STEAK STIRFRY

This recipe is in courtesy of my aunt, Fathima. Hope you enjoy it!

INGREDIENTS
Half kg Fillet steak , thinly sliced strips
1 teaspoon salt
1 teaspoon red chillie powder
Half teaspoon crushed red chillies
1 and half teaspoon coriander powder
3quarter teaspoon cumin powder
Quarter teaspoon turmeric powder
1 teaspoon Ginger garlic paste
Half cup peri peri sauce
2 tablespoon Worcestershire Sauce
Quarter cup vinegar
3 tablespoon lemon juice
Half packet of frozen Oriental or Spanish or Hawaiian Stir fry mix.

METHOD
Cook the steak with salt, turmeric and ginger/garlic. Once tender, add the other spices and sauces. Mix well. Allow to cook for 15 minutes then add vegetable. Cook for a  further 15 minutes till the sauces thicken. Do not allow the sauce to dry out completely.

VEGETABLE BAKE

This recipe is with courtesy of Evelyn Chetty of MALVERN, SA. THE POST news.

INGREDIENTS
1 Punnet baby marrow (cut across into 4-5 pieces)
1 Punnet patty pans (halved or quartered)
Half a medium sized broccoli (break florets)
1 small butternut (cut into cubes)
1 punnet (250g) mushroom of choice, brown or button (cut into chunks)
1 tablespoon crushed garlic
4 tablespoons butter
salt and pepper
Optional -2 cups of pasta of choice - fusili, elbows or macaroni work best (cooked and drained)

Sauce
6 tablespoons cake flour
6 tablespoons butter/margerine
1 & Half litre milk
2 cups grated cheddar cheese
Salt and pepper

METHOD
Prepare veggies:
Melt butter in frying pan. Add garlic and all vegetables. Saute on high heat for approximately 10 minutes. Transfer veggies to a casserole, add pasta (optional) and mix together.
Sauce:
Melt butter in pot. Add flour and cook over low heat for 2 to 3 minutes. Add warmed milk, a little at a time while stirring with a whisk. Stir continuously while adding remainder of milk in small portions. Continue to stir, allowing sauce to thicken and cook. Add half a cup of cheese to sauce, and salt and freshly ground black pepper to taste. Pour sauce over veggies and sprinkle remaining cheese on top.
Bake at 180degree celcius for 25 to 30 minutes.

Peppermint Tart

This delicious looking recipe is in courtesy of Vijay Thammiah of Mobeni Heights, SA - The Post newspaper.

INGREDIENTS
1 Packet Tennis Biscuits (coconut biscuits)
250ml fresh cream
1 Large peppermint chocolate
1 tin caramel

Method
Break tennis biscuits into very small pieces. Beat fresh cream until firm. Add caramel to fresh cream and mix. Add broken tennis biscuits and grate half the peppermint chocolate into mixture.
Pour this mixture into serving dish or shallow pyrex dish. Grate the remaining chocolate over the top. Decorate with 3 glace cherries and let it set in fridge overnight.

Enjoy!!! sorry image from justeasyrecipes.co.za , but it should look more or less like this.