i dont mind to put recipe for the day everyday they mail me on creative simple food and cake and even snack?
today is Avo and Ham Salad with Raisin Vinaigrette recipe
This Avo and Ham Salad with Raisin Vinaigrette recipe makes a fantastic snack or side
15 ml wholegrain mustard
30 ml red wine vinegar
90 ml olive oil
15 ml brown sugar
salt and freshly-milled black pepper
125 ml Safari Seedless Raisins
1 x pillow bag of your favourite salad leaves
2 large, ripe avocados, cut into medium slices
250 ml mung bean sprouts
150 g best-quality Gypsy ham, sliced into thin strips
6 whole spring onions, sliced into julienne strips
65 ml coarsely-chopped mint leaves
to garnish: whole mint sprigs
Make the raisin vinaigrette first. In a medium screw-top jar place the mustard, vinegar, oil and sugar and then screw the top on. Shake the jar until the mixture is thick and emulsified. Remove the top of the jar, season the vinaigrette to taste with salt and pepper, then add the raisins. Screw the top on again, shake a few times and then set aside for an hour or until the raisins are plump and juicy.
Now line a platter or individual salad dishes or bowls with the salad leaves. Sprinkle the avocado slices with lemon juice, arrange on top of the salad leaves and season to taste with salt and black pepper.
Arrange the bean sprouts and ham on top of the salad, tuck in the spring onions strips and sprinkle with the chopped mint. Drizzle with the vinaigrette, garnish with whole mint sprigs and serve.
Place Fry's Chicken-Style Strips in a bowl. Add ginger paste, fennel and cloves powder, food colouring and pepper. Rub spices lightly into Fry's Strips then fry in butter & oil.
Remove Fry's Strips and add extra 30g butter to the pan. Stir in fennel seeds and onions until soft. Add garlic and stir-fry for 1 minute. Stir through tomato puree and bring to the boil. Add Fry's Strips and salt to taste. Stir in evaporated milk. Sprinkle elachi and pepper over Fry's Strips.
Heat through before serving. Serve with hot soft parathas, butter naan or basmati rice
Indulge in this fantastic dessert recipe for Upside Down Plum and Cinnamon Cake
1/2 tsp cinnamon
1 packet Sasko Quick Treats Vanilla Muffin Mix
1/2 cup sugar
Preheat oven to 180C
Cut plums in half and remove the stones, grease a 23-25cm round cake tin
Put a non-stick frying pan on high heat and pour in sugar. Let the sugar dissolve and swirl the pan until the sugar begins to turn a caramel colour (this should take between 5-8 minutes) remove from the stove and carefully pour the caramelised sugar into the cake tin.
Mix together eggs, milk, oil and cinnamon and add to the Sasko Quick Treats Vanilla Muffin Mix, stir well, then pour over the plums.
Pop in the oven to bake for 40-45 minutes (to check if the cake is cooked through simply stick a knife into the centre and if it comes out clean, it's done.)
Let the cake cool for 10 minutes.
Run a knife around the edge of the cake tin to loosen it, cover with a plate and then, with great confidence, hold the two together tightly and flip over.
Lift the cake tin to reveal the gorgeous, syrupy plum cake.
This Raspberry Pannacotta recipe is an exquisite treat for that special person
4 gelatine leaves
50g half-fat creme fraiche
7-8 tbsps Canderel granules
Place the gelatine leaves in a bowl, pour over cold water (enough water is needed to cover the gelatine leaves) to cover and then leave to soak for 5 minutes until softened.
Heat the milk in a small pan until nearly boiling. Remove the gelatine from the water and squeeze away any excess moisture. Then stir into the hot milk until dissolved. Leave to cool a little.
Put 150g raspberries in a fine sieve, then press through using the back of a spoon until you get a raspberry puree.
Mix the puree together with the creme fraiche and 5 tbsps Canderel, discarding any seeds. Stir in a little of the cooled milk mixture until smooth.
Then stir in the remaining milk mixture. Lightly grease 4-6 200ml individual metal moulds or ramekins. Divide the mixture between these and then leave in the fridge for at least 6 hours or overnight until set.
To unmold either tap the bottom and empty onto a plate or dip the bottom of the mould in hot water before turning out onto a serving plate. Press the remaining raspberries through a sieve, discard the seeds and mix through the remaining Canderel to taste.
If you're looking for a South-African dessert or afternoon tea-time treat that can be made on either the stove-top or in the microwave oven, instead of being baked in a conventional oven, you will find this unbaked milk tart recipe to be quick, easy, creamy and delicious.
1 can (397 gram) condensed milk
3 cans fresh milk (use the empty condensed milk can as measure)
1/4 cup (60 ml) cornflour
1/4 teaspoon (1 ml) salt
1 teaspoon (5 ml) vanilla essence, or vanilla seeds scraped from a vanilla pod
2 tablespoons (30 ml) butter
1 packet South African Tennis biscuits, or if not available, any other square or rectangular biscuit.
1. Combine condensed milk and 2 1/2 cans fresh milk together and heat until almost boiling. (This can take 5 to 8 minutes on high, depending on your microwave oven.)
2. Mix cornflour, salt, eggs and remaining 1/2 can of cold fresh milk together.
3. Add small quantities of the hot milk mixture to the egg mixture, to gradually increase its temperature without cooking the eggs.
4. Add the egg-and-milk mixture to the warm milk mixture while whisking briskly.
5. Cook for 8 to 10 minutes on high in the microwave oven, but remove every minute and stir well before continuing.
6. Add butter and vanilla.
7. Line a large enough dish with biscuits. It works great if you line a rectangular or square Pyrex dish with square, South-African manufactured Tennis biscuits, but any plain biscuits can be used. Fill gaps between biscuits with broken biscuit pieces.
8. Pour the warm mixture gently over the biscuit base.
9. Sprinkle with cinnamon and allow it to set for 3 to 4 hours in the fridge.
1. Pour condensed milk and 2 1/2 tins of fresh milk into a saucepan and bring to simmer.
2. Use 1/2 cup cold milk to prepare a paste with the corn flour, and add to the boiling milk. Stir continuously until the mixture thickens. Remove from heat.
3. Beat the eggs in a separate container and add spoonfuls of the thickened milk-mixture to slowly raise the temperature of the egg mixture until warm.
4. Add egg mixture to the thickened mixture while stirring continuously. Return to heat and cook slowly for a few minutes. Remove from heat.
5. Add butter and vanilla essence.
6. Pour into lined biscuits dish while mixture is still hot.
7. Dust with cinnamon. Allow it to set in the fridge, for 3 to 4 hours.
Child is a gift from God..
Last edit: 6 years 6 months ago by momma to be. Reason: im trying to add attachments and seem didn't work?