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Sultan's Delight

When we were on our week's vacation in the UK, we experimented with South African recipes from a magazine Lord S had bought on his travels. I promised to post the recipes, and here's the first one. It literally takes just seconds to make - a few minutes if you count the time for measuring.

Sultan's Delight, a warm pudding (serves 4 to 6)
500 ml (2 cups) milk
250 g (1 cup) suigar
250 ml (1 cup) coconut milk
250 g (1 cup) flour
60 g butter
4 eggs
5 ml (1 teaspoon) vanilla essence
2 ml (1/2 teaspoon) baking powder
pinch of salt

To go with it: fruit of your choice (we had pineapple; very good combination)

Preheat the oven to 180C (360F). Butter an ovendish.

Beat all the ingredients together until well mixed.

Pour in oven dish and bake for 30-60 minutes, until it's brown and risen, and a knife dipped in the center comes out clean.

Serve warm rather than piping hot.

The baking time may vary according to ovens and dish used. The cottage oven took more like 1,5 hrs, and for the last 45 minutes I covered to top with tinfoil to stop it from getting too dark. You can bake it in advance, and reheat it in the microwave.

Beef Stew with Prunes

My Partner's son, the Young Man, read this recipe online and decided to try it. The results were delicious!

Beef Stew with PrunesCollapse )

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Really Easy Greek Stew

This recipe is put together in less than 20 minutes. And then it can stew in the oven while you do fun things. Or prepare the rest of your dinnerparty - it's a great dish to share with friends.

I was going to make it for the dinner party we have Friday, only I really want to make islandsmoke's fantastic hot avocados, and that has feta in it as well. The avocados are vegetarian and totally worth trying.

This is also worth trying and totally not vegetarian.

Greek StewCollapse )

Mama Tetley's Pasta Salad

An old childhood favourite of mine and still my favourite food after a summer hike or biking trip. A savoury variety, and not quite low-cal, but I do recommend not to skimp on the mayo.


For the salad:
* 1 packet (250g, or half a pound) of pasta, cooked and cooled down. My mother and I use this kind, which goes under the name of Gabelspaghetti. They're a bit like a thinner variety of macaroni. Fusilli will work, too, but the result will be a little different.
* 1 slice of beef shank (for Germans: Beinscheibe), boiled for an hour to 90 minutes and cooled down. Leave the bone in while cooking and then chop into very, very small bits.
* 3 hard-boiled eggs, also finely chopped
* 1 onion, very finely chopped
* 4-6 cornichons (depending on size), as finely chopped as you like them
* 1 small tin of peas (about 1 cup)
The ratio between meat, eggs, peas, and cornichons should be somewhat equal-ish, with the meat maybe being a bit at an advantage.
* a bit of curry powder
* a dash of ketchup
* a bit of pepper (we use garlic pepper, but normal pepper is fine)
* parsley, finely chopped

For the marinade:
* 1 fresh egg yolk. Must absolutely be room temperature. This is not negotiable.
* neutral cooking oil, e.g. sunflower oil. Absolutely no olive or rapeseed oil; you'd regret it.
* a dash of neutral white vine vinegar
* a bit of Maggi, "because the Rhinelander can't exist without it" (Mama Tetley).
* maybe 150 ml (a bit more than 1/2 cup) Miracle Whip balance (the 10% fat variety). This is the low-fat part.

Mix all ingredients for the salad (thus excluding those for the marinade).

Then slowly stir the oil into the egg yolk, starting drop by drop, stirring constantly. This may take a while. If the ingredients are of the same temperature and you work smoothly but not too hastily, chances are you'll succeed at first time. If the mixture coagulates, don't worry and start over. Use as much oil as looks good to you. I used some 7-8 tablespoons; I think my mother uses a little more. The mayonnaise should be smooth and considerably thicker than the yolk was.

Add mayonnaise and Miracle Whip to the salad, season with vinegar (this time we used the liquid in which the cucumbers were pickled), salt and Maggi. Be sure to refrigerate it if you don't serve it immediately (it's better after at least half a day), but let it acquire room temperature before you serve it.

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As you can see, I had an interested spectator. A piece of beef shank just might accidentally have fallen from the table.

Mods, might I have tags for "pasta" and "salad", please? I didn't find any in the tag list, although the profile page says they exist.

Ginger Chicken Salad

From our Rural Electric Co-op magazine. This stuff is wonderful. Very refreshing, and fairly light unless you keep eating it, which is a risk. The ginger is very subtle, and is more apparent if it sits overnight in the fridge. Doubling it is not a risk and ginger lovers may want to go past that, even.

All measurements are volume, sorry, but I did do a conversion.

2 cups (500 ml) chopped cooked chicken. We like a mixture of white and dark meat, but suit yourself.
1 1/2 cups (375 ml) fresh blueberries
1 cup (250 ml) seedless grapes (we cut them in half, chop them if you'd rather) red or green as you prefer.
1 cup (250 ml) chopped celery
1/2 cup (125 ml) slivered almonds We use pecans because we like them better, peanuts might overwhelm it, brazils or macadamias should be fine. This dish has a fairly light flavor.

1/2 cup (125 ml) mayonnaise
1/4 cup (65 ml) sour cream
1 tablespoon (15 ml) fresh lemon juice
1 1/2 teaspoon (7.5 ml) lemon zest
1 1/2 teaspoon (7.5 ml) sugar
1/2 teaspoon (2.5 ml) ground ginger, don't be afraid to use more, but it is interesting at this level
1/4 teaspoon (1.25 ml), hell. a pinch of salt, you can always add more. but you'll play hell getting it out.

Whoosh this up in a bowl and then stir it into the meat and fruit and nuts. I like it on a romaine leaf with a little ground pepper and a bit of hot sauce. Ranier cherries also go great in this.

A wonderful dish for hot weather.


Not really a recipe -

more like a procedure.

Meatloaf. The ultimate comfort food. If you cook, you have a favorite recipe, and good for you>

I, like perhaps most people, had been accustomed to chopping stuff up and mixing it together in a bowl with my hands. A little bit back, meatloaf was on the menu but my hands/wrists said "oh no you won't", so I dragged out the food processor.


Use your usual recipe, and beat the shit out of it in the processor. I did bread first, rye bread, fresh. Put that in a bowl and did the veggies; onions, peppers, whatever. Blend in the meat. I mean 'till it's mush. Add egg, the bread, and whatever spice/sauce you use and blend it in.

Be ruthless.

Cook it as usual. We were stunned. The texture is marvelous, the loaf holds integrity better, and the flavors blend evenly throughout.

Try it if you can. Hell, at the worst you have meatloaf.


Dulce de Leche Cheesecake

I really felt like baking a something sweet, but not so sweet, this weekend and then I found this recipe, so... why not? :)

Here's what you'll need~


300 grams of cornstarch cookies / Maria cookies / sweet digestive cookies
½ cup of butter

2 cups (± 400 grams) of cream cheese
1 cup (± 160 grams) of sugar
1 teaspoon of vanilla extract
2 eggs
1 tablespoon of lime juice

200 grams of Dulce de Leche (either Brazilian or Argentinian, they’re both very good)

Instructions + picture under the cutCollapse )

Guaranteed, the easiest recipe ever.

If you are vegetarian or vegan, this will not help at all.

Take a hunk of chuck roast; actually, frozen works best. Put it in a crock pot with nothing else at all, no seasoning, nothing. Cook for 3 hours or so on high and then reduce to low for 4 hours or more. Depending or your crock pot you may want to go to "warm", or even "off" after it gets fork-tender.

Trust me if you like beef. This is really good.


Pumpkin Risotto

Whether you're battling Snowzilla, a cold, Wehleidigkeit, or are just in need of some proper, carbs-rich, cheesy comfort food, here's an easy and reasonably quick risotto recipe.

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Rabbit in mustard sauce

Autumn has struck well and truly over here - season of mist and lots of rain. So I'm adding some mellow fruitfulness by cooking all sorts of comfort foods.
Here's a good way with rabbit, and it's quick and easy, too. Less than 10 minutes prepping, and then it'll just simmer away. It's a traditional French recipe from the Burgundy region.

If you can't get rabbit or dislike the idea, it'll work with chicken, too. The rabbit does have more flavour, though.

We had a wine from the Minervois region, a Château Coupe-rose, to go with it. But any decent red will do - as long as it is a fruity one rather than an oaky.

The recipeCollapse )