Tipsy Tarts Deli

Durban style Vegetable Atchar

2024-09-14T10:47:00.001+02:00

1 cup Carrot
1/2 cup Cabbage
1/2 Green Beans
1 cup Cauliflower
2 Green chillies large
2 tbsp Crushed garlic
Salt to taste
1 tsp Turmeric powder
2 Tblspns Mustard Seeds
1 tbsp Red chilli
2 tbsp Curry Powder (Masala)
1 cups Oil
1 cup white vinegar

Cut the vegetables in juline style
Cut veges into small pieces and blanche in boiling water for two minutes and pour into a colander to cool and completely drain off all the water.
In a bowl add vegetables and spices and mix well
Add oil and mix well
Add in jar and store the atchar at room temperature overnight and refrigerate after the first day.

DECADENT PECAN NUT PIE

2024-07-15T09:05:00.000+02:00

PECAN PIE

Ingredients

Pre-made Short-crust pastry
4 Tbls butter
3 large Eggs, Slightly Beaten
1 Cup maple syrup
1/2 Cup granulated Sugar (dark brown for baking)
2 Tablespoons Flour
1/2 Teaspoon Salt
1 Teaspoon Vanilla
160g Broken pecans

Preheat oven to 200 deg C

Bake the crust first at 200 deg C for 10 mins. To stop the crust from fluffing up and rising, line with some foil and weight it down or you can just pop holes in it with a fork. Remember to turn oven down again to 135 deg C
or if you're not experienced with pie shells don't bother with this step.

Melt butter and mix remaining ingredients - blend really well (use electric beater if you have).

Fold in pecans and pour into shell.

Slow bake it at the low temp of 135 deg C to ensure even baking for 60 mins. Serve after fully cooled. I like to refridgerate it a bit after it has cooled.

CHEESY BEER BEEF SLIDERS

2024-07-11T14:59:00.000+02:00

INGREDIENTS

1 tbsp oil
2.2 lb sirloin steak, cut into thin strips
3 tbsp flour
1 tbsp salt
1 tbsp pepper
2 tbsp butter
1 onion, sliced roughly
2 cups sliced mushrooms
1 cup beef stock
2 cups stout
1 tbsp fresh thyme leaves
24 slices emmental
12 slider rolls

How You Make It:

Heat the olive oil in a large, deep pan with a lid. Add the steak pieces and fry until they have a nice colour, then stir in the flour and seasoning and cook until the steak has browned all over. Remove from the pan.
Add the butter and melt, then add the mushrooms and onions and cook until the mushrooms let off some water, then add the liquids and thyme and deglaze some of the sticky bits from the bottom of the pan. Bring to a simmer and cover with a lid and leave, stirring occasionally, for about 40 minutes, or until the beef has softened. Preheat the oven to 180°C.
Lay the bottom halves of the slider rolls in a baking tray and top with 12 layers of cheese. Using a slotted spoon take some of the beef onion mix and spoon it onto each roll then top with more cheese and the top of the rolls. Spoon over the excess gravy and bake for 30 minutes, basting with more gravy if necessary.

Rich French Onion Soup

2024-07-09T13:04:00.002+02:00

Ingredients

½ cup unsalted butter
2 tablespoons olive oil
6 sliced onions
2 cloves garlic
5 cups beef/chicken broth
2 tablespoons dry sherry
2 bay leaves
1 teaspoon dried thyme
1 pinch salt and pepper to taste
4 slices French loaf
4 slices provolone cheese
2 slices Swiss cheese, diced
¼ cup grated Parmesan cheese

Caramelize onions in butter.
Add chopoped garlic
Add Sherry
Add stock, bay leaves and thyme
Toast bread and grill with provolone cheese
Place a slice on top of served bowl of soup and
Sprinkle with Swiss and Parmesan cheese.

Proper Durban Chicken Curry

2024-07-07T09:43:00.000+02:00

INGREDIENTS:

12 chicken pieces
2 tablespoons oil
2 medium sized onions sliced fine
1 teaspoon garam masala
1/2 teaspoon turmeric
1 teaspoon ground corriander
1 teaspoon cumin seeds
2 tablespoon Durban masala
2 bay leaves
2 star anise
2 cardamom
2 ripe tomatoes (to be peeled, de-seeded then grated)
desired limit salt (I used 1 teaspoon)
1 teaspoon ginger and garlic
curry leaves
bunch fresh coriander
500ml chicken stock
half cup peas
4 medium potatoes quartered
1 tablespoon tomato concentrate (if you want to achieve the deep orange color without added colorants)

INSTRUCTIONS:

Prepare the chicken and vegetables. Wash and peel the vegetables. Blanche tomatoes in boiled water this will help remove the skin off the tomatoes. Once the skin is off – remove the seeds then grate to form tomato puree. Slice the onions fine. Peel and cut the potatoes into quarters then soak in water until needed.
This recipe requires just 2 tablespoons oil- no more! Additional oil is released by first browning the chicken. Heat a non stick or heavy based pan on high heat. Add half a teaspoon of vegetable oil. Fry the chicken pieces for a minute or two until slightly brown. Turn down the heat. Remove the chicken pieces from stove.
Add the onions into the pan. Allow to simmer for 2-3 minutes until slightly brown. Add the ginger, cumin seeds and garlic and curry leaves. Add all powered spices. Braise for 2-3 minutes on low heat.
Add 100 ml chicken stock. Stir. Cover and allow to simmer for 3-4 minutes.
Add the tomato puree. Stir. Add 100 ml chicken stock. Add the chicken pieces. Stir.
Add potatoes and peas. Add salt . Add remaining chicken stock. Stir.
Add bay leaves, star anise and cardamom. Cover then allow to cook for 25-30 minutes or until the potatoes are soft.
Remove from stove. Serve with rice and sambals.

CHICKEN TOM YUM

2024-07-06T12:16:00.000+02:00

Ingredients

3 cups chicken stock
1 can Coconut Milk
400 g cooked chicken meat pulled (I use roast chicken)
250 g sliced mushrooms
6 Spring Onions, chopped
1 de-seeded chopped chilli
2 stalks lemongrass, bottom half only, cut into 1-2 inch pieces
Use the juice of 1 - 2 inch piece of ginger
Juice and rind of 1 lime
1 cup cherry tomatoes,halves
Salt as needed
1 bunch Corriander

METHOD

Heat the oil in a large wok or deep frying pan and fry the spring onions for 2 to 3 mins.
Add the chicken strips and stir-fry for 4 to 5 mins until no longer pink (if using raw chicken).
Pour in Coconut milk and let simmer for 5 mins.
Pour in the stock and add the lime juice and zest and chilli.
Simmer gently for 10 to 15 mins until the chicken is just cooked.
Season to taste with salt and freshly ground black pepper.
Stir in the coriander and simmer for 1 to 2 mins until just wilted.
Serve in warmed bowls.

Roast Leg of Springbok #free #recipe #roast

2024-07-04T02:00:00.001+02:00

Ingredients:

MARINADE

6 rosemary sprigs
8 thyme sprigs
2 bay leaves
5ml black pepper
500g mirepoix or cubes of root vegetables
6 garlic cloves
2 litres red wine

ROAST

2,7kg springbok leg
8 garlic cloves, halved
30ml olive oil
500g mirepoix or cubes of root vegetables
50ml tomato paste
250g streaky bacon, fried
4 thyme sprigs
4 rosemary sprigs
2 bay leaves
10ml crushed black pepper
200g dried apricots, optional

SAUCE

30ml mild German mustard
60ml redcurrant jelly
100ml port
beurre manié, as needed
200ml sour cream, optional

VEGETABLES

3 turnips
3 parsnips
3 celeriacs
3 carrots
2 onions
2 sweet potatoes
2 thyme sprigs
2 rosemary sprigs
coarse salt and black pepper, to taste
50ml olive oil

POTATOES

4 large potatoes
20ml olive oil
250g assorted mushrooms
1 garlic clove
10ml fresh flat-leaf parsley, chopped
2 spring onions, chopped
50g – 80g butter
50g – 80g cheddar, grated

Method:

Mix all the marinade ingredients together and marinate the springbok leg overnight.
Pat-dry the meat and strain the liquid. Reserve for the sauce.
With a knife, make small incisions in the meat and insert the garlic. Preheat the oven to 160ºC.
In a roasting pan, brown the meat on all sides evenly – you can dust the meat with a little flour prior to browning. Remove the meat and set aside.
Use the same roasting pan and over a medium heat, add the olive oil, mirepoix and tomato paste. Deglaze with the reserved marinade.
Place the meat on top of the mirepoix and drape the bacon over and around the roast. Add the remaining roast ingredients.
Gently roast covered with a lid or foil, turning often until cooked, for about 2 – 3 hours.
Remove and allow the meat to rest for at least 20 minutes.
To make the sauce, remove the roast and apricots and set aside, keeping warm. Place the roasting pan over medium heat and skim off any fat that may be present.
Add the mustard, jelly and port and reduce by a third. Thicken with the beurre manié if required, allow to simmer for a few minutes and strain. Add the sour cream if required. Increase the oven to 180°C.
Cube the vegetables, season and mix with the olive oil. Roast them either with the meat or separately. Keep warm.
For the potatoes, roast the potatoes whole in the oven until soft. Remove, and while still warm, cut them in half and remove the soft centre – make sure that the skin does not get damaged. Try to keep the shells quite thick. Heat the olive oil and sauté the mushrooms with the garlic. Mix together the potato, mushroom, parsley, onion and butter. Spoon the mixture back into the empty potato shells and sprinkle with the cheese. Return the potatoes to the baking tray and bake until crispy and golden.
Get your carving board ready as well as a sharp knife and make sure that you carve across the grain. This is very simple – make as many slices as possible on the meaty side, cutting until you hit the bone, then turn and do the same on the other side.

Serve the meat slices with the roasted vegetables and baked potatoes while still warm.

Mealie Bread - Perfect for Heritage Day in South Africa

2023-09-24T09:16:00.000+02:00

This is my first attempt. I hope it tastes just like my granny's mealie bread. She used to mince corn with her old-fashioned mincing machine. The type with the handle one has to turn like a crank handle.

Mealie bread was traditionally made by steaming rather than baking. Perfect for camp fires.

Her mealie bread was delicious and moist. It makes a great side dish for any braai or barbeque and is great on its own, as well.

INGREDIENTS

1 cup (250 ml) chopped onions or thinly sliced leeks
360 (3 cups) grams plain flour (all-purpose/standard grade)
1 Tablespoon baking powder
3 eggs (large)
125 ml (1/2 cup) milk
salt
Paprika
2 Tablespoons (60 grams) butter melted
2 tins corn (410 grams each)
1 cup (250 ml) grated cheddar cheese
¾ cup (180 ml) plain yoghurt

METHOD

Preheat the oven to 190°C. Grease and line a loaf pan with parchment or baking paper, making sure to leave an overhang for easy removal of the bread.
Sauté onions, pre-seasoned with Green Onion Seasoning, in butter. Leave to cool.
Mix whole mealie kernels, grated kernels, onions and cheese.
Place 1 tin of corn and the milk into your blender and blend until the corn is nicely pureed.
In a large mixing bowl, combine the flour, salt, and baking powder. Whisk together the dry ingredients to evenly distribute the dry ingredients together.
Add the remaining 1 cup of corn and blend just enough to chop the kernels coarsely.
Add the pureed mixture, eggs, and melted butter to the dry ingredients. Mix through until just combined.
Pour the batter into the prepared loaf tin and bake for 55 - 75 mins or until a cake tester or toothpick comes out mostly clean from the centre of the loaf.
Allow the bread to cool in the tin for 15 minutes before placing it on a cooling rack to cool completely. Serve warm with butter.

Poke Bowl Recipes

2022-12-18T10:01:00.000+02:00

How to make your own basic Poke Bowl

1. Choose a base: Brown rice, coconut jasmine rice, white sushi rice, soba noodles, or leafy greens

2. Choose a protein: The foundation of poke is best-quality fresh raw fish. Cut the fillet lengthwise, working against the grain, into ½" strips. Then cut the strips crosswise into ½" pieces. If you can’t get stellar fish, tofu or cooked shrimp are good alts. We like ahi tuna, fluke, hamachi, salmon, tofu, or shrimp.

3. Choose a dressing: The fattier and firmer the fish, the more aggressive the dressing can be. Delicately flavored fish, like fluke, should be dressed simply. Ponzu, shoyu, gochujang, and spicy black bean paste are great bases to work with.

4. Add the fun stuff: Hit at least three of these categories to achieve textural contrast, depth, and balance.

Fresh Fruits & Veg: Sliced avocado, bean sprouts, shelled edamame, or shaved radish
Nuts, Seeds & Spices: Macadamia nuts, skin-on roasted peanuts, toasted sesame seeds, shichimi togarashi, or gochugaru
A Dose of Heat: Crushed wasabi peas, grated Serrano chiles, red Fresno chiles (thinly sliced), or Jalapeños (thinly sliced)
Alliums: Scallions (thinly sliced), sweet onion (finely chopped), garlic chips, or fried shallots
Pickles: Pickled ginger, shiitake mushrooms, red onions, or cucumber

Salmon & Avocado Poke BowlI
Ingredients - 4 servings

Poke

1 pound previously frozen wild salmon, skinned and cut into ¾-inch cubes
1 medium ripe avocado, diced
½ cup thinly sliced yellow onion
½ cup thinly sliced scallion greens
½ cup chopped fresh cilantro
¼ cup tobiko (flying fish roe) or other caviar
3 tablespoons reduced-sodium tamari
2 teaspoons toasted (dark) sesame oil
½ teaspoon Sriracha
Brown Rice Salad
2 cups cooked short-grain brown rice, warmed
2 cups packed spicy greens, such as arugula, watercress or mizuna
2 tablespoons rice vinegar
2 tablespoons extra-virgin olive oil
Bertolli Olive Oil Extra Virgin
Buy 1 Get 1 FreeThru 07/25
1 tablespoon Chinese-style or Dijon mustard

Preparation

Gently combine salmon, avocado, onion, scallion greens, cilantro, tobiko (or caviar), tamari, sesame oil and Sriracha in a medium bowl.
Combine rice and greens in a large bowl. Whisk vinegar, oil and mustard in a small bowl. Add to the rice salad and mix well. Serve the poke on the rice salad.

Tuna (canned) Poke Bowl

Serves 2

2 teaspoons low-sodium soy sauce (or 1 teaspoon tamari, if gluten-free)
1 teaspoon sesame oil
2 tablespoon orange juice
1-inch piece of ginger, peeled and grated or minced
2 5-ounce cans tuna in brine, drained
Small handful of cilantro, chopped
1 scallion, finely chopped
1 cup cooked rice or other grain, cooled
1/4 medium avocado, cubed
4 cherry tomatoes, quartered
1 tablespoon sesame seeds

Place the soy sauce, sesame oil, orange juice and ginger in a jar. Secure the lid and shake well until the dressing is emulsified. (Or whisk together in a small bowl.)
Empty the drained tuna into a small bowl and pour the dressing over top. Add in the scallion and cilantro then toss to coat well. Divide the rice between two bowls and top with the dressed tuna, avocado, tomatoes and sesame seeds.

Tofu Poke Bowl - Follow basic Poke recipe at top of this blog and use Tofu for the protein part.

Cauli Mash n Beef Mince Recipes

2022-12-16T11:29:00.000+02:00

Beef and cauli mash shepherds pie

INGREDIENTS

400 g beef mince
125 g streaky bacon, chopped
40 g butter
1 large onion, finely chopped
4 celery sticks, roughly chopped
2-3 garlic cloves, minced
50 g tomato paste
250 ml good-quality beef stock
3 fresh thyme large sprigs, chopped
200 g button mushrooms, sliced
1x400 can chopped tomatoes
3 fresh origanum large sprigs, chopped
Sea salt and freshly ground black pepper, to taste
1 cauliflower head, broken into florets
2 free-range egg yolks
100 g butter
Ground nutmeg, to taste

COOKING INSTRUCTIONS

Sauté the mince and bacon in the butter in a medium-sized, heavy-based frying pan until golden brown.
Once the mince has browned, remove it from the pan and add the onion and celery.
Sauté the onion and celery in the fat until golden brown. Add the garlic and sauté until aromatic.
Return the mince to the pan, add the tomato paste and stir until a dark sediment collects on the base of the pan (this sediment gives the mince an amazing roasted flavour).
Add the beef stock, thyme, mushrooms and canned tomato and simmer over a low heat for 1 hour. Add the origanum and season to taste.
Steam the cauliflower until very soft. Place the caulifl ower in a food processor and purée until smooth. While the blender is running, add the egg yolks.
Add the butter, one knob at a time, until it has melted and the mixture is smooth. Season with nutmeg to taste.
To assemble the cottage pie, fill a lasagne or pie dish with the mince and smooth the top. Top with the cauliflower purée and press the classic fork pattern into the top. Place it under the grill for 15 minutes until golden brown.

Savoury Mince on Cauli and One Potato Mash

2 T (30ml) olive oil
1 onion, finely chopped
1 T (15ml) Ina Paarman's Meat Spice
500g lean beef mince
1 T (15ml) Ina Paarman's Roast Onion Soup and Gravy Powder
1 cup (250ml) water
1 x 25g Ina Paarman's Liquid Beef Stock
2 T (30ml) Ina Paarman's Tomato Pesto
1½ T (22.5ml) Worchester sauce
1 cup (250ml) carrots, coarsely grated
1 cup (250ml) frozen peas
Cauli and one potato mash
1 large potato peeled and cut into blocks
1 head of cauliflower broken into florets.
½ cup (125ml) milk
2 T (30ml) butter
1-2 t (5-10ml) Ina Paarman's Vegetable Spice

Method

Warm a heavy based fry pan.
Add oil, swivel the pan and add chopped onion and Meat Spice. Stir-fry the onion until it starts to brown and soften.
Add the mince, using a fork to break up the lumps and stir-fry the meat until crumbly and cooked.
Sprinkle Roast Onion Soup Powder over.
Cook over high while stirring for one minute.
Add water and bring mixture to the boil, add undiluted Stock Concentrate, Tomato Pesto, Worchester Sauce and grated carrot. Bring to the boil and simmer for 20 minutes.
Add the frozen peas during the final 10min.
Mash
Steam the potato until beginning to soften.
Add the cauliflower and steam together until cauliflower is soft. Mash, using a ricer or potato masher. Mix with milk, butter and Vegetable Spice.
Serve mince on the side, with the mash - only a green salad or seasoned vegetable is required with this family meal in one.

Durban Mutton Biryani (One could improvise with Chicken)

2022-12-14T14:45:00.000+02:00

INGREDIENTS

· 8-10 Tablespoons Oil
· 1 kg Leg Mutton or Lamb
· 6 Cardoman pods
· 1 Tablespoon Cumin powder
· 1 teaspoon Cumin Seeds
· 2 Tablespooons Fresh Ginger and Garlic
· 5ml Salt (Salt to taste)
· 250ml Plain Yogurt
· 3 Cups Rice
· 3 Large Onions
· 1 Bunch Mint
· 1 Bunch Thyme
· 1 Bunch Dhania
· 6 sticks Cinnamon
· 6 Cloves
· 6 Bay Leaves
· 4 Anistars
· 1 Tablespoon Dhania Powder
· 2 Cups Black Lentils
· 1 ½ (level) Tablespoons Turmeric Powder
· 4 Boiled Eggs
· 4 Level Tablespoons Masala
· 6-8 Potatoes

METHOD

Cut meat into cubes then wash and drain.
Add all spices, salt, yogurt ;add ½ bunch mint, ½ bunch thyme, ½ bunch Dhania and 2 Tablespoons oil.
Marinate mixture for 1 hour.
Boil lentils with 2 ml salt and a pinch of turmeric. (I use tinned lentils)
Boil rice with 4 Cardamon pods, 3 cinnamon stick, 3 bay leaves, 2 anistars, a tablespoon of Cumin seeds, 10ml salt and pinch of turmeric powder for 15-20 minutes until ¾ cooked.
Heat oil, fry onions.
Add marinated meat to pot and cook for ±30-40 Minutes (Until meat ¾ cooked).
Fry potatoes.
Then add lentils, rice and potatoes, sprinkle with ½ cup water and place in oven until done (±30 Minutes).
Add boiled eggs and mix Biryani before serving. Add butter if necessary.
Take a long spoon to check if potatoes are cooked and water is evaporated.

Balsamic Chicken Avocado Caprese Salad

2022-12-13T06:36:00.003+02:00

Seared chicken, fresh mozzarella and tomato halves, creamy avocado slices and shredded basil leaves are drizzled with an incredible balsamic dressing that doubles as a marinade for the ultimate salad!

Ingredients

Marinade:

4 tablespoons of the balsamic marinade.
Reserve the remaining dressing to use later in the refrigerator.

Salad:

Seared chicken - crispy on the edges and golden. For this salad I used boneless, skinless thighs but you can use breasts if you wish.
cherry tomatoes or chopped Roma tomatoes.
Mozzarella balls
Romaine, butter, ice berg or spinach are all fine to use as the base
Sliced avo
Shredded basil to garnish

Tuna Salads

2022-12-11T09:24:00.000+02:00

Mediterranean tuna salad

1 baby cos lettuce, leaves torn
200g red grape tomatoes, halved
1 small red onion, halved, thinly sliced
1 Lebanese cucumber, cut into 2cm cubes
1 green capsicum, cut into 2cm cubes
2/3 cup feta
2/3 cup pitted kalamata olives
2 tablespoons chopped fresh oregano
2 x 185g cans tuna in oil
1/4 cup red wine vinegar
crusty bread, to serve

METHOD

Place lettuce, tomatoes, onion, cucumber, capsicum, feta, olives and oregano in a large bowl.
Add tuna (undrained). Drizzle with vinegar. Season with pepper. Toss gently to combine. Serve.

Classic Nicoise Salad

Ingredients

1 pound red-skinned potatoes, sliced 1/3 inch thick
salt
2 tablespoons dry white wine
10 ounces haricots verts or thin green beans, trimmed
4 large eggs
1/4 cup white wine vinegar
1/2 shallot, minced (about 2 tablespoons)
2 tablespoons dijon mustard
1 tablespoon chopped fresh thyme
Freshly ground pepper
3/4 cup extra-virgin olive oil
8 cherry tomatoes or small cocktail tomatoes, halved or quartered
1 head Boston lettuce, leaves separated
6 radishes, trimmed and quartered
2 5 1/2-ounce cans Italian or Spanish tuna packed in olive oil, drained
1/2 cup nicoise olives

Directions

Put the potatoes in a medium saucepan; cover with cold water and season with salt. Bring to a simmer over medium-high heat and cook until fork-tender, about 5 minutes. Drain and transfer to a medium bowl; drizzle with the wine and let cool. Reserve the saucepan.
Meanwhile, bring a separate saucepan of salted water to a boil. Fill a bowl with salted ice water. Add the haricots verts to the boiling water; cook until crisp-tender and bright green, 2 to 4 minutes. Drain and immediately plunge into the ice water to cool; drain and pat dry.
Place the eggs in the reserved saucepan and cover with cold water by about 1 inch. Bring to a simmer over medium-high heat, then cover, remove from the heat and let stand, 10 to 12 minutes. Drain, then run under cold water to cool. Peel under cold running water.
Make the dressing: Whisk the vinegar, shallot, mustard, thyme, 1/2 teaspoon salt, and pepper to taste in a bowl. Whisk in the olive oil in a slow, steady stream until emulsified.
Toss the tomatoes ian a small bowl with salt and pepper to taste. Add about 1/4 cup dressing to the potatoes and toss. Quarter the hard-cooked eggs.
Divide the lettuce among 4 plates. Arrange the potatoes, haricots verts, radishes, hard-cooked eggs and tuna on top. Pour any juices from the tomatoes into the dressing, then add the tomatoes to the plates. Drizzle with the dressing and top with the olives.

Israeli Couscous and Tuna Salad

Ingredients

2 cups Israeli couscous (10 to 12 ounces)
2 (7-ounce) cans or jars Italian tuna, drained and flaked
2 teaspoons grated lemon zest (2 lemons)
1/4 cup freshly squeezed lemon juice
1/2 cup good olive oil
3 tablespoons capers, drained
1/2 cup pitted, oil-cured black olives, coarsely chopped (3 ounces)
1/2 cup jarred roasted red peppers, medium-diced (4 ounces)
2 teaspoons minced garlic (2 cloves)
Kosher salt and freshly ground black pepper
1 cup chopped scallions (6-8 scallions)
1/4 cup julienned fresh basil leaves, lightly packed
Juice of 1/2 lemon

Directions

Bring 4 cups of water to a boil in a medium-size saucepan.
Add the couscous and reduce the heat to very low.
Cover the pot and simmer for 12 to 15 minutes, until the couscous is just tender. (I pull the pot halfway off the heat.) Drain in a colander.
Meanwhile, combine the tuna, lemon zest, lemon juice, olive oil, capers, olives, red peppers, garlic, 1 tablespoon salt, and 1 1/2 teaspoons black pepper in a large bowl. Pour the hot couscous into the mixture and stir well.
Cover and set aside for 10 to 15 minutes, stirring occasionally.
Just before serving, stir in the scallions, basil, juice of the 1/2 lemon, and 1 more teaspoon of salt.
Taste for seasonings and serve warm or at room temperature.

A New #Outlook on Banana Bread

2022-12-10T08:03:00.000+02:00

The first ever recipe for banana bread was published by Pillsbury in 1933, during the Great Depression, as a way to stretch out the weekly groceries.

Ingredients

2 cups flour
2 teaspoons baking powder
1 teaspoon baking powder
Pinch salt
2 eggs
1 cup sugar
3 very ripe bananas
1 teaspoon vanilla
1/2 cup vegetable oil
1 teaspoon cinnamon

Directions

Preheat the oven to 180 degrees C.
In a medium bowl, combine the flour, baking soda, baking powder and salt.
In a large bowl, cream together the eggs and sugar.
Use a hand mixer to beat the bananas. A couple lumpy bits will make the bread even tastier
Stir in the mashed bananas, vanilla, oil and cinnamon.
Stir in the flour mixture, a third at a time, until just combined.
Pour the batter into a loaf tin.
Bake for 45 - 55 mins.

#Banting Crustless Mini-Quiches

2022-12-04T13:08:00.000+02:00

INGREDIENTS

6 large eggs
1 cup milk
1/2 cup fried diced onion
1/4 tsp Paprika
1/4 tsp. ground pepper
1/2 cup grated Cheddar Cheese
5 slices diced Bacon, cooked crisp and crumbled
Butter to grease muffin tin
season to taste (I use 2 tsp Ina Paarman's Chicken stock powder)

METHOD

Preheat oven to 180 degrees C.
In a large bowl whisk the eggs and milk until eggs are broken up. Stir in the rest of the ingredients.
Grease a metal muffin tin and pour the mixture into each cup filling it ¾ of the way.
Bake in the oven for 15 minutes or until knife inserted comes out clean.

Quick, Easy and Healthy Meals. Perfect for Bachelors #Healthy #Meals

2022-12-02T10:13:00.000+02:00

Most of the menu ideas below are vegetarian, however you can always substitute the soy mince with the real thing.

These are just simple ideas. If you REALLY don't like working with food, hire someone like me - a personal chef - to fill your freezer and fridge with pre-packed, pre-cooked meals.

Tasty, Spicy Vegetarian Mince

Who says Vegetarian food is boring? I'm by no means a Vegetarian but often have to cook for Vegetarians and Vegans.

I got home this evening and was too lazy to go shopping or go to any great lengths to cook, for that matter. My best is foraging through the fridge and cupboards and making something out of nothing. This took me just 10 minutes.

Boil the kettle and soad 1 cup Soy Mince in 1 cup boiled water.
Put the pot on the stove and heat to medium heat.
While that is warming up, crush 4 garlic cloves; chop 2 Jalepeno chillis
Place in pot (no oil) with 2 heaped teaspoons Basil Pesto.
Then add the Soy Mince and mix well.
Spices - 1 tspn Paprika, 2 tspn masala, salt and pepper
Add a can of chopped tomatoes
Some chopped fresh mint
At the end add half a tub of Mascapone cheese.

You can use this mixture to top a baked/microwaved potato; toasted wholewheat bread; or on a bed of salad greens; or as an omlette filling.

Microwaved "baked" potato - prod the potato all over with a fork and microwave for about 5 mins, depending on the size of the potato; turn half way through
Microwaved Omlette - beat two eggs and a dash of milk. Pour into a soup bowl and microwave for 1 min or 2.

TACO SALAD

Mix Soy mince (prepared as above) with some red kidney beans.

Place in large bowl and top with lettuce, cheese and tomato. Before serving, add corn chips. Toss. Add dressing. Toss and serve.

TUNA SALAD OR BAKED POTATO

Take a tin of Tuna and mix with half a container of fat-free, smooth cottage cheese (a small dash of mayo if you want to cheat). Add some chopped onion, chopped gherkin and some mixed herbs.

This mixture can be used to top a salad or baked/microwaved potato.

HUMUS AND SALAD PITA

Fill a large wholemeal pitta pocket with a heaped tablespoon of reduced-fat hummus, olives and salad - Use fat-free plain yoghurt as dressing or any other low fat dressing.

Other options for filling could also be the tuna mixture (see above) with salad; or left over roast chicken and salad.

WRAPS OR PITA'S

Filled with:

Vegetarian Wrap filled with Fry's "meat" strips, chopped tomatoes, beans and avo
Left over roast chicken and avo with a sprinkling of grated cheddar cheese
Mexican Salad - green salad with corn, kidney beans and topped with crushed corn chips and sprinkled with grated cheddar cheese.
Mexican Chicken Wraps (filled with spiced chicken, chopped tomatoes, beans and grated cheese);
Mediterranean Salad - cucumbers, olives, tomatoes, Feta and Tuna

PAELLA with #Chicken #Chorizo #Mussels and #Prawns

2022-11-30T19:20:00.000+02:00

Ingredients

olive oil
6 free-range chicken thighs , skin on, bone in
plain flour
100 g quality chorizo
1 onion
4 cloves of garlic
½ a bunch of fresh flat-leaf parsley
6 rashers of higher-welfare pancetta or smoked streaky bacon
2 litres organic chicken stock
2 large pinches of saffron
1 heaped teaspoon smoked paprika
3 cups uncooked Arborio rice or other short-grain rice
1 dozen littleneck clams, scrubbed
10 large raw shell-on king prawns , from sustainable sources
500 g mussels , (cleaned) from sustainable sources, optional
1 lemon

Method

Preheat the oven to 190ºC/375ºF/gas 5.
Quarter each piece of chicken, then season with sea salt and black pepper and dust with flour.
Heat a splash of oil in a large, deep pan on a medium heat and fry the chicken until golden brown all over, then transfer to a baking tray and place in the oven for 20 minutes, or until cooked through.
Meanwhile, slice the chorizo, peel and finely chop the onion and garlic, and pick and finely chop the parsley leaves, finely chopping the stalks.
Put the pan back on the heat, add the sliced chorizo and pancetta or bacon and fry until browned and crispy. Add the onion, garlic and parsley stalks, then cook until soft.
Meanwhile, gently heat the chicken stock and infuse half with the saffron.
Add the smoked paprika, the rice and infused stock to the pan and leave to cook on a medium heat for around 20 minutes, stirring occasionally.
Meanwhile, halve the squid and lightly score all over with a regular eating knife (if using).
When the time's up, add the remaining stock, peas, prawns, and the mussels and squid (if using). Place a lid on the pan and cook for 10 further minutes.
Finally, add the cooked chicken, sprinkle over the chopped parsley and serve with wedges of lemon for squeezing over.

Summer is for Salads n Smoothies (for weight-loss)

2022-11-27T12:08:00.003+02:00

SALADS

Sweet pepper and chickpea salad with roasted garlic dressing

Ingredients

DRESSING:

1 garlic — head
60 ml lemon juice
5 ml Dijon mustard
125 ml olive oil
30 ml fresh parsley — chopped
15 ml fresh chives — chopped

Salad:

2 pepper — yellow and red, deseeded and halved
1 chickpeas — tinned and drained
100 g feta cheese — crumbled
pea shoots

Method:

Preheat oven to 200°C.
Slice the top off the head of garlic. Drizzle with a little olive oil, then wrap in aluminium foil and put on a baking tray. Place the halved peppers on the roasting tray and drizzle with olive oil.
Roast in a preheated oven for 30-40 minutes, or until the garlic is completely soft. Remove and set aside to cool. Remove the peppers earlier, once they are slightly charred. Place the peppers in a bowl and cover with cling wrap. Leave them to steam in the covered bowl for approximately 10 minutes.
Squeeze the soft flesh out of the head of garlic and into a food processor. Add the lemon juice, mustard and olive oil and blend to form a dressing. Pour into a jug and stir in the freshly chopped parsley and chives.
Peel the skins off the roasted peppers and discard. Slice the peppers and toss together with the chickpeas, feta cheese and pea shoots or watercress. Drizzle the salad dressing over the salad. Season to taste with salt and freshly ground black pepper.

Courgette and broccoli salad

Ingredients

1 broccoli — steamed
1 courgettes — sliced, grilled
olive oil
lemon — halved
4-6 radishes — sliced
red onion — thinly sliced
100 ml feta cheese — crumbled
fresh oregano — chopped
fresh parsley — chopped
1-2 red chilli — deseeded and chopped
250 ml bulgar wheat

Method:

Cut the broccoli into smaller pieces. Mix with the grilled courgettes. Drizzle with olive oil and lemon juice. Toss in the radish slices, red onion and feta.
Stir the herbs and chilli into the prepared bulgur wheat. Add more lemon juice and olive oil and season to taste.
Serve the bulgur topped with the vegetable and cheese mixture.

Asian Slaw

Dressing

olive oil
toasted sesame oil
rice wine vinegar
maple syrup, honey, brown rice syrup, or agave
soy sauce (or GF alternative like Braggs or Coconut Amino Acids)
fresh garlic
fresh ginger
salt
chili paste (optional)
carrots
snow peas
bell pepper
shredded broccoli stems

SMOOTHIES

Epic Piña Colada Smoothie

1 cup fresh pineapple, cut into 1/2-inch chunks, frozen for at least 2 hours
1 cup well-shaken canned coconut milk
1 Tbsp fresh lime juice
1/2 medjool date
1 banana
1 tsp Spirulina
1 Tbsp cocoa butter (optional)

Pear Cardamom Oats Smoothie

1/2 Bartlett pear
1/4 cup Rolled Oats
1 cup Oat Milk
2 tsp honey
1/2 cup ice
1/4 tsp cardamom ground

Chocolate Coconut Banana Smoothie

1 5.3-ounce Greek yogurt
1 small banana, peeled, sliced
1⁄2 cup ice
1⁄2 cup refrigerated unsweetened coconut milk
1 Tbsp unsweetened cocoa powder
1 Tbsp honey
1⁄2 tsp vanilla
1 Tbsp unsweetened flaked coconut, toasted
1 Tbsp finely chopped dark chocolate

Strawberries and Cream Smoothie

1 1/2 cups fresh strawberries, halved
1 Tbsp coconut sugar
1 can coconut milk
1/2 tsp vanilla extract
3/4 cup cashew milk,
1 tsp fresh lemon juice

Apple Pie

¼ banana
½ Pink Lady apple with peel, seeded and quartered
½ cup unsweetened almond milk
1 teaspoon flaxseed oil
3.14 dashes of ground cinnamon
1 scoop vanilla protein powder
Water to blend (optional but recommended)

Ginger Man

½ cup frozen strawberries
¼ banana
1 cup unsweetened almond milk
1 tablespoon fresh ginger, peeled and chopped
1 teaspoon ground flaxseed
Dash of ground pepper
1 scoop protein powder
Water to blend (optional)

Smashed Potatoes - a Perfect Side

2022-11-23T07:59:00.003+02:00

These smashed potatoes, seasoned with paprika, garlic powder, and black pepper, are tender on the inside and crisp on the outside – a delicious side dish for any meal.

Boil baby potatoes in a pot for 18 minutes.
Lay out on a tray and smash - I use a glass tumbler.
Season with smoked Paprika and garlic powder
Drizzle with olive oil.
Bake for 20 mins
Garnish with chopped parsley and serve.

Here are the Best Ways to Lose Visceral Fat, Including Managing Gut Health

2022-11-21T07:36:00.003+02:00

What to Know About Visceral Fat

Visceral fat is the fat that surrounds our organs, it is deep inside the abdomen and it cannot be seen. The higher your percentage of visceral fat the more likely you are to develop chronic conditions like type 2 diabetes mellitus, heart disease, fatty liver disease and stroke.

Visceral fat can wrap around your internal organs and release chemical signals that cause inflammation and damage your metabolism, raising blood sugar levels and insulin secretion. When this happens, you can develop metabolic syndrome, which is a form of pre-diabetes. High amounts of visceral fat increase the risk for diabetes, cardiovascular disease, and cancer — as well as obesity.

How to Tell if You Have Visceral Fat

When too much visceral fat grows, however, it grows it causes your belly to protrude. You may notice a growing waist circumference, so you need a larger waist size for pants. Similarly, when you lose visceral fat, your waistline shrinks, and your belly pouches out less.

What Causes Visceral Fat

Stress has been consistently linked with a variety of health problems including heart disease, diabetes, high cholesterol, and stroke. Stress is also linked with unhealthy diet consumption and habits such as smoking, alcohol use, and sleep disruption (all linked with visceral fat accumulation). Therefore, stress is both indirectly and directly linked with body fat accumulation (e.g., release of cortisol type stress related biochemicals in the body).

Alcohol use is another major cause of visceral fat accumulation. Alcoholic beverages are rich in fat and sugar which are accumulated as visceral fat. Visceral fat accumulation is directly linked with drinking habits (number of drinks, type of drink, duration of drinking, etc.). When we consume a lot of alcohol, the liver starts burning alcohol instead of fat. Similarly, smoking increases the accumulation of fat more towards the abdomen resulting in greater deposits of visceral fat. So smoking is also linked in this way to diabetes, heart disease, strokes. If you make a commitment to reduce visceral fat, give up drinking, smoking, stressing too much, and maintain sleep hygiene.

How to Get Rid of Visceral Fat and Best Ways to Lose it

Like fat everywhere in the body, visceral fat can be decreased by not eating (fasting), by increasing your physical activity (exercise), and by eating certain types of food that burn away fat tissue (metabolism-activating foods). Losing visceral fat is not an overnight event. It can take months to reduce it in meaningful amounts. Some foods, such as cayenne pepper, activate fat burning systems. Clinical studies have shown it can reduce visceral fat in 3 months.

One can try more fiber, proteins, probiotics, fruits, and vegetables. Above all, there is a direct link between consuming sugary, salty, starchy, processed, greasy, and artificially sweetened foods and beverages high in calories and saturated fats. Without controlling salt and sugar intake, it is difficult to lose any type of fat. Not only does excess sugar accumulate as visceral fat, it is linked with a variety of other biochemical and metabolic changes leading to chronic diseases (e.g. heart disease, high cholesterol, and diabetes). Excess sugar intake can also cause deposition of fat on vital organs (e.g., heart).

The Worst Thing to do for Visceral Fat

The worst thing for visceral fat is something we all do everyday, be sedentary and eat junk food. Diet and exercise are part of the pillars of health and to stray leads to big trouble down the line. We all need to move more and eat healthier. This is the best way to decrease visceral fat and maintain a disease free healthy life.

Studies have shown that aerobic training of moderate or high intensity is most likely to help reduce visceral fat tissue. However, this needs to be regular and for a certain duration. For example, an average adult should engage in at least 150 to 300 minutes a week of moderate-intensity or 75 to 150 minutes a week of vigorous-intensity aerobic physical activity or a combination of both types.

HUMMUS IN 5 MINUTES

2022-11-20T09:29:00.004+02:00

INGREDIENTS

2 (15-ounce cans) chickpeas, drained with liquid reserved
⅓ cup chickpea liquid, or more, as needed
½ cup tahini
¼ cup olive oil
2 lemons, juiced
2 garlic cloves
1 teaspoon cumin
½ teaspoon kosher salt

GARNISH

extra-virgin olive oil
paprika
freshly chopped parsley

INSTRUCTIONS

Add all the ingredients to a high-powered blender and secure the lid.
Turn the blender on high for 30 seconds (or more for a creamier texture)
Add more chickpea liquid, if desired, for a softer hummus.
Add the hummus to a small serving bowl and garnish with olive oil, paprika and fresh parsley.

VEGETARIAN RECIPES

2022-11-19T13:02:00.000+02:00

Warm beetroot, orange & haloumi salad

This vegetarian salad mixes salty haloumi with the sweetness of beetroot and orange.

Preparation Time 20 minutes
Cooking Time 65 minutes

Ingredients (serves 4)

3 medium beetroot, ends trimmed
3 oranges, peeled, white pith removed
2 tbs extra virgin olive oil
150g baby spinach leaves
1 x 250g pkt haloumi, drained, thinly sliced crossways

Method

Preheat oven to 200°C. Wrap each beetroot in foil. Place in a roasting pan. Roast for 1 hour or until the beetroot is tender when pierced with a skewer. Set aside for 15 minutes to cool. Wearing gloves to avoid staining your hands, peel the beetroot and cut into wedges.
Meanwhile, holding the oranges over a bowl to catch any juice, use a sharp knife to cut along either side of the white membrane to remove the segments. Use your hands to squeeze the remaining juice from the flesh into the bowl (you will need 80ml/1/3 cup juice). Add the oil and whisk until combined. Season with salt and pepper.
Combine the beetroot, orange segments and spinach in a large bowl. Divide among serving plates.
Cook the haloumi in a non-stick frying pan over medium-high heat for 1-2 minutes each side or until golden.
Top the salad with the haloumi. Drizzle over the dressing to serve.

Mexican spiced tomato soup

Mexican flavours are very popular with all ages; in this dish the flavours are mild and tasty rather than hot. Add more chilli if you want more zing.

Instructions

Step 1 Heat oil in a large saucepan. Add onions and garlic and cook until light golden.

Step 2 Mix in 3 teaspoons of the Mexican seasoning, then add tomatoes, Vegemite, Worcestershire sauce, stock, lentils, tomato paste and sugar. Bring to the boil and stir, then reduce heat and simmer for 45 minutes.

Step 3 Add chopped fresh herbs and garnish with a dollop of light sour cream.

Moroccan chickpea soup

Simple and bursting with flavour, this soup makes a great work lunch.
Instructions

Step 1 Heat oil in a large heavy-based saucepan over a medium heat. Add onion, carrot and celery. Cook, stirring, for 5-6 minutes or until vegetables are soft. Add garlic and seasoning. Cook for 1 minute.

Step 2 Add chickpeas, tomatoes and stock. Bring to the boil. Reduce heat to low, partially cover and simmer for 15 minutes. Set aside to cool slightly.

Step 3 Place half the soup in a blender. Blend until smooth. Return to pan with remaining soup. Place over a medium heat, season with pepper and warm through. Ladle into bowls, top with a dollop of yoghurt (if using) and garnish with coriander.

Nachos with corn and capsicum salsa

This family favourite has lots of veges and colour and tastes great.
Instructions

Step 1 Preheat oven to 200ºC. Heat oil in a medium saucepan and cook onion for 3-4 minutes. Add 1/2 teaspoon Mexican seasoning and capsicums. Add tomatoes. Simmer for 15 minutes.

Step 2 Meanwhile, spray each piece of mountain bread with oil. Sprinkle lightly with a pinch of Mexican seasonng, more if you like it hot. Cut bread into triangles. Arrange bread on 2 large baking trays and cook for 3-4 minutes until crisp. Set aside.

Step 3 Add sugar to tomato mixture. Stir in lentils, kidney beans and coriander, then heat.

Step 4 For the salsa, combine all ingredients in a bowl.

Step 5 Divide half the bread triangles between four serving plates. Top with bean mixture, cheese, remaining triangles, and a dollop of salsa and yoghurt.

Lentil and vegetable curry

This is a tasty way to get lots of vegetables in one meal.

Instructions

Step 1 Combine oil and onion in a large saucepan and cook, stirring, over low heat for 2 minutes or until onion softens. Add the curry paste and cook, stirring, for 30 seconds or until fragrant.

Step 2 Add stock, water, kumara, tomatoes, cauliflower, mushrooms, peas and lentils. Cover with a lid and cook for 15 minutes or until vegetables are tender.

Step 3 Meanwhile, cook rice according to packet directions. Garnish curry with coriander and serve with rice.

Barley and mushroom salad

Cook the barley the day before, if you like, so the salad is ready to finish off just before it's time to eat.
Instructions

Step 1 Put the barley into a sieve and rinse under cold water. Tip into a pan with the stock, 1 cup cold water and the rosemary sprigs. Cover and bring to the boil, then simmer over a low heat for 1 hour, or until just tender. Remove the sprigs.

Step 2 Heat 1/2 tablespoon oil in a frying pan. Add the spring onions and mushrooms and fry for 5-6 minutes, until golden. Add the wine and bubble for 1 minute, until slightly reduced, then add the cooked barley and broad beans. Season with salt and pepper and cook for 2-3 minutes, stirring, until hot.

Step 3 Stir through the rocket leaves then divide among four plates.

Carrot and lentil patties with tzatziki

Use other grated veges to vary the flavour of these patties; try courgettes or kumara.
Instructions

Step 1 Combine the lentils, carrot, parsley, spring onion, garlic and lemon rind. Use a potato masher to mash until they are combined. Add the egg and half the breadcrumbs. Stir until well combined.

Step 2 Shape the mixture into 8 patties. Coat patties in the remaining breadcrumbs. Heat a large non-stick frying pan over a medium-high heat. Spray patties all over with cooking oil. Add half the patties to the pan and cook for 2 minutes each side, or until brown and hot. Repeat with remaining patties.

Step 3 Place salad greens on serving plates. Top with patties and tzatziki and serve.

Variation
Replace carrot with 400g potatoes, cooked, and add a small can of salmon for fish cakes.

Spaghetti with chilli and garlic

A version of a simple, classic Italian recipe. This makes a satisfying meal served with a mixed salad.
Instructions

Bring a large pan of salted water to the boil. Add the pasta and cook according to the pack instructions until al dente. Drain and set to one side.

Heat the oil in a pan and add the garlic and chillies. Cook for 2 minutes, or until the garlic is golden and the chillies have softened.

Pour over the pasta, toss and season. Sprinkle with parsley and toss once more.

Fruity couscous

Couscous is the perfect carb standby when time is tight: it's ready in just five minutes once you've covered it in hot water.

Instructions

Put the couscous into a heatproof bowl. Cover with boiling water, then cover with a plate or plastic wrap and soak for 5 minutes.
Fluff up with a fork, then stir in the lemon juice, oil, apricots, cranberries and basil. Season with salt and pepper.
Keep warm until ready to serve.

Asian-style warm mushroom salad

For extra mushroom-iness, replace the soy sauce with mushroom soy sauce, found in Asian grocery stores.
Instructions

Place a non-stick frying pan over medium heat and spray with oil. Cook the mushrooms for 2 minutes, until soft. Set aside and keep warm.
Cook the noodles for 4 minutes in a saucepan of boiling water. Drain, return to the saucepan and immediately toss through the sesame oil.
Put the soy sauce, sweet chilli sauce, rice vinegar and ginger in a small jug and whisk to combine.
Place the mushrooms in a large bowl. Add the spring onions, capsicum, soba noodles and dressing. Toss gently until well combined.
Sprinkle with the coriander leaves and serve warm as a side dish or a light meal.

Chinese broccoli and mushroom stir-fry

Ingredients (serves 4)

1 tbs peanut oil
3 garlic cloves, crushed
2 tsp grated ginger
1 red capsicum, thinly sliced
2 bunches Chinese broccoli (gai lan), ends trimmed, cut into 6cm lengths
150g oyster mushrooms, halved
200g fresh shiitake mushrooms, sliced
1/4 cup (60ml) vegetarian oyster sauce
1 tbs soy sauce
2 tsp sambal oelek (Indonesian chilli paste)

Steamed brown rice, to serve

Method

Heat the oil in a wok over medium heat.
Add the garlic and ginger and stir-fry for 30 seconds.
Add the capsicum and stir-fry for 2-3 minutes.
Add the Chinese broccoli and mushrooms and stir-fry for a further 3 minutes, until the broccoli is just wilted.
Add the oyster sauce, soy sauce and sambal oelek to the wok, then toss to coat and warm through for about 1 minute.
Serve over steamed rice.

Mixed salad leaves, to serve

Method

Preheat oven to 180°C. Reserve 1/2 cup (125ml) of the salsa. Place remaining salsa and beans in a bowl. Stir in the coriander.
Heat the tortillas following packet instructions. Lay the tortillas out flat on a clean surface. Spoon the filling on half of the tortillas. Fold over to enclose and place in a shallow baking dish.
Sprinkle over the cheese and bake for 10 minutes or until heated through.
Sprinkle the tortillas with the reserved salsa and coriander, and serve with the salad leaves.

RECIPES FOR KIDS

2022-11-18T07:41:00.000+02:00

KIDS' FAVOURITES

Gratinated Macaroni Cheese

Ingredients

This creamy dish is a favourite with children and can be served as a main meal or as a side dish by adjusting the portions. Bèchamel Sauce 40g butter 40g plain flour 600ml full cream milk salt, pepper and nutmeg to taste 1 egg yolk 160g grated Cheddar 280g macaroni Method Bèchamel Sauce

Heat milk in microwave (easiest) or on stove.
Melt butter over low heat in a saucepan.
Add flour and stir with a wooden spatula. Cook, stirring for about 5 mins or until the mixture becomes bubbly and turns whitish.
Pour in hot milk and stir until thick.
Add seasoning.
Remove from heat and set aside for 10 mins to cool. Stir in egg yolk and half the cheese.

Granite

Cook the macaroni in salted water according to package instructions. Drain well.
In a mixing bowl, combine macaroni and ¾ of the Bèchamel Sauce. Mix well and pour into a buttered, ovenproof dish.
Top with remaining Bèchamel Sauce and sprinkle over the remaining cheese. Place on top shelf of an oven preheated to 210°C.
Bake for around 20mins or until the top is golden brown. Serve warm.

Chicken Noodle Salad

1 Carrot, grated
1/2 cup Mint, chopped
1 cup bean Sprouts
2 cups Cabbage, finely shredded
1 Pkt Noodles
1 litre Chicken Stock
3/4 cup Lime juice
1 Medium BBQ Chicken, skin removed and shredded

Bring stock to the boil in a medium size saucepan. Add noodles. Cook as per instructed on the packet. Drain and set aside to cool.
Combine noodles with chicken, cabbage, carrot, sprouts and mint. Pour over dressing, tossing well to combine. Serve with crusty bread.

Kids Mini Fish Pie

Ingredients

375g Potatoes peeled and diced
55g butter
25g onion, finely chopped 1 tbsp Flour
125g line fillet, skinned and cubed 125g salmon fillet, skinned and cubed 1 tbsp chopped parsley 1 bay leaf 1.5 tbsp Milk
75ml Milk
50ml vegetable stock 25g frozen peas 50g grated Cheddar cheese 1 egg, lightly beaten

Method

Preheat the oven to 180C.
Bring a pan of lightly salted water to the boil, add the potatoes, reduce the heat and cook for 15-20 minutes, or until tender. Drain and mash with the milk and half butter until smooth.
Melt the remaining butter in a saucepan, add the onion and sauté until softened. Add the flour and cook for 30 seconds, stirring. Gradually stir in the milk and then the stock. Bring to the boil and cook for one minute.
Add the fish with the parsley and bay leaf. Simmer for about 3 minutes and then stir in the peas and cook for one minute. Remove the bay leaf and stir in the cheese until melted. Season with a little salt and pepper.
Divide the fish between 3 ramekin dishes and top with the mashed potato. Brush with the lightly beaten egg. Heat through in the oven for about 15 minutes and finish off for a few minutes under a preheated grill until golden.
Use vegetables to make a face on the pies before serving.

Wiener/Vienna Burritos

Ingredients:

8 flour tortillas
8 hot dogs/meat wieners
8 ounces shredded Cheddar cheese
1/2 cup ketchup or taco sauce

Method:

Heat wieners/viennas.
Heat tortillas as directed on packet.
Place 1 hot wiener on lower third of each tortilla.
Sprinkle each wiener with 1/4 cup of the cheese, and about 1 tablespoon tomato sauce or taco sauce. Fold in sides and roll up.

Italian Meatballs and spaghetti

Ingredients:

1 lb lean ground beef
1/2 cup Italian bread crumbs
1 Egg
1/4 cup grated Parmesan cheese
1 medium onion
garlic
salt
pepper

Preparation:

Mix all ingredients together. Mixture should be moist but not so that the meatballs fall apart.
Shape meatballs to desired size. You can either fry or bake.
If baking - bake at 180C for 15 mins. When finished, add to spaghetti sauce and simmer at least 20 minutes.
Serve on Spaghetti.

STEWS and ROASTS

2022-11-16T08:41:00.000+02:00

Potroast Beef

INGREDIENTS

1,5 Kg Beef
2 Carrots
1 Onion, quartered
2 Beef Stock cubes
Tot Brandy
1 Tbl oil
Flour to rub

METHOD

Heat oil in pot and brown beef.
Add 2 cups water, carrots, onion and 1 stock cube, salt and pepper.
Cover and cook for 1 hour.
Remove from stove but leave covered. Use juice for gravy.
Slice beef thinly.
Place in casserole dish.
Heat gravy juices and add Bisto, water and brandy, Worcester sauce, salt and pepper.
Boil
Pour grave over meat.
Put lid on casserole and put in oven at 120 deg C.
Serve with roast potatoes/mash, peas and gravy.

Beef and Barley Stew

INGREDIENTS:

4 slices bacon, diced
1 tablespoon olive oil
1 clove garlic, crushed
1 1/2 pounds stew beef, lean, cut into small pieces
3 tablespoons flour
1/2 teaspoon salt
1/8 teaspoon pepper
1/2 teaspn Paprika
Dash All Spice
8 ounces sliced mushrooms
1 cup sliced celery
1 1/2 cups chopped onion
6 cups beef broth
1 bay leaf
1/3 cup pearled barley
2/3 carrots, sliced
2 Potatoes, cubed
2 cups diced turnip
1 large baking potato, cut in cubes
1 cup green peas, frozen, thawed
1 cup dry red wine
small tin Tomato Paste
1/2 teaspn chopped fresh Rosemary
1/4 teaspn dried Thyme

PREPARATION:

Cook bacon over medium-low heat in a large stockpot or Dutch oven until almost crisp.

Toss stew beef pieces with the flour and spices.
Add to the bacon mixture. Add olive oil. Add mushrooms, celery, garlic and onion.
Cook over medium heat, stirring frequently, until beef is browned and onion is tender. Add beef broth and bay leaf. Cover and simmer over medium-low heat for 45 minutes.
Add barley, carrots, potatoes, wine, tomato paste, herbs and turnip. Reduce heat to low.
Cover and simmer for 25 minutes. Add potatoes and simmer for about 25 minutes longer, or until vegetables and meat are tender. Add peas and cook for 10 minutes longer.

If desired, stir in the flour and water mixture. Cook, stirring, until thickened and bubbly.
Serves 6 to 8.

KAROO LAMB STEW - proudly South African

Ingredients:

3-4 pounds lamb cubes
4 carrots, sliced thick
2 medium onions, sliced
4 potatoes, quartered
4 turnips, quartered
1/3 cup flour
salt and pepper
3 tbsp. vegetable oil
2 cups hot water
1 cup chicken broth/stock
1 can chopped tomatoes
1/2 cup dry white wine
2 cloves crushed garlic
1 pkt frozen peas (16 oz)
8 ounces sliced mushrooms
1/4 teaspoon thyme
1 bayleaf
2 tbsp. chopped parsley

Preparation:

Sprinkle lamb with 1/2 teaspoon salt and the pepper. Coat with flour. Use remaining flour to thicken at end, if necessary.
Heat oil and brown lamb a few pieces at a time in the hot oil.
Remove and place lamb with thyme in saucepan and add hot water, chicken broth, chopped tomato, wine and seasoning.
Bring slowly to the boil and simmer for one hour.
Add onions, potatoes, carrots and turnips.
Season with salt and pepper to taste.
Continue cooking until vegetables are tender.
Then add peas and cook for another 5 mins.

May be served alone or with cooked green cabbage or sprouts.

LAMB CURRY

Ingredients:

1 1/4 pounds lean boneless lamb, cut in small cubes
1/2 cup chopped onion
1 clove garlic, crushed
2 cups beef broth
2 cups applesauce, unsweetened
1/2 teaspoon salt, or to taste
1 1/4 teaspoons curry powder
1 tablespoon cornstarch
1 tablespoon water

Preparation:

In a saucepan over medium heat, combine lamb, onion, garlic, beef broth, applesauce, salt, and curry powder.
Cover and bring mixture to a boil. Reduce heat to medium-low.
Cover and cook for about 1 1/2 hours, or until meat is tender.
Add more beef broth or water if necessary.
Combine cornstarch with the 1 tablespoon water; stir until smooth.
Stir cornstarch mixture into the lamb mixture and continue cooking until thickened, stirring constantly.

HEALTHY and WHEAT/GLUTEN FREE RECIPES

2022-11-15T16:57:00.000+02:00

TACO SALAD

Ingredients

1 1/2 pounds ground beef, browned and drained
1 16 ounce can red kidney beans, rinsed and drained
1 head lettuce, shredded
1 pound cheddar cheese, grated
4 tomatoes, diced
1 10 ounce bag GF corn chips, crushed

Directions

Mix together beef and beans; chill 3 hours or overnight. Place in large bowl and top with lettuce, cheese and tomato. Before serving, add corn chips. Toss. Add dressing. Toss and serve.

OLIVE-STUFFED CHICKEN with CREAMED MUSHROOMS

Ingredients:

4 boneless, skinless chicken breasts
1 pound button mushrooms, sliced
1 cup olives, chopped
1 small onion, chopped
1 cup heavy cream
2 cloves garlic, minced
½ teaspoon dried thyme
¼ cup olive oil, divided
2 tablespoons butter
4 toothpicks, optional
1 ½ teaspoons each salt and pepper, plus more to taste

Directions:

Preheat oven to 350° F.
Rinse and pat dry chicken. Cut a pocket in the thickest part of the breast and stuff with ¼ cup of chopped olives. If olives spill out, pierce with a toothpick to keep closed. Season with salt and pepper.
Heat 2 tablespoons olive oil in a large pan and sear chicken 3-4 minutes on each side. Transfer to a baking dish and finish in the oven for 15-20 minutes depending on the thickness of the breast.
Meanwhile, heat remaining oil with butter in the same pan over medium heat. Add onion and cook for 5 minutes until translucent. Add mushrooms, stirring frequently for an additional 5 minutes. Add cream, garlic and thyme to pan and reduce heat to low. Let simmer until sauce begins to thicken, 5-10 minutes. Season with salt and pepper.
Remove chicken from oven and discard toothpicks. Spoon mushroom sauce over chicken and serve.

ROASTED PORK LOIN PROSCIUTTO and LEMON with GRILLED ASPARAGUS and PEPPERS

Ingredients:

1 3-pound boneless pork loin
5 ounces thin prosciutto slices, about 10
1 medium lemon, sliced very thinly
1 pound asparagus, trimmed
1 red bell pepper, julienned
1 orange bell pepper, julienned
¼ cup chopped chives
¼ cup chopped tarragon
1 cup Pinot Grigio
¼ cup olive oil
1 ½ teaspoons dried oregano
2 teaspoons salt, divided
4 teaspoons pepper, divided
1 ½ tablespoons butter
1 tablespoon cornstarch
1 tablespoon water
2 tablespoons fresh lemon juice, divided
Kitchen twine

Directions:

Preheat oven to 450° F
Align pork with fat side down with one cut side facing you. With a knife, cut ½ inch along the side of the pork about 1 inch along the underside.
Continue cutting in ½ -nch intervals until loin unrolls like a carpet. Arrange prosciutto and lemon slices. Sprinkle
with chives and tarragon.
Turn pork so that a short side is facing you. Roll tightly, keeping prosciutto and lemon within the lion and tie seam-side down with twine at 1-inch intervals. Sprinkle with half your salt and pepper.
Place loin in a roasting pan and roast at 450° F for 15 minutes. Reduce temperature to 325° F and continue to roast about 1 hour, or until a thermometer reads 150° F when inserted into the center of the loin.
In the meantime, arrange asparagus and peppers in a baking dish. Toss with olive oil, oregano and the remaining salt and pepper.
Remove cooked pork from over and place on cutting board to rest. Replace with asparagus and peppers and roast 12-15 minutes. Top roasted vegetables with 1 tablespoon lemon juice.
Place roasting pan over burners and heat wine, chicken broth, and butter to a boil, scraping up any bits from the pork. Reduce to half and add cornstarch mixed with water until sauce thickens.
Strain and served alongside ½-inch slices of pork drizzled in remaining lemon juice.

THAI NOODLE SALAD

Ingredients:

8-10 oz. thin dried rice noodles (vermicelli size)
2 tomatoes, cut into small slices
5 green onions, sliced finely
2 cups snow peas, steamed or boiled until bright green but still firm
1-2 cups bean sprouts
1 cup fresh coriander or cilantro, roughly chopped
1 cup fresh basil, roughly chopped
1/4 cup dry-roasted peanuts OR cashews, left whole or lightly chopped
1/2 cup deep-fried tofu, cut into small cubes

Garnish:

fresh basil
fresh coriander
chopped peanuts

Dressing:

1 Tbsp. vegetable oil
1 tsp. sesame oil
2 Tbsp. gluten-free fish sauce OR 2 extra Tbsp. gluten-free Soy Sauce
5 Tbsp. gluten-free soy sauce
1 fresh red chili, de-seeded, OR 1/2 tsp. dried crushed chili or cayenne pepper
1-2 Tbsp. brown sugar or sugar substitute (to taste)
juice of 1 fresh lime
2 cloves garlic, minced

Preparation:

Dunk noodles in a pot of boiling water. Remove pot from heat and allow noodles to soften in the hot water 10-15 minutes, or until soft enough to eat ('al dente'). When ready, drain and tip noodles into a large mixing bowl.
Add the bean sprouts while noodles are still hot and gently toss (the residual heat from the noodles will lightly cook the sprouts).
Mix the dressing ingredients together in a cup, stirring well to dissolve the sugar. Taste-test for a sweet-sour balance, adding more sugar if too sour for your taste. Note that the dressing will taste quite strong/salty now, but will be milder when combined with the salad.
To the bowl of noodles and sprouts, add the tomatoes, green onion, shrimp or tofu, and fresh coriander. Toss to mix (If you're having trouble combining the noodles with the other ingredients because the noodles are too long and tangled, cut them several times with a pair of clean scissors.)
Now add the dressing, fresh basil, and nuts, tossing well to incorporate.
Taste test the salad. If not salty enough, add more fish sauce or soy sauce. If not spicy enough, add more chili. If too salty, add a little more lime juice
Eat immediately, or cover and allow to sit in the refrigerator for an hour or two, or until cold.
Place on a serving platter or in a salad dish and sprinkle with fresh basil, coriander, and peanuts.
Serve with wedges of lime.

BRAZILIAN FISH STEW

Ingredients:

2½ pounds tilapia, cod, snapper, or similar fish fillets, cut into chunks
3 tablespoons olive oil
3 onions, chopped
5 large bell peppers, sliced
2 can diced tomatoes, drained (16 ounces)
2 cans coconut milk (16 ounces)
5 tablespoons lime juice
1½ tablespoon ground cumin
1½ tablespoon paprika
3 cloves of garlic, minced
1½ teaspoons salt
1½ teaspoons ground black pepper
1 bunch fresh cilantro, chopped (optional)

Directions:

Stir together the lime juice, cumin, paprika, garlic, salt, and pepper in a bowl. Add the tilapia and toss to coat.
Place into a non-metal container, cover and refrigerate at least 30 minutes, up to 24 hours.
Once fish is marinated, heat the olive oil in a large soup pot over medium heat. Add onions and cook until clear.
Reduce heat to low. Add bell peppers, fish chunks, and tomatoes to the pot in alternating layers. Pour the coconut milk over the ingredients. Cover the pot and simmer 15 to 20 minutes, stirring occasionally.
Stir in the cilantro and cook another 5 to 10 minutes until fish is fully cooked and flaky.
Serve with warm rice, hot corn tortillas, or both.

CURRIED CHICK-PEA WRAPS

Ingredients:

3 cups dried chickpeas
2-3 large diced tomatoes with juices
2 medium onions thinly sliced
4 cloves minced garlic
2 tablespoons vegetable oil or ghee (check label for gluten-free)
2 teaspoons chili powder
2 teaspoons turmeric
2 teaspoons garam masala
2 teaspoons paprika
2 tablespoons ground cumin
2 tablespoons ground coriander
1 teaspoon allspice
1 teaspoon salt
1 bay leaf
1 tablespoon fresh parsley
6-8 gluten-free pitas
Green onions trimmed, for tying (optional)

Directions:

Place dried chickpeas in a large bowl and cover with water at least three inches above the beans. Let soak overnight and beans will expand twice their size.
Drain chickpeas and place in a large stockpot. Cover with fresh water at least three inches over the beans. Add bay leaf and bring to a gentle boil before reducing heat to low.
Continue to simmer for about 1 hour or until beans are cooked, but not mushy.
Discard bay leaf. Drain and reserve chickpeas.
Heat oil in a large pan and cook onions about 5 minutes or until they become soft and translucent. Add garlic and cook for a minute longer, stirring.
Add chili powder, turmeric, paprika, cumin, coriander, allspice and salt and stir over heat until the spices become very fragrant, only about a minute.
Stir in reserved chickpeas and tomatoes until well-combined. Cover pan and simmer over low heat for 20-25 minutes, stirring occasionally. Stir in garam masala and simmer another 10 minutes. Top with fresh parsley.
Serve wrapped in heated pitas. Tie loosely with trimmed onions for presentation.

VEGETARIAN TIKKA MASALA

Ingredients:

Masala Paste:

2 teaspoons fresh ginger, minced
2 teaspoons garlic, minced
1 teaspoon cumin powder
1 teaspoon coriander powder
¼ teaspoon turmeric
1 teaspoon cayenne pepper powder
1 tablespoo paprika
1 teaspoon garam masala

Everything Else:

4 tablespoons olive oil

5 cardamom pods

1 cinnamon stick

1 ½ sweet onions, finely diced

1 large tomato, finely diced

½ cup water

himalayan or sea salt to taste

2 medium russet potatoes, diced

½ green cabbage, sliced into thin strips

2 cups frozen or fresh peas

coconut milk

To Make:

Mix all of the ingredients for the Masala Paste together.
Start cooking the rice cooking according to the package instructions.
Heat the olive oil in a large skillet over medium heat.
Add the cinnamon stick and cardamom pods for just a few seconds to add fragrance to the oil, then remove them. Careful not to leave them too long or it will overwhelm the flavor of your masala.
Add the onions and stir until they are browned.
Add the masala paste and stir for a minute, then add the tomato and stir for another minute, then add the water and bring it to a simmer.
Add Salt to taste.
Add the chopped potatoes, cabbage, and peas. Reduce the heat to medium-low and cook, stirring frequently, until the potatoes and cabbage are tender and a fork can slide easily through the potato pieces.
Add coconut milk to taste--the coconut milk will create a sauce.Note: you can substitute yogurt for coconut milk if you like.
Serve over aromatic Basmati rice or rice of your choice.

CHICKEN KORMA

1/3 cup Greek-style gluten-free yogurt
1/4 cup gluten-free curry paste
1 tsp. gluten-free garam masala
Pinch of gluten-free saffron threads
2 pounds gluten-free chicken thigh fillets, cut into 2 inch chunks
1/4 cup vegetable oil
2 brown onions, finely chopped
1/2 cup light cream
1 tbs. cooking oil
1/3 cup raw cashews
1/4 cup raisins
1 or 2 sliced carrots
12 fresh curry leaves

Method

Combine the yogurt, curry paste, garam masala and saffron in a large glass or ceramic bowl. Add the chicken and turn to coat. Cover with plastic wrap. Place in the fridge for 30 minutes to marinate.
Heat the oil in a large saucepan over medium-high heat. Add the onion. Cook, stirring, for 5 minutes or until golden.
Stir in the chicken. Reduce heat to low. Simmer for 5 minutes. Add the cream and simmer for 5 minutes or until the chicken is cooked through and the sauce thickens. Avoid curdling-don't boil the curry. Season with salt to taste.
Meanwhile, heat the extra oil in a large frying pan over medium-low heat. Add cashews, raisins and curry leaves. Cook for 1-2 minutes or until the cashews are golden and the raisins are plump.
Transfer the curry to a serving dish. Top with cashew mixture to serve.