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Leefstyl | Lifestyle > Kos & Wyn | Food & Wine > Resepte | Recipes

The Pick 'n Pay | LitNet Virtual Shopping Basket: Mara Kellerman's recipes

Mara Kellerman - 2008-01-18

STARTER: Curried Turkey Salad

500 ml shredded cooked turkey
4 flour tortillas (6-inch)
1 large papaya, peeled, seeded and sliced
3 kiwi fruit, peeled, cut lengthwise in half and sliced crosswise
1/4 cup Pick ‘n Pay Choice Raw Almonds
Fresh Pick ‘n Pay Baby Gem lettuce, washed and dried
250 ml Creamy Curried Dressing (recipe below)

Heat oven to 180°C. Wrap tortillas in aluminium foil. Heat in oven for 10 minutes. Meanwhile, coat outside of 4 cups with nonstick cooking spray. Invert on to a baking sheet.

Remove tortillas from oven. Increase oven temperature to 200°C. Place one tortilla at a time (keep others wrapped) on a prepared custard cup, pressing gently to shape. Bake tortillas in heated 200°C oven for 10 minutes. Carefully remove baked shells to a wire rack to cool completely.

Pour boiling water over almonds. Remove the skins and toast lightly.

Mix turkey, papaya, kiwi fruit and almonds. Line cooled tortilla cups with Baby Gem leaves. Fill each shell with turkey mixture and serve with Creamy Curried Dressing.

Yield: 4 servings

Creamy Curried Dressing

125 ml chutney
5 ml curry powder
2,5 ml ground ginger
125 ml Pick ‘n Pay Choice Greek Yoghurt

Whisk together chutney, curry powder and ground ginger in a small saucepan. Bring to boiling over medium heat. Cook, stirring occasionally, 2 to 3 minutes. Remove from heat; cool slightly. Stir in yoghurt.

Scrape into a small bowl, cover with plastic wrap and refrigerate until ready to use.

Yield: about 1 cup

MAIN COURSE: Sun-dried Tomato and Blue Cheese Burgers

500 g Pick 'n Pay Beef Mince
100 ml diced sun-dried tomatoes
60 g blue cheese
10 ml minced fresh chives
10 ml Ina Paarman’s Beef Stock Powder
2 ml Worcestershire sauce
1 ml coarsely ground black pepper
1 teaspoon salt
1 teaspoon dry mustard
4 hamburger rolls
fresh tomato, sliced
fresh lettuce
4 large Brown Mushrooms
4 slices blue cheese

In a large bowl, mix the ground beef, sun-dried tomatoes, blue cheese, chives, stock powder, Worcestershire sauce, black pepper, salt, and mustard. Cover and refrigerate for 2 hours.

Preheat a grill for high heat. Gently form mixture into 4 equal-size patties. Grill burgers for 5 minutes per side, or to desired doneness. Grill mushrooms on their stem sides for 2 minutes. Turn and put a slice of blue cheese on top. Grill a further 2 minutes.

Serve on rolls with tomato and lettuce. Serve with Pick 'n Pay Choice Oven Chips.

Yield: 4 servings

DESSERT: Individual Apple & Almond tarts

250 ml all-purpose flour
125 ml Pick ‘n Pay Choice Raw Almonds
62,5 ml white sugar
125 ml butter, chilled
1 ml almond extract
50 ml brown sugar
10 ml all-purpose flour
5 ml ground cinnamon
2 Pink Lady Apples
125 ml Pick ‘n Pay Choice Raw Almonds
50 ml butter

To make dough:
Pour boiling water over almonds. Remove the skins and grind.

Combine flour, ground almonds and sugar; cut in butter until crumbly. Add extract. Shape dough into a ball, gently press dough against the bottom and up the sides of individual quiche pans. Refrigerate for 30 minutes.

To make topping:
Peel, core, and thinly slice the apples. Combine brown sugar, flour, and cinnamon. Add apples and stir until coated. Leave for 15 minutes.

Pour boiling water over almonds and remove the skins.

Place apple mixture on the crust. Put a few drops of butter on top. Decorate with almonds.

Bake at 180°C until golden brown. Cool on a wire rack for 10 minutes. Carefully remove from pans.

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