Sunday, 26 February 2017

Savoury Omelette Roll



Ingredients
  • 45 ml olive oil
  • 1 small onion, finely diced
  • ½ a small red pepper, finely diced
  • ½ a small aubergine, finely diced
  • 125 g brown mushrooms, finely diced
  • 45 ml tomato paste
  • 1 – 2 cloves garlic, finely chopped
  • Salt, milled black pepper and sugar
  • 8 jumbo eggs (free range if possible!)
  • 250 ml milk
  • 30 ml finely chopped parsley
  • 30 ml cake flour mixed with 30 ml cornflour
  • 125 g diced mozzarella cheese
  • 125 ml coarsely chopped basil leaves
  • 250 ml cheddar cheese, grated
  • 45 ml finely chopped parsley

Method
Heat the oil and lightly brown the onion. Then add the pepper, aubergine and mushrooms. Sauté until translucent then stir in the tomato paste and garlic. Add a little water if needed and simmer for about ten minutes or until the veggies are cooked but not mushy. Season to taste, remove from the heat and set aside until required.

Whisk together the eggs, milk and parsley. Mix the flour and cornflour with a little of the milk mixture into a smooth paste and stir into the rest of the egg and milk mixture. Season to taste with salt and pepper and pour into a roasting pan lined with baking paper that has been sprayed with non-stick spray. Bake in a preheated oven at 180ºC for 20 minutes or until the egg is set. Remove from the oven and set aside to cool in the pan.

To complete, stir the mozzarella cheese and basil into the vegetable mixture and dollop spoonsful of the mixture all over the omelette. Spread out evenly and using the baking paper, roll the omelette around the filling. If the ratatouille mixture is too much for the roll, reserve the left over for an omelette, stew or soup later in the week. Sprinkle the cheddar cheese and parsley on top. Place the omelette roll in the oven for ten minutes or so or until warmed through and the cheese has melted. 

Remove from oven, slide onto a serving platter, slice and serve.

Serves 6 - 8

Tuesday, 17 January 2017

Cream of Mushroom Soup (Good enough to get you laid!)

So says Byron about this Mushroom Soup recipe and it certainly sounds mouthwatering, so it's next on my list to try! (Not to get laid, but cooking the soup!)

INGREDIENTS:

Soup:
  1. Mushrooms [lots]
  2. Bacon [2x rashers]
  3. 2x cups of Chicken Stock [which you put it into nearly all soups anyway]
  4. 1x Onion
  5. 1x Potato
  6. Cream [600ml]
(BATARD - PICTURE COURTESY OF THE WORLD WIDE WEB)

Side Dish:
  1. Parmesan & Onion Batard
  2. Garlic
(Batard is a type of bread, of which there are many many variations)

PROCESS:

Soup:

  1. Chop up everything into little bits, then fry it all in a large saucepan with a bit of butter. [about 5x minutes]
  2. When everything has gone soft and mooshy, add the Chicken Stock and boil it for about 15 minutes.
  3. Let it cool down a bit and then pour it into a food processor [or you could use a Bamix/Stick Blender] and puree it until it has a fine texture.
  4. Back into the saucepan, add the cream and gently simmer for 10x minutes, but make sure it doesn’t boil.
Side Dish:
  1. Slice the Batard and dry-fry it on the grill. (That sounds good enough to eat on its own!)
  2. When the bread is nicely toasted with the grill lines criss-crossed [because that looks really cool], rub garlic onto both side of the bread and add a light “dusting” of ground black pepper – but not too much!

Thursday, 5 January 2017

The perfect Burger patty

  • Recipe By Abigail Donnelly
  • Serves 6
  • Difficulty Easy
  • Prep Time 10 minutes
  • Cooking Time 10 minutes

Ingredients
•    650 g beef mince
•    1/2 onion, finely chopped
•    2 garlic cloves, finely chopped
•    4 T parsley, roughly chopped
•    65 ml Worcester sauce
•    3 bread slices, crusts removed
•    190 ml milk
•    Sea salt and freshly ground black pepper, to taste
•    2 T sunflower oil

Cooking Instructions
Preheat the oven to 180°C.

Combine the mince, onion, garlic, parsley and Worcester sauce in a mixing bowl.

Place the bread in another bowl and pour over the milk. Allow the bread to soak up the milk, then gently squeeze out any excess and add the soaked bread to the mince. Season and mix the ingredients together.

Heat a griddle pan over a high heat. Mould the mince mixture into 6 equal-sized patties, brush with sunflower oil and cook for 1 minute, then turn over and cook the other side.
Finish the patties in the oven for 3 minutes, taking care not to overcook them.

Cook’s note: This burger recipe works just as well when cooked on the braai over medium-hot coals. Do not use lean mince for this recipe as the patties will be dry. The higher the fat content, the juicier the patty.

Tuesday, 6 December 2016

Aartappelslaai met Bloukaassous


8 porsies

8 groot aartappels
4 ekstragroot eiers, gekook en in
skywe gesny
6 grasuie, gekap
15 ml (1 eetlepel) vars pietersielie, gekap

SLAAISOUS

5 0 g (½ pakkie) bloukaas, gekrummel
175 ml (1 klein bakkie) gewone jogurt
125 ml (1½ k) mayonnaise
sout en peper na smaak

1 Kook aartappels in borrelende kookwater waarby 5 ml (1 teelepel) sout gevoeg is tot dit net met mespunt kan deursteek.
2 Dreineer, laat afkoel, trek skille af en sny in blokke.
3 Meng aartappels, eiers, grasuie en pietersielie liggies bymekaar.
4 Slaaisous : Meng bestanddele vir slaaisous en roer by aartappels tot net gemeng.
5 Sit teen kamertemperatuur of koud voor.

(Vanaf Vrouekeur)


Saturday, 3 December 2016

Classic Style Crème Caramel



Ingredients
  • 180 ml white sugar
  • 75 ml water
  • 500 ml full cream milk
  • 10 ml vanilla extract or 15 ml essence
  • 4 whole extra-large eggs
  • 2 yolks of extra-large eggs

Method
For the caramel, heat 125 ml of the sugar and water over medium heat, stirring until the sugar dissolves and starts to cook. Increase the heat and cook for a few minutes until it turns to a light golden colour. Remove from the heat and immediately pour into six ramekin dishes, swirling the dishes around to coat the base and sides and set aside.

Place the reserved 45 ml sugar, milk and vanilla in a saucepan and heat just to boiling point. Stir to dissolve the sugar and remove from heat.

In a mixing bowl, beat the eggs and extra egg yolks until they thicken and become pale yellow. Gradually add the milk mixture to the beaten eggs, stirring well. Strain the mixture through a sieve into a jug and pour it into the ramekins.

Place the ramekins in a deep baking tin and add enough boiling water to reach halfway up the sides of the ramekins. Place the baking tin in the lower part of the oven and bake at 170°C for 40 minutes, or until the centres of the custards are firm. Do not allow the water to simmer during baking because if it does, the custard will have a grainy texture.

Remove the ramekins from the water and allow to cool. Once cool, place them in the fridge for a couple of hours to chill.

To serve, run a knife around the edge of the ramekins and invert onto small plates, adding some crème fraîche.

Serves 6


Friday, 9 September 2016

Sago pudding


I'm not a big pudding eater, give me a savoury tart any day, but I'm absolutely CRAZY about sago pudding (tapioca)! There's nothing like a freshly-made sago pudding, but I'll even eat the pre-made ones from the supermarket.

Here's a lovely recipe that I've done a couple of times, quick and easy.

Ingredients
  • 125 ml tapioca 
  • 550 ml milk 
  • 80 ml sugar 
  • Large pinch salt 
  • 3 large eggs, separated 
  • 125 ml cream 
  • Cinnamon sugar
Method

Soak the tapioca according to the pack instructions then drain. When done, whisk together the milk, sugar and salt then add the drained tapioca. Bring to a boil over medium heat, stirring constantly and carefully with a wooden spoon. The mixture will start to thicken so turn down the heat and continue to cook and stir for 20 to 30 minutes or until the tapioca is soft.

Whisk together the egg yolks and cream and stir into the mixture. Cook for a further minute then remove from heat. Beat the egg whites until stiff then fold lightly into the mixture preserving as much of the fluffiness as you can. Serve in bowls, sprinkled with cinnamon sugar.

Serves 6 – 8

Sunday, 31 July 2016

Easy Strawberry Salad


Ingredients

Dressing


Salad ingredients
Method
  1. Whisk together the sugar, sesame seeds, sesame oil, poppy seeds, dried onion, paprika, oil and vinegar. Refrigerate until chilled.
  2. In a salad bowl, combine the lettuce, cheese and strawberries. Drizzle with dressing, toss lightly and serve.
::

Sunday, 10 July 2016

Brussels Sprouts with Bacon


Ingredients
    •    1 pounds Brussels sprouts, trimmed and halved lengthwise
    •    2 slices bacon, cut into 1-inch pieces
    •    1 tablespoon extra-virgin olive oil
    •    1 large onion, halved and thinly sliced
    •    2 sprigs thyme
    •    1 teaspoon salt
    •    Freshly ground pepper to taste
    •    1 teaspoons lemon juice (optional)

Instructions
    1.    Bring a large pot of water to a boil.
    2.    Wash and cut brussels sprouts in half if they are very small, otherwise cut into quarters.
    3.    Cook the sprouts until barely tender, 3 to 5 minutes. Drain.
    4.    Meanwhile, cook bacon in a large heavy skillet over medium heat, stirring, until brown but not crisp, 3 to 6 minutes.
    5.    Remove with a slotted spoon to drain on a paper towel.
    6.    Pour out all but about 1 tablespoon bacon fat from the pan.
    7.    Add oil to the pan and heat over medium heat.
    8.    Add onion and cook, stirring often, until soft but not browned, reducing the heat if necessary, about 4 minutes.
    9.    Stir in thyme sprigs, salt and pepper.
    10.    Increase heat to medium-high, add the Brussels sprouts, and cook, tossing or stirring occasionally, until tender and warmed through, about 3 minutes.
    11.    Add the bacon, thyme leaves and lemon juice, if using, and toss.

From Cakescottage.com

Saturday, 18 June 2016

Macaroni & Kaas met Spek


Een van my gunsteling disse, Macaroni en kaas. Daar is natuurlik baie verskillende variasies van hierdie resep, mens kan bylas en uithaal, maar ek vind hierdie een vinnig en smaaklik!

Bestanddele
3 koppies macaroni

3 eiers
3 koppies melk
2-3 eetlepels botter

3 koppies Cheddarkaas, gerasper

1 teelepel mosterd

1 - 2 tamaties, geskil en fyn gekap
1 pak Spek, in stukkies gekap
sout en peper na smaak

Metode
Braai die spek in ’n pan en laat dan afkoel
Kook macaroni tot gaar in sout water, spoel af met koue water.
 Voeg botter by die macaroni.


Klits eiers, melk en mosterd saam. Jy kan sout en peper (of Aromat) saam met dit meng na smaak.


Smeer 'n vuurvaste glasbak met botter en plaas ’n laag Macaroni daarin.
Plaas ’n lagie bacon en dan kaas bo-op die Macaroni en herhaal die lae totdat al die Macaroni en kaas klaar is (so 3 lae).

Gooi die melk mengsel bo-oor dit alles en bedek met gerasperde kaas.

Pak gekapte tamaties bo-op.
 Bak teen 180 grade vir 30 tot 40 minute of mooi bruin.


Tuesday, 14 June 2016

Delicious Coconut Milk & Lemon grass Rice

The secret to this delicious side? Coconut milk, ginger and lemongrass.

 



Serves 6

2 cups jasmine rice
1 cup canned coconut milk, stirred well
1 teaspoon salt
One 6-inch piece lemongrass, smashed
One 1-inch piece ginger, peeled and flattened
1 seedless cucumber, peeled and sliced into half moons, for garnish

1. Place rice in a sieve, rinse, and then wash in 3 changes of fresh water.
2. In a 2 quart pot with a tight-fitting lid, place rice, coconut milk, salt, lemongrass, ginger, and 1½ cups water. Stir to combine. Bring to a boil; reduce heat to a bare simmer and cook for 15 minutes. Remove from heat, keep covered, and let steam 10 minutes more. Fluff with a fork, discard ginger and lemongrass, and serve immediately, garnished with cucumber.
- Recipe from Organic Life


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