Indian Recipes

NALANI MADURAI - RECIPESNALANI MADURAI - RECIPES

TABLE OF CONTENTS

PAGE

GENERAL 4

CHILLI BITES...........................................................................................................................................4VEDDAR...................................................................................................................................................4FISH CAKES.............................................................................................................................................5BATTER – FISH/CHICKEN.....................................................................................................................6SAMOOSA STRIPS..................................................................................................................................5SOJI............................................................................................................................................................6MOORKOO...............................................................................................................................................6

PIZZA / BREAD 7

PIZZA BASE.............................................................................................................................................7PIZZA.........................................................................................................................................................7FOCACCIA................................................................................................................................................8NAAN.........................................................................................................................................................9FLAKY ROTI..........................................................................................................................................10

CHICKEN 11

BARBECUED SWEET & SOUR CHICKEN WINGS...........................................................................11CHICKEN BREASTS..............................................................................................................................12CHICKEN DRUMSTICKS.....................................................................................................................12SOUTHWEST TORTILLA CASSEROLE.............................................................................................13MALAAI CHICKEN TIKKA..................................................................................................................14BAKED CHICKEN WITH GARLIC AND ROSEMARY (SERVES 4)..................................................15TANDOORI CHICKEN..........................................................................................................................15TANDOORI CHICKEN..........................................................................................................................16CHICKEN À LA KING...........................................................................................................................17SPICED BAKED CHICKEN...................................................................................................................18PIES / ROLLS - SAUCY CHICKEN FILLING......................................................................................19WONDERFUL CHICKEN BIRYANI.....................................................................................................20CHICKEN VINDALOO..........................................................................................................................21

LAMB 22

LAMB VINDALOO................................................................................................................................22MASALA BIRYANI (SERVES 5-6 ADULTS)............................................................................................23CURRIED LAMB AND CABBAGE......................................................................................................24MUTTON CURRY..................................................................................................................................25BASIC KEBAAB MIXTURE..................................................................................................................26MUTTON BURGER PATTIES...............................................................................................................27RED WINE MARINATED ROAST LAMB SHANKS WITH ONIONS..............................................28

BEEF 29

FILLET STEAK IN TRINCHADO SAUCE...........................................................................................29STEAK WITH A SPICY RUB................................................................................................................29BRAISED BEEF PICADINHO (SERVES 4)............................................................................................30HERB CRUSTED RIB ROAST..............................................................................................................31CORNISH PASTRY (SERVES 2 - 3 PEOPLE)...........................................................................................32BEST ROAST BEEF...............................................................................................................................33STIR-FRIED BEEF IN PINEAPPLE BOATS........................................................................................34

11


SEAFOOD 35

PRAWN CUTLETS NB: SERVES 6.........................................................................................................35FISH POACHED IN LEMON & WINE.................................................................................................36CRAYFISH THERMIDOR.....................................................................................................................37

VEGETABLES 38

GEM SQUASH VARIATIONS...............................................................................................................38GARLIC HERB POTATOES..................................................................................................................38SPICY POTATOES WITH TOMATO SALSA......................................................................................39

PASTA 40

PASTA WITH THREE SAUCES............................................................................................................40BASIC WHITE SAUCE..........................................................................................................................41MACARONI & CHEESE........................................................................................................................41

CAKES 42

COCONUT CAKE...................................................................................................................................42BANANA BREAD..................................................................................................................................43BASIC SPONGE CAKE..........................................................................................................................44PLAIN CAKE..........................................................................................................................................44CHOCOLATE CAKE..............................................................................................................................45VALENTINE CHOCOLATE CAKE......................................................................................................46MARBLE CAKE......................................................................................................................................47EGGLESS CHOCOLATE CAKE...........................................................................................................48CUP CAKES............................................................................................................................................49VANILLA AND CHOCOLATE CUPS (MAKES 12 CUPS).....................................................................49RING DOUGHNUTS..............................................................................................................................50EGGLESS SCONES (MAKES ±10).........................................................................................................50CUSTARD SLICE...................................................................................................................................51CUSTARD SLICES.................................................................................................................................52CUSTARD SLICE...................................................................................................................................53STEAMED CHOCOLATE PUDDING WITH CHOCOLATE SAUCE................................................54

BISCUITS 55

CHOCOLATE COCONUT BISCUITS...................................................................................................55CUSTARD BISCUITS.............................................................................................................................55ROMANY CREAMS...............................................................................................................................56COFFEE CREAMS..................................................................................................................................56MELTING MOMENTS...........................................................................................................................57BUTTER BISCUITS................................................................................................................................57CHOCOLATE CHIP COOKIES.............................................................................................................58CRUNCHIES...........................................................................................................................................58CHOCOLATE COOKIES.......................................................................................................................59CHOCOLATE CREAM PIE....................................................................................................................59DREAMY ÉCLAIRS...............................................................................................................................60HUNGARIAN TART..............................................................................................................................60MILK TART............................................................................................................................................61SHORTBREAD.......................................................................................................................................62CHRISTMAS COOKIES.........................................................................................................................62SHORTCRUST PASTRY........................................................................................................................63SHORTCRUST PASTRY........................................................................................................................64JAM TARTLETS.....................................................................................................................................64

22


MINT CHOCOLATE DELIGHT............................................................................................................65FUDGE.....................................................................................................................................................65BURFEE...................................................................................................................................................66

ICE CREAM SAUCES 67

CARAMEL SAUCE................................................................................................................................67PEPPERMINT CREAM..........................................................................................................................67CHOCOLATE ICE CREAM...................................................................................................................67CREAMY CHOCOLATE MILKSHAKE...............................................................................................68

BAKING TIPS: 69

BAKING TERMS 70

SUBSTITUTING INGREDIENTS 71

HOUSEHOLD TIPS 72

THE KITCHEN............................................................................................................................................72THE BATHROOM.......................................................................................................................................73MISCELLANEOUS:......................................................................................................................................73Laundry:...................................................................................................................................................74

33


GENERAL

CHILLI BITES

500ml (2 cups) self-raising flour1 large onion, chopped3-4 green chillies, chopped125ml fresh coriander (dhania), chopped10ml (2 tsp) cumin (jeera)salt to taste (+/- 2½ tsp)oil for deep-frying

Heat oil for fryingCombine the rest of the ingredientsMix well into a batterDrop teaspoonsful into hot oilFry until well puffed and goldenDrain from oil onto absorbent paper

VEDDAR

2 cups split peas (soaked in warm water for 4 hours)3 onions6 dry red chillies1 bunch spring onions (shallots)½ bunch coriander4 cloves garlic1 tsp baking powdersalt to tasteoil for deep frying

Wash and drain peas thoroughlyGrind to a smooth paste and place in a bowlFinely chop onions, chillies, spring onions, coriander and garlicMix all the ingredients well with a wooden spoonShape into a flattish circle and fry until a deep golden colour

FISH CAKES

Steam fish (±10 minutes) (break into small pieces)Steam potatoes, mashedOnions, cut very fineDhania, cut very fineSalt

44


Ginger & garlic (very little)Chillies, cut very fine

SAMOOSA STRIPS

500ml (2 cups) cake flour3ml (½ tsp) salt190ml (¾ cup) watercornflour as needed for sprinklingoil as needed for smearing

Sift flour and salt in a mixing bowlAdd water and mix into a stiff doughKnead well, cover with damp cloth and leave aside for 30 minutesDivide dough into 8 portionsRoll out each portion to the size of a saucerSmear oil edge to edge onto 6 of the rolled-out pastrySift cornflour lightly on each oiled pastryMake two stacks of 3 each and cover with unoiled pastryEvenly roll the stacks of pastry into a large discToss each stack on a heated griddle for a few seconds, turning frequently, until they loosen into individual pastriesPlace on tray and cover with a damp clothComplete tossing the second lot in the same wayCut through stack with kitchen scissors or sharp knife to desired widthSnip off the uneven ends to form an even pastry

SOJI

250g tasty wheat187.5g margarine¾ cup sugar2 sticks cinnamon500ml milk½ cup watercolouringelachi

Boil milk, sugar, cinnamon, water and colouringFry tasty wheat, then add margarine, then add boiled mixture.

55


MOORKOO

2 cups water1¾ tsp salt½ tsp pepper1 tsp jeera (cumin seeds)1½ cups maize meal¼ cups cornflouroil for deep frying

Place water in a saucepan and bring to rapid boilAdd salt, pepper and jeeraSift maize meal and cornflour and stir inRemove from heat and mix wellLeave aside to coolHeat oil for fryingFill moorkoo gadget with prepared doughPipe circles of the dough into hot oil and fry until lightly browned and crispDrain on absorbent paper

BATTER – FISH/CHICKEN

FlourThymeGaram masalaWaterChilli powder

66


PIZZA / BREAD

PIZZA BASE

4½ cups flour1 tsp salt2 tsp sugar50ml oil1¼ cups lukewarm water½ tsp oregano (optional)10g sachet instant dry yeast

Sift flour and salt in a mixing bowlStir in sugar, yeast and herbsMake a well in the centreAdd oil and waterMix all ingredients to form a soft, elastic dough, kneading for ±8 minutesSmear surface of dough with oil and leave covered in a warm place for 30-45 minutesKnock down the well-risen dough, divide into two portions and roll out to fit pizza panBrush with tomato chutney, fill and bake at 180°C until done

PIZZA

1 cup flour1 teaspoon baking powder1 Tablespoon buttermilk

Bake for 15 minutes.

FOCACCIA

5 cups cake flour1 cube fresh yeast and 1 tsp sugar2 tsp salt

77


2 cups water (lukewarm)½ cup melted butter1 tbs fresh thyme or oregano1 tbs garlic slivers1 tbs sugarsalt for sprinkling over

Place dry ingredients in a large bowlReserve half a cup of flour for dusting when kneadingCream the yeast with 1 tsp sugar and stir into the waterMake a well in the flour and pour in the butter and yeast liquidKnead into a soft doughRub oil over the ball of doughCover and leave to double for an hourPunch down and knead againDivide the dough into 8 portionsFlatten each into a round and arrange on a floured baking sheetAllow to rise for 25 minutesPre-heat oven to 200°CBrush focaccia with melted butter and saltPress the thyme or oregano and garlic on top of eachBake for 20 minutes or until golden brownServe hot

NAAN

8 cups flour 2 tsp salt ¼ cup sugar ½ cup full-cream powdered milk (Klim) 2 tbs fennel seeds (soumph) 2 x 10g sachets instant yeast 3 eggs125g butter or ghee, melted250ml maas (yoghurt) 375ml lukewarm water (1½ cups)Poppy seeds for sprinkling over naan

88


Place all the dry ingredients in a large mixing bowl and sprinkle the yeast overIn a separate bowl, beat eggs, butter and maasStir in the warm waterPour liquid onto dry ingredients and mix into a soft dough. Knead wellCover and leave to rise for half an hour in a warm placeKnock down and divide into 12 portionsRoll into balls, flatten slightly with a rolling pinPlace on baking sheet, greased and dusted with flourLeave tray away from draught for 20 minutesPre-heat oven to 180°CBrush risen naans with milk and sprinkle poppy seedsBake for 20 minutesRemove, brush with melted ghee or butter, cover with damp cloth to retain softnessVARIATION: Brush risen dough with garlic butter

FLAKY ROTI

4½ cups flour3½ tsp baking powder1½ tsp salt1½ tsp sugar60ml semi-solid ghee2 cups hot waterextra flour as neededextra ghee for brushing

Sift dry ingredients into a large mixing bowlRub in the gheeAdd the water and make a soft dough. Knead wellDivide the dough into 12-15 equal segments, depending on the thickness of roti required, although 12 will give a flakier rotiMould into balls, dust with flour and roll out into the size of a side plateBrush lightly with melted ghee, sprinkle flour over and fold to make a squareRoll into a roti 20cm x 20cmHeat a griddle to moderate

99


Toast the roti on both sides, smearing ghee liberally as it puffs up and browns lightlyRemove onto lined roti dish

1010


CHICKEN

BARBECUED SWEET & SOUR CHICKEN WINGS

½ cup oilgrated onion1 tbs garlic paste1 tbs ginger paste1 cup tomato puree1 cup tomato sauce½ cup vinegar¼ cup Worcestershire sauce½ cup caramel brown sugar1 tbs chilli paste1 tsp lemon pepper2 tbs fresh lemon juice1 cup watersalt to taste

Heat oil in a potSauté onion, garlic and ginger for 4-5 minutesStir in remaining ingredients, except chicken wingsAllow to simmer for 20 minutesRemove from heat and cool completelyPour over chicken wings and refrigerate overnightBaste a few times during grilling

CHICKEN BREASTS

5 chicken breastssalt and pepperpineapple stripsflour1 eggbreadcrumbs

1111


thyme

Sprinkle breast pieces with salt, pepper and thyme.Place pineapple in centre.Roll up and pin with toothpick.Roll in flour, then egg, then crumbs.Fry till golden brown.Place in oven @ 180°C for ±10 minutes.

CHICKEN DRUMSTICKS

12 chicken drumsticks, skinned2 tbs lemon juice3 beetroot, peeled and finely gratedsalt to taste (± 2½ tsp)½ cup yogurt½ cup cream2 tbs garlic paste1 tbs ginger paste2 tsp roasted and ground shah jeera (caraway)2 tsp garam masala1 tsp coarse black pepperghee or butter

Make incisions on the drumsticks and rub in lemon juice, beetroot and salt. Refrigerate for a few hoursMix the rest of the ingredients and marinate drumsticks for two hoursRoast in oven or braai, basting with ghee or butter

SOUTHWEST TORTILLA CASSEROLE

1 can corn, drained1 can stewed tomatoeschopped chillies2 Tablespoons oil3 Tablespoons flour2½ cups milk2½ cups boneless cooked chicken, cut into cubes1 can black beans, rinsed and drained¼ cup chopped parsley¾ cups shredded cheese with parsley for garnish

Preheat oven to 190°C. In bowl, combine corn, stewed tomatoes and chillies with their liquid. Spoon half corn mixture into bottom of glass baking dish.

1212


Prepare white sauce: in a saucepan over medium heat, into hot oil, stir flour until blended; cook for 1 minute. Gradually stir in milk, cook, stirring constantly until mixture boils and thickens.Into corm mixture remaining in bowl, stir chicken, black beans, parsley, 1 cup shredded cheese and half the white sauce.Arrange half the tortillas over corn mixture, top with the chicken mixture. Arrange remaining tortillas over chicken mixture, top with remaining white sauce, then remaining cheese.Bake casserole 30 – 35 minutes until hot in the centre and bubbling around the edges. Let stand for 15 minutes for easier serving. Garnish with chopped parsley.

MALAAI CHICKEN TIKKA

1.5kg filleted chicken breasts1 tsp salt2 tbs lemon juice½ cup cream½ cup mayonnaise2 tsp garam masala2 tsp dhania powder1 tsp jeera powder1 tsp fennel powder2 tsp ginger paste1 tsp garlic paste2 tbs chilli paste4 tbs ground mint½ cup melted butter

Cut the fillets in even-size pieces, rinse and drain wellAdd salt and lemon juice, toss and leave aside for 15-20 minutesSqueeze out excess moisture and place in another containerCombine the rest of the ingredients and mix with the chicken piecesLeave aside to marinate for about two hours

1313


Thread onto a skewer, place on grill, baste with marinade and cook until done (± 10 minutes)Serve with salads and naan

BAKED CHICKEN WITH GARLIC AND ROSEMARY (Serves 4)

8 chicken portions2 cup olive oiljuice of 1 lemon1 heaped tsp chicken stock powdersalt and milled pepper1 lemon, thickly sliced10 cloves garlic, unpeeled4 sprigs fresh rosemary

Wipe chicken with damp cloth and place in casserole dish.Mix oil, lemon juice, stock powder and seasoning together and drizzle over chicken. Add lemon slices, garlic cloves and rosemary.Roast in a preheated 200°C oven for about 35 minutes. You will need to shake the pan from time to time during the cooking process to prevent sticking.

TANDOORI CHICKEN

12 chicken pieces1 cup plain yogurt1½ tablespoons chilli powder2 tablespoons dhania powder1 tablespoon garlic1 tablespoon ginger

1414


1 tablespoon cumin powder½ tablespoon garam masala2 tablespoons salt

Take a bowl wide and deep enough to hold all the chicken pieces. Add the yogurt plus one cup water into the bowl. Add all the spices from numbers 3 to 8 into the bowl and stir to form a homogenous mixture. Now add the chicken pieces into to the mixture, so that they are all covered with the paste/mixture.Cover the bowl with a lid and let stand for 6 hours or 12 – 15 hours in the fridge.When you are ready to grill the chicken, apply melted butter to the chicken pieces with a brush or spoon all over. Turn over when they look brownish red in colour or darker if you prefer it well done.Lemon juice can be sprinkled on the cooked pieces to add flavour.

TANDOORI CHICKEN

12 pieces chicken½ cup tandoori chicken powder½ cup plain yogurtsalt2 limes1 onionflat aluminium tray (and foil)

Make 3 – 4 deep cuts on each chicken piece.Mix yogurt, tandoori powder, mustard oil and salt. Mix the paste with chicken pieces and let stand for at least 6 hours.After marinating is done, arrange pieces in tray, cover with foil and bake at 180°C for 20 minutes. Reduce heat to 125°C and then bake and broil alternately in 30 minute cycles for 2 hours.Occasionally take the tray out and re-arrange the pieces before putting them back. If there is too much water inside, drain the water. If the chicken looks dry, sprinkle some water mixed with lime juice on them.After baking is done, take the pieces out and brush off the excess tandoori paste from them. Put the pieces in an open tray in the oven for 2 – 3 minutes (just to get them to look crisp and dry).

1515


CHICKEN À LA KING

2.5kg chicken, disjointed and skinned4 stems celery with leaves, chopped1 large onion, cut into chunks2 tsp lemon pepper or coarse black pepper2 tsp thyme4-5 whole clovesenough water to cover chicken pieces

Combine all of the above in a large pot and boil until chicken is cookedRemove meat from bones, cut into stripsStrain the stock and keep aside

SAUCE PREPARATION60g butter¼ cup flour2 cups strained chicken stock2 x 410g evaporated milksalt and pepper to taste

Heat butter, stir in flour until foamyAdd stock and stirCook until thickenedAdd evaporated milkAdd salt and pepper to taste

VEGETABLE PREPARATION60g butter400g button mushrooms1 green pepper, seeded and cut1 red pepper, seeded and cut1 large onion, chopped2 tsp ground garlic2 tbs chopped parsley

Heat butter in a frying panSauté mushrooms, peppers, onion and garlic until softStir in cooked chicken and season wellAdd to white sauceSprinkle over with parsley

SPICED BAKED CHICKEN

1616


2kg chicken portions½ cup soya sauce2 tbs steak and chop seasoning2 tbs chicken spice2 tbs barbeque spice2 tbs ginger and garlic paste2 tbs Maggi Fondor or any seasoned condiment2 medium eggs, beaten with ¼ cup milk± ¾ cup chilli bite mix (commercial variety)¼ cup melted butter or oil

Trim chicken portions, rinse and pat dryMix the soya sauce with all the spices, garlic, ginger and seasoningToss the chicken in the mixture and refrigerate for at least four hours

TO COOKPreheat oven to 180°CDip the chicken pieces in the egg and then into the chilli bite mixHeat the fat in the oven trayPlace chicken in trayBake for ± one hour, turning a few times during cooking until tender

PIES / ROLLS - SAUCY CHICKEN FILLING

Chicken fillets can be made very quickly (approximately 20 minutes), so you need to stir-fry cubed fillets with a mixture of vegetables of your choice. The following recipe, however, should help you:

750g chicken fillets (cubed)30g butter1 medium onion (sliced)3/4 cloves/garlic (finely chopped)

1717


2 sprigs thyme200g button mushrooms (sliced)1 medium green pepper (sliced)1 tbs flour¾ cup milk2 tbs chopped parsley or coriander

Heat the butterFry onion lightly for 1-2 minutesStir in chicken and sautéAdd garlic, thyme, mushrooms and peppersCook uncovered and stir frequently for 7-10 minutesSprinkle in flour and stir wellStir in milk and cook until sauce is smoothSeason wellAdd green herb and allow to cool before filling pie

WONDERFUL CHICKEN BIRYANI

One large chicken chopped into portions; six chicken thighs or breasts, halved, or six to eight skinless fillets of breast, halved. The chicken must go into a marinade, so let’s do that first. You will need:

1 green or red chilli, finely chopped, seeds and all¼ cup coarsely chopped fresh coriander leaves1 teaspoon turmerica good sprinkling of salt2 teaspoons crushed fresh ginger2 teaspoons crushed fresh garlic300ml buttermilkIn a large bowl mix the chicken and all the ingredients and leave to marinate for three to five hours, or overnight in the refrigerator

For the rest you will need:

1818


6 hard boiled eggs, peeled6 potatoes, quartered5 cinnamon sticks8 cardamom pods4 onions, thinly sliced and fried to a golden brown and set aside2 cups of lentils (wash them, then boil them in unsalted water for about 20 minutes until they are just starting to go soft)1 cup ghee or melted butter, mixed with ½ cup oil700g Basmati rice (rinse the rice, then parboil until soft but firm, rinse again. Place the rice in a dish, sprinkle with salt and pour over ½ cup melted butter or ghee)¾ cup warm water½ teaspoon saffron (Mix water and saffron and put aside)

Fry the potato pieces in a little oil or butter until they start browning and are virtually done.Now you start putting the dish togetherTake a large ovenproof dish and pour remaining ghee in the bottomAdd cinnamon sticks and cardamom podsSpread 1/3 of the rice across the bottom of the dishSprinkle one third of the cooked lentils over the riceAdd the chicken and marinadeSpread one third of rice over chickenThen add all the onionThen the potatoesTop with remaining lentilsArrange eggs on top and cover with remaining ricePour over the saffron waterCover dish very well and place in oven pre-heated to 180 for 90-120 minutesServe with Indian breadIt is not traditional, but a chopped onion, tomato, cucumber and lettuce sprinkled with a little olive oil and vinegar goes well with this dish.

CHICKEN VINDALOO

7 cloves of garlic, peeled2 large onions1 whole chicken cut into joints, or 8 portions of your favourite chicken cuts1 teaspoon of ground mustard seed1 tablespoon fresh grated ginger½ tablespoon turmeric4 cinnamon sticks3 Fresh green or red chillies, finely chopped and seeds removed1 tablespoon cumin seed7 cloves4 Bay leaves½ cup vinegar (white or dark, but not balsamic)

1919


1 tablespoon brown sugar1 teaspoon for salt (you can always add more later)100g ghee or cooking oil Peel and slice one onion and put aside.

Peel and chop the other onion finely.Grind the garlic and the onion into a paste.Mix all the spices, vinegar, sugar and salt with the garlic and onion paste.Place chicken in a bowl and rub each piece with the spice mixture.Marinate the chicken for at least four hours.In a large pot (which must have a tight-fitting lid), heat the oil or ghee and fry the onion for three minutes.Add the chicken and the marinade.Put the lid back on and reduce the heat to a simmer.Cook for 45 minutes or until chicken is tender. Serve with plain boiled rice,

LAMB

LAMB VINDALOO

Lamb

MARINADE4 Tablespoons oil¼ cup cider vinegar3 Tablespoons tamarind pulpsalt

PUREE2 Tablespoons oil1 onion6 garlic cloves2 Tablespoons fresh ginger, chopped½ cup oil3 cups onion, thinly sliced1 teaspoon ground cumin1 teaspoon ground mustard3 teaspoons tumeric1½ teaspoon red pepper3 teaspoons paprika2½ cups hot water

Cut lamb into cubes.Marinade lamb with marinade ingredients at room temperature for 8 hours or refrigerated for 24 hours.Put 2 tablespoons of oil, the onion, ginger and garlic in a food processor until a fine pasty puree is formed.

2020


Heat, oil, add onions and sauté until brown. Add the puree. Reduce the heat and add ground cumin, ground mustard, tumeric, red pepper and paprika. When the spices begin to sizzle and turn dark, in about 15 seconds, add the lamb.Cook partially covered (about 30 minutes).

MASALA BIRYANI (Serves 5-6 adults)

MEAT PREPARATION750g mutton, cut up, rinsed and drained ½ cup brown lentils3 sticks cinnamon 3 cardamom pods, peeled1 bay leaf 3 cloves1 tbs ginger paste 1 tbs garlic paste2-4 green chillies, slivered 2 tsp coriander powder (dhania)½ tsp coarsely crushed black pepper 3 tsp cumin powder (jeera)½ tsp turmeric 4 tsp chilli powder2 tsp garam masala 1 tsp fennel powder (soumph)2 medium tomatoes, grated ½ cup sour milksalt to taste

Cook lentils in water until tender but not mushy. Drain and keep aside.Place meat and whole spices in a deep pot and cook until all traces of pink disappearAdd rest of ingredients as listed and stir well to coat the meat and braise until the meat is slightly tenderStir lentils into meat

RICE PREPARATION1 cup uncooked rice 1 tsp salt2 green cardamom pods 1 stick cinnamon2 cloves 1 bay leaf

Combine ingredients in a pot and boil for 10 minutesDrain off water and keep aside

VEGETABLE PREPARATION6 small potatoes, peeled and coloured yellow 1 cup oil1 large onion, sliced ½ cup peas1 carrot, scraped and sliced ¼ cup chopped dhanialeaves of three stems of mint 2 stems curry leaves

Heat oil, fry potatoes until crisp but not cooked completelyFry onions in the remaining oil until they are a rich brownAdd the carrots, peas and greens to the onions. Fry for two minutes and keep aside

TO ASSEMBLE BIRYANIUsing a flat-bottomed pot, place a thin layer of rice at the bottom

2121


Add the meat and accumulated juicesPlace potatoes, onions and other fried vegetables evenlyCover with rest of the riceSet oven at 200°C

GARNISHING¼ cup ghee1 tsp whole jeera1 tsp whole fennel seeds 1 medium onion, slicedpinch of saffron fronds 1 tbs rose water1¼ cup warm water

Heat ghee, fry jeera, fennel and onionPour over riceHeat saffron until crisp, add the rose water and mix until the colour is strong orange. To crispen saffron, place on lid of hot pot and then crumble with the back of a spoonSprinkle on top of ingredientsFinally, pour the water around the inside of the potCover securely and place in oven for 45 minutesServe with accompaniments

CURRIED LAMB AND CABBAGE

75ml oil3 cinnamon sticks5ml hing1 onion, chopped15ml chilli powder2 tomatoes, chopped15ml crushed ginger & garlic50ml curry leaves1,2kg leg of lamb, cubed200g cabbage, sliced4 potatoes, peeled and quartered5ml coriander15ml sugar

Heat oil, add, cinnamon sticks, hing and onion, fry until lightly browned.Add chilli powder, tomatoes, ginger and garlic and curry leaves.Add lamb and salt, cook about 30 minutes.Add cabbage and potatoes, cook a further 30 minutes.Once curry has thickened and meat is cooked through, add sugar.Garnish with fresh coriander leaves.

MUTTON CURRY

500g mutton (bite-size pieces)15ml oil

2222


3 cardamom pods (peeled)3 cloves1 star aniseed (broken up)1 bayleaf (crumbled)3 small pieces cinnamon sticks1 tsp fennel seeds1 large onion (chopped)1 sprig curry leaf2 tsp ginger paste2 tsp garlic paste2 tsp salt¼ tsp turmeric3 tsp coriander (dhania powder)3 tsp cumin (jeera powder)5 tsp chilli powder½ tsp garam masala4 cups hot water6 even-sized potatoes (size of large eggs)30ml tomato puree2 tbs fresh coriander (chopped dhania)

Heat oil and then add spices for a few secondsStir in meat and allow to sautéTurn down heat and cover saucepanCook until meat begins to fry upAdd the onion, curry leaves, ginger, garlic and saltAllow onion to soften, then stir in rest of the spices until meat is well cookedAdd the water and potatoesBring to a boil, then turn down to moderate heatCook until tender, then add tomato puree and stir gentlySimmer until ready to serveGarnish with dhania

BASIC KEBAAB MIXTURE

1 large onion grated and squeezed1 tbs garlic paste1 tbs ginger paste2 tbs chopped fresh mint½ cup chopped fresh coriander1 tsp dried thyme1 sprig curry leaves4 red or green chillies finely chopped1 tsp garam masala750g lean mince

2323


½ tsp freshly ground black peppersalt to taste

Combine all the ingredients and mix well until well blendedMould into kebaabs (meatballs)Use as required, for example, shallow fry and serve with sauce or dip; place in gravy or tomato chutney and cook; use as stuffing for green peppers, squash, kerala; mould on skewers and grill or braai

MUTTON BURGER PATTIES

1kg minced mutton2 large onions, grated and squeezed6 green chillies1 tbs mixed dried herbs1 tbs garlic paste1 tbs ginger paste2 egg yolks or 1 cup cooked rice1 bunch fresh dhania (coriander)2 tbs chopped fresh mint2 tbs mixed masalasalt to taste (+/- 4 tsp)

Combine all the herbs and spices with the mince and egg yolk/cooked rice and blend in a food processorRemove, shape into patties with wet or oiled handsNOTE: This is a spicy burger mix. You may, however, omit the chillies, masala and coriander and use pepper, Worcester sauce and barbecue spice instead. The cooked rice helps to keep the patty from shrinking too much

2424


RED WINE MARINATED ROAST LAMB SHANKS WITH ONIONS

4 lamb shanks2 cups red wine (use merlot or pinot)2 stalk celery, sliced4 cloves garlic, peeled and sliced2 tbsp chopped fresh thyme2 bay leaves1 tsp cracked black pepper4 tbsp oil6-8 medium sized potatoes, peeled4-6 medium sized red onions, halved3 tbsp flour1½ cups beef stock

Place the lamb shanks in a snap lock bag. Pour in the wine, and add the celery, garlic, thyme, bay leaves and pepper and seal. Toss gently to mix and then refrigerate over night. (Place inside a bowl in case the bag leaks.)Drain off the marinade and reserve. Dry the shanks on a paper towel. Toss the lamb shanks, onions and potatoes in the oil and place in a baking dish.Roast at 180 degrees Celsius for 1½ hours, turning regularly. Set aside and keep warm while preparing the sauce.Pour off all but 3 tblsp of the fat. Add the flour to the pan and cook over a low heat for 1 minute. Strain the marinade and add ½ cup to the pan with the beef stock and stir regularly for 5 minutes until smooth. Season with salt and pepper. Serve with your favourite winter vegetables.

2525


Note: Once the shanks are cooked remove from the oven. Turn the heat up to 220 degrees Celsius for 5-10 minutes to crispen the potatoes and onions. During this time, keep the shanks covered so they rest in a warm place.

2626


BEEF

FILLET STEAK IN TRINCHADO SAUCE

500g beef fillet, trimmed and cubed

SAUCE250ml chilli sauce50ml peri peri oil50ml olive oil25ml Worcestershire sauce25ml soya sauce25ml spirit vinegar30ml chopped garlic2ml curry powder

Mix all sauce ingredients together and bring to the boil.Simmer for five minutes.Add cubes of fillet and cook a few minutes to taste (rare or medium).

STEAK WITH A SPICY RUB

Good handful thyme, leaves left on stalksPinch cumin seedsSmall handful fresh oregano2 cloves garlic, skin left on Pinch Maldon sea salt2 tablespoons extra-virgin olive oil1 lemon, zested and chopped8 (8 ounce) sirloin steaks

In a pestle and mortar, smash up the thyme, cumin seeds, oregano, garlic, and salt. Using your fist, bash the steaks to make them slightly thinner and larger. Add the olive oil and lemon zest to the spicy rub and smear this into each steak. The steaks can marinate for 20 minutes to 8 hours. Fry the steaks in a pan, the time will obviously depend on how you like your steak. Make sure you let the steaks rest for 5 minutes before you serve them, they will be much juicier.

BRAISED BEEF PICADINHO (Serves 4)

500g rump steak100ml white wine4-6 cloves garlic, chopped15ml tomato puree2 medium onion, chopped

2727


2 chillies, chopped (optional)25ml olive oilsalt and pepper to taste20g butter2 sweet potatoes1 bay leafoil for frying

Cut the rump into very small cubes.Fry the garlic and the onion in the olive oil and butter.Add the meat and brown all over.Add the bay leaf, wine, tomato purree and chillies.Season to taste with salt and pepper.Simmer for about 10 minutes, stirring occasionally.Peel the sweet potatoes and slice them very thinly.Fry in hot oil until golden.Sprinkle with salt.

HERB CRUSTED RIB ROAST

1 beef rib roast1 teaspoon salt½ teaspoon dried rosemary leaves, crushed¼ teaspoon ground black pepper1 medium lemmon1½ cup fresh bread crumbs (from about 3 slices white bread)½ cup chopped fresh parsley leaves1 tablespoon olive oil2 garlic cloves, minced2 tablespoons Dijon mustardrosemary sprigs for garnish

2828


Preheat oven to 160°C. In a medium roasting pan, place beef rib roast, fat side up. Rub salt, dried rosemary and pepper over roast. Roast beef for 1½ hours.After beef has roasted, prepare coating: from lemon, grate ½ teaspoon peel and squeeze 1 tablespoon juice.In a small bowl, combine lemon peel, lemon juice, breadcrumbs, parsely, olive oil and garlic.Remove roast from oven, evenly spread mustard on top. Press bread mixture onto mustard coated roast.Roast 1 hour longer or until coating is golden.When roast is done, place on warm large platter and let it stand at room temperature for 15 minutes to set juices for easier carving. Garnish with rosemary sprigs.

CORNISH PASTRY (Serves 2 - 3 people)

120g flour40ml iced water60g margarine120g lean beef12,5ml HP sauce1 small carrot, diced1 small potatoe, diced60g margarine1 small onion, dicedsalt and pepper1 beaten egg

Sift the flour and pinch of salt into a large bowl.Rub in the margarine and mix to a firm, dry dough with the iced water.Roll into a 20cm in diameter circle.Mix the vegetables with the beef, add the HP sauce and season with salt and pepper.

2929


Place the beef mixture in the centre of the pastry and brush the edges with the beaten egg.Fold the pastry in half and press firmly to seal together so that no steam can escape.Brush the top of the Cornish pastry with beaten egg.Bake in a preheated 200°C oven for 30 minutes then reduce the heat to 175°C and bake for a further 15 minutes.

BEST ROAST BEEF

1 (5 1/2-pound) fore-rib, wing-rib or sirloin of beef, French trimmed (2.5 kilograms)Sea salt and freshly ground black pepperOlive oil3 red onions, halved2 bulbs garlic, plus 4 cloves garlic, peeled3 kg roasting potatoes, peeled3 rosemary sprigs2 thumb-sized pieces ginger, peeled and diced1/2 bottle robust red wine

Preheat oven to 230 degrees C, and heat a large thick-bottomed roasting tray on the stovetop. Rub the beef generously with salt, then add a little olive oil to the tray and lightly color the meat for a couple of minutes on all sides. Lay the onions and bulbs of garlic in the tray with the beef on top of them, then cook in the pre-heated oven for a total of 1½ hours. While the beef is roasting, parboil your potatoes in salted boiling water for around 10 minutes and drain in a colander. Toss about to chuff them up, this will make them really crispy. After 30 minutes, take the tray out and toss in your potatoes and rosemary. With a garlic press or grater, squeeze or grate the cloves of garlic and ginger over everything in the tray.

3030


Shake the tray and whack it back in the oven for the final hour. Remove the potatoes to a dish to keep warm, place the beef on a plate, covered with foil, to rest, and get your greens on. Remove most of the fat from your roasting tray and you should be left with caramelized onions and sticky beef goodness. Add 1 teaspoon of flour to the tray and mash everything together. Heat the tray on the stovetop and when hot, add the red wine. Simmer for 5 to 10 minutes, stirring every couple of minutes, until your gravy is really tasty and coats back of a spoon. Add any juice from the beef and feel free to add some water or stock to thin the gravy if you like. Pour through a coarse sieve and push it through with a spoon, pushing it through with a spoon, and serve in a warmed gravy jug.

STIR-FRIED BEEF IN PINEAPPLE BOATS

6 tablespoons dry sherry6 tablespoons soy sauce600-800g of fillet, rump or sirloin steak1 tablespoon chopped and finely crushed ginger1-2 fresh chilies, seeded and finely chopped2 cloves of garlic, crushed and finely chopped2 small ripe pineapples1 large red pepper, seeds and pith removed and sliced into strips8 spring onions sliced into 3cm strips20ml cornflour5 tablespoons cooking oilSalt and black pepper for flavouring Slice the meat thinly and remove all visible fat and tissue.

Spoon the sliced meat into a bowl and pour a third of the sherry and a third of soy sauce over the meat and mix well. Set aside.In another bowl pour the rest of the sherry and soy and add the ginger, then set aside.Half the pineapples and the leaves so that you have four matching halves.With a small sharp knife cut out the flesh of the pineapple, leaving the skins whole.Chop the pineapple into dice.Drain the meat and sprinkle with cornflour, using your fingers to separate the slices to make sure they are all well coated.Heat the oil in a wok or frying pan until it sizzles then spoon in the meat pieces and brown quickly.Remove meat with a slotted spoon and set aside, covering to keep warm.

3131


Now add the strips of pepper, the spring onions, pineapple chunks, chili and garlic.Toss and stir fry for about 3 minutes then add the ginger-sherry mixture<.br> Continue cooking until the glaze starts to thicken.Add the beef, toss together to mix in the flavours then spoon into the pineapple shells. Serve with rice or noodles – and give your guests chopsticks to eat with to add to the fun!

3232


SEAFOOD

PRAWN CUTLETS NB: Serves 6

24 large prawns2 medium onions6 cloves garlic2 tsp chopped ginger2 tsp chilli powdersalt to tasteflour3 eggs (beaten)breadcrumbsoil for frying

Remove shells from prawns but keep the tails onSlit prawns down the back and remove the vein. Rinse well and dryPlace on a flat surface and flatten prawns with a rolling pin or mallet very gentlyMake a paste with the onions, garlic, ginger, chilli and salt and smear over prawnsDust flour over and dip into the eggRoll in the breadcrumbs and fry in shallow oil on both sidesServe with a chutney or sauce

FISH POACHED IN LEMON & WINE

500-800gm of filleted fish, sliced into pieces about the size of a cigarette packet1 wine glass of dry white wine2 tablespoons of fish, vegetable or chicken stock2 tablespoons butterSalt and black pepper½ cup of finely chopped fresh parsley

3333


1 small lemon, thinly slicedOptional: Two cloves of garlic, peeled, crushed and finely chopped

In a heavy pan (which must have a lid), melt one spoon of butter and add the fish in a single layer.Sprinkle with salt and pepper.Add stock and wine (and the garlic, if using).Place lemon slices over the fish.Reduce heat to a gentle murmur, cover and simmer for five minutes.Baste fillets with the pan juices, add the parsley and cook for a further five minutes.Spoon the lemon and fish on to a warm serving dish.Add the other spoon of butter to the pan juices and stir well.Bring to a fierce boil and pour sauce over the fish. This fish dish goes particularly well with mashed potatoes.

CRAYFISH THERMIDOR

750g crayfish tails60g butter2 bulbs spring onions, chopped10ml crushed garlic15ml flour5ml mustard powder¾ cup milk30ml dry white wine (optional)30ml chopped parsley30ml cream½ cup grated cheddar cheesesalt to tastefreshly ground black pepper

3434


Bring water to rapid boil in a large saucepanAdd crayfish and cook for 10-12 minutes, then drainCut crayfish in half, remove flesh and cut in small, bite-size piecesDry the empty crayfish shells and place on an oven dishHeat the butter, sauté onions and garlic for 3-4 minutesStir in flour and mustard powderPour in milk while stirring until smooth and bubblyLower the heat, add wine, parsley, cream, half of the cheese, the crayfish pieces, salt and pepperSpoon the prepared mixture into the shellsSprinkle remaining cheeseJust before serving, place under grill and allow cheese to bubble and lightly brown

TO CLEAN CRAYFISHCut through the back of the crayfish with a sharp knife and remove the vein and soft head matter. Rinse well.

3535


VEGETABLES

GEM SQUASH VARIATIONS

Remove hard skin and seeds. Cut squash in slices, dip in batter and deep-fry. Serve as an accompaniment to a vegetarian meal.Halve gems, place in shallow water in saucepan, cover and cook until tender. Remove and fill with seasoned tuna or vegetarian mixture - corn and cheese is a good choice. Dot with butter and place in oven for a few minutes.Gem squash can be added to meat or fish curry. It makes a good gravy.

GARLIC HERB POTATOES

60ml (4 tablespoons) butter60ml (4 tablespoons) olive oil2 garlic cloves, chopped4 large potatoes, peeled and sliced5ml (1 teaspoon) salt5ml (1 teaspoon) black pepper5ml (1 teaspoon) paprika30ml (2 tablespoons) fresh parsely, chopped15ml (1 tablespoon) fresh mint leaves, chopped

Heat butter and oil over medium heat.Add garlic, sauté for 2 minutes, until golden brown. Remove garlic and discard.Fry potatoes in butter and oil, stirring occasionally, for 8 – 10 minutes, until tender and golden brown.Season with salt and pepper.Remove potatoes and place in a serving dish.Sprinkle with paprika, parsely and mint.Serve hot.

SPICY POTATOES WITH TOMATO SALSA

60ml olive oil40ml lemon juice5ml Tabasco sauce10ml paprika1kg potatoes, cleaned and halved

3636


Tomato salsa

200g cherry tomatoes, halved2 spring onions, finely slicedhandful flat leaf parsley12 mint leaves20ml olive oil20ml lemon juicesaltfreshly ground black pepper

Preheat the oven to 200°C.Place the olive oil, lemon juice, tabasco and paprika in a bowl and whisk to combine.Add the potatoes and toss to coat. Transfer to baking dish and bake in the oven for 45 minutes to an hour, or until the potatoes are crispy. Do not stir.Just before the potatoes are ready, make the tomato salsa by combining all the ingredients in a bowl, except the salt and pepper.Remove the potatoes from the oven, place in a serving dish and top with the tomato salsa.Serve sprinkled with salt and some ground black pepper.

3737


PASTA

PASTA WITH THREE SAUCES

Select the pasta of your choice. I prefer the lighter, thinner versions. Bring a pot of water to the boil and then prepare the pasta.

Bolognese: For this you will need: 500g of good minced beef; a tin of tomatoes (yes, fresh is better, but the canned version is much less hassle); a small tin of tomato paste; a couple of cloves of crushed garlic; two large carrots, peeled and finely chopped: two sticks of celery finely chopped; two cups of dry white wine; a teaspoon of finely chopped fresh basil (the dried version will do as a second choice); and a little olive oil. Heat the olive oil in a large saucepan and brown the meat quickly. Add all the rest of the ingredients, put on the lid and let it simmer for about 30 minutes or until the meat is done and the vegetables are tender. Don't forget the salt and a bit of black pepper.

Tomato: This popular pasta sauce is quick and easy. Melt a blob of butter in a saucepan. Add a tin of finely chopped tomatoes and two large onions, finely chopped - and let it simmer away happily over a low heat. Give it a good coating of grated Parmesan cheese when ready to serve.

Arrabbiata: For this sauce you will need: a tin of tomatoes, a fresh chili (or two, or three), about six cloves of crushed garlic, 1/3 cup of olive oil and a cup of chopped bacon or ham. If you are using bacon, fry the bacon pieces quickly in the olive oil, then add the rest of the ingredients. If you are using ham, then bring all the ingredients to a gentle boil and let it simmer for about 10 minutes, then add the chopped ham.

Serve the pasta in a large heated dish with the sauces on the side and encourage your guests to try all three sauces individually. (I am very fond of mozzarella cheese, so I always place a helping of finely grated cheese on the table.)

BASIC WHITE SAUCE

30ml butter30ml cake flour

3838


400ml milksalt and freshly ground black pepper

Melt the butter in a saucepan.Add the flour and stir until a smooth paste is formed. Heat for 1 minute or until the flour is cooked.Remove from the heat and slowly add the milk while stirring constantly. Return to the stove and heat until the sauce comes to the boil and thickens. Stir continuously. Season with salt and freshly ground black pepper.

MACARONI & CHEESE

For four generous servings, cook macaroni according to directions on packet and drain well. Add 1 tsp oil and mix to prevent sticking. Keep aside while preparing cheese sauce.

CHEESE SAUCE30g butter2 tbs flour1½ cups milk, warmed1/3 cup grated cheesesalt, pepper to taste2 tbs breadcrumbs2 tomatoes (optional)

Heat the butter in a saucepanStir in the flour until frothyAdd milk and cook while stirring until smooth and thickenedSeason well and add cheeseMix in the macaroniPour into a shallow ovenproof dish and sprinkle with breadcrumbsDecorate with tomato slicesBrown under grill for 10 minutes

3939


CAKES

COCONUT CAKE

125g margarine125ml sugar3 eggs, separated5ml vanilla essence1 cup flour2 teaspoons baking powder½ cup milk250ml coconut125ml sugar

Preheat oven to 160°C.Cream margarine and sugarGradually add egg yolks and essence and beat well.Gently add the sifted dry ingredients to the creamed mixture alternately with the milk. Blend well. Spread onto prepared tin.Whisk egg whites well until soft peaks form. Gradually add sugar, beat till stiff and fold in the coconut, mixing gently.Spoon onto the batter and bake for 50 – 60 minutes.

BANANA BREAD

125g butter1 cup sugar2 eggs4 bananas2 cups flour½ cup boiling water

4040


1 teaspoon bicarbonate of soda1 teaspoon baking powder1 teaspoon vanilla essence

Preheat oven to 180°C.Cream margarine and sugar.Add beaten eggs and mashed bananasAdd flourAdd hot water and bicarb (dissolve in hot water)Add baking powder and vanilla essenceBake for 1 hour.

BASIC SPONGE CAKE

3 eggs, at room temperature, separated¾ cup castor sugar1 cup self-raising flour¼ tsp salt1 tbs melted margarine½ cup hot water

Preheat oven to 180°CUsing a deep, dry bowl beat egg whites until stiffAdd the sugar gradually and continue beating until thickAdd the yolks and beat lightlySift the dry ingredients gently over and mix in lightlyFold in the margarine and waterPour into two prepared tins and bake for 20 minutes

4141


Remove from oven and cool on a wire rackFill and sandwich with jam and creamSift icing sugar on top of cakeHINT: To prepare baking pan, brush lightly with oil. Cut out brown paper to fit base. Place at the bottom of the pan and then brush paper with oil.

PLAIN CAKE

125g butter1 cup castor sugar2 large eggs1 tsp vanilla essence1/8 tsp salt2 cups flour2 tsp baking powder½ cup milk

Preheat oven to 180°CGrease and line 2 x 20cm tinsBeat butter until soft, add sugar and cream wellBeat in the eggs and vanillaSift dry ingredients and add with milk to make a dropping consistencyDivide into prepared tins and level the batter with a spatulaBake for 25-30 minutesRemove from oven and turn out to cool

CHOCOLATE CAKE

2 eggs250ml (1 cup) sugar125ml (½ cup) flour125ml (½ cup) cocoa10ml baking powderpinch salt5ml butter125ml (½ cup) hot milk5ml vanilla essence

Preheat oven to 180°C.Grease a 22cm square cake tin and line with baking paper.Whisk the egg until light and frothy.Add the sugar a little at a time, beating well until thick and pale.Sift the flour, cocoa, baking powder and salt over the egg mixture and carefully fold in.Melt the butter in the hot milk and add the vanilla essence.Carefully mix into the batter.Turn into the tin and bake for 35 – 40 minutes or until done.Cool and decorate as desired.

4242


VALENTINE CHOCOLATE CAKE

3 eggs250ml (1 cup) sugar62,5ml (¼ cup) oil250ml (1 cup) flour10ml (2 teaspoons) baking powder62,5ml (¼ cup) cocoa (dissolve in hot water)125ml hot water 5ml vanilla essence

Preheat oven to 200°C.Beat the eggs and sugar until light and fluffy.Add oil and beat well.Fold in sifted dry ingredients, cocoa mixture, and the vanilla into the egg mixture. Mix lightly.Pour into two well greased 20cm pans.Bake for 20 – 25 minutes.

ICING125g margarine375ml (1½ cups) icing sugar62,5ml (¼ cup) cocoa5ml vanilla essence

Cream margarine and sugar.Add vanilla and cocoa and mix until smooth.When cake is cool, sandwich and decorate with chocolate icing and grated chocolate.

4343


MARBLE CAKE

125g butter1 cup castor sugar1 tsp vanilla essence2 large eggs2 cups flour2 tsp baking powder¼ tsp salt± ¾ cup milk to make a dropping consistency2 tbs cocoa and 2 tbs hot water (mix to dissolve)

Pre-heat oven to 180°CGrease and line round cake tinCream butter and sugar thoroughlyBeat in vanilla and eggs one at a timeSift dry ingredients and add ½ cup at a time, alternating with the milk until all is used upDivide mixture in halfTo one portion add the cocoa mixture and fold gently to mix wellUsing two tablespoons, drop the prepared batter into the cake tin alternatelyTake a thin skewer and lightly run it through the batter in the tin, so that the brown and white mergeBake for 45 minutesMarble cake may be frosted with butter cream or sliced and served plain

4444


EGGLESS CHOCOLATE CAKE

750ml (3 cups) flour500ml (2 cups) sugar20ml (4 tsp) baking powder3ml (½ tsp) bicarbonate of soda125ml (½ cup) cocoa1ml (¼ tsp) salt500ml hot water190ml (¾ cup) oil5ml (1 tsp) vanilla essence50ml (4 tbs) vinegar

ICING125g butter375ml (1½ cups) icing sugar15 – 30ml (1 – 2 Tablespoons) cocoaa few drops vanilla essencestiffly whipped cream

Preheat oven to 180°CGrease, line and regrease 2 x 23cm cake panPlace the dry ingredients in a mixing bowlCombine the rest of the ingredients and pour over dry ingredientsMix well and divide into pansBake for +/- 20 minutesRemove from oven and allow to cool in baking pans for 10 minutesCool completely on wire rackSpread with icing and sandwich together, spreading the rest of the icing around the sides

4545


CUP CAKES

125g margarine200ml sugar2 eggsvanilla essence500ml flour10ml baking powdermilk

Preheat oven to 220°C.Cream margarine and sugar wellBeat in the eggs one at a time, then add the vanilla.Add sifted dry ingredients alternately with milk to a soft dropping consistency.Fill paper cases and bake for 10 – 15 minutes.

VANILLA AND CHOCOLATE CUPS (Makes 12 cups)

250 ml Snowflake cake flour (140 g)7 ml baking powder1 ml salt80 ml castor sugar1 extra large egg80 ml milk5 ml vanilla essence10 ml cocoa powder10 ml milk60 ml cooking oil

ICING250 ml icing sugar15 ml cocoa powder± 45 ml hot water (3 Tbsp)

Sift flour, baking powder and salt together. Add sugar.Beat egg, milk, oil and vanilla essence. Add to dry mixture and whisk for a few minutes until smooth. Divide in half. Add sifted cocoa powder, mixed with 10ml extra milk, to one half of mixture. Mix slightly until a smooth consistency.Spoon vanilla mix into paper cups and top with chocolate mixture – do not stir.Bake in preheated oven at 180 °C for about 12 – 15 minutes. Cool off on wire rack.Mix ingredients for icing and spread on top of cups. Top with decorations of choice.

RING DOUGHNUTS

4 cups self-raising flour125g butter¾ cup sugar1½ cups yogurt or maasoil for deep fryingmelted chocolate or glace icing for topping

4646


Place the flour in a mixing bowlRub in the butter and stir in the sugarAdd the yoghurt/maas and make a soft doughRoll out thickly and cut into ringsHeat oil for fryingFry rings until golden and drain on absorbent paperDip in desired topping on one side only

EGGLESS SCONES (Makes ±10)

2 cups self-raising flour½ tsp salt60g margarine½ cup sugar¾ cup maas

Preheat oven to 220°CSift flour and salt into a mixing bowlRub in the margarineStir in sugarAdd maas and quickly mix into a soft doughTurn out onto a floured surfaceRoll out thicklyCut with a fluted scone cutterPlace on a baking tray and bake for 12 minutesHINT: Do not overwork the dough, as kneading toughens it

CUSTARD SLICE

500ml milk60ml sugar60ml custard powder5ml vanilla essence2 egg whites1 roll puff pastry

Mix 1/4 cup milk, sugar and custard powder together until smooth.Boil rest of milk over medium heat.Mix custard powder mixture into milk, stirring continuously. Boil over a low heat until thick and smooth.Remove from heat and stir in the vanilla essence. Leave mixture to cool completely.Beat egg whites until thick and fold into the custard mixture.Leave in fridge.

4747


CrustRoll out the pastry and cut in half to give 2 squares. Place on a lightly greased baking sheet and bake in a preheated oven at 200 ºC for 15 minutes until puffed up and golden brown. To assemble, place 1 puff pastry square on a large serving plate. Cover with half the custard mixture. Place other square on top. Cover with rest of custard mixture. Decorate with fresh fruit slices, if desired. Place in fridge until required. Slice and serve. Makes 1 large custard slice

CUSTARD SLICES

1 roll puff pastry100ml milk250ml sugar50g butter125ml cake flour100ml maizena12,5ml custard powder2ml salt125ml cold water3 eggs5ml vanilla essenceicing sugar for dusting

CrustRoll out the pastry and cut in half to give 2 squares. Place on a lightly greased baking sheet and bake in a preheated oven at 200 ºC for 15 minutes until puffed up and golden brown.

CustardPlace the milk sugar and butter in a large saucepan. Bring to the boil.Mix the cake flour, maizena, custard powder and salt together.Beat the cold water and eggs together and whisk in the flour mixture.

4848


Whisk into the hot milk and continue stirring over low heat until thick. Add the vanilla essence. Allow to cool.

To assemble, place 1 puff pastry square on a large serving plate. Cover with half the custard mixture. Place other square on top. Cover with rest of custard mixture. Place in fridge until required. Slice and serve. Makes 1 large custard slice

CUSTARD SLICE

200 g ready made frozen or homemade puff pastry thawed

Custard Filling450ml milk60ml sugar45ml cornflour2 egg yolk5ml vanilla essence

Glace Icing60g icing sugar7ml lemon juice

Preheat oven to 220 ºC.Roll out pastry to a 24 x 20 cm rectangle on a floured surface.Cut pastry into 6 rectangles with a sharp knife.Place on a large, ungreased baking sheet. Bake for 15 minutes, or until pastry is puffed up and golden. Cool on a wire rack.

FillingPlace all ingredients except vanilla essence in a saucepan over medium to low heat and cook until mixture coats the back of a spoon - about 20 minutes. (Do not boil or it will curdle).Stir in vanilla essence. Cool, then chill for 30 minutes.

IcingSift icing sugar into a bowl and gradually add lemon juice, beating well.

To Assemble

4949


Carefully split each puff pastry rectangle in half horizontally.Spread custard filling on bottom half of each rectangle. Place pastry top over filling and drizzle glace icing over. Makes 6

STEAMED CHOCOLATE PUDDING WITH CHOCOLATE SAUCE

100g dark chocolate100g butter4 eggs50g sugar50g sugar100g self-raising flour100g dark chocolate250ml cream

Melt 100g dark chocolate and 100g butter in a double boiler.Separate 4 eggs and beat the yolks with 50g sugar.Add the chocolate mixture and blend well.Beat the egg whites to soft peak stage, and add 50g sugar and continue beating until stiff.Fold the egg whites into the yolk and chocolate mix alternating with 100g self-raising flour and pour into a lightly greased steamer.Cover with the lid and steam in a saucepan of water for 1 hour.To make the sauce, place 100g dark chocolate and 250ml cream into a double boiler and melt until smooth.Serve this with the hot pudding.A good vanilla ice cream is also a good accompaniement.

5050


BISCUITS

CHOCOLATE COCONUT BISCUITS

250g margarine1 cup sugar2½ cups flour1½ tsp baking powder½ cup cornflour2 cups coconut2 tbs cocoa½ cup hot watermelted chocolate for sandwiching biscuits

Preheat oven to 180°CBeat margarine with sugar until creamySift in flour, baking powder and cornflourStir in coconutDissolve cocoa in the water and coolAdd the cocoa liquid and make a soft doughBreak off small pieces (the size of marbles)Place on baking tray and press lightly with forkBake for +/- 15 minutesCool and sandwich with chocolate

CUSTARD BISCUITS

60g icing sugar60g custard powder180g margarine500ml flour

Preheat oven to 180°C.Mix all the ingredients together. Roll out and flatten with fork.Bake for 15 minutes.Remove. Crispen by placing back in oven.

ROMANY CREAMS

125g margarine¾ cup sugar1 cup desiccated coconut2 tbs cocoa1 cup cake flour2 tsp baking powder

5151


100g cooking chocolate

Pre-heat oven to 180°Cream together margarine and sugarBeat in coconut and cocoaSift in flour and baking powderGather the ingredients in a ball of doughPinch off pieces and roll into +/- 36 ballsPlace on baking tray and press down with a forkBake for 15 minutes, then remove from oven and coolMelt the chocolate and coat 18 biscuits with ½ tbs chocolateLightly press another biscuit over the chocolateChill in refrigerator until chocolate hardens

COFFEE CREAMS

125ml maizena380ml flour50ml icing sugar225g margarinecoffee essence to flavour1ml chocolate colouring

Preheat oven to 180°C.Sift dry ingredients together. Rub in margarine, knead until smooth and add coffee flavouring.Cover and refrigerate for 30 minutes.Roll out thinly on a floured board and cut with biscuit cutter or use a biscuit press.Bake for 10 – 15 minutes or until light brown.When cool, glue together with coffee icing. Decorate with melted chocolate, nuts and cherries as shown.

MELTING MOMENTS

250g margarine at room temperature½ cup icing sugar, sifted½ cup cornflour½ tsp vanilla essence2 cups flourbutter cream for sandwiching biscuitsextra icing sugar for sifting over biscuits

Preheat oven to 180°CCream margarine with icing sugar and cornflourBeat in essenceAdd flour and mix until it becomes a soft paste-like mixtureScoop the mixture into a large piping bag fitted with a star nozzlePipe finger lengths onto a baking sheet

5252


Bake for +/-15 minutes or until the edges appear lightly brownedRemove tray from oven and place on damp tea towel for 10 minutesLift off biscuits with a spatulaWhen cold, sandwich with butter creamSift icing sugar over and place in paper cups to serve

Variation: Biscuits could be sandwiched together with chocolate. Ends of biscuits can also be dipped in chocolate (if so, then omit butter cream)

BUTTER BISCUITS

250g butter¾ cup icing sugar2 Tablespoons oil281ml flour93ml maizena

Preheat oven to 180°C.Cream margarine and sugar.Add oil and mix.Add sifted flour and maizena.Bake for ±8 minutes.

CHOCOLATE CHIP COOKIES

250ml (1 cup) margarine1 cup sugar½ cup dark brown sugar2 eggs2 teaspoons vanilla extract2 cups flour1 teaspoon baking powder2 cups chocolate chips1 cup pecans or walnuts, chopped115g semisweet chocolate, melted

Preheat oven to 190°C.Combine margarine, sugar, brown sugar, eggs and vanilla.Cream mixture with an electric mixer until light and fluffy.Stir dry ingredients (flour and baking soda) into creamed mixture until batter is well blended.Add chocolate chips and pecans to batter and stir.Using a tablespoon, drop cookies 7cm apart onto prepared baking sheet.Press cookies lightly with a fork.Bake for 10 – 12 minutes.Melt chocolate and pipe onto tops of cookies.

5353


CRUNCHIES

375ml flour125ml maizena5ml bicarbonate of soda500ml brown sugar1 litre oats500ml coconut300g margarine25ml syrup

Preheat oven to 160°C.Sift flour, maizena and bicarb together. Mix in sugar, oats and coconut.Melt margarine and mix in syrup. Add to dry ingredients and mix well.Press into a greased 27 x 37cm baking tray and bake for between 20 – 30 minutes or until golden brown.Coat with melted chocolate if desired.

CHOCOLATE COOKIES

120ml margarine125ml castor sugar375ml flour125ml maizena5ml baking powder5ml cocoa powder1 egg, beaten3 drops vanilla essence30g bitter chocolate, melted

Preheat oven to 190°C.Beat margarine and sugar until light and fluffy.Sift dry ingredients together. Add egg and vanilla to creamed mixture alternately with dry ingredients.Mix in melted chocolate and refrigerate for 30 minutes.Roll out and cut out biscuit shapes or use a biscuit press.Arrange on a large greased baking tray and bake for 8 – 10 minutes.Allow to cool for a few minutes before removing from the tray. Cool on a wire rack. Dip half the cooking into melted chocolate and sprinkle with chipped pistachio nuts.

CHOCOLATE CREAM PIE

150g marshmallows250ml (1 cup) milk200g (1 slab) milk chocolate1 x 200g Romany Creams

5454


75g butter250ml (1 cup) cream1 chocolate flake

Combine marshmallows and milk in a saucepan. Stir until marshmallows have melted. Add chocolate and stir until melted and mixture is smooth. Allow to cool.Crush the romany creams biscuits and stir in the melted butter. Press into a greased pie dish. Chill.Whip the cream and fold into cooled chocolate mixture. Pour into the prepared crust. Decorate with flake.

DREAMY ÉCLAIRS

1 cup flour1 Tablespoon sugar1 cup milk75g butter5 eggs, room temperature500ml whipping cream115g semisweet chocolate, melted

Preheat oven to 205°C.Mix sugar and milk. Bring to a boil and then stir in butter.As liquid boils, add flour, stirring quickly with a wooden spoon.Keep stirring until it leaves the spoon and no longer sticks to the sides of saucepan. It will form a smooth ball.Remove from heat and allow to cool for 2 – 3 minutes.Stirring briskly, add eggs, one at a time. Stir mixture back to a smooth paste after each addition. Dough will be quite stiff after eggs have been added.Pipe dough in 10cm strips 10cm apart onto baking sheet.Bake for 20 minutes.Reduce oven temperature to 160°C and bake for 15 more minutes, until centres are no longer moist.Allow to cool.Beat whipping cream until stiff peaks form.Split cooled éclair shells in half lengthwise, fill with whipped cream.Drizzle tops of éclairs with chocolate.Tips: have baking sheet, piping bag and large star nozzle tip in place before making dough.Variation: Dreamy Cream Puffs: pipe dough into round shapes instead of strips.

HUNGARIAN TART

125g margarine2 Tablespoons castor sugar1 egg2 Tablespoons oil½ teaspoon vanilla essence2 cups flour2 teaspoons baking powder

5555


Jam

Bake at 180°C for ±30 minutes.

MILK TART

Crust50g butter40ml castor sugarhalf an egg150ml flour50ml maizena7ml baking powder

Preheat oven to 200°C.Cream butter and castor sugar until light and fluffy. Beat in egg.Sift flour, maizena and baking powder together and beat into creamed mixture.Press into a 25cm greased pie dish, very thinly, and bake for 10 – 15 minutes until golden brown.

Filling500ml milk25g butter3 eggs100ml castor sugar30ml flour40ml maizena2,5ml vanilla essenceground cinnamon

Heat milk and add butter.Beat 1 whole egg and 2 egg yolks, castor sugar, flour and maizena together until smooth.Add some of the boiled milk to this mixture and stir well. Transfer back to pot and cook slowly until smooth and thick.Remove from heat.Whisk in stiffly beaten egg whites and vanilla.Pour into crust and sprinkle with cinnamon. Chill.

SHORTBREAD

250g margarine

5656


125ml (½ cup) castor sugar750ml flour

Preheat oven to 160°C.Cream butter and gradually add sugar. Beat until light and fluffy.Knead in sifted flour for 10 minutes.Press into a paper lined baking tray to approximately 1cm thickness. Prick surface well with a fork.Bake for ±60 minutes or until the shortbread colours lightly.Cut into fingers while still warm and sprinkle with castor sugar.Tip: Shortbread Rounds: oil wooden shortbread mould and dust with castor sugar. Press shortbread dough into could firmly. Unmould onto a greased baking tray and bake as directed.

CHRISTMAS COOKIES

500ml (2 cups) flour187,5g butter312,5ml (¾ cup) sugar1 egg10ml vanilla essence

Preheat oven to 190°C.Sift the flour.Cream the butter, sugar and egg in a large bowl until creamy.Add vanilla and sifted dry ingredients and mix to form a stiff dough.Wrap in plastic and chill until firm.Roll out to ±½cm thick and cut into desired shapes. Place on a greased baking sheet.Bake for 8 – 10 minutes or until lightly browned on the edges. Remove to cooling racks with a spatula and cool before decorating.Ice with glace icing made by warming 250ml icing sugar in a saucepan with a few deops of lemon juice, stirring well until it is a good spreading consistency.Tip: if you want to hang the cookies from the tree, make a hold in the dough, using a plain nozzle, before baking.

SHORTCRUST PASTRY

480 g cake flour2 ml salt60 ml castor sugar400 g Lurpak butter 50 ml ice water15 ml lemon juice

5757


Preheat the oven to 200ºC. Spray small tartlet tins with non-stick spray and place them on a baking sheet. In a food processor: Place the cake flour, salt and sugar in the bowl of the food processor. Cut the butter into small pieces and add. Pulse the mixture until it resembles breadcrumbs. Add small quantities of the water at a time and pulse until just blended. Put the mixture in a mixing bowl and shape lightly into a ball. Cover with plastic wrap and chill for 30-60 minutes in the fridgeOn a floured surface, roll out the dough till 5 mm thick. Reverse the dough onto the rolling pin and unroll over the tartlets tins. Gently press the dough into each tin and chill once more for about 15 minutes. Neatly cut the edges and gently prick the bottom of the pastry shells with a fork. Bake for about 10 minutes or till the pastry just begins to brown. Gently flatten the pastry with the back of a spoon if air bubbles have formed. Cool the tartlet shells before carefully removing from the tin. Cool completely and store in an airtight container till needed. Makes 50 small tartlet shells.

SHORTCRUST PASTRY

250 g cake flour 1 ml salt 150 g Lurpak butter 45 ml iced water (approximately)

Sift flour and salt into a bowl. Add cold butter and cut into smaller pieces using a pastry cutter or two knives. Rub mixture using your fingertips until it resembles fine crumbs. Lift your hands to aerate the mixture.Make a well in the centre and add water. Mix with a knife until dough starts coming together.Add enough water to form a dough which is soft, but not sticky. Work dough lightly with your hands to form a ball.Cover with cling film and refrigerate for 30 minutes.Bake blind and use as needed.

5858


Makes 1 x 22 cm pie crust.

JAM TARTLETS

250ml (1 cup) flour2ml (¼ teaspoon) salt85g butter85ml sour creamJam

Preheat oven to 200°C.Sift the dry ingredients together.Grate butter and mix with cream.Sift dry ingredients again into butter mixture and cut in using a round bladed knife to form a stiff dough.Press lightly togther, wrap and chill until firm.Roll out and cut into rounds, using a pastry cutter.Line greased patty/muffin tins and fill each pastry base with 5ml jam.Bake for 12 – 15 minutes or until pastry is lightly coloured.Tip: do not overfill the pastry cases with ham as the jam will run out and burn in the oven.

MINT CHOCOLATE DELIGHT

1 packet tennis biscuit crushed1 teaspoon butter, melted

Filling1 packet marshmallows1 bar mint chocolate½ cup milk½ pint cream

Melt chocolate bar and marshmallows with milk.Allow to cool, then add whipped cream.Line a flan dish with crushed biscuit mixture and press down well. Fill with chocolate filling and allow to set.Decorate with piped cream and fresh mint leaves.

5959


FUDGE

450g sugar4 tablespoons butter1 teaspoon vanilla essence1 can Nestlé condensed milk¼ cup water

In a heavy bottom saucepan place 450g sugar, 4 tablespoons butter, 1 teaspoon vanilla essence, 1 can Nestle Condensed Milk and ¼ cup water.Melt on a low heat and stirring constantly, bring to the boil.Turn up the heat to medium and allow the mixture to cook for 10 minutes, stirring occasionally so that the mixture does not burn.When the mixture turns a light caramel colour, remove from the heat and beat until thick.Pour into a lightly greased square baking tin and allow to cool completely before cutting into squares.Decorate with melted chocolate.Store in an airtight container.

BURFEE

1 500g Nespray1 small tin Nestle cream

Add to above:2 Tablespoons icing sugar2 Tablespoons ghee/butter¼ teaspoon elachi powderhandful of almonds

Add syrup of:1¼ cup sugar1 cup waterfew drops rose essence

Mix nespray and nestle cream together. Leave for a few hours to dry and then sift.Mix icing sugar, butter and elachi powder together. Add to nespray mixture.Add syrup a little at a time to above mixture.Allow to cool. Knead like dough. Set in casserole. Add almonds on top.

6060


ICE CREAM SAUCES

CARAMEL SAUCE15ml (1 tablespoon) butter60g milk chocolate1 tin (397g) condensed milk

Melt the butter and chocolate.Add the condensed milk and mix. Serve with vanilla ice cream.Makes 350ml.

PEPPERMINT CREAM250ml cream, chilled15ml (1 tablespoon) castor sugar3ml (generous ½ teaspoon) vanilla essence30ml (2 tablespoons) crumbled peppermint chocolate bar

Whip the cream until stiff, add the castor sugar and vanilla essence and stir in the chocolate.Serve with chocolate ice cream and top with a sprinkling of peppermint chocolate.

CHOCOLATE ICE CREAM2 litres chocolate ice cream1 can condensed milk2 large Crunchies4 x 44g Bar Ones146g Whispers

Mix the ice cream and condensed milk.Chop the remaining ingredients and mix with the ice cream.Pour into a freezer container and freeze until hard.Serves 6.

CREAMY CHOCOLATE MILKSHAKE

40 – 60ml (±¼ cup) Nestle Treat – Chocolate or Caramel3 scoops Vanilla Ice Cream125ml (½ cup) milk30ml (2 Tablespoons) Hot Chocolate or Chocolate Nesquik

6161


Place Nestle Treat, ice cream and milk into a liquidizer and mix for 2 – 3 minutes.Pour into a tall glass. Sprinkle with Hot Chocolate or Chocolate Nesquik. Serve immediately.

6262


BAKING TIPS:

Preheat the oven 5 – 10 degrees higher than stated, this allows for the hot air that escapes when the oven door is opened. Turn the oven to the correct temperature once the cake is in the oven.

Use ingredients at room temperature, unless otherwise stated: soft margarine/butter facilitates easy creaming and room temperature eggs beat up to a greater volume.

Self-raising flour can be substituted with cake flour and baking powder: 250ml self-raising flour = 250ml cake flour + 7ml baking powder.

Cakes should be baked as soon after mixing as possible. However, if the cake cannot be baked immediately, place the mixture in the pans in the fridge until they can be baked. If the unbaked mixture is left standing too long, the cake will have a coarse texture

Cake tins should be placed as close to the centre of the oven as possible. When two cakes are being baked at the same time, there should be enough space between the tins for even circulation of hot air between them.

Adjust the oven racks to the correct height: small cakes/biscuits - one above the middle; cakes/loaves – the middle shelf and large/rich fruit cakes – one below the middle.

When making pastry, always have the ingredients as cold as possible. Allow the pastry to "rest" in the fridge before baking. Bake in a hot oven.

To test to see if a cake is baked: for sponge cakes, test by pressing the centre of the cake with a fingertip – if the cake springs back it is baked; for heavier type cakes, test by using a clean ckewer – if the inserted skewer comes out clean and not sticky, the cake is baked.

Cakes should stand for ±15 minutes before removing from the pan. The cooling period allows the centre of the cake to become firm.

Dip spoons used for measuring syrup or honey in boiling water or grease lightly. This facilitates easy pouring

BAKING TERMS

6363


Beat: to mix briskly with a spoon, rotary beater or electric beater, to incorporate air into mixture, making it light and smooth.Blend: to mix ingredients together thoroughly.Cream: to soften and blend an ingredient (eg butter) or a mixture of ingredients (eg butter and sugar) until the soft consistency of cream is obtained.Fold in: to lightly incorporate ingredients, with defintive folding movements – not stirring.Prove: to allow to rise in a warm place, term used where raising agent has been added to the mixture.Rub in: to mix fat and flour together with the fingertips, until the mixture resembles bread crumbs.Whisk: to beat rapidly to incorporate air, usually with a rotary beater, electric beater or whisk.

All-purpose flour - plain cake flour Confectioner's sugar - icing sugar Java beans - broad beans Scallion - spring onions Shortening - white fat Parchment paper - greaseproof paper used for baking

SUBSTITUTING INGREDIENTSBaking powder 20 ml 10 ml cream of tartar + 5 ml bicarbonate of

sodaButter 120 g 120 ml cooking oilButter or margarine, melted

250 ml 250 ml cooking oil

Chocolate (unsweetened)

30 g 50-60 ml cocoa + 10 ml butter

Cornflour 15 ml 30 ml cake flourCream of tartar 5 ml 15 ml lemon juice or vinegar or 3 ml

6464


tartaric acidEgg 1 whole 30 ml water + 3 ml baking powder or 1 egg

white + 10 ml cooking oilLemon juice 5 ml 3 ml vinegarSelf raising flour 250 ml 250 ml cake flour + 5 ml baking powderSelf raising flour (Sea-level)

250 ml 250 ml cake flour + 7 ml baking powder

Sour milk or sour cream

250 ml 250 ml milk plus 20 ml lemon juice or 15 ml vinegar

Sugar 250 ml 200 ml golden syrup or honeyYoghurt 250 ml 250 ml buttermilk or sour cream

6565


HOUSEHOLD TIPS

The Kitchen

Washing Machine: When cleaning your washing machine, take out the soap dispenser and soak in warm water. Brush the crevices with a toothbrush and rinse under running water.

Oven: To clean up spills, sprinkle immediately with salt. When the oven is cooled off, brush away the burnt on food with a damp sponge. OR sprinkle with automatic dishwashing powder, cover with wet paper towels, let it stand for a few hours, then clean with a damp sponge.

Refrigerator: To eliminate smelly odors keep an open box of baking soda (most everyone knows that) or a piece of cotton dipped in vanilla extract in your fridge. To prevent mildew wipe down the sides occasionally with white vinegar. To clean underneath the fridge tie a sock around the of a yardstick and go at it.

Dishwasher: Dip a damp rag in baking soda to clean up any inside spots. For odors, sprinkle baking soda in the bottom and let it stand overnight.

Blenders & such: Fill the container halfway with hot water and a couple of drops of dish detergent. Cover and blend; rinse and dry. Electrical can opener. Loosen dirt with a toothbrush and run a paper towel through the cutting assembly. Then spray with non-stick vegetable spray.

Sink: For a shiny white sink, cover with paper towels saturated in bleach. Let stand for 30 minutes; then rinse thoroughly with cool water.

Stainless steel sink: You can make them really shine with club soda and white vinegar. After normal use wipe with a damp cloth and dry with a soft cloth. To deep clean, wipe with a solution of ammonia and water or dish detergent and water. Dry thoroughly to avoid spots. Treat rust marks by rubbing with lighter fluid. Then wipe clean with liquid cleaner.

Pots and Pans: To clean copper pots fill a spray bottle with vinegar and 3 tablespoons of salt. Spray on copper, let stand for a while, than rub clean. For burnt on stains, sprinkle pots liberally with baking soda and add just enough water to moisten. Let stand for 3 hours, then lift the burned food right out the pan. Clean your thermos by adding a few tablespoons of baking soda and filling with warm water. Let stand: rinse thoroughly.

Glassware and dishes: Before washing crystal or fine china, put a towel in the sink to cushion the pieces. When 2 glasses are stuck together, fill the top one with cold water and dip the bottom one in the hot water. Scratches on glassware will disappear if you polish them with toothpaste. Quickly remove food that is stuck in casserole dish by filling it with boiling water and 2 Tbs. of baking soda or salt.

6666


Miscellaneous Rubber spatula: Trim off the tattered edges for a few more uses. Broken egg on the floor: Douse it with salt. Wait 5 minutes the sweep it right up! Steel wool pads won't get rusty if you throw them in a plastic bag and store in the freezer.

The Bathroom

Shower: To wash a shower curtain. Fill the washing machine with warm water and two larger towels. Add ½ cup each of detergent and baking soda. Then wash, adding 1 cup white vinegar to rinse cycle. Do not spin dry or wash vinegar out. Hang immediately and wrinkles will disappear when completely dry. To prevent mildew from forming on new shower curtains, soak in salt water before hanging for the first time. A toothbrush and any spray cleaner works wonders on shower door runners.

Toilet: To remove rings, flush to wet sides and apply a paste of borax and lemon juice. Let it sit for 2 hours, then scrub. Also Lime-Away it truly best toilet and tub cleaner, gets ANY stain out.

Fixture cleaners: For chrome faucets or fixtures try rubbing alcohol for super shine.

Miscellaneous:

To remove hairspray film from mirrors, wipe with rubbing alcohol. To create a fresh, clean aroma in the bathroom, toss a sheet of fabric softener in the wastebasket. Or add a bit of perfume on the light bulb, It floods the room with scent when the light is turned on.

Windows and walls: Use vertical strokes when washing outside windows and horizontal for the inside windows. This way you can tell which side has the streaks. Don't wash windows on a sunny day. They will dry to fast and probably streak. Straight vinegar will get outside windows really clean.

Blinds or shades: Clean Venetian or mini blinds by saturating a cloth with rubbing alcohol and wrapping it around a rubber spatula to clean both a bottom and a top slat at the same time.

Walls: For an all purpose cleaner for painted walls, mix 1 cup ammonia, ½ cup vinegar and ¼ cup baking soda with 1 gallon warm water. Wash thoroughly and rinse. Wear rubber gloves. Crayon: Rub lightly with a dry, soap filled sheet wool pad. Wallpaper. Clean marks with a paste of cornstarch and water. Apply to spot, let dry, brush off and repeat if necessary. Apply baby powder to clean powder puff, rub into grease spot until disappears. For cracking plaster, mix Elmer's glue and baking soda into paste. Rub into crack with fingers.

6767


Laundry:

Your best bet is to start with a clean washing machine, so fill the washer with warm water and pour in a gallon of distilled vinegar. Run through an entire cycle. The vinegar cleans the hoses and cleans away soap scum. A paste of vinegar and baking soda will remove dirt and mildew from clothes.

Blood: Cover stain with meat tenderizer. Add cool water to from a paste. Let stand 15 to 30 minutes, then sponge off with cool water. OR pour hydrogen peroxide on the stain and watch it bubble away. Launder as usual.

Mildew: Dampen with lemon juice and salt. Dry in the sun.

Grass: Sponge with denatured alcohol before washing. Wash in hot suds.

Grease Stains: Sprinkle any kind of absorbent powder on it. If it's an older stain, rub petroleum jelly in the area and wash as usual.

Lipstick: Blot off as much as you can then rub in a little ammonia (test an unnoticeable area of the fabric first!) Wash in soapy water. The grease stain remedy above may also work on lipstick.

Red Wine: Pour salt on the spill immediately and it will absorb the wine. Launder as you normally would or make a paste of vinegar and washing powder used in washing machines. The washing powder contains borax, which is effective in the removal of stains.

Ice Pops or Jell-O/Gelatin: Try pouring table salt on the area or neutralize with a mild ammonia/water solution as soon as possible.

Ink Stains: Coat with a hair spray containing alcohol and launder as usual.

Coffee Stains: Blot as much as possible with a cloth or sponge with water. On washable fabric, apply a laundry pretreatment and air dry so remaining stain doesn't set. For dry-clean only articles, apply drops of regular white vinegar to spot.

Ants in the home: Try to locate the antheap or the holes that the ants come from, then stuff the holes with sack or cloth dipped in paraffin. Mix together icing sugar and borax, and sprinkle into crevices and corners. The sweetness of the sugar will attract the ants and the borax will kill them.

Cockroaches: Try mixing equal portions of bicarbonate of soda and borax and then sprinkle in crevices. You can also buy a trap mat from a hardware store. Cockroaches are attracted to the glue on it.

To make flowers last longer: Mix up a combination of the following: some Jik, a tablespoon of sugar and a tablespoon of vinegar.

6868


6969

Indian Recipes

Documents

preheated

creamed mixture

large serving

melted preheat

sifted dry

fresh mint

garnish preheat

sift dry ingredients