Archive for the ‘Food and recipes’ Category

Sweet pepper and stampkoring salad

Ingredients
500 ml stampkoring (crushed wheat)
1 large lemon, juice
65 ml seedless raisins
3 cloves garlic, unpeeled
1 red or green chilli, finely chopped
olive oil for frying
1 large onion, halved and sliced
5 ml each ground cumin and coriander
5 ml vegetable or chicken stock powder
2 each, red, green and yellow sweet peppers, seeded and cut into strips
250 ml diced okra or baby marrows
30 ml white wine
45 ml water
salt and milled pepper
1 bunch fresh coriander, chopped

Method:
Cook wheat in boiling salted water until tender. Squeeze orange juice over raisins and leave until plump. Peel and chop 1 garlic clove and, using flat edge of a knife, press down on remaining cloves to crack skin and bruise flesh. Sauté garlic and chilli in heated oil for about 30 seconds. Add onion and sauté until glossy. Stir in spices and stock powder. Stir-fry for 1 to 2 minutes. Add vegetables, toss to coat and add wine, water, raisins and orange juice. Cook for a few minutes, vegetables should still be firm and crisp. Adjust seasoning, remove from stove and fold into cooked wheat. Stir in coriander and serve at room temperature (best this way) or chilled.

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Palmier Cookies

Palmier Cookies
Without a doubt the easiest yet most elegant and seemingly time consuming cookie you possibly make and all from just two simple ingredients: a packet of shop bought puff pastry squares and some castor sugar.

Take a square of puff pastry and using a pastry brush , brush with a little tap warm water, sprinkle a work board or surface with sugar, ( you can add cinnamon or nutmeg for a festive version )put the square, wet side down onto the sugar, making sure it is coated evenly, then brush the side facing up with a little water and turn over, making sure both sides are evenly covered in sugar, start to roll as you would a swiss roll, and when you get to the middle stop and roll the other side so the two rolled sides meet in the middle, this sounds difficult but it really is quite simple.Once they are rolled, you may cut them into 1/2cm slices, and lay them on a baking try lined with baking parchment, place them in a moderately, pre heated, oven and cook until the sugar caramalises.Using a spatula carefully lift up turn and cook until the other side is also caramalised. Remove from the oven, transfer to a wire cooling wrack and leave to cool.

Equally delicious with tea or coffee.

Chorizo & chickpea soup

This is what we had for supper tonight, very filling and warming on a cold winter’s night

 

Ingredients:

 

400g can chopped tomatoes
110g pack of chorizo sausage (unsliced)
140 g wedge savoy cabbage
sprinkling dried chilli flakes
410g cans chickpeas , drained and rinsed
1 chicken or vegetable stock cube
crusty bread or garlic bread, to serve

Method :

 

 
1.Put a medium pan on the heat and tip in the tomatoes, followed by a can of water. While the tomatoes are heating, quickly chop the chorizo into chunky pieces (removing any skin) and shred the cabbage.
2.Pile the chorizo and cabbage into the pan with the chilli flakes and chickpeas, then crumble in the stock cube. Stir well, cover and leave to bubble over a high heat for 6 mins or until the cabbage is just tender. Ladle into bowls and eat with crusty or garlic bread.

Apricot and almond biscotti

Lovely with coffee on a winter’s evening.

Ingredients
250 g castor sugar
2 large eggs
5 ml orange blossom water (optional)
250 g white flour
5 ml bicarbonate of soda
pinch of salt
115 g whole unblanched almonds
225 g dried apricots, coarsley chopped
1 egg yolk mixed with 30 ml milk for glaze

Method:
Line two baking sheets with greased wax paper.
Beat the sugar, eggs and orange blossom water together until a creamy mousse is formed, about 3 to 4 minutes with an electric hand beater.
Sift the flour, bicarbonate of soda and salt together and gently fold into the sugar mixture.
Fold in the nuts and apricots to form a sticky dough.
Shape the dough into 2, 3 or 4 oblong rolls of 7,5 x 12 cm each and place them on the baking sheets.
Brush with the glaze and sift a little castor sugar on top.
Bake in a preheated 150 °C oven for 30 to 35 minutes or until slightly risen and golden brown.
Remove from the oven and reduce the oven temperature.
Leave the biscotti rolls until they are cool to the touch – do not allow the rolls to cool completely otherwise they will be difficult to cut.
Carefully turn the biscotti rolls over and remove the wax paper.
Cut the rolls diagonally into 1 cm thick slices.
Arrange the biscuits on a baking tray and return to the oven for 20 to 25 minutes to dry out.
Turn halfway through the baking time.
Cool completely and serve.

Cape seafood soup

Ingredients

Fish Stock

  • 300g prawns in their shells ( optional )
  • 65ml lemon juice
  • 1 small crayfish tail ( optional )
  • 1 kg fish heads and bones
  • 1 large finely chopped onion
  • 1 stalk of finely chopped celery
  • 1 finely chopped carrot
  • 2 bay leaves
  • 2 sprigs of lemon thyme
  • 2 litres of water
  • salt

Soup

  • 30 ml olive oil
  • 1 large leek, thinly sliced
  • 2 cloves of garlic, crushed
  • 1 stalk of celery
  • 3 tomatoes, peeled, seeded and chopped
  • 25 ml fresh chopped lemon thyme
  • 125 ml dry white wine
  • 1 large potato, peeled and finely chopped
  • 65 ml tomato paste
  • 2 ml fennel seeds ( optional )
  • 5 ml sugar
  • salt and freshly ground black pepper
  • 250g of hake fillets, cut into bite size pieces
  • 30 ml fresh chopped parsley

Method

FISH STOCK:

shell the prawns and crayfish, chop the flesh and put aside for the soup, discard the heads and add the shells to a cooking pot with the fish heads, bones, onions, celery, carrot, bay leaves and lemon thyme.Ad the water, salt and pepper and bring to a boil. Simmer , uncovered for about 35 minutes, remove from the heat and allow to cool.Strain the stock through a sieve and then a finer sieve lined with a double layer of muslin cloth. You need 1.5 litres of stock for the soup.

Heat the oil in a saucepan and fry the garlic, leeks and celery until tender, add the tomatoes, thyme and wine. Bring to the boil and simmer uncovered, until the vegetables are soft. Add the stock, potato, tomato paste and fennel seeds and simmer until the potato is tender.

Season with the sugar, salt and black pepper,add the fish cubes, prawns and cray fish meat to the soup, simmer until the fish is just done.Add the lemon juice , sprinkle with parsely and serve with fresh bread.

 

 

Blog number Two

For some unfathomable reason, Blogger has starting to mess my blog around, which is rather annoying, so I have decided to start a new one. Same as the old, same rules apply it is open to all those curious cyber spacers who wish to partake in my cyber life.I don’t play favourites.

 

I suppose I should just say a few words of introduction, I’m Leticia, or Tish if you prefer, mother to three amazing children, Hillary, Grayson and Sophie, and grandmother to Jessalynne, Dylan and Natalie. I am a doting mother and grandmother so be prepared to be subjected to long winded ramblings about how wonderful my babies are, you have been warned.
I am prone to ranting, and some occasional humour. Expectlots of recipes, craft projects, and gardening. If these sort of things are not your cup of tea, stop reading this blog HERE.
The rather ingenius name for my new blog was created by Errant Son.