Friday, 13 January 2012

Ingredients

Large Pita Wraps or Flat Bread
1.5 kg boneless rump roast (pick the ones with lots of marbling)
1 head iceberg lettuce, chopped
1 cucumber, thinly sliced
6 medium tomatoes, 4 chopped and 2 quartered
4 stalks parsley, chopped
3 large red onion, 2 chopped and 1 quartered (you can use white if red is strong for you)
garlic hummus
sour cream
chilli sauce
salt
pepper
olive oil

Method

1. Preheat oven at 190C, rest the beef rump in room temperature for an hour before cooking.
2. Rub around 1 tbsp of olive oil, 1 tbsp salt and 1 tsp pepper on the roast. Now place it on an oven rack with the fatty side up then place quartered tomatoes and onions on the top of the roast.
3. Now bake for 30 minutes at 190C then lower the heat to 100C and cook for 3 hours.
4. Carve the roast into flakes. Then set aside.
5. Now to prepare each pita by heating it up in a non stick pan then spreading 2 spoonful of garlic hummus, 1 spoonful of sour cream, and chilli sauce according to your liking in the middle of the bread.
5. Add 3 spoonful of the carved meat, then a handful of chopped lettuce, 2 spoonful of chopped tomatoes, 1 spoonful of chopped onions, 4 slices of cucumber and 1 spoonful of chopped parsley.
6. Roll the wraps, then serve.

Layered Summer Fruits with Creamy Lime Dressing Recipe

INGREDIENTS:

Creamy Lime Dressing

1 package (8 oz) cream cheese, softened
1/2 cup frozen limeade concentrate, thawed
1/4 cup powdered sugar
1 cup whipping cream, whipped

Fruit

3 cups cut-up cantaloupe
1 quart strawberries, quartered
2 ripe medium mangoes, seed removed, peeled and cut up
2 cups blueberries
2 cups cut-up honeydew melon
Mint leaves, if desired

DIRECTIONS:

1. In medium bowl, beat cream cheese, limeade concentrate and powdered sugar with electric mixer on medium-high speed about 3 minutes or until smooth. Fold in whipped cream. Set aside.

2. In 3-quart trifle bowl, layer cantaloupe and strawberries. Spread half the cream cheese mixture over the strawberries. Layer mangoes, blueberries and honeydew over cream cheese mixture. Spread remaining cream cheese mixture on top. Garnish with mint leaves.

3. Serve immediately, or cover and refrigerate up to 2 hours before serving.

Quick and Easy Vegetable Salad

Ingredients:

1/2 head lettuce
1 hard-boiled egg, sliced
2 carrots, peeled and chopped
1 slice bologna (optional), cut into small pieces
1 slice cheese (any kind), cut into small pieces
12 green olives (optional)
2 tbsp. vinegar
2 tbsp. olive oil
pinch of salt pinch of pepper

Procedures:

Wash lettuce and pat dry with paper towels. Tear lettuce into bite-sized plates. (The Spanish do not use salad bowls.)
Put egg, carrots, bologna, and cheese on top of lettuce. Top with olives, if desired.
Mix vinegar, olive oil, salt, and pepper in a bowl. Pour 1 tbsp. of mixture over each salad.