Thursday, March 31, 2011

Fruit trifle


    2 tap      Almonds

    100  g    Crushed Pineapples

    100   g   Frozen Whipped Topping

    100  ml  Pineapple Juice

    500  g    Pound Cake

    50    g    Raisins  

     50   g    Jam

   100   g    Tropical Fruit Salad

   100 ml    Whole Milk


1.     Use milk and juice as cooking liquid. And let it cool.

2.     Save 1 tablespoon raisins for garnish. Stir remaining raisins and ¾ carton whipped topping into cake

3.     Measure and drain ½ cup pineapple for garnish.

4.     Cut cake into chunks. Pour 1 cup pudding mixture into 3-quart glass bowl.

5.     Top with half of each: cake, jam, remaining undrained pineapple, undrained tropical fruit and pudding. Repeat layers.

6.     Chill 20 minutes or overnight. Spoon remaining whipped topping over trifle. Garnish with reserved pineapple, raisins, almonds and raspberries.

Curried Prawns Soup


70 g      margarine
3 tbsp   curry powder
50  g     Onion  finely chopped
 1          Apple peeled, quartered, cored and cut into dice
0  g       flour
600 ml   vegetable stock
300 ml    milk
400 g      peeled prawns
100 ml    natural yoghurt

1. Melt the butter, add the curry powder and cook for 1 minute

2. Stir in the onion and apple and cook for a further 2 minutes

3. Stir in the flour and when well blended pour on the stock. Stir well and cook for a further 4 minutes on HIGH, or until thickened.

4. Leave to cool. Pour into a food processor or blender and puree until smooth.

5. Add the milk and cook for 1 - 2 minutes

6. Add the prawns and leave to stand for 2 - 3 minutes before serving. Top with natural yoghurt

Cold Lemon Chicken

4          chicken breasts
  • 8          mushrooms
  • 2          lemon, washed and sliced into rounds
  • 2  tbs   grated lemon rind
  • 2 tsp     minced ginger
  • 3 tsp     chili
  • 3          lettuce leaves, washed
  • 75 ml   lemon juice
  • 75  g    sugar
  • Salt, as needed 
  • 2  tsp    oil for stir-frying
  • 3 tps    cornstarch mixed in 4 tsp water
  • 2 tsp    drops sesame oil

Poach the chicken breasts in salted water.
 Remove from the heat, and let the chicken breasts cool in the liquid. Remove the breasts, reserving 1/2 cup of the poaching broth.

While the chicken is poaching, soak the mushrooms in hot water until they are softened. Slice and discard the hard stems. Prepare the lemon and lemon rind, ginger, and other vegetables as outlined according to the recipe ingredient list.
Combine the reserved chicken poaching broth, lemon juice, sugar  and 1/2 teaspoon salt.

Lay the lettuce leaves on a platter. Slice the chicken breasts into equal pieces and layer over the lettuce. Set aside in the refrigerator.
Heat a stainless steel pan Add 1 tablespoon oil   and a bit of salt. Just before the pan  starts smoking, add the ginger root and mushrooms. Stir-fry for about 1 minute, and add the chili peppers, and the grated lemon rind. Stir-fry for about 15 seconds, and add the chicken broth mixture. Bring to a boil, add lemon slices, let cook for 1 minute, then add cornstarch slurry. Stir slightly until thickened. Let cool slightly.

Remove the chicken from the refrigerator, and pour the sauce over. Sprinkle with a few drops of sesame oil. Return to the refrigerator until ready to serve

Wednesday, March 30, 2011

Chicken tikka masala

Ingredients :

4 tbsp     coriander seeds
4 tbsp     paprika
2 tbsp     Cuming seeds
2 tsp       chilli powder
              juice of a lime
150 g     yoghurt
              salt to taste
500 g     chicken, diced
30  g      cloves garlic, chopped
50  g      onion,  chopped
chicken stock

Method :

1. Grind the spices and mix with marinade ingredients.  

2. Marinade chicken in the fridge for 12hours.

3. Heat oil in a frying pan or wok until becomes very hot.

4. Stir fry chicken vigorously for about 5 minutes.

5. Take out chicken and keep warm.

6. Fry the onion and garlic until just browning and return chicken with any remaining marinade,
7. plus stock, plus more spices if you think the sauce needs it an extra tsp of cumin and coriander may 'lift' it a little.

8. Simmer until chicken is cooked and Sauce is nice and thick.

9. Ready to serve.

Tuesday, March 29, 2011

Mushroom and potato curry


 300   g   Mushrooms
 50     g   Onion
 25     g   Garlic
 100   g   Potato  cut into small cubes
4  tsp      Mustard paste
2  tsp      Poppyseeds paste
2  no      Green chillies
100 ml  Thick coconut milk
Mustard oil


  • Cut the mushrooms into slices.

  • Add 1 tbspn mustard oil in a pan and fry these mushroom with some salt and turmeric powder.

  • Set them aside.Similarly fry the sliced potatoes and keep aside.

  • Now add some mustard oil in the pan and when the oil is hot add garlic and fry till they are red.

  • Then add the sliced onions and fry then till golden brown then add some salt,turmeric powder and green chillies.

  • When the oil separates add the fried potatoes and mushrooms.Fry for a min and then add some coconut milk When it comes to boil add the mustard and poppy seeds paste.

  • Cook them until the potatoes are done and before you turn the gas off add half a tspn of mustard oil.

  • Serve with rice