August 30th, 2008 by alice
Tags: Chicken, Lime, Soup, Vegetable
INGREDIENTS
- 2tablespoonsbutter
- 2tablespoonscanola oil
- 3white onions, chopped
- 5stalkscelery, chopped
- 4carrots, peeled and chopped
- 1cupmushrooms, sliced
- 3quartswater
- 2wholechicken breasts, with skin on or1 smallroasting chicken
- 2tablespoonschicken base
- 5roma tomatoes, peeled, seeded, coarsely chopped
- 3tablespoonstomato paste
- 1bunchfresh spinach, thoroughly washed and chopped
- 1tablespoonfresh ground pepper
- 2tablespoonsworcestershire sauce
- 3tablespoonsfresh lime juice(or more to taste)
- 1cupfresh parsley, chopped
DIRECTIONS
- Melt butter and oil in soup pot and sauté onions, celery and carrots over medium heat for about 10 minutes.
- Add mushrooms and continue cooking about 3-5 minutes.
- Add water, chicken and chicken base.Bring to low boil and cook until chicken is tender (about 25 minutes for breasts; 60 minutes for whole chicken).
- Remove chicken from pot and let cool until you can handle.Reserve liquid.Remove and discard skin and bones.Dice or shred chicken.
- Reheat liquid and add chicken, tomatoes, tomato paste, spinach, pepper, Worcestershire sauce, lime juice and parsley.
- Ladle into bowls and top with crispy tortilla strips.
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August 30th, 2008 by alice
Tags: Dip, Ginger
INGREDIENTS
- 1cupmayonnaise
- 1cupsour cream
- 1/4cuponions, finely chopped
- 1/4cupwatercress, finely chopped
- 1tablespooncandied ginger
- 2garlic cloves, crushed
- 1tablespoonsoy sauce
- 1dashsalt
DIRECTIONS
- Mix all ingredients together by hand and let sit overnight in the fridge.
- Serve with celery sticks, jicima, cucumbers, carrots and other veggies of your choice.
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August 30th, 2008 by alice
Tags: Gem, Pavlovanbsolute, Recipe
INGREDIENTS
- 6egg whites
- 5tablespoonsboiling water
- 2 1/4teaspoonswhite vinegar
- 6teaspoonscornflour
- 2 1/4cupswhite sugar
- 2 1/4teaspoonsvanilla essence
DIRECTIONS
- Mix the cornflour and sugar together.Beat the egg whites until soft peaks form.Add the vinegar and vanilla.Add the flour and sugar then add the boiling water.Beat on high until the mixture becomes thick and glossy (around 10-15 minutes).
- Pile onto a flat plate (if you don’t have a pav plate - use a pizza plate)lined with baking paper.Pile it about 5cm high and smooth out the sides a little.Don’t go to the edges of the plate as it will spread out.You don’t want to end up with a meringue pancake!
- Cook in a moderate oven (180 deg. celsius) for 10 minutes and then turn down to 130 degrees celsius for another 1hr and 20 minutes.Make sure to watch that it doesn’t start to colour too much.Cool in the oven.Leave it there until ready to decorate if possible.
- Decorate as you wish - cream, strawberries, kiwi fruit, passionfruit or your fruit of choice or just good old cream and grated chocolate.Refrigerate until ready to serve.
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August 30th, 2008 by alice
Tags: Gingernuts
INGREDIENTS
- 4ouncesbutter
- 5ouncessugar
- 2teaspoonsgolden syrup(equivalent here in NZ is 1 Dessertspoon)
- 4teaspoonsmilk(equivalent here in NZ is 2 Dessertspoons)
- 1teaspoonbaking soda
- 7ouncesflour
- 2teaspoonsginger(slightly rounded)
DIRECTIONS
- In a medium to large size pot slowly melt the first four ingredients (butter, sugar, golden syrup and milk) stirring constantly until all are blended together.Don’t worry about dissolving every last bit of sugar.
- Remove from heat and then add baking soda and stir until dissolved.Leave to cool for 5 minutes.
- Preheat oven to 150°C.
- Sift in the flour and ginger and mix well.The mixture will be quite loose.
- Roll into small balls and put onto a baking tray.Flatten with the heel of the hand, allowing room for spreading.
- Bake in a slow oven, 150C - 13-15 minutes.I bake these on the rack above the middle of the oven.Simply because my oven tends to be a bit hot on the bottom.
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August 30th, 2008 by alice
Tags: Cheesecake, Points, Turtle
INGREDIENTS
- 1/4cupfat free cream cheese, softened
- 1tablespoonfat-free caramel topping
- 2 quakerchocolate crunch rice cakes
- 2teaspoons choppedpecans, toasted
- 2teaspoonschocolate syrup
DIRECTIONS
- Stir together cream cheese and caramel topping in small bowl until smooth.
- Spread mixture over rice cake, dividing evenly.
- Sprinkle with pecans and drizzle with chocolate syrup.Yields 1 cheesecake per serving.
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