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Sliced fresh bread Choice of filling (like bacon or sausages – one per slice of bread) 1 egg for every 4 slices of bread About 1/4 cup milk for each egg Roll each slice of bread super flat with a rolling pin. You can cut the crusts off if you’d like, but I left … Read more
1 cup(250 mL) walnut halves 1 cup(250 mL) natural almonds 1 cup(250 mL) raw cashews 1 cup (250 mL) shelled pistachio (I couldn’t find these, so I substituted macadamias) 1 tbsp (15 mL) extra-virgin olive oil 1 tbsp (15 mL) Dijon mustard 2 tbsp (30 mL) packed brown sugar 1 tbsp (15 mL) dry mustard … Read more
Ingredients: 1.2 kg tomato, to 950 gr sugar good pinch chilli flakes knob of grated fresh ginger pinch salt about 2tblp lemon juice Method: Cut out the core of tomato, cut cross at the bottom and insert in boiling water for 3 min. Take out and place in ice cold water. Peel skins off and chop roughly into … Read more
Folks, I’m so impressed with my wife’s skills in the kitchen. She got the Ms. Balls recipe from the web, modified it a bit, and spot-on!! So, I have my own chutney sweatshop in the house. Hats-off!! Ingredients: 4 six ounce bags dried peaches (I found Sun Maid brand at Kroger); 12 ounce box … Read more
Monkey gland sauce has its origins in South Africa. It has been featured as a restaurant item since the 1930 becoming a South African restaurant and fast food staple condiment. It is a thick, sweet and tangy sauce and dark in color. It is typically served as a topping for grilled steaks or burgers, but is also used as a marinade, a dipping sauce for onion rings and fries, or on roasted potatoes.
