Mauritian chicken and prawn curry

Serves four


Ingredients

1 tbsp ground turmeric
1 tsp coriander powder
1/2 tsp chilli powder
1/4 tsp ground cinnamon
1 tsp crushed ginger
1 tsp crushed garlic
500 g chicken (cut into pieces)
250 g prawns (shelled)
1 big onion, sliced
2 tomatoes, chopped
A handful of fresh curry leaves (you can substitute dried ones)
A handful of fresh coriander, chopped
 

Instructions


Mix together all the powdered ingredients and make into a past with a dash of water. Fold in the ginger and garlic.

Season the chicken pieces with salt and pepper and fry in vegetable oil until light brown. Remove from the pan and keep aside.

Fry prawns in the same oil until cooked, and then drain and keep aside.

In another pan, add 3 tablespoons of vegetable oil, and fry the onion until transparent. Add the curry paste and stir fry until the mixture leaves the sides of the pan. Add the tomatoes, curry leaves and a pinch of salt. Mix well and cook until the sauce thickens.

Then add the chicken and prawns and 125 ml water. Mix well, cover and cook until the chicken is tender. Remove from the heat and sprinkle with the chopped coriander.

Serve the curry with rice.

Pumpkin Soup

Pumpkin Soup

Ingredients

• 3/4 cup water
• 1 small onion, chopped
• 1 can (8 ounces) pumpkin puree
• 1 cup unsalted vegetable broth
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1 cup fat-free milk
• 1/8 teaspoon freshly ground black pepper
• 1 green onion, green top only, chopped

Directions

1. In a large saucepan, heat 1/4 cup of the water over medium heat. Add the onion and cook
2. until tender, about 3 minutes. Don't let the onion dry out.
3. Add the remaining water, pumpkin, broth, cinnamon and nutmeg. Bring to a boil, reduce
4. heat and simmer for 5 minutes. Stir in the milk and cook until hot. Don't boil.
5. Ladle into warmed individual bowls and garnish with black pepper and green onion tops.

Sugar Free Fudge

Yes, this rich, chocolaty fudge can fit into your diabetic meal plan! And it’s so easy to make.

Ingredients

• 2-8 OZ. PKGS REDUCED FAT CREAM CHEESE
• 2-1 OZ SQS. UNSWEETENED CHOCOLATE-MELTED AND COOLED
• SUGAR SUBSTITUTE EQUAL TO 1 CUP SUGAR
• 1 TEASPOON VANILLA
• 1/2 CUP PECANS CHOPPED

Directions

1. In a small bowl, beat the cream cheese, chocolate, sweetener, and vanilla until smooth. Stir in pecans. Pour into an 8 inch square pan lined with foil, cover and refrigeraye overnight. Cut into 16 squares. serve chilled. Yields 16 servings.

Kaneelsuiker-churros met sjokolade-en-likeursous

Beïndruk almal met dié heerlike Spaanse nagereg.

Genoeg vir: 6
Bereidingstyd: 15 minute
Gaarmaaktyd: 8 minute


Bestandele


• 125 ml (125 g) botter
• 500 ml (270 g) bruismeel
• 10 ml fyn kaneel
• 3 groot eiers
• 125 ml (105 g) suiker
• sonneblomolie, vir diepvetbraai

SOUS


• 100 g donkersjokolade, gesmelt
• 125 ml room
• 50 ml Kahlúa of koffielikeur (opsioneel)


Instruksies


1 Verhit die botter in ’n kastrol saam met 250 ml water en 2 ml sout. Gooi die meel en die helfte van die kaneel by en roer vinnig en aanhoudend oor lae hitte tot die mengsel ’n bol vorm. (Dit duur omtrent ’n minuut.) Haal die kastrol van die plaat af en roer al die eiers op een slag met ’n houtlepel in. Gooi 50 ml suiker by en hou aan roer tot die deeg glad is.
2 Verhit genoeg olie vir diepvetbraai in ’n kastrol oor medium hitte. Skep die deeg in ’n spuitsak met ’n groot sterpunt en druk 12 cm-stroke daarvan in die warm olie. Braai drie of vier stroke op ’n keer tot goudbruin aan albei kante – draai dit een keer om. (Dit duur omtrent twee minute aan ’n kant.) Skep die churros uit die olie en laat dit op kombuispapier dreineer. Meng die orige suiker en kaneel en sprinkel dit bo-oor.
3 Sous Gooi die bestanddele in ’n glasbak en verhit dit oor ’n kastrol met stadig pruttende water tot die sjokolade smelt en die mengsel glad is. Sit dit voor as ’n doopsous saam met die warm churros.

Chocolate Peppermint Log

Ingredients

1/4 cup powdered sugar
4 eggs, separated
1/2 cup and 1/3 cup Sugar, divided
... 1 tsp vanilla extract
1/3 cup cocoa
1/2 cup all-purpose flour
1/2 tsp baking powder
1/4 tsp baking soda
1/8 tsp salt
1/3 cup water

Peppermint filling (recipe follows)

1 cup whipping cream, cold
1/4 cup powdered sugar
1/4 cup crushed hard peppermint candy or 1/2 tsp mint extract
optional: few drops of red food colouring

Chocolate glaze (recipe follows)

2 tbsp butter or margarine
2 tbsp cocoa
2 tbsp water
1 cup powdered sugar
1/2 tsp vanilla extract





Directions

Heat oven to 190C. Line a pan with foil; generously grease foil. Sprinkle linen or thin cotton towel with 1/4 cup powdered sugar.

Beat egg whites in large bowl on high speed of mixer until soft peaks form; gradually add 1/2 cup Sugar, beating until stiff peaks form. Beat egg yolks and vanilla in medium bowl on medium speed 3 minutes. Gradually add remaining 1/3 cup Sugar; continue beating 2 additional minutes.

Stir together flour, cocoa, baking powder, baking soda and salt; on low speed, add to egg yolk mixture alternately with water, beating just until batter is smooth. Using rubber spatula, gradually fold chocolate mixture into beaten egg whites until well blended. Spread batter evenly in prepared pan.

Bake 12 to 15 minutes or until top springs back when touched lightly. Immediately loosen cake from edges of pan; invert on clean towel sprinkled with powdered sugar. Carefully peel off foil. Immediately roll cake in towel, starting from narrow end; place on wire rack to cool completely. Prepare peppermint filling. Carefully unroll cake; remove towel. Spread cake with filling; reroll cake. Glaze with chocolate glaze. Refrigerate until just before serving. Cover; refrigerate leftover dessert.

Peppermint filling (recipe follows)

Beat cold whipping cream in medium bowl until slightly thickened.

Add powdered sugar, and finely crushed hard peppermint candy or mint extract, and a few drops red food color, if desired; beat until stiff.

Chocolate glaze (recipe follows)

Melt butter in small saucepan over very low heat; add cocoa and water, stirring until smooth and slightly thickened.

Do not boil. Remove from heat; cool slightly. Gradually add powdered sugar and vanilla, beating until smooth.

Makes about 3/4 cup glaze.