HOW TO COOK ASPARAGUS
Asparagus, one of my
favourite vegetables and I just LOVE it with pasta! In fact, I love it with
anything.
Asparagus is best when
bought in season as they lose flavour and crispness within days after being
harvested.
If the ends are woody, cut
or snap them off and gently peel the harder skin of each spear off using a
vegetable peeler or sharp knife.
Make bundles - as much as
you can hold in a hand - and tie them together at the top and towards the
bottom with some string or an elastic band.
Steam the asparagus over
boiling water for a couple of minutes - they will be done when you can easily
stick a sharp knife into the woody ends.
They should be firm, not
floppy, and a bright green.
(From Woolworths "TasteMag")
INGREDIENTS :
Asparagus, raw
or cooked, is OK to feed your chickens, but is not usually a favourite.
HOW TO USE MINT IN NEW WAYS
* Add chopped mint leaves to
scrambled egg or an omelette towards the end of the cooking process.
• Shred mint into thick Greek
yoghurt and drizzle with honey.
• Liven up a fresh beetroot and
red-onion salsa with chopped mint leaves.
• Pound sugar crystals and a
handful of fresh mint leaves, and use to coat the rim of a mint-julep glass.
• Crush mint and combine with
softened butter. Slather over caramelised mango slices and top with crème fraîche.
• In a small bowl, whisk together
vinegar, mustard, sugar, salt and pepper. Slowly whisk in a little olive oil
then add chopped mint and generously drizzle over fine green beans and snap
peas.
• For the sweetest mint candies,
bring granulated sugar and water to a boil then add a few drops of peppermint
extract and powdered sugar. Spoon droplets onto wax paper and allow to set.
• Freeze fresh mint leaves with
water in an ice tray and serve in funky cocktails.
HOW TO COOK STIFF PAP
3 cups water
2 cups maize meal
2 T butter
METHOD :
1. In a large saucepan, bring 3 cups water to a rapid boil. Add half the maize meal and cover. Reduce the heat to medium-low and leave the pap for 8 to 10 minutes. Resist the urge to stir.
2. Remove the lid, then stir vigorously for 1 minute to incorporate any remaining maize meal into the water.
3. Repeatedly mash the pap against the side of the saucepan for approximately 2 minutes to get rid of any lumps.
4. Gradually add the remaining maize meal, stir vigorously and mash again. Reduce the heat to the lowest setting, replace the lid and let the pap steam for 10 to 15 minutes.
5. Remove the lid and stir. If the pap is a bit too dry, add a little more water and stir again. Add 1 to 2 T butter and stir.
6. Serve warm
HOW TO MAKE JAFFLES
For the chutney, mix:
5 cups Mrs Ball’s original chutney
3 t chilli flakes (or more to taste)
For the jaffle:
8 slices white bread
500 g mature Cheddar cheese, grated
5 large tomatoes, sliced
2 red onions, sliced
400 g salted butter, melted
salt, to taste
METHOD :
1. Prepare a braai. Spread the chutney onto one side of each slice of bread, then top 4 slices with the cheese, tomato and onion. Season with salt. Top with the remaining bread, chutney side inwards. Brush the butter onto both sides of the sandwiches.
2. Place a sandwich in a jaffle iron and trim the edges using a serrated knife. Place the jaffle iron in the coals and cook for 6 minutes, or until golden brown. Repeat with the remaining sandwiches.
