TEA TIME AND IDEAS FOR BAKING.

LOOK AT  OLDER POST OF 18 OCTOBER 2008.

THERE ARE MANY IDEAS FOR BAKING, JUST TRY CHOCOLATES, DATES AND BY LOOKING AT THE OLDER POSTS, YOU WILL FIND EASY WAYS TO CREATE COOKIES AND CAKES..
APPLES....POST OF 28 JULY 2010.
CHOCOLATE  POST OF 25 JULY 2009
 CAROB..POST OF 8 SEPTEMBER 3009
DATES  POST OF 22 DECEMBER 2008

QUICK AND EASY STIR FRY MEALS

DELICIOUS  STIR FRY MEALS.

VEGETABLE AND RICE STIR FRY.

This was demonstrated by a lovely cook, called Leigh.

She used exotic spices and a medley of vegetables….you will love this.

Cook 2 cups of Persian rice. Add 2 teaspoons salt, 4 tablespoons butter and 4 ½ cups of water. Cook until the rice is ready. Set aside.

Sauce. 4 teaspoons crushed garlic, ½ cup soy sauce and 1/3 cup of teriyaki sauce.

Vegetables

Sauté the vegetables in  3 tablespoons olive oil .

Use ¼ cup thinly sliced cut carrots,

¼ cup sliced fresh mushrooms.1/4 cup bean sprouts,1/4 cup green beans or sliced snow peas,.1/4 cup red or yellow bell pepper, cut   into  strips. You can use two different colors of bell peppers., 1 medium onion, thinly sliced . Sauté all and then add the cooked rice and mix well. Add the sauce and check the seasoning. Toss in some cut up green onions. Serve on a large plate and garnish with freshly chopped parsley or coriander.

RATATOUILLE

There are so many variations of this dish, but I am using my daughter Sel’s recipe

Wash and slice two eggplant and three zucchinis. {marrow}.

1 large sliced onion, two cloves of garlic, 1 sliced red pepper, 1 yellow red pepper. Two tablespoons of chopped fresh basil and parsley,salt and pepper.

Two cups of skinned and cubed tomatoes.

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 Sauté the onions in a large pan on a moderate flame. Add garlic and spices. Add eggplant, zucchinis and peppers. 

 Cover and cook for twenty minutes.

 Add tomatoes, basil, parsley and let it heat through.

 Place all of this in a large oven dish, cover and keep warm until you serve it on a bed of pasta, quinoa or brown rice.

I garnish with a few mint leaves and crushed walnuts

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GREEN BEANS, ONIONS, CHICK PEA STIR FRY.

Sauté three cloves of garlic and three sliced onions in a little olive oil Add a cup of herbs, like a little mint, lots of parsley and chopped green onions. Add this cup to the sautéed onions and garlic, salt and pepper.  Slice two marrows. [zucchinis]   and a kohlrabi or green apple. Add two cups of sliced green beans.  Use two cups of cooked chickpeas,. Add a teaspoon of grated ginger and two teaspoons of curry powder. Sauté all  until the vegetables look soft. Cover and let it cook on a low flame for  five minutes

Stir in half a cup of shredded coconut and a small cup of cream

And stir all the time, until heated completely.

Serve on a bed of hot rice and little fruit chutney on the side.

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HAVE A BUSY, FUN WEEK AND PREPARE FOR THE END OF YEAR FESTIVITIES NOW…………………….CARDS, GIFTS, EXTRA COOKIES AND CAKES. BUY A FEW EXTRA  GLASSES AND READY TO PREPARE FAST COOKING FOODS.   LET THE KIDS HELP YOU WITH COOKIES AND CANDY GIFTS IN JARS, JAMS AND LITTLE PRESENTATION COOKIE TRAYS.]

 WRAP THEM IN CELLOPHANE PAPER WITH BOWS AND THEY LOOK LIKE GOURMET PRESENTATIONS.

  FOR THE OLDER FOKS, WRAP  UP A FEW RELISHES, JAMS AND FUDGE OR CHOCOLATES. A GOOD BOOK OR CD IS A GREAT GIFT TOO.

 REMEMBER EVERYONE LIKES A LITTLE SPOILING. DO IT WITH LOVE AND STYLE

LOVE AND LIGHT 

RONA

ORANGES

ORANGE ORIENTALE.

10 Oranges

1 ½ cups sugar

1 ½ cups golden syrup (I use a lesser quantity of honey and mix it with boiling water)

¼ cup lemon juice and ¼ cup cointreau or brandy. Some people use red food coloring to enhance the colors, but I add a little pomegranate juice.

Remove  the skin and white membrane  from the oranges. Cut  peels into match like strips.  Place the peels in a small pot with two cups of water  cover and  bring to the boil,  Remove from the heat and drain. Set aside.

Peel the oranges and cut into slices and place in an ovenware dish.

 In a large saucepan, combine the sugar, syrup and 1 ½ cups of water. Bring to the boil over high heat, stirring all the time until the sugar is dissolved. Cook uncovered on medium heat for ten minutes. Add the reserved peels.

Continue cooking 30 minutes  or until syrup is slightly thickened. Remove from heat. Add pomegranate juice, lemon juice and cointreau or brandy. Pour over the oranges. Allow to cool and refrigerate covered for at least eight hours.  This dessert last well for a week.  We often ate this at Debbie and she served it with vanilla ice cream . You can re heat it and serve over pancakes or with a blob of ice cream and grated cherries on top.  Enjoy.

QUICK AND EASY ORANGES.

Peel six oranges. Slice the oranges and arrange on a buttered oven dish. Sprinkle them with brown sugar and cinnamon and grate the peel of a lemon over this and add four to five cloves as well. Pour over half a cup of boiling water , orange juice and grated ginger.   Bake covered for fifteen minutes in a 180c oven  Stir the mixture and bake for five minutes more. Serve with  yogurt or custard.

ORANGE SALAD.

 Peel four oranges and slice them.  Make a green salad of lettuce, parsley and a cup of chopped mint leaves.

Make layers of oranges and the mix of greens. Add chopped pecan nuts, a diced apple and pear, a grated kohlrabi and serve with a tangy Italian dressing.  You can sprinkle coconut on top.

CARAMEL ORANGES IN FIVE MINUTES.

Turn the oven to medium. Use a buttered oven dish. Slice an orange per person and layer the slices in the oven-dish. Sprinkle a little grated ginger over this and  a few tablespoons of caramel sauce. Add a few vanilla drops. Bake for five minutes and serve

LOVE AND LIGHT

RONA

  

YOU CAN  VIEW THE ORANGES IN THE FIELDS, WAITING FOR WINTER RAINS. REMEMBER THAT ORANGES, MANDARINS, LEMONS, GRAPE FRUIT AND KUMQUATS, ARE GREAT WINTER FRUITS. THEY ARE FILLED WITH VITAMIN C AND EVERYONE NEEDS SOME DAILY.   ENJOY WINTER AND KEEP WARM. END THE DAY WITH GRAPEFRUIT IN A GLASS. SQUEEZE HALF A GRAPEFRUIT INTO A MUG OR GLASS WITH BOILING WATER, ADD HONEY AND YOU HAVE THE PERFECT WINTER DRINK

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