Tuna Pasta Salad

One of my favourite things to eat and a happy food for me! This is my version of this classic South African salad. The best thing about this salad is that you can customize it to your liking, and use whatever you have available, and use proportions to suit your preference. 

INGREDIENTS

Pasta of choice, boiled el dente

Salt & Pepper to taste

1 can sweet corn in brine

1 red pepper, chopped finely

Sundried tomatoes, chopped roughly

Cheddar cheese (I used white), cut into blocks

Chives, chopped

1 can of tuna, drained

Mayonnaise of choice (Crosse & Blackwell / Nola - are good options)

Good dash of Oreganum

METHOD

1. Prepare your other ingredients first

2. Then boil pasta and drain and let cool for a bit

3. In a large mixing bowl, add the pasta and then add your prepared ingredients and mix well with enough mayonnaise to cover well

4. The salad shouldn't be dry, but also not too wet 

NOTES:

Other ingredients you can use:

• Frozen peas
• Chopped tomatoes
• Chillies
• Canned corn
• Feta cheese
• Red onion
• Garlic flakes
• Cucumber slices

Covered with clingwrap the salad should last for 3 - 5 days in the fridge. Should it look a bit dry, just add more mayonnaise. 

Nougat

 Makes about 24 pieces

INGREDIENTS

625 ml (2 and a half cups) castor sugar

250 ml (1 cup) glucose

90 ml (6 TBS) honey

2 egg whites

100 g pistachio nuts, chopped

100 g almonds, chopped

Cornstarch

Edible rice paper

METHOD

1. Line a 20 cm x 20 cm cake pan with rice paper. Do not grease. 

2. Put the sugar, glucose and honey in a pot and heat over moderate heat until the sugar starts dissolving. Reduce heat. Boil sugar mixture for 7 minutes after boiling point. 

3. Beat egg whites until stiff and pour in warm sugar syrup while continuously beating with your hand blender. Keep on beating until the mixture is very thick. 

4. Stir in the nuts and scoop mixture onto lined cake pan. Smooth the top evenly.

5. Put rice paper on top and press flat with your hand. 

6. Leave overnight in a dry place. Do not put into the fridge. 

7. Sprinkle some cornstarch on a chopping board and upend the nougat onto it. Slice into blocks. 

Enjoy! 

Photo by Roman Odintsov (Pexels)

Chocolate Marshmallow Mousse - Margie's Recipe

 INGREDIENTS

1 x 410 ml can Evaporated Milk (chilled overnight)

100 g packet white marshmallows (or pink & white)

100 g slab dark chocolate

125 g whipped cream

1 crumbled chocolate Flake

METHOD

• Pour 100 ml of the evaporated milk into a saucepan.
• Add marshmallows and chocolate. 
• Melt over low heat and allow to cool. 
• Beat remaining milk until stiff. 
• Fold in cooled choc/mixture.
• Allow to set in bowl or individual dishes. 
• Decorate with whipped cream and crushed Flake. 

Enjoy! 

Margie's Sunday Chicken

Image from Pixabay

INGREDIENTS

1 packet drumsticks and/or thighs (enough for 3 - 4 people)

1 large onion, sliced in rings

1 Granny Smith apple, cored and sliced into pieces

1 TBS curry powder

3  level teaspoons Paprika, sprinkle of Garlic Salt

1/2 - 1 cup fresh cream

2  TBS butter for frying

1 tin Cream of Chicken soup 

METHOD

• Rub chicken with paprika; sprinkle some garlic salt over, and leave for a couple of hours (if possible). Otherwise, just rub paprika onto chicken when preparing the dish.
• Fry sliced onion and apple pieces in butter until glossy.
• Add curry powder and soup - simmer for 5 minutes.
• Allow to cool slightly before adding cream. 
• Season with salt and pepper.
• Pour over chicken pieces in greased oven casserole and bake uncovered for 1 1/2 hours at 180 degrees Celsius. 
• Serve with rice and green peas or salad. 

Enjoy! 

Margie's Lemon Meringue Pie

 Delicious!!! And super easy to make.

INGREDIENTS

1 packet ginger biscuits / Tennis biscuits

1 tin condensed milk

Juice of 2 lemons

3 TBS castor sugar

1/2 cup melted butter

Grated rind of 1 lemon

2 eggs, separated 

METHOD

1. Crush biscuits and mix with melted butter. Press into buttered pie dish and cool in fridge until firm (about 45 minutes).

2. Mix together condensed milk, lemon juice, rind and beaten egg yolks.

3. Pour into prepared pie shell. 

4. Whip egg whites until stiff and fold in castor sugar. Spread over pie filling. 

5. Stand dish in shallow pan of cold water. 

6. Brown meringue in 150 degrees Celsius pre-heated oven. 

Serve & enjoy!!