Basic green veggies with creamy avo and an interesting cheese makes a visually appealing salad. Drizzle with a tangy salad dressing to complement all these flavours for a beautiful summer side dish.
My private collection of easy-peasy recipes to die for, most of which I have tried for myself.
Tuesday, 17 October 2017
Avo on greens with mustard vinaigrette
Basic green veggies with creamy avo and an interesting cheese makes a visually appealing salad. Drizzle with a tangy salad dressing to complement all these flavours for a beautiful summer side dish.
Tuesday, 19 September 2017
Asparagus Quinoa Salad with Lemon Mustard Vinaigrette
Ingredients
- 1 cup quinoa
- 1 teaspoon olive oil
- 1 small onion chopped
- 2 garlic cloves sliced
- 1 bunch asparagus
- 1/2 Tablespoon olive oil
For the Dressing:
- 2 Tablespoons lemon juice
- 1/4 cup olive oil
- 2 garlic cloves crushed
- 1 Tablespoon yellow mustard
- 1 Tablespoon sugar
- 1 teaspoon sea salt
- 1/4 teaspoon pepper
Instructions
-
Preheat the oven to 400 degrees.
-
Put the quinoa, the sliced garlic, chopped onion, olive oil, and two cups of water in a medium sized pot. Bring the quinoa to a boil, then reduce the heat to low and cover. Cook for 15 minutes until the quinoa is fluffy and the little ring around the quinoa has loosened.
-
While the quinoa is cooking, prepare the asparagus. Rinse the asparagus and remove the tough ends. Place the asparagus on a parchment lined cookie sheet, and chop each stalk into three pieces. Drizzle the asparagus with a little bit of olive oil, and sprinkle with salt.
-
Bake the asparagus at 400 degrees for 6-8 minutes, until bright green and crisp tender.
-
While the asparagus cooks, prepare the dressing: combine the lemon juice, olive oil, mustard, sugar, garlic, salt, and pepper in a small jar with a lid. Shake will to mix thoroughly.
-
Place the quinoa and asparagus in a bowl and drizzle with the dressing. Toss to coat.
-
Serve immediately.
Sunday, 10 September 2017
Pynappel Koolslaai
2/3 koppie mayonnaise
2/3 kop suurroom
1 teelepel gerasperde ui
1 eet suurlemoensap
1 teelepel suiker
Sout na smaak
1 blik stukke pynappel (gedrieneer)
1 koppie grof gerasperde wortels
2 koppies grof gekapte (gerasperde) kool
Meng alles goed en bewaar oornag in die yskas
Wednesday, 23 August 2017
Chickpea salad
Ingredients
1 small red onion, peeled and chopped
1-2 fresh red chillies, de-seeded and finely sliced
2 handfuls ripe red cherry tomatoes, chopped
1 lemon
Olive oil
Sea salt and freshly ground black pepper
2 cups chickpeas prepared as per pack instructions
1 handful fresh mint, chopped
1 handful fresh green basil, chopped
100g feta cheese
Method
Mix the chopped onion, chillies and tomatoes.
Squeeze the juice of half a lemon and 3 tablespoons of olive oil. Season to taste.
Heat the chickpeas in a pan, then add 90 per cent of them to the bowl.
Blend the remaining chickpeas and add these as well – they will give a nice creamy consistency. Allow to marinate for a while and serve at room temperature.
Just as you’re ready to serve, give the salad a final dress with the fresh mint and basil.
Place on a nice serving dish and crumble over the feta cheese.
::
Wednesday, 19 July 2017
The Ultimate Potato Salad
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
For the potatoes:
- 2 pounds of Yukon Gold Potatoes, washed thoroughly and unpeeled
- Salt
- 1 teaspoon salt
- 3/4 cup vegenaise (or mayo)
- 3 tablespoons grainy mustard
- 1 tablespoon lemon juice
- 2 cloves of garlic, pressed through a garlic press
- 1/2 teaspoon black pepper, freshly grounded
- 1/4 cup dill pickles, chopped
- 1 small red onion, chopped
- 5 stalks of scallions, both green and white parts chopped
- 1/2 cup capers, drained
- 2 large hard-boiled eggs, chopped
- 1/4 cup Italian parsley, chopped
Instructions
- Start by cooking the potatoes: Cover potatoes with salted cold water in a large pot over medium high heat. Bring them to a boil, turn down the heat to medium and continue to cook until potatoes are barely tender when pierces with a knife, 15-20 minutes. Drain the potatoes in a colander and set aside to cool.
- In a small mixing bowl, whisk in the mayonnaise, mustard, lemon juice, 1/2 teaspoon salt and black pepper.
- Cut the now-cooled potatoes into small cubes and place them in a large mixing bowl. Add, pickles, red onion, scallions, capers, eggs, and chopped parsley.
- Pour the dressing over the mixture and give it a gentle stir.
- Taste for seasoning and add if necessary.
- Serve.
Friday, 9 June 2017
Sticky Mustard Grilled Sausages
Ingredients:
3 T wholegrain mustard
2 T honey
Juice of ½ lemon
2 t balsamic vinegar
1 crushed clove garlic
3 T olive oil
8 pork sausages
Sweet potato mash
Cooking instructions:
Whisk wholegrain mustard with honey, the juice of lemon, balsamic
vinegar, crushed clove garlic and olive oil. Season to taste, then use to
marinate pork sausages for 30 minutes. Arrange on a baking tray and grill for
10 minutes, turning frequently to brown all sides. Serve with mashed potatoes and peas or sweet potato mash.
Spinach, roasted tomato and tuna salad
Roast
a handful of cherry tomatoes on a baking tray, drizzle with a little olive oil
and season to taste. Roast at 200°C until the tomatoes start to burst open.
Blanch
a 200g packet of green beans in boiling water. Toss everything together with a
big handful of baby spinach leaves.
Add a
170g can of tuna in brine, 100g packet of drained black olives and sprinkle
seed mixor sprouts.
Drizzle
with some balsamic vinegar and enjoy.
Coleslaw
2.5 cups shredded cabbage
3 large carrots, grated/shredded
1/2 cup mayonnaise
1/2 cup Greek yoghurt
2tbsn golden syrup
Juice of 1/2 lemon
2tbsn Tomato sauce (Ketchup)
2tsp Dijon Mustard
Salt & Pepper to taste
Combine all the ingredients in a bowl and mix well to coat the cabbage and carrots in the dressing.
Roasted Garlic & Herb Mushrooms
From CakesCottage.com
Serves: 3-4
Ingredients
• 2 Pounds Fresh Mushrooms
Ingredients
• 2 Pounds Fresh Mushrooms
Marinade :
• 2 Garlic Cloves, Chopped
• 2-3 Tablespoons Olive Oil
• Salt & Pepper
• 1 Teaspoon Fresh Chopped Basil
• 1 Teaspoon Chopped Fresh Rosemary
• 1 Teaspoon Chopped Fresh Sage
• ¼ Cup Chopped Fresh Parsley
• 1 Teaspoon Balsamic Vinegar
Instructions
1. Preheat the oven to 350 degrees F.
• 2 Garlic Cloves, Chopped
• 2-3 Tablespoons Olive Oil
• Salt & Pepper
• 1 Teaspoon Fresh Chopped Basil
• 1 Teaspoon Chopped Fresh Rosemary
• 1 Teaspoon Chopped Fresh Sage
• ¼ Cup Chopped Fresh Parsley
• 1 Teaspoon Balsamic Vinegar
Instructions
1. Preheat the oven to 350 degrees F.
2. Wipe the mushrooms with a clean, damp cloth and trim stems.
3. Slice the mushrooms into pieces no larger than 2 inches in size.
4. In a large bowl, whisk together the olive oil, salt, pepper, garlic and herbs.
5. Add in mushrooms and toss together to evenly coat.
6. Evenly spread the mushrooms on a medium baking sheet or ovenproof casserole dish large enough to fit all of the mushrooms.
7. Bake for about 30 to 40 minutes, or until cooked through.
8. Remove mushrooms from the oven about halfway through and flip them a few times, then return sheet to oven.
9. Remove from the heat, and drizzle with the balsamic vinegar.
Sunday, 26 February 2017
Savoury Omelette Roll
Ingredients
- 45 ml olive oil
- 1 small onion, finely diced
- ½ a small red pepper, finely diced
- ½ a small aubergine, finely diced
- 125 g brown mushrooms, finely diced
- 45 ml tomato paste
- 1 – 2 cloves garlic, finely chopped
- Salt, milled black pepper and sugar
- 8 jumbo eggs (free range if possible!)
- 250 ml milk
- 30 ml finely chopped parsley
- 30 ml cake flour mixed with 30 ml cornflour
- 125 g diced mozzarella cheese
- 125 ml coarsely chopped basil leaves
- 250 ml cheddar cheese, grated
- 45 ml finely chopped parsley
Method
Heat
the oil and lightly brown the onion. Then add the pepper, aubergine and
mushrooms. Sauté until translucent then stir in the tomato paste and garlic.
Add a little water if needed and simmer for about ten minutes or until the
veggies are cooked but not mushy. Season to taste, remove from the heat and set
aside until required.
Whisk
together the eggs, milk and parsley. Mix the flour and cornflour with a
little of the milk mixture into a smooth paste and stir into the rest of the
egg and milk mixture. Season to taste with salt and pepper and pour into a
roasting pan lined with baking paper that has been sprayed with non-stick
spray. Bake in a preheated oven at 180ºC for 20 minutes or until the egg is
set. Remove from the oven and set aside to cool in the pan.
To
complete, stir the mozzarella cheese and basil into the vegetable mixture and
dollop spoonsful of the mixture all over the omelette. Spread out evenly and
using the baking paper, roll the omelette around the filling. If the
ratatouille mixture is too much for the roll, reserve the left over for an
omelette, stew or soup later in the week. Sprinkle the cheddar cheese and
parsley on top. Place the omelette roll in the oven for ten minutes or so or
until warmed through and the cheese has melted.
Remove
from oven, slide onto a serving platter, slice and serve.
Serves 6 - 8
Tuesday, 17 January 2017
Cream of Mushroom Soup (Good enough to get you laid!)
So says Byron about this Mushroom Soup recipe and it certainly sounds mouthwatering, so it's next on my list to try! (Not to get laid, but cooking the soup!)
Side Dish:
INGREDIENTS:
Soup:- Mushrooms [lots]
- Bacon [2x rashers]
- 2x cups of Chicken Stock [which you put it into nearly all soups anyway]
- 1x Onion
- 1x Potato
- Cream [600ml]
(BATARD - PICTURE COURTESY OF THE WORLD WIDE WEB)
Side Dish:
- Parmesan & Onion Batard
- Garlic
PROCESS:
Soup:
- Chop up everything into little bits, then fry it all in a large saucepan with a bit of butter. [about 5x minutes]
- When everything has gone soft and mooshy, add the Chicken Stock and boil it for about 15 minutes.
- Let it cool down a bit and then pour it into a food processor [or you could use a Bamix/Stick Blender] and puree it until it has a fine texture.
- Back into the saucepan, add the cream and gently simmer for 10x minutes, but make sure it doesn’t boil.
- Slice the Batard and dry-fry it on the grill. (That sounds good enough to eat on its own!)
- When the bread is nicely toasted with the grill lines criss-crossed [because that looks really cool], rub garlic onto both side of the bread and add a light “dusting” of ground black pepper – but not too much!
Thursday, 5 January 2017
The perfect Burger patty
- Recipe By Abigail Donnelly
- Serves 6
- Difficulty Easy
- Prep Time 10 minutes
- Cooking Time 10 minutes
Ingredients
• 650 g beef mince
• 1/2 onion, finely chopped
• 2 garlic cloves, finely chopped
• 4 T parsley, roughly chopped
• 65 ml Worcester sauce
• 3 bread slices, crusts removed
• 190 ml milk
• Sea salt and freshly ground black pepper, to taste
• 2 T sunflower oil
Cooking Instructions
Preheat the oven to 180°C.
Combine the mince, onion, garlic, parsley and Worcester sauce in a mixing bowl.
Place the bread in another bowl and pour over the milk. Allow the bread to soak up the milk, then gently squeeze out any excess and add the soaked bread to the mince. Season and mix the ingredients together.
Heat a griddle pan over a high heat. Mould the mince mixture into 6 equal-sized patties, brush with sunflower oil and cook for 1 minute, then turn over and cook the other side.
Finish the patties in the oven for 3 minutes, taking care not to overcook them.
Cook’s note: This burger recipe works just as well when cooked on the braai over medium-hot coals. Do not use lean mince for this recipe as the patties will be dry. The higher the fat content, the juicier the patty.
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