1 cup granulated sugar
3/4 cup finely chopped red peppers
1/2 cup white vinegar
2.5ml chile powder
In a small saucepan, combine sugar, red or green peppers, and vinegar.
Stir and bring to a full rolling boil.
Boil over medium-high heat for 15 minutes, skimming off any foam.
The sauce is done when it has thickened and the consistency has a sauce like appearance.
1/3 Large White Cabbage
1/8 Red Cabbage
1 – 2 Med Carrots
3 Tablespoons Mayonnaise
2.5 ml Coriander
1.25ml Ground Pepper
15ml Lemon Juice
Shred the Cabbage
Peel the Carrots and grate finely
Mix the Mayonnaise, salt and all the other ingredients together
Add the Vegetables and Mix to finish of the Coleslaw
Allow plenty of time to make this recipe
3 cups unbleached white flour
1⁄2 teaspoon salt
1⁄2 cup warm water
MAKING THE RAVIOLI DOUGH: Sift flour and salt together.
Place flour mixture on a board, making a well in the centre of the flour.
Drop eggs into the flour well, using your hand or a fork, break the yolks and beat eggs slightly.
Combine the eggs and flour together, gradually adding enough warm water to make a stiff dough.
Knead dough well, until smooth; cover the dough and let it rest for 15 minutes.
Cut dough in half and roll each half of the dough out on a floured board, into a very thin sheet (3mm thick and 7 – 10cm wide).
Feta Cheese Filling:
60g All purpose flour
500 ml Milk
5ml Black Pepper
2oog Feta Cheese
Melt butter in a large saucepan over medium heat. Once melted, stir in the flour until smooth. Continue stirring as the flour cooks to a light, golden, sandy colour, about 7 minutes.
Increase heat to medium-high and slowly whisk in milk until thickened by the roux. Bring to a gentle simmer, then reduce heat to medium-low and continue simmering until the flour has softened and not longer tastes gritty, +-10 minutes, then season with salt and pepper.
Allow the filling to cool of and add the crumbled Feta Cheese. Cool the filling completely before filling the pasta.
FILLING THE RAVIOLI:
Drop about 1 1/2 teaspoons of filling about a fingers width apart all along the dough.
When the sheet of dough is fully dotted with dabs of filling mixture, cover filling with other sheet of dough.
Using your fingers, gently press dough between each dab of filling to seal it.
Cut ravioli into squares with a (zig-zag edged) pastry cutter, or very sharp knife.
DRYING THE RAVIOLI: Allow ravioli to dry for one hour before cooking.
COOKING THE RAVIOLI: Drop ravioli into 4l of boiling, salted water and cook for about 10 to 15 minutes, or until dough is tender.
Remove cooked ravioli from pot carefully with a skimmer or a large slotted spoon, and drain well.
Place drained ravioli on a serving platter in layers, alternating layers with your favorite sauce and a sprinkling of grated cheese between each ravioli layer.
this term refers to the partial baking of pastry, before the filling has been added
1 medium carrot peeled and cubed
1/2 cup frozen peas (optional)
1 medium onion chopped
1 medium potato cut into small cubes
1 cup milk
Tip: I like to use two pieces of chicken with skin on and the rest skin off to reduce the amount of cooking fat
Preheat oven to 350Fº – 180Cº
In a saucepan brown the chicken and cook till done
Debone the chicken and chop the chicken into smaller bits
Add the chopped onions and potato to the saucepan and sauté in the chicken fat until the onions are translucent. Add the carrots and peas
Stir in flour, salt and pepper. Slowly stir in chicken broth and milk
Simmer over medium-low heat until thick. Remove from heat and set aside and allow the filling to cool
Line you pie dishes with pastry. Bake the pastry bottoms blind for 10 – 15 minutes
Place the chicken mixture in bottom pie crusts.. Cover with top crust, seal edges, and cut away excess dough. Make several small slits in the top to allow steam to escape
Bake in the preheated oven for 30 to 35 minutes, or until pastry is golden brown and filling is bubbly. Cool for 10 minutes before serving
Flaky Butter Crust:
2 1/2 cups all-purpose flour
1/2 teaspoon salt
200g butter, chilled and cut into pieces
3 tablespoons ice water, or more as needed
To make the dough by hand, combine the flour, salt, and butter in a medium bowl, and mix with a knife and your fingertips until the mixture resembles coarse crumbs. Add the water 1 tablespoon at a time and mix until the dough comes together and is no longer dry, being careful not to over-mix. Form into a disk, wrap in plastic wrap, and refrigerate for at least 1 hour
Roll out the dough on a lightly floured surface according to the recipe, fit it into the pan, and allow to rest again in the refrigerator before baking