Hollywood Good

What you need

2 cups watermelon pulp liquidised
1 packet strawberry jello
1 cup vodka
6 limes

Make sure all ingredients are at room temp

How to do this

1. Prepare limes by cutting them in halves and hollowing out the peel. This may sound easier than it is. The trick is to take a paring knife and score around the insides carefully to loosed the citrus. Then spoon it out

2. Mix watermellon pulp and vodka plus packet of jello together and stir till all jello is dissolved

3. Pour mixture using a measuring cup. Line up limes i use a muffin pan as this keeps them upright and secure. Refrigerate over night.

4. Carefully quarter the halves with a very sharp knife warmed in hot water to stop it sticking.

5. Put back in fridge till you want to serve and enjoy they always a party hit

If you're looking for a creamy macaroni and cheese recipe, this is the one for you. By adding sour cream and cottage cheese to basic macaroni and cheese, you create a creamy, cheesy version of your mom's baked macaroni and cheese.

Ingredients

250g macaroni noodles
2 cups sharp cheddar cheese (grated)
200ml sour cream
1 egg, beaten
250g Bacon bits
1 small tub of cottage cheese
salt and pepper to taste

Creamy Macaroni and Cheese Directions

Preheat oven to 180 degrees Celsius

Prepare macaroni by following package directions. Drain macaroni noodles and salt and pepper to taste.

In a pan fry bacon bits till cooked but not crispy

In a large mixing bowl, combine cheddar cheese, cottage cheese, sour cream, egg and salt to taste. Stir well. Gently stir in cooked macaroni and bacon bits.

Lightly grease a 2 quart baking dish. Carefully pour the macaroni and cheese mixture into the baking dish.

Bake uncovered for 45 minutes. Remove from oven and let sit for 15-20 minutes before spooning into your plate.

If you dont like the bacon leave it out

Enjoy!!

Ingredients

125ml/4fl oz lime juice

2 tbsp tequila

3 tbsp orange liqueur or triple sec

150g/5½oz icing sugar

500ml/17fl oz double cream

Preparation method

1.Pour the lime juice, tequila and orange liqueur or triple sec into a bowl and stir in the icing sugar until it dissolves.

2.Add the cream and whisk until the mixture is thick and smooth, but not stiff.

3.Spoon into an airtight container and place into the freezer to freeze overnight. This ice cream doesn't need to be taken out to soften before serving, as it won't freeze too hard and melts quickly.

4. Grate a little lemon rind on top and serve in small cocktail glasses

Ingredients

6 chicken breasts (no bone or skin)
6 slices ham of your choice
6 cheese slices of your choice
pepper
1 1/2 cup bread crumbs1 1/2 cup flour
1/2 cup finely grated Parmesan (optional)
Salt and pepper to taste
Beaten egg for egg wash

Creamy sauce

1/2 Cup Chicken stock
1/2 Cup White Wine
1/2 Cup Cream
2 Tablespoons Mustard
A little cornflower to thicken if needed
Salt and Pepper to taste

The process

Take each breast and pound it with a mallet or rolling pin until about 1cm thick.

Season each piece on the one side with a little pepper, add one piece of cheese and ham, fold in half (or roll up). Try not to have the ham and cheese protruding from the edges.

Dip each piece in the egg wash, then in the flour and finally in the breadcrumbs and Parmesan(mixed together). Pat them gently to secure the crumbs and set aside.

In a pan on a medium heat, melt some oil and butter together and cook until they are golden brown on each side

Sauce

Add all of the ingredients to a pot, mix together and simmer on low for about 5 minutes and thats it!

Serve with seasonal vegatables and boiled potatoes tossed in butter and parsley or even a salad it's all good

Ingredients – main:

½ chicken, cut into parts or the equivalent weight of prepared chicken portions

1 tbsp lime juice
½ tsp cinnamon
fresh basil and coriander for garnish
1 red bell pepper, chopped
2-3 tomatoes, sliced into wedges
1 fresh red chili (minced)
Optional: 1 aubergine, chopped into bite-size pieces (leave skin on)

Ingredients – red curry sauce:

1 tin coconut milk
½ cup red onions, sliced
1 thumb-size piece of ginger
3 cloves garlic
3 tbsp fish sauce*
1 tbsp chili powder
1 tbsp ground cumin
1 tbsp ground coriander
2 heaped tsp. brown sugar
2 tsp shrimp paste, substitute anchovy paste if not available

*Ingredient substitution: for one tablespoon fish sauce, use one tablespoon soy sauce mixed with one anchovy fillet (finely minced).

Method:

1.Preheat oven to 180°C.

2.Place chicken pieces in a large casserole dish.

3.Place all curry sauce ingredients in a food processor blender. Process well.

4.Pour the curry sauce over the chicken.

5.Stir well and make sure that each chicken piece is covered with sauce.

6.Add the lime juice and cinnamon.

7.Cover and bake 45 minutes at 180°C.

8.Remove dish from the oven.

9.Add the vegetables and stir them into the sauce.

10.Return the curry to the oven for 15-20 minutes or until chicken is well cooked.

11.Dish the curry into a large serving bowl.

12.Sprinkle generously with fresh basil and coriander.

13.Serve with rice.

Ingredients

250g frozen puff pastry that is thawed
1 beaten egg
1 tablespoon butter
2 medium onions grated or finely chopped
1 cup corn kernels
100g sliced mushrooms
1/2 cup frozen peas
1 whole cooked chicken deboned and chopped or shredded depending on how you like it
2 tablespoons butter
1 teaspoon tobasco sauce
2 tablespoons flour
500ml chicken stock
250ml fresh cream
Salt and pepper to taste

Method

Before you start this recipe, pop your frozen pastry in the fridge for about 2 hours to thaw. It is best to thaw it out in the freezer than on the counter or microwave, just seems to stay intact better.

Melt 1 tablespoon of butter in a pan on a medium heat and fry the onions until they are soft, add the mushrooms and fry for about another 3 minutes stirring occasionally.

Now add the corn, frozen peas and chicken and cook for a few minutes to mix in all of the ingredients. Remove from the heat and set aside.

In another pot, melt 2 tablespoons of butter and add the flour. Stir or whisk well to cook the flour a little, be careful not to burn it, you want it to be yellow not brown. Now remove it from the heat and add the chicken stock in a slow stream, also add the tabasco whisk very well while adding the stock until all of the flour is mixed in and you have no lumps.

Pop it back on the stove and bring to the boil while you stir continuously, then reduce the heat to low, add the cream and stir until you feel it starting to thicken up. Remove from the heat, toss in the chicken mixture and give it a good mix.

Pour the mixture into a casserole dish that is about 20cm x 20cm x 10cm or a shallower one that is about 30cm x 20cm x 6cm and then place the pastry over the top. Tuck it in and fold any overlaps back onto the top. Cut 2 x 4cm slits in the pastry, wash the top with the beaten egg and place in a 180 Celsius oven for about 30 mins or until the pastry is crisp and browned.

Ingredients

1 kilogram short ribs, cut in Blocks
Salt to taste
1/4 cup minced onions
1/4 cup Tomato paste
1/4 cup water
2 tablespoons fresh lemon juice
3 tablespoons brown sugar
1 tablespoon mustard
1/8 teaspoon salt
1 tablespoon Worcestershire sauce
1 oxtail stock cube

Directions

Trim the top layer of fat from the short ribs. Place several pieces of this fat in a pot and cook over medium heat until bottom is lightly coated with fat,  remove the pot from the heat. Sprinkle the short ribs with salt, brown them on all sides, and then remove them when they are done.

Add the onion to the pot you have removed the ribs from and slightly saute until lightly browned. Return the short ribs to the pot and add the tomato paste, water, lemon juice, sugar, mustard, salt, oxtail stock cube and Worcestershire sauce. Cover the pot and cook over low heat for 2 hours, or until tender, stirring occasionally

Serve this with creamy mashed potato or rice

Chef Homaro Cantu thinks so. At last week's TED conference in Long Beach, he told an audience that he believed the berries could help feed people in famine-stricken regions by transforming what would normally be inedible ingredients, such as wild and bitter grasses, into palatable food, Wired reports. For his own two daughters, Cantu makes a faux maple syrup (a concoction of corn starch, water, lemon juice and the miracle berry) and a faux soda (carbonated water, lemon juice and the berry). So sneaky.

Critics, however, say this hunger-ending method is cost-prohibitive, as it originally took three berries to produce one tablet. Today, though, one berry can make 16 tablets, and Cantu says they're also experimenting with miraculin--the plant protein that binds to the sour and bitter receptors in the mouth, preventing these flavors from being tasted--in powder and an inhalable form. The berry may also have possible health benefits, serving as a natural sweetener for diabetics and eliminating the metallic flavor chemotherapy patients taste in food.

The best way to encounter the fruit is in a group. “You need other people to benchmark the experience,” A friend said. At his first taste party, a small gathering at his apartment in January, guests murmured with delight as they tasted citrus wedges and goat cheese. Then things got trippy.

“You kept hearing ‘oh, oh, oh,’ ” he said, and then the guests became “literally like wild animals, tearing apart everything on the table.”

“It was like no holds barred in terms of what people would try to eat, so they opened my fridge and started downing Tabasco and maple syrup,” he said.

The fruits are available by special order from specialty suppliers

Be warned however the taste distortion can be quite long lasting and effects all tastes differently so that nothing tastes quite the same as usual until the effect wears of and that can be a few hours

Ingredients:

1 & 1/2 cups of butter
3/4 cup brown sugar
3/4 cup white sugar
2 eggs
1 tsp vanilla (5cc)
2 cups flour (about 450 grams)
1/2 tsp salt (2.5mg)
1 tsp baking soda (5mg)
3 cups oatmeal (about 720 grams)
1 cup chopped walnuts
2 tbs coco powder
2 cups chocolate chips (about 450 grams)

Instructions:

Mix all together, drop by 1/4 cup portions on a greased cookie sheet. Bake at 170 degrees celcius for 20 minutes. (Or 325 degrees Farhenhight)

It's the best cookie you will ever eat by a long drop!

Ingredients

•1 kg lean boneless lamb, cut into bite size chunks
•¼ teaspoon cayenne pepper
•1 teaspoon salt
•200ml plain yoghurt
•2 ½ teaspoons finely chopped fresh ginger root
•3 tablespoons clarified butter
•Freshly ground black pepper
•½ teaspoon turmeric
•1 ½ tablespoons finely chopped fresh coriander
•200ml water
•½ teaspoon garam masala
•Pinch of nutmeg, preferably freshly grated

Method

1.Place the lamb in a large shallow baking dish and sprinkle it evenly with the cayenne and salt.

2.Mix the yoghurt and chopped ginger root together until well blended and pour over the lamb. Turn the pieces of meat over, ensuring all the meat is well coated.

3.Cover the dish tightly with aluminium foil and marinate for at least 1 hour at room temperature.

4.Heat the clarified butter over a moderate heat in a large, heavy frying pan. Stir in a liberal grinding of black pepper and the turmeric, then add the lamb and its marinade and bring to the boil over high heat, turning and stirring the meat constantly.

5.Cover the pan tightly; reduce the heat to the lowest possible point and simmer, undisturbed for 1 hour.

6.Sprinkle the lamb with coriander and pour 6 tablespoons of the water down the sides of the pan. Then cover again and simmer for 15 minutes longer. Stir in 3 tablespoons of water and cook for 15 minutes then stir in the rest of the water and cook for 10 minutes, until the lamb is tender. Serve with a sprinkle of garam masala and a pinch of nutmeg over the top.

This recipe is best served with fragrant rice and serves 4

Ingredients

Tart mix

1 x 395g can condensed milk
300ml cream
1 x 825g can fruit salad
1/4 cup of lemon juice

Base

1 x packet tennis biscuits add more if needed

3 to 4 tbs melted margarine


Method

1/ Mix condensed milk and lemon juice in glass bowl

2/ Drain juice from fruit salad and mix juice into condensed milk mixture

3/ Whip cream till stiff not to stiff and fold into condensed milk mixture

4/ Fold in half of fruit salad to condensed milk mixture

5/ Crush tennis biscuits and mix margarine into same then press into tart pan to make the shell

6/ Pour in condensed milk mixture and decorate top with fruit left over

7/ Refrigerate for three or four hours till set

A simple 30 minute recipe that is delicious
The eggs in this recipe cook when they come in contact with the hot pasta. If you are concerned about food safety, use pasteurized eggs for the ultimate safety. You can use other meats like pancetta or ham instead of the bacon, or just leave it out altogether.

Ingredients

•450g. spaghetti pasta
•250g bacon, or ham cut in bite size pieces
•4 egg yolks
•1/2 cup heavy cream
•2 cloves garlic, minced
•1 cup grated Parmesan cheese, divided
•1/8 teaspoon ground nutmeg
•1/8 teaspoon white pepper

Preparation:

Bring a large pot of salted water to a boil. Cook bacon in a heavy skillet until crisp. Remove bacon from pan and drain on paper towels. Set bacon aside. Set skillet aside; do not rinse or wash.

Cook the pasta as directed on package. Meanwhile, combine the egg yolks, cream, garlic, half the Parmesan cheese, nutmeg, and pepper in a medium bowl and beat until well blended.

When the pasta is cooked, drain, reserving about 1/3 cup cooking water, and immediately add to the skillet with the bacon drippings. Place over low heat and toss for 1 minute, scraping the pan with tongs to loosen pan drippings.

Stir in the egg mixture and toss thoroughly until combined. Add pasta cooking water as needed until a creamy sauce forms. Add the bacon and remaining cheese and toss again to coat. Serve immediately. Serves 4

Simplicity and freshness make this a winner

Prosciutto or Parma Ham and melon is the best and easiest way to showcase  sweet cantaloupes. The combination of the soft melon and the salty prosciutto is simply delicious. These Melons or spanspek as we South Africans call them are picked at there optimal ripeness. A ripe cantaloupe will smell very strong and its skin will turn from green to yellow when it is ready to eat.

Serves 4

Ingredients

•1 Cantaloupe

•16-20 Thin slices of prosciutto or parma Ham

•Cayenne pepper

Cut the cantaloupe into 8-10 slices.

Trim large pieces of fat of the prosciutto and wrap about 2 pieces around each slice of melon.

This can be eaten as a summer starter or even as a salad. However you decide it is a fine simple dish with crisp flavours

Roostekoek or BBQ Bread

Make a basic bread dough but reduce the liquid. Spoonfuls are then cooked on a clean grid over low coals. This is a simple and easy side accompaniment to any braai or BBQ

Ingredients:
500 ml flour
15 ml baking powder
2 ml salt
75 ml milk
75 ml Butter milk
1 egg, beaten

Method:
Mix together ingredients, place balls on clean grid, cook on one side until crisp, then turn and cook other side until they sound hollow when tapped.

Eat me
Now the fun part is deciding what to eat with them you can simply just lather them with butter or smother them in jam or put pieces of your cooked meat in them and eat it like a hot dog. Whatever you decide they tasty and really good so enjoy

This is just such a great burger it is filling and so darn tasty it uses french toast as as bun in place of the old hamburger bun and it has a homemade Patty weighing in at a mighty hunger busting 350 grams it is served with a Greek salad and home made fries

So how do you make this baby well read below the recipe is for two burgers

Ingredients
4 slices thick cut bread about 25mm thick
700g ground beef
75g bread crumbs
4 eggs
200g mozzarella cheese
2 tablespoons dark soy sauce
2 tablespoons tomato paste
50ml milk
salt and pepper to taste
Gherkins or pickle of your choice
Oil for frying

Method
Mix 3 eggs and the milk together season with a little salt then dunk the thick cut bread slices in covering all sides. Fry bread till golden brown in pan with oil then set aside these are now your buns.

Now mix the ground beef and bread crumbs with the soy sauce and tomato paste as well as the last egg mix well and season with salt and black pepper. Now split mix in two and fashion two burgers about 100mm in diameter then fry these in a pan not to hot turning only once with an egg lifter careful they big burgers and need care

Once burgers are cooked place on the french toast which you have layered with your favourite pickle then top burger with half the grated mozzarella cheese and place top half of french toast on top and secure with a tooth pick

Serve with a Greek salad and extra pickle on the side and don't forget the french fries or potato wedges, whatever takes your fancy and of course a couple of beers helps as well :0)

Here is the recipe and let me tell you this stuff rocks on a hot day it is a serious thirst quencher

Ingredients

4.5 litres water
30g root ginger, crushed
500 ml white sugar
15 ml active dry yeast

Boil the water, then add the ginger and sugar. Remove from the stove and cool till lukewarm. Add the yeast and leave, covered, for 1 to 2 days. Strain the beer and bottle in sterilized bottles and seal. Refrigerate and serve chilled, will keep in the fridge for a week or two.

This is a super yummy snack or light lunch

Ingredients

• 4 slices stale Portuguese loaf
• 2 eggs, beaten
• 250 ml milk
• 125 ml grated Parmesan cheese
• butter, for cooking
• 1 ripe avocado, sliced
• 12 rashers crispy bacon
• salt and freshly ground black pepper
• Gooseberry jam, to serve

Method

Mix beaten eggs and milk thoroughly.
Dip the bread into the milk mixture and coat with cheese.
Fry quickly in a little butter on both sides until crisp and golden.
Top with gooseberry jam avocado slices, bacon, and season with salt and black pepper

Ingredients

Vinaigrette:

•1/2 cup white wine vinegar
•1 tablespoon coarse-grained mustard
•1 tablespoon sugar

Salad

•1kg potatoes, diced into cubes
•Salt
•6 bacon slices, chopped
•1 medium sized red onion, diced
•Freshly ground black pepper
•2 cloves garlic, chopped
•1/4 cup freshly chopped dill and parsley leaves, plus more for garnish

Directions

For the vinaigrette:

Mix all the ingredients together in a small bowl and set aside.

Add potatoes to pot of salted cold water. Bring to a boil, over high heat, then reduce heat to a simmer and cook for 20 minutes until tender. Drain and place in a large bowl. Cover with foil to keep warm, if necessary.

Add bacon to large saute pan and cook until crisp over medium heat. Remove to a paper towel-lined sheet tray and reserve. Add onion, dash of pepper and garlic to bacon grease and saute until tender, about 3 minutes. Add vinaigrette to vegetables. Let cook until reduced and thickened, about 2 to 3 minutes.

Add potatoes, dill and bacon to the pan and toss to coat with dressing. Allow to cook for 3 minutes. Season, to taste, with salt and pepper. Transfer potato salad to a serving platter and sprinkle with chopped fresh parsley

Pumpkin Pie

1/3 shot Kahlua

1/3 shot Bailey’s Irish Cream or Amarula

1/3 shot Tequila (white)

1 dash cinnamon

Carefully layer this shot with Kahlua on the bottom, Bailey’s or Amarula in the middle, and tequila on top. Light the tequila on fire and sprinkle with cinnamon. Down it. It’s just like warm pumpkin pie!

In case you forgot how to make Milk-Tart Shooters go here
Melktert-shooters-oh-boy-these-are-good

Ingredients

4 Tenderised steaks or Veal
1/4 cup of plain flour
1 egg, beaten lightly
1/4 cup of Buttermilk
1 cup breadcrumbs
2 tablespoons olive oil
2 tablespoons of butter

Cooking Instructions

Using sharp knife, cut membrane from around steaks to prevent them from curling up during cooking.

Trim steaks or Veal into neat pieces.

Dust steaks lightly with flour and shake off excess flour.

Dip steaks into combined egg and buttermilk mixture.

Coat with breadcrumbs making sure to press them on firmly.

Heat oil and butter in a large frying pan, being generous with the oil. Cook steaks over a medium heat for about 3 minutes each side, until crumbs are golden brown. Drain the steaks with paper towels to remove excess oil. Olive oil is used to prevent the butter from burning during the cooking process. The general rule of thumb is oil is used for cooking, butter is used for taste.

Plate up the wiener schnitzel after you have allowed the meat to rest for a short while. Serve with a fresh garden salad and or french fries and don't forget the slice of lemon to squeeze over the schnitzel