How to make yellow rice

This is an attractive way of serving rice either with a curry, or with chicken, veal and fish dishes.

Ingredients

·         3 Tbsp. butter

·         ½ cup finely chopped onion

·         ½ tsp. turmeric

·         1 cup long grain rice

·         2½ cups chicken stock

·         ¾ tsp. salt

·         1 stick cinnamon, broken in halve

·         5 cardamoms

·         6 cloves

Preparation

1. Melt the butter in a saucepan, add the onion and fry gently until soft but not colored.

2. Blend in the turmeric, then stir in the rice and fry slowly; stirring all the time for 3-4 minutes.

3. Add the stock, salt, and spices and bring to the boil. Stir once, lower the heat to simmering, cover with a lid, and allow simmering for about 20 minutes.

4. When soft, turn into a bowl and fluff up with a fork.

Enjoy!

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Spring Stew

Ingredients

·         1 kg middle neck of lamb, cut into slices

·         2 potatoes

·         2 onions

·         1 tin of tomatoes

·         Salt and pepper to taste

·         ½ tsp. cinnamon powder

·         1 tbsp. yellow sugar

·         1 cup chicken stock

Preparation

1.       Clean the meat and place it in a casserole dish.

2.       Peel and roughly chop the potatoes and onions and add it to the meat.

3.       Mix together the salt, pepper, yellow sugar and cinnamon powder and sprinkle them over the meat and vegetables.

4.       Pour over the tomatoes with the juice and the stock.

5.       Cover the dish and cook for about 3 hours at 325⁰ F (180⁰ C)

Serve with creamed potatoes, sliced carrots and garden peas.

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Cabbage with soured cream

Ingredients

·         700 g white cabbage

·         ½ finely chopped onion

·         1 cup water

·         ½ tsp. caraway seeds

·         1½ tsp. salt

·         Freshly cracked black pepper

·         1 tbsp. all-purpose flour

·         1 cup sour cream

Preparation

1.       Cut out thehard stalk from the cabbageand shred leaves finely. Turn into a saucepan with the water, onion, caraway seeds and seasonings. Cover and boil for 5 minutes, turning the cabbage once.

2.       Make a paste of the flour with the soured cream. Stir into the pan. Bring to boil again, stirring and let boil for about 2 minutes.

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Devilled chicken

Ingredients

·         500 g cold cooked chicken

·         2 tsp. tomato ketchup

·         2 tsp. vinegar

·         Pinch cayenne pepper

·         ½ tsp. black pepper

·         2 tsp. made mustard

·         2 tbsp. olive oil

Preparation

1. cut the chicken into neat pieces

2. Blend all the other ingredients together

3. Brush the chicken pieces with the ingredients and grill until browned on both sides

4. Serve cold with salad or hot with boiled rice, vegetables and sweet chutney

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Easy Vegetable Curry

Ingredients

·         120 ml water

·         1 Tbsp. soy sauce

·         1 small onion, finely chopped

·         2 small cloves garlic, finely chopped

·         140 g mushrooms, sliced

·         2 small carrots, sliced diagonal

·         1 red-bell pepper, diced

·         150 g kale, finely chopped

·         2 stalks celery, sliced diagonal

·         2 tsp. curry powder

·         15 ml peanut butter

·         15 ml rice vinegar

Preparation

1. In a large skillet, heat the water and soy sauce to a simmer. Add the onion and garlic. Cook for about 5 minutes, or until onion is soft.

2. Add mushrooms, carrots and celery; cook for about 5 minutes – stirring occasionally – or until carrots just begin to soften.

3. Gently stir in pepper and kale. Add curry powder and cook covered for 5 minutes – stirring occasionally.

4. In a small bowl combine peanut butter and vinegar. Stir into the vegetable mix.

Best served with brown rice.

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How to bake the best ever banana bread

This is a recipe which is both delicious and healthy as it contains a fruit as main ingredient.

But, first some information on bananas:

Botanically, this tropical fruit par excellence is not a fruit at all but a giant herb, the largest on earth.

The wild bananas native to both Asia and Africa are hard, bitter and full of seeds, whereas today’s cultivated varieties are seedless and sterile – new plants are produced from pieces of rootstock. Bananas grow in areas which are predominantly frost-free, have adequate rainfall, and enjoy a relatively warm, humid, subtropical climate.

Bananas are available throughout the year. The best is to buy plump firm, unbruised bananas. The external ridges on the skin should be relatively smooth because this indicates correct picking maturity, which is very important for full flavour development when ripe. Avoid bananas with dull, greyish skins -they will not ripen properly. If at all possible, buy bananas in bunches with the stems intact; they will keep longer.

Bananas have potassium, phosphorus and high fibre content, and are easy to digest.

Baking information:

- Cooking time 55-60 minutes

- Oven temperature 350⁰F/ 180⁰C, Gas mark 4

- Size of tin: 9 x 5 x 2½ inches bread loaf tin

- Preparation of tin: brush with oil

Ingredients

·         2½ cups all –purpose flour, sifted with 2¾ teaspoons double –acting baking powder

·         ½ teaspoon baking soda

·         ¼ teaspoon salt

·         ¼ teaspoon ground cardamom

·         ¼ teaspoon ground mace

·         ½ cup butter

·         ¾ cup granulated sugar

·         2 eggs

·         ¼ teaspoon vanilla extract

·         2  mashed bananas

·         ¾ cup chopped walnuts

Method

1.       Sift together the flour, bicarbonate of soda, salt and spices. Cream the butter and sugar until light and beat in the eggs and vanilla essence gradually.

2.       Stir in the flour and banana alternately and lastly the nuts.

3.       Turn into the prepared tin, level the top and bake in a moderate oven for 55-60 minutes. Leave in the tin until cool, before turning out. Serve cut into slices and buttered.

Enjoy with the afternoon tea!

Greek Style Kebabs

Ingredients

·         550g lamb fillet

·         45ml olive oil

·         30ml lemon juice

·         2.5ml rigani

·         freshly ground black pepper

·         2 medium sized onions

·         fresh or dried bay leaves

·         4 baby tomatoes, halved

·         2 lemons, cut into wedges

Method

1.       Mix the oil, lemon juice and pepper in  a glass bowl. Add the rigani.

2.       Cut  the meat into 2.5 cm cubes and add to the marinade. Turn with a spoon so that all sides are coated.

3.       Cover and leave in the refrigerator or a cool place for 2-3 hours.

4.       Chop the onions and pepare the tomatoes.

5.       Drain the meat, reserving the marinade.

6.       Heat the grill until very hot.

7.       Thread the ingredients on the skewers in this order: a piece of onion, 2 pieces of meat, a bay leaf, a piece of onion, and so on.

8.       Grill for 8-12 minutes, turning frequently and basting occasionally with marinade.

9.       Slip the tomatoes on to the ends of the skewers for the last few minutes of cooking time.

10.   Serve with lemon wedges.

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