ROCKY ROAD ICE CREAM

THE POST - Courtesy of Mogi Schlemmer of Utrecht

Lovely recipe and a definate must try. Thanx Mogi
INGREDIENTS
2 litre vanilla ice cream
quarter cup roughly chopped macadamia
or almonds
2 mince pies or 6 shortbread
cookies
100g roughly chopped milk chocolate
100g mini marshmallows
50g maraschino or glace cherries

method
Ensure that ice cream is not too soft or melted. Fold in all ingredients into ice cream and freeze immediately. Mixture should not be put through blender.

image - internet

STEAMED CHRISTMAS PUDDING

THE POST - Courtesy of Malani Padayachy of Westville

This is a lovely recipe for all who are celebrating christmas, thanks Malani.

INGREDIENTS
2 cups mixed fruit
1 cup brandy
250g butter
1 cup sugar
4 eggs
1 cup cake flour
2 teaspoon bicarb
3 teaspoon all spice
2 teaspoon ground cinnamon powder
1 cup chopped dates
1 cup fresh bread crumbs
2 cups chopped pecan nuts
1 and half cups finely grated carrots
6 teaspoons finely grated orange rind

METHOD
Combine mixed fruit and brandy(coffee) and leave to soak overnight. Cream butter and sugar until light and fluffy. Add eggs one at a time, beating well after each addition. Sift all the dry ingredients together and add to the above ingredients. Mix well.
Stir in soaked fruit, nuts, dates, bread crumbs, carrots and rind. Pour mixture into an 8-inch greased pudding bowl (glass or metal) and cover with foil and secure with a string. Place on a wire rack in a large pot, pour boiling water half way up the sides of the pudding bowl.
Steam for 2 to 3 hours until well cooked. Refill water if necessary. Once done, slice and serve with a rich custard.



ENJOY!!!

CREAMY BUTTERNUT AND SWEETCORN

THE POST - Courtesy of Lorinda Stephan of BLUFF

This recipe really sounds great. Just as the name states, butternut and sweetcorn really makes this dish work beautifully.

INGREDIENTS
1 Butternut
quarter teaspoon salt
250ml fresh cream
1 tin creamed sweetcorn
Butter

Method
Peel butternut and cut into squares. Place butternut in a pot with salt and water and steam until cooked. Add water if required. Once cooked, remove, drain and mash the butternut. Place into a casserole dish. In a seperate bowl, add the sweetcorn and fresh cream. Beat together and pour mixture over butternut. Add blobs of butter. Bake at 200degree C for about half an hour or until brown. Then remove and serve.

I give this dish thumbs up!

KIDS CHRISTMAS TWISTER MOCKTAIL

This lovely drink comes from Avashnee Govender of Umhlanga, this too was posted in the newspaper for sharing with all. Thanks Avashnee.

INGREDIENTS
Half cup chilled ginger ale
1 tablespoon grenadine syrup
Slices of lemon or orange
Maraschino cherries
Ice (preferably crushed)

METHOD
Stir ginger ale and grenadine syrup together and pour over ice.
Garnish with maraschino cherries and a slice of orange or lemon.


Enjoy!!!

STICKY SWEET AND SOUR RIBLETS

This post is in courtesy of Vanessa Adams of Newlands, she had posted it in the same newspaper as the other recipe I had posted recently. Thanx Vanessa for this lovely starter.

INGREDIENTS
1 kg spare ribs
2 cups of water
1 teaspoon salt
4 tablespoons vinegar
1 teaspoon garlic paste
1 teaspoon chilli paste

FOR THE MARINADE
4 tablespoon chilli chutney
4 tablespoon tomato sauce
quarter cup coke
4 tablespoons brown sugar
4 tablespoons lemon juice
4 tablespoons  Worcestershire sauce
2 tablespoons oil
salt to taste

METHOD
Cut spare ribs into cocktail bitte size and marinate with salt, chilli paste, garlic paste and vinegar.
In a pot, boil the spare ribs in water until cooked.
Mix all the ingredients together for the marinade and gently heat. Coat the spare ribs with the marinade.
Grill in the oven or braai. When riblets are ready, brush the rest of the marinade on both sides and serve.

CRUMBED CHICKEN DRUMETTES

Since its Christmas time , I decided to bring together some great recipes, not only from close friends but from other fellow South Africans.
This dish is from Nivashnee Naicker, fellow South African, who posted her recipe in one of our famous Newspapers -THE POST.

INGREDIENTS
12 mini drumsticks
Garlic
Cinnamon sticks - 4to 5 small
10ml dried thyme
15ml chicken spice or BBQ spice
5ml chilli powder
500ml cake flour
2 large eggs
salt to taste

METHOD
Steam the drumsticks with salt, garlic and cinnamon stick. Allow to cool.Place the chicken in a plastic bag and add all dry ingredients from above. Close the bag and shake to coat the chicken. Beat the eggs in a large bowl. Coat the chicken pieces in beaten egg and then transfer back to plastic bag. Shake bag to coat chicken for second time. Place chicken pieces on a greased baking tray using non stick spray. Refrigerate until use as this will allow the coating to set. Drizzle lightly with oil and bake in a preheated 200degree C oven for 10-20 minutes. 
Turn on all sides to allow coating to brown.
Garnish with sliced boiled egg, parsely and a bowl of chillie sauce as a starter.

Sorry picture not available, Hope you all enjoy this great dish.

SIMPLE MEXICAN SALSA

This salsa recipe has also been gone from hand to hand and eventually reached my own.
This recipe sounds great and quite easy. Thanks to the maker whever you are.
 
sorry picture from internet again

INGREDIENTS
A traditional Mexican Salsa that's great with tortilla chips!
1 lb ripe tomatoes, chopped
1/2 onion, finely chopped
2 or 3 serrano chiles, seeded and finely chopped
juice of 1/4 lime
a handful of fresh cilantro, finely chopped
1/2 teaspoon salt
fresh-ground balck pepper, to taste
METHOD
In a large bowl, mix together tomatoes, onions, chiles and cilantro.
Stir in lime juice, salt and black pepper. Set aside.
Allow flavours to blend for about 15 mins before serving.

BUTTERNUT SALAD

 This simple salad recipe has been sent to many people and eventually fell in my hands. If the originally maker of this simple dish finds it coming her way, just know this was a delicious dish and thanks for sharing.

BUTTERNUT SALAD.                                              

Butternut
salt to taste
Black pepper
lemon juice
olive oil
Lettuce
avacados
cucumbers
almonds, sesame seeds,
garlic,
ghee

Cube butternut and sprinkle with salt, pepper,lemon juice, olive oil. Cover and bake.
Lay lettuce on bottom of serving tray then layer the sliced avocados , cucumber, and baked butternut. Then braise almonds with sesame seeds, garlic and ghee and black pepper.
Then sprinkle on salad. . 
   
DRESSING.
3/4 cup steers sweet chilli sauce, 1tsp sugar, pinch salt, pinch black pepper, little balsamic vinegar. Mix together

Green Beans and Mutton Curry

The great thing about eating this dish is that its one of the healthy green veggies needed in our basic diet and it tastes great!

GREEN BEANS AND MUTTON CURRY

INGREDIENTS

Green Beans - amount you prefer and sliced into small pieces

Mutton - can use any pieces you like even chops is fine
Little oil
Onion - 1
Jeera (Cumin) - 1 teaspoon
Mixed (Gharam masala) - 1 tablespoon
Chillie powder - 1/2 tablespoon
Turmeric - 1/4 teaspoon
Ginger / Garlic Mixture - 1/2 tablespoon
Salt to taste
Tomato - 2 or 3 small

METHOD

Heat some oil in a pot, throw in the jeera and sliced onion. Let it come slightly brown then we can add in our spices. First lower our heat to medium or moderate then throw in the gharam masala, chillie powder and turmeric. Now with this add in the ginger/garlic mixture but be carefull as it is wet, it will spurt. Do not burn the spices but immediately throw in the washed meat, little water and little salt. Let meat cook for about 15min to 20min keeping an eye that it does not burn and there is little water in it so simmer. Throw in the Beans and do not panic that it does not fit the pot as it will come down when cooked. Throw the tomatoes on top with little more salt but not too much. You are allowed to have little salt but too much ruins the dish.
Keep in mind that this is cooked on moderate to semi low heat and not on high. You know its cooked when the beans has well blended in with the gravy and the meat is gone tender and juicy.


Sorry image from internet again, but this is what it looks more or less. It's a great dish especially if you not a green bean fan.

KARHAI CHICKEN

Ingredients

1kg Chicken

2 tsp ginger/garlic paste

1 tsp thin sliced ginger

add salt to taste

1 tbl red chillie powder

cup ghee(butter) - optional otherwise use oil

1 tsp black pepper

3 green chillies

green corriander for garnishing

Method

The first thing to begin with is to cook the chicken in 1tsp ginger/garlic paste, salt to taste and water. Cook till tender.

Heat the ghee/oil in a pot then add in the 1 tsp left over ginger/garlic paste. Let cook for a minute, carefull as it does spurt and could burn you skin. Then add in the chicken with the thinly sliced ginger, red chillie powder, salt, pepper, green chillies and cook till nice and brown.

Serve hot but not before garnishing with corriander leaves. It gives it a nice colour.