Hi everyone,
Well its still raining here in S.Africa I think I,m going to come down with aserious case of webbed feet!!!!!!i had a head cold over the weekend so I just felt like soup,soup aand more soup so I thought I better give my lot a *proper* meal before I have a mutiny on my hands !this is what we had for supper lasy night....

Crumbed veal with cheese
***************************
To serve four portions of veal you will need:
8 pieces of veal, each about 6 ozs
2 eggs, beaten
1/2 cup breadcrumbs
4 slices of good ham , coarsely chopped
1 cup grated mozzarella cheese
paprika, salt and pepper
dash of olive oil and a blob of butter

Dip the pieces of veal in the egg and then coat well on both sides with breadcrumbs. Set aside.
Turn your oven grill on to high heat
Heat the olive oil in a non-stick pan on the stove and add the butter
When the butter has melted, quick fry the pieces of veal, just enough to colour the crumbs
Take the veal out of the pan and place in an open roasting dish
Sprinkle liberally with a layer of ham and then top with grated cheese, salt, pepper and paprika
Place under grill until cheese melts and starts forming brown specks.

with it we had

FENNEL RICE
****************
1 cup uncooked rice
3Tbls oil
1 0nion,diced
2-3 cloves garlic,crushed(optional)
2 Tbls coriander,chopped
2 Tbls mint,chopped
1 green chilli diced
2 Tbls diced fresh fennel
1 tsp ground fennel
1/2 cup mixed sprouts
1/2tsp salt
1/2 cup water

Prepare the rice as normal and set aside.
Heat oil and sauté onion and garlic until soft but not brown.
Add herbs,chilli,fennel,sprouts,salt and water and simmer until the water has evaporated.
Stir in the cooked rice and heat through.
Place into a greased mould or a pretty bowl.
Can have it cold or warm (we had it warm)

and a tasty tomato salad.....

Rustic Tomato-Bread Salad
********************************
4 cups fresh tomatoes diced into 1/2-inch pieces (1 1/2 lbs.; about 5 medium tomatoes)
3/4 cup slivered red onion
1/2 cup water
1/3 cup each olive oil and white wine vinegar
1 tsp. each ground black pepper, salt and sugar
1/2 cup shredded fresh basil
6 cups day-old dense, crusty bread cut or torn into 1-inch cubes (about 1/2 lb.)

Combine all ingredients except bread in a large bowl; let stand for flavors to develop, about 10 minutes. Add bread; toss well to coat. If bread seems dry, sprinkle with an additional tablespoon or two of water. Salad will hold several hours at room temperature before serving.for dessert......this I served warm with good old fashioned custard

Easy Apple Cake
*************************

1 cup butter
2 cups sugar
2 eggs
2 1/2 cups flour
1 teaspoon EACH: baking powder, baking soda, salt, cinnamon
3 cups finely chopped tart cooking apples (such as Granny Smith)
1/2 cup toasted chopped pecans
1 6-ounce package butterscotch or chocolate morsels (optional) (I used chocolate!)Preheat oven to 350f(180c)

In a mixing bowl, cream together butter and sugar. When light and fluffy, beat in eggs. Stir together flour, baking powder, soda, salt and cinnamon. Gradually beat dry ingredients into butter mixture. Stir in apples, nuts and morsels. Batter will be very thick.

Press batter evenly into a greased 9-by-13-inch baking pan. Bake in preheated oven until cake begins to pull away from sides of pan, about 1 hour. Let cool in pan 10 minutes then cut into squares.

Hope you all have a great day I,m going to fil the tumble dryer again!!!!!
love Julie