Gado Gado

Vegetables of choice including:   Red capsicum, sliced, Green beans lightly cooked, shaved carrot, lettuce wedges, bean sprouts, cucumber batons, tomato wedges, Radish, cabbage, hard boiled egg.

1/4 cup peanut butter 

1 Tbsp soy sauce

1-2 Tbsp fresh lime juice 

1-2 Tbsp maple syrup 

2-3 tsp mashed garlic 

1-4 Tbsp hot water

Prepare the peanut sauce by adding all ingredients except water to a small mixing bowl and whisking. Add hot water 1 tablespoon  at a time until desired consistency is reached — it should be pourable. Taste and adjust seasonings as needed, adding more maple syrup for sweetness, or lime juice for acidity.

Mushroom Kugel

 

1 large red onion, sliced 

2 tablespoons oil 

2 cloves of garlic, chopped

450gms mushrooms, peeled and sliced 

2 eggs

1 tablespoon mayonnaise

1 tablespoon flour 

1 tablespoon onion soup mix 

Salt and pepper 

Grease baking pan.

Heat oil in a skillet and sauté onions till soft,  add mushrooms and sauté until mushrooms cooked.

In a large bowl, combine mushroom-onion mixture with remaining ingredients. 

Stir well to combine.

Pour mixture into prepared pan. 

Bake for 30-40 minutes at 180C, until top is lightly browned.

Chocolate Eclair Dessert

 

1 ½ x 250g packets Milk Coffee biscuits 

2/3 cup milk 

CUSTARD 

2 x 100g vanilla instant pudding 

2 ½ cups milk 

600ml tub thickened cream

CHOCOLATE ICING 

300g dark chocolate, finely chopped 

1 cup thickened cream 

1 tablespoon honey 

To make custard, combine all ingredients and beat until thick peaks form. Do not overbeat.

One at a time, dip one-third of the biscuits into milk, turning to coat. Arrange over base of a 23cm x 32cm x 6cm deep, rectangular serving dish (14-cup capacity), trimming to fit. 

Spoon half the custard over biscuits. Spread evenly. Repeat layering with remaining biscuits and custard, finishing with a biscuit layer. Refrigerate for 15 minutes. 

To make icing, combine all ingredients in a large heatproof bowl. Sit bowl over a saucepan of simmering water. Stir until melted and smooth. Pour over biscuits in dish. Spread evenly. Refrigerate, covered, for at least 6 hours, or overnight. Spoon into serving bowls.