MarcusNora

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

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.

INGR EDIENTS: 90 ml Jasmine tea 1 litre boiling water         honey, to taste. (1) pour the boiling water over the tea (2)Add honey according to taste. (3) chill . Serve the tea over plenty of ice.

ING REDIENTS: pastry: 125g flour, sifted 2ml salt 20g sugar 125g butter OR margarine, diced          5ml vanilla essence iced water to mix Filli ng: 3 extra large eggs 330g golden syrup 1ml salt 30g butter OR margarine, melted        150g pecan-nut halves PROCEDU RE: 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. Fall ing: 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 te

INGREDIENTS: 3 large onions, finely diced     1,5kg lean beef mince 30ml finely chopped parsley     10ml dried mixed herbs Salt and freshly ground black pepper 125g flour 45g butter OR margarine         75ml sunflower oil Fruity sw eet and - sour: 250ml beef stock 15g cornflour 80g golden brown sugar        20ml soya sauce 250ml white vinegar 10g can pineapple chunks, drained,syrup reserved 200g dried pineapple slices (optional) PROCED URE: Combine first five ingredients in mixing bowl, form into balls with hands,roll in flour to coat. Fry in  heated butter and oil until well browned on all sides and cooked through. Drain on absorbent kitchen paper towels, transfer to heated serving dish, cover and keep warm. Fruity sweet and sour sauce: Combine all ingredients except dried pineapple in saucepan, bring to boil, stirring continuously. Add a little reserved pineapple syrup to thin down or sweeten sause, if desired. Reduce heat, simmer uncovered, 10 minutes, stirring

ING REDIENTS: 8 ready-prepared mini focaccias 100g black olives, pitted and chopped       3 garlic cloves, thinly sliced 50ml olive oil Salt and pepper 100g(250ml) mozzarella cheese, grated PROCED URE: Toast mini focaccias in toaster until browned. Meanwhile warm olives, garlic, olive oil and seasoning. Spoon over focaccias, sprinkle with cheese, grill until melted. Serve hot as an accompaniment to a salad.