IF YOU GO FOR THE SIMPLE LIFE - RECIPES I LIKE

For the latest recipe see the end of this page

CLASSIC CHAMPAGNE COCKTAIL

Put the sugar lump in a cocktail glass and saturate with the Angostura bitters.
Add the brandy and fill the glass with the champagne.
Decorate with the orange slice.
Serves 1, Preparation time: 2 minutes

GINGERED SORBET

Bring ginger, sugar and water to boil in small saucepan stirring untill sugar disolved.

Simmer 5 minutes, let cool.
Puree fruit and ginger syrup in food processor fitted with metal blade.
Freeze for three hours in food processing bowl with blade still in
Remove from freezer and reprocess briefly.
If frozen solid allow to sit for 5 minutes before processing.
Transfer sorbet to a sealable container and refreeze untill 10 minutes before serving.
Sorbet with wedges of real fruit.
Make 2 or 3 sorbets and serve 1 scoop of each on a white flat plate

SWEET AND SOUR PORK

SAUCE

Pineapple juice from tin

METHOD
Mix pork with salt and pepper, sherry, egg and soy sauce and marinade 20-30 minutes
Dust pork with cornflower and deep fry for 3 minutes, or untill golden brown, drain well.
Pour off oil and clean wok.

Reheat wok till hot. Add 1 tablespoon of oil, stir fry vegetables for 2-3 minutes.
Add sauce and pineapple pieces. Thicken more if necessary.
Return pork to sauce and stir well.

PANCAKES

Sift the flour and salt into a mixing bowl and mix in the sugar .
Add in the whole egg and the milk and water stirring with a wooden spoon to form thin batter.
Cover and leave to stand an hour.
When ready to make the pancakes mix in the melted butter.
Pour the mixure into a jug and pour just enough into a small hot pan containing a trace of butter to cover the bottom.
When the batter has set turn and cook the other side.
Serve pancakes with golden syrup or sprinkle with sugar and a squeeze of lemon juice and roll up.

MAKES 6 - 8

To keep: stack on plate, reheat over steaming water. Filled in the oven.

MARINATED MUSHROOMS

PESTO LAMB AND BUTTER BEANS

Heat oil in a frying pan, add leek and stir over medium heat for two minutes.
Add lamb and cook over high heat for 5 minutes or untill browned turning lamb occasionally.
Add stock, wine, pesto and tomato paste, bring to boil, reduce the heat to low, cover and cook for 1 hour 45 minutes, stirring occasionally.
Add drained butter beans and cook a further 15 minutes or untill lamb is tender.
Store or freeze in a GLAD TUCKAWAY medium container.
SERVES 4

LAMB AND MANGO SALAD

(Entree for 4, main for 2, side salad for 6)

Method:

Tear the lettuce leaves and put them in iced water in fridge until ready to assemble.
Make up the dressing by combining everything and mixing well.
Taste it.
Cut the mangoes and chop herbs
Barbeque or wok toss the sliced lamb with a little oil until cooked but not dry
Arrange the lettuce in a big bowl
Place the mango on top
Drizzle with dressing and add the lamb pieces and garnish with herbs and balance of dressing
For garnish cut red or yellow capsicum into long fine decorative strands or use some Buderin pickled red ginger
If serving as a salad toss together, if an entree, stack it on grilled Turkish bread, if a main meal, serve with rice

CHICKEN WITH WINE AND VEGETABLES

Serves 4

2 tablespoons oil
750g chicken thigh fillets, trimmed and cut into pieces
250g button mushrooms, halved
2 small carrots, peeled and thinly sliced
2 stalks celery, sliced
1 small leek, washed and sliced
2 cups dry white wine
2 cups chicken stock
salt and freshly ground black pepper to taste
1 teaspoon parsly flakes

1. Heat 1/2 the oil in a saucepan. Brown chicken pieces over a medium heat. Transfer to a plate
2. Heat remaining oil. saute mushrooms, carrots, celery and leek for 5 minutes, stirring occasionally
3. Return chicken to pan. Add ine and stock. Bring to the boil. Reduce heat.Simmer for 15 to 20 minutes or until chicken is tender.
4. Season to taste. Stir trough parsley. Serve with noodles or steamed rice.

Three recipes, click images to enlarge

Chicken and chashew chicken and cashew page 2 chicken and chilli

Margaret's easy to make favourite recipe of Asparagus and Fettucine

aspagus and fetucine

BALSAMIC VINAIGRETTE

1/2 cup balsamic vinegar
1 tablespoon soy sauce
2 tablespoons honey
2 cloves garlic, minced
Crushed dried red pepper to taste
1/2 cup extra virgin olive oil

In a medium bowl or food processor, whisk together balsamic vinegar, soy sauce, honey. garlic, and red pepper. Add olive oil in a thin stream, whisking until emulsified.

OR

1/4 cup balsamic vinegar
1/4 cup olive oil
2 table spoons fresh lemon juice
2 table spoons soy sauce
1 teaspoon sugar
3-4 garlic cloves, mashed to pulp with 1/2 teaspoon evasive salt
freshly ground pepper

combine well until fully blended
makes 3/4 cup


OMELETS

Omelets in bag 1 Omelets in bag 2 Omelet in bag 3 Omelets

Neat recipe for making omelets with the least amount of fuss


Stir Fry with canned Salmon

SOME HANDY and HELPFUL HINTS


Hennie van Dyk