Lesley’S Good Food

By Lesley Rosa

This book is planned to provide delicious recipes and imaginative meal ideas for all occasionsfood that is artistic, creative, easy to make, and delicious. I have shown in this book that anyone can cook with a little help from the imagination. I have added picturesque ideas for the simplicity in meals. I have always taken ideas from other recipes that I have made in the past and tried something different with all of them. I welcome anyone to do the same. I have also added some old and new ideas to this book from friends and family that have made it so simple to produce all these recipes.

The reader will find recipes that range from simple family meals to dishes that are suitable for formal entertaining. In addition, I have added recipes for healthy smoothies that everyone loves!

A table giving the conversion of dry ingredients from grams to milliliters is included under Weights and Measures.

I have also added a variety of culinary stages of cooking. All these recipes are versatile and easy to use. There are various recipes for the health conscious as well. Readers will also benefit from these recipes as I have included dishes for all seasons.

• Language: English
• Publisher: AuthorHouse UK
• Release date: Jun 6, 2018
• ISBN: 9781524661069

Lesley Rosa

I was born in Klerksdorp in the northeastern province of South Africa. I came from a middle-class family that showed me all their culinary ideas. There were six members in our family that enjoyed an array of local South African and worldly foods. I started my cooking and baking ideas at a very early age. I now live in Johannesburg, Gauteng, with my two girls and my husband. My husband and I owned a small restaurant in the eastern suburbs, where I was a chef and a manager. I was fortunate enough to inherit this love of cuisine from my grandparents, my mother, father, aunts, cousins; in-laws, and friends. As a result of all my experiences gained, my family and friends always come back for second helpings. The idea of writing this book came from my two girls, who wanted me to leave a legacy for them. So this is where I begin.

Book preview

STARTERS:

Summer Avocado Soup:

44300.jpg Serves 4 – 6 People:

INGREDIENTS:

• 4 -6 Avocados.

• 60 - 90ml Mayonnaise.

• 250ml Fresh full-cream Greek yogurt.

• 250ml sour cream

• 75ml vegetable stock.

• Salt and black pepper to taste.

• 5ml/1 teaspoon sugar.

• Add chopped parsley and a cherry tomato or bread to garnish.

METHOD:

1. Skin and remove the pip of the avocados; add the salt and pepper; sour cream; mayonnaise; stock; the Greek yogurt, and puree the pulp in an electric blender until smooth and creamy.

2. Serve as a starter or enjoy as your main course on a hot summer’s day.

TIPS:

For a thicker soup, add more avocado pear.

This avocado soup can also be served as a dip for chips or biscuits by adding a little vinegar instead of stock.

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Anchovette Devilled Eggs:

44300.jpg Serves 4 – 6 People:

INGREDIENTS:

• 6 Jumbo eggs.

• 1 Small tin anchovies.

• 60ml Mayonnaise.

• 3 Cloves fresh garlic.

• 15ml fresh or dried parsley.

• 3ml Crushed black pepper.

• ½ Finely sliced or pieces of lettuce and paprika for garnishing.

METHOD:

1. Boil the eggs until hard.

2. Allow to cool.

3. Remove shells and slice eggs in half.

4. Remove yolks and set aside in a mixing bowl.

5. Finely chop the egg yolks, the garlic, the parsley and the anchovies.

6. Mix all ingredients together with the mayonnaise and black pepper in a mixing bowl until combined and smooth.

7. Carefully add the egg, spices and anchovy mixture into the egg whites using a tea spoon.

8. Serve with cherry tomatoes; pickled onions and pickled peppers on a bed of lettuce.

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Italian Vegetable Soup (Minestrone) :

44300.jpg Serves 4 People:

INGREDIENTS:

• 8 Rashers streaky bacon or 8 pieces of soft shin

• 1 Large onion chopped

• 2 Cloves garlic crushed

• 3 Large carrots grated

• 3 Large tomatoes skinned and chopped or 250g cherry tomatoes.

• 3 Sticks celery chopped

• 1,5 Litre Chicken Stock

• 30g Pasta

• 25ml Olive oil

• 5ml Dried basil

• 1 Bay leaf

• Salt and freshly ground black pepper

• 400g Tin of kidney beans (optional)

METHOD:

1. In a large saucepan, fry the onion, garlic and bacon or soft shin in oil until onion is soft and translucent.

2. Stir in the stock.

3. Add the vegetables, the bay-leaf and seasoning and bring to the boil.

4. Reduce heat, cover and simmer for 30 minutes, stirring occasionally.

5. Bring liquid to a rapid boil and stir in the pasta; tinned beans and dried basil.

6. Cook for another 15 minutes.

7. Add Salt and black pepper to taste.

8. Serve before a main dish.

TIPS:

A hot, savoury start to meals of fish; poultry, cheese or egg dishes; or a meal in itself when accompanied by crusty bread.

Pizza :

44300.jpg Serves 6 – 8 People:

INGREDIENTS FOR PIZZA DOUGH:

• 500g Bread flour.

• 10g Instant dried yeast.

• 1tsp /5ml salt.

• 1tsp /5ml sugar.

• 1tsp /5ml Molasses.

• 2 Tablespon /15ml vegetable oil.

• 300ml Luke warm water.

INGREDIENTS FOR TOMATOE BASE:

• 400g Tin chopped and peeled tomatoes.

• 5ml Sweet basil.

• 5ml Oregano.

• 5ml Parsley.

• 5ml Chopped garlic.

METHOD FOR TOMATOE BASE:

1. Pour the tomatoes into a medium saucepan, and boil on a medium heat for 15 minutes, or until thickened.

2. Allow to cool and set aside.

METHOD FOR PIZZA:

3. Sift the bread flour and salt together in a mixing bowl.

4. Make a well in the centre of the flour mixture and add the vegetable oil, luke-warm water, sugar, molasses and yeast.

5. Mix the dough until it is combined, and then turn the dough out onto a well-floured surface and knead until it has an elastic consistency and is no longer sticky.

6. Wash the bowl and pour 10ml vegetable oil into your palm and coat the dough with the oil. Place the dough into the clean mixing bowl, cover with a clean, damp cloth and place in a warm moist place until the dough has doubled in size.

7. Heat your oven to 240°C and place your pizza round ceramic platter on the top shelf of the oven for later when baking the pizza.

8. Once the dough has doubled in size, remove the dough from the mixing bowl, and punch down.

9. Separate the dough into tennis ball sized lumps and roll into balls.

10. Flour your pastry board and rolling pin well.

11. Roll out the dough balls to 20cm or 23cm rounds, 3mm thick.

12. Coat the pizza rounds with a little vegetable oil.

13. Add your tomato base first; your mozzarella cheese and the ingredients of your choice to the pizza.

14. Coat your pizza lifter with plenty of flour, lift up your prepared pizza, and place carefully on top of your hot pizza stone in the oven to bake.

15. Each pizza should bake for about 7 to 12 minutes, depending on your filling.

TIPS:

If your pizza filling is vegetable based, bake your pizza for 7 minutes. If you pizza filling is meat based, bake for 3 to 5 minutes longer.

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FISH:

Baked Yellow Tail:

44300.jpg Serves 4 – 6 People :

INGREDIENTS :

• 1 - 2 Kg fresh yellow tail, cleaned and de-scaled.

• 60ml/4 Tablespoons butter

• 15ml/1 Tablespoon fresh garlic

• 10ml/2 teaspoons parsley

• 2 Lemons

• 2 - 3 bay leaves

• Salt and pepper

• 15ml Fish spice

• Aluminium foil

METHOD :

1. Place the yellow tail in the aluminium foil.

2. Squeeze the juice of 1 lemon into a saucepan with the butter, adding the garlic; parsley; salt; pepper; fish spice and heat until the butter is melted.

3. Thinly slice the second lemon for garnishing.

4. Baste the fish with the butter and lemon sauce generously inside and outside.

5. Wrap the fish, with the bay leaves, turning the ends of the aluminium foil in.

6. Place in a baking dish and bake at 240°C for 30 – 40 minutes, or until the flesh flakes apart easily.

7. Garnish by arranging the slices of lemon around the fish.

8. Enjoy with chips and a salad.

Kingklip Fish Braai :

44300.jpg Serves 4 – 8 People :

INGREDIENTS :

• 1 – 2 Kg whole kingklip fish of your choice cleaned and de-scaled

• 2 - 4 Limes

• 60 - 120ml/4 - 8 Tablespoons butter

• Salt & pepper

• 15 ml Parsley

• 15 ml/1 Tablespoon fresh