“Life began with waking up and loving my mother’s face.” – George Eliot
It’s Mother’s Day on Sunday and I think our mums deserve to be treated and spoilt and shown how much we love and appreciate them. Cherish her because a mother is someone who is selfless; someone who will fight tooth and nail to protect her young and even when they are not so young anymore, she will be there watching your back.
A mother is someone who gives you the last piece of cake and tells you that she is not really crazy about sweet things after all. A mother’s heart is always full of forgiveness. She is filled with wisdom and as Robert Browning said, “Motherhood, All love begins and ends there.” Rudyard Kipling said as God could not be everywhere, he therefore made mothers.
So, with all of this mom loving and appreciation in mind, let’s move on to something that could either double as a perfect Mother’s Day gift, or from which a perfect Mother’s Day gift can be conjured, or both. This second compilation in the hugely successful ‘You Top 500’ recipe series contains the best recipes from the You kitchen from the last seven years.
Why don’t you try your luck and enter the Mother’s Day competition and win a copy of this lovely cook book, the new ‘You Let’s Cook Top 500 Recipes 2’, compiled by Carmen Niehaus? With its nearly 600 recipes, the book offers 60 pages more than the first Top 500. The addition of hints and variations also adds value and turns it into an essential kitchen reference and go-to book. (Check details below.)
This generous compilation consists of 15 chapters, which include delectable savoury and sweet pastries, baked puddings, fish and seafood, mince, meat dishes and pies. All-time classics such as Venison Pie, Griddle Cake Hamburgers, Cape Curry and Gourmet Paella are featured. For those with a sweet tooth, mouth-watering delicacies such as Red Velvet Cheesecake, Baklava and the best Carrot Cake await.
All recipes were extensively tested by the experienced YOU/Huisgenoot food team and thus carry their personal stamp of approval for faultless cooking and baking pleasure.
Make her feel special and cook up a storm this Sunday. As a mom, I don’t expect a four course meal. I just love the idea that the boys and their dad have taken the trouble to put a simple meal together, because they love and appreciate me.
So, without further ado, let’s cook!
Asparagus phyllo tartlets
- 60-80ml mixed chopped parsley; oregano; spring onions, chives and basil
- 1 clove garlic, crushed
- 15ml finely chopped capers
- 60ml olive oil
- 60ml white wine vinegar or lemon juice
- 15ml Dijon mustard
- A pinch of sugar
- Salt and pepper
- 1 bunch young asparagus
- 2 sheets phyllo pastry
- 30ml melted butter
- 10-15ml basil pesto
- A few slices of haloumi cheese
- 2 to 3 spring onions, chopped (optional)
- Pistachio nuts, for garnishing
Preheat the oven to 180C. Grease 4 to 6 tartlet pans.
Mix all the ingredients together and set aside.
Cut off the woody ends of the asparagus spears. Place them in the top perforated section of a microwave steamer and season lightly with salt. Fill the bottom section of the steamer with boiling water and fit the top section. Microwave for 2 to 3 minutes at 100% power until the asparagus spears are cooked, but still crisp. Rinse under cold running water and then drizzle with the vinaigrette. Set aside. Brush the sheets of pastry with the melted butter. Place the sheets on top of one another and cut into 8cm squares. Line each tartlet pan with 2 squares. Spread some pesto over the base of each tartlet and place a single layer of haloumi cheese on top. Sprinkle over the spring onions. Bake for about 10 minutes until the pastry is golden brown and the cheese has melted. Arrange the asparagus on top, drizzle with a little of the vinaigrette and garnish with pistachios.
©Human & Rousseau
©You recipes 2013
- 1kg Hake, skin and bones removed
- 6 slices fresh white bread
- 200ml milk
- 100g butter
- 1 onion, chopped
- 5ml crushed garlic
- 5ml grated fresh ginger
- 10ml masala or mild curry powder
- 5ml turmeric
- 5ml dried mixed herbs
- Salt and freshly ground black pepper
- 30ml lemon juice
- 60ml brown sugar
- 100ml chopped parsley
- A pinch of nutmeg
- 4 fresh lemon leaves
- 100g flaked almonds
- 300ml milk
- 2 eggs, beaten
- A pinch of salt
- White rice and sambals, for serving.
Preheat the oven to 180C. Grease an ovenproof dish. Mince the raw fish in a food processor. Don’t make it too fine. Soak the bread in the milk until soft. Squeeze the excess milk from the bread. Heat the butter and sauté the onion until soft and translucent. Mix the fish, bread and onion with the rest of the ingredients until well combined. Spoon the mixture into the prepared dish and smooth the top.
Roll up the lemon leaves, bruise slightly and insert into the fish mixture. Sprinkle the flaked almonds over the top. Mix the milk, eggs and salt together and pour over. Bake for 30 to 40 minutes, or until the topping is golden brown. Serve with white rice and sambals
©Human & Rousseau
©You recipes 2013
One lucky reader can win a copy of ‘You Let’s Cook Top 500 Recipes 2’. Send your name and “You 500 Recipes” in the subject line in an e-mail to firstname.lastname@example.org before 1pm on Monday May 13.