Stir-fry Red Spinach with Prawns by me

A very simple and healthy dish. You just need to marinate the prawns first with salt, ensure to unshell and devein it. Then proceed to heat up the wok with some oil. Add minced garlic and stir-fry until fragrant. Add prawns and stir-fry until almost cook, then add the red spinach. Cook for a few mins then pour in some water mixed with oyster sauce for taste. Cover it with the hood and let it simmer for about 2 to 3 mins. Stir-fry a bit then remove it and serve immediately.

Peach Boats

From Female Magazine

1 can peaches, drained
Basic pie pastry
125 gm butter
125 gm castor sugar
1 egg
250 gm ground almond

Method:
Cut the pastry and line boat-shaped pie tins. Slice peaches and leave aside.

To make the filling, cream butter and sugar till light and fluffy. Add egg and ground almond. Mix till smooth. Fill the pie shells with filling and refrigerate for about 30 mins.

Bake the pies in a moderately heated oven till brown. When cool, arrange sliced peaches attractively on top. Sprinkle with raisins if you wish.

Crustless Pie

From Female Magazine

Custard
Mangoes, chopped
Frozen blueberries, thawed
Digestive biscuits
Paper cups

Method:
This is really for fun and those of you who want to dispense with the pastry making altogether.

Line the paper cup with a digestive biscuit. Top with custard that's mixed with chopped mangoes. Decorate with blueberries. Serve chilled.

Strawberry Loaf

From Female Magazine


1 pkt frozen puff pastry
2 punnets strawberries, hulled and halved
Strawberry sauce
Sliced almonds, toasted

Method:
Prepare puff pastry according to the instructions on the packet. Roll the pastry out and cut into an oblong. Brush the shell with a beaten egg. Bake the pastry till cooked. Cool.

With a sharp knife, carve an opening in the pastry. Fill with strawberries and bake in a hot oven for about 10 mins. Glaze with strawberry sauce and scatter with almonds.

Mango Pie

From Female Magazine

4 mangoes, peeled and stoned
6 tbsp warmed apricot glaze
1 baked and cooled basic pastry shell
Custard (optional)

Method:
If you're using custard, spoon them into the shell and spread evenly. Slice the mangoes and arrange attractively on the pastry. Spread with apricot glaze and bake in a hot oven for about 15 mins. Cool before serving. This is wonderful with lime sherbet.

Basic Pie Pastry

From Female Magazine

325 gm plain flour
1 tsp salt
250 gm butter, cubed
125 ml iced water (yes, with ice!)

Method:
In a food processor, add flour and salt. Drop pieces of butter onto the flour and process for about 10 secs. Add iced water, by slowly dribbling it through the feed tube. Do not process for more than 30 secs. When the dough holds together without being too sticky, remove from the food processor. Wrap the dough with cling wrap and refrigerate for at least an hour.

Roll the doing out to a thickness of about 0.5 cm. Place the pastry in a lightly oiled pan and bake as required.