Baked Fruit Pudding

·         500 ml. (2 cups ) self-rising flour

·         2 ml. (½ tsp.) salt

·         10 ml. (2 tsp.)bicarbonate of  soda

·         125 ml (½ cup) sugar

·         2 eggs, beaten

·         410 g (1 tin) fruit cocktail

Sauce

·         125 ml. (½ Cup ) sugar

·         125 ml. (½ cup ) water

·         125 ml. (½ Cup ) coconut

·         38 ml (3 tbsp.) margarine or butter

·         1 small tin (170g ) evaporated milk

1. Lightly grease an oven – proof dish, 22 x 22 cm, with margarine. Preheat oven to 180⁰C.

2. Mix the flour, salt, bicarbonate of soda and sugar in a mixing bowl.

3. Add fruit cocktail (with juice) to the beaten eggs and mix with a wooden spoon.

4. Mix lightly into flour mixture. Put mixture into the ovenproof dish and bake for 35 minutes.

5. Put sauce ingredients in a saucepan and simmer for about 3 minutes.

6. Pour sauce over the baked pudding and serve. 

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Recipe for Beer Roasted Pork

Pork is one of the leanest of all meats. Sometimes people wrongly assume that all pork is high in fat and thus incompatible with healthy eating. However, it is a fact that lean pork is lower in fat than beef or lamb and is not much fattier than skinless chicken – a 100 g serving of lean roast leg of pork contains 7 per cent fat. Pork is an excellent source of B vitamins, especially vitamin B 12. It is also a good source of zinc and it contains iron.

Pork is a very versatile meat and the leg, whole or deboned, is suitable for either oven- or pot-roasted. Leg of pork generally has a bland taste, which can be enhanced by various ingredients added during cooking, of which beer is one of it. Pork which is roasted in beer, and served with applesauce makes a mouth-watering dinner dish.

Here is a tasty recipe:

Ingredients

• 2 kg pork leg (ask the butcher to score the pork)
• 25 ml (1 Tbsp.) olive oil
• 38 ml (2 Tbsp.) sunflower oil
• 1 onion stuck with 2 whole cloves
• 1 bay leaf
• 5 ml freshly ground black pepper
• 2 ml salt
• 7 ml thyme
• 250 ml (1 cup) flat beer
• 6 carrots cut into 5 cm lengths
• 12 small white onions, peeled
• 2 small turnips, quartered

Preparation

Rub the pork leg with olive oil. Heat the sunflower oil in a heavy-based saucepan (with lid and oven-proof) large enough to hold the roast. When hot, sear all sides of the roast. 

When well- colored, add the onion, bay leaf, pepper, salt, thyme and the beer. Bring to the boil and simmer covered on top of the stove or in a 150⁰C oven for 2 hours. 

Test the meat, and if it is becoming tender, add the remaining vegetables. Cook for about 1 hour more, until the vegetables are tender. Remove meat to a carving board and keep it warm.

Skim off the fat from the sauce and taste for seasoning. Carve meat into thin slices and serve.

Here is a bonus – serve the pork with an apple sauce:

Ingredients

• 2 large cooking apples
• A knob of butter
• Castor sugar to sweeten

Preparation

1. Wash the apples and cut them into small pieces without removing the skin or core.
2. Cook it in just enough water to prevent it from sticking to the pan.
3. Sieve the apple and sweeten it with the castor sugar.
4. Stir in the butter and serve the applesauce in a small sauce-boat.

Enjoy with rice, baked potatoes, and a tossed salad. Do not forget the wine!

Love, 

Engela

How to Make Brandied Cherries

Legend has it that George Washington as a boy cut down a cherry tree. When his father saw the tree, he was angry. "George," he said. "Did you do that?" 

"Yes, Father," he said, “I cannot tell a lie." George Washington's father was proud of George for telling the truth.

The cherry is a stone fruit related to the plum. There are three types of cherry – sweet and sour; both used in cooking and preserves; and decorative cherries, grown for their flowers.

Cherry trees flourish in regions with cold climates. The tree can reach about six meters at maturity. Its fruit is borne in clusters on long stalks.

This is a recipe for an easy-to-make cherry preserve: 

Ingredients

·         500g ripe sweet cherries

·         150g caster sugar

·         Liqueur brandy (enough to cover the cherries in a jar)

·         Vanilla pod (Vanilla pods contain the seeds from the vanilla orchid plant.)

·         Cinnamon stick

Preparation

1.       Wash the cherries and dry gently

2.       Place into clean sterilized jar and add the caster sugar, vanilla pod and cinnamon stick.

3.       Seal tightly and leave to steep for 5-6 weeks.

Enjoy neat or over ice cream.

Love

Engela

Cheese and Noodle Casserole

Ingredients

·         200 g noodles

·         4 cups water

·         1 tsp. salt

·         1 onion, peeled and sliced

·         8 bacon rashers cut into pieces

·         1 tsp. sunflower oil

·         250 g smooth cottage cheese

·         1 tomato cut into thin slices

·         4 tsp. dry breadcrumbs

Preparation

1. Preheat oven to 180⁰C.

2. Cook the noodles in boiling salted water until they are tender. Drain.

3. Saute the onion and bacon in the sunflower oil until they turn golden and crisp.

4. Combine the noodles and the onion-bacon mixture and cottage cheese.

5. Place in an oven-proof casserole, cover with the tomato slices and sprinkle the breadcrumbs over.

6. Bake for about 20 minutes and serve.

Enjoy

Love

Engela

Recipe for baked sardine and tomato roll

Ingredients

·         225g suet pastry

·         125g canned sardines

·          tomato purée

·         Salt and pepper

Method

1.       Heat the oven to 200⁰C

2.       Place the suet pastry on a lightly floured surface and roll out to a  rectangle 20x25 cm.  Trim edges to form a neat rectangle.

3.       Drain the sardines and mash with a fork. Add tomato purée to taste. Season lightly with salt and pepper.

4.       Spread the sardine mixture to within 1 cm  of the pastry edges.

5.       Turn in the edges  of the pastry, mitre the corners and roll up from one short edge.

6.       Oil a large piece of kitchen foil. Wrap and seal the suet roll in it, leaving room inside the parcel for the pastry to expand.

7.       Place on a baking tray and cook for 1¼ hours, unwrapping the top 5 minutes before the end of the cooking time to brown.

8.       Remove from oven. Unwrap completely, turn on to a hot plate and serve immediately.

Enjoy,

Enge

Recommended Main Dish for Christmas

Christmas is just around the corner. For you who have been idling too long, do not despair, here is a delicious recipe for mutton pie.

Recipe: Mutton Pie

Buttermilk Custard

Ingredients

·         3 eggs separated

·         1 cup sugar

·         3 Tbsp. whole-wheat flower

·         2 cups buttermilk

·         ¼ tsp. salt

·         1 Tbsp. lemon juice

·         2 Tbsp. orange juice

·         1 tsp. each of grated lemon and orange rinds

·         4 Tbsp. butter

Preparation

1. Cream the sugar and butter together, and stir in the flour, salt, fruit juices, and grated rind.

2. Add the well-beaten egg yolks mixed with the buttermilk. Beat until smooth.

3. Fold in lastly the stiffly beaten egg whites. Pour mixture into individual custard cups.

4. Bake for 10 minutes at 450⁰ f (230⁰ C), then reduce to 350⁰ F (180⁰ C) and continue baking until the custard is firmly set in the centre when tested with a knife.

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Potato bake

Ingredients

·         6 large potatoes, peeled and sliced

·         1 punnet mushrooms, sliced

·         1 packet brown onion soup powder

·         1 cup grated cheese

·         250 ml fresh cream

Method

1.       Layer potatoes, mushrooms and brown onion soup powder in a buttered ovenproof dish with a lid.

2.       Top with grated cheese and pour enough cream over to reach half-way up potato mixture.

3.       Cover and bake at 180⁰ C for 30 minutes.

4.       Remove lid and bake for a firther 30 minutes or until brown.

Woman to woman

CHICKEN A LA KING

Ingredients

·         1 cup fat-free milk

·         1 tin evaporated  milk

·         1 tsp. salt

·         2 tbsp. brandy

·         1 onion, chopped finely

·         1 cup stock mixture (½ cup boiling water, 1 tsp. chicken stock powder and ½ cup white wine).

·         1 green pepper, sliced

·         1 yellow pepper, sliced

·         1 punnet brown mushrooms, sliced

·         2 cloves garlic, crushed

·         2-4 breast fillets, sliced across the grain into thin strips

·         2 tbsp.  Maizena (premixed in a little water)

·         1 cup basmati rice

Method

1.       Put the rice and water on to cook for 10-15 minutes, stirring 2-3 minutes.

2.       Dry-fry onion, peppers, mushrooms and garlic.

3.       In a normal pan cook the onions dry over a high heat. Whilst you are waiting for them to stick to the bottom, make the stock mixture (½ cup boiling water, 1 tsp. Chicken stock powder and ½ cup white wine, mixed together). When the onions are sticking to the base of the pan, use a wooden spoon to lift them and toss them around the heat to get browned on all sides. As they begin really sticking to the bottom of the pan, carefully add tiny amounts of the stock mixture, to create very hot, scalding steam. Do not add so much fluid that the onions simmer –you will have lost the plot entirely. Toss the onions about and when they start sticking again, add a tiny bit more of the mixture, creating the same hot steam. Wait until they stick before adding the next bit. Continue until the onions are very brown indeed. Then, add the rest of the stock mixture, stir up the brown bits off the bottom of the pan, and let the mixture simmer down. When the fluid has simmered down, you have a pretty effective non-stick pan in which you can continue cooking.

4.       Add the chicken strips and brandy, and cook until seared and cooked through (About 3 minutes).

5.       Add the milk, evaporated milk, salt and premixed Maizena, and stir over medium heat until thickened.

6.       Serve over rice with freshly ground black pepper, with boiled courgettes and butternut on the side.

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