Pineapple Cheesecake

Ingredients 225 g ginger biscuits 100 g butter 100 g cream cheese 100 g crushed pineapple 50 g fine granulated castor sugar 15 ml lemon juice 50 ml water 15 g powdered gelatin 150 ml double heavy thick cream 4 pineapple rings 6 glace’ cherries angelica to decorate One Crush the ginger biscuits.  This is … Continue reading

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Almond Jelly

Ingredients 2 cups of cold water a third cup of Castor sugar 2 teaspoons of agar agar 150 ml, can of evaporated milk a half a teaspoon of almond essence 3 fresh mandarins, peeled and segmented or 300 g fresh cherries, pitted and chilled place water and sugar in a small pan sprinkle on the … Continue reading

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Sweet & Sour Pork

jansonhong.co.uk Ingredients 1 kg of lean pork salt pepper flour oil for frying sweet and sour sauce cut the meat into cm cubes and sprinkle with salt and pepper dredge with flour fry meat slowly in oil till well done prepare sweet and sour sauce and leave meat in the sauce for a few hours heat … Continue reading

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Chicken & Sweetcorn Soup

Serves:  4 (depending on your portion size:) Ingredients 200 g chicken breast fillets 1 teaspoon of salt 2 egg whites 3 cups of chicken stock, preferably home-made 1 cup of creamed corn 1 tablespoon of cornflour 2 teaspoons of soy sauce 2 spring onions, diagonally sliced wash chicken thoroughly, under cold water pat dry with … Continue reading

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Sticky Toffee Sauce for Sponge Pudding

Forget the main course, because this is gooey and gorgeous for a sweet course – only meal!   The sauce is also fabulous with ice cream or, for a complete change, try it with apple pie or tart! Serves Six Ingredients 115 g chopped Walnuts 175 g butter 175 g soft brown sugar 60 ml … Continue reading

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Delicious Fettuccine and Sauce

Paglia E Fieno with Bacon,  Peas and Mushrooms If dried porcini mushrooms can’t be found, look for boletus or cepes.   If reducing the amount of parsley, reduce the amount of cream also  so that the sauce retains the right consistency. Ingredients: 225 g fresh plain fettuccine or 150 g dried fettuccine 225 g fresh … Continue reading

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Blackberry and Slow Gin Jam/Jelly

Although blackberries are full of wonderful flavour, they are also full of pips. Turning them into a deep-coloured jelly is a good way to make the most of this full-flavoured hedgegrow harvest.  This preserve is delicious served with richly flavoured roast meat, e.g. lamb. I like a dab of jelly on a square of cheese … Continue reading

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Beef Sate – Chinese Style

Recipe and Photo Source: Chinese Cooking Class Cookbook ‘Australian Womens Weekly’                                                         I found a recipe the other day that I haven’t used for absolutely a.g.e.s.    It is FANTASTIC! Beef in most Chinese recipes is generally cut into very fine slices.  TIP:  Put the beef into the freezer for 30 minutes to make slicing easier. Ingredients: … Continue reading

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Chicken Cacciatore with Chutney – Debra’s Way

  Ingredients 1.5kg of chicken pieces 1 and a half cups of chutney 2 tablespoons of oil 2 finely chopped onions 3 cloves of crushed garlic half a cup of white wine 1 and a half tablespoons of vinegar 1 chicken stock cube half a cup of water 1 full teaspoon of dry basil 1 … Continue reading

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PLAIN Basic MARINARA Seafood Sauce

Please remember that this is a very Basic/Plain Sauce version…… I like to spice mine up and add onions, lots of chilli etc but that’s for another time….. Ingredients: 500g prawns (de-veined) and peeled 250g scallops 8 oysters 45g can flat anchovy fillets 5 large ripe tomatoes half a cup of dry white wine half … Continue reading

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Divine Macaroni Pasta with RICH CHEESE SAUCE

This picture is from  askamum.co.uk on the web. Although it is not THIS recipe, it looks very similar at the end! This is not for the ‘faint hearted’ or diet conscious person.  (Lots and lots of cheese)which makes this a rich and creamy sauce for a macaroni/pasta dish which uses Fontina, a slightly sweet and nutty cheese.  It … Continue reading

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A DIFFERENT Vegetarian Sweetcorn Curry *** Slimmers Version

Tender yellow sweetcorn kernels are cooked with red peppers and tomatoes in this tasty DIFFERENT vegetarian curry. You can use canned sweetcorn kernels (I actually prefer the tinned version) 2 fresh corn-on-the-cob Light oil spray 1 small onion, finely chopped 2 red peppers, de-seeded and cut into 2 cm cubes 1 fresh green chilli, cut in … Continue reading

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Hot Cross Buns (Hubby Tony’s Recipe)

Easter is celebrated  in different ways all over the world. Hot cross buns & spice buns which are similar,  decorated with the symbolic cross are generally eaten on Good Friday. Ingredients 375 ml Milk 60 g butter 4 x 250 ml cake flour 15 ml mixed spice 5 ml ground cinnamon 5 ml salt 55 … Continue reading

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Chilli-Spiced Squid/Calamari ***

                                          Try to make sure that you have FRESH Squid/Calamari. Remember …. this only needs a very short time to cook – you don’t want it all rubbery and tough! The entire cooking time for this recipe should be about 20 minutes. The preparation time should be about 10 minutes. Ingredients 700g/1lb/ 8oz of fresh squid/calamari … Continue reading

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Courgette & Lentil Curry *** (Baby Marrow, Zucchini-a type of squash)

Ingredients 6 green cardamom pods – crush lightly 2 teaspoon cumin seeds 3 cloves 1 red onion, finely diced 5 crushed garlic cloves 1 teaspoon finely grated ginger (peeled first) 2 fresh sliced red chillies  225 g washed and drained split yellow lentils  1 teaspoon turmeric 2 teaspoons of ground cumin 2 courgettes, chopped roughly 2 roughly … Continue reading

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Spicy Carrot & Coriander Soup *** Hot/Cold

This is a lovely soup, gently spiced with cumin, cardamom and coriander Serves 4 Ingredients 1 onion, finely chopped 1 teaspoon of ground cumin half a teaspoon of ground coriander quarter teaspoon of mild/medium/strong (your choice) chilli powder quarter teaspoon crushed cardamom seeds 2 garlic cloves – crushed 600g peeled and chopped carrots salt freshly … Continue reading

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Debra’s Chinese Sweet & Sour Sauce

In my opinion, this is probably one of the most popular sauces served in Chinese Restaurants. Ingredients 15 ml of vegetable oil 1 garlic clove, finally chopped 1 spring onion, but into short sections 1 small green pepper, seeded and diced 1 fresh red chilli, seeded and thinly shredded 15 ml light soy sauce 30 … Continue reading

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A Classic Indian Curry – Chicken ***

If my recipe has 3 stars *** after the name, then you know it’s a special recipe for those of us trying to lose weight and still enjoy the goodness and flavour of lovely food! Ingredients 1 kg chicken thighs (remove the skin and debone then cut into large pieces) Salt Ground Black Pepper Oil … Continue reading

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Pork Vindaloo ***

If my recipe has 3 stars *** after the name, then you know it’s a special recipe for those of us trying to lose weight and still enjoy the goodness and flavour of lovely food! Ingredients 500gsm pork cut into bit size chunks (alll visible fat removed) 125ml vinegar 2 peeled onions, largely grated 2 teaspoons oc … Continue reading

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Thai Green Curry Soup ***

If my recipe has 3 stars *** after the name, then you know it’s a special recipe for those of us trying to lose weight and still enjoy the goodness and flavour of lovely food! A rich and aromatic soup made from fresh chicken breasts flavoured with lemon grass, lime leaves, galangal (a type of … Continue reading

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Espagnole Sauce

This is a classic rich brown sauce which I also use as a base for a lot of my ‘brown sauces‘. The consistency should not be too thick but gently run off the back of a spoon. Ingredients 25 gsm butter 50 gsm chopped bacon 2 shallots which have been finely chopped 1 celery stick … Continue reading

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Chasseur Sauce

INGREDIENTS 25 gsm butter 1 shallot – finely chopped 115 gsm sliced mushrooms 120 ml red wine 30 ml brandy espagnole sauce – 1 unit 15 ml chopped fresh tarragon METHOD Melt the butter in a medium or large pan over a medium hear and fry the shallot, stirring often, until soft and transparent but not … Continue reading

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Bechamel Sauce

There is nothing nicer than a ‘good old fashioned Bechamel Sauce’. What is a Bechamel Sauce?  Simply put – a creamy white savoury sauce. Ingredients 1 small onion 1 small carrot 1 celery stick Bouquet garni 8 black peppercorns A pinch of freshly grated nutmeg 300 ml of milk 25 g of butter 25 g … Continue reading

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A prelude of things to come …. :)

A sauce can be many things to many meals – from the simplest aside to accentuate the taste of plain cooking, to the integral part of a more complex dish.  Savoury or sweet, fragile or full of punch, the one characteristic shared by all sauces is their liquid content. Unlike dry toppings, spice mixes or … Continue reading

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Souskluitjies (Cinnamon Dumplings)

SOUSKLUITJIES (Cinnamon Dumplings) Tony’s Recipe   This picture was taken off the internet. My camera is playing up ;( Our souskluitjies are smaller and smothered in custard) Ingredients: 250 ml cake flour (140 g) 10 ml baking powder 2 ml salt 50 ml margarine or butter additional:  seperate: 25 ml butter or margerine 2 eggs 120 … Continue reading

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Koeksisters – Another South African Speciality

This is also a classic South African ‘sweet‘ temptation! SOUTH AFRICAN ‘KOEKSISTERS’ Tony’s Recipe   Syrup 6 x 250 ml sugar (1.2 kg) 750 ml water 3 ml cream of tartar 5 ml cold water       5 ml ground ginger 1 cinnamon stick OR ….. 1 ml ground cinnamon rind of one lemon 20 ml lemon … Continue reading

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BABOTIE : A Tradional South African Recipe

I have decided to share one of my Hubby’s favourite, lovely, Traditional South African Recipe’s with you today.  This is a classic South African dish and if you visit a restaurant serving traditional South African foods you are almost sure to come across this meal.  It’s a dish that reflects the history of the country … Continue reading

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  • red butterfly Pictures, Images and Photos