Pavlova

Pavlova


6 eggs, separated
1 cup (250ml) caster sugar
3 Tbs (75ml) cornflour
1 Tbs (25ml) white vinegar
1 tsp (5ml) vanilla
1 cup (250ml) whipping cream
2 Tbs (50ml) caster sugar

Fruit for topping – any or all of the following

Sliced bananas dipped in lime juice
Sliced kiwifruit
Passionfruit pulp



Preheat oven to 300 F, then line a baking tray with foil, grease with a little butter and dust with cornflour.

Place the egg whites in a large clean bowl and whisk until soft peaks form. Gradually add the sugar beating all the time. The mixture will become very glossy and thick. Add cornflour, vinegar and vanilla and beat just until mixed in. Spread onto prepared pan, building up the sides so there is a hollow in the centre. Bake for 1 ½ hrs, or until dry to the touch, then turn off oven and leave in oven with door slightly ajar to cool completely.

Use an electric mixer to whisk the cream and icing sugar until soft peaks form. Just before serving spoon cream on top of Pavlova and top with fruit.

24 Hr salad

24 hr salad


6 cups chopped lettuce–iceberg or romaine
6 hard boiled eggs, sliced
Salt, pepper and sugar
1 lb (500g) bacon, fried crisp and crumbled
2 cups frozen peas
2 cups shredded Swiss or Monterey jack cheese
¼ cup green onions, chopped
 1 cup ranch dressing



Place half the lettuce in the bottom of a salad bowl, then the eggs, and sprinkle with salt, pepper and sugar. Add the rest of the lettuce, then remaining ingredients in layers, as in the list of ingredients. Chill for 24 hours, then toss and serve.

Milk tart

Milk Tart


Pastry:
1 1/2 cups (375ml) flour
½ cup (125ml) butter or margarine
1 egg yolk
Pinch salt
2 Tbs (50ml) sugar


Filling:
3 cups ( 750ml) milk
2 Tbs (50ml) butter or margarine
2 Tbs (50ml) flour
1 Tbs (25ml) Cornstarch
½ cup (125ml) sugar
 2 eggs, plus 1 egg white
2 tsp (10ml)vanilla essence
1 tsp (5ml) almond essence
1 Tbs (25ml) cinnamon


For the pastry, mix all ingredients together and press into a greased 8” deep pie pan. Prick with a fork and bake for 10 minutes at 350 degrees. Cool.

For the filling, Place milk and butter into a heavy pan over medium heat, stirring occasionally. In the meantime mix together flour, cornstarch, eggs and sugar in a bowl. Once the milk is starting to boil, pour into the flour mixture slowly, stirring with a whisk to prevent lumps forming. Pour back into the hot pan and bring back up to the boil. Add essences, stir and let cool about 10 minutes, and then pour into prepared pastry shell. Chill in fridge for about 1 hour and sprinkle with cinnamon before serving.

Bean Dip

Bean Dip


2 cans refried beans
8oz (250g) pkg cream cheese
1 bottle hot salsa
1 cup (250ml) sour cream
Hot sauce to taste
I pkg taco sauce mixture
Grated cheese



Mix the cream cheese with the beans and sour cream until smooth, then stir in salsa, taco sauce mixture and hot sauce to taste. Turn into an ovenproof dish, top with grated cheese and bake in a medium oven for about 15 mins. Can also be served cold. Serve with corn chips.

Yakisoba

Yakisoba


3 packets ramen noodles
1 Tbs (10ml) oil
1 carrot, grated
½ cup shredded cabbage
2 greens onions, chopped
½ cup shredded cooked chicken
1 Tbs (10ml) grated ginger
1 Tbs (10ml) grated garlic



Break up the noodles in the packet then boil ramen noodles in water for 2 minutes, and drain well. Add oil to hot wok and then quickly stir in ginger and garlic, when coated with oil, add carrot cabbage and onion, cook for a couple of minutes, then stir in noodles and chicken. Season to taste with the seasoning packets from the noodles – you may not have to add all of it.

Pound cake

Pound Cake:


Mix together and let stand to get sour:

1 cup (250ml) milk
2 tsp (10ml) vinegar

Beat together for 3 minutes:

2 cups (500ml) sugar
1 cup (500ml) butter or margarine
4 eggs
1 tsp (5ml) vanilla
1 tsp (5ml) almond essence

Sift together and add to beaten mixture along with the sour milk:

3 cups (750ml) flour
 ½ tsp (3ml) baking soda (bicarb)
½ tsp (3ml) baking powder
1 tsp (5ml) salt

Beat for 2 minutes. Pour into 2 greased loaf pans and bake at 300ºF (160ºC) for 60 minutes. Cool in pans for about 10 minutes before turning out.

Brownies

Chewy Brownies:


1 ½ cups (375ml) sugar  (2c)
 ¾ cup (200ml) margarine or oil (250g )
2 Tbs (50ml)water (1 1/2 tbs)
2 large eggs (3)
2 tsp (10ml) vanilla
1 1/3 (330ml) cups flour (2 cups)
¾ cup (200ml)cocoa (1 cup)
 ½ tsp (3ml)baking powder (1tsp)

Combine sugar, margarine and water. Stir in eggs and vanilla. Sift dry ingredients and add. Spread into a greased 9” X 13” baking pan. Bake at 350ºF (180ºC) for 20 to 25 minutes. Cut when cooled.

Basic Bread

Basic bread:


2 Tbs (50ml) oil
 2 Tbs (50ml) sugar
2 cups (500ml) warm water
2 Tbs (50ml) yeast
6 cups flour (approx)
2 tsp (10ml) salt
½ cup (250ml) milk powder


In a bowl mix together the warm water, sugar, yeast and oil. Leave for about 15 mins to begin to froth. Into a large bowl sift the flour, salt and milk powder. Stir in the liquid and then mix together first with a spoon and then finally with your hands. Adding more flour or water as needed. You need the dough to be soft and pliable, but not too sticky. Knead for about 10 minutes to thoroughly mix the yeast into the flour. Cover with a tea towel and leave in a warm place to rise for about an hour. It should double in size. Punch down and knead again for about five minutes before forming into 2 loaves. Place in greased loaf pans and leave to rise again until doubled in size – about 45 minutes to one hour. Bake in a hot oven for 10 minutes then turn the heat down to medium for another 20 minutes. When done the bread should tip easily out of the pan and sound hollow when tapped on the bottom of the loaf.

Option: Up to half of the flour can be replaced with finely ground oats, sunflower and sesame seeds, bran and wheat germ.

Or do one of the following with the dough.

Chelsea buns: roll out the dough into an oblong shape and sprinkle with cinnamon sugar and raisins or sultanas. Roll lengthwise and then cut into slices and place on baking sheet cut side down to rise once more and then bake at 350ºF or 180°C for about 15 minutes. Mix together ½ cup (250ml) of icing sugar with a little lemon juice and drizzle over warm buns.

Pigs in blankets: Roll out dough and cut into squares, place a small sausage crosswise on each square (we always carried those little canned Vienna Sausages) fold over and pinch edges together. Place on baking sheet to rise once more and then bake at 350ºF or 180°C for about 15 minutes.

Fish Curry

Fish Curry


2 Lbs (1 Kg) fillets of white fish
1 onion
4 cloves garlic Spinach, bok choy or other vegetables
2 tsp (10ml) of curry powder, or more, to taste
 1 cup (250ml) coconut cream
Salt and pepper to taste



Chop onions, garlic and vegetables and sauté in a little oil in a large heavy pot. Stir in curry powder, and then slowly stir in the coconut cream. Cut the fish into serving size pieces and place on top of the vegetables, and sprinkle with a little salt and pepper.

Cover and simmer for about 10 to 15 minutes or until the fish flakes. Season to taste, - do not stir too much as you want to keep the fish as whole as possible, - and serve over boiled rice.

Gingerbread

My Moms Gingerbread


3 cups (750ml) flour
1 cup (250ml) sugar
3 tsp (15ml) ground ginger
 2 tsp (10ml) ground mixed spice
1 cup (250ml) canola oil
1 tsp (5ml) baking powder
1 cup (250ml lukewarm water
1 cup (250ml) golden syrup or corn syrup
3 eggs
1 tsp (5ml) baking soda (bicarbonate of soda)



Dissolve the baking soda in ¼ cup of water and place that with all the ingredients into a large bowl. Beat together for 5 minutes. The mixture will be very runny, and that’s OK. Grease two loaf pans and divide the mixture between them. Bake at 350ºF (180ºC) for about 50 minutes, or until a wooden skewer comes out clean with no dough attached.

Option for date loaf:

Leave out the ginger and stir in 1 cup (250ml) chopped dates just before pouring into the pans.

Peanut Butter and Jelly Cookie Bars

Peanut Butter and Jelly Cookie Bars


6oz (190g) butter or margarine
 ¾ cup (180ml) sugar
2 eggs
3 cups (750ml) flour
1 tsp (5ml) baking powder
½ cup (125ml) peanut butter
½ cup (125ml) grape jelly or jam

Cream together the butter and sugar, then add the egg. Mix in flour and baking powder. Press two thirds of the mixture into a greased 9X13 pan. Spread with peanut butter and then the jelly. Grate the remaining dough over the top. Bake at 350 for 15 to 20 mins. Cut into bars when cool.

Caiparissima

Caiparissima – the cocktail that Peter always served:


For one serving:
1 small lime, quartered
1 Tbs (10ml)sugar
1 tot of white rum, vodka or any white spirit
Lots of ice

Place lime and sugar into a glass and using an instrument such as a pestle (the stomper, we called ours!) smash until the sugar is dissolved in the lime juice. This extracts that wonderful aroma and taste from the lime skin. Add the spirit and lots of ice, then top up with cold fresh water (if desired)

I also used to make it by the jug without the alcohol and it was most refreshing.

Rice Pilaff

Rice Pilaff


1 Tbs (25ml) oil
1 onion, finely chopped
3 cloves garlic, crushed
 ½ cup (125ml) chopped celery
1 small can green chiles, chopped
½ cup (125ml) pine nuts
½ tsp (2ml) each cinnamon and ground cloves
1 tsp (5ml) each ground cumin, coriander and cardamom
2 cups (500ml) rice
4 cups water
Salt and pepper
½ (125ml) cup raisins

Heat oil in a large heavy pot, then sauté onion, garlic and celery until soft. Stir in spices and pine nuts, cook over high heat for about a minute, then add rice and stir to coat well with the oil and spices. Add water, bring to the boil and then cover, turn heat as low as possible and let it simmer for about 25 minutes. Stir in raisins and serve. You can also add shredded chicken or other meat to make this a meal in one dish.

Sausage and Cheese roll

Sausage and Cheese Roll:


Dough:
2 cups (200ml) flour
4 oz (125g) butter or margarine
3 tsp (15ml) baking powder
1/3 cup (150ml) milk
½ tsp (3ml) salt

Filling:
8 oz (250g) vienna sausages, grated
2 cups (500ml) grated cheese
1 onion, grated
1 Tbs (25ml) Worcestershire sauce
2 tsp (10ml) prepared mustard
2 eggs, beaten
Freshly chopped parsley

For the dough: Sift dry ingredients into a large bowl, then mix in the butter with fingertips until crumbly. Stir in the milk and lightly knead into two oblong shapes about 14”X 10” (36cmX 26cm).

For the filling: Lightly sauté the onion until translucent and then add the sausages and cheese and seasonings. Beat the eggs lightly and add half to the filling, reserving half for the top. Lay the filling onto the dough, leaving about 2 inches clear along one side. Brush the clear area with beaten egg and then roll up using some of the beaten egg to seal the edge. Slash the roll in a few places along the top and brush beaten egg over all. Lay on a baking dish and bake at 400ºF (200ºC) for about 15 minutes. Slice to serve – delicious hot or cold.

Spinach Salad

Spinach Salad


4 cups spinach leaves
1 head butter lettuce, in bite size pieces
½ cup bean sprouts
1 small tin water chestnuts, drained
½ cup bacon, cooked and crumbled

Dressing:
½ cup (125ml) light olive oil
 ¼ (60ml) cup tomato sauce or ketchup
1 tsp (5ml) Worcestershire sauce
2 Tbs (50ml) vinegar
1 small onion, grated

Mix together the dressing ingredients and let sit for 1 hour. Assemble salad ingredients and toss with dressing just before serving.

Jamacian Chicken Casserole

Jamaican Chicken Casserole


10 chicken thighs
1 Tbs (25ml) flour
1 tsp (5ml) each of salt, dry marjoram, black pepper
1 Tbs (25ml) mild curry powder
1 Tbs (25ml) oil
½ cup (125ml) chicken stock
1 onion, chopped
1 celery stalk, chopped
8 oz (250g) mushrooms, sliced
1 small tin mandarin oranges

Mix flour with the curry powder and seasoning in a bag, add chicken thighs and shake until well coated. Heat oil in a heavy based pot and add chicken – cook over medium heat, turning once until a crispy and golden crust has formed. Remove and place into a casserole dish, big enough so that the chicken is in one layer. Add onion and celery and sauté until translucent and soft, then add mushrooms and stir in any remaining flour mixture. Add the juice form the can of oranges to the stock and stir into the vegetable mixture gradually, stirring all the time. Pour over the chicken, sprinkle the top with the orange segments and bake at 350ºF (180ºC) for half an hour or until the chicken juices run clear. Serve with plain rice.