Mustard thyme beef roast
Ingredients
1 kg beef blade, fat trimmed
For the marinade:
2 tbsp seeded mustard
1 tbsp Dijon mustard
1 tbsp thyme sprigs
60 g sliced shallots
1 tbsp olive oil
1 tbsp Dijon mustard
1 tbsp thyme sprigs
60 g sliced shallots
1 tbsp olive oil
Instructions
1. Preheat oven to 180C.
2. Combine marinade ingredients and spoon over beef.
3. Roast with the vegetables for 50 minutes or beef is cooked to your liking.
4. Cover beef with foil and rest for 10 minutes before carving.
Serving Suggestion:
Roasted pumpkin wedges (skin on), whole baby brown onions, garlic halves and potatoes and choice of green vegetables (peas, snow peas) if desired
Berry Yoghurt Slice
Ingredients
200g butternut biscuits crumbs
2 tablespoons (40g) Butter, melted
3 cups Vanilla Yogurt
1 tablespoon gelatine, dissolved in 1/4 cup boiling water
2 sachets (16g) diet berry flavoured jelly
2 cups boiling water
Instructions
1. Combine biscuit crumbs and butter and press into a 28 cm x 18 cm lamington pan.
2. Combine yogurt and gelatine and pour over the prepared based. Chill for 1-2 hours or until set.
3. Dissolve jelly in boiling water, allow to cool to room temperature. Pour jelly over set yogurt and chill until set. Cut into 15 slices to serve.
Creamy Cucumber Dip with Crispy Pita Chips
Ingredients
1 x 80g whole meal pita bread
10g butter, melted
Paprika, for sprinkling
Salt and pepper, to taste
400g natural yogurt
1 Lebanese cucumber, grated, liquid drained
2 tablespoons finely snipped chives
1 small clove garlic, crushed
Instructions
1. Toast, grill or oven bake the whole pita bread until crisp. Cut or break into serving size pieces.
2. Combine yogurt, sour cream, garlic and chives to make a dip.
3. Serve with pita chips
Classic Bloody Marys
Ingredients
1 1/2 ounces (1 jigger) vodka
1/2 cup tomato juice
2 teaspoons fresh lemon juice
Worcestershire sauce to taste
Tabasco to taste
1 celery stick for garnish
1 lemon wedge for garnish
Instructions
1. Combine the vodka, the tomato juice, the lemon juice, the Worcestershire sauce, the Tabasco, 1 cup ice cubes, and salt and pepper to taste.
2. Shake the mixture well, and strain it into a tall glass filled with ice cubes. Garnish the Bloody Mary with the celery stick and the lemon wedge.
Gin & Tonic Jellies
Ingredients
100g (4oz) caster sugar
4 leaves Fine Leaf Gelatine
110ml (4fl.oz) gin
150ml (5fl.oz) Indian tonic water - ( low cal, if preferred )
4 thin wedges lemon
Instructions
1. Put the sugar in a saucepan with 250ml (8fl.oz) water and heat, stirring until dissolved.
2. Bring to the boil and simmer for 5 minutes. Remove from the heat and leave to cool.
3. Place 45ml (3 tbsp) water in a small heatproof bowl. Using a pair of scissors, snip the Fine Leaf Gelatine into the water. Leave to soak for about 10 minutes. Stand the bowl over a saucepan of simmering water and heat gently until dissolved. Alternatively, heat in the microwave for about 25 seconds on High. Do not allow to boil as this prevents a proper set taking place.
4. Mix the gin, tonic water and gelatine together with the sugar syrup, and pour into 4 drink tumblers.
5. Chill for about an hour until just beginning to set, but still soft in texture. Gently push a piece of lemon into the centre of each jelly. Continue to chill until fully set. Serve straight from the tumbler.
Garlic Bread
Ingredients
1 small French stick
50g margarine
2 cloves crushed garlic
15ml spoon chopped parsley
Equipment
Foil, garlic press, small bowl, chopping board, bread knife, spreading knife and mixing spoon
Instructions
1. Preheat oven to 200oC, gas mark 6.
2. Mix margarine, garlic and parsley together in a small bowl.
3. Cut the French stick into slices.
4. Spread garlic butter onto each slice.
5. Wrap the stick in foil.
6. Place in the oven and bake for 10 minutes.
7. Peel foil back and bake for a further 5 minutes until crunchy.
Chelsea buns
Ingredients
1. strong white flour 250g
2. salt ½ teaspoon
3. margarine 15g
4. milk 125ml
5. quick acting yeast 1 sachet
6. margarine 25g
7. currants or raisins 75g
8. mixed peel 25g
9. demerara sugar 25g
10. mixed spices or cinnamon 1 teaspoon
Instructions
1. Preheat oven to 220ºC, gas mark 7.
2. Grease a deep-sided roasting tin or Swiss roll tin.
3. Sift the flour and salt into a bowl.
4. Rub in 15g margarine.
5. Add the yeast.
6. Warm the milk until lukewarm.
7. Pour warm milk into the flour mixture.
8. Mix into a soft dough.
9. Knead the dough for 10 minutes until smooth and elastic.
10. Roll out into a square (25cm x 25cm).
11. Melt butter in a small saucepan, than brush over the dough.
12. Sprinkle the currants, mixed peel, spice and sugar over the dough.
13. Roll up the dough like a Swiss roll.
14. Cut into 9 slices.
15. Arrange slices in baking tin, cover and leave to rise (until doubles in size).
16. Bake for 20 minutes.
Tips
Equipment: Mixing bowls, sieve, mixing spoon, measuring jug, rolling pin, weighing scales, round or square cake tin, knife and pastry brush
Mushroom Risotto
Ingredients
1 tbsp olive oil
1 medium onion, finely chopped
150g wild mushrooms, roughly chopped
2 cloves garlic, finely chopped
1 glass white wine (about 125ml/4fl oz)
200g/7oz risotto rice per person
1 litre of vegetable stockknob of butter
50g/2oz grated parmesan, plus extra shavings to serve
Inatruction
1. Heat the olive oil in a deep frying pan and sauté the onion and mushrooms until golden. Add the garlic and sauté for 30 seconds.
2. Add the white wine and rice and stir well.
3. Add the stock, ladle by ladle, waiting for each addition to be absorbed by the rice before adding any more. Stir constantly. As the rice cooks the risotto will start to thicken. After about 20-30 minutes the rice should no longer be crunchy and the risotto will be creamy.
4. Continue adding more stock in this way until you are happy with the consistency (you may not need all the stock). Add the butter and parmesan and serve in bowls with extra shavings of parmesan.
Herb Roasted Pork
Ingredients
1 teaspoon rubbed sage
1/2 teaspoon salt
1/4 teaspoon pepper
1 clove garlic, crushed
1 (5 pound) boneless pork loin
1/2 cup sugar
1 tablespoon cornstarch
1/4 cup vinegar
1/4 cup water
2 tablespoons soy sauce
Instructions
1. Preheat oven to 325 degrees F (165 degrees C).
2. In a bowl, combine sage, salt, pepper, and garlic. Rub thoroughly all over pork. Place pork in an uncovered roasting pan on the middle oven rack.
3. Bake in the preheated oven approximately 3 hours, or until the internal temperature reaches at least 150 degrees F (65 degrees C), depending upon your desired doneness.
4. Meanwhile, place sugar, cornstarch, vinegar, water, and soy sauce in a small saucepan. Heat, stirring occasionally, until mixture begins to bubble and thicken slightly. Brush roast with glaze 3 or 4 times during the last 1/2 hour of cooking. Pour remaining glaze over roast, and serve.
Delicious Ham & Potato soup
Ingredients
270 g peeled and diced potatoes
2 tablespoons and 2 teaspoons diced celery
2 tablespoons and 2 teaspoons finely chopped onion
45 g diced cooked ham
385 ml water
1 tablespoon chicken bouillon granules
1/4 teaspoon salt, or to taste
1/2 teaspoon ground white or black pepper, or to taste
35 g butter
20 g all-purpose flour
235 ml milk
1/2 teaspoon ground white or black pepper, or to taste
35 g butter
20 g all-purpose flour
235 ml milk
Instruction
1. Combine the potatoes, celery, onion, ham and water in a stockpot. Bring to a boil, then cook over medium heat until potatoes are tender, about 10 to 15 minutes. Stir in the chicken bouillon, salt and pepper.
2. In a separate saucepan, melt butter over medium-low heat. Whisk in flour with a fork, and cook, stirring constantly until thick, about 1 minute. Slowly stir in milk as not to allow lumps to form until all of the milk has been added. Continue stirring over medium-low heat until thick, 4 to 5 minutes.
3. Stir the milk mixture into the stockpot, and cook soup until heated through. Serve immediately.
Mint Tea Punch
Ingredients
3 cups boiling water
12 sprigs fresh mint
4 tea bags
1 cup white sugar
1 cup orange juice
1/4 cup lemon juice
5 cups cold water
3 orange slices for garnish (optional)
3 lemon slices for garnish (optional)
Instructions
Place the tea bags and mint sprigs into a large pitcher. Pour boiling water over them, and allow to steep for about 8 minutes. Remove and discard the tea bags and mint leaves, squeezing out excess liquid. Stir in sugar until dissolved, then stir in the orange juice and lemon juice. Pour in the cold water. Serve over ice cubes, garnished with orange or lemon slices.
Tips.
* Serves 10
* Goes great with Cajun or spicy foods.
Asiago Sun-Dried Tomato Dip
Ingredients
1. sun-dried tomatoes (chopped) -not oil-packed- 3 tbsp
2. water 1 cup
3. cream cheese, softened 1 package (3 oz)
4. Asiago cheese (finely shredded) 1/2cup (2 oz)
5. sour cream 3/4 cup
6. green onions (thinly sliced) 1/4 cup (4 medium)
7. Assorted fresh vegetables or baguette slices, > > if desired
Instructions
1. In small bowl, mix tomatoes and water; let stand 30 minutes. Drain thoroughly.
2. In 3-cup microwavable ceramic fondue pot, mix tomatoes, cheeses, sour cream and onions. Microwave uncovered on Medium 3 minutes, stirring every minute, until cheese is melted.
3. Place fondue pot on stand with candle to keep dip warm. Serve dip with assorted vegetables or baguette slices.
Tips
* Take a dip! This creamy Asiago cheese dip is loaded with flavorful sun-dried tomatoes. Whether you’re entertaining or need to bring an appetizer, this fun and flavorful recipe will be the life of the party.
Lemon curd
Ingredients
1. 3 egg yolks
2. Finely grated zest of 1 lemon
3. Lemon juice 1/4 cup
4. Sugar 1/2 cup
5. Vanilla extract 1 teaspoon
6. Butter 4 tablespoons (cut into small pieces)
Instructions
1. In a double boiler, mix yolks, zest, lemon juice, sugar, and vanilla extract together.
2. Whisk over gently simmering water until mixture becomes thick and opaque, about 8-10 minutes.
3. Take off of heat, and stir in butter, one piece at a time, until well incorporated.
4. Chill and serve.
Tips
* Use unsalted butter
Chocolate Meringues
Ingredients
1. 1 egg white
2. white vinegar ½ teaspoon
3. caster sugar 1/3 cup
4. Cocoa powder, Sifted 2 teaspoons
5. flaked almonds, toasted ¼ cup
Instruction
1. Preheat oven to 90°C conventional.
2. Beat egg white, vinegar and caster sugar in small bowl with electric mixer for about 10 minutes or until sugar has dissolved. Fold in cocoa.
3. Line an oven tray with baking paper. Place teaspoonsful of mixture onto oven tray and sprinkle with almonds. Bake for 55 minutes and allow to cool in oven.
Tips
* It is important to whip the egg whites in a small bowl to achieve maximum volume.
* Makes 20 tiny meringues
Banana Milkshake
Ingredients
1 large ripe banana
1 cup milk
1 1/2 teaspoons sugar
1/2 teaspoon vanilla extract
Chocolate syrup
Instructions
Place the first four ingredients in a blender; cover and process until smooth. Pour into glasses; and top with some chocolate syrup if desire. Serve immediately.
Tips
If you like vanilla ice- cream can add in it and blend it with the ingredients..
Lime water
Ingredients
1. three or four fresh mint leaves
2. two parts pure, clean H20
3. one part fresh lime juice
Instruction
1. Mash, muddle or otherwise abuse mint leaves in the bottom of the glass.
2. Add lime juice and water.
3. Sit on porch in the sunshine and be refreshed.
Mushy peas
Ingredients1. frozen green peas 284 g
2. heavy cream 60 ml
3. butter 1 tablespoon
4. salt 1/2 teaspoon
5. freshly ground black pepper 1/2 teaspoon
Instructions
1. Bring a shallow pot of lightly salted water to a boil over medium-high heat. Add frozen peas, and cook for 3 minutes, or until tender.
2. Drain peas, and transfer to a blender or large food processor. Add cream, butter, salt and pepper to peas, and process until blended, but still thick with small pieces of peas. Adjust seasonings to taste, and serve immediately.
Lasagna stuffed with Spinach & Ricotta
Ingredients
1. tomato sauce 700 ml
2. ricotta cheese 475 g
3. 1 egg
5. Spinach 300 g
6. Lasagna (or Cannelloni you'll have to stuff)
7. Mozzarella + Parmesan cheese
8. Salt + Pepper
* You can also add 150 g of finely minced mushrooms and 1 mashed garlic clove
Instructions
Prepatation : 15 min Cooking : 30 min
1. Pre-heat the hoven at 180°C (350°F)
2. Boil the pasta (important)
3. Clean, cut and smash the spinach
4. Mix the egg, ricotta and spinach in a bowl
5. Add the lasagna directly into the bowl you'll be serving
6. Gently add the spinach + egg + ricotta mixture and 2/3 minced tomato
7. Add another slice of lasagna
8. Add the remaining 1/3 of minced tomato and tomato sauce
9. Top it with small dices of mozzarella and gently cover with some parmesan
10. Put it to the hoven for 30min (180°C)
White chocolate & Sour cream cupcakes
Ingredients
1. Plain flour (all purpose) 2 cups
2. White sugar 1 2/3 cups
3. Salt 1/4 tsp
4. White chocolate 125 grams or 4 oz
5. Water 1/2 cup
6. Butter 125g or 1/2 cup
7. Sour cream, (at room temperature) 1 cup
8. Vanilla extract 1 tsp
9. Baking soda 1 1/2
10. Eggs 2
Instruction
1. Preheat oven to 180 C (350 F).
2. Line 2 12 capacity muffin trays with cupcake liners.
3. In mixer, combine flour, sugar and salt.
4. Melt chocolate with butter and water. Allow to cool slightly.
5. Add melted chocolate mixture to flour mixture and mix lightly.
6. Add sour cream, vanilla, baking soda and eggs and beat for 2 minutes.
7. Divide batter evenly into cupcake liners and bake for 20 - 25 minutes or until toothpick comes out clean.
8. Allow cupcakes to cool completely before frosting.
Tips
* Make sure that you fill the cupcake liners only half way as the cupcakes rise a lot during baking. Otherwise you will get the cupcakes overflowing and even worse they will sink in the middle. What you will get if you fill half way is a really nice flat cupcake surface which is perfect if you like decorating you cupcakes with fondant.
Tartar Sauce
INGREDIENTS
1. 1 cup mayonnaise
2. 1 tablespoon sweet pickle relish
3. 1 tablespoon minced onion
4. 2 tablespoons lemon juice (optional)
5. salt and pepper to taste
INSTRUCTION
1. In a small bowl, mix together mayonnaise, sweet pickle relish, and minced onion. Stir in lemon juice. Season to taste with salt and pepper. Refrigerate for at least 1 hour before serving.
Fish 'n' Chips
Ingredients
1. 4 large potatoes, (peeled and cut into strips)
2. All purpose - flower 125 g
3. Baking powder 5 g
4. Salt 6 g
5. Ground black pepper 2 g
6. Milk 235 ml
7. 1 Egg
8. Vegetable oil for frying 945 ml
9. Cod fillets 680 g
Instruction
1. Place potatoes in a bowl of cold water. In a separate medium-size mixing bowl, mix together flour, baking powder, salt, and pepper. Stir in the milk and egg; stir until the mixture is smooth. Let mixture stand for 20 minutes
2. Preheat the oil in a large pot or electric skillet to 350 degrees F (175 degrees C).
3. Fry the potatoes in the hot oil until they are tender. Drain them on paper towels.
4. Dredge the fish in the batter, one piece at a time, and place them in the hot oil. Fry until the fish is golden brown. If necessary, increase the heat to maintain the 350 degrees F (175 degrees C) temperature. Drain well on paper towels.
5. Fry the potatoes again for 1 to 2 minutes for added crispness.
Tips
* Can use any firm fleshed white fish instead of cod
* Serve with tartar sauce
* Serves 4
Easy Mint Chip Ice Cream
Ingredients
1. Sweetened Condensed Milk 1 can
2. Water 30 ml
3. Peppermint extract 1 ml
4. Green food coloring 3 drops
5. Whipping Cream,(whipped) 480 g
6. Miniature Semisweet Chocolate Chips 200 g
Instruction
1. In a large bowl, combine milk, water, extract and food coloring. Fold in whipped cream and chocolate chips. Pour into a foil-lined 9-in. x 5-in. x 3-in. loaf pan. Cover and freeze for 6 hours or until firm. Lift out of the pan and remove foil.
Spaghetti Ala Bolognese
Ingredients
1. Lean Ground Beef 305 g
2. Sausage 105 g
3. Onion Chopped 35 g
4. Milk 160 ml
5. Red Cooking Wine 120 ml
6. Beef Bouillon 2 cubes
7. Diced Tomatoes 2/3 can
8. Tomato Paste 2/3 can
9. Spaghetti cooked 305 g
Instruction
1. Chop ground beef and sausage until well minced. Cook onion, beef and sausage in a larger skillet over medium heat until pink is gone, about 6 minutes.
2. Add milk and simmer until almost evaporated, about 4 minutes.
3. Add red cooking wine and beef bouillon. Simmer about 4 minutes.
4. Add canned tomatoes and tomato paste. Simmer about 15-20 minutes until sauce is thick. Serve with cooked spaghetti
Tips
* Add Parmesan Cheese before serve to add flavour
* Serves 4
Mini Cheese Cake
1. Vanilla Wafers 170 g
2. Cream Cheese 225 g
3. Egg 1
4. Vanilla Extract 1/2 tsp
5. White Sugar 75 g
6. Cherry Pie Filling 300 g
Instructions
1. Preheat oven to 350 degrees F ( 175 degrees C ), Line miniature cake tins with miniature paper liners.
2. Crush the vanilla wafers and place 1/2 tbsp of the crushed vanilla wafers into the paper lined miniature cake tins.
3. Cream together with an electric mixer the cream cheese, sugar, egg and vanilla, Fill each miniature cake liner with this mixture, almost to the top.
4. Bake at 350 degrees F ( 175 degrees C ) for 15 minutes, cool and then top with a teaspoonful of cherry pie filling.
Tips
* Can use any other flavour of pie filling.
* Can use hand whisk instead of electric mixer.
* Serves 24 individual cakes.
Fluffy Mashed Potatoes
Ingredients1. Potatoes ( Desiree or King Edward ) 900 G
2. Butter ( Unsalted Butter ) 5 G
3. Milk ( Whole Milk ) 4 tbsp
4. Creme Fraiche or Sour Cream 2 tbsp
5. Salt & Freshly Milled Black Pepper
Instructions
1. Peel and cut potatoes into chuks not too small.
2. Put potatoes into large saucepan and pour boiling water over them.
3. Add 1 desert spoon salt
4. Simmer gently for 20 - 25 mins
5. When cooked, drain, and cover with tea cloth for 5 mins to absorb some of the steam.
6. Add butter, milk and creme fraiche.
7. Mash together until light and fluffy.
8. Add salt and pepper to taste.
Tips :
* Stab the potatos with a fork in the saucepan to check when the potatos are ready.
* They should be soft and easily slide off the fork.
* Serves 4
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