23/02/2011 Wednesday

Anma van der Westhuyzen.

What did I learned today:

I learned how to cut the (beef ribs) stew’s fat of and how to mix all kind of ingredients to make the taste good.

Then after we ‘clean as u go’ after the stew, I learned how to culraisele the chicken wings, how to cut off the neck and ribs. It was nice to see how u must do it.

After we cleaned the chicken we cud make our own souse but out of our heads not out of a resep.

 We used:

·      Cream.

·      Apricot Chutney.

·      A little bit of white wine vinegar.

·      A little of mix juice.

Mix it as u like. It will come out ass u want it to be.

Something  interesting:

Vegetables that grow underground-

·      U must throw cold water in and must put on the lid.

Vegetables that don’t grow underground –

·      U must throw warm water in and no Lid on.

·      Green vegetables – No lid on when u cook it.

·      Don’t wash mushrooms u will let the water out. If it is filthy wipe it with a wet lap?? Off.

Clean as u go!!!

Cook fast, do not lazy.

We made a Malva pudding:

30 Min—180*

(tsb—table spoon)

3 Cups of flour

4Tsb of baking powder

4 Tsb of apricot  jam

1 Cup of milk

Salt

1 Cup of sugar

2 Tsb of bicorbsode

4 Tsb of margarine

2 Tsb of vinegar

4 Tsts of Brandy

Cream the sugar and butter. Dissolve the bicorbsode in vinegar and butter.

The souse when the malva is Gaar???

1 Cup of cream

1 Cup of sugar

1 Tsb of rum

½ Cup of milk

½ of water

1 Tsb of vanilla

Cook all together, poor over hot pudding.