Monday, April 15, 2013

Cheezly and Chives Baked Potatoes

serves 4 as side dish for a braai.

4 large baking potatoes
½ bunch finely chopped green chives
200g melting cheese – flavour of your choice
Salt and freshly ground pepper to taste


Wrap potatoes in foil and place in coals for 45 minutes.

Remove potatoes from the fire. Cut in half, lengthwise without cutting right through the other side. Scoop out inside of potatoes, while making sure to leave 1 cm width skin intact for shell.

Lightly mash potatoes. Add chives, diced cheese, salt and pepper.

Place mixture back in potato skin shells and close potatoes. Re-wrap in foil.

Place back in the coals and bake for a further 20 minutes.


Serves 4-6

For the dressing

1 cup (250ml) coconut milk

squeeze lemon juice, to taste

2 tsp (10ml) sugar 2 tbsp (30ml) soy sauce

For the pasta

500g (1 packet) spaghetti

zest of 2 lemons and juice, to taste 2 handfuls basil leaves

2 handfuls coriander leaves

2 handfuls mint leaves

1 red chilli, deseeded and thinly sliced (optional) 2 cups

(500ml) leftover roast chicken, shredded


1 For the dressing, mix all the ingredients together.

2 For the pasta, cook the pasta according to packet instructions.

3 Drain and mix the dressing through the pasta with the lemon zest and juice, herbs, chilli and chicken.

4 Season.

Tip: No leftover chicken? Cook 4 chicken breasts and shred.

Three-Bean Pasta Salad


•250 gram Fusilli noodles

•400 gram Tin butter beans, rinsed and drained

•1 Small red onion, finely sliced

•30 millilitre Dijon mustard

•45 millilitre Fresh coriander, chopped

•400 gram Tin red kidney beans, rinsed and drained

•400 gram Tin green beans, rinsed and drained

•1 Red pepper, finely chopped

•1 cup KNORR Light French Salad Dressing


1.Prepare pasta according to packet instructions, drain and rinse

2.In a large bowl mix together the pasta and remaining ingredients

3.Toss together well

Pork Fillet with Apple Tzatziki


Warm Bacon Potato Salad


1 kg red potatoes, quartered
2 tablespoons olive oil
250 g bacon, cut into 1" pieces
1 clove garlic, minced
1/2 red onion, chopped
1/4 cup red wine vinegar
1 tablespoon grainy mustard
salt and pepper
1 stalk green onion, chopped


1. Preheat the oven to 375F/190C. On a baking sheet, toss the potatoes with the olive oil. Roast for 25 minutes or until tip of knife pierces potato easily.

2. Heat a skillet on medium heat. Add the bacon and cook for 2 minutes. Then add in the garlic and the red onion. Saute for an additional 3 minutes until the bacon is crisp.

3. In a large bowl, whisk together the red wine vinegar, mustard, salt and pepper. Stir in the bacon, garlic and onions, including all of the bacon drippings. Add in the roasted potatoes and the green onions. Toss gently and serve immediately.

Frozen Milo Cheesecake


½ packet Marie biscuits
75ml pecan nuts
75ml Milo granules
100ml melted butter

250ml Mascarpone cheese
250ml cream cheese
1 can condensed milk
1 can dessert cream
200ml Milo granules

Line a 23cm spring form pan with baking paper.

Crush the biscuits and nuts finely.
Pour into a bowl, add the Milo granules and melted butter and mix well.
Press the mixture into the base of the pan and refrigerate.

Place all the ingredients for the filling into a bowl and beat for 10 minutes until smooth.
Pour into the biscuit case.
Freeze overnight or for at least 5 hours until firm.
Decorate with fresh berries and grated chocolate and sprinkle with milo.

Chocolate hedgehog slices

1 ½ x 200g packets Marie biscuits, coarsely chopped
1 cup chopped walnuts
½ cup desiccated coconut
250g butter, chopped
1 ¼ cups caster sugar
1/3 cup cocoa powder
1 egg, lightly beaten
150g dark chocolate, melted
½ teaspoon vegetable oil
1. Grease a 20cm x 30cm lamington pan; line base and two long sides with baking paper, extending paper 2cm above edges of pan.
2. Combine biscuits, nuts and coconut in large bowl.
3. Place butter, sugar and sifted cocoa in a medium pan; stir over heat until butter is melted and sugar is dissolved. Remove from heat; whisk in egg.
4. Pour chocolate mixture over biscuit mixture; mix well. Press into prepared pan. Cover; refrigerate overnight.
5. Turn slice onto a chopping board; cut into pieces. Spoon combined warm, melted chocolate and oil in a small snap-lock plastic bag. Squeeze chocolate to one corner; twist bag, then snip tip of bag. Drizzle chocolate over top of slice; refrigerate for 15 minutes, or until chocolate is set.
Hint: Slice can be made up to four days ahead; store in an airtight container in your refrigerator

Here is another recipe:


125g butter
1 tablespoon cocoa
1 egg, beaten
½ cup caster sugar
1 packet Marie biscuits, crushed
1 tablespoon condensed milk


1.  Melt the butter, add the cocoa and mix.

2. Add sugar and mix until dissolved.

3.  Mix in the egg and add the condensed milk and crushed biscuits, stirring well.

4. Press into a greased tin and place in the fridge until cool.

5. Ice with chocolate icing.


Use 2 freezer bags and a rolling pin to crush biscuits.
Line the tin with greased baking paper for ease of serving.

Delicious Homemade Cape Velvet

Recipe = 3 litre.


2 tins Condensmilk

4 tins Ideal Milk

4 tsp Vanilla Essence

3 tbs Nescafe Coffee

1lt Brandy


Mix the milks.

Take a bit of the milk, add the coffee and heat in the microwave till it just starts boiling.

Make sure the coffee is completely dissolved before mixing with the other milk.

Add the Vanilla and Brandy to mixture and mix.

Pour into bottles and refrigerate.

Feel free to use the coffee of your choice, but if you're using something like Frisco, add 4tbs , as Nescafe, etc is stronger.

For the brandy, use a cheap brandy like Cape Hope.

Use half the ingredients for 1.5 lt liqueur.

It's definitely better served chilled.


Serves: 1


45 ml Irish Whiskey (Such as Jameson's or Bushmill's)

250 ml freshly-brewed coffee

2 t brown sugar

2 T heavy or whipping cream

Cooking instructions:

Add the whiskey, coffee and sugar to a warm glass mug and stir until all the sugar has dissolved.

Lightly whip the cream before pouring over the back of a spoon to form a layer on top of the coffee, do not stir.

Serve without the spoon, on a saucer.

Rainbow Citrus Slices

Let oranges or lemons soak in food colouring…
Freeze and you could put them in a super cute punch.
Cute idea for a bridal or baby shower, or just a hot summer day.

Miraculous Weight Loss Drink


– 1 cup unsweetened 100% cranberry juice

– 7 cups purified water

– 1/2 tsp ground cinnamon

– 1/4 tsp ground ginger

– 1/4 tsp ground nutmeg

– 3/4 Cup fresh squeezed orange juice (approx 3 oranges)

– 1/4 Cup fresh squeezed lemon juice (approx1-2 lemons)


Bring water to a boil; add cranberry juice, reduce heat to low

Add cinnamon, ginger, & nutmeg, stir and let simmer for 20 minutes; let it cool down to room temperature

Stir in orange & lemon juices..Add ice and enjoy!

I just found this one on the web, and like to share it with you.

Moulded Rice Salad with Vegetables


5 cups of cooked rice HOT
1 1/2 cups vegetables chopped or shredded
1/2 cup mayonnaise
1/4 cup vegetable or olive oil
2 tbsp white wine vinegar
1/2 to 1 tsp salt
1/4 pepper to taste


Prepare, by either chopping or shredding, 1 1/2 cups of vegetables that you like to eat raw. These vegetables can include green onions, peppers, celery, peas, carrots, zucchini, radishes. I would avoid wet vegetables like cucumbers and tomatoes.

Cook your choice of rice.

Put the hot cooked rice into a large bowl with the vegetables and stir together gently and then stir in the mayonnaise, mixing well.

In a separate dish, whisk together the oil, vinegar, salt and pepper and then add this wet mixture to the rice and vegetables.

Put and press the mixture into a 6-cup mold or other container (I simply use a loaf pan) and chill until needed.