Recipe of the week: Fillet Steak with Mushroom and Sauce and Tomato Fondue

Fillet Steak, is also known as filet mignon and beef tenderloin,is the most tenderest cut of beef you can buy and, as a result,one of the most expensive.When you tast you certainly understand why!


For Mushroom and Sherry Sauce

  1. 50g butter
  2. 400gm mushroom wiped and sliced
  3. 90ml sherry wine
  4. 225ml chicken ir light beef stock
  5. 175ml single cream
  6. 1 tbsp chopped fresh thyme
  7. salt and pepper

Tomato Fondue

  1. 3 tbsp Olive oil
  2. 1 onion,peeled and sliced
  3. 1 clove garlic
  4. 2xtins chopped tomatoes
  5. 1 tbsp fresh herbs such basil,parsley,marjoram or tarragon
  6. sea salt,black pepper and sugar
  7. 4×175 fillet steak.


  1. First make the mushroom and sherry sauce. Heat the butter on a high heat  in a medium-sized frying pan.Add the mushrooms and saute for 7-9 minutes until golden brown.Measure the sherry wine or brandy( I prefer brandy) into a small bowl and add quickly to the mushrooms.Allow to boil but stand back as it might flame.Add the stock and allow it to boil,and then add the cream.Boil the mixture for 5 minutes until it gas thickened and finally add the thyme leaves and season to taste.
  2. Then Make the tomato fondue. heat the oil in a medium sized saucepan.Add the onion and garlic,toss until coated,then cover and sweat over a gentle heat until soft and tiny bit golden.Add the tomatoes and chopped herbs,mix and season with salt and pepper and a pinch of a sugar.Gently simmer,uncovered,for approximately 30minutes or until softened.
  3. When you are ready to eat,heat up a grill pan or a heavy,large frying pan for cooking the steaks.Drizzle steaks with olive oil and sea salt and pepper.Place the steaks on the hot pan and cook on either for a few minutes if you want it rare,approximately 6 minutes for medium rare or 8-10 minutes for well done.When the steaks are cooked,take them off the pan,allow them off the pan,allow them to rest for 2 minutes then serve with a lovely helping of mushrooms and Sherry/brandy sauce and the tomato fondue.

serves 4


Recipe of the week: One Pot Rice Jumble

This one rice that i love preparing when short of time.Its filling and fun.


  1.  8 beef or pork sausages
  2. 4 chicken drumsticks and 2 chicken wings or breast
  3. 2 medium onions chopped finely
  4. 11/2 cup of rice
  5. 1/4 cayenne pepper
  6. 2 tsp fresh thyme leaves
  7. 2 dried bay leaves
  8. 4 cloves garlic,crushed
  9. 3 trimmed celery stalks sliced thickly
  10. 11/2 cup pureed tomatoes
  11. 1 cup peas
  12. 2 cups chicken stock


  1. Cook sausages in a large saucepan,turning, until browned all over;remove from pan. In the same pan,cook chicken, a few pieces at a time, until browned all over.
  2. 2-3 fry onions until soft.Add rice,cayenne,thyme,bay leaves,garlic,celery and crushed tomatoes.Stir to incorporate.
  3. Chop sausages to bite size pieces and add to rice mixture together with the chicken and peas.Pour in stock and bring to boil.Reduce the head and simmer,uncovered for about 15 minutes or until rice is tender and chicken is cooked through.

Tip: I always cook my sausage without the skin.

This recipe is from Tupike issue 8th March,April 2008.

Recipe of the week; Leek,Potato and Cheese Soup

The cold weather is almost fading away.I would like to share a recipe that  kept me going during those cold evenings. It’s rich, smoother and on its own with some bread on the side, would make a very good starter.


  1. 25gm butter
  2. 2 leeks9About 300g/12oz) dark green tops removed.White bits thinly sliced.
  3. 2 Potatoes(about 175gm/6oz0 peel and chopped.
  4. 2 bay leaves
  5. salt and freshly ground pepper
  6. 1 litre of vegetable or chicken stock
  7. 75ml(21/2) single cream
  8. 100-150g cheese.


  1. Melt butter in a medium-sized saucepan,add leeks,potatoes and bay leaves. Seoson with salt and pepper and cover.Turn the heat down to low and let the vegetables sweat for 10 minutes,stirring every now and then to ensure they don’t burn.
  2. After 10 minutes add the stock,increase the heat and simmer for a further 8-10minutes until  the potatoes are cooked and leeks soft.Remove the bay leaves,add the cream and the crumbles cheese and transfer to the blender.Blend the soup till its soft and smooth.Return to the pan to re-heat,tasting and seasoning if necessary.
  3. To server, pour the soup into warm bowls and sprinkle with the extra crumbled cheese.

TIP: When steaming the onions or vegetables for a long time, i like to cover then with a piece of grease proof paper as well as the saucepan lid. This helps to retain the moisture and makes sure they don’t burn.

How To Make Minty Pineapple Salad


  1. half Pineapple cut into strips
  2. 1 medium size chopped green pepper
  3. 1 medium sized chopped yellow pepper
  4. 1 medium sized chopped red pepper
  5. 1 medium sized tomato
  6. 2 tsp mint sauce
  7. 1 tbsp Vinegar

Tip: Home Made mint sauce: 3 bunches of fresh mint,3tbsp of olive oil,3tbsp of vinegar and a pinch of sugar.Chop the mint finely and blend together with other ingredients.


  1. Cut tomato into strips.Put the pineapple,peppers and tomatoes in a large bowl and mix.
  2. Add mint sauce and mix well.
  3. Serve in a salad bowl

Tupike magazine April/May 2010

Herbed Fish

This is one meal that i really do enjoy preparing. My son Jeremy loves this,everytime i’m making this the look on his face just shows how contented he is with the meal.Try it too and you will love and your family will thankyou for it.


  1. 1/2 kg fish fillet
  2. 2tbsp wheat flour
  3. 3 eggs
  4. 1 medium onion chopped
  5. 1 bulb garlic crushed
  6. 1 bunch brocolli
  7. A bunch of dhania
  8. 1tbsp of mixed herbs
  9. 1/2 cup of salad oil
  10. 3 lemons
  11. salt
  12. white pepper
  13. nutmeg
  14. black pepper


  1. Make marinade: Mix the crushed garlic,salad oil,nutmeg,salt,white and black pepper,seosoning and squeezed lemon.
  2. Cut the fish fillet into large cubes.Dip the pieces in the marinade for 1 hour.
  3. Beat the eggs in a bowl.Add mixed herbs,pinch of salt,and chopped dhania.Mix well.
  4. Remove the fish from the marinade and dust in flour.Shake off the excess flour.Deep the dusted fish in the egg and herbs mixture and let it stand for 2 minutes.
  5. Meanwhile heat the ole in a deep frying pan.Deep fry the fish cubes,turning on each side until golden brown.Remove and drip off excess oil.Serve hot will boiled or roasted potatoes.

Tupike magazine 20April 2010.

Simple Recipes-Beef In Sour Cream


  • 1/4 cup vegetable oil
  • 800gms lean beef(select a soft cut)cut into 1/2 inch strips
  • 200gms mushrooms washed and sliced
  • 1/4 cup onions chopped
  • 1 garlic clove crushed
  • 3 tbsp flour
  • 2 cups beef broth/stock
  • 2 tbsp chopped parsley
  • 2 tbsp tomato paste
  • 11/2 cups of sour cream
  • salt and pepper


  1. heat oil in a stewing pot then add the beef.stir-fry over the medium high heat until browned
  2. Add mushrooms and stir well
  3. Add onion the garlic and cook until onion is limp
  4. Sprinkle flour onto the beef,stirring well as you sprinkle
  5. Stir in beef broth and stir some more
  6. Add,parsley,partially cover and simmer for about 45 minutes,stirring occasionally
  7. Stir in tomato paste.Remove from heat
  8. Finish with sour cream,season with salt and pepper to taste

serves 4-6

Tip:This dish maybe chilled and reheated but do not boil after adding sour cream.server over buttered noodles,rice or spaghetti

Italian Baked Pancakes with Cheese and Tomato

Size :189mmx246mm(Bleed3mm)

Size :189mmx246mm(Bleed3mm)

serves 4–6 vegetarian

for the pancake batter (makes 8) 125g (5oz) flour Pinch of salt

2 eggs 125ml (4fl oz) milk 125ml (4fl oz) water 15g (1/2oz) butter, melted Sunflower oil, for oiling

the frying pan

for the tomato sauce

3 tbsp olive oil 1 onion, peeled and finely

sliced 4 cloves of garlic, peeled

and crushed or grated Salt, freshly ground black

pepper and sugar 2 x 400g tins of chopped tomatoes or 900g (2lb)

fresh tomatoes, peeled

and chopped 3 tbsp torn fresh basil leaves

for the filling

300g (11oz) fresh mozzarella, grated

100g (4oz) ricotta 25g (1oz) Parmesan cheese,

finely grated, plus a bit extra for sprinkling

This recipe uses the pancakes in place of lasagne sheets, which adds a fluffiness to the dish. I love the way it comes out of the oven, sizzling and bubbling to the table. It’s a perfect lazy sunday lunch

1 First make the pancakes. Place the flour and salt in a bowl. Make a well in the centre and drop in the eggs. Start to whisk, gradually add in the milk and water, whisking all the time, until the batter is smooth and free of lumps. Add in the melted butter and set aside. The batter can sit like this in the fridge for 24 hours.

2 Next make the tomato sauce. Place the olive oil in a wide saucepan, add the onion and garlic, season with salt and pepper, then cover and cook on a low heat until the onions are completely soft. Add the tomatoes and half the basil, leave uncovered and cook for about 20 minutes until the tomatoes are soft and the sauce has thickened. Add the remaining herbs and season to taste with salt, pepper and a pinch of sugar. 3 While the tomato sauce is cooking, you can make the pancakes. Place a medium-sized frying pan on a high heat and allow to become very hot. Pour the batter into a jug for easy pouring. Wipe the frying pan with an oiled piece of kitchen paper. Pour in just enough batter to cover the base of the pan – it will start to cook as soon as it hits the pan so swirl it around the base immediately. 4 Cook on a high heat for 30 seconds–1 minute until the pancake is golden brown around the edge. Using a fish slice or palette knife, carefully but quickly flip the pancake over (you might need to take the pan off the heat while you do this) and cook the other side for another 30 seconds–1 minute until golden brown. Remove to a plate and cook the remaining pancakes in the same way. You will need a total of eight pancakes.

6 Mix the cheeses together in a bowl, to make a spreadable paste. 7 To assemble the dish, place a pancake on the bottom of a 25cm (10in) square or round ovenproof dish, spread with a thin layer of the cheese mixture, top with another pancake and continue assembling, alternative seven layers of pancake and filling. Finish with a top layer of pancake. Pour the tomato sauce over the top, sprinkle with the remaining 25g (1oz) grated Parmesan.

8 Place in the oven (though it can also be stored in the fridge overnight or frozen at this stage). Bake for 30–40 minutes until the sauce is bubbling around the edges and the centre feels hot when a skewer is inserted. Take out of the oven, cut into wedges and serve with a lovely green salad.