MHS Lockdown – Recipes

Super Carrot Cake 
From Marysia Tomczyszyn

Ingredients :
3 eggs
300 ml (1 1/4 cups) white sugar 
250 ml (1 cup) oil 
10 ml (2 tsp) vanilla
500 ml (2 cups) grated carrots
1 can (398ml)(14 oz) undrained crushed pineapple
250ml (1 cup) unsweetened shredded coconut
625 ml (2 1/2 cups) plain flour
10 ml (2 tsp) baking soda
5 ml (1 tsp) salt
5 ml (1 tsp) nutmeg
10 ml (2 tsp) cinnamon
125 g (4 oz) cream cheese
60 ml (1/4 cup) soft butter or margarine
250 ml (1 cup) icing sugar

Method :
Beat the eggs until they are light and lemon coloured.
Gradually add the sugar and beat well. Slowly add the oil and beat until well blended.
Stir in the vanilla, carrots, pineapple and coconut.
Sift together the flour, baking soda, salt, nutmeg and cinnamon and stir into the above mixture.
Pour the batter into a greased 33 cm x 23 cm x  5 cm (13″ x 9″ x 2″) pan and bake in a 180C (350F) oven for 45 to 60 minutes.
Meanwhile, blend together the cream cheese and butter.
Beat in the icing sugar.
Cool the cake on a rack and spread with the frosting.

Simple Red Pepper & Tomato soup From Eve Dickinson
Makes 6-8 servings

1 finely chopped onion
1 can of chopped Tomatoes
1 Jar Lloyd Grossman Tomato & Basil sauce or similar
1 Jar of Roasted Red Peppers
1lb carrots grated
1 teaspoon Sugar or 1 small grated sweet potato
Salt & Pepper

Method :
Cook all together for 30 minutes
Blend with a hand blender
Add a swirl of cream if desired

Pork Fillet with Apricot and Pine Nut Stuffing From Eve Dickinson

Serves 2-3 (generous portions)

Ingredients :
100g apricots
25g pine nuts
50g brown bread
Blend / chop apricots, pine nuts and granary bread together to make stuffing.
8 slices Parma ham
30g Butter
90ml Vermouth
2 medium – large Shallots
200ml chicken stock
Something to bind stuffing slightly (water or small egg)

Method :
Cover pork fillet with cling film.
Flatten fillet out to required thickness (thin) & stuff with mixture & roll up.
Wrap with Parma ham and tie with cotton thread
Brown quickly in butter & remove to warm plate
Melt butter in small pan and sauté shallots
When shallots are soft add remaining bitter
Add stock and vermouth.
Bring to boil and reduce to simmer, add pork cover and cook for 20 mins.
Remove pork to warm plate & remove cotton thread.
Slice pork & cover with foil
Add generous teaspoon of flour to sauce to thicken.
Serve pork on a bed of the Shallot mixture & sauce accompanied with vegetable & potatoes of choice

Leave a Reply

Your email address will not be published. Required fields are marked *