Frozen Apple and Strawberry Terrine

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Frozen Apple and Strawberry Terrine - Dessert

Ingredients:
Apples 5 nos
Water 300 ml
Honey 2 ta spo
Sugar 50 gr
Vanilla Essence 1 tea spo
Strawberries 250 gr
Gelatine 20 gr
Egg Whites 2 nos

Method:
Peel and chop the apples. Place them in a pan, with water and sugar. Then boil it, and let the apples simmer gently until tender. Pour the apples into a food processor and process them to smooth puree. Stir in the honey and vanilla. Add half the strawberries to half the apple puree, and then process again until smooth.

Dissolve the gelatine with six tablespoons of hot water. Add half the gelatine to the apple puree and half to the strawberry puree.

Leave purees to cool until almost set. Whisk the egg whites until they are stiff. Then fold half of them into the apple puree and fold remaining half into the strawberry puree. Stir some whole strawberries into half of the apple puree, and then pour this into loaf pan. Top with strawberry puree. Then add a layer of apple puree. Freeze until firm. Then serve in slices.

PASSION FRUIT MIRROR

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PASSION FRUIT MIRROR (Dessert)

INGREDIENTS:
MILK ½ litre
SUGAR 150 gr.
GELATINE 40 grs
WHIPPING CREAM ½ litre
PASSION FRUIT CORDIAL 75 ml
COLOURING
VANILLA SPONGE 2 powns


METHOD:
Boil the milk with half the sugar. Beat the egg yolks with the remaining sugar pour the boiling milk into the beaten egg yolks and whisk. Dissolve the gelatine with little water and pour into the mixture and leave aside to cool . line a baking tray with white sponge pour the mixture into the lined tray decorate with colouring and cool .
Glaze with jelly.

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)