Ingredients Mangoes3 Cream½ cup Honey¼ cup Directions 1. In a medium saucepan, bring to a boil water to cover mangoes. Place whole, unpeeled mangos in boiling water and simmer until skin starts to come off. Remove mangos from water and let cool until cool enough to handle. 2. While the mangos are simmering, beat the cream and honey in a medium bowl until light and fluffy. 3. Remove the skin from the mangos and remove the mangos from their pits. Place fruit in a blender and puree until smooth. Fold mango puree into cream mixture until well combined. Mixture should be thick and smooth. Pour into dessert bowls and chill 2 hours in refrigerator before serving
Ingredients Lime flavored Jelly1 packet Orange flavored Jelly1 packet Strawberry flavored Jelly1 packet Boiling water, divided3 cups Cold water, divided3 cups Canned pineapple juice1 cup Gelatin powder2 tbsp Biscuit crumbs2 ½ cups Butter, melted½ cup Brown sugar½ cup Chilled cream2 cups Caster sugar½ cup Vanilla essence1 tsp Method 1. Place lime, orange, and strawberry jelly crystals into 3 separate 9x9-inch glass dishes. 2. Pour 1 cup boiling water into each flavor of gelatin mix; stir the gelatin until dissolved. 3. Pour 1 cup cold water into each flavor of gelatin, stir to combine, and refrigerate the 3 flavors of gelatin until set, at least 4 hours. 4. Heat pineapple juice in a saucepan until hot but not simmering. Stir gelatin into pineapple juice until dissolved. Refrigerate pineapple juice mixture until cool and thickened, about 30 minutes. Stir occasionally. 5. Mix biscuit crumbs, melted butter, and brown sugar together in a bowl. Set 1 cup of crumb mixture aside for garnish. Press remaining 2 cups crumb mixture into the bottom of a 9x13-inch cake pan to make a crust. 6. Pour cream into a large metal mixing bowl and beat with an electric mixer until the cream is fluffy and forms soft peaks, about 3 minutes. Slowly beat sugar into whipped cream, 1 or 2 tablespoons at a time; beat in vanilla extract. 7. Cut the different flavors of jelly into cubes. Use a thin spatula to lift the cubes away from the bottom of the dish and loosen them. 8. Very gently fold the thickened pineapple juice and jelly cubes into the whipped cream mixture until thoroughly combined. Spoon into the biscuit crust. 9. Sprinkle the cake with reserved biscuit crumb mixture. 10. Refrigerate until set, at least 3 hours to overnight
Ingredients Water5 cup Pasta2 cup Tomato juice1 ¼ cup Olive oil1 ½ tbsp Red vinegar1 tbsp Chili powder1 ½ tsp Paprika¾ tsp Salt½ tsp Ground black pepper¼ tsp Parmesan cheese grated½ cup Corn½ cup Coriander leaves chopped1/3 cup Green onions chopped¼ cup Green bell pepper diced2 tbsp Chicken breast boiled1 Method 1.Bring water to a boil and add the pasta and cook till all done. Rinse under cold running water and drain well. 2. Stir the tomato juice, olive oil, vinegar, chili powder, paprika, salt and black pepper together. Toss it with the drained pasta and refrigerate for 2 to 4 hours. 3. Combine the Parmesan cheese, corn, coriander leaves, spring onion, green capsicum and diced chicken breast. Combine with the chilled pasta mixture and cover and refrigerate for at least 8 hours or overnight before serving.
Ingredients Olive oil6 tbsp Vinegar2 tbsp Lemon (juice)1 lemon Mustard paste1 tbsp Caster sugar¼ tsp Salt¼ tsp Crushed black pepper¼ tsp Salad leaves to serve Method Mix all well and put in a jar with a tight lid. Shake well and serve drizzled on a bed of greens. Do not add the dressing ahead. Add it just before serving.
Ingredients Egg yolks2 Mustard paste1 tsp Salt½ tsp Pepper½ tsp Oil150 ml Method In a food processor or blender add the yolks, salt, pepper and mustard. Blend well. Next add the oil with the machine running in a very slow stream or else the mayonnaise will not form. Once all oil is incorporated in gradually the mayonnaise is ready. Refrigerate and use within a day or two. Before using mix well.
