This pastry is perfect for tart bases as well as piecrusts. It is so easy to make I don’t buy pastry anymore! Over the next few weeks I will follow with tart and pie recipes so you can get good use out of that pastry, especially now at Christmas time.
Ingredients:
2 Cups Cake Flour
125g Butter/Margarine
125ml Cold Water
5ml Lemon juice or Vinegar
Method:
Rub butter into flour until it looks like breadcrumbs. Add the water and vinegar/lemon juice and mix until a soft dough is formed. Refrigerate for 1 hour before use.
Wednesday, December 23, 2009
Friday, December 18, 2009
Macaroni Cheese
This is quick, simple and double well. So if you have a few extra’s in the house for the holidays it’s the perfect supper.
Ingredients:
½ Tbsp Margarine/Butter
3 Tbsp Flour
800ml Milk
tsp Worchestershire Sauce
½ tsp Hot English mustard
1 tsp oil
3 Cups grated cheese
500g macaroni
2 Tomatoes
12 Chicken Viennas
Method:
In a medium pot place margarine and flour. Whisk to form a ball. Add milk slowly until you get a sauce with the right consistency. (It should be thick but pourable). Add Worchestershire sauce, mustard and 1 cup of grated cheese.
In a separate pot bring water to a boil with a pinch of salt and a tsp of oil. Once boiling add macaroni and stir. Stir occasionally until cooked. Drain.
Chop viennas into bite size pieces (about 1cm wide). Slice tomatoes.
Place Macaroni, viennas and sauce in an oven proof rectangular dish (approx 900ml). Sprinkle the remaining cheese over the top and place tomatoes on top. Grill until crispy and golden brown.
Handy Tip: Use the small side of the grater to grate the cheese. You get more cheese for the topping and it melts to form a more solid top layer.
Handy Tip: You can swop the viennas for ham or bacon. If you want a vegetarian dish use onion, tomato and mushrooms instead. You can also add mushroom to the normal dish if you prefer.
Ingredients:
½ Tbsp Margarine/Butter
3 Tbsp Flour
800ml Milk
tsp Worchestershire Sauce
½ tsp Hot English mustard
1 tsp oil
3 Cups grated cheese
500g macaroni
2 Tomatoes
12 Chicken Viennas
Method:
In a medium pot place margarine and flour. Whisk to form a ball. Add milk slowly until you get a sauce with the right consistency. (It should be thick but pourable). Add Worchestershire sauce, mustard and 1 cup of grated cheese.
In a separate pot bring water to a boil with a pinch of salt and a tsp of oil. Once boiling add macaroni and stir. Stir occasionally until cooked. Drain.
Chop viennas into bite size pieces (about 1cm wide). Slice tomatoes.
Place Macaroni, viennas and sauce in an oven proof rectangular dish (approx 900ml). Sprinkle the remaining cheese over the top and place tomatoes on top. Grill until crispy and golden brown.
Handy Tip: Use the small side of the grater to grate the cheese. You get more cheese for the topping and it melts to form a more solid top layer.
Handy Tip: You can swop the viennas for ham or bacon. If you want a vegetarian dish use onion, tomato and mushrooms instead. You can also add mushroom to the normal dish if you prefer.
Monday, December 14, 2009
Tomato and Onion Sauce/Braai sous
This is served on pap/mielie meal as a sauce. Normally eaten with boerewors (South African Sausage)
Ingredients:
1 Grated an apple or 3 Tbsp Apricot Jam
1 Onion (Finely chopped)
1 Tomato (Finely Chopped)
¼ - ½ Tsp Crushed Garlic
Non Stick cooking spray/Olive Oil
1 Tbsp Sugar
100ml Tomato Sauce
2 Tbsp Soya Sauce
20 ml Worchesershire Sauce
1 Can Chopped tomatoes
Salt and pepper to taste
Method:
In a medium pot fry Apple/Apricot jam, onion, tomato and garlic until onions get transparent appearance. Add sugar, tomato sauce, Soya sauce and Worchestershire sauce. Once boiling add canned tomatoes and salt and pepper to taste. Stir continuously until boiling. Sauce will thicken. Should you want a thicker sauce use corn flour to thicken further.
Handy Hint: If you don’t have canned tomatoes add an extra 2 chopped tomatoes.
Corn flour
Make in a ratio of 1 tsp corn flour and 2 tsp cold water. Mix until you get a paste. Add to boiling sauce while stirring to avoid lumps.
Ingredients:
1 Grated an apple or 3 Tbsp Apricot Jam
1 Onion (Finely chopped)
1 Tomato (Finely Chopped)
¼ - ½ Tsp Crushed Garlic
Non Stick cooking spray/Olive Oil
1 Tbsp Sugar
100ml Tomato Sauce
2 Tbsp Soya Sauce
20 ml Worchesershire Sauce
1 Can Chopped tomatoes
Salt and pepper to taste
Method:
In a medium pot fry Apple/Apricot jam, onion, tomato and garlic until onions get transparent appearance. Add sugar, tomato sauce, Soya sauce and Worchestershire sauce. Once boiling add canned tomatoes and salt and pepper to taste. Stir continuously until boiling. Sauce will thicken. Should you want a thicker sauce use corn flour to thicken further.
Handy Hint: If you don’t have canned tomatoes add an extra 2 chopped tomatoes.
Corn flour
Make in a ratio of 1 tsp corn flour and 2 tsp cold water. Mix until you get a paste. Add to boiling sauce while stirring to avoid lumps.
Saturday, December 12, 2009
Roasted Marshmallows
This great dessert becomes part of the braai/barbeque and the kids enjoy making them.
Ingredients:
1 x Large packet Marshmallows
Skewer sticks (1 per person)
Method:
Place a marshmallow on the end of the skewer stick and hold it about 5cm above the flames, turn often. The marshmallow is ready when if has doubled in size and appears lightly toasted all around
Eat straight from the skewer and make another!
Ingredients:
1 x Large packet Marshmallows
Skewer sticks (1 per person)
Method:
Place a marshmallow on the end of the skewer stick and hold it about 5cm above the flames, turn often. The marshmallow is ready when if has doubled in size and appears lightly toasted all around
Eat straight from the skewer and make another!
Rice Salad
I am still sticking with the barbeque/braai theme. Another great salad, I usually use my left over for this one. Especially great if you had chicken a la king last night.
Ingredients:
Rice (about 1 ½ cups cooked)
Peas (about ½ cup cooked)
Pineapple (Queen size cubed)
6 Slices Ham cubed
1 Yellow pepper cubed
Method:
Mix above ingredients, once cooled, together and serve.
Rice: I usually use the left over from the night before, but if you make it the rule of thumb is: 1 Cup of rice to 2 ½ cups water, pinch of salt and boil until water cooks away. I prefer white rice for a salad.
Handy Tip: Add a tsp of lemon juice to the rice water while boiling, rice will stay separate, fluffy and white.
Peas: Again I use left over from the side dish for Chicken a la king, but boil for 5 – 10 minutes.
Ingredients:
Rice (about 1 ½ cups cooked)
Peas (about ½ cup cooked)
Pineapple (Queen size cubed)
6 Slices Ham cubed
1 Yellow pepper cubed
Method:
Mix above ingredients, once cooled, together and serve.
Rice: I usually use the left over from the night before, but if you make it the rule of thumb is: 1 Cup of rice to 2 ½ cups water, pinch of salt and boil until water cooks away. I prefer white rice for a salad.
Handy Tip: Add a tsp of lemon juice to the rice water while boiling, rice will stay separate, fluffy and white.
Peas: Again I use left over from the side dish for Chicken a la king, but boil for 5 – 10 minutes.
Friday, December 11, 2009
Pap/Mielie Meal
There are many ways to make this old South African favourite. You can have it for breakfast with milk and sugar or with a tomato onion mix with your braai. The thickness is the only thing that changes. Runny for breakfast, thick with a barbeque or “krummel” (crumbly) if you prefer.
Ingredients:
White maize meal
Water
Salt
Method:
Bring water with a pinch of salt to boil on the stove. In a measuring jug mix 250g maize meal with cold water to make a paste. (add slowly while stirring). Add the paste 1 spoonful at a time to the boiling water stirring continuously until you get the required consistency. For breakfast it should be thick but not stiff. To use with a tomato/onion sauce it should be thick enough to pick up in solid pieces. Cook for 20 minutes on a very low heat.
Serve as desired.
Ingredients:
White maize meal
Water
Salt
Method:
Bring water with a pinch of salt to boil on the stove. In a measuring jug mix 250g maize meal with cold water to make a paste. (add slowly while stirring). Add the paste 1 spoonful at a time to the boiling water stirring continuously until you get the required consistency. For breakfast it should be thick but not stiff. To use with a tomato/onion sauce it should be thick enough to pick up in solid pieces. Cook for 20 minutes on a very low heat.
Serve as desired.
Thursday, December 10, 2009
Coleslaw
Another braai/barbeque recipe. This one is a favourite!
Ingredients:
3 Carrots
1 Baby Cabbage (green)
Mayonnaise
Method:
Peel and grate carrots. Grate Cabbage. Spoon mayonnaise to desire consistency and serve!
Ingredients:
3 Carrots
1 Baby Cabbage (green)
Mayonnaise
Method:
Peel and grate carrots. Grate Cabbage. Spoon mayonnaise to desire consistency and serve!
Wednesday, December 9, 2009
Braai/Barbeque Carrot salad
This is the easiest recipe yet and it adds colour to your plate!
Ingredients:
4 Carrots (Large)
2 tsp lemon juice
Method
Peel carrots. I find the easiest way to peel carrots is to use a potato peeler. Chop both ends off. Grate carrots and place in a serving bowl. Sprinkle carrots with lemon juice, this keeps them fresh until serving.
Serve!
Now who said you can’t make a salad?
Ingredients:
4 Carrots (Large)
2 tsp lemon juice
Method
Peel carrots. I find the easiest way to peel carrots is to use a potato peeler. Chop both ends off. Grate carrots and place in a serving bowl. Sprinkle carrots with lemon juice, this keeps them fresh until serving.
Serve!
Now who said you can’t make a salad?
Tuesday, December 8, 2009
Noodle Salad
This has become known as Lola’s famous noodles. So simple to make, it is the hit of many a barbeque/braai.
Ingredients:
300g Small noodles (pick your favourite, I normally use small shells)
5 Viennas
60g Cheddar Cheese
3 Eggs
Mayonnaise
Salt
Tbsp oil
Method:
Noodles: Bring water to the boil, ¾ full small pot with a tbsp oil and salt. Once boiling add pasta and stir. Once brought back to the boil cook for 8 – 10 minutes. Remove from heat, place in a colander and run through hot water. Leave to cool.
Eggs: Place eggs in a small pot with water to cover. Bring to the boil, once boiling leave for 10 minutes. Remove from heat and place in a bowl with cold water to cool. Once cool, peel and chop into small pieces.
Other: Whilst cooking eggs and pasta, cut viennas into bite size pieces (about 1 cm thick), cube cheese into squares about 1cm x 1cm.
Place all ingredients in a large bowl and add a pinch of salt. Then spoon mayonnaise over noodles while mixing until you get the desired consistency (I like about 5 - 6 Tbsp).
For aesthetic appeal place in a serving dish, add a couple of fresh parsley leaves for decoration and serve.
Ingredients:
300g Small noodles (pick your favourite, I normally use small shells)
5 Viennas
60g Cheddar Cheese
3 Eggs
Mayonnaise
Salt
Tbsp oil
Method:
Noodles: Bring water to the boil, ¾ full small pot with a tbsp oil and salt. Once boiling add pasta and stir. Once brought back to the boil cook for 8 – 10 minutes. Remove from heat, place in a colander and run through hot water. Leave to cool.
Eggs: Place eggs in a small pot with water to cover. Bring to the boil, once boiling leave for 10 minutes. Remove from heat and place in a bowl with cold water to cool. Once cool, peel and chop into small pieces.
Other: Whilst cooking eggs and pasta, cut viennas into bite size pieces (about 1 cm thick), cube cheese into squares about 1cm x 1cm.
Place all ingredients in a large bowl and add a pinch of salt. Then spoon mayonnaise over noodles while mixing until you get the desired consistency (I like about 5 - 6 Tbsp).
For aesthetic appeal place in a serving dish, add a couple of fresh parsley leaves for decoration and serve.
Monday, December 7, 2009
Chicken Chilli Kebabs
Another great Braai recipe....
Ingredients:
Chicken fillet (cubed)
2 Peaches/Apricots (cubed)
1 Green Pepper (Cubed)
Sweet Chilli Sauce
Skewer Sticks
The cubes should be about 3 cm square.
Method:
Take a skewer stick and add in any order, mix it up. Eg: Chicken piece, peach, chicken, pepper, chicken, peach, pepper, chicken.
Place Sweet Chilli Sauce in a Square dish, roll skewers in the sauce ensuring they are covered.
Barbeque/Braai to your own liking.
Ingredients:
Chicken fillet (cubed)
2 Peaches/Apricots (cubed)
1 Green Pepper (Cubed)
Sweet Chilli Sauce
Skewer Sticks
The cubes should be about 3 cm square.
Method:
Take a skewer stick and add in any order, mix it up. Eg: Chicken piece, peach, chicken, pepper, chicken, peach, pepper, chicken.
Place Sweet Chilli Sauce in a Square dish, roll skewers in the sauce ensuring they are covered.
Barbeque/Braai to your own liking.
Sunday, December 6, 2009
Corn/Mielies on the cob
Here's another barbeque/braai idea, this really will take a few pages of recipe entries....This works well on a barbeque and is an easy way to add vegetables that the kids will love to eat!
Ingredients:
Corn/Mielies on the cob
Method:
Remove the leaves covering the kernels. Place over the open flame for 25 – 30 minutes. Turn often to avoid black spots.
Serve with butter and salt!
Ingredients:
Corn/Mielies on the cob
Method:
Remove the leaves covering the kernels. Place over the open flame for 25 – 30 minutes. Turn often to avoid black spots.
Serve with butter and salt!
Friday, December 4, 2009
Braai/Barbeque to wow your friends
I am going to do this a set of recipes, if you are looking for a colourful, less expensive option that will make you the envy of your friends, take some of these easy tips and turn your braai or barbeque into the talk of the town (even your friends on diet will easily enjoy this one)
Garlic Bread/Rolls
Ingredients:
Hotdog Rolls (1/2 – 1 per person)
Margarine
Crushed Garlic
Tinfoil
Method:
Slice rolls as per normal, close and slice top half into inch wide sections making sure not to cut completely through. In a bowl mix margarine and garlic in a ratio of 1 Tbsp Margarine to ½ tsp crushed garlic. Once mixed well, spread mixture thickly on all cut areas especially between inch wide sections. Wrap each roll individually in tinfoil, shiny side inside. Cook over fire, garlic rolls take 15 – 20 minutes to cook to mouth wateringly tasty.
Garlic Bread/Rolls
Ingredients:
Hotdog Rolls (1/2 – 1 per person)
Margarine
Crushed Garlic
Tinfoil
Method:
Slice rolls as per normal, close and slice top half into inch wide sections making sure not to cut completely through. In a bowl mix margarine and garlic in a ratio of 1 Tbsp Margarine to ½ tsp crushed garlic. Once mixed well, spread mixture thickly on all cut areas especially between inch wide sections. Wrap each roll individually in tinfoil, shiny side inside. Cook over fire, garlic rolls take 15 – 20 minutes to cook to mouth wateringly tasty.
Thursday, December 3, 2009
Braai/Barbeque to wow your friends
I am going to do this a set of recipes, if you are looking for a colourful, less expensive option that will make you the envy of your friends, take some of these easy tips and turn your braai or barbeque into the talk of the town (even your friends on diet will easily enjoy some of these).
Sweet Potatoes
This is a little known vegetable that is not only delicious, sweet and colourful but also healthy and listed on most diet food lists (recommended to replace potato which has way more starch content).
Ingredients:
Sweet potatoes (1/2 a potato per person)
Margarine
Salt
Garlic (optional)
Tin foil
Method:
Place the potatoes into a sink of hot water. Scrub them thoroughly to remove all sand from the skin. Place onto a cutting board and chop in half. (A full one will be too much for 1 person) Stab the potatoes on all sides using a sharp knife. Tear tinfoil to size of potatoes. Place a little margarine on each potato, sprinkle with salt (and optional garlic) and wrap in tinfoil (shiny side inside). Place on outer edge of the fire, under the grid. Turn occasionally. Remove when you have finished cooking the meat.
I normally don't use garlic here as we have garlic bread with our barbeques (recipe to follow)
Sweet Potatoes
This is a little known vegetable that is not only delicious, sweet and colourful but also healthy and listed on most diet food lists (recommended to replace potato which has way more starch content).
Ingredients:
Sweet potatoes (1/2 a potato per person)
Margarine
Salt
Garlic (optional)
Tin foil
Method:
Place the potatoes into a sink of hot water. Scrub them thoroughly to remove all sand from the skin. Place onto a cutting board and chop in half. (A full one will be too much for 1 person) Stab the potatoes on all sides using a sharp knife. Tear tinfoil to size of potatoes. Place a little margarine on each potato, sprinkle with salt (and optional garlic) and wrap in tinfoil (shiny side inside). Place on outer edge of the fire, under the grid. Turn occasionally. Remove when you have finished cooking the meat.
I normally don't use garlic here as we have garlic bread with our barbeques (recipe to follow)
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