Milu Monday - Salmon Salad

SALMON SALAD WITH MAYONNAISE

SALADA DE SALMAO E MAIONESE

SERVES: 4

INGREDIENTS:

400g                       fresh salmon, filleted

5ml                         salt

1                              lettuce

2                              hard-boiled eggs, quartered

1                              red pepper, deseeded and thinly sliced

1                              small bunch coriander, for garnish

DRESSING:

250ml                    mayonnaise

15ml                      medium curry powder

5ml                        saffron threads

5ml                        ground cumin

15ml                      sugar

METHOD:

Place the salmon and salt in a pot with just enough water to cover.  Once water reaches boiling point, boil the salmon for 5minutes.

Remove the salmon from the water, allow to cool and break into large chunks.  Line the bottom of a salad bowl with the lettuce.  Dip some, not all, of the salmon chunks into a little of the mayonnaise, and then place the salmon chunks on top of the lettuce.

Mix the rest of the mayonnaise with the curry powder, saffron, cumin and sugar to make a creamy, delicious dressing.

Garnish the salad with egg wedges, red pepper and coriander leaves.

Keep in the refrigerator until serving time.

 

Tip Tuesday

Milu Monday - Sweet Rice Pudding

                                                              Sweet Rice Pudding

                                                                    Arroz Doce

SERVES:  8-10

INGREDIENTS:

350G                     uncooked white rice

250ml                   water

Pinch                    salt

20ml                     butter or margarine

1 litre                    milk

100g                      sugar

1 tin                       condensed milk

1                             cinnamon stick

1                             lemon, rind

7                             extra-large egg yolks, beaten

                               Ground cinnamon, for dusting

 

METHOD:

Wash the rice, place it in a pot with the water, salt, butter or margarine, lemon rind and the cinnamon stick, and boil until the water has evaporated.

 

Add half of the milk to the rice and cook gently, stirring now and again.  Add the rest of the milk and the sugar and keep stirring to prevent the rice sticking to the pot.

 

Once the rice is cooked, add the condensed milk and mix well for another 7 minutes or so.  Remove the pot from the stove and allow to cool for about 10 minutes.  Remove the lemon rind and cinnamon stick from the pot.  Add the beaten yolks using a sieve to avoid any egg white from getting into the pot.  Mix thoroughly.  Return the pot to a medium heat and stir continuously for 5minutes until the egg yolks are cooked.

 

SERVING SUGGESTION:

Serve hot or cold, dusted with ground cinnamon

Witty Wednesday

Tip Tuesday

Throwback Thursday - Pizza

The History of Pizza

The common belief is that Italians invented pizza, but its origin goes back to ancient times in the Middle East. Babylonians, Israelites, Egyptians, Armenians, Greeks and Romans, and other ancient cultures ate flat, unleavened bread cooked in mud ovens. The Greeks, Romans, and Egyptians were eating the bread topped with olive oil and native spices (what is today called focaccia). But Italy's version of the dish, especially from Naples, is the one we are familiar with - with tomato, cheese, and other toppings and seasonings. Supposedly, this pizza was first created by the baker Raffaele Esposito in Naples. His creation was immediately a favorite, and Esposito was called to make a pizza for the visit of King Umberto and Queen Margherita of Italy in 1889. The first known pizza shop was the Port 'Alba in Naples, which opened in 1830 and is still open today. Pizza spread to America, England, France, and Spain but it was little-known in these countries until World War II. In occupying Italian territory, many American and European soldiers tasted pizza. In America, Italian immigrants sold pizza in their stores and the first pizzeria was opened in 1905 by Gennuardo Lombardi at 53 1/3 Spring Street in New York City. The origin of the word pizza is uncertain. It is Italian for 'pie' and may have come from Latin pix 'pitch' or Greek pitta. [http://dictionary.reference.com/help/faq/language/e02.html]

Witty Wednesday

Throwback Thursday

 

 

THE HISTORY OF ADEGA RESTAURANTS

 

The story of Adega – which translated means ‘the cellar’ – began in the late ‘90s when founder Luis Ferreira identified a gap in the Johannesburg market place. Back then there were few good eateries which allowed for Portuguese people to gather and enjoy Portuguese fare and traditional hospitality. Being in another line of business entirely. Luis opened the first “Adega do Monge” translated as “the cellar of the monk” in Kensington, east of Johannesburg. And so the Adega Logo was born, showing a happy monk indulging in good wine.

Witty Wednesday

Tip Tuesday

Throwback Thursday - Chocolates

Tip Tuesday

Milu Monday - Baked Chicken with Olives and Sherry

Baked Chicken with Olives and Sherry

Galinha com Azeitonas e Muscatel

Serves

 6

Ingredients

1                              chicken

Pinch                     salt

Pinch                     freshly ground black pepper

30ml                      butter

1                              onion, peeled or chopped

4                              cloves garlic, peeled and crushed

2                              carrots, peeled and finely chopped

4                              fresh chilies, finely chopped

15ml                      olive oil

100g                       black olives

50ml                      dry sherry

10ml                      dried thyme

1                              bunch flat-leaf parsley, chopped

Method

Preheat oven to 180°C

Wash the chicken inside and out.  Cut into large portions and place in a roasting pan.

Mix salt, pepper and butter to make a paste.  Rub the chicken pieces with the paste on both sides and roast for about 10minutes.

Meanwhile sauté the onion, garlic, carrots and chilies in the olive oil in a saucepan until the onion is soft. 
Add the olives, sherry, thyme and parsley.  Cook for 5 minutes.

Remove the chicken from the oven and cover with the sauce.
Cover the roasting pan with foil, return to the oven and bake for another 20 minutes.

Serving Suggestion

Serve the round chips and Portuguese Salad 

 

Throwback Thursday - Beer

The History of Beer

Ale is one of the oldest beverages humans have produced, dating back to at least the 5th millennium BC and recorded in the written history of Ancient Egypt and Mesopotamia. As almost any cereal containing certain sugars can undergo spontaneous fermentation due to wild yeasts in the air, it is possible that beer-like beverages were independently developed throughout the world soon after a tribe or culture had domesticated cereal. Chemical tests of ancient pottery jars reveal that beer was produced about 7,000 years ago in what is today Iran, and is one of the first-known biological engineering tasks to utilize the process of fermentation. In Mesopotamia, the oldest evidence of beer is believed to be a 6,000-year-old Sumerian tablet depicting people drinking a beverage through reed straws from a communal bowl. A 3900-year-old Sumerian poem honoring Ninkasi, the patron goddess of brewing, contains the oldest surviving beer recipe, describing the production of beer from barley via bread.

Witty Wednesday

Tip Tuesday

Milu Monday - Hot Prawn curry

Hot Prawn Curry

Caril de Camarᾶo Picante

 

Serves                  4 to 6

 

Ingredients

 

3                              onions, peeled and grated

3                              cloves garlic, peeled and finely chopped

2                              bay leaves

600ml                    olive oil

100g                       butter or margarine

2                              bunches fresh coriander, chopped

5                              medium ripe tomatoes  

15ml                      coarse salt

5ml                         garam masala

10ml                      jeera/curry powder

10ml                      turmeric

5ml                         crushed fresh ginger

10ml                      finely chopped fresh chilies

500ml                    water

1kg                         prawn meat

1tin                        coconut milk

250ml                    fresh cream

4                              small spring onions, roughly chopped

 

Method

Fry the grated onions, garlic and bay leaves in the olive oil and butter or margarine until browned.  Add the coriander and mix well.

 Add the tomatoes, salt, masala, jeera/curry powder, turmeric, ginger and chilies.  Add the water and simmer for approximately 10 minutes.

 

Add the prawn meat and leave to simmer for 5 minutes.  Add the coconut milk and fresh cream.  Mix well and leave to simmer on a low heat for approximately 10 minutes.

 

Add the spring onions and cook for approximately 3 minutes.

 

Serving Suggestion

Serve with fluffy yellow rice and salsa salad made from chopped green pepper, tomato, onion and green chilies, lightly dressed with olive oil, salt and vinegar.

 

Throwback Thursday-Cupcakes

CUPCAKE HISTORY

The cupcake evolved in the United States in the 19th century, and it was revolutionary because of the amount of time it saved in the kitchen. There was a shift from weighing out ingredients when baking to measuring out ingredients. According to the Food Timeline Web, food historians have yet to pinpoint exactly where the name of the cupcake originated. There are two theories: one, the cakes were originally cooked in cups and two, the ingredients used to make the cupcakes were measured out by the cup.

 

Witty Wednesday

Quick Tip Tuesday