2 Tins of Tuna Fish – remove flakes from tin, without the oil) and crush with fork
2 Nos. medium onions – chopped fine
3 Nos.Green chillies – chopped fine
½ tsp each –ginger and garlic paste
½ tsp turmeric powder
1 tsp crushed fresh pepper powder
2 medium potatoes – boiled, and mashed
A small bunch of coriander leaves – washed and chopped fine
Handful of mint leaves – washed and chopped fine
Salt to taste
Preparation:Mix all ingredients listed above together in a large bowl. Form balls and keep in a tray. On a cutting board add some bread crumbs and roll the ball into a cylinder shape – rolling them back and forth on the board with your hands. Form all the rolls this way. Beat one egg. Dip each roll in the egg then roll them in a plate of bread crumbs and shallow fry till they turn golden brown. Serve hot with tomato ketchup.
2 1/4 cup graham cracker crumbs
1/2 cup (unsalted) butter or margarine, melted
1 (8 oz.) pkg. cream cheese, softened (preferably Philadelphia Cheese)
1 Tbsp. lemon juice
1/2 cup sugar
1/4 cup milk
Dash of salt
1/2 tsp. vanilla
2 cups frozen blueberries
2-4 Tbsp sugar depending on the sweetness of your berries (I used 2)
1/2 Tbsp cornstarch
1 tsp lemon juice
1 1/2 Tbsp water
1. For the Crust: Combine graham cracker crumbs and butter, press into buttered 8 inch springform cake tin to form crust on bottom and sides.
2. In a mixing bowl, beat cream cheese until fluffy. Gradually add in lemon juice, 1/2 cup sugar, milk, salt and vanilla.
3. Add eggs, 1 at a time, mixing well after each addition. Pour filling into crust.
4. Bake at 160 C for 35 minutes or until set.
5. Allow to cool to room temperature, and chill for 5 hours or more before serving.
6. For the Sauce: Place blueberries and sugar in a pan and heat until the blueberries release their juices. Combine cornstarch, juice, and water in a small bowl. Stir together until smooth.
Add the mixture to the pan and stir to mix completely. Bring mixture to boil for a few minutes. Allow to cool to room temperature.
7.When the cake is set, carefully remove the cake and slide onto a plate. Spoon the syrupy berries on top.
A friend of mine, Dianna, is celebrating her birthday today. We have known each other for a long-long time and have seen a lot of highs in our lives. Happy Birthday Dianna…you are so special !!!!
Ingredients : ½ Kg Lamb, ½ Kg. Ash Pumpkin (Kuvalo), 8 red chillies, 4 flakes of garlic sliced, 2 tablespoons coriander seeds, 1 teaspoon cumin seeds, ½ teaspoon mustard seeds, ¼ teaspoon turmeric powder, ½ coconut scrapped, one medium onion finely cut.
Boil lamb and when nearly done add the Ash Pumpkin, which has been cut into big chunks. When done, keep aside. Dry roast all the ingredients separately (except the turmeric powder) including the garlic, coconut and onion on a skillet. Grind to a very fine paste –add the turmeric at this stage.
A Burrito is a flour Tortilla, folded and rolled to completely enclose any of several savory fillings, including shredded or chopped meat, refried beans, grated cheese, sour cream, lettuce etc. Burritos are one of the easiest Mexican recipes to make at home.
My hubs got me a packet of Tortillas the other day; and I had some Tenderloin Beef with me, so Beef Burrito it was. You wont believe me if I tell you how they did the vanishing trick in a jiffy….try them out and you will know what I mean………. Continue reading
A member of the cabbage family which is composed of bunches of tiny florets on clusters of stalks, Cauliflower may be white, green or purple. The entire floret portion (the “curd”) is edible. The green leaves at the base are also edible, but take longer to cook and have a stronger flavor.
Cauliflower is an excellent source of vitamin C, vitamin K, folate and fiber. It is a very good source of vitamin B5, vitamin B6, omega-3 fatty acids, and manganese. Additionally, it is a good source of potassium, protein, phosphorus, vitamin B1, vitamin B2, vitamin B3, and magnesium.
Phew, is that enough…go buy some Cauliflower NOW; and attempt this easy -peasy recipe ….
Cut and wash the florets into medium pieces and soak (not boil) them in a big pot of boiling salted water for 6-7 minutes. Drain the cauliflower in a colander. In a baking tray, lay the cauliflower in a single layer and drizzle with olive oil. Bake till slightly golden (say 25 minutes in a 180 deg C oven) Sprinkle with chillie flakes mid-way during baking and serve steaming hot.