Recipes

Georgina’s Recipes from Thorns and Roses

Floating Island

  • 1/2 cup white sugar
  • 1 tbsp. butter
  • Pinch salt
  • 1/2 cup milk
  • 1 tsp. baking powder
  • 1 cup flour
  • 1/2 cup raisins
  • 1/2 cup baking soda
  • Combine above ingredients and pour sauce over batter.

Sauce:

  • 3/4 cup brown sugar, 21/2 cups boiling water, pour over batter in an oven safe bowl.
  • Pre-heat oven to 350 degrees and bake for 45 minutes.
Vegetable Waterfall
  • 1 large cauliflower
  • 1 package broccoli
  • 1 package brussel sprouts
  • 1 bunch asparagus
  • about 8 small mini carrots for colour.
  • Steam vegetables, but not too soft. Arrange them on a large oval platter as follows and add salt and pepper according to taste. Do not over spice. At one end of platter , place cauliflower, stack around cauliflower, the broccoli in a downward sweep, then at the bottom arrange the brussel sprouts and place a few among the broccoli. By now you should have half the platter full of the cascading vegetables. Now fan out the asparagus at the other end of the platter. Take the carrots and randomly place them over the green vegetables for colour.
  • Make one package of Hollandaise Sauce and pour over the vegetables, starting at the top pf the cauliflower producing a waterfall effect down to the asparagus. Very decorative vegetable platter.
Anneke’s Recipes from  Lovers, Grapes and Crimes
Veal with Mushrooms and Peppers 
  • 4-6 slices tenderized veal
  • 1 small onion, very thinly sliced
  • 1 large green pepper 1/4 inch sliced lengthwise
  • 1 box of white mushrooms sliced
  • 1/2 cup dry white wine
  • 1/2 cup water
  • 1-2 tablespoon paprika
  • 1 teaspoon black pepper
  • salt to taste
  • vegetable or olive oil to coat the pan bottom and enough extra to make a flour thickener (roue)
  • 1-2 tablespoons flour, depending how thick you want the sauce.
  • 2 tablespoons sour cream.
Sautee the onions in the oil until transparent. Add the flour to make the roue. Coat well the
onions and allow to thicken. Be careful not to burn the roue or the onions. The roue should
be a light brown. Add wine and water and mix well. Add salt, paprika, black pepper, green peppers,mushrooms and bring to boil. Add slices of veal and reduce to a simmer. Stir well so ingredients are evenly distributed. Cover and simmer for 20 minutes or until veal is tender. Add water and wine in equal proportions, if needed to retain a generous sauce.
When veal is tender, remove from heat and stir in the sour cream. Bring to a quick boil and immediately remove from heat, otherwise sour cream will curdle. If re-heating is necessary, make sure you do NOT bring to boil.
Serve with mashed potatoes or noodles and cucumber salad.
Serves 4.

Cucumber Salad
  • 2 English cucumbers very thinly sliced. ( Use a slicer that you can get at any supermarket)
  • 3 cloves of garlic, crushed.
  • 1 tablespoon salt

For the Brine:

  • 1/4 cup white or rice vinegar
  • 3/4 cup water
  • 1 tablespoon sugar
  • 1 teaspoon black pepper
  • 2 tablespoons sour cream
In a large bowl combine the cucumber slices, crushed garlic and salt and let stand at room temperature for 45 minutes. In the meantime, in a measuring cup, combine the water, vinegar, sugar and black pepper. Blend well together making sure that the sugar is melted and not sitting at the bottom of the glass.
Squeeze well the cucumbers and put into bowl you will use to serve. Add the brine and with a fork, mix. Add the sour cream and beat with fork until top is frothy. Refrigerate until ready to serve. Just before serving, for decorating purposes sprinkle top with paprika and black pepper. You may also add a few thin slices of green and red peppers.
Serves 4.