Rustic potato, Leek & Mushroom stir-fry

500 g potatoes (about 4)                     
50 g butter
cooking oil                                           
10 ml coriander seeds, (slightly crushed)
5 ml turmeric                                     
4 – 5 leeks (green parts too)               
1 green pepper
250 g mushrooms                              
 salt to taste
10 ml ground coriander                        
milled back pepper
1.        Cooked washed potatoes in boiling water in their jackets until just done.
2.       Allow potatoes to cool & then dice, skin & all.
3.       Wash the leeks, WELL & slice.
4.       Wash & slice the mushrooms
5.       De-seed the green pepper and chop into small pieces.
6.       Heat butter & oil in a large pot.
7.       Add the slightly crushed coriander seeds, stir fry till they start sizzling & the aroma starts to rise.
8.       Stir in the turmeric & sliced leeks.
9.       Allow to cook gently, stirring occasionally until leeks are slightly limp.
10.    Add the chopped green pepper & mushrooms, cover & sweat until vegetables are tender.
11.     Add the diced potatoes, season with salt & pepper & ground coriander.
12.    Allow to cook for a few minutes, stirring gently.
13.    The vegetables will mingle with each other, getting nicely brown & slightly mushy!!

14.    Taste improves when dish is made day before. Reheat in microwave when ready to serv

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Fish Babotie – serves 4

500 g white fish (cooked)                  
400 ml milk
2 slices whole wheat bread,                
60 g butter
 crusts removed.                                 
1 onion, chopped
25 g flaked almonds                           
50 g dried apricots, chopped up
25 g raisins                                        
10 ml turmeric
10 ml curry powder                            
10 ml ground coriander                
25 ml brown vinegar                          
 25 ml lemon juice
3 bay leaves                                       
2 eggs, beaten
salt & milled black pepper 
1.        Preheat oven to 180*C (350*F).
2.       Grease a ovenproof dish.
3.       Flake the fish, place in a large mixing bowl.
4.       Soak bread in the milk (without crusts).
5.       Melt the butter in a frying pan, sauté onions till soft.
6.       Add the curry & other spices, stir-fry a few minutes.
7.       Add the onion mix to the flaked fish.
8.       Add the almonds, chopped apricots, raisins, vinegar, lemon juice & seasoning (not bay leaves). Mix well.
9.       Squeeze milk from bread, reserve milk.
10.    Add the bread to the fish mixture, mix well.
11.     Beat the eggs in the milk, season with salt & milled black pepper.
12.    Spoon the fish mixture into the ovenproof dish, flatten with a metal spoon.
13.    Pour the egg mixture over fish mixture.
14.    Stick in the bay leaves.
15.    Bake for 35 minutes.
16.    Serve with yellow rice, chutney & sambals.

 

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Sweetened Condensed Milk IN YOUR BLENDER

1 cup sugar
1 cup dry powdered milk
1/2 cup water
1 Tbsp butter
1.Put sugar & powdered milk in a blender 2.Put water & butter in a microwaveable dish & let it come to a boil in your microwave; about 45-60 seconds. Keep an eye on it.
3.Add water/butter mixture to mixer & blend until combined. Scrape sides if you need to & blend again. This makes aprox 1 and half cup of condensed milk.
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Gherkins

1 – 2 packets fresh gherkins              
black pepper corns
20 ml rock salt                                   
bay leaves
½ water    ½ grape vinegar                
dill seeds
large glass jars
1.        Wash the gherkins & pack into the required jars.
2.       Fill the jars with water, tip off & measure. ½ water & ½ grape vinegar.
3.       Remove the fresh gherkins from the jars into a bowl.
4.       Dry heat the glass jars in the oven.
5.       Boil the measure water/vinegar & salt in the microwave.
6.       Make sure the salt is dissolved.
7.       When the liquid is about to boil, replace the gherkins in the hot jars.
8.       Add black 5 ml peppercorns, 2 bay leaves & 5 ml dill seeds into each jar.
9.       Pour some of the boiling liquid into each jar.
10.    Seal & allow to cool down.
11.     Store in a dark place.

12.    Leave the gherkins for at least 1 week before eating. The gherkins will change in colour when they are ready.

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Chocolate Mousse – serves 6

6 extra large egg yolks                  
6 extra large egg whites
75 ml sugar  (5 tablespoons)           
200 g dark good chocolate (not cooking chocolate)
45 ml strong coffee powder           
60 ml brandy                                   
20 ml cocoa powder
120 ml butter, cubed
1.        Separate the eggs, yolks in one large bowl & whites in another large bowl.
2.       Beat the egg yolks with most of the sugar (4 tablespoons) in a large bowl. Reserve 1 tablespoon for later.
3.       Beat until the mixture is thick & pale in colour (like thick cream). Mixture will have doubled in quantity.
4.       Melt the chocolate in the top of a double boiler.
5.       Stir in the coffee powder & brandy.
6.       Stir in the cocoa powder.
7.       Add the butter, bit by bit, stirring until all the butter is absorbed.
8.       Remove from the stove.
9.       Fold the chocolate mixture into the egg mixture, using a spatula until thoroughly incorporated & a smooth even brown colour.
10.    Allow chocolate mixture to cool completely.
11.     Sprinkle the remaining sugar over the egg whites.
12.    Wisk the egg whites until soft peaks form.
13.    Stir a quarter of the egg whites into the cooled chocolate mixture.
14.    Using a spatula & a lifting/folding motion, incorporate the rest of the egg whites into the chocolate mixture.
15.    Spoon the mousse into 1 large serving bowl, or 6 smaller serving bowls.
16.    Refrigerate overnight until set.

17.    Serve with fresh cream.

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French Toast – 6 slices of bread

2 eggs                                     
10 ml sugar (optional)
6 slices day old bread              
160 ml milk (or ½ butter milk, ½ milk)
salt & milled black pepper        
about 60 g butter for frying
1.        Beat eggs with milk & salt (& sugar if using). Mix well.
2.       Heat a little butter in frying pan.
3.       Dip bread, coating both sides & fry in the butter until golden brown (both sides).
4.       Add more butter if necessary.

5.       Serve very hot, with cinnamon sugar, warmed jam, honey or syrup.

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Chocolate Fondue – serves 4 – 6

100 – 150 ml cream (more cream, thinner the chocolate)
400 g Nestle Almond, honey & nougat chocolate
(Toblerone, if you are feeling rich)
100 ml Van Der Hum liqueur
Enough fruit cut into bite size pieces, e.g. apples, bananas,    
naartjies, strawberries, pineapple, pears etc
1.        Over low heat, melt the chocolate (broken into squares).
2.       Microwave works well.
3.       Add the cream, stirring all the time.
4.       Add the liqueur, stir in well.
5.       Transfer chocolate mixture into a ceramic or ovenproof dish.
6.       Keep mixture warm over a CANDLE, not a burner.
7.       Dip pieces of fruit into the chocolate mixture.

8.       Enjoy, diet tomorrow!!

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Banana Chocolate Marble Cake

200 g margarine           
300 g sugar               
125 ml milk                   
5 ml vanilla essence
4 eggs                          
600 ml cake flour
5 ml salt                       
10 ml baking powder
2 ml bicarb of soda     
 125 ml sour cream
30 ml cocoa powder     
3 medium sized mashed bananas
1.        Pre-heat oven to 160*C
2.       Grease and flour a 23cm tube/ring tin.
3.       Cream marg and sugar till light and fluffy.
4.       Add eggs one at a time, beating well.
5.       Combine bananas, sour cream, milk and vanilla essence.
6.       Sift together flour, salt, baking powder & bicarb of soda.
7.       Add this alternately with banana mixture to the marg & sugar mixture & beat well together.
8.       Remove 2 tablespoons of cake mixture and mix with the cocoa powder, add a little milk is necessary.
9.       Spoon half the cake mixture into the tin, then spoon a long band of the cocoa mixture on top.
10.    Cover with the remaining mixture & twirl a fork through this to give a rippled effect.
11.     Bake for 60-70 minutes.
12.     Remove cake from tin & allow to cool

 

Icing

100 g milk chocolate        

a little milk
12,5 marg                        
a few whole walnuts
1.        Melt chocolate over low heat
     with a little milk.
2.       Add the marg & more milk if
     necessary to give a thick, yet
    runny consistency.
3.       Spoon over the cooled cake so
     that the chocolate drips down
    the sides.

Decorate with whole walnuts

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Chocolate Fudge Pudding – serves 6

Batter:
225 g white sugar                           
225 g butter
4 eggs                                             
275 g cake flour
5 ml baking powder                          
5 ml bicarb of soda
40 ml cocoa                                    
5 ml vanilla essence
pinch of salt
Sauce:
225 g brown sugar                           
30 ml cocoa
600 ml boiling water
1.        Preheat oven to 190*C (375*F).
2.       Grease a glass ovenproof dish.
3.       Batter: Cream together sugar & butter.
4.       Beat the eggs into the creamed mixture, one at a time.
5.       Add the vanilla essence, mix well.
6.       Sift together the flour, baking powder, salt, bicarb  & 40 ml cocoa.
7.       Fold the dry ingredients into the creamed mixture.
8.       Pour into greased casserole dish.
9.       Sauce: Add the brown sugar & 30 ml cocoa powder to the 600 ml boiling water.
10.    Stir water until the sugar & cocoa is totally dissolved.
11.     Pour the sauce carefully over the batter.
12.    Bake for 35 – 40 minutes, till done.
13.    Serve hot with thick cream or ice cream.

 

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Chocolate Chrunchies (Elize Tolken)

Ingredients Chrunchies
1 c Oats
1 c Flour
1 tbls Cocoa
1 c Coconut
½ c Sugar
1 t Baking powder
175 g Melted Butter

Ingredients Sauce
1 c Icing Sugar
2 t Cocoa
Dash of vanilla
Hot Water to mix

Method
Mix all the dry ingredients (Ingredients Chrunchies) together.
Press flat in a swallow pan with back of spoon.
Bake at 180° C for 20 minutes.
Cool Slightly.
Mix all the ingredients for the sauce with a little water.
Pour the sauce over the chrunchies before cutting the chrunchies.

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