Archive for May, 2007

Friday freebie

 Here is a nice healthy treat for mandarin
enjoy!!
CRUNCHY MANDARIN SALAD 
4 cups green cabbage shredded, one 350 grams can mandarin oranges drained, 
1 cup celery chopped, 3 green onions chopped, ½ cup coleslaw dressing, 
1 cup chow mein noodles
Mix the green cabbage, mandarin oranges drained, celery and green onions and refrigerate.  
Before serving, add coleslaw dressing and chow mein noodles.  Serves 8.
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Friday freebie

MACARONI with FRESH BROAD BEANS

 

1 Spanish onion chopped, 50 grams butter, 50 grams lard, 3 tomatoes chopped, salt, pepper, 250 grams broad beans shelled, 2 sprigs basil, ½ cup chicken stock, 750 grams macaroni

Fry onion in butter and lard until transparent. Add tomatoes.  Season with salt and pepper.  Add the broad beans and basil and cook for about 10 minutes more.  Pour in chicken stock and cook for a further 15 minutes or until the tomatoes are reduced to a pulp and the broad beans are tender.  Cook the macaroni in pot of boiling water well salted water for about 15 minutes or until cooked.  Drain pasta thoroughly.  Add to the sauce and toss gently.  Serve immediately.

enjoy this tasty recipe

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Friday Freebie

QUINCE CUSTARD TART

Unbaked 22.5 cm pie shell, 2 ripe quinces peel and quarter, ½ cup castor sugar, 1 tspn lemon juice, ¼ tspn nutmeg, ¼ tspn cinnamon, 2 tblspns melted butter, 3 eggs separated, 1 cup milk scalded, 3 egg whites

Cook quinces covered in small amount of water until tender 20-30 minutes and drain.  Put through a food processor should make about 1 cup.   Add castor sugar, lemon juice, nutmeg, cinnamon and butter.  Beat the egg yolks until thicken, add milk.  Add to the quince mixture.  Pour into pie shell.   Bake in hot oven 200C until custard sets about 50 minutes.  Top with meringue and bake in moderate oven 180C for 12-15 minutes.  Cool away from drafts.

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Friday Freebie

 Here is a treat for ice cream lovers!!!!

BLUEBERRY ICE CREAM4 cups picked over blueberries, 1 cup castor sugar, zest of 1 navel orange, removed in strips with a vegetable peeler, 2 tblspns Grand Marnier, or other orange-flavored liqueur, 3 tblspns fresh lemon juice, ½  tspn vanilla essence, 1/8 tspn salt, 2½  cups cream, ½  cup milk
In a large saucepan combine blueberries, castor sugar, orange zest and ¼  cup water, boil the mixture, covered, for 5 minutes, stirring occasionally, and simmer it, uncovered, for 5 minutes. Discard orange zest and purée the mixture in batches in a blender or food processor. Transfer the purée to a bowl and whisk in the Grand Marnier liqueur, lemon juice, vanilla essence, salt, cream, and milk. Force the mixture through a very fine sieve set over another bowl and chill it, covered, for 1 hour, or until it is cold. Freeze the mixture in an ice-cream freezer according to the manufacturer’s instructions. Makes about 1½  litres
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Friday Freebie

QUINCE and CRANBERRY JELLY                                                          

2 cups quince wash, peeled and grated, 2 cups Granny Smith apples wash, peeled and grated, 2 cups water, 8 cups sugar

Add water, quinces and apples mixed together and bring to a boil.  Add sugar gradually and stir until fruit is clear and mixture is thick about 20 minutes.  Pour into sterilized jars and seal.  Delicious on toast

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