Liquidise the two tins of tomato with the 250 ml water until quite smooth and strain through a coarse sieve, rubbing with a spoon to retain the tomato pips.
Place the butter, garlic, leek and celery into a saucepan and sauté...
8 - 12
1 x 410 g tin whole peeled tomatoes
1 x 410 g tin tomato and onion mix
250 ml water
30 ml Clover MooiRiver Butter
5 ml crushed or chopped garlic (1 clove)
2 ml garlic and herb seasoning
1 medium leek, washed and sliced
1 stalk celery, thinly sliced
750 ml additional water
10 ml chicken stock powder
10 ml mixed dried herbs
30 ml chopped fresh herbs
(origanum, marjoram, thyme)
10 ml sugar
30 ml cake flour
250 ml Clover Fresh Cream
2 ml salt
Good pinch white pepper
To serve and garnish (optional)
12 thin slices French toast or hotdog rolls
± 125 ml finely grated Clover Cheddar Cheese
Chopped spring onion
Quarter the cucumber lengthwise and slice about 0,5 cm thick to make dices.
Place in a bowl and toss with the salt.
Allow to stand about 15 minutes while preparing the dressing and remaining ingredients.
Drain and pat dry with a paper towel before completing the salad.
Combine the oil, vinegar or lemon juice and sugar in a mixing bowl.
Cut the Feta cheese into triangles similar to the cucumber and add to the bowl together with the remaining ingredients.
Toss lightly, adjust seasoning and transfer to a bowl for serving.
Serve or cover and refrigerate a few hours before garnishing with mint leaves.