BANANA AND QUINOA MUFFINS

Preheat oven to 180deg C.
Line a 12 hole muffin tray with paper cases .
Sift 2 cups of self raising flour into a large bowl .
Add 1/4 cup of quinoa flakes
1/2 cup of raw sugar
2 tbs of desiccated coconut
1 lime rind grated and a pinch of salt .
Mix to combine .
In a separate bowl mix 1 and 1/4 cups of milk , 1/4 cup of rice bran oil , 1 egg lightly beaten and 1 dsp of vanilla essence .
In another bowl mash 1 ripe banana .
Now add the liquid and banana to the dry ingredients .
Stir gently with a wooden spoon until just combined .
Spoon the batter evenly between the paper cases , about 3/4 full.
 with a little extra coconut and bake for 25 minutes or until golden brown .
Cool on a wire rack .

MEMORIES ......BREAD AND BUTTER PUDDING

Preheat your oven to 180 deg C.
Slice a day old sandwich loaf into healthy sized slices .
You will need 12 slices , spread each slice with butter and a jam of your choice  ( I use lemon curd  /  lemon butter)
Now in a large bowl beat together 4 eggs , 1/2 cup of caster sugar ,1 tbs of  grated lemon rind , 300ml of thickened cream and 1 cup of full cream milk .
Mix until well combined .
Layer bread slices into a greased oven proof dish .
Pour the egg mixture slowly over the bread slices .
Sprinkle with cinnamon and bake for 35 minutes or until golden brown .
Remove from the oven and sprinkle with a little extra caster sugar .
Served warm or chilled , with whipped cream .
OPTIONAL .....
A handful of fresh raspberries or blueberries can be scattered between the layers of bread as you line the dish .

 

RED BEEF CURRY WITH BEANS AND CASHEWS

Halve 500gm of sliced sirloin steak that has been sliced into strips and brown over a high till cooked through , transfer to a plate .
Saute 1 chopped onion in the  pan over a medium heat , then add 3 medium potatoes cut into bite sized pieces , stir fry for 3 minutes .
Mix in 1 tbs of red curry paste and add 1 cup of coconut cream and 1/2 cup of cold water , simmer until potatoes are tender .
Steam 300gm of beans until just done .
Add the beans and beef to the potatoes and toss well.
Season with salt , a sprinkle of coriander and toss in a handful of cashews .

 

FRESH MUSHROOMS AND CHICKEN LIVERS ON WILD RICE

Steam 1 cup of wild rice in 2 cups of water .
Saute 500gm of sliced mushrooms in a pan with 60 gm of marg / butter and 500gm of chicken livers , that have been trimmed and patted dry .
Sprinkle with 4 tbs of flour and continue to cook , stirring to mix .
Add 500ml of chicken broth and stir until thickened , add 1/4 cup of med sherry .
Season with salt and cracked black pepper .
Serve over wild rice .

SAUERBRATEN

FRIDAY JUNE 2ND 2017
I am preparing this dish for tea on Wednesday .
You start with 2 kilos of bottom round beef .
Then you cut 2 large onions , 2 large carrots and 2 celery stalks into small, pies
Combine the vegetables , with a small handful of pickling spice ,3 tbs of salt , 2 cups of brown malt vinegar and 2 cups of water .
Now pour this over the meat and leave it to stand in the refrigerator for 4 days .

 

To be cont....on TUESDAY JUNE 6TH
I removed the dish from the refrigerator and placed the meat , vegetable and enough of the marinade to just cover the meat .
The slow cooker was then placed on High for 5 hours .
The slightly spiced aromas filled the kitchen .
After 2 hours of cooking , I added 12 ginger snap biscuits that had been crushed, 4 tbs of tomato puree, 1 tbs of cornflour mixed to a paste with a little of the marinade .
Mix through thoroughly , replace the lid and continue the cooking process.

The sauerbraten was served over a bed of cauliflower mash and freekah .
 

CREAMED RICE AND BLUEBERRY PIE

I love my pie maker machine , it is a great way to make tasty snacks and light meals from leftovers.
Pies are a great way to serve sweets , here is the recipe of my favourite ...
CREAMED RICE AND BLUEBERRY PIE .
Just steam 1 cup of short grain white rice .
Then add the cooked rice to 1 and 1/2 cups of full cream milk , 1/2 cup of sugar and a pinch of salt in a saucepan .
Cook over a medium heat stirring constantly till thick and creamy .
I use a short pastry for the base of the pie machine moulds and fill with cooled rice cream and top with fresh blueberries and a puff pastry lid .
Serve hot or cold .

MINTED PEA AND CHOCOLATE MOUSSE

Pace 1/2 cup of  frozen peas , 1/2 cup of full cream milk and 4 tbs of castor sugar in a small saucepan .
Stir over a medium heat until sugar is dissolved and milk comes to a near boil .
Allow to cool a little and then transfer to a processor and add the leaves from 4 sprigs of mint and 2 egg yolks  ( keeping the whites ).
Process until smooth , then strain into a bowl .
Melt 200gm of dark chocolate , stir in 300 ml of whipped cream ....now add this to the pea mixture .
In a separate bowl beat the egg whites till stiff and then fold into the chocolate mixture .
Spoon this into serving glasses .
Chill for 2 hours .
For something a  little different  melt 200 gm of white chocolate and spread it over an oven tray 2 mm thick and sprinkle with fresh mint leaves .
Chill till set , then break into pieces and top the mousse with the minted chocolate shards .