.2kg) - chopped coarsely
1 Large Brown Onion (200g) - finely chopped

Method

Melt butter in large saucepan, cook onion and garlic, stirring, until onion softens, stir in flour and courgettes cook, stirring, 2mins.
Stir in stock and the water, bring to a boil simmer, uncovered, about 15mins or until courgette is tender.
Blend or process soup, in batches, until smooth.
Just before serving, return soup to same cleaned pan, add Douglasdale Cream and brie, stir over medium heat until hot.

A WORD FROM THE CHEF...

Garnish with fresh basil and a few drops of pesto.

Source: Douglasdale Dairy

Recipe: Cheese & Bacon Buttermilk Scones

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Serves 12 - 14

3 tsp Oil
3 Rashers Bacon
4 cups Self-raising Flour
60g Butter - cut into small pieces
1 / 2 cup Grated Cheddar Cheese
1 3 / 4 cups Douglasdale Buttermilk
1 tbsp Chopped Parsley

Method

Preheat oven 210¢ªC. Brush an oven tray with oil and dust with flour.
Heat oil in pan, cook bacon until crisp. Drain on paper towels.
Sift the flour into a large bowl. Add the butter, rub in using your fingertips. Add the cheese, bacon and parsley, stir to combine.
Make a well in the centre of the flour mixture.
Add almost all of the Douglasdale Buttermilk, quickly mix, using a flat- bladed knife, to a soft dough, adding more Douglasdale Buttermilk if necessary.
Knead dough briefly on a lightly floured surface until smooth. Press or roll out to form a round about 2cm thick.
Cut into rounds using a floured plain 5cm cutter. Place scones close together on prepared tray. Brush with any remaining Douglasdale Buttermilk.
Bake for 15 - 20mins or until golden brown. Serve warm with butter.

A WORD FROM THE CHEF...

Scones freeze well, cool completely on a wire rack. Place in freezer bags until required. Thaw scones completely before reheating.

Source: Douglasdale Dairy

Recipe: Wild Mushroom Bruschetta

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Serves 4

4 Slices Ciabatta bread - about 4cm thick
50ml Olive oil
50g Butter
300g Mixed Wild Mushrooms such as Porcini, Oyster, Button etc.
50g Onion - finely diced
2 Garlic cloves - crushed with salt to a puree
50ml Marsala 100ml Chicken stock
100ml Douglasdale Cream
1 / 3 cup Flat Parsley
Salt and freshly ground black pepper

Method

Preheat oven to a very low temperature, about 110˚C. Then preheat the grill and lightly toast or chargrill the ciabatta slices on both sides.
Place the ciabatta on a baking tray. Drizzle with olive oil and bake in the oven for about 20mins until golden and crispy.
Melt a little butter in a large frying pan. Add your first choice of mushrooms and sauté until soft, about 3mins. Season well. Fry each of the mushrooms types separately in the same frying pan and leave to drain in a colander, reserving the stock from the mushrooms.
When the last variety of mushroom is cooked, melt another knob of butter in the frying pan. Add the onions and garlic puree. Sauté until the onions are soft, about 4mins.
Deglaze the frying pan with marsala, then reduce the liquid to about two-thirds. Add the chicken stock and the stock from the mushrooms and bring to the boil, stirring frequently.
Remove the frying pan from the heat and stir in the Douglasdale Cream. Bring to the boil, then reduce the liquid to about one fifth. Add the wild mushrooms and simmer for a further 5mins. Meanwhile, roughly chop the parsley.
Check the consistency (it should be moist enough to bind the mushrooms together but not too watery) and season.
Sprinkle the sauce with parsley and serve immediately on top of individual ciabatta slices.

Source: Douglasdale Dairy

Recipe: Mango Brulee

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Serves 8

1 1 / 2 cups Douglasdale Cream
1 /8 tsp. Cinnamon
1 / 2 cup Douglasdale Full Cream Milk
4 Egg Yolks
1 / 3 cup Coarse Sugar
1 /4 cup Mango Puree
1 / 2 cup Granulated Sugar

Method

Preheat the oven to 180¢ªC.
Heat the cream, Douglasdale Milk, cinnamon, nutmeg, ginger and cloves over medium heat, stirring occasionally, just until it comes to a boil.
Set aside to infuse at least 15mins.
Whisk the egg yolks with the granulated sugar, gradually pour in the hot cream mixture. Whisk in the mango puree.
Pour the mixture into 4 ovenproof ramekins & arrange in a hot water bath.
Bake in the center of the oven until almost set but still a bit soft in the center, 30 to 40mins.
Refrigerate at least 2 hours and up to 24 hours.
Preheat an oven grill to very hot (or fire up your kitchen torch).
Sprinkle evenly with coarse sugar, grill until the sugar is melted and well browned, 1 to 2mins.

Source: Douglasdale Dairy

Recipe: Spiced Parsnip and Ginger Soup

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Serves 6 - Makes 2.2 Litres

Ingredients

30ml Olive Oil
5ml Cumin
225g Leeks sliced
25g Fresh Ginger - chopped
2 Whole Raw Beetroot
675g Parsnip - chopped 100ml Douglasdale Buttermilk
300ml White Wine
100ml Fresh Douglasdale Cream
1.2 L Vegetable stock Salt and pepper
15ml Curry Powder
2.5ml Tumeric

Method

Heat oil and fry leeks and ginger gently for 2-3mins.
Add curry, cumin and tumeric.
Add parsnip and cook for another 10mins.
Add wine and stock, reduce heat and simmer for 20-30mins.
Peel beetroot slice into thin sticks and deep fry until crispy.
Puree in blender add Douglasdale Cream and Douglasdale Buttermilk and serve with deep fried beetroot.

Source: Douglasdale Dairy

Recipe: Penne Pasta

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Serves 4

PASTA

Ingredients

200g Cooked Penne Pasta
2 raw Chicken Breast - (cut into strips) or any thin sausage you prefer.
1 / 2 tsp Garlic Chopped
250ml White Wine
75ml Fresh Douglasdale Cream
100g Parmesan Cheese
Olive Oil SUNDRIED TOMATO SAUCE
500g Whole peeled Tomatoes
2 Carrots - grated
2tbsp Tomato Paste
200ml Water
500g Sundried Tomatoes
Salt
1 large Onion - chopped
Sugar
3 sticks of Celery - chopped

Method

Fry onions in olive oil until soft, add celery and fry 5 more min.
Add whole peeled tomatoes carrots, tomato paste and water.
Season with salt and pepper, add sugar if tomatoes are too tart.
Add sundried tomatoes and simmer for 30mins.
Check the taste and adjust to your liking.
If the sauce is too thick add a bit of water or simmer a little longer for a thicker sauce.

CHICKEN PASTA

Fry chicken breast in olive oil until brown, add garlic and fry for 15sec.
Deglaze the pan with the white wine.
Add 2-3 large spoons of pre-made sundried tomato sauce and the fresh Douglasdale Cream.
Season with salt and pepper. Remember the sauce has salt already. 5. When the sauce is hot add your cooked pasta.
Serve with parmesan cheese.

Source: Douglasdale Dairy

Recipe: Chicken Caesar Salad

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Serves 4

CHICKEN SKEWERS

Ingredients

2 Large Chicken Breasts
50ml Lemon Juice
50ml Olive Oil
1 Clove crushed Garlic
50ml White wine
Lettuce of your choice
12 Cherry Tomatoes
12 Wooden Skewers
12 Fresh Rosemary Skewers

Method

Strip rosemary branch leaving 3cm of leaves at the top.
Soak wooden skewers in water for 30mins.
Cut the chicken breast into 1cm wide strips and skewer them on to the rosemary and wooden skewers.
Blend the remaining ingredients together and marinade the skewers in this for 1 hour.

DRESSING

Ingredients

1/2 Clove crushed Garlic
2 Anchovy Fillets
2 Egg Yolks
150ml Olive Oil
2tsp Dijon Mustard
50ml Douglasdale Buttermilk
30ml Fresh Lemon Juice
Parmesan Cheese

Method

Blend all ingredients together except the olive oil, once smooth, drizzle the oil into the mixture constantly blending.
Grill the chicken skewers on any surface you prefer.
Arrange a bed of romano lettuce on a plate, place chicken on top while hot and serve with shavings of parmesan, garlic croutons and lots of dressing.
The garlic croutons can be made by slicing a loaf of french bread, rub with a cut clove of garlic and lightly toast on both sides in the oven.

Source: Douglasdale Dairy

Recipe: Apple & Raisin Rosti

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Serves 4

Ingredients

2 Granny Smith Apples
2 Starking Apples
3 tbsp Flour
5ml Cornflower
2 Eggs
250ml Water
50ml Douglasdale Buttermilk
30ml Lemon Juice
100ml Apple Juice
100g Raisins
100g Sultanas
100g Mixed Peel

Method

Leaving the skin on grate the apples.
Place in a bowl with the apple and lemon juice.
Place the mixed peel, sultanas and raisins in boiling water for 15mins. Remove and save the water.
Drain all the juice from the grated apple and mix with the water from the sultanas.
Mix the rest of the ingredients with the apple except the cornflower.
Mix this properly and shape into little 6cm patties.
Over medium heat melt some butter in a frying pan and slightly brown the apple rostis, place on a baking sheet and bake in the oven for 15mins at 180¢ªC.
Place all the juice in a sauce pan and reduce, thicken with cornflower.
Serve rostis warm with vanilla ice cream.
Note

For the sugar spike decoration melt 1 cup of sugar in 2 cups of water. Cook without stirring until sugar turns brown take off heat immediately and put into a basin of cold water to stop it from cooking. Drizzle with a spoon to form ¡°lines¡± on an oiled baking sheet. Once it has cooled and hardened, break into spikes. Be careful when cooking with hot sugar as it can burn.

Source: Douglasdale Dairy

Recipe: BRANDY SNAP BISCUITS

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Ingredients

200g White Sugar
200g Syrup
200g Butter
200g Flour

Method

Place sugar, syrup and butter in a pan and boil until light brown in colour.
Remove from the heat and add flour, mixing constantly.
Place back on the heat and cook for 2mins. Remove and allow to cool.
Spread the mixture on a well oiled oven tray in rounds of 4cm.
Bake in the oven at 200¢ªC (390¢ªF) for 5mins. Remove from the baking tray and allow to cool.
Tower the ice cream between the biscuits or crumble them over the ice cream.

Source: Douglasdale Dairy

Recipe: Amarula Ice Cream

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Serves 6 - Makes 1.75 Litres

Ingredients
Seeds of 1 Fresh Vanilla Pod
15 Egg Yolks
250g Castor Sugar
750ml Douglasdale Full Cream Milk
500ml Fresh Douglasdale Cream
375ml Amarula Liqueur/Any liqueur of your choice that is cream based

Method
Cut pods in half lengthways and scrape out seeds.
Mix egg yolk with sugar until fluffy and white.
Heat Douglasdale Milk, Douglasdale Cream, liqueur and vanilla seeds.
DO NOT BOIL!!! Using a fine mesh strainer remove the vanilla seeds from the mixture.
Add the milk mixture into the egg and sugar bit by bit stirring constantly.
Place over a double boiler stirring until you have a custard consistency.
Never let it boil.
Process through your ice cream machine until set. If you do not have an ice cream machine, allow to set in the freezer for 8 hours. Beat into a smooth texture when icicles form in the setting process.

Source: Douglasdale Dairy

01 September 2009

Friend Makin' Monday ~ 20 Questions

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This week's FMM is hosted by ae filkins.

1. Do you cook every night?
Yes, I love cooking for my family

2. What kind of laundry detergent do you use & why?
Omo, no presoaking baby!!! Need that for the boys

3. Do you do laundry every day or loads at a time?
Every second day

4. How often do you eat out per week?
Very rarely, we don't eat out much. I prefer to cook. We might eat out once every 2 months or so.

5. Where do you usually eat out?
Usually the Wimpy, they have a play area for the kids, LOL.

6. What is your favorite retail store?
Woolworths

7. What's your favorite thing to drink?
Peach ice tea

8. Do you take vitamins? What kind?
Yeah, I take LactoCare. Its a post-natal supplement for nursing mothers.

9. What percentage of the household chores to you do?
5 %, I'm one of the lucky few who has a maid 3 times a week.

10. Do your children do chores? {Or will they, did they, etc}
Yes, Duncan (7) is responsible for packing the clean dishes away and making sure sure the living areas of clear of toys by dinner time. he also picks up the doggy doo. Once the "babies" are big enough, they will start sharing chores with their older brother.

11. Do you go to church?
No, but that is really something I want to start doing again.

12. Do you have a housework schedule?
No, refer to question 9

13. Do you keep a working budget?
Yes

14. What do you do at night as a family?
We always eat dinner together and on Tuesday's we have board game night.

15. How do you prepare yourself for a new week?
We run a tight scheduled ship, I have to or the boys are lost, LOL. In saying so, I don't really prepare myself for the week.

16. What do your mornings look like?
Up by 7:30, breakfast, dress and feed the littlies, tidy the kitchen, see DH off to work and then we start lessons. It is the same every morning morning 5 days a week. Weekends are similar, only I don't see DH off to work and we don't school on weekends, LOL.

17. What time do you get up in the mornings?
I try and be up between 7 and 7:30

18. What time do you go to bed at night?
I like to be in bed, sleeping, by 10. However, I have bouts of insomnia which keep me up till 2am

19. How do you manage all of the paperwork that floods into your household? {bills, school work, magazines, ads, etc}
They are supposed to be filed, but, they are usually just piled on top of each other on the document sorter for months before it actually gets done.

20. How do you keep your household organized? {calendars, charts, etc}
Charts, calenders, schedules, menu's.

26 August 2009

Friend Makin' Monday (on Tuesday)

I'm a little late on my post this week, though I'm stoked that FMM is back after a little break

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This weeks theme is "Top 10 Things I Loved About This Summer" but seeing as we are on our last week of Winter, I'm going to change it a bit and list what I'm looking forward to this Summer ;)

1. BBQ's with friends and family on a hot Saturday Night

2. Christmas

3. Visits to our local Botanical Garden

4. Outings to the Zoo

5. Our first trip on a Steam Train

6. Swimming to cool down

7. Our trip to my Mom on the game farm

8. My birthday

9. Steven's birthday

10. Kate-Lynne's first birthday

19 August 2009

Recipe: Traditional South African Pan Cakes

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All you need:
125ml (¼ cup) granulated sugar
10ml (2 tsp) ground cinnamon
100g plain flour
2 eggs
300ml (10 fl oz) milk
15ml (1 tbsp) sunflower or vegetable oil, plus extra for frying

Whats next:
1. Mix the sugar and cinnamon and set aside.

2. Sift the flour into a large bowl and make a well in the centre. Crack the eggs into the well and whisk the mixture together. Gradually whisk in the milk until you have a smooth batter. Stir the oil into the pancake batter.

3. To get the right thickness, heat the pan over a moderate heat, and then wipe it with oiled kitchen paper. Ladle some batter into the pan, tilting the pan to move the mixture around for a thin and even layer. Quickly pour any excess batter into a jug, return the pan to the heat, then leave to cook, undisturbed for about 30 seconds. Pour the excess batter from the jug back into the mixing bowl. If the pan is the right temperature, the pancake should turn golden underneath after about 30 seconds and will be ready to turn. Flip over and cook for a further minute. Transfer to a plate and keep warm. Repeat with the remaining batter to make 8 pancakes.

4. Sprinkle the cinnamon and sugar liberally over each pancake and roll tightly. If the pancakes are stacked and kept warm, the sugar will slowly melt. This will be the best time to eat them.

You can also throw in your own variations like adding strawberries or chocolate…

Source

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14 August 2009

Recipe: MEXICAN BEAN AND TOMATO SOUP

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Use whichever beans you have on hand; kidney and butterbeans work well.

Serves 4

2 Tbsp (30ml) olive oil
1 onion, finely chopped
1 Tbsp (15ml) PnP crushed ginger, garlic and chilli paste
1 Tbsp (15ml) ground cumin
2 tsp (10ml) ground coriander
2 carrots, peeled and grated
3 celery sticks, chopped
1 can (410g) diced tomatoes
2 large potatoes, peeled and finely diced
3 cups (750ml) chicken stock
2 x 410g canned mixed beans, drained and rinsed
Salt and milled pepper
2 tsp (10ml) chopped parsley

Heat oil in a heavy-based pot.
Sauté onion until tender and slightly charred.
Add paste, spices, carrots and celery and stir for a few more minutes.
Add tomatoes, potatoes and stock and simmer until potatoes are half cooked.
Add beans. Simmer for another 10-15 minutes until potatoes are cooked.
Season and pour half the soup into a blender, blitz and pour back into pot.
Stir through parsley and serve with tortilla chips.

Source

Recipe: QUICK PORK CHOPS WITH PEANUT SAUCE

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Serve chops with peanut sauce and a fresh vegetable stir-fry. For a
child-friendly version, omit the chilli and coriander and serve with
McCain American Fries.

Serves 4

Juice and grated peel of 1 lemon
1 Tbsp (15ml) brown sugar
½ cup (125ml) crunchy peanut butter
½ cup (125ml) coconut milk
1 Tbsp (15ml) soy sauce
1 tsp (5ml) chili flakes
2 tsp (10ml) ground coriander
1Tbsp (15ml) oil
4 - 6 pork loin chops
Salt and milled pepper

Mix lemon juice, peel and sugar together.
Stir over medium heat, with peanut butter, coconut milk, soy sauce, chilli and coriander.
Simmer for about 3 - 5 minutes, or until thickened.
Heat oil in a non-stick pan.
Cook pork chops for about 7 - 8 minutes on both sides, or until golden.
Season.
Serve with peanut sauce and fresh vegetable stir-fry.

Source

Recipe: POTATO, FETA AND SAUSAGE FRITTATA

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A great way to use up leftover potatoes

Serves 4

7 large eggs
2 tsp (10ml) chopped thyme
1 Tbsp (15ml) chopped parsley
Salt and milled pepper
1 Tbsp (15ml) olive oil
1 Tbsp (15ml) butter
½ onion, finely chopped
2 large cooked potatoes, peeled and chopped into chunks
3 pork sausages, cooked and chopped into chunks
1 disc feta cheese, cubed

Preheat grill to medium.
Whisk eggs, herbs and seasoning together.
Heat oil and butter together in 20cm non-stick, ovenproof pan.
Sauté onion until caramelised.
Add potatoes and cook to heat through.
Add sausage and cook for another minute.
Increase heat and pour in the egg mixture.
Cook for another 3-4 minutes, or until mixture is nearly set.
Top frittata with scattered feta cheese and grill for about 4-5 minutes until egg mixture is set and top is golden.

Source

Recipe: HONEY AND RICOTTA DOUGHNUTS

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As a serving suggestion, serve with scoops of vanilla ice cream, sprinkled with toasted almonds. Adjust the recipe and stir chopped walnuts through your dough before frying.

Serves 4

2 tsp (10ml) dried yeast
100ml lukewarm water
2 Tbsp (30ml) honey
3 large egg whites
1⅗ cups (400ml) cake flour
¼ tsp (1ml) salt
100g ricotta cheese
1 Tbsp (15ml) orange juice
Oil, for frying

Sauce:
1 cup (250ml) freshly
squeezed orange juice
100ml honey
2 Tbsp (30ml) lemon juice

Dissolve yeast in warm water with honey. Beat egg whites until stiff peaks form.
Sift flour and salt together.
Mix ricotta, orange juice and yeast mixture together in a bowl. Add to dry ingredients.
Fold in egg whites with a wooden spoon.
Cover bowl, put in a warm place and allow dough to increase by a third in volume.

Sauce

Heat orange juice in a small saucepan and simmer over high heat until liquid has thickened and reduced by half.
Stir in honey and lemon juice.
Heat 4-5cm oil in a deep pan.
Drop rounded spoonfuls of dough into hot oil and fry until golden. Place onto paper towel and serve drizzled with sauce.
Serve drizzled with sauce

Source

If winter is getting you down...

A change is as good as a holiday

So why not undertake some home renovations? We don't mean tearing down the walls sort of renovations, just a few simple changes.

Here's how:
* In living areas, try another arrangement of furniture. Think through all the possible options and then decide on the best layout for your family's requirements.
* Changing your paint colour is probably one of the best ways of creating a huge impact.
* Buy a brand new set of bed linen and give your bedroom a quick pick-me-up.
* Spruce up a plain room with a variety of fabrics in pillows, cushions and draperies.


Source

Recipe: Old ingredients, new tricks

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Top of the Pops

Crunchy garlic and herb croutons: slice crusty bread into cubes, toss in olive oil, crushed garlic and herbs and roast in a moderate oven until crispy and golden.

Tapenade-topped croutes: Top small rounds of toasted baguette with shop-bought tapenade or pesto and float on top of the soups.

Vegetable crisps: use a potato peeler to shave thin strips of root vegetables such as sweet potatoes, potatoes, beetroot and parsnips, then toss with a small amount of olive oil and season. Bake in low oven until crisp

Source

09 August 2009

Recipe: Baby Sweet Potato, Gem Squash, Avo (First food)

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1 Gem Squash, halved and the pips removed
1 large Sweet Potato
1/2 a pitted Avo

Steam the Gem Squash and Sweet Potato until soft
Puree the veggies and the Avo
Freeze in portions and use as requred.

Recipe: Baby Green Bean, Carrot, Avo (First food)

Hand full of Green Beans
2 Large Carrots
1/2 a pitted Avo

Steam the Green Beans and Carrots till soft
Puree the veggies and avo
Freeze in portions and use as requred.

My, now 6 months old, daughter loves this meal.

05 August 2009

Recipe: Nasi Goreng

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Cooking time: 30 minutes

Ingredients
500 ml uncooked American white rice
30 ml oil
3 eggs, lightly beaten
1 onion, chopped
2 small chillies, seeded and finely chopped
1 garlic clove, crushed
4 deboned, skinned chicken breasts, cooked and cut into thin strips
250 g prawns or shrimps, cooked
2 stalks celery, finely sliced
45 ml soy sauce
fresh coriander or parsley

Method
Try to use American white rice to prepare this well-known Indonesian speciality.
Made with rice, chicken, fish or seafood and vegetables, the dish is quick and easy to make.
Cook the rice according to the packet instructions, drain well and set aside.
Heat a teaspoon of the oil in a large pan, pour in the beaten eggs and heat slowly until just set.
Flip, brown lightly and slide out on to a plate.
Cut into thin strips.
Heat the rest of the oil and gently sauté the onion, chillies and garlic until fragrant.
Add the chicken strips, prawns or shrimps and celery and stir-fry for a few minutes.
Add the cooked rice, 30-45 ml (2-3 T) soy sauce and the omelette strips and stir-fry until heated through.
Serve immediately, garnished with fresh coriander or parsley leaves.

Serves 6.

Recipe From : YOU October 01, 2000

04 August 2009

Recipe: Baby Mixed Veg (First food)

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My daughter is fed 100 % homemade food. Today I made her some mixed veg.

Ingredients:
1 Small Potato
1 Small Sweet Potato
1 Gem Squash
1 Carrot

Method:
Steam all the veggies together till soft.
Puree all together and divide into freezer safe dishes.
Defrost portions as needed.
Serve and watch your Sweetpea enjoy

03 August 2009

Recipe: Most Dangerous Cake Recipe in the World

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5 MINUTE CHOCOLATE COFFEE MUG CAKE!!

4 tablespoons flour
4 tablespoons sugar
2 tablespoons cocoa
1 egg
3 tablespoons milk
3 tablespoons oil
3 tablespoons chocolate chips (optional)
A small splash of vanilla essence
1 large coffee mug

Add dry ingredients to your largest mug and mix well.
Add the egg and mix thoroughly.
Pour in the milk and oil and mix well.
Add the chocolate chips (if using), vanilla essence , then mix again.
Put your mug in the microwave and cook for 3 minutes at 1000 watts (high).
The cake will rise over the top of the mug, but don't be alarmed!
Allow to cool a little, and tip out onto a plate if desired. EAT! (this can serve 2 if you want to feel slightly more virtuous).


Source

Recipe: MIDWEEK CHICKEN PIES

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These individual pies take very little time to prepare, and they’re just the thing for a chilly weeknight
supper.

Serves 4-6

Olive oil for frying
2-3 leeks, sliced
2 garlic cloves, chopped
1 cooked chicken, bones and skin removed
1 x 300g packet black mushrooms, sliced
1 x 400g can asparagus, drained
1 x 200g Pick n Pay fresh cheese sauce
1 egg yolk, beaten
Salt and milled pepper
1 roll puff pastry


Preheat oven to 220°C.
Heat a little oil in a pan and fry leeks until soft.
Add garlic and fry for a further minute, then allow to cool slightly.
Cut chicken into bite-sized pieces.
Mix leeks, chicken, mushrooms and asparagus with cheese sauce.
Season and spoon into 4-6 individual ovenproof dishes.
Brush rims with beaten egg.
Top each dish with a lid of pastry, crimp edges with fingers or a fork and make a small hole in the middle for steam to escape.
Bake pies for 10 minutes, then reduce heat to 180°C and bake for a further 15-20 minutes until golden.

Source

01 August 2009

Lunch made fun

Teachers know that a healthy, nutritious lunch is an essential part of keeping young minds alert and energised to absorb their lessons for the remainder of the day. So to help mothers pack a delicious balanced meal, we’ve compiled this easy to follow guide to make lunch fun again.

Lunch Menu Schedule

Select your kid's favourites

Invest in a big lunchbox:

It will prevent sandwiches from being squashed, and a small non-breakable vacuum flask will keep drinks cool or soup hot. Remember, an ice pack or frozen juice box also works wonders to keep food fresh and appetising.

Avoid the early morning panic:

By preparing your lunches the night before, you can save time, get the kids involved and make lunch fun for them!

Involve them:

Next time you visit the supermarket or farm style market, take them along and get them to choose their favourite healthy foods and drinks.

Microwave magic:

If your child has a microwave at their school, it can instantly turn last night’s dinner (sealed in a spill-proof container) into tomorrow’s lunch.

Plan ahead:

Before you head to the supermarket, choose which items you want to include from each of the following categories: milk and dairy, fruit and vegetables, breads and starches, protein-rich foods like meat, fish, eggs, and lastly, fats and oils, such as nuts.

Mix it up:

Vary their lunchtime meals by picking nutritious foods that serve different purposes, such as boosting energy, stimulating brain power or are heart-friendly. One lunch should be quick and easy to prepare, and for one day allow them to choose any of their favourite foods.

Keep it small:

Not only the servings, but the actual pieces. Simply peel and slice up fruit or veggies to prepare hassle-free, bite-sized treats.

Treat them well:

Be sure to include a small treat in their school lunchboxes like some delicious homemade cookies, crackers or even trail mix.

Source

5-a-Day Recipes - Desserts

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ADRIENNE'S CHILLED BAKED PLUMS
It couldn't be simpler! Tart and fruity, try using the different types of plums, alter the spices and liqueur to taste.
SERVES 6-8

12 - 18 dark red plums, not prunes
3 sticks of cinnamon
65 g (80 ml) sugar
250 ml boiling water
30 ml liqueur of your choice (optional)

Preheat the oven to 160°C.
Wash the plums and place them in a single layer, in a shallow ovenware dish.
Place the cinnamon sticks in between the plums.
Dissolve the sugar in the boiling water and pour it over the plums. The liquid level should be just below the top of the plums.
Bake the plums in preheated oven for 45 - 60 minutes until the plums are just soft. The cooking time will depend on the size and ripeness of the plums.
If you are adding liqueur allow the plums to cool partially before adding it to the plums.
Chill well and serve with Greek yoghurt or ice cream.

CHILLI AND VANILLA SYRUP WITH FRESH MANGO
SERVES 4

250 ml sugar
1 vanilla bean, split lengthways
1 large red chilli, seeded and finely chopped
500 ml water
juice of 1 lime
3 mangoes, peeled and cut into wedges

Place sugar, vanilla bean, chilli and water into a small pot. Bring to the boil, then reduce the heat and allow to simmer for 15 minutes.
Allow to cool then stir in the lime juice.
Divide mango between 4 pudding bowls and top with scoops of lime or lemon sorbet.
Drizzle over chilli syrup and serve immediately.

PINEAPPLE WITH MINT SUGAR
SERVES 4

1 ripe pineapple, or fruit of your choice
80 ml sugar
1 bunch fresh mint, washed and dried extremely well
plain yoghurt to serve
Peel pineapple and cut into quarters, removing the less tasty core. Finely slice quarters, as thin as possible. Lay out flat on a platter.
Place the sugar and mint in a mortar and pestle and “bash the hell out of it” until you see the colour of the sugar change. If mixture is a little to moist, add extra sugar.
Drizzle the yoghurt over the plate of pineapple and sprinkle the sugar over the top.

Source

5-a-Day Recipes - Pastas

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EGGPLANT LASAGNE
SERVES 4-6

FOR EGGPLANT SAUCE

60 ml olive oil
45 ml sunflower oil
2 onions, chopped
750 g medium sized eggplants (brinjals), with skin
2 x 410 g cans Italian tomatoes, chopped
30 ml capers, chopped
15 ml fresh chopped origanum or 5 ml dried
1 ml dried, chopped chillies
salt and freshly ground black pepper to taste

Dice the eggplant.
Heat the oils in a large saucepan, add the onions and sauté until softened. Add the eggplant and cook over a medium temperature for ± 7 minutes.
Add the tomatoes, capers, origanum, dried chillies and seasoning.
Simmer uncovered for ± 30 minutes, stirring occasionally.

BÉCHAMEL SAUCE

750 ml milk
1 onion, chopped
3 bay leaves
6 peppercorns
75 g butter
75 ml cake flour
salt and freshly ground black pepper
100 ml grated Regatello cheese or Cheddar cheese
± 1/3 pkt lasagne pasta sheets

Preheat oven to 180°C.
Place milk, onion, bay leaves and peppercorns in a pot and bring to just under boiling point. Leave to stand for 15 minutes to absorb flavour.
Melt butter in a medium saucepan and remove from heat. Add flour, return to heat and cook briefly. Remove from heat.
Add the flavoured, strained milk and return to heat.
Allow sauce to thicken over medium heat, stirring constantly. Season.
Remove from heat and add the cheese.

TO ASSEMBLE

Layer half the eggplant sauce in a large ovenware dish and cover with a layer of pasta. Cover with half the Béchamel sauce.
Repeat the layering, ending with a generous layer of Béchamel sauce.
Sprinkle top layer with extra grated Regatello cheese.
Bake in preheated oven for ± 25 minutes.
Serve with a tossed green salad.

Source

5-a-Day Recipes - Main Course

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LENTIL BOBOTIE
SERVES 4-6

45ml sunflower oil
2 onions, chopped
500 g butternut or pumpkin, peeled, seeded and cubed
4-6 cloves garlic, crushed
5-7 ml chilli paste
5 ml medium strength curry powder
2 dried bay leaves or 4 fresh lemon leaves
6 ripe tomatoes, skinned and chopped, OR
1 x 410g can whole tomatoes, undrained
15 ml grated root ginger
250 ml fresh coriander
30ml chutney
10ml each sugar and salt
black pepper to taste
250 g brown lentils, cooked

CUSTARD
4 eggs
500 ml buttermilk
salt and pepper to taste

Preheat oven to 180ºC.
Heat oil in a large, heavy based frying pan and sauté onions and butternut until onions are translucent. Stir in garlic, chilli paste, curry powder and bay leaves, then add tomatoes and sauté for 3-4 minutes.
Stir in ginger, coriander, chutney and sugar, season to taste and simmer.
Cook over a high heat until liquid has almost evaporated.
Layer lentils and vegetables in an ovenproof dish, starting and ending with lentils.
Mix together custard ingredients and pour over lentil mixture.
Bake for 45-50 minutes, until golden brown and set.

Source

5-a-Day Recipes - Thai Food

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THAI NOODLE SALAD
SERVES 4-6

250g egg thread noodles
200g fresh spinach
5 ml soya sauce, plus a dash
a couple of dashes of Tabasco sauce

½ cucumber, cut into thin batons
2 small carrots, peeled, cut in half and sliced on the diagonal
5 ml rice vinegar
1 red pepper, seeded and finely sliced into thin strips
15 ml sunflower oil
100 g mangetout
4 spring onions, sliced diagonally
15 ml toasted sesame seeds
a small bunch of coriander
1 cm piece fresh chilli, finely diced

DRESSING

125ml teriyaki sauce
100g light yellow bean sauce
juice of 1 lime
1 stalk lemongrass, very finely chopped
1 clove garlic, very finely chopped
5 cm piece fresh ginger, grated

Cook the noodles in plenty of boiling water, either salted, or as I do with a dash of soya sauce instead. Most fine noodles are cooked in 4 minutes so watch carefully. Refresh well under cold water and drain properly.
Meanwhile, wash the spinach and wilt in a pan over a low heat. Allow to cool. Season with a dash each of soya sauce and Tabasco.
Toss the cucumber, carrots and red pepper in the rice vinegar-a little goes a long way. Mix the dressing ingredients together.
Mix the refreshed noodles, most of the macerated carrots, cucumber and the red pepper with the dressing.
Then heat the oil in a large non-stick frying pan or wok and add the mangetout and spring onions. Add the remaining soya sauce and Tabasco, stir-fry for a minute or two.
To serve, twist the noodles with a large fork and place each mound into four individual soup plates. Be liberal in your garnishing using the remaining vegetables, including the mangetout, spring onions and wilted spinach.
Finally sprinkle each plate with toasted sesame seeds and garnish with coriander and a smattering of diced chilli and any remaining dressing. Serve.

Source

5-a-Day Recipes - Salads

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THE BIG SALAD
SERVES 6

45 ml coarsely chopped walnuts or almonds in their skins
1 x 400 g can chickpeas, drained and rinsed
1 small onion, thinly sliced
1 red pepper, sliced
250 ml grated carrot (or thin julienne strips)
250 ml cauliflower or broccoli florets
60 ml olive vinaigrette (recipe follows)
1 pillow-pack mixed lettuce
125 ml crumbled feta cheese

In a small, heavy, dry pan, toast the walnuts or almonds over medium heat until they smell nutty. Turn onto a plate.
Combine the chickpeas, onion, peppers, carrots and cauliflower or broccoli and add ± 30 ml olive vinaigrette. Toss to coat.
Toss the salad greens with the remaining 30 ml vinaigrette.
Top with the vegetable mixture, the toasted nuts and feta and serve.

Olive vinaigrette
125 ml balsamic vinegar
83 ml extra virgin olive oil
83 ml Canola oil
30 ml coarse-grained mustard
12 calamata olives, pitted and chopped
7 ml brown sugar or honey
5 ml dried basil
salt and freshly ground black pepper

Combine all ingredients in a jar with a tight fitting lid and shake well. This dressing will keep for ± 10 days in the refrigerator.

CONFETTI SALAD
SERVES 8-10

2 small baby red cabbages, very finely shredded
2 small baby green cabbages, very finely shredded
150g fresh spinach, very finely shredded
1 pineapple – julienned
4 medium carrots – julienned
1 medium green pawpaw, julienned
6 spring onions, cut on diagonal

Mix all salad ingredients together and set aside in the fridge.

DRESSING
60 ml soft brown sugar
30 ml light olive oil
45 ml sesame oil
30 ml freshly chopped ginger juice of 1 lemon
90 ml rice vinegar
5 ml salt
pepper

Mix the dressing ingredients together and set aside.

WATERMELON AND PINEAPPLE SALAD
SERVES 6

500g watermelon, cut into bite sized chunks
500g pineapple, cut into bite sized chunks
1 onion, thinly sliced
15-30ml coriander
15-30ml mint, chopped
90ml lime juice
30ml red wine vinegar
freshly ground black pepper

Place the fruit, onion, coriander, lime juice and vinegar in a bowl. Toss, add pepper to taste, then chill before serving.
This salad is delicious served with gammon, ham or braaied pork.

CRACKED WHEAT SALAD
SERVES 6

300g watermelon, cut into bite sized chunks
30g pineapple, cut into bite sized chunks
15g onion, thinly sliced
2 coriander
3-4 mint, chopped
80 ml lime juice
60 ml red wine vinegar
1 ml freshly ground black pepper

Soak the cracked wheat in water for about 30 minutes until water is absorbed, just cover
Allow grains to soften, strain well to extract as much water as possible then transfer it to a bowl.
Add all the remaining ingredients, season to taste and set aside for about 30 minutes to develop the flavours.
Chill slightly before serving.

Variations:

1 – 2 chopped, skinned and deseeded tomatoes, added to other ingredients.

EGG-PLANT PINWHEELS
MAKES ± 20 SLICES

2 coarsely chopped walnuts or almonds in their skins
400 g can chickpeas, drained and rinsed
± 50 small onion, thinly sliced
15 ml red pepper, sliced
1 grated carrot (or thin julienne strips)
1 large or 2 medium egg-plants, thinly sliced – lengthways
30 ml olive oil

DRESSING

30 ml olive oil
30 ml tomato pesto
a dash of Tabasco
a dash of Balsamic vinegar

Combine all the dressing ingredients together and mix well. Set aside.
Grill the red peppers until blackened then set aside to cool in a plastic bag. When cool, peel.
Blanch the sliced courgettes in boiling water for a few seconds and refresh in cold water.
Repeat with the basil leaves.
Cut the peeled red peppers into strips and toss with their juices and the 15 ml of Balsamic vinegar.
Brush the thinly sliced egg-plant lightly with olive oil.
Place on a baking tray and roast until just tender, turning once at ± 220°C for ± 10 minutes.
Lay a piece of plastic wrap or baking paper onto the work-surface.
Arrange a single line of overlapping eggplant slices onto it.
Cover with a layer of courgettes, then a layer of red pepper, sliced or grated cheese and finally a layer of basil leaves.
Sprinkle over the dressing and spread evenly.
Roll up firmly to form a thin log.
Repeat with the remaining ingredients.

Source

Recipe: Olive Ciabatta Bruschetta with Spicy Baby Marrow Relish and Kidney Bean Humus

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Olive Ciabatta Bruschetta with Spicy Baby Marrow Relish and Kidney Bean Humus:

Ingredients:

Olive Ciabatta Bruschetta:

1 Loaf olive ciabatta
3 tbs Olive Oil
pinch Lemon pepper

Spicy Baby Marrow Relish:
3 Spring onions, finely chopped
250g Baby Marrows, sliced
1 tsp Chillies, finely chopped
1 bunch Coriander, chopped
½ Lemon, zest and juice
3 tbs Olive Oil

Kidney Bean Humus:
2 cups White kidney beans, cooked
1 tsp Chillies
2 Lemons, juice only
100ml Olive Oil
1 tsp Lemon Pepper

Method:

For the olive ciabatta, slice the bread into thin slices, brush with olive oil and season with lemon pepper. Bake in a pre heated oven at 180ºc until golden brown.
For the Spicy Baby Marrow Relish, using a pan, fry spring onions and chillies in a little olive oil until soft. Add baby marrows and cook for 5 minutes until baby marrows have softened. Add coriander, lemon juice and olive oil, season to taste and serve.
For the Kidney Bean Humus, using a food processor, combine all ingredients and blend until smooth, season to taste and serve.

Source

Recipe: Buffalo Wings with Hot Sauce and Pecorino Dressing

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Buffalo Wings with Hot Sauce and Pecorino Dressing:

Ingredients:

Buffalo Wings:

12 Chicken wings
2 chillies, finely chopped
1 lemon, juice
pinch Lemon Pepper
2 tbs Olive Oil
½ cup Flour

Pecorino Dressing:
100g Pecorino Cheese, finely grated
2 Lemons, zest and juice
½ cup Olive Oil
1 bunch Parsley, finely chopped
Pinch Lemon pepper

Method:

For the buffalo wings, in a large bowl add chicken wings, chillies, lemon juice, lemon pepper and olive oil. Marinate for 2 hours. Remove chicken wings from marinade and dust with seasoned flour and deep fry until golden brown and crispy. Drain excess oil on paper towel and serve. Serve with hot sauce and pecorino dressing.
For the dressing, using a blender, combine cheese, lemon zest and juice, olive oil and lemon pepper, blend until smooth and add parsley. Season to taste and serve.

Source

Recipe: Beef Koftas with Lemon Pepper Avocado Relish

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Beef Koftas with Lemon Pepper Avocado Relish:

Ingredients:

Beef Koftas:
500G Beef Mince
1 Onion, finely chopped
2 Red Chillies, finely chopped
1 bunch Coriander, chopped
2 tsp Organic Meat Rub
2 Eggs

Lemon Pepper Avocado Relish:
2 Avocados, finely chopped
3 Spring onions, finely chopped
½ bunch Coriander, finely chopped
2 Red chillies, finely chopped
½ tsp Organic lemon pepper
1 Lemon, juice
3 tbs Olive Oil

Method:

For the Beef Koftas, in a large bowl, combine all ingredients and mix well. Shape mixture into small oval meatballs and set aside. Lightly fry meatballs in small batches in a little olive oil for approximately 10 minutes until cooked.
For the Avo Relish, in a bowl, combine all ingredients and mix until combined.

Source

Recipe: Lamb Samoosas with Spicy Mango Chutney

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Lamb Samoosas with Spicy Mango Chutney:

Ingredients:


Lamb Samoosas:
500g Lamb mince
1 Onion, finely chopped
2 chillies, finely chopped
1 tbs Organic Curry Rub
1 bunch Coriander
3 tbs flour
3 tbs water
20 Samoosa Pastry Sheets

Spicy Mango Chutney:
100g Dried mango
2 Chillies, finely chopped
1 tsp Curry Rub
1 Lemon, juice
2 tsp Olive Oil

Method:

Lamb Samoosas:


In a large frying pan, brown mince and onions for 10 minutes. Add chillies and curry rub. Add a splash of water and cover pan and simmer for 10 minutes. Add coriander and season to taste.
In a small bowl combine flour and water to create a paste.
Lay out a samoosa pastry sheet brush with flour mix. Spoon 2 tsp of mince mix in one corner and fold over pastry into a triangle.
Deep fry samoosas until golden brown and place on paper towel to drain oil.
Serve with mango chutney and fresh lemon.

Spicy Mango Chutney:

In a bowl add mango and cover with hot water and soak for 1 hour. Drain mango and place into another bowl. Add the remaining ingredients and mix well.

Source

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