Saturday, February 21, 2015


cooking oil for deep-frying
4 potatoes, cut into strips
4 bananas, sliced
4 eggs
1 onion, finely chopped
1⁄2 tomato, chopped
1 red bell pepper, finely chopped
1 chili, deseeded, minced
4 tbsp olive oil
2 tbsp wine vinegar
4 round beef steaks
salt, to taste
pepper, to taste
1 egg, beaten
2⁄3 cup bread crumbs
1⁄4 cup oil
rice, cooked

First prepare the garnish by heating about 2 inches of oil in a pan over medium heat and fry the potatoes until crisp. Drain and set aside.
Fry the bananas until golden brown. Drain and set aside. Pour out the oil, leaving just a film.
Fry the eggs sunny side up, taking care not to pierce the yolk. Season with salt and pepper. Drain, set aside, and keep warm.
Next prepare the sauce by mixing onion, tomato, bell pepper, chili, olive oil and vinegar in a bowl.
Pound and then season the steaks with salt and pepper. Dip into beaten egg, then coat liberally with bread crumbs.
Heat oil over medium heat in a frying pan and fry steaks until golden. Drain and keep warm until ready to serve.
Place each steak over a serving of cooked white rice. Arrange fried potatoes, bananas, and a fried egg alongside.
Spoon sauce around the egg. Serve at once.

Lemon Pie--this is dairy
3 lemons
1 can condensed milk
½ cup of white sugar
125 g. butter
1 egg
1½ c. flour
⅛ c. warm water

Grease pie plate.
Mix butter with flour. Add egg and mix. Add water and knead.
Press the dough into the pie plate for the crust.
Bake for 12-15 minutes at 220°C.
Squeeze lemons and mix with the condensed milk and the sugar.
Pour mixture into baked pie crust.

Put pie back in oven that has been turned off, but still warm from baking pie crust. Leave in oven for about 10 minutes.

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