Cheese Straws

INGREDIENTS

1 roll puff pastry, defrosted

250ml Gruyère cheese, finely grated

pinch cayenne pepper

milk, for brushing the pastry

METHOD

1. Preheat the oven to 180°C. Line a baking sheet with baking paper.

2. Roll out the puff pastry with a rolling pin.

3. Sprinkle the cheese over half the puff pastry and add a pinch of cayenne pepper. Fold the other half of the pastry over the top and roll over again with the rolling pin.

4. With a sharp knife, cut the pastry into 1,5cm wide and 15cm long strips. Twist these and lay them on the baking sheet. Brush with a little milk and bake for 20 minutes or until golden brown.

5. These are delicious on their own or served with soup.

This recipe serves 6 - 8.

Navajo Fry Bread

Navajo Fry Bread

2 cups all-purpose flour

1 1/2 tsp baking powder

1/2 tsp active dry yeast

1/2 tsp salt

3/4 - 1 cup warm milk (110 degrees)

1 Tbsp butter or shortening, melted

Vegetable oil, for frying (sometimes I use half olive oil)

In a mixing bowl, whisk together flour, baking powder, yeast and salt.

Whisk melted butter into warm milk and pour milk mixture into dry ingredients.

Stir until mixture comes together and forms a ball, dough should be slightly sticky and elastic so add an up to an additional 1/4 cup milk as needed.

Cover dough with plastic wrap and allow to rest 10 minutes.

Heat 1 inch of oil in a large cast iron skillet to 350 - 360 degrees over stove top.

Divide rested dough into 12 equal pieces.

Working with floured hands and one piece of dough at a time, roll dough out on a lightly floured surface into a 6 inch circle and gently drop into hot oil, and cook until golden brown 1-2 minutes per side (second side will cook faster).

Remove from oil and drain onto a plate or baking sheet lined with paper towels. Serve warm with Navajo Taco topping or for dessert, spread with honey

Prawn Rissoles

Prawn Rissoles

INGREDIENTS

FOR THE PASTRY:

¼ cup milk

¼ cup water

½T butter

pinch salt

½ cup flour, sifted

FOR THE FILLING:

¼ onion, grated

¼t crushed garlic

½ small chilli, finely diced

½T butter

125g boiled prawns, finely chopped (keep the stock)

1/3 cup flour

1T cream

1t parsley, finely chopped

salt and pepper

TO COOK:

beaten egg, for coating

200g breadcrumbs

oil, for frying

chilli dipping sauce, to serve

METHOD

1. To make the pastry: bring milk, water, butter and salt to the boil. Remove from the heat and add the sifted flour. Combine until the mixture forms a ball; return it to the stove and cook for 10 minutes or until a stiff pastry is formed.

2. To make the filling: fry the onion, chilli and garlic in butter. Add the prawns. Form a roux with the flour and a little of the reserved prawn stock and add to the pan. Add the cream and parsley and season to taste.

3. To make the rissoles: roll out the pastry to a thickness of 2mm and cut into circles. Place some filling on one half of each pastry circle and fold it in half.

4. Dip each rissole in the beaten egg, then the breadcrumbs and shallow fry in oil until golden. Serve with the chilli dipping sauce.

This recipe serves 12.

FEETJIEPOEP (FAIRY FART)

 

 

 

FEETJIEPOEP:
1 Sjokolade sponskoek
1 blik karamelkondensmelk
1 houertjie room
Bietjie sjerrie (opsioneel)

METODE:
Breek koek in stukke.
Sprinkel sjerrie oor.
Klits room styf en meng karamel by.
Gooi koek en roommengsel in lae in bak.
Hoe langer dit staan in yskas hoe lekkerder.

 

 

FRENCH SILK BROWNIE PIE

 

 

 

FRENCH SILK BROWNIE PIE

 

 

INGREDIENTS

 

• 1 batch of your favourite brownie mix

• 6 tablespoons butter, softened

• ½ cup sugar

• 3 ounces unsweetened chocolate, melted and cooled

• ½ cup eggs (for me that was about 1½ eggs)

• whipped cream

• chocolate shavings

 

 

INSTRUCTIONS

 

1. Prepare the brownie batter. Pour the batter into tart pans, making just a thin layer (about 1 inch) of batter. Bake for about 10-15 minutes, depending on how gooey you want the crust. When completely cool, if they puffed up a little bit you can press them down with your hands to make more room for the filling.

2. Cream the butter and sugar until fluffy. Add the melted and cooled chocolate. The mixture will look kind of grainy – that’s ok.

3. With your mixer on low, incorporate the eggs. As soon as they’re just incorporated, start gradually turning your mixer to a faster setting, scraping the sides as you go. Beating it faster will fluff the whole thing up and it will become a wonderful, fluffy chocolate mousse.

4. Pour the mousse over the brownies and refrigerate for at least 4 hours. When ready to serve, top with whipped cream and chocolate shavings.

SupaIce Cake

 

 

 

SupaIce Cake:

Ingredients:
1.Supashape High Protein Pancakes
2.Slimmers Choice Vanilla Frozen Yoghurt(tastes like ice cream)

Layer ingredients starting with pancake then "ice cream" and so on, finnishing final layer with a pancake...

And Enjoy...

 

 

Anti-Inflammatory Lemonade

 

 

Anti-Inflammatory Lemonade

 

1 cup of fresh squeezed lemon juice

(4 -6 lemons)

4-6 cups of purified water

1 tsp of ground turmeric

1 tsp of cinnamon

Pinch of Himalayan Salt

Optional: Honey (to taste)

Optional: 1 tsp ground/fresh ginger.