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Saturday, January 30, 2010

Potato Salad Recipe

Potato And Mayo Salad

The secret to a good potato salad is to mix the dressing in while the potato is still hot.

1 kg Potatoes, cut into cubes
2 Chopped Onions
1 Green chill
30 ml Sunflower oil
30 ml White vinegar
15 ml Mustard powder
250 ml Mayonnaise
1 Bunch chopped fresh coriander
10 ml Peri peri
5 ml Salt
5 ml Black pepper

Method: -

Cook potatoes in boiling salted water until tender. Drain potatoes and dry lightly with absorbent paper.

Shop onions and add to potatoes; leave aside.

Whisk together chilli, oil, vinegar, mustard powder, mayonnaise, coriander, peri-peri, salt and pepper.

Toss and lightly mix into potatoes.

Serve chilled with braised chops or grilled fish.

Thursday, January 21, 2010

Main Courses:- Moroccan Chicken Recipe

Moroccan Chicken
(A tangy, sticky, Moroccan-flavored dish)

1 Large Chicken, cleaned and cut into small pieces, drained salt to taste.
5 ml Whit pepper
40ml Butter
30ml Oil
2 Sliced onions
5 Cinamon sticks
3 Whole cloves
15ml Tumeric
15ml Chicken spice
15ml Peri peri
30ml Ginger and garlic paste
20ml Lemon juice
60ml Honey
200g Pitted dates
100g Apricots
300ml Orange
1 Finely grated rind of an orange.


Season chicken with salt and pepper. Heat butter and oil in a pot and brown chicken portions well.

Remove from pot, stir in onions and braise until golden. Add all remaining ingredients to pot except the dates, chicken and orange rind.

Bring to the boil and then reduce the heat. Add chicken, dates and ring to pot. Cover and simmer for 30 - 40 minutes.

Note: It is important that the lid of the pot fits well. If not, place a layer of foil between pot and lid.

Serve with yellow rice.

Serves 4-6

Wednesday, January 20, 2010

Frozen Adult Drink

A Bullet To The Head:
(The name says it all. Drink with caution and be sure to have adesignated driver)

1 cup Ice
1 oz. Vodka
1 oz. Light rum
1 oz. Tequila
1 oz. Gin
1½ oz. Sweet and sour mix
3 oz. Cola

Put ice in a blender. Blend until ice is crushed. Add all the other ingredients and blend until smooth. Serve immediately.

Tuesday, January 19, 2010

Starter - Sweet and salty nuts

Sweet & Salty Nuts:-
(An appetising snack before a meal)

250g Balanced almonds
250g Pecans
¼ Cup sugar
1 Teaspoon Salt
1 Teaspoon Ground cinnamon
Pinch Ground cloves
½ Teaspoon Curry powder
¼ Teaspoon Ground cumin
½ Teaspoon Ground black pepper


Preheat oven to 180°C.
Put almonds and pecans on a large baking tray and bake until goled and crisp, usually takes 5 - 10 minutes.
Remove and allow it to cool.
Mix the sugar, salt and spices in a bowl.
Mix almonds and pecans in a large heated frying pan. Add the spice mixture over the heated nuts.
Cook while stirring over a medium heat for 5 minutes.
They should turn golden. Heat more is necessary.
Sugar must melt and coat nuts.
Shake the frying pan often so that the nuts cook evenly. Using a wooden spoon, separate the nuts if they stick together.
Once the nuts are cooked, remove them from the heat and spread them on a lightly oiled baking tray to cool.

Serving Suggestion:-
Serve in a snack bowl with a chilled glass of red wine.

Monday, January 18, 2010

Chicken Casserole Recipes

By Mary J West

Chicken casserole recipes are a wonderfully filling and versatile choice for your family meals. Chicken combined with pasta or rice, vegetables and seasonings can produce some "stick to your ribs" kind of dishes. These recipes often include dairy products such as cheese, sour cream and cream based soups which greatly add to the "yum" quotient. Here are some choices that you will enjoy.

Chicken with Broccoli Casserole

Have you used curry in your chicken recipes? It is a healthy spice that imparts good flavor.

4 chicken breasts.2 or 3 (10 oz.) boxes frozen broccoli

spears, cooked

2 cans cream of chicken soup

1 c. mayonnaise.1/2 tsp. curry powder

1 c. soft bread crumbs (or cracker


2 tbsp. melted butter

1 tbsp. lemon juice

4 oz. pkg. shredded cheese

Cook broccoli and arrange in baking dish. Add chicken pieces. Mix soup, mayonnaise, lemon and curry powder. Pour over chicken. Sprinkle with cheese, crumbs and paprika. Bake 1/2 hour at 350 degrees.

Chicken Pot Pie

Here is a nice version of chicken pot pie using flaky biscuits.

2 (10 3/4 oz.) cans cream of broccoli


1 c. milk

1/4 tsp. thyme leaves, crushed

1/4 tsp. pepper

4 c. cooked cut up vegetables

(broccoli, carrots, potatoes, etc.)

2 c. cubed cooked chicken or turkey

1 (10 oz.) can Hungry Jack flaky


In 3 quart baking dish, combine soup, milk, thyme and pepper.

1. Stir in vegetables and chicken.

2. Bake at 400 degrees for 15 minutes or until mixture begins to bubble.

Meanwhile, cut each biscuit into quarters. 3. Remove dish from oven; stir. Arrange biscuit pieces over hot chicken mixture. Bake 15 minutes or until biscuits are golden brown.

The possibilities for meals using chicken casserole recipes are almost endless.

Do these dishes sound good to you? Chick here to visit my blog where you'll find a good variety of chicken casserole recipes. Pick out one for dinner.

Article Source:

Sunday, January 17, 2010

Marie Biscuit Pudding: Dessert Recipe


Marie biscuit pudding:-

This recipe is quick and easy to make.

2 Packets Marie Biscuits
500ml Fresh Cream
2 cups Milk
Grated chocolate to decorate

Beat the fresh cream until soft peaks appear at the surface. An electric beater may be used. Soak the biscuits in the milk and place one layer in a 20cmx20cm Ca

Saturday, January 16, 2010

Chocolate Mousse Recipe


Chocolate Mousse:

100g Cooking Chocolate
300ml Fresh Cream


Beat freshcream until thick. Melt the chocolate. Once chocolate is melted, fold into freshcream. Place mixture into a glass dish or into wine glasses and put it in the fridge until set.

Friday, January 15, 2010

Snacks - Mini-Pies With Sour Cream Pastry:(a soft delicious pastry with slight layers)

Mini-Pies With Sour Cream Pastry:-
(a soft delicious pastry with slight layers)

750ml Cake flour
2ml Salt
250g Butter, cut into small blocks
250ml Sour cream

Mince Filling-

400g Mince
1 Medium onion, finely chopped
5ml Salt
5ml Cumin powder
5ml Cayenne pepper
3ml Tumeric
5ml Coriander spice
10ml Garlic and ginger paste
50ml Fresh coriander, finely chopped.


Preheat the oven to 200°C. Grease 2 baking trays; keep them aside.

Sift flour and salt twice. Rub butter into flour mixture until it resembles breadcrumbs. Pour all the sour cream into the flour mixture at once and mix into a firm dough.

Use your hands to bind the pastry. Do not add water. Bring together and cover with plastic. Leave to rest in the fridge for 30 minutes. Roll and fold three times. Allow the pastry to rest. Roll and fold twice more and use as required.


Rinse and drain mince in a colander. (Never leave mince in water as it will be waterlogged).

In a pot, braise onions in a little bit of oil until it is golden. Add mince and mix well. Add spices, garlic and ginger and blend well. Braise mince till done and fairly dry. Add the fresh coriander and mix it well.


Use a flower cutter to cut the pastry into rounds. Fill each round with filling and cover with another round of pastry as for pies. Brush with egg and sprinkle them with poppy seeds.

Bake at 200°C for 15 minutes abd then at 180°C until they are golden.

Note: This pastry improves with standing and can be made 3 - 4 days in advance. It may also be frozen for up to 6 months.

Makes 15 - 20

Mini Pitas:-

(Crispy, flavoursome and succulent).

500g Cake flour
5ml Sugar
5ml Salt
1 Packet instant dry yeast
1 Egg
60ml Oil
180ml Lukewarm water (approximate)


30ml Oil
1 Onion, chopped
500g Chicken mince
15ml Paprika
15ml Cajun spice
15ml Barbeque spics
10ml Garlic and ginger paste
100ml Mayonnaise
Salt to taste


Preheat oven to 180°C. Spray a baking tray with non-stick cooking spray

Sift flour, salt and sugar together. Sprinkle with yeast and mix through. Beat together egg and oil; add water and mix. Add to dry ingredients. Mix into a soft dough, adding more water if necessary.

On a table, knead dough until it is smooth and elastic. Lightly oil a clean bowl and place dough in it. Lightly smear the top of the dough with oil and cover with cling wrap. Place bowl in a warm place and allow dough to double in size - about 45 minutes. Once risen, knock down.

Divide dough into half. Take one half and roll into a sausage. Cut into small pieces and roll each piece into a smooth ball. Ball must be the size of a walnut. Allow balls to double in size.

On a lightly floured surface, flatten balls and with a round cutter, cut into even-sized rounds. Bake for about 5 - 7 minutes until baked through. Do not over-bake or they will be too brown and dry. A pita bread tends to be light in colour. Remove to cooling rack and cover with a damp cloth to keep them soft.

Make filling:-

Heat oil in a large pan. Add onions and fry until soft and transparent. Add spices and chicken and fry for 8 - 10 minutes.

Cool chicken mixture and stir in mayinnaise.

When ready to surve, cut pitas in half, but not entirely through. Pile a chicken stir-fry into the pita pockets and serve immediately.

Note: Whilst shaping each pita, place on baking tray and cover pitas with a damp cloth to prevent them from rising too much. A tray of water can be placed at the bottom of the oven to create steam. This keeps the pitas soft.

Makes 36

Party with These Cocktail Drink Recipes!

Hi there,

Here are some cocktail drink recipes to start off with. They really come in handy when you're having a party at home and need to satisfy your guests with refreshments. They are easy to make and all you need is a blender.

Orange Blossom:

6 fluid ounce gin

4 fluid ounce orange juice

1 tablespoon lemon juice

1 level tablespoon sugar

2 ice-cubes

Blend all ingredients together for 15 seconds,

strain if desired.

Frozen Daiquiri:

8 fluid ounce rum

2 fluid ounce concentrated lime juice

10 ice-cubes

Place all ingredients in the goblet and blend for

30 seconds or until slushy. Serve immediately.

Sherry Flip:

2 egg yolks

3 fluid ounce sherry (use brandy if preferred)

2 teaspoon sugar

Blend all ingredients for 10 seconds.

Serve in a wine glass.

Sprinkle with nutmeg


7 1/2 fluid ounce brandy

3 fluid ounce creme de menthe

1 1/2 fluid ounce lime juice

4 ice-cubes

Blend all ingredients for 15 seconds and strain if


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