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Rocquefort and Spinach Quiche

Pre-baked pastry for 9-inch crust pie 2 cups crisp raw spinach 1 cup grated rocquefort cheese 1/2 cup finely chopped onion 4 large eggs 2 cups heavy whipping cream 1/4 teaspoon salt to taste 1/4 teaspoon pepper 1/2 teaspoon garlic salt 2 tablespoons powdered parmesan cheese Sprinkle of oregano

Heat oven to 425 degrees. In bottom of the crust pastry shell lay the spinach. Add rocquefort cheese, onion and dry ingredients. Beat eggs slightly; beat in remaining ingredients. Pour into quiche dish over spinach, cheese and onion. Sprinkle some parmesan cheese over the top. Sprinkle oregano for effect. Bake for 15 minutes. Reduce temperature to 300 degrees and bake for about 30 minutes longer or until knife in centre comes out clean. Let it stand 10 minutes before cutting.

Classic Quiche Lorraine

Pre-baked pastry for 9-inch crust pie 1 cup diced, crisply cooked bacon 1 cup grated cheddar cheese 1 cup finely chopped onion 4 large eggs 2 cups heavy whipping cream 1/4 teaspoon salt to taste 1/4 teaspoon pepper 1/2 teaspoon garlic salt 2 tablespoons powdered parmesan cheese Sprinkle of oregano Heat oven to 425 degrees. In bottom of the crust pastry shell sprinkle bacon, cheese and onion. Beat eggs slightly; beat in remaining ingredients. Pour into quiche dish over bacon, cheese and onion. Sprinkle some parmesan, cheddar cheese. Sprinkle oregano. Bake for 15 minutes. Reduce temperature to 300 degrees and bake for about 30 minutes longer or until knife in centre comes out clean. Let it stand 10 minutes before cutting.

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Masala Chicken Wrap 6 de-boned chicken breasts 6 medium ready-made wraps Spices – Cumin, Garlic powder, Masala spice, Paprika, salt Olive oil Lemon juice 1 cup sour cream or yoghurt 1. Cut the chicken into strips or small pieces. 2. Add olive oil to a shallow pan, mix the chicken pieces into the pan with the oil. 3. Add the spices and lemon juice to the chicken. Rub it in well and let stand for at least 20 minutes. 4. Pre-heat oven to 200 C with grill. 5. Bake in the oven on grill for 15 minutes or until slightly golden brown. 6. Add one teaspoon of corn starch to thicken the gravy. Pour 1 cup of sour cream into a small bowl. Add 2 teaspoons lemon juice, garlic powder, onion powder and masala spice to taste. Mix well. Onto an open wrap, add some chicken and pour the sour cream topping over. Wrap up an enjoy! I love this dish with loads of the sour cream masala topping oozing out of the wrap. It gets messy but really worth it.

Ingredients: 175g butter 2/4 cup liquid cocoa or melted chocolate 1 tsp instant coffee 2 tsp Port or Sherry 1 tsp vanilla essence 2 tsp treacle sugar (optional) 1½ cup crumbled fudge 1 cup sugar 11/4 Ÿcup flour 3 eggs - Mix together the butter, cocoa, vanilla and coffee. - Add Port/Sherry, treacle sugar and half the fudge. - Whisk the eggs and sugar separately and add to the chocolate mix. - Sift in the flour and stir gently. - Pre-heat oven to 180 degrees C. - Pour the batter into a prepared pan and sprinkle the rest of the fudge on top. - Bake in the center of the oven until it puffs up. About 45 minutes. The mix should start pulling away from the edges. - Remove and allow to cool at room temperature. - Slice it into squares. - Finally, sprinkle some icing sugar over the brownies.

Enjoy with a glass of milk!


etysle. Sardin e s s e u g u t r Po

Ingredients: 6-12 sardines 6-12 mackerel coarse salt olive oil garlic parsley green peppers 12 medium potatoes Serves 4

Before you start, place the fish into a shallow dish and sprinkle liberally with coarse salt and parsley. Let it stand for at least an hour in the fridge. You might want to cover it or your fridge will smell... 1. Prepare your grill. Make sure the coals are hot enough. 2. Boil the potatoes, sprinkle or roll them in coarse salt and wrap them individually in foil. 3. Place the potatoes directly onto the coals. Some parts will turn black. We want it to look like that, it adds to the flavour. 4. When the foil starts to turn brownish, remove the potatoes and place them on the sides of the fire so that they can still keep warm and cook slowly. 5. Now for the fish. Place the fish onto the grill - the sardines have a very oily skin, so it might smoke quite a bit. Have some water handy for the flames. I like a little flame on mine! Fish cooks very quickly, so give it 10 minutes or so. Do not over cook the fish or it will be dry. Also grill some peppers if you would like, it’s a great combination. 8. While this is cooking, prepare the olive oil mix. 9. Into a small dish, add olive oil, garlic and fresh parsley. I don’t like to give exact measurements because everyone likes it differently. But remember that the garlic and parsley are just for adding flavour, you don’t want it to over power the taste of the fish. 10. The fish should be ready now! Serve the fish, potatoes and peppers on a plate and drizzle lots of olive oil over the top.

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Cheese and Chives Creamy Potato Bake : 8 medium potatoes Half a cup of Chives - fresh or dried 1 cup of grated cheddar cheese 1 1/2½ cup fresh cream 2 tsp maizena (corn flour) with enough milk to dissolve Salt Onion salt, garlic salt Serves 6

1. Pre-heat oven to 200 degrees C. 2. Slice the potatoes into 1.5 cm slices and boil until done but not too soft as they will still cook in the oven later. I normally cook them with the skin. Remove from heat when done and drain. 3. Into a baking dish arrange the potato slices in layers, sprinkling the chives, onion salt, garlic salt, salt and grated cheese between layers. 4. Mix the maizena with some milk into the cream and pour over the potatoes. If it looks like it will not cover the potatoes, add some more cream. 5. Place in pre-heated oven and bake for approximately 30 minutes. 6. Set grill on and brown for about 10 minutes or until golden brown. 7. Great combination with Schnitzels.

s. u io ic l e d d an e l p im s , Quick


Chicken Schnitzels : 12 de-boned chicken breasts Finely ground bread crumbs Garlic salt, pepper, dried basil

3 eggs Salt Oil for frying

Serves 6

1. Beat the eggs in a shallow bowl and add some garlic salt. 2. Pour the breadcrumbs into a shallow bowl, add salt and pepper. 3. Into a non-stick frying pan, pour enough oil to cover the chicken breast. Heat the oil to medium high or medium, depending on your stove. The chicken must be cooked in very hot oil, so it does not boil and become soggy. 4. Dip the chicken into the egg mix then into the crumbs. Pat the chicken flat, turn and pat again. Repeat until the chicken is completely covered in crumbs. 5. Fry the chicken until golden brown. Do not over cook - you want the chicken to still be moist inside and slightly crispy on the outside. 6. Remove from stove and drain on paper towel before placing on serving dish. 7. Sprinkle some garlic salt on the schnitzels and garnish with lemon slices.

1 Whole Chicken 1 Stick of Celery finely chopped 1/2 a large onion or 1 small onion the size of an egg 1 Carrot, chopped into tiny bits 1 cup of basmati rice Salt Pepper 1/2 tsp Rosemary 1/2 tsp Basil

- Place the chicken in a pot and add enough water to cover the chicken. Three quarters of the pot full. - Add the onion, carrot bits, salt pepper, rosemary, basil. - Bring to the boil and allow to simmer until the chicken starts to pull away from the bone. - Remove the chicken from the pot and let it cool. Strip the meat off in tiny bite sized pieces. - In the meantime, add the cup of rice to the stock and let it simmer for another 10 – 15 minutes. The rice must be well cooked. - Add the celery and the chicken to the soup. - Allow to simmer for another 10 minutes. - Ready to serve with some crispy hot bread or croutons on the side.

1 large onion finely chopped 8 cloves of garlic finely chopped 125ml Tomato puree or two chopped tomatoes 2 small peppers (green and red or yellow) Plenty olive oil 3 cups chicken 1 cup white wine 1 chicken chopped up into small pieces (could use chicken breasts) 2 tsp Paprika Salt to taste Lemon Rice (short grain) ¼ to ½ tsp saffron strands 1 chourico cut into thin slices 250g shrimps 250g calamari strips 2 tins Smoked Mussels 8 to 12 King size prawns - 1 or 2 per person


Par boil the chicken pieces in a large pot for about 10 minutes and save the stock. Place the large “paellera” on a gas burner or on the fire. Add enough olive oil to cover bottom of the pan. Heat the olive oil and add the onion, green pepper and garlic. Fry gently for about five minutes. Add the chicken pieces and the chourico and fry quickly for 2-3 minutes. Add the shrimps and calamari strips and stir. Add the tomato and simmer for another ten minutes. Fry everything for about 2 minutes and add the wine. Add all the spices ( paprika, salt, saffron and 2Tsp lemon juice) Add the rice and enough stock to cover the rice. Give it a taste and add more salt if necessary. Arrange the prawns and mussels on top and cover with a lid or foil and simmer for another 10 minutes or until the rice is cooked. This must be on very low heat and must be checked so as not to burn and dry out the rice. If the rice is getting too dry, add some more stock or water and gently shake the pan by the handles but do not stir. This does not get stirred again until ready to serve.

Brazilian Pork and Bean Stew Olive oil 2 Tsp minced garlic 1 small onion finely chopped 1 tsp balsamic vinegar 3 large bay leaves Coarse salt 1 tin tomato puree 1 chourico sliced into 2cm pieces 1 blood sausage sliced into 2cm pieces 2 large carrots thinly sliced 2 glasses of wine Approximately 500g diced pork pieces 1 tin red kidney beans 1 tin red sugar beans 1 tin butter beans

In a pot, saute the onion and garlic in enough olive oil. Add the vinegar and bay leaves and stir. Add the pork to the sauteed mix and fry for about 5 minutes. Add the carrots, chourico and blood sausage and mix it in. Add the salt. Now mix in the tomato puree and add the wine. Turn the heat down to low and allow to simmer for about 30-40 minutes or until pork is cooked and tender. Add the beans and gently fold into the stew. Do not over stir or the beans will turn to mash. Leave on the stove for another 15 minutes so the beans can soak up the flavours of the meats. As with most stews, the longer you let it stand the thicker the sauces and the better it tastes.


Golden Slices

1 Small Baguette 2 or 3 eggs ¼ cup milk or cream 1 tsp cinnamon 1 tsp vanilla extract 1 glass of water 1 cup brown sugar ¼ cup maple syrup 3 tsp vanilla extract ¼ cup Port wine/sherry 1 cinnamon stick Lemon peel Ground cinnamon Castor sugar to sprinkle Serves 6 people 1. Slice the baguette into thin slices 2. Mix the eggs, milk/cream, vanilla and cinnamon into a small bowl. 3. Into a frying pan pour enough oil to shallow fry the slices in. 4. Dip the slices one by one into the egg mix and fry them until golden brown on one side, then turn them and do the same. If the heat is too high, turn it down to medium so as not to burn the toast.. On the other hand, if the oil is too cold, the slices will become oily and soggy. 5. Remove from the pan and dry on a paper towel on both sides. 6. Arrange into a shallow serving bowl. 7. Sprinkle with cinnamon and castor sugar and let it stand for a while. You can simply enjoy them as is, with sugar and cinnamon or drizzled with the ‘piece de resistance”. 1. Pour 1 glass of water into a small pot. Add the sugar, syrup, vanilla, wine/sherry, cinnamon and lemon peel to taste (not too much peel). 2. Bring to the boil then let it simmer for 10 minutes. 3. Remove from heat and let it cool to room temperature. 4. Pour half of the syrup over the slices. Ten minutes later, turn them over and pour the remaining liquid over the slices. 5. In the summer these are best enjoyed cold and served with vanilla ice- cream. They are just as delicious served hot.

The Purple Calabash Recipes  

Recipes found on the Purple Calabash Blog

The Purple Calabash Recipes  

Recipes found on the Purple Calabash Blog