Going The Extra Meal

Dips and bakes   (Crushed Chick Peas, Roasted Eggplant , Fresh Cucumber and Spicy Artichoke dips served with fresh home baked bread)   ______   Honey glazed roasted  ‘Tin’  served on crispy fig leaves  (according to availability) Vegetable tempura with  sweet sauce   Pumpkin Ravioli with a salsa  verde   ______   Tofu squares  with okra and candied tomatoes, served with   Mushrooms, and   Sea  A sparagus    Aromatic Vegetables   _______   Young coconut jelly and burnt Mango cream with coconut crumble  

Dips and bakes     (Crushed Chick peas, roasted eggplant,   fresh cucumber, and spicy Artichoke dips served with fresh home baked bread)   ________________   Honey glazed roasted ‘Tin’ served on crispy fig leaves  (according to  availability )   Vegetable tempura with sweet sauce   Pumpkin Ravioli with a salsa  verde   ______   Fillet of  beef butter  fried   garnished  with kimchi    Served with  Aromatic Vegetables   _______   Young coconut jelly and burnt Mango cream with coconut crumble  

Pork Skewers in Rice Paper   Vegetable Tempura with a sweet sauce   Papaya Salad with avocado and lime   Vermicelli Noodles with prawn and chicken   ________   Slow cooked Shoulder of Lamb with Pomegranate, Yoghurt and Fresh Mint served with Naan Bread, and   Tabbouleh with Italian Salsa Verde, and Roast Pumpkin Seeds Chicken  Yellow Curry with pumpkin and  served  with Fragrant Sticky Rice   _________   Raspberry  Cheesecake   OR   Crème  Brulee    

Ingredients Makes for 8-10 circle cut-outs 1kg prickly pears peeled ( approx 500 ml) 7 tbsp gelatine powder 200g sugar 300ml water Method 1. Blend the peeled pears in 2 second pulses. Break the flesh but avoid breaking down the seeds since these could give off a bitter taste. The liquid should give you about 500ml of juice 2. Pass through a sieve ensuring to take as much of the flesh as is possible. 3. Bring 300 ml of the liquid to the boil. In another container mix 7tbsp gelatine powder with 200ml of juice and mix until all the powder has mixed well into the juice and is not visible any longer. Pour the hot liquid over the part of liquid that has the gelatine powder mixed to it and stir in until all the solids have dissolved. Leave to set

This morning I tried something new. It was a brunch snack since it takes at least 3 hours to ''cook'  until you achieve a soft inner yolk. The ingredients are for one person, in this way it is easier to make for more😁 Ingredients 1egg yolk, organic and free range. 1cup Himalayan salt 1 cup sugar Method Crack an egg and separate it from the yolk. The white could be used later to fry and then present it as a fried egg sunny side up, however,for this recipe I only retained the egg yolk. Fill a bowl with equal parts salt and sugar, dig a well in the middle and place the egg yolk on it. Cover well with salt and leave to stand in the fridge. If you prefer it with a soft interior, 3 hours should do or 4 1/2 to 5 hours for a harder egg yolk. Alternatively you could leave it overnight in the fridge and use the egg yolk by grating over a SLD, a soup or some noodles. Take out from the salt and dab off the salt with a piece of.kitchen towel.