How to Make Spiced Apricots

Ingredients

·         450 g dried apricots

·         Orange juice

·         15 g cloves

·         Small piece of cinnamon stick

·         15 g whole allspice

·         750 ml white vinegar

·         575 g sugar

Preparation

1. Put apricots in a bowl, cover with orange juice and leave to soak overnight.

2. Tie allspices, cloves and cinnamon in a piece of muslin and suspend in a pan. Add vinegar, bring to boil.

3. Drain apricots, add to vinegar and simmer for 5 minutes. Take out the apricots and put into hot preserving jars.

4. Stir sugar into vinegar, bring to boil and boil for 5 minutes or until syrupy. Take out bag of spices, pour syrup over apricots and seal tightly.

Serve as a side dish or as dessert. 

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Marinated Carrot Relish

Ingredients

·         250 ml cooked carrots, cut in julienne strips

·         Cider vinegar

·         1 ml ground cayenne pepper

Preparation

1. Place the carrot strips in a small bowl and pour enough cider vinegar over to cover them.

2. Set aside to marinade for 3 to 6 hours

3. Drain in a strainer and mix the ground cayenne pepper into the carrots.

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How to make your own Salsa Fria

Salsa Fria is a Mexican relish of fresh raw vegetables. Use it with hamburgers, hot dogs or on meat sandwiches.

Ingredients

·         1 kg tomatoes, peeled, seeded and chopped

·         1 green pepper, chopped

·         1 onion, chopped

·         1 clove garlic, crushed

·         5 ml crushed red pepper

·         5 ml white pepper

·         25 ml fresh lemon juice

·         12.5 ml olive oil

Preparation

1. Mix all the ingredients together in a bowl.

2. Chill for several hours, and then drain through a strainer before serving.

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Macaroni Salad with Beer

Ingredients

·         200 g elbow macaroni

·         5 ml salt

·         5 ml sunflower oil

·         6 cups water

·         4 bananas

·         Lemon juice to sprinkle

·         1 tin (410 g) pineapple pieces, drained

·         1 tin (565 g) whole litchis, stoned, drained

·         1 tin (225 g) green peas, drained

Ingredients for sauce

·         125 ml beer

·         125 ml mayonnaise

·         2 ml salt

·         Freshly ground black pepper

Preparation

1. Cook the macaroni until tender in salted water to which the oil has been added. Drain and wash the macaroni in cold water and chill.

2. Cut the bananas and sprinkle with lemon juice.

3. In a large bowl, combine the macaroni, bananas, pineapple, litchis and peas.

4. Add beer, salt and pepper to mayonnaise and pour over salad. Mix. Chill before serving.

5. Serve with cold or grilled meat.

Eight servings

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Napolitano Pasta Sauce

Ingredients

·         500 g tomatoes, skinned and sliced

·         20 ml tomato paste

·         5 ml oregano

·         10 ml basil

·         2 cloves garlic, crushed

·         1 medium onion, chopped

·         250 ml vegetable stock

·         1 carrot, grated

·         1 stalk celery, chopped

·         3 ml salt

·         Ground black pepper

·         5 ml brown sugar

·         Oil to cover bottom of saucepan

Preparation

Simmer onion and garlic in oil until brown.

Add all the other ingredients and simmer until thick, adding more stock if necessary.

Serve with grated cheese.

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Tomato Crown Kingklip

Ingredients

·         375 ml water

·         25 ml lemon juice

·         750 g Kingklip fillets

·         5 ml salt

·         A pinch of pepper

·         2 large, fresh tomatoes, sliced 5 mm thick

·         ½ medium-sized green pepper, finely chopped

·         25 ml finely chopped onion

·         60 ml dry breadcrumbs

·         2 ml dried basil

·         12.5 ml safflower oil

Preparation

1. Combine water and lemon juice. Pour over fish fillets and stand for 30 minutes. Drain fillets and place it in a greased oven-proof dish. Season with salt and pepper. Preheat oven to 180⁰c (356⁰F).

2. Place tomato slices on fish and sprinkle with green pepper and onion.

3. Combine the breadcrumbs, basil and oil, blending well. Spread seasoned breadcrumbs mixture over tomatoes.

3. Bake uncovered for 35-40 minutes or until fish is firm and flakes easily.

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Potato Pancakes

Ingredients

·         6 medium potatoes, grated

·         1 small onion, finely chopped

·         125 ml brown bread flour

·         5 ml baking powder

·         2 eggs, separated

·         5 ml salt

·         Ground black pepper to taste

Preparation

1. Mix all ingredients together except for the egg whites, which are beaten stiffly, then folded into the other ingredients.

2. Fry in lightly oiled pan, turning when one side is done.

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Beetroot Soup

Ingredients

·         3 medium sized beetroots

·         360 ml water

·         360 ml plan rice milk

·         2 tbsp. white grape juice

·         2 tsp. balsamic vinegar

·         1 tsp. dried dill weed

Preparation

1. Scrub the beetroots and peel it.

2. Cut the beetroots into 12.5 cm chunks.

3. Place the chunks in a saucepan with the water. Bring to simmer, then cover and cook for about 15 minutes, or until tender.

4. Transfer beetroots to a blender, leaving the cooking liquid in the pan. Add remaining ingredients to the blender and purée for about 1 minute, until completely smooth.

5. Pour beetroot mixture back into the pan; stir.

6. Heat again.

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Creamy Sweet Potatoes

Ingredients

·         2 large sweet potatoes

·         15 ml tahini (tahini is a paste made from ground sesame seeds.)

Preparation

1. Scrub the sweet potatoes and cut them into small chunks.

2. Steam them for about 25 minutes or until tender when pierced with a fork. Set aside to cool enough to handle.

3. Peel the sweet potatoes, if desired, then purée them in a food processor.

4. Add tahini and blend until completely smooth.

5. Transfer puréed mixture to a micro-wavable dish and heat in the micro-wave oven at high for 2-3 minutes or until warm throughout.

Serves 4.

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Vegetable Lasagna

Ingredients

·         350 g lasagna noodles, preferably whole-wheat

·         125 ml (½ tsp.) salt

·         125 ml (½ cup) chopped walnuts

·         250 g (I cup) fresh spinach

·         750 ml (3 cups) tomato sauce

·         Freshly ground black pepper to taste

·         250 g (1 cup) chunky cottage cheese

·         60 ml (¼ cup) grated Parmesan cheese

·         12 thin slices mozzarella or any Swiss cheese

Preparation

1. Cook the lasagna noodles in boiling salted water until tender but still somewhat firm – remember the teaspoon oil! Drain.

2. Preheat the oven to 180⁰c (356⁰F).

3. Toast nuts on a baking tray in the oven – stir a few times – for 10 minutes or until roasted.

4. Wash and dry spinach and chop into bite-size pieces.

5. Spread 190 ml (¾ cup) of the tomato sauce in the bottom of a 20 x 20 cm oven-proof casserole dish. 

Place one-third of the noodles on top and season lightly with salt and pepper. Cover with one-third of the spinach, one-quarter of the nuts, one-quarter of the cottage cheese, 12.5 ml (1 tbsp.) Parmesan cheese and a layer of mozzarella slices. Repeat these layers twice, and then spread the remaining sauce, nuts and cheeses on top.

6. Bake for 40 minutes and let stand for 10 minutes before serving.

6-8 Servings

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Beef Stroganoff

Ingredients

• 1 kg sirloin steak

• 8 big sliced fresh mushrooms

• 3/4 cup chopped onion

• 2 cloves garlic, pressed

• Vegetable cooking spray

• 1 tablespoon margarine

• 2 tablespoons flour

• 1 cup hot water

• 1 teaspoon beef bouillon granules

• 1/4 teaspoon salt

• 1/2 teaspoon pepper

• 1 tablespoon corn-starch

• 1/4 cup low fat sour cream

• 3 cups hot cooked noodles

• Finely chopped fresh parsley

Preparation

1. Trim fat from steak; slice steak diagonally across grain into thin strips. Cook steak and mushrooms, onion and garlic in a large saucepan with cooking spray over medium-high heat, stirring constantly, until tender.

2. Drain steak mixture, and set aside; wipe drippings from pan. Melt margarine in saucepan over low heat; add flour, stirring with a wire whisk until smooth. Cook 1 minute, stirring constantly. Gradually add 1 cup water, stirring constantly. Add bouillon granules, and cook over medium heat, stirring constantly, until thickened.

3. Stir in salt, pepper, and steak mixture. Cook until thoroughly heated. Remove from heat. Combine corn-starch and sour cream; stir into meat mixture (do not reheat).

Serve over noodles; sprinkle with parsley.

6 servings

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Vegetable Paella

Ingredients

·         1 cup raw rice

·         4 cups vegetable broth

·         2 onions peeled and thinly sliced

·         4 cloves garlic, crushed

·         3 green peppers, seeded and thinly sliced

·         2 tomatoes sliced

·         ½ tsp. salt

·         1 bay leaf

·         ¼ cup olive oil

·         2 cups green peas slightly steamed

·         1 cup sliced black olives

·         400g tin pimentos sliced

·         2 cups cooked chickpeas

·         ½ cup almonds cut in halves

Preparation

1. Cook the rice in the broth until the liquid is absorbed.

2. In a saucepan, sauté the onion, garlic, peppers, tomatoes and bay leaf in the olive oil until the onion is tender.

3. Add the peas, olives, pimentos and chickpeas and heat through.

4. Place the rice in a casserole dish and spread the vegetable mix on top.

5. Garnish with the almonds.

Serves 6.

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Lamb Curry

Ingredients

·         4 tsp. cooking oil

·         1 small onion, chopped

·         1 tsp. crushed garlic

·         ½ tsp. red pepper flakes or powder

·         1 bay leaf

·         1 tsp. curry powder

·         1 tsp. turmeric

·         500 g boneless lean lamb cut into 5 cm x 5 cm cubes

·         1 cup tomato puree

·         ½ cup sultanas

·         1 tbsp. red wine vinegar

·         ½ tsp. salt

·         250 g cauliflower florets cut into 1 cm pieces

·         1 cup green beans cut into 5 cm pieces

·         1 cup long-grain white rice

·         ½ cup plain yogurt

Preparation

1. In a saucepan, heat the oil over medium heat. Sauté the onion and garlic with the red pepper, bay leaf and half of the curry powder and turmeric, stirring occasionally, for about 5 minutes, or until the onion is wilted and fragrant.

2. Stir in the lamb and cook for 2-3 minutes, or until browned at all sides. Stir in 2 cups of water, the tomato purée, sultanas, vinegar, salt and remaining curry powder and turmeric. Bring to boil, cover and simmer for 45 minutes or until lamb is tender.

3. While the lamb is cooking, bring 1 cup of water to boil in a medium sized saucepan. Place the cauliflower and beans in a vegetable steamer and steam for 7-10 minutes. Remove and set aside.

4. Bring 2 cups of water to boil in the same saucepan, stir in the rice, cover and reduce heat to low and cook for 20 minutes.

5. When the lamb is tender, add the cauliflower and beans, cover and simmer for another 5 minutes or until heated through. Remove the pan from the heat; remove and discard the bay leaf. Stir the yoghurt into the curry and serve immediately over the rice.

Serves 4.

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Beef Paprika

Ingredients

·         600 g boneless sirloin steak, trimmed of the fat and cut into four pieces

·         ¼ tsp. salt

·         Ground black pepper to taste

·         2½ tbsp. paprika

·         2 tbsp. plain flour

·         1 tbsp. safflower oil

·         1 onion cut into 2.5 cm cubes

·         1 green pepper, cut into 2.5 cm squares

·         1 garlic clove, finely chopped

·         350 ml chicken stock

·         8 big mushrooms cut in halves

Preparation

1. Season the beef pieces with salt and some of the pepper. Combine 2 tablespoons of the paprika and flour on a plate. Dredge the pieces of beef in this mixture, ensuring that each one is coated evenly. Reserve the remaining flour-paprika mixture.

2. Heat 1 teaspoon of oil in a non-stick frying pan over medium-high heat. Sear the meat in the pan, then transfer it to a small bowl and set it aside.

3. Wipe the pan clean with a paper towel; heat the remaining of the oil in it. Add the onion, green pepper and garlic, and sauté them, stirring occasionally for about 5 minutes or until the onions are translucent. Add the remaining flour-paprika mixture, then whisk in the stock.

4. Add the meat and bring the stock to a simmer. Cover the pan and simmer the beef and vegetables for 1¼ hours. Stir in the mushrooms and the remaining ½ tsp. of paprika; cook the mixture, covered, for 15 minutes longer.

Serve the beef surrounded by the vegetables and covered with the sauce.

Makes 4 servings.

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Grilled Tomatoes Halves

Ingredients

4 big, ripe tomatoes

Freshly ground black pepper to taste

3 tbsp. grated Parmesan cheese

3 tbsp. fresh breadcrumbs

2 tbsp. margarine

Preparation

1. Preheat oven on grill for 15 minutes

2. Cut the tomatoes in half, cross wise. Arrange them in the oven-grill pan, with cut sides facing upwards. Sprinkle them with a few grindings of black pepper. Combine the cheese and breadcrumbs in a small bowl and pat the mixture evenly over the tomatoes. Place a dot of margarine on each tomato half.

3. Place the pan in the oven, about 7.5 cm from the heat source.

4. Grill the tomatoes for 6-8 minutes, watching carefully for any sign of burning – lower the heat or move the pan further away from the heat source if necessary.

5. When the topping is golden-brown, test the tomatoes by pressing their sides gently. They should yield only slightly – if grilled beyond that point they may fall apart.

6. Quickly lift the tomatoes from the pan with a large spatula and serve them on a warm platter.

Note: If it is easier for you, the tomatoes can be grilled ahead of time and served at room temperature.

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Spring Ham Rolls

Ingredients

·         8 slices lean, smoked ham

·         100 g button mushrooms, sliced

·         1 apple cubed

·         2 sticks celery, chopped

·         ½ cup chopped walnuts

·         ½ cup salad dressing

·         Tomato, parsley and olives for garnish

Preparation

1. Mix all ingredients except the ham

2. Spoon ham into slices

3. Fold or roll ham slices

4. Garnish with tomato wedges, parsley and olives

Serves 4

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