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.

AMASI TERT RESEP

Ingredients:

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: http://www.care2.com/greenliving/three-super-healing-summer-juices.html#ixzz22loGoIzX

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

Read more: http://www.care2.com/greenliving/spanakopita-spinach-pie.html#ixzz22lnmkK7b

Lemon Pudding Cake

Description

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.

Ingredients

• 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

Instructions

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

Description

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

Ingredients

• 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

Instructions

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.