This is a fruit salad that my Mother-in-Law makes. It's colourful, sweet and tastes of summer. Makes a nice change to a standard fruit salad and you don't have to buy as many strawberries.
INGREDIENTS
Fresh Strawberries
Fresh Peaches / Nectarines
Fresh Charentais Melon (orange flesh)
METHOD
Hull and slice the strawberries.
Skin and slice the peaches.
Halve the melon, scoop out the seeds and pass through a sieve placed over a bowl, reserving the released juice.
Use a melon baller to scoop out the melon flesh.
Mix all fruit together in a bowl along with the reserved melon juice.
Serve on it's own or with cream / ice cream.
GARLIC & PINEAPPLE CREAM CHEESE DIP
This is my Mother's recipe which I think she got from a magazine sometime in the 70's. It sounds like a funny combination but it's absolutely delicious.
I buy the cream cheese loose from the deli counter at the supermarket but you can also use Philadelphia, although it's not as good.
I buy the cream cheese loose from the deli counter at the supermarket but you can also use Philadelphia, although it's not as good.
INGREDIENTS
½ lb Loose full fat cream cheese / Philadelphia
Small tin of crushed pineapple
Crushed Garlic to taste
METHOD
Put the cream cheese in a bowl and give it a good beat to make it smooth. Drain the tin of crushed pineapple (make sure you drain it well) and mix the pineapple into the cheese. Mix in the crushed garlic. You have to taste it to ascertain how much garlic to add.
If the mixture needs loosening add a little of the reserved pineapple juice
Serve with a selection of small crackers and crudités
NOTE: I now make this with around equal quantities of Philly and Soured Cream & a small tin of pineapple. If you use a standard tin of crushed pineapple you’ll need 2 tubs of Philly and a larger tub of soured cream, garlic to taste.
Equal quantities of Philly and Soured Cream makes a lovely topping for Baked Potatoes. You can add minced garlic, chopped chives or any herbs.
½ lb Loose full fat cream cheese / Philadelphia
Small tin of crushed pineapple
Crushed Garlic to taste
METHOD
Put the cream cheese in a bowl and give it a good beat to make it smooth. Drain the tin of crushed pineapple (make sure you drain it well) and mix the pineapple into the cheese. Mix in the crushed garlic. You have to taste it to ascertain how much garlic to add.
If the mixture needs loosening add a little of the reserved pineapple juice
Serve with a selection of small crackers and crudités
NOTE: I now make this with around equal quantities of Philly and Soured Cream & a small tin of pineapple. If you use a standard tin of crushed pineapple you’ll need 2 tubs of Philly and a larger tub of soured cream, garlic to taste.
Equal quantities of Philly and Soured Cream makes a lovely topping for Baked Potatoes. You can add minced garlic, chopped chives or any herbs.
CHICKEN SATAY
This recipe was given to me by a Thai lady. Sorry, no quantities as I do it by eye and taste. For the marinade the main ingredient is the oil. Don't add too much Soy Sauce or it will be salty and you only want a splash of Fish Sauce.
INGREDIENTS
Chicken fillet or thighs cut into strips or bite sized pieces
MARINADE:
Olive Oil (You could also use Coconut Oil or Sesame Oil)
Soy Sauce
Freshly Grated Ginger
Minced Garlic
Chinese / Thai Fish Sauce
Chopped Chilli (optional)
PEANUT SAUCE:
Crunchy Peanut Butter
Milk / Coconut Milk
Soy Sauce
Chinese / Thai Fish Sauce
Honey / Brown Sugar
Note: If you would like the chicken to be sticky you could add some honey to the marinade. Also if you would like the sauce to be slightly spicy you could add a little chopped chilli
METHOD
Mix all the marinade ingredients together, place in a dish along with the chicken. Turn the chicken to ensure all the chicken is covered with the marinade. Cover the dish with cling film and place in the fridge. Leave to marinate for a few hours.
To make the peanut sauce place the peanut butter in a pan with a little milk, a splash of soy sauce, a splash of fish sauce and a drizzle of honey. Heat through stirring all the time and add more milk as needed until the sauce is the right consistency. Be careful not to overheat or the sauce with thicken too much. Taste and add soy sauce and honey to taste, bearing in mind that soy sauce is salty.
When you're ready to cook the chicken thread the chicken pieces onto skewers, don't pack them too tightly and then they will cook quickly. Cook either under the grill or on the barbecue. Serve with the warm peanut sauce.
INGREDIENTS
Chicken fillet or thighs cut into strips or bite sized pieces
MARINADE:
Olive Oil (You could also use Coconut Oil or Sesame Oil)
Soy Sauce
Freshly Grated Ginger
Minced Garlic
Chinese / Thai Fish Sauce
Chopped Chilli (optional)
PEANUT SAUCE:
Crunchy Peanut Butter
Milk / Coconut Milk
Soy Sauce
Chinese / Thai Fish Sauce
Honey / Brown Sugar
Note: If you would like the chicken to be sticky you could add some honey to the marinade. Also if you would like the sauce to be slightly spicy you could add a little chopped chilli
METHOD
Mix all the marinade ingredients together, place in a dish along with the chicken. Turn the chicken to ensure all the chicken is covered with the marinade. Cover the dish with cling film and place in the fridge. Leave to marinate for a few hours.
To make the peanut sauce place the peanut butter in a pan with a little milk, a splash of soy sauce, a splash of fish sauce and a drizzle of honey. Heat through stirring all the time and add more milk as needed until the sauce is the right consistency. Be careful not to overheat or the sauce with thicken too much. Taste and add soy sauce and honey to taste, bearing in mind that soy sauce is salty.
When you're ready to cook the chicken thread the chicken pieces onto skewers, don't pack them too tightly and then they will cook quickly. Cook either under the grill or on the barbecue. Serve with the warm peanut sauce.