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Showing posts from September, 2015

FLAPJACKS

Ingredients:
Rolled oats - 200 gms
Salt - 1/4 tsp
Granulated sugar - 75 gms
Golden syrup - 4 tbsp
Margarine - 100 gms

Method:

Grease a square , shallow tin, about 7 1/2".Put margarine and syrup in a pan and leave over a low heat until margarine has melted. Remove from heat and add sugar, oats and salt. Mix thoroughly.Turn mixture into prepared tin and cook in a very moderate oven for 30-40 minutes until golden brown.Leave to cool in tin for 5 minutes then cut into 12 bars. Place on a wire tray to finish cooling.

TONKATSU

Ingredients:
Leg pork steaks - 500 gms
Light soya sauce - 5 tbsp
Mirin - 4 tbsp
Garlic cloves - 2
Shichimi togarishi or paprika
Eggs - 2
Dry bread crumbs for coating
Vegetable oil

Method:

Mix the soya sauce,mirin, crushed garlic, shichini togarishi thoroughly together.Marinate the pork in the sauce for 30 minutes. Drain. Dry on absorbent paper.Beat the eggs together. Dip the pork in the beaten egg then into the bread crumbs.Place in a dish and refrigerate for one hour.Heat the oil in a heavy based fry pan. Add the pork and cook for 3-4 minutes o each side or until golden brown and crisp. Remove and drain on absorbent paper.Slice into bite sized pieces. Serve immediately on a warmed serving dish.

LYCHEE TRIFLE

Ingredients:
Sponge cake - 1 small
Sweet sherry or sweet chilled champagne - 1/4 - 1/2 cup
Any or few of  Fresh fruits -  Lychees, Mandarin segments, Fresh pine apple chunks, kiwi fruits, strawberries, sliced peaches.

Method:

Break up sponge cake and place in the base of  a dish.Drizzle with sherry or champagne. Chill.Over the sherried cake, spread an assortment of fresh fruits, and chill well.

HOMEMADE JAPANESE NOODLES

Ingredients:
Soya bean flour - 500 gms
Egg yolk - 1
Salt - 1 tsp
Cod Water

Method:

Mix the flour, egg and salt with enough water to form a rolling dough.Place in a bowl, cover and leave to relax for 30 minutes.Roll out on a floured board until 1/2 cm thin.Fold into a flattish roll about 35 cm long.Cut in thin slices.Cook in boiling, salted water for 5 minutes.Drain and serve with a dipping sauce.

HERBED CREAM CHEESE

Ingredients:
Cream cheese - 225 gms
Olive oil - 2 tbsp
Dried thyme -1/2 tsp
Dried rosemary - 12 tsp
Garlic cloves - 2 (crushed)
Salt and back pepper

Method:

Shape the block of cream cheese into a disc about 1/2" thick, and put it in a shallow bowl.Prick the cheese all over with a cocktail stick.Pour the oil over the cheese, and sprinkle with the thyme, rosemary and garlic.Season to taste.Serve with slices of French or Italian bread.

FRIED RICE

Ingredients:
Cold cooked rice - 450 gms
Mushrooms - 225 gms (thinly sliced)
Large pepper - 1 (seeded and chopped)
Canned bamboo shoots - 175 gms (drained and thinly sliced)
Large onion - 1 (finely chopped)
Eggs - 3 (lightly beaten)
Salt and pepper to taste
Soya sauce 
Vegetable oil - 4 tbsp

Method:

Heat 1 tbsp of the oil in a large heavy frying pan or wok over moderate heat.Add the eggs, and swirl the pan so that the eggs coat the bottom to form a thin omelette.Cook for 2 minutes, or until set. Transfer the omelette to a plate and let it cool.Heat the remaining oil in the pan over moderate heat. Add the onion, bamboo shoots and pepper, and cook for 3 minutes, or until the onion just begins to soften.Add the mushrooms, and cook 3 minutes longer.Reduce the heat to low, add the rice, salt and pepper, and cook, stirring frequently, until heated through about 4 minutes.Cut the omelette into thin strips and toss into the rice mixture.Serve with the soya sauce.

CHICKEN SALAD

Ingredients:
Boneless chicken nuggets - 10 pieces
Lettuce - 1 bunch (chopped)
Mint leaves - 1/2 bunch (chopped)
Vinegar - 2 tsp
Pepper - 1/2 tsp
Mayonnaise - 4 tsp
Eggs - 2 (boiled, shelled)
Salt to taste

Method:

Boil chicken nuggets in a little water till tender. Drain the water.Now mix lettuce, mint leaves, vinegar, pepper, mayonnaise and salt with it.Garnish with egg slices.


LEMON VINAIGRETTE SALAD

Ingredients:
Cabbage - 1 cup (shredded)
Lettuce leaves - 5-6
Tomatoes - 2
Fresh cheese - 8-10 cubes
Apples - 2
Pears - 2
Thick cream - 1/2 cup
Lemon juice- 1/4 cup
Olive oil - 1 tsp
Salt - 1 tbsp
A  pinch of pepper - freshly ground
Mint leaves - few

Method:

Whisk together lemon juice, salt, pepper and oil. Mix in the cream.Wash and cut the fruits. Add fresh cheese cubes.Arrange lettuce leaves in a salad bowl or a tray.Arrange shredded cabbage and fruit slices.Cut the tomatoes and remove seeds and the pulp. Make slices and add to the salad.Pour lemon cream.Mix well.Decorate with mint leaves and serve.



POPPY SEED CAKE

Ingredients:
Self raising flour - 1 1/4 cups
Butter - 155 gms
Castor sugar - 1/2 cup
Eggs - 2(separated)
Lemon rind - 1 tsp (grated)
Orange rind - 1 tsp (grated)
Sour cream - 1/2 cup
Poppy seeds - 1/3 cup (slightly roasted)

Method:

Preheat oven to moderate 180 C. Grease a baking tin with melted butter. Sprinkle flour in the tin and shake off excess.Beat butter and sugar in a mixing bowl until light and creamy.Add yolks and beat until combined.Add lemon and orange rind, mix well.Fold in sifted flour alternatively with the sour cream.Add poppy seeds and stir through.Beat the egg whites in another bowl until stiff peaks form.Fold egg whites through the mixture in batches, using a metal spoon.Transfer the mixture into prepared tin with smooth surface. Bake for 40 to 45 minutes or until done.Leave cake in tin for 5 minutes before turning it onto a wire rack to cool.

CHERRY KARONDA

Ingredients:
Karondas - 500 gms (red)
Sugar - 1 kg
Water - 750 ml
a drop of cherry colour

Method:

Put karondas in water and boil till tender.Make a thick sugar syrup, add boiled karondas and colour to it.Mix well.Cool and store in a glass jar.Note: You can use these karondas for decorating the cake and puddings.

APPLE NOODLE PUDDING

Ingredients:
Egg noodles - 100 gm
Butter - 25 gms
Cooking apples - 4 (peeled, cored and sliced)
Brown sugar - 2 tbsp
Cinnamon powder -  a pinch
Sultanas - 3 tbsp
Egg yolks - 2
Castor sugar - 1 tbsp
Corn flour 1 tbsp
Milk - 300 ml
Almond flakes - 2 tbsp

Method:

Cook the noodles in boiling salted water until tender but still firm to the bite. Drain well.Melt the butter in a saucepan. Add the apples, brown sugar and cinnamon, cover and cook gently until the apples are soft. Stir in the raisins and remove from the heat.Beat the egg yolks, castor sugar and corn flour together until creamy.Heat the milk and stir into the yolk mixture.Pour back into the saucepan and cook very gently, stirring, until the custard thickens enough to coat the back of the spoon.Place half the noodles in a greased ovenproof dish. Cover with the apple mixture, then spread over the remaining noodles.Pour the custard on top and sprinkle with the almonds.Cook in a preheated moderate oven (180 C) for 20 minutes.Serve hot.

HOT FRUIT COMPOTE

Ingredients:
Dried apricots - 175 gms
Dry cider - 450 ml
Clear honey - 3 tbsp
Water - 150 ml
Cinnamon stick - 1
Cloves - 2
Raisins - 50 gms
Large grapefruit - 1 (peeled and segmented)
Bananas - 2 (cut into chunks)

Method:

Soak the apricots  in the cider for 3 hours. tip into a saucepan and add the honey, water, cinnamon and cloves.Bring to the boil, then cover and simmer for 20 to 25 minutes or until the apricots are tender. Stir in the raisins and simmer for  a further 5 minutes.Discard the spices. Stir in the grapefruit segments and bananas and heat through gently.Serve warm.