African Fruit Salad

Ingredients:

• 2 quarts spinach, raw, wash, tear into medium-sized pieces
• 2 quarts romaine lettuce, wash, tear into medium-sized pieces
• 1 quart chicory lettuce, wash, tear into medium-sized pieces
• 1 quart Lettuce, wash, tear into medium-sized pieces
• 1 pineapple, fresh, cut in fingers
• 2 mangoes, fresh, cut in strips
• 1 coconut, fresh, cut in thin slices
• 2 oranges, thinly sliced with skins left on
• 1 pint strawberry, left whole
• 3 bananas, cut in chunks, thinly coated with
• 1/4 cup mayonnaise
• 1/2 cup peanuts, chopped
• 4 limes, juice and rind
• 1 quart mayonnaise
• 1 cup whipped cream
• 2 tablespoons sugar, white
• 2 drops food coloring, green vegetable (optional)

Directions:

1. 1
   In a large bowl, add all the greens.
2. 2
   Dip the banana slices lightly in the mayonnaise and roll in the peanuts.
3. 3
   Arrange all the fruits attractively in the bowl and serve with lime dressing.
4. 4
   To make the lime dressing grate the 4 limes and add with their juice to the mayonnaise.
5. 5
   Fold in the whipped cream, sugar and green vegetable coloring if using, chill until needed.
6. 6
   When ready serve the dressing over the fruit salad.

Pepperoni Omelet

Ingredients:

• 3 medium eggs
• 1/2 teaspoon Tabasco sauce
• 1 medium potato
• 1 medium onion
• 1 medium Tomato, coarsely diced
• 50 g pepperoni, thinly sliced
• 50 g tasty cheese, grated
• 1/4 teaspoon ground black pepper

Directions:

1. 1
   Whisk eggs in a bowl with Tabasco sauce.
2. 2
   Grate onion and potato into same bowl.
3. 3
   Add diced tomato and mix together.
4. 4
   Place mixture into a lightly oiled small skillet or fry pan over medium to low temperature.
5. 5
   Immediately layer pepperoni slices over the top and sprinkle with grated cheese.
6. 6
   Grind pepper over the top.
7. 7
   Cook around 15-20 minutes until egg has set on the top and cheese has melted, there is no need to flip it.

Baked Spinach and Eggs

Ingredients:

• cooking spray (olive oil)
• 180 g spinach (English leaves stems removed)
• 1 tablespoon olive oil spread (light)
• 2 1/2 tablespoons plain flour
• 2 cups skim milk
• 1/2 cup cheese (grated fat-reduced tasty or cheddar)
• 1/4 teaspoon ground nutmeg
• 6 eggs (room temperature)
• 4 spring onions (finely chopped)
• 1 pinch cayenne pepper
• 4 slices sourdough bread (toasted and lightly buttered to serve)

Directions:

1. 1
   Preheat oven to 180C (160C fan forced).
2. 2
   Lightly spray 4 x 1 cup capacity oven proof dishes with oil.
3. 3
   Place spinach and 1 tablespoon water in a medium saucepan over moderate heat and cook and stir for 3 minutes or until wilted and then drain and cool.
4. 4
   Using hands, squeeze excess liquid from spinach and chop coarsely.
5. 5
   Melt spread in a small saucepan over moderate heat and add flour and cook and stir for 1 minute or until bubbling and remove from heat and gradually stir in milk and increase heat to moderately high and cook stirring constantly until mix boils and thickens slightly and then remove from heat and stir in cheese and nutmeg until smooth.
6. 6
   Whisk in 2 of the eggs until well combined and then add spinach and onion to cheese sauce.
7. 7
   Pour mix into prepared dishes and using the back of a spoon make a slight indent at the centre of each dish and break an egg into each indent.
8. 8
   Place ramekins on a baking tray and sprinkle with cayenne pepper and bake for 18 to 20 minutes or until eggs are just set and then stand for 5 minutes before serving with buttered toast.

Too Easy Oriental Chicken

Ingredients:

• 2 lbs boneless skinless chicken thighs
• 2 tablespoons garlic, minced
• 3 green onions, chopped
• 6 teaspoons ginger powder
• 1/4 cup soy sauce
• 8 tablespoons chicken broth
• 3 tablespoons oyster sauce
• 3 tablespoons rice wine
• 3 teaspoons light soy sauce
• 1 teaspoon Splenda sugar substitute
• 1 tablespoon cornstarch, dissolved in water

Directions:

1. 1
   Marinate chicken thighs in the dark soy sauce for at least 1 hour.
2. 2
   Heat oil in a large frying pan over medium heat. Add in garlic and ginger. Saute long enough to allow the ginger and garlic to release their aroma.
3. 3
   Add in the chicken and saute until golden brown.
4. 4
   Add in green onions, chicken broth, oyster sauce, rice wine, light soy sauce and Splenda.
5. 5
   Stir well.
6. 6
   Once the sauce starts to boil, about 3-5 minutes, mix in the cornstarch to thicken the sauce.
7. 7
   Serve and enjoy.

Easy African-Style Peanut Chicken

Ingredients:

• 2 boneless skinless chicken breasts
• 1 small diced Tomato
• 1/2 white onion, diced
• 2 tablespoons creamy peanut butter
• 1 cup water
• 1 dash garlic powder
• 1 tablespoon butter
• 2 tablespoons peanut oil, divided

Directions:

1. 1
   Diced chicken breasts in to bite sized pieces.
2. 2
   Saute in 1 tbs peanut oil until just before cooked and remove from heat and set aside.
3. 3
   In a separate pan saute diced tomatoes and onion in butter and peanut oil until soft.
4. 4
   Add peanut butter and stir well.
5. 5
   Then add the water and mix well.
6. 6
   Now add chicken to mixture and bring to boil.
7. 7
   At boiling point, reduce heat to medium and cook for about 6 minutes
8. 8
   Serve warm over African Style Rice!

BBQ Hinty Minty Lamb Chops

Ingredients:

• 4 sirloin lamb chops, 1" thick

MARINADE

• 4 tablespoons honey
• 4 tablespoons lite olive oil (or other oil)
• 2 cloves garlic, crushed
• 1 tablespoon fresh lime juice
• 1 tablespoon fresh mint, chopped
• 1 1/2 teaspoons dry mustard
• salt and pepper
• fresh mint leaves (for garnish)

Directions:

1. 1
   Combine all the marinade ingredients and mix well.
2. 2
   Place chops in a large zip lock bag.
3. 3
   Pour marinade into the bag with the chops,seal bag.
4. 4
   Place in refrigerator for 2-3 hours, turn several times to coat the chops.
5. 5
   Heat BBQ to medium High.
6. 6
   Have heat 5" from the chops.
7. 7
   Sear chops for 5 minutes.
8. 8
   Turn heat down to medium low and cook for a further 12 minutes, brush with the marinade.
9. 9
   Adjust this time to suit how you like your chops.
10. 10
    Garnish with mint leaves& serve.

Lamb Chops for the BBQ or Grill

Ingredients:

• 1 kg lamb chop
• 1/4 cup ketchup
• 1 teaspoon lemon pepper
• 1/4 cup lemon juice
• 1/2 teaspoon dried rosemary leaves
• 1/3 cup olive oil
• 1 small onion, grated
• 1 garlic clove, crushed

Directions:

1. 1
   Trim excess fat from lamb.
2. 2
   Combine lamb with all the ingredients, cover and refrigerate for several hours or overnight.
3. 3
   Just before serving, drain lamb from marinade.
4. 4
   Grill or BBQ chops until tender.

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Chapati (East African Bread)

Ingredients:

• 2 cups all-purpose flour, sifted
• 1 teaspoon salt
• 1 teaspoon cooking oil
• warm water, as needed

Directions:

1. 1
   All ingredients should be allowed to come to room temperature if they have been in the refrigerator.
2. 2
   Mix flour and salt in a bowl.
3. 3
   Slowly mix in enough water to make a thick dough.
4. 4
   Mix in one spoonful oil.
5. 5
   Knead dough on a cool surface for a few minutes, adding a few spoonfuls of dry flour.
6. 6
   Return dough to the bowl, cover with a clean cloth, and let it rest for thirty minutes.
7. 7
   Lightly grease (with cooking oil) and pre-heat a skillet or griddle.
8. 8
   Divide the dough into orange-sized balls. Flatten them into six-inch circles. Fry them in the skillet or griddle, turning once, until each side is golden brown and spotted.
9. 9
   Place in warm oven as they are done and serve with butter and any curry, stew or soup dish.

Hot Beef & Coconut Curry

Ingredients:

• 2 cups milk, coconut
• 3 tablespoons curry paste, red, thai
• 2 garlic cloves, crushed
• 1 lb steak, braising, cut 3/4-inch chunks
• 2 kaffir lime leaves, fresh (I use frozen when I can't get fresh)
• 3 tablespoons lime juice, fresh squeezed
• 2 tablespoons fish sauce
• 1 chili, red, large, fresh, seeded and sliced thinly
• 1/2 teaspoon turmeric, ground
• 1/4 teaspoon salt, sea
• 1/2 teaspoon pepper, black
• 2 tablespoons basil, fresh, chopped
• 2 tablespoons cilantro, fresh, chopped
• 1/3 cup coconut, toasted, shredded (garnish)
• 4 cups rice, steamed

Directions:

1. 1
   Bring the coconut milk to boil, in a large pan.
2. 2
   Lower the heat and simmer for 10 minutes, or until it has thickened.
3. 3
   Now stir in the curry paste and garlic, simmer 5 minutes.
4. 4
   Add the beef to the pan and bring to a boil, stirring constantly.
5. 5
   Lower the heat add the lime leaves, juice, fish sauce, chili, turmeric and salt.
6. 6
   Cover the pan and simmer 25 minutes.
7. 7
   Please add a little water if the sauce looks dry.
8. 8
   Lastly you will add the basil and cilantro, taste and season with salt and pepper if you desire.
9. 9
   Garnish with the toasted coconut and serve with steamed rice.