Chicken Broth

Ingredients

·         2 kg chicken parts such as wings and gizzards

·         500 ml celery stalks and leaves, chopped

·         1 medium-sized onion, peeled and chopped

·         1 large carrot, chopped

·         125 ml fresh parsley leaves

·         10 ml salt

·         6 whole black peppercorns

·         1.75 ml boiling water

Preparation

1. Remove all visible fat from the chicken parts, but leave the skin. Place chicken in large cooking pot, add all the remaining ingredients and bring to boiling point. Lower heat to very low and skim. Cover the pot and simmer for 2 hours, skimming regularly.

2. Strain the broth through a sieve into a bowl. Allow to cool down to room temperature, and then place it in the refrigerator to settle the fat by chilling. When the fat is solid, remove it and discard. Scrape all the vegetables off the chicken pieces, then remove and discard all skin, bones and remaining fat.

Serves 8.

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Cheese and Noodle Casserole

Ingredients

·         200 g noodles

·         1 litre water

·         5 ml salt

·         1 large onion, peeled and sliced

·         8 bacon rashers, cut into I cm pieces

·         5 ml sunflower oil

·         250 g smooth cottage cheese

·         1 large tomato, cut into thin slices

·         20 ml dry breadcrumbs

Preparation

1. Preheat oven to 180⁰ C (356⁰ F).

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

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

4. Combine the noodles, onion, bacon and cottage cheese.

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

6. Bake for about 20 minutes.

Serves 6.

Engela

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Bombay Sole

Ingredients

·         750 g fillet of sole, skinned

·         250 ml  plain yoghurt

·         5 ml paprika

·         5 ml ground cumin

·         5 ml ground coriander

·         2 ml salt

·         Freshly ground black pepper

Preparation

1.       Put the sole in a rectangular oven-proof glass dish or earthenware dish.

2.       In a blender, blend together the yoghurt, paprika, cumin and coriander. Pour over the sole, cover with plastic wrap and marinate for about 2 hours in the refrigerator; turning the sole occasionally.

3.       Preheat oven on grill. Grill each side of sole for 4 minutes. Season with salt and pepper.

4.       Serve immediately with more yoghurt if desired.

Engela

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Serves 4 

Potato and Tomato Bake

Ingredients

·         2 large potatoes, scrubbed

·         2 large onions, peeled and thinly sliced

·         3 large tomatoes cut into fairly thick slices

·         25 ml margarine

·         200 ml grated Cheddar cheese

·         5 ml cayenne pepper

·         2 ml salt

Preparation

1.       Preheat oven to 180⁰ C (356⁰ F)

2.       Boil or steam the potatoes in their jackets until firm and slice them.

3.       Place layers of onions, potatoes and tomatoes in a well-greased oven-proof dish, dotting each layer with margarine and a sprinkling of cheese. End with potatoes, again dotting with margarine and sprinkling the rest of the cheese, cayenne pepper and salt.

4.       Bake for I hour until the onions are well cooked and the tomatoes have released their juices and the potatoes have absorbed it.

Serves 4

Engela

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Chicken Rice Salad

Ingredients

·         250 ml cold, cooked brown rice

·         500 ml chopped, cooked chicken

·         125 ml cucumber slices

·         1 medium sized onion, finely chopped

·         ½ green pepper, thinly sliced

·         125 ml whole-kernel corn, drained

·         60 ml French salad dressing

·         125 ml low-fat plain yogurt

·         5 ml lemon juice

·         1 ml cumin

·         Freshly ground black pepper

·         Chopped chives or dill for garnish

Preparation

1.       Mix all ingredients well, except chives or dill

2.       Spoon the chicken rice salad into serving bowls and sprinkle with chives or dill

3.       Serve with salad, vegetables and whole-wheat bread

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Roast Pineapple

1. Preheat oven to 200⁰ C (392⁰ F).

2. Slice I medium sized pineapple in half, lengthways and score the flesh with a sharp knife.

3. Spoon 12.5 ml (I tbsp.) honey over each half and roast for 20 minutes.

4. Cut each half into 3 pieces and serve.

Serves 6.

Engela

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Recipes for a Quick and Easy Snack

White Rabbit Salad

My husband published 5 quick and easy to make recipes:

1. Grilled Hamburgers

2. Chicken Salad

3. Five Minute Soup

4. Beetroot with Tuna

5. White Rabbit Salad

For the recipes follow this link: Recipes For Quick and Easy Meals