My collection RECIPE
 |
My collection RECIPE |
Contents
Recipes 1
Contents 2
About this document 5
Measurement of cooking (conversions) 6
Main dishes 7
Tuna dish, macaroni mushrooms 7
Macaroni Cheese ** 7
Swiss Eggs 7
Chicken or veal Scallapini ** 7
Apricot Chicken *** 7
Chicken in peanut sauce 8
Pork with Wasabi Teriyaki dressing 8
Chicken with onion sauce 8
Mexican corn stew 8
The balls of meat with sweet sauce and sour 9
Leftover from the flesh 9
Chili with meat fast 9
Mince 9
Veal Stew 9
Meat Loaf 9
Hot Tuna Donuts 10
Chicken in onion sauce 10
Chicken Cacciatore 10
Norway sardines with potato cake 10
Mexican Meat Loaf 10
Lamb roast - Swedish 11
Hungarian goulash 11
Lamb chops in orange sauce 11
Marinade for beef and barbecue 11
Thai chicken curry 11
Thai green curry 12
Meat Curry in peanut sauce sweet 12
Thai curry with mixed vegetables (reduction of fat) 12
Thai-Style fish cakes with cabbage salad 13
Eggs in a sauce of celery 13
Hawaiian-Style Eggs 13
Eggs in Curry Cream 14
Fried Tempura 14
Tasty cake impossible 14
Spaghetti ** 14
Minced meat with vegetables 14
With a Chance of Meatballs by microwave 15
Drinks 16
Pina Colada 16
Other 16
Kids Play Dough 16
Microwave Rice 16
Cakes 17
The bee chocolate cake 17
Thelma's Chocolate Cake 17
Chocolate Cake 17
Teacake 17
Mocha Fudge Cake frosting 18
5 cup of bread roll 18
Health care 18
Carrot Cake 19
Apple Shortcake 19
Processor cakes 19
A bowl of Sultana Loaf 20
Date of pumpkin pie 20
Chocolate Chip Muffins 20
* Pikelets 20
Rapid mix onion bread 20
Pumpkin, cinnamon and Bread 21
Banana Bread 21
Cookies 22
Quick biscuits 22
Date Slice 22
Crackers of June 22
Slice of Lemon 22
Squares of chocolate mint 22
Quick Honey Gingerbread 23
Muesli Bars 23
Without baked peach and coconut chews 23
Continental breakfast slice of chocolate 23
Desserts 24
Moist Chocolate Cake 24
Pavlova * 24
Cake impossible *** 24
Pineapple Sweet 24
Orange Dessert 24
Lemon Chiffon pie 25
The Passionfruit Flummery 25
Pineapple marshmallow 25
Chocolate Mouse 25
Cream of fruit berries 25
Fluffy summer dessert 26
Puff golden balls 26
Papaya sorbet 26
Simple cooked pudding 26
Golden to steam pudding 26
Chocolate Pudding 26
Sticky Date pudding (reduction of fat) 27
Ice Cream Fruit 27
Mango Cheesecake 27
Without baked Cheesecake 28
Chocolate Fudge Cake 28
Gramma pie 28
Pumpkin pie 28
Blancmange. 29
Mocha Dessert 29
Case of Cookie Crumb cake 29
Chilled Sago Lemon 29
The apple pie, pudding 29
Mial Strathbogie 29
DIPS / starters 30
Bee Dip 30
Creamy Sauce 30
Liver Pate 30
Cream of poppy seed Log 30
Pawpaw Starter 30
Screws and Nuts 30
AFTERS 31
Roll of marshmallow (without baked) 31
Date of the fingers (without baked) 31
Fudge fingers 31
Slice of lemon, coconut 31
Soups 32
Borshch 32
Iced tasty tomato soup 32
Hot Tomato Soup/orange. 32
Senegalese soup 32
Pumpkin soup and bacon 32
Laksa soup 33
Lentil soup with vegetables and Lemon 33
Thyme garlic toast 33
Chicken Soup with cream Coconut 34
Skinny Thai soup 34
Salads 35
Portuguese salad 35
5 cup of salad 35
Rice Salad 35
Potato Salad 35
Stuffed eggs 36
Grilled Lemon Salad 36
Fruit Salad 36
Chinese-style salad 37
Chicken Salad 37
Fruit Salad 37
Carrot and raisin salad 37
Onion and orange salad 37
Beetroot Salad 37
Jams and CHUTNEYS 38
Mango Chutney 1 38
Mango Chutney 2 38
Mango Chutney 3 38
Green papaya chutney 38
Fig jam 39
Free advice and quotation 40
Measurement of cooking (conversions)
Cups
1 cup of flour 4oz. 110g
1 cup sugar (Crystal or castor) 8oz. 230g
1 cup of icing sugar (no lumps) 5oz. 140g
1 cup of butter,marg.etc.). 8oz. 230g
1 cup of honey, molasses, syrup of gold 10oz. 280g
1 cup brown sugar (slightly) packaged 4oz. 110g
1 cup brown sugar (firmly packed) 5oz. 140g
1 cup of soft bread crumbs 2oz. 60g.
Dry Pack 1 cup of breadcrumbs. 4oz. 110g
1 cup rice (uncooked) 6oz. 170g
1 cup rice (cooked) 5oz. 140g
1 cup of fruit (raisins etc.). 4oz. 110g
1 cup grated cheese 4oz. 110g
1 cup of chopped nuts () 4oz. 110g
1 cup of coco 2½oz. 71g
Spoons (level tablespoons)
1 ounce of flour. 2
1 oz. of sugar (Crystal or castor) 1½
1 oz. of icing sugar (free of lumps) 2
Shortening of 1 oz. 1
Honey 1oz. 1
The gelatin 1oz. 2
Cocoa 1oz. 3
Cornflour 1oz. 2½
Custard Powder 1oz. 2½
LIQUID
1 cup of liquid 8oz. 230 MLS.
21/2 cups of fluid 20oz.(1 pint) 575mls.
4 cups of fluid 32oz. 1 liter
2 tablespoons of liquid 1oz. 30mls.
Liquid 1 gill 5oz.(1/4 pint) 150 mls.
Metric
Cup measures listed use the 8 ounce cup
Spoon measures listed are covered with ordinary table
2 teaspoons = 1 dessertspoon
2 tablespoons = 1 tablespoon
4 teaspoons = 1 tablespoon
1 ounce = 28,352 grams (for greater comfort working in 30 grams)
1 lbs = 453 grams <> = 1 kg (2.2 lb)
2 pounds 3 ounces = 1 kilogram
Main dishes
Tuna dish, macaroni mushrooms
1 large onion
1 can of soup or celery mushrooms
1 Can of tuna
2 chopped pickles
Grated lemon rind
Pinch of herbs varied
1 cup cooked rice or pasta
½ cup of creamy milk
½ cup grated cheese
Brown the onion. Add the soup, milk, and half of cheese. Add the tuna and pickles - heat, adding the herbs, bark, and macaroni. Heat (if in a pan with a little cheese and higher under griller heat).
Macaroni Cheese **
½ lb uncooked macaroni
2 oz. of margarine
1 finely chopped onion
2 tablespoons flour
Sal
Cayenne pepper
1/4 teaspoon dry mustard
2 cup of milk
1 tablespoon of Jerez.
1 egg whites
1 ½ cups grated cheese
Cook the macaroni and drain. Melt the margarine and fry the onion until soft but not browned.
Add the flour and seasonings; Gradually add milk and sherry stirring well until it begins to boil. Pour into the pan and sprinkle with cheese and bake 20-3- minutes.
Swiss Eggs
1 dessertspoon sprinkle grated cheese on toast with butter. Beat 1 egg whites until dry, season with salt and pepper. Lots more in white on toast put yolk in well in the center and cover with the rest of white and grated cheese. Bake in a moderate oven during 15 minutes.
Chicken or veal scaloppini **
Cut the chicken or beef into small pieces (hammer if you want) and put in a plastic bag to coat with flour mixture of flour, oregano, salt, pepper and cilantro.
Frying meat covered in butter or oil in the pan. Add the chopped shallots and garlic.
Add the sauce:
The tomato paste, the Jerez, chicken broth in dust, water and ½ cup of parmesan cheese.
Pour over the meat and cook until thickened. Add squeeze of lemon juice to serve.
Apricot Chicken
Chicken BreastsYou can apricot nectar
The French onion soup (dry) of packages
The Full Court breasts in half. Brown fillets, breaded chicken, or place them in a saucepan, without even Browning. Add the nectar and packages of soup and cover with aluminum foil or lid. Bake in a moderate oven 45 minutes or until tender. (Or 15-20 minutes in the oven).
The amounts depend on the number of moms. If 3-4 breasts meameanu can use the nectar and the complete package of soup. You can thicken the sauce with cornflour later if necessary.
Just before serving, you can add some cream to make a sauce richer.
Chicken in peanut sauce
Chicken thigh or breast
1 onion finely chopped
1 clove of crushed garlic
30 g of butter
1/3 cup of peanut butter
1/2 cup chicken broth
¼ cup honey
2 teaspoons of granulated mustard
1 teaspoon of curry powder
Pinch the cardamom
Dash Tabasco sauce (optional)
Saute the onion and garlic, add the chicken (in thin slices) and cook, add remaining ingredients.
Pork with Wasabi Teriyaki dressing
750 g of pork fillets
¼ cup (60ml) teriyaki marinade
50 g of outbreaks of snow pea
100g mesciun
50g of watercress, trimmed
Red pepper 1 medium (200g0 in slices
250 g of yellow tomatoes in the form of a tear, cut in half
Wasabi dressing room:
1 ½ teaspoons wasabi
¼ cup (60ml) of apple cider vinegar
1/3 cup (80ml) vegetable oil
1 tablespoon soy sauce
Trim the pork, the brush with the marinade teriyaki. Fry the pork in batches, brushing often with the marinade. Cover to keep it warm.
In the meantime, combine mesciun outbreaks, watercress, peppers and tomato in a bowl.
Pour dressing over the salad of wasabi, stir. Cut the pork and serve with salad.
Dressing - Wasabi powder mixture of vinegar, beat the remaining ingredients.
Chicken with onion sauce
1kg chicken thighs
2 tablespoons of oil
60 g of butter
1 onion
400 g of peeled tomatoes can
Pk Dry French onion soup
1 tablespoon soy sauce
1 cup of water
3 teaspoons cornflour
1 tablespoon of extra water
Heat the oil and half of the butter in a saucepan, add drumsticks and brown on all sides. Remove. Drain the fat from the pan, add the rest of the butter, peeled and sliced into the onion and cook until tender. Add the tomato soup, dry mix, soy sauce and water and cook until tender. Place chicken on the refractory, pour the sauce on top and bake in a moderate oven 45 minutes. Remove the plates of chicken, pour the sauce on a tray and thicken with cornflour and water. Pour the sauce over the chicken. Serves 4.
Mexican corn stew
2lb Minced steak
1 cup rolled oats
1 ½ cups of milk 1 tablespoon of Worstershire sauce
Salt, Pepper
Mix by hand, by squeezing together. Mix 4 tablespoons flour, 1 teaspoon of paprika in bag.
Meat mixture into balls, flattening in the form of pie. Ride in a sack of flour.
Sauce:
1/2 cup chopped onion
½ cup diced green pepper
1 small tin of tomato puree
1 ½ tablespoon brown sugar.
Frozen corn or maize grains of tin
Fry the cakes of meat in a little oil on each side to brown (3 min on each side). Place in a saucepan. Saute the onion and pepper. Add mashed potatoes, sugar, salt and pepper and heat. Place on top of the meat pies, simmer 40 minutes. Add the corn. 10 minutes of heat. Garnish with parsley and red pepper strips. Serve with rice.
The balls of meat with sweet sauce and sour
1 onion
1 small green bell pepper
½ clove of garlic
1 celery stick
1 cup of water
½ cup raisins, chopped or raisins
1 tablespoon of vinegar
1 tablespoon of chutney
½ teaspoon of sugar
Salt, Pepper
1 pound of minced meat
2 chopped shallots
1 egg whites
Little milk if necessary
In the same pot Place the chopped onion, pepper, garlic and celery, add water, raisins, vinegar, chutney, sugar, salt and pepper. Boil during the preparation of the meatballs. Mix the minced meat, shallots, the egg and milk if necessary. The shape into balls, brown in the oil and place it in the sauce. Boil gently until cooked meat, 20 - 25 minutes.
Left over from the flesh
1 ½ cups of cubed boiled potatoes
1 cup chopped onion chopped cooked
1 ½ cups left over cooked meat
1 can of cream of mushroom or celery soup
Salt, Pepper
Any residue of vegetables
Herbs
Fill pan greased with layers of ingredients. Add the soup. Cover and bake in a moderate oven ½ hour.
Chili with meat fast
Mince steak
All the tin or crushed tomatoes
Chili powder
Tin red beans
1 tablespoon brown sugar (because of tomatoes)
Salt, Pepper
Sear the meat in a little oil, add chili powder and other ingredients. Simmer 45 minutes.
Mince
Sear the meat in a little oil. Add any finely chopped up to include vegetables, onions, salt, pepper and some aromas like soy sauce or tomato sauce or tomato of tin and a little water to simmer for 3/4 hour. You can thicken at the end with cornflour mixed in a little bit of cold water.
Veal Stew
Minced beef
2 tablespoons flour
2 teaspoon of paprika
Salt, Pepper
1 teaspoon of brown sugar
Low on oil.
2 large onions, chopped
2 carrot sticks
1 cup chopped celery
1 green pepper
1 1/2 cups of broth, or you can add can drain pineapple chunks, a tablespoon of vinegar or 3/4 cup of pineapple juice, 2 tablespoon soy sauce, 4 tablespoon of sugar and sweets cornflour/with sweet and sour sauce.
Coat with flour of veal, paprika, sugar, salt and pepper in a bag. Heat the oil and fry the meat until browned. Remove. Brown, onions and sauté the rest of vegetables. Replace the flesh. Add Stock. Cover and simmer gently 11/2 hours or placed in the casserole in the oven for 1 1/2 hours. Thicken the sauce if necessary with cornflour. Serve with rice.
Meat Loaf
750 g of minced meat
1/2 cup finely chopped onion
1 cup of soft bread crumbs
2 spoonful of chopped parsley
1 tablespoon of worstershire sauce
1 tablespoon of tomato sauce
1 tablespoon mustard
1 egg whites
2/3 cup of Carnation Milk (Skim) not tinned
Glaze: 1/4 cup of tomato sauce
1 tablespoon brown sugar
1/2 teaspoon dry mustard
Mix all the ingredients of meat in a bowl and press in greased cake. Bake in a moderate oven 180C during 15 minutes. Gently remove the sponge cake and brush with enamel. Return to oven for 45 minutes at the same temperature.
Serve hot or cold.
Hot Tuna Donuts
450g tin of tuna
3 tablespoons flour
1 tablespoon of baking powder
3 tablespoons of milk
1 teaspoon chopped parsley
1 teaspoon of lemon juice
Salt, Pepper
2 eggs
Remove the fish bones - place to dry out in Cuenca and break, add milk and flour, baking powder, spices and egg yolks. Whisk the egg whites stiffly and fold slightly. Drop spoonfuls of the mixture and fry in hot oil until golden.
Chicken in onion sauce
Put your left hand on the chicken cooked in the next salsa and hot.Sauté 1 chopped onion. Add:
1 400g can tomatoes
41g Package of dry French Onion Soup Mix
1 tablespoon soy sauce
1 cup of water or chicken broth
3 teaspoons cornflour to thicken.
Chicken Cacciatore
Dash Oil
1 sliced onions
1 tablespoon of crushed garlic
200 g of button mushrooms
6 servings of boneless chicken thigh removes skin
½ cup white wine or water.
1 X 420g can condensed tomato soup
Sprig of fresh thyme
Heat the oil in a frying pan and saute the onion, garlic and mushrooms during 2 minutes. Add chicken and brown. Pour water or wine and soup. Add thyme. Bring to the boil, simmer covered for 30-35 minutes, or until the chicken is tender. Serve with rice and green beans.
Norway sardines with potato cake
2 cans of sardines
3 medium potato
2 medium onions
3 eggs
1½ cups of milk
2 ounces of butter.
Lemon Zest
Casserole of lightly grease with butter. Peel, cut potatoes and onion finely. Line dish with layer of potatoes, Dot with butter, cover with a layer of onions, sardines and lemon rind. Continue until the dish is full of layers, layers of last potatoes and sardines. Beat the eggs, add the milk and pour into a dish. Cover with a lid or foil and cook slowly in moderate oven about 50 minutes.
Mexican Meat Loaf
500 g of minced beef
1 cup of drained corn grains
2 medium onions finely chopped
½ cup wheat germ
Salt, Pepper
½ teaspoon chili powder
2 teaspoons of Worstershire sauce
2 eggs
2 tablespoons of tomato sauce or
Combine all ingredients. Click on cake. Bake for 1 hour in moderate oven. Turn and serve with Spanish sauce.
Spanish Sauce:
2 tablespoons margarine
½ cup celery in thin slices
Average 1 sliced onions
1 garlic clove, finely chopped small
1 450g tin of tomato puree
4 teaspoons of sugar
Salt, Pepper
Melt margarine and sauté the onion and celery, add all remaining ingredients and simmer for 10 minutes.
Lamb roast - Swedish
Clean the leg of lamb with a damp cloth. Combine:1 dessertspoon sal
1 garlic clove, finely chopped or crushed garlic or dust
1 level teaspoon dry mustard
Rub on meat.
Place the leg in the baking pan with a little grease. Bake 1 - 1½ hours (depending on the size of the leg) to 180C. Remove a little grease but leaves a bit in the pan. Add 1 cup of black coffee, 1 teaspoon of sugar and 1 dessertspoon cream. Baste the leg with this and bake 1 more hour. You can add a little water if the liquid is reduced too much. Thicken the sauce with flour and water, and serve to the table in sauce jug.
Hungarian goulash
500g or above or round steak (if blade steak; cook more)
4 onions
1 clove of garlic
1 teaspoon caraways seeds (or Exit)
1 teaspoon of paprika or more
Salt, Pepper
4 Skin tomatoes
Saute the onion cut into slices. Add fillets cut into cubes and brown. Add the chopped tomatoes with 1 dessertspoon sugar. Add the garlic, salt, pepper and paprika. Just cover with broth and boil gently 2 hours. Or you could cook in a pan in the oven. Serve with potato salad.
Lamb chops in orange sauce
6 lamb chops (leg or chump)
Flour seasoned with salt and pepper.
1 cup of orange juice
Grated orange 1 dessertspoon or orange marmalade
1/4 teaspoon nutmeg
1 dessertspoon white vinegar
2 onions
1 potato per person
Dip in seasoned flour chops and fry until brown. Remove from skillet. Add the onions and potatoes and brown in the bread. Place vegetables in the bottom of the pot and place the chops at the top. Combine remaining ingredients and pour over pork chops. Cover with aluminum foil and bake in a moderate oven 1 hour. Serve with peas or salad.
Marinade for beef and barbecue
Combine and stir well:The oil
The vinegar or lemon juice
Chopped onion
Crushed garlic
Salt, pepper, dry mustard
Soak the meat overnight (at least 4-6 hours) by turning several times.
For lamb Add 1 teaspoon of curry powder. In the case of beef Add ½ teaspoon oregano and 2 tablespoon of Worstershire sauce. Cook the meat in the hot grill and brush with the marinade during cooking.
Thai chicken curry
600 g of chicken thigh fillets, cut into slices
1 dessertspoon red curry or pasta to taste
1 tablespoon vegetable oil
1 can of cream of coconut lite
½ teaspoon chopped fresh ginger
1 tablespoon of lemon juice
¼ cup of basil leaves
Heat oil over medium heat, add curry paste during 2 minutes. Add chicken, lemon juice and ginger and fry for 2-3 minutes. Add the coconut cream and bring to the boil, reduce heat, add the basil leaves and simmer for 10 more minutes. Garnish with cilantro. Serve with Basmati or jasmine.
Thai green curry
Green paste:5-6 shallots (or onion)
6 ends, lemon grass strip the outer layers, divided in half, short
2-3 cloves of garlic
1 tablespoon of ginger reduced approximately
Lemon Skin Peel
4-5 Chilies deseed and cut
6-8 kaffir lime leaves cut off
3-4 handfuls cilantro
2 bunches of fresh basil
1½ tablespoons seeds of coriander cracked up
Put the difficult things in a food processor with a cutting blade, a pinch of salt and pepper, mix, add seeds of coriander, lemon juice and herbs, and 2 tablespoons of oil. Mixing/chop.
Chicken Curry:
Cut skinless breast cancer in major sectors. Marinate 20min - 2 hrs in 1-2 tablespoons of above green paste. Heat the oil and cook the chicken to sear 2-3 minutes. Add the pasta and cook for 30 seconds. Add the coconut milk (CAN), stir and simmer for 12-13 minutes until tender. Ad garrison of coriander leaves, coconut cuts or nuts if they wish.
Meat Curry in peanut sauce sweet
500 g of meat cut into strips (or chicken or pork)
3 tablespoons red curry paste
1 can of cream of coconut lite
3 tablespoons brown sugar
2 tablespoon fish sauce
1/3 cup roasted peanuts ground
1 tablespoon of oil
Heat the oil, add curry paste during 1 minute. Add the meat and cook for 2-3 minutes. Add the coconut cream and the rest of the ingredients. Let it cook for 15 minutes, stirring occasionally. Serve with rice.
Thai curry with mixed vegetables (reduction of fat)
300 g of lean meat (beef, kangaroo, chicken, lamb or fish)From 1 to 1 ½ tablespoon of curry paste, green or red
400 g of red beans
1 onion
1 teaspoon of crushed ginger
1 teaspoon of crushed garlic
440ml can light Carnation Evaporated Milk
1 tsp of coco
1 teaspoon garman masala
5 cups of mixed vegetables
Warm bread, add curry paste. Add the meat, onion, garlic and ginger, and brown the meat. Add beans, garman masala. Add vegetables. Pour Carnation milk and the small amount of water. Add the essence. Stir occasionally until cooked vegetables. Serve with rice.
Thai-Style fish cakes with cabbage salad
Fish Cakes:500 g of fillets of redfish
2 tablespoon of Thai red curry paste
1 egg whites
½ cup of stale bread crumb
1 teaspoon of lime zest
1 tablespoon of lemon juice
2 tablespoons sweet chili sauce
Salt and pepper.
4 finely chopped shallots
100 g of green beans, chopped
1/4 cup chopped fresh cilantro leaves
The oil
Sweet chili sauce
Cabbage Salad:
1 small carrot
2 shallots
¼ of Chinese cabbage, finely shredded
1 tablespoon of lemon juice
2 teaspoons of soy sauce
1 teaspoons of sugar
2 tablespoons of oil
Fish Cakes: Blend or process the fish, pasta, egg, breadcrumbs, the crust, the juice and the sauce until just combined. Pass the mixture to a bowl and season with salt and pepper. Add the onions, beans and coriander.
Two spoonfuls of the roll on the ball, then flatten slightly. Repeat with the rest of the mixture.
Shallow frying fish cakes in batches in hot oil until browned on both sides and cooked. Drain on paper. Serve with cabbage salad and sweet chili sauce extra.
Cabbage Salad: Cut the carrot into thin strips, cut the onion and cabbage. Place vegetables in a bowl and add the remaining ingredients and mix gently.
Eggs in a sauce of celery
3 cps hot boiled rice
1 spoonful of chopped parsley
5 hard boiled eggs
Salt, Pepper
Paprika
1 X 300g can cream of celery soup
1/3 cup evaporated milk (or milk)
½ cup grated cheese
Fine, dry breadcrumbs
Grated Parmesan cheese
Place the hot rice in refractory superficial, mix the parsley, beginning with the eggs cut in halves lengthwise. Espolvoreelas with salt, pepper and paprika.
Heat together soup, milk, and the grated cheese, stirring constantly. Pour the eggs, sprinkle the top with breadcrumbs mixed with grated parmesan cheese. Bake in moderately hot oven until warm.
Hawaiian-Style Eggs
2 grated onions
2 medium tomatoes, peeled and sliced
1 cup chopped green bell pepper
1 tablespoon cornflour
1X 425g can pineapple chunks
1 tablespoon of vinegar
1 teaspoon ground ginger
Salt, Pepper
Cashew Nuts
The eggs
Hot boiled rice
Saute the onion in a little butter until soft but not brown, add the tomatoes and pepper, cook gently for 3-4 minutes, stirring frequently. Pour the oil, add cornflour mixed in little pineapple syrup, revolver, cook 2 minutes. Add the rest of the syrup and pineapple chunks, vinegar, ginger, salt, pepper and simmer for 7-10 minutes. A few cashews fry in a little oil until tinted.
Boil the eggs and cut in half lengthwise. Place the hot rice in a serving dish, top with eggs, pour sauce over and sprinkle nuts on top.
Eggs in Curry Cream
1 medium tomatoes peeled and chopped
1 clove of crushed garlic
1½ teaspoon of curry powder
¾ cup sour cream
1/3 cup of mayonnaise
3 cups cooked rice warm
2 tablespoons of chives cut
French Dressing
6 hard boiled eggs
Few blanched almonds split into halves
Fry the garlic and tomato in little butter gently for a minute or two. Add the curry powder and stir over low heat for 2-3 minutes, drain, allow it to cool.
Push the tomato mixture through the sieve, stir in sour cream with mayonnaise and chill. Mix the rice and chives and moisten with French Dressing, stir and refrigerate.
Almond halves fry in a little oil until browned. Cut the eggs in half lengthwise, put the rice on a serving dish, top with egg halves and cover with cream of curry. Spread the almonds.
Fried Tempura
Sauce:Rice Wine Vinegar, add sugar and stir until clear and taste Ok (tang off). Add chopped cilantro, pepper, garlic, salt and pepper. Stir well and taste.
Cut a variety of vegetables, remember thin slices of vegetables such as sweet potatoes, so you can cook in oil 2-3 minutes.
Batter (performed just before cooking):
1 cup cornflour
2 cups flour
Cold water or ice or cold soda water
Mix water with fork so still a little lumpy and how thick cream. Put in vegetables and coat. Fry in hot oil 220oC (sunflower oil), rotate, remove when crisp and drain on paper. Add the salt. Serve with salsa.
Tasty cake impossible
3 eggs
½ cup of flour
Salt, Pepper
1 cup of milk
60g melted marg
Add any or all of the following: chopped onion, bacon bits, celery, carrots, mushrooms, tomato, salmon, parsley, etc.
Mix all the ingredients together with a fork. Pour the mixture into the circular plate greased. The top with 1 cup of grated cheese and bake at 180oC for 45 minutes until the company.
Spaghetti **
Place minced meat (you can add chopped onion if desired) in the glass vessel with lid and cook over high heat 4 minutes.Go out and break the meat with tongs or a fork (as it tends to stick) and drain off some of the grease/liquid (while the hot water down sink so fat not to obstruct the pipes).
Add the bottle of sauce and frozen peas and/or corn to meat, mix.
Cook on high again during 4 - 6 minutes.
Boil water (Pan 1/2 full) on the stove. When boiling add spaghetti noodles and turn heat to boil for about 10 minutes or until tender.
Minced meat with vegetables
Previous variation by adding your own selection of sauces and vegetables. If they do not too moist is good as minced meat on toast.
With a Chance of Meatballs by microwave
Use the microwave meatball holder to cook them. Cook each batch at least 5 minutes to make sure they are well cooked.
The Lambs Fry
Cut the liver and put in a plastic bag with flour, salt and pepper in parts of the cover.Fried bacon cut into little oil or butter.
Add flour liver and fry well, reversing in bread for not burning. Make sure that is cooked (there is no blood or pink).
Add water and stir until the sauce thickens to desired consistency. Cook, stirring for another 10 minutes or so.
Corned beef
To put matters corned beef or pejerrey in Gran Caldera and cover with water and the following:6 All the nail
A whole onion, peeled
10 grains of pepper
1 - 2 tablespoon of vinegar
2 tablespoon brown sugar
You can add a whole potatoes, carrots or any other vegetable for the last hour of cooking.
Cover pot and simmer until tender, about 30 minutes per 500 grams. The cooking time will vary according to the age and cut of meat.
To test if it is cooked, insert skewer through the thick part of the flesh and if it comes out easily is cooked. Allow to cool the meat in a liquid.
Drinks
Pina Colada
40ml of dark rum50ml coconut cream lite
10ml of pineapple juice
Combine all in mixing glass with crushed ice, shake vigorously. Serve with pineapple and cherries for decoration.
To make a pina colada without alcohol hardly less rum.
Other
Kids Play Dough
4 cups flour
2 cups of salt
Tatar 1 tablespoon of cream
Mix the dry ingredients and add:
4 cups boiling water
2/3 cup of cooking oil
Food coloring
Mix with a wooden spoon until cool enough to knead by hand until smooth. Store in airtight container at room temperature.
Microwave Rice
Put 2 cups of dry rice in the container or in the oven rice cooker. Add 4 cups of boiling water (boiled as a jug). In the microwave on HIGH for 15 minutes with lid.The waste heat of cooked rice 1 minute only or will burn.
Cakes
The bee chocolate cake
1 1/4 cup sugar
1 3/4 cup flour SR
½ cup of cocoa
A pinch of salt
3/4 teaspoon of soda carb
Add 1/2 cup margarine, melted
1 cup of milk
1 teaspoon vanilla essence
Beat it well during 2 minutes and add 2 beaten eggs. Beat 2 minutes. Bake at 180ºC for 30-35 minutes.
Thelma's Chocolate Cake
4 oz butter
1 cup powdered sugar
1 egg whites
¾ of a cup of milk
Level of ½ teaspoon of soda carb
Level 2 tablespoon of cocoa or chocolate to drink
1 ½ cup of flour SR
A pinch of salt
1/2 cup chopped walnuts
½ cup raisins, chopped
Beat together the butter and sugar and add the beaten egg. Add fruits and nuts. Heat the milk until the tibia and mixture of cocoa and carb soda until it dissolves. Fold in sifted flour and salt, alternating with the milk mixture. The mixture should be quite hard or sink in the middle.
Bake for 25 - 30 minutes in two well oiled 7 cans sandwich". Let stand a few minutes before turning out. When cold spread between drills and ice cream top with chocolate frosting.
Mock cream: 4 level tablespoons sugar
2 tablespoons water
1 oz copha (or 2 ounces of butter)
1 oz butter/marg
½ teaspoon of vanilla essence
Heat the sugar and water together until it dissolves. Allow it to cool. Cream of softened butter and copha together, add the vanilla syrup and cooled down gradually, beating until mixture is smooth and creamy. View or will return to the butter quickly.
Chocolate Cake
Cream 3 eggs and 1 cup of sugar until light and fluffy.Add: 1 cup of flour SR
2 tablespoons cocoa
Sal
½ cup of warm milk with 1 tablespoon melted butter in it
Mix all together very lightly with a fork. Place in greased and floured 2 cans of 7 Cake". Bake in a moderate oven 180oC for 25 minutes. Do not open the oven before 25 minutes. Test with the skewer. Leave to cool in cans. When filling up with cold (sweetened with icing sugar) whipped cream (or cream of chocolate) and ice.
Chocolate Cream
2 tablespoons of marg or butter, cream and smooth. Add 2 tablespoons of sugar and cocoa. Mix well of cream smooth. Only cake filled ½ hour before eating.
Tea cake
1 Small of sugar
1 cup of flour SR
1 egg whites
1 tablespoon butter
1/2 cup milk
Add the cream, egg, flour. Bake 20 minutes at 180 oC. Dot with butter and sprinkle of cinnamon and sugar.
Mocha Fudge Cake frosting
185g butter
2 teaspoons of vanilla essence
1 ½ cup of castor sugar
4 eggs
¾ cup of flour SR
⅓ cup of cocoa
¾ cup of yogurt than normal
3 teaspoons of instant coffee in dry cleaning
1 tablespoon of boiling water
Mocha Frosting:
60 g of black chocolate
30 g of butter
1 teaspoon of instant coffee in dry cleaning
1 tablespoon of water
¾ cup of icing sugar
Combine into a pan and stir constantly enamel to simmer without boiling until smooth. Remove from heat and add sugar.
Fat 23cm square slab tin, baseline with paper and grease. Butter cream, essence and sugar in a small bowl of electric mixer until light and fluffy. Whisk the egg yolks in one at a time, only beat until combined. Pass the mixture to large bowl. Stir in the sifted flour and cocoa, and yogurt. Then add coffee and water. Whisk the egg in a small bowl until soft peaks form, slightly fold using a mixture of cake in 2 lots. Pour the mixture into a prepared tin. Bake in a moderate oven 45 minutes. Turn the cake rack to cool. Top et al. cake with frosting, decorate with walnut halves and refrigerate until glaze.
5 cup of bread roll
1 cup of flour S.R.
1 cup of mixed fruit
1 cup sugar
1 cup of milk
1 cup rolled oats or 1 cup of coco
Mix all the ingredients 5. Bake in a moderate oven for approximately 30 minutes.
Variations:
• Replace 1 cup of sugar and ½ cup of sugar and ½ cup of mixed fruit
• You can use ½ cup rolled oats and ½ cup coconut.
• You can use white or brown sugar.
• You can use whole grains SR flour.
• You can add 1/2 to 1 teaspoon of the mixture of spices, cinnamon or ginger.
Health cake
SR 1 cup whole wheat flour
1 cup of coco
1 cup sugar
2 eggs
4 oz. of margarine softened
1/2 cup milk
Vanilla
1/2 cup chopped walnuts
½ cup raisins
The sesame seeds
Throw in the flour, coconut, sugar, eggs, margarine, milk, vanilla ice cream in a bowl and beat 5 minutes until the cream. Add nuts and raisins. Put in smeared with butter and flour of tin. Sprinkle with sesame seeds. Bake in a moderate oven 30 to 40 minutes, test with the skewer to see if cooked.
Carrot Cake
Grate the fresh carrot to give cup and pour the juice of half (440g) can crushed pineapple.In a bowl mix:
1 cup of flour
1 teaspoons baking powder
3/4 teaspoon of soda carb
½ teaspoon of salt
1/2 teaspoon cinnamon
¾ cup sugar
Add: 2 eggs and 5 tablespoons of oil
Mix well. Add the grated carrot, crushed pineapple, and ¼ cup chopped nuts. Bake in a moderate oven 180oC for 35-40 minutes and cool before covering it with topping.
Topping: cream cheese
Place in the container:
3 tablespoons butter
3 tablespoons cream cheese
½ tsp. vanilla
250 g icing sugar
Beat well. If it is too thick, add a small amount of milk for a smooth consistency.
Apple Shortcake
125 g of margarine
1/2 cup powdered sugar
1 egg whites
¾ cup of flour SR
¾ cup of flour
410g can circulate (fresh apples or cooked and mashed or in draft form)
1 passion fruit
1 teaspoon of grated lemon rind
Extra powdered sugar
Marg and light cream of sugar, add egg and beat well. Beat in sifted flour. Rotate the board lightly floured surface and knead lightly until smooth. Split in half. Roll each piece into a round between two sheets of food to fit to a sandwich of 20cm of tin. Base Line and sides greased with absorbent paper. Place round in tin. Press the edges to fit the tin. Break apple pie, add approximately the passion fruit pulp and peel. Distributed on the basis of leaving a small border around the edge. Sprinkle with 1 tablespoon of extra sugar. Place the second round of pastry Apple - Press the edges together. Brush with water and sprinkle with sugar. Bake 35-40 minutes in the moderate oven and stand for 15 minutes before the extraction of tin.
Processor cakes
1 ½ cup of flour SR¾ cup of powdered sugar
2 tablespoons of skim milk powder
125 g of butter
Combine. Can be stored in this phase for 3 months in the "frig - reconstitute add
2 eggs
1 teaspoon vanilla essence
½ cup water
Beat everything in the processor. Bake in a moderate oven 30-45minutes.
Variations:
Chocolate Fudge Cake - Add 60 g of bitter chocolate grated cheese and sprinkle with choc glas.
Ginger Lemon - 2 teaspoons of grated lemon rind and ¼ cup finely chopped glace ginger.
Coffee and Walnut - Dissolve 1 tablespoon of instant coffee in dry in the specified the ½ cup of water and leave to cool. Stir in ½ cup of chopped nuts.
Fairy Cakes - cook for 15 minutes in patty pan.
A bowl of Sultana Loaf
125 g of melted butter
750 g of raisins
½ cup brown sugar
2 tablespoons of marmalade
2 lightly beaten eggs
¼ cup of sweet sherry
¾ cup of flour
¼ cup of flour SR
Combine all in a bowl. Spread in greased (with greased paper in the database) 15x25cm loaf of bread, decorate with almonds (optional). Bake in the oven for 1½ hours slow. Cover with aluminum foil, cool in the pan.
Date of pumpkin pie
200 g of cooked pumpkin to ½ cup)
250 g of butter
1 tablespoon grated orange peel
¾ cup of powdered sugar
2 eggs
1 cup of chopped dates
½ cup of coco
½ cup of cold pumpkin puree
2 cups flour SR
1/2 cup milk
Deep Fat 19cm square cake tin, baseline with paper and lubricate well. Butter cream, rind and sugar in a small bowl with electric beater until smooth and fluffy. Beat in eggs, one at a time, and beat until combined. Pass the mixture to a large bowl, stir in dates, coconut and pumpkin. Stir in the sifted flour and ½ ½ milk - then stir in the rest of the flour and milk. Spread on prepared tin. Bake in moderately slow oven during 1 1/4 hours. Rest for 5 minutes before you can go to a cooling rack. Sprinkle with icing sugar.
Chocolate Chip Muffins
125 g of butter
½ cup of sugar
2 eggs
1 cup of milk
½ cup of yogurt than normal
1 teaspoon vanilla
½ cup of chocolate chips
3 cups flour SR
3 tablespoon of cocoa
1 cup of boiled water
Buttercream and sugar. Add the eggs and mix. Mix the cocoa beans in boiling water and add to the mixture of sugar. Add the milk, yogurt, and vanilla. Gently fold in chocolate chips and flour. Bucket in gingerbread lightly oiled. Bake at 170oC for 15-20 minutes.
* Pikelets
1 cup of flour SR
A pinch of salt
¼ teaspoon of soda carb
2 tablespoons of sugar
1 egg whites
1/2 cup milk
1 teaspoon white vinegar
1 dessertspoon melted butter, put in the past.
Mix in this order and put small amounts in frypan dry (without grease) during 3 minutes.
Rapid mix onion bread
3 cups flour SR70g pk creamy Onion Soup Mix
2 cups of buttermilk or yogurt natural natural
Sift the flour, mix in the mixture of dry soup, then enough to give a soft, sticky yogurt may not need mass (2 cups). Rotate the board lightly floured surface and knead until soft, slightly in the form of bread. Place well-oiled cake 9x22cm. The brush with a little milk. Bake in a moderate oven for 1 hour.
Pumpkin, cinnamon, and Bread
185g of melted butter
1/2 cup honey
1 beaten egg slightly
3 cups (375g) finely grated raw pumpkin
¾ cup of raw sugar
3 cups flour SR integrals
1 tablespoon of ground cinnamon
A 15x25cm fat loaf of bread or two small boats. Paper-based grease. Combine the butter, honey, egg whites in a large bowl, stir in the pumpkin, sugar, flour, and cinnamon. Pour into prepared pan and bake in a moderate oven 50 minutes. Rest for 5 minutes before turning in the rack to cool. Serve with butter, if desired.
Banana Bread
60 g of butter
1/2 cup powdered sugar
2 large or 3 small bananas
1 egg whites
2 cups flour SR
½ teaspoon of salt
3 tablespoons of yogurt
30g of chopped walnuts
The buttercream and sugar. Mash the bananas and combine with egg and add little by little to the cream mixture, beating fund. Add the sifted flour with salt alternately with the yogurt. Pour into the greased deep 9x18cm cake. Sprinkle with walnuts and bake in a moderate oven 180oC for 1 hour. Cool on wire rack.
Cookies
Quick biscuits
2 cups rolled oats
½ cup of coco
¾ cup brown sugar
1 tablespoon of golden syrup
Melt the margarine and syrup. Add dry ingredients. Spread in greased pan. Bake until brown to 180oC for 15-20 minutes.
Date Slice
1 cup of flour SR
1 cup of chopped dates
1 cup of coco
½ cup of sugar
4 oz. of margarine
2 teaspoons of golden syrup
Vanilla Essence
Melt the margarine and syrup, add vanilla essence. Pour over the dry ingredients and mix well. Press in tin and cook slowly for 10-15 minutes at 180 oC.
Crackers of June
1 cup of flour
1 cup rice bubbles
1 cup grated cheese
4 ounces of melted margarine
A good pinch cayenne
Form into balls and flatten with a fork. Moderate oven for 10-15 minutes. These are easy and delicious.
Slice of Lemon
½ cup brown sugar1 cup of flour SR
1 cup of coco
Add 125 g of melted margarine (you may need a bit more). Mix well. Lightly press in 7x11" greased tin. Bake 20 minutes. Ice with lemon icing when it is hot. Cut while warm in the fingers.
Squares of chocolate mint
Base: 1 cup of crushed corn flakes½ cup of coco
1/3 cup brown sugar
4 oz. of margarine.
Melt the marg and pour over other ingredients. Mix well and press in 8" square greased or 7x11" of tin.
Filling: 8 ounces of cheese Philadelphia
1/3 cup powdered sugar
4 ounces of cream reduced tin2 or 3 drops of essence of mint
Beat the cheese Softened until smooth. Gradually add the sugar, beat well. In the reduced cream mixture and the essence and spread on the basis of the Miga. Refrigerate until the company. Spread with chocolate frosting. Refrigerate again until the company. Cut into squares.
Quick Honey Gingerbread
1 cup of flour
½ cup of flour SR
½ teaspoon of soda carb
3 teaspoons ground ginger
½ teaspoon nutmeg
½ cup brown sugar
1/2 cup honey
½ cup water
125 g of margarine
Fat 19x29cm lamington and line of bread on the basis of paper. Grease the paper. Combine flour, sugar, spices and soda from the processor for a few seconds to merge. Combine the honey, water and butter in a saucepan over heat to melt the butter. Add to processor and process until smooth. Pour into the tin and bake in a moderate oven 35 minutes. Rest for 2 minutes before turning in the rack. Cool, cut into squares and sprinkle with icing sugar.
Muesli Bars
90 g margarine softened
1/4 cup brown sugar
¼ cup honey
2 tablespoons flour
1/2 cup chopped walnuts
1 cup rolled oats
1 tablespoon of sunflower seeds almonds
¼ cup of coco
¼ cup of raisins
3 dried apricots, chopped (optional)
Fat 19x29cm of tin. Cream margarine, sugar, honey with electric mixer until creamy. Stir in the rest and mix well. Press in the bowl. Bake 20 minutes in moderate oven until brown. In fresh bread, cut into the bars when it is cold.
Without baked peach and coconut chews
1 1/3 cup (200g0 chopped dried peaches
¾ cup of water
½ cup of peach nectar
1 tablespoon of honey
1 cup of coco
¼ cup of whole milk powder
¼ cup of raisins
1 tablespoon toasted sesame seeds
(1/2 cup of cocoa extra).
The toasted sesame seeds 5 minutes in the oven. Combine peaches, water, nectar, and honey in a saucepan and simmer uncovered 15 minutes until the mixture is very thick and tender. Remove from heat and add coconut milk powder, raisins and sesame seeds. Cool. Roll teaspoons full in balls and roll in the cocoa. Keep in 'frig.
Continental breakfast slice of chocolate
4 oz. of margarine
½ cup of sugar
3 tablespoons of cocoa
1 egg whites
1 teaspoon vanilla
Coffee with milk cookies ½ lb.
¾ cup of coco
1/2 cup chopped walnuts (optional)
Crush the cookies finely. Combine margarine, sugar and cocoa in a pot. Stir slowly to mix. Stir in the egg and vanilla milkshake. Cook, stirring for 1 minute. Remove from heat, add the crumbs, coconut and walnuts. Mix well. Press the mixture into greased 8x13" of tin. Refrigerate until set.
Topping: 2oz. of margarine
2 cups of icing sugar
1 tablespoon custard powder
2 tablespoons of hot water
Cream of margarine, add sifted icing sugar and custard powder alternately with hot water. Beat until light and fluffy. Spread over the base and refrigerate. Ice with chocolate frosting and store in the refrigerator. Cut in cold weather.
Desserts
Moist Chocolate Cake
Cream 600ml
1 teaspoon of instant coffee powder
5 tablespoons rounded drinking chocolate
Sherry
1 pk 375g savoiardi biscuits (sponge fingers)
Grated chocolate to serve
Whip cream and coffee slightly, add a tablespoon of chocolate at a time and beat until the cream is thick and smooth. Put in the container of sherry and shortbread in dip. Organize 8- 10 side by side on a flat dish. Spread on the crema layer of chocolate - sherried layer of biscuits, then the cream and top with sherried biscuits. Frost all over the top and sides with chocolate cream. Refrigerate for at least 24 hours, but can make 2 days in advance. The top with grated chocolate.
Pavlova *
2 whipped egg whites, very stiffly and add the following.1 cup powdered sugar
1 teaspoon white vinegar
½ teaspoon of vanilla essence
1 teaspoon cornflour
Spread the mixture is too thick in 2 sheets of lightly greased oven (or film) as flattish connected with the circles of 9 inches. Bake in preheated oven moderate during 10 minutes, then reduce heat to very low and cook for 45 minutes. Turn off the heat and let cool in the oven. Peel off the backing from cold.
With two layers can filling with chiffon with cocoa, or tin-flavored and sweetened chestnut purée to dulce de Jerez and added at the last minute to 1 jar of whipped cream. Layer of merengue, purées, merengue, puree and top with cream or small meringues or only chocolate sprinkles.
Cake impossible ***
4 eggs 2 teaspoons of vanilla½ cup butter or margarine 1 cup sugar (i put ½)
½ cup of flour 1 cup of coco
2 cup of milk
Mix all ingredients in a blender. Pour the mixture into the greased circular plate of 25 cm.
Bake at 350 / 180oC for 1 hour or until center is 1 3/4 hr firm (perhaps). The flour settles at the bottom to form a crust, coconut is a topping & the center is an egg custard filling. (If you try to reduce by half the recipe does not work)
Pineapple Sweet
1 small tin crushed pineapple
1 pk lemon jelly
¾ cup sugar
1 can of evaporated milk milk ideal (2 days left in the fridge)
The juice of a lemon
Place the pineapple and sugar in a pan. Heat and add the Jelly crystals. Heat until almost boiling, stirring well. Remove from heat, add the lemon juice. When almost, beat the milk until doubled or more thick. Stir in mixture and put in the fridge.
Orange Dessert
Remove within Orange (cut top off). Add the gelatine for interiors and replace in orange. Cream on the top.Lemon Chiffon pie
Cookie crumbs base:
Line with tin sheet torte.
1pk nice cookies ground fine, add 4 oz. of melted margarine. Mix well and press on the sides and bottom of the can (will make 2, 9inch round plates). Set in the refrigerator for 10 minutes or more.
Filling:
Level 1 dessertspoon gelatin
¼ cup of cold water
3 eggs, separated
⅓ cup of sugar
The grated rind of a lemon
¼ cup lemon juice
Place the egg yolks, sugar and lemon juice and peel in a saucepan heat and stir well.
Add the mixture of gelatine and remove from heat. Cool.
When almost the whole, white whip stiffly, add the mixture and put it in the event of a pie.
Add the whipped cream.
The Passionfruit Flummery
1 1/2 cups of water¾ cup sugar
1 tablespoon gelatin
1 dessertspoon of flour
Orange Juice of 1 lemon and 1 (or 2 oranges)
From 3 to 4 the passion fruit
Mix the flour with soft paste, with fruit juice. Add the sugar, water and gelatin and bring to the boil, stirring well. To boil 1 minutes. Allow to cool and add the passion fruit pulp. When quite cold beat until doubled in bulk and light in color. Place in the plate and refrigerate until set.
Pineapple marshmallow
Tin 1 large pieces of pineapple cut small1 small package cut each marshmallows in 4
1 pot of cream unwhipped
Stir all together in the bowl and leave in 'frig throughout the day. You can add chopped cherries, canned mandarin pieces, coconut, or not-salted almonds and Stir before serving. You can add 1 tablespoon of Jerez.
Chocolate Mouse
4 eggs
1 cup sugar
4 tablespoons of gelatine dissolved in ¼ cup of boiling water
4 tablespoons of cocoa
1 dessertspoon rum or sweet sherry or 1 teaspoon vanilla or essence of mint
Separate the eggs. Beat the yolks and ½ cup of sugar. Add the gelatine dissolved in that cocoa has awakened to the soft paste. Mix well until smooth. Beat the whites stiff peaks, slowly add ½ cup of sugar and beat. Add the egg yolk, mixture of cocoa to the whites; add to taste and mix gently with a fork. Do not beat, folding only. Set in the "frig.
Cream of fruit berries
Cooked fresh blueberries or canned berries drained and mashed. Chilled and agitated by stiffly beaten cream just before serving in individual plates, decorated with whole berries. Use liquids to make a jelly.Fluffy summer dessert
Ideal 1 can of Carnation Milk (left during 2 days in "frig)
1 tablespoon gelatin
2 tablespoons of sugar
Vanilla
Pink coloring if you want
Whisk the milk until doubled in volume, add the sugar, vanilla and gelatine dissolved in ¼ cup of hot water. Beat well defined in "frig.
Puff golden balls
Puff balls:
1 cup of flour SR
Level 1 tablespoon margarine
1 beaten egg
Little milk, a pinch of salt
Syrup:
1 cup of water
½ cup of sugar
Level 1 tablespoon margarine
Level 1 tablespoon of sugar syrup
Rub the margarine into flour, add beaten eggs and milk to make the dry mass. Are Divided Into 8 and roll into balls. Place all ingredients for syrup into the pan. Bring to the boil, add the balls. Reduce heat and simmer gently with lid for 15 - 20 minutes.
Papaya sorbet
1 ripe papaya1 - 3 tablespoons lemon juice
1 egg whites
2 tablespoons of powdered sugar
Papaya Peel, remove the seeds, cut approximately and puree in a blender to smooth consistency. Combine with lemon juice and pour in the tray Ice Cream Freeze refrigerated until just starting to establish around the edges. Beat stiffly white, add the sugar. Remove papaya mixture for chilled bowl and whisk until smooth. Fold of merengue and pour in the freezer tray cover with aluminum foil and freeze.
Simply cooked pudding
Fat vaporizer with margarine.
1 cup of flour SR
½ cup of sugar
1 cup raisins
1 cup of warm milk to melt the margarine)
1 tablespoon margarine, melted in milk
1 level teaspoon of soda carb
Add the ingredients in the previous order to bowl. Mix well. Place in greased steamer with lid tightly closed. Place in a large pan (with the lid closed) with water up to 1" from the top of the steamer. Bring water to a boil, and then leave that bubble slowly for 1½ hours. Serve hot with custard, cream or ice cream.
Golden to steam pudding
2 tablespoons margarine
2 tablespoons of golden syrup
3/4 teaspoon of soda carb
A pinch of salt
1 tablespoon sugar
¾ of a cup of milk
1½ cups of flour SR
Melt the margarine, sugar, syrup and milk. Dissolve the carb soda hot mix. Add the flour and salt. Mix well. Place in greased steamer and simmer for 1½ hours (steamer cover the fitting, and the water above the recipe). Serve with Golden Syrup heated and cream.
Chocolate Pudding
1 cup brown sugar
2 eggs
2 cup of milk
2 tablespoons flour
2 tablespoons butter
Put the sugar, egg yolks, flour and milk in the pan. Heat, stirring well so no lumps. Cook for 2 or 3 minutes. Add the butter. Put in a basis of miga case of tart or pie plate in a greased. White Whip 2 stiffly and gradually add ¼ cup sugar.
Sticky Date pudding (reduction of fat)
1 cup of chopped dates
1 teaspoon of soda carb
1 teaspoon vanilla
1 cup boiling water
1 tablespoon of marg
1 cup of powdered sugar
1 egg whites
1 cup of flour SR
Salsa
1/2 cup brown sugar½ can of condensed milk skim milk
Preheat the oven to 160oC. Mix the date, carb soda, vanilla and water. Beat marg and sugar, add egg and beat until creamy. Fold in the flour and mix of date. Pour in pre-greased 18cm square of tin and bake for 30-40 minutes.
To make the sauce, boil the ingredients, cook during 5 minutes. Constantly
Un-mold pudding, cut into 8 portions and pour the sauce over it. Serve immediately.
Ice Cream Fruit
Put in a blender:1 cup of fruit any
1 cup of water or fruit juice (if using canned fruits)
1 cup sugar (less if the large amount of fruit syrup tin)
Banana 1 very small (if it is too large the flavor dominates)
The juice of lemon and orange 11
Blend or puree all of the above. Place in the freezer until soft.
Beat 2 egg whites and 1 tablespoons of sugar until stiff.
Soften soft-set and mix in the egg white.
Freeze During the night. To serve, flake gelato in large pieces, can serve more than ice cream fruit fresh or in individual dishes.
Mango Cheesecake
Crumb the bark: 1 cup of breadcrumbs normal cookies1 cup of finely chopped walnuts
75 g of melted margarine
Combine and press on spring-loaded base greased pan. Refrigerate for 30 minutes.
Filling: 250 g cream cheese
1/2 cup powdered sugar
3 medium-sized handles
Thick cream 300 ml
1 tablespoon gelatin
¼ cup water
Process the cheese, sugar and ½ mangoes until smooth. Add the cream and mix well. Transfer to the large bowl. Sprinkle the gelatin on the water and dissolved in hot water. Cool. Add to the mango mixture and stir in the rest of the handles cut into small pieces. Pour the mixture into the base of the Miga and refrigerate. Decorate with slices of mango and cream if desired.
Without baked Cheesecake
Base: 1 ½ cup of cookie crumbs sweets (eg. Marie)1/3 cup melted butter
Combine the crumbs and butter, press on the base of 22cm pie dish and chill.
Filling: 500 g of Philadelphia cream cheese
1 400g tin of condensed milk
½ cup lemon juice
Stir the cream cheese until smooth, add the condensed milk and juice, mix well and pour at the base of MIGA. Refrigerate 3-4 hours before serving. Top with fruit as you wish.
Chocolate Fudge Cake
Level 1 tablespoon gelatin
¾ cup sugar
1 lightly beaten egg yolk
1/2 cup milk
¼ cup Marsala or sweet sherry
125 g of dark chocolate melted
1 can of evaporated milk - chilled
1 cup coarsely chopped walnuts
1 biscuit breadcrumb base in spring
Combine the gelatin and sugar. Mix the egg yolk, milk, and sherry and add to the mixture of gelatin. Fold in the melted chocolate and heat gently to melt the gelatin and sugar. Remove from heat and whisk until smooth. 'Chill in frig until in part. Shake chilled evaporated milk until very thick. Fold in the chocolate mixture and nuts. Place prepared on the basis of MIGA. Cool down completely. Serve with whipped cream and chocolate.
Better to Soak the gelatine in cold water then put it in a drink in a saucepan of boiling water to dissolve.
You can add whipped egg whites if you want to.
Gramma pie
Pastries: Filling:
2 cups flour 1kg gramma
½ teaspoon of baking powder ½ teaspoon of salt
A pinch of salt ¾ cup brown sugar
185g butter ½ cup raisins
1 egg whites 1 teaspoon of cinnamon
1 tablespoon sugar ½ teaspoon nutmeg
2 tablespoons of cold water 1 tablespoons flour
1 lemon
30 g of butter
Gramma Peel and dice. Place in a pan and cover with boiling water, add salt and simmer for 5 minutes. Drain. Stir in brown sugar, etc. bake in a hot oven at 220oC for 30 minutes; reduce moderate to 180oC for 40 minutes.
Pumpkin pie
Do ½ above gramma pastry shop.
2 cups of cooked pumpkin puree
450 g of evaporated milk
2 beaten eggs
½ cup brown sugar
½ teaspoon ginger
1 teaspoon of cinnamon
Pinch nail
Combine the ingredients carefully for the filling and bucket in the chilled shell. Bake in a hot oven for 30 minutes, reduce to 180oC for 15 minutes or until the filling is set.
Blanc mange.
1 pint of milk2 tablespoons of sugar
1 1/2 oz cornflour
Vanilla or lemon rind or melted chocolate to paste and added
Bring the milk and sugar to boil slowly and add cornflour mixed with smooth paste with milk. Remove all the time, and boil 3 minutes. Put in a container, coll. Serve cold with fruit and ice cream.
Moccha Dessert
1 tin of condensed milk (not ideal but evaporated milk)Leave the tin in 'frig for at least 2 days to relax.
Beat well double or triple thick. Add 2 tablespoons of sugar and 1 tablespoon of good gelatin dissolved in ¼ cup of boiling water. Add vanilla flavor, or mix the cocoa and instant coffee to paste and add or, simply, cocoa or coffee. Refrigerate well.
Case of Cookie Crumb cake
1/2 pound of cookies Nice finely¼ lb cook melted margarine
Mix well and press on the base and sides (a line with the first lamina) of torte tin. Place in 'frig at least 20 minutes before filling.
Filling:
Chiffon lemon or orange
Mocha dessert
Chilled Sago Lemon
½ cup of sago1 ½ cup cold water
One of lemon juice
3 tablespoons of syrup of gold (or brown sugar)
Put all ingredients in the same pot and cook slowly until the sago is transparent (about 30 minutes). You can put more water as sago is cooking for the consistency you like - it thickens as it cools. You can also add lemon juice, or syrup flavor.
The apple pie, pudding
4 large apple kitchenette
3 tablespoon of golden syrup
1 lemon
1 cup of flour SR
A pinch of salt
½ cup brown sugar
2 tablespoon butter
1/2 teaspoon cinnamon
2 tablespoons of coconut
A stew of apples in a very small amount of water, mix with the syrup, lemon rind and add the lemon juice. Pour into a pie dish. Rub the butter in the sifted flour, sugar, and cinnamon. Sprinkle over the apples. Cover with coconut and bake in slow oven for half an hour.
Mial Strathbogie
Tin 1 big halves of pear, drain well
2 ounces of powdered sugar
Zest and juice of 1 lemon
1/8 pint Ginger Wine stone (brand is good).
Thick cream 1/2 pint
Drain the pears and put one or two halves on the bottom of each glass dish with a little pear juice.
Beat the sugar, lemon juice, rind, and the wine until sugar is dissolved. Exit at "frig until serving time.
Just before serving add the whipped cream and mix lightly. Gingered spoon cream on pears and sprinkle with cinnamon.
DIPS / starters
Bee Dip
1 cup sour cream
1 cup of mayonnaise
1 cup tomato sauce
1 pk French onion soup
Mix together.
Creamy Sauce
1 box of sour cream or cream cheese or yogurt1½ tablespoons of mayonnaise
1 teaspoon of lemon juice
½ teaspoon of salt
Black Pepper
Add any or all of the following: base mixture
Curry powder, paprika and chopped parsley
Soy sauce, green onions, chopped ginger
Capsicum chopped celery and shallots.
Liver Pate
1 knob liver pâté, mashed well - add soft butter
Salt, Pepper
Chopped parsley
½ teaspoon dried thyme
Pinch nutmeg
2 tablespoons of grated onion
2 tablespoons of cream
Indent or brandy de Jerez
Mix all ingredients and refrigerate overnight.
Cream of poppy seed Log
8 oz (227g) cream cheese
1 tablespoon of dried sage
2 tablespoons finely chopped onion
½ teaspoon of salt
½ teaspoon of lemon juice
2 tablespoons of poppy seeds
Combine all of, in the form of registration and refrigerate until the company. Roll in the poppy seeds and serve.
Pawpaw Starter
Pawpaw rounds with crystallized ginger finely cut spread on 'with lemon juice and sugar.Screws and Nuts
125 g of butter/marg
2 tablespoon of oil
½ teaspoon of curry powder
Pinch cayenne
2 tablespoon of Worcestershire sauce
1 teaspoon of paprika
2 tablespoons of sesame seeds
1 clove of garlic
1 teaspoon salt
150g a snack or pretzels
2 cups of Multigrain cereal
Sesame nut mix 150g or a mixture of salted nuts
Heat the butter, add curry and all the spices.
Put all ingredients in the baking tray. Spray with butter sauce and stir. Cook slowly 250oC for 45 minutes, stirring occasionally. Cool and store in airtight container.
AFTERS
Roll of marshmallow (without baked)
4oz (125 g) dark chocolate
3 tablespoons margarine
1 small package marshmallows
1 egg whites
1/2 cup chopped walnuts
2 cups of icing sugar
1 teaspoon of coffee drying
Coco
Melt the chocolate and margarine. Cut the marshmallows in 4. Mix all the dry ingredients; add eggs, melted choc/marg and finally the marshmallows. Put the mixture in "frig ½ to 1 hour. Then make two rolls of mixture and roll in the cocoa. Store in the lamina in 'frig and court when necessary.
Date of the fingers (without baked)
4 oz. of margarine
½ cup of sugar
1 cup of chopped dates
3 cups of rice bubbles
Melt the margarine, add sugar and dates, shake during the heat until mixture boils and thickens. Remove from heat, add rice bubbles. Mix well. Pres in greased 7x11" in tin. Refrigerate until firm, then cut. Choc or ice with ice. Store in 'frig.
Fudge Fingers
½ lb nice cookies ground fine
4 oz. of melted margarine
4 tablespoons brown sugar
3 tablespoons cocoa
1 good cup of mixed fruit
2 tablespoons of milk
Vanilla
Melt the margarine, add the sugar, cocoa, fruits, milk and vanilla, and simmer for 5 minutes. Pour over biscuits. Press in 7x11" tin - ice cream with chocolate frosting.
Slice of lemon, coconut
6oz copha
1 tin of condensed milk
1 cup of icing sugar
2 cups of cocoa
Level 1 dessertspoon finely grated lemon rind
Juice of 2 lemons
1 pk Weston coffee biscuits
Melt copha, add all ingredients and mix well. Put ½ pk biscuits on a basis of slab 7x11"greased tin. The cover evenly with a mixture of cooled down. Place the remaining biscuits on top and press in the mixture. Thin Ice with lemon icing. Store in 'frig 24 hours before cut into squares. Keep in 'frig.
Soups
Borshch
Mash together the following:1 400g you can beet (dry)
1 200g can tomatoes (dry)
1 clove of crushed garlic
Add the following:
1 You can delete (soup or beef broth powder in water up to the size of the tin of tomatoes)
1 teaspoon salt
1 teaspoon of brown sugar
3 tablespoons of lemon juice
Black Pepper
Refrigerate well in "frig. Serve with a sour cream swirl of 'marbled' through it. Beginning with the finely chopped parsley and chives. You can find with water if the soup is too thick.Iced tasty tomato soup
440g condensed tomato soup can
1 ½ cup of chicken broth
1 chopped onion
Pinch oregano
1 dessertspoon tomato paste (optional)
1 carton of natural yogurt or sour cream
A pinch of salt (optional)
Place all ingredients in a blender. Refrigerate until cold. Serve with chopped parsley.
Hot Tomato Soup/orange.
440g condensed tomato soup can
Dilute with chicken broth. Heat slowly, add the finely chopped onion. Add grated orange peel and orange juice to taste. Before serving, stir in the blob of sour cream. Sprinkle with chopped parsley.
Senegalese soup
Simmer:5 cups chicken broth
1 cup of finely chopped onion
1 cup of finely chopped carrot
1 cup celery, finely chopped
1 Great Granny Smith apple, peeled and chopped
When is tender add:
1 or 2 small peas, baby food mashed peas
2 teaspoon salt
½ teaspoon chili powder
Combine in ½ cup of cold water:
2 teaspoons curry powder
2 teaspoons cornflour
Add to the soup and leave to simmer slowly, stirring constantly. Cool and mix to a puree. 'Chill in frig. Serve the soup with bread Melba toast (cut into small triangles and cooked in the oven).
Pumpkin soup and bacon
60 g of butter or marg
1 small onion
4 shallots
750 g pumpkin peeled and diced
4 cups chicken broth
1/4 teaspoon nutmeg (optional)6 eruptions bacon
2 tablespoons flour
30g marg or butter extra
Salt and pepper.
Melt 60g of butter, add the onions, shallots, bacon and fry gently until it is soft but not brown.
Add squash, broth and nutmeg and cook covered until the pumpkin this very soft.
Knead together flour and 30 g of butter and stir in the soup. Stir until soup thickens and put through Blender in batches. Put back in the saucepan and bring to boiling point, but do not boil. Season with salt and pepper.
Serve with black pepper and swirl of cream on the top.
Laksa soup
150 g of dried rice noodles
300 g of fresh Laksa Noodles
1 tablespoon of peanut oil or light olive oil with sesame oil dash
4 finely chopped shallots
1 stalks of lemon grass finely chopped
1 teaspoon of shrimp pasta
2 teaspoon of sambal oelek or purée of chile
1 tablespoon of curry powder
2 cups chicken broth
2 cups of coconut milk
600 g of fillets of chicken diced
1 CAL
1-2 cups of soy sprouts
1 grated or sliced cucumber
1 bunch of mint
Putting sticks of dry rice or noodles in boiling water while cooking the laksa. Add fresh when the dry noodles are soft.
Sautéed shallots, lemongrass, toothpaste sambal oelek shrimp and in oil for a minute or two, until aromatic. Add the curry powder and cook another minute before you add the chicken broth. Bring to a boil and cook for 5-10 minutes to develop flavors. Add coconut milk, return to boil and add the chicken. The chicken should take 5 minutes or so. When coke to remove from the heat, add the lemon juice and season with salt and pepper. Drain the noodles. Place handful in each bowl then through the bucket laksa hot. Serve with a garnish of mint leaves, bean sprouts, and grated cucumber.
Lentil soup with vegetables and Lemon
1 tablespoon of extra virgin olive oil
1 chopped onion
2 large cloves garlic, minced
185g of lentils brown collected more and rinsed
2 medium potatoes waxy, Desiree, cut into bite-size pieces
1.5 liters of water or chicken broth
1 large pile of rockets, tough stems removed, pieces
2 tablespoons lemon juice
Extra slices of lemon to serve
Brown the onion in oil for 5 minutes. Add the garlic and stir another minute. Add lentils and stir for several minutes, then add potatoes and broth or water. Bring to the boil and boil gently until the lentils and the potatoes are tender. Rockets and add the lemon juice and cook another minute to wither the rocket and hot. Serve with slices of lemon and garlic thyme toast.
Thyme garlic toast
½ ciabatta halve horizontally2 tablespoons extra virgin olive oil
2 large cloves garlic, minced
1 small bunch of thyme branches torn off, in addition to a few sprigs
Ciabatta toast, bark sides under the hot grill. Combine oil, garlic and thyme in a bowl and brush on cut the sides.
Scatter with sprigs of thyme and return to the grill, until crispy and golden brown, fragrant, cut into pieces.
Chicken soup with coconut cream
400 g chicken breast into slices
1 tablespoon of curry paste red or green
1 tablespoon of oil
1 can of cream of coconut lite
3 cups of water
1 tablespoon fish sauce
Heat oil and add curry paste during 2 minutes. Add chicken and cook until lightly browned. Add the remaining ingredients and bring to a boil, simmer for 2 minutes. Garnish with cilantro or basil.
Skinny Thai soup
3 cups of vegetable broth
3 cups of water
2 tablespoon of Thai curry paste
1 red bell pepper slices
1 teaspoon of crushed ginger
2 teaspoon of crushed garlic
2 stalks of lemongrass, bruised and cut into 4 pieces
4 kaffir lime leaves
100 g mushrooms, sliced button
1 shallot finely cut
2-bok choy (green tops only), crumbled
2 teaspoon of lemon juice
4 tablespoon chopped fresh cilantro leaves
A handful of snow pea sprouts
Lemon slices for garnish
In a saucepan combine actions, water, curry, chili, ginger, garlic, lemongrass and leaves of Lima. Cover and simmer, simmer for 15 minutes. Strain and Return soup to a simmer. Add the mushrooms and shallots and simmer for 5 minutes. Add bok choy, cook another minute until tender and remove from heat. Add the juice, cilantro, and outbreaks, and garnish with lemon slices. Serve immediately.
Salads
Portuguese salad
½ lb new potatoes, peeled, cooked and cut into slices. Cool and marinate in French Dressing2 large tomatoes slices sprinkled with salt and pepper, marinate in French Dressing
¼ lb peeled raw mushrooms in thin slices, marinated in the dressing
Let each ingredient to marinate for 2 hours
Drain the excess dressing. Toss 3 ingredients together and serve sprinkled with 1 ½ tablespoons chopped parsley or chives.
5 cup of salad
It Rained 1 cup of pineapple chunks1 cup of drained mandarin segments
1 cup of cocoa
1 cup of chopped marshmallows
1 cup sour cream
Mix all together, you can make the previous day, and store covered in "frig.
Rice Salad
1/2 pound of uncooked rice, cooked, drained savory food. Cook the day before their use and diffusion in the trays in 'frig dr.Add anything you like:
4 finely chopped shallots
1 small onion finely chopped
1 spoonful of chopped parsley
6 raw mushrooms in slices
20 slivered almonds
1 finely chopped red pepper
2 sticks celery chopped
Chop vegetables and leave in the bowl in 'frig and combine with rice just before serving. Add French Dressing, salt, pepper, and nutmeg. You can put the curry powder in dressing to taste. 1 chopped oysters can be added or prawns, ham, fried bacon, peas, corn, etc.
Potato Salad
Cook the potatoes, fresh, cut into dice.Variations:
Parsley, chives and mint
Chopped onion and mint
The SHALLOTS and parsley.
Combine any of the Greens, but the use of the onion, shallot or onion of penetrating flavor.
Dressing room:
French Dressing you can put the day before.Sour cream or mayonnaise dressing with or without curry powder.
You can add chopped boiled egg.
Always take potato salad of 'frig about ½ to 1 hour before serving and leave covered in a cool place - it is tastier then directly from "frig.
Stuffed eggs
To boil hard-boiled eggs with egg yolks centered and without black borders put salt in the water. Boil water, lower the eggs (at room temperature), one at a time in the water. Boil 10 minutes. Pour hot water immediately and place under a stream of cold water (should go from hot to cold quickly). Peel the eggs when it's cold and put in cold water again.Cut in half, remove the yolks and mashed potatoes with:
Curry powder, salt, pepper
The mustard, mayonnaise, salt, pepper
Anchovy sauce (or some chopped anchovies)
The tomato sauce, mustard, salt, pepper
Curry powder, mayonnaise.
You can pipe in white and decorate with caviar!!
Grilled Lemon Salad
2 Lebanese eggplants Delgado Red Onion 1 2 handfuls of basil leaves, shredded4 Roma tomatoes 1 lemon, in slices 2 large cloves garlic, minced
1 capsicum ¼ cup olive oil Salt and pepper.
4 large mushrooms ¼ cup lemon juice 1 French stick, cut into thick slices
To reduce by half the eggplants and tomatoes lengthwise, sliced in thin strips capsicum one inch wide, cut the stems out of mushrooms and cut the onion into rings thick.
Place vegetables and lemon slices in the pan. Make the marinade by combining the oil, lemon juice, basil, garlic, salt and pepper in the upper bolt from the jar.
Shake vigorously for a minute, then pour over vegetables. Cover and leave in 'frig one hour, stirring occasionally.
Allow cooling vegetables at room temperature about 20 minutes before cooking.
Heat barbecue hot plate, add a touch of oil and cook vegetables during 5 - 10 minutes.
Grill slices of French bread and serve covered with vegetables.
Fruit Salad
1 cup of pineapple chunks
1/2 cup chopped parsley
2 coarsely grated carrots
4 small zucchini cut into thin slices (with the potato peeler)
1 cucumber, peeled and cut into thin slices
½ cup of pieces of pear
2 bananas into slices
1 small red pepper cut into strips
Drain the pineapple and pears (if preserves). Mix all together except bananas, add lemon juice, salt, and pepper. Add some French Dressing and mix. You can make the day before use. Do not add French Dressing up before serving. Add dressing and bananas just before serving.
FRENCH DRESSING
3 parts olive oil: 1 part white vinegarSalt and freshly ground pepper.
Refit the upper bolt of the jar and shake well before use.
Chinese-style salad
1 lettuce (small) rinsed, drained, broken
1 small bunches Chinese cabbage, broken
½ cup of water chestnuts cut
½ cup grated green pepper
1/2 cup finely chopped celery
½ cup of shallots or onions into thin slices
½ cup of bean sprouts (canned or fresh)
Slivered almonds (optional)
Dressing room:
1/3 cup of sesame oil
2 tablespoons soy sauce
1 teaspoon prepared mustard
Salt, Pepper
The juice of a lemon
Stir all together. Add to the salad just before serving.
Chicken Salad
Peeled and finely chopped apples with lemon juice poured overThe orange slices fresh with spinal cord and membranes removed
3 cups of chopped cooked chicken or turkey
3 tablespoons of mango chutney
2 cups seedless sultana grapes (green).
Mix and pace in 'frig.
Before serving add the freshly roasted peanuts or cashew nuts, and fresh coriander or mint finely chopped.
Fruit Salad
2 oranges
3 cups of diced celery
2 granny smith apples
¼ cup of mayonnaise
¼ cup sour cream
1/2 cup chopped walnuts added at the last minute before serving
Peel the fruit and cut into small pieces. Mix all the ingredients, add mayonnaise and cream and mix. Cover and refrigerate until ready to serve.
Carrot and raisin salad
2 large carrots coarsely grated cheese
1 ½ tablespoon of oil
1 tablespoon of lemon juice
1/2 teaspoon grated lemon rind
1/2 cup raisins or sultanas
½ teaspoon coriander (optional)
Stir all ingredients together and refrigerate until ready to serve. Chopped parsley can be added or ½ cup of natural yogurt if desired.
Onion and orange salad
Cut the onion into thin rings. Peeling and segmenting oranges or peel and cut into slices. Mix with onion and add French Dressing.
Beetroot Salad
Drain a can of sugar beet, cut into very small cubes. Fold in 1 box of sour cream with 1 dessertspoon horseradish mixed with cream. Chill.
Jams and CHUTNEYS
Mango Chutney 1
15 green mangoes
1 kg thread dates
1 kg of dark brown sugar
50g ginger
50 g of garlic
2-3 liters of brown vinegar
4 Birds Eye Chilies
Peel and cut the handles together. Mix all ingredients in a large pot. Bring to the boil, thus removing the sugar does not burn. Simmer over very low heat for at least 4 hours.
Mango Chutney 2
3 large ripe mangoes
1 small onion
1 chili powder (OR0
1 teaspoon of mustard seeds
1 teaspoon celery seeds
1/3 cup raisins
¼ cup of currants
1 tablespoon chopped mixed peel
1 teaspoon ginger finely chopped green
1 clove of crushed garlic
1 teaspoon salt
1/2 teaspoon cinnamon
½ teaspoon nutmeg
1/2 teaspoon allspice
1/3 cup brown sugar
1/3 cup of malt vinegar
1/3 cup lemon juice
Peel the mango cut approximately. Chop the onion and chili, mooring and celery mustard seed in a muslin bag. Combine all ingredients. Holder and cover overnight. Boil for 30 minutes or until thickened. Remove the muslin bag and pour into hot sterilized jars.
Can make mango and papaya chutney to add half a papaya, peeled and minced above.
Mango Chutney 3
1 lb mangoes
1 pound of apples
1 lb preserved ginger
2 ounces of mustard seed
2 teaspoon of cayenne pepper
1 ounce of cinnamon
1 lb sultanas
6 pounds of sugar
Garlic 1 oz.
¾ oz ground ginger
1 ½ bottle vinegar
1 large onion
1 ounce of grains of black pepper in a muslin bag
1 ½ pks mixture of spices
Chop the apples, garlic, onion and place it in the pan with all ingredients except salt. Stand overnight. Add spices and simmer for 2 hours. Warm Place in sterilized jars.
Green papaya chutney
4 lb of green papaya beginning to mature
3 pounds of brown sugar
2 ounces of garlic
½ lb slices of ginger (canned or crystallized)
2 ounces of salt
1 teaspoon ground cloves
Juice of 2 lemons
1 quart of brown vinegar
2 large onions
½ lb sultanas
¼ lb raisins
1 oz of nail (in muslin bag)
1 oz Black pepper (in muslin bag)
Boil the vinegar and sugar for 1/4 hour. Peel and chop of papaya and ginger for cubes of ¼". Chop the garlic very finely. Chop the onion and half of raisins. Put all ingredients in a large pot and pour vinegar/sugar on them. Bring to a boil and simmer for at least 1½ hours. Proof of good consistency. Hot bottle in sterilized jars.
Fig Jam
2 pounds of figs
¾ cup of orange juice
¼ cup lemon juice
2 tablespoons sweet sherry
2 pounds of sugar
Wash the figs, cut the stems, chop approximately. Place in a pan juices and sherry. Bring to the boil and boil gently until the figs are tender. Add (hot), sugar, stir until dissolved a fuego lento - increase in heat, boil quickly discovered until jam jells - approx 25 minutes. Mouth out of foam. Hot bottle.
Free advice and quotation
• Try and cook two or more serves to be able to heat food in a microwave for dinner the next night or so, or freeze for later.
• To thicken the sauce, add a spoonful of cornflour mixture first to a paste in some cold water (no hot water).
• To cook most things like casseroles and cakes in the oven at 180 oC is better or 200s for some.
• To warm up or slow cooking use 150oC.
• A bottle of crushed garlic keeps "frig is practical and easy to deal with the teeth of fresh garlic.
• Cook two or three serves at the same time and refrigerate or freeze the size of the portions of food and then heat up in the microwave.
• Bought a chook cooked can be disguised with a sauce to make a different food.
• In recipes 1 cup of broth, a teaspoon or so of dry stock powder mixed in 1 cup of water (chicken or pork dishes use chicken broth powder and beef for use in powder).
• Saute usually means fast fry in oil or butter or marg, but today I just sauté in a little water for most things, or to obtain a Cisco spray on oil and spray it in the bowl before sauté (the healthy alternative).
• Basmati rice is better for you than white rice.
• Chicken cooks quite well in the microwave with a container with a lid, with some type of salsa and a lid. They often have to rotate or move the bowl of chicken half-way through the kitchen and microwave cooks always the meat more than on the outside edges of the bowl
• Any vegetables can be cooked in a little water - generally, vegetables take 3-5 minutes in the microwave on high.
• Potatoes take about 5-8 minutes for two potatoes but remember to click the potatoes before cooking or explode.
• Only for use in microwaves, glass and ceramic or plastic bowls special microwaveable - without foil or tin.
• Cover the meals with Gladwrap overheating or microwave cover, so as not to splash.
• Some useful things to keep stored in the closet are:
• The stocks of beef and chicken powder
• Selection of common spices and herbs
• Pack of French Onion Soup Dry (for sauces)
• A cup of soup
• Some canned
• Good light extra virgin olive oil for cooking and salads (such as healthier food).
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