Boiled Rice for Curry

1. 1 cup rice.                                                               3. A little salt.
2. 25 l. (1 quart) boiling water.

Wash the rice thoroughly, then put it into the boiling water with a little salt. Boil quickly until grains are soft and not pulpy. Pour into colander and place under running water till each grain is separate; drain well and return to pan until thoroughly hot, shaking the pan repeatedly so that the rice will not stick to saucepan. When dry, serve hot.

Spruced Up Spaghetti

Serves:4

Prep Time: 10 minutes.
Cook Time: 10 minutes.
Ready In: 20 minutes.

Ingredients

1. 8 bacon rashers.
2. 2 cups sliced button mushrooms.
3. 500 g (1 packet) spaghetti, boiled aldante.
4. 2 teaspoons of fresh oregano, chopped.
5. 4 eggs.
6. 1 cup cooking cream.
7. 2/3 parmesan cheese, freshly grated.
8. Salt and pepper to taste.

Directions

1. Trim the bacon and cut into small pieces, then fry and set aside on a paper towel.
2. Use the same pan to fry the mushrooms.
3. In a glass bowl, mix the eggs and cream.
4. On the spaghetti, add the mushrooms, bacon, oregano and the eggs and cream mixture, then cook over low heat, stirring until the mixture starts to thicken.
5. Remove the heat, stir in the cheese, season with black pepper and salt.
6. Serve hot.

Thai Prawn Soup

Ingredients

3 pcs prawns                                                          1 cup chicken stock soup.
1 tsp chilli paste.                                                     1 tsp coriander.
1 tsp fish sauce.                                                      1 gm galangal (a cousin
1 tsp lemon juice.                                                   of ginger, available  
1 gm lemon grass.                                                  from Asian green grocers)
1 gm lime leaves.

Method

1. Boil the chicken stock. Add the galangal, lemon grass and lime leaves. Add chili paste.
2. Add the prawns. Add the fish sauce and lemon juice. Boil everything for two minutes.
3, Serve the soup in a bowl and add the coriander leaves.

Beef Olives

Ingredients

1. 500 g top cut of sirloin or good steak.                             7. 1/4 teaspoon grated lemon rind.
2. 60 g of finely chopped beef suet.                                     8. Salt and pepper.
3. 100 g of breadcrumbs.                                                    9. Nutmeg.
4. 1 teaspoon of chopped parsley.                                      10. 1 egg.
5. 30 g of butter.                                                                11. 500 ml stock.
6. Flour.                                                                             12. Worcester Sauce.

Method

   Mix suet with the breadcrumbs, parsley, lemon rind, salt, pepper and nutmeg and bind together with egg. Bone top of sirloin and cut into long thin strips, with the grain running down, not across. Place a little of the stuffing on one end of it and roll up, tying with thread. Put 30 g of butter in a saucepan and when hot put in the olives and turn about for 2 or 3 minutes until nicely browned. Add 500 ml, 3/4 pint of good stock, simmer gently for 11/2 hours and 5 minutes before serving add 1/2 tablespoon of flour mixed with a little Worcester sauce and water.

The fillet of the sirloin can be used for grilling and the bone goes in the soup.

Apple Sauce (Labor Day Special)

Ingredients

1. 2 apples.
2. Sugar.
3. Butter.

Preparation

Prepare apples as for a pie. Put into a saucepan with a tablespoon of water. Simmer until soft and beat to a pulp. Stir in a little butter and moist sugar.

Pastafrolla

Ingredients

1. 325 gm flour.                           4. 1 egg yolk..
2. 250 gm butter.                         5. Vanilla essence.  
3. 125 gm sugar.                          6. Pinch of salt.
                                                   7. Grated zest of 1 lemon.

Method    

1. Knead butter and sugar together. Add the eggs, a pinch of salt, lemon zest and vanilla.
2. Sift flour into mixture and knead well. If you like you can add a pinch (5 gm) of baking powder but that is optional.
3. Mix your dough well then cover with a kitchen towel and leave to rest for half an hour in the fridge.
4. Roll out dough and put in a round pie dish.
5. Pierce with a fork in several places. You can apply some marmalade if you like.
6. Bake for 180 degrees Celsius for 10-15 minutes until crispy.
7. Remove from oven, cool and put in a filling of your choice. You can use Italian Crema Pasticera or even a fruit.

  

Crunchy Short Bread

Yields: 24 pieces
Prep Time: 20 minutes
Cook Time: 35 to 40 minutes.
Ready In: 55 to 60 minutes.

Ingredients

1. 250 g butter.
2. 3/4 cup castor sugar.
3. 2 cups all-purpose flour, sifted.
4. 1/2 cup corn flour.

Directions

1. Preheat your oven to moderate heat 1600 C.
2. Brush a 28*18 cm shallow rectangular cake tin with melted butter or oil then cover with grease-proof pepper.
3. Beat the butter and sugar in a mixing bowl until smooth and creamy.
4. Add the sifted flour and press together to form soft dough. Turn onto a lightly floured surface and knead lightly until smooth. Press the dough into the prepared baking tin.
5. Score into fingers, pierce the dough lightly with a fork then bake for 35 to 40 minutes or until set and browned.
6. Remove and when the short bread is almost cool, cut through the lines into pieces.