Citrus Cooler and more

Citrus Cooler
Ingredients:

¼ glass pineapple juice

¼ glass orange juice

¼ glass lime-juice

Sugar to taste

A pinch of salt

Method:

Blend all juices together. Serve chilled.

Easy Seafood stew
Serves 4

Ingredients:

2 tsp olive oil

1 yellow capsicum, chopped

1 red capsicum, chopped

1 medium sized onion, chopped

2 cloves garlic chopped

400g tomatoes, chopped and sautéed

1/2 cup tomato mixed with 1 cup vegetable stock with a dash of Tabasco sauce

500g bhetki cut into 1 inch cubes (boneless)

250g shelled and de-veined shrimp

Method:

In a saucepan, heat oil. Add capsicum and onion; cook until softened and lightly browned, stirring frequently.

Stir in garlic and cook for 1 minute. Stir in tomatoes, stock, and salt to taste. Cover and heat to boiling. Simmer for 5 minutes. Stir in fish and shrimp; cover and simmer till done. Gently stirring once. Serve hosts.

Potato Mayonnaise Salad
Ingredients:

1½ lb small new potatoes, scraped, salted

2 tbsp French dressing

1-2 tbsp fresh or dried snipped chives, or snipped spring onions

4 tbsp mayonnaise

2 tbsp natural yoghurt

Method:

Cook the potatoes in boiling salted water until tender. Drain well, dice and place in a mixing bowl. Add the dressing and most of the chives or spring onions while still warm and toss well. Transfer to a serving dish and leave to cool. Mix the mayonnaise with the yoghurt and spoon over the potatoes. Sprinkle with chives or remaining spring onions.

French Dressing:
(makes 1 cup)

Ingredients:

¾ cup olive oil

4 tbsp vinegar

1 tsp mustard

1 clove garlic, crushed

1 tsp honey

Salt and pepper to taste

Method:

Put all ingredients in a small bowl, adding salt and pepper to taste. Blend well with fork.

Serves 6

Sweet Treat Muffins
Ingredients:

225g flour

1 tsp baking powder

50g caster sugar

2 eggs

50 ml olive oil

200 ml flavoured yoghurt

85g frozen raspberries or blueberries

4 tbsp butter icing

Method:

Preheat oven to 180°C. Sift the flour and baking powder into a large mixing bowl and stir in the sugar.

Now mix together eggs, olive oil and yoghurt. Pour into the flour and sugar mixture and combine gently. Now gently fold in the frozen fruits. Using a spoon divide the mixture evenly into a lightly greased muffin tins.

Bake for 20 minutes or until risen and golden brown. Cool. Then spread butter icing and decorate as desired.

Butter Icing
Ingredients:

50g softened butter

2 tbsp caster sugar

2-3 drops, food colour

Method:

Add sugar to the butter. Mix until fluffy. Add food colour if desired.

Makes 12