Cottage Cheese Griddle Cakes

Ingredients

·         1 cup moist  cottage cheese ( if dry add a little milk or sour cream to moisten)

·         2 eggs well beaten 

·         1½ tsp. honey or raw sugar

·         ½ cup whole-wheat flour

·         ½ tsp. baking powder

·         ½ tsp. salt.

·         1 tsp. grated lemon rind

·         Dash of nutmeg

Method

1 Sift together the dry ingredients.

2. Add well-beaten eggs to which have been added the cheese, lemon rind, nutmeg, and honey or sugar.

3. Bake on a hot greased griddle, and serve with a teaspoon of thick sour cream or a little honey or syrup on each pancake.

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Swiss Breakfast

Ingredients

·         6 apples (grated)

·         3 tablespoons  honey

·         1 cup fresh  berries

·         Juice of 2 lemons

·         ¼ cup ground nuts (hazel nuts, almonds)

·         ½ cup yogurt

·         ½ cup raw oats, soaked overnight in a of cup water

Method

1. Mix all ingredients together. 

2. Serve with orange juice, milk or top with dollop of yogurt and a fresh berry or two.

Sticky Chicken Bites

Ingredients

·         4 skinless boneless chicken breasts cut into bite-sized pieces.

·         2 garlic cloves, crushed

·         25 cm (1in) piece fresh ginger peeled and grated.

·         2 tablespoons soy sauce.

·         2 tablespoons ketchup.

·         1 tablespoons sweet chilli sauce.

·         1 tablespoons sunflower oil.

·         Sweet chilli sauce or hoisin sauce, to serve.

Method

1.       In a bowl, mix together the garlic, ginger, soy sauce, ketchup, chilli sauce and oil. Add the chicken, mix well and marinate for at least 15 minutes.

2.       Heat a frying pan until hot then add the Chicken. Cook over a medium heat, stirring continuously, for 5 minutes until the Chicken is cooked through. Serve with sweet chilli sauce or hoisin sauce for dipping.

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BAKED CARROTS AND APPLES

INGREDIENTS

·         4 – 5 medium-sized carrots, unpeeled, cut lengthways into quarters

·         1-3 apples, unpeeled, quartered, cored and sliced thinly

·         25 ml (2  tbsp.) margarine or butter cut into small pieces

·         2 ml (½ tsp.) salt.

·         5 ml (1 tsp.) grated lemon rind 

·         38 ml (3 tbsp.) hot water

Method

1.       1. Combine the carrots and apples in a heavy-based saucepan.

2.       2. Top with pieces of margarine or butter, salt and lemon rind, and cover with the hot water.

3.       3. Bring to a simmer, cover, and cook the mixture gently for about 20 minutes or until tender.

 Makes four servings.

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QUICK PRAWN CURRY

INGREDIENTS

·         1 cup of rice

·         1 teaspoon curry powder

·         ½ cup mayonnaise

·         5oo g prawns

·         1 cup of milk

Method

1. Cook rice in boiling water.

2. Meanwhile, blend the curry powder with the mayonnaise.

3. Add the pawns.

4. Put into a pan with milk and heat very gently for 5-10 minutes.

5. Serve on bed of cooked rice.

EGYPTIAN SALAD

INGREDIENTS

·         4 cucumbers 

·         ½ teaspoon fresh garlic (finely chopped)

·         1 cup yoghurt

·         1 teaspoon fresh dill ( finely chopped

·         3 radishes (thinly sliced)

METHOD

1. Peel cucumbers, cut in half lengthwise and slice fine.

2. In a salad bowl blend garlic, yogurt and dill.

3. Add cucumber and radish slices and toss well.

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Chicken breasts with Romesco sauce and salad

INGREDIENTS

·         4 medium chicken breasts, skin removed

·         4 red peppers, grilled  whole then peeled and seeds removed

·         4 tbsp. blanched almonds, toasted  

·         1 tbsp. red wine vinegar

·         2 tbsp. extra virgin olive oil

·         1 tbsp. sugar

Seasonal salad

·         Lettuce, roughly torn

·         Wild rocket

·         Handful cucumber, sliced

·         Punnet of  baby corn

METHOD

1. Brush chicken breasts with olive oil and season with salt and ground black pepper. Grill over a bed of hot coals (you can hold your hand at grill level only 2 to 3 seconds) or in the oven. Cook, turning once, until both sides are browned and cooked through, about 8 to 10 minutes in total.

2. For the sauce, put the remaining ingredients in a blender and pulse until the sauce combines but still has texture. Season with salt and pepper. Spoon over the chicken and serve with a fresh salad. This sauce also works well with steamed fish.

3. For the salad, place all the salad ingredients in a bowl and toss to mix. Garnish with diced red pepper and, if desired, dress with a little extra- virgin olive oil and balsamic vinegar.

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Curried Green Beans

Ingredients

·         1 kg green beans cut

·         500 g onions, peeled and chopped

·         ¼ cup sugar

·         1 tbsp. curry powder

·         ½ tsp. turmeric

·         1 tsp. dry mustard

·         1½ tsp. salt

·         2 whole cloves garlic

·         1 cup white grape vinegar

·         1 tbsp. corn flour

Preparation

1. Cook the beans in boiling water until they are tender but crisp. Drain.

2. Cook the onions in boiling water until tender. Drain.

3. Combine the beans and onions; add the remaining ingredients, except the corn flour. Bring to boil.

4. Thicken with the corn flour.

5. Serve cold. Keep well refrigerated.

Makes 12 servings.

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Cheese and Noodle Casserole

Ingredients

·         200 g noodles

·         4 cups water

·         1 tsp. salt

·         1 onion, peeled and sliced

·         8 bacon rashers cut into pieces

·         1 tsp. sunflower oil

·         250 g smooth cottage cheese

·         1 tomato cut into thin slices

·         4 tsp. dry breadcrumbs

Preparation

1. Preheat oven to 180⁰C.

2. Cook the noodles in boiling salted water until they are tender. Drain.

3. Sauté the onion and bacon in the sunflower oil until they turn golden and crisp.

4. Combine the noodles and the onion-bacon mixture and cottage cheese.

5. Place in an oven-proof casserole, cover with the tomato slices and sprinkle the breadcrumbs over.

6. Bake for about 20 minutes and serve.

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Hot-Sweet pork Chops

Ingredients

·         2 pork chops

·         Salt to taste

·         ¼ tsp. ground ginger

·         ¼ tsp. curry powder

·         2 tsp. grated orange rind

·         2 tsp. prepared mustard

·         2 tsp. honey

Preparation

1. Cut off the skin and excess fat from the chops.

2. Sprinkle both sides with salt.

3. Mix the dry ingredients together, and then make into a paste with the orange rind, mustard and honey.

4. Spread half over one side of both chops and grill under medium heat for 7 minutes. Turn the chops over and repeat the same with the second side.

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The Freelancer

Fried Rice Meal

Ideal for a light meal.

Ingredients

·         3 chives, finely chopped

·         125 g button mushrooms, sliced

·         3 eggs, beaten

·         50 g frozen prawns, medium sized and peeled

·         2 cups cooked rice

·         2 tbsp. soy sauce

·         ¼ cup frozen peas

·         Salt and pepper to taste

·         Oil for frying

Preparation

1. In a saucepan, brown the chives and mushrooms in a little bit of oil over medium heat.

2. Add the beaten eggs and stir-fry it until cooked but still creamy. Remove from pan and keep warm.

3. Stir-fry the remainder of the ingredients for about 2 minutes until warm. Add the eggs again and mix through. Add salt and pepper to taste.

Serve immediately.

Serves 4. 

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Traditional South African Biltong Potjie

This is a traditional South African dish with the main ingredient also a traditional South African delicacy – Biltong is a kind of cured meat that originated in South Africa. Many different types of meat are used to produce it, ranging from beef through game meats to fillets of ostrich from commercial farms. It is typically made from raw fillets of meat cut into strips following the grain of the muscle, or flat pieces sliced across the grain. It is similar to beef jerky in that they are both spiced, dried meats, but differ in their typical ingredients, taste and production process; in particular the main difference from Jerky is that Biltong never has a sweet taste.

Potjiekos has been part of the South African culture for centuries, in fact since the days of the first settlement at the Cape when food was cooked in a black cast-iron pot hanging from a chain over the kitchen fire. Later the black pot accompanied intrepid pioneers who moved into the country. As the Victorian era unfolded, so the delights of the bubbling black pot made way for magnificent oven roasts, and later still the traditional braaivlieis (barbecue) in the 1950’s and 60’s. The pot’s re-emergence in the late 1970’s coincided with the escalation of meat prices and it was then that food magazines and books started publishing articles on the art of Potjiekos cooking.

Ingredients

·         6 whole onions, peeled

·         500 g mushrooms

·         750 g biltong, sliced

·         1 tin (200 g) sweet corn kernels

·         200 g noodles – prepared according to package directions

·         ½ green pepper, sliced

·         500 ml fresh cream

·         2 cups grated cheddar cheese

·         15 ml olive oil

·         Seasoning to taste

Preparation

1. Heat the oil in the potjie and fry the onions and mushrooms until done.

2. Add the biltong and the noodles and stir in the seasoning.  Place the green pepper and sweet corn on top of it.

3. Pour over the cream and lastly spread the cheese on top.

4. Keep the potjie over low fire until the cheese has melted thoroughly.

Enjoy this traditional South African dish!

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How to Make Basic Pot Roast of Beef

Ingredients

·         2 kg whole rump steak

·         2 tbsp. flour

·         3 tbsp. sunflower oil

·         1 onion stuck with 2 whole cloves garlic

·         1 bay leaf

·         1 tsp. freshly ground black pepper

·         ½ tsp. salt

·         1½ tsp. thyme

·         1 cup beef broth

·         6 carrots cut into 5 cm lengths

·         12 small white onions peeled

·         2 small turnips, quartered

Preparation

1. Rub the meat with flour. Heat the oil in a heavy-based saucepan and sear all sides of the meat.

2. When well coloured, add the onion, bay leaf, pepper, salt, thyme and broth. Bring to the boil and simmer covered for 2 hours.

3. Test the meat, and if it is becoming tender, add the remaining vegetables. Cook for about 1 hour more, until the vegetables are tender. Remove meat to a carving board and keep it warm.

4. Skim off the fat from the sauce and taste for seasoning. Carve meat into thin slices and serve.

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Make This Tasty Mustard Steak

Ingredients

·         500 g lean rump steak, cut into chunks

·         Salt and freshly ground black pepper to taste

·         1 tbsp. olive oil

·         1 tsp. paprika

·         2 tbsp. whole-grain mustard

·         ½ cup white wine

·         2oo ml tub crème fraiche

Preparation

1. Season the steak with salt and freshly ground black pepper. Heat the oil in a pan and fry the steak for 5 minutes until browned all over.

2. Add the paprika, mustard and white wine and allow to bubble for 2-3 minutes until the steak is cooked through. Stir in the crème fraiche, season and serve immediately.

Serves 4.

Note: Crème fraiche is a slightly tangy, slightly nutty, thickened cream. Before the age of pasteurization crème fraiche made itself as the bacteria present in the cream fermented and thickened it naturally. Crème fraiche is widely available in Europe, but much less so in the US, where most all cream is pasteurized, and therefore has to be fermented artificially. There are commercially produced versions available in select gourmet shops, but it can be hard to find and fairly expensive. Considering how often it is called for in recipes these days, it is surprising that it is so rare.

Most people make a facsimile of crème fraiche by adding a tablespoon of buttermilk to a cup of whipping cream, heating it gently to 110°F (45°C), then putting it in a loosely covered bottle in a warm place and letting it sit for anywhere from 8 hours to a couple of days, until thick. Store it in the refrigerator, where it will thicken further, and keep for about three weeks. You can also whip it like whipping cream.

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Make this Tasty Toasted Polony Melt with Avo and Cheese

Ingredients

·         170 g French Polony, finely chopped

·         1 avocado, peeled, pitted and cubed

·         15 ml olive oil

·         10 ml lemon juice

·         1 celery stick, finely chopped

·         2 large spring onions, finely chopped

·         5 ml Dijon mustard

·         10 ml mayonnaise

·         4 cocktail gherkins, finely chopped

·         100 g Gouda cheese, grated

·         4 slices bread

·         A dash hot pepper sauce

·         Salt and pepper to taste

Preparation

1. Combine chopped Polony, avocado, oil, lemon juice, salt and pepper, celery, spring onion, mustard, mayonnaise and gherkins; mix well.

2. Add the hot pepper sauce.

3. Toast the bread, place it on a baking tray, spread the Polony mixture onto the bread slices and top with the cheese.

4. Grill in the oven for a few minutes until the cheese is bubbly and brown.

Acknowledgement: Eskort.com

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How to make Rooibos Fruit Drink

Ingredients

·         4 cups cold, strong rooibos tea

·         2 cups apple juice

·         4 cups granadilla juice

·         4 cups soda water

·         2 tins (100 g each) granadilla pulp

·         1 cup sliced strawberries

Preparation

1. Mix rooibos tea, apple and granadilla juices.

2. Refrigerate the soda water and add to the tea and fruit juice mix just before serving.

3. Add granadilla pulp and strawberry slices for garnish and serve with ice cubes.

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