Tuesday 21 August 2012

Lemon Meringue Pie

Lemon Meringue Pie


                                                                                                                                                                       

 Ingredients:
1 x 400g tin Nestles sweetened condensed milk
1/2 cup Lemon juice
2 eggs separated
grated rind of lemon
2 tablespoons sugar

1 x baked pie shell

Method:
Mix together:
condensed milk
lemon juice
grated rind
egg yolks

Pour into pie shell

Cover with meringue made by beating egg whites till 
stiff and adding sugar.

Bake in moderate oven preheated 160 degrees Celsius

until brown or 10 - 15 mins

chill before serving

Serves 6 - 8

ENJOY - it is awesomely delicious!

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Sunday 19 August 2012

CRUNCHIES Recipe






CRUNCHIES

Ingredients:

310 ml (1 ¼ cups) Flour
310 ml (1 ¼ cups) Breakfast Oats
310 ml (1 ¼ cups) Coconut
185 ml ( ¾ cups) White Sugar
20 ml (4 tsp) Golden Syrup
125 ml ( ½ cup) Butter OR Margarine
5 ml (1 tsp) Bicarbonate of Soda
45–60 ml Boiling Water

Method:

Combine the dry ingredients.
Melt the Golden Syrup and butter together. Combine the bicarbonate of soda with the water and add to the butter mixture.
Mix together with the dry ingredients.
Press the mixture into a Swiss Roll tin (or for a thicker crunchier biscuit, bake in a square 20 cm x 20 cm tin) and bake for 20 minutes at 150°C. Gently press down the sides if they seem to rise too much.
When light brown, remove from the oven and cut into squares. Switch off the oven. Return the crunches to the oven for about 10 minutes to dry out.

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Saturday 4 August 2012

Recipe for Bobotie


Bobotie can be traced back to the Eastern influence on 
South African culture. The Cape Malay society are famous 
for cooking this dish and it is usually served with yellow rice..

     

1 kg minced lamb
125ml milk
1 thick slice of white bread, crust removed and soaked in 
 milk
2 roughly chopped onions butter Salt
1 tablespoon of curry powder (mix the hot and the Cape 
Malay versions for a good flavor)
1 chilli, finely chopped (optional and only if you like your 
food quite hot)
½ cup vinegar
1 tablespoon of lemon juice
1 teaspoon of brown sugar
1 tablespoon of chutney
8 -10 crushed almonds (optional)
3 eggs
1 clove of garlic, crushed and finely chopped
6 bay leaves
1 orange, sliced in wheels
1 lemon, sliced in wheels
Oil for cooking


Instructions on how to make it
Heat the oil in frying pan and add the garlic, onion and curry 
power. Cook over medium heat for three minutes, then add 
the mince meat. Fry until the meat is almost done, then 
using your hands, squeeze the milk from the bread. Discard 
the milk and add the bread, vinegar, lemon juice, sugar and 
chutney to the mince. Fry for a minute or so and then 
remove from heat.
Take a pie dish and place three bay leaves, two wheels of 
orange and two wheels of lemon at the bottom. Now scoop 
the mince mixture into the dish. Decorate the sides of the 
dish with the rest of the lemon and orange wheels, wedging 
them between the mince and the sides of the dish so that 
only a third protrudes. If you are using almonds, push them 
into the mince. Beat the eggs and 125ml milk, and pour 
over 
the meat. Put three bay leaves on top of dish. Place the 
dish uncovered in the oven and cook for about 30 minutes 
at160 deg Celsius.

Serve with a plain green salad or chopped tomato and 
onion, sprinkled with a little vinegar. Make sure you have 
some chutney near at hand. Serve piping hot with the 
yellow rice.

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