Well Its been a busy week!!!!Thank Goodness its Friday!I,ve done some major spring cleaning(long overdue!)Some picling for xmas(red cabbage,onions and green beans!)and put in and setup a new financial package in the computer(just hope it works or my name is Mud!)and generally rushed about doing the usual *mom* things for the children(fetching,carrying and taking everywhere!!!!)so hope fully it,ll be a quiet weekend!Heres last nights supper......Kingklip with vanilla butter vinaigrette
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Serves 6

6 kingklip fillets, each about4-6 Ozs(as Kingclip is a local fish here in S.A use and firm fleshed fish you like)
1/3 cup butter, melted
salt and milled black pepper
1 vanilla pod, split lengthways
3 Tbls dry white wine
2 tbsp white wine vinegar
1 spring onion, halved
1/2 cup and 1 Tbls vegetable stock
1 small tomato, finely diced
1 tbsp chopped parsley
some wilted spinach(enough for 6)Brush both sides of fish fillets with a little melted butter, season with salt and pepper. Scrape out vanilla seeds with a small teaspoon and chop pod finely. Place seeds and pod in a small saucepan with vermouth, vinegar and spring onion. Bring to boil and cook for a few minutes, uncovered, until reduced to 15 ml (1 tbsp). Add vegetable stock and boil until reduced to 3 tbsp. Remove spring onion, add remaining butter, tomato, parsley, salt and pepper. Keep warm over low heat. Heat a lightly oiled frying pan until very hot. Fry fish fillets for 1 minute, turn and cook other side. To serve, place fish fillets on top of wilted spinach leaves and spoon vinaigrette over. BROCCOLI AND LEEK PUREE
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Serves 6-8

75g/3oz unsalted butter
675g/1.5lb leeks, washed and shredded
1 tsp soft thyme leaves
225g/8oz potatoes, cut into chunks
450g/1lb broccoli head, stems sliced and florets separated
150ml/Quarter pint double cream
salt and freshly ground black pepper

Melt the butter in a large pan. Add the leeks and thyme and cook for a few minutes until softened, stirring regularly. Then cover the pan and gently fry for 15-20 minutes until completely cooked down and tender, stirring occasionally.

Meanwhile, cook the potatoes in a pan of boiling salted water for 10-12 minutes until nearly tender. Add the broccoli stems and cook for another 5 minutes, then add the florets and simmer for a further 3 minutes until just tender.

Drain the potato mixture and place in a food processor with the leeks - you may have to do this in batches. Blend until smooth and then return to a clean pan. Stir in the cream, season to taste and re-heat gently just before serving.

I also did some Parsnips(got some wonderful ones yesterday really firm and sweet1)par-boiled and roasted in a little olive oil and sprinkled with some seasalt.to finish with we had some fresh mineolas and lemon muffinsLemon Muffins
*****************2 eggs, separated
1/2 cup butter, softened
1/2 cup sugar
1 cup flour
1 teaspoon baking powder
1/4 teaspoon salt
3 tablespoons lemon juice
1 teaspoon lemon zest, grated
1 tablespoon sugar
1/8 teaspoon cinnamon

In small bowl beat the egg yolks until light, about 3 minutes. In large bowl cream together the butter and sugar. Fold in the yolks. Combine the flour, baking powder and salt; add to creamed mixture alternately with lemon juice and zest, stirring until combined. Beat the egg whites until stiff peaks form; fold into batter. Fill greased or paper-lined muffin cups 2/3 full. Combine the tablespoon of sugar with the cinnamon and sprinkle over muffins. Bake at 350°F for 20 to 25 minutes or until a tester comes out clean. Have a wonderful friday everyone.
love Julie