red bean salad (Red Been Slaad) recipe

Ingredients
  • 6 oz. (175 g) Red Kidney Beans
  • 1 Onion
  • 1 Glove Garlic
  • 1 Tablespoon Red Wine vinegar
  • 5 Tablespoons Olive Oil
  • 1/4 Teaspoon Dry Mustard Powder
  • 1/2 Teaspoon Sugar
  • 1 Tablespoon Tomato Puree
  • Sea Salt to taste
  • Freshly ground black pepper

Directions

  1. Soak Beans overnight in cold water.
  2. Drain
  3. Cook in fresh water in Pan, bring to boil and then simmer until thoroughly cooked.
  4. Check if ready in 45 minutes. Beans vary in the way you like them.
  5. Drain beans
  6. Peel and slice the onion and crush the garlic.
  7. Add to the beans.
  8. Mix together the Vinegar, oil, mustard, sugar, tomato puree and some sea salt and freshly ground black pepper and pour this mixture over the beans stirring well.
  9. As with most bean salads I think this is best served very cold and it is certainly worth making this in advance so that the flavours have time to blend.
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Apple Cake (Aple Kake) Recipe

Ingredients
  • 180g butter
  • ½ cup brown sugar
  • 3 eggs
  • 1½ cups self raising flour
  • 1 teaspoon cinnamon
  • ½ cup milk
  • 2 apples: peeled, cored and sliced
  • 1 tablespoon sugar and ½ teaspoon cinnamon (for sprinkling on top)
Directions
  1. Preheat oven to 180°c
  2. Cream butter and sugar
  3. Add eggs one at a time while beating
  4. Sift in ½ the flour and cinnamon
  5. Fold in remaining flour and milk – alternating
  6. Pour mixture into greased pan
  7. Arrange apple slices on top
  8. Bake for about 40 minutes or until cooked
  9. Place on cooling rack and sprinkle cinnamon sugar on top
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Iced Coffee (Ised Coffe) Recipe

Ingredients
  • 4 teaspoons instant coffee granules
  • 1 cup boiling water
  • 4 teaspoons sugar substitute equivalent to 4 teaspoons sugar, optional
  • 1 cup fat-free milk
  • 4 teaspoons chocolate syrup
  • 1/8 teaspoon vanilla extract
  • Ice cubes

Directions

  1. In a large bowl, dissolve coffee in water.
  2. Add sweetener if desired. Stir in the milk, chocolate syrup and vanilla; mix well.
  3. Serve over ice.
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Chocolate Strawberry Banana Milkshake Recipe


Ingredients
  • 1 cup low-fat milk
  • 1/2 cup frozen unsweetened strawberries
  • 1/2 ripe banana
  • 2 tablespoons powdered chocolate drink mix
  • 1/2 teaspoon vanilla extract
  • 2 teaspoons white sugar
Directions
  • In a blender combine milk, frozen strawberries, 1/2 banana, chocolate milk powder, vanilla and sugar. Blend until smooth. If consistency is too runny, you may add more strawberries.
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Chocolate Milkshake (Chaklate Milkshak) Recipe

Ingredients

  • Orange or lime wedges
  • Coarse sugar
  • Unsweetened cocoa powder
  • 1 cup chocolate or chocolate chip ice cream
  • 1-1/3 cups chocolate milk
  • 1 teaspoon vanilla
  • 1/4 teaspoon peppermint extract or 2 drops almond extract (optional)
  • Chocolate curls
  • Maraschino cherries


Directions
  1. Using 4 chilled martini glasses, rub the rims of martini glasses with a wedge of orange or lime. Place sugar in a shallow dish; place cocoa powder in another shallow dish. Invert glasses and dip in sugar and then in cocoa powder to coat rims. Divide ice cream equally among martini glasses.
  2. In a small pitcher combine chocolate milk, vanilla and, if you like, peppermint extract. Pour over ice cream. Top with chocolate curls and cherries. Makes 4 servings.
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Lemon Pudding Poke Cake (Lemmon Puding Pok Kak) Recipe

INGREDIENTS (Nutrition)
  • 1 pkg. (2-layer size) white cake mix
  • 2 egg whites
  • 1-1/3 cups water
  • 2 Tbsp. oil
  • 1 qt. (4 cups) cold milk
  • 2 pkg. (4-serving size each) JELL-O Lemon Flavor Instant Pudding

DIRECTIONS
  1. Prepare and bake cake mix as directed on package for 13x9-inch baking pan, using the egg whites, water and oil.
  2. Remove from oven.
  3. Immediately poke holes down through cake to bottom of pan with round handle of wooden spoon. (Or, poke holes with a plastic drinking straw, using turning motion to make large holes.) Holes should be at 1-inch intervals.
  4. Pour milk into large bowl.
  5. Add dry pudding mixes. Beat with wire whisk 2 minutes.
  6. Immediately pour about half of the thin pudding mixture evenly over warm cake and into holes to make stripes.
  7. Let remaining pudding mixture stand until slightly thickened.
  8. Spoon over top of cake, swirling to "frost" cake.
  9. Refrigerate at least 1 hour or until ready to serve.
  10. Cut into 24 squares.
  11. Store in refrigerator.
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