Sunday, July 27, 2008

Corn Relish

This fresh corn and vegetable relish is pleasant served with hot or cold meats or on sandwiches. However, it will only keep for 3 weeks in the refrigerator. Recipe makes 6 cups.

Ingredients:

5 cobs corn
1 1/2 cups purple onions, diced
1/2 cup green onions, diced
1/2 cup red pepper (capsicum), diced
3 cups white vinegar
3/4 cup sugar
1 tablespoon Dijon mustard
1 teaspoon dry mustard
2 teaspoons ground black pepper

Method:

1. Cut kernels from cobs, separating any sticking together.
2. Place in a saucepan and combine with remaining ingredients. Bring to the boil, reduce heat and simmer for about 40 minutes or until mixture begins to thicken. Remove from heat and cool.
3. Transfer to sterile storage jars and refrigerate.

Carrot Cake


You will never buy carrot cake again after making this, the most simple and delicious of recipes. Serves 8.

Ingredients:

1 cup grated carrot
6 1/2 ounce (200 g) canned, crushed pineapple, drained of juice
1 cup all-purpose (plain) flour
1 teaspoon baking powder
3/4 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
3/4 cup sugar
2 eggs
5 tablespoons oil
1/4 cup chopped walnuts
Icing:
3 tablespoons butter
3 tablespoons cream cheese
1/2 teaspoon vanilla
8 ounces (250 g) icing sugar

Method:

1. Preheat oven to 350 degrees F (180 degrees C). In a bowl sift the flour, baking powder, baking soda, salt, cinnamon and sugar.
2. Add eggs and oil. Mix very well. Stir in the carrot, pineapple and walnuts.
3. Pour into a baking tin lined with baking paper. Bake for 35-40 minutes or until a skewer comes out clean. Cool before icing.
4. For the icing, place all ingredients in a bowl and beat well. If it is too thick, add a little milk.

Cauliflower Salad

This easy side salad can be served with an entree or with seafood or cold meat dishes as part of a main course. Recipe serves 6.

Ingredients:

1 head cauliflower (approx. 3 pound/1.5 kg), cut into florets
2 avocados, peeled and pitted
4 eggs, hard boiled
2 ounces (60 g) cream cheese, at room temperature
1 cup mayonnaise
1 tablespoon lemon juice
1/4 cup green pepper (capsicum), chopped
1/2 cup celery, chopped
2 tablespoons fresh basil, chopped
2 tablespoons fresh parsley, chopped
Salt to taste
Freshly ground black pepper to taste

Method:

1. Steam cauliflower until tender. Rinse immediately in cold water. Drain.
2. Slice avocados and eggs. Whisk cream cheese, mayonnaise and lemon juice together until smooth.
3. Place all other ingredients in a large bowl. Toss with mayonnaise mixture until evenly coated.
4. Serve chilled.