Some great recipes for stuffed eggs

For all the various stuffing: Halve 6 hard-boiled eggs either lengthwise or cross-wise – cut of the ends so that they can stand).

Garlic stuffing

Mash the yolks and mix with 2 tbsp. soft butter, 2 tbsp. mayonnaise and 2 small cloves garlic, crushed. Add salt to taste. Refill the egg whites with the stuffing. Sprinkle with finely chopped chives and parsley mixed.

Asparagus stuffing

Combine the yolks with butter and mayonnaise and add the finely grated rind of 1 lemon, salt to taste and a pinch of paprika. Fill the whites and place one asparagus tip cut to fit the length of the egg and place a little band of red pimento across the centre of the asparagus.

Curried stuffing

Proceed as the first two recipes above and add 1 tsp. finely grated onion and 1 tsp. curry powder and salt to taste. Sprinkle with finely chopped parsley and a slice of black olive.

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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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