Bellini jelly

This elegant non-alcoholic cocktail makes the perfect after-dinner treat.

Ingredients (serves 4):
5 tsp Bake King gelatine powder
1/4 cup warm water
1 bottle peach flavoured Pink Dolphin (500ml)
3-4 Del Monte peach halves, diced

Method:
1. In a small bowl, add the gelatine powder to the warm water. Let it stand for 5 minutes, until the gelatine becomes spongy. Stir to dissolve.
2. Pour the Pink Dolphin drink into a small measuring jug and stir in the gelatine mixture.
3. Place half the peaches into 4 champagne glasses. Using a fine sieve, strain the Pink Dolphin mixture into the glasses until they are half filled.
4. Chill in the fridge for 1 hour, or until slightly firm.
5. In another bowl, mix the remaining peaches with the rest of the Pink Dolphin mixture and set aside at room temperature.
6. When the jelly in the fridge is firm, fill the glasses with the rest of the peaches. Refrigerate for another hour until firm. Serve chilled.

Tips:
Serve the bellini straight from the fridge - the jelly turns watery when left at room temperature.

Recipe source: Simply Her magazine (Sep 2008)

Thai beef and potato curry

Potato - Part 3.

A hale and hearty pot of goodness.

Ingredients (serves 4):
2 small potatoes, peeled and quartered
1 cup coconut cream
1 tbsp ground coriander
2 tsp ground cumin
1/2 tsp ground fennel
2 cups coconut milk
500g chunk tender beef, trimmed and cut into large cubes
1 tbsp sugar
2-3 tbsp fish sauce

For the curry paste:
8 dried chillies, soaked in hot water
4 shallots
3 cloves garlic
1 lemongrass stem, white part only, sliced
4cm piece of galangal

Method:
1. Blitz all the curry paste ingredients in a food processor to form a paste.
2. Cook the potatoes in salted boiling water for about 10 minutes until they are firm to the touch. Drain and set aside.
3. In a saucepan, bring the coconut cream to a boil. Simmer for 10-12 minutes or until it "cracks" (when it separates and forms a layer of oil on the surface).
4. Add the curry paste and cook for 5 minutes, or until fragrant. Stir in the coriander, cumin and fennel, and mix well.
5. Add the coconut milk, beef, sugar and fish sauce and simmer for 1 hour, or until the beef is tender. Add the potatoes and cook for another 10 minutes.
6. Serve hot with steamed rice.

Tips:
Add a few fresh red chillies to the curry paste mix for a more intense flavour.

Recipe source: Simply Her magazine (Mar 2008)

Vichyssoise (chilled leek and potato soup)

Potato - Part 2.

A rich and aromatic vegetable broth.

Ingredients (serves 4):
40g butter
2 leeks, white part only, cut in half and thinly sliced
1 white onion, peeled and thinly sliced
2 russet potatoes, peeled and diced
1/2 tsp salt
1 litre chicken stock
1/4 cup whipping cream
Freshly grated nutmeg
Freshly ground black pepper
A handful of chopped chives

Method:
1. In a pot, heat the butter and fry the leeks and onion over medium-low heat until very soft, about 20 minutes. Don't let them brown. Add the potatoes and salt, and stir for a minute.
2. Add the chicken stock and bring to a boil. Lower heat and let it simmer for 30-40 minutes, or until the potatoes are soft.
3. Let the soup cool, then use a hand blender to puree till smooth, or pour into a blender.
4. Stir in the cream and mix well. Add nutmeg and pepper.
5. Chill for at least 4 hours. Sprinkle with chopped chives before serving.

Tips:
Cook this the night before and serve it for dinner the next day. Add some cooked prawns if you like.

Recipe source: Simply Her magazine (Mar 2008)

Aloo gobi (spicy potatoes and cauliflower)

Potato - Part 1.

Fire up your taste buds.

Ingredients (serves 4 to 6):
1 tbsp vegetable oil
1 tsp cumin seeds
2 green chillies, sliced
5cm piece of fresh ginger, peeled and finely shredded
1/2 tsp turmeric
1 1/2 tsp ground coriander
Salt to taste
300g new potatoes, peeled and quartered
1 small head of cauliflower, cut into florets
1 tsp garam masala
A bunch of coriander leaves

Method:
1. Heat the oil in a pan and fry the cumin seeds for 30 seconds. Lower heat, add the chillies and ginger, and stir-fry until fragrant.
2. Add turmeric, ground coriander and salt. Stir to mix. Add the potatoes and cauliflower and stir to coat spices evenly.
3. Add a splash of water and cook over low heat until vegetables soften, about 20 minutes, stirring occasionally. If the pan gets dry, add a splash of water at a time.
4. Turn up the heat and gently toss the vegetables in the pan to dry off excess water.
5. Stir in the garam masala and serve hot, garnished with coriander leaves.

Tips:
Leftover Aloo gobi makes for great samosa filling. Fold thawed popiah skin in half to make triangles, fill and deep-fry.

Recipe source: Simply Her magazine (Mar 2008)

Crayfish risotto

Contrary to popular belief, making rosotto really is as simple as this.

Ingredients (serves 2):
10g dried porcini mushroom (available at Carrefour)
3 crayfish, cleaned, shelled and halved
60g butter
2 tbsp olive oil
1/2 cup Arborio rice
4 cups prawn stock, heated through
30g grated Parmesan cheese (plus slightly more to garnish)
Salt and pepper

Method:
1. Soak mushrooms in boiling water and set aside. Dice the flesh of 2 crayfish.
2. Heat the butter in a small pan, add the crayfish meat and crayfish halves and cook till it turns white, about 1 minute. Remove and set aside.
3. Heat the olive oil in a saucepan and add the rice. Stir till the rice grains sound like glass beads clinking against one another.
4. Add the warmed prawn stock, one ladle at a time. Stirring constantly, allow the rice to absorb each ladleful of stock before adding the next. It should take about 20 minutes.
5. Strain the mushrooms with a fine sieve and discard the water.
6. Add the mushrooms, cheese and cooked crayfish to the risotto. Season to taste, and garnish with a crayfish half and more Parmesan cheese. Serve hot.

Tips:
If you don't have prawn stock, mix 2 cups of bottled lobster bisque (available at Carrefour) with 2 cups of water.

Recipe source: Simply Her magazine (Mar 2008)

Mango ice cream cake

A refreshing tea-time treat you can prepare in a jiffy.

Ingredients (serves 4):
1 box Sara Lee All Butter All Purpose Pound Cake
1 tub Dreyer's Toasted Almond ice cream
2 mangoes, skinned and sliced
2 tbsp orange marmalade
2 tbsp hot water

Method:
1. Cut out the base from the pound cake block with a cookie cutter.
2. Leave the cookie cutter intact and add the ice cream till it's just under the brim.
3. Add the mangoes, then remove the cookie cutter carefully to retain the shape of the cake.
4. To make the glaze, mix the orange marmalade and hot water in a small bowl until it is slightly diluted. Then brush on the top of the mango.
5. Leave in the freezer for at least 6 hours.

Tips:
For a stronger mango flavour, add pureed mango to the ice cream.

Recipe source: Simply Her magazine (Mar 2008)

Crab cakes with caramelised vinaigrette sauce

These baked crab cakes will be a hit at beach outings and dinner parties alike.

Ingredients (serves 4):
For crab cakes:
400g cooked crab meat
1 small carrot, parboiled and finely chopped
1 onion, finely chopped
A handful of coriander leaves, finely chopped
2 tsp freshly squeezed lemon juice
1 tsp powdered mustard
1 1/2 tsp oyster sauce
1/2 tsp salt
1 tsp white pepper
3 tbsp panko flakes (Japanese breadcrumbs)
1/4 cup olive oil

For the coating:
1 cup flour
1 egg, beaten
1 cup panko flakes

Vinaigrette sauce:
1/2 cup balsamic vinegar
1/2 cup fresh orange juice
2 tbsp brown sugar

Method:
1. Mash the crab meat and remove excess water. Mix with the rest of the ingredients.
2. Roll small handfuls of the mixture into balls and flatten into patties.
3. Coat the crab cakes with flour, followed by egg and panko flakes.
4. Place the crab cakes on a baking tray lined with parchment paper. Brush olive oil on crab cakes, then bake at 175 deg C for 20 minutes, until golden brown.
5. Mix all the sauce ingredients in a saucepan, then simmer on low heat until the sauce thickens. Drizzle over crab cakes just before serving.

Recipe source: Simply Her magazine (Mar 2008)