Peppered Steaks in Beer and Garlic

Ingredients

·         4 beef sirloin steaks; each 2.5 cm thick and about 175 g

·         2 cloves garlic; crushed

·         120 ml brown ale or stout

·         2 tbsp. brown sugar

·         2 tbsp. Worcestershire sauce

·         15 ml olive oil

·         1 tbsp. black peppercorn; crushed

Preparation

1.       Place the steaks in a deep glass dish. Mix the garlic, ale or stout, sugar, Worcestershire sauce and oil thoroughly and add to steaks; coating both sides with this marinade. Leave in fridge for 2-3 hours to marinate.

2.       Remove steaks from the dish and sprinkle steaks with the crushed peppercorns and press them into the meat surface.

3.       Cook the steaks on a hot barbecue for 3-6 minutes on each side, depending on how rare you like your meat. Use marinade to baste the meat during the cooking process.

4.       Serve direct from the barbecue with a side salad and jacket potatoes.

Serves 4

Try this recipe also: Peppercorn Steak

Engela

National Parks of South Africa

Famous Quotes on Beauty

Hot Cabbage salad with Brandy Sauce

Ingredients

·         70 g lean bacon; shredded

·         Small head cabbage

·         3 green apples; coarsely grated

·         2 ml nutmeg

Ingredients for the sauce

§  1 clove garlic; crushed

§  15 ml cider vinegar

§  30 ml brandy

§  15 ml olive oil

§  Ground black pepper to taste

Preparation

1.       Fry the bacon in a saucepan over medium heat until brown and crisp.

2.       Add cabbage and apples; cover and cook for 3-5 minutes until cabbage is cooked but still firm.

3.       Stir in the nutmeg and remove from heat.

4.       Mix all the ingredients for the sauce thoroughly and pour over the cabbage and apple dish and stir slightly.

Serve hot.

Serves 4.

Engela

Home Remedies of Grandmothers

Spaghetti Caruso

This is a dish Enrico Caruso, the great Italian tenor, used to enjoy enormously and which has been named after him.

He was a great gourmet so he probably liked far more spaghetti than the quantity given here. But this amount is usually ample for more ordinary appetites.

Ingredients

·         1 large red or green pepper; chopped

·         3 cloves garlic; crushed

·         3 tbsp. olive oil

·         1 can tomatoes

·         1 tsp. chopped basil

·         1 tbsp. chopped parsley

·         1½ tsp. salt

·         1 tsp. freshly cracked black pepper

·         ½ tsp. sugar

·         225 g small courgettes; sliced

·         6 tbsp. flour

·         350 g spaghetti

·         2 tbsp. butter

·         1 cup grated parmesan cheese

Preparation

1.       Heat oil in frying pan add pepper and garlic and fry for 3-4 minutes; then add tomatoes, herbs, seasoning and sugar.

2.       Cover the pan and allow simmering for 15-20 minutes. Remove from pan.

3.       Shake courgette slices in flour, seasoned with salt and pepper in a paper bag until all well coated. Shake off surplus flour and fry in more oil until brown on both sides. Drain on absorbent paper.

4.       Meanwhile, cook the spaghetti. Boil for 10-12 minutes until just tender. Drain.

5.       In the frying pan, melt the butter and add spaghetti; turn around until spaghetti is coated with butter.

6.       Dish spaghetti into a hot dish; pour over the sauce and sprinkle lavishly with parmesan cheese and arrange courgettes around the rim of the dish.

Serves 4

How to Make a Summer Christmas Pudding

Engela

Lamb Pie

Ingredients

·         750 g deboned lamb leg; diced

·         1 onion; chopped

·         1 celery stalk; chopped

·         2 carrots; peeled and diced

·         250 ml beef stock

·         15 ml Worcestershire sauce

·         20 ml fresh rosemary

·         Salt to taste

·         Olive oil for frying

·         Black pepper to taste

·         45 ml oats

Topping Ingredients

·         750 g potatoes; peeled

·         Salt to taste

·         50 ml fat-free milk

·         12.5 ml French mustard

Preparation

1.       Fry the meat in the oil over medium heat until brown

2.       Add the onion, celery, carrots, beef stock, Worcestershire sauce, rosemary, salt and pepper. Cover with lid and cook slowly for 45 minutes until meat is tender.

3.       Stir in the oats and bring to boil and then remove from heat.

4.       Preheat oven to 200⁰C (400⁰F)

5.       Boil the potatoes separately until tender and add salt. Drain and mash. Stir in milk and mustard.

6.       Spoon the meat mixture into an oven-proof casserole and spread the potato mixture over it.

7.       Make peaks in the potato with a knife.

8.       Bake for 30-35 minutes until the potato topping is golden brown.

Serves 4

Engela

Ten Amazing Facts About Beetroot

Irish Coffee and the Origin Thereof

Today I want to share the original recipe for Irish Coffee with you.


But, before you can make it, you must first be introduced to the history thereof. Only then you will enjoy the true taste and understanding of Irish Coffee!

Irish coffee was indeed invented by the Irish. The Port of Foynes located in the County of Limerick, was a major hub for air traffic between the USA and Europe during the 1930’s and 1940’s. Travel was by flying boats . . . 

Read the story and get the recipe!

Engela
Take Good Care of Your Kidneys

Spicy Lamb Stew

Ingredients

·         8 lamb rib chops

·         4 medium sized carrots; peeled and sliced

·         1 large stalk of celery; chopped finely

·         2 leeks; chopped into little pieces

·         1 cup onions; coarsely chopped

·         3 tbsp. cooking oil

·         1 beef stock cube

·         1 tbsp. flour

·         1 cinnamon stick

·         3 cloves garlic; chopped

·         ½ bay leaf

·         ½ tsp. mixed herbs of your choice

·         1⅓ cups of water

·         Salt and pepper to taste.

Preparation

1.       Heat oil in frying pan over medium heat. Brown lamb chops on both sides. Remove from pan and place in an oven-proof casserole dish and keep aside.

2.       Fry onions in pan until it begins to colour, add other vegetables and continue frying for 5-6 minutes until it begin to soften.

3.       Crumble beef stock cube into the pan, sprinkle the flour over and stir in.

4.       Add spices, herbs and water; bring to boil, stirring.

5.       Add seasoning.

6.       Pour pan contents over the chops in the casserole dish.

7.       Cover and simmer in a pre-heated oven at 180⁰c (350⁰F) for one (1) hour or until tender.

8.       Remove cinnamon and serve with rice and side salads.

Serves 4

The Top Five Herbs

Engela

Chicken and Mango Stir-Fry

Ingredients

·         4 chicken breasts; skinned, deboned and cut into thin strips

·         1 onion; chopped

·         2 garlic cloves; crushed

·         25 ml olive oil

·         1 packet frozen stir-fry vegetables; thawed and drained

·         2 ml lemon pepper

·         Salt to taste

·         5 ml paprika

·         175 ml mango juice

·         750 ml cooked brown rice

Preparation

1.       Fry the chicken strips, onion and garlic in the oil in a large frying pan on medium heat until golden brown and cooked.

2.       Stir in vegetables and stir-fry for 8-10 minutes.

3.       Add rest of ingredients, except the rice and stir-fry for a further 8 minutes.

4.       Add rice and stir-fry for a further 3 minutes.

5.       Serve hot.

Serves 4 

Engela

The Top Five Pedigree Dogs

Sole Parcels

Ingredients

·         2 young medium baby marrows; grated

·         3 medium carrots; grated

·         80 ml whole-wheat breadcrumbs

·         20 ml lemon juice

·         Salt and pepper to taste

·         6 sole fillets

Preparation

1.       Preheat the oven to 200⁰c (400⁰F) and spray a baking dish with non-stick cooking spray.

2.       Mix the grated marrows and carrots with the breadcrumbs, lemon juice and salt and pepper.

3.       Place the sole fillets on a plate, with the skin side up. Divide the mixture between the fillets and spread it evenly over them.

4.       Role the fillets up, cover and bake for 30 minutes or until the fillets flake easily.

5.    Remove from oven and serve immediately with rice and side-salads.

Serves 6

Engela

Getting a New Puppy? How to Prepare for The Arrival of Your New Puppy

Beef and Port Hot Pot

Ingredients

·         2 tsp. vegetable oil

·         1.5 kg roasting beef; in one piece

·         6 sprigs assorted fresh herbs

·         1 cup port

·         2 cups beef stock

·         2 tbsp. Worcestershire sauce

·         4 potatoes; halved

·         2 parsnips; halved length wise

·         2 carrots; halved length wise

Preparation

1.       Heat oil in a saucepan over a high heat, add beef and cook; turning several times for 5 minutes or until beef is brown.

2.       Tie stems of herbs together and add to pan. Stir in port, stock and Worcestershire sauce and bring to simmering over a medium heat. Simmer, stirring occasionally for 1¼ hour.

3.       Add potatoes, parsnips and carrots and cook for 20 minutes longer or until beef and vegetables are tender; stirring occasionally.

4.       To serve, slice beef and accompany with vegetables and pan juices as a sauce.

Serves 4

Got a Common Cold? How to Treat It Yourself at Home

http://woman-2-b.blogspot.com/

Dutch Potato Soup

Ingredients

·         3 rashers of bacon; shredded

·         20 g butter

·         6 medium potatoes; peeled and diced

·         2 onions; chopped

·         500 ml boiling water

·         500 ml milk

·         5 ml salt

·         1 ml pepper

·         25 ml parsley, chopped

Preparation

1.       Fry the bacon in the butter until crisp.

2.       Add potatoes, onions and boiling water to the bacon; bring to simmer and simmer until the potatoes are tender.

3.       Add the milk and cook for a further 5 minutes.

4.       Season the soup with salt and pepper and sprinkle parsley on top.

Serves 4

Engela

How to Make a Hearty Roast Beef Dinner

Ingredients

·         1.5 kg sirloin beef; in one piece

·         60 ml balsamic or red wine vinegar

·         2 tsp. crushed black peppercorns

·         2 cloves garlic; crushed

·         2 sweet potatoes; cut into pieces

·         4 small carrots; cut into large pieces

·         2 turnips; cut into large pieces

·         2 large leeks; cut into large pieces

·         2 tbsp. vegetable oil

·         2 tbsp. corn flour

·         125 ml beef stock

Preparation

1.       Place beef in a shallow glass dish. Place vinegar, black peppercorns and garlic in a small bowl and mix thoroughly. Pour this mixture over the beef and turn to coat. Set aside to marinade for 40 minutes. Turn occasionally.

2.       Drain beef and a reserve marinade. Place beef on a rack in an oven-proof baking dish. Pour a little water into the dish and bake for 30 minutes at 200⁰C (400⁰F)

3.       Brush sweet potatoes, carrots, turnips and leeks with oil, place around beef and cook for 30 minutes longer or until vegetables are tender and beef is cooked to your liking.

4.       Remove beef and vegetables from rack, set aside and keep warm. Remove rack from baking dish and place dish over medium heat on the stove; add flour and cook for 3 minutes or until flour is light brown in colour, stirring occasionally. Whisk stock and reserved marinade into pan and cook, stirring constantly, until mixture boils and thickens.

5.       To serve, slice beef and accompany with vegetables and gravy.

Note: the cooking time given in this recipe will result in beef with a rare to medium doneness. Remember to allow a roast to stand for a few minutes to “rest” before cutting – this allows juices to settle and it also makes carving easier.

Serves 4

Please visit Woman To Woman

Engela

Seafood and Sorrel Ragout

Ingredients

·         12 uncooked large prawns; shelled and deveined but tails left intact

·         12 scallops

·         500 g firm white fish fillets; cut into large pieces

·         ⅓ cup corn flour

·         2 tsp. olive oil

·         ½ cup dry white wine

·         2 cups fish stock

·         1 cup cream

·         2 tbsp. chopped sorrel (if not available use young spinach leaves)

Preparation

1.       Place prawns, scallops, fish and flour in a plastic food back and toss to coat seafood mixture lightly with flour. Shake off excess flour.

2.       Heat oil in a frying pan over a medium heat and cook seafood mixture in batches for 2 minutes or until lightly brown on all sides. Remove from pan and set aside.

3.       Stir wine, stock and cream into pan and bring to simmering. Simmer, stirring frequently for 8 minutes or until sauce reduces and thickens.

4.       Return seafood to pan, add sorrel and simmer, stirring occasionally for 3 minutes longer or until heated through.

Serves 4

Woman To Woman

Engela