Saturday, 6 October 2007

Midsummer Recipes


Herb Bread

3 cups flour
1 tbsp. sugar
1 tsp salt
1 pkg. dry active yeast
2 tbs. chopped fresh chives
2 tsp. fresh rosemary
1 tsp fresh thyme
1 1/4 cups hot water
2 tbs. Crisco
Mix 2 cups of the flour, sugar, salt and yeast in a large bowl. Add herbs, water, and Crisco. Beat slowly, stirring in the remaining cup of flour until smooth. Scrape flour from sides of bowl and let rise in a warm place for 35 minutes until it doubles in bulk. Punch down and beat with a spoon for about 15 seconds. Place dough in a greased loaf pan, patting down and forming loaf shape with your hands. Cover and let rise again for about 30 minutes or again until it rises in bulk. Bake at 375 degrees for 40 to 45 minutes. Brush top with butter and margarine and remove from pan to cool.

Cherries Jubilee

1 scoop coconut ice cream
50 grams castor sugar
100 grams of cherries
2 tbsp Grand Marnier
1 sprig mint leaves
2tbsp orange juice
Stem and pit the cherries. Dissolve sugar in the orange juice and bring
to a boil. Cook cherries in boiling orange juice for 3-4 minutes. Heat
the Grand Marnier. Add to the cherries. Light and serve the flaming
cherries with coconut ice cream. Garnish with mint leaves.

Pasta with Fresh Tomatoes

1 Teaspoon chopped fresh cilantro
2 Servings Angel Hair Pasta
2 Teaspoons Minced Garlic
1/2 cup finely diced onion
1 Teaspoon Oregano
3 tomatoes, chopped
1 Teaspoon Basil
1 teaspoon salt
In a medium bowl, combine ingredients. Chill for one hour in the
refrigerator before serving.

No comments: