Culinary Delights Question: What did the grape say when he was sat on? Answer: Nothing, he just let out a little whine.
Text & Image: Rina Smit
Question: What do you call a stolen yam? Answer: A hot potato. Question: What can you make from baked beans and onions? Answer: Tear gas. Question: An old Arab riddle goes like this: Our servant is green. Her children are born white and then grow black. Who is she? Answer: An olive tree. Question: What is green and goes to a summer camp? Answer: A Brussels’ scout Waiter, what’s this fly doing in my soup? Um, looks to me to be backstroke, sir. Waiter, There’s a fly in my soup! Keep it down sir, or they’ll all be wanting one. Waiter, I can’t seem to find any oysters in this oyster soup. Would you expect to find angels in angel cake? Issue 5 7 / 2010
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STUFFED GREEN PEPPERS or this recipe, select squat round peppers that will stand upright. They are quite filling, and one per person is sufficient for a light lunch or supper. 2 green peppers (for 2 persons) 1/2 cup cooked rice
1 onion 6 chicken livers salt and black pepper chopped parsley 1 egg 1 teaspoon curry 2 tablespoons tomato sauce 1/2 cup of parmesan cheese Cut the top off of each pepper and remove the stem and seeds. Place the peppers in a basin and cover with boiling water. Allow to stand for 5 minutes, then drain thoroughly and set the peppers aside. For the stuffing, first cook the rice in boiling salted water. Fry the onion in olive oil. Chop the chicken livers into tiny pieces and add salt, black pepper and curry.
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Stir into the cooked rice with tomato sauce and parsley. Lightly beat the egg and use it to bind the rice and liver mixture. Put the peppers in a buttered fireproof dish. Spoon the mixture into the peppers and sprinkle them with half of the grated cheese. Put in the a 150 degree oven and bake for 15 minutes. Take out of oven and sprinkle with rest of cheese.
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BEETROOT WITH ORANGE n this recipe cooked beetroot is combined with orange marmalade. The two flavours blend surprisingly well and suit any meat dish.
Ingredients for 4 persons: 3 big beetroots cooked and cut into smaller pieces. 2 tablespoons of orange marmalade. juice of half an orange Remove the skin and cut the cooked beetroot into pieces. Put beetroot into a saucepan with a little piece of butter, marmalade and orange juice. Simmer gently, stirring occasionally, for about 10 minutes, until the liquid has evaporated and the beetroot is evenly glazed.
Home Cooked Issue 7 / 2010
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CHICKEN WITH PINEAPPLE AND CASHEWS 8 chicken pieces (for 4 persons) salt and black pepper a little pinch of garlic flakes olive oil 1 packet of cashews 2 tablespoons of chutney 1 big can of pineapple pieces Heat up the olive oil in a saucepan. Fry the chicken pieces in olive oil until golden brown on all sides. Put garlic flakes, salt and pepper, chutney and cashews in and fry for another 5 minutes. Put it in a buttered, fireproof dish. Cover with the pineapple pieces and syrup Bake in a 180 degree oven for about 30 minutes.
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CURRY EGGS DISH This dish can replace a meat dish. 12 eggs 2 onions 4 tomatoes 3 teaspoons curry Pinch of salt and pepper Boil the eggs for 3 minutes Put in cold water for a while Remove the shell and cut in half Put in a dish Fry onions until brown Put tomatoes in with curry, salt and pepper and cook for about 5 minutes Pour the sauce gently over the eggs. Ready to serve
Home Cooked Issue 7 / 2010
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