Eggplant, pistachio & tomato salad recipe

Ingredients (serves 4)

60ml (1/4 cup) olive oil
8 (about 600g) Lebanese eggplants, halved lengthways
2 ripe tomatoes, coarsely chopped
3/4 cup fresh coriander leaves
1 x 80g pkt Sunbeam pistachio kernels, coarsely chopped
130g (1/2 cup) Greek-style yoghurt
60ml (1/4 cup) fresh lemon juice
1/2 garlic clove, crushed
Lebanese bread, to serve

Method

1. Heat half the oil in a large non-stick frying pan over medium heat. Add half the eggplant and cook for 3-4 minutes each side or until golden brown and tender. Transfer to a plate. Repeat with the remaining oil and eggplant.

2. Meanwhile, combine the tomato, coriander and pistachio in a medium bowl. Combine the yoghurt, lemon juice and garlic in a small bowl. Season with salt and pepper.

3. Divide the eggplant among serving plates. Top with the tomato mixture and yoghurt dressing. Serve with the Lebanese bread.


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Irene's Rhubarb Custard Pie

Ingredients

Yield:
1
Pie Units: US | Metric
3 cups rhubarb, cut in 1-inch pieces
1 cup white sugar
2 tablespoons butter
1 egg
2 tablespoons flour
1 uncooked pie shell
TOPPING
2 tablespoons brown sugar
3 tablespoons flour
2 tablespoons butter

Directions

• Place rhubarb in a bowl and cover with boiling water for about 5 minutes.
• Meanwhile, with a mixer, mix sugar, egg, butter and flour until smooth.
• Strain rhubarb well.
• With wooden spoon, add rhubarb to batter and mix.
• Pour into uncooked pie shell.
• Mix topping ingredients with a fork, and sprinkle over uncooked pie.
• Bake at 375° for 50 minutes or until set.
• Top with whipped cream if desired.

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Erica's Rhubarb Cake

Ingredients

Servings:
18
Units: US | Metric
2 cups flour
3/4 teaspoon salt
1 3/4 cups sugar, divided
2 1/4 teaspoons baking powder
3/4 cup butter
3 eggs
3/4 cup milk
6 cups rhubarb, chopped

Directions

• Preheat oven to 350 degrees.
• Put flour, salt, 3/4 cup of sugar, and baking powder in large mixing bowl. Add butter and cut into until crumbly.
• Beat eggs in small bowl.
• Add eggs and milk to flour mixture.
• Stir together like muffins.
• In separate large bowl, (make sure rhubarb is dry or it adds wetness to cake) put chopped rhubarb and 1 cup of sugar.
• Mix the rhubarb and sugar together.
• Put 2/3 of the cake mixture into a 13 X 9 inch that you did not grease, I repeat do not grease.
• Pour rhubarb on top.
• Drop remaining cake mix on top of the rhubarb.
• Bake for 55 minutes, or until toothpick comes out clean.

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Yummy Gelatin Salad

Ingredients:
Servings:
8
Units: US | Metric
1 cup unsweetened applesauce
1 (1/2 ounce) package sugar-free cherry gelatin
1 (12 ounce) can ginger ale
1 (8 ounce) can unsweetened crushed canned pineapple, undrained

Directions:

• In a saucepan, bring the applesauce to a boil; remove from the heat.
• Stir in gelatin until dissolved.
• Slowly add ginger ale and pineapple.
• Pour into a 2-qt. bowl.
• Chill until set.
• Garnish with apple slices

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Neverending Dessert Salad

Ingredients:

Servings:
10-12
Units: US | Metric
12 ounces Cool Whip
1 (8 ounce) can sweetened condensed milk (small can)
1 (15 ounce) can cherry pie filling or 1 (15 ounce) can blueberry pie filling
1 (15 ounce) can crushed pineapple or 1 (15 ounce) can chunk pineapple, drained
1 cup flaked coconut
1 cup chopped pecans

Directions:

• In a large bowl, mix together the Cool Whip and sweetened condensed milk.
• When completely mixed, add in all other ingredients.
• Refrigerate for at least 1 hour before serving.

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Angel Food Cake Stuffed with Whipped Cream and Berries

Ingredients

Berries:
2 cups fresh raspberries $
1 1/2 cups fresh blackberries $
1 1/2 cups fresh blueberries
1/4 cup granulated sugar $
2 tablespoons fresh orange juice $
Cake:
1 cup cake flour (about 4 ounces)
1 cup powdered sugar, divided
1/2 teaspoon ground ginger
3/4 cup granulated sugar $
12 large egg whites $
1 teaspoon cream of tartar
1/2 teaspoon salt
2 tablespoons fresh orange juice $
Whipped cream:
3/4 cup whipping cream, chilled
1/2 vanilla bean, split lengthwise
3/4 cup powdered sugar
Remaining ingredients:
2 tablespoons powdered sugar
Grated orange rind (optional)
 

Preparation

• To prepare berries, combine first 5 ingredients; toss to combine. Cover and chill 1 hour.
• Preheat oven to 375°.
• To prepare cake, place a rack in the lower third of oven. Lightly spoon flour into a dry measuring cup; level with a knife. Sift together flour, 1/2 cup powdered sugar, and ginger in a medium bowl. Sift together remaining 1/2 cup powdered sugar and 3/4 cup granulated sugar in another bowl. Place egg whites in a large bowl; beat with a mixer at high speed until foamy. Add cream of tartar and salt; beat until soft peaks form. Add powdered and granulated sugar mixture, 1 tablespoon at a time, beating until stiff peaks form. Sift flour mixture over egg white mixture, 1/4 cup at a time; fold in. Fold in 2 tablespoons juice.
• Spoon batter into an ungreased 10-inch tube pan, spreading evenly. Break air pockets by cutting through batter with a knife. Bake at 375° for 30 minutes or until cake springs back when lightly touched. Invert pan; cool completely. Loosen cake from sides of pan using a narrow metal spatula. Invert the cake onto a plate.
• Cut 1 inch off top of cake using a serrated knife; set top of cake aside. Hollow out bottom of cake using a small knife, leaving a 1-inch-thick shell; reserve torn cake for another use.
• To prepare whipped cream, place cream in a medium bowl; beat with a mixer at high speed until soft peaks form. Scrape seeds from vanilla bean into bowl; discard pod. Gradually add 3/4 cup powdered sugar, beating at high speed until stiff peaks form.
• Spoon all but 1 cup of berry mixture into cake shell; top with whipped cream. Replace top of cake; sprinkle with 2 tablespoons powdered sugar. Serve immediately with additional berry mixture; garnish with orange rind, if desired.
• Note:For perfect whipped cream, use a bowl that's large enough to allow the cream to double in volume. Refrigerate the bowl and beaters for at least half an hour, or place them in the freezer for 15 minutes, and make sure the cream is very cold. Use the freshest whipping cream available, and add sugar, vanilla, or any other ingredients near the end of whipping; adding them too soon in the process will decrease the amount of volume.

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Heavenly Angel Food Cake

Ingredients

2 1/2 cups sugar $
1 1/2 cups all-purpose flour
1/4 teaspoon salt
2 1/2 cups egg whites $
1 teaspoon cream of tartar
1 teaspoon vanilla extract
1 teaspoon fresh lemon juice $
Lemon-Cream Cheese Frosting
Garnishes:
Gumdrop Rose Petals
Fresh mint leaves
 

Preparation

•  Preheat oven to 375°. Line bottom and sides of a 13- x 9-inch pan with aluminum foil, allowing 2 to 3 inches to extend over sides of pan. (Do not grease pan or foil.) Sift together first 3 ingredients.
•  Beat egg whites and cream of tartar at high speed with a heavy-duty electric stand mixer until stiff peaks form. Gradually fold in sugar mixture, 1/3 cup at a time, folding just until blended after each addition. Fold in vanilla and lemon juice. Spoon batter into prepared pan. (Pan will be very full. The batter will reach almost to the top of the pan.)
• . Bake at 375° on an oven rack one-third up from bottom of oven 30 to 35 minutes or until a wooden pick inserted in center of cake comes out clean. Invert cake onto a lightly greased wire rack; let cool, with pan over cake, 1 hour or until completely cool. Remove pan; peel foil off cake. Transfer cake to a serving platter. Spread Lemon-Cream Cheese Frosting evenly over top of cake. Garnish, if desired.
• Note:You may also bake this in an ungreased angel food cake pan for 30 to 35 minutes or in 3 ungreased (9-inch) round pans for 15 to 18 minutes or until a wooden pick inserted in center comes out clean.

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