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by mitzireddy

SNACK BARS

April 28, 2011 in Biscuits

16 Comments »

Weddings are always a fabulous affair to attend as a guest – it’s a great excuse to wear a traditional sari and look glam and to socialize with friends and families. We are heading to Durban on Friday to attend a family wedding over the weekend. I am especially looking forward to spending some time just chilling with my sister, Dawn and her family. I usually try to bake some of her favorite goodies when visiting her in Durban and she asked for these snack bars – which are full of healthy ingredients including peanut butter – these cookies are delish and very moreish.

 

SNACK BARS

 

 

 

 

Ingredients

250ml (1 cup) rolled oats
250ml (1 cup) rice crispies
4 Weet-Bix, crushed
250ml (1 cup) desiccated coconut
60ml ( 4 Tablespoons) chopped dried apple rings
180ml (¾ cup) Huletts SunSweet Brown Sugar
125ml (½ cup) Huletts Golden Syrup
125ml (½ cup) peanut butter
125g brick margarine

Method

  1. Combine the oats, rice crispies, Weet-Bix, coconut and dried fruit in a large bowl.
  2. Combine the remaining ingredients in a saucepan and stir constantly over low heat until the butter and sugar has dissolved. Increase the heat and bring to the boil. Reduce the heat and simmer for 5 minutes or until the mixture thickens.
  3. Stir the syrupy mixture in the dry ingredients. Press evenly and firmly into a greased pan measuring 26cm x 20cm. Refrigerate until set before cutting into bars. May be drizzled with chocolate if desired.

Makes 30 bars.

 

 

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by mitzireddy

TUNA ROULADE

April 28, 2011 in Fish, savoury tarts and pies, Starters

10 Comments »

I was having some friends over for a meal and came across this recipe in my files for a tuna roulade and decided to serve it as a starter. Not only had I never made a roulade before but I had also not eaten one. I was having second thoughts with regards to the success of my roulade while I was whipping up the mixture (panic, panic) and sent my ever tolerant hubby to the shops to buy some salad ingredients as a backup plan just in case the roulade was a flop. There is definitely a good feeling when things go according to plan – the roulade turned out to be a hit and the filling is very tasty.

 

TUNA ROULADE

 

 

 

 

 

4 eggs

60 ml flour

15 ml parsley

1 tuna chunks ( drained)

250 ml cheddar cheese, grated

80 ml mayonnaise

15 ml djion mustard

1 spring onion, finely chopped

80 m soft butter

80 ml chutney

TOPPING

125gr cream cheese

50 ml cheese spread

METHOD

Beat the egg whites until firm, then season with salt and freshly ground pepper.

Beat the egg yolks until smooth and creamy. Fold the yolks into the whites, along with the flour and the parsley. Stir gently with a metal spoon until just combined.

Grease and line a swiss roll pan with wax paper. Spray the wax paper with non- stick spray before spreading the batter evenly into the pan.

Bake in a preheated oven at 190 C for 10 minutes or until just golden. Do not be tempted to leave it to bake for longer.

Turn out onto a clean dishcloth, remove the paper, roll up in the cloth and allow it to cool.

FILLING

Combine all the ingredients for the filling in a small mixing bowl, and season to taste with salt and freshly ground black pepper.

Unroll the swiss roll, spread the mixture onto it and carefully roll it up again.

TOPPING

Combine the cream cheese and the cheese spread. To serve, place a slice of roulade on each plate and pipe the topping onto it.

Garnish with rocket leave or fresh watercress.

 

 

 

 

 

 

 

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