Savoury Rice - Goes well with Seafood

Instead of serving plain white rice, why not try a savoury rice. This goes extremely well with seafood.

You need :

1 Tablespoon Oil
1 Teaspoon Butter
1 to 2 Tablespoons Tumeric, (Use 2 if  you want the rice to be a deeper yellow)
1/2 teaspoon crushed garlic
1 Cube Chicken Stock
1/4 Cup finely chopped Onion
3 Spring Onions finely chopped
1/4 Cup Green Pepper ( finely chopped)
1/4 Cup Grated Carrot

Here's How:

Cook the rice, (add a cube of chicken stock to the water and 1 or 2 Tablespoons tumeric). Drain rice and set aside. ( I usually steam my rice for about 5 minutes, after cooking, to make it fluffy. Leave the rice in the colander, place  a little water in  the pot used for cooking the rice, and place on the stove. Put the colander on top of the pot and cover. Steam.)  Heat the Oil and butter, add garlic, onion, spring onion, green pepper and grated carrot. Saute until onion is soft. Add this mixture to the rice and mix well. Add salt to taste. (ps. My grandkids love this rice, try it on the kiddies in your family).

Pavlova - Quick, Easy and looks great!

Thanks to the Aussies, (or was it the Kiwis?, the debate rages on), for inventing this scrumptious desert. Apparently named after Anna Pavlova, the brilliant russian ballerina, pavlova is easy to prepare, ( at least, the way I do it), and a mouth watering finish to any meal. I was never very good at doing the meringue thing, so I buy the readymade pavlova meringue casing from a cake shop or Spar. You will note a piece of my pavlova is missing in the second photo, and that's because my husband thought I had finished the photo shoot, and ate a piece of the prop, so I had to improvise with a spoon. It turned out pretty good anyway. This dessert is best prepared just before serving, ( or at least a half hour before serving).

You need:

1 Pavlova Casing (Or the one you have made, you clever person)

1 large punnet fresh strawberries

1/4 cup Castor Sugar

1 410gram tin mixed fruit or 1 cup of diced fresh fruit of choice

1 small tin Cling peaches

300ml fresh cream

Bit of mint for decoration

Here's how:

Rinse strawberries and cut in half lenthways. Place in a bowl and sprinkle 1/4 cup castor sugar over strawberries. Cover and place in the fridge for about 30 minutes. Drain the mixed fruit and dice the peaches, (reserve a few peaches for decoration). Place the mixed fruit, peaches and strawberries, (reserve about 6 halves for decoration), in the meringue casing. Whip the cream until stiff. Spoon the cream on top of the fruit and decorate with reserved strawberries and peaches. Add a sprig of mint and voila' , a delicious desert.