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Submitted on the 2011/11/26 01:21:10
By: Gremlin SA
Location : South Africa
Friendship Ranking : Friendship God
Member Score : 600+
Total count : 1478
Joined : 2009/03/06 16:35:47
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#1
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Laura Bosman
Creamy zucchini soup served with blue cheese drizzle and homemade seed breads
Ingredients
For the zucchini soup:
• 2tbsp butter
• 1 white onion, coarsely chopped
• 1 red onion, coarsely chopped
• 1 large stick of celery, with leaves, coarsely chopped
• 1 garlic clove, crushed
• 1tsp paprika
• 1tsp mixed herbs
• 15 large zucchinis, chopped
• 1 litre chicken stock
• ¾ cup cream
• Salt and pepper, to taste
For the blue cheese drizzle:
• 50g blue cheese
• 80ml cream
• 1tsp mustard
• Milk, splash of (optional)
• Salt and pepper, to taste
For the seed breads:
• 500ml nutty wheat flour
• 1tsp baking powder
• 1tsp salt
• 1tsp baking soda
• 1tsp sugar
• 1 handful mixed seeds, plus extra to top
• 500ml buttermilk
Method
Zucchini soup:
1. Fry the onions, celery, garlic, paprika and mixed herbs in the butter for a few minutes.
2. Add the zucchini and continue to cook on a low heat until all veg is slightly soft.
3. Add the stock and simmer on a low heat for about 15 minutes.
4. Allow to the soup to cool.
5. When the soup is cool, blend until smooth.
6. Add cream the cream and season with salt and pepper.
7. Gently reheat the soup when you are ready to serve.
Blue cheese drizzle:
1. Gently melt the blue cheese in a pan with the cream and mustard until velvety and coats the back of a spoon.
2. If the mixture becomes too thick, add a splash of milk.
3. Season with salt and pepper.
4. Drizzle over the soup before serving.
Seed breads:
1. Preheat the oven to 180°C.
2. Mix all the dry ingredients, and sieve into a bowl to create air.
3. Grease a mini loaf pan.
4. Stir the buttermilk into the dry ingredients until just mixed (do not overwork the mixture).
5. Spoon the mixture into the mini loaf pan and sprinkle some extra seeds on top.
6. Bake for about 25 minutes.
7. Serve hot with butter as a side to the soup.
Boozy chocolate tart served with vanilla cream
Ingredients
• 200g dark chocolate (70%)
• 300m milk chocolate
• 50ml cream
• 50g butter
• 150m chocolate digestive biscuits
• 30ml Amaretto liquer, plus extra for serving
• 5ml vanilla extract
• 100 ml blueberries
• 250ml cream, whipped with 1tsp of vanilla extract, to serve
• Extra blueberries and strawberries, to serve
Method
1. Break the chocolate into pieces and melt with the butter in a double boiler.
2. Gently stir in the vanilla extract and set aside to cool.
3. Once the chocolate mixture has cooled, add the cream.
4. Meanwhile, in a bowl, lightly crush the biscuits and add the Amaretto liquor.
5. Gently stir the crushed biscuits and blueberries into the cooled chocolate mixture, taking care not to crush the berries.
6. Turn the finished chocolate tart mixture into a greased loaf tin lined with cling film.
7. Cover the top of the tin with cling film and allow to chill in the fridge for 3 hours.
8. To serve, cut a huge chunk of the chilled chocolate tart for each guest, pipe some vanilla cream onto the plates, add a drizzle of Amaretto, garnish with berries… and voila
  
What ever is eating at you, Must be suffering horribly.
Post last Edited by Gremlin SA on 2012/05/15 21:16:22
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Submitted on the 2011/11/26 01:22:03
By: Gremlin SA
Location : South Africa
Friendship Ranking : Friendship God
Member Score : 600+
Total count : 1478
Joined : 2009/03/06 16:35:47
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#2
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Pamela Daniels
Pork meatballs served with tomato and basil purée and topped with Parmesan shavings
Ingredients
For the meatballs:
• 1kg pork mince
• 1 cup fresh breadcrumbs
• 1 lemon, zest of
• 2tbsp chopped parsley
• 2tbsp chopped coriander
• 1 egg
• Salt and pepper, to taste
• 1tsp cayenne pepper
• Flour, for dusting
For the tomato and basil purée:
• 40ml olive oil
• 1 onion, large, chopped
• 2 cloves garlic, chopped
• 3 sticks celery, chopped
• 1 carrot, peeled and chopped
• 500g fresh ripe tomatoes, skinned and chopped
• 2 cans Italian chopped
tomatoes
• 1 litre vegetable stock
• Salt and freshly ground black pepper, to taste
• Sugar, to taste
• 1tbsp tomato paste
• 3tbsp chopped basil
• 20ml cream
To serve:
• Parmesan shavings
Method
Meatballs:
1. In a mixing bowl, combine all the ingredients, except the flour.
2. Using your hands, shape the mixture into small balls.
3. Roll the meatballs in flour, and bake in the oven at 180°C until cooked through and browned.
4. Tomato and basil purée:
5. Sauté the onions and garlic until translucent.
6. Add all other remaining ingredients (except the basil and cream), and simmer for about 45 minutes (until mushy and reduced to a thick pulp).
7. Using a hand blender, purée the mixture.
8. Add the basil and cream, and adjust seasoning to taste.
To serve:
1. Half fill shallow bowls with the tomato and basil purée.
2. Place meatballs on top, and garnish with Parmesan shavings.
What ever is eating at you, Must be suffering horribly.
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Submitted on the 2011/11/26 01:23:48
By: Gremlin SA
Location : South Africa
Friendship Ranking : Friendship God
Member Score : 600+
Total count : 1478
Joined : 2009/03/06 16:35:47
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#3
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Sebastian Janssens
Pan-fried kingklip with white wine sauce
Ingredients
• Fresh kingklip fillets, skinned and deboned
• Garlic salt, to taste
• Salt and pepper, to taste
• 400g fresh green beans
• Cherry tomatoes, handful
• 1 onion
• Fresh spinach, handful
• 40g sliced almonds
• Butter, for frying and greasing
• Extra virgin olive oil, for frying
• Baby potatoes, handful
• Feta cheese, to top
• 100ml white wine
• 100ml cream
• Parsley, chopped, to garnish
• Lime wedges, to garnish
Method
1. Rub garlic salt on the kingklip fillets and season with black pepper. Put aside.
2. Prepare the vegetables by trimming the ends of the beans, slicing the cherry tomatoes in half, slicing the onion into semi-circles and rinsing the spinach.
3. Dry fry the sliced almonds with a little salt. Put aside to cool.
4. Boil the baby potatoes in salted water until al dente. Drain and put aside with lid on the pot to keep them warm.
5. Add a little extra virgin olive oil and a dollop of butter to a pan. When it starts to sizzle and brown, add the kingklip fillets. Cook for 3 minutes and then place the pan under the grill to cook the top of the fillets.
6. In another pan, prepare the ragu by adding a little extra virgin olive oil and frying the sliced onion until transparent (don’t brown!). Add the cherry tomatoes and fry for a further minute, tossing continuously. Add the spinach and fry for another minute, tossing continuously. Remove from the heat, top with crumbled feta and put aside (remember to drain off any excess juice before serving).
7. Add extra virgin olive oil to another hot pan and flash fry the beans for a minute. Add the dry roasted almonds, toss for a further minute and put aside.
8. Season the warm baby potatoes with salt and pepper. Then, using a blunt knife, vigorously slash through them to form a rough mash. Place a little knob of butter at the bottom of metal ramekins, spoon in the mash and turn out onto serving plates.
9. Remove the pan with the kingklip from under the grill, place the fillets on a side dish and keep warm.
10. Prepare the sauce by adding the white wine to the remaining juices in the kingklip pan, and allow to reduce on the stove. Add the cream and season with salt and pepper.
11. Serve the kingklip on top of the ragu, drizzling a little white wine sauce over and around the fillet.
12. Add the beans and almonds to the plate and garnish with parsley and lime wedges.
Homemade condensed milk ice cream and dark chilli-lime chocolate sauce
Ingredients
• For the ice cream:
• 500ml cream
• 1 can condensed milk
• 1 vanilla pod
• 1 capful vanilla essence
• For the chocolate sauce:
• 1 large bar 70% dark chocolate
• Cream, dollop of
• 1tsp red chilli powder
• 1 lime, zest of
Method
Ice cream:
1. In a large bowl, gently mix the cream, condensed milk, extract from the middle of the vanilla pod and the vanilla essence.
2. Pour mixture into a container and place in the freezer for about 4 hours. Remember to stir every hour or so – it mustn’t form ice crystals while setting!
Chocolate sauce:
1. Gently melt the chocolate in a glass bowl over a pot of boiling water.
2. Once melted, add a dollop of cream to lighten the mixture.
3. Add the red chilli powder and lime zest, stirring gently but thoroughly.
To serve:
1. Scoop the ice cream onto serving plates.
2. Pour the chocolate sauce into individual pouring jugs, and serve alongside the ice cream.
Prawn and papaya salad
Ingredients
For the salad:
• 500g-1kg pre-cooked prawns
• 1kg lettuce leaves (you can use a variety)
• 200g sweet basil leaves, chopped
• 2 ripe papayas, peeled and chopped
• 2 cucumbers, sliced
• 1 punnet Rosa tomatoes, whole
• 1 red onion, sliced
• 2 red peppers, sliced
• Cheese shaving, to garnish (optional)
For the dressing:
• 180ml canola oil
• 120ml lime juice
• 180ml brown sugar
• 120ml-150ml light soy sauce
• 50ml sweet Indonesian soy sauce
• 200ml coconut cream
Method
Salad:
1. Remove the prawns from the packaging, drain and set aside.
2. Spread the lettuce over serving plates or in bowls.
3. Sprinkle the sweet basil over the lettuce.
4. Top with papaya, cucumber, tomatoes, prawns, onions and red pepper.
5. Garnish with shaved cheese (optional).
Dressing:
1. Combine all the ingredients and stir until the coconut cream is fully dissolved. The dressing should be tangy, so add more sugar if it’s too sour, or more lime juice if it’s too sweet – adjust according to personal taste.
2. Serve on the side of the salad.
What ever is eating at you, Must be suffering horribly.
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Submitted on the 2011/11/26 01:24:21
By: Gremlin SA
Location : South Africa
Friendship Ranking : Friendship God
Member Score : 600+
Total count : 1478
Joined : 2009/03/06 16:35:47
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#4
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Shaun Cairns
Deep-fried bananas served with vanilla ice cream, mint and strawberries
Ingredients
• 5 ripe bananas
• 2 litres of cooking oil
• 1 pack shop-bought tempura batter mix (just add water)
• 1.2 litres vanilla ice cream
• Honey, to drizzle
• Sesame seeds, to sprinkle
• Organic mint leaves, to garnish
• Strawberries, to garnish
Method
1. Freeze the bananas (skins on) for 2-3 hours.
2. Heat the oil in a deep frying pan.
3. Prepare the tempura batter mix.
4. Peel the frozen bananas, dip them in the tempura batter mix and deep fry until golden brown.
5. Drain the deep-fried bananas on kitchen paper and allow to cool for 3-5 minutes.
6. Meanwhile, scoop the ice cream onto serving plates.
7. Add the bananas to the serving plates.
8. Drizzle with honey and a sprinkling of sesame seeds.
9. Garnish with sprigs of mint and strawberries.
What ever is eating at you, Must be suffering horribly.
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