Vegetable and Beef Soup<\/strong><\/p>\n 500g shin<\/p>\n 500g flank<\/p>\n Bring to a boil 4 litres of water. Add the meat and cook slowly for about 30 minutes, skimming the surface until the water is clear.<\/p>\n Dice the following vegetables and add to the meat:<\/p>\n 4 baby leeks<\/p>\n 4 medium turnips<\/p>\n 2 large parsnips<\/p>\n 3 large carrots<\/p>\n 1 large potato<\/p>\n Cut up a bunch of soup celery<\/p>\n A small bunch of parsley<\/p>\n A chunk of pumpkin (optional)<\/p>\n Add water to cover the vegetables. Add 1 Tablespoon salt, 1 teaspoon pepper, and 3 beef stock cubes. Continue to simmer for 5 hours, never completely covering the pot.<\/p>\n Serve with vegetables floating or strain the vegetables and puree them with 2 cups extra beef stock. Return to the pot with meat and heat through.<\/p>\n Lamb Stew<\/strong><\/p>\n Place in a pot:<\/p>\n 2kg Stewing Lamb<\/p>\n 3 carrots \u2013 cut into chunks<\/p>\n 2 onions \u2013 peeled and quartered<\/p>\n 2 Potatoes \u2013 peeled and quartered<\/p>\n 2 whole cloves garlic peeled<\/p>\n Mix together:<\/p>\n 120g tomato paste<\/p>\n 1 teaspoon cinnamon<\/p>\n 2 teaspoons cumin<\/p>\n 4 teaspoons paprika<\/p>\n 2 teaspoons brown sugar<\/p>\n 2 teaspoons salt<\/p>\n 1 teaspoon pepper<\/p>\n 1 litre water<\/p>\n Pour over the lamb.<\/p>\n Bring to a boil and simmer until lamb is soft \u2013 approx. 3 hours<\/p>\n Lemon Meringue Ice Cream<\/strong><\/p>\n Base<\/p>\n Crush 120g Tea biscuits<\/p>\n Mix with 155g soft butter<\/p>\n Press into the bottom of a spring form tin<\/p>\n Filling:<\/p>\n 5 egg yolks<\/p>\n 1\u00bd cups sugar<\/p>\n \u00bd Cup lemon juice<\/p>\n 1 Cup Orley whip<\/p>\n Beat egg yolks and sugar. Add lemon juice. In a separate bowl beat the Orley whip. Fold into the egg mixture. Pour over biscuit base and freeze.<\/p>\n Top with meringue made as follows:<\/p>\n Beat 5 egg whites. When stiff, add \u00bd cup sugar. Brown the meringue by placing it under a hot grill in the oven for a few seconds.<\/p>\n Winter Salad<\/strong><\/p>\n Ingredients<\/p>\n 100g mixed salad leaves<\/p>\n \u00bd Cup pine nuts<\/p>\n \u00bd Cup cashew nuts<\/p>\n 1 red onion<\/p>\n 1 red apple<\/p>\n 1 orange<\/p>\n Handful of pomegranate seeds<\/p>\n Dressing:<\/p>\n 3 Tablespoons orange juice<\/p>\n 3 Tablespoons olive oil<\/p>\n 2 Tablespoons apple cider vinegar<\/p>\n 1 teaspoon syrup<\/p>\n 1 teaspoon mustard<\/p>\n \u00bd teaspoon cinnamon<\/p>\n Toast nuts in a dry pan for a few minutes until they turn golden. Place leaves and toasted nuts in a bowl. Peel and slice the onion. Dice the apple. Peel the orange and cut into segments. Put over salad leaves. Add pomegranate seeds. Make the dressing by mixing all the ingredients together. Drizzle dressing over salad just before serving.<\/p>\n Sweet sticky chicken<\/strong><\/p>\n Mix the following ingredients together to make the sauce<\/p>\n \u00bd cup syrup<\/p>\n \u00bd cup apricot jam<\/p>\n \u00be cup vinegar<\/p>\n 1 cup tomato sauce<\/p>\n Pour over 2 chickens cut into portions. Bake uncovered in 180\u00b0C oven until sauce thickens and chicken is golden in colour.<\/p>\n Carrot Cake<\/strong><\/p>\n 4 eggs<\/p>\n 1 cup sugar<\/p>\n 1 cup oil<\/p>\n 2 cups flour<\/p>\n 1 teaspoon cinnamon<\/p>\n 1 teaspoon bicarb<\/p>\n 2 teaspoons baking powder<\/p>\n Pinch salt<\/p>\n 3 cups grated carrots<\/p>\n \u00bd cup chopped pecan nuts<\/p>\n Method:<\/p>\n Beat eggs and sugar together. Add oil. Add sifted dry ingredients. Fold in carrots and nuts. Bake in fluted greased tin for 45 minutes at 180\u00b0C.<\/p>\n Icing:<\/strong><\/p>\n 125g butter<\/p>\n 100g cream cheese<\/p>\n 500g icing sugar<\/p>\n Cream butter and icing sugar. Must be a thick mixture. Stir in the cream cheese. Ice and decorate with pecan nuts.<\/p>\n","protected":false},"excerpt":{"rendered":" Recipes to help warm up your winter By: Jenny Diner Vegetable and Beef Soup 500g shin 500g flank Bring to a boil 4 litres of water. Add the meat and cook slowly for about 30 minutes, skimming the surface until the water is clear. Dice the following vegetables and add to the meat: 4 baby leeks 4 medium turnips 2 large parsnips 3 large carrots 1 large potato Cut up a bunch of soup celery A small bunch of parsley A chunk of pumpkin (optional) Add water to cover the…<\/p>\n","protected":false},"author":6,"featured_media":1534,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[55],"tags":[],"class_list":["post-1553","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-july-2019"],"gutentor_comment":0,"_links":{"self":[{"href":"https:\/\/www.jewishlife.co.za\/new\/wp-json\/wp\/v2\/posts\/1553","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.jewishlife.co.za\/new\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.jewishlife.co.za\/new\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.jewishlife.co.za\/new\/wp-json\/wp\/v2\/users\/6"}],"replies":[{"embeddable":true,"href":"https:\/\/www.jewishlife.co.za\/new\/wp-json\/wp\/v2\/comments?post=1553"}],"version-history":[{"count":1,"href":"https:\/\/www.jewishlife.co.za\/new\/wp-json\/wp\/v2\/posts\/1553\/revisions"}],"predecessor-version":[{"id":1554,"href":"https:\/\/www.jewishlife.co.za\/new\/wp-json\/wp\/v2\/posts\/1553\/revisions\/1554"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.jewishlife.co.za\/new\/wp-json\/wp\/v2\/media\/1534"}],"wp:attachment":[{"href":"https:\/\/www.jewishlife.co.za\/new\/wp-json\/wp\/v2\/media?parent=1553"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.jewishlife.co.za\/new\/wp-json\/wp\/v2\/categories?post=1553"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.jewishlife.co.za\/new\/wp-json\/wp\/v2\/tags?post=1553"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}