Happy food for happy events equals FEAST

November 25, 2012 in Uncategorized

In the previous episode, we saw both Usha Sing of Healthy Vegetarian Foods and Zirkie Schroeder of Pink Polka Dot Foods prepare food for festive occasions they plan to celebrate with their loved ones. Usha prepared a Diwali lunch and Zirkie prepared an array of bites for a year-end family get-together. Both tackled so many different dishes that we were worried that they may not finish in three hours. But they did and they made such generous quantities that, for for the first time, the judges left us plenty to relish! Our favorites were Usha’s Kheer, a sweet and creamy cardamom-scented rice pudding and Zirkie’s Sticky Boneless Pork Ribs with Pineapple Salsa. Yum. Here are the recipes, with love. For the rest of Usha’s Diwali lunch recipes, click here. And for Zirkie’s festive bites recipes, click here.

Usha’s Kheer

  • 1 tablespoon ghee
  • ½ cup milk
  • ½ cup basmati rice
  • 1 can low fat Ideal milk
  • 1 can condensed milk
  • ¼ teaspoon saffron strands
  • 1 ½ teaspoon elachie (cardamom powder)
  • ¼ cup flaked almonds
  • ¼ cup sliced pistachios
  • 3 tablespoons coloured slivered almonds for garnish

Using medium heat and a heavy based pot, put the ghee and milk to boil.

Wash the rice and add to the boiling milk, lower the heat and allow the rice to cook for about 10 minutes. Add the ideal milk, condensed milk, saffron, cardamom, flaked almonds and pistachios.

Allow the mixture to simmer on low heat for a further 10-15minutes, more sugar can be added as per your taste. Remove from heat and allow it to rest for a few minutes.

Serve warm in mini dessert bowls garnished with sliced pistachios, coloured slivered almonds and a delicate sprinkling of cardamom.

Sticky Boneless Pork Ribs with Pineapple Salsa

  • 500 g boneless and skinless pork rashers, sliced into 3 cm strips
  • 75 ml chilli soy sauce
  • 75 ml Rhodes Apricot Jam
  • 15 ml grated fresh ginger root
  • 45 ml corn flour
  • 15 ml brown sugar
  • 15 ml allspice
  • 1 ml salt
  • 1 x 440 g can Rhodes Pineapple Pieces, drained
  • 1 chopped sweet red pepper
  • 60 ml chopped red onion
  • 1 clove of garlic, minced
  • 30 ml minced red chillies
  • 125 ml chopped fresh coriander
  • 45 ml lime juice
  • salt to taste

In a mixing bowl add the soy sauce, apricot jam, ginger, corn flour, brown sugar, allspice and salt together and mix well.

Place half of the marinade into a non-metallic dish place the pork rashers on top, topped with the rest of the marinade. Marinade for 20 to 30 minutes. Place into a baking dish, in a single layer. Bake uncovered for 30 to 35 minutes or until the pork is cooked to your liking.

Mix the pineapple, sweet red pepper, red onion, garlic, red chillies, fresh coriander and lime juice together and season to taste.

Serve warm.

Love and hugs and great cooking until later this week, when we’ll tell you about episode 8 and the bloggers competing in that episodes with their festive menus.

 

6 responses to Happy food for happy events equals FEAST

  1. Both dinner divas really cooked up a storm – there was a lot of dishes to prepare – all looked delicious. It was sad to see Zirkie eliminated – that’s the reality of competitions – there can only be one winner. Am going to try out these 2 recipes – love the sound of the creamy rich rice pudding and the tasty pork ribs.

    • Liewe Mitzi, Zirkie was not eliminated :-).

      There are still FIVE more Divas to cook before we tally the points! Then only, the three with the highest scores overall will go through. So you just have to wait and see in two weeks’ time who are the top three ;-).

      Fab Sunday to your and your loved ones and a great week ahead XXX

  2. Hi Anne once agian thank you for the wonderful recipe–my sons were just saying they never thought that my Kheer was as good as all said it was.

  3. Looks like a festive table.We bengalis have a great version of rice Pudding with palm sugar, I have yet to try something with basmati rice sounds like a great tasting recipe.

  4. Thank you for visiting and for your comment, Nee.

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