Category Archives: Myrts Recipes

Sep 19

Filling for Sandwiches

Ingredients:

1 lebanese cucumber

125 g roasted capsicum

12 slices of white bread

200 g tub light chilies

onion

cream cheese

1 tbsp tomato chutney

150g shaved ham

Method: Scoup seed out of cucumber. Cut cucumber into strips. Spread one side of bread with cream cheese. Top with layer cucumber strips and sprinkle with dried capsicum. Spread another slice of bread with cream cheese. Place cream cheese side down over filling. Spread top of bread with cream cheese. Add little tomato chutney and shaved ham.

 

Sep 18

Cold Chocolate Souffle

Ingredients:

4 oz chocolate

1 cup milk

3 oz castor sugar

3 cups cream

3 eggs

1 oz gelatine

Method:

Melt chocolate in a saucepan. Add 1/2 cup of milk over warm heat then add rest of the milk. Bring to boiling point. Beat egg yolks and sugar till thick and creamy. Add to milk mixture but do not boil. Cool. Dissolve gelatine in water then cool. Add cooked mixture together. Whisk egg whites and cream till thick. Fold cream into mixture, then egg whites. Pour into souffle dish and refrigerate.

Sep 18

Dumplings for Soups or Stew

Ingredients: 

1 cup SR flour

1 tbsp. margarine

pinch salt

1 egg (lightly beaten)

2 tbsp milk

 

Method:

Have the soup or stew simmering. Rub the margarine into the flour. Then add beaten egg, milk and salt. If the batter is a bit stiff add milk.  Put spoonfuls into soup. Leave room for dumplings to spread. Simmer for 15 minutes.

Sep 18

Pelminie

Ingredients: 

2 lbs pork

1 lb topside

The Dough:

8 eggs

1 cup water

salt

5 cups plain flour

Method:

Mince the pork and topside with a large onion. Add salt and pepper to taste. Then add about 2 or 3 cups water. Mix it thoroughly. Knead the dough well and stiff. Roll out into a long handle thickness of 1.5” thick and roll out fine. Put about 1 tbsp. of mince in round circle of dough and clamp it around edges. Then have boiling water with salt ready—better if it is stock. Put your pies into it and boil them slowly for about 2 to 3 minutes.

Sep 17

Ice Cream Plum Pudding

Ingredients: 

1 x 2 liter ice cream (softened)

300 ml thick cream

1 cup fruit sultanas raisins or medium fruit

2 crumble bars

Soaked in alcohol (Rum)

2 tbsp gelatin dissolved in ½ cup cold water

white chocolate (melted)

Method:

Beat ice cream and cream separately. Then fold cream through beaten ice cream. Add fruit, gelatin and crumble bars that are crushed. Freeze mixture in a large bowl that has been lined with glad wrap (make about 2 days before use). Remove glad wrap just before serving and pour over with melted chocolate.

Sep 17

Hazelnut Slice

Ingredients: 

125 g butter chopped

2 tbsp golden syrup

½-395 can sweetened condensed milk

1-250 g arrowroot biscuits

1 cup flaked almonds toasted

60 g copha

1-250 g block hazelnut

chopped chocolate

Method:

Grease a 19 cm by 29 cm lamington tray and line with baking paper. Combine butter, syrup and condensed milk in pan, stir over in low heat till butter is melted. Simmer uncovered for 21 mins. Crush biscuits. Combine biscuits, nuts and butter mixture in a bowl. Mix well. Press mixture evenly over base of the prepared pan. Combine copha and chocolate, stir over low heat till smooth. Pour over. Slice. Refrigerate till set.

Sep 17

Mango Fruit Cake

Ingredients: 

1-425 can mango slice

500 g mixed fruit

½ cup water

1 ½ tsp. bi-carb

2 eggs

1 ½ cups SR Flour

Method:

Combine mango, fruit and water. Can also use mango juice instead of water. Bring to boil, simmer for 1 minute. Cool and stir in flour, bi-carb and eggs. Mix well. Cook in 6 inches round tin or loaf tin for 1 hour at 120C. Cover top with foil for the last  30minutes of cooking.

Sep 17

Uncooked Fruit Chutney

Ingredients: 

500 g dates

3 medium green

500 g sultanas

500 g onions

1 cup brown sugar (firmly packed)

2 cups vinegar brown malt

1 tsp all spice

1 tsp whole cloves

1 tsp chopped green ginger

1 tsp salt

½ tsp pepper

Method:

Mince dates, sultanas, apples and onions. Put mixture in a bowl. Add sugar, vinegar, salt and pepper. Put all spice, cloves and ginger in a muslin bag. Add to fruit, then cover. Stand for 24 hours, remove bag.

Sep 17

Semi-dried Tomatoes in Oil

Ingredients: 

25 medium egg tomatoes

½ cup loosely packed fresh basil leaves

3 cloves garlic

1 tbsp olive

Method:

Cut tomatoes in half. Place basil chillies, garlic and tomatoes. Cut sideways. Sprinkle tomatoes with salt. Dry with basil and turn tomatoes while drying. Pack all in sterilized jars (hot). Pour in enough to completely cover tomatoes. Seal jars.

Sep 14

Apple Relish

Ingredients:

5 chillies (seeds removed)

½ kg green apples (peeled or cored)

½ kg onions

1 cup vinegar

1 cup sugar

1 tsp salt

½ tsp pepper

Method:

Mince all vegetables. Mix in other ingredients. Bottle. Let stand for 2 days before using.