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Desserts A LA ROMANY 1 Packet Romany Cream biscuits 1 Instant Chocolate pudding (not dark chocolate) 1 Fresh Cream 1 Peppermint Crisp or Flake Method: Crush Romany cream biscuits. Mix instant pudding. Beat cream. top with peppermint crisp or flake.
1 Can (310g)
Nestle Dessert Cream Pour peaches (½
can) over Swiss roll. Shake can of cream, open and pour into a mixing bowl. Add 1 tsp icing
sugar and stir until smooth. Repeat layers using the rest of the ingredients. Decorate with cherries and nuts.
Puree together guavas & caramel and mix with jelly. Set in fridge. |
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Fish FISH AND MUSHROOM BAKE 5 Potatoes 1 Onion 1 Tin Mushroom soup 500g White Fish 1 Packet Brown Mushrooms Dry Breadcrumbs
Method: Slice the onion and mushrooms. Cook fish, de-bone and flake Mix all ingredients together. Bake for 45 minutes remove and sprinkle with breadcrumbs and return to oven under grill until top is browned.
Finely chop the garlic. Score the fish on both sides and clean the inside thoroughly. Rub in salt both in and outside of fish. Place mixture of garlic, seasoning and herbs in the scoring marks. Open fish and sprinkle ½ the cheese, on top of cheese place the sliced vegetables – sprinkle the remaining cheese on top. Close fish – secure if possible with toothpicks. Wrap up securely in a double layer of tinfoil – shiny side inside. Bake for approx. 30 – 45 minutes. |
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Light Meals TANGY PASTA with SOUR CREAM SAUCE 250g Diced Bacon – no fat 3 Cloves Garlic – crushed 1 Large Tomato – skinned/cut into pieces 1 Coarsely Chopped Onion 250ml Sour cream 1 packet Spaghetti – cooked Method: Fry bacon in a pan till done but not crisp – put aside and cover. Sauté onion and garlic in pan till soft – adding more oil if necessary. Add tomato and simmer till a thick puree is formed. Add bacon pieces
and sour cream and simmer without lid until sauce Transfer
spaghetti to a serving dish and pour over the sauce just before Mix everything together. Put ½ the cheese
into the mixture – keeping other ½ for topping. Bake for 30 minutes. |
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Meat BEEF OXFORD 1 Kg Stewing Beef 50ml Olive Oil Marina – Salt & Pepper 2 Garlic Cloves crushed 100g Mushrooms 30ml Apricot jam 40g Flour 300ml Red wine 225g Onions 300ml Beef stock 1 Green pepper sliced
Method: Add rest of ingredients including left over flour. Bring to boil –
then simmer for 2 hours 30 minutes. Method: Boil egg until hard – cool and shell. Finely chop the onion and garlic. Mix meat, herbs, onion, garlic and seasoning. Take a ball of
mince mixture and coat around egg – do this Roll meat coated egg in flour, then beaten egg white and lastly in breadcrumbs. Once all the eggs have been coated in both meat and breadcrumbs deep fry them. Deep fry until meat is cooked. |
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Poultry PAELLA
1kg Chicken Fry the mushrooms, bacon, onion and green pepper. Cut tomatoes into blocks and add to fried ingredients. Add uncooked rice and soup powder. Lastly add the chicken and mussels. Cook until rice
is just right. Pour apricot juice and soup powder over chicken. Add cloves. Cook for a
further minutes. Method: Mix all ingredients except cheese, crumbs and butter – chicken & broccoli last. Sprinkle crumbs, cheese and knobs of butter. Bake for 30 minutes |
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Salads SWEETCORN DISH 2 Tins Sweetcorn 4 Eggs 2 Tsp. Baking powder 2 Tbl. Sugar 2 Cups Milk 2 Tbl. Mieliemeel 1 ml Marina Sea Salt 2 Tbl. Margarine Method: Melt sugar and margarine together. Add sweetcorn – mix all other ingredients together. Add two mixtures together (mixture is very liquid but sets well). Pour into oven-proof dish. Place in centre
of pre-heated oven (180°C). Peel potatoes and cut into slices. Cook potatoes in boiling salt water for 5 minutes. Drain well and arrange a layer of potato slices in a greased baking dish. Cover with cheese. Follow with an
onion layer, sprinkle with soup powder – dot with butter. Pour milk over
evenly and bake in oven until potatoes are tender and the Mix remaining ingredients together. Pour over pumpkin/butternut. Bake for approx. 30 minutes – until light golden brown. |
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Tea Time Treats SHORT BREAD 275g Flour 225g Salted Butter 100g Glace Cherries 50g Corn flour 100g Golden granulated & castor sugar Zest of Orange and Lemon Method: Preheat the oven. Spray baking tray with spray 'n cook. Roughly chop cherries. Sift the flours together. Rub in the butter. Stir in the sugar cherries, fruit rinds. Knead to soft dough. Press dough into greased biscuit tray. Bake for 45 minutes until golden. Add the sugar and egg. Mix in melted margarine. Add this mixture to the sifted dry ingredients and mix to form batter. Spoon this into greased muffin pans. Bake for 20 minutes.
Add instant pudding powder – mix in thoroughly. Crush biscuits and line grease pie dish. Pour mixture on to crust. Refrigerate until set. |
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