QUICH LORRAINE (a pastry)

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QUICH LORRAINE (a pastry)

INGREDIENTS:
Pastry Dough:
225 g. Flour
100 g. Margarine
01 tsp. Salt
2-3 tbs. Water

Filling:
225 g. Chicken Bacon
04 Nos. Eggs
250 ml. Cream
50 g. Onion
Pinch of White Pepper
01 tsp. Salt
100 g. Cheddar Cheese

METHOD
Sift the Flour and Salt into a mixing bowl and add the Margarine and Water. Knead to a dough. Wrap the pastry in foil for 2 hours.
Roll out the pastry to about 1/6 inch thick and line the base and sides of the floured tin.
Coarsely chop the Bacon and Onion and scatter over the pastry base. Whisk the Eggs with the Cream, Pepper and Salt and mix the grated Cheese mixture. Pour into the pastry case. Smooth the surface and bake at 180C for 30-40 minutes

KISSES

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KISSES (Dessert)

INGREDIENTS:
300 ml. Egg Whites
500 g. Sugar
200 g. Icing Sugar
50 g. Corn Flour
50 g. Cashew Nuts

METHOD:
Whip the Egg Whites and gradually add Sugar. Whip up to a stiff snow. Then fold the Icing Sugar, Corn Flour and Cashew Nuts.
Pipe the meringue into circles on to a lined baking sheet.
Place in an oven at 130C for 60-70 minutes and dry in a warm cupboard or warn oven.

CHOCOLATE PUDDING

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CHOCOLATE PUDDING

INGREDIENTS:
CHOCOLATE 175 gr
WHITE BREAD (CRUST REMOVED) 8 SLICES (CUBED)
Astra magarine 175 gr
SUGAR 175 gr
EGGS 6 nos
GROUND CASHEW NUTS 50 gr
ORANGE RIND ½ tsp
CRUSHED COOKIES 20 gr


METHOD:
GREASE PUDDING BASINWITH THE MARGARINE . MELT THE CHOCOLATE IN A LITTLE OF THE MILK OVER A LOW HEAT.SOOAK THE BREAD IN THE REMAINING MILK FOR 5 MINUTES
CREAM THE MARGARINE AND SUGAR TOGETHER UNTIL SOFT AND CREAMY. BEAT IN THE EGG YOLKS, ONE AT A TIME, THEN MIX IN THE MELTED CHOCOLATE . COMBINE THE SOAKED BREAD AND MILK WITH THE CHOCOLATE MIXTURE. MIX THE CASHEW NUTS. WHISK THE EGG WHITES UNTIL STIFF AND FOLD INTO THE MIXTURE,. MIX THE ORANGE RIND AND COOKIES TOGETHER AND SPRINKLE THE MIXTURE OVER THR BOTTOM OF THEPUDDING BASIN POUR THE CHOCOLATE MIXTURE INTO THE PREPARED BASIN COVER WITH ALUMINIUM FOIL.
STEAM STEADILY FOR 1 HOUR. TURN OUT AND SERVE HOT.

FISH MEUNIERE WITH CASHEW FLAKES

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FISH MEUNIERE WITH CASHEW FLAKES (Fish Meal)

INGREDIENTS:

60 g. Mullet Fish (fillet)
½ tsp. Knorr Taste Maker
TO TASTE Salt & Pepper
40 g. Astra Cook n’ Fry
½ cup Astra Margarine
02 Nos. Lemon
01 tbs. Chopped Parsley
10 g. Cashew Flakes
15 g. Flour

METHOD
Clean the Fish and wash well. Pass through seasoned Flour. Shake off all surplus Flour. Shallow fry on both sides in hot Astra Cook n’ Fry. Dress neatly on an oval dish. Peal a Lemon removing yellow and white skin. Cut Lemon into slices. Place a slice on each portion. Squeeze some Lemon juice on the Fish. Warm half a cup of Astra Margarine into a clean frying pan and before it gets brown add Cashew nuts cut into flakes. Pour over the Fish and sprinkle with chopped parsley and serve.

POACH EGG SALAD

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POACH EGG SALAD

INGREDIENTS:

01 lt. Water
04 tbs. Vinegar
04 Nos. Eggs
04 tbs. Vinegrate Sauce
LITTLE Fresh Herbs
02 tbs. Mustard Cream (for mustard vinegrate)
100 g. Tomato
100 g Green Cucumber
100 g. Boiled Carrots
100 g. Boiled Beetroot
15 g. Green Lettuce
15 g. Red Lettuce
01 tsp. Knorr Taste Maker
TO TASTE Free Flow Salt
TO TASTE Free Flow Pepper

METHOD:
Bring the water and the Vinegar to boil. Break each Egg and carefully slide it into the boiling water. The cooking time is 3-4 minutes. Remove the cooked eggs with a flat spoon and briefly dip them in cold water. Trim the edges into a neat shape and arrange as desired. Sprinkle with herbs and mustard sauce.

Use the Lettuce, Tomato, Green Cucumber, Carrot, Beetroot and seasoning for the salad.

MUSTARD SAUCE
Mix the Vinegrate Sauce and Mustard Cream together

CHEESE BISCUITS

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CHEESE BISCUITS

INGREDIENTS FOR 06 PORTIONS:
250 g. Cheese
500 g. Astra Magarine
750 g. Flour
10 g. Salt
40 g. Chillie Powder
½ cup Water

Method:
Beat the Astra Magarine, Water and Salt. Add the grated Cheese, Flour, and Chillie Powder.
Freeze the mixture for one hour. When the mixture is hard enough roll the mixture to a thickness of ¼ c.m.
Finally cut according to a shape of your liking (rounds, strips, oval and small animals).
Bake at 170 C.

MARSHMELLOW

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MARSHMELLOW (MARSH MELLOW) SWEETS

INGREDIENTS FOR 06 PORTIONS
550 g. Sugar
04 tsp. Glucose
600 ml. Water
50 g. Gelatin

02 Nos. Egg Whites
02-03 drops Colouring

Method
Mix the Sugar, Glucose and Water. Boil the Mixture at 116 C.

Beat the Egg Whites. Add Flavouring and Sugar Syrup and beat well. Then add the Gelatin and beat well. Finally divide the mixture into two and add Colouring.

German Chicken Salad

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Ingredients:
1 Chicken (fryer)
1 cn Pineapple
1 cn Peas
1 c Mayonnaise
Salt & pepper - to taste

Cook chicken. Remove fat and skin. Shred chicken, by hand into bite size pieces. Add mayonnaise, crushed pineapples, and peas. Stir. Add salt and pepper to taste. (salad)

Chicken & Tomato Greek Salad

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Ingredients: (Greek Salad)
1 cn Chunk white chicken, well -drained (10 oz)
1 cn Ready-Cut Tomatoes, well -drained
3/4 c Unpeeled, diced cucumber
1 md Zucchini, diced
1/4 c Chopped onion
10 Extra Large Black -Olives, pitted, cut in half
1/4 c Crumbled feta cheese
1/4 c White Wine -Vinegar & Herb Dressing
Romaine lettuce leaves, -chilled


Combine chicken, tomatoes, cucumber, zucchini, onion, garlic, olives and cheese in a large bowl. Add dressing and toss well. Serve on lettuce leaves.

Italian Beef Rosone

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Italian BEEF meal

Ingredients:
4 lb Boneless Beef Roast
1/3 c Vinegar
2 tb Worcestershire Sauce
1 lg Onion -- sliced
1 tb Oregano
4 lg Garlic Cloves -- sliced thinly

Gravy

1 pk Italian Dressing Mix
1 ts Worcestershire Sauce -- to Taste
1 cn Beef Broth
2 tb Cornstarch


Place beef in crock pot. Cover with vinegar, worcestershire sauce, onion slices, oregano, and garlic. Cook on low for 6 to 8 hours, until tender. Remove beef from liquid, and chill thoroughly. (Discard liquid in crock pot).

Slice cooled beef across grain thinly.

Prepare gravy: Thin cornstarch in about 1/4 cup of water. Heat broth mixed with italian dressing packet to a soft boil. Add cornstarch mixture, and stir constantly until slightly thickened. Add additional water, if necessary, and bring to a full boil. Add beef slices, and simmer until heated.