Fish Wellington With Mushrooms And Artichokes

INGREDIENTS

MUSHROOM FILLING

• 60g (4 tbs) butter
• 1 medium onion
• coarse salt and black pepper
• 500g (1 lb) mixed mushrooms
• 1 x 410g (14 oz) tin artichoke hearts
• 30ml (2 tbs) Italian parsley
• coarse salt and black pepper
• 1 kg (2.2 lbs) skinned fillet of kabeljou or kingklip
• 400g (14 oz) roll puff pastry
• 1 egg yolk with 15ml (1 tbs) milk

LEMON-BUTTER SAUCE

• 125g (8 tbs) salted butter
• juice of 1½ lemons
• 60ml (¼ cup) cream
• coarse salt and black pepper
• 15ml (1 tbs) Italian parsley

METHOD

1. For the Filling: Melt the butter in a large frying pan. Chop the onions and sauté them until softened, seasoning them with salt and pepper. Add the mushrooms and sauté until they are quite dry. Adjust the seasoning. Drain the artichokes, dice them and add them to the pan. Chop the parsley and stir it into the mixture. Set the mixture aside to cool.
2. Preheat oven to 220°C. Roll the pastry into a rectangle. Place the fish on a pre-sprayed baking tray or in an ovenproof dish, tucking the tail under to even the fish. Spoon the mushroom filling on top of fish. Cover with pastry and tuck the ends of the pastry under the fish. Brush the pastry with the egg glaze. Bake for 20 minutes or until the pastry is golden.
3. For the Lemon-Butter Sauce: Melt the butter in a small pot. Remove the pot from the stove. Add the lemon juice and cream. Season with salt and pepper. Whisk all the ingredients together. Chop the parsley and add to the sauce. The sauce should be served immediately with the fish.

http://www.thehomechannel.co.za/food/recipes/sharons-simple-sylish-meals/fish-wellington

Tuna Pie

1 onion chopped                   25 g margarine

200 g tin tuna                    100 g cheddar cheese

Pinch cayenne pepper              2 eggs

300 ml milk                       5 ml mustard

25 ml flour                       5 ml fondor or aromat

2 ml black pepper

Fry the onion in the marg and sprinkle in a pie dish. Mix the tuna, cheese and cayenne  Spoon over the onion mixture. Mix the eggs, milk, mustard, flour and seasoning together. Pour over the fish and bake for 30-40 mins at 180C.

Breakfast Bacon Cups

Ingredients:

White or Wheat Bread
Bacon
Shredded Cheddar Cheese
Eggs
Butter
Maple Syrup
Salt & Pepper

(Note quantities not added. This will vary depending on how many you plan to make. It's safe to estimate about 2-3 per person.)

Pre-heat oven to 200C. While the oven is pre-heating partially cook the bacon for about 3-5 minutes in a large skillet set to medium-high.  You want the bacon to be a little cooked but still pliable. Mix maple syrup and butter in a small sauce pan and heat over medium low so butter melts (you cant mess this up so don't worry about amounts too much. I usually use 1/2 a stick of butter and a cup or so of syrup).
Using a cookie cutter, ravioli cutter, or whatever else you may have that can cut a 3 inch diameter circle-cut circles out of the bread slices.


Here comes the good part! Grease/non-stick  spray muffin pan and line with bacon so that is circles each mold. Now, brush each side of the bread with the syrup/butter mixture and place in cup so that it rests evenly at the bottom of the mold. You may have to do a little trimming of the bread but it's ok if it doesn't fit perfectly either. Crack an egg into each mold, season with salt and pepper and give each cup a sprinkle of cheese (you can also add the cheese on top of bread, beneath the egg).

Place in oven for 7 - 8 mins. This is for a slightly runny egg. If you're looking for a solid yoke cook for about 10 mins.

Condensed Milk biscuits

This is a quick and easy biscuit recipe and are always a hit.

750g flour

5oog margarine

20ml baking powder

5ml vanilla essence

250ml castor sugar

1 large tin condensed milk

Pinch of salt

Cream the margarine and sugar well. Add condensed milk and beat until well mixed.  Stir the flour, baking powder, and salt and ad to the marg mixture. Add essence.  Grease baking tray, drop teaspoons of dough and shape into rounds, place on tray and bake for 15-20 mins at 180c

Bread and Butter Pudding

6 slices white bread

50g sugar

500ml milk

30ml margarine

2 eggs

5ml vanilla essence

Topping

80g margarine

120g sugar

1 egg

5ml vanilla essence

Remove the crusts and dice the bread place in a large oven proof dish or small ramekins and sprinkle with sugar.

Heat the milk and butter until luke warm and beat in the eggs.

Add the vanilla essence and pour over the bread and allow to soak for 15 mins.

Bake at 180c for 30-35 mins or until set.

For the topping cream the margarine and sugar and add the egg and vanilla.

Spread the topping over the pudding as it comes out the oven, then return to the oven for a further 25 mins or until golden brown.

Deep-Dish Deluxe Banana Split Pie

I made this mouth watering pie from my America's Best Pies recipe book.  I substituted margarine for the Crisco, not sure if it is exactly the same thing?  When I redo this pie I think I will use a biscuit crust.

CRUST
1 1/2 cups all-purpose flour
1/3 cup crushed vanilla wafers
1 teaspoon sugar
1/2 cup Crisco shortening
5 to 6 tablespoons cold water


FILLING
1/2 cup chocolate fudge ice cream topping
1/4 cup plus 2 tablespoons sugar
2 tablespoons cornstarch
1/4 teaspoon salt
3/4 cup water

10 oz. (approx 310g) package frozen strawberries
3 large bananas
3 oz. (approx 85g) package French vanilla instant pudding
1 3/4 cups half and half (full cream milk)
1 cup whipped cream
1 1/2 cups miniature marshmallows


GARNISH
Whipped cream
Maraschino cherries
Chopped peanuts
Chocolate Magic Shell ice cream topping (any chocolate sauce)


For the crust: Preheat oven to 200°C, combine flour, wafers and sugar in large bowl. Cut shortening with pastry blender until pea-size pieces form. Add water, 1 tablespoon at a time, tossing with a fork until dough forms a ball. On lightly floured surface, roll out dough to fit 9-inch lightly greased deep-dish pie plate. Flute edges, and prick bottom and sides with a fork. Bake for 12 to 15 minutes or until golden brown. Cool for at least 1 hour before filling.

For the filling: Drizzle chocolate fudge ice cream topping on bottom pie crust and refrigerate. Combine sugar, cornstarch, salt, and water in a saucepan. Cook over medium heat until thick and clear. Add strawberry Jello, stirring until dissolved. Add frozen strawberries. Place in refrigerator until cool and thick. Assemble pie, by slicing bananas over fudge topping. Gently spoon strawberry mixture over bananas. Put in refrigerator until set. Meanwhile, prepare instant French vanilla pudding according to package directions, using half and half. Fold in whipped cream and marshmallows. Spread over strawberry layer.
Garnish with more whipped cream, cherries, and chopped peanuts. Drizzle with Magic Shell. Keep refrigerated.

Deep Fried Mars Bars

The only thing to say about these is that you have to try them!

Ingredients

• 1 cup all purpose flour
• 1/2 cup corn starch
• 1 teaspoon baking powder
• Salt
• 12 ounces club soda or water
• 4 Mars bars, frozen

Directions

1. Preheat your electric fryer to 375 degrees.
2. Whisk together the flour, corn starch, baking powder and salt. Add the club soda. Avoid over mixing the batter or it will be tough.
3. Dip the frozen chocolate bars into the batter, coating evenly, then carefully add them to hot oil. Fry until the outside is golden and crispy.

http://www.foodnetwork.ca/recipes/deep-fried-mars-bars/recipe.html?dishid=8620

Hot Chocolate Pudding

There is no telling how old this recipe is as it came from Mom Griffin - quick easy and delicious!


1 cup flour
1 TBL cocoa
½ cup sugar
½ tspn salt
1 tspn baking powder
2 TBL melted margarine
½ cup milk


Put flour, sugar, cocoa, salt and baking powder in a dish stir in melted marg and milk.  Sprinkle over 3/4 cup sugar and 1 TBL cocoa.  Pour over 1 1/2 cup boiling water.  Do not mix.  Bake at 180C for 45 min.  Allow for a little more water if more sauce is required.

Roasted Lamb Shanks

My hubby really loves his lamb, particularly shank, this recipe is a real winner and he says it is the best he has ever tasted!! ;-)

Ingredients

·         8 Lamb Shanks

·         2 Onions

·         2 Carrots

·         60 ml Oil

·         2 Celery Sticks

·         10 ml Robertsons Rosemary

·         1 Robertsons Cinnamon Stick

·         750 ml Beef Stock Cube

·         3 Cloves Garlic Crushed

·         2 Oranges Grated Rind

·         500 ml Red Wine

·         60 ml Brown Sugar

·         125 ml Balsamic Vinegar

·         200 ml Tomato Paste

Instructions

·         1.  Brown the lamb shanks in oil and place in a casserole dish

·         2.  Sauté the onion, carrots, celery, garlic, rosemary and cinnamon in some oil

·         3.  Add the grated orange rind, wine, stock, sugar, tomato paste and vinegar and pour over the shanks

·         4.  Cover and cook at 160°C for 3 hours

·         5.  Open and cook for a further 30 minutes

·         6.  Remove shanks and boil the sauce to reduce to half the original amount

You can find this recipe online at: www.robertsons.co.za/recipes/roasted-lamb-shanks

Chocolate Cake

This is my favourite chocolate cake recipe from my Auntie Doreen that I use all the time as it is very moist but very light at the same time.

1 ½ cups flour          ¼ cup cocoa

1 ½ cup sugar           ¾ cup oil

¾ boiling water         4 eggs, separated

4 tsp baking powder     1 tsp vanilla

1 tsp salt

Sift flour, sugar and salt and cocoa, make depression in flour and add 4 yolks. Add 3 tsp baking powder to yolks. Break yolks. Add boiling water and oil to yolks. Mix well. Add 1 tsp baking powder to egg whites. Beat and fold into cake. Mix. Add vanilla,pour into two greased sandwich cake tins and bake for 30 minutes at 180 C.