Thai Green Mussel Curry

Thai Green Mussel Curry

1 Onion Sliced
125g Button Mushrooms
1/2 Red Pepper
15ml Fresh chopped Garlic
1 Sachet KnorrThai Green Curry Dry Cook Sauce
400ml Milk
500g frozen Mussels (I like the ones in the shells)
1 handful Fresh Chopped Basil and or fresh Coriander

Fry the onion, mushrooms and pepper in a little oil until slightly soft.
Add the garlic and fry for 2 minutes, keep stirring.
Add the milk and then the Knorr sauce powder.
Mix to combine with no lumps.
Leave to cook and simmer for 10 minutes.
Add the mussels, increase the heat and cook for 5-10 minutes until muscles are cooked through.
Stir in the fresh herbs.
Garnish with fresh coriander and sliced chilli (optional)
Serve with rice or simply in a bowl with fresh bread.

Cremora Tart

Cremora Tart

Biscuit Base

1 Cup of crushed biscuits (you can choose your favorite biscuit)
Extra Crushed biscuits for the top of the tart
60ml of melted Butter

Mix the biscuits and butter together and press into your 9" pie dish.
Keep the extra crumbs (without butter for the topping).

Filling

2 Cups Cremora
1 Cup Water
1 tin Condensed Milk
1/2 Cup Lemon Juice

Beat the water and Cremora together well.
Add the condensed milk and beat together.
Add the lemon juice and mix until it is thick.

Pour the filling into the prepared biscuit base.
Sprinkle on the reserved biscuit crumbs.
Refrigerate for 4-5 hours, until it is set.

Cola Chocolate Cake

Cola Chocolate Cake

1/2 Cup Vegetable Oil
1/2 Cup Butter
1 Cup of Cola
2 Cups of Sugar
2 Cups of Flour
1/2 Cup Amasi / Plain Yoghurt / Buttermilk
2 Large Eggs
2 Teaspoons Vanilla Essence
3/4 Cup of Cocoa
10ml Baking Powder

Mix the Oil, Butter and Cola in a pot and bring to the boil.
Add the Sugar and continue to stir until sugar has melted.
Add the flour and mix well until you have a smooth batter.
Remove from the heat.
Add all the rest of the ingredients and mix well until smooth.

Pour into a greased baking tray (20cmx30cmx5m)
Bake at 190C for 30-40 minutes.

Icing

1/2 Cup of soft Butter
1/2 Cap of Cocoa
2 Cups of Icing Sugar
45ml of VERY Strong Black Coffee
Extra milk to thin out the mixture

Mix all the ingredients, except the milk in a mixture.
Add extra milk until the icing is smooth and spreadable.

Frost the cake once it is completely cool.

Applecrumble Pie

Apple Crumble

Filling
5 Peeled & Cored Apples cut into thick slices - I use a combination of Granny Smith and Pink Lady
4 TBSP Sugar
1 TBSP Butter
1 TBSP Lemon juice
1/2 tsp Cinnamon

Combine all ingredients in a pot, on low heat and gently cook until sugar has melted but apples still firm.

Topping
3/4  Cup Soft brown Sugar (the very dark one)
1 Cup of Flour
1/2 Cup of Butter
1/2 tsp of Cinnamon

Blend together well.... (This is a good time to use a food processor)
The mixture will be more ball like and not crumbly.

Place the apples in a 9" pie dish, with whatever sauce is in the pot.
Break off thumb size pieces of the topping mix, flatten slightly with your fingers and place on the apples until covered completely.
I usually have batter over, which I freeze for my next pie.

Bake at 190C for 25-30 minutes until topping is crisp and golden brown.

Serve with cream or vanilla ice-cream.

Beer Batter Fried Fish

Beer Batter Fish

250ml All purpose Flour
45ml Cornflour
15ml Custard Powder
340ml Beer ( I use lager)

8 fillets White Fish ( I used Baby hake fillets)

250ml All purpose Flour for drenching.

Oil for deep frying

Combine the dry ingredients.
Mix in the beer until you have a smooth batter.

Warm your oil to 180C.
To test  temperature without a thermometer drop a 1" piece of bread in the oil, it should brown after 60 seconds.

Season your fish fillets well, I use fish spice.
Drench your fish in plain flour.
Dip the fish in the batter and carefully place in the hot oil.
Fry on both sides until golden brown.

Serve as soon as possible.