Recipes I have tried

Hummmmmmmmmmmmmmmmmmmm. . . . . . . . . .

Sounds super yummy

hmmmm !!! I can just taste it now, but with 1 3/4 cups of sugar I'll be dancing on my head

Did some about 15 mins ago.  Must admit that it takes a lot of cooking oil to fry them.  I used the boneless saltfish.  They are for my daughters church picnic tomorrow.  Have to give some to my neighbor too.  Hope she enjoy them

Blessings

SALT FISH CAKES   

1/2 lb. salt fish
1 lime
1/2 tsp. sugar
1 tsp. yeast
1 c. flour
1/2 c. milk
1/2 tsp. baking powder
4 red and green sweet peppers, finely chopped
1 piece of hot pepper, finely cut
1 med. sized onion, grated
1 beaten egg
1/2 tsp. thyme

Wash salt fish in lime juice and water. Bring salt fish to boil, strain, repeat and rinse in cold water. Remove skin and bone and mince. Add sugar to water, stir in yeast, leave for 10 minutes until yeast rises to top of water well. Make a well in the center of flour mixture, pour in yeast and milk and mix, beat briskly to make a smooth batter. Add minced salt fish. Stir and continue to beat batter briskly, add chopped green and red sweet peppers, hot pepper and onions. Blend batter well to mix in herbs. Stir in beaten egg and mix briskly for best results. Set aside, covered for 30 minutes. Fry in desired size in hot oil until brown. Fry one batch at a time, drain on brown paper - do not put fish on top of each other.

http://www.cooks.com/rec/view/0,1617,154165-243202,00.html

Coconut Soup

8 ounces grated coconut
6 cups chicken stock
2 tablespoons all-purpose flour
2 tablespoons unsalted butter
1/2 cup heavy cream
salt
white pepper

Directions

Combine coconut and chicken stock in a heavy saucepan.

Cover and cook on simmer for 30 minutes.

Strain through a sieve.

Discard the coconut after pressing down to extract all liquid.

Cream the the flour and butter together and stir into stock with the heavy cream, stirring over low heat, until soup is. thickened.

Season to taste with salt and pepper.

scalloped potatoes   

This was an easy one for me.  I added a layer of ground beef (trying to get the iron in) in the middle

Peace

Ingredients:

4 cups thinly sliced potatoes, about 6 to 8 medium potatoes
2 tablespoons flour
1 teaspoon salt
1/8 teaspoon pepper
3 tablespoons butter
2 cups scalded milk
1/2 cup shredded Cheddar cheese

Preparation:

In a buttered 2-quart baking dish, place a layer of about 1/3 of the potatoes. In a cup or small bowl, combine flour with salt and pepper. Sprinkle about half of the flour mixture over the potatoes; repeat with another layer of potatoes and the flour mixture and top with remaining potato slices. Dot with butter then pour hot milk over potatoes. Cover and bake at 375° for 45 minutes. Uncover; sprinkle cheese over the top. Return to the oven and bake, uncovered, for an additional 15 minutes, or until scalloped potatoes are tender and cheese has melted. Scalloped potatoes serves 6 to 8.

I dont use palm oil in my porridge

To be honest I dont use palm oil in anything. I hate it.

anyway wish you the best 

Olive oil!! 

No be Anointing oil be this

Tried and tested.

Lovely!!!!



Green Bean Bredie (Lamb and Green Bean Stew)
2 tablespoons oil
1-1/2 pounds lamb, cut into bite-sized pieces
1 cup coarsely chopped onions
1 teaspoon minced garlic
1 teaspoon minced fresh ginger root
1/2 cup water
1 pound fresh green beans, trimmed, cut into 1" lengths
2 medium potatoes, peeled, cut into 1/2" dice
1 tablespoon finely chopped fresh hot chilli peppers
1/4 teaspoon dried thyme
1 teaspoon salt
Pepper


In a large skillet heat the oil over moderate heat. Add the lamb and brown it in batches. Transfer pieces to plate.
Add the onions, garlic, and ginger, and cook over low heat. Return the meat to the skillet. Cover tightly, and simmer for 30 minutes over the lowest heat. Stir in the water, green beans, potatoes, chilli peppers, thyme, salt, and pepper, and bring to a boil. Cover again, reduce heat, and simmer for about 1 hour, stirring occasionally.
Taste for seasoning and serve immediately with rice.

You're welcome hun but why does it remind you of Goat water?

 
why are you looking 4 me sir?

@nila,
that sounds yummy.

I am going to try it tonight

@ nilla
thanks for the pastry , do I use chilled water for this or is ordinary tap water ok?

I read somewhere that chilled water makes the pastry better?
I will try take some pics of the finished product and post them if it does not turn out too badly

@nila.
Tried the Tart last night tasted really good.
Thanks for the recipe. I think I have a new addition to the next neighbourhood potluck

Thanks for the recipes shared.

@spiked:

Here is why - Goat water[b][/b]


INGREDIENTS:

10 lb Goat Meat (Mutton)
2 lb (1kg) green pawpaw (diced)
2 lb (1kg) breadfruit
1 lb (500g) flour
1 lb (500g) onions
1/1 pt. (125 ml) cooking oil
gravy browning
bouquet garni
1 lb (500g) cooking tomatoes
6 tbsp (30ml) tomato ketchup
2 oz (50g) margarine
Salt & black pepper to taste
3 maggi cubes
METHOD / DIRECTIONS:

Wash meat, cut into serving pieces and season with salt and pepper. Set aside for ½ hour.
Lightly brown in cooking oil.
Put into large pot and simmer for 2 hours.
Remove from fire. Dice pawpaw, breadfruit and onions and sauté in margarine.
Add to meat and return to fire. Simmer gently and add bouquet garni and whole peppers.
Mix 3 tbsp (45ml) flour to a smooth paste with water, add 2 tbsp (30ml) gravy browning.
Add to stew and continue simmering. With the remaining flour, make tiny dumpling (droppers) and add to the stew.
Add cubes and continue simmering until meat is very soft, and the stew brown in colour.
Remove bouquet garni and hot peppers. Serve hot with bread rolls.

I'm glad she liked it.

Its quite a popular delicacy in South Africa though. You can also try it with mashed potatoes.

I will be coming to this thread often, will surely try some of this and if turns out well, i will give u guys the kudos and if it turns out bad, i will blame y'all.