Tuesday 6 December 2016

Aartappelslaai met Bloukaassous


8 porsies

8 groot aartappels
4 ekstragroot eiers, gekook en in
skywe gesny
6 grasuie, gekap
15 ml (1 eetlepel) vars pietersielie, gekap

SLAAISOUS

5 0 g (½ pakkie) bloukaas, gekrummel
175 ml (1 klein bakkie) gewone jogurt
125 ml (1½ k) mayonnaise
sout en peper na smaak

1 Kook aartappels in borrelende kookwater waarby 5 ml (1 teelepel) sout gevoeg is tot dit net met mespunt kan deursteek.
2 Dreineer, laat afkoel, trek skille af en sny in blokke.
3 Meng aartappels, eiers, grasuie en pietersielie liggies bymekaar.
4 Slaaisous : Meng bestanddele vir slaaisous en roer by aartappels tot net gemeng.
5 Sit teen kamertemperatuur of koud voor.

(Vanaf Vrouekeur)


Saturday 3 December 2016

Classic Style Crème Caramel



Ingredients
  • 180 ml white sugar
  • 75 ml water
  • 500 ml full cream milk
  • 10 ml vanilla extract or 15 ml essence
  • 4 whole extra-large eggs
  • 2 yolks of extra-large eggs

Method
For the caramel, heat 125 ml of the sugar and water over medium heat, stirring until the sugar dissolves and starts to cook. Increase the heat and cook for a few minutes until it turns to a light golden colour. Remove from the heat and immediately pour into six ramekin dishes, swirling the dishes around to coat the base and sides and set aside.

Place the reserved 45 ml sugar, milk and vanilla in a saucepan and heat just to boiling point. Stir to dissolve the sugar and remove from heat.

In a mixing bowl, beat the eggs and extra egg yolks until they thicken and become pale yellow. Gradually add the milk mixture to the beaten eggs, stirring well. Strain the mixture through a sieve into a jug and pour it into the ramekins.

Place the ramekins in a deep baking tin and add enough boiling water to reach halfway up the sides of the ramekins. Place the baking tin in the lower part of the oven and bake at 170°C for 40 minutes, or until the centres of the custards are firm. Do not allow the water to simmer during baking because if it does, the custard will have a grainy texture.

Remove the ramekins from the water and allow to cool. Once cool, place them in the fridge for a couple of hours to chill.

To serve, run a knife around the edge of the ramekins and invert onto small plates, adding some crème fraîche.

Serves 6


Friday 9 September 2016

Sago pudding


I'm not a big pudding eater, give me a savoury tart any day, but I'm absolutely CRAZY about sago pudding (tapioca)! There's nothing like a freshly-made sago pudding, but I'll even eat the pre-made ones from the supermarket.

Here's a lovely recipe that I've done a couple of times, quick and easy.

Ingredients
  • 125 ml tapioca 
  • 550 ml milk 
  • 80 ml sugar 
  • Large pinch salt 
  • 3 large eggs, separated 
  • 125 ml cream 
  • Cinnamon sugar
Method

Soak the tapioca according to the pack instructions then drain. When done, whisk together the milk, sugar and salt then add the drained tapioca. Bring to a boil over medium heat, stirring constantly and carefully with a wooden spoon. The mixture will start to thicken so turn down the heat and continue to cook and stir for 20 to 30 minutes or until the tapioca is soft.

Whisk together the egg yolks and cream and stir into the mixture. Cook for a further minute then remove from heat. Beat the egg whites until stiff then fold lightly into the mixture preserving as much of the fluffiness as you can. Serve in bowls, sprinkled with cinnamon sugar.

Serves 6 – 8

Sunday 31 July 2016

Easy Strawberry Salad


Ingredients

Dressing


Salad ingredients
Method
  1. Whisk together the sugar, sesame seeds, sesame oil, poppy seeds, dried onion, paprika, oil and vinegar. Refrigerate until chilled.
  2. In a salad bowl, combine the lettuce, cheese and strawberries. Drizzle with dressing, toss lightly and serve.
::

Sunday 10 July 2016

Brussels Sprouts with Bacon


Ingredients
    •    1 pounds Brussels sprouts, trimmed and halved lengthwise
    •    2 slices bacon, cut into 1-inch pieces
    •    1 tablespoon extra-virgin olive oil
    •    1 large onion, halved and thinly sliced
    •    2 sprigs thyme
    •    1 teaspoon salt
    •    Freshly ground pepper to taste
    •    1 teaspoons lemon juice (optional)

Instructions
    1.    Bring a large pot of water to a boil.
    2.    Wash and cut brussels sprouts in half if they are very small, otherwise cut into quarters.
    3.    Cook the sprouts until barely tender, 3 to 5 minutes. Drain.
    4.    Meanwhile, cook bacon in a large heavy skillet over medium heat, stirring, until brown but not crisp, 3 to 6 minutes.
    5.    Remove with a slotted spoon to drain on a paper towel.
    6.    Pour out all but about 1 tablespoon bacon fat from the pan.
    7.    Add oil to the pan and heat over medium heat.
    8.    Add onion and cook, stirring often, until soft but not browned, reducing the heat if necessary, about 4 minutes.
    9.    Stir in thyme sprigs, salt and pepper.
    10.    Increase heat to medium-high, add the Brussels sprouts, and cook, tossing or stirring occasionally, until tender and warmed through, about 3 minutes.
    11.    Add the bacon, thyme leaves and lemon juice, if using, and toss.

From Cakescottage.com

Saturday 18 June 2016

Macaroni & Kaas met Spek


Een van my gunsteling disse, Macaroni en kaas. Daar is natuurlik baie verskillende variasies van hierdie resep, mens kan bylas en uithaal, maar ek vind hierdie een vinnig en smaaklik!

Bestanddele
3 koppies macaroni

3 eiers
3 koppies melk
2-3 eetlepels botter

3 koppies Cheddarkaas, gerasper

1 teelepel mosterd

1 - 2 tamaties, geskil en fyn gekap
1 pak Spek, in stukkies gekap
sout en peper na smaak

Metode
Braai die spek in ’n pan en laat dan afkoel
Kook macaroni tot gaar in sout water, spoel af met koue water.
 Voeg botter by die macaroni.


Klits eiers, melk en mosterd saam. Jy kan sout en peper (of Aromat) saam met dit meng na smaak.


Smeer 'n vuurvaste glasbak met botter en plaas ’n laag Macaroni daarin.
Plaas ’n lagie bacon en dan kaas bo-op die Macaroni en herhaal die lae totdat al die Macaroni en kaas klaar is (so 3 lae).

Gooi die melk mengsel bo-oor dit alles en bedek met gerasperde kaas.

Pak gekapte tamaties bo-op.
 Bak teen 180 grade vir 30 tot 40 minute of mooi bruin.


Tuesday 14 June 2016

Delicious Coconut Milk & Lemon grass Rice

The secret to this delicious side? Coconut milk, ginger and lemongrass.

 



Serves 6

2 cups jasmine rice
1 cup canned coconut milk, stirred well
1 teaspoon salt
One 6-inch piece lemongrass, smashed
One 1-inch piece ginger, peeled and flattened
1 seedless cucumber, peeled and sliced into half moons, for garnish

1. Place rice in a sieve, rinse, and then wash in 3 changes of fresh water.
2. In a 2 quart pot with a tight-fitting lid, place rice, coconut milk, salt, lemongrass, ginger, and 1½ cups water. Stir to combine. Bring to a boil; reduce heat to a bare simmer and cook for 15 minutes. Remove from heat, keep covered, and let steam 10 minutes more. Fluff with a fork, discard ginger and lemongrass, and serve immediately, garnished with cucumber.
- Recipe from Organic Life


Friday 10 June 2016

Souttert

Foro vanaf RSG
  BESTANDDELE :

3 snye brood (1½“ dik, korsies af)
6e. botter
3 k. melk
9 eiers
9 repies spek
4½ koppies gerasperde kaas
1 pk. Worsies, gesny
2 med. Gerasperde uie
Sout en rooi peper Ekstra (opsioneel… dit maak dit net lekkerder!)
250 g smooth cottage cheese / maaskaas ;-)
Feta kaas (soveel as jy dink)
Spinasie (‘n kooksel)

METODE:

1. Voeg melk en botter by brood en kook stadig tot sag
2. Braai eers spek en gooi dan worsies en uie by. Braai tot ligbruin.
3. Gooi alles bymekaar en meng goed.
4. Laaste geklitste eiers by.
5. Bak 35 min. by 350 grade F.

(Resep vir my gegee deur Elizabeth Kendall - dis volgende op my lys om te probeer!)

Saturday 28 May 2016

Indonesian vegetable salad

Enjoy this Indonesian salad of lightly steamed vegetables, with a creamy peanut sauce


Ingredients: 

1 medium potatoes (cubed)

1/2 medium carrot (slices)

1/4 cup green beans
1/4  cup shredded cabbag
e
1/4 cup bean sprouts

100g / 3.5oz tempeh (replace)

Sauce: 

1 Tbsp peanut butter

1 tsp soy sauce

2 tsp brown sugar

2 tsp fresh lemon or lime juice

1 Tbsp coconut milk (lite is fine, if you prefer or substitute water)

2 Tbsp water
Red chilli flake to taste

1/2 clove crushed garlic

Method:

Combine all ingredients in a small saucepan. Heat over medium heat until sauce begins to bubble and thicken.

Cut the tempeh into thin slices and fry in a little canola oil and soy sauce until crisp. Set aside.

Place potato in a steamer basket. Steam, covered, over boiling water for 5 minutes or until almost tender. Add beans and carrots. Steam, covered, for 2 minutes. Add cabbage and bean sprouts. Steam, covered, for 1 to 2 minutes or until cabbage just begins to wilt.

Arrange vegetables on a serving plate. Place tempeh over vegetables. Drizzle with peanut sauce, top with chilli and serve.

Recipe from VeganEasy



Wednesday 23 March 2016

Pancakes with Cinnamon sugar

Image from Rainbow Cooking

Ingredients
    •    1 litre water
    •    2 teaspoons salt
    •    1 cup oil
    •    4 teaspoons white vinegar
    •    8 eggs
    •    4 cups flour
    •    1 teaspoons baking powder mixed with 2 teaspoons luke-warm water

Cinnamon Sugar
2 cups caster sugar
3 tablespoons ground cinnamon

Instructions
Mix everything together, beating well to ensure there are no lumps. Allow to stand for 15-20 minutes covered.

When you are ready to bake the pancakes, mix the batter again and if it’s too thick, add a bit more water. It needs to be quite thin, only a little thicker than pouring cream.You’ll see if you bake the first few if the batter is too thick, the pancakes need to be very thin and almost lace-like.

Heat the pan and spray with cooking spray and add 1 teaspoon of oil.

Add ladle-fulls of the batter to the pan and allow to cook before flipping. Keep the pancakes warm on a plate set over a pot of simmering water.

When you're ready to serve, sprinkle some of the cinnamon sugar over the pancakes and roll up.

Serve with fresh lemon wedges.


Saturday 12 March 2016

Quinoa Tabouli on Pita Bread


I found this lovely recipe for Quinoa Tabouli, a beautiful light summer lunch, on Vegan Easy's page on Facebook.

Ingredients:
- 1 cup quinoa
- 4 tomatoes
- 2 bunches parsley
- 1 bunch Mint
- 4 lemons
- 2 spring onions
- Olive oil to taste
- Salt and pepper

Method:
Cook quinoa as per instructions on pack (1 cup quinoa to 2 cups water, bring to boil, lower heat and simmer for 15 minutes), I do this in my rice cooker. Allow to cool.

Chop tomatoes, parsley, mint and spring onions and mix through cooled quinoa. Juice lemons, pour over and mix through tabouli. Add olive oil, salt and pepper to taste. Eat on and with everything in the house for as long as it lasts!

If you don't know what Quinoa is (I didn't), Wikipedia says:

"Quinoa (/ˈkn.ə/, from Quechua kinwa or kinuwa ) is a species of the goosefoot genus (Chenopodium quinoa), a grain crop grown primarily for its edible seeds. It is a pseudocereal, similar in some respects to buckwheat, rather than a true cereal, as it is not a member of the true grass family. As a chenopod, quinoa is closely related to species such as beetroots, spinach and tumbleweeds. As a member of the Amaranthaceae family, it is related to and resembles amaranth, which is also a pseudocereal. After harvest, the seeds must be processed to remove the coating containing the bitter-tasting saponins. The seeds are in general cooked the same way as rice and can be used in a wide range of dishes. The leaves are eaten as a leaf vegetable, much like amaranth, but commercial availability of quinoa greens is limited."

I don't know if it is available in South Africa, but I will definitely be looking for it!

::

Friday 5 February 2016

Cowboy Steaks and Roasted Brussels Sprouts


Prep time : 5 mins.
Cooking time : 15 mins.

Serves: 2
 
Ingredients
  • 2 Fillet Steaks
  • 2 tsp coffee grounds
  • 1 teaspoon salt
  • ½ teaspoon freshly ground black pepper
  • ½ teaspoon garlic powder
  • 1 teaspoon dried onion powder
  • 1 tablespoon vegetable oil
Instructions
  1. First, preheat a 10” cast iron skillet over high heat.
  2. Once the pan is hot enough that you can only hold your hand a few inches from the surface for a few seconds, turn the heat down to the medium.
  3. Meanwhile, combine the coffee grounds, salt, pepper, garlic and onion powders.
  4. Rub this mixture very generously on the steaks, including the sides.
  5. Once the pan is hot and the heat has been turned down to medium, add the vegetable oil to the pan.
  6. Carefully tilt the pan to coat it evenly.
  7. Add the steaks and do not move them for at least 5 minutes.
  8. Have a meat thermometer handy.
  9. After 5 minutes, flip the steaks. Depending on how you like your steaks, cook them another 4-9 minutes. I used a meat thermometer to ensure 140-degrees for medium.
  10. When the steaks are 5-degrees below your ideal range, remove them from the pan and wrap in foil. Let rest for 10 minutes before serving.

Oven Roasted Brussels Sprouts

Prep time : 5 mins
Cooking time : 16 mins.
Serves 2

Ingredients
  • 1 pound Brussels sprouts, cleaned, trimmed and sliced in half
  • 2 tablespoons olive oil
  • 2 teaspoons steak seasoning
Instructions
  1. Preheat the oven to 400-degrees.
  2. On a half-sheet pan, add the Brussels sprouts, steak seasoning and olive oil. Toss everything with your hands to coat.
  3. Roast the sprouts for 13-16 minutes, checking towards the end of the cooking time.
  4. Serve immediately.
Recipe from Dessert for Two

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Wednesday 27 January 2016

Buffalo Cauliflower Bites with Blue Cheese Dipping Sauce

Image credit Mark Boughton Photography

  • 6 to 8 servings
  • Prep: 5 minutes
  • Cook: 25 minutes

Ingredients

Cauliflower Bites
1head cauliflower, cut into bite-size florets
1tablespoon olive oil
1/2 teaspoon salt, divided
Freshly ground black pepper
1teaspoon garlic powder
1/2cup hot pepper sauce
1tablespoon unsalted butter, melted
 
Blue Cheese Dip
3/4cup whole milk Greek yogurt
1 green onion, finely chopped
1/4cup crumbled blue cheese
2tablespoons mayonnaise
2teaspoons cider vinegar

Instructions

  1. Preheat oven to 425°F; line a rimmed baking sheet with parchment paper. Spread cauliflower in a single layer on baking sheet. Drizzle with olive oil, and sprinkle with 1/4 teaspoon salt and pepper. Bake 10 minutes, or until golden brown. Remove from oven, sprinkle with garlic powder, toss and bake 10 minutes longer.
  2. Stir together hot pepper sauce and butter in a small bowl. Pour over cauliflower and toss.
  3. For blue cheese dip, combine yogurt, green onion, blue cheese, mayonnaise and vinegar. Stir well. Serve with cauliflower. Serves 6 to 8.
 Recipe from 'Relish'

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Saturday 23 January 2016

Broccoli, Grape, and Pasta Salad


Serves: 6 to 8 servings
Ingredients
  • ½ cup chopped pecans
  • 8 ounces pasta of your choice
  • 3 cups finely chopped broccoli florets
  • 1 cup mayonnaise
  • ¼ cup sugar
  • ¼ cup red wine vinegar
  • ⅓ cup diced red onion
  • ½ teaspoon salt
  • 2 cups seedless red grapes, cut in half
  • 6 cooked bacon slices, crumbled
Instructions
  1. Preheat oven to 350 degrees. Place pecans on baking sheet and toast in oven for 5 to 7 minutes, stirring half way through.
  2. Prepare pasta according to package directions, cooking to al dente. Drain pasta and place in a large bowl.
  3. In a medium bowl combine mayonnaise, sugar, red wine vinegar, red onion, and salt. Whisk well.
  4. Add broccoli and grapes to the large bowl with pasta. Gradually add mayonnaise mixture (you may not want to add the whole amount).
  5. Cover and chill for 3 hours. Stir bacon and pecans into salad just before serving.

::

Wednesday 20 January 2016

Pasta with Basil, Tomatoes, Red Pepper and Baby Marrow and chicken (optional)


A delicious, light and nutritious summer dish, quick and easy to prepare.
Serves 4

Ingredients:
250 grams pasta of your choice
4 de-boned and skinless chicken breasts chopped into cubes (optional)
4 medium-sized baby marrows, sliced
4 large tomatoes, diced
1 large red pepper, chopped
1 chopped onion
2 cloves garlic finely chopped
½ cup chopped fresh Basil, or more if you prefer.
3 tablespoons of coconut or olive oil
2 Chicken stock cubes (optional)
Salt & Pepper to taste

Method:
In a large saucepan, sauté the onions in the oil for a couple of minutes over a medium heat. Add the chicken cubes or water and cook for another 3 minutes before reducing the heat and adding the garlic, red pepper, tomatoes and baby marrow. Allow to simmer gently without a lid, stirring occasionally.

Cook the pasta to your liking in salted water, drain and add to the sauce. Lastly stir in the Basil and turn the heat off. Allow the pan to stand for a few minutes to incorporate all the flavours before dishing up and garnishing with a sprig of basil.

.

Variations: This recipe is most versatile and can also be made using beef; and for those who like it spicy, cayenne pepper or chilli can be added.

(This recipe from "Gardening in South Africa")

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Monday 18 January 2016

Cucumber salad

With warmer days looming just around the corner here in South Africa, it's time to put all those lovely cucumbers you've planted to use! The benefits of cucumbers are legendary (you can read more here) and they are so easy to prepare. So here's a lovely quick and easy cucumber salad to spice up your life.


1 cucumber
10 black olives
2tbsp balsamic vinegar
3 spring onions
½ lemon
½ fresh red chilli
5 or 6 sprigs of fresh mint

Run a fork down the length of the cucumber all around it, then halve and quarter it lengthways and cut the quarters across into 1cm (½in) chunks. Put them into a mixing bowl and set aside.

Drain 10 black olives, squeeze out their stones, and tear them into another bowl. Pour over 2tbsp balsamic vinegar and push down on the olives, so the vinegar starts pulling out their saltiness. Trim and finely slice 3 spring onions, then add to the olives.

Drizzle 4tbsp of extra virgin olive oil and the juice of ½ a lemon into the olive mixture and stir really well.

De-seed and finely slice ½ a red chilli and add to the bowl of cucumber. Pick the leaves from the sprigs of mint, finely slice them and add to the cucumber. Pour over the dressing, toss quickly, drizzle over a little more extra virgin olive oil and take to the table and enjoy!

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Thursday 14 January 2016

Macaroni Cheese with bacon




Ingredients
Serves: 4 - 6

  • 4-5 rashers streaky or back bacon
  • 30g butter 
  • 225g macaroni pasta
  • 1 onion, chopped
  • 1 clove garlic, finely chopped
  • 340g grated Cheddar cheese

Sauce
  • 475ml milk
  • 2 fresh farm eggs 
  • salt and pepper 

Prep: 10min
Cook: 35min
Ready in: 45min

Method

Preheat oven to 180 C / Gas 4.

Chop bacon into bits and place bacon in a frying pan. Cook over medium high heat until evenly brown.
Drain, crumble and set aside.

In a large pot with boiling salted water, cook pasta until al dente. Drain.
In a medium frying pan, sauté the chopped onion and garlic.
Take off heat and add chopped cooked bacon and set aside.

To make the sauce, break the two eggs into the milk, add salt and pepper. Whisk well until all the egg is mixed in.

Place half of the cooked macaroni into a 2 litre baking dish (remember to slightly oil it first so that the macaroni doesn't stick to it). Sprinkle over half of the Cheddar cheese and half of the chopped bacon, onion and garlic. On top of that, place the other half macaroni and bacon mix and cover with the rest of the cheese. Gently pour over the egg and milk mixture and, if required, sprinkle some more grated cheddar over the top.

Bake uncovered in preheated oven until cheese on top is melted and brown, 15 to 20 minutes.
Serve warm.

Of course you can vary the recipe by adding mushrooms, spring onion or any of your other favourites.

Enjoy!

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French-style Omelette



Ingredients
• 10 ml cold, hard butter, cut into small dice
• 3 large farm-fresh eggs, beaten lightly
• A little olive oil
• A little extra butter
• Salt and freshly milled black pepper
• 65 ml grated cheese
• 15 ml torn basil
• 45 ml tiny tomato dice
• Serves 1  

Method
Stir the diced butter into the beaten eggs. Add an extra nugget of butter and a little oil to a pan and place over heat. When the pan is warm, pour the egg mixture into the pan and cook briefly on medium-high heat, about 20 seconds. Turn the heat lower and with a small spatula start to gently push the mixture away from the sides of the pan while tilting the pan so that the uncooked egg can run onto the surface of the pan. Continue doing this until the egg is no longer runny, yet still creamy and moist.

Season to taste and then sprinkle with the cheese, basil and tomato dice. Fold two of the sides of the omelette towards the centre and continue to cook for a few seconds longer to warm the filing. Tilt the omelette pan almost upside down over a serving plate and allow the omelette to slide onto the plate. Garnish and serve immediately.
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