Prawn & Crab Bean Curd Pockets

I always order these little puppies at Cape Town Fish Market, and have watched the Chefs there effortlessly make them so many times, so I have decided to make my very own, I have changed the recipe a bit as they put rice in them, and I put crab... mmmmm

INGREDIENTS

Bean Curd Pockets - You can buy these from any good Chinese Deli

500 gms peeled cooked Prawns

500 gms Crab Sticks

1 Green Chilly & 1 Red Chilly

Japanese Mayonnaise

Sesame Seeds

Cherries

Chop up the Prawns, Crab and Chilly very finely, and add just enough Mayonnaise to just coat ingredients.

Spoon the mixture into each Bean Curd Pocket.

Sprinkle with Sesame Seeds and garnish with a red cherry.

Serve with Soya Sauce, Ginger and Wasabi

These are so Yummy

Strawberry Cheese Cake Martini

These are very easy, and so simple to make, and so so pretty.

INGREDIENTS

You will need 6 Martini Glasses - Or any glasses that you have.

Crust:

Half a packet of crushed Tennis Biscuits

2 table spoons of soft margarine

Cheese Cake Filling:

1 Tub of Smooth Cottage Cheese (fat free)

1 Tin of Condensed Milk

Juice from 1 lemon

Garnish

6 Whole Strawberries

6 Mint Leaves

Mix Crushed Tennis Biscuits and the 2 table spoons of soft margarine together, and place a neat layer at the bottom of each Martini glass.

Mix the fat free Smooth Cottage Cheese, Condensed Milk and lemon juice together, add mixture into the Martini glasses on top of biscuit mixture, and neaten the rims.

Place glasses in refrigerator.

Once set, place a strawberry and a mint leaf on the top, and serve.

Enjoy!!!! 

Thai Poached Hake

INGREDIENTS

4 hake fillets

1 tin of coconut milk

4 lemongrass stalks

2 garlic cloves

1 red chilly

Salt

Pepper

Add the coconut milk, bruised lemongrass (sliced in half), sliced garlic and chilly to a shallow pan on a medium heat and reduce, this will infuse the milk with all the flavours; add seasoning to your liking.

Once the flavours are infused, remove the lemongrass stalks and add the fish, cover the pan with a lid and poach for about 10 minutes or until fish is firm.

Serve with basmati rice.

Garnish with Lemongrass and enjoy

Summer Mango Salad

I was chatting to my brother the other morning, he lives in Australia, so when we have our webcam chats from one side of the world to the other, its normally a Saturday Morning my time and Saturday evening his time, he was telling me about this AMAZING salad that he made with mango and rocket for dinner, and so I had to give it a try... and made a similar salad to his... so this salad was inspired by my big brother, Deon.

INGREDIENTS

1 Mango

Handful of Rocket

Baby leaf lettuce

Dressing

I tsp of grated ginger

Juice of 1 lime

Salt

Pepper

Cut mango into small slices

Wash lettuce and rocket and add to a salad bowl

Mix dressing ingredients together and add to salad

Toss and enjoy.

Breakfast Muffins

INGREDIENTS

6 x Eggs

250g Cooked Diced Bacon

4 x Spring Onions – Diced

100g Mushrooms – Diced

100g Cheddar Cheese

100ml Milk

2 tablespoons of self-raising flour

Salt and pepper

1 x Muffin Tray (Preferably Silicone) 

Put oven on at 200 degrees Celsius

Break your 6 eggs into a bowl and give a quick beat, just to break yolks a little.

Add in the bacon, spring onions, mushrooms and half of the cheese.

Mix the milk and flour together in a smaller bowl, making sure there are no lumps.

Add milk and flour mixture to the egg mixture.

Season with salt and pepper,

Give it another quick mix, don’t beat it too much as it will take longer to cook.

Add mixture into the Muffin Tray (grease tray if it is not silicone)

Bake to 15 – 20 Minutes, adding the left over cheese to the tops of the breakfast muffins half way through the time.

Serve with a spring onion and some sweet chilly sauce and enjoy.