Sunday, June 22, 2008
This delicious dessert made with chopped dried apricots is best if cooked just before serving. Accompany with whipped cream and fresh fruit. Recipe serves 4.
1 cup dried apricots, chopped
2 tablespoons caster sugar
1/4 teaspoon ground cinnamon
1 1/2 cups self-rising (raising) flour
3 ounces (90 g) butter
1/4 cup water, approximately
1. Place apricots in medium bowl, cover with boiling water, stand 20 minutes; drain well. Combine apricots, sugar and cinnamon in medium bowl; mix well.
2. Sift flour into medium bowl, rub in butter, add enough water to mix to a firm dough. Knead dough on lightly floured surface until smooth. Roll out dough to a 10 x 13 inch (25 x 33 cm) rectangle, spread evenly with apricot mixture, brush edges with milk.
3. Roll up dough from long side to enclose filling, cut into 8 slices. Place slices 2 inches (5 cm) apart on a greased oven tray. Bake in moderately hot oven 20 minutes or until pastry is lightly browned.
Chowder can be cooked either on the stove top or in a microwave oven. Any type of boneless white fish fillets may be used. Recipe serves 4.
1 ounce (30 g) butter
1 onion, chopped
2 tablespoons all-purpose (plain) flour
2 potatoes, diced
2 small chicken stock cubes, crumbled
4 cups (1 litre) water
8 ounces (250 g) boneless white fish fillets, chopped
10 ounce (310 g) can corn kernels, drained
6 ounce (200 g) can peeled shrimp (prawns), drained
2/3 cup milk
2 teaspoons lemon juice
1. Melt butter in medium saucepan (or microwave on High 30 seconds), add onion, stir over medium heat for about 3 minutes (or microwave on High for about 3 minutes) or until onion is soft.
2. Stir in flour, cook 1 minute (or microwave on High 1 minute). Add potatoes and combined stock cubes and water, bring to boil, reduce heat, simmer for about 8 minutes (or microwave on High for about 10 minutes) or until potatoes are tender.
3. Stir in fish, corn, shrimp, milk and lemon juice, simmer for about 5 minutes (or microwave on High for about 3 minutes) or until fish is cooked. Serve sprinkled with dill, if desired.
Fresh, frozen or canned raspberries can be used for this dessert. Decorate with whipped cream and extra raspberries, if desired. Recipe serves 4.
6 ounces (200 g) raspberries
1/3 cup custard powder
1/3 cup caster sugar
2 cups milk
1. Blend or process raspberries until pureed, push through sieve to remove seeds. Combine custard powder and sugar in medium saucepan, gradually stir in milk, stir over medium heat until mixture boils and thickens.
2. Remove from heat, add raspberry puree, stir until well combined. Pour mixture into 4 glasses. Refrigerate until set.