Recipe Rendezvous

Red Grapes can make white wine, but white/green grapes can’t make red wine because the colour comes from the skins. A lot of wine isn’t suitable for vegetarians and vegans because gelatine, egg whites and fish extract are used to clear the wine of excess yeast - even cow’s blood was used until quite recently.

Ingredients:
Crushed biscuit base
250ml double cream
1 tin condensed milk
1/2 cup of fresh lemon juice
Grated rind of one lemon

Method:

• Whip the cream until very stiff (dont turn it to butter)
• Add the tin of condensed milk and continue beating
• Add the lemon juice and rind and continue beating until the mixture is very thick.
• Pour into biscuit base.
• Sprinkle a little more of the lemon rind over the top and place in the fridge.
• It’s always better the next day.

Stir together:
2 Eggs
2 oz Oil
1 cup milk

Add: (in a large bowl)
2 Cups Flour
4 tsp Baking Powder
1 tsp salt
1 pinch Cayene pepper
2oz Margerine
1 medium tomato chopped
1 medium onion chopped
1 1/2 cups of cheese grated

Method:

1. Mix all dry ingredients together, rub margerine into dry ingredients with fingers until crumbly.
2. Add milk, tomato and onion to the beaten eggs and then add the liquid to the dry ingredients. Add the cheese last.
3. Mix with a knife to form a dough (not too stiff, but you may have to add a little milk when mixing)
4. Press and cut into round
5. Bake at 200 degs C for 15 mins….

Serve and enjoy!

This potato salad is brilliant with a braai (bbq) and also with cold meat and salads.

Ingredients:
1 kg potatoes, boiled until just tender
125 to 250 gram rindless bacon, shredded
2 onions, chopped
125 gram button mushrooms, sliced
1 green sweet pepper, seeded and chopped

Dressing
100 ml mayonnaise
100 ml sour cream
100 gram cheddar cheese, grated (250 ml)
3 eggs, boiled and mashed
30 ml chutney
salt and freshly ground black pepper to taste
5 ml dried or 15 ml chopped fresh parsley

Method:

• Skin and slice the potatoes.
• Fry the bacon until crisp and set aside.
• Fry the onions, mushrooms and sweet pepper in the rendered bacon fat until the onions are translucent.
• Scatter over the potato slices along with the bacon.
• Mix the dressing ingredients and stir into the potatoes.

Ingredients:
1 large tin guavas (or two small)
2 packets lemon jelly (powdered jelly can be bought at most health shops)
1 swiss roll
1 tin condensed milk
water
whipped cream
cherries

Method:

• Separate guavas from syrup.
• Add water to syrup until 750ml. Bring to boil.
• Add jelly and stir until dissolved. Allow to cool.
• Stir in condensed milk and chopped guavas, mix well.
• Line a greased bowl with the sliced swiss roll.
• Pour filling in and refrigerate until set.
• Spread whipped cream on top and decorate with cherries.