Grilled Chicken Breasts with Lime Juice

Follow these easy steps:

1. Wash and dry 4 chicken breast halves, each one about 200g.

2. Heat griller for 15 minutes.

3. Rub juice of 1 lime on chicken breasts.

4. Season with salt and pepper to taste.

5. Grill, skin side up, on lightly oiled grill for 5 minutes on one side and 10 minutes, skin side down on the other.

6. Sprinkle with freshly chopped or dried tarragon.

Makes for servings. 

Engela

How to Make Your Own Yoghurt

Peppered Steaks in Beer and Garlic

Ingredients

·         4 beef sirloin steaks; each 2.5 cm thick and about 175 g

·         2 cloves garlic; crushed

·         120 ml brown ale or stout

·         2 tbsp. brown sugar

·         2 tbsp. Worcestershire sauce

·         15 ml olive oil

·         1 tbsp. black peppercorn; crushed

Preparation

1.       Place the steaks in a deep glass dish. Mix the garlic, ale or stout, sugar, Worcestershire sauce and oil thoroughly and add to steaks; coating both sides with this marinade. Leave in fridge for 2-3 hours to marinate.

2.       Remove steaks from the dish and sprinkle steaks with the crushed peppercorns and press them into the meat surface.

3.       Cook the steaks on a hot barbecue for 3-6 minutes on each side, depending on how rare you like your meat. Use marinade to baste the meat during the cooking process.

4.       Serve direct from the barbecue with a side salad and jacket potatoes.

Serves 4

Try this recipe also: Peppercorn Steak

Engela

National Parks of South Africa

Famous Quotes on Beauty

Hot Cabbage salad with Brandy Sauce

Ingredients

·         70 g lean bacon; shredded

·         Small head cabbage

·         3 green apples; coarsely grated

·         2 ml nutmeg

Ingredients for the sauce

§  1 clove garlic; crushed

§  15 ml cider vinegar

§  30 ml brandy

§  15 ml olive oil

§  Ground black pepper to taste

Preparation

1.       Fry the bacon in a saucepan over medium heat until brown and crisp.

2.       Add cabbage and apples; cover and cook for 3-5 minutes until cabbage is cooked but still firm.

3.       Stir in the nutmeg and remove from heat.

4.       Mix all the ingredients for the sauce thoroughly and pour over the cabbage and apple dish and stir slightly.

Serve hot.

Serves 4.

Engela

Home Remedies of Grandmothers

Spaghetti Caruso

This is a dish Enrico Caruso, the great Italian tenor, used to enjoy enormously and which has been named after him.

He was a great gourmet so he probably liked far more spaghetti than the quantity given here. But this amount is usually ample for more ordinary appetites.

Ingredients

·         1 large red or green pepper; chopped

·         3 cloves garlic; crushed

·         3 tbsp. olive oil

·         1 can tomatoes

·         1 tsp. chopped basil

·         1 tbsp. chopped parsley

·         1½ tsp. salt

·         1 tsp. freshly cracked black pepper

·         ½ tsp. sugar

·         225 g small courgettes; sliced

·         6 tbsp. flour

·         350 g spaghetti

·         2 tbsp. butter

·         1 cup grated parmesan cheese

Preparation

1.       Heat oil in frying pan add pepper and garlic and fry for 3-4 minutes; then add tomatoes, herbs, seasoning and sugar.

2.       Cover the pan and allow simmering for 15-20 minutes. Remove from pan.

3.       Shake courgette slices in flour, seasoned with salt and pepper in a paper bag until all well coated. Shake off surplus flour and fry in more oil until brown on both sides. Drain on absorbent paper.

4.       Meanwhile, cook the spaghetti. Boil for 10-12 minutes until just tender. Drain.

5.       In the frying pan, melt the butter and add spaghetti; turn around until spaghetti is coated with butter.

6.       Dish spaghetti into a hot dish; pour over the sauce and sprinkle lavishly with parmesan cheese and arrange courgettes around the rim of the dish.

Serves 4

How to Make a Summer Christmas Pudding

Engela

Lamb Pie

Ingredients

·         750 g deboned lamb leg; diced

·         1 onion; chopped

·         1 celery stalk; chopped

·         2 carrots; peeled and diced

·         250 ml beef stock

·         15 ml Worcestershire sauce

·         20 ml fresh rosemary

·         Salt to taste

·         Olive oil for frying

·         Black pepper to taste

·         45 ml oats

Topping Ingredients

·         750 g potatoes; peeled

·         Salt to taste

·         50 ml fat-free milk

·         12.5 ml French mustard

Preparation

1.       Fry the meat in the oil over medium heat until brown

2.       Add the onion, celery, carrots, beef stock, Worcestershire sauce, rosemary, salt and pepper. Cover with lid and cook slowly for 45 minutes until meat is tender.

3.       Stir in the oats and bring to boil and then remove from heat.

4.       Preheat oven to 200⁰C (400⁰F)

5.       Boil the potatoes separately until tender and add salt. Drain and mash. Stir in milk and mustard.

6.       Spoon the meat mixture into an oven-proof casserole and spread the potato mixture over it.

7.       Make peaks in the potato with a knife.

8.       Bake for 30-35 minutes until the potato topping is golden brown.

Serves 4

Engela

Ten Amazing Facts About Beetroot

Irish Coffee and the Origin Thereof

Today I want to share the original recipe for Irish Coffee with you.


But, before you can make it, you must first be introduced to the history thereof. Only then you will enjoy the true taste and understanding of Irish Coffee!

Irish coffee was indeed invented by the Irish. The Port of Foynes located in the County of Limerick, was a major hub for air traffic between the USA and Europe during the 1930’s and 1940’s. Travel was by flying boats . . . 

Read the story and get the recipe!

Engela
Take Good Care of Your Kidneys

Spicy Lamb Stew

Ingredients

·         8 lamb rib chops

·         4 medium sized carrots; peeled and sliced

·         1 large stalk of celery; chopped finely

·         2 leeks; chopped into little pieces

·         1 cup onions; coarsely chopped

·         3 tbsp. cooking oil

·         1 beef stock cube

·         1 tbsp. flour

·         1 cinnamon stick

·         3 cloves garlic; chopped

·         ½ bay leaf

·         ½ tsp. mixed herbs of your choice

·         1⅓ cups of water

·         Salt and pepper to taste.

Preparation

1.       Heat oil in frying pan over medium heat. Brown lamb chops on both sides. Remove from pan and place in an oven-proof casserole dish and keep aside.

2.       Fry onions in pan until it begins to colour, add other vegetables and continue frying for 5-6 minutes until it begin to soften.

3.       Crumble beef stock cube into the pan, sprinkle the flour over and stir in.

4.       Add spices, herbs and water; bring to boil, stirring.

5.       Add seasoning.

6.       Pour pan contents over the chops in the casserole dish.

7.       Cover and simmer in a pre-heated oven at 180⁰c (350⁰F) for one (1) hour or until tender.

8.       Remove cinnamon and serve with rice and side salads.

Serves 4

The Top Five Herbs

Engela