5 eggs separated 1 1/3 cups castor sugar 1 cup cake flour 3 1/2 tsp baking powder Pinch of salt 1/2 cup water 1/2 cup vegetable or canola oil 1 tsp vanilla essence
Preheat oven to 180 C grease or spray a 28 cm flan baking tin with cooking spray. Beat egg whites until stiff peaks form In another bowl beat egg yolks and castor sugar until light and creamy. Add vanilla essence, oil and water and beat until combined. Add flour, salt and baking powder until blended. Don’t overbeat the mixture. Fold in egg whites and pour into flan tin. Bake for 15 to 18 minutes or until a skewer comes away clean. Cool for 10 minutes before turning out to cool completely.
Decorate with fresh fruits or tin fruits.
Glaze the fruit *** Serve with fresh whipped cream OR decorate as you wish with caramel and sliced banana etc.
Glaze *** (Optional ) 1/4 cup apricot syrup, ( drained from tin of apricots ) 1/4 cup orange juice, 1 tbsp lemon juice, 2 tsp sugar.
Heat all together in a saucepan on med heat, add 1/2 tbsp maizena ( cornflour ). Whisk in the saucepan until it thickens, strain if reqired and then brush over your fruits OR you can glaze with apricot jam diluted with a little hot water
Recipe from my dearly departed Mother-in-law Prepared, tried and tested by Gail Haselsteiner
Hunters Chicken Breast Fillet 4 X chicken breast fillets washed, dried and butterflied Lightly pound fillets between 2 pieces wax paper to flatten slightly Season with paprika, salt, black pepper, garlic & herb spice ( Ina Paarman), sprinkle of red chilli flakes In a large saucepan drizzle 2 tablespoons olive oil and fry for 5 minutes per side or until done. Set aside. In another saucepan add 100 g diced rindless streaky bacon and sauté until bacon crisps. Remove set aside. In the same saucepan chop 7 mushrooms and 1/2 red pepper cubed and sauté until soft. (Optional add 1 small red chilli ) when tender add 1/4 cup fresh whipping cream and let heat through. Spoon the mushroom and peppers over the chicken fillet and top with crispy bacon. Serve with cauliflower and cheese sauce and stir fry mixed vegetable basmati rice.
Fresh Fruit Salad (Serve with whipped cream) 1/2 pineapple peeled & cubed 3 green apples cubed 3 bananas sliced soak in a little bit of lemon juice to prevent going brown 3 oranges cut into segments 3 granadilla pulps 1 large pawpaw ( papaya ) peeled and cubed 2 kiwi fruits sliced 1 X medium tin strawberries drained ( if in season use fresh strawberries ) Add any other fruit òf your choice Pour over Juice of 2 oranges 3 tablespoons Cherry Kirsch liqueur ( Optional ) Let stand stirring occasionally. Makes one large bowl
Ingredients 15 pieces of Water chestnut, 12 small cubes of Pineapple, 10 pieces of Ripe Papaya, 15 small cubes of Watermelon, 4 pieces of Indian Black Berries/ Blue Berries, Few Fresh Cherries & Mint leaves for garnishing.
Simple Healthy Dressing. 1 teaspoon of Apple Cider Vinegar, 1 teaspoon of Olive Oil, A pinch of Black Rock Salt, A pinch of Cinnamon powder.
Mix all the fruit pieces & dressing together, gently. Garnish with fresh cherries & Mint leaves. Serve and Enjoy Guilt free food.
Ingredients 1 Whole Watermelon 4 Kiwis 4 Strawberries Few Blue Berries/ Black Grapes 4 Fresh Apricots Few Green Grapes Feta Cheese (grated)
For Dressing 2 teaspoons of Apple Cider Vinegar. 2 teaspoons of Honey. A pinch of Black Rock salt. A pinch of Chaat masala (available in any grocery store).
Method Cut the Watermelon in big Triangle shapes. Cut the fruits & arrange them as you wish. Garnish with grated cheese. Spread evenly the dressing. Your FRUIT PIZZA is ready.
Chaat masala: It’s fine mixture of cumin & coriander seeds, with black rock salt, sun-dried mangoes. I just make a fine powder in blender machine. Or, you can replace the Chaat Masala with black pepper powder.