Angel

Volume 1 | Issue 1 Wednesday 15th July, 2015

Devil’s Food Magazine ....For your most favourite food creations and ideas….

ADD MORE COLOUR TO YOUR PLATE WITH OUR NEW “rainbow butter cake”

Sick and tired of your ordinary cereal?

Buy choice! For more delicious varieties! Buy now at your local supermarket!

Woolworths “the fresh food people”

For knockout bruschetta see page 2# see picture one on bottom page For a very beautiful marinara see page 3# see picture 2 on bottom page For fondue that will greet your guest with a smile see pages 4# see picture 3 on bottom page

View on page 1 for further recipe

2

RAINBOW BUTTER CAKE INGREDIENTS For each layer…

250g butter, softened 1 cup caster sugar 2 teaspoons vanilla essence 3 eggs 2 1/2 cups selfraising flour 2/3 cup milk

METHOD Step 1 Preheat oven to 180°C/160°C fan-forced. Grease and line an 8cm-deep, 19cm (base) round cake pan with baking paper.

Step 2 Using an electric mixer, cream butter, caster sugar , food colouring of choice , and vanilla in a medium bowl on medium-high speed until light and fluffy.

Step 3 Add eggs, 1 at a time, beating to combine. Add half the flour. Stir to combine. Add half the milk. Stir to combine. Repeat with remaining flour and milk.

Step 4 Spread mixture into prepared pan. Bake for 1 hour or until a skewer inserted into the centre comes out clean. Stand in pan for 10 minutes. Turn out onto a wire rack to cool. Dust with icing sugar. Serve.

Step 5 Repeat procedures 1, 2, 3 , 4 and 5 Step 6 Prepare Vienna cream and ice as desired serve

3

SEAFOOD MARINARA

Ingredients 1/4 cup olive oil 1 brown onion, finely chopped 2 garlic cloves, finely chopped 1/2 cup dry white wine 2 cups Italian tomato pasta sauce 1/2 cup fish stock 750g fresh seafood marinara mix 1/2 cup flat-leaf parsley leaves, chopped Select all ingredients

Step 1 Heat oil in a large frying pan over medium heat. Add onion and garlic. Cook, stirring, for 3 minutes. Add wine. Cook for 1 minute.

Step 2 Add pasta sauce and stock. Bring to the boil, stirring occasionally. Add marinara mix. Cook for 2 to 3 minutes or until seafood is cooked through. Season with salt and pepper.

Step 3 Add marinara and parsley to pasta. Toss until well combined. Serve.Method

4

BRUSCHETTA

1/4 cup butter, melted 1/4 cup olive oil 10 slices French bread (1 inch thick) 1 package (4 ounces) crumbled feta cheese 2 to 3 garlic cloves, minced 1 tablespoon minced fresh basil or 1 teaspoon dried basil 1 large tomato, seeded and chopped 1 chopped red onion

In a small bowl, combine butter and oil; brush onto both sides of bread. Place on a baking sheet. Bake at 350째 for 8-10 minutes or until lightly browned on top.

Combine the feta cheese,diced red onion, garlic and basil; sprinkle over toast. Top with tomato. Bake 8-10 minutes longer or until heated through. Serve warm. Yield: 10 appetizers.

5

CHEESE FONDUE

1 garlic clove 60ml (1/4 cup) brandy 1 1/2 tablespoons cornflour 375ml (1 1/2 cups) fruity white wine, such as riesling 1 tablespoon fresh lemon juice 750g Australian Gold Swiss Cheese, coarsely grated Accompaniments 1.25kg Baby(Chat) potatoes, halved (see note) 200g thin salami slices 200g thin prosciutto slices Step 1 To prepare the accompaniments, cook the potato in a saucepan of salted boiling water for 8 minutes or until tender. Drain. Transfer to a warm serving bowl.

Arrange the salami and prosciutto on a serving platter. Place the cornichons in a bowl.

Step 2 Cut the garlic clove in half. Rub the cut surface of the garlic over the base and side of a fondue pot.

Step 3 Place the brandy and cornflour in a bowl, and stir until smooth. Combine the wine and lemon juice in a heavy-based saucepan over medium-high heat. Bring to a simmer. Add the cornflour mixture and cook, stirring constantly, until the mixture boils and thickens.

Step 4 Reduce heat to medium-low. Add a large handful of cheese. Use a wooden spoon to stir constantly until the cheese melts. Repeat with the remaining cheese, in large handfuls, stirring constantly after each addition, until the cheese melts and the mixture is combined.

Step 5 Heat the fondue pot over a low flame. Transfer cheese fondue to the pot. Serve with the accompaniments and bread twists

1 x 350g jar Always Fresh Baby Cucumbers