Marguerita Ice Cream Recipe

150grams icing sugar

4-5 squeezed limes

2 tbsps tequila

3 tbsps triplesec liquor (Andrew used frangelico hazlenut liquor because I don't do orange)

500 mls double cream (Andrew didn't use all double cream)

Whisk ingredients until thickened but not stiff, pour into a container and freeze overnight.

enjoy,

Sally

Sally's Moroccan Meal

900g casserole beef,
2 onions,
4 garlic cloves,
1.5 tsp dried ginger,
1.5 tsp cumin,
1.5 tsp saffron,
15 sprigs of parsley,
15 sprigs coriander,
500g potatoes,
400g carrots,
4 tomatoes,
300g turnips,
salt & pepper.

Saute the beef, add onions, garlic and spices. Add veges. Cover with water and cook for an hour. add pArsley and coriander before serving. I cook it in my tagine but it would work as a casserole I guess. We have it with couscous.

Sally

Andrew's Perfect Scrumptious Gorgeous Buns.

Breadmaker Hot Cross Buns
Ingredients
1 lb (450 g) breadmaker flour reserve 2 oz/50 g for the crosses and a little extra for dusting)
10g breadmaker yeast
2 oz (50 g) dk brown sugar
1 level teaspoon mixed spice
½ level teaspoon cinnamon
½ level teaspoon freshly grated nutmeg
1 level teaspoon salt
5 fl oz (150 ml) milk
1 large egg, beaten
2 oz (50 g) butter, at room temperature
4 oz (110 g) currants
2 oz (50 g) sultanas

For the glaze:

2 level tablespoons granulated sugar


First of all pop the ingredients for the dough, excluding the currants and sultanas into the breadmaker along with 1½-2 fl oz (40-55 ml) water, in the order your manual instructs. Then set it to the ‘dough raisin’ mode (or equivalent setting) and press the start button. When the ‘raisin’ bleep blinks, add the currants etc and then continue to mix until the dough is ready.

After that, turn the dough out on to a lightly floured work surface, knead it briefly, then divide it into 12 round portions and place them on the greased baking sheet, leaving plenty of room around each one. Use a sharp knife to make a cross on the top of each bun. Then cover them with the oiled polythene bag and leave them to rise, which will take about 30 minutes by which time the buns will have almost doubled in size and are ready.

While that’s happening, pre-heat the oven to gas mark 7, 425°F (220°C) and make the crosses. Form a paste with 2 oz/50 g flour and 1½-2 tablespoons water, then roll this out and cut into ¼ inch (5 mm) strips. When the buns have risen, brush the strips with water to make them stick and place them on top of the buns along the indentations you made earlier. Then place the baking sheet on a high shelf in the oven and bake them for about 15 minutes.

While they are cooking, make the glaze by slowly melting together the sugar and 2 tablespoons water in a pan over a gentle heat until all the sugar grains have dissolved and you have a clear syrup. As soon as the buns come out of the oven, brush them immediately with the glaze while they are still warm.

Makes 12

Curry Recipes by Sally

If you can’t use some ingredients just ad lib. I only use curry recipes as a guide or to give me ideas.



Beef curry with potatoes
2 onions chopped,
3 cloves crushed garlic,
2 tlbspns grated fresh ginger,
1 kg chuck steak cut into cubes,
2 tblspns Madras Curry Paste,
2 tspns ground turmeric,
3 whole cloves,
2 cans 440g tomatoes,
4 potatoes,
fresh coriander.

Saute the onions, garlic and ginger until the onions are golden. Add beef and cook, stirring for 5 mins. Stir in curry paste, turmeric, cloves cardamom, tomatoes, potatoes and coriander. Bring to the boil. Reduce heat and simmer for about 40 mins. Remove cardamom before serving.

Madras Curry Paste:

6 tbspns ground coriander,
4 tbspns ground cumin,
1 tbspn ground black pepper,
1 tbspn turmeric,
1 tblspn black mustard seeds,
1 tblspn chilli powder,
4 cloves garlic,
1 tblspn grated ginger,
½ cup vinegar.

Process to make a smooth paste. Heat oil in pan, add paste and cook, stirring constantly for 5 mins. Keep in airtight container for a month in fridge.



Burmese Beef Curry (had this for tea Sunday night)

3 cloves crushed garlic,
1 lge chopped onion,
1 tbspn grated fresh ginger,
1 tsp turmeric,
½ tsp chilli powder,
2 tbspn sesame oil,
500g beef,
2chopped tomatoes,
2 chopped potatoes,
185 g okra, washed,
1 ½ cups cononut milk,
fresh coriander.

Blend garlic, onion and ginger into a paste. Stir in turmeric and chilli. Saute the beef until brown and set aside. Cook the onion mixture, stirring for 10 mins. Add beef, tomatoes, potatoes, okra, coconut milk and coriander and simmer for 50 minutes.



I often just make up my own:

mix up onion, garlic, ginger, coriander, cumin, pepper, cinnamon, cardamom, turmeric - add meat/veggies and sambal oeleck to taste.

Cheers,

SAlly

Sally's rice wraps (Sam's favourite)

Here goes, it's our "make -up" recipe. 1 packet of rice paper and some hot water on the table to soak them in.strips of beef marinated in soy sauce, honey and garlic - sauteed. vermicelli lots of veges such as : lettuce carrot (thin strips)mint - necessary spinach bean sprouts dipping sauces. To make the parcels stronger Louise suggests that 2 rice papers are used.