Archive for April, 2008

Friday freebie

CAPSICUM SPREAD APPETIZER
2 sweet red capsicums, roasted, 3 tblspns cream cheese, ½ tblspn cumin, or to taste, 2 tblspns finely chopped sun-dried tomatoes, 1 clove garlic, minced, ¼ cup minced sweet onion Vidalia peeled, 3 tblspns olive oil, 2 tblspns  chopped cilantro,  salt, pepper to taste
 *Note: Sun-dried tomatoes should be oil-packed type. Process red capsicums, cream cheese, cumin,  sun-dried tomatoes, garlic, onion,  olive oil, cilantro,  salt and pepper  in food processor until well blended. Serve chilled with crackers.
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Friday Freebie

QUINCE and APRICOT MUFFINS

1¼ cups plain flour, 2 tspns baking powder, ½ tspn bi-carb soda, 1 cup wholemeal plain flour, 2 cups cooked quinces finely chopped, ¼ cup dried apricots chopped, 2 eggs beaten, ¼ cup oil, one 200 grams apricot yogurt, ¼ cup low fat milk, 1 tspn ground ginger, ½ tspn ground cloves

Sift the plain flour with the baking powder and bi-carb soda, and then add the wholemeal plain flour.  Add the quince and apricots baking.  To the eggs add the oil, yogurt, milk and spices.  Make a well in the centre of the dry ingredients and add the liquids.  Place the mixture in greased muffin trays and bake at 200c for 20 minutes.

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Friday freebie

GOOSEBERRY PIE                                                                                                                                           “A traditional sour cream pie plus gooseberries for a tart sweet treat. Much better than raisin any day!”           1¼ cups gooseberries, pinch salt, 1 cup castor sugar, pastry for double crust, 2 tblspns plain flour, pinch salt, 1 cup sour cream, 2 eggs beaten, 1 tspn vanilla extractPreheat the oven to 175C. In a medium bowl, gently stir together the gooseberries and castor sugar. Let stand for 15 minutes. Press one of the pie crusts into the bottom and up the sides of a 23 cm pie plate. In a medium bowl, stir together the plain flour and salt. Mix in the sour cream, eggs and vanilla extract. Add the gooseberry and sugar mixture, and stir to coat evenly. Spoon into the pie crust, and place the second crust over the top. Crimp the edges to seal, and cut some decorative slits in the top to vent steam Bake for 55 minutes in the preheated oven. Cool to room temperature, then refrigerate until serving.

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