Hello All,
Our nice weather seems to be here to stay for the time being,so we,re still eating fairly lightly.In season at the moment here in S.Africa are wonderful pears from the Cape,lovely pineapples from Natal and my favourite fruit juicy Mangos!!!!!!Here is our Supper for Monday night.....
Carrot and Coriander Soup
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(a recipe from Antony Worrall Thompson)

50g (2oz) unsalted butter
1 1/2 tbsp finely grated ginger
1/4 tsp each of allspice, cumin, chilli powder
1/2 tsp curry powder
1/2 tsp ground coriander
2 onions, peeled and finely diced
1 parsnip, peeled and diced
1 stick celery, diced
1kg (2lb) carrots, peeled and sliced
75g (3oz) red lentils, washed
25g (1oz) long grain rice
1.75 litres (3 pint) vegetable stock
400ml can coconut milk
2 tbsp freshly squeezed lime juice
3 tbsp freshly chopped coriander
Melt the butter in a heavy bottomed saucepan with the spices and cook over a medium heat for 3 minutes. Add the vegetables and stir to combine, cook for a further 8 minutes. Add the lentils and the rice, fold in before adding stock. Bring to the boil and simmer for 30 minutes - or until the vegetables are tender and the lentils have started to break down.

Blend the soup in a liquidiser until smooth. Return to the heat, add coconut milk, lime juice and coriander. Heat through but do not reboil.


With it we had this lovely Polenta bread...........
Polenta Cheese Bread
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Mix and knead this full-flavored bread in your food processor. Don't process for more than 60 seconds or the dough will overheat.
Ingredients:
1 package active dry yeast
1 cup warm water (about 110 degrees F)
2 tablespoons sugar
4 ounces sharp Cheddar cheese, cut into small chunks
About 3 1/2 cups unbleached all-purpose flour
1/2 cup polenta or yellow cornmeal
1 teaspoon salt
1 large egg Preparation and rising time: 2 1/2 to 3 hours
Baking time: About 35 minutes

Combine yeast, water, and 1 teaspoon of the sugar in a small bowl; let stand until softened (about 5 minutes).

Combine cheese, 3 1/4 cups of the flour, polenta, salt, and remaining 1 2/3 tablespoons sugar in a food processor; whirl until cheese is finely chopped. Add egg. With motor running, add yeast mixture in a slow, steady stream. Whirl for 45 seconds to knead (dough should be slightly sticky; if too wet, add flour, 1 tablespoon at a time, using short on-off bursts).

Shape dough into a smooth ball. Turn over in a greased bowl. Cover and let rise in a warm place until doubled (1 to 1 1/2 hours).

Punch dough down and knead briefly on a floured surface. Shape into a smooth ball. Place on a greased baking sheet; flatten to a 7-inch round. Lightly cover and let rise until about 2 1/2 inches high (about 1 hour).

Sprinkle with 1 to 2 teaspoons more all-purpose flour. Bake in a 375 degree oven until well browned (about 35 minutes). Let cool.

Makes 1 loaf (about 2 pounds). I also made a family favourite which is really tasty.......

Oriental fish salad
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Serves: 41 1/2 ils firm fish fillets ( i used Kingclip a local meaty white fish,so use any meaty fish of your choice)
1 large cucumber,cut lengthways into 1 inch sticks
4 sticks of celery, sliced
8 spring onions, sliced
1 red and 1 yellow pepper, seeded and cubed
1 large mango, peeled and sliced or 1 x 425g(medium tin) can mangoes, drained
2-4 red or green chillies, sliced
3 Tbls lemon juice
2 Tbls light olive oil
2 Tbls castor sugar(superfine)
4 Tbls soy sauce

Place the fish on to a greased baking tray and grill for 5 minutes on each side or until cooked through. Set aside to cool, then slice into thick strips.
Cut the cucumber Use a vegetable peeler to carefully peel thin slices from the cucumber sticks.
Toss the cucumber slices, celery, spring onions, peppers and mango slices together in a large salad bowl. Add the cooled fish strips.
Mix the chillies, lemon juice, oil, sugar and fish or soy sauce together until well combined. Pour over the salad ingredients and toss lightly to combine. To Finish with we had some homemade Strawberry water ice I had in the freezer

Have a great day everyone,I,m off to tackle the laundry!!!!!!!
Love Julie