Milk Tart (Am I crazy?!

 I must be honest--I have not tried this recipe--yet. I'm still scraping together the courage. And what on earth is 'graham cracker crusts'? Will have to investigate ...

Image from Food.com

INGREDIENTS : 

Prepared graham cracker crusts

FILLING 

1 liter milk 

1 ¼ cups cake flour 

1 cup white sugar 

1 teaspoon vanilla extract 

1 teaspoon almond extract 

1 pinch salt 4 eggs, separated 

1 tablespoon margarine 

2 teaspoons cinnamon

DIRECTIONS :

Heat 3 cups of milk to boiling point. Mix remaining milk, flour, sugar, extracts, salt and egg yolks together and add to hot milk. Cook until very thick and remove from stove. 

Whisk egg whites to stiff peak stage and add to milk mixture after it has been off the stove for 5 minutes. Stir in margarine and pour mixture into ready-made pie shells. Sprinkle with cinnamon. 

Refrigerate to cool and set.

::

Easy Crumpets

 

YIELD — 20-30 depending on size

Ingredients 

2 cups plain flour

3⁄4 cup granulated sugar

3 teaspoons baking powder

3 eggs 

1 cup milk

2 tablespoons butter, melted

DIRECTIONS

Mix everything, leaving butter for last.

Grease a flat bottomed frying pan or griddle.

Drop or pour small amounts of batter onto griddle.

Turn and cook other side when bubbles break on surface of crumpet.

Heat should be medium to get a deep, even golden colour.

Serve warm with butter and jam sandwiched together. Or, my personal favourite, serve with butter and syrup! 💛

Recipe by Nikki

Scrambled breakfast

Scrambled eggs must never be cooked at a high temperature; otherwise the eggs turn dry and crumbly.

Basic scrambled eggs are made from two eggs to which 25ml of milk or water has been added and seasoning. Whisk with a fork to mix the whites and yolks. Heat 10ml of butter in a pan until it sizzles and bubbles and add the egg mixture. When the mixture starts to congeal, stir lightly with an egg-lifter. Do not stir continuously. Cook until the mixture is firm but not dry.

Hints:

Cook scrambled eggs over the low heat.

Remove the pan from the heat while the scrambled eggs are still moist, as the heat retained in the eggs will set them even further. At this stage a dash of milk can be added to halt the setting process and keep the eggs moist.

When scrambled eggs are already too dry, a raw beaten egg can be stirred into the set egg mixture.

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Corn on the Cob

Cauliflower Salad

(Pic and recipe from FaceBook. Original Source Unknown)

I love potato salad... but all those carbs! So here's a low carb potato salad / with cauliflower instead .... It is SOOOO good!

INGREDIENTS
1 head of cauliflower steamed or boiled until tender in bite size pieces

6 boiled eggs (when done peel eggs, rinse and separate yokes into a bowl.
Then mash the yolk and cut the whites into small bite size pieces  and then blend together.

1/3 cup (appx) miracle whip or mayonnaise (don't use light, it has more carbs)

3 tbs of mustard

3 tbs of pickle relish

1/8 cup of chopped onion (uncooked) can use more if you prefer

salt/pepper to taste



METHOD
Mix all together and you can garnish with egg slices and parsley.

Chill over night.

(1 cup of cauliflower is only 3 carbs vs 1 cup of potato is 37 carbs)

Potato salad with Sour Cream & Chives

INGREDIENTS

1.5 kg potatoes
2 x 175g Sour Cream & Chives Dip & Top
5 ml whole grain mustard
5 ml Dijon mustard
1 shallot, finely chopped
30 ml Sour Cream
40 ml chives, chopped
Salt and freshly ground black pepper to taste

METHOD

Place potatoes, with their skins on, in a large pot and cover with water. 
Bring to the boil. Simmer for 15 minutes until just tender. 

Drain potatoes in a colander and place the colander on top of the hot pot, covering the potatoes with a clean dish cloth. Allow the potatoes to steam for 20 minutes. Leave to cool. 

When the potatoes are cool enough to handle, rub off the skins and chop into small cubes. In a large mixing bowl add the Sour Cream & Chives Dip & Top, whole grain and Dijon mustard, chopped shallot, Sour Cream and salt and pepper. 

Mix until fully combined. 

Add the potatoes, gently mixing them in using a large spatula until they are well covered with the dressing. Spoon into a large serving dish and top with freshly chopped chives.

Cucumber Cooler

Have you ever noticed how adding a few slices of cucumber to a glass of water instantly makes it 10 times more refreshing?

1. Add mint, lime, gin, and sugar (if using) to shaker and muddle.
2. Add cucumber slices to shaker and shake vigorously.
3. Pour mixture over glass filled with ice and top with tonic water.
4. Stir, let set for a few minutes for the flavors to enhance and enjoy.

You can replace the Gin with Lemonade or any other flavour of your choice.

Potato Dumplings

 

Ingredients
4 potatoes
2 eggs, beaten
salt as per taste
1 cup dry bread crumbs
1 tsp pepper powder
1 cup plain flour
6 cups water

Method
Boil the unpeeled potatoes till tender (approx 15 mins). Peel it and mash with potato
smasher

Add all the remaining ingredients except salt and water. Make a soft dough of the mixture
Make round balls of dough approx 1½"

Boil water and salt. Add potato dumplings. Let it cook till they float, approx 10 mins.

Drain and serve hot with your choice of accompaniments.

Avocado, Tomato and Cucumber Salad

Ingredients

2 avocados, diced
1 English cucumber, sliced
3 tomatoes, diced
 ¼ cup red onion, sliced
2 Tablespoons olive oil
2 Tablespoons lemon juice
Salt and pepper
¼ cup Feta cheese

Instructions

In a large bowl combine avocado, cucumber, tomatoes and red onion. Gently toss. In a small bowl whisk the olive oil, and lemon juice. Add to the veggies and toss. Serve with crumbled feta cheese.

 Without cheese and olive oil.

(Recipe by Alyssa Rivers - Serves: 4-6)

::

Parmesan Garlic Roasted Green Beans

Instructions

1. Preheat oven to 425 degrees.
2. In a large bowl whisk the oil, garlic, egg and salt together.
3. Toss in the green beans and coat well.
4. Sprinkle in Parmesan on the green beans and toss gently.
5. Place evenly on a greased baking sheet.
6. Bake for 12-15 minutes or until golden.

Healthy Carrot Parmesan Fries

You can also add a touch of garlic for extra taste!

Tomato, Cucumber and Onion Salad

3 Tomatoes, 
3 cucumbers, 
1 onion, 
1/2 cup apple cider vinegar, 
1 teaspoon of cracked pepper, 
2 table spoons of sugar,
2 teaspoons of salt (or to taste))
1 cup of water, 
1/4 cup of olive oil, 
mix well.

Let it chill for 1-2 hours and serve! 
 

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.

INGREDIENTS:

Mustard vinaigrette

• 30 ml (2 tbsp) Plain Avocado oil
• 30 ml (2 tbsp) Lemon-Flavoured Avocado Oil
• 10 ml (2 tsp) wholegrain mustard
• 30 ml (2 tbsp) white balsamic or apple cider vinegar
• 10 ml (2 tsp) honey
• 15 ml (1 tbsp) fresh thyme
• 15 ml (1 tbsp) coarsely chopped fresh mint

Greens

• 300 g broccoli, cut into florets
• 3 baby marrows, cut into ribbons (see tip)
• ½ cucumber, cut into ribbons (see tip)
• 2 handfuls baby lettuce leaves
• 2 avocados, quartered and cut into chunky wedges
• 100 g ricotta or feta, crumbled
• pepper to taste

.
METHOD

Vinaigrette: Mix all the ingredients together.

Greens:

Place broccoli and baby marrow in a shallow dish and cover with boiling water. Allow to stand for a few minutes until just tender. Drain and rinse with cold water.

Place veggies on a salad platter with cucumber ribbons, lettuce and avocado and crumble cheese over. 

Serve with a drizzle of the vinaigrette and a grind of black pepper.

- From Avolicious Recipes

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

1. Preheat the oven to 400 degrees.
2. 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.
3. 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.
4. Bake the asparagus at 400 degrees for 6-8 minutes, until bright green and crisp tender.
5. 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.
6. Place the quinoa and asparagus in a bowl and drizzle with the dressing. Toss to coat.
7. Serve immediately.

This vegan recipe and beautiful photos are courtesy of The Pretty Bee.

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

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.

::

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

For the dressing:

• 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

For the salad:

• 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

1. 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.

To make the dressing: 

• 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.

This recipe from Bloglovin'. I have tried it and it's absolutely delicious!

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.