Hi Guys
Well I feel like a "Blowfish" as it's been 2 nights of delicious food at friends homes, lots of lovely wine and much laughter, so we are off to "Sunday School" not the church one, but a golf game at Bel Ombre to clear the head and get some exercise and walk off the calories that I have consumed, plus the "Mock Fruit Cake" is absoloutly divine, and if I am to confess to you all I have had about 8 slices in the last 3 days!! I made a second batch yesterday, so for the frustratedfoodie she to has been pigging out! Oh well what the hell.
So I thought before we dash off for the south of the island and our game of golf, I would write down a few more recipes for you. So here goes.................
CHEESY MUSHROOM ROUNDS:
4 Large mushrooms (1 per person)
150 Ml Chicken stock
1 small onion
4 rashers bacon (rindless)
30 gr butter
250 gr smooth cottage cheese
salt pepper
1 tsp dried oregano
4 slices bread
METHOD:
Trim mushrooms, blanch in chicken stock for a few minutes.
Chop onion in magimix.
Fry the onion in the butter until golden brown - remove and add bacon - cook till crisp.
Chop the bacon in the magimix till finely chopped then add in the cottage cheese, salt, pepper, oregano and 15 ml 1 TBS chicken stock.
Place the mushrooms on the grill rack, pile mixture over the whole mushroom and grill on the top rack of the oven till a golden brown, approx 5 minutes
Toast the bread, trim and place the mushroom on top and serve.
NOTE: If you cannot get cotage cheese, use Philadelphia, marscapone or creme fraiche.
SAVOURY BEEF:
250 gr stale white bread
2 TBS parsley
1 onion finely chopped
250 gr bacon chopped (rindless)
500 gr beef for mincing
salt and ground pepper
2 eggs lightly beaten
METHOD:
Fit the steel blade in the magimix and with the motor running drop the bread (cubed) through the feed tube. Process until fine crumbs form.
Tip out the crumbs, reinsert the blade and coarsely chop the parsley. Remove lid, add the onion and process till chopped.
Add the mixture to the crumbs, then cut up the bacon and chop, tip into mixture.
Then cube the beef, and process in two batches till minced.
Combine all the ingredients, add the herbs seasoning to taste and the beaten egg, mix thoroughly, shape into a loaf and wrap in tin foil.
Bake in a preheated oven 180 degrees for 1 hour, open up and brown.
Remove and serve with a nice tomato sauce,
This dish is lovely cold for a lunch or on sandwiches.
Must dash to golf speak later
love
Suex
Saturday, March 13, 2010
Thursday, March 11, 2010
Hi Again
Well I said my recipe book was falling apart but so is my spelling! Humblest apologies I read through what I had written this morning and was apalled by my grammatical errors and spelling errors, not done on purpose, but at the speed that I type I do not always check my work, so I guess I must be a bit more thorough!! I guess though this is my personal blog, so will you all excuse me if there is an error every now and then?
I have just made the "MOCK FRUIT CAKE" as we are off to friends this afternoon and I thought it would be nice for the kids to enjoy, however, in making this now, I would like to give you all a tip, as when it says add the beaten eggs into the fruit mixture, which you have just boiled, be very careful that you do not land up with scrambled egg in the fruit mixture! My advice to you all is to remove the pot with the boiling fruit, butter and sugar, and let it cool slightly before adding the beaten eggs into the pot, and do not return it to the pot to boil, this is NOT necessary. Mine is busy setting in the fridge, then I will slice it into pieces and I know it is really divine.
Ob my beloved husband (well most times) beloved that is, and Sammy our daughter were up very early to go across the island for her to have a golf lesson with David Marsh and for the first time he commented on my handwriting from the pages that were lying on the kitchen table, and said "gosh has your writing always been this neat, and how old were you when you started this recipe book" so I told him I was about 14 and then he laughed at me and said "and you even wrote delicious at the end of the recipe" so I said yes, and I still write that on my blog and he laughed even louder! not sure what is so hilariously funny, my neat handwriting or the fact that I wrote delicious at the end of the recipe, then Sammy came into the kitchen and they bothed started to mock me and Sammy pulled her fingers and said "LOSER". They were just teasing me, but as I pointed out to her, I was not privileged like her to be on a golf course at age 14 which is what she is, but that I took to cooking, and I'm not sorry either, but guess there is a hell of a lot more money in golf, but it's not about the money, it's about the passion, and mine is food! Not even the eating, it's the nurturing and watching people devour your tasty wares that does something to all foodies, maybe it's a large ego, oh well I don't know and actualy don't care,I'll just carry on cooking!
MOCK CREAM: (NICE TO SANDWICH MELTING MOMENTS WITH THIS)
4 TBS Butter
4 TBS Icing Sugar
1 TBS Boiling Water
1 TBS Cold Milk
METHOD:
Cream butter and sugar in your magimix or beater till light and fluffy and pale in colour. Then add in the boiling water and beat, then the cold milk and beat, and lastly a few drops of vanilla essence or the seeds from the pod. Sandwich the melting moments together with this.
LEMON MERINGUE PIE:
2 Packs tennis biscuits, ginger snaps or whatever biscuit you fancy for the base
250 gr butter
Melt the butter and process the biscuits till crumbs in your magimix and add in the melted butter. Process and then line your dish or pie plate with the base. Place in the oven for about 20 minutes on 180 degrees to cook and remove and cool.
I don't even do the biscuits with the butter, I just place the biscuit into the dish and then make the filling, always feel the butter part with the biscuits is too much, rich and fattenning!! Ha ha saves a few calories on the rest of the tart!
FILLING:
4 Tins condensed milk
8 egg yolks (whites used for the meringue)
Loads of fresh lemon juice as the more lemon juice the tarter it is (1 cup)
Combine the above together and pour into the biscuit base, then place in the oven and let it set for about 30 minutes.
MERINGUE:
Beat the egg whites till stiff then add in 500 gr sugar and pipe or spoon on top of this filling and put back in the oven, let the meringue get crisp, so much nicer then soggy weeping meringue!
This quantity makes a large rectangular dish, or one of the Weber Silver roasting pans, as normally I am feeding 20 people, however you can halve the quantity and make it smaller.
ONION SALAD:
500 gr Small onions (pickling onions) or slice large onions as well
cook the onions, boiling them and then pour over the following sauce
SAUCE:
Beat 2 eggs well with 4 TBS sugar. Add 1/2 cup vinegar, 1 cup water, and boil till mixture thickens.
Add a lump of butter, then pour over the blanched onions and refrigerate.
ORANGE PUDDING:
2 Cups Orange Juice
1 Cup sugar
3 eggs
11/2 tsp gelatine sponged in 1 cup hot water
METHOD:
Beat yolks and then add in the cooled gelatine, orange juice and sugar. Sponging the gelatine is when you take the gelatine, and srinkle it over the water, then microwave it on high for about 30 seconds till the gelatine is dissolved, cool and use.
Then beat the egg whites till stiff and fold the whites into the orange mixture. Place in the refrigerator till set.
ONION SALAD 2:
Baby onions
1 egg
1 tsp dry mustard powder
3 TBS sugar
1/2 cup vinegar
1/2 cup water
1 tsp Maizena
Boil onions till slightly cooked not too soft, then combine all the above ingredients in a pot, heat through till boiling and pour over the baby onions. Sprinkle chopped parsley on the salad.
Happy cooking, I need a breather will be back with more recipes for you!
love
Suexx
Well I said my recipe book was falling apart but so is my spelling! Humblest apologies I read through what I had written this morning and was apalled by my grammatical errors and spelling errors, not done on purpose, but at the speed that I type I do not always check my work, so I guess I must be a bit more thorough!! I guess though this is my personal blog, so will you all excuse me if there is an error every now and then?
I have just made the "MOCK FRUIT CAKE" as we are off to friends this afternoon and I thought it would be nice for the kids to enjoy, however, in making this now, I would like to give you all a tip, as when it says add the beaten eggs into the fruit mixture, which you have just boiled, be very careful that you do not land up with scrambled egg in the fruit mixture! My advice to you all is to remove the pot with the boiling fruit, butter and sugar, and let it cool slightly before adding the beaten eggs into the pot, and do not return it to the pot to boil, this is NOT necessary. Mine is busy setting in the fridge, then I will slice it into pieces and I know it is really divine.
Ob my beloved husband (well most times) beloved that is, and Sammy our daughter were up very early to go across the island for her to have a golf lesson with David Marsh and for the first time he commented on my handwriting from the pages that were lying on the kitchen table, and said "gosh has your writing always been this neat, and how old were you when you started this recipe book" so I told him I was about 14 and then he laughed at me and said "and you even wrote delicious at the end of the recipe" so I said yes, and I still write that on my blog and he laughed even louder! not sure what is so hilariously funny, my neat handwriting or the fact that I wrote delicious at the end of the recipe, then Sammy came into the kitchen and they bothed started to mock me and Sammy pulled her fingers and said "LOSER". They were just teasing me, but as I pointed out to her, I was not privileged like her to be on a golf course at age 14 which is what she is, but that I took to cooking, and I'm not sorry either, but guess there is a hell of a lot more money in golf, but it's not about the money, it's about the passion, and mine is food! Not even the eating, it's the nurturing and watching people devour your tasty wares that does something to all foodies, maybe it's a large ego, oh well I don't know and actualy don't care,I'll just carry on cooking!
MOCK CREAM: (NICE TO SANDWICH MELTING MOMENTS WITH THIS)
4 TBS Butter
4 TBS Icing Sugar
1 TBS Boiling Water
1 TBS Cold Milk
METHOD:
Cream butter and sugar in your magimix or beater till light and fluffy and pale in colour. Then add in the boiling water and beat, then the cold milk and beat, and lastly a few drops of vanilla essence or the seeds from the pod. Sandwich the melting moments together with this.
LEMON MERINGUE PIE:
2 Packs tennis biscuits, ginger snaps or whatever biscuit you fancy for the base
250 gr butter
Melt the butter and process the biscuits till crumbs in your magimix and add in the melted butter. Process and then line your dish or pie plate with the base. Place in the oven for about 20 minutes on 180 degrees to cook and remove and cool.
I don't even do the biscuits with the butter, I just place the biscuit into the dish and then make the filling, always feel the butter part with the biscuits is too much, rich and fattenning!! Ha ha saves a few calories on the rest of the tart!
FILLING:
4 Tins condensed milk
8 egg yolks (whites used for the meringue)
Loads of fresh lemon juice as the more lemon juice the tarter it is (1 cup)
Combine the above together and pour into the biscuit base, then place in the oven and let it set for about 30 minutes.
MERINGUE:
Beat the egg whites till stiff then add in 500 gr sugar and pipe or spoon on top of this filling and put back in the oven, let the meringue get crisp, so much nicer then soggy weeping meringue!
This quantity makes a large rectangular dish, or one of the Weber Silver roasting pans, as normally I am feeding 20 people, however you can halve the quantity and make it smaller.
ONION SALAD:
500 gr Small onions (pickling onions) or slice large onions as well
cook the onions, boiling them and then pour over the following sauce
SAUCE:
Beat 2 eggs well with 4 TBS sugar. Add 1/2 cup vinegar, 1 cup water, and boil till mixture thickens.
Add a lump of butter, then pour over the blanched onions and refrigerate.
ORANGE PUDDING:
2 Cups Orange Juice
1 Cup sugar
3 eggs
11/2 tsp gelatine sponged in 1 cup hot water
METHOD:
Beat yolks and then add in the cooled gelatine, orange juice and sugar. Sponging the gelatine is when you take the gelatine, and srinkle it over the water, then microwave it on high for about 30 seconds till the gelatine is dissolved, cool and use.
Then beat the egg whites till stiff and fold the whites into the orange mixture. Place in the refrigerator till set.
ONION SALAD 2:
Baby onions
1 egg
1 tsp dry mustard powder
3 TBS sugar
1/2 cup vinegar
1/2 cup water
1 tsp Maizena
Boil onions till slightly cooked not too soft, then combine all the above ingredients in a pot, heat through till boiling and pour over the baby onions. Sprinkle chopped parsley on the salad.
Happy cooking, I need a breather will be back with more recipes for you!
love
Suexx
Hi Guys
I am busy transferring recipes collected as a young girl from my mom's recipe book which I started when I was about 13! (50 in October oh SHIT) anyway my book is falling apart, so I decided that these are all the recipes I am going to be giving you over the next few days, hence the higgeldy piggeldy assortment of recipes I am throwing at you from all four corners of your computer, but they have all been made with love over the past 35 years, and are some of our family favourites! So share them with your friends and loved one's and enjoy!
FRUIT TEA CAKE:
450 Gr Mixed Cake Fruit (if not on the shelves make your own by combining raisins, sultanas, cherries, chopped prunes, dates etc) Nuts too but maybe you want to keep it nut free in case of anyone with allergies
250 Gr sugar white or brown
2 cups cold weak tea
1 tsp mixed spice
1 egg
450 Gr Self Raising Flour
Pinch Salt
METHOD:
Soak fruit overnight in a covered dish in the tea. In the morning add the egg, sugar, spice, salt and flour, and mix well, then bake in 2 loaf pans at 180 degrees for about 1 hour.
Serve in slices spread with butter or plain whatever you prefer.
MUSHROOM QUICHE:
Shortcrust Pastry:
10 oz Self Raising Flour
8 oz Butter
pinch salt
Combine the above in your Magimix and line a quiche or pie plate with the pastry. Then make the following filling
1 small onion
1/2 kg mushrooms
Salt
Freshly ground black pepper
Chopped parsley
150 ml cream or yoghurt
3 eggs
2 oz grated chedar cheese
Combine the above, pour into the pastry case and bake for 40 minutes on 200 degrees. Serve with a mixed salad.
You may want to bake the pastry case first, place greasproof paper with dried beans or lentils on top of it and place in the oven for 20 minutes and "BAKE BLIND" this allows the pastry to be thoroughly cooked through and not raw.
MARSHMALLOW DELIGHTS:
1 Tin condensed milk
60 ml Lemon juice
1 410 gr tinned crushed pineappl, or buy tinned rings or wedges and chop in magimix.
18 marshmallows chopped
250 ml cream
1 tsp vanilla essence
1 packet tennis biscuits
METHOD:
Mixed condensed milk and lemon juice.
Add crushed pineapple and marshmallows.
Add the vanilla essence to cream, and beat until thick then add to the above mixture.
Pour thin layers of the mixture into a square dish and alternate with the tennis biscuits, chill and decorate the top with whipped cream and more chopped marshmallows!
MUESLI:
1 kg Oats
500 gr pronutro
1 packet Grape nut cereal (have not seen this for years use anything else)
250 gr powdered milk
500 gr dried fruit
300 gr nuts
250 gr sunflower seeds
1/2 cup wheat germ (ask the bakery in london for the normal crushed wheat) or on shelves
1 cup brown sugar
Chop and mix everything together and store i the fridge.
MOCK FRUIT CAKE:
1 cup sugar
2 pkts tennis biscuits
125 gr butter
6 - 8 cherries
walnuts
250 gr mixed fruit
2 eggs
METHOD:
Boil the fruit, butter and sugar for 10 minutes, then add in 2 beaten eggs. Boil for another 10 minutes, remove from the heat and mix in the cherries and nuts together with the crushed biscuits. Press into a greased pan and leave to cool then slice into squares. Divine!
MARSHMALLOW FUDGE TOPPING:
1 cup brown sugar
1/4 cup dry cocoa powder
1/2 cup milk
1 TBS butter
1 tsp vanilla essence
1 cup small marshmallows (or normal if small not available)
In a saucepan place all the ingredients and heat slowly melting the marshmallows. Serve warm over ice cream.
MELTING MOMENTS:
175 gr flour
175 gr maizena
175 gr sugar
175 gr butter
1 tsp baking powder
1/2 tsp vanilla
1 egg
METHOD:
Cream the butter and sugar, then add in the beaten egg and vanilla. Add the dry ingredients. Make int small balls, and press out with a fork on greased baking tray. Bake at 180 degrees until golden brown, then sandwich together with icing of your choice.
Happy Cooking girls! I wil be back later
Cheers
Suexx
I am busy transferring recipes collected as a young girl from my mom's recipe book which I started when I was about 13! (50 in October oh SHIT) anyway my book is falling apart, so I decided that these are all the recipes I am going to be giving you over the next few days, hence the higgeldy piggeldy assortment of recipes I am throwing at you from all four corners of your computer, but they have all been made with love over the past 35 years, and are some of our family favourites! So share them with your friends and loved one's and enjoy!
FRUIT TEA CAKE:
450 Gr Mixed Cake Fruit (if not on the shelves make your own by combining raisins, sultanas, cherries, chopped prunes, dates etc) Nuts too but maybe you want to keep it nut free in case of anyone with allergies
250 Gr sugar white or brown
2 cups cold weak tea
1 tsp mixed spice
1 egg
450 Gr Self Raising Flour
Pinch Salt
METHOD:
Soak fruit overnight in a covered dish in the tea. In the morning add the egg, sugar, spice, salt and flour, and mix well, then bake in 2 loaf pans at 180 degrees for about 1 hour.
Serve in slices spread with butter or plain whatever you prefer.
MUSHROOM QUICHE:
Shortcrust Pastry:
10 oz Self Raising Flour
8 oz Butter
pinch salt
Combine the above in your Magimix and line a quiche or pie plate with the pastry. Then make the following filling
1 small onion
1/2 kg mushrooms
Salt
Freshly ground black pepper
Chopped parsley
150 ml cream or yoghurt
3 eggs
2 oz grated chedar cheese
Combine the above, pour into the pastry case and bake for 40 minutes on 200 degrees. Serve with a mixed salad.
You may want to bake the pastry case first, place greasproof paper with dried beans or lentils on top of it and place in the oven for 20 minutes and "BAKE BLIND" this allows the pastry to be thoroughly cooked through and not raw.
MARSHMALLOW DELIGHTS:
1 Tin condensed milk
60 ml Lemon juice
1 410 gr tinned crushed pineappl, or buy tinned rings or wedges and chop in magimix.
18 marshmallows chopped
250 ml cream
1 tsp vanilla essence
1 packet tennis biscuits
METHOD:
Mixed condensed milk and lemon juice.
Add crushed pineapple and marshmallows.
Add the vanilla essence to cream, and beat until thick then add to the above mixture.
Pour thin layers of the mixture into a square dish and alternate with the tennis biscuits, chill and decorate the top with whipped cream and more chopped marshmallows!
MUESLI:
1 kg Oats
500 gr pronutro
1 packet Grape nut cereal (have not seen this for years use anything else)
250 gr powdered milk
500 gr dried fruit
300 gr nuts
250 gr sunflower seeds
1/2 cup wheat germ (ask the bakery in london for the normal crushed wheat) or on shelves
1 cup brown sugar
Chop and mix everything together and store i the fridge.
MOCK FRUIT CAKE:
1 cup sugar
2 pkts tennis biscuits
125 gr butter
6 - 8 cherries
walnuts
250 gr mixed fruit
2 eggs
METHOD:
Boil the fruit, butter and sugar for 10 minutes, then add in 2 beaten eggs. Boil for another 10 minutes, remove from the heat and mix in the cherries and nuts together with the crushed biscuits. Press into a greased pan and leave to cool then slice into squares. Divine!
MARSHMALLOW FUDGE TOPPING:
1 cup brown sugar
1/4 cup dry cocoa powder
1/2 cup milk
1 TBS butter
1 tsp vanilla essence
1 cup small marshmallows (or normal if small not available)
In a saucepan place all the ingredients and heat slowly melting the marshmallows. Serve warm over ice cream.
MELTING MOMENTS:
175 gr flour
175 gr maizena
175 gr sugar
175 gr butter
1 tsp baking powder
1/2 tsp vanilla
1 egg
METHOD:
Cream the butter and sugar, then add in the beaten egg and vanilla. Add the dry ingredients. Make int small balls, and press out with a fork on greased baking tray. Bake at 180 degrees until golden brown, then sandwich together with icing of your choice.
Happy Cooking girls! I wil be back later
Cheers
Suexx
Hi Guys
Well by now you had propably given up on me, sorry for the lack of communication but thefrutratedfoodie has not been able to sonsolidate her thoughts and write for you all, but hopefully I can share some more recipes wit you now. No excuse, I have a lovel cup of piping hot english breakfast tea, so will put down as many recipes as I can manage now.
Happy Cooking!
Firstly for my friends with little kids, this homemade play dough recipe is a must, and fun to do with the kids, making the different colours then allowing them to play with cookie cutters and creating whatever the fancy.
1 cup flour
1 cup water
1/2 cup salt
2 tsp cream tartar
1 TBS oil
Combine all the ingredients in your Magimix and process till the dough is in one ball around the blade, or knead with your hands. Ad in a few drops of colouring, and your play dough is ready. Store in an airtight container, otherwise it will dry out and not be re-usable.
Homemade BAILEYS:
1 egg beaten
Then stir in
1 tin condensed milk
1 cup cream 250 ml
1 cup brandy
1 tsp vanilla
1 tsp instant coffee
Mix the above all together, and place in an empty bottle in your fridge! Delicious consumed on it's own, or poured over ice cream. Remember the brandy is the ingredient that will keep this "Baileys" fresh, but the egg and cream can turn so just taste it before you serve it, or an even better idea is to finish it so everytime you have to make a fresh batch!!!!
3 Bean Salad: (this is a real old "Boere" favourite)
1 Large tine baked beans
1 Large tin green beans (or frozen de-frosted)
1 Large tin butter beans
1 large green pepper chopped
1 large onion chopped
2 teaspoons dried sweet basil (normal basil)
2 TBS vinegar
1/2 cup sugar
Mix all the above ingredients together and cover and place in your fridge. Make up to one day ahead so that all the flavours have time to infuse.
Delicious and easy!
Creamed Tuna (Tinned Tuna)
Fry 1 medium onion chopped and 1 diced green and red pepper till soft and transparent. Add in 3 cups milk, and stir,bringing to the boil. Then add in 1/2 cup flour mixed with a little water to remove any lumps, and pour into the mixture and mix with your whisk or wooden spoon.Remove from the heat and add in the following:
1 Large tin mushrooms
2 tins tuna
2 tsp lemon juice
2 tsp worcester sauce
dash paprika
salt and freshly ground black pepper
Return to the heat and allow to simmer for 10 minutes. Makes a fairly large dish.
Serve with steamed rice, noodles or risotto rice, and a green salad.
Rice Salad: (Another "Boere" recipe)
2 cups cooked rice
1/2 green pepper chopped
1 grated salad
1 Large gherkin chopped
4 drained canned peaches
1 TBS chutney
1 grated onion
Combine the above and add on the following dressing
1 tsp curry powder
1/4 cup peach juice from the can of peaches
1/2 cup mayonnaise
Pinch salt
Add the dressing just before serving and mix well. Delicious!
Banana Salad:
With the abundance of bananas, and some of us are so lucky to have trees in our gardens this is a quick, easy way of using up the fruit.
12 Bananas
1/2 cup chopped peanuts
Juice of 1 lemon
1 tbs icing sugar
Mayonnaise as per recipe below
Mayonnaise
1/2 cup condensed milk
1 tsp mustard (powder or bottles either one)
1/2 tsp salt
1/4 tsp fine pepper
1/4 cup vinegar
1/4 cup oil
1 egg yolk
Combine the above together and pour over the bananas, refrigerate and serve, very delish!
Frankfurter Sausage and Pepper Goulash:
500 gr frankfurters, viennas, saucisson creole fume, whatever you fancy! Or whats there in stock!
4 TBS oil
2 Onions finely chopped
2 Cloves garlic, crushed
2 Green Peppers, seeded and chopped
2 tsp paprika
Salt and freshly ground black pepper
1/2 tsp mixed dried herbs
Large (410gr) tinned tomatoes chopped
500 gr Cooked potatoe slices
125 ml sour cream or yoghurt
Method:
Quickly and lightly fry sausages in a little oil until golden brown. Remove, cool and slice thickly. Fry the onions and garlic in remaining oil stirring frequently untl transparent. Add the peppers and fry a further 5 minutes. Remove from the heat and stir in the paprika, salt, pepper, herbs and the tin of tomatoes with the juice and simmer gently 25 - 30 minutes until slighty reduced. Add in the cooked, sliced potatoes, sausages and check the seasoning. Leave 5 minutes until potatoes, sausages are warmed through and hot. Serve immediatly and pour over either the sour cream or yoghurt.
Serve with a lovely green salad.
Green Salad:
Assorted lettuce
Cucumber thinly sliced
Chopped Spring Onions
Steamed green beans
Asparagus
Avocado
Green Pepper (not if it is used in the dish you have jut cooked for dinner)
Rocket
Coriander
Gherkins
Olives
Sliced gren cabbage
Chopped parsley
MAKE IT NICE NOT BORING!!!!!!!!!!!!!!!!!!!
Frankfurter Cheese and Potatoe Bake (Similar to the above but not the same)
1 Large Frankfurter (these are available in London and Kaddy Plus about RS290 for 3!! fresh in the cold meat section)
500 gr potatoes boiled sliced
Salt Pepper
125 gr Gruyere Cheese grated
250 ml cream, sour cream, milk or stock
Method:
Slash sausage and set aside, Slice potatoes thinly. Layer seasoned potatoes and cheese alternatly in a buttered oven proof dish ending with a layer of cheese. Pour cream or whatever you decide to use over and bake at 180 degrees for 1 hour or until potatoes are cooked golden and bubbly (they were already cooked) Grill Sausage under high heat until skin becomes brown. Serve thick slices of sausage and spoonfulls of potatoes mix with tomatoe sauce and german mustard! Delicious!
Tip: I would personally use the cream based liquid not stock.
Well by now you had propably given up on me, sorry for the lack of communication but thefrutratedfoodie has not been able to sonsolidate her thoughts and write for you all, but hopefully I can share some more recipes wit you now. No excuse, I have a lovel cup of piping hot english breakfast tea, so will put down as many recipes as I can manage now.
Happy Cooking!
Firstly for my friends with little kids, this homemade play dough recipe is a must, and fun to do with the kids, making the different colours then allowing them to play with cookie cutters and creating whatever the fancy.
1 cup flour
1 cup water
1/2 cup salt
2 tsp cream tartar
1 TBS oil
Combine all the ingredients in your Magimix and process till the dough is in one ball around the blade, or knead with your hands. Ad in a few drops of colouring, and your play dough is ready. Store in an airtight container, otherwise it will dry out and not be re-usable.
Homemade BAILEYS:
1 egg beaten
Then stir in
1 tin condensed milk
1 cup cream 250 ml
1 cup brandy
1 tsp vanilla
1 tsp instant coffee
Mix the above all together, and place in an empty bottle in your fridge! Delicious consumed on it's own, or poured over ice cream. Remember the brandy is the ingredient that will keep this "Baileys" fresh, but the egg and cream can turn so just taste it before you serve it, or an even better idea is to finish it so everytime you have to make a fresh batch!!!!
3 Bean Salad: (this is a real old "Boere" favourite)
1 Large tine baked beans
1 Large tin green beans (or frozen de-frosted)
1 Large tin butter beans
1 large green pepper chopped
1 large onion chopped
2 teaspoons dried sweet basil (normal basil)
2 TBS vinegar
1/2 cup sugar
Mix all the above ingredients together and cover and place in your fridge. Make up to one day ahead so that all the flavours have time to infuse.
Delicious and easy!
Creamed Tuna (Tinned Tuna)
Fry 1 medium onion chopped and 1 diced green and red pepper till soft and transparent. Add in 3 cups milk, and stir,bringing to the boil. Then add in 1/2 cup flour mixed with a little water to remove any lumps, and pour into the mixture and mix with your whisk or wooden spoon.Remove from the heat and add in the following:
1 Large tin mushrooms
2 tins tuna
2 tsp lemon juice
2 tsp worcester sauce
dash paprika
salt and freshly ground black pepper
Return to the heat and allow to simmer for 10 minutes. Makes a fairly large dish.
Serve with steamed rice, noodles or risotto rice, and a green salad.
Rice Salad: (Another "Boere" recipe)
2 cups cooked rice
1/2 green pepper chopped
1 grated salad
1 Large gherkin chopped
4 drained canned peaches
1 TBS chutney
1 grated onion
Combine the above and add on the following dressing
1 tsp curry powder
1/4 cup peach juice from the can of peaches
1/2 cup mayonnaise
Pinch salt
Add the dressing just before serving and mix well. Delicious!
Banana Salad:
With the abundance of bananas, and some of us are so lucky to have trees in our gardens this is a quick, easy way of using up the fruit.
12 Bananas
1/2 cup chopped peanuts
Juice of 1 lemon
1 tbs icing sugar
Mayonnaise as per recipe below
Mayonnaise
1/2 cup condensed milk
1 tsp mustard (powder or bottles either one)
1/2 tsp salt
1/4 tsp fine pepper
1/4 cup vinegar
1/4 cup oil
1 egg yolk
Combine the above together and pour over the bananas, refrigerate and serve, very delish!
Frankfurter Sausage and Pepper Goulash:
500 gr frankfurters, viennas, saucisson creole fume, whatever you fancy! Or whats there in stock!
4 TBS oil
2 Onions finely chopped
2 Cloves garlic, crushed
2 Green Peppers, seeded and chopped
2 tsp paprika
Salt and freshly ground black pepper
1/2 tsp mixed dried herbs
Large (410gr) tinned tomatoes chopped
500 gr Cooked potatoe slices
125 ml sour cream or yoghurt
Method:
Quickly and lightly fry sausages in a little oil until golden brown. Remove, cool and slice thickly. Fry the onions and garlic in remaining oil stirring frequently untl transparent. Add the peppers and fry a further 5 minutes. Remove from the heat and stir in the paprika, salt, pepper, herbs and the tin of tomatoes with the juice and simmer gently 25 - 30 minutes until slighty reduced. Add in the cooked, sliced potatoes, sausages and check the seasoning. Leave 5 minutes until potatoes, sausages are warmed through and hot. Serve immediatly and pour over either the sour cream or yoghurt.
Serve with a lovely green salad.
Green Salad:
Assorted lettuce
Cucumber thinly sliced
Chopped Spring Onions
Steamed green beans
Asparagus
Avocado
Green Pepper (not if it is used in the dish you have jut cooked for dinner)
Rocket
Coriander
Gherkins
Olives
Sliced gren cabbage
Chopped parsley
MAKE IT NICE NOT BORING!!!!!!!!!!!!!!!!!!!
Frankfurter Cheese and Potatoe Bake (Similar to the above but not the same)
1 Large Frankfurter (these are available in London and Kaddy Plus about RS290 for 3!! fresh in the cold meat section)
500 gr potatoes boiled sliced
Salt Pepper
125 gr Gruyere Cheese grated
250 ml cream, sour cream, milk or stock
Method:
Slash sausage and set aside, Slice potatoes thinly. Layer seasoned potatoes and cheese alternatly in a buttered oven proof dish ending with a layer of cheese. Pour cream or whatever you decide to use over and bake at 180 degrees for 1 hour or until potatoes are cooked golden and bubbly (they were already cooked) Grill Sausage under high heat until skin becomes brown. Serve thick slices of sausage and spoonfulls of potatoes mix with tomatoe sauce and german mustard! Delicious!
Tip: I would personally use the cream based liquid not stock.
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