Make a Fruit Dessert

To be enjoined after a nice family meal on a Sunday!

Ingredients

·         4 large oranges

·         1 pineapple

·         2 tbsp. finely chopped fresh mint

·         1 tbsp. fresh lemon juice

·         1 tbsp. unsweetened pineapple juice

·         ¼ dry sherry

·         Mint sprigs

Preparation

1. Cut away all rind and bitter white pith from oranges. Separate oranges into segments.

2. Peel the pineapple, remove the core and cut pineapple into 2.5 cm cubes.

3. Combine orange segments and pineapple cubes and toss them with mint, lemon juice, pineapple juice and sherry.

4. Serve in cocktail cups garnished with sprigs of mint.

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How to make carrot soup

Ingredients

·         500 g carrots, finely sliced or grated

·         1 stalk celery, finely sliced

·         1 tomato, skinned and chopped

·         1 medium onion, chopped

·         4 cups vegetable stock

·         Salt and pepper to taste

·         Chopped chives

·         ¼ tsp. thyme

Preparation

1. Place all the ingredients, except the chives, in a covered saucepan.

2. Bring to boil and simmer for 25 minutes.

3. Puree in blender and a served sprinkled with the chives.

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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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