Dadelballetjies

Porsies: 2 dosyn

BESTANDDELE

1 koppie klapper + ekstra

4 koppie dadels, ontpit en grof gekap

skil van een lemoen

45 ml lemoensap

2 koppies gepofde rys ( Rice Crispies)

METODE

Meng die klapper, dadels en lemoenskil in ‘n voedselverwerker met net genoeg van die lemoensap om ‘n growwe mengsel te maak.

Roer die gepofde rys by.

Rol klein balletjies van die mengsel en rol in klapper.

Verpak in ‘n lugdigte houer.

Coconut Ice

Ingredients:

900g Selati white sugar

300ml milk

300g desiccated coconut

Few drops of pink food colouring

Popping candy (optional)

Method:

Place the sugar and milk into a heavy based saucepan and stir until the sugar has dissolved completely.

Bring to a boil, cover and boil for 3 minutes.

Uncover and boil for a further 3-5 minutes or until the mixture reaches soft ball stage.

Remove from the heat and add the coconut and stir well.

Quickly pour half the mixture into a greased 22cm lined pan.

Colour the rest of the mixture with pink food colouring and pour over the white layer.

Sprinkle with popping candy, if desired.

Allow to set slightly before cutting into squares with a greased knife.

Allow to set completely.

Almond and Cranberry Nougat

Ingredients:

2 sheets edible rice paper

560g Selati White sugar

80ml water

500g glucose syrup

2 egg whites, at room temperature

1 tsp vanilla essence

200g whole blanched almonds, toasted

100g dried cranberries

Method:

Line a deep rectangular baking tray with non-stick baking paper.

Lay the rice paper in the baking tray, cutting it to fit snuggly into the pan.

Place the sugar and water in a medium saucepan.

Use a wet spoon to spoon the glucose syrup into the pan.

Place the pan over medium-low heat.

Stir with a wooden spoon, brushing down the sides of the pan occasionally with a pastry brush dipped in warm water, until the sugar dissolves (this will take about 10 minutes).

Place a sugar thermometer into the pan and cook the syrup to 140C.

When the sugar syrup reaches 140°C, immediately remove the pan from the heat.

Place the egg whites into the bowl of a mixer and whisk until soft peaks form.

With the beater on medium speed, slowly pour hot syrup into the egg whites in a thin, steady stream.

Don't pour the syrup down side of the bowl or onto the whisk as it may set before being incorporated into egg whites.

Once all the syrup is incorporated, whisk for a further 3 minutes or until the mixture is thick and glossy.

Use a metal spoon to fold the almonds, cranberries and vanilla essence into egg white mixture until well combined.

It is important to work quickly or the nougat will begin to set.

Also make sure the nuts and vanilla essence are at room temperature - if they are cold, the mixture will set too rapidly, making it difficult to transfer to the pan.

Quickly pour the nougat evenly into the lined pan using a spatula to scrape down the side of the bowl.

Use the spatula or the back of a spoon dipped in hot water to spread the nougat evenly into the pan and smooth the surface.

Place the remaining rice paper over the top of the nougat and press down gently.

Set aside in a cool, dry place until set (2 – 4 hours).

Lift the nougat from the pan and place on a cutting board.

Use a serrated knife in a sawing motion to cut the nougat into pieces.

Store nougat in a clean, dry airtight container, separating layers with non-stick baking paper.

No Cook Fudge

30 portions

For this recipe you can use Stork Packet or Stork Tub but we would not recommend Stork Baking Liquid.

Ingredients

175g Stork Margarine

Half a 405g can sweetened condensed milk

800g icing sugar, sieved

55g dried cherries

55g dried blueberries

55g walnuts, chopped

Icing sugar, to dust

Method

Put the Stork and condensed milk into a large mixing bowl and mix until smooth.

Gradually work in the icing sugar, cherries, blueberries, and walnuts, then knead slightly.

Dust a surface with icing sugar, turn the mixture out onto it, and roll to around ½ inch thick.

Cut into whatever shapes take your fancy, and leave to harden overnight.

Swedish Truffels

Finger Food / Vinger Happie

VINGERHAPPIE

Klaar voorafbereide deeg, uitgerol en in sirkels gesny. 

Maak kepe in, vul met jou vulsel soos bv tuna mayonaise of chicken mayo of spinasie met feta ens.

Rol op soos stappe op foto.

Bak in oond by 180 C tot goudbruin en opgepof.

CHEESE BISCUITS

Ingredients

 

1 cup buttermilk

1/4 stick butter, melted

3/4 cup grated sharp Cheddar

1/3 cup shortening

1 teaspoon sugar

1/2 teaspoon salt

1 teaspoon baking powder

2 cup self-rising flour

 

 

Directions

 

Preheat oven to 350 degrees F.

In a medium bowl, mix flour, baking powder, sugar, and salt together using a fork; cut in shortening until it resembles cornmeal.

Add cheese.

Stir in buttermilk all at 1 time just until blended.

Do not over stir.

Drop by tablespoonful’s, or use an ice cream scoop, onto a well-greased baking sheet.

Brush dough with melted butter.

Bake for 12 to 15 minutes.

PEANUT BUTTER "BUCKEYE" PRETZEL BITES

ions

Line a baking sheet with wax paper and set aside.

In mixing bowl, beat peanut butter and butter until combined.

Add sugars and mix well.

You should be able to roll mixture into small balls without sticking to your hands.

If needed, add more powdered sugar until it is easy to roll.

Take each ball and sandwich between two pretzels.

Place on wax paper.

When done, stick in the freezer for a few minutes.

Melt the chocolate.

Dip each pretzel bite halfway into the chocolate and place on wax paper to set.

Sjokolade-mueslistokkies

Sjokolade-mueslistokkies

 

Gooi jou gunsteling-muesli hierin en gee die koekies 'n gesonde knarserigheid

Ongeveer 20 blokkies

 

Bestandele

 

• 600 g melksjokolade

• 300 g (625 ml) muesli

• stokkies om in die sjokoladeblokkies te druk

• klein papierbakkies (soos vir muffins, net kleiner)

 

Instruksies

 

Kry ’n glasbak of ’n metaalbak wat oor ’n kastrol pas.

Maak die kastrol vol water, maar nie té vol nie. As jy die bak bo-op die kastrol sit, moet die water nie aan die bak raak nie.

Haal eers weer die bak af en laat die water in die kastrol kook.

Breek solank die sjokolade in blokkies en gooi dit in die bak wat oor die kastrol pas.

Sit die bak oor die kastrol wanneer die water kook en laat staan so. Skakel die plaat af. Die sjokolade sal nou smelt. Jy kan so elke nou en dan ’n roer gee.

Wanneer die sjokolade gesmelt het, gooi die muesli by en meng goed.

Gebruik silikoonysbakkies en maak hulle vol met die sjokolademengsel.

Laat dit eers ’n bietjie staan voor jy ’n stokkie in elkeen indruk. Jy kan die sjokolade in die yskas laat hard word, maar dis beter om dit net op ’n koel plek te laat staan tot dit hard is. (Die sjokolade kan lelik wit word as jy dit in die yskas sit.)

Haal die blokkies uit en sit elkeen in ’n klein papierbakkie.

CHOCOLATE DIPPED MARSHMALLOWS

Ingredients

 

• 12-14 ounces, (440g) weight chocolate or candy melts

• 24 marshmallows

• preferred toppings (sprinkles, chopped nuts, chopped mints, melted chocolate for drizzling)

 

 

Instructions

 

Melt the chocolate/candy melts according to package direction

Using a skewer, dip each marshmallow in the chocolate and turn upright, then slide a fork under the marshmallow with the skewer fitting in between the fork tines, and gently pull the skewer out. Using the skewer carefully push the marshmallow from the bottom off of the fork onto wax paper surface.

Before chocolate hardens, sprinkle with favourite toppings.

 

 

Serving size: Makes 24

 

Coconut Balls

Coconut Balls are a classic holiday candy, beloved by all ages.

These are so delicious, but very rich.

I halved the recipe and still had more than enough.

Enjoy!

 

 

Ingredients

 

14 ounces (440g) sweetened condensed milk

1 stick (½ cup)butter

14 ounces (440g) coconut

2 cups chopped nuts

2 lbs (1kg) powdered sugar

Ghirardelli Chocolate Candy Making Block (or your choice) (I only melt half at a time)

 

 

Instructions

 

Mix all ingredients except chocolate, chill and roll into balls.

Let stand 1 hour in refrigerator.

Dip each candy into melted chocolate.

No-Bake Chocolate Peanut Butter Coconut Bites

Ingredients

 

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

 

Instructions

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.

Coconut Ice - No Cook

No cook, quick to make and super addictive!

Only 5 ingredients...

Ingredients:

 

350g Desiccated coconut (3.5 cups)

405g Sweetened condensed milk (1 cup)

350g Sieved icing sugar/confectioners’ sugar (3 cups)

1/2 Teaspoon of vanilla extract

2 Drops of red food colouring

Method:

 

You will need a 24cm (9 1/2 inches) cake tin that is about 4cm (1 1/2 inches) deep. Line this tin with baking paper and grease it with a little butter.

Into a mixing bowl, add the coconut, condensed milk, vanilla extract and icing sugar and stir really well until all ingredients are combined.

Then take out half of the mixture and lay out flat and evenly in the tin

With the other half add the drops of food colouring and mix in - add more if you want the colour to be stronger. Then layer this over the white layer in the tin.

Refrigerate for a minimum of 2 hours, it's better if you can make this the evening before and let it set overnight. Once set, cut into bite sized squares and enjoy!

Rocky Road Chocolate Drops

Makes 12

The perfect lunchbox treat!

Ingredients:

500g milk chocolate, finely chopped

1 cup mini Marie biscuits

1 cup mini marshmallows

1 cup salted peanuts

Method:

 

Line a 12 muffin pan with paper muffin cups.

In a Bain Marie, melt the chocolate gently.

Stir the biscuits, marshmallows and peanuts into the chocolate, making sure that everything is evenly distributed.

Drop spoonfuls of the mixture into the muffin cups and allow to cool completely in the fridge for the chocolate to set.

 

 

Tip: Substitute the milk chocolate for dark chocolate or white chocolate for some variety.

Peppermint Dreams

 

Makes ±30

 

Ingredients:

 

390 g (750 ml) Icing Sugar

150 ml condensed milk

a few drops peppermint essence

green food colouring

100 g dark cooking chocolate, melted

 

Method:

 

Sieve the icing sugar into a bowl.

Add enough of the condensed milk to mix until smooth and fairly firm.

Add the peppermint essence and work evenly through the mixture.

Colour the mixture pale green with a few drops green food colouring.

Roll mixtures into small balls.

Place on a baking tray and press down with a fork.

Allow to set.

Dip each peppermint cream half way into the melted chocolate and allow again to set

Herbed Chicken Meatballs on Spaghetti

 

 

Ingredients

 

•             500 gram Chicken mince

•             ½ Onion, finely chopped

•             5 millilitre Crushed chillies

•             5 millilitre Fresh thyme leaves, chopped

•             100 gram Carrots, grated

•             1 KNORR Home-style Meatballs Dry Cook-in-Sauce

•             250 millilitre Basil leaves

•             1 Garlic clove, crushed

•             2 tomatoes, chopped

•             10 millilitre Olive oil

•             250 gram Spaghetti, cooked

•             50 gram Parmesan cheese shavings

 

 

 

Instructions

 

1.            Place the mince, onion, chillies, thyme leaves, carrots, KNORR Fresh Ideas Homestyle Meatballs sachet contents and 100 ml water in a bowl and mix well.

2.            Shape the mince into evenly sized balls and shallow fry in batches until golden brown.

3.            Blend basil leaves, garlic and tomatoes and oil and toss through hot spaghetti.

4.            Serve with meatballs and garnish with shavings of cheese.

 

Indiese hoenderkerrie

 

(8 porsies)

 

Bestandele

 

    2 pakke hoenderporsies

    olyfolie

    2 uie, fyngekap

    3 knoffelhuisies, fyngekap

    15 ml hoendermasala

    30 ml borrie

    4 kardamomsade

    5 ml fyn gemmer

    5 ml fyn koljander

    5 ml fyn vinkel

    2 ster-anys-sade

    10 ml fyn komyn

    5 ml fyn kaneel of 1 heel kaneelstok

    5 ml droë brandrissies

    1 blik gekapte tamatie

    sap van 1 suurlemoen

    1 blik klappermelk

    sout en vars gemaalde swartpeper na smaak

    hand vol vars koljander, grofgekap

 

 

Instruksies

 

Ek maak gewoonlik eers die hoender in die oond gaar. Verhit jou oond tot 180 °C. Plaas die hoenderstukke in ’n oondbak en gooi ’n bietjie olyfolie oor. Geur met sout en swartpeper. Bak vir sowat 45 minute tot goudbruin. Intussen kan jy met die sous begin - verhit nog ’n bietjie olyfolie in ’n groot oondkastrol. Braai die gekapte uie sag, maar nie bruin nie. Voeg al die speserye (buiten die vars koljander) by die uie en braai vir 1 minuut. Haal die hoender uit die oond en voeg die speserymengsel by. (Moenie die oond afsit nie, want die gereg gaan terug oond toe.) Voeg die suurlemoensap, geblikte tamatie en klappermelk by. Meng versigtig deur en geur met sout en swartpeper. Bedek die kastrol met ’n deksel en plaas terug in die oond. Laat dit vir nog ’n uur en ’n half kook. Kyk elke nou en dan dat die sous nie wegkook nie. As dit gebeur, kan jy ’n bietjie water byvoeg. Voeg die vars koljander by net voor jy die hoender voorsit.

 

Vervang die hoender met lams- of beesvleis vir ’n heerlike vleiskerrie. Jy gebruik die res van die resep net so. Ek gebruik gewoonlik ’n ontbeende lamsboud wat ek in blokkies sny. Vir die beesvleiskerrie gebruik ek sowat 4 kruisskyfstukke (rump steaks), in blokkies sny. Sit voor saam met ingelegde suurlemoen-atjar, komkommer met jogurt, gesnyde piesangs en tamatie-sambal.

Basmatirys is ’n moet saam met dié kerrie.

 

Walnut marshmallow whips

 

 

Ingredients

500g milk or dark baking chocolate, melted plus extra
2 ½ tsp powdered gelatine
¾ cup cold water, divided
½ cup Selati white sugar
¼ cup glucose syrup
Pinch of salt
1 tsp vanilla extract
12 whole walnut halves

Instructions

Brush the melted chocolate into the bottom of 12 round silicone or chocolate moulds to form a chocolate cup.
Leave a little chocolate over for finishing.
You could also use foil cupcake wrappers to do this.
Allow to set until firm.
Make the marshmallow by sprinkling the gelatine over half a cup of cold water.
Set aside.
Combine the remaining water, sugar, syrup and salt in a saucepan and set over medium heat.
Dissolve the sugar making sure there is no unwanted granules left that will make the syrup crystallize.
Cook till the syrup reaches 118 C on a sugar thermometer.
Remove from heat.
Gradually pour the hot syrup over the softened gelatin mixture.
Using a stand up mixer beat for about 6 minutes or until thick.
Add the vanilla.
Quickly put in a piping bag fitted with a round nozzle tip.
Pipe the mixture into the chocolate cups.
To finish off, pour the remaining chocolate over the marshmallow, to seal the walnut whip.
When the chocolate is completely set, turn them over.
Use the remaining chocolate as a “glue” to stick the walnut on top of each.

The Rebel Within Muffin - Chef Ron

Credit: Askchefron.com
From the Webpage - http://www.bestyummyrecipes.com/the-rebel-within



“The Rebel Within” is a savory breakfast muffin with breakfast sausage baked into the mix, plus a full soft-cooked farm egg inside.



Ingredients:

• 1 C all purpose flour
• 1 t sugar
• 1/2 t baking powder
• 1/2 t salt
• 1/2 t pepper
• 1 C cottage cheese
• 1/4 C sour cream
• 4 T unsalted butter, melted and cool
• 1 large eggs
• 4 soft boiled eggs, peeled (recommend a 5 to 6 minute easy boil)
• 1 scallion, minced
• 1/4 C diced ham

Instructions

1. Adjust oven rack to middle position and heat oven to 400. Lightly grease a 6-cup muffin tin. We used a tin that makes larger than usual muffins.
2. Whisk flour, sugar, baking powder, salt and pepper together in large bowl. In separate bowl whisk cottage cheese, sour cream, melted butter, eggs, scallions and ham together. Gently fold wet mixture into dry until just combined (do not overmix).
3. Fill muffin tin halfway with batter and then lay the peeled soft-boiled eggs in and cover with remaining batter to cover. Bake until golden brown, about 25 to 35 minutes, rotating the tin halfway through.
4. Let them cool in the tin for about 5 minutes and then remove from the tin and serve.


From the Webpage - http://www.bestyummyrecipes.com/the-rebel-within

Chocolate peanut butter mousse tart

 

 

Serves 10-12

 

Ingredients

Chocolate pastry
¼ cup cocoa, plus extra for dusting
185g cake flour
125g Stork Bake, chilled and cubed
½ cup icing sugar
3 egg yolks
2 tbsp ice cold water

Peanut butter mousse filling
1 cup chocolate spread
170g smooth cream cheese
¾ cup icing sugar
1 tsp salt
1 ¼ cups smooth peanut butter
1 tbsp vanilla
2 cups cream, whipped stiffly

To decorate
Chocolate spread, melted
Smooth peanut butter, melted
Caramel sauce (optional)
Chopped chocolate peanut butter bars

 

Instructions

Place the cocoa, flour, margarine and icing sugar in a food processor and process until the mixture resembles fine breadcrumbs.

Gradually add the egg yolks and water to form a dough.
Flatten into a disc, wrap in plastic and refrigerate for 1 hour.
Roll the pastry out to 3mm thick and line a 24cm loose-bottomed tart tin, trimming the edges and prick the base with a fork.
Refrigerate again for 30 minutes then bake blind* at 180C for 15 minutes, remove the paper and weights and bake for another 10-15 minutes until crisp.

Allow to cool.
Spread the base with the chocolate spread.
Make the filling by beating the cream cheese, icing sugar and salt until fluffy then beat in the peanut butter and vanilla.

Fold in the whipped cream gently and spoon into the chocolate crust.
Drizzle with melted chocolate spread, peanut butter, caramel and decorate with chopped chocolate bars.

*Baking blind refers to the process of placing baking paper inside the lined tart tin the filling the tart with baking beads, beans or rice to weigh it down and prevent the pastry from puffing up.

How To Store Your Garlic, Onions And Shallots So They Can Last For Months

How To Store Your Garlic, Onions And Shallots So They Can Last For Months

 

Instructions:
1. Make sure onions, garlic etc are firm and blemish free.
2. Use brown lunch paper bags....
3. Hole punch.
4. Paper clips for holding bags closed.

How to make:
1. Punch the bags. You can do this any way you wish, even randomly all about the upper half of the bags. Typically holes are punched by folding the bag a few times and then punching in a row, spacing the punches an inch or so apart. Another method would be to fold the bag in half lengthwise, punch along one edge, flip the folded bag over and punch along the other edge, approximately 1" between punches. It by no means needs to be perfect, simply punch holes for ventilation. The result is multiple rows of holes.
2. Fill the bag up to half full (just below or at first punched holes), fold over the top, label it and paper clip it to hold the top down."
 

Black Forest Gateau

For the sponge:

Ingredients

5 eggs
140g castor
75g flour
28g cocoa
38g corn flour
1 tsp Bicarbonate of Soda
2ml vanilla essence
25g melted butter

Instructions

Line two baking sheets with baking paper and preheat oven to 180C.
Whisk together the eggs and the castor sugar together until pale and fluffy.
Sift flour, cocoa, corn flour and bicarbonate together.
Fold dry ingredients into egg mix gently to incorporate.
Add the vanilla and butter and fold in.
Divide the batter into the lined sheet pans and bake until the sponge is springy to the touch (about 15 – 20 minutes).

Tip: This can also be baked in a regular round cake tin then cut into layers once cooled.






For the Ganache:

Ingredients

280g chocolate, chopped
250ml cream
28g butter

Instructions

Place cream and butter into a pot and bring to the boil.
Pour the hot liquid over the chocolate and stir until melted.
Leave to cool completely.



To assemble:

Black cherries preserved in sugar syrup (strained and liquid reserved)
4 Tbs cherry liqueur (optional)
250ml cream
Fresh cherries with stems for garnish (use maraschino cherries if fresh not available)
Chocolate shavings



Cut each cooled cake sheet in two halves (this will give you the four layers to the gateau).
Mix together the reserved cherry liquid and the cherry liqueur. If using.
Brush liquid onto the first sponge layer then place onto serving plate.
Whisk together ½ the cream and cooled ganache to soft peaks to form the chocolate cream.
Pipe a layer of chocolate cream onto the first sponge layer then dot on some preserved cherries.
Place another sponge on top and repeat layering until you get to the top layer.
Decorate top with more piped chocolate cream, chocolate shavings and cherries.
Refrigerate for at least 30 minutes before slicing and serving.

Hazelnut Meringue Cake

Ingredients

Meringue:
5 egg whites, at room temperature
1 cup fine sugar
2/3 cup ground hazelnuts, lightly toasted...
1/2 tsp cream of tartar

Filling:
1 1/2 cups whipping cream
1 tbsp sugar
1 tbsp Hazelnut liqueur (Frangelico)
10 oz (315g) dark chocolate
1 cup ground hazelnuts
15 whole hazelnuts, toasted



Instructions

1. Preheat oven to 200F/100C.
2. Line the bottom of a baking sheet whit parchment paper. Trace four 4x8 inch (10x20 cm)rectangles. Turn paper over.
3. Beat egg whites with cream of tartar until soft peaks form. Add sugar, 1 tbsp at a time, until sugar is dissolved and beat until stiff peaks.
4. Process hazelnuts in a blender and gently fold into meringue.
5. Divide and spoon the mixture onto rectangles. Spread evenly. Bake for 11/2 - 2 hours until lightly browned and dry. Allow to cool.
6. To make the filling, beat whipping cream and sugar until stiff peaks form. Add liqueur.
7. Melt chocolate in double boiler. Spread 2/3 of the chocolate over meringue rectangles. Refrigerate for a few minutes to set the chocolate. Spread remaining chocolate over other side of 3 rectangles and place again in a frige. Place fourth rectangle (with only one side chocolate covered)uncovered side down on a serving plate and spread over the filling. Top with second rectangle and spread the filling. Repeat with other meringue and filling. Cover sides and top with filling and ground hazelnuts.
8. Decorate with melted chocolate and whole hazelnuts.

PROUDLY SOUTH AFRICAN MACARONI AND CHEESE WITH GRATED BILTONG ~ Shona's Kitchen

 

 

 

Ingredients

 

250g macaroni, cooked, as per instruction on packet

100g butter

1 garlic clove, chopped

10ml origanum

35g (60 ml) cake flour

300ml milk

100g (250 ml) Mature Cheddar Cheese, grated

100g (250 ml) Gouda Cheese, grated

250ml biltong powder

Salt and pepper to taste

6 sundried tomatoes, soaked in water and sliced

50g (125 ml) Mature Cheddar Cheese, grated (extra)

Biltong slices to garnish (optional)

 

 

Instructions

 

Preheat oven to 180 C.

Melt the butter in a saucepan and fry the garlic and origanum for 3 minutes. Add the flour and mix to form a paste.

Add the milk a little at a time, stirring well after each addition to prevent sauce from forming lumps.

Add the biltong powder and season to taste.

Mix the sauce with the cooked macaroni and spoon into greased oven bowl.

Arrange the sliced sundried tomatoes on top.

Sprinkle with extra cheese and bake for 30 minutes until done.

Serves 4-6

 

Bacon, Cheese and Corn Pasta Bake

Ingredients
 
• 200 gram Lean bacon, chopped
• 750 millilitre Frozen corn
• 1 Onion, chopped
• 1 Box KNORR Mince Mate Smoky Bacon & Cheddar flavour
• 800 millilitre Warm water
• 250 gram Finely grated cheddar cheese
 
 
Instructions
 
1. Preheat oven to 180°C
2. In a large pot fry the onion and bacon until onion is soft
3. Stir in the KNORR Mince Mate Smoky Bacon & Cheddar flavour seasoning mix, pasta and water
4. Cook until pasta is soft, then stir in the corn and half the cheese
5. Place in a greased ovenproof dish
6. Top with remaining cheese
7. Bake at 180°C for 10 minutes or until cheese has melted.

Rice noodle cakes

 

 

This recipe is gluten-free, wheat-free, yeast-free, dairy-free and nut-free.

 

Ingredients

 

• 200g rice vermicelli noodles

• 3 eggs, beaten lightly

• 1 medium carrot (120g),

• grated coarsely

• 1 medium zucchini (120g), grated coarsely

• ½ cup coarsely chopped

• fresh coriander

• 2 tablespoons gluten-free

• sweet chilli sauce

• 2 tablespoons vegetable oil

 

 

Preparation method

 

Place noodles in large heatproof bowl; cover with boiling water. Stand 5 minutes or until tender; drain. Cut noodles coarsely with scissors.

Combine noodles, egg, carrot, zucchini, coriander and sauce in large bowl.

Heat a little of the oil in large frying pan; cook ¼-cup mixture, flattening slightly with spatula, until browned both sides. Repeat with remaining oil and noodle mixture, cooking three or four cakes at a time.

Serve noodle cakes with extra sweet chilli sauce.

CANNELLINI BEAN AND BACON PASTA

 

 

Serves: 4

Ingredients:

 

500 g spaghetti

1 x 400 g cannellini beans, drained

125 ml olive oil

2 lemons, juiced

sea salt and freshly ground black pepper, to taste

200 g bacon, roughly chopped

20 g parsley, chopped

 

 

 

Cooking instructions:

Cook the pasta in boiling salted water until al dente.

Blend the beans, olive oil and lemon juice until smooth. Season to taste.

Fry the bacon in a hot pan until crispy.

Toss the sauce through the pasta and serve topped with the bacon and parsley.

Cheesy Macaroni with Mini Viennas

Serves 4

 

Ingredients

 

14 Eskort Mini Viennas Sliced in Half Length-ways

150 g Cheddar Cheese, Grated

45 ml Pickled Peppadews,Roughly Chopped

400 g Macaroni ( Cooked)

100 g Mozzarella Cheese, Grated

4 Eggs, Beaten

Salt & Freshly Ground Black Pepper

 

Method

Preheat the oven to 180˚ C.

Combine cheddar cheese, peppadews, eggs & seasoning & mix with drained & cooked macaroni.

Pour mixture into a lightly greased ovenproof casserole dish.

Place sliced Eskort Mini Viennas evenly onto the macaroni.

Sprinkle the mozzarella cheese over the Viennas & macaroni.

Bake in a preheated oven until the macaroni has set & the cheese is golden & bubbling, for approximately 25 minutes.

Serve hot with a side garden salad.

Hillbilly Bacon Cheddar Bread

Ingredients

6 cups all purpose flour
3¼ cups warm water
2 tsp instant yeast...
2 tsp salt
2 tsp sugar
2¾ cup cheddar cheese, fresh grated not bagged
10 strips cooked thick cut bacon, chopped and divided
fresh ground black pepper to taste


 


Instructions

In a large mixing bowl combine water, yeast, salt and sugar. Allow mixture to sit for several minutes.
Add flour, two cups of cheese, ½ bacon and fresh ground black pepper. Stir with spoon until combined. Dough will be shaggy. Don’t stress if it looks messy. It will come together in the end.
Cover with a towel and allow to rise in a warm place for an hour.
After an hour, turn dough out onto a floured board and knead for a few minutes. It does not need to be completely smooth. Just knead it long enough to come together. Divide dough into two equal halves and place in standard loaf pans.
Cover loaves with remaining cheese and bacon. Cover with towel and allow to rest for thirty minutes.
Bake in a 400º oven for fifteen minutes. Cover loosely with foil and reduce heat to 350º and continue baking for another 35 minutes. Remove foil and allow to bake for another 10 minutes.




Notes
If the dough feels too wet, add a little more flour but know that this dough is a bit stickier than most.
 

Avocado Muffins

Makes 18 muffins!


Ingredients:

3 Ripe avocados
½ Lemon...
750ml All purpose flour
250ml Sugar
250ml Milk
15ml Baking powder
2,5g Salt
90g Butter or margarine
2 Eggs

 

Method

Preheat oven to 205ºC. Grease muffin cups.
In a bowl, mix flour, sugar, baking powder and salt.
Add in butter or margarine and mix until mixture resembles crumbs.
Blend avocados, eggs, milk, and lemon juice until avocados are mashed.
Stir avocado mixture into flour until evenly mixed.
Spoon the mixture into cups and bake for 25 minutes.

Tasty Tuna, Egg and Cheddar Bake

Ingredients

• Robertsons Freshly Ground Black Pepper to taste
• 250 millilitre grated Cheddar cheese...
• 15 millilitre chopped fresh parsley
• 1 KNORR Beef Stroganoff Dry Cook-in-Sauce
• 3 Eggs, beaten
• 170 gram Can tuna, drained
• 30 millilitre Stork margarine
• 2 Thick slices bread
• 250 millilitre Milk
• 2 millilitre Robertsons Garlic & Herb Seasoning
 

Instructions
 
1. Preheat oven to 180°C Remove crusts from the bread and place the bread in the saucepan.
2. Add the milk and margarine and heat until the Stork margarine has melted and mix until smooth.
3. Remove from heat and add tuna and remaining ingredients.
4. Mix well.
5. Turn into a greased ovenproof dish and bake for 20-30 mins until cooked and golden brown.

AVOCADO CHEESECAKE BITES WITH PISTACHIO SHORTBREAD CRUST

Ingredients:
 

Crust:
±170g box shortbread biscuits;
1/4C sugar;...
1/2tsp sea salt;
1tsp grated lemon rind;
60g melted butter &
2Tbsp pistachios.
 

Filling:
1+1/2Tbsp powdered gelatin;
1/2C boiling water;
450g cream cheese;
2 large ripe avo's peeled,pitted & cut into quarters;
1/2C sugar;
2Tbsp fresh lemon juice;
210g yoghurt;
250g whipping cream.
 

 

 

Method:
 

Crust:
Preheat oven to 180C.
Grease & line 20cm cake pan with baking paper.
In food processor pulse together shortbread cookies, pistachios, sugar, salt & grated lemon rind until finely broken up.
Add melted butter & pulse untill small clumps form.
Press into lined pan & refrigerate for 10-15mins.
Bake for 15-20mins or until crust begins to brown slightly
Allow to cool completely before adding filling.
 

Fillng:
Combine gelatin with boiling water & set aside.
In mixer with paddle, cream together cream cheese & sugar until combined & smooth.
Set aside.
In food processor, add lemon juice with avo's & process until smooth.
Add avo mixture to cream cheese mixture & mix well.
Use whisk, while whisking gradually add warm gelatin mixture to avo-cream cheese mixture & whisk until well combined.
Add yoghurt & mix well untill well combined. Set aside.
Whip whipping cream to soft peaks.
Fold into avo mixture & mix well.
Pour mixture into prepared cooled crust & allow to set in refrigerator overnight.
Once completely set cut into squares

Strawberry Lemon Cheesecake Bars

These luscious chee...secake bars have a strawberry jam-like filling alongside a lemony cheesecake, all topped with some fresh whip cream and berries, you have an AMAZING dessert bar sure to be a hit at your next bbq picnic get together!!!

Ingredients
2 cups all purpose flour
1/2 cup powdered sugar
2 tsp lemon zest, divided
3/4 cup cold butter, cut into tablespoon sized pieces
2 (8 oz) packages cream cheese, room temperature
3/4 cup granulated sugar
2 eggs
1 1/2 Tbsp lemon juice
1 cup strawberry preserves

How to Make
1. Preheat oven to 350°
2. Spray a 9x13 baking dish with cooking spray.
3. In a large bowl combine flour, powdered sugar, 1 tsp lemon zest and butter. Cut together with a pastry cutter until mixture is crumbly. It will be dry, don't worry.
4. Press the mixture into the prepared pan.
5. Bake for 20 minutes until edges start to golden.
6. Meanwhile, in bowl of stand mixer beat together cream cheese, remaining zest and granulated sugar until smooth. Add eggs one at a time, stirring until combined. Stir in lemon juice.
7. When crust is golden, remove from oven and spread strawberry preserves evenly on top. Pour cream cheese mixture on top of preserves.
8. Continue baking for 25 minutes until cheesecake is set in the middle.
9. Allow to cool on wire rack for 20 minutes and then chill in refrigerator for at least 4 hours.
10. Cut into squares when ready to serve.

Notes - Garnish with whipped cream and strawberries if desired.
Recipe adapted from Southern Living
 

Chicken Tarragon Sweet Potatoes

Double the creamy chicken mixture to make a delicious, healthy pie filling

Serves: 4...
Total Time: 55 min
Prep Time: 15 min


Ingredients

1 tbsp vegetable oil, plus extra for potatoes
4 large sweet potatoes
1 tbsp plain flour
250ml low-fat milk
½ tbsp whole-grain mustard
2 skinless cooked chicken breasts, sliced
1 tarragon sprig, finely chopped, plus extra to garnish
50g baby spinach leaves


Directions

Preheat oven to 220°C. Rub a little oil over the sweet potatoes, then put them on a baking tray and cook for 35 to 40 minutes or until cooked through. (A knife should go through a potato easily.)
About 10 minutes before the end of the potato cooking time, make the chicken sauce. In a small pan, heat the oil over a medium heat, then stir in the flour and cook for 1 minute. Remove from the heat and gradually whisk in the milk until smooth. Put back on the heat and bring to the boil, whisking all the time. Simmer the sauce for 3 minutes, then whisk in the mustard and add the chicken. Cook for 2 to 3 minutes or until the chicken is piping hot, then stir in the tarragon and spinach. Check seasoning.
Take the sweet potatoes out of the oven and split lengthways. (Don’t cut all the way through.) Pull the halves gently apart and divide the filling equally among potatoes. Serve with green vegetables or a salad.

EACH SERVING 1 520kJ, 7g fat (2g saturated), 54g carbohydrate (16g total sugars).

Awesome Christmas Cake Ideas

Cleaning Fruit - Chemical-free and easy

Strawberry Lemon Banana Muffins

Ingredients

1/2 cup Melted Butter - salted or unsalted
1/2 cup Plain Yogurt (or 2 large eggs lightly beaten)
1 cup Overripe Mashed Bananas (approx 2 large bananas)...
1 Tablespoon Lemon Zest
1 1/2 cups Strawberries (cut to small, bite size pieces)
1/2 teaspoon Pure Vanilla Extract
1/2 teaspoon Pure Lemon Extract
2 1/4 cups All-Purpose Flour
3/4 cup Light Brown Sugar
1 1/2 teaspoons Baking Powder
1/4 teaspoon Baking Soda
1/2 teaspoon Cinnamon
1/2 teaspoon Salt


Directions

Preheat oven to 350F/180C.
Line a muffin tin with paper liners or spray with non-stick cooking spray. Next, melt butter and set it aside until it cools to room temperature. In a medium size bowl, mix yogurt, mashed bananas, the vanilla and lemon extract. Once the butter is cool, add it to the the banana mixture. In a separate large bowl, mix all the dry ingredients {flour, brown sugar, baking soda, baking powder, cinnamon and salt}. After they are mixed well, add the strawberries and lemon zest. Fold the strawberries and lemon zest in the dry ingredients, making sure the strawberry pieces are coated well. Next, add the wet ingredients to the dry ingredients and mix until just blended. Do not over mix the batter. Fill each muffin cup with the batter (see photo). Place in oven on middle rack and bake for 20-25 minutes or until a toothpick comes out clean.Place muffins on a wire rack to cool. Recipe makes 1 dozen. Enjoy!


Tips:

-If you prefer Strawberry Banana Muffins, skip the lemon zest and Lemon extract - add a 1/2 teaspoon more of pure vanilla extract, for 1 teaspoon total.

-You can make these muffins without butter. They are more dense, but still yummy!
 

Corn Dog Bites

Ingredients:

1 cup flour...
1/4 cup cornmeal
1/4 cup sugar
1/2 teaspoon garlic powder
1 teaspoon onion powder
1 tablespoon baking powder
1/4 teaspoon salt
1 cup milk
8 viennas or sausages – cut into bite size pieces
Vegetable Oil

 

Directions:

Pour the vegetable oil into a saucepan – you need about 3cm of oil – heat oil - not too hot/
In a medium size bowl mix – 2/3 cup of flour, salt, cornmeal, sugar, baking powder, garlic powder, onion powder — mix. Slowly stir in milk
Place the rest of the flour ( 1/3 cup ) on a plate
Take each piece of hot dog and roll it in the flour ( this will help the cornmeal onto the dogs )
Place floured dog into the batter — make sure that there is no hotdog showing
Drop into the oil — it took about 3 minutes for each to fully cook
Once your corn dog bite is golden brown take it out of the oil and place on a paper towel
Serve with some ketchup
You could bake these bites ( I personally never have) but if you choose to place the battered bites onto a lined cookie sheet and place them in the oven at 180'C. Make sure to flip them after a few minutes

Cheesy Smoked Sausage and Potatoes Casserole

Ingredients

3 cups potatoes, peeled, boiled and cubed
500gr skinless smoked sausage (Russians)
4 Tbsp butter
4 Tbsp flour
2 cups milk
½ tsp salt
¼ tsp pepper
1/8 tsp paprika
250gr velveeta cheese cubed (die kan vervang word met Berg prossesed cheese)
½ cup shreded cheddar cheese

Directions

1. Cut skinless smoked sausage in half, lengthwise, and then chop into 1/2" pieces. Cook in a frying pan for about 15 minutes, turning frequently to slightly brown.
2. Preheat oven to 180 C
3. Place potatoes in a casserole. Add cooked meat and give it a gentle toss.
4. Mix all remaining ingredients (except for shredded cheese & the paprika) in a saucepan over medium heat until warm, melted and smooth. (stir constantly.)
Pour cheese sauce over potatoes and meat.
5. Sprinkle shredded sharp cheddar cheese on top, and then sprinkle paprika evenly over the top. Bake for 35-45 minutes (watch, until golden brown on top).