Vegetable Tart

Ingredients:

1 brinjal, cubed and salted
25 ml. olive oil
8 sheets phyllo pastry
Melted butter for brushing
200 ml. mature cheddar cheese, grated
1 red pepper, cubed
425 grams canned asparagus cuts
1 cup yoghurt
4 large eggs, lightly beaten
2 tsp. grated lemon rind
2 tbsp freshly-chopped parsley

Procedure:

Rinse brinjal cubes and drain. Pat dry and set aside. Heat oil in a frying pan and fry brinjal until brown. Remove and drain on kitchen towel. Brush a sheet of phyllo pastry with butter and lay it in a 20 * 20 cm. baking dish or tin. Repeat with remaining sheets. Sprinkle half the cheese on top of the layered sheets. Spoon brinjal evenly over the cheese, and then add red and asparagus. Whisk together yoghurt and eggs. Stir in lemon rind, parsley, salt and pepper to taste. Pour over the vegetables. Sprinkle with remaining cheese and bake in a preheat oven for 60 to 70 minutes or until brown and set. Allow to cool into square and serve.

Hot and Spicy Pepper with Apricot Relish

Ingredients:

550 grams sweet red peppers dice into ¼ pieces
340 grams dried apricot, diced into ¼ pcs.
1 cup raisins
1 large onion, chopped
5 gloves garlic thinly slivered
3” fresh ginger, pilled and thinly slivered
1 ½ tsp salt
1 tsp cumin seeds
1 ½ tsp crushed red pepper flakes
¾ tsp mustard seeds
¾ cup red pepper
¾ cup vinegar

Procedure:

Combine all ingredients except vinegar and put in a large saucepan. Cook, uncovered, stirring occasionally over medium heat until the sugar dissolves. Add vinegar and cook, stir often until the mixture is shiny and thick. Cook for 30 to 35 minutes. Cool, cover and refrigerate.

Papaya and Pineapple Relish

Ingredients:

600 grams sweet pineapple, peeled, cored and finely chopped
500 grams fresh ripe papaya, seeded, peeled and finely chopped
20 grams butter
10 grams ginger, chopped
60 grams sugar
10 grams samba oleic or hot chili paste
150 ml. water or as required
Salt to taste

Procedure:

Combine all the ingredients, except samba oleic in a sauce pan. Cook uncovered over medium heat for an hour until the mixture is syrupy. Fold in samba oleic. Remove from heat and allow cooling. Store in an airtight sterilized jar and refrigerate. Serve with barbeque chicken or fish.

Garlic and Onion Relish

Spicy Onion

Ingredients:

500 grams chopped garlic
500 grams chopped onion
80 grams vinegar
5 grams butter
20 grams brown sugar
2 grams all spice powder
Salt and pepper to taste

Procedure:

In a medium size sauce pan, combine butter, onion, garlic and all spice powder. Cook until onion turns brown, Add brown sugar. Cover the sauce pan reduces heat and cook on slow fire for about 45 minutes, stirring occasionally.
Add vinegar and cook for another 5 minutes. Add salt and pepper. Remove the pan from the flamer and allow it to cool. Store in an air tight sterilized jar and refrigerate.
Serve with grilled prawns or with sandwich spread. It can be stored in the refrigerator in an airtight container for up to a month.

Leek Oil Flash Fish Fillet with Ginger

Sometimes in our daily life, if we have nothing to do and staying idol waiting for the time running. There are times that the mother thinks of what food to be prepared in the meal with such a simple menu but delicious to eat. I have here some menu that is very simple and easy to prepare and yet a delicious one that my husband really love to eat. Most wives want their families to be full in diet and full of love. With this simple fish fillet that I will share to you hope that this serves as family favorite.

Oil flash fish fillet

Ingredients:

400 grams fish fillet skinless
¼ cup soy sauce
1 tbsp. sesame oil
2 pieces leeks, white part only, sliced thinly
1½ tbsp. minced garlic
1 medium size ginger, pilled and sliced thinly

How to Prepare:

Prepare ginger and leek oil: place ½ cup canola oil in a pan along with 11/2 pieces medium cut ginger, and 6 pcs. Leeks, sliced. Switch burner to low, let oil slowly infuse with ginger and leeks for about 15 minutes. Set aside.

Pat the fillets dry. Arrange them on a plate and our soy sauce and sesame oil on top. Scatter the remaining leeks, garlic and ginger on the fillets. Steam fish until done; Heat the ginger and leak oil. Pour the hot oil directly on the fish fillet and serve immediately.

Fresh Berries Relish

Ingredients:

100 grams raspberries
100 grams black berries
100 grams blueberries
200 grams strawberries
450 grams sugar
50 ml. malt vinegar
300 ml. strawberry puree
½ tsp. mixed spices, ground cinnamon and cloves
3 medium pcs. star anise

Procedure:

Mix sugar, vinegar and strawberry puree in saucepan and bring to boil. Simmer to reduce the mixture to half. Add all the berries and spices to the mix and cook until the relish thickens. Serve with vanilla ice-cream.

Sweet and Sour Fish

Ingredients:

350 grams fish fillet
2tbsp oil
4 cloves garlic, chopped
1 small red onion, sliced
2 tbsp. red sauce
1 tbsp. sugar
1 red pepper, seeded and diced
½ cucumber seeded and diced
2 plum tomatoes cut into wedges
115 grams pineapple cubed
2 spring onions cut into stripes
Salt and freshly ground black pepper to taste

Procedure:

Slice fish into thin strips. Heat oil in a pan and sauté garlic until golden brown, add fish and strip fry for 4 to 5 minutes. Add onion fish sauce, sugar and black pepper. Stir for another 3 to 4 minutes or until fish is cooked. Add remaining ingredients and fry for 3 to 4 minutes. Garnish and serve.

Spicy Dried Prawn

Spicy dried Prawn

Ingredients:

50 grams dried headless prawn
1 red onion grated
2 cloves garlic grated
3 grams chili powder
2 grams turmeric powder
25 ml. tamarind pulp
40 grams grated coconuts
10 ml. oil
Salt and pepper to taste

Procedure:

Dry cook the prawns in a pan until crisp. Remove from fire and set aside. Mix coconut, spices and tamarind pulp in a bowl and crumble the prawns in the mixture: mix them thoroughly.

Meanwhile, heat the oil in a pan then sauté onions and garlic. Blend it with the rest of the mixture to a course paste. Then store in a sterilized jar and serve with rice and curry.

Refrigerate for up to a month.

Chicken Casserole

fried checken

What a very  a delicious lunch to prepare for the whole family. Try it and I’m sure you will love to  cook again.

Ingredients:

4 tsp. oil
8 chicken breast fillets
1 onion sliced
2 cloves garlic, crushed
1 each yellow and red pepper thickly sliced
½ cup mayonnaise
½ cup fruit relish
¼ cu freshly chopped parsley

Procedure:

Heat 1 tbsp. Oil in a large frying pan. Brown chicken on both sides; Remove from the pan and set aside. Heat remaining oil; add onion and sauté for a minute add garlic and sauté for seconds. Remove from heat. Transfer chicken to an open proof casserole dish. Add pepper slices. Mix mayonnaise and relish together and stir in the onion mixture.
Spoon over the chicken and peppers, cover the dish with a lid or aluminum foil and bake in a pre-heat oven for 20 to 25 minutes. Remove from the oven and sprinkle parsley, salt and pepper.

Apricot and Walnut Relish

Apricot and walnut

Ingredients:

1.3 kg fresh apricots, stoned chopped or
450 grams. Dried apricots soaked overnight
450 grams onion pilled and chopped
220 grams walnut, chopped
180 ml. apple chider vinegar
2 cloves garlic, crushed
450 grams brown sugar
220 grams sultanas
2 tsp. salt
Rind of 2 oranges
2 tsp. salt

Procedure:

Boil chopped onions for a few seconds till become soft. Drain and mix with remaining ingredients, except walnut into a large preserving pan and bring to boil.
Simmer, stir regularly for about 1 ½ until thickens and gets a jam like consistency. Stir in the walnuts. Pour in warm sterilized jars while hot. Sealed.