Mix all the spice together in a large bowl and store them in an airtight container.
Store in a cool and dry place.
Depending on the freshness of the spices used & the storage conditions, this spice mix should last for up to 6 months.
Use in all Moroccan & North African dishes such as Tagines & Couscous; I also use this spice in preserving - recipes to be posted!
N.B. The cornflour acts as a stabiliser for this spice mix.
One lemon a day baked whole in the oven in a dish with a little water.
Pierce the lemon, run into a glass of water, sweeten.
Too strong for stomach until you have eaten a few mouthfuls; then take some.
Recipe from Favorite Recipes of Orleans County.
Serves 10.
Impossible Pie.Recipes Compiled By Lucy Waverman for
Wash the limes and dry them, then cut into wedges. In a glass bowl, mix them with the salt.
Cover with clingwrap and store in a cool place for a week, or until the lime wedges start discolouring.
Mix all the spices together, add to the limes, and toss well. Cover again, and let stand for another 2 - 3 days.
Sterilise a large canning jar by putting it in a cookie (or other tin) in a cold oven and heating the oven to about 300 deg F/ 150 deg C or more. Leave jar (or 2 - 3 smaller jars) at that heat for at least 10 minutes, or until you ...
nd 1 tsp. Equal for Recipes in bottom of 9 inch
nd 1 tsp. Equal for Recipes or 3 packets Equal sweetener
n the refrigerator.
Some recipes call for the dough to
ore vinegar.
(Our South African chutneys are not very sweet
s a base for north African stews. The preferred method is
Combine Seasoning Mix, Lemon Juice, Olive Oil and garlic, mixing well.
Marinate the the chicken for two hours, refrigerated.
Grill chicken 20 minutes or until juices run clear, basting with marinade.
BEAT cream cheese, vanilla and 1 3/4 teaspoons Equal| for Recipes in a small bowl until fluffy; spread evenly in bottom of crust.
nd Enjoy It\", the South African cooking bible!).
Make two recipes of cornbread according to the
his is the original South African Fridge Tart!
Diced chicken breasts in to bite sized pieces.
Saute in 1 tbs peanut oil until just before cooked and remove from heat and set aside.
In a separate pan saute diced tomatoes and onion in butter and peanut oil until soft.
Add peanut butter and stir well.
Then add the water and mix well.
Now add chicken to mixture and bring to boil.
At boiling point, reduce heat to medium and cook for about 6 minutes
Serve warm over African Style Rice!
Fill a 4 quart jar with filtered water.
Remove the string from each tea bag and put it into the jug of water.
Set the jug with the tea bags and water in the direct sun and leave all day. The hotter the sun the better.
Once finished set the jar with the tea bags in it into the fridge and let it chill over night or longer.
Enjoy!
Drop lobster tails into large kettle of boiling, salted water. When water reboils, begin counting time; boil for 5 minutes. Drain off water and drench in cold water.
Cut through undershell with scissors; remove meat and reserve shells.
Flake meat with a fork.
In skillet, add Oil, Onion, Garlic.
Cook on med heat, stirring often.
When onion is lightly browned, add Tomato Paste.
Stirring constantly until the Paste has'separated' and is a deep burgundy/brown color.
Be careful not to let burn!
Takes about 10-15 minutes.
Stir in Bean'juice'.
Then, add the beans, salt and 1cup of the water.
Let simmer about 10min.
Stir occasionally.
When mixture begins to thicken, stir in Cayenne Pepper, to taste and continue to simmer til you have a thick, velvety'sauce'.
Use remaining ...
combine everything in a glass jar.
add the olives and toss to coat.
refrigerate for 3 days.
lasts for 3 weeks in the refrigerator.
Suggested side dishes: South African Yellow Rice or roast potatoes