SOUTHERN PECAN PIE

INGREDIENTS:

pastry:
125g flour, sifted
2ml salt
20g sugar
125g butter OR margarine, diced
5ml vanilla essence
iced water to mix
Filling:
3 extra large eggs
330g golden syrup
1ml salt
30g butter OR margarine, melted
150g pecan-nut halves
PROCEDURE:
Pastry: Sift together flour, salt and sugar into processor bowl. Add butter, process until mixture resembles fine crumbs. Add vanilla essence and gradually add iced water until dough forms a ball which leaves sides of bowl clean. Wrap in cling wrap, refrigerate 30 minutes. Roll out dough between two sheets of grease-proof paper, use line base and sides of lightly greased 230mm-diameter pie plate. Bake blind at 190°C, 15 minutes. Remove beans and pepper, return to oven five minutes more. Set aside to cool.
Falling:Beat eggs until pale and foamy. Gradually beat in syrup in steady stream. Add salt, melted butter and nuts, fold in. Pour filling into prepared pastry case, bake at 220°C, 10 minutes. Reduce temperature to 180°C , bake a further 30 to 40 minutes, or until almost firm. Set aside to cool and set. _Serve cold

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FRESH FRUIT PLATTER WITH CINNAMON SCENTED MASCARPONE

INGR EDIENTS: 1 pawpaw, peeled, seeded and sliced 1/2 punnet cherries, cleaned 1/2 punnet strawberries, washed 2 kiwi fruit, peeled and sliced 150g mascarpone cheese 15ml cinnamon 30 ml honey NOTE: (fruits optional) METHOD: (1) Arrange the fruits on a platter.Cover and chill. (2) Combine the mascarpone cheese, cinnamon and honey and chill. (3) Serve the cinnamon scented mascarpone cheese with the fruit well chilled.

FRIED NOODLES SALAD

INGR EDIENTS: 30ml butter 85g instant noodles, broken into small pieces 30ml sesame seeds 30ml sunflower seeds 1/2 red pepper , seeded and cut into diamond shapes 1/2 yellow pepper, seeded and cut into diamond shapes 1/2 green pepper, seeded and cut into diamond shapes 100 g cabbage, Shredded 1 punnet cherry tomatoes 100 g baby corn 200 g fresh asparagus, steamed and cut into bite size pieces OR 200g green asparagus tips 100ml raspberry vinegar 15ml soy sauce METHOD: (1) Melt the butter in a frying pan or wok over a medium heat and stir until golden brown, about four to five minutes (2) Add the sunflower and sesame seeds and toss together. Fry until the sesame seeds are just golden, about one minutes. Remove from heat and allow to cool. (3) Divide most of the Noddle's onto four serving plates. (4) Arrange the remaining ingredients on each plate and drizzle with the raspberry vinegar. Top with the remaining noddles

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