Dear readers, welcome to this Spring edition of Bhabi’s Corner. Just as the earth wakes up from the winter chill, our kitchens too can take on a lighter, fresher spirit. Time to enjoy and focus on fresh flavors, refreshing salads, simple pastas, invigorating drinks and fruity treats that taste as good as they look. We hope that the recipes featured in this issue, reflect the spirit of Spring and bring a touch of joy to your tables. Until next time, enjoy the season, let your tables bloom with Spring freshness and of course, happy cooking…
Refreshing Pasta Salad
3x cups screwy noodles/macaroni or bows
1 medium onion, finely chopped
1 green pepper, diced, 1 ½ tsp paprika
1 tomato cubed, salt to taste
1 cup whole kernel corn (drained)
1tsp garlic flakes, 1 red pepper (diced
1 tsp brown sugar, 2 tsp olive oil
¼ cup white vinegar, white pepper to taste
Italian parsley for garnish
Method
- Boil pasta until al dente, drain excess water
- In a wok, heat olive oil and sauteé chopped onion for ± 2 minutes until soft but not brown
- Add peppers and stir fry with all the spices, excluding the vinegar, for another two minutes
- Remove from heat and allow to cool.
- Add finely cubed carrots, tomato and corn
- Toss in pasta and vinegar and garnish with roughly chopped parsley
- Refrigerate for at least 1 hour before serving
Melon Juice
1 medium sweetmelon or spanspek, peeled or diced
1 cup iced water
1 cup low-fat milk
10-12 tsp sugar or fructose if desired
Method
- Blend all the ingredients until smooth.
- ·Place in freezer for 15-20 minutes.
- ·Serve with a sprig of mint and if diet
- allows, some ice-cream.
Lotus Mousse Dessert
250g cream, 1 tin caramel treat
1 tin 290g Nestle dessert cream
1 packet Lotus biscuits
100g chopped pecan nuts
1 slab aero, 1 lunch bar
1 snicker chocolate
Method
- Whip 250g fresh cream, 1 tin caramel treat & 1x tin 290g Nestle dessert cream.
- Beat together in a bowl until nicely combined and fold in some melted Lotus spread.
- Chop the following and add to the above mixture (reserve a bit to sprinkle on top)
- ½ pkt Lotus biscuits, 100g chopped pecan nuts, 1 slab aero, 1 snicker chocolate and 1 lunch bar.
- Allow to set, drizzle same melted Lotus spread over dessert and decorate with the balance of the mixture kept aside.
Berry and Avocado Salad
2 small avocados, sliced thinly
Sprinkle of lemon juice
2 large butter lettuce broken into
bite sized pieces
1 punnet ripe strawberries,
topped & halved
½ cup gooseberries, halved
3 sprigs of spring onion, chopped
125ml plain yoghurt, fat free
30ml honey
30ml fresh milled black pepper
Method
- Line a platter with the lettuce leaves
- ·Sprinkle the avocado with lemon juice and arrange on top of the lettuce leaves
- ·Dot with strawberries and gooseberries
- ·In a separate dish, combine yoghurt, honey and pepper
- ·Drizzle over salad and garnish with spring onions
Strawberry Popsicles
400 ml coconut cream, 2 tbsp honey
·2 cups strawberries plus extra
·1 tsp vanilla essence
·1 tbsp. condensed milk (optional)
Method
- Clean and hull strawberries. Place them in a blender and blend until smooth
- Place the coconut cream in a bowl & whisk well, about 1 minute. Add the puréed strawberries and honey and whisk. You may add condensed milk, if you prefer.
- Pour the mixture into silicone popsicle moulds and freeze for at least 5 hours or overnight.
- If you wish you can slice up some extra strawberries and place them in the mould, ensure they are flat. Pour the popsicle mixture on top.
Household tips and hints
- Dab a little olive oil or petroleum jelly on door hinges to stop squeaks.
- Keep an open box of baking soda in the fridge to neutralize odors.
- Cut a lemon in half, place in a bowl of water and microwave for 3-4 minutes. The steam can help loosen grime, making it easy to wipe clean.
Food for thought
- ” Nowadays, you MAY need money to become a member of your own family.” – Readers