Understanding GLONGOO

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2 baskets of strawberries

Wash each strawberry and dry gently with a dishtowel.

Leave stems in tact.

Melt the bars in a double boiler, being careful not to scorch the chocolate.

Remove from heat after fully melted.

Place skewer in middle of strawberry through stem.

Dip the end of each strawberry into the melted chocolate.

Leave small clean margin around the stem.

Place on waxed paper to dry then refrigerate.

You can vary the fruit by dipping mandarins, oranges,

You can sprinkle dipped but not yet dried chocolate dipped strawberries with coconut, chocolate shavings, sprinkles, chopped walnuts or chopped almonds.

125 g butter or margarine, melted

3 eggs, beaten

3 x 250 g blocks of cream cheese (softened)

1/2 tsp vanilla extract

1 cup orange juice

1/2 cup orange rind

1 cup caster sugar

Preheat oven to 150 degrees celsius.

Combine biscuit crumbs and melted butter.

Press mixture evenly over base and sides 25 cm tin.

Set aside.

In another bowl beat eggs and sugar with electric mixer until mixture is pale and thick.

Add cheese, orange rind, orange juice, vanilla essence and continue beating until mixture is smooth and creamy.

Pour mixture over biscuit base and bake in over for 1 hour or more until the top starts to go brown.

Turn off oven and allow cake to cook with oven door slightly open.

Inquiries contact me on small1235@netzero.com

5 litres water

2 brown onions - large

1/2 green capsicum

4 carrots

4 stalks celery

1 sprig parsley

1 parsnip

4 turnips

1 chicken stock cube

salt

pepper

Boil water

Add chicken

Add all vegetables (cut up), salt, pepper and chicken cube.

Boil for 2 1/2 hours on low flame.

When chicken is tender remove and strain soup. This will give you a clear chicken broth.

Serve with a slice of bread.

Any queries contact me at small1235@netzero.com

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1 packet pretzels

Melt the bars in a double boiler, being careful not to scorch the chocolate. Remove from heat after fully melted.

Grip pretzel with tongs and dip into melted chocolate.

Remove and place on waxed paper to dry.

Then refrigerate.

You can also dip the chocolate coated pretzel in shaved coconut, sprinkles or crushed nuts.

250 gram grated mozarella cheese

2 eggs

1 tbsp parsley

1/2 cup sliced chives

salt

pepper

sesame seeds

1 extra egg beaten to brush on top of pastry

Combine mozarella cheese, eggs, parsley, chives, salt and pepper.

Cut each pastry sheet into 4 squares.

Place a spoonful of the mixture in the centre of each square.

Fold the corners over to make a triangle shape.

Gently press down edges of pastry.

Brush over pastry triangle with a beaten egg.

Sprinkle with sesame seeds.

Bake in oven 180 degrees C until golden brown.

Inquiries contact me on small1235@netzero.com

1/2 onion, finely chopped

1/2 tsp salt

1 tbsp tomato sauce

1 tbsp BBQ sauce

1/4 cup beef stock

1/2 kg mashed potato

1 cup (pre boiled) mixed vegetables

Pinch mixed herbs

Preheat oven to180 degrees.

Fry onions in frying pan.

Add the rest of the ingredients (Not the potatoes).

While the beef is cooking boil and then mash potatoes.

Place the mince in a greased oven proof dish.

Put mashed potato on top of the meat.

Bake for 30 - 40 minutes

Any inquiries contact me on small1235@netzero.com

1 tsp crushed garlic

1 tbsp soy sauce

2 brown onion (finely chopped)

1/2 tsp salt

A pinch of pepper

Put 3 slits across piece of fish

Rub garlic all over fish (especially into the openings of the slits)

In a bowl combine 1 onion, salt, pepper and soy sauce.

Marinate fish in mixture for 30 minutes

Or better still make the marinade in the morning and leave the fish in the marinade the whole day until you are ready to pan fry it.

In an greased pan, fry onion and throw in remainder marinade.

Add fish.

Cover and simmer for 20 minutes each side.

Serve with rice and vegetables or rice and salad.

Any inquiries contact me on small1235@netzero.com

2 lemons, sliced

1/3 cup brown sugar

1/4 cup seedless raisins

1 bay leaf

6 slices whitefish, pike or salmon

2 tsp salt

2 cups water

2 tbsp brown sugar

1/3 cup cider vinegar

1/4 cup blanched almonds (sliced)

Combine the onions, lemon slices, brown sugar, raisins, bay leaf, fish, salt and water in a saucepan.

Cover and cook over low heat for 25 minutes.

Transfer fish to platter.

Add the sugar, vinegar and almonds to the fish stock.

Cook over low heat, stirring constantly, until smooth.

Pour over the fish.

Serve warm or cold with salad and steamed vegetables.

Serves 6.

2 1/2 - 3 lb beef strips

1 tbsp beef bouillon

1 cup chunky salsa or mix 1 can of tomatoes with green chillies

1 can corn kernels

1 tsp garlic

1 pinch of salt

1 pinch of pepper

10 large flour tortillas, warmed

In a greased frypan fry onions

Add beef strips. Stir for 7 minutes.

Add bouillon and Salsa mix

Add garlic, salt and pepper

Put lid on and reduce flame.

Let cook for 45 - 60 minutes

When complete add corn kernels and replace lid.

Place wrap flat on surface. Place filling in centre of each tortilla and fold.

Serve with cheese, lettuce and sour cream if desired.

2 carrots

2 sticks celery, sliced

3 large brown onions

1 broccoli

1/2 lb green beans

1 capsicum

1 x 225 g can pineapple pieces

1 small packet bean sprouts

1 tsp ginger

1 tsp garlic (crushed)

1 tbsp chicken consomme

salt

pepper

Heat oil in pan.

Add 2 onions (finely chopped).

Add 1 tbsp paprika and stir.

Add chicken breasts, garlic, ginger, salt and pepper.

Cover pot with lid and reduce flame.

When chicken breasts are brown remove from pan.

After cooling slice chicken breasts into strips.

Heat oil in pan once again.

Fry mushrooms with a pinch of salt.

Boil water in a pot.

Add sliced carrots, celery, broccoli, capsicum and green beans.

Let boil until soft.

Combine chicken strips with vegetables and add chicken consomme.

Stir for 5 minutes.

Add pineapple pieces, bean sprouts and mushrooms.

Add 2 tbsp soya sauce.

Place lid on pan and simmer for a further 7 minutes.

Serve with steamed rice or boiled potatoes.

Any queries contact