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.
INGREDIENTS:
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.
Wednesday, September 8, 2010
Monday, September 6, 2010
Cauliflower Cheese with Bacon Recipe
I always like experimenting with traditional dishes and this is one of those old time favourites that I have given a bit of a twist to.
If you prefer it without the bacon, just delete that from the recipe. You will find that the kids will love it with the bacon and it encourages them to eat their vegetables.
This amount will serve at least 6 adults so you can always halve it if cooking for less.
INGREDIENTS:
1 small cauliflower or half a large one
1 brown onion - peeled and chopped
4 rashers of short cut bacon - diced
30g (2 tablespoons) butter
2 tablespoons plain flour
1 1/2 cups milk (can use hi-lo)
1 large teaspoon dijon mustard
3/4 cup tasty cheese
1 tablespoon finely grated fresh parmesan cheese
1/2 cup fresh breadcrumbs (can use wholemeal if preferred)
sea salt and fresh ground black pepper to taste
extra 1/2 cup cheese
sprinkle of nutmeg (optional)
METHOD:
Preheat oven to 180C
Steam or microwave cauliflower florets until only just cooked but still firm. Place into an ovenproof dish that has been slightly greased with a little butter.
Heat butter in medium size saucepan and when starting to bubble, add onion and about 2/3 of the bacon. Cook over moderate heat until softened. Add flour to this while still over heat and continue to stir for about 2 minute or until the flour is thoroughly cooked.
While still over heat, add the milk, all at once while continuing to stir the mixture. Don't worry that it will go lumpy as it won't and will be nice and smooth once it is cooked. Bring it to the boil and then turn heat down to low. Add the mustard, 2/3 cup cheese and the parmesan cheese, a sprinkle of nutmeg, salt and pepper.
When cheese is completely melted pour over the cauliflower. Top with the fresh breadcrumbs, extra cheese and bacon.
Bake for 15 - 20 minutes or until the top is lovely and golden.
Serve as a side dish to your favourite roast or meal.
If you prefer it without the bacon, just delete that from the recipe. You will find that the kids will love it with the bacon and it encourages them to eat their vegetables.
This amount will serve at least 6 adults so you can always halve it if cooking for less.
INGREDIENTS:
1 small cauliflower or half a large one
1 brown onion - peeled and chopped
4 rashers of short cut bacon - diced
30g (2 tablespoons) butter
2 tablespoons plain flour
1 1/2 cups milk (can use hi-lo)
1 large teaspoon dijon mustard
3/4 cup tasty cheese
1 tablespoon finely grated fresh parmesan cheese
1/2 cup fresh breadcrumbs (can use wholemeal if preferred)
sea salt and fresh ground black pepper to taste
extra 1/2 cup cheese
sprinkle of nutmeg (optional)
METHOD:
Preheat oven to 180C
Steam or microwave cauliflower florets until only just cooked but still firm. Place into an ovenproof dish that has been slightly greased with a little butter.
Heat butter in medium size saucepan and when starting to bubble, add onion and about 2/3 of the bacon. Cook over moderate heat until softened. Add flour to this while still over heat and continue to stir for about 2 minute or until the flour is thoroughly cooked.
While still over heat, add the milk, all at once while continuing to stir the mixture. Don't worry that it will go lumpy as it won't and will be nice and smooth once it is cooked. Bring it to the boil and then turn heat down to low. Add the mustard, 2/3 cup cheese and the parmesan cheese, a sprinkle of nutmeg, salt and pepper.
When cheese is completely melted pour over the cauliflower. Top with the fresh breadcrumbs, extra cheese and bacon.
Bake for 15 - 20 minutes or until the top is lovely and golden.
Serve as a side dish to your favourite roast or meal.
Tuesday, August 31, 2010
Mongolian Beef Recipe
I love Mongolian lamb that you get at good chinese restaurants and if you prefer lamb then you can substitute that for beef.
I have used beef in this recipe as some people don't like the mild taste of lamb. Either way, you will find that this is a really easy recipe and very tasty.
INGREDIENTS:
Sauce:
2 teaspoons peanut oil
2 - 3 cloves of fresh minced garlic (can used bottled)
1/2 teaspoon finely chopped ginger (can used bottled)
1/3 cup soy sauce (can use salt reduced or light)
1/2 cup water
3/4 cup brown sugar ( I use dark)
To make sauce, place the oil in a med size saucepan and set over mod heat. Lower heat slightly if needed as you don't want oil too hot. Add the garlic and ginger to pan and then quickly add sauce and water to pan so as the garlic doesn't burn. Dissolve the sugar in the sauce then increase heat until sauce boils. Gently boil until sauce thickens which should be approx 2 - 3 minutes. Remove from stove.
Meat:
500g rump steak
1/4 cup peanut oil
1/4 cup cornflour
1 large green onion (either shallots or spring onions)
Using a very sharp knife, slice the rump steak against the grain in about 1/4 inch (6mm) thick slices. It is easier if you tilt your knife on a 45 degree angle.
Dip the meat into the cornflour and rest for a few minutes before cooking.
Heat the oil in a large frypan or wok until it just begins to smoke. Add the meat to the oil and cook for about 2 minutes or until it just begins to brown at the edges. Make sure you stir the meat around so it cooks evenly. After another couple of minutes remove meat and set on paper towels to drain off excess oil.
Place pan back over heat and return the meat to the pan. Add the sauce and gently simmer for 1 minute.Add the onion to pan and continue cooking for 1 - 2 minutes until satisfied it is well combined.
Serve with jasmine rice and some stir fry vegetables.
I have used beef in this recipe as some people don't like the mild taste of lamb. Either way, you will find that this is a really easy recipe and very tasty.
INGREDIENTS:
Sauce:
2 teaspoons peanut oil
2 - 3 cloves of fresh minced garlic (can used bottled)
1/2 teaspoon finely chopped ginger (can used bottled)
1/3 cup soy sauce (can use salt reduced or light)
1/2 cup water
3/4 cup brown sugar ( I use dark)
To make sauce, place the oil in a med size saucepan and set over mod heat. Lower heat slightly if needed as you don't want oil too hot. Add the garlic and ginger to pan and then quickly add sauce and water to pan so as the garlic doesn't burn. Dissolve the sugar in the sauce then increase heat until sauce boils. Gently boil until sauce thickens which should be approx 2 - 3 minutes. Remove from stove.
Meat:
500g rump steak
1/4 cup peanut oil
1/4 cup cornflour
1 large green onion (either shallots or spring onions)
Using a very sharp knife, slice the rump steak against the grain in about 1/4 inch (6mm) thick slices. It is easier if you tilt your knife on a 45 degree angle.
Dip the meat into the cornflour and rest for a few minutes before cooking.
Heat the oil in a large frypan or wok until it just begins to smoke. Add the meat to the oil and cook for about 2 minutes or until it just begins to brown at the edges. Make sure you stir the meat around so it cooks evenly. After another couple of minutes remove meat and set on paper towels to drain off excess oil.
Place pan back over heat and return the meat to the pan. Add the sauce and gently simmer for 1 minute.Add the onion to pan and continue cooking for 1 - 2 minutes until satisfied it is well combined.
Serve with jasmine rice and some stir fry vegetables.
Sunday, August 22, 2010
Ginger Kisses Recipe
Have you ever bought ginger kisses from the supermarket and wanted to make them for yourself. The recipe is just so simple and easy to make and you get a lot more for your money out of making them yourself as well as being so much nicer than the shop bought ones.
I have made the cream filling plain, with coffee and with some preserved ginger in it and I have to say that they are all equally as yummy. The ones from the shops have the plain filling so try experiementing to see which one you prefer.
INGREDIENTS:
125g flour
1 teaspoon ground ginger
1 teaspoon ground cinnamon
1/2 teaspoon baking powder
115g butter ( better than margarine in cooking) softened at room temperature
85g caster sugar
1 egg - at room temperature
2 teaspoons golden syrup (can use honey)
1/2 teaspoon bi-carb soda
1 tablespoon hot water
FILLING:
30g butter
120g pure icing sugar
1/2 teaspoon vanilla essence
2 tablespoons boiling water
METHOD:
Preheat oven to 180C or 170C for fan forced oven.
Cream butter and sugar together until light and fluffy. Beat in egg until combined then add the golden syrup( or honey).
Sift flour, baking powder and spices together and fold into mixture until just combined.
Dissolve bi-carb soda in the hot water and add to mixture and stir through.
Line two oven trays with baking paper and put small teaspoonful of the mixture on them.
Bake for approx 10 minutes or until cooked. Remove from oven and cool on cake racks.
To make filling, beat softened butter and icing sugar together with an electric beater. Add the vanilla essence and continue beating until fluffy. Add boiling water, a little amount at a time and continue beating during this process. When light and creamy put aside and when kisses are cooled down sandwich two together with small amount of filling.
You can add a little amount of hot percolate coffee instead of water or add some instant coffee (about 1 teaspoon) to the boiling water. Instead you may like to add a little amount of preserved ginger ( about 1 tablespoon) which has been finely chopped to the mixture with the water. This is a lovely alternative.
I have made the cream filling plain, with coffee and with some preserved ginger in it and I have to say that they are all equally as yummy. The ones from the shops have the plain filling so try experiementing to see which one you prefer.
INGREDIENTS:
125g flour
1 teaspoon ground ginger
1 teaspoon ground cinnamon
1/2 teaspoon baking powder
115g butter ( better than margarine in cooking) softened at room temperature
85g caster sugar
1 egg - at room temperature
2 teaspoons golden syrup (can use honey)
1/2 teaspoon bi-carb soda
1 tablespoon hot water
FILLING:
30g butter
120g pure icing sugar
1/2 teaspoon vanilla essence
2 tablespoons boiling water
METHOD:
Preheat oven to 180C or 170C for fan forced oven.
Cream butter and sugar together until light and fluffy. Beat in egg until combined then add the golden syrup( or honey).
Sift flour, baking powder and spices together and fold into mixture until just combined.
Dissolve bi-carb soda in the hot water and add to mixture and stir through.
Line two oven trays with baking paper and put small teaspoonful of the mixture on them.
Bake for approx 10 minutes or until cooked. Remove from oven and cool on cake racks.
To make filling, beat softened butter and icing sugar together with an electric beater. Add the vanilla essence and continue beating until fluffy. Add boiling water, a little amount at a time and continue beating during this process. When light and creamy put aside and when kisses are cooled down sandwich two together with small amount of filling.
You can add a little amount of hot percolate coffee instead of water or add some instant coffee (about 1 teaspoon) to the boiling water. Instead you may like to add a little amount of preserved ginger ( about 1 tablespoon) which has been finely chopped to the mixture with the water. This is a lovely alternative.
Wednesday, August 4, 2010
Pumpkin, Chicken and Spinach Risotto Recipe
Risotto is one of those recipes that I don't make very often but whenever I do, I wonder why I don't make them more. If you don't eat meat then you could always leave the chicken out and add some pine nuts or cashews to give it a little extra taste.
This is very simple to make and only takes around 30 - 35 minutes to cook.
INGREDIENTS:
1 litre of good chicken stock (ideally, make your own)
500g chicken thigh fillets
1 brown onion - peeled and finely chopped
1 tablespoon olive oil
2 cloves fresh garlic - crushed
1 1/2 cups arborio rice
1 kg butternut pumpkin (butternut squash) peeled and diced into bite size cubes
150g baby spinach
3 - 4 tablespoons fresh parmesan cheese - finely grated
METHOD:
Dice chicken into bite size cubes.
Heat oil in a large saucepan or frypan and add the chicken. Cook until the chicken is nice and golden brown then remove it from the pan.
Add onion to the pan and cook for approx 5 minutes or until softened.
Add garlic, pumpkin and rice and cook for about 1 minute.
Pour the chicken stock in, bring to boil, then stir through. Place lid on pan and simmer for about 20 minutes or until the rice is just cooked. Stir occasionally.
Remove from heat and stir in the spinach, parmesan cheese and chicken.
Cover again with lid and let stand for another 5 minutes to make sure the chicken is heated through.
Serve with a small side dish of extra shaved parmesan cheese and some fresh crusty bread and butter.
This is very simple to make and only takes around 30 - 35 minutes to cook.
INGREDIENTS:
1 litre of good chicken stock (ideally, make your own)
500g chicken thigh fillets
1 brown onion - peeled and finely chopped
1 tablespoon olive oil
2 cloves fresh garlic - crushed
1 1/2 cups arborio rice
1 kg butternut pumpkin (butternut squash) peeled and diced into bite size cubes
150g baby spinach
3 - 4 tablespoons fresh parmesan cheese - finely grated
METHOD:
Dice chicken into bite size cubes.
Heat oil in a large saucepan or frypan and add the chicken. Cook until the chicken is nice and golden brown then remove it from the pan.
Add onion to the pan and cook for approx 5 minutes or until softened.
Add garlic, pumpkin and rice and cook for about 1 minute.
Pour the chicken stock in, bring to boil, then stir through. Place lid on pan and simmer for about 20 minutes or until the rice is just cooked. Stir occasionally.
Remove from heat and stir in the spinach, parmesan cheese and chicken.
Cover again with lid and let stand for another 5 minutes to make sure the chicken is heated through.
Serve with a small side dish of extra shaved parmesan cheese and some fresh crusty bread and butter.
Wednesday, July 28, 2010
Baked Onion Rings Recipe
Do you love the onion rings from the Fast Food outlets? If you do you will love this recipe for baked onion rings as it is so much better than any available on the market.
This calls for dipping the onion rings into a milk mixture and then into a pancake mix.
I always make my own pancakes but you can substitute a bought mix if you prefer. Just make sure it is not a sweet one.
PANCAKE RECIPE:
I use a very basic one for this.
1 1/2 cups SR flour
1 cup buttermilk
1 small egg (optional)
1/4 teaspoon bi-carb soda (cooking soda)
1 tablespoon melted butter
If you don't have any buttermilk in the fridge use normal milk with 1/2 teaspoon vinegar or lemon juice added to it to turn slightly sour.
Sift flour and bi-carb together and then add all other ingredients and blend throroughly together.
Set aside and allow to stand while making up the rest of the recipe for onion rings.
INGREDIENTS: ( for onion rings)
6 white onions - peeled and sliced
2 large or 3 medium size eggs - beaten
1 cup milk
sea salt and fresh ground black pepper to taste
2 cups homemade pancake mix or bought mixture
Oil for deep frying ( I use peanut oil)
METHOD:
Separate the sliced onions into rings.
Blend milk, eggs, salt and pepper in a bowl. Soak the onions in this for 30 minutes.
In a separate bowl, prepare the pancake mixture.
In either an electric deep fryer or a large heavy based frypan, heat the oil to recommended heat for deep frying. Do not let the oil smoke or it may be too hot. Test by dropping just 1 onion ring into the oil and check it is the right temperature.
Take onion rings out of milk mixture and dip into the pancake mix. Drop into hot oil and fry until golden brown. You will need to do this in batches as if too many at once will reduce the heat and they will not cook properly. Transfer them onto paper towels to drain off excess oil.
Pack the rings firmly but not too hard into a loaf pan and bake at 200C for approx 15 minutes then remove from oven and turn out onto a serving plate.
Serve with some dipping sauces such as sweet chili or any of your favourites.
This calls for dipping the onion rings into a milk mixture and then into a pancake mix.
I always make my own pancakes but you can substitute a bought mix if you prefer. Just make sure it is not a sweet one.
PANCAKE RECIPE:
I use a very basic one for this.
1 1/2 cups SR flour
1 cup buttermilk
1 small egg (optional)
1/4 teaspoon bi-carb soda (cooking soda)
1 tablespoon melted butter
If you don't have any buttermilk in the fridge use normal milk with 1/2 teaspoon vinegar or lemon juice added to it to turn slightly sour.
Sift flour and bi-carb together and then add all other ingredients and blend throroughly together.
Set aside and allow to stand while making up the rest of the recipe for onion rings.
INGREDIENTS: ( for onion rings)
6 white onions - peeled and sliced
2 large or 3 medium size eggs - beaten
1 cup milk
sea salt and fresh ground black pepper to taste
2 cups homemade pancake mix or bought mixture
Oil for deep frying ( I use peanut oil)
METHOD:
Separate the sliced onions into rings.
Blend milk, eggs, salt and pepper in a bowl. Soak the onions in this for 30 minutes.
In a separate bowl, prepare the pancake mixture.
In either an electric deep fryer or a large heavy based frypan, heat the oil to recommended heat for deep frying. Do not let the oil smoke or it may be too hot. Test by dropping just 1 onion ring into the oil and check it is the right temperature.
Take onion rings out of milk mixture and dip into the pancake mix. Drop into hot oil and fry until golden brown. You will need to do this in batches as if too many at once will reduce the heat and they will not cook properly. Transfer them onto paper towels to drain off excess oil.
Pack the rings firmly but not too hard into a loaf pan and bake at 200C for approx 15 minutes then remove from oven and turn out onto a serving plate.
Serve with some dipping sauces such as sweet chili or any of your favourites.
Thursday, July 22, 2010
Mexican Pizza Recipe
When I was in the states I was taken to a Mexican restaurant and my friend ordered this amazing pizza using tortillas. I loved it so much that I wished I had the recipe for it. On telling another friend over there about it, she promptly got out this recipe she had made many times and said that most people had a similar one to hers. Bobby made it up for me and I have to admit that it was just as good, if not better than the one I had tasted at the restaurant.
Once you try this I am sure that the whole family will love it. It takes a little time to make them up but well worth the effort. Just get the family members to help making them.
INGREDIENTS:
500g mince steak (ground beef)
1/2 teaspoon salt
fresh ground black pepper to taste
1/4 teaspoon dried minced onion
1/2 teaspoon chili powder
1/4 teaspoon smoked paprika
2 tablespoons water
8 flour tortillas
1 cup of either vegetable shortening or peanut oil
1 can refried beans (optional)
2/3 cup mild salsa
1 cup grated cheese
1 cup tasty cheese - grated (if in the USA use Monterey Jack)
1 ripe diced tomato
1/4 cup sliced black olives (optional)
1/4 cup green onion - chopped
METHOD:
Brown mince steak in a large pan over medium heat in a small dash of oil to stop from sticking. Drain off any excess fat or oil from pan.
Add salt, dried onions, paprika, pepper, chili powder and water and let the mixture just simmer over a medium heat for about 10 minutes. stirring often.
Heat shortening or oil in a separate pan over a medium to high heat. Don't let the oil smoke or it will be too hot. Fry each tortilla for about 40 seconds on each side or until a nice goldne brown and then remove and drain on paper towels.
If using the refried beans, heat them in a small saucepan on top of the stove.
Preheat your oven to 190C or 200F.
To make up the pizzas, spread 1/3 of the refried beans on top of one tortilla. Spread 1/4 of the meat over this and then another tortilla. Place 2 tablespoons of salsa on top of tortilla, then spread tomatoes on top of this. Divide the cheese, onions and olives and spread them over the top.
Place the pizzas in the oven and cook for about 10 minutes so the cheese is melted.
Once you try this I am sure that the whole family will love it. It takes a little time to make them up but well worth the effort. Just get the family members to help making them.
INGREDIENTS:
500g mince steak (ground beef)
1/2 teaspoon salt
fresh ground black pepper to taste
1/4 teaspoon dried minced onion
1/2 teaspoon chili powder
1/4 teaspoon smoked paprika
2 tablespoons water
8 flour tortillas
1 cup of either vegetable shortening or peanut oil
1 can refried beans (optional)
2/3 cup mild salsa
1 cup grated cheese
1 cup tasty cheese - grated (if in the USA use Monterey Jack)
1 ripe diced tomato
1/4 cup sliced black olives (optional)
1/4 cup green onion - chopped
METHOD:
Brown mince steak in a large pan over medium heat in a small dash of oil to stop from sticking. Drain off any excess fat or oil from pan.
Add salt, dried onions, paprika, pepper, chili powder and water and let the mixture just simmer over a medium heat for about 10 minutes. stirring often.
Heat shortening or oil in a separate pan over a medium to high heat. Don't let the oil smoke or it will be too hot. Fry each tortilla for about 40 seconds on each side or until a nice goldne brown and then remove and drain on paper towels.
If using the refried beans, heat them in a small saucepan on top of the stove.
Preheat your oven to 190C or 200F.
To make up the pizzas, spread 1/3 of the refried beans on top of one tortilla. Spread 1/4 of the meat over this and then another tortilla. Place 2 tablespoons of salsa on top of tortilla, then spread tomatoes on top of this. Divide the cheese, onions and olives and spread them over the top.
Place the pizzas in the oven and cook for about 10 minutes so the cheese is melted.
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