I am not really an omelette lover, I find them to be dry. I generally prefer scrambled eggs so I use this "moist and shiny but no longer runny" idea to make my omelettes. The outside must be cooked but I leave the inside slightly moist which gives me the best of both worlds. Here’s my very simple omelette recipe.
Ingredients:
1 Tsp margarine
2 - 3 Extra Large Eggs (Depending on appetite)
Pinch of Salt
1 Slice finely chopped ham (optional)
½ Cup grated cheese (Optional)
2 Tbsp finely chopped mushrooms (Optional)
1 Tbsp finely chopped green pepper (Optional)
Method:
Melt margarine in a non-stick pan on a low heat. In a separate bowl whisk eggs and salt for 2 minutes.
Pour whisked eggs into pan and allow to cook on a very low heat until mixture appears cooked along the edges of the pan. Add your choice of optional ingredients, to one half of the omelette mixture. Using an egg lifter, fold the other half of the omelette over, enclosing your favourite ingredients inside. Allow to simmer until inside ingredients are warm. Remove from pan.
Serve and enjoy!
Friday, October 30, 2009
Wednesday, October 21, 2009
Lamb Potjiekos
Living in South Africa we thought we needed to try the “Real South African meal”. We made this stew type meal about 20 times before we hit the jackpot. Now you can get this perfect dish by simply following this recipe. Try not to eat your fingers off when the food is all gone before your guests even leave!
Ingredients:
1 Tbsp margarine
1 Large Onion Chopped
1kg lamb neck
1Kg stewing lamb/potjie lamb if available.
Salt to taste
15 baby potatoes
1 Tsp crushed garlic
1 Glass Coca cola
125g Pattie pans
125g mini mielies
125g brussel sprouts
125g baby carrots
1 small cabbage finely chopped
2 large cabbage leaves
1 Tin creamy mushrooms
2 Mutton stock cubes
Method:
Place a number 2 cast iron potjie pot on the gas on a low temperature. Melt the margarine using a wooden spoon to coat the whole inside of the pot. Brown onion in the bottom of the pot. Add all the meat and leave for 30 minutes to 1 hour, the meat should be browned and there should be a sauce in the pot. Stir, add salt and leave for a further 30 minutes. Add the baby potatoes and crushed garlic and leave for a further 30 minutes. Add 1 glass of Coca Cola, mutton stock cubes and parsley. Leave again for 30 minutes. Next add patty pans, mielies, carrots and brussel sprouts. Leave for a further 30 minutes. Add the finely chopped cabbage and creamy mushrooms. Cover with the large cabbage leaves and leave for another 30 minutes. The cabbage leaves get a translucent look when the potjie is ready.
Remove the top cabbage leaves and stir before serving with rice and pot brood if you made any!
Handy hint: Never stir a potjie until you serve it!
Whenever adding new ingredients ensure the liquid
is boiling slowly!
Keep the lid on!
Ingredients:
1 Tbsp margarine
1 Large Onion Chopped
1kg lamb neck
1Kg stewing lamb/potjie lamb if available.
Salt to taste
15 baby potatoes
1 Tsp crushed garlic
1 Glass Coca cola
125g Pattie pans
125g mini mielies
125g brussel sprouts
125g baby carrots
1 small cabbage finely chopped
2 large cabbage leaves
1 Tin creamy mushrooms
2 Mutton stock cubes
Method:
Place a number 2 cast iron potjie pot on the gas on a low temperature. Melt the margarine using a wooden spoon to coat the whole inside of the pot. Brown onion in the bottom of the pot. Add all the meat and leave for 30 minutes to 1 hour, the meat should be browned and there should be a sauce in the pot. Stir, add salt and leave for a further 30 minutes. Add the baby potatoes and crushed garlic and leave for a further 30 minutes. Add 1 glass of Coca Cola, mutton stock cubes and parsley. Leave again for 30 minutes. Next add patty pans, mielies, carrots and brussel sprouts. Leave for a further 30 minutes. Add the finely chopped cabbage and creamy mushrooms. Cover with the large cabbage leaves and leave for another 30 minutes. The cabbage leaves get a translucent look when the potjie is ready.
Remove the top cabbage leaves and stir before serving with rice and pot brood if you made any!
Handy hint: Never stir a potjie until you serve it!
Whenever adding new ingredients ensure the liquid
is boiling slowly!
Keep the lid on!
Tuesday, October 20, 2009
Sweet Pumpkin
A South African favourite! Kids eat anything sweet – so get them eating this vegetable without complaint.
Ingredients:
500g Pumpkin chopped into large cubes
1 Tbsp Margarine
2 tsp Sugar (You can’t tell the difference if you use brown)
Method:
Melt margarine in a pot. Reduce heat to low and stir in sugar until melted. Add Pumpkin on top and cover with a lid. Leave to slow cook for 45 minutes, stirring occasionally. You know it’s ready when it easily mashes with a fork.
Serve and enjoy.
Helpful hint: If you use frozen pumpkin add 50ml water and reduce cooking time to 20 minutes. Still tastes the same!
Ingredients:
500g Pumpkin chopped into large cubes
1 Tbsp Margarine
2 tsp Sugar (You can’t tell the difference if you use brown)
Method:
Melt margarine in a pot. Reduce heat to low and stir in sugar until melted. Add Pumpkin on top and cover with a lid. Leave to slow cook for 45 minutes, stirring occasionally. You know it’s ready when it easily mashes with a fork.
Serve and enjoy.
Helpful hint: If you use frozen pumpkin add 50ml water and reduce cooking time to 20 minutes. Still tastes the same!
Monday, October 19, 2009
Stuffed Roast Chicken
This is yet another way to use up those bread crusts that accumulate quicker than you can consume them – and save money at the same time. By stuffing your chicken you get a whole extra serving from the bird by lessening the meat on the plate and replacing with a small portion of stuffing.
Ingredients:
1 Whole chicken without giblets
2 Bread crusts
1 Medium Onion chopped
1 tbsp Parsley
Salt to taste
1 Large Egg
Lemon juice
Mixed herbs
Method:
Crumb bread in a large mixing bowl. Add chopped onion, parsley and salt. Add egg and mix until it is all stuck together. Open the chicken and stuff the mixture inside. Stab the chicken all over with a sharp knife. Place in a roasting pan prayed with non-stick spray. Squirt lemon juice over chicken. Spice with mixed herbs. Cover the pan with tinfoil (remember to place shiny side inwards. Roast at 180 C for 1 ½ hours turning half way.
Carve and serve.
Ingredients:
1 Whole chicken without giblets
2 Bread crusts
1 Medium Onion chopped
1 tbsp Parsley
Salt to taste
1 Large Egg
Lemon juice
Mixed herbs
Method:
Crumb bread in a large mixing bowl. Add chopped onion, parsley and salt. Add egg and mix until it is all stuck together. Open the chicken and stuff the mixture inside. Stab the chicken all over with a sharp knife. Place in a roasting pan prayed with non-stick spray. Squirt lemon juice over chicken. Spice with mixed herbs. Cover the pan with tinfoil (remember to place shiny side inwards. Roast at 180 C for 1 ½ hours turning half way.
Carve and serve.
Monday, October 12, 2009
Cottage Pie
All the kids love this recipe. It’s a great way to get them eating vegetables. The down side is the number of dishes to clean. We make it a family exercise to lighten the load. Remember you can add a little water to the last drops in your tomato sauce and chutney bottles instead of using a new bottle.
Ingredients:
500g Mince
1 ½ Cups frozen mixed vegetables
6 Medium potatoes
Dash of Milk
1 Tsp Margarine
1 Onion (Diced)
1 Tomato (Diced)
Spray and cook (or any non stick spray)
Tomato Sauce
Worcestershire Sauce
Chutney
1 Packet brown onion soup
1 Packet Cream of tomato soup
Steak and Chop Spice
Salt
Water
Method:
Spray frying pan with spray and cook. Brown onion and tomato in frying pan on a low heat with mince. Add Steak and chop spice, salt, tomato sauce, chutney and Worcestershire sauce to your taste. Add ½ cup water and bring to a boil. Add ½ packet brown onion soup. Add ½ packet tomato soup. Mix and leave to simmer.
In a separate pot boil mixed frozen vegetables as per instructions on packet.
Drain vegetable and add to mince. Mix.
Peel potatoes and chop into small chunks. Place in a pot and cover with water and salt to taste. Bring to boil, allow to cook for 20 minutes or until a knife slides through the potato pieces.
Remove from heat and cut into small pieces with a sharp knife. Add a little salt and the margarine. Mash with a potato masher until smooth. Add a little milk and stir until fluffy.
Place mince and vegetables into a shallow oven proof bowl. Spoon mash on top and smooth out. Do not press mash down or it will mix with the mince. Run a fork over the top of the mash to create an uneven surface.
Place under the grill until golden brown.
Serve with Gem Squash or pumpkin on the side.
Ingredients:
500g Mince
1 ½ Cups frozen mixed vegetables
6 Medium potatoes
Dash of Milk
1 Tsp Margarine
1 Onion (Diced)
1 Tomato (Diced)
Spray and cook (or any non stick spray)
Tomato Sauce
Worcestershire Sauce
Chutney
1 Packet brown onion soup
1 Packet Cream of tomato soup
Steak and Chop Spice
Salt
Water
Method:
Spray frying pan with spray and cook. Brown onion and tomato in frying pan on a low heat with mince. Add Steak and chop spice, salt, tomato sauce, chutney and Worcestershire sauce to your taste. Add ½ cup water and bring to a boil. Add ½ packet brown onion soup. Add ½ packet tomato soup. Mix and leave to simmer.
In a separate pot boil mixed frozen vegetables as per instructions on packet.
Drain vegetable and add to mince. Mix.
Peel potatoes and chop into small chunks. Place in a pot and cover with water and salt to taste. Bring to boil, allow to cook for 20 minutes or until a knife slides through the potato pieces.
Remove from heat and cut into small pieces with a sharp knife. Add a little salt and the margarine. Mash with a potato masher until smooth. Add a little milk and stir until fluffy.
Place mince and vegetables into a shallow oven proof bowl. Spoon mash on top and smooth out. Do not press mash down or it will mix with the mince. Run a fork over the top of the mash to create an uneven surface.
Place under the grill until golden brown.
Serve with Gem Squash or pumpkin on the side.
Tuesday, October 6, 2009
Fudge
Addictive would be the best explanation! I should sell this stuff.
Ingredients:
3 Cups Sugar
½ Cup Milk
2 Oz butter/Margarine
1 Tin Condensed Milk
1 Large Tbsp Syrup
10ml Vanilla or Caramel essence
Method:
Put Sugar and milk in a large pot. On a medium heat stir until the sugar is melted. Add the butter, syrup and condensed milk. Stir continuously until the mixture comes to a boil. A soon as it boils reduce heat to low. Cook on low heat for 20 minutes stirring continuously. Add essence. Remove from stove. Beat quickly with a wooden spoon.
Pour into a greased tray and leave to cool.
Cut in blocks and serve.
Ingredients:
3 Cups Sugar
½ Cup Milk
2 Oz butter/Margarine
1 Tin Condensed Milk
1 Large Tbsp Syrup
10ml Vanilla or Caramel essence
Method:
Put Sugar and milk in a large pot. On a medium heat stir until the sugar is melted. Add the butter, syrup and condensed milk. Stir continuously until the mixture comes to a boil. A soon as it boils reduce heat to low. Cook on low heat for 20 minutes stirring continuously. Add essence. Remove from stove. Beat quickly with a wooden spoon.
Pour into a greased tray and leave to cool.
Cut in blocks and serve.
Sunday, October 4, 2009
Chicken Soup
A great healthy winter warmer.
Ingredients:
6 Chicken thigh portions
2 Packets of soup Vegetables
1 Cup Rice
3 Chicken Stock Cubes
Salt and Pepper to taste
Water
Method:
Put rice on to cook separately (1 cup rice to 2 ½ cups water). Place chicken pieces in a large pot. Cover with water. Clean and chop vegetable and add to chicken, top up water if necessary. Add stock cubes and salt and pepper. After 40 minutes remove chicken from the pot. Cut into bite size pieces and return to soup pot. Add the cooked rice. Boil for another 15 minutes. Leave to stand for 1 hour.
Serve with buttered bread.
Ingredients:
6 Chicken thigh portions
2 Packets of soup Vegetables
1 Cup Rice
3 Chicken Stock Cubes
Salt and Pepper to taste
Water
Method:
Put rice on to cook separately (1 cup rice to 2 ½ cups water). Place chicken pieces in a large pot. Cover with water. Clean and chop vegetable and add to chicken, top up water if necessary. Add stock cubes and salt and pepper. After 40 minutes remove chicken from the pot. Cut into bite size pieces and return to soup pot. Add the cooked rice. Boil for another 15 minutes. Leave to stand for 1 hour.
Serve with buttered bread.
Scones
This is a quick make recipe. It’s great for functions or as a weekend breakfast with Jam and Cream.
Ingredients:
2 Cups Flour
2 Tbsp Sugar
2 Tsp Baking Powder
60g Margarine
2 Eggs
Milk
Method:
Preheat oven to 180 C.
Place flour, sugar and baking powder in a large mixing bowl. Rub in margarine with your fingers until the mixture looks like bread crumbs. Add the two eggs and mix. Add a little milk and mix, repeat until you get a softish dough. Place flour on a flat surface and press out dough to about ½ inch thick. Use a cookie cutter to press out scones. Place scones on a greased baking tray, brush top of scones with eggs. Bake for 15 minutes.
Serve with butter, jam and cream.
Ingredients:
2 Cups Flour
2 Tbsp Sugar
2 Tsp Baking Powder
60g Margarine
2 Eggs
Milk
Method:
Preheat oven to 180 C.
Place flour, sugar and baking powder in a large mixing bowl. Rub in margarine with your fingers until the mixture looks like bread crumbs. Add the two eggs and mix. Add a little milk and mix, repeat until you get a softish dough. Place flour on a flat surface and press out dough to about ½ inch thick. Use a cookie cutter to press out scones. Place scones on a greased baking tray, brush top of scones with eggs. Bake for 15 minutes.
Serve with butter, jam and cream.
Saturday, October 3, 2009
Tuna Mould
I stole this recipe from my sister. It is an entertainers dream recipe. You can use it for any function, either as a starter for 10 – 12 people or on a snack table. I guarantee it will be the hit of the party and make you the hostess of the year!
Ingredients:
1 Cup Onions diced
1 Cup Gherkins diced
1 Cup Mayonnaise (I use Trim for calorie control)
1 Lemon jelly
1 tsp Gelatine
2 Tins Tuna (in water)
1 Box Crackers (The mixed variety works best)
Method:
Mix onion, gherkin and mayonnaise. Put the lemon jelly into a cup and fill with hot water, add the gelatine and mix well. Add Tuna and Jelly mix to the onion, gherkin and mayonnaise. Mix well. Place into a jelly mould (you can use a plain or specially shaped one) and leave in fried to set.
Once set turn mould out onto platter dish.
Serve with crackers!
A small knife will be needed to cut small pieces from the mould.
Handy tip: If you don’t have a jelly mould, use a glass bowl that has been sprayed with spray and cook. When you turn it out it will be shaped.
Ingredients:
1 Cup Onions diced
1 Cup Gherkins diced
1 Cup Mayonnaise (I use Trim for calorie control)
1 Lemon jelly
1 tsp Gelatine
2 Tins Tuna (in water)
1 Box Crackers (The mixed variety works best)
Method:
Mix onion, gherkin and mayonnaise. Put the lemon jelly into a cup and fill with hot water, add the gelatine and mix well. Add Tuna and Jelly mix to the onion, gherkin and mayonnaise. Mix well. Place into a jelly mould (you can use a plain or specially shaped one) and leave in fried to set.
Once set turn mould out onto platter dish.
Serve with crackers!
A small knife will be needed to cut small pieces from the mould.
Handy tip: If you don’t have a jelly mould, use a glass bowl that has been sprayed with spray and cook. When you turn it out it will be shaped.
Crunchies (Oats cookies)
Quick, easy sweet tooth treats. Great party cookies for kids.
Ingredients:
2 Cups Oats
1 Cup Coconut
1 Cup Sugar
1 Tsp Bicarbonate of Soda
1 Cup Flour
6 Ounces Butter/Margarine
1 – 1 ½ tbsp Syrup
Method:
Preheat oven to 160 C.
Melt butter and sugar in microwave. In a separate dish mix all other dry ingredients. Add butter and sugar mix to dry ingredients. Add syrup and mix well. Press tightly into a baking tray. Bake for 15 – 20 minutes. Cut into blocks while still hot in baking tray.
Allow to cool and serve.
Handy tip: Always leave baked goods to cool in the pan for 10 minutes before turning out. This helps avoid breaking due to sticking.
Ingredients:
2 Cups Oats
1 Cup Coconut
1 Cup Sugar
1 Tsp Bicarbonate of Soda
1 Cup Flour
6 Ounces Butter/Margarine
1 – 1 ½ tbsp Syrup
Method:
Preheat oven to 160 C.
Melt butter and sugar in microwave. In a separate dish mix all other dry ingredients. Add butter and sugar mix to dry ingredients. Add syrup and mix well. Press tightly into a baking tray. Bake for 15 – 20 minutes. Cut into blocks while still hot in baking tray.
Allow to cool and serve.
Handy tip: Always leave baked goods to cool in the pan for 10 minutes before turning out. This helps avoid breaking due to sticking.
Barbeque Dip
I love this dip – not heat required and all the ingredients are already in my cupboard!
Ingredients:
½ Cup tomato sauce
½ Cup Worcestershire sauce
¼ Cup chutney
3 Tsp Crushed garlic
1 Tbsp Mustard (Don’t use hot if kids are eating)
2 Tbsp white vinegar
Method:
Mix all ingredients together.
Place in serving bowl and serve!
Ingredients:
½ Cup tomato sauce
½ Cup Worcestershire sauce
¼ Cup chutney
3 Tsp Crushed garlic
1 Tbsp Mustard (Don’t use hot if kids are eating)
2 Tbsp white vinegar
Method:
Mix all ingredients together.
Place in serving bowl and serve!
Sweet & Sour sauce
Another party trick I use to impress my guests. I make some oven baked treats (try chicken nuggets, fish fingers, mini sausage rolls etc) and place a couple of “dips” for dunking. Makes a platter a simple party favourite in no time!
Ingredients:
2 Tsp Soya sauce
3 Tsp Corn flour (Maizena)
4 Tbsp water
3 tsp tomato sauce
4 Tbsp Vinegar (white)
½ Cup chicken stock
4 Tbsp Sugar
½ tsp ground ginger
Method:
Mix Corn flour with water in a cup. Place all ingredients including Corn flour mix into a small pot. Bring to a gentle boil for 2 minutes, stirring continuously. It will thicken to a dip consistency. Add salt to taste.
Serve hot or cold.
Ingredients:
2 Tsp Soya sauce
3 Tsp Corn flour (Maizena)
4 Tbsp water
3 tsp tomato sauce
4 Tbsp Vinegar (white)
½ Cup chicken stock
4 Tbsp Sugar
½ tsp ground ginger
Method:
Mix Corn flour with water in a cup. Place all ingredients including Corn flour mix into a small pot. Bring to a gentle boil for 2 minutes, stirring continuously. It will thicken to a dip consistency. Add salt to taste.
Serve hot or cold.
Friday, October 2, 2009
Butter Icing:
Great for all cakes – easy to make and way tastier than water icing!
Ingredients:
50g Margarine
125 icing sugar
Food colouring (Any colour you like)
Vermicelli for decorating
Method:
Cream margarine.
Slowly add sifted icing sugar, mixing continuously.
Add the food colouring to desired colour.
Ice cakes using a wet knife. Decorate with vermicelli.
Serve!
Ingredients:
50g Margarine
125 icing sugar
Food colouring (Any colour you like)
Vermicelli for decorating
Method:
Cream margarine.
Slowly add sifted icing sugar, mixing continuously.
Add the food colouring to desired colour.
Ice cakes using a wet knife. Decorate with vermicelli.
Serve!
Fairy Cakes
I just love this recipe. It makes moist little cakes in a flash so you don’t have to find a home industry store when having guest with kids over!
Ingredients:
430ml Flour
125g Margarine
200ml Sugar
Pinch of salt
2 Eggs
10ml Baking powder
60 –70ml Milk
1 tsp Vanilla Essence
Method:
Preheat oven to 220 C.
Cream the Margarine and Sugar together. Beat in the eggs. Add the vanilla essence. Add all other dry ingredients. Lastly add the milk. Beat for 2 – 3 minutes with electric mixer. Spoon into greased muffin tin.
Bake for 10 – 15 minutes.
Once cooled, cakes can be iced as desired.
Handy tip: To test if cakes are done – stab with a clean knife. If knife comes out clean, cakes are ready. If knife is sticky, leave for 5 more minutes and test again!
Ingredients:
430ml Flour
125g Margarine
200ml Sugar
Pinch of salt
2 Eggs
10ml Baking powder
60 –70ml Milk
1 tsp Vanilla Essence
Method:
Preheat oven to 220 C.
Cream the Margarine and Sugar together. Beat in the eggs. Add the vanilla essence. Add all other dry ingredients. Lastly add the milk. Beat for 2 – 3 minutes with electric mixer. Spoon into greased muffin tin.
Bake for 10 – 15 minutes.
Once cooled, cakes can be iced as desired.
Handy tip: To test if cakes are done – stab with a clean knife. If knife comes out clean, cakes are ready. If knife is sticky, leave for 5 more minutes and test again!
Chicken a’ la King
This is the simplest recipe. No more difficult to make than buying a packet mix but half the price. It certainly makes you feel good to have “Made it from scratch” in only 20 minutes, and in only 1 pot!
Ingredients:
1 Tsp Olive oil
1 Medium Onion
1 Green Pepper
1 Punnet Mushrooms (250g)
4 – 5 Fillets of Chicken
Milk
1 Packet Creamy Mushroom soup
½ Cup Rice
¼ Cup sweetcorn
¼ Cup peas
Method:
Chicken:
Fry diced onion, green pepper and mushroom in an 18cm frying pan. Cut the chicken fillets into pieces and add. Once browned, remove from pan and place in a dish. Put the mushroom soup into the pan and slowly add milk whilst mixing to make a roux. Keep adding milk until you get the right consistency. Add back the ingredients in the bowl. Give it a quick stir and its good to go.
Rice:
Place ½ cup rice, ¼ cup of sweetcorn and ¼ cup of peas, with a pinch of salt in a pot. Add boiling water to cover. Leave to boil until water has been absorbed by the rice.
Serve with a side of Garden peas!
Not sure what a roux is?
A paste…add the milk in small quantities while continuously stirring, a paste will form.
Handy Tip: Cut the chicken fillets using a pair of kitchen scissors, it is easier than cutting it with a knife.
Ingredients:
1 Tsp Olive oil
1 Medium Onion
1 Green Pepper
1 Punnet Mushrooms (250g)
4 – 5 Fillets of Chicken
Milk
1 Packet Creamy Mushroom soup
½ Cup Rice
¼ Cup sweetcorn
¼ Cup peas
Method:
Chicken:
Fry diced onion, green pepper and mushroom in an 18cm frying pan. Cut the chicken fillets into pieces and add. Once browned, remove from pan and place in a dish. Put the mushroom soup into the pan and slowly add milk whilst mixing to make a roux. Keep adding milk until you get the right consistency. Add back the ingredients in the bowl. Give it a quick stir and its good to go.
Rice:
Place ½ cup rice, ¼ cup of sweetcorn and ¼ cup of peas, with a pinch of salt in a pot. Add boiling water to cover. Leave to boil until water has been absorbed by the rice.
Serve with a side of Garden peas!
Not sure what a roux is?
A paste…add the milk in small quantities while continuously stirring, a paste will form.
Handy Tip: Cut the chicken fillets using a pair of kitchen scissors, it is easier than cutting it with a knife.
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