Crab and Corn Soup
600 ml basic chicken stock or 1 can condensed cream of chicken soup
300 g can sweet corn kernels
300 g can creamed sweet corn
300 g can crab meat, drained
1 egg
2 spring onions, cut into thin rings
If using condensed soup, also add 2 cans of mixed water & milk. Bring the stock or soup to just below boiling point. Roughly chop sweet corn kernels (or leave them whole). Add the crab meat and stir thoroughly. Beat the egg quickly and, holding a fork over the broth, pour the beaten egg along the back of the fork head, moving the fork in a circular motion at the same time. Remove from heat and cover and allow to set for about 40 seconds. Sprinkle the soup with the spring onions, stir once and serve hot.
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Spaghetti with Fresh Tomato Sauce
4 spring onions
4 firm, ripe tomatoes
8 stuffed green olives
2 tbsp capers
2 cloves garlic, crushed
1/2 tsp dried oregano
4 tbsp chopped fresh parsley
Coarsely ground black pepper
2 tbsp olive oil
500g thin spaghetti
Chop the spring onions finely and cut tomatoes into small pieces. Chop onions and capers. Place all ingredients except the pasta in a bowl and mix well. Cover and refrigerate for 2 hours if possible.
Add pasta to a large pan of rapidly boiling water and cook until tender. Drain pasta and return it to the pan. Add cold sauce to the hot pasta and mix well.
This recipe is flexible - works well with extra ingredients (eg fresh basil, parmesan) or when certain ingredients are omitted.
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Avocado Salsa
Combine 1 crushed clove of garlic, 1 finely chopped small red chilli, 1 small finely chopped red (Spanish) onion, 1 chopped avocado, 1 tbsp lime juice, 2 tbsp chopped fresh coriander, 1 finely chopped peach (this can be omitted), and 1-2 finely chopped tomato(es) in a bowl.
Can be served with baked potatoes (drizzle with olive oil, bake at 200 deg C for about 40 minutes). Serve with sour cream and salsa.
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Corn and Tomato Soup
1 tsp olive oil
1 tsp vegetable stock powder
1 medium onion, finely chopped
3 medium tomatoes
425g can tomato purée
310g can creamed corn
125g can corn kernels, drained
chilli powder or tabasco
sour cream, avocado, tortillas, for serving
Heat oil in a large saucepan. Add stock powder and onion and cook until onion is soft. Peel tomatoes (if desired) and chop flesh. Add to the pan with the tomato purée, creamed corn and corn kernels. Season with chilli. Stir until heated through. Serve with a dollop of sour cream and warm tortillas.
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Sam's Pikelets
2 cups of self raising flour
pinch of salt
2 tbsp sugar
2 eggs
1/2 cup milk (or more as needed)
2 tbsp melted butter
1. Sift flour and salt together into a bowl
2. Add sugar to the mixture
3. Beat milk and eggs together, leave in a cup
4. Melt butter
5. Tip milk and eggs into the mixture and stir together
6. When this is done, tip melted butter into the mixture
7. Then cook in frypan with a little extra butter till pikelets are light brown
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Bean Curd and Crab Meat Soup
Very quick and easy
Soft bean curd, chopped into cubes
1 tin of crab meat
2 eggs, well beaten
2-4 tbsp cornstarch, fully dissolved in water
shallot, sliced
salt and pepper
* boil water in a saucepan
* put bean curd and crab meat in, wait until it returns to the boil
* add salt to taste
* add cornstarch, stir quickly. Soup will become thicker
* pour beaten eggs in, turn off the heat and stir it slowly to create the egg flakes
* just before serving, add the shallot and pepper
[tastes good seasoned with a little sugar and soy sauce]
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