Red Pepper Sauce

Posted on 08/20/2016
by Jeanette

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.


Posted on 08/20/2016
by Jeanette

1/3 Large White Cabbage

1/8 Red Cabbage

1 – 2 Med Carrots

3 Tablespoons Mayonnaise

5ml Salt

2.5 ml Coriander

1.25ml Cumin

1.25ml Ground Pepper

30ml Sugar

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


Posted on 08/20/2016
by Jeanette

Allow plenty of time to make this recipe

Pasta dough:

3 cups unbleached white flour

1⁄2 teaspoon salt

2 eggs

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:

50g Butter

60g All purpose flour

500 ml Milk

5ml Salt

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.


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.

Serve hot.

Marinara Sauce

Baking blind

Posted on 08/20/2016
by Jeanette

this term refers to the partial baking of pastry, before the filling has been added

Chicken Pot Pie

Posted on 08/20/2016
by Jeanette

600g chicken

1 medium carrot peeled and cubed

1/2 cup frozen peas (optional)

1 medium onion chopped

1 medium potato cut into small cubes

60ml flour

7.5ml salt

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

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