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RECIPE 1:
BRENDA'S FAMOUS HOMEMADE MAYONNAISE - a must-have in any fridge!
Ingredients:
3 egg yolks
1 teaspoon salt
ground black or white pepper(your choice)
3 pinches sugar
1 teaspoon English mustard
3 tablespoons white vinegar
+-500ml sunflower oil

Method:
Put all the ingredients(except the oil and vinegar) in a bowl and whisk on high until light in colour.
Start adding the oil a little at a time until it is the consistency of thick cream, then fold in the vinegar.
Put in the fridges for about an hour before using, or can be used straight away.
Keeps well in the fridge for up to 4 weeks.

 

 

Witloof/Belgian Endive/Chicory
It is healthy, crispy, wholesome, versatile and non-fattening!- only 0,1g total fat per 100g, rich in Vitamin B1, B2, B6 and C.

RECIPE 2:
WITLOOF/BELGIAN ENDIVE AND PEPPERDEW QUICHE

Pastry:
250ml cake flour
250ml grated cheddar cheese
125g butter/margarine

Filling:
20ml butter/margarine
1 onion coarsely chopped
2 cloves garlic, crushed
1 head witloof
60g pepperdews chopped coarsely
200ml milk or cream
2 extra large eggs
30ml chopped fresh mixed herbs/10ml dried herbs
salt and freshly ground pepper to taste

Method:
1.Pasry: mix all ingredients to a soft dough in a food processor or by hand. Press into base and sides of a greased 24cm quiche dish.

2. Filling: Heat butter and sauté onion and garlic. Spoon onto the pastry base.
Trim off bottom ends of witloof, cut leaves coarsely and add with pepperdews onto onion mixture.
Beat milk, eggs, herbs and seasoning. Pour over vegetables. Bake in preheated oven at 180degrees for 35-40minutes.

Makes 1 large quiche/8 smaller quiches

Variation: replace the pepperdews with 1 red papper, seeded and chopped.

 

RECIPE 3:
SPICY BUTTERNUT CHICORY SOUP

Ingredients:
30ml butter/margarine
1 large onion, chopped
2 heads witloof (chicory)
1 litre chicken stock
1 butternut, peeled and chopped
salt and freshly ground black pepper to taste
1ml paprika
80ml fresh cream(optional)

Method:
1. Melt butter and sauté onion until soft.
Trim bottom end of chicory and cut leaves coarsely.
Add to onion and fry for +-2minutes
2. Add chicken stock and bring to the boil
3. Add butternut and boil until soft
4. Place in liquidiser and heat again until boilng.
5. Season, add cream and serve immediately.

Serves 4 - 6

 

RECIPE 4:
CREAMY TUNA-FILLED CHICORY LEAVES

Ingredients:
2 heads witloof
2 x 170g can solid tuna, drained
100ml mayonnaise (I recommend Brenda's homemade mayonnaise - recipe following soon!)
45ml tomato sauce
15ml lemon juice
salt and pepper to taste
1 medum tomato, chopped
4 celery sticks, chopped
1 green pepper, chopped
75g feta cheese, crumbled

Method:
1. Trim bottom end of chicory and loosen leaves individually.
2.  Mix all ingredients and spoon into chicory leaves
3.  Lay on a flat tray

Serves 4 (fills +-20 leaves)

 

TIPS FOR GOOD EGGS

1) To check if an egg is fresh: submerge it in a glass of water: - a stale egg will float vertically, while a fresh egg will lie horizontally on the bottom of the glass.

2) Eggs are porous so keep them in their carton in the fridge to prevent them from absorbing odours(but for a great truffle omelette store eggs in a basket with a truffle)

3) Always use the egg size specified in a recipe.

4) Bring eggs to room temperature before use (cold egg will not whisk well or emulsify and will crack in boiling water)

5) Add a beaten egg to thicken soups, stews and sauces.

6) When deep frying, dip crumbed items into beaten egg to keep their coating in place as well as to prevent the food from absorbing the oil.

7) For a golden sheen on pastries, brush them with an egg yolk.

 


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