2 x 425g Lucky Star Middelcut, drained
1 x onion, chopped
1 x tin tomato soup
1 x tin chopped tomato
1 x 250gr low-fat cottage cheese
1 x sachet low-fat Orley whipped cream
1 x tablespoon canola oil
1 x packet lasagne pasta sheets
1 x cup low-fat edam cheese
2 x tablespoons grated parmesan
Handful parsley, chopped
Preheat oven to 200 degrees Celsius. Fry the onion in oil until translucent. Add the Lucky Star Mackerel and mash with a fork. Add the tomato soup and chopped tomatoes. Let the mixture cook through, until soft and season to taste with the chopped parsley Layer the fish mixture alternatively with the pasta sheets, until mixture is finished. Be sure to end with a fish layer. Mix with the cottage cheese, cream and cheeses and pour over the lasagne. Bake for 45 minutes until golden. Serve
½ cup cream
1 cup grated cheddar cheese
1 cup fried bacon bits
¼ cup greenpepper (use yellow, red and green)
¼ cup finely chopped onions.
Whisk the eggs and cream in a large mixing bowl.
Stir in the cheese, bacon, greenpepper and onion.
Spray and cook a 20cm square baking pan/bowl and pour the mixture into that.
Bake at 200˚ Celsius for 20min or until golden brown.
Serves 6 people.
1 package puff pastry
1 cup mozzarella cheese
48 slices pepperoni
½ cup finely diced green pepper
½ cup pizza sauce for dipping
Preheat oven to 180 degrees. Spray two mini muffin tins with non-stick olive oil spray.When you unwrap the puff pastry, separate into four rectangles You should have four even rectangles. Slightly roll out the dough horizontally and vertically.Sprinkle ¼ cup of the mozzarella on each rectangle and then sprinkle with a little bit of chopped green pepper. Press into dough. Layer pepperoni on top of cheese and peppers. There should be three rows of four pepperonis each.Tightly roll, jelly roll style and cut each rectangle into six pieces.Place poppers, cut side down into mini muffin tins.Bake for about 10 minutes or until crescent roll dough is cooked through and pale brown
Open faced fried egg sandwiches with sweet, salty, and cool and creamy avocado.
Servings: makes 2 servings
Prep Time: 5 minutes
Time: 5 minutes
Total Time: 10 minutes
1 teaspoon bacon grease or butter
4 slices bread, lightly toasted (I used multigrain)
2 avocados, sliced
8 slices bacon, cooked
Salt and pepper to taste
Little bit of chutney or sauce of your choice
Heat the bacon grease in a pan over medium heat, add the eggs and fry sunny side up, about 2-3 minutes.
Assemble sandwiches and enjoy.
1 kg tenderised steak
1 onion, sliced into rings
1 packet mushrooms, sliced
250 ml cream
1 tbsp Worcestershire sauce
1 tbsp chutney
1 tbsp tomato sauce
1 packet white onion soup powder
1 cup cheese, grated
Sprinkle steak with spices and roll in flour. Place in Utility Dish. Place onion rings and mushrooms on top of meat. Mix cream, Worcestershire sauce, chutney, tomato sauce and soup powder. Pour over.
Sprinkle with cheese. Bake for 60-90 minutes at 140ºC.
120 g self-raising flour
3 ml salt
40 g cocoa
120 g butter
120 g brown sugar
12,5 ml milk
40 g butter
30 g sieved cocoa
37, 5 ml evaporated milk
120 g sieved icing sugar.
Preheat oven (180°C). Grease an oblong tin 3 cm deep. Sieve together flour, salt & cocoa. In another bowl beat butter and sugar until lightly and creamy. Add eggs one by one beating well after each one. Fold sieved ingredients into mixture with milk, mix well and turn into prepared tin. Bake 35 minutes until centre of sponge springs back where pressed. Allow to cool in tin. Melt butter for icing, add cocoa. Cook over low heat for 1 minute. Remove from heat, add evaporated milk and icing sugar, mix thoroughly, then spread over cake in tin and leave to set. Cut cake into 15 squares and remove from tin.
For the salad:
150-185ml quality mayonnaise (or use homemade, recipe below)
7.5ml (1 tsp) ready made mustard
Salt and freshly ground black pepper
1 head cauliflower, broken into bite-sized florets, blanched, drained and cooled
1 onion, finely chopped
125ml (1/2 cup) peas, fresh or defrosted
2 pickled cucumbers, finely chopped
3 hard-boiled eggs
Handful fresh chives, snipped
For the homemade mayonnaise:
1 extra-large egg, well chilled
5ml (1 tsp) vinegar
Finely grated zest of 1 small lemon
125ml (1/2 cup) extra virgin olive oil
Salt and pepper, to taste
To make the mayonnaise: Using a stick blender, beat egg, vinegar, zest and oil till creamy. Add extra oil if too thick. Season and use on the day of making.
To make the salad: Add the cauliflower florets, onion, peas, pickled cucumber and 2 eggs, grated. Cover and refrigerate for a couple of hours to allow flavours to develop. Top with chives and remaining sliced or halved boiled egg.
Romans 5:8 NLT
Human love says, “I’ll love you as long as you meet my expectations, agree with my politics, attend my church, or fit into my social circle.” God isn’t like that. He didn’t wait for us to become worthy before making the first move. “God showed his great love… by sending Christ to die…while we were still sinners.” And when He did, He changed all the rules. Jesus said, “Now I am giving you a new commandment: Love each other…Just as I have loved you” (John 13:34 NLT); “Love others as much as you love yourself” (Matthew 22:39 CEV); “Love…without hoping to get anything back” (Luke 6:35 NCV). Pastor Bill Hybels says: “When I set about the task of loving, I usually end up giving instead of receiving. Love inevitably costs me the three commodities most precious to me – my time, my energy, and my money…When you’re concerned about the well-being of others, you usually have to sacrifice.” Another author adds: “For a while I was angry at love…it wasn’t all it was cracked up to be. It didn’t last. It wasn’t worth it. The deeper it went, the more it hurt. Love was irrational, complicated, elusive and unreliable. And I was done with it. Little by little the Lord healed my heart. My anger…began to fade…Now I…see it’s humanity that scars and strangles love…’Love comes from God’ (1 John 4:7 NIV), and it’s worth it, whatever the cost. No matter what damage has been done in the name of love, we’re incomplete without it.”
Soul food: Est 5-10; Luke 20:1-8; Ps 18:1-29; Prov 26:24-27