NALANI MADURAI - RECIPES

TABLE OF CONTENTS PAGE GENERAL PIZZA / BREAD CHICKEN LAMB BEEF SEAFOOD VEGETABLES PASTA CAKES BISCUITS ICE CREAM SAUCES BAKING TIPS: BAKING TERMS 2 5 9 20 27 33 36 38 41 54 66 68 69 70

SUBSTITUTING INGREDIENTS HOUSEHOLD TIPS 71

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GENERAL
CHILLI BITES
500ml (2 cups) self-raising flour 1 large onion, chopped 3-4 green chillies, chopped 125ml fresh coriander (dhania), chopped 10ml (2 tsp) cumin (jeera) salt to taste (+/- 2 tsp) oil for deep-frying Heat oil for frying Combine the rest of the ingredients Mix well into a batter Drop teaspoonsful into hot oil Fry until well puffed and golden Drain from oil onto absorbent paper

VEDDAR
2 cups split peas (soaked in warm water for 4 hours) 3 onions 6 dry red chillies 1 bunch spring onions (shallots) bunch coriander 4 cloves garlic 1 tsp baking powder salt to taste oil for deep frying Wash and drain peas thoroughly Grind to a smooth paste and place in a bowl Finely chop onions, chillies, spring onions, coriander and garlic Mix all the ingredients well with a wooden spoon Shape into a flattish circle and fry until a deep golden colour

NALANI MADURAI - RECIPES

FISH CAKES
Steam fish (10 minutes) (break into small pieces) Steam potatoes, mashed Onions, cut very fine Dhania, cut very fine Salt Ginger & garlic (very little) Chillies, cut very fine

SAMOOSA STRIPS
500ml (2 cups) cake flour 3ml ( tsp) salt 190ml ( cup) water cornflour as needed for sprinkling oil as needed for smearing Sift flour and salt in a mixing bowl Add water and mix into a stiff dough Knead well, cover with damp cloth and leave aside for 30 minutes Divide dough into 8 portions Roll out each portion to the size of a saucer Smear oil edge to edge onto 6 of the rolled-out pastry Sift cornflour lightly on each oiled pastry Make two stacks of 3 each and cover with unoiled pastry Evenly roll the stacks of pastry into a large disc Toss each stack on a heated griddle for a few seconds, turning frequently, until they loosen into individual pastries Place on tray and cover with a damp cloth Complete tossing the second lot in the same way Cut through stack with kitchen scissors or sharp knife to desired width Snip off the uneven ends to form an even pastry

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SOJI
250g tasty wheat 187.5g margarine cup sugar 2 sticks cinnamon 500ml milk cup water colouring elachi Boil milk, sugar, cinnamon, water and colouring Fry tasty wheat, then add margarine, then add boiled mixture.

MOORKOO
2 cups water 1 tsp salt tsp pepper 1 tsp jeera (cumin seeds) 1 cups maize meal cups cornflour oil for deep frying Place water in a saucepan and bring to rapid boil Add salt, pepper and jeera Sift maize meal and cornflour and stir in Remove from heat and mix well Leave aside to cool Heat oil for frying Fill moorkoo gadget with prepared dough Pipe circles of the dough into hot oil and fry until lightly browned and crisp Drain on absorbent paper

BATTER FISH/CHICKEN
Flour Thyme Garam masala Water Chilli powder
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PIZZA / BREAD
PIZZA BASE
4 cups flour 1 tsp salt 2 tsp sugar 50ml oil 1 cups lukewarm water tsp oregano (optional) 10g sachet instant dry yeast Sift flour and salt in a mixing bowl Stir in sugar, yeast and herbs Make a well in the centre Add oil and water Mix all ingredients to form a soft, elastic dough, kneading for 8 minutes Smear surface of dough with oil and leave covered in a warm place for 30-45 minutes Knock down the well-risen dough, divide into two portions and roll out to fit pizza pan Brush with tomato chutney, fill and bake at 180C until done

PIZZA
1 cup flour 1 teaspoon baking powder 1 Tablespoon butter milk Bake for 15 minutes.

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FOCACCIA
5 cups cake flour 1 cube fresh yeast and 1 tsp sugar 2 tsp salt 2 cups water (lukewarm) cup melted butter 1 tbs fresh thyme or oregano 1 tbs garlic slivers 1 tbs sugar salt for sprinkling over Place dry ingredients in a large bowl Reserve half a cup of flour for dusting when kneading Cream the yeast with 1 tsp sugar and stir into the water Make a well in the flour and pour in the butter and yeast liquid Knead into a soft dough Rub oil over the ball of dough Cover and leave to double for an hour Punch down and knead again Divide the dough into 8 portions Flatten each into a round and arrange on a floured baking sheet Allow to rise for 25 minutes Pre-heat oven to 200C Brush focaccia with melted butter and salt Press the thyme or oregano and garlic on top of each Bake for 20 minutes or until golden brown Serve hot

NALANI MADURAI - RECIPES

NAAN
8 cups flour 2 tsp salt cup sugar cup full-cream powdered milk (Klim) 2 tbs fennel seeds (soumph) 2 x 10g sachets instant yeast 3 eggs 125g butter or ghee, melted 250ml maas (yoghurt) 375ml lukewarm water (1 cups) Poppy seeds for sprinkling over naan Place all the dry ingredients in a large mixing bowl and sprinkle the yeast over In a separate bowl, beat eggs, butter and maas Stir in the warm water Pour liquid onto dry ingredients and mix into a soft dough. Knead well Cover and leave to rise for half an hour in a warm place Knock down and divide into 12 portions Roll into balls, flatten slightly with a rolling pin Place on baking sheet, greased and dusted with flour Leave tray away from draught for 20 minutes Pre-heat oven to 180C Brush risen naans with milk and sprinkle poppy seeds Bake for 20 minutes Remove, brush with melted ghee or butter, cover with damp cloth to retain softness VARIATION: Brush risen dough with garlic butter

NALANI MADURAI - RECIPES

FLAKY ROTI
4 cups flour 3 tsp baking powder 1 tsp salt 1 tsp sugar 60ml semi-solid ghee 2 cups hot water extra flour as needed extra ghee for brushing Sift dry ingredients into a large mixing bowl Rub in the ghee Add the water and make a soft dough. Knead well Divide the dough into 12-15 equal segments, depending on the thickness of roti required, although 12 will give a flakier roti Mould into balls, dust with flour and roll out into the size of a side plate Brush lightly with melted ghee, sprinkle flour over and fold to make a square Roll into a roti 20cm x 20cm Heat a griddle to moderate Toast the roti on both sides, smearing ghee liberally as it puffs up and browns lightly Remove onto lined roti dish

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CHICKEN
BARBECUED SWEET & SOUR CHICKEN WINGS
cup oil grated onion 1 tbs garlic paste 1 tbs ginger paste 1 cup tomato puree 1 cup tomato sauce cup vinegar cup Worcestershire sauce cup caramel brown sugar 1 tbs chilli paste 1 tsp lemon pepper 2 tbs fresh lemon juice 1 cup water salt to taste Heat oil in a pot Saut onion, garlic and ginger for 4-5 minutes Stir in remaining ingredients, except chicken wings Allow to simmer for 20 minutes Remove from heat and cool completely Pour over chicken wings and refrigerate overnight Baste a few times during grilling

NALANI MADURAI - RECIPES

CHICKEN BREASTS
5 chicken breasts salt and pepper pineapple strips flour 1 egg breadcrumbs thyme Sprinkle breast pieces with salt, pepper and thyme. Place pineapple in centre. Roll up and pin with toothpick. Roll in flour, then egg, then crumbs. Fry till golden brown. Place in oven @ 180C for 10 minutes.

CHICKEN DRUMSTICKS
12 chicken drumsticks, skinned 2 tbs lemon juice 3 beetroot, peeled and finely grated salt to taste ( 2 tsp) cup yogurt cup cream 2 tbs garlic paste 1 tbs ginger paste 2 tsp roasted and ground shah jeera (caraway) 2 tsp garam masala 1 tsp coarse black pepper ghee or butter Make incisions on the drumsticks and rub in lemon juice, beetroot and salt. Refrigerate for a few hours Mix the rest of the ingredients and marinate drumsticks for two hours Roast in oven or braai, basting with ghee or butter

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SOUTHWEST TORTILLA CASSEROLE

1 can corn, drained 1 can stewed tomatoes chopped chillies 2 Tablespoons oil 3 Tablespoons flour 2 cups milk 2 cups boneless cooked chicken, cut into cubes 1 can black beans, rinsed and drained cup chopped parsley cups shredded cheese with parsley for garnish Preheat oven to 190C. In bowl, combine corn, stewed tomatoes and chillies with their liquid. Spoon half corn mixture into bottom of glass baking dish. Prepare white sauce: in a saucepan over medium heat, into hot oil, stir flour until blended; cook for 1 minute. Gradually stir in milk, cook, stirring constantly until mixture boils and thickens. Into corm mixture remaining in bowl, stir chicken, black beans, parsley, 1 cup shredded cheese and half the white sauce. Arrange half the tortillas over corn mixture, top with the chicken mixture. Arrange remaining tortillas over chicken mixture, top with remaining white sauce, then remaining cheese. Bake casserole 30 35 minutes until hot in the centre and bubbling around the edges. Let stand for 15 minutes for easier serving. Garnish with chopped parsley.

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MALAAI CHICKEN TIKKA

1.5kg filleted chicken breasts 1 tsp salt 2 tbs lemon juice cup cream cup mayonnaise 2 tsp garam masala 2 tsp dhania powder 1 tsp jeera powder 1 tsp fennel powder 2 tsp ginger paste 1 tsp garlic paste 2 tbs chilli paste 4 tbs ground mint cup melted butter Cut the fillets in even-size pieces, rinse and drain well Add salt and lemon juice, toss and leave aside for 15-20 minutes Squeeze out excess moisture and place in another container Combine the rest of the ingredients and mix with the chicken pieces Leave aside to marinate for about two hours Thread onto a skewer, place on grill, baste with marinade and cook until done ( 10 minutes) Serve with salads and naan

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BAKED CHICKEN WITH GARLIC AND ROSEMARY (Serves 4)

8 chicken portions 2 cup olive oil juice of 1 lemon 1 heaped tsp chicken stock powder salt and milled pepper 1 lemon, thickly sliced 10 cloves garlic, unpeeled 4 sprigs fresh rosemary Wipe chicken with damp cloth and place in casserole dish. Mix oil, lemon juice, stock powder and seasoning together and drizzle over chicken. Add lemon slices, garlic cloves and rosemary. Roast in a preheated 200C oven for about 35 minutes. You will need to shake the pan from time to time during the cooking process to prevent sticking.

TANDOORI CHICKEN
12 chicken pieces 1 cup plain yogurt 1 tablespoons chilli powder 2 tablespoons dhania powder 1 tablespoon garlic 1 tablespoon ginger 1 tablespoon cumin powder tablespoon garam masala 2 tablespoons salt Take a bowl wide and deep enough to hold all the chicken pieces. Add the yogurt plus one cup water into the bowl. Add all the spices from numbers 3 to 8 into the bowl and stir to form a homogenous mixture. Now add the chicken pieces into to the mixture, so that they are all covered with the paste/mixture. Cover the bowl with a lid and let stand for 6 hours or 12 15 hours in the fridge. When you are ready to grill the chicken, apply melted butter to the chicken pieces with a brush or spoon all over. Turn over when they look brownish red in colour or darker if you prefer it well done.
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Lemon juice can be sprinkled on the cooked pieces to add flavour.

TANDOORI CHICKEN
12 pieces chicken cup tandoori chicken powder cup plain yogurt salt 2 limes 1 onion flat aluminium tray (and foil) Make 3 4 deep cuts on each chicken piece. Mix yogurt, tandoori powder, mustard oil and salt. Mix the paste with chicken pieces and let stand for at least 6 hours. After marinating is done, arrange pieces in tray, cover with foil and bake at 180C for 20 minutes. Reduce heat to 125C and then bake and broil alternately in 30 minute cycles for 2 hours. Occasionally take the tray out and re-arrange the pieces before putting them back. If there is too much water inside, drain the water. If the chicken looks dry, sprinkle some water mixed with lime juice on them. After baking is done, take the pieces out and brush off the excess tandoori paste from them. Put the pieces in an open tray in the oven for 2 3 minutes (just to get them to look crisp and dry).

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CHICKEN LA KING
2.5kg chicken, disjointed and skinned 4 stems celery with leaves, chopped 1 large onion, cut into chunks 2 tsp lemon pepper or coarse black pepper 2 tsp thyme 4-5 whole cloves enough water to cover chicken pieces Combine all of the above in a large pot and boil until chicken is cooked Remove meat from bones, cut into strips Strain the stock and keep aside SAUCE PREPARATION 60g butter cup flour 2 cups strained chicken stock 2 x 410g evaporated milk salt and pepper to taste Heat butter, stir in flour until foamy Add stock and stir Cook until thickened Add evaporated milk Add salt and pepper to taste VEGETABLE PREPARATION 60g butter 400g button mushrooms 1 green pepper, seeded and cut 1 red pepper, seeded and cut 1 large onion, chopped 2 tsp ground garlic 2 tbs chopped parsley Heat butter in a frying pan Saut mushrooms, peppers, onion and garlic until soft Stir in cooked chicken and season well Add to white sauce Sprinkle over with parsley
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SPICED BAKED CHICKEN

2kg chicken portions cup soya sauce 2 tbs steak and chop seasoning 2 tbs chicken spice 2 tbs barbeque spice 2 tbs ginger and garlic paste 2 tbs Maggi Fondor or any seasoned condiment 2 medium eggs, beaten with cup milk cup chilli bite mix (commercial variety) cup melted butter or oil Trim chicken portions, rinse and pat dry Mix the soya sauce with all the spices, garlic, ginger and seasoning Toss the chicken in the mixture and refrigerate for at least four hours TO COOK Preheat oven to 180C Dip the chicken pieces in the egg and then into the chilli bite mix Heat the fat in the oven tray Place chicken in tray Bake for one hour, turning a few times during cooking until tender

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PIES / ROLLS - SAUCY CHICKEN FILLING

Chicken fillets can be made very quickly (approximately 20 minutes), so you need to stir-fry cubed fillets with a mixture of vegetables of your choice. The following recipe, however, should help you: 750g chicken fillets (cubed) 30g butter 1 medium onion (sliced) 3/4 cloves/garlic (finely chopped) 2 sprigs thyme 200g button mushrooms (sliced) 1 medium green pepper (sliced) 1 tbs flour cup milk 2 tbs chopped parsley or coriander Heat the butter Fry onion lightly for 1-2 minutes Stir in chicken and saut Add garlic, thyme, mushrooms and peppers Cook uncovered and stir frequently for 7-10 minutes Sprinkle in flour and stir well Stir in milk and cook until sauce is smooth Season well Add green herb and allow to cool before filling pie

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WONDERFUL CHICKEN BIRYANI

One large chicken chopped into portions; six chicken thighs or breasts, halved, or six to eight skinless fillets of breast, halved. The chicken must go into a marinade, so lets do that first. You will need: 1 green or red chilli, finely chopped, seeds and all cup coarsely chopped fresh coriander leaves 1 teaspoon turmeric a good sprinkling of salt 2 teaspoons crushed fresh ginger 2 teaspoons crushed fresh garlic 300ml buttermilk In a large bowl mix the chicken and all the ingredients and leave to marinate for three to five hours, or overnight in the refrigerator For the rest you will need: 6 hard boiled eggs, peeled 6 potatoes, quartered 5 cinnamon sticks 8 cardamom pods 4 onions, thinly sliced and fried to a golden brown and set aside 2 cups of lentils (wash them, then boil them in unsalted water for about 20 minutes until they are just starting to go soft) 1 cup ghee or melted butter, mixed with cup oil 700g Basmati rice (rinse the rice, then parboil until soft but firm, rinse again. Place the rice in a dish, sprinkle with salt and pour over cup melted butter or ghee) cup warm water teaspoon saffron (Mix water and saffron and put aside) Fry the potato pieces in a little oil or butter until they start browning and are virtually done. Now you start putting the dish together Take a large ovenproof dish and pour remaining ghee in the bottom Add cinnamon sticks and cardamom pods Spread 1/3 of the rice across the bottom of the dish Sprinkle one third of the cooked lentils over the rice Add the chicken and marinade
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Spread one third of rice over chicken Then add all the onion Then the potatoes Top with remaining lentils Arrange eggs on top and cover with remaining rice Pour over the saffron water Cover dish very well and place in oven pre-heated to 180 for 90-120 minutes Serve with Indian bread It is not traditional, but a chopped onion, tomato, cucumber and lettuce sprinkled with a little olive oil and vinegar goes well with this dish.

CHICKEN VINDALOO
7 cloves of garlic, peeled 2 large onions 1 whole chicken cut into joints, or 8 portions of your favourite chicken cuts 1 teaspoon of ground mustard seed 1 tablespoon fresh grated ginger tablespoon turmeric 4 cinnamon sticks 3 Fresh green or red chillies, finely chopped and seeds removed 1 tablespoon cumin seed 7 cloves 4 Bay leaves cup vinegar (white or dark, but not balsamic) 1 tablespoon brown sugar 1 teaspoon for salt (you can always add more later) 100g ghee or cooking oil Peel and slice one onion and put aside. Peel and chop the other onion finely. Grind the garlic and the onion into a paste. Mix all the spices, vinegar, sugar and salt with the garlic and onion paste. Place chicken in a bowl and rub each piece with the spice mixture. Marinate the chicken for at least four hours. In a large pot (which must have a tight-fitting lid), heat the oil or ghee and fry the onion for three minutes. Add the chicken and the marinade. Put the lid back on and reduce the heat to a simmer.
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Cook for 45 minutes or until chicken is tender. Serve with plain boiled rice,

LAMB
LAMB VINDALOO
Lamb MARINADE 4 Tablespoons oil cup cider vinegar 3 Tablespoons tamarind pulp salt
PUREE

2 Tablespoons oil 1 onion 6 garlic cloves 2 Tablespoons fresh ginger, chopped cup oil 3 cups onion, thinly sliced 1 teaspoon ground cumin 1 teaspoon ground mustard 3 teaspoons tumeric 1 teaspoon red pepper 3 teaspoons paprika 2 cups hot water Cut lamb into cubes. Marinade lamb with marinade ingredients at room temperature for 8 hours or refrigerated for 24 hours. Put 2 tablespoons of oil, the onion, ginger and garlic in a food processor until a fine pasty puree is formed. Heat, oil, add onions and saut until brown. Add the puree. Reduce the heat and add ground cumin, ground mustard, tumeric, red pepper and paprika. When the spices begin to sizzle and turn dark, in about 15 seconds, add the lamb. Cook partially covered (about 30 minutes).

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MASALA BIRYANI (Serves 5-6 adults)

MEAT PREPARATION 750g mutton, cut up, rinsed and drained cup brown lentils 3 sticks cinnamon 3 cardamom pods, peeled 1 bay leaf 3 cloves 1 tbs ginger paste 1 tbs garlic paste 2-4 green chillies, slivered 2 tsp coriander powder (dhania) tsp coarsely crushed black pepper 3 tsp cumin powder (jeera) tsp turmeric 4 tsp chilli powder 2 tsp garam masala 1 tsp fennel powder (soumph) 2 medium tomatoes, grated cup sour milk salt to taste Cook lentils in water until tender but not mushy. Drain and keep aside. Place meat and whole spices in a deep pot and cook until all traces of pink disappear Add rest of ingredients as listed and stir well to coat the meat and braise until the meat is slightly tender Stir lentils into meat RICE PREPARATION 1 cup uncooked rice 2 green cardamom pods 2 cloves 1 bay leaf

1 tsp salt 1 stick cinnamon

Combine ingredients in a pot and boil for 10 minutes Drain off water and keep aside VEGETABLE PREPARATION 6 small potatoes, peeled and coloured yellow 1 cup oil 1 large onion, sliced cup peas 1 carrot, scraped and sliced cup chopped dhania leaves of three stems of mint 2 stems curry leaves Heat oil, fry potatoes until crisp but not cooked completely Fry onions in the remaining oil until they are a rich brown Add the carrots, peas and greens to the onions. Fry for two minutes and keep aside TO ASSEMBLE BIRYANI Using a flat-bottomed pot, place a thin layer of rice at the bottom Add the meat and accumulated juices
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Place potatoes, onions and other fried vegetables evenly Cover with rest of the rice Set oven at 200C GARNISHING cup ghee 1 tsp whole jeera 1 tsp whole fennel seeds 1 medium onion, sliced pinch of saffron fronds 1 tbs rose water 1 cup warm water Heat ghee, fry jeera, fennel and onion Pour over rice Heat saffron until crisp, add the rose water and mix until the colour is strong orange. To crispen saffron, place on lid of hot pot and then crumble with the back of a spoon Sprinkle on top of ingredients Finally, pour the water around the inside of the pot Cover securely and place in oven for 45 minutes Serve with accompaniments

CURRIED LAMB AND CABBAGE

75ml oil 3 cinnamon sticks 5ml hing 1 onion, chopped 15ml chilli powder 2 tomatoes, chopped 15ml crushed ginger & garlic 50ml curry leaves 1,2kg leg of lamb, cubed 200g cabbage, sliced 4 potatoes, peeled and quartered 5ml coriander 15ml sugar Heat oil, add, cinnamon sticks, hing and onion, fry until lightly browned. Add chilli powder, tomatoes, ginger and garlic and curry leaves. Add lamb and salt, cook about 30 minutes. Add cabbage and potatoes, cook a further 30 minutes. Once curry has thickened and meat is cooked through, add sugar.
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Garnish with fresh coriander leaves.

MUTTON CURRY
500g mutton (bite-size pieces) 15ml oil 3 cardamom pods (peeled) 3 cloves 1 star aniseed (broken up) 1 bayleaf (crumbled) 3 small pieces cinnamon sticks 1 tsp fennel seeds 1 large onion (chopped) 1 sprig curry leaf 2 tsp ginger paste 2 tsp garlic paste 2 tsp salt tsp turmeric 3 tsp coriander (dhania powder) 3 tsp cumin (jeera powder) 5 tsp chilli powder tsp garam masala 4 cups hot water 6 even-sized potatoes (size of large eggs) 30ml tomato puree 2 tbs fresh coriander (chopped dhania) Heat oil and then add spices for a few seconds Stir in meat and allow to saut Turn down heat and cover saucepan Cook until meat begins to fry up Add the onion, curry leaves, ginger, garlic and salt Allow onion to soften, then stir in rest of the spices until meat is well cooked Add the water and potatoes Bring to a boil, then turn down to moderate heat Cook until tender, then add tomato puree and stir gently Simmer until ready to serve Garnish with dhania

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BASIC KEBAAB MIXTURE

1 large onion grated and squeezed 1 tbs garlic paste 1 tbs ginger paste 2 tbs chopped fresh mint cup chopped fresh coriander 1 tsp dried thyme 1 sprig curry leaves 4 red or green chillies finely chopped 1 tsp garam masala 750g lean mince tsp freshly ground black pepper salt to taste Combine all the ingredients and mix well until well blended Mould into kebaabs (meatballs) Use as required, for example, shallow fry and serve with sauce or dip; place in gravy or tomato chutney and cook; use as stuffing for green peppers, squash, kerala; mould on skewers and grill or braai

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MUTTON BURGER PATTIES

1kg minced mutton 2 large onions, grated and squeezed 6 green chillies 1 tbs mixed dried herbs 1 tbs garlic paste 1 tbs ginger paste 2 egg yolks or 1 cup cooked rice 1 bunch fresh dhania (coriander) 2 tbs chopped fresh mint 2 tbs mixed masala salt to taste (+/- 4 tsp) Combine all the herbs and spices with the mince and egg yolk/cooked rice and blend in a food processor Remove, shape into patties with wet or oiled hands NOTE: This is a spicy burger mix. You may, however, omit the chillies, masala and coriander and use pepper, Worcester sauce and barbecue spice instead. The cooked rice helps to keep the patty from shrinking too much

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RED WINE MARINATED ROAST LAMB SHANKS WITH ONIONS

4 lamb shanks 2 cups red wine (use merlot or pinot) 2 stalk celery, sliced 4 cloves garlic, peeled and sliced 2 tbsp chopped fresh thyme 2 bay leaves 1 tsp cracked black pepper 4 tbsp oil 6-8 medium sized potatoes, peeled 4-6 medium sized red onions, halved 3 tbsp flour 1 cups beef stock Place the lamb shanks in a snap lock bag. Pour in the wine, and add the celery, garlic, thyme, bay leaves and pepper and seal. Toss gently to mix and then refrigerate over night. (Place inside a bowl in case the bag leaks.) Drain off the marinade and reserve. Dry the shanks on a paper towel. Toss the lamb shanks, onions and potatoes in the oil and place in a baking dish. Roast at 180 degrees Celsius for 1 hours, turning regularly. Set aside and keep warm while preparing the sauce. Pour off all but 3 tblsp of the fat. Add the flour to the pan and cook over a low heat for 1 minute. Strain the marinade and add cup to the pan with the beef stock and stir regularly for 5 minutes until smooth. Season with salt and pepper. Serve with your favourite winter vegetables. Note: Once the shanks are cooked remove from the oven. Turn the heat up to 220 degrees Celsius for 5-10 minutes to crispen the potatoes and onions. During this time, keep the shanks covered so they rest in a warm place.

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BEEF
FILLET STEAK IN TRINCHADO SAUCE
500g beef fillet, trimmed and cubed SAUCE 250ml chilli sauce 50ml peri peri oil 50ml olive oil 25ml Worcestershire sauce 25ml soya sauce 25ml spirit vinegar 30ml chopped garlic 2ml curry powder Mix all sauce ingredients together and bring to the boil. Simmer for five minutes. Add cubes of fillet and cook a few minutes to taste (rare or medium).

STEAK WITH A SPICY RUB

Good handful thyme, leaves left on stalks Pinch cumin seeds Small handful fresh oregano 2 cloves garlic, skin left on Pinch Maldon sea salt 2 tablespoons extra-virgin olive oil 1 lemon, zested and chopped 8 (8 ounce) sirloin steaks In a pestle and mortar, smash up the thyme, cumin seeds, oregano, garlic, and salt. Using your fist, bash the steaks to make them slightly thinner and larger. Add the olive oil and lemon zest to the spicy rub and smear this into each steak. The steaks can marinate for 20 minutes to 8 hours. Fry the steaks in a pan, the time will obviously depend on how you like your steak. Make sure you let the steaks rest for 5 minutes before you serve them, they will be much juicier.

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BRAISED BEEF PICADINHO (Serves 4)

500g rump steak 100ml white wine 4-6 cloves garlic, chopped 15ml tomato puree 2 medium onion, chopped 2 chillies, chopped (optional) 25ml olive oil salt and pepper to taste 20g butter 2 sweet potatoes 1 bay leaf oil for frying Cut the rump into very small cubes. Fry the garlic and the onion in the olive oil and butter. Add the meat and brown all over. Add the bay leaf, wine, tomato purree and chillies. Season to taste with salt and pepper. Simmer for about 10 minutes, stirring occasionally. Peel the sweet potatoes and slice them very thinly. Fry in hot oil until golden. Sprinkle with salt.

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HERB CRUSTED RIB ROAST

1 beef rib roast 1 teaspoon salt teaspoon dried rosemary leaves, crushed teaspoon ground black pepper 1 medium lemmon 1 cup fresh bread crumbs (from about 3 slices white bread) cup chopped fresh parsley leaves 1 tablespoon olive oil 2 garlic cloves, minced 2 tablespoons Dijon mustard rosemary sprigs for garnish Preheat oven to 160C. In a medium roasting pan, place beef rib roast, fat side up. Rub salt, dried rosemary and pepper over roast. Roast beef for 1 hours. After beef has roasted, prepare coating: from lemon, grate teaspoon peel and squeeze 1 tablespoon juice. In a small bowl, combine lemon peel, lemon juice, breadcrumbs, parsely, olive oil and garlic. Remove roast from oven, evenly spread mustard on top. Press bread mixture onto mustard coated roast. Roast 1 hour longer or until coating is golden. When roast is done, place on warm large platter and let it stand at room temperature for 15 minutes to set juices for easier carving. Garnish with rosemary sprigs.

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CORNISH PASTRY (Serves 2 - 3 people)

120g flour 40ml iced water 60g margarine 120g lean beef 12,5ml HP sauce 1 small carrot, diced 1 small potatoe, diced 60g margarine 1 small onion, diced salt and pepper 1 beaten egg Sift the flour and pinch of salt into a large bowl. Rub in the margarine and mix to a firm, dry dough with the iced water. Roll into a 20cm in diameter circle. Mix the vegetables with the beef, add the HP sauce and season with salt and pepper. Place the beef mixture in the centre of the pastry and brush the edges with the beaten egg. Fold the pastry in half and press firmly to seal together so that no steam can escape. Brush the top of the Cornish pastry with beaten egg. Bake in a preheated 200C oven for 30 minutes then reduce the heat to 175C and bake for a further 15 minutes.

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BEST ROAST BEEF

1 (5 1/2-pound) fore-rib, wing-rib or sirloin of beef, French trimmed (2.5 kilograms) Sea salt and freshly ground black pepper Olive oil 3 red onions, halved 2 bulbs garlic, plus 4 cloves garlic, peeled 3 kg roasting potatoes, peeled 3 rosemary sprigs 2 thumb-sized pieces ginger, peeled and diced 1/2 bottle robust red wine Preheat oven to 230 degrees C, and heat a large thick-bottomed roasting tray on the stovetop. Rub the beef generously with salt, then add a little olive oil to the tray and lightly color the meat for a couple of minutes on all sides. Lay the onions and bulbs of garlic in the tray with the beef on top of them, then cook in the pre-heated oven for a total of 1 hours. While the beef is roasting, parboil your potatoes in salted boiling water for around 10 minutes and drain in a colander. Toss about to chuff them up, this will make them really crispy. After 30 minutes, take the tray out and toss in your potatoes and rosemary. With a garlic press or grater, squeeze or grate the cloves of garlic and ginger over everything in the tray. Shake the tray and whack it back in the oven for the final hour. Remove the potatoes to a dish to keep warm, place the beef on a plate, covered with foil, to rest, and get your greens on. Remove most of the fat from your roasting tray and you should be left with caramelized onions and sticky beef goodness. Add 1 teaspoon of flour to the tray and mash everything together. Heat the tray on the stovetop and when hot, add the red wine. Simmer for 5 to 10 minutes, stirring every couple of minutes, until your gravy is really tasty and coats back of a spoon. Add any juice from the beef and feel free to add some water or stock to thin the gravy if you like. Pour through a coarse sieve and push it through with a spoon, pushing it through with a spoon, and serve in a warmed gravy jug.

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STIR-FRIED BEEF IN PINEAPPLE BOATS

6 tablespoons dry sherry 6 tablespoons soy sauce 600-800g of fillet, rump or sirloin steak 1 tablespoon chopped and finely crushed ginger 1-2 fresh chilies, seeded and finely chopped 2 cloves of garlic, crushed and finely chopped 2 small ripe pineapples 1 large red pepper, seeds and pith removed and sliced into strips 8 spring onions sliced into 3cm strips 20ml cornflour 5 tablespoons cooking oil Salt and black pepper for flavouring Slice the meat thinly and remove all visible fat and tissue. Spoon the sliced meat into a bowl and pour a third of the sherry and a third of soy sauce over the meat and mix well. Set aside. In another bowl pour the rest of the sherry and soy and add the ginger, then set aside. Half the pineapples and the leaves so that you have four matching halves. With a small sharp knife cut out the flesh of the pineapple, leaving the skins whole. Chop the pineapple into dice. Drain the meat and sprinkle with cornflour, using your fingers to separate the slices to make sure they are all well coated. Heat the oil in a wok or frying pan until it sizzles then spoon in the meat pieces and brown quickly. Remove meat with a slotted spoon and set aside, covering to keep warm. Now add the strips of pepper, the spring onions, pineapple chunks, chili and garlic. Toss and stir fry for about 3 minutes then add the ginger-sherry mixture<.br> Continue cooking until the glaze starts to thicken. Add the beef, toss together to mix in the flavours then spoon into the pineapple shells. Serve with rice or noodles and give your guests chopsticks to eat with to add to the fun!

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SEAFOOD
PRAWN CUTLETS NB: Serves 6
24 large prawns 2 medium onions 6 cloves garlic 2 tsp chopped ginger 2 tsp chilli powder salt to taste flour 3 eggs (beaten) breadcrumbs oil for frying Remove shells from prawns but keep the tails on Slit prawns down the back and remove the vein. Rinse well and dry Place on a flat surface and flatten prawns with a rolling pin or mallet very gently Make a paste with the onions, garlic, ginger, chilli and salt and smear over prawns Dust flour over and dip into the egg Roll in the breadcrumbs and fry in shallow oil on both sides Serve with a chutney or sauce

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FISH POACHED IN LEMON & WINE

500-800gm of filleted fish, sliced into pieces about the size of a cigarette packet 1 wine glass of dry white wine 2 tablespoons of fish, vegetable or chicken stock 2 tablespoons butter Salt and black pepper cup of finely chopped fresh parsley 1 small lemon, thinly sliced Optional: Two cloves of garlic, peeled, crushed and finely chopped In a heavy pan (which must have a lid), melt one spoon of butter and add the fish in a single layer. Sprinkle with salt and pepper. Add stock and wine (and the garlic, if using). Place lemon slices over the fish. Reduce heat to a gentle murmur, cover and simmer for five minutes. Baste fillets with the pan juices, add the parsley and cook for a further five minutes. Spoon the lemon and fish on to a warm serving dish. Add the other spoon of butter to the pan juices and stir well. Bring to a fierce boil and pour sauce over the fish. This fish dish goes particularly well with mashed potatoes.

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CRAYFISH THERMIDOR
750g crayfish tails 60g butter 2 bulbs spring onions, chopped 10ml crushed garlic 15ml flour 5ml mustard powder cup milk 30ml dry white wine (optional) 30ml chopped parsley 30ml cream cup grated cheddar cheese salt to taste freshly ground black pepper Bring water to rapid boil in a large saucepan Add crayfish and cook for 10-12 minutes, then drain Cut crayfish in half, remove flesh and cut in small, bite-size pieces Dry the empty crayfish shells and place on an oven dish Heat the butter, saut onions and garlic for 3-4 minutes Stir in flour and mustard powder Pour in milk while stirring until smooth and bubbly Lower the heat, add wine, parsley, cream, half of the cheese, the crayfish pieces, salt and pepper Spoon the prepared mixture into the shells Sprinkle remaining cheese Just before serving, place under grill and allow cheese to bubble and lightly brown TO CLEAN CRAYFISH Cut through the back of the crayfish with a sharp knife and remove the vein and soft head matter. Rinse well.

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VEGETABLES
GEM SQUASH VARIATIONS
Remove hard skin and seeds. Cut squash in slices, dip in batter and deep-fry. Serve as an accompaniment to a vegetarian meal. Halve gems, place in shallow water in saucepan, cover and cook until tender. Remove and fill with seasoned tuna or vegetarian mixture - corn and cheese is a good choice. Dot with butter and place in oven for a few minutes. Gem squash can be added to meat or fish curry. It makes a good gravy.

GARLIC HERB POTATOES

60ml (4 tablespoons) butter 60ml (4 tablespoons) olive oil 2 garlic cloves, chopped 4 large potatoes, peeled and sliced 5ml (1 teaspoon) salt 5ml (1 teaspoon) black pepper 5ml (1 teaspoon) paprika 30ml (2 tablespoons) fresh parsely, chopped 15ml (1 tablespoon) fresh mint leaves, chopped Heat butter and oil over medium heat. Add garlic, saut for 2 minutes, until golden brown. Remove garlic and discard. Fry potatoes in butter and oil, stirring occasionally, for 8 10 minutes, until tender and golden brown. Season with salt and pepper. Remove potatoes and place in a serving dish. Sprinkle with paprika, parsely and mint. Serve hot.

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SPICY POTATOES WITH TOMATO SALSA

60ml olive oil 40ml lemon juice 5ml Tabasco sauce 10ml paprika 1kg potatoes, cleaned and halved Tomato salsa 200g cherry tomatoes, halved 2 spring onions, finely sliced handful flat leaf parsley 12 mint leaves 20ml olive oil 20ml lemon juice salt freshly ground black pepper Preheat the oven to 200C. Place the olive oil, lemon juice, tabasco and paprika in a bowl and whisk to combine. Add the potatoes and toss to coat. Transfer to baking dish and bake in the oven for 45 minutes to an hour, or until the potatoes are crispy. Do not stir. Just before the potatoes are ready, make the tomato salsa by combining all the ingredients in a bowl, except the salt and pepper. Remove the potatoes from the oven, place in a serving dish and top with the tomato salsa. Serve sprinkled with salt and some ground black pepper.

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PASTA
PASTA WITH THREE SAUCES
Select the pasta of your choice. I prefer the lighter, thinner versions. Bring a pot of water to the boil and then prepare the pasta. Bolognese: For this you will need: 500g of good minced beef; a tin of tomatoes (yes, fresh is better, but the canned version is much less hassle); a small tin of tomato paste; a couple of cloves of crushed garlic; two large carrots, peeled and finely chopped: two sticks of celery finely chopped; two cups of dry white wine; a teaspoon of finely chopped fresh basil (the dried version will do as a second choice); and a little olive oil. Heat the olive oil in a large saucepan and brown the meat quickly. Add all the rest of the ingredients, put on the lid and let it simmer for about 30 minutes or until the meat is done and the vegetables are tender. Don't forget the salt and a bit of black pepper. Tomato: This popular pasta sauce is quick and easy. Melt a blob of butter in a saucepan. Add a tin of finely chopped tomatoes and two large onions, finely chopped - and let it simmer away happily over a low heat. Give it a good coating of grated Parmesan cheese when ready to serve. Arrabbiata: For this sauce you will need: a tin of tomatoes, a fresh chili (or two, or three), about six cloves of crushed garlic, 1/3 cup of olive oil and a cup of chopped bacon or ham. If you are using bacon, fry the bacon pieces quickly in the olive oil, then add the rest of the ingredients. If you are using ham, then bring all the ingredients to a gentle boil and let it simmer for about 10 minutes, then add the chopped ham. Serve the pasta in a large heated dish with the sauces on the side and encourage your guests to try all three sauces individually. (I am very fond of mozzarella cheese, so I always place a helping of finely grated cheese on the table.)

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BASIC WHITE SAUCE

30ml butter 30ml cake flour 400ml milk salt and freshly ground black pepper Melt the butter in a saucepan. Add the flour and stir until a smooth paste is formed. Heat for 1 minute or until the flour is cooked. Remove from the heat and slowly add the milk while stirring constantly. Return to the stove and heat until the sauce comes to the boil and thickens. Stir continuously. Season with salt and freshly ground black pepper.

MACARONI & CHEESE

For four generous servings, cook macaroni according to directions on packet and drain well. Add 1 tsp oil and mix to prevent sticking. Keep aside while preparing cheese sauce. CHEESE SAUCE 30g butter 2 tbs flour 1 cups milk, warmed 1/3 cup grated cheese salt, pepper to taste 2 tbs breadcrumbs 2 tomatoes (optional) Heat the butter in a saucepan Stir in the flour until frothy Add milk and cook while stirring until smooth and thickened Season well and add cheese Mix in the macaroni Pour into a shallow ovenproof dish and sprinkle with breadcrumbs Decorate with tomato slices Brown under grill for 10 minutes
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CAKES
COCONUT CAKE
125g margarine 125ml sugar 3 eggs, separated 5ml vanilla essence 1 cup flour 2 teaspoons baking powder cup milk 250ml coconut 125ml sugar Preheat oven to 160C. Cream margarine and sugar Gradually add egg yolks and essence and beat well. Gently add the sifted dry ingredients to the creamed mixture alternately with the milk. Blend well. Spread onto prepared tin. Whisk egg whites well until soft peaks form. Gradually add sugar, beat till stiff and fold in the coconut, mixing gently. Spoon onto the batter and bake for 50 60 minutes.

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BANANA BREAD
125g butter 1 cup sugar 2 eggs 4 bananas 2 cups flour cup boiling water 1 teaspoon bicarbonate of soda 1 teaspoon baking powder 1 teaspoon vanilla essence Preheat oven to 180C. Cream margarine and sugar. Add beaten eggs and mashed bananas Add flour Add hot water and bicarb (dissolve in hot water) Add baking powder and vanilla essence Bake for 1 hour.

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BASIC SPONGE CAKE

3 eggs, at room temperature, separated cup castor sugar 1 cup self-raising flour tsp salt 1 tbs melted margarine cup hot water Preheat oven to 180C Using a deep, dry bowl beat egg whites until stiff Add the sugar gradually and continue beating until thick Add the yolks and beat lightly Sift the dry ingredients gently over and mix in lightly Fold in the margarine and water Pour into two prepared tins and bake for 20 minutes Remove from oven and cool on a wire rack Fill and sandwich with jam and cream Sift icing sugar on top of cake HINT: To prepare baking pan, brush lightly with oil. Cut out brown paper to fit base. Place at the bottom of the pan and then brush paper with oil.

PLAIN CAKE
125g butter 1 cup castor sugar 2 large eggs 1 tsp vanilla essence 1/8 tsp salt 2 cups flour 2 tsp baking powder cup milk Preheat oven to 180C Grease and line 2 x 20cm tins Beat butter until soft, add sugar and cream well Beat in the eggs and vanilla Sift dry ingredients and add with milk to make a dropping consistency Divide into prepared tins and level the batter with a spatula Bake for 25-30 minutes Remove from oven and turn out to cool
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CHOCOLATE CAKE
2 eggs 250ml (1 cup) sugar 125ml ( cup) flour 125ml ( cup) cocoa 10ml baking powder pinch salt 5ml butter 125ml ( cup) hot milk 5ml vanilla essence Preheat oven to 180C. Grease a 22cm square cake tin and line with baking paper. Whisk the egg until light and frothy. Add the sugar a little at a time, beating well until thick and pale. Sift the flour, cocoa, baking powder and salt over the egg mixture and carefully fold in. Melt the butter in the hot milk and add the vanilla essence. Carefully mix into the batter. Turn into the tin and bake for 35 40 minutes or until done. Cool and decorate as desired.

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VALENTINE CHOCOLATE CAKE

3 eggs 250ml (1 cup) sugar 62,5ml ( cup) oil 250ml (1 cup) flour 10ml (2 teaspoons) baking powder 62,5ml ( cup) cocoa (dissolve in hot water) 125ml hot water 5ml vanilla essence Preheat oven to 200C. Beat the eggs and sugar until light and fluffy. Add oil and beat well. Fold in sifted dry ingredients, cocoa mixture, and the vanilla into the egg mixture. Mix lightly. Pour into two well greased 20cm pans. Bake for 20 25 minutes. ICING 125g margarine 375ml (1 cups) icing sugar 62,5ml ( cup) cocoa 5ml vanilla essence Cream margarine and sugar. Add vanilla and cocoa and mix until smooth. When cake is cool, sandwich and decorate with chocolate icing and grated chocolate.

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MARBLE CAKE
125g butter 1 cup castor sugar 1 tsp vanilla essence 2 large eggs 2 cups flour 2 tsp baking powder tsp salt cup milk to make a dropping consistency 2 tbs cocoa and 2 tbs hot water (mix to dissolve) Pre-heat oven to 180C Grease and line round cake tin Cream butter and sugar thoroughly Beat in vanilla and eggs one at a time Sift dry ingredients and add cup at a time, alternating with the milk until all is used up Divide mixture in half To one portion add the cocoa mixture and fold gently to mix well Using two tablespoons, drop the prepared batter into the cake tin alternately Take a thin skewer and lightly run it through the batter in the tin, so that the brown and white merge Bake for 45 minutes Marble cake may be frosted with butter cream or sliced and served plain

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EGGLESS CHOCOLATE CAKE

750ml (3 cups) flour 500ml (2 cups) sugar 20ml (4 tsp) baking powder 3ml ( tsp) bicarbonate of soda 125ml ( cup) cocoa 1ml ( tsp) salt 500ml hot water 190ml ( cup) oil 5ml (1 tsp) vanilla essence 50ml (4 tbs) vinegar ICING 125g butter 375ml (1 cups) icing sugar 15 30ml (1 2 Tablespoons) cocoa a few drops vanilla essence stiffly whipped cream Preheat oven to 180C Grease, line and regrease 2 x 23cm cake pan Place the dry ingredients in a mixing bowl Combine the rest of the ingredients and pour over dry ingredients Mix well and divide into pans Bake for +/- 20 minutes Remove from oven and allow to cool in baking pans for 10 minutes Cool completely on wire rack Spread with icing and sandwich together, spreading the rest of the icing around the sides

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CUP CAKES
125g margarine 200ml sugar 2 eggs vanilla essence 500ml flour 10ml baking powder milk Preheat oven to 220C. Cream margarine and sugar well Beat in the eggs one at a time, then add the vanilla. Add sifted dry ingredients alternately with milk to a soft dropping consistency. Fill paper cases and bake for 10 15 minutes.

VANILLA AND CHOCOLATE CUPS (Makes 12 cups)

250 ml Snowflake cake flour (140 g) 7 ml baking powder 1 ml salt 80 ml castor sugar 1 extra large egg 80 ml milk 5 ml vanilla essence 10 ml cocoa powder 10 ml milk 60 ml cooking oil ICING 250 ml icing sugar 15 ml cocoa powder 45 ml hot water (3 Tbsp) Sift flour, baking powder and salt together. Add sugar. Beat egg, milk, oil and vanilla essence. Add to dry mixture and whisk for a few minutes until smooth. Divide in half. Add sifted cocoa powder, mixed with 10ml extra milk, to one half of mixture. Mix slightly until a smooth consistency. Spoon vanilla mix into paper cups and top with chocolate mixture do not stir. Bake in preheated oven at 180 C for about 12 15 minutes. Cool off on wire rack.
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Mix ingredients for icing and spread on top of cups. Top with decorations of choice.

RING DOUGHNUTS
4 cups self-raising flour 125g butter cup sugar 1 cups yogurt or maas oil for deep frying melted chocolate or glace icing for topping Place the flour in a mixing bowl Rub in the butter and stir in the sugar Add the yoghurt/maas and make a soft dough Roll out thickly and cut into rings Heat oil for frying Fry rings until golden and drain on absorbent paper Dip in desired topping on one side only

EGGLESS SCONES (Makes 10)

2 cups self-raising flour tsp salt 60g margarine cup sugar cup maas Preheat oven to 220C Sift flour and salt into a mixing bowl Rub in the margarine Stir in sugar Add maas and quickly mix into a soft dough Turn out onto a floured surface Roll out thickly Cut with a fluted scone cutter Place on a baking tray and bake for 12 minutes HINT: Do not overwork the dough, as kneading toughens it
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CUSTARD SLICE
500ml milk 60ml sugar 60ml custard powder 5ml vanilla essence 2 egg whites 1 roll puff pastry Mix 1/4 cup milk, sugar and custard powder together until smooth. Boil rest of milk over medium heat. Mix custard powder mixture into milk, stirring continuously. Boil over a low heat until thick and smooth. Remove from heat and stir in the vanilla essence. Leave mixture to cool completely. Beat egg whites until thick and fold into the custard mixture. Leave in fridge. Crust Roll out the pastry and cut in half to give 2 squares. Place on a lightly greased baking sheet and bake in a preheated oven at 200 C for 15 minutes until puffed up and golden brown. To assemble, place 1 puff pastry square on a large serving plate. Cover with half the custard mixture. Place other square on top. Cover with rest of custard mixture. Decorate with fresh fruit slices, if desired. Place in fridge until required. Slice and serve. Makes 1 large custard slice

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CUSTARD SLICES
1 roll puff pastry 100ml milk 250ml sugar 50g butter 125ml cake flour 100ml maizena 12,5ml custard powder 2ml salt 125ml cold water 3 eggs 5ml vanilla essence icing sugar for dusting Crust Roll out the pastry and cut in half to give 2 squares. Place on a lightly greased baking sheet and bake in a preheated oven at 200 C for 15 minutes until puffed up and golden brown. Custard Place the milk sugar and butter in a large saucepan. Bring to the boil. Mix the cake flour, maizena, custard powder and salt together. Beat the cold water and eggs together and whisk in the flour mixture. Whisk into the hot milk and continue stirring over low heat until thick. Add the vanilla essence. Allow to cool. To assemble, place 1 puff pastry square on a large serving plate. Cover with half the custard mixture. Place other square on top. Cover with rest of custard mixture. Place in fridge until required. Slice and serve. Makes 1 large custard slice

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CUSTARD SLICE
200 g ready made frozen or homemade puff pastry thawed Custard Filling 450ml milk 60ml sugar 45ml cornflour 2 egg yolk 5ml vanilla essence Glace Icing 60g icing sugar 7ml lemon juice Preheat oven to 220 C. Roll out pastry to a 24 x 20 cm rectangle on a floured surface. Cut pastry into 6 rectangles with a sharp knife. Place on a large, ungreased baking sheet. Bake for 15 minutes, or until pastry is puffed up and golden. Cool on a wire rack. Filling Place all ingredients except vanilla essence in a saucepan over medium to low heat and cook until mixture coats the back of a spoon - about 20 minutes. (Do not boil or it will curdle). Stir in vanilla essence. Cool, then chill for 30 minutes. Icing Sift icing sugar into a bowl and gradually add lemon juice, beating well. To Assemble Carefully split each puff pastry rectangle in half horizontally. Spread custard filling on bottom half of each rectangle. Place pastry top over filling and drizzle glace icing over. Makes 6

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STEAMED CHOCOLATE PUDDING WITH CHOCOLATE SAUCE

100g dark chocolate 100g butter 4 eggs 50g sugar 50g sugar 100g self-raising flour 100g dark chocolate 250ml cream Melt 100g dark chocolate and 100g butter in a double boiler. Separate 4 eggs and beat the yolks with 50g sugar. Add the chocolate mixture and blend well. Beat the egg whites to soft peak stage, and add 50g sugar and continue beating until stiff. Fold the egg whites into the yolk and chocolate mix alternating with 100g self-raising flour and pour into a lightly greased steamer. Cover with the lid and steam in a saucepan of water for 1 hour. To make the sauce, place 100g dark chocolate and 250ml cream into a double boiler and melt until smooth. Serve this with the hot pudding. A good vanilla ice cream is also a good accompaniement.

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BISCUITS
CHOCOLATE COCONUT BISCUITS
250g margarine 1 cup sugar 2 cups flour 1 tsp baking powder cup cornflour 2 cups coconut 2 tbs cocoa cup hot water melted chocolate for sandwiching biscuits Preheat oven to 180C Beat margarine with sugar until creamy Sift in flour, baking powder and cornflour Stir in coconut Dissolve cocoa in the water and cool Add the cocoa liquid and make a soft dough Break off small pieces (the size of marbles) Place on baking tray and press lightly with fork Bake for +/- 15 minutes Cool and sandwich with chocolate

CUSTARD BISCUITS
60g icing sugar 60g custard powder 180g margarine 500ml flour Preheat oven to 180C. Mix all the ingredients together. Roll out and flatten with fork. Bake for 15 minutes. Remove. Crispen by placing back in oven.
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ROMANY CREAMS
125g margarine cup sugar 1 cup desiccated coconut 2 tbs cocoa 1 cup cake flour 2 tsp baking powder 100g cooking chocolate Pre-heat oven to 180 Cream together margarine and sugar Beat in coconut and cocoa Sift in flour and baking powder Gather the ingredients in a ball of dough Pinch off pieces and roll into +/- 36 balls Place on baking tray and press down with a fork Bake for 15 minutes, then remove from oven and cool Melt the chocolate and coat 18 biscuits with tbs chocolate Lightly press another biscuit over the chocolate Chill in refrigerator until chocolate hardens

COFFEE CREAMS
125ml maizena 380ml flour 50ml icing sugar 225g margarine coffee essence to flavour 1ml chocolate colouring Preheat oven to 180C. Sift dry ingredients together. Rub in margarine, knead until smooth and add coffee flavouring. Cover and refrigerate for 30 minutes. Roll out thinly on a floured board and cut with biscuit cutter or use a biscuit press. Bake for 10 15 minutes or until light brown. When cool, glue together with coffee icing. Decorate with melted chocolate, nuts and cherries as shown.
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MELTING MOMENTS
250g margarine at room temperature cup icing sugar, sifted cup cornflour tsp vanilla essence 2 cups flour butter cream for sandwiching biscuits extra icing sugar for sifting over biscuits Preheat oven to 180C Cream margarine with icing sugar and cornflour Beat in essence Add flour and mix until it becomes a soft paste-like mixture Scoop the mixture into a large piping bag fitted with a star nozzle Pipe finger lengths onto a baking sheet Bake for +/-15 minutes or until the edges appear lightly browned Remove tray from oven and place on damp tea towel for 10 minutes Lift off biscuits with a spatula When cold, sandwich with butter cream Sift icing sugar over and place in paper cups to serve Variation: Biscuits could be sandwiched together with chocolate. Ends of biscuits can also be dipped in chocolate (if so, then omit butter cream)

BUTTER BISCUITS
250g butter cup icing sugar 2 Tablespoons oil 281ml flour 93ml maizena Preheat oven to 180C. Cream margarine and sugar. Add oil and mix. Add sifted flour and maizena. Bake for 8 minutes.
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CHOCOLATE CHIP COOKIES

250ml (1 cup) margarine 1 cup sugar cup dark brown sugar 2 eggs 2 teaspoons vanilla extract 2 cups flour 1 teaspoon baking powder 2 cups chocolate chips 1 cup pecans or walnuts, chopped 115g semisweet chocolate, melted Preheat oven to 190C. Combine margarine, sugar, brown sugar, eggs and vanilla. Cream mixture with an electric mixer until light and fluffy. Stir dry ingredients (flour and baking soda) into creamed mixture until batter is well blended. Add chocolate chips and pecans to batter and stir. Using a tablespoon, drop cookies 7cm apart onto prepared baking sheet. Press cookies lightly with a fork. Bake for 10 12 minutes. Melt chocolate and pipe onto tops of cookies.

CRUNCHIES
375ml flour 125ml maizena 5ml bicarbonate of soda 500ml brown sugar 1 litre oats 500ml coconut 300g margarine 25ml syrup Preheat oven to 160C. Sift flour, maizena and bicarb together. Mix in sugar, oats and coconut. Melt margarine and mix in syrup. Add to dry ingredients and mix well. Press into a greased 27 x 37cm baking tray and bake for between 20 30 minutes or until golden brown.
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Coat with melted chocolate if desired.

CHOCOLATE COOKIES
120ml margarine 125ml castor sugar 375ml flour 125ml maizena 5ml baking powder 5ml cocoa powder 1 egg, beaten 3 drops vanilla essence 30g bitter chocolate, melted Preheat oven to 190C. Beat margarine and sugar until light and fluffy. Sift dry ingredients together. Add egg and vanilla to creamed mixture alternately with dry ingredients. Mix in melted chocolate and refrigerate for 30 minutes. Roll out and cut out biscuit shapes or use a biscuit press. Arrange on a large greased baking tray and bake for 8 10 minutes. Allow to cool for a few minutes before removing from the tray. Cool on a wire rack. Dip half the cooking into melted chocolate and sprinkle with chipped pistachio nuts.

CHOCOLATE CREAM PIE

150g marshmallows 250ml (1 cup) milk 200g (1 slab) milk chocolate 1 x 200g Romany Creams 75g butter 250ml (1 cup) cream 1 chocolate flake Combine marshmallows and milk in a saucepan. Stir until marshmallows have melted. Add chocolate and stir until melted and mixture is smooth. Allow to cool. Crush the romany creams biscuits and stir in the melted butter. Press into a greased pie dish. Chill.
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Whip the cream and fold into cooled chocolate mixture. Pour into the prepared crust. Decorate with flake.

DREAMY CLAIRS
1 cup flour 1 Tablespoon sugar 1 cup milk 75g butter 5 eggs, room temperature 500ml whipping cream 115g semisweet chocolate, melted Preheat oven to 205C. Mix sugar and milk. Bring to a boil and then stir in butter. As liquid boils, add flour, stirring quickly with a wooden spoon. Keep stirring until it leaves the spoon and no longer sticks to the sides of saucepan. It will form a smooth ball. Remove from heat and allow to cool for 2 3 minutes. Stirring briskly, add eggs, one at a time. Stir mixture back to a smooth paste after each addition. Dough will be quite stiff after eggs have been added. Pipe dough in 10cm strips 10cm apart onto baking sheet. Bake for 20 minutes. Reduce oven temperature to 160C and bake for 15 more minutes, until centres are no longer moist. Allow to cool. Beat whipping cream until stiff peaks form. Split cooled clair shells in half lengthwise, fill with whipped cream. Drizzle tops of clairs with chocolate. Tips: have baking sheet, piping bag and large star nozzle tip in place before making dough. Variation: Dreamy Cream Puffs: pipe dough into round shapes instead of strips.

HUNGARIAN TART
125g margarine 2 Tablespoons castor sugar 1 egg 2 Tablespoons oil teaspoon vanilla essence 2 cups flour 2 teaspoons baking powder Jam
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Bake at 180C for 30 minutes.

MILK TART
Crust 50g butter 40ml castor sugar half an egg 150ml flour 50ml maizena 7ml baking powder Preheat oven to 200C. Cream butter and castor sugar until light and fluffy. Beat in egg. Sift flour, maizena and baking powder together and beat into creamed mixture. Press into a 25cm greased pie dish, very thinly, and bake for 10 15 minutes until golden brown. Filling 500ml milk 25g butter 3 eggs 100ml castor sugar 30ml flour 40ml maizena 2,5ml vanilla essence ground cinnamon Heat milk and add butter. Beat 1 whole egg and 2 egg yolks, castor sugar, flour and maizena together until smooth. Add some of the boiled milk to this mixture and stir well. Transfer back to pot and cook slowly until smooth and thick. Remove from heat. Whisk in stiffly beaten egg whites and vanilla. Pour into crust and sprinkle with cinnamon. Chill.

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SHORTBREAD
250g margarine 125ml ( cup) castor sugar 750ml flour Preheat oven to 160C. Cream butter and gradually add sugar. Beat until light and fluffy. Knead in sifted flour for 10 minutes. Press into a paper lined baking tray to approximately 1cm thickness. Prick surface well with a fork. Bake for 60 minutes or until the shortbread colours lightly. Cut into fingers while still warm and sprinkle with castor sugar. Tip: Shortbread Rounds: oil wooden shortbread mould and dust with castor sugar. Press shortbread dough into could firmly. Unmould onto a greased baking tray and bake as directed.

CHRISTMAS COOKIES
500ml (2 cups) flour 187,5g butter 312,5ml ( cup) sugar 1 egg 10ml vanilla essence Preheat oven to 190C. Sift the flour. Cream the butter, sugar and egg in a large bowl until creamy. Add vanilla and sifted dry ingredients and mix to form a stiff dough. Wrap in plastic and chill until firm. Roll out to cm thick and cut into desired shapes. Place on a greased baking sheet. Bake for 8 10 minutes or until lightly browned on the edges. Remove to cooling racks with a spatula and cool before decorating. Ice with glace icing made by warming 250ml icing sugar in a saucepan with a few deops of lemon juice, stirring well until it is a good spreading consistency.
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Tip: if you want to hang the cookies from the tree, make a hold in the dough, using a plain nozzle, before baking.

SHORTCRUST PASTRY
480 g cake flour 2 ml salt 60 ml castor sugar 400 g Lurpak butter 50 ml ice water 15 ml lemon juice Preheat the oven to 200C. Spray small tartlet tins with non-stick spray and place them on a baking sheet. In a food processor: Place the cake flour, salt and sugar in the bowl of the food processor. Cut the butter into small pieces and add. Pulse the mixture until it resembles breadcrumbs. Add small quantities of the water at a time and pulse until just blended. Put the mixture in a mixing bowl and shape lightly into a ball. Cover with plastic wrap and chill for 30-60 minutes in the fridge On a floured surface, roll out the dough till 5 mm thick. Reverse the dough onto the rolling pin and unroll over the tartlets tins. Gently press the dough into each tin and chill once more for about 15 minutes. Neatly cut the edges and gently prick the bottom of the pastry shells with a fork. Bake for about 10 minutes or till the pastry just begins to brown. Gently flatten the pastry with the back of a spoon if air bubbles have formed. Cool the tartlet shells before carefully removing from the tin. Cool completely and store in an airtight container till needed. Makes 50 small tartlet shells.

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SHORTCRUST PASTRY
250 g cake flour 1 ml salt 150 g Lurpak butter 45 ml iced water (approximately) Sift flour and salt into a bowl. Add cold butter and cut into smaller pieces using a pastry cutter or two knives. Rub mixture using your fingertips until it resembles fine crumbs. Lift your hands to aerate the mixture. Make a well in the centre and add water. Mix with a knife until dough starts coming together. Add enough water to form a dough which is soft, but not sticky. Work dough lightly with your hands to form a ball. Cover with cling film and refrigerate for 30 minutes. Bake blind and use as needed. Makes 1 x 22 cm pie crust.

JAM TARTLETS
250ml (1 cup) flour 2ml ( teaspoon) salt 85g butter 85ml sour cream Jam Preheat oven to 200C. Sift the dry ingredients together. Grate butter and mix with cream. Sift dry ingredients again into butter mixture and cut in using a round bladed knife to form a stiff dough. Press lightly togther, wrap and chill until firm. Roll out and cut into rounds, using a pastry cutter.
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Line greased patty/muffin tins and fill each pastry base with 5ml jam. Bake for 12 15 minutes or until pastry is lightly coloured. Tip: do not overfill the pastry cases with ham as the jam will run out and burn in the oven.

MINT CHOCOLATE DELIGHT

1 packet tennis biscuit crushed 1 teaspoon butter, melted Filling 1 packet marshmallows 1 bar mint chocolate cup milk pint cream Melt chocolate bar and marshmallows with milk. Allow to cool, then add whipped cream. Line a flan dish with crushed biscuit mixture and press down well. Fill with chocolate filling and allow to set. Decorate with piped cream and fresh mint leaves.

FUDGE
450g sugar 4 tablespoons butter 1 teaspoon vanilla essence 1 can Nestl condensed milk cup water In a heavy bottom saucepan place 450g sugar, 4 tablespoons butter, 1 teaspoon vanilla essence, 1 can Nestle Condensed Milk and cup water. Melt on a low heat and stirring constantly, bring to the boil. Turn up the heat to medium and allow the mixture to cook for 10 minutes, stirring occasionally so that the mixture does not burn. When the mixture turns a light caramel colour, remove from the heat and beat until thick. Pour into a lightly greased square baking tin and allow to cool completely before cutting into squares.
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Decorate with melted chocolate. Store in an airtight container.

BURFEE
1 500g Nespray 1 small tin Nestle cream Add to above: 2 Tablespoons icing sugar 2 Tablespoons ghee/butter teaspoon elachi powder handful of almonds Add syrup of: 1 cup sugar 1 cup water few drops rose essence Mix nespray and nestle cream together. Leave for a few hours to dry and then sift. Mix icing sugar, butter and elachi powder together. Add to nespray mixture. Add syrup a little at a time to above mixture. Allow to cool. Knead like dough. Set in casserole. Add almonds on top.

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ICE CREAM SAUCES

CARAMEL SAUCE
15ml (1 tablespoon) butter 60g milk chocolate 1 tin (397g) condensed milk Melt the butter and chocolate. Add the condensed milk and mix. Serve with vanilla ice cream. Makes 350ml.

PEPPERMINT CREAM
250ml cream, chilled 15ml (1 tablespoon) castor sugar 3ml (generous teaspoon) vanilla essence 30ml (2 tablespoons) crumbled peppermint chocolate bar Whip the cream until stiff, add the castor sugar and vanilla essence and stir in the chocolate. Serve with chocolate ice cream and top with a sprinkling of peppermint chocolate.

CHOCOLATE ICE CREAM

2 litres chocolate ice cream 1 can condensed milk 2 large Crunchies 4 x 44g Bar Ones 146g Whispers Mix the ice cream and condensed milk. Chop the remaining ingredients and mix with the ice cream. Pour into a freezer container and freeze until hard. Serves 6.

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CREAMY CHOCOLATE MILKSHAKE

40 60ml ( cup) Nestle Treat Chocolate or Caramel 3 scoops Vanilla Ice Cream 125ml ( cup) milk 30ml (2 Tablespoons) Hot Chocolate or Chocolate Nesquik Place Nestle Treat, ice cream and milk into a liquidizer and mix for 2 3 minutes. Pour into a tall glass. Sprinkle with Hot Chocolate or Chocolate Nesquik. immediately.

Serve

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BAKING TIPS:
Preheat the oven 5 10 degrees higher than stated, this allows for the hot air that escapes when the oven door is opened. Turn the oven to the correct temperature once the cake is in the oven. Use ingredients at room temperature, unless otherwise stated: soft margarine/butter facilitates easy creaming and room temperature eggs beat up to a greater volume. Self-raising flour can be substituted with cake flour and baking powder: raising flour = 250ml cake flour + 7ml baking powder. 250ml self-

Cakes should be baked as soon after mixing as possible. However, if the cake cannot be baked immediately, place the mixture in the pans in the fridge until they can be baked. If the unbaked mixture is left standing too long, the cake will have a coarse texture Cake tins should be placed as close to the centre of the oven as possible. When two cakes are being baked at the same time, there should be enough space between the tins for even circulation of hot air between them. Adjust the oven racks to the correct height: small cakes/biscuits - one above the middle; cakes/loaves the middle shelf and large/rich fruit cakes one below the middle. When making pastry, always have the ingredients as cold as possible. Allow the pastry to "rest" in the fridge before baking. Bake in a hot oven. To test to see if a cake is baked: for sponge cakes, test by pressing the centre of the cake with a fingertip if the cake springs back it is baked; for heavier type cakes, test by using a clean ckewer if the inserted skewer comes out clean and not sticky, the cake is baked. Cakes should stand for 15 minutes before removing from the pan. The cooling period allows the centre of the cake to become firm. Dip spoons used for measuring syrup or honey in boiling water or grease lightly. facilitates easy pouring This

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BAKING TERMS
Beat: to mix briskly with a spoon, rotary beater or electric beater, to incorporate air into mixture, making it light and smooth. Blend: to mix ingredients together thoroughly. Cream: to soften and blend an ingredient (eg butter) or a mixture of ingredients (eg butter and sugar) until the soft consistency of cream is obtained. Fold in: to lightly incorporate ingredients, with defintive folding movements not stirring. Prove: to allow to rise in a warm place, term used where raising agent has been added to the mixture. Rub in: to mix fat and flour together with the fingertips, until the mixture resembles bread crumbs. Whisk: to beat rapidly to incorporate air, usually with a rotary beater, electric beater or whisk.

All-purpose flour - plain cake flour Confectioner's sugar - icing sugar Java beans - broad beans Scallion - spring onions Shortening - white fat Parchment paper - greaseproof paper used for baking

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SUBSTITUTING INGREDIENTS
Baking powder Butter Butter or margarine, melted Chocolate (unsweetened) Cornflour Cream of tartar Egg Lemon juice Self raising flour Self raising flour (Sealevel) Sour milk or sour cream Sugar Yoghurt 20 ml 120 g 250 ml 30 g 15 ml 5 ml 1 whole 5 ml 250 ml 250 ml 250 ml 250 ml 250 ml 10 ml cream of tartar + 5 ml bicarbonate of soda 120 ml cooking oil 250 ml cooking oil 50-60 ml cocoa + 10 ml butter 30 ml cake flour 15 ml lemon juice or vinegar or 3 ml tartaric acid 30 ml water + 3 ml baking powder or 1 egg white + 10 ml cooking oil 3 ml vinegar 250 ml cake flour + 5 ml baking powder 250 ml cake flour + 7 ml baking powder 250 ml milk plus 20 ml lemon juice or 15 ml vinegar 200 ml golden syrup or honey 250 ml buttermilk or sour cream

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HOUSEHOLD TIPS
The Kitchen
Washing Machine: When cleaning your washing machine, take out the soap dispenser and soak in warm water. Brush the crevices with a toothbrush and rinse under running water. Oven: To clean up spills, sprinkle immediately with salt. When the oven is cooled off, brush away the burnt on food with a damp sponge. OR sprinkle with automatic dishwashing powder, cover with wet paper towels, let it stand for a few hours, then clean with a damp sponge. Refrigerator: To eliminate smelly odors keep an open box of baking soda (most everyone knows that) or a piece of cotton dipped in vanilla extract in your fridge. To prevent mildew wipe down the sides occasionally with white vinegar. To clean underneath the fridge tie a sock around the of a yardstick and go at it. Dishwasher: Dip a damp rag in baking soda to clean up any inside spots. For odors, sprinkle baking soda in the bottom and let it stand overnight. Blenders & such: Fill the container halfway with hot water and a couple of drops of dish detergent. Cover and blend; rinse and dry. Electrical can opener. Loosen dirt with a toothbrush and run a paper towel through the cutting assembly. Then spray with non-stick vegetable spray. Sink: For a shiny white sink, cover with paper towels saturated in bleach. Let stand for 30 minutes; then rinse thoroughly with cool water. Stainless steel sink: You can make them really shine with club soda and white vinegar. After normal use wipe with a damp cloth and dry with a soft cloth. To deep clean, wipe with a solution of ammonia and water or dish detergent and water. Dry thoroughly to avoid spots. Treat rust marks by rubbing with lighter fluid. Then wipe clean with liquid cleaner. Pots and Pans: To clean copper pots fill a spray bottle with vinegar and 3 tablespoons of salt. Spray on copper, let stand for a while, than rub clean. For burnt on stains, sprinkle pots liberally with baking soda and add just enough water to moisten. Let stand for 3 hours, then lift the burned food right out the pan. Clean your thermos by adding a few tablespoons of baking soda and filling with warm water. Let stand: rinse thoroughly.

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Glassware and dishes: Before washing crystal or fine china, put a towel in the sink to cushion the pieces. When 2 glasses are stuck together, fill the top one with cold water and dip the bottom one in the hot water. Scratches on glassware will disappear if you polish them with toothpaste. Quickly remove food that is stuck in casserole dish by filling it with boiling water and 2 Tbs. of baking soda or salt. Miscellaneous Rubber spatula: Trim off the tattered edges for a few more uses. Broken egg on the floor: Douse it with salt. Wait 5 minutes the sweep it right up! Steel wool pads won't get rusty if you throw them in a plastic bag and store in the freezer.

The Bathroom
Shower: To wash a shower curtain. Fill the washing machine with warm water and two larger towels. Add cup each of detergent and baking soda. Then wash, adding 1 cup white vinegar to rinse cycle. Do not spin dry or wash vinegar out. Hang immediately and wrinkles will disappear when completely dry. To prevent mildew from forming on new shower curtains, soak in salt water before hanging for the first time. A toothbrush and any spray cleaner works wonders on shower door runners. Toilet: To remove rings, flush to wet sides and apply a paste of borax and lemon juice. Let it sit for 2 hours, then scrub. Also Lime-Away it truly best toilet and tub cleaner, gets ANY stain out. Fixture cleaners: For chrome faucets or fixtures try rubbing alcohol for super shine.

Miscellaneous:
To remove hairspray film from mirrors, wipe with rubbing alcohol. To create a fresh, clean aroma in the bathroom, toss a sheet of fabric softener in the wastebasket. Or add a bit of perfume on the light bulb, It floods the room with scent when the light is turned on. Windows and walls: Use vertical strokes when washing outside windows and horizontal for the inside windows. This way you can tell which side has the streaks. Don't wash windows on a sunny day. They will dry to fast and probably streak. Straight vinegar will get outside windows really clean.

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Blinds or shades: Clean Venetian or mini blinds by saturating a cloth with rubbing alcohol and wrapping it around a rubber spatula to clean both a bottom and a top slat at the same time. Walls: For an all purpose cleaner for painted walls, mix 1 cup ammonia, cup vinegar and cup baking soda with 1 gallon warm water. Wash thoroughly and rinse. Wear rubber gloves. Crayon: Rub lightly with a dry, soap filled sheet wool pad. Wallpaper. Clean marks with a paste of cornstarch and water. Apply to spot, let dry, brush off and repeat if necessary. Apply baby powder to clean powder puff, rub into grease spot until disappears. For cracking plaster, mix Elmer's glue and baking soda into paste. Rub into crack with fingers.

Laundry:
Your best bet is to start with a clean washing machine, so fill the washer with warm water and pour in a gallon of distilled vinegar. Run through an entire cycle. The vinegar cleans the hoses and cleans away soap scum. A paste of vinegar and baking soda will remove dirt and mildew from clothes.

Blood: Cover stain with meat tenderizer. Add cool water to from a paste. Let stand 15 to 30 minutes, then sponge off with cool water. OR pour hydrogen peroxide on the stain and watch it bubble away. Launder as usual. Mildew: Dampen with lemon juice and salt. Dry in the sun. Grass: Sponge with denatured alcohol before washing. Wash in hot suds. Grease Stains: Sprinkle any kind of absorbent powder on it. If it's an older stain, rub petroleum jelly in the area and wash as usual. Lipstick: Blot off as much as you can then rub in a little ammonia (test an unnoticeable area of the fabric first!) Wash in soapy water. The grease stain remedy above may also work on lipstick. Red Wine: Pour salt on the spill immediately and it will absorb the wine. Launder as you normally would or make a paste of vinegar and washing powder used in washing machines. The washing powder contains borax, which is effective in the removal of stains. Ice Pops or Jell-O/Gelatin: Try pouring table salt on the area or neutralize with a mild ammonia/water solution as soon as possible.
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Ink Stains: Coat with a hair spray containing alcohol and launder as usual. Coffee Stains: Blot as much as possible with a cloth or sponge with water. On washable fabric, apply a laundry pretreatment and air dry so remaining stain doesn't set. For dryclean only articles, apply drops of regular white vinegar to spot.
Ants in the home: Try to locate the antheap or the holes that the ants come from, then stuff the holes with sack or cloth dipped in paraffin. Mix together icing sugar and borax, and sprinkle into crevices and corners. The sweetness of the sugar will attract the ants and the borax will kill them. Cockroaches: Try mixing equal portions of bicarbonate of soda and borax and then sprinkle in crevices. You can also buy a trap mat from a hardware store. Cockroaches are attracted to the glue on it. To make flowers last longer: Mix up a combination of the following: some Jik, a tablespoon of sugar and a tablespoon of vinegar.

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