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Wednesday, September 8, 2010

Beef Stroganoff Roll Recipe

I joined a weight watching group several years ago and over the time we have changed more into a get together group that exchanges recipes, new ideas, fellowship and a bit of group therapy thrown in when needed. We laugh over some of the extreme ideas thrown around, body image and everything else that such a diverse group brings to our sessions.
This recipe was given to me by Jill, who made it for us at a luncheon we had to celebrate her birthday. We all tried it and agreed it was definitely one to make at home for our own families.

500g low fat mince steak (heart tick one)
1 pkt beef stroganoff sauce mix
1/4 cup tomato sauce (ketchup)
1 medium size egg
1 tablespoon dried parsley flakes (can use fresh)
1 tablespoon dried chopped chives
1 cup cottage cheese (I used low fat)

Combine meat, sauce mix, tomato sauce and lightly beaten egg in a large mixing bowl and mix well.
Press mixture out flat onto a sheet of glad wrap, into an oblong shape.
Combine parsley, chives and cottage cheese and spread over meat mixture. Do not take the cheese mixture completely to outer edges of meat.
Roll the meat up as for a swiss roll, using the glad wrap to help with the rolling.
Place meat roll onto a microwave safe rack (seam down) and cook on MEDIUM HIGH for 15 minutes. May take more or less, depending on age and power of microwave.
Serve hot with a nice tossed salad or vegetables.

Bobotie Recipe

My friend Jacqui gave me this recipe and said it is one of those dishes she makes that the whole family enjoy. Although her recipe is for slow cookers, you can easily adapt it to cooking in the oven if you don't have a slow cooker. I will give you both ways of cooking it. You will find that the flavour is enhanced by doing it in a slow cooker so well worth investing in one, especially as there are so many wonderful recipes around now using them.
Bobotie is a traditional South African dish using spiced minced meats with an egg topping that many say, originated from the Dutch East India Company. It is a recipe that has slight variations, depending on individual tastes, and most housewives in South Africa will have their favourite version of this popular dish. You can use beef, pork or lamb in this but I have given you a simple one, using minced beef.

2 slices fresh white bread
1 cup milk ( can use hi-lo)
1 large brown onion - peeled and chopped
2 tablespoons olive oil
750g lean mince steak (heart tick one)
1 tablespoon brown sugar
1 tablespoon vinegar
1 tablespoon chutney
sea salt and freshly ground black pepper to taste
1/2 teaspoon finely grated lemon rind
2 medium size eggs
2 teaspoons curry powder
1/2 cup seedless raisins (optional)

METHOD: (slow cooker)
Tear bread up into small pieces into a medium size mixing bowl and pour the milk over.
Heat oil in a large frypan over medium/low heat and saute the onion and mince steak until browned.
Add the curry powder and cook another two minutes. Turn heat down to low and add sugar, vinegar, chutney, raisins, seasoning and lemon rind.
Squeeze out the bread and reserve the milk. Add the bread to mixture and continue cooking for another minute, stirring through.
Turn mixture into the slow cooker.
Beat eggs with the reserved milk and pour over top of mixture.
Cook for 2 hours on high temperature then reduce to low and cook for a further 3 hours.

METHOD: (traditional)
Same as for slow cooker until just before you add the egg/milk topping.
Turn mixture into a lightly greased ovenproof dish and cook for 35 minutes at 170C. Remove from oven and pour over the beaten egg/milk mixture and cook for a further 25 - 30 minutes.
Serve with steamed yellow rice and extra chutney in a side dish.