1:26 AM

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Directions

Ingredients


4cupstrawberries, halved

1/2cupconcentrated white grape juice (simmered down from 1-1/2 cups)

2 1/2tablespoonlemon juice

1/4teaspoonlemon rind, grated

1 1/2tablespoonunflavored gelatin (1-1/2 envelops)
Directions:

Place berries, juices and lemon rind in saucepan. Mash berries slightly to release juice. Heat to boiling. Sprinkle with unflavored geltatin. Remove from heat, skim and pack into hot jars with hot lids. Cool to room temperature before freezing.

Note: Because this is stored in the freezer, you may use any airtight, leakproof freezer container for storage, even plastic containers. Tastes better if allowed to sit for a week. Freezes beautifully for up to 6 months

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1:22 AM

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Directions

4 c Apple juice (takes about 3

-pounds apples and 3 cups -water) 2 tb Strained lemon juice, if

-desired 3 c Sugar

To prepare juice: Select about one-fourth firm-ripe and three-fourths fully ripe tart apples. Sort, wash, and remove stem and blossom ends; do not pare or core. Cut apples into small pieces. Add water, cover and bring to boil on high heat. Reduce heat and simmer for 20 to 25 minutes, or until apples are soft. Extract juice. To make jelly: Measure apple juice into a kettle. Add lemon juice and sugar nd stir well. Boil over high heat to 8 degrees above the boiling point of water, or until jelly mixture sheets from a spoon. Remove from heat, skim off foam quickly. Pour jelly immediately into sterilized hot containers and seal. Makes 3 to 4 eight ounce glasses.

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12:40 AM

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Ingredients :

225 g long grain white rice

3 tablespoons vegetable oil

1 clove garlic, chopped

2 shallots, chopped

115 g small cooked peeled prawns

115 g crab meat, flaked

2-3 eggs, beaten

2 tablespoons fish or soy sauce

chopped spring onions, to garnish

Method :
  1. The day before, cook rice then refrigerate it, so that it is cold and dry when required.
  2. Heat about 1 tablespoon oil in a wok or frying pan and stir fry garlic and shallots for about 30 seconds, then add prawns and crab meat with salt and pepper.
  3. Stir fry for 2-3 minutes, remove from pan and set aside.
  4. Heat remaining oil in the pan and lightly scramble beaten eggs.
  5. When just beginning to set hard, add rice and stir fry mixture for 2-3 minutes.
  6. Add prawns and crab meat with fish or soy sauce and blend well.
  7. Garnish with chopped spring onions and serve at once.

Serves 4.


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5:56 PM

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.Ingredients :
400 g Japanese rice
160 g salmon steak
55 g smoked cod roe, skinned
2 teaspoons sake
2 tablespoons black or white sesame seeds
1-2 red chili powder (optional)

salt

Method :

  1. Boil rice.

  2. Heavily salt salmon and leave for at least 30 minutes.

  3. Preheat grill.

  4. Wipe off salt from salmon with absorbent kitchen paper and grill salmon under high heat until both sides are lightly burnt.

  5. Remove skin and break flesh into rough flakes.

  6. Put cod roe in a small bowl, sprinkle with sake and make into a paste.

  7. Add a pinch of chili powder, if wished.

  8. Put sesame seeds in a small saucepan and quickly toss over high heat.

  9. Place a sheet of nori over low heat and swiftly turn over a few times to bring out the flavor.

  10. Using kitchen scissors, cut it into 8 pieces.

  11. Repeat if using a second sheet.

  12. Put 2 tablespoons rice into each of 4 wet teacups.

  13. Make a hole in centre of each, put 1 teaspoonful salmon into each one and press to cover with rice.

  14. Wet hands and rub with salt.

  15. Turn out rice on to your hand and squeeze, shaping it into a round.

  16. Sprinkle with sesame seeds and partly wrap with nori.

  17. Make 4 more with cod roe inside but with no sesame seeds.

  18. Mix rest of the rice with remaining ingredients to make 4-5 rice balls.

Make about 12.


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5:47 PM

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Ingredients :

1 tbsp peanut oil

2 cloves garlic, crushed

200g fresh shiitake mushrooms, thinly sliced

5 spring onions, chopped

60g drained and chopped water chestnuts

150g fresh baby corn, roughly chopped

650g raw medium prawns, peeled, deveined and roughly chopped

500g fresh rice noodle rolls

oil, for brushing

Sauce

60ml light soy sauce

2 tsp sesame oil

1 tsp grated fresh ginger

1 tsp sugar

2 tbsp Chinese rice wine

Method :
  1. Heat a wok over high heat, add the oil and swirl to coat.
  2. Add the garlic and mushrooms and stir fry for 1 minute, or until soft.
  3. Then add the spring onion, water chestnuts, baby corn and prawns.
  4. Cook for 2 minutes, or until the corn is just tender and the prawns are beginning to turn pink, then remove from the heat.
  5. Carefully unroll the rice noodle roll and cut it in half.
  6. You need two 24cm x 16cm rectangles.
  7. Place 1/4 cup of the prawn mixture along one short end of each rectangle, leaving a 3cm border.
  8. Fold both sides of the noodle roll towards the center, then roll up like a spring roll.
  9. Cover with a damp tea towel and repeat with the remaining noodle rolls and prawn mixture.
  10. Line a bamboo steamer with baking paper, brush with a little oil, then place the rolls in, seam-side-down.
  11. Place the steamer over a wok filled with simmering water, and steam for 4-5 minutes, or until the prawns are cooked through.
  12. Meanwhile, place the soy sauce, sesame oil, ginger, sugar and rice wine in a small saucepan and stir over medium heat to warm through.
  13. Place the rolls on a platter and drizzle with the sauce just before serving.

If you can't buy peeled raw prawns, buy 1.3kg and peel them yourself. This will add about 15 minutes to your preparation time.

Ready to eat in 30 minutes

Serves 4 - 6

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5:39 PM

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Ingredients :

225 g desiccated coconut

724 ml boiling water

225 ml seedless raisins

225 ml wn short grain rice

1 tablespoon light Muscovado sugar

15 g butter

salt



Method :

  1. Soak the coconut in the boiling water for 20 minutes, then strain through a find colander.

  2. Press the coconut firmly with the back of a spoon to extract all the liquid.

  3. Soak the raisins in the coconut 'milk' for 30 minutes.

  4. Strain, reserving the raisins.

  5. Measure the liquid and make it up to 1 pint (575 ml) if necessary with water.

  6. Put the raisins, coconut liquid, rice, sugar and salt into a pan, stir well and bring to the boil.

  7. Cover and simmer very gently for 45 minutes, stirring once or twice.

  8. Stir in the butter.

  9. Serve at once.

Serves 4

Note : This sweet rice dish from South America is a good accompaniment to poultry and pork.





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