COB LOAF DIP

1 packet Frozen Spinach
300ml Sour Cream
2 sachets Spring Vegetable Soup (4 in a packet)

Defrost spinach and squeeze all water out of it.
Whip soup mix with sour cream using a fork to dissolve it.
Mix the spinach in as well.

Dig out the middle of the cob loaf and fill with soup mix.

Heat in the oven to warm through.

You can toast the lid bits if you want to as well or just leave fresh around the edges of the loaf.

GINGER DATE NUT SLICE - YUM!

Ingredients:

125gr butter
3/4 cup castor sugar
1 egg
1/4 teas vanilla essence

1 cup SR flour (sifted)
1 cup chopped dates
1/2 cup crystallised ginger
1/2 cup walnuts (chopped not too small)

Method:

In a small bowl mix the butter and castor sugar to a cream.
Add the egg and vanilla essence.

In a large bowl, mix with a tablespoon the last 4 ingredients.

Put the first mix (the butter one) into the bowl with the flour and fruit mixture.
Mix together.

Line a flat oblong oven proof tray with baking paper.

Spread the combined mixture evenly over the flat tray.

Bake in a moderate oven 160C fan forced for 20-30mins until light brown.

Slice into squares when cold and ready to serve.  Easy to freeze when it is still all in one piece.

NO FAIL SCONES

1/2 cup Cream - fill to the top with milk
2 cups SR Flour
1 teas baking powder

Mix with a knife and cut into shape.

Cook in a very hot oven for 8 mins no longer.

THAI STYLE BEEF SALAD

Ingredients:

2 tbs peanut oil
800gr rump steak sliced
1 large carrot
1 med red pepper sliced
1 med yellow pepper sliced
1 large red Spanish onion sliced
3 small tomatoes, quartered
1 1/2 cups bean sprouts
125 gr snow pea sprouts

Dressing:

1/3 cup salt reduced soy sauce
2 teas grated lime rind
1/3 cup lime juice
2 tbs fish sauce
2 tbs orange juice
2 cloves garlic crushed
3 small fresh red chillies, seeded and chopped
2 teas sugar
2 teas chopped fresh lemon grass
2 tbs chopped fresh mint

Method:

Heat oil in wok.
Add steak in batches, stir fry till tender.
Combine all dressing ingredients in a screw top jar and shake well.
Pour dressing over cooked steak, cover and refrigerate for 30 mins.
Cut carrot into long, thin strips.
Combine carrot with peppers, onion, tomatoes, both sprouts and steak mixture in a large bowl.
Stir gently.

Serves 6

MANGO CHICKEN SALAD WITH LIME DRESSING

Ingredients:

2 med mangoes
2 med carrots
2 med zucchinis
1 med red pepper
1 med yellow pepper
2 cups bean sprouts
4 green shallots
1/4 cup chopped fresh coriander leaves
4 cups roughly chopped cooked chicken
1 cup unsalted roasted cashews

Lime Dressing

2 tbs mild sweet chilli sauce
2 cloves garlic crushed
2 fresh red chillies, seeded and chopped
1/4 cup lime juice
1 egg yolk
1/2 cup vegetable oil

Method:

Cut cheeks from mangoes as close to seed as possible.
Using tip of a sharp knife make about 4 cuts through flesh, without cutting through skin.
Make another 4 cuts in the opposite direction.
Turn mango cheek inside out, pieces can now be cut away from the skin.
Thinly slice strips of carrot and zucchini. Slice up rest of vegetables.
Just before serving, combine mango with vegetable strips and remaining ingredients in bowl.
Blend or process all lime dressing ingredients until creamy.
Drizzle salad with lime dressing.

Serves 6 to 8.

OLE BOLE (DUTCH DONUTS - XMAS/NEW YEAR)

Ingredients:

1 litre milk
2-3 eggs
1/2 teas salt
1/4 - 1/2 cup sugar

Beat together.

Add 1 teas vanilla sugar and cinnamon.
Add 7 cups SR flour approximately, and gradually to make a thick batter.
Add packet of currants, mixed fruit or whatever you choose. (Dice apple if you like)
Let sit for a couple of hours.
When ready to use, thin it down with 1/4 - 1/2 cup of beer, ginger beer or lemonade.
Scrape batter off spoon into hot oil (not too hot tho).
The Ole Bole roll over in the hot oil when they are cooked on one side.
Break one open to see if cooked inside.

Dip in icing sugar to eat.

Left over batter can be used to dip apple or pineapple rings in, then fry.

OLE BOLE RECIPE 2 (by Betty M)

Ingredients:

500g SR flour
125g sultanas and raisins or apple
25g yeast
40ml milk
1 egg
salt to taste
oil
icing sugar

Method:

Wash sultanas and raisins, then dry in a towel or flour.
Add yeast to some of the milk.
Break egg into flour, then the yeast.
Stir then add the rest of the milk.
Add sultanas and salt.
Let rise 1 hr with towel over in the sun.
Fry spoonfuls in hot oil.
Serve dusted with icing sugar.

ALMOND TARTS

Ingredients:

Dough :

2 cups SR flour
1 cup plain flour
250g butter
1 cup sugar
2 eggs

Mix together.

Filling:

500g almond meal
500g sugar
pkt vanilla sugar
3 eggs (if too dry add 1 more)
cap of almond essence (to taste)
1 bottle 'OETKER' bitter almond flavour
fresh lemon rind or cap of lemon juice

Mix together.

Directions:

Take a small ball of dough and press into patty cake tins.
Push in a spoonful of almond filling.
Cover the top with some more dough.
You can glaze with milk and dust with cinnamon sugar if you wish.

Bake in a mod oven for 20-30 mins.

A Dutch recipe usually made on special occasions or Christmas