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Brazilian Rice
Ingredients:
2 cups of rice washed and the water drained well.
(I love basmati rice, but any rice will do)
1 medium garlic clove chopped up finely
2 Tbs of vegetable oil
Salt to taste
Hot water just enough to cover the rice up
How to make it:
- Wash the rice well to remove most of the starch and the drained rice.
- Heat the oil in a pan and add the garlic.
- Gently fry the rice with the garlic stirring with a wooden spoon until the rice is quite dry and has some golden parts. This takes about 5 – 10 minutes in a medium to low fire; it gives the rice a lovely flavour.
- Lower the fire again and start to put in the hot water slowly, be careful at this stage as the hot water can spatter out of the pan as it hit the hot metal.
- Cover the rice with the water, stir, place the lid on the pan and bring to the boil. Then reduce the heat to very low and cook for about 20 until the water has evaporated.
- After the water has evaporated, froth the rice with a fork and taste to see if it’s cooked, if not add a few drops of water and cover again and let cook for a further 5 minutes or until cooked.
Carrotilicious salad
Ingredients:
500g of raw carrots, peeled and grated
1 tsp of grated onions
Juice of ½ small lemon
Salt and freshly ground black pepper
1tbs sunflower oil
How to make it:
- Place the grated carrots in a salad bowl and add the onions, lemon juice, sunflower oil, salt and pepper.
- Mix all the ingredients well and serve.
Simple to prepare, I have friends who were not really fond of carrots, but love this salad. This carrot salad has been my children’s favourite since they were toddlers. Nutritious, refreshing and delicious served with rice or used as sandwich filling.
Facts:
Carrots are about 87% water, rich in mineral salts, vitamins B, C, D and E. Raw carrots are an excellent source of vitamin A and potassium; they contain vitamin C, vitamin B6, thiamine, folic acid, and magnesium.
Beetrootilicious salad
Ingredients:
500g of raw beetroot, peeled and grated
1 tsp of grated onions
Juice of ½ small lemon
Salt and freshly ground black pepper
1tbs sunflower oil
How to make it:
- Place the grated beetroot in a salad bowl and add the onions, lemon juice, sunflower oil, salt and pepper.
- Mix all the ingredients well and serve.
So simple to prepare, delicious, nutritious and refreshing! Great served with rice.
Facts:
Beetroots are not only low calorie but also packed full of nutrients. They contain high levels of carotenoids and flavenoids; anti-oxidants that help reduce the oxidation of LDL cholesterol, protecting our artery walls and reducing the risk of heart disease and stroke. It is one of the richest sources of folic acid, which helps to protect unborn babies from spina bifida, and is also thought to help lower homocysteine levels in the blood.
Tropical Cheesecake
Ingredients:
160g plain sweet almond or hazelnut biscuits
(use normal digestive biscuits if you
do not have any special dietary needs)
60g butter, melted
250g of cream cheese, softened
300ml thickened cream
75g caster sugar
1 Tbs of lemon juice
3 tsp gelatine
100ml water
228g of Brazilian Flavours Guava or Cashew fruit jam
How to make it:
- Process biscuits until mixture resembles fine breadcrumbs. Add butter; process until
just combined. Using a spoon, press the crumb mixture evenly over a base of 21cm
spring form tin, cover and place in the fridge for about 30 minutes or until firm.
- Beat the cheese, sugar and lemon juice in a bowl with an electric mixer until smooth.
- Sprinkle the gelatine over the water in heatproof bowl, stand over a sauce pan of
simmering water. Stir until the gelatine has dissolved, let it cool for 5 minutes.
- Whip the cream until soft peak; fold in the cheese mixture and the gelatine.
- Spoon the cheesecake mixture evenly into the tin and refrigerate for about 3 hours.
Spread the Brazilian Flavours Guava or Cashew fruit jam over the top and refrigerate
over night.
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