Monday, August 6, 2012

Mushroom, biltong and cheddar loaf

[Makes  1 loaf]

2 tbsp butter
2 tbsp olive oil
250g Portabellini mushrooms, sliced
180g self-raising flour
½ tsp cayenne pepper
3 jumbo eggs
¼ cup buttermilk
80g beef biltong, chopped
100g cheddar, grated
Sea salt and ground black pepper
1. preheat the oven to 180°C. heat the butter and olive oil in a pan until the butter has melted. add the mushrooms, cook until all the liquid has evaporated. season well.
2. sift the flour into a bowl. add the cayenne. in a jug, whisk together the eggs and buttermilk. add the liquid to the dry ingredients and stir well to combine. stir through the biltong, cheese and mushrooms.
3. grease a 23cm loaf tin. spoon the mixture into the tin; bake for 35–40 minutes. allow to cool in the tin before turning out. serve with tomato salad.

Piesangbrood Poeding

750 ml warm melk

600 ml sagte witbroodkrummels [grof gekrummel]

300 ml suiker

250 ml piesangmoes [ongeveer 4 piesangs, fyngedruk]

50 ml appelkooskonfyt

2 ml vaniejegeursel

1 ml sout

4 eiers

Strooi broodkrummels in ‘n vuurvastebak.

Meng die res van die bestanddele en klits goed.

Gooi oor die broodkrummels.

Mikrogolf op 50 % krag vir 30 minute.

Sprinkel met kaneelsuiker.

Bedien warm met vla.



500ml Amasi or Buttermilk

1 tin condenced milk

2 pkts vanilla instant pudding

250ml fresh cream

1 pkt tennis biscuits

Crush tennis biscuits to crumbs and mix with a little bit of melted butter.

Use this as a base for your tart.

Mix al the other ingredients together and pour on your tennis biscuit base.

Put in a fridge for about 30 to 45 minutes before serving.

Serving suggestion: neem nog n 250ml room en klits dit styf. Smeer dit bo oor die tert, lekker dik en maak mooi met cherries of rasper sjokolade daaroor. Dit lyk sommer duurder en smaak baie lekker!

3 Super-Healing Summer Juices

Who doesn’t love a glass of fresh juice on a hot summer day? These three recipes are not only thirst-quenching and delicious, they’re also cleansing and healing. Enjoy!
Body Cooler
This delicious juice helps to cool your body temperature while quelling inflammation and pain. The celery contains many anti-pain and anti-inflammatory compounds.
  • 4 carrots
  • 2 celery stalks
  • 1 apple, cored
Juice all ingredients in a juicer. Drink immediately.
Blood, Liver, and Kidney Cleanser
Dandelion is useful for cleansing the blood, kidneys, and liver. When added to apple juice it makes a great green-colored cocktail.
  • 3 apples
  • handful of fresh dandelion leaves (if you are digging them yourself, be sure to obtain organic dandelion where there has been no spraying and far removed from traffic areas.
Pass all ingredients through a juicer. Drink immediately.
Note: Be aware that dandelion is a natural diuretic and should not be mixed with diuretic medications.
Citrus Cocktail
The grapefruit and lemon help break down fat stores and make your body chemistry more alkaline. The orange adds more vitamin C and sweetens this juice.
  • 1 orange
  • 1 grapefruit
  • 1/2 lemon
  • 1 cup water
Juice all ingredients with a citrus juicer or peel the ingredients and blend together with water in a blender. Drink immediately.
Adapted from The 4-Week Ultimate Body Detox Plan. Copyright Michelle Schoffro Cook, PhD.

Read more:

Spanakopita (Spinach Pie)

Serve as a main dish, or it’s easy to take on a summer picnic. It is decadent and healthy at the same time. We load ours with extra spinach, spices and three different types of cheese, which adds flavor and great texture. The filo encases it with a light flakiness that complements the spinach interior perfectly. This dish is not as difficult as it looks to cook and is so worth the effort!
Spinach filling:
  • 2 ½ cups (packed) frozen spinach, defrosted
  • 1 cup onion, diced
  • 5 eggs
  • ½ cup cottage cheese
  • ½ cup Monterey Jack cheese
  • 6 tablespoons feta cheese, crumbled
  • 1 tablespoon flour
  • ½ teaspoon lemon juice
  • 1 teaspoon sea salt
  • ¼ teaspoon basil, dried
  • ¼ teaspoon oregano flakes
  • ¼ cup olive oil, for spinach mixture
Filo crust:
  • 9 sheets filo (13”x 18” size)
  • Olive oil for brushing
1. Defrost filo in fridge overnight. Remove from box and lay flat. Cut in half horizontally. In an 8”x8” pan, lay down one sheet in pan and brush with oil. Lay second sheet in the opposite direction and brush with oil. Repeat until you have used 9 half sheets.
2. Preheat oven to 375 degrees.
3. Squeeze excess water out of spinach. (You can use a clean kitchen towel for this by placing a handful of spinach in the towel, gather the four corners together and then twist the bottom where the spinach is to release the water.)
4. Sauté onion in ¼ cup of olive oil in frying pan. Cook until tender. Add spinach, seasonings and lemon juice and continue to cook on medium low heat until spinach is loosened up and combined with onions about 10 minutes. Cool slightly, so the spinach won’t cook the eggs.
5. In a bowl or a mixer, combine eggs, cheeses, flour and spinach mixture. Mix well.
6. Transfer spinach mixture to filo pan. Spread evenly.
7. Repeat filo brushing like (same as in Step 1) but now on top of the spinach mixture. Once you have completed brushing the remaining 9 sheets, use kitchen scissors to cut excess dough that is hanging from the edge of the pan.
8. Bake for about 30-40 minutes, uncovered, until filo puffs up and browns.
9. Take it out of the oven and marvel at your creation – looks very fancy in the pan! Allow to cool slightly, about 10 minutes, and then cut in pieces and serve.
Serves: 6
Total cooking time: 1 hour 15 minutes

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Lemon Pudding Cake


Easy cake recipes are not usually also quick easy crock-pot recipes, but this delicious cake recipe combines the tastiness of cakes with the ease of crock-pots. Use your crock-pot to make a sweet and tangy cake.


3 large eggs, separated

1 teaspoon grated lemon peel

1/4 cup lemon juice

3 tablespoon butter

1 1/2 cup milk

3/4 cup sugar

1/4 cup all-purpose flour

1/8 teaspoon salt


1. Beat egg whites until stiff peaks form, set aside.

2. Beat egg yolks and blend in lemon peel juice and butter and milk.

3. Combine sugar, flour and salt and add to egg milk mixture beating until smooth. Fold into beaten egg whites.

4. Spoon into crock-pot. Cover and cook on high for 2 to 3 hours.

Sugared Nuts


Use quick easy crock-pot recipes to learn how to make candied walnuts. This recipe for glazed Walnuts are one of the best crock-pot recipes around. Easy recipes for a slow cooker do not get more flavourful than this recipe.

Serves: 4


1 pound walnut pieces

8 tablespoon unsalted butter, melted

1/2 cup confectioners' sugar

1 1/2 teaspoon ground cinnamon

1/4 teaspoon ground ginger

1/4 teaspoon ground allspice

1/8 teaspoon ground cloves


1. In a 3 1/2 quart slow cooker, stir the walnuts and butter until combined. Add the confectioners' sugar, stirring to coat evenly.

2. Cover and slow-cook on high for 15 minutes. Reduce the heat to low and slow-cook, uncovered, stirring occasionally, until the nuts are coated with a crisp glaze, about 2 hours. Transfer the nuts to a serving bowl.

3. In a small bowl, combine the cinnamon, ginger, allspice and cloves. Sift the spices over the nuts, stirring to coat evenly. Cool the nuts completely before serving.

Apple-Nut Cheesecake


Need some new quick easy crock-pot recipes for dessert? Why not give this simple cheesecake recipe a try. Friends and family will love this recipe for plain cheesecake. It's an easy to make cheesecake that avoids the oven.


1 cup graham cracker crumbs

1/2 teaspoon cinnamon

2 tablespoon sugar

3 tablespoon butter, melted

1/4 cup finely chopped pecans or walnuts

16 ounce cream cheese

1/4 cup brown sugar

1/2 cup granulated white sugar

2 large eggs

3 tablespoon heavy whipping cream

1 tablespoon corn-starch

1 teaspoon vanilla

1 large apple, thinly sliced (about 1 1/2 cups)

1 teaspoon cinnamon

1/4 cup sugar

1 tablespoon finely chopped pecans or walnuts


1. Combine graham cracker crumbs, 2 tablespoons sugar, cinnamon and butter; pat into a 7-inch spring form pan.

2. Beat granulated white sugar and brown sugar into cream cheese until smooth and creamy. Beat in eggs, whipping cream, corn-starch, and vanilla. Beat for about 3 minutes on medium speed of a hand-held electric mixer.

3. Pour mixture into the prepared crust.

4. Combine apple slices with remaining sugar, cinnamon and nuts; place topping evenly over the top of cheesecake.

5. Place the cheesecake on a rack (or "ring" of aluminium foil to keep it off the bottom of the pot) in the crock-pot. Cover and cook on high for 2 1/2 to 3 hours.

6. Let stand in the covered pot (after turning it off) for about 1 to 2 hours, until cool enough to handle. Cool thoroughly before removing pan sides. Chill before serving.

Apple Streusel


If you need quick easy dessert recipes, then look no further because this quick easy crock-pot recipe is just what you need. This-easy-to-make dessert recipe is perfect for beginners and a great use for the slow cooker.


8 tart apples, peeled and sliced

1 1/4 teaspoon ground cinnamon

1/4 teaspoon allspice

1/4 teaspoon ground nutmeg

3/4 cup milk

2 tablespoon butter or margarine, softened

3/4 cup sugar

2 eggs

1 teaspoon vanilla

1 1/2 cup Bisquick

1/3 cup brown sugar

3 tablespoon cold butter or margarine


1. Toss apples in large bowl with cinnamon, allspice, and nutmeg. Place in crock-pot.

2. Combine milk, softened butter, sugar, eggs, vanilla, and 1/2 cup Bisquick. Spoon over apples.

3. Then combine the 1 cup Bisquick and brown sugar. Cut the cold butter into mixture until crumbly. Sprinkle mixture over the top of the apple mix in the crock-pot.

4. Cover and cook on low 6-7 hours or until the apples are soft.

Apple Cranberry Compote


Fruit compote can be served as a dessert, a topping for grilled meat, or as a meal unto itself. This fresh fruit compote is one of the most delicious recipes out there.


6 cooking apples, peeled and sliced

1 cup fresh cranberries

1 cup sugar

1/2 teaspoon grated orange peel

1/2 cup water

1/4 cup port wine

sour cream, to taste


1. Arrange apple slices and cranberries in crockpot. Sprinkle sugar over fruit. Add orange peel, water and wine. Stir to mix ingredients.

2. Cover, cook on low 4-6 hours, until apples are tender. Serve warm fruits with the juices, topped with a dab of sour cream.

Apple Brown Betty


Having a crowd over for dinner but don't have time to bake? Throw this Apple Brown Betty into the crock-pot and have dessert piping hot just as your guests finish their meals.

Serves: 5

Cooking Time: 2 hr 30 min


4 cup small bread cubes (1/2 inch thick)

1/2 cup butter/margarine, melted

1/2 teaspoon cinnamon

1/4 teaspoon nutmeg

1/8 teaspoon salt

3/4 cup brown sugar, firmly packed

4 cooking apples, peeled and chopped


1. Mix bread cubes with butter, cinnamon, nutmeg, salt and brown sugar.

2. Arrange in alternate layers with apples in crock-pot.

3. Cover and cook on high for 1 1/2 to 2 1/2 hours or until apples are tender.

4. Serve warm with cream, hard sauce or ice cream.

Apple and Ginger Crumble


Apple and ginger crumble is a delicious dessert that requires no effort and no baking skill. Throw everything into your crock-pot and a few hours later you will have a warm, gooey dessert perfect with ice cream.

Cooking Time: 6 hr


4-5 cooking apples, peeled and sliced

1/2 cup brown sugar, firmly packed

1/2 cup flour

3/4 cup rolled oats

1/2 teaspoon ground ginger

1/2 teaspoon ground nutmeg

75 gram butter


1. Lightly butter the crock-pot and place apple slices on the base.

2. Combine sugar, flour, rolled oats, ginger and nutmeg and cut in butter, using a pastry blender or knife. Sprinkle this mixture over the apples.

3. Cover and cook on low or auto 5-6 hrs.

Crock-Pot Banana Bread


This quick easy banana bread recipe makes very moist banana bread. Make a basic banana bread recipe that is simple and delicious by utilizing a crock-pot.

Serves: 4


1 3/4 cup flour

2 teaspoon baking powder

1/4 teaspoon baking soda

1/2 teaspoon salt

1/3 cup shortening

2/3 cup sugar

2 eggs, well beaten

1 1/2 cup overripe banana, well mashed (2 or 3 bananas)

1/2 cup coarsely chopped walnuts (optional)


1. Sift together the flour, baking powder, baking soda and salt.

2. With the electric beater on low, fluff the shortening in a small bowl, until soft and creamy. Add the sugar gradually. Beat in the eggs in a slow stream.

3. With a fork, beat in 1/3 of the flour mixture, 1/2 the bananas, then another 1/3 of the flour mixture, the rest of the bananas and then the last of the flour mixture. Fold in the walnuts.

4. Turn into a greased and floured baking unit or a 2 1/2 quart mould and cover. Place on a rack in the slow cooker. Cover the cooker, but prop the lid open with a toothpick or a twist of foil to let the excess steam escape.

5. Cook on high for 4 to 6 hours. Cool on a rack for 10 minutes. Serve Warm.

Cheery Cherry Bread


Make delicious baked goods from quick easy crockpot recipes with this cherry quick bread recipe. Use this cherry bread recipe to make one of the best crockpot recipes around. Crock pot recipes rarely taste this sweet.


1 1/2 cup flour

1 1/2 teaspoon baking powder

1/4 teaspoon salt

2 eggs

3/4 cup sugar

6 ounce maraschino cherries

3/4 cup pecans, coarsely chopped


1. Drain cherries, reserving 1/3 cup syrup, and cut in pieces (about 1/2 cup).

2. Mix flour, baking powder and salt.

3. Beat eggs and sugar together until thick and piled softly. Alternately add dry ingredients and the 1/3 c cherry syrup to egg mixture, mixing until well-blended after each addition. Mix in cherries and pecans.

4. Turn into well-greased and floured cooker bake pan or 2 pound coffee can. Cover bake pan with lid or if using coffee can, cover with 6 layers paper towels. Set in crock pot.

5. Cover and cook on high 2 - 3 hours. Remove bake pan and cool 10 minutes before removing from pan.

Lemon Saffron Bread


Make a lemon bread recipe that is simple and bound to please. Lemon desserts are light and tangy, and this one is super easy because it's a quick easy crock-pot recipe as well. Give this lemon bread recipe a try.

Serves: 12


1 1/2 cup flour

1 1/2 teaspoon baking powder

1/4 teaspoon baking soda

1/4 teaspoon salt

1 pinch powdered saffron

1/4 cup hot water

1 tablespoon lemon peel; grated

1/4 cup lemon juice

1/4 cup shortening

1/2 cup sugar

1 egg


1. Mix flour, baking powder, baking soda, and salt.

2. Dissolve saffron in hot water; blend with lemon peel and juice.

3. Cream shortening; add sugar gradually, beating until thoroughly blended. Add egg and beat until light and fluffy.

4. Add dry ingredients and liquids alternately, mixing just until blended after each addition.

5. Turn into well-greased and floured cooker bake pan or 2 pound coffee can. Cover bake pan with lid or coffee can with 6 layers of paper towelling. Set in crock-pot. Cover and cook on high 2 - 3 hours.

6. Remove; let cool 10 minutes then remove from pan.

Boston Brown Bread


Amongst New England brown bread recipes, this Boston brown bread recipes ranks supreme because of its simplicity. Make this regional specialty in a crock pot for the best crock-pot recipe around.


1/2 cup whole wheat flour

1/4 cup all-purpose flour

1/4 cup cornmeal

1/2 teaspoon baking powder

1/4 teaspoon baking soda

1/8 teaspoon salt

1 egg, beaten

3/4 cup buttermilk

1/4 cup molasses

2 tablespoon sugar

2 teaspoon cooking oil

2 tablespoon raisins, finely chopped

1/2 cup warm water


1. In a mixing bowl, stir together whole wheat flour, all-purpose flour, cornmeal, baking powder, baking soda, and salt.

2. In a small bowl, combine egg, buttermilk, molasses, sugar, and oil. Add egg mixture to flour mixture, stirring just till combined. Stir in raisins.

3. Pour mixture into 2 well-greased 1-pint straight-sided wide mouth canning jars; cover the jars tightly with foil. Set jars in crock-pot.

4. Pour 1/2 cup warm water into the crock-pot around the jars. Cover; cook on high setting about 2 hours, or till a wooden toothpick inserted near the centres comes out clean.

5. Remove jars from cooker. Cool 10 minutes. Carefully remove bread from jars. Cool completely on rack before cutting.