Archive for March, 2007

A Nice tasty treat


250 grams cream cheese, 250 grams peach yogurt, 1/3 cup instant nonfat dry milk powder, ½ cup honey or castor sugar, 1½ cups peaches coarsely chopped, 1½ cups coconut macaroons crushed, 2 cups peaches sliced In a food processor whirl cream cheese, peach yogurt, dry milk powder and honey or castor sugar until smooth.  Add peaches whirl until just blended.  Spoon into crust and freeze solid.  To store for more than 1 day wrap airtight.  Let cheesecake soften at room temperature for 15 minutes before cutting top each serving with sliced peaches.  Serves 6-8.


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Friday Freebie

Here is a great rhubarb recipe to enjoy

BUMBLEBERRY PIE                                                                                                            

5½ cups plain flour, ¼ tspn salt, 2 cups shortening, ¾ cup cold water, 1 egg, 1 tblspn vinegar, 4 cups apples peeled, cored and chopped, 1 cup rhubarb chopped, 2 cups fresh strawberries sliced, 2 cups fresh blueberries, 2 cups fresh raspberries, 2 tblspns lemon juice, 2 cups castor sugar, 2/3 cup plain flour, 2 tblspns tapioca, 1 egg yolk beaten, 2 tblspns water

Preheat oven to 175c. In a large bowl, combine flour and salt. Cut in shortening until mixture resembles coarse crumbs. Whisk together ¾ cup water, egg, and vinegar. Stir into plain flour until mixture forms a ball. Divide dough into 4 balls. Wrap in plastic and refrigerate for 4 hours, or overnight. Roll out dough portions to fit a 23 cm pie pan. Place bottom crusts in 2 pie pans. Set aside top crusts. In a large bowl, combine apples, rhubarb, strawberries, blueberries, raspberries, and lemon juice. Mix together 2 cups castor sugar, 2/3 cup plain flour, and tapioca; gently toss with fruit mixture. Divide into 2 pastry lined pie pans. Cover with top crusts; trim and crimp edges. Brush tops with egg wash (1 egg yolk beaten with 2 tablespoons water). Cut a few slits in the top to allow steam to vent. Bake in preheated oven for 50-60 minutes, or until filling is bubbly in centre and top is golden brown.

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Friday Freebie


1.5 kgs tomatoes, 2 cloves garlic minced, 1 tblspn vegetable oil, 1 tblspn fresh parsley or 1 tspn dried parsley, 1 tblspn minced fresh basil or 1 tspn dried basil, 2 tspns minced fresh oregano or ¾ tspn dried oregano, 1 tspn salt, ¼ tspn castor sugar, 1/8 tspn pepper, ¼ cup cream, 500 grams tube pasta cooked and drained, ¼ cup shredded Parmesan cheese or Romano cheese In a saucepan, bring water to a boil; dip tomatoes in water. Peel skins and discard. Chop tomatoes into pulp; set aside. In a frypan over medium heat, sauté garlic in oil. Add tomato pulp, parsley, basil, oregano, salt, sugar and pepper; mix well. Bring to a boil; reduce heat. Add cream. Heat through. Pour over hot pasta and toss to coat. Sprinkle with cheese. Serves: 8

A great recipe for the autumn, quick and easy

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Friday Freebies


2 tblspns oil, 1 tspn grated fresh root ginger, 1 tspn crushed garlic, 1 tspn turmeric, ½ small cauliflower cut into florets, ¼ cup water, ½ cup frozen peas.

Heat oil in wok, pan or saucepan and fry ginger, garlic and turmeric for 30 seconds. Add cauliflower and fry 3-4 minutes, stirring constantly. Add water and peas, cover and cook over low heat until vegetables are tender. Serve immediately.

A light and easy meal in autumn


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Friday freebie

For all you pizza lovers


1 tblspn olive oil, 2¼ cups breadcrumbs, 4 cloves garlic crushed, 4 eggs, 2 egg whites, 2 tspns dry sage, ½ tspn pepper, 750 grams sweet potatoes peeled and shredded. 2 onions chopped, 1 cup sour cream, 4 cups applesauce

Heat oil in frypan over medium-high heat, add breadcrumbs and garlic. Cook stirring until breadcrumbs are crisp for about 8 minutes. Remove from heat and set aside. In a large bowl, beat eggs, egg whites, sage and pepper until well blended. Mix together sweet potatoes, onions and breadcrumbs to egg mixture and mix well. Divide potato mixture equally between 2 well greased floured 30 cm pizza trays spread evenly over. Bake at 200C oven until sweet potato pizza is crisp and browned for about 45 minutes. With a spatula, loosen pizza from pan; cut into wedges. Add sour cream and applesauce to taste. Serves 8.

Bon apetite

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