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A selection of recipes ideal for a garden tea (19.11.15)


Bruschetta Cut bread about 1cm in diameter and toast in oven until golden brown.

The filling:
1 green pepper diced
1 red pepper diced
1 yellow pepper diced
Small marrow diced
1 punnet mushrooms sliced 1 onion sliced
Stir fry veggies and season with salt and pepper

Place veggies on each slice of the bread and add avocado diced and to garnish add a dollop of sour cream and season with crushed black pepper.

Lemon ice tea  –
In a pot throw 2 litres of boiling water onto 10 lemon grass leaves (do not boil) allow 2 cool.
Add 1 cup sugar, 1 cup lime cordial, juice of 1/2 lemon and lemon slices
3 Cups boiling water
3 lemon five rose tea bags.

Leave to brew add three quarter cup lime cordial to it. Add Sprite or Lemonade.
Mix everything together. Serve chilled with lemon slices and mint. ENJOY.

Fruit sticks  –
U will need
Fruit watermelon rough melon spanspek pineapples grapes strawberry
Cut melons and pineapples in bite size pieces Put fruit through sticks Garnish on platter Serve ice cold Enjoy

Milk tart
4 tbl sugar
4 tbl butter
2 cups flour
3 tsp baking powder
2 eggs

Beat butter and sugar till creamy, add 1 egg at a time and beat. Add flour and baking powder to form dough, roll cut and bake. Once baked make custard and add to base

1 tin condensed milk
1 Tblspn butter
3 tins water (condensed milk tin measurements)
Boil the above and add
1/2 cup maziena (make a paste with water)
1 tsp Vanilla essence
Add to the milk mixture n beat well
Pour over baked tart

Optional: spread nestle cream on the custard once it’s cool and you can dust over cinnamon as well serve and enjoy.

½ lb butter
1 ½ cups castor sugar
4 eggs
3 cups flour
1 ¼ cup milk
4 tsp baking powder
Vanilla / caramel essence
Beat butter + sugar until light + fluffy. Add eggs one at a time, beating well after each addition. Add flour + milk. Beat till smooth. Lastly add baking powder and essence. Bake in desired mini pans @ 180C till done .
Decor: use whipped cream, caramel or icing chocolate transfer sheets as desired. Decorate to tantalize the taste buds

4 pieces of chicken fillets cut into strips
Marinate with:
1 teaspoon garlic
1 teaspoon ground green chillies
1⁄4 teaspoon lemon pepper
2 tablespoon lemon juice
1 tsp salt
Cook with ghee for about 12 minutes..

Once cool dip in egg and breadcrumbs spiced with red chilies powder and mixed herbs

Make a bhajia batter with:
 ½ cup chana flour
¼ cup cake flour
Green chilies and salt to taste
½ tsp crushed dhania ½ tsp jeera and ½ tsp red chiilie powder and chopped green dhania
Make batter with water
Dip chicken strips and fry.



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