What you will need:



1 butternut
2tbs cream
2 whole potatoes
2tbs butter
A pinch of salt and pepper

Method:

Start by washing your hands thoroughly
Peel both potatoes then rinse under running water.
Peel half the butternut.
On a chopping board, dice the vegetable onto thick cubes.

Place in a saucepan and submerge them completely in water.
Bring to the boil.
Continue boiling until all the veggies are completely soft and then transfer the entire contents of the pot (including the water) into a milkshake mixer.

Blend.
Add the salt, pepper and cream then blend again.
Serve hot.
Yes, I promise you, it really is that easy..

First, for the stew..

What you will need:



500g beef
1 small onion
3 baby marrows
3 carrots
2 whole potatoes
1 clove garlic
5ml ground ginger
5ml cloves
5ml origanum
5ml salt
5ml pepper
5ml nutmeg
1 can coconut milk
60ml dry white wine
A handful of cherry tomatoes

Okay this is quite a strong stew spice wise and if it’s too fragrant for you, omit one of the spices or just water it down later.
Method:

Start by washing your hands thoroughly
On a cutting board, chop your onion very finely before frying in a saucepan with butter.
Cut your beef up into bite size little squares.

Once the onion has become transparent, add the meat. Allow to fry until golden brown.
Chop all your veggies up, slicing the carrots and marrow horizontally into circles and dicing the potatoes into cubes.

Add some water to the meat then add only the potatoes.
Allow to soften.
Once the potatoes aren’t so hard anymore, add the other veggies as well as all the spices.
Allow all the water to boil out then add the white wine.
Hard boil this.
Now, add about half the tin of coconut milk.

Season to taste.
Serve immediately.

Now, for the rice…



2 cups parboiled rice
60ml cream
1 small onion
1 red pepper
1 green pepper
1 carrot(or you can use a yellow pepper)
2tbs butter
1 liter beef stock
250ml dry white wine
Salt and pepper to taste
1 cup grated mozzarella

Start by washing your hands thoroughly.
Chop your onion
Finely then fry in a saucepan using the butter.
Once the onion had become transparent, add the rice and allow to fry for a few minutes, stirring continuously to avoid burning.
Add about one cup of stock and leave it to boil until the stock is absorbed.
Repeat this until all the stock has been used.
Now add the wine and allow that to boil out too.
On a chopping board, finely chop the vegetables into the smallest possible cubes you can manage before adding them to the rice.
This will give it colour.

Now, add the cream and the mozzarella.
Season to taste and serve hot.

First off, lemon tart..



What you will need:


2 large lemons
150g butter
3 large eggs
1 cup milk
150g castor sugar
A pinch of salt
2tbs plain flour

Method:

Start by washing your hands thoroughly.
Preheat the oven to 180 degrees (Celsius)
Whip your egg whites into stiff peaks. (the best way to test if they’re stiff enough is to hold the bowl over your head upside down. If it stays put, you did it right. If it doesn’t, clean yourself up and start over.)

In a separate bowl, cream together your butter and sugar. Add the egg yolk and whisk until thick and yellow.
Juice your lemons and add the juice to the egg mixture. (if you wanna add the rind from the lemons, you can. But I didn’t)
Now add your flower then fold in the egg whites.
Spoon the mixture into an oven proof dish.
Bake until golden brown.


Cut into squares and serve hot.

(This tart was REALLY yummy. i made it yesterday and, by this afternoon, it was already finished!!:whatever

Now, ice-cream.
Look this is a French recipe, I’m sure you could find a lot less complicated methods somewhere on the net but what I will say is that this ice-cream is REALLY good and definitely worth the extra effort!

What you will need:

250ml cream
6 egg yolks
1 vanilla pod
500ml milk
150g castor sugar

Start by washing your hands thoroughly
Place the vanilla pod in a saucepan. Add the milk and, over low heat , bring slowly to the boil.
In a bowl, cream together the eggs and sugar.
Add them to the milk and stir continuously.
DO NOT allow this to boil as the eggs will curdle and you’ll have to start over.
Stir the mixture until it becomes thick enough to coat the back of a spoon.

Remove from heat and stir in 100 cream.
Place the bowl over an ice bath and stir in the remaining cream very slowly.
Try not to get water from the ice into the mixture.
Now pour the mixture into a flat container and put it in the freezer.
Every half hour or so, take the mixture out and stir it again.
This is because it’ll start to freeze from the outside in and this will help it to all freeze at the same rate and avoid lumps etc.
Once the whole mixture has set, eat and enjoy!

What you will need:

2 cups self-raising flour
2 eggs
1 cup milk
125ml custard powder
5ml vanilla essence
100g butter
150g castor sugar

Method:
Start by.. well, I’m sure you get it by now.
Preheat your oven to 180 degrees (Celsius)
In a bowl, sift together the flour and sugar
In a separate bowl, mix the custard powder with the milk, sieve this if you get any lumps.
Add the eggs and vanilla essence and beat well.
Next add the butter. Mix again.
Now slowly pour the fluid mixture into the dry mixture, stirring all the while.

Divide the mixture into an oiled cupcake tray and allow to bake until golden brown.
Once it’s cooled, you may add a simple butter icing flavored with a little custard powder.