NEW YEARS RESOLUTION

To cook with flavour , always flavour.
I`m one day closer to publishing a reference book on herbs and spices .

ROSEMARY

Rosemary is a very potent and powerful herb that is traditionally used with lamb and in Mediterranean  style dishes.
Although rosemary is the traditional partner for roast lamb ,  it also goes well with chicken , beef and is the shining star when used with pork .
Be prepared to experiment .
Rosemary has a potent pinewood aroma and a powerful bitter sweet flavour and is best used in moderation .
Rosemary sprigs freshly cut from the herb garden and placed inside chicken cavities before roasting work a treat.
Use freshly chopped sprigs or the dried leaves of rosemary in marinades or stuffings.
Add rosemary leaves to dressings for char grilled vegetables like egg plants , zucchini , and potatoes.
Best of all shred the sprigs and sprinkle over the base of pizzas and over focaccias brushed with oil ...
Mmmmmm.

PUMPKIN SPICE

When your recipe calls for Pumpkin spice  use Allspice ....nothing more , nothing less. ( The dried , green unripe berry of the tree Pimenta dioca , Caribbean and South America .... and has the flavour of cinnamon , nutmeg  and cloves combined )
Commercial mixes of pumpkin spice are made up of cinnamon, ginger, nutmeg and cloves.

SATAY MARINADE

In a small bowl combine
1 tbs of soy sauce
1 dsp of honey
1/2 tsp of chilli powder
2 tsp of cumin powder
4 tbs of rice bran oil
1 tsp of curry powder
1 dsp of lemon juice

Cover your meat or fish over night and refrigerate .

QUICK PEANUT SAUCE

Whisk 1/2 cup of peanut butter along with 1/2 cup of hot water.
Add 2 tbs of soy sauce
2 tbs of honey
1/4 cup of brown malt vinegar
1/2 tsp of cayenne powder .
Mix all the ingredients together
Heat over a medium heat without boiling , just before needed.

BOILED SALAD DRESSING

Beat 3 eggs with 1 cup of castor sugar
Beat well
Add 1 cup of milk
Dissolve 1 tsp of mustard powder in a cup of brown malt vinegar .
Add to the other ingredients .
Place in a small saucepan
Bring to the boil , stirring all the time over a low to med heat for 12 minutes
Remove and place in sterilised bottles .

 As a child I watched my aunt make this dressing for salads and cold meats ....never could I have imagined the seed that was being planted.

AMERICAN DEVIL CAKE

This recipe is from the " Good Housekeeping`s , Practical Picture Cookery "

Preheat your oven to 180 deg C

Cream 1/2 cup of margarine with 1 cup of castor sugar .
Lightly beat 2 eggs .
Mix with 2/3rd of a cup of milk
Sift 1.5 cups of self raising flour with 1/2 cup of pure cocoa or Dutch cocoa and 1/2 tsp of cream of tartar as well as a pinch of salt.
Add to the butter and sugar batter  alternating with the milky egg mix and sifted flours.
Mix really well.
Now boil a 1/4 cup of water
 Add 1/2tsp of bi carb of soda
Lastly add the grated rind  ( no pith ) of 1 orange .
Add to the cake batter and mix thoroughly.
Pour the cake batter into a loaf pan and bake for 45 minutes
Turn out on to an airing rack to cool
Cover with marshmallow icing.

Marshmallow Icing

Place 4 egg whites at room temperature
1/2 tsp of cream of tartar
1 cup of castor sugar
In a large heatproof bowl over a saucepan of simmering water
Whisk with a hand held electric mixer until thick.
Remove from heat
Continue to whisk with the beater until cooled to room temp .
Spread over the top of the cooled cake.