Archive for specials

Super Christmas special edition

This special time of the year  wishing you all Merry Christmas


8 boneless chicken fillets, soy sauce, lemon slices, black pepper,

Sour Cherry sauce: 2 tblspns cider vinegar, 4 tblspns brown sugar, 250 mls chicken stock, 1 tblspn grated orange rind, 1 tblspn grated lemon rind, 120 mls fresh orange juice, 2 tblspns lemon juice, 425 grams pitted black cherries, drained reserving cherry liquid, 2 tspns cornflour, 2 tblspns reserved cherry liquid

Brush chicken fillets with soy sauce. Place lemon slice on each chicken fillet and black pepper over the top. Place chicken breasts in a large shallow baking dish, cover dish with plastic wrap. Bake on HIGH for 5 minutes. Turn chicken breasts, around and bake a further 5-7 minutes on MEDIUM-HIGH. Allow to stand for 5 minutes before serving with Sour Cherry Sauce. Serves 8.

Sour Cherry sauce: Place cider vinegar and brown sugar in a bowl and caramelize on HIGH for 4 minutes. Add chicken stock, orange rind, lemon rind, orange juice, lemon juice and black cherries. Heat on HIGH for 5 minutes. Blend cornflour, with 2 tablespoons reserved cherry liquid, add to sauce and cook on HIGH for 1 minute. Stir briskly and spoon over chicken.


1½ cups uncooked long-grain white rice, 2 tblspns margarine, 1 cup onion chopped, 2 garlic cloves minced, 1¼ cups chicken stock, 1 tspn ground cumin, ¼ tspn ground coriander, ¼ tspn ground allspice, 10 dried apricots quartered, 1 tblspn green chillies chopped, 1 cup fresh tomato chopped, 500 grams cooked turkey chopped, apricots sliced into strips

Cook the long-grain white rice. Combine margarine, onion, garlic and 2 tablespoons of chicken stock in casserole. Cook over medium heat, stirring frequently, until onion is soft 5-6 minutes. Stir in cumin, coriander, allspice. Add remaining stock, dried apricots, green chilies and tomato. Stir to mix well. Reduce heat, cover and simmer for 10 minutes, or until flavours are well blended. Stir in turkey and cook for additional 5 minutes. Serve over rice, garnished with apricots strips.


HAM and DRIED APRICOTS Emma Sergeant

2 cups dried apricots, 4 cups boiling water, 6 tblspns oil, ¼ cup plain flour, Two 440 grams can evaporated milk, 2 cups water, 2 tspns dry mustard, 1 cup ham chopped

In bowl put dried apricots and pour boiling water over them. Set aside until softened. Drain; Cut the apricots into small pieces. In a frying pan heat the oil and add the plain flour. Cook for 2 minutes stirring constantly. Slowly add the evaporated milk and remaining water. Stirring constantly, add the mustard. Cook for 5 minutes. Add the apricots and ham and cook until heated through. Serve hot. Serves 6.


3¾ cups chicken broth, ½ cup sour cherries, 1/3 cup dried apricots cut, 1/3 cup dried apples diced,

2 tblspns currants, 3 tblspns unsalted butter, ½ cup spring onions chopped, ½ cup fresh breadcrumbs,

¾ tspn dried thyme leaves, ¾ tspn dried sage leaves 4 pork tenderloins, salt, black pepper, 1 tblspn vegetable oil, 1 cup dry white wine, ½ cup apricot preserves, 2 tblspns cornflour dissolved in 2 tblspns water,

Bring ¾ cup chicken broth to a boil in saucepan. Add sour cherries, dried apricots, apples, currants, remove from heat and let stand for 20 minutes. Strain fruit mixture in a sieve set over a bowl, pressing down on fruit with back of spoon to extract as much liquid as possible. Transfer fruit to a bowl and reserve liquid. Melt 2 tablespoons butter in large frying pan over medium heat. Add spring onions, breadcrumbs, thyme leaves, sage leaves and sauté for 1 minute. Add to fruit mixture. Place pork tenderloins on work surface. Using a sharp knife make a lengthwise cut down centre of tenderloin cutting two-thirds of the way through. Open like a book. Make a lengthwise cut down the centre of each flap cutting 6mm deep to open up meat slightly, making it easier to pound. Using a meat mallet or rolling pin, pound pork to a 5mm thickness. Season with salt and pepper. Repeat with remaining tenderloins. Preheat the oven to 180c. Spread one fourth of the stuffing over 1 tenderloin, leaving a 1cm border on all sides. Starting with long side, roll up meat Swiss roll style. Tie with kitchen string at 3.5cm intervals to hold shape. Repeat with remaining tenderloins and filling. Melt remaining 1 tablespoon butter with oil in large heavy frying pan over medium-high heat. Add pork and brown on all sides for about 7 minutes. Remove pork from pan; do not clean pan. Place rack in same roasting pan and set pork on rack. Mix reserved fruit soaking liquid and remaining 3 cups broth. Pour mixture over pork. Roast until a meat thermometer inserted into centre of pork registers done, basting every 10 minutes with pan juices, about 35 minutes. Transfer pork to a platter and tent with aluminum foil to keep warm. Strain liquid from roasting pan into a measuring cup. Add more broth, if necessary, to make 2 cups. Place roasting pan over medium high heat. Add dry white wine and 2 cups cooking liquid; bring to the boil, scraping up brown bits. Boil until reduced to 2 cups, for about 15 minutes. Mix in apricot preserves, add cornflour dissolved in water and bring to a boil, stirring constantly. Taste and season with salt and pepper. Remove strings from pork. Slice pork and overlap slices on a platter. Spoon some sauce over and garnish with thyme and sage sprigs, if desired. Pass remaining sauce separately


3 chicken breasts, ½ cup plain flour, ¼ tblspn thyme crumbled, salt, pepper, milk, vegetable oil, 1½ cups cherries stoned and chopped, 1/8 cup brown sugar, ¾ cup castor sugar, ¼ tblspn yellow mustard ground

Split, skin and rinse chicken breasts. Combine plain flour, thyme, salt and pepper. Dip chicken in milk, then in plain flour mixture, coating evenly. Brown chicken on all sides in hot oil in large fry pan. Remove chicken from fry pan, place in single layer on large baking pan. Bake covered for 30 minutes. Prepare cherry glaze: Drain cherries, reserving liquid. In a saucepan combine drained cherries, 3 cups cherry liquid water or chicken stock. vegetable oil, brown sugar and castor sugar. Bring cherry mixture to a boil over medium heat. Add mustard; mix well. Continue cooking at a rapid boil for 5 minutes or until sauce is syrupy. After chicken has cooked 30 minutes spoon cherry glaze evenly over chicken. Return chicken uncovered to the oven. Bake for 20-30 minutes, or until chicken is tender. Serve immediately.


90 grams dried apricots, 1 ½ cups fresh breadcrumbs, 1 tblspn parsley finely chopped, ½ tspn dried thyme, salt and freshly ground black pepper, 1 tblspn lemon juice, 30 grams butter, 1 egg beaten, 1.5-1.75 kgs shoulder of lamb boned, 1 tblspn plain flour, 1¼ cups vegetable stock or water, watercress

Bring dried apricots to the boil in a little water and allow to simmer for 5 minutes. Drain, allow to cool and chop finely. Add to breadcrumbs with parsley, thyme, salt black pepper and lemon juice, Heat butter over a low heat and pour into stuffing ingredients. Combine well and bind together with the beaten egg. Season lamb well and spread prepared stuffing over surface. Roll up tightly and secure with string at intervals. Bake in moderate oven for about 2 hours until lightly browned. Place on hot serving dish. Pour off excess fat from roasting tin, stir in plain flour and cook for a couple of minutes. Allow to cool before adding water from vegetables or stock, gradually and bring to boil, stirring constantly. Taste and adjust seasoning. Serve sauce in gravy boat. Remove string from joint and garnish with watercress.


625 grams salmon fillets, ¼ cup plain flour, 2 tblspns vegetable oil, 1 cup dry red wine, ½ cup fish stock, 1 cup dried apricots, salt to taste, freshly ground pepper, 2 tblspns unsalted butter

Preheat the oven to 190c. Pat the salmon fillets dry on paper towels. Dust in plain flour shaking off excess. Heat the vegetable oil in a 30cm frying pan over medium, heat on the stove. Add the salmon and brown on all sides. Remove to a plate and discard oil. Add the dry red wine and fish stock to the fry pan and bring to a boil. Replace salmon in the fry pan, add the apricots and sprinkle with salt and pepper. Place uncovered, in the oven. Cook for 7 minutes. When done, transfer fry pan to the stove top and remove the salmon to caring board. Cook the liquid in the roasting pan over high heat stirring until it thickens slightly. Remove from heat and whisk in the butter. Cut the salmon fillets into 1cm slices, arrange on a serving platter and spoon over the sauce. Serves 4.


2½ cups plain flour, 1 tspn ground cinnamon, ¾ tspn bi-carb soda, ½ tspn ground ginger, ½ tspn ground nutmeg, ½ tspn salt, ¼ tspn ground cloves, 1 2/3 cups Maraschino cherries drained cut into halves, 1 cup dried apricots, 1 cup dried figs chopped, 1 cup prunes chopped, 1 cup walnuts chopped, ¾ cup currants, 7/8 cup finely ground suet, ¾ cup light molasses, ¾ cup milk, boiling water, brandied figs, red candied cherries and maraschino cherry slices for decoration, Hard sauce

Sift plain flour, cinnamon, bi-carb soda, ginger, nutmeg, salt and cloves into large bowl. Add Maraschino cherries halves, dried apricots, dried figs, prunes, walnuts and currants, toss to mix well. Add suet, molasses and milk to a bowl; mix well. Pour into well-buttered 1 litre mould. Cover mould with aluminum foil; tie securely with string. Place mould on rack in large saucepan; add boiling water to come halfway up sides of mould. Cover saucepan; adjust heat to maintain simmer. Steam until metal skewer inserted comes out clean 2-2½ hours. Add water to saucepan if needed during cooking. Unmould pudding onto platter; decorate with brandied figs, red candied cherries and maraschino cherry slices. Serve with Hard sauce. Serves 10-12.


2 cups vanilla custard, 24 ladyfingers or 1 layer sponge cake cut into fingers, 1 cup cherry jam, rind of 1 lemon grated, ½ cup sherry, 3 tblspns brandy, 1 litre fresh cherries stoned, 12 macaroons crushed, 1 cup cream whipped, maraschino cherries

Prepare vanilla custard, Coat ladyfingers or sponge cake fingers with cherry jam, place in the bottom of crystal bowl 20cm in diameter and 9 cm deep sprinkle with lemon rind grated. Sprinkle with ¼ cup sherry, 1½ tblspns brandy. Cover with layer of half the cherries and 6 crushed macaroons. Allow to stand an hour or so. Pour half the custard sauce over top, repeat layers of ladyfingers, cherry jam, lemon rind, sherry, brandy, cherries and remaining macaroons. Repeat custard layer. Chill. Just before serving, top with whipped cream and maraschino cherries.


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Friday Freebie

MACKEREL with BEETROOT and ORANGE                                                                            
4 small or 2 large mackerel, 2 tblspns seasoned flour, 4 tblspns olive oil, 500 grams beetroot, cooked until tender and grated, 
grated rind of 2 oranges, juice of 2 oranges, 2 tblspns horseradish grated
Fillet the mackerel and coat the fillers in seasoned flour. In a frying pan, heat the oil on a high heat.  
Put in the mackerel, cut side down first and fry them until they are golden brown on both sides, turning once.  
Remover and keep them warm.  Lower the heat to moderate.  Stir in the grated beetroot the orange rind and the horseradish 
and heat them through.  Raise the heat again, quickly stir in the orange juice and bring it to the boil.  
Pour the beetroot mixture over the mackerel and serve.

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Friday Freebies


1 cup butter, 1¼ cups castor sugar, 2 eggs, 3 cups plain flour sifted, 2½ tspns baking powder, ½ tspn salt, ¾ cup candied grapefruit peel finely chopped

Cream the butter and castor sugar, add eggs and beat until fluffy.  Sift together dry ingredients; Mix ion grapefruit peel.  Add to creamed mixture. Divide dough in half; place in covered container. And chill in refrigerator for several hours.  Roll dough about 5mm thick on floured board; cut with floured cutter. Place 2.5-3 cms apart on greased baking sheet and bake in moderate oven 190c for 8-10 minutes.  Remove biscuits and cool on racks.  Makes about 5 dozen.

dont forget to get lots of recipes from my books on my website

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Friday Freebie

 3 yellow, green or red capsicums, 1 cup  uncooked rice, 2 cups cream (divided use), 1 tblspn vegetable oil, 
6 boneless, skinless chicken breast halves,  salt end pepper to taste, 2 avocados, ½  cup  sour cream
Preheat oven broiler. Arrange capsicums on roasting pan. Place under hot broiler, about 12 cms from heat; 
cook till skin turns black. Turn frequently to char all sides. Remove capsicums from roasting pan and place in a plastic bag. 
Close tightly and allow to steam 10 minutes. Cook rice according to package directions. 
When rice is done, remove from heat and keep warm. Carefully remove capsicums from bag. 
When capsicums are cool enough to handle, slip off and discard charred skins. 
Hold capsicums under cold running water to make peeling easier. Chop capsicums coarsly. 
In work bowl of food processor, combine capsicums with 1 cup cream. Process until smooth. 
Stir in remaining cream; set aside. Heat vegetable oil in large frypan over medium-high heat. 
Cook chicken breasts until brown on both sides. Season to tastewith salt and pepper. Pour cream mixture over chicken. 
When mixture comes to a boil, reduce heat to a vigorous simmer. Cook until sauce is reduced and slightly thickened, 
about 20-30 minutes. Adjust seasoning to taste. Right before serving, peel and thinly slice avocados. 
Remove chicken breasts from heat and stir sour cream into sauce. Serve chicken breasts over rice with plenty of sauce
 and garnish with avocado slices. Makes 6 servings
Enjoy this tasty recipe from my new capsicum recipe book. Dont forget to visit my website for all my books.

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Friday Freebie

GREEK LEMON NEW POTATOES with FETA CHEESE                                                                                                         

2 tblspns olive oil, 750 grams small new potatoes scrubbed and dried, 2 tspns freshly squeezed lemon juice, 1½ tspns dried oregano, salt to taste, ¼ tspn black pepper, ½ cup feta cheese crumbled, 2 tspns lemon zest finely grated, ¼ cup flat leaf parsley chopped                                                                                                                                 

In large frypan, heat olive oil. Add potatoes in a single layer; cover and cook over medium-low heat about 20-30 minutes, or until light golden brown. Shake frypan occasionally. 2. Add lemon juice, oregano, salt and black pepper. Cover and cook over low heat 15 minutes, or until potatoes are tender. Sprinkle potatoes with feta cheese, lemon zest and parsley. Serve hot, warm or at room temperature.

This is a sample out of my new book series lemon book 2, lemon book 3 and lemon book 4 see my web page to contact me to order these fantastic new books. bon apetite.

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Friday Freebie


2 litres water, 1 tblspn chicken stock powder, 800 grams sweet potatoes, peeled and chopped, ½ cup light sour cream, 1 eggplant cut into 1 cm sliced, 1 tspn garlic minced, 1 bunch spinach or silverbeet trimmed washed and chopped, 500 grams pasta sauce with fresh garden vegetables, 4 lasagna sheets, 300 grams can soy beans drained and rinsed, ½ tspn ground nutmeg, 1 cup Mozzarella cheese grated, 2 tblspns cornflake crumbs.

Preheat oven to 200C (190C for fan forced ovens).  Lightly spray a 20cm square ovenproof dish with cooking spray.  Set aside.  Place water, stock powder and sweet potato in a large saucepan.  Bring to boil over high heat.  Reduce heat to medium.   Simmer for 15 minutes or until sweet potato is tender.  Drain and mash well.  Blend in sour cream.  Set aside.  Spray a frying pan with cooking spray. Heat over medium to high heat.  Spray eggplant with cooking spray.  Cook with minced garlic for 3-4 minutes each side or until golden.  Set aside.  Place spinach leaves in a bowl.  Pour over boiling water.  Allow to stand for 1 minute or until wilted.  Drain well.  Refresh under cold water.  Spoon 2 tablespoons of pasta sauce with 2 tablespoons water into base of prepared baking dish.  Place 2 pasta sheets in prepared baking dish.  Spread over half the sweet potato.  Top with half the eggplant, soy beans, spinach, nutmeg and pasta sauce.  Top with remaining pasta sheets, sweet potato, eggplant, soy beans, spinach, nutmeg and pasta sauce.  Sprinkle over combined cheese and cornflake crumbs.  Bake for 30 minutes or until cooked through.  Serve with salad and bread of choice.



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Friday Freebie

BLUEBERRY BANANA MUFFINS                                                                                                                      1¼ cups castor  sugar, ¼ cup buttermilk, 2/3 cup butter, 2 eggs, 1 tspn vanilla essence, 3 medium ripe banana (2 cups),  2 cups plain flour, ¾  tspn bi-carb soda, 1/8 tspn salt, 1 cup fresh/frozen blueberries                                                                                                                                                       

Heat oven to 180c. In large mixing bowl, combine castor sugar, buttermilk, butter, eggs and vanilla essence. Beat at medium speed, scraping bowl often until creamy (1-2 minutes). Add bananas and plain flour, bi-carb soda, and salt. Beat at low speed until moistened (1-2 minutes). By hand, stir in blueberries. Spoon into paper lined muffin cups. Bake for 25-30 minutes or until toothpick inserted into the centre comes out clean. Remove from pan, cool and sprinkle with icing sugar.

dont forget to visit my web site on for details on all my books

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