2 large ripe avoes, ½ cup chopped pimento stuffed olives, ¼ cup olive oil, 2 Tab. Capers, Juice of 1 lime, Salt and pepper to taste. Mash avoes and stir in rem. Ingred.
1 LARGE BRINGAL, SALT, 45 ML WATER , 60 ML CHOPPED FRESH PARSLEY , 1 CLOVE GARLIC
CRUSHED ,½ ONION CHOPPED, CUMIN (1 TEAS.), 125ml MAYONNAISE, Feta cheese 2 rounds .
Olive oil, Black pepper, 3 ml dried basil, 15 ml (1 Tab.) lemon juice, 1 hard boiled egg sieved and sprigs of parsley to decorate.
Stab eggplant and microwave to soft and leaking. Squeeze out liquid and add fresh onion, garlic, lemon ,cumin and feta salt and pepper and olive oil.Serve with cayenne and oil sprinkled on top.
1 BEATEN EGG , 2 BAKKIES CHUNKY COTTAGE CHEESE, SALT AND PEPPER, 1 Tab. Sugar, pinch cinnamon. Mix well. Make thin pancakes. Roll up into parcel with filling. Fry in butter until brown and serve at once.
Chop half pouind yellow cheese, 1 onion, 8 slices of crisp bacon chopped. Blend with 2 Tab. Mayonnaise 1 Teas. Dry mustard. Cut 2 loaves thick fresh white bread into 1 ½ inch rounds.
Toast on one side. Spread mix on other side. Freeze. To serve, put under grill until bubbling.
Chicken liver pate.
500 grms chicken liver
250 grms. Butter
1 chopped onion
1 clove garlic crushed
1 Tab. Brandy (or to taste)
Fry onion and garlic until just soft. Add livers and cook gently until just done.with bay leaf, Put in a blender and b lend until like cream adding brandy and seasoning to taste.
Chopped Liver - Granny Gerties' recipe
Take 500 grams of chicken livers. Fry an onion
until nearly brown in chickenfat. Not sure how much but she always took it
from the chicken cut it up and fried the onions in it. Then she gently fried
the livers. She then minced the livers and onion, a hard boiled egg and a piece of white bread
soaked in water and squeezed out (this went in last as it cleaned out all the
bits of liver etc. Then she seasoned it with salt and pepper and a pinch of
cinamon. That is it.
Cottage cheese Dip.
1 ½ cups cottage cheese
¼ cup plain yogart
1 Tab. Dijon mustard, salt and pepper to taste
1 small onion finely chopped
3 Tab. Chopped chives
2 Tab. Capers
1 Tab. Caraway or cumin seeds.
Combine t cottage cheese, yogart, mustard, salt and pepper in blender and blend until smooth. Transfer to bowl and stir in rem. Ingred. Refrigerate until ready to serve.
½ cup wholewheat flour, ¼ cup white flour, 4 eggs. 1 Teas b.powder,1 ½ t. salt, 2 cups shredded courgettes ½ finely grated lemon rind 2/3 cup
Using ¼ cup at a time make crepes.
FILLING: 2 CUPS COTTAGE CHEESE, 1 CUP GREEK YOGART,1/2 CUP PARMESAN CHEESE, 2 Tab. Chopped walnuts. Roll up pancakes and dot with butter and a little parmesan . Heat up in oven till golden
DELIA SMITH CRAB OR SALMON CAKES
8 OZ CRAB OR SALMON
1 Tab. Lime juice
grated zest of above
2 spring onions finely chopped green part and all
1 Tab. Coriander leaves chopped
1 Tab. Capers chopped
5 oz potatoes boiled for 10 mins until not quite done and
grated on the coarse grater in longish strips.
Put all in bowl and gently mix with a fork. Add pinches of cayenne and salt and pepper. Divide into 8 portion.Pat to make firm in hands and leave in fridge for a few hours.Heat oil to smoking and gently put into hot oil. 3 minutes on first side — turn heat down a bit and do 3 mins on other side. Serve with pickled lime and two salsas.
2 CUPS warm water
2 teas. Dried yeast
4 ½ cups cake flour
2 teas. Salt
Tab. Olive oil
24 olives pitted and halved
1 Tab. Chopped fresh rosemary.
Blend salt flour and water and yeast well. If too sticky add flour by tablespoons. Knead until elastic.. Oil bowl and put in dough and plastic wrap And leave in a warm place. About 1 ½ hours. Punch down knead and wrap and leave for 45 mins. Coat baking sheet . Punch down dough. Using finger tips punch down doughto 13 x 10 inch rectangle. Let dough rest 10 mins.Drizzle 2 Tab oil over dough. Sprinkle olives and rosemary evenly over. Let rise until puffy Uncovered about 25 mins.press fingertips all over dough forming indentations.Preheat oven to 475 deg. bake about 20 mins until crusty. Serve warm.
French Toast Gruyere Sandwiches
1 can (4 1/2 oz, 125 g) deviled
1 Tbs (15 ml) mayonnaise
1 Tbs (15 ml) chopped fresh parsley
slices sandwich bread
8 slices Gruyere or Swiss cheese
1 egg beaten
1/3 cup (80 ml) milk
4 Tbs (60 ml) butter
Mix together the
deviled ham, mayonnaise, and parsley. Spread this mixture on 4 slices of bread,
top each with 2 slices of cheese and the remaining bread. Dip the sandwiches in
the egg mixture, coating both sides. Heat the butter in a large skillet over
moderate heat and fry the sandwiches until golden brown on both sides. Makes 4
3 – 3 ½ lb salmon
1 large bunch dill
¼ cup coarse salt
2 Tab. White peppercorns
1 Tab. Brandy
2 oz caster sugar
Cut salmon in half and remove backbone and bones. Combine salt,sugar and peppers. Sprinkle evenly over fish and brandy. Put bunches of dill over one side and put fish tog. And cover with foil. Press down with heavy dish. Refrigerate and turn every 12 hours bastine with the liquid that has formed. Finished in 5–6 days. Remove from marinade and scrape away dill. Pat dry and serve with mustard sauce.
4 Tab. Dark French mustard, 1 t. powered mustard, 1 ½ oz caster sugar,2 Tab. White vinegar, 6 T. oil, 3 Tab. Fresh chopped dill. In deep bowl mix mustards and rest of ingred. Slowly add oil like mayonnaise. Stir in dill. Will keep in a jar for several days.
Hot Artichoke dip
2/3 cup parmesan, 2/3 cup mayonnaise and 1/3 cup shipping cream ( I use greek
yogart)1 x (14oz) can artichokes hearts, drained and chopped 2 Tab. Thinly sliced green onion, 1 Tab. Chopped pimento peppers.
Preheat over to 165 deg Cent. Lightly grease a med baking pan. Blend together the cheese, mayonnaise and cream. Stir in the artichokes, green onions and pimentos. Mix well & transfer to baking dish.Bake 25 mins. In the preheated oven until lightly browned.
My favorite hummus Recipe
1/2 cup tahini, 1/3 cup water, 1/4 cup olive oil, 6 tablespoons fresh lemon juice, 4+ cloves fresh garlic, crushed, 2 cans garbanzo beans, 1/2 teaspoon ground cumin, 1 teaspoon ground coriander. Olive oil and cayenne pepper to garnish.
Combine first five ingredients in a blender or food processor and process until smooth. Add garbanzo beans and spices. Blend to puree. Adjust seasoning to taste which may include adding more lemon juice, garlic or salt. Mound in a serving bowl and drizzle with olive oil. Sprinkle cayenne pepper on top. Serve with pita chips.
Take 2oz caustic soda and
2oz salt to1gallon of water and soak green olivesfor10hours and black for 4hours.
Day 1. soak in solution of
4 oz salt to 1 gallon water;
Day 2. Soak in 6 oz salt to 1 gallon
Day 3 8 oz salt to 1 gall.
Day 4 10 oz salt to 1 gall.
Day 5 12 oz salt to 1 gall.
Wash well in lots of water and change fresh water daily until olives are bland Pickle and leave for
a couple of months.
Brine for pickling: 60 grams of salt to
1 litre of water. Add bay leaves,
peppercorns, garlic, coriander seeds bring to boil and when cool add vinegar.
1vinegar to 10 brine.
Put 1 slice of lemon at bottle bottom fill with olives cover with brine
put on another slice of lemon and cover top with
oil. Now if the olives
are beautiful and large and black,Hire a few girls and let them slit the olives with a
fine blade on the one side and soak in fresh water.
CHANGE the water
twice a day for about 3 weeks or until all the bitterness has gone. THEN bottle with brine and lemon slices and oil on the top. Leave for 3 months before
4 oz (225 g) Italian sausage, casing removed
1 small onion,
2-3 cloves garlic, finely chopped
1 jar (28 oz, 790 g)
meatless spaghetti sauce
1 cup (250 ml) sliced mushrooms
3/4 cup (180 ml)
1 tsp (5 ml) dried oregano
1/2 cup (125 ml) sliced black
Combine the sausage meat, onion, and garlic in a
skillet over moderate
heat and saute until the meat is browned, about 5
minutes. Drain off
the fat and combine the meat mixture with the remaining
the slow cooker. Stir in the remaining ingredients and cook
heat for 3 hours. Serve with slices of focaccia, Italian bread,
pita toast triangles. Serves 7 to 12.
Smoked salmon with green peppercorn mousse
16 generous slices smoked salmon (about 700 g) & 16 large lettuce leaves, clean & crisp
GREEN PEPPERCORN MOUSSE: 12 ml (2½ t) gelatine; 30 ml (2 T) cold water; 40 g (4 T) capers, drained; 25 g (3 T) green peppercorns, drained; 4 spring onions, washed & trimmed; 250 g cream cheese; 125 ml (½ C) cream; 125 ml (½ C) mayonnaise; 15 ml (1 T) lemon juice; I ml (¼t) salt
GARNISH: 16 thin lemon slices, fresh dill or parsley, capers, ground black pepper
MOUSSE: Sponge and dissolve gelatine in water. (See Tips for gelatine.) In a processor, finely chop capers, green peppercorns and spring onions. Add cream cheese, cream, mayonnaise, lemon juice and salt, and process to mix. Lastly add cooled gelatine mixture, blending well.
Mousse may be set in tiny individual moulds, each holding about 75 ml of the mixture, or use cups, filling them only about ½ full. Either way, be very sure moulds or cups are well oiled with plenty of cooking spray so they may be easily unmoulded. Refrigerate to set for at least 2 hours in individual moulds, or longer if using one large mould.
TO SERVE Arrange individual servings on entrée plates. Place two lettuce leaves on each plate. To flatten slightly, press leaves or tear away leaf from centre stalk, and top lettuce with salmon, overlapping the slices.
To unmould mousses, use your fingertips and gently pull away edges from mould or cup, working round the full circle. Cover opening with fingers and flick hard. Mousse should drop out onto fingers and may then be gently placed on centre of salmon. (More often than not, loosening a mould in warm water destroys the smoothness of the surface, or details in the mould, making it look wet and sticky.) Decorate each platter with two twists of sliced lemon, a sprig of dill or parsley and capers. .
Smoked Salmon Cheesecake
1 Tbs (15 ml) butter at room temperature
1 cup (250 ml) Italian-flavored bread crumbs
1 cup (250 ml) chopped walnuts
1 lb (450 g) cream cheese at room temperature
1/4 cup (60 ml) sugar
1/4 cup (60 ml) lemon juice
1-2 cloves garlic, finely chopped
1 cup (250 ml) chopped fresh basil
6 oz (170 g) hot-smoked salmon, skin removed, crumbled
Combine the butter, bread crumbs, and 2/3 cup (160 ml) walnuts in a bowl and stir to combine thoroughly. Press into the bottom and sides of a 9-inch (22 cm) springform pan and set aside. Beat the cream cheese and sugar until light and fluffy. Add the eggs and beat until smooth. Add the lemon juice, garlic, and basil and beat until thoroughly combined. Pour into the springform pan and bake in a preheated 375F (190C) oven until the filling is set in the center, 25 to 30 minutes. Refrigerate until ready to serve. Remove the cheesecake from the refrigerator about 30 minutes before serving and allow to come to room temperature. Sprinkle the smoked salmon and the remaining walnuts over the top of the cheesecake and cut into thin slices. Serves 12 to 16.
SPINACH AND HAM CROISSANTS.
About 48 croissants
250 gr. Non fat yogart
250 gr flour
250 gr cold
½ t. salt
450 gr spinach
75 g chopped onion
50 gr pine nuts
100 gr smoked raw ham
1 – 2 cloves garlic
2 Tab. Olive oil
Plus 1 egg and 1 t. sesame seeds.
Mix dough and put in fridge in plastic. Drain spinach. Crush garlic. Heat and fy onions. Add rem .Ingred and stir well. When cool put 1 t. into each croissant.
Roll out dough in plenty of flour into rectangles 30 x 40 cms. Cut into squares of approx 10 cms and cut diagonally. Roll into croissants.
Bake for about 15 – 20 mins at 200 deg.
T. butter, 1Tab. Flour, 1
egg yolk, 1
cup cream (or half and half or milk), 1
T. sherry, 1
Ta. Chopped fresh dill, s
& p, 6
slices white bread crust removed and toasted on one side.
Heatbutter, add flour, cook for 3 mins stirring.
Whisk egg and cream
until thick. Do not boil. Combine
crab sherry dill s @ p and cream sauce.
Mound crab on. (Can freeze at
this point). Grill for about 1 min until
brown Serves 4 -6.
UPSIDE DOWN SUNDRIED TOMATO
4 Tab. Olive oil
200 grms sun dried tomatoes
1 small onion peeled and
1 med green pepper deseeded
1 stalk celery
10 grm fennel seed
20 grms capers
1 green chille chopped
10 grmsaa fresh rosemay
20 grms fresh chives chopped
Salt, fresh black
100 grms mozzarella cheese
1 disc puff
10 grms mixed dried herbs.
In an ovenproof frying pan
heat oil and sauté sundried tomatoes,onion,pepper celery,fennel seeds,capers, chives
and rosemay until golden brown. Season to taste sprinkle on mozzarella. Over with pastry and tuck
sides into pan. Stir garlic into
a little olive oil and use this to brush over pastry.Pierce pastry and sprinkle with herbs. B ake at 200deg. Oven until golden brown. Carefully invert onto plate large
serving drizzle a little extra olive oil
over filling. Serve with a sale of mixed leaves. Serves 4.