Tuesday, August 6, 2013
SWEET CHILLI SAUCE - MAKE YOUR OWN!
500g long fresh red chillies, stems trimmed
3 garlic cloves, peeled
750ml (3 cups) white vinegar
645g (3 cups) caster sugar
Halve 100g of the chillies and place in the bowl of a food processor.
Halve and deseed the remaining chillies.
Coarsely chop and place in the food processor.
Add garlic and 250ml white vinegar.
Process until finely chopped.
Place the chilli mixture, remaining vinegar and caster sugar in a large saucepan over a low heat.
Cook, stirring, for 5 minutes or until the sugar dissolves.
Increase heat to high and bring to the boil.
Reduce heat to medium and simmer, stirring occasionally, for 35-40 minutes or until the sauce thickens.
Pour into sterilised airtight bottles and seal
Sweet Potatoes with Bacon
These savoury-spiked sweet potatoes go down well with our friends and family when we serve them as a side dish to a braai and as alternative to a potato bake.
However, they also go extremely well as a starch accompaniment to grilled fish or roast lamb.
You can also pre-prepare them long before and just before serving, pop the bacon into the slices and bake until cooked through and crisp.
6 long, slim sweet potatoes
coarse salt and freshly-milled black pepper, to taste
250 g streaky bacon, cut into 6 cm batons
Peel the sweet potatoes and cut into 1-cm slices, but not all the way through. Plunge them into cold water to which you’ve added lemon juice to avoid discolouring until you’ve peeled and sliced them all.
When done, drain the sweet potatoes and rub them all over with olive oil. Season to taste with salt and pepper and place on a baking sheet. Bake in the oven preheated to 190º C for 30 – 40 minutes or until they are just-tender before removing from the oven. Set aside to cool down.
Half an hour before serving, slide a bacon baton into the slices made into the sweet potatoes and bake for a further 30 minutes in an oven preheated to 200º C or until the sweet potatoes are cooked through and the bacon is cooked and has crisped up.
Serve as side dish or light main course with a salad.
Corn & Pumpkin Bakes
butter or grease
about 80 ml Parmesan cheese, finely grated
250 ml corn kernels, cooked and drained
45 ml butter, melted
45 ml cake flour
325 ml milk, warmed up
4 jumbo eggs at room temperature, separated
250 ml yellow pumpkin or butternut, cooked, drained and mashed
250 ml mature cheddar cheese, grated
salt and ground white pepper, to taste
15 ml cornflour
large pinch of cream of tartar
For this recipe, you need to prepare your baking vessels beforehand. So, butter or grease six ramekins of 180 ml capacity. Sprinkle Parmesan cheese over the buttered areas and then lightly tip out the excess cheese. Place the ramekins onto a large baking sheet and set aside until required.
Now process the corn kernels until fine, place in a large mixing bowl then set aside until required.
Place the butter and flour in a small saucepan and mix well. Allow the mixture to cook for a minute or two then slowly stir in the warm milk, whisking all the time until thickened. Remove from heat and allow to cool for 15 minutes.
Into the sauce, whisk the egg yolks, mashed pumpkin, cheese and fine corn kernels. Season to taste with salt and pepper.
Whisk the egg whites into firm peaks then sift in the corn flour and cream of tartar, whisking briefly afterwards to incorporate it well. Fold the egg whites into the vegetable mixture and spoon the mixture into the ramekins.
Bake in an oven preheated to 200º C for 15 minutes or until nicely puffed, golden on top and a toothpick inserted into the centre of the bake in the centre of your baking sheet, comes out clean.
Remove from the oven and if you want to unmould the bakes, run a knife around the edges of the ramekins. Unmould and serve at once as a side dish to any roast. You can also serve it in the ramekins if you like. With a crisp green salad and toasted ciabatta bread, this is a fabulous meatless main course. Or, if you add a few buttered toast fingers this is a hearty starter or light meal.
Yields 6 portions.
Make your own chicken patties using chicken mince and serve with sautéed spinach and creamy mashed potato!
60 millilitre Fresh parsley, chopped
60 millilitre Mayonnaise
15 millilitre sunflower oil
1 onion, finely chopped
2 Cloves crushed garlic
800 gram chicken mince
1 sachet KNORR Creamy Garlic Veggie Bake
1 Egg, lightly beaten
1 Lemon, zest only
180 millilitre Breadcrumbs
1.Preheat oven to 180C
2.Heat the oil in a pan and gently fry the onion and garlic until soft
3.Remove from the heat and set aside to cool
4.In a bowl mix together the chicken mince, contents of the sachet of KNORR Creamy Garlic Veggie Bake, egg, mayonnaise, parsley, lemon zest and breadcrumbs until well combined
5.Add the fried onion and garlic and mix well
6.Form the mixture into medium sized patties and shallow fry in heated oil for about 4 minutes on each side, turning carefully
7.Drain on paper towel then place into the oven and cook for 5 minutes to ensure they are cooked through
8.Serve with sautéed spinach and creamy mashed potato
BANANA PUDDING POKE CAKE
1 box yellow cake mix (& ingredients to make cake) (Vanilla cake mix will do)
2 box (small) instant banana pudding
4 cups milk
8 oz (250g) whipped topping
20 vanilla wafers, crushed
sliced bananas - use your own judgment
1 Follow the direction on the cake mix box to prepare the actual cake. Prepare it in a 9 x 13" pan. When golden, remove from oven and let cool for a few minutes.
2 When just slightly cooled, use the end of a wooden spoon (the handle end) to poke holes into the baked cake. Don't be shy; make the holes big enough for the pudding to seep into and go deep enough with the spoon that you hit the bottom of the pan.
3 Next, prepare your pudding mixture. Combine your 4 cups of milk and the instant pudding mix; whisk until fully combined and there are no lumps.
4 Now it's time to fill those holes! Pour the pudding mixture over the entire cake, taking care to get it into all your holes. Use the spoon to help really get it into the cake and spread evenly.
5 Refrigerate for about two hours... or until set. Top with whipped topping, crushed vanilla wafers and sliced banana! Serve and enjoy. (Refrigerate any leftovers.)
(From Betty Crocker and Just a pinch)
The Country Cook
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Chocolate Oatmeal No Bake Cookies
1/2 Cup Coconut Oil
1 1/3 C Honey
1/2 C Almond Milk
4 Tbsp Cocoa
1/2 C Peanut Butter
3- 3 1/2 C Quick cooking Oats
2 tsp. Vanilla
Add the first 4 ingredients in a saucepan.
Bring to a rolling boil, and boil for 1 minute.
Stir in the next 3 ingredients and drop spoonfuls onto wax/foil paper.
Let cool until set.
No-Bake Chocolate Peanut Butter Coconut Bites
Recipe barely adapted from New Nostalgia via I Hear Exercise Will Kill You
Yield: 24 bars or 60+ bite size pieces
1 cup peanut butter
1/2 cup honey
1/2 cup unrefined coconut oil (unrefined is important here for the coconut flavor)
2 cups rolled oats (not instant oats)
1 cup coconut
1/2 cup chopped pecans
1 1/4 cups dark or semi-sweet chocolate chips
1 teaspoon vanilla extract
Optional: toasted coconut for topping
Melt the peanut butter, honey and coconut oil in a medium size saucepan over medium-low heat. Stir frequently as the mixture melts. When it has melted, remove from the heat and stir in the remaining ingredients. Stir until the chocolate has melted and the ingredients are well combined.
Pour into an 8x8 pan (9x13 is fine well). Refrigerate until the chocolate hardens, at least 3-4 hours. Slice into 1"-2" square pieces. Store in the refrigerator. Enjoy!
These dangerously decadent chocolate chip cookie 'n brownie bars combine the best of a gooey chocolate chip cookie, warm fudgy brownie, and an extra sweet double stuffed Oreo.
All you need is a basic chocolate chip cookie recipe (using a little less flour than you normally would), some double stuffed Oreos, a family-sized brownie mix for a 9×13 pan, and some hot fudge chocolate topping for good measure. I like to add a little of this to a store-bought brownie mix for extra fudgy brownies.
Line a 9×13 baking dish with wax paper and spray with cooking spray. You don't have to line it, but it sure makes it easier to get them out!
Whip up your cookie dough and spread it in the bottom of the pan.
Cover with Oreos…
And pour on plenty of fudgy brownie batter.
Pop this into a 350 degree oven for 45-55 minutes.
Just look at those beautiful cookie and brownie layers already showing through.
Ultimate Chocolate Chip Cookie n' Oreo Fudge Brownie Bar
1 cup (2 sticks) butter, softened
1 cup granulated sugar
3/4 cup light brown sugar
2 large eggs
1 Tablespoon pure vanilla extract
2 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
2 cups (12 ounces) milk chocolate chips
1 pkg Double Stuffed Oreos
1 Family Size (9×13) Brownie mix
1/4 cup hot fudge topping
Preheat oven to 350 degrees F. Cream the butter and both sugars in a large bowl with an electric mixer on medium speed for 3-5 minutes. Add the eggs and vanilla and mix well to thoroughly combine. In a separate bowl, whisk together the flour, baking soda and salt, then slowly incorporate into the mixer until the flour is just combined. Stir in chocolate chips. Spread the cookie dough in the bottom of a 9×13 baking dish that's been lined with wax paper and sprayed with cooking spray. Top with a layer of Oreos. Mix together brownie mix, adding an optional 1/4 cup of hot fudge topping to the mix. Pour the brownie batter over the cookie dough and Oreos. Cover with foil and bake at 350 degrees F for 30 minutes. Remove foil and continue baking for an additional 15-25 minutes. Let cool completely before cutting — brownies may still be gooey in the middle when still warm, but will set up perfectly once cooled. Enjoy!!
To half this recipe for an 8×8 brownie mix, simply half the chocolate chip cookie dough ingredients.
What You Need
½ cup cold milk
1 pkg. (3.4 oz.) JELL-O Vanilla Flavour Instant Pudding
30 NILLA Wafers, finely crushed (about 3 cups)
3 pkg. (4 oz. each) BAKER'S Semi-Sweet Chocolate, melted
1 oz. BAKER'S White Chocolate
STIR milk and pudding mix in medium bowl with large spoon just until pudding mix is moistened. Immediately add wafer crumbs; mix well.
SHAPE into 42 (1-inch) balls; place on waxed-paper-covered rimmed baking sheet. Freeze 10 min. Dip balls in semi-sweet chocolate; return to baking sheet. Insert lollipop stick into centre of each ball.
REFRIGERATE 20 min. or until firm. Melt white chocolate as directed on package. Drizzle over pops; refrigerate 10 min. or until coating is firm.
Kraft Kitchens Tips
Enjoy your favourite foods but keep portion size in mind.
For a fun way to serve these tasty pops, insert bottom ends of lollipop sticks in piece of artificial grass-covered foam.
They are ideal as a special treat over the Christmas season, a gift for friends, or when you need to take-a-plate.
The bonus is that they are also very easy to make.
200 gram butter
1/4 cup (50 ml) castor sugar
1 tablespoon (15 ml) water
2 cups (500 ml) flour
200 - 250 gram slab chocolate
In South Africa: use two 100 gram slabs of whole-nut chocolate
In New Zealand: use a 250 gram slab of Whittaker's Dark Almond with 62% Cocoa
Of course you use your favourite flavour too.
Icing sugar to dust
Cream butter and sugar together.
Add water. Add flour and mix thoroughly.
Cut chocolate into blocks.
Fold each block of chocolate into enough dough to cover it completely. The dough wrapping should be about 5 mm thick.
Roll it between the palms of your hands to shape it into a barrel.
Bake in a pre-heated oven at 180°C for 15 to 20 minutes. It should have the colour of straw, but should not be brown.
Dust with icing sugar while biscuits are still warm.
Bacon & Egg Pie ~ Farmer Brown.
Use a 20.5 x 20.5cm cake pan or a round 23cm dark coloured metal pie dish.
½ cup bacon, chopped
1 spring onion, chopped
1 egg yolk beaten with a tablespoon of water
Salt and pepper to taste
400g block of store bought puff pastry or 3 pastry sheets
Preheat oven to 200ºC. Roll out two thirds of the pastry on a floury bench to line a shallow greased 23cm dark coloured pie tin. If using pastry sheets, line the base of the tin with pastry sheets retaining enough for the lid. Scatter over spring onion and half of the bacon, break in the eggs and season, then scatter on the remaining bacon.
Roll out the remaining pastry to make a lid. Crimp the pastry edges together and trim off any excess. Use the trimmings to decorate the pie if you wish (attach with a dab of egg wash). Sprinkle with grated cheese.
Cut four small vents in the pastry lid with a sharp knife. Brush with beaten egg and bake for 35 – 40 minutes until rich golden brown and crispy. Serve warm or cold.
For light crispy pastry, ensure the oven is at the correct temperature before cooking the pie. If it’s not hot enough the pastry may become soggy. Use a dark coloured pie tin or dish – this will also ensure a rich golden brown and crispy pastry.
Healthy Veggie Fave Fritters
2 courgettes, finely diced
1 green or red pepper, finely diced
1 red onion, finely diced
3 ripe tomatoes, finely diced
2–3 spring onions, finely chopped
2 red chillies (optional), finely chopped
1 handful of canned sweetcorn, drained
2 medium potatoes, grated
A handful of frozen peas, thawed
1 large garlic clove, crushed
10 mint leaves, finely shredded
Robertsons Salt and pepper
4 medium eggs
200g plain flour
2tbsps Flora Regular margarine
1. In a large bowl, mix together the diced courgette, green pepper, red onion, tomatoes, spring onion, chillies, sweetcorn, grated potatoes, peas, garlic and mint and mix together thoroughly.
2. Season with salt and black pepper. Break in the eggs; add in the flour and mix.
3. Heat the Flora Regular margarine in a, heavy-based frying pan. Add in 3–4 large separate spoonfuls of the mixture into the pan, forming 3–4 fritters. Fry over medium heat for around 2 minutes until set and golden-brown, then turn and fry for 2 minutes to brown the other side. Reduce the heat and fry for 3–5 minutes more to make sure the centres are cooked through. Remove and keep warm.
4. Repeat the process, frying the remaining fritters in batches as above, until all the fritter mixture has been used.
2cm stukkie gemmer (ongeveer 1 teelepel)
4 tot 5 stukke seldery
1 Brocoli of koolkop
2 granny smith appels
Versap alles in n voedselverwerker.
Drink soveel jy wil deur die dag.
Marshmallow Fridge Tart
1 packet tennis biscuits (coconut flavoured cookies), crushed
3 tbsn butter, melted
1 tin condensed milk
100ml lemon juice
1 cup plain, Greek yoghurt
2 cups marshmallows, finely chopped (you can also use mini-marshmallows)
1 cup red glacé cherries, chopped
Mix the tennis biscuits with the butter and stir until the mixture resembles damp sand. Press into the bottom of a deep, rectangular dish (or smaller dishes if you prefer to make individual portions).
In a mixing bowl, combine the condensed milk and lemon juice and beat until thick. Fold in the Greek yoghurt.
Whip the cream until stiff peaks form.
Fold the marshmallows and cherries into the condensed milk mixture.
Gently fold the cream into the condensed milk mixture.
Pour the mixture onto the biscuit crumb base and refrigerate until set.
2 packets of tennis biscuits
375g tin of caramelised condensed milk
4 honeycomb chocolate bars, crushed
Line the base of serving dish with a layer of biscuits.
Whip cream until stiff and beat in the caramelised condensed milk. Layer a third of the cream mixture over the biscuits and crumble on some honeycomb chocolate (such as Crunchie).
Layer until all ingredients are used up. Refrigerate for 4-5 hours or overnight.
’n Blondie is maar net ’n brownie wat met witsjokolade gemaak is. Dis ongelooflik lekker en ook baie ryk, maar
absoluut die moeite werd om te maak.
• 115 g (125 ml) botter
• 400 g (500 ml) ligte bruinsuiker
• 210 g (375 ml) koekmeel
• 1 ml sout
• 2,5 ml bakpoeier
• 100 g goeiegehaltewitsjokolade
• 100 g makadamia-neute
• 2 eiers
• 5 ml vanielje-geursel
• 45 ml (sowat 9 teelepels) bessiekonfyt
• versiersuiker om bo-oor te sif
Verhit oond tot 160 °C. Voer ’n 22 cm- vierkantige pan uit met bakpapier.
Die pan moet aan die rande ook uitgevoer word.
Sit botter en suiker in kastrol en laat smelt oor lae hitte.
Die suiker hoef nie opgelos te wees nie.
Sif meel, sout en bakpoeier saam.
Voeg die suiker-en-bottermengsel by droë bestanddele.
Kap sjokolade en neute grof en vou in mengsel in.
Klits eiers en geursel saam en vou versigtig in mengsel.
Gooi beslag in uitgevoerde pan.
Skep teelepels vol konfyt op beslag – die kuns is om dit só te spasieer dat elke blokkie ’n stukkie konfyt kry.
Sit in warm oond en bak sowat 1 uur lank.
Haal uit en laat sowat 10 minute in pannetjie afkoel voor jy dit uitkeer.
Trek bakpapier af en sny in blokke.
Sif versiersuiker oor.
VINNIGE CHEESCAKE/PUDDING :)
1 TUB LANCEWOOD SMOOTH COTTAGE CHEESE (PLAIN)
1 PK MOIRS INSTANT PUDDING (ANY FLAVOUR) I USE MILKTART, VANILLA OR
PEPPERMINT CRISP FLAVOUR)
1 CAN NESTLE CONDENSED MILK
MIX THESE 3 INGREDIENTS FOR 1 MINUTE ONLY....(NOTE: 1 MINUTE ONLY) :)
LAYER A 18 X 23cm DISH WITH TENNIS BISCUITS AND SMOOTH THE FILLING OVER...REFRIGERATE FOR 5 MINUTES.
BEAT 1 TUB OF CREAM TILL SOFT PEAKS FORM AND DECORATE THE TART WITH THE CREAM AND CHERRIES AND VOILA...BAIE LEKKER ♥ ♥ ♥
Makes 2 pizzas
3 cups of cake flour
1 cup of water
1 teaspoon fast action dried yeast
1 teaspoon sugar
1/2 teaspoon salt
1 tablespoon olive oil
Mix all the ingredients together in a bowl and knead until you have a smooth dough (add a little more flour if the dough is too sticky) cover the bowl with cling film and allow to prove for around 30 minutes.
Divide the dough into 2 pieces, or 4 pieces if you want smaller pizzas, and pat out into rounds. Place on greased baking sheets.
To start off all pizzas:
• Tomato puree or tomato ketchup
• Dried mixed herbs, oregano or fresh chopped basil
Spread tomato puree or tomato ketchup over the pizza bases, sprinkle with the herbs.
Top with grated cheese and get your children to decorate with whatever toppings you have in the fridge.
Bake in a preheated 200 C for 15 to 20 minutes if using a scone or dough base, until golden brown.
• grated cheese (cheddar, mozzarella)
• chopped onion
• chopped peppers
• chopped tomatoes
• broccoli florets
• sliced courgettes
• sliced mushrooms
• tinned sweetcorn
• roasted vegetables
• chopped pineapple
• cooked chicken
• pepperoni, salami
1 large russet potato
1 tablespoon butter or margarine
3 tablespoons shredded cheddar cheese
3 teaspoons sour cream
Salt and pepper to taste
1Scrub the potato, and prick several time with the tines of a fork. Place on a plate.
Cook on full power in the microwave for 5 minutes. Turn over, and continue to cook for 5 more minutes. When the potato is soft, remove from the microwave, and cut in half lengthwise. Season with salt and pepper, and mash up the inside a little using a fork. Top the open sides with butter and 2 tablespoons of cheese. Return to the microwave, and cook for about 1 minute to melt the cheese.
2Top with remaining cheese and sour cream, and serve.
Of dit nou winter of somer is, of dit reen of sneeu - ons in SA braai altyd - Al verskil wat daar is, is die bykosse: In die somer moet koud wees en in die winter warm.
Hier is 'n lekker warm aartappelslaai vir die winter braai's
WARM DUITSE AARTAPPELSLAAI
• 4 aartappels
• 5 repe spek (gesnipper)
• 1 eetlepel meel
• 2 eetlepels wit suiker
• 1/3 koppie water
• 1/4 koppie witwynasyn of gewone wit asyn
• 1/2 koppie gekapte uie
• sout en peper na smaak
1.Kook aartappels tot sag, maar steeds ferm, sowat 15/20 minute. Laat afkoel en sny in blokkies
2. Plaas spek in 'n groot, diep pan. Braai oor medium hoë hitte totdat egalig bruin en bros is. Dreineer, verkrummel en sit eenkant neer. Moenie vet uit pan gooi nie
3. Voeg die meel, suiker, water en asyn in die pan en kook in die spek vet oor medium hitte tot sous dik is.
4. Voeg spek, aartappels en uie by en roer deur
5. Kook tot warm en geur met sout en peper, bietjie droe of vars pietersielie en paprika
Ek het gekyk oor die verskil van witwynasyn en gewone asyn. Daar word genoem dat jy wel die gewone asyn kan gebruik, dit gaan net nie die vrugte smakie in he nie, en jy kan dalk net klein bietjie minder gebruik as die gegewe hoeveelheid.
90ml (1/3 cup + 2t) brown sugar
5ml (1t) vanilla essence
125ml (½ cup) apple sauce
250ml (1 cup) buttermilk
500ml (2 cups) oats
250ml (1 cup) bran rich self-raising flour
250ml (1 cup) bran flakes, lightly crushed
185g dried pears, chopped
60g flaked almonds, lightly toasted
45ml (3T) pumpkin seeds
zest of 1 orange
1 Preheat the oven to 190°C. Line baking trays with baking paper.
2 Cream the butter and sugar together until creamy. Add the vanilla and egg and mix well. Stir in the apple sauce and buttermilk until just combined. Add the oats, flour, cereal, pears, almonds, pumpkin
seeds and orange zest.
3 Place heaped tablespoons of the mixture onto the prepared baking trays, leaving space for spreading. Bake for 12-15 minutes or until golden brown. Arrange on a cooling rack to cool, then store in an airtight container.