Posts made by pompellid

Prefer something hot? How about this?

GINGER PUDDING

Batter
2 cups flour
2 tsp bicarbonate of soda
1/2 cup milk
2 tbsp syrup/jam
2 tbsp butter
1 1/2 tsp ginger
pinch of salt

Rub flour, butter, salt, ginger and syrup together until it looks like mealie meal. Mix bicarb into milk. Add to rest of ingredients and mix until incorporated.

Syrup
2 cups sugar
4 cups water
1 tsp ginger
1 tsp cinnamon

Bring syrup to the boil. When boiling place spoonfuls of the batter into the syrup. Turn down to a medium heat and cook for 30 minutes. DO NOT lift the lid up or the pudding will flop!

Want something moreish? Try this for a change

BRANDY TART

Tart
1 cup dates (chopped finely)
1 cup boiling water
1 tsp bicarbonate of soda
1/2 cup butter
1 cup sugar
2 eggs
1/2 tsp baking powder
1 1/2 cup flour
1 cup walnuts (chopped)
1/2 cup chopped cherries
1 cup sultanas

Method
Cut dates up, add boiling water and bicarbonate of soda. Allow to cool. Cream butter and sugar. Whisk eggs and then add to the mixture. Sift the dry ingredients together and add to the mixture. Blend well. Add the nuts, cherries and sultanas, and mix. Mix in the date and bicarbonate of soda mixture. Pour the batter in a greased, fireproof dish and bake for 40 minutes at 180° C (350° F).

Syrup
3/4 cup sugar
1/2 cup water
1 Tbsp butter
1 tsp vanilla extract
1/2 cup brandy

Method
Boil the sugar, water and butter for 5 minutes. Add the vanilla and brandy. Pour over the warm tart and leave to cool.

Serving suggestion
Decorate with whipped cream, walnuts and cherries.

Enjoy carrots? Why not try this alternative way of serving them…

COPPER PENNY CARROT SALAD

Ingredients
1kg carrots, peeled and sliced into discs
2 medium green peppers, cut into strips
2 onions, sliced into rings
250ml water
200ml vinegar
125ml cooking oil
10ml Worcestershire sauce
7ml mustard
1 pkt tomato soup powder
200g (250ml) sugar
salt & pepper, to taste

Method
Boil the carrots until half cooked. Pour the carrots into a strainer and run under cold water to stop them from cooking further. Arrange the carrots with the green peppers and onions in layers in a container that has a lid. Finish the layers with a layer of carrots. Mix the remaining ingredients together. Bring to the boil, then boil for 2 minutes, stirring continuously. Pour the warm dressing over the carrots, using a knife to ensure everything is covered. Cover with a lid and refrigerate for 2 days before using.

Tired of the usual coleslaw? Then try this different cabbage salad…

UNIQUE CABBAGE SALAD

Ingredients
4 cups cabbage (grated)
2 tomatoes, cubed
2 bananas, sliced
2 apples, cubed
1/2 cup cheese, cubed
1/2 cup raisins/sultanas
1/2 cup peanuts (optional)

Dressing
125 ml cream or 175 ml low fat yogurt
75 ml vinegar
1/2 cup sugar
salt and pepper to taste

Method
Place all the salad ingredients in a bowl. Whisk the dressing ingredients together and pour over salad. Mix and let stand for about an hour before serving.

When making your turkey this year, why not try this simple and delicious stuffing.

SAUSAGE MEAT STUFFING FOR TURKEY

Ingredients
200g butter
500g sausage meat
2 cloves garlic (crushed)
2 Tbsp dried tarragon
2 Tbsp chives (snipped)
2 Tbsp fresh parsley (chopped)
250g cream cheese
salt
black pepper

Method
Melt the butter and allow to cool. Combine with the rest of the ingredients and mix well. Stuff into the turkey. Allow 30-45 minutes extra cooking time to ensure that the stuffing is cooked as well.

MOCK CRAYFISH STARTER

Ingredients
500g hake or monkfish
1/2 cup mayonnaise
2 Tbsp tomato sauce / ketchup
1 tsp worcestershire sauce
1 medium onion, finely grated
2 drops Tabasco sauce
2 tsp horseradish salt (optional)

Method
Dice fish into 2cm cubes and boil in salted water. Drain and allow to cool. Mix the remaining ingredients together to form a sauce and then mix in the fish.

Serving suggestions
1. Serve in sweet bowls or champagne glasses with a teaspoons
2. Serve on lettuce leaves with a knife and fork
3. Hollow out a pineapple. Add diced pineapple to the mixture. Serve inside the hollowed out pineapple with a teaspoon