tag:blogger.com,1999:blog-8288450716002428062024-03-23T19:44:19.460+02:00Simply-da-Best!Welcome to my online Recipe Collection of Delicious, Simple, Flop-Proof Recipes.
Most have Gluten Free, Wheat Free or Dairy Free options!Unknownnoreply@blogger.comBlogger128125tag:blogger.com,1999:blog-828845071600242806.post-64382955969150588022024-03-23T19:38:00.000+02:002024-03-23T19:38:07.863+02:00Spanish Chicken & Chorizo (Instant Pot)<p><b><span style="font-family: arial;"> Spanish Chicken & Chorizo (Instant Pot)</span></b></p><p><span style="font-family: arial;">This is a delicious dinner, so full of Mediterranean flavour and colour! You can easily dump-and-go with this recipe, as one would for a slow cooker, but I'll give some more guidance for if you have a moment to sauté the onions and bring out that yummy fond that's so full of depth of flavour. I first found this recipe over at <a href="http://tamingtwins.comchicken-chorizo-stew-slow-cooker/#recipe">tamingtwins.com</a> and I have adapted it for the Instant pot.</span></p><p><span style="font-family: arial;"><br /></span></p><p><span style="font-family: arial;"><b>Spanish Chicken & Chorizo (Instant Pot)</b></span></p><p><span style="font-family: arial;"><br /></span></p><p><span style="font-family: arial;"><u>Ingredients:</u></span></p><p><span style="font-family: arial;">Oil to saute (omit if your rather dump-and-go)</span></p><p><span style="font-family: arial;">3 medium Onions, diced chunky</span></p><p><span style="font-family: arial;">3 cloves Garlic, crushed</span></p><p><span style="font-family: arial;">2 tsp Ground Cumin</span></p><p><span style="font-family: arial;">2tsp Ground Smoked Paprika</span></p><p><span style="font-family: arial;">2 tsp Dried Oregano</span></p><p><span style="font-family: arial;">1/2 Chorizo ring, cut into slices</span></p><p><span style="font-family: arial;">1kg Chicken thighs, skinless & boneless</span></p><p><span style="font-family: arial;">1/2 jar Olives and Brine (170g)</span></p><p><span style="font-family: arial;">2 tins chopped Tomato (800g)</span></p><p><span style="font-family: arial;">3 Carrots, peeled</span></p><p><span style="font-family: arial;">Salt and freshly ground black pepper to taste</span></p><p><span style="font-family: arial;"><u>Add after cooking:</u></span></p><p><span style="font-family: arial;">1 tbsp Cornflour</span></p><p><span style="font-family: arial;">2 Tbsp Tomato paste</span></p><p><span style="font-family: arial;">2 Bell peppers, diced</span></p><p><span style="font-family: arial;"><br /></span></p><p><span style="font-family: arial;">Method:</span></p><p><span style="font-family: arial;">1. Set the Instant pot to Saute on high for 10 minutes. Saute the onions for 5 mins.</span></p><p><span style="font-family: arial;">2. Then add the garlic and spices, and stir to allow the flavours to bloom.</span></p><p><span style="font-family: arial;">3. Add the chorizo and allow to crisp a bit.</span></p><p><span style="font-family: arial;">4. Then add the Chicken thighs and allow the 10 minutes to complete while the thighs are coated in these delicious flavours.</span></p><p><span style="font-family: arial;">5. Turn the pot off. Add the olives and brine, 2 tins of chopped tomato and stir the pot well to get any darkened bits of fond off the base layer. Stir well.</span></p><p><span style="font-family: arial;">6. Now add the carrots (we will slice them up after cooking) and a good grind of Salt and Black Pepper.</span></p><p><span style="font-family: arial;">7. Seal the Instant Pot and cook on high pressure for 10 minutes. </span></p><p><span style="font-family: arial;">8. When its done, switch it off and allow it to naturally release pressure. (This is an important part of the cooking process so don't hurry it)</span></p><p><span style="font-family: arial;">9. Remove the whole carrots to a chopping board and slice them thickly.</span></p><p><span style="font-family: arial;">10. Then remove the thighs to a large bowl and shred them apart with a fork.</span></p><p><span style="font-family: arial;">11. Mix a slurry with the cornflour and a bit of water and add this to the pot. Put the pot on to Saute and keep stirring while the sauce thickens.</span></p><p><span style="font-family: arial;">12. Now add the tomato paste, stirring well. </span></p><p><span style="font-family: arial;">13. Finally add the carrots, shredded chicken and diced bell peppers back to the pot and give it a final stir and taste test, season as needed.</span></p><p><span style="font-family: arial;">14. Serve this on a fluffy bed of Basmati rice.</span></p><p><span style="font-family: arial;"><br /></span></p><p><span style="font-family: arial;"><i>Serves about 8</i></span></p><p><br /></p>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-828845071600242806.post-61929258206969563012024-01-12T19:30:00.001+02:002024-01-12T19:30:28.967+02:00My Favourite South African Bobotie (Gluten and Dairy free)<div>This is my absolute favourite South African meal. I learnt to cook a version of Bobotie in High school and it's been a proudly South African favourite ever since. Now that we live in London we love to make it for our new friends and share something special with them. Today as we celebrate our first year in London, we will dig in to a delicious warm tasty hug from SA. <div dir="auto"><br></div><div dir="auto">Ingredients:</div><div dir="auto"><div style="font-size:16px;font-family:"Source Serif Pro",serif" dir="auto"><ul style="list-style-type:none;margin-left:0px;margin-bottom:1.5em;padding:0px;font-family:"Source Serif Pro",serif" dir="auto"><li style="margin-bottom:0.625em;list-style-type:none;margin-left:1.5em;line-height:1.46;font-family:"Source Serif Pro",serif"><span style="font-family:"Source Serif Pro",serif">3</span> slices of Gluten free bread</li><li style="margin-bottom:0.625em;list-style-type:none;margin-left:1.5em;line-height:1.46;font-family:"Source Serif Pro",serif"><span style="font-family:"Source Serif Pro",serif">1 cup </span> + 1 cup dairy free milk, divided</li><li style="margin-bottom:0.625em;list-style-type:none;margin-left:1.5em;line-height:1.46;font-family:"Source Serif Pro",serif"><span style="font-family:"Source Serif Pro",serif">2 Tbsp</span> oil</li><li style="margin-bottom:0.625em;list-style-type:none;margin-left:1.5em;line-height:1.46;font-family:"Source Serif Pro",serif"><span style="font-family:"Source Serif Pro",serif">2</span> large onions, roughly chopped</li><li style="margin-bottom:0.625em;list-style-type:none;margin-left:1.5em;line-height:1.46;font-family:"Source Serif Pro",serif"><span style="font-family:"Source Serif Pro",serif">4 tsp</span> medium curry powder</li><li style="margin-bottom:0.625em;list-style-type:none;margin-left:1.5em;line-height:1.46;font-family:"Source Serif Pro",serif"><span style="font-family:"Source Serif Pro",serif">1 tsp </span>herbs (oregano is my fav)</li><li style="margin-bottom:0.625em;list-style-type:none;margin-left:1.5em;line-height:1.46;font-family:"Source Serif Pro",serif"><span style="font-family:"Source Serif Pro",serif">1 tsp</span> cumin</li><li style="margin-bottom:0.625em;list-style-type:none;margin-left:1.5em;line-height:1.46;font-family:"Source Serif Pro",serif"><span style="font-family:"Source Serif Pro",serif">1/2 tsp turmeric</span></li><li style="margin-bottom:0.625em;list-style-type:none;margin-left:1.5em;line-height:1.46;font-family:"Source Serif Pro",serif"><span style="font-family:"Source Serif Pro",serif">2</span> garlic cloves, finely chopped</li><li style="margin-bottom:0.625em;list-style-type:none;margin-left:1.5em;line-height:1.46;font-family:"Source Serif Pro",serif">750g Minced Beef</li><li style="margin-bottom:0.625em;list-style-type:none;margin-left:1.5em;line-height:1.46;font-family:"Source Serif Pro",serif">1/2 cup Mrs Balls Chutney</li><li style="margin-bottom:0.625em;list-style-type:none;margin-left:1.5em;line-height:1.46;font-family:"Source Serif Pro",serif"><span style="font-family:"Source Serif Pro",serif">1 Tbsp Apricot jam</span></li><li style="margin-bottom:0.625em;list-style-type:none;margin-left:1.5em;line-height:1.46;font-family:"Source Serif Pro",serif">Zest and juice of one lemon, divided</li><li style="margin-bottom:0.625em;list-style-type:none;margin-left:1.5em;line-height:1.46;font-family:"Source Serif Pro",serif"><span style="font-family:"Source Serif Pro",serif">4 tsp </span>tomato paste</li><li style="margin-bottom:0.625em;list-style-type:none;margin-left:1.5em;line-height:1.46;font-family:"Source Serif Pro",serif">Salt and pepper</li><li style="margin-bottom:0.625em;list-style-type:none;margin-left:1.5em;line-height:1.46;font-family:"Source Serif Pro",serif">4 large eggs</li><li style="margin-bottom:0.625em;list-style-type:none;margin-left:1.5em;line-height:1.46;font-family:"Source Serif Pro",serif">Bay leaves</li></ul></div>Method:<br></div><div dir="auto"><br></div><div dir="auto" style="background-color:rgba(0,0,0,0);border-color:rgb(0,0,0);color:rgb(0,0,0)"><ol style="font-family:"Source Serif Pro",serif;font-size:16px;margin-left:0px;padding:0px" dir="auto"><li id="m_6310149129775233187instruction-step-1" style="list-style-type:none;margin-bottom:1em;margin-left:1.5em;line-height:1.46;font-family:"Source Serif Pro",serif">1. Preheat your oven to 180°</li><li id="m_6310149129775233187instruction-step-2" style="list-style-type:none;margin-bottom:1em;margin-left:1.5em;line-height:1.46;font-family:"Source Serif Pro",serif">2. Soak the bread in 1 cup of milk.</li><li id="m_6310149129775233187instruction-step-3" style="list-style-type:none;margin-bottom:1em;margin-left:1.5em;line-height:1.46;font-family:"Source Serif Pro",serif">3. Heat the oil in a large pot on medium heat, add the onions and cook until soft.</li><li id="m_6310149129775233187instruction-step-4" style="list-style-type:none;margin-bottom:1em;margin-left:1.5em;line-height:1.46;font-family:"Source Serif Pro",serif">4. Add the curry powder, herbs, cumin, turmeric, and garlic. Allow to cook for a minute or two until the garlic is soft.</li><li id="m_6310149129775233187instruction-step-5" style="list-style-type:none;margin-bottom:1em;margin-left:1.5em;line-height:1.46;font-family:"Source Serif Pro",serif">5. Add the mince, stirring to break up chunks.</li><li id="m_6310149129775233187instruction-step-6" style="list-style-type:none;margin-bottom:1em;margin-left:1.5em;line-height:1.46;font-family:"Source Serif Pro",serif">6. Once the mince is browned, remove the pot from heat and stir in the chutney, jam, all the lemon zest, half the lemon juice, tomato paste, and salt and pepper to taste. Mix well, give it a taste test and add more lemon juice, salt or pepper as desired. It should be delightfully zingy!</li><li id="m_6310149129775233187instruction-step-7" style="list-style-type:none;margin-bottom:1em;margin-left:1.5em;line-height:1.46;font-family:"Source Serif Pro",serif">7. Break up the bread and mash into the milk with a fork. Mix the bread into the mince mixture, and spread evenly into an oven-proof dish.</li><li id="m_6310149129775233187instruction-step-8" style="list-style-type:none;margin-bottom:1em;margin-left:1.5em;line-height:1.46;font-family:"Source Serif Pro",serif">8. Add the last 1 cup of milk to the bread dish, and add the eggs. Beat the mixture and add salt to taste. Pour this over the meat, and decoratively scatter the bay leaves on top.</li><li id="m_6310149129775233187instruction-step-9" style="list-style-type:none;margin-bottom:1em;margin-left:1.5em;line-height:1.46;font-family:"Source Serif Pro",serif">9. Bake the Bobotie uncovered, at 180° for 45 minutes, or until golden brown.</li><li id="m_6310149129775233187instruction-step-9" style="list-style-type:none;margin-bottom:1em;margin-left:1.5em;line-height:1.46;font-family:"Source Serif Pro",serif">10. Serve with yellow raisin rice and fresh green beans. </li></ol><div dir="auto" style="background-color:rgba(0,0,0,0);border-color:rgb(0,0,0);color:rgb(0,0,0)">Serves 8</div><div dir="auto" style="background-color:rgba(0,0,0,0);border-color:rgb(0,0,0)"><br></div><div dir="auto" style="background-color:rgba(0,0,0,0);border-color:rgb(0,0,0)">(My recipe is a slight adaptation of the one shared here —-> <div dir="auto"><a href="https://tasteoftheplace.com/bobotie" target="_blank">https://tasteoftheplace.com/bobotie</a> )</div></div></div> </div>-- <br><div dir="ltr" class="gmail_signature" data-smartmail="gmail_signature"><div dir="ltr"><div><div dir="ltr"><div><font face="tahoma, sans-serif">Many Blessings,</font></div><div><font size="2" color="#000000" face="tahoma, sans-serif">Jacqui Cunningham</font></div></div></div></div></div> Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-828845071600242806.post-30703277999937926942023-12-21T19:08:00.001+02:002023-12-21T19:45:21.141+02:00Student's Easy Tuna Pasta (IP, GF, DF)<p></p><div class="separator" style="clear: both; text-align: center;"><span style="text-align: left;">As my kids are getting older and some are leaving the nest, I feel inspired to share some recipes that are my default go to's for a Quick and Easy meal, or when I reach the end of the month and need to cook on a budget from the pantry. This one is put together really fast and can feed a dorn room of students on a budget!</span></div><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxjehjfwlkuaqwY6Doxd0_6LdyvjmTRpJ7u7Yenfoe_e_RZd32u1j3Ir1fg6UVEghXHfM3aodwLoFwoFC9bpjz8etz4nc_4NbVzWODQxPzmV2s5vl1BEyQ4i0hbnSQ-54okTv4ot4n9D5pHsdmdKygclGvLN5KIEV_8moBWYXhDlPOQFYXFvtf5PHle6dx/s3024/tuna%20pasta.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2890" data-original-width="3024" height="306" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxjehjfwlkuaqwY6Doxd0_6LdyvjmTRpJ7u7Yenfoe_e_RZd32u1j3Ir1fg6UVEghXHfM3aodwLoFwoFC9bpjz8etz4nc_4NbVzWODQxPzmV2s5vl1BEyQ4i0hbnSQ-54okTv4ot4n9D5pHsdmdKygclGvLN5KIEV_8moBWYXhDlPOQFYXFvtf5PHle6dx/s320/tuna%20pasta.jpg" width="320" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><p><b><span style="font-size: medium;">Student's Easy Tuna Pasta</span></b></p><p><br /></p><p><b>Ingredients:</b></p><p>1 Packet Pasta of choice (Use GF if needed)</p><p>Water</p><p>Salt</p><p>1 Tin of tuna (optional: 2 if you want more protein)</p><p>1 small onion, finely chopped</p><p>1 green Pepper, chopped</p><p>1/2 - 1C Mayonnaise</p><p><br /></p><p><b>Method:</b></p><p>1. Instant pot method: Place the whole bag of pasta in the instant pot with 4C water (1 Liter) and sprinkle salt. Close the lid, seal, and pressure cook on high for 8 minutes. Allow a natural release.</p><p>Stovetop Method: Place the pasta in a large pot and cover with boiling water and add salt. Bring this to a boil for about 8 minutes. Drain when al dante.</p><p>2. While the pasta cooks, drain and empty a tin of tuna into a breakfast bowl.</p><p>3. Add the chopped onion and green pepper and 1/2 C mayonnaise. Season with salt and pepper to taste.</p><p>4. When the pasta is ready, add the tuna Mayonnaise to the pasta and stir until well coated. Taste and adjust seasoning and add mayonnaise if needed.</p><p><br /></p><p><i>Serves 6</i></p>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-828845071600242806.post-19140155914590038752023-10-03T11:55:00.001+02:002023-12-21T19:48:10.013+02:00Ottolenghi Inspired Sesame Chicken with Ginger and Lime<div dir="auto">Our cookbook group has recently been trying out Ottolenghi's recipes from "SIMPLE" What a clever concept and way of appealing to everyone's unique sense of what makes a simple recipe!</div><div dir="auto"><br /></div><div dir="auto">This Ottolenghi Inspired Sesame Chicken with Ginger and Lime is my version of his Chicken with Miso Ginger and Lime, as I've made it simple for me!</div><div dir="auto"><br /></div><div dir="auto">Ottolenghi Inspired Sesame Chicken with Ginger and Lime <br /></div><div dir="auto"><br /></div><div dir="auto">Marinade Ingredients: </div><div dir="auto">1 Tbsp Sesame oil</div><div dir="auto">3/4 tsp Salt</div><div dir="auto">3 Tbsp Rice Wine Vinegar</div><div dir="auto">3 Tbsp Maple Syrup</div><div dir="auto">3 Tbsp Soya sauce (gluten free)</div><div dir="auto">80g Tahini paste</div><div dir="auto">4cm fresh Ginger, grated</div><div dir="auto">3 Garlic cloves, crushed</div><div dir="auto">1 lime, strips or rind and juiced</div><div dir="auto">8 Chicken thighs or legs<br /></div><div dir="auto"><br /></div><div dir="auto">- Marinade this in advance for 1 hr to a few days</div><div dir="auto"><br /></div><div dir="auto">On the day ingredients:</div><div dir="auto">2 -3 onions sliced</div><div dir="auto">2 Red Chillies, halved and deseeded</div><div dir="auto">Sesame seeds</div><div dir="auto"><br /></div><div dir="auto">- Lay these ingredients in a casserole dish and place the chicken pieces on top. Cover with foil. </div><div dir="auto">- Bake in a preheated oven of 200° for 20 minutes. </div><div dir="auto">- remove the foil, turn chicken pieces over, baste and bake for 15 minutes</div><div dir="auto">- turn pieces over, baste sprinkle with sesame seeds and bake for last 15 minutes. </div><div dir="auto"><br /></div><div dir="auto">Dressing up ingredients:</div><div dir="auto">2 spring onions, finely sliced</div><div dir="auto">Bunch Coriander</div><div dir="auto"><br /></div><div dir="auto">- Serve chicken pieces along side sticky white rice, and sprinkle with spring onions and Coriander and an extra squeeze of lime!</div><div dir="auto"><br /></div><div dir="auto">Serves 6-8</div> Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-828845071600242806.post-74292697802948274962023-09-12T15:55:00.000+02:002023-09-28T16:53:55.429+02:00Easy Creamy Mushroom Soup (DF, GF)<div dir="ltr">I've recently been gifted a Soup Maker and I'm loving making lunchtime soups with my new toy. Just in time for the cooler months ahead. <div dir="auto"><br /></div><div dir="auto">This Easy Creamy Mushroom Soup recipe is so quick and easy to throw together, and hits the spot for a delicious, hearty, creamy soup. </div><div dir="auto"><br /></div><div dir="auto"><b>Easy Creamy Mushroom Soup (DF, GF)</b></div><div dir="auto"><br /></div><div dir="auto"><u>Ingredients:</u></div><div dir="auto"><div dir="auto">1 onion, quartered</div><div dir="auto">3 medium potatoes, peeled </div><div dir="auto">Half a pack of sliced mushrooms</div><div dir="auto">3C water (or half water, half milk of your choice)</div><div dir="auto">1 stock cube</div><div dir="auto">Salt and white pepper, to taste</div><div dir="auto">Small sprig of thyme (too much will turn the soup green)</div><div dir="auto"><br /></div><div dir="auto"><u>Method:</u></div><div dir="auto">1) Place all the ingredients in a Soup maker and close the lid tight. Make sure it's plugged in and sitting securely in its base. (Also make sure the ingredients don't surpass the MAX FILL line)</div><div dir="auto">2) Power it on, and choose the "Smooth Soup" setting. </div><div dir="auto">3) Wait 30 minutes while it boils and blends. </div><div dir="auto">4) Enjoy a hot steamy and oh-so-creamy Mushroom soup!</div><div dir="auto"><br /></div><div dir="auto">Makes 1.7 liters, Serves 4. </div></div> </div> Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-828845071600242806.post-82169161743229342852023-06-30T11:00:00.000+02:002023-09-28T16:54:26.016+02:00Evie’s Favourite Creamy Mushroom Risotto<div><div class="gmail_quote"><blockquote class="gmail_quote" dir="auto" style="border-left: 1px solid rgb(204, 204, 204); margin: 0px 0px 0px 0.8ex; padding-left: 1ex;"><div><div dir="auto">I look after 2 gorgeous cherubs and Evie's favourite dinner is "Jacqui's Creamy mushroom Risotto!". Her delight and enthusiasm make it worth the little effort that is required to cook this for them. </div><div dir="auto"><br /></div><div dir="auto"><div><a href="https://blogger.googleusercontent.com/img/a/AVvXsEhJkzIM9nXou-yUxD7fVvKdYGfbVOryT2IcTKvfkfBasZAtd6C5Nyx1zQH7PlMwYqPqdZyNbdQVlAw-kPRuyNTmeB3X-b_u3Ibt6D74Z9kAgSjqrBL3ljDPdnYf60FIsQcBM28TO4wcwV1By3FkO_mHcYxrPuRbL71gVmyy_tvdW-kE4UkLFA0CYK-gpEP9"><img alt="" border="0" id="BLOGGER_PHOTO_ID_7250401620348453922" src="https://blogger.googleusercontent.com/img/a/AVvXsEhJkzIM9nXou-yUxD7fVvKdYGfbVOryT2IcTKvfkfBasZAtd6C5Nyx1zQH7PlMwYqPqdZyNbdQVlAw-kPRuyNTmeB3X-b_u3Ibt6D74Z9kAgSjqrBL3ljDPdnYf60FIsQcBM28TO4wcwV1By3FkO_mHcYxrPuRbL71gVmyy_tvdW-kE4UkLFA0CYK-gpEP9=s320" /></a></div><div dir="auto"><br /></div><div dir="auto"><b>Evie's Favourite Creamy Mushroom Risotto</b><br /></div><div dir="auto"><br /></div><div dir="auto"><u>Ingredients:</u> </div><div dir="auto">1 onion, finely chopped</div><div dir="auto">A dash of mixed herbs</div><div dir="auto">A flat teaspoon of garlic</div><div dir="auto">1/2 punnet mushrooms, sliced</div><div dir="auto">1 cup Risotto rice</div><div dir="auto">1 stock cube</div><div dir="auto">4 cups boiling water</div><div dir="auto">1 heaped tablespoon phelidelphia cream cheese. </div><div dir="auto"><br /></div><div dir="auto"><u>Method:</u></div><div dir="auto">1. Fry the onion in a bit of oil.</div><div dir="auto">2. As it starts to catch add the herbs and garlic and sauté until soft. </div><div dir="auto">3. Add the mushrooms and cook until soft and squishy. </div><div dir="auto">4. Add the rice and stir until all liquid is absorbed. Boil the kettle and prepare stock with one of the 3 cups of water. </div><div dir="auto">5. Add half a cup of stock and stir until it's absorbed, and then add the other. </div><div dir="auto">6. Truth is I don't stand watching the pot, I'll now add the remaining liquid and close with a lid, reducing the heat to a simmer. There are little ones waiting for me to read to them! ;)</div><div dir="auto">7. After about 20 minutes you can switch it off, give it a good stir and leave it to stand. </div><div dir="auto">8. When you're ready to dish up, add a heaped table spoon of Philadelphia cream cheese or crème fraiche and stir this through. </div><div dir="auto">9. Serve with yummy tender baby peas</div><div dir="auto"><br /></div><div dir="auto">Serves 2 munchkins, twice. </div></div></div> </blockquote></div></div><br /> Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-828845071600242806.post-3092629785277095122023-06-29T14:23:00.001+02:002023-09-28T17:00:47.013+02:00Easiest Crispiest Fluffiest Waffles! (GF, DF)<div dir="auto">This is such a winner recipe that delivers such crispy delight every time! Serve these hot with ice cream and chocolate spread!</div><div dir="auto"><br /></div><div dir="auto"><b>Easiest Crispiest Fluffiest Waffles! (GF, DF)</b></div><div dir="auto"><br /></div><div dir="auto"><u>Ingredients:</u></div><div dir="auto">¼ C sugar</div><div dir="auto">½ C oil</div><div dir="auto">2 large eggs</div><div dir="auto">2 tsp vanilla essence</div><div dir="auto">2 cups flour (GF: use your fav gluten free flour)</div><div dir="auto">3 tsp baking powder</div><div dir="auto">¼ tsp salt</div><div dir="auto">1 ¾ C Milk (DF: Oat milk)</div><div dir="auto"><br /></div><div dir="auto"><u>Method:</u></div><div dir="auto">1. In a large bowl whisk the eggs, sugar, vanilla essence and oil together.</div><div dir="auto">2. Add flour, baking powder and salt to the egg mixture and mix until fully combined.</div><div dir="auto">3. Stir in milk and mix until smooth. </div><div dir="auto">4. Using a gravy spoon, pour the batter onto a preheated greased waffle machine, making sure to fill them to the edges but not overflowing. (I use the highest temp possible)</div><div dir="auto">5. Cook the waffles until it stops steaming or until they are golden brown.</div><div dir="auto">6. Serve with generous dollops of chocolate spread and ice cream! </div><div dir="auto">7. I pack leftovers in zip lock bags and freeze them. It's delicious toasted the next day. <br /></div><div dir="auto"><br /></div><div dir="auto">Makes 8-10</div><br /> Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-828845071600242806.post-74742005878943191232023-06-29T14:13:00.001+02:002023-09-28T17:00:29.254+02:00Spinach & Peppers Frittata (GF, DF, IP)<div><div>A frittata is a delicious way to use up odd little bits of veggies rattling around in your veggie drawer and makes a great lunch or breakfast. I use my Instant pot to cook the potatoes and to bake the Frittata. I've listed ingredients and amounts, but you can substitute with what you have on hand. <div dir="auto"><b><br /></b></div><div dir="auto"><b>Spinach & Peppers Frittata </b></div><div dir="auto"><br /></div><div dir="auto"><u>Ingredients: </u></div><div dir="auto">2 C sliced potatoes</div><div dir="auto">1 C water</div><div dir="auto"><div dir="auto">6 eggs</div><div dir="auto">3/4 C Oat milk</div></div><div dir="auto">1 onion, sliced</div><div dir="auto">1 red pepper, sliced</div><div dir="auto">1 green pepper, sliced</div><div dir="auto">1/2 bag baby spinach, sliced</div><div dir="auto">1 tsp garlic</div><div dir="auto">Salt & pepper to taste</div><div dir="auto"><br /></div><div dir="auto"><u>Method:</u></div><div dir="auto">1. Place potatoes and water in the Instant pot. Seal and cook on high for 3 minutes. Quick release. COOL</div><div dir="auto">2. Crack the eggs into a mixing bowl with milk and beat. </div><div dir="auto">3. Fry onions and peppers in a frying pan until soft. Add to the mixing bowl. </div><div dir="auto">4. Flash fry spinach and garlic until wilted. Add to bowl. </div><div dir="auto">5. <span>Add the potatoes. </span>Season with salt and pepper.</div><div dir="auto">6. Prepare a 7 inch spring form pan and pour the mixture into it. </div><div dir="auto">7. Add 1 C water to the instant pot. Gently lower the spring form into the instant pot on its trivet. </div><div dir="auto">8. Seal the pot. Cook on high pressure for 12 minutes, natural release for 10 minutes. </div><div dir="auto">9. The top may look a bit wet so let it stand for 5 minutes before serving. </div><div dir="auto"><br /></div></div></div> Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-828845071600242806.post-77268246007908301042023-06-29T13:38:00.001+02:002023-09-28T17:00:13.187+02:00Yummy Baby Potato Salad (IP, GF, DF)This is a staple at any South African braai and so yummy with sandwiches the day after. This is an instant pot version which allows you to make it in no time. Simple convenience at its best. <div dir="auto"><br /></div><div dir="auto"><b>Yummy Baby Potato Salad </b></div><div dir="auto"><br /></div><div dir="auto"><u>Ingredients:</u></div><div dir="auto">1 bag Salad Baby potatoes. (Charlotte or Alexandra are delicious!)</div><div dir="auto">4 - 5 eggs</div><div dir="auto">1 C mayonnaise</div><div dir="auto">1 Tbsp English Mustard</div><div dir="auto">4 Tbsp pickle juice (or 2 Tbsp vinegar plus 2 tsp sugar)</div><div dir="auto">Salt</div><div dir="auto">3-5 pickles chopped</div><div dir="auto"><br /></div><div dir="auto"><u>Method: </u></div><div dir="auto">1. Place washed and quartered baby potatoes in the instant pot. Add salt. </div><div dir="auto">2. Place the trivet on top, and lay the eggs on. </div><div dir="auto">3. Add a cup of water. </div><div dir="auto">4. Seal the pot and cook on high pressure for 5 minutes. Slow release for 5 minutes. Set a timer! Don't forget them in the pot!</div><div dir="auto"><br /></div><div dir="auto">Meanwhile…</div><div dir="auto">5. Mix the mayonnaise, mustard and pickle juice in a salad bowl</div><div dir="auto">6. Chop pickles and add. </div><div dir="auto"><br /></div><div dir="auto">Then back to the instant pot…</div><div dir="auto">7. Strain the potatoes and place the eggs in cold water. Allow potatoes to cool. </div><div dir="auto">8. Peel and slice the eggs. </div><div dir="auto">9. Add potatoes and eggs to the salad bowl and toss to coat well. Season with salt and pepper. </div><div dir="auto"><br /></div> Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-828845071600242806.post-11847372964193632632023-06-29T13:15:00.001+02:002023-09-28T16:59:55.051+02:00Curry Peach Pasta Salad (GF & DF) IP<div><p dir="auto" style="font-family: Helvetica; font-feature-settings: normal; font-kerning: auto; font-size-adjust: none; font-size: 12px; font-stretch: normal; font-style: normal; font-variant-alternates: normal; font-variant-caps: normal; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-numeric: normal; font-variant: normal; line-height: normal; margin: 0px;">This is such a delicious pasta salad that is always a hit at picnics and braais! I love the delicious combo of the sweetness of the peaches, the tang of the Mayo dressing, the Al Dante pasta and crunchy nuts. I make mine in the instant pot but you can also just cook your pasta on the stove. </p><p dir="auto" style="font-family: Helvetica; font-feature-settings: normal; font-kerning: auto; font-size-adjust: none; font-size: 12px; font-stretch: normal; font-style: normal; font-variant-alternates: normal; font-variant-caps: normal; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-numeric: normal; font-variant: normal; line-height: normal; margin: 0px;"><br /></p><p dir="auto" style="font-family: Helvetica; font-feature-settings: normal; font-kerning: auto; font-size-adjust: none; font-size: 12px; font-stretch: normal; font-style: normal; font-variant-alternates: normal; font-variant-caps: normal; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-numeric: normal; font-variant: normal; line-height: normal; margin: 0px;"><b>Curry Peach Pasta Salad (GF & DF) IP</b></p><p dir="auto" style="font-family: Helvetica; font-feature-settings: normal; font-kerning: auto; font-size-adjust: none; font-size: 12px; font-stretch: normal; font-style: normal; font-variant-alternates: normal; font-variant-caps: normal; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-numeric: normal; font-variant: normal; line-height: normal; margin: 0px;"><br /></p><p dir="auto" style="font-family: Helvetica; font-feature-settings: normal; font-kerning: auto; font-size-adjust: none; font-size: 12px; font-stretch: normal; font-variant-alternates: normal; font-variant-caps: normal; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-numeric: normal; font-variant: normal; line-height: normal; margin: 0px;"><u>Ingredients:</u></p><p dir="auto" style="font-family: Helvetica; font-feature-settings: normal; font-kerning: auto; font-size-adjust: none; font-size: 12px; font-stretch: normal; font-style: normal; font-variant-alternates: normal; font-variant-caps: normal; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-numeric: normal; font-variant: normal; line-height: normal; margin: 0px;">1/2 bag pasta of your choice (I use Gluten free)</p><p dir="auto" style="font-family: Helvetica; font-feature-settings: normal; font-kerning: auto; font-size-adjust: none; font-size: 12px; font-stretch: normal; font-style: normal; font-variant-alternates: normal; font-variant-caps: normal; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-numeric: normal; font-variant: normal; line-height: normal; margin: 0px;">3 C water</p><p dir="auto" style="font-family: Helvetica; font-feature-settings: normal; font-kerning: auto; font-size-adjust: none; font-size: 12px; font-stretch: normal; font-style: normal; font-variant-alternates: normal; font-variant-caps: normal; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-numeric: normal; font-variant: normal; line-height: normal; margin: 0px;">Salt</p><p dir="auto" style="font-family: Helvetica; font-feature-settings: normal; font-kerning: auto; font-size-adjust: none; font-size: 12px; font-stretch: normal; font-style: normal; font-variant-alternates: normal; font-variant-caps: normal; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-numeric: normal; font-variant: normal; line-height: normal; margin: 0px;">1 tablespoon oil</p><p dir="auto" style="font-family: Helvetica; font-feature-settings: normal; font-kerning: auto; font-size-adjust: none; font-size: 12px; font-stretch: normal; font-style: normal; font-variant-alternates: normal; font-variant-caps: normal; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-numeric: normal; font-variant: normal; line-height: normal; margin: 0px;">1 onion, finely chopped</p><p dir="auto" style="font-family: Helvetica; font-feature-settings: normal; font-kerning: auto; font-size-adjust: none; font-size: 12px; font-stretch: normal; font-style: normal; font-variant-alternates: normal; font-variant-caps: normal; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-numeric: normal; font-variant: normal; line-height: normal; margin: 0px;">1 clove of garlic</p><p dir="auto" style="font-family: Helvetica; font-feature-settings: normal; font-kerning: auto; font-size-adjust: none; font-size: 12px; font-stretch: normal; font-style: normal; font-variant-alternates: normal; font-variant-caps: normal; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-numeric: normal; font-variant: normal; line-height: normal; margin: 0px;">1 rib of celery (optional)</p><p dir="auto" style="font-family: Helvetica; font-feature-settings: normal; font-kerning: auto; font-size-adjust: none; font-size: 12px; font-stretch: normal; font-style: normal; font-variant-alternates: normal; font-variant-caps: normal; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-numeric: normal; font-variant: normal; line-height: normal; margin: 0px;">1 green pepper</p><p dir="auto" style="font-family: Helvetica; font-feature-settings: normal; font-kerning: auto; font-size-adjust: none; font-size: 12px; font-stretch: normal; font-style: normal; font-variant-alternates: normal; font-variant-caps: normal; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-numeric: normal; font-variant: normal; line-height: normal; margin: 0px;">1½ tsp curry powder</p><p dir="auto" style="font-family: Helvetica; font-feature-settings: normal; font-kerning: auto; font-size-adjust: none; font-size: 12px; font-stretch: normal; font-style: normal; font-variant-alternates: normal; font-variant-caps: normal; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-numeric: normal; font-variant: normal; line-height: normal; margin: 0px;">1 tinned peaches in juice</p><p dir="auto" style="font-family: Helvetica; font-feature-settings: normal; font-kerning: auto; font-size-adjust: none; font-size: 12px; font-stretch: normal; font-style: normal; font-variant-alternates: normal; font-variant-caps: normal; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-numeric: normal; font-variant: normal; line-height: normal; margin: 0px;"><span style="border-color: rgb(0, 0, 0); font-family: Helvetica;">¼ C raisins</span></p><p dir="auto" style="font-family: Helvetica; font-feature-settings: normal; font-kerning: auto; font-size-adjust: none; font-size: 12px; font-stretch: normal; font-style: normal; font-variant-alternates: normal; font-variant-caps: normal; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-numeric: normal; font-variant: normal; line-height: normal; margin: 0px;">½ C mayonnaise</p><p dir="auto" style="font-family: Helvetica; font-feature-settings: normal; font-kerning: auto; font-size-adjust: none; font-size: 12px; font-stretch: normal; font-style: normal; font-variant-alternates: normal; font-variant-caps: normal; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-numeric: normal; font-variant: normal; line-height: normal; margin: 0px;"><span style="border-color: rgb(0, 0, 0); font-family: Helvetica;">Salt and freshly grated pepper</span></p><p dir="auto" style="font-family: Helvetica; font-feature-settings: normal; font-kerning: auto; font-size-adjust: none; font-size: 12px; font-stretch: normal; font-style: normal; font-variant-alternates: normal; font-variant-caps: normal; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-numeric: normal; font-variant: normal; line-height: normal; margin: 0px;">¼ C walnuts (slightly chopped)</p><p dir="auto" style="font-family: Helvetica; font-feature-settings: normal; font-kerning: auto; font-size-adjust: none; font-size: 12px; font-stretch: normal; font-style: normal; font-variant-alternates: normal; font-variant-caps: normal; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-numeric: normal; font-variant: normal; line-height: normal; margin: 0px;"><br /></p><p dir="auto" style="font-family: Helvetica; font-feature-settings: normal; font-kerning: auto; font-size-adjust: none; font-size: 12px; font-stretch: normal; font-style: normal; font-variant-alternates: normal; font-variant-caps: normal; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-numeric: normal; font-variant: normal; line-height: normal; margin: 0px;"><u>Method:</u></p><p dir="auto" style="font-family: Helvetica; font-feature-settings: normal; font-kerning: auto; font-size-adjust: none; font-size: 12px; font-stretch: normal; font-style: normal; font-variant-alternates: normal; font-variant-caps: normal; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-numeric: normal; font-variant: normal; line-height: normal; margin: 0px;"><span style="border-color: rgb(0, 0, 0); font-family: Helvetica;">1. Cook the pasta in the instant pot and cook on High for 8 minutes. Allow a natural release. (Or on the stove) Strain under cold water and cool. </span><br /></p><p dir="auto" style="font-family: Helvetica; font-feature-settings: normal; font-kerning: auto; font-size-adjust: none; font-size: 12px; font-stretch: normal; font-style: normal; font-variant-alternates: normal; font-variant-caps: normal; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-numeric: normal; font-variant: normal; line-height: normal; margin: 0px;"><span style="border-color: rgb(0, 0, 0); font-family: Helvetica;">2. Fry the onion and garlic, adding the celery and pepper once the onion has some colour. </span></p><p dir="auto" style="font-family: Helvetica; font-feature-settings: normal; font-kerning: auto; font-size-adjust: none; font-size: 12px; font-stretch: normal; font-style: normal; font-variant-alternates: normal; font-variant-caps: normal; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-numeric: normal; font-variant: normal; line-height: normal; margin: 0px;"><span style="border-color: rgb(0, 0, 0); font-family: Helvetica;">3. Add the curry powder and allow the flavours to bloom. </span></p><p dir="auto" style="font-family: Helvetica; font-feature-settings: normal; font-kerning: auto; font-size-adjust: none; font-size: 12px; font-stretch: normal; font-style: normal; font-variant-alternates: normal; font-variant-caps: normal; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-numeric: normal; font-variant: normal; line-height: normal; margin: 0px;"><span style="border-color: rgb(0, 0, 0); font-family: Helvetica;">4. Chop the peach slices into thirds and add with their juice to the pan. Add raisins and turn the heat off. </span></p><p dir="auto" style="font-family: Helvetica; font-feature-settings: normal; font-kerning: auto; font-size-adjust: none; font-size: 12px; font-stretch: normal; font-style: normal; font-variant-alternates: normal; font-variant-caps: normal; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-numeric: normal; font-variant: normal; line-height: normal; margin: 0px;"><span style="border-color: rgb(0, 0, 0); font-family: Helvetica;">5. When pasta is cool, add Mayonnaise and fruity spice mix from the pan and toss the pasta to coat.</span></p><p dir="auto" style="font-family: Helvetica; font-feature-settings: normal; font-kerning: auto; font-size-adjust: none; font-size: 12px; font-stretch: normal; font-style: normal; font-variant-alternates: normal; font-variant-caps: normal; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-numeric: normal; font-variant: normal; line-height: normal; margin: 0px;"><span style="border-color: rgb(0, 0, 0); font-family: Helvetica;">6. Season with salt and pepper. </span></p><p dir="auto" style="font-family: Helvetica; font-feature-settings: normal; font-kerning: auto; font-size-adjust: none; font-size: 12px; font-stretch: normal; font-style: normal; font-variant-alternates: normal; font-variant-caps: normal; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-numeric: normal; font-variant: normal; line-height: normal; margin: 0px;"><span style="border-color: rgb(0, 0, 0); font-family: Helvetica;">7. Sprinkle chopped walnuts on top. </span></p> </div><br /> Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-828845071600242806.post-39976367677667618882023-06-29T12:39:00.001+02:002023-09-28T16:59:35.283+02:00Light & Fluffy Cinnamon Cake (Dairy and Gluten free)<p dir="auto" style="font-family: Helvetica; font-feature-settings: normal; font-kerning: auto; font-size-adjust: none; font-size: 12px; font-stretch: normal; font-style: normal; font-variant-alternates: normal; font-variant-caps: normal; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-numeric: normal; font-variant: normal; line-height: normal; margin: 0px;">This is such an easy cake to throw together and is a real crowd pleaser. It's lovely and light. I'd say it serves 8 so it's worth doubling up when the gang comes over. It's naturally dairy free and can easily be made Gluten free. </p><p dir="auto" style="font-family: Helvetica; font-feature-settings: normal; font-kerning: auto; font-size-adjust: none; font-size: 12px; font-stretch: normal; font-style: normal; font-variant-alternates: normal; font-variant-caps: normal; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-numeric: normal; font-variant: normal; line-height: normal; margin: 0px;"><br /></p><p dir="auto" style="font-family: Helvetica; font-feature-settings: normal; font-kerning: auto; font-size-adjust: none; font-size: 12px; font-stretch: normal; font-style: normal; font-variant-alternates: normal; font-variant-caps: normal; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-numeric: normal; font-variant: normal; line-height: normal; margin: 0px;"><b>Light & Fluffy Cinnamon Cake (Dairy and Gluten free)</b></p><p dir="auto" style="font-family: Helvetica; font-feature-settings: normal; font-kerning: auto; font-size-adjust: none; font-size: 12px; font-stretch: normal; font-style: normal; font-variant-alternates: normal; font-variant-caps: normal; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-numeric: normal; font-variant: normal; line-height: normal; margin: 0px;"><br /></p><p dir="auto" style="font-family: Helvetica; font-feature-settings: normal; font-kerning: auto; font-size-adjust: none; font-size: 12px; font-stretch: normal; font-style: normal; font-variant-alternates: normal; font-variant-caps: normal; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-numeric: normal; font-variant: normal; line-height: normal; margin: 0px;"><u>Ingredients:</u></p> <p style="font-family: Helvetica; font-feature-settings: normal; font-kerning: auto; font-size-adjust: none; font-size: 12px; font-stretch: normal; font-style: normal; font-variant-alternates: normal; font-variant-caps: normal; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-numeric: normal; font-variant: normal; line-height: normal; margin: 0px;">3 eggs, separated</p> <p style="font-family: Helvetica; font-feature-settings: normal; font-kerning: auto; font-size-adjust: none; font-size: 12px; font-stretch: normal; font-style: normal; font-variant-alternates: normal; font-variant-caps: normal; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-numeric: normal; font-variant: normal; line-height: normal; margin: 0px;">250 ml sugar (200 g)</p> <p style="font-family: Helvetica; font-feature-settings: normal; font-kerning: auto; font-size-adjust: none; font-size: 12px; font-stretch: normal; font-style: normal; font-variant-alternates: normal; font-variant-caps: normal; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-numeric: normal; font-variant: normal; line-height: normal; margin: 0px;">125 ml oil</p> <p style="font-family: Helvetica; font-feature-settings: normal; font-kerning: auto; font-size-adjust: none; font-size: 12px; font-stretch: normal; font-style: normal; font-variant-alternates: normal; font-variant-caps: normal; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-numeric: normal; font-variant: normal; line-height: normal; margin: 0px;">125 ml water</p> <p dir="auto" style="font-family: Helvetica; font-feature-settings: normal; font-kerning: auto; font-size-adjust: none; font-size: 12px; font-stretch: normal; font-style: normal; font-variant-alternates: normal; font-variant-caps: normal; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-numeric: normal; font-variant: normal; line-height: normal; margin: 0px;">250 ml cake flour (140 g) (gluten free flour works well too)</p> <p style="font-family: Helvetica; font-feature-settings: normal; font-kerning: auto; font-size-adjust: none; font-size: 12px; font-stretch: normal; font-style: normal; font-variant-alternates: normal; font-variant-caps: normal; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-numeric: normal; font-variant: normal; line-height: normal; margin: 0px;">30 ml cornflour</p> <p style="font-family: Helvetica; font-feature-settings: normal; font-kerning: auto; font-size-adjust: none; font-size: 12px; font-stretch: normal; font-style: normal; font-variant-alternates: normal; font-variant-caps: normal; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-numeric: normal; font-variant: normal; line-height: normal; margin: 0px;">15 ml baking powder</p> <p style="font-family: Helvetica; font-feature-settings: normal; font-kerning: auto; font-size-adjust: none; font-size: 12px; font-stretch: normal; font-style: normal; font-variant-alternates: normal; font-variant-caps: normal; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-numeric: normal; font-variant: normal; line-height: normal; margin: 0px;">2 ml salt</p> <p style="font-family: Helvetica; font-feature-settings: normal; font-kerning: auto; font-size-adjust: none; font-size: 12px; font-stretch: normal; font-style: normal; font-variant-alternates: normal; font-variant-caps: normal; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-numeric: normal; font-variant: normal; line-height: normal; margin: 0px;">30 ml ground cinnamon</p> <p style="font-family: Helvetica; font-feature-settings: normal; font-kerning: auto; font-size-adjust: none; font-size: 12px; font-stretch: normal; font-style: normal; font-variant-alternates: normal; font-variant-caps: normal; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-numeric: normal; font-variant: normal; line-height: normal; margin: 0px;"><br /></p><p dir="auto" style="font-family: Helvetica; font-feature-settings: normal; font-kerning: auto; font-size-adjust: none; font-size: 12px; font-stretch: normal; font-style: normal; font-variant-alternates: normal; font-variant-caps: normal; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-numeric: normal; font-variant: normal; line-height: normal; margin: 0px;"><u>Syrup:</u></p> <p dir="auto" style="font-family: Helvetica; font-feature-settings: normal; font-kerning: auto; font-size-adjust: none; font-size: 12px; font-stretch: normal; font-style: normal; font-variant-alternates: normal; font-variant-caps: normal; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-numeric: normal; font-variant: normal; line-height: normal; margin: 0px;">30 g margarine</p> <p style="font-family: Helvetica; font-feature-settings: normal; font-kerning: auto; font-size-adjust: none; font-size: 12px; font-stretch: normal; font-style: normal; font-variant-alternates: normal; font-variant-caps: normal; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-numeric: normal; font-variant: normal; line-height: normal; margin: 0px;">50 ml smooth apricot or plum jam cinnamon sugar</p><p style="font-family: Helvetica; font-feature-settings: normal; font-kerning: auto; font-size-adjust: none; font-size: 12px; font-stretch: normal; font-style: normal; font-variant-alternates: normal; font-variant-caps: normal; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-numeric: normal; font-variant: normal; line-height: normal; margin: 0px;"><br /></p><p dir="auto" style="font-family: Helvetica; font-feature-settings: normal; font-kerning: auto; font-size-adjust: none; font-size: 12px; font-stretch: normal; font-style: normal; font-variant-alternates: normal; font-variant-caps: normal; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-numeric: normal; font-variant: normal; line-height: normal; margin: 0px;"><u>Method:</u></p><p dir="auto" style="font-family: Helvetica; font-feature-settings: normal; font-kerning: auto; font-size-adjust: none; font-size: 12px; font-stretch: normal; font-style: normal; font-variant-alternates: normal; font-variant-caps: normal; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-numeric: normal; font-variant: normal; line-height: normal; margin: 0px;">1. Whisk egg yolks, sugar, oil and water together.</p> <p dir="auto" style="font-family: Helvetica; font-feature-settings: normal; font-kerning: auto; font-size-adjust: none; font-size: 12px; font-stretch: normal; font-style: normal; font-variant-alternates: normal; font-variant-caps: normal; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-numeric: normal; font-variant: normal; line-height: normal; margin: 0px;">2. Sift dry ingredients together and add to above mixture.</p> <p dir="auto" style="font-family: Helvetica; font-feature-settings: normal; font-kerning: auto; font-size-adjust: none; font-size: 12px; font-stretch: normal; font-style: normal; font-variant-alternates: normal; font-variant-caps: normal; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-numeric: normal; font-variant: normal; line-height: normal; margin: 0px;">3. Beat egg whites until stiff and fold into mixture.</p> <p dir="auto" style="font-family: Helvetica; font-feature-settings: normal; font-kerning: auto; font-size-adjust: none; font-size: 12px; font-stretch: normal; font-style: normal; font-variant-alternates: normal; font-variant-caps: normal; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-numeric: normal; font-variant: normal; line-height: normal; margin: 0px;">4. Pour into a greased ovenproof dish about 18 cm x 28 cm.</p> <p dir="auto" style="font-family: Helvetica; font-feature-settings: normal; font-kerning: auto; font-size-adjust: none; font-size: 12px; font-stretch: normal; font-style: normal; font-variant-alternates: normal; font-variant-caps: normal; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-numeric: normal; font-variant: normal; line-height: normal; margin: 0px;">5. Bake in a preheated oven at 180°C for 20 minutes.</p> <p dir="auto" style="font-family: Helvetica; font-feature-settings: normal; font-kerning: auto; font-size-adjust: none; font-size: 12px; font-stretch: normal; font-style: normal; font-variant-alternates: normal; font-variant-caps: normal; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-numeric: normal; font-variant: normal; line-height: normal; margin: 0px;">6. For syrup: Melt butter and jam.</p> <p dir="auto" style="font-family: Helvetica; font-feature-settings: normal; font-kerning: auto; font-size-adjust: none; font-size: 12px; font-stretch: normal; font-style: normal; font-variant-alternates: normal; font-variant-caps: normal; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-numeric: normal; font-variant: normal; line-height: normal; margin: 0px;">7. Take cake out of oven and prick well. Pour hot syrup over hot cake.</p> <p dir="auto" style="font-family: Helvetica; font-feature-settings: normal; font-kerning: auto; font-size-adjust: none; font-size: 12px; font-stretch: normal; font-style: normal; font-variant-alternates: normal; font-variant-caps: normal; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-numeric: normal; font-variant: normal; line-height: normal; margin: 0px;">8. Sprinkle with cinnamon sugar and cut into squares. </p><br /> Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-828845071600242806.post-8237900739164805312023-06-29T12:22:00.001+02:002023-09-28T17:02:29.993+02:00Durban Lamb Curry Potjiekos<div dir="auto">This is such a yummy, warm, full of spices and heat, Durban Lamb Curry Potjiekos. It's even won first prize at a Potjie competition! These flavours bring back beautiful memories of New Year's Eve celebrations in Knysna, church camps in the Karoo and chilly winter sunsets at the riverside in the Garden route, South Africa. We've even made this in the Netherlands!</div><div dir="auto"><br /></div><div dir="auto"><b>Durban Lamb Curry Potjiekos</b><br /></div><div dir="auto"><br /></div><div dir="auto"><u>Ingredients:</u></div><div dir="auto">Oil </div><div dir="auto">1.5 Kg lamb shoulder or knuckles</div><div dir="auto">3 large onions quartered</div><div dir="auto">5 cloves Garlic</div><div dir="auto">8cm fresh ginger</div><div dir="auto">1 Tbsp each of coriander and cumin</div><div dir="auto">2 tsp cinnamon</div><div dir="auto">3 Tbsp Garam Masala</div><div dir="auto">3 Tbsp Curry powder</div><div dir="auto">1-2 cups mutton stock</div><div dir="auto">1-2 cups red wine</div><div dir="auto">bag of baby potatoes (or 6 quartered & peeled potatoes)</div><div dir="auto">12 Curry Leaves</div><div dir="auto">2 tins tomatoes</div><div dir="auto">30ml sugar</div><div dir="auto">6 carrots, peeled and chopped. </div><div dir="auto">a pack of vegetables of your choice. (Beans or sweetcorn work well) if you choose cauliflower, only add this at the end</div><div dir="auto">30ml cornflour for thickening. </div><div dir="auto"><br /></div><div dir="auto"><u>Method:</u></div><div dir="auto">1) Heat the Potjie pot on a nice bed of coals. Brown the meat when the pot is hot. Remove and allow the meat to rest for 10 minutes. </div><div dir="auto">2) Fry the onions. </div><div dir="auto">3) Add the spices and fry 1 minute, allowing flavours to bloom. </div><div dir="auto">4) Add tomato, sugar, browned meat and wine. Now close the lid and allow this to simmer for 30 - 45 min. </div><div dir="auto">5) Add the prepared vegetables and stock on top. Season with Salt and pepper. Close and simmer for another 30-45 min. (Remember not to stir the pot, let it cook in layers)</div><div dir="auto">6) Add a few cherry tomatoes and cauliflower for the last 10 minutes of cooking time. </div><div dir="auto">7) Remove a cup of liquid and dissolve the cornflour in it, return to pot to thicken the gravy.</div><div dir="auto"><br /></div><div dir="auto">Enjoy on a bed of rice with a fresh salad!</div><br /> Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-828845071600242806.post-31646808043870852852023-06-29T12:11:00.001+02:002023-09-28T17:04:38.684+02:00Cauliflower & Chickpea Curry (Gluten, Dairy & Meat free)<div dir="auto">This is such a yummy curry that delivers all the flavours without you feeling cheated because it's vegetarian. It's also a Make-from-the-pantry recipe as I typically keep all these ingredients on hand. Delicious served on steamed Basmati Rice with Naan bread to mop up the yummy juices. (I first found this recipe here -> <a href="https://cupfulofkale.com/vegan-cauliflower-and-chickpea-curry/">https://cupfulofkale.com/vegan-cauliflower-and-chickpea-curry/</a>)<div dir="auto"><br /></div><div dir="auto"><b>Cauliflower & Chickpea Curry (Gluten, Dairy & Meat Free)</b></div><div dir="auto"><br /></div><div dir="auto"><u>Ingredients: </u></div><div dir="auto">2 onions, finely chopped</div><div dir="auto">4 cloves of garlic</div><div dir="auto">1 inch ginger</div><div dir="auto"><div dir="auto">1/4 tsp Chilli</div><div dir="auto">1/4 tsp Salt</div></div><div dir="auto">1 Tbsp curry powder</div><div dir="auto">1 tsp cumin </div><div dir="auto">1/4 tsp Tumeric</div><div dir="auto">1/2 tsp Garam masala</div><div dir="auto">1 tin chopped tomatoes</div><div dir="auto">1 Tbsp Tomato purée</div><div dir="auto">4 carrots, diced</div><div dir="auto">2 peppers, diced</div><div dir="auto">1/2 C Stock of choice, plus liquid from chickpea tins</div><div dir="auto"></div><div dir="auto">2 tins Chickpeas, with liquid</div><div dir="auto">1 cauliflower or half a bag of frozen</div><div dir="auto">1 tin Coconut milk<br /></div><div dir="auto">Garnishing: fresh coriander</div><div dir="auto"><br /></div><div dir="auto"><u>Method: </u></div><div dir="auto">(Optional pre step: dry fry some whole spices in the wok if you have them.)</div><div dir="auto">1. Gently fry the onions in oil, and then as they get some colour add the garlic, ginger, chilli and salt. Cook for about a minute.</div><div dir="auto">2. Add the spices, adding more oil if they're dry. Get the flavours to bloom. </div><div dir="auto">3. Add the tomatoes and paste giving it a good stir. Now transfer this to a blender and blitz until smooth. </div><div dir="auto">4. Stir fry the carrots and peppers, adding stock if they're dry. Cook for about 5 min or carrots are Al Dante. </div><div dir="auto">5. Add the curry sauce back to the wok. And add the chick peas. Let this simmer on lowest heat. </div><div dir="auto">6. Heat a grill pan on high. </div><div dir="auto">7. Break your cauliflower into bite size pieces and grill them, allowing them to char slightly for added flavour. Turn them as needed. Now add them to the wok.</div><div dir="auto">8. Finally add a tin of coconut milk for creamy yumminess! Season with Salt and pepper as needed. Garnish with fresh coriander. </div><div dir="auto">9. Serve on a bed of rice with naan to mop up the yumminess!</div></div> Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-828845071600242806.post-36736275491193841012023-06-23T17:50:00.001+02:002023-09-28T17:06:42.978+02:00Homemade Harissa paste<div dir="auto">I've recently discovered how delightful Harissa paste is to cook with so I decided I'd try make my own. I've gone through a YouTube spiral of videos to get the gist of it and what we have here is what I've decided to make today. It's super yummy, it's !hot! and so easy to add to pastas, hummus, grilled chicken and even fish. One batch has made 3 small jars that will keep in the fridge for a while. <br /></div><div dir="auto"><br /></div><div dir="auto"><div><a href="https://blogger.googleusercontent.com/img/a/AVvXsEiMp9hhNbTGuLgjyKFvw5kHO2S_ka3LERjN5gBR4seIr11xwKd2MDLxR3iZFPLPSHq1VwjPsI-0naD6AcJ0gar7CSs2Q-juvcy-eoHyztkxVLQ27OKX2WHZ66pgBi4uNstjBsSVxdrAkGL3hjLZIXk8l9DdvyBH9jBtsffGKocelvdC1Lh_xAQ3iLbom4LE"><img alt="" border="0" id="BLOGGER_PHOTO_ID_7247909585075405778" src="https://blogger.googleusercontent.com/img/a/AVvXsEiMp9hhNbTGuLgjyKFvw5kHO2S_ka3LERjN5gBR4seIr11xwKd2MDLxR3iZFPLPSHq1VwjPsI-0naD6AcJ0gar7CSs2Q-juvcy-eoHyztkxVLQ27OKX2WHZ66pgBi4uNstjBsSVxdrAkGL3hjLZIXk8l9DdvyBH9jBtsffGKocelvdC1Lh_xAQ3iLbom4LE=s320" /></a></div><br /></div><div dir="auto"><b>Homemade Harissa Paste</b></div><div><div class="gmail_quote" dir="auto"><div><div dir="auto"><br /></div><div dir="auto"><u>Ingredients:</u></div><div dir="auto">5 dried red chilies</div><div dir="auto">Olive Oil</div><div dir="auto">2 finely sliced onions</div><div dir="auto">6 cloves of garlic, sliced</div><div dir="auto">Freshly ground black pepper</div><div dir="auto">1 1/2 Tbsp Coriander seeds</div><div dir="auto">1 Tbsp Cumin seeds</div><div dir="auto">1 Tbsp Paprika</div><div dir="auto">Roasted bell peppers, skins removed</div><div dir="auto"></div><div dir="auto">2 Tbsp Tomato paste</div><div dir="auto">Swig of apple cider vinegar</div><div dir="auto">2 Tbsp honey</div><div dir="auto"><br /></div><div dir="auto"><u>Method:</u></div><div dir="auto">1. Cut the tips off the chilies and remove the seeds. Now soak them in hot water to reconstitute. </div><div dir="auto">2. Heat the oil in a medium sized pot and add the onions. Fry them gently to release yummy flavours. </div><div dir="auto">3. Add the garlic and grind black pepper. Fry till it's all soft. </div><div dir="auto">4. Then add coriander and cumin seeds and allow their flavours to pop. About 5 min. </div><div dir="auto">5. Add the tomato paste and paprika and let that toast a bit. </div><div dir="auto">6. Add the peppers and chilies and add the vinegar and honey and a swig of olive oil. </div><div dir="auto">7. Simmer this on a medium heat, while stirring every few minutes. Make sure it doesn't catch. </div><div dir="auto">8. Remove from heat and pour the contents of the pot into a blender and blend to your liking. </div><div dir="auto">9. Add grated rind and juice of 1 lemon and another swig of olive oil. Give a final blitz. </div><div dir="auto">10. Pour your paste into 3 small jars and top with a thin coat of olive oil to preserve them. </div><div dir="auto"><br /></div><div dir="auto">Note: I've seen some recipes with a bunch of coriander thrown in the blender, and I'm going to try that too for some variation. See the jar on the left. </div><div dir="auto"><br /></div><div dir="auto">Makes 3 small Jars </div></div> </div></div><br /> Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-828845071600242806.post-14238259956662982732023-05-08T14:10:00.001+02:002023-09-28T17:10:05.585+02:00Delicious Gluten Free & Dairy Free SconesWe've just enjoyed a beautiful Coronation weekend, spent with precious friends and family, at beautiful sunny picnics in the park. We absolutely had to have English Scones to celebrate the Coronation of King Charles. This recipe is quick and easy and makes about 12-16 light and fluffy, scrummy scones!<div dir="auto"><br /></div><div dir="auto"><b>Delicious Gluten Free & Dairy Free Scones</b><br /></div><div dir="auto"><br /></div><div dir="auto"><u>Ingredients:</u></div><div dir="auto">2 C Self Raising Gluten Free Flour</div><div dir="auto">1 tsp Salt</div><div dir="auto">2 Tbsp Sugar</div><div dir="auto">2 tsp Baking Powder</div><div dir="auto"><br /></div><div dir="auto">110g Stork Margarine</div><div dir="auto">125ml Dairy free Milk of choice</div><div dir="auto"><br /></div><div dir="auto"><u>Method:</u></div><div dir="auto">PREHEAT the oven to 180°</div><div dir="auto">1. In a large bowl, sift the dry ingredients. </div><div dir="auto">2. Add the margarine and cut into smaller bits with 2 knives. </div><div dir="auto">3. Using a kitchen mixer, mix the mixture until it resembles fine breadcrumbs. </div><div dir="auto">4. Make a well in the middle and using a fork gently mix the milk in until just incorporated. DONT OVERMIX. </div><div dir="auto">5. Gently (don't squeeze the air out) place spoonful's of dough onto a baking tray lined with greaseproof paper. (Unfortunately this mixture cannot be rolled and cut like one usually makes scones)</div><div dir="auto">6. Bake in a hot oven for 15-18 minutes or until just turning golden on top. </div><div dir="auto">7. Eat these fresh from the oven with yummy dollops of Jam and cream!</div><div dir="auto"><br /></div><div dir="auto">Makes 12 - 16</div> Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-828845071600242806.post-81556252377241216292023-04-27T12:37:00.001+02:002023-09-28T17:11:18.219+02:00Summery Chickpea Salad<span face=""Helvetica Neue Light",HelveticaNeue-Light,"Helvetica Neue",Helvetica,Arial,sans-serif" style="background-color: white; color: #333333; font-size: 14px; text-align: justify;">This one is quick and easy to make and just tastes of summer! Keep a large bowl of it in the fridge to add to your lunches or take it with you on a picnic or to a Braai. </span><div dir="auto" style="color: #333333; font-family: "Helvetica Neue Light", HelveticaNeue-Light, "Helvetica Neue", Helvetica, Arial, sans-serif; font-size: 14px; margin: 0px; outline: none; padding: 0px; text-align: justify;"><br /></div><div dir="auto" style="color: #333333; font-family: "Helvetica Neue Light", HelveticaNeue-Light, "Helvetica Neue", Helvetica, Arial, sans-serif; font-size: 14px; margin: 0px; outline: none; padding: 0px; text-align: justify;"><div style="font-family: "Helvetica Neue Light", HelveticaNeue-Light, "Helvetica Neue", Helvetica, Arial, sans-serif;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEjtGTLUDzoUulP2ut7zJMnT2Ihb7V6j81JR0Ac08ZLsh6ZWO0WGQyHuv-wIRwIVE-ElHuncVkz7lql1NVpZX6ylbp_zbdGuWXpCexXlcJa0ZzoRgVIw_gCmaGTwrzNdJaRnMqIF22PmJ8HaikOBs0sMPhUfnW61BoU7dv2Bfr16RgKDtNBBh9eQYS906Q"><img alt="" border="0" id="BLOGGER_PHOTO_ID_7226676933682603138" src="https://blogger.googleusercontent.com/img/a/AVvXsEjtGTLUDzoUulP2ut7zJMnT2Ihb7V6j81JR0Ac08ZLsh6ZWO0WGQyHuv-wIRwIVE-ElHuncVkz7lql1NVpZX6ylbp_zbdGuWXpCexXlcJa0ZzoRgVIw_gCmaGTwrzNdJaRnMqIF22PmJ8HaikOBs0sMPhUfnW61BoU7dv2Bfr16RgKDtNBBh9eQYS906Q=s320" /></a></div><br /></div><div dir="auto" style="color: #333333; font-family: "Helvetica Neue Light", HelveticaNeue-Light, "Helvetica Neue", Helvetica, Arial, sans-serif; font-size: 14px; margin: 0px; outline: none; padding: 0px; text-align: justify;"><b>Summery Chickpea Salad</b></div><div dir="auto" style="color: #333333; font-family: "Helvetica Neue Light", HelveticaNeue-Light, "Helvetica Neue", Helvetica, Arial, sans-serif; font-size: 14px; margin: 0px; outline: none; padding: 0px; text-align: justify;"><br /></div><div dir="auto" style="color: #333333; font-family: "Helvetica Neue Light", HelveticaNeue-Light, "Helvetica Neue", Helvetica, Arial, sans-serif; font-size: 14px; margin: 0px; outline: none; padding: 0px; text-align: justify;"><u>Ingredients:</u></div><div dir="auto" style="color: #333333; font-family: "Helvetica Neue Light", HelveticaNeue-Light, "Helvetica Neue", Helvetica, Arial, sans-serif; font-size: 14px; margin: 0px; outline: none; padding: 0px; text-align: justify;">2 tins Chickpeas, drained</div><div dir="auto" style="color: #333333; font-family: "Helvetica Neue Light", HelveticaNeue-Light, "Helvetica Neue", Helvetica, Arial, sans-serif; font-size: 14px; margin: 0px; outline: none; padding: 0px; text-align: justify;">1 small finely sliced red onion</div><div dir="auto" style="color: #333333; font-family: "Helvetica Neue Light", HelveticaNeue-Light, "Helvetica Neue", Helvetica, Arial, sans-serif; font-size: 14px; margin: 0px; outline: none; padding: 0px; text-align: justify;">Handful of freshly picked parsley, chopped</div><div dir="auto" style="color: #333333; font-family: "Helvetica Neue Light", HelveticaNeue-Light, "Helvetica Neue", Helvetica, Arial, sans-serif; font-size: 14px; margin: 0px; outline: none; padding: 0px; text-align: justify;">1 tsp crushed garlic </div><div dir="auto" style="color: #333333; font-family: "Helvetica Neue Light", HelveticaNeue-Light, "Helvetica Neue", Helvetica, Arial, sans-serif; font-size: 14px; margin: 0px; outline: none; padding: 0px; text-align: justify;">1 lemon, zest and juice</div><div dir="auto" style="color: #333333; font-family: "Helvetica Neue Light", HelveticaNeue-Light, "Helvetica Neue", Helvetica, Arial, sans-serif; font-size: 14px; margin: 0px; outline: none; padding: 0px; text-align: justify;">Drizzle olive oil</div><div dir="auto" style="color: #333333; font-family: "Helvetica Neue Light", HelveticaNeue-Light, "Helvetica Neue", Helvetica, Arial, sans-serif; font-size: 14px; margin: 0px; outline: none; padding: 0px; text-align: justify;">Salt & pepper to taste</div><div dir="auto" style="color: #333333; font-family: "Helvetica Neue Light", HelveticaNeue-Light, "Helvetica Neue", Helvetica, Arial, sans-serif; font-size: 14px; margin: 0px; outline: none; padding: 0px; text-align: justify;"><br /></div><div dir="auto" style="color: #333333; font-family: "Helvetica Neue Light", HelveticaNeue-Light, "Helvetica Neue", Helvetica, Arial, sans-serif; font-size: 14px; margin: 0px; outline: none; padding: 0px; text-align: justify;"><u>Method:</u></div><div dir="auto" style="color: #333333; font-family: "Helvetica Neue Light", HelveticaNeue-Light, "Helvetica Neue", Helvetica, Arial, sans-serif; font-size: 14px; margin: 0px; outline: none; padding: 0px; text-align: justify;">1. Drain the Chickpeas and shake them into your bowl</div><div dir="auto" style="color: #333333; font-family: "Helvetica Neue Light", HelveticaNeue-Light, "Helvetica Neue", Helvetica, Arial, sans-serif; font-size: 14px; margin: 0px; outline: none; padding: 0px; text-align: justify;">2. Sprinkle the sliced onion and parsley, as well as adding the garlic, lemon, olive oil and salt & pepper. </div><div dir="auto" style="color: #333333; font-family: "Helvetica Neue Light", HelveticaNeue-Light, "Helvetica Neue", Helvetica, Arial, sans-serif; font-size: 14px; margin: 0px; outline: none; padding: 0px; text-align: justify;">3. Toss well to coat. </div><div dir="auto" style="color: #333333; font-family: "Helvetica Neue Light", HelveticaNeue-Light, "Helvetica Neue", Helvetica, Arial, sans-serif; font-size: 14px; margin: 0px; outline: none; padding: 0px; text-align: justify;">4. Refrigerate for flavours to develop. </div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-828845071600242806.post-50511837213974372672022-08-18T14:00:00.005+02:002023-09-28T17:12:51.008+02:00South African Milk Tart (with Gluten & Dairy Free options)<p> This is a South African favorite that is passed around from Mother to Daughter, Sister to Sister and Friend to Friend.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEht4iiD8qp0s4UujK5tmgfFANGG8bSmPtjzJ6jbXQInExuwJH3MBH-nSfUu4N3sF1pWmDXtzI_Mf5DWwvgSAFVdDocLqPEDPHuvhf1Mffcr55JkBMi5u-f5pz32Q59i295tHqdb69rRyJhvz78_74xNjrmPm4_asc9C8MzysGx1tpQnev9PFCCjk4pxyA/s1905/Milktart.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1277" data-original-width="1905" height="215" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEht4iiD8qp0s4UujK5tmgfFANGG8bSmPtjzJ6jbXQInExuwJH3MBH-nSfUu4N3sF1pWmDXtzI_Mf5DWwvgSAFVdDocLqPEDPHuvhf1Mffcr55JkBMi5u-f5pz32Q59i295tHqdb69rRyJhvz78_74xNjrmPm4_asc9C8MzysGx1tpQnev9PFCCjk4pxyA/s320/Milktart.jpg" width="320" /></a></div><br /><p><br /></p><p><u>Crust Ingredients:</u></p><p>1C Flour (GF: Use your favorite Gluten Free flour)</p><p>2 Tbsp Sugar</p><p>2 Tbsp Cornflour</p><p>Pinch Salt</p><p>100-125g Stork Margarine (DF: Use vegan margarine)</p><p><br /></p><p><u>Crust Method:</u></p><p>1) Measure Dry ingredients into a large mixing bowl</p><p>2) Add Margarine and cut in until it resembles fine bread crumbs.</p><p>3) Press this into the bottom of a pie dish. (I prefer to not crust the sides) Prick with a fork.</p><p>4) Bake at 180* for 12-25 minutes, depending how golden you like your crust.</p><p>5) Allow to cool completely.</p><p><br /></p><p><i>Filling Ingredients:</i></p><p>3C Milk (DF: Use a creamy Almond milk substitute)</p><p>2 Eggs</p><p>1/2C Sugar</p><p>50ml Flour (GF: Gluten Free flour)</p><p>50ml Cornflour</p><p>Salt</p><p>1 Tbsp Margarine</p><p>5ml Vanilla Essence</p><p>Cinnamon</p><p><br /></p><p><i>Filling Method:</i></p><p>1) Heat milk until just boiling in a large pot on the stove. Switch off.</p><p>2) Use the previous mixing bowl and beat eggs, sugar, flour, cornflour & salt with a whisk.</p><p>3) Add a ladle of warm milk to the mixing bowl and whisk, gradually adding more and more milk. (about half)</p><p>4) Now slowly pour the mixture into the milk pot and stir on a gentle heat until it thickens. </p><p>5) Remove from heat and add Margarine and vanilla essence.</p><p>6) Pour the milk mixture over the cooled crust and sprinkle generously with cinnamon on top.</p><p>7) Allow about 3 hours for this to set and cool. Best made a day or two before it's needed.</p><p><br /></p><p>Serves 8-12</p>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-828845071600242806.post-16059781431075600182022-08-03T17:31:00.004+02:002023-09-28T17:13:21.253+02:00Pears poached in Red wine (Instant Pot)<p> I've been trying new recipes in my Instant Pot and I was excited to give this a try. It's very simple and so rewarding to put a couple of jars in the Pantry for an impromptu dessert.</p><p><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCeXneL3yT9lK419S06O8EgUFhMRVFR8N3qCfdxgJpmCSKnYEFEsUV8zVMG3eSGWO5bd2AJVkmQ0eTqQgc60FR-gr7hu4AJPSMvwI6wl1GHCbTyfDos4Z9DWdFIPC1NAIw8KxjvJqrNKBbP04rTtU4LRW_onuasfOshe1M-JKauxf7IH44hlgH1lKgUA/s4032/unnamed.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="438" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCeXneL3yT9lK419S06O8EgUFhMRVFR8N3qCfdxgJpmCSKnYEFEsUV8zVMG3eSGWO5bd2AJVkmQ0eTqQgc60FR-gr7hu4AJPSMvwI6wl1GHCbTyfDos4Z9DWdFIPC1NAIw8KxjvJqrNKBbP04rTtU4LRW_onuasfOshe1M-JKauxf7IH44hlgH1lKgUA/w324-h438/unnamed.jpg" width="324" /></a></div><br /><p><br /></p><p><br /></p><p><b>Pears Poached in Red Wine</b></p><p><i>Ingredients:</i></p><p>750ml bottle of red wine</p><p>200g sugar</p><p>2 Naartjies juiced and rind of 1</p><p>1/2 tsp Cinamon</p><p>1 tsp Mixed Spice</p><p>8 Pears</p><p>2 Tbsp Lemon juice</p><p>1 tsp Vanilla essence</p><p><br /></p><p><i>Method:</i></p><p>1. Put the wine, sugar, Citrus, Cinamon and Spice into the Instant Pot. </p><p>2. Saute on high for 5 min stirring constantly, until sugar is dissolved. Switch pot off.</p><p>3. Peel pears, cut their tops and tails and halve them. Using a melon baller or a round teaspoon measure, dig the cores out neatly.</p><p>4. Place these in a bowl and sprinkle lightly with lemon juice so they don't discolour.</p><p>5. Pour the pears into the Instant pot.</p><p>6. Close and lock the pot. Set the handle to Sealing.</p><p>7. Pressure cook them on HIGH for 4 Minutes. Switch Keep Warm function OFF.</p><p>8. When this is done, switch the pot off. Now let it Natural release for about 24 minutes or until the pin drops.</p><p>9. Now open the pot. Remove the pears to a glass serving bowl or into cleaned jars.</p><p>10. Set the Instant Pot on to Saute on high and simmer the sauce until it is reduced by half, and goes nice and dark. (about 10 min) Now add the Vanilla Essence.</p><p>11. Turn off the heat and pour the syrup over the pears. Allow to cool to room temperature before serving, or close the jar lids and store them in the pantry. Keep an eye on them as I don't know what shelf life they have.</p><p>12. Serve with ice cream!</p>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-828845071600242806.post-55079469496043372772022-07-22T15:18:00.007+02:002022-07-22T15:18:46.429+02:00Quick and Easy Hummus (No Tahini version)<p> Hummus is such a treat in our home, but once you learn how to make it yourself it is so quick and easy to throw together, you can enjoy this healthy treat all the time! I ran out of Tahini, Sesame seed paste, so I experimented with Sesame Oil instead and it works just as deliciously. Win! This recipe makes the equivalent of 2 shop bought tubs, so I like to divide it and flavor the second. Have fun trying with different flavours!</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEif-L3m8GgpMk5J5DT8rJVBIj8uHhBS2CdTaZp0zlEuAT79e7eaGtz32BFs2b-3tXoIzDpCToh1xZHo2uZBJjugjK_RieryNdwtjuzZMssZpvQGFEEEPUgc19l4aUmOZpZzmbzkiDws4aAelbznTRv5lEre_A0yRiKib29kcXyVP-i6tVqsrkyrOXDiqw/s4032/Hummus%20pic.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEif-L3m8GgpMk5J5DT8rJVBIj8uHhBS2CdTaZp0zlEuAT79e7eaGtz32BFs2b-3tXoIzDpCToh1xZHo2uZBJjugjK_RieryNdwtjuzZMssZpvQGFEEEPUgc19l4aUmOZpZzmbzkiDws4aAelbznTRv5lEre_A0yRiKib29kcXyVP-i6tVqsrkyrOXDiqw/s320/Hummus%20pic.jpg" width="320" /></a></div><br /><p><b><br /></b></p><p><b>Ingredients:</b></p><p>1 tin drained Chickpeas (reserve 1/4C liquid)</p><p>1 clove crushed garlic</p><p>1 Tbsp Sesame seed Oil</p><p>1 1/2 Tbsp Lemon juice</p><p>1/8C Olive Oil</p><p>1/2 tsp Ground Cumin </p><p>Salt and pepper to taste</p><p><br /></p><p><b>Method:</b></p><p>1. Place 1/3 tin chickpeas and garlic into the food processor and blend until the garlic is fine. </p><p>2. Add the remaining chickpeas and all ingredients except for the reserved liquid. Blend until chickpeas are fine.</p><p>3. Add little bits of liquid until desired consistency is reached. We like ours really smooth and creamy.</p><p>4. Do a final taste test for salt, pepper or lemon.</p><p>5. Optional: divide this in half and flavour 1 with 1tsp Paprika and 1 tsp chili paste.</p><p><br /></p><p>Delicious served with crackers or veggie sticks at a Picnic or a Braai</p><p><br /></p>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-828845071600242806.post-43244287894478691202022-02-18T20:03:00.002+02:002022-02-19T17:20:51.058+02:00Delicious South African Buttermilk Rusks<p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEg0uxb_OELgR3rhXy8v-_YrNKy6umHehGwJAV4DtuQLYBJPNCgcYcQLB3rI6lxlLAJCuEBGC3yJitO_fKvEJDIvH6GW_d5TyZtUssUb5VhibE5TokV7qIUzr1IiBMO53CWnXzF7BmQp4itc0eIgGHfcNjLE5UwTNPJC0w7EaEHuBAIYUQIC35lFg_56Fg=s4032" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="300" src="https://blogger.googleusercontent.com/img/a/AVvXsEg0uxb_OELgR3rhXy8v-_YrNKy6umHehGwJAV4DtuQLYBJPNCgcYcQLB3rI6lxlLAJCuEBGC3yJitO_fKvEJDIvH6GW_d5TyZtUssUb5VhibE5TokV7qIUzr1IiBMO53CWnXzF7BmQp4itc0eIgGHfcNjLE5UwTNPJC0w7EaEHuBAIYUQIC35lFg_56Fg=w400-h300" width="400" /></a></div><br />This is a firm favorite for camping trips or for kids breakfasts when they have sleep overs!<p></p><p>This recipe is from the Snowflake Book of Baking (<a href="https://www.loot.co.za/product/heilie-voges-the-snowflake-book-of-baking/cxkb-285-g370">Available here</a>)</p><p><br /></p><p><b>Delicious South African Buttermilk Rusks</b></p><p><b><br /></b></p><div style="text-align: left;"><u>Ingredients:<br /></u>1.5kg Self Raising Flour<br />3ml Salt<br />10ml Cream of Tartar<br />500g Butter<br />430ml Sugar<br />500ml Buttermilk</div><p><br /></p><div style="text-align: left;"><u>Method:<br /></u>1. Sift dry ingredients together<br />2. Melt butter and sugar together and add with buttermilk to dry ingredients.<br />3. Mix well.<br />4. Spread the mixture over a baking sheet.<br />5. Bake in a preheated oven at 180*C for 1 hour.<br />6. Slice into fingers (3 x 9) and arrange onto a drying rack. Dry these overnight in a warming drawer or in a cool oven of 50*C.<br />7. Makes about 55 depending on size.</div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-828845071600242806.post-63329638030949005192016-02-03T12:50:00.000+02:002016-02-03T12:50:39.074+02:00Creamy Country Chicken & Veg (Slow cooker, GF, DF, WF)This recipe is so simple and yet truly hits the mark when wanting a satisfying and wholesome dinner.<br />
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<b>Creamy Country Chicken & Veg (Slow cooker, GF, DF, WF)</b><br />
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<u>Ingredients:</u><br />
4 Chicken breasts<br />
1kg Chopped fresh Seasonal Veg (I bought a prepared bag at my grocer containing Baby marrows, patty pans, carrots and cauliflower)<br />
2 Stock cube<br />
3C Water<br />
1 Clove crushed garlic<br />
10ml Mixed Herbs<br />
15ml Maizena (cornflour)<br />
1C cold water<br />
6 tsp Cremora (or other dairy substitute)<br />
<u><br /></u>
<u>Method:</u><br />
1. Season the breasts with Salt and pepper, place in the Slow cooker (from now on SC)<br />
2. Pour the veggies in top<br />
3. In a cup of hot water, dissolve the stock cube and stir in the garlic and herbs. Pour this over everything<br />
4. Switch the SC on to HIGH for 3 hours.<br />
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LATER...<br />
5. Remove the chicken pieces and shred the meat. Discard the bones and skin.<br />
6. Dissolve the Maizena in 1C cold water.<br />
7. Remove 2C broth and pour into a small saucepan on the stove.<br />
8. Add the Cremora and stir well.<br />
9. Add the Maizena mixture and stir while it thickens. Taste test and season again if necessary.<br />
10. Now put everything back into the SC and stir it all in gently.<br />
11. Serve generous portions on a bed of rice.<br />
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Serves: 6-8Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-828845071600242806.post-80847516141980754212016-02-03T11:18:00.000+02:002016-02-03T11:18:37.406+02:00How the time flies!<div>
I cannot believe that it has been almost 2 years since my last blog post! Well Hello! Time to get re-acquainted and re-focused. My kids have been doing a lot of growing up over these 2 years, we now have a teen in the house! She has also hung up her ballet pointe shoes, and is now revelling in her horse riding! Our second daughter is a true dancer through and through and cannot get enough of her ballet or her friends there. She also LOVES spending time in the kitchen and is a real entrepreneur. And our Last born son is a Cub at the Knysna Sea scouts who loves Mine-craft and is learning to program his own mods. They aren't my babies any more!</div>
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<br /></div>
These days our lives can become so busy, rushing from here to there with little time to think ahead about preparing dinner. That needs to change in my house, urgently. My family's health is important to me, and what better way to show motherly love than to bless them with a delicious wholesome home-cooked meal at the end of a busy and full day.<div>
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At the moment my slow cooker is my new best friend. I've been experimenting with new recipes and I cannot get over how simple and easy cooking can be with a little planning and a few minutes in the kitchen in the morning... And the aromas that greet us at the door after a busy day are so welcoming and rewarding! </div>
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So if you'd like to journey along with me and my Slow cooker and bless yourself and your family with delicious and easy meals, then it's time to get yourself a Slow cooker, or find the old one deeply stashed away in your pantry and give it a prime spot on your kitchen counter!</div>
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I'll be posting what I've been up to soon!</div>
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-828845071600242806.post-60257806248924482032014-05-28T22:01:00.002+02:002014-05-28T22:01:58.220+02:00Marius' Butternut Soup (Wheat, Gluten & Dairy Free)We have beautiful memories of fantastic family holiday's with our extended family, from my husbands side. And on these holidays we usually take turns cooking to share the load. My Brother in Law, Marius, has on more than one occasion treated us to his delicious version of <b>Butternut soup!</b><br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><img src="https://encrypted-tbn2.gstatic.com/images?q=tbn:ANd9GcS_Sx-EDTzG88QYwDpKxoX7D1wgpc7SlYyoPlUttD36jD0nu7f8Eg" style="margin-left: auto; margin-right: auto;" /></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Photo credit: amuse -your-bouche.com</td></tr>
</tbody></table>
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<b>Marius'Butternut Soup</b><br />
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<u>Ingredients:</u><br />
45g Butter (DF: Olive oil)<br />
1 Medium Butternut, diced into cubes<br />
2 medium Onions<br />
1 Granny Smith apple, peeled & diced.<br />
1 Orange, grated rind and juice.<br />
Pinch Nutmeg<br />
5ml Curry powder<br />
10ml Corn flour (Maizena)<br />
500ml Chicken stock<br />
500ml Hot milk, or half cream. (DF: Use Rice Milk)<br />
<br />
<u>Method:</u><br />
1. In a large soup pot melt the butter. Add onions, butternut and apple and stir to coat. Cover and cook over the lowest possible heat for 10mins. Check that it doesn't burn.<br />
2. Stir in curry powder, nutmeg and maizena, together with orange rind. Cook for 1 minute - to develop spices.<br />
3. Pour in chicken stock and hot milk and bring to the boil, stirring. Adjust heat to simmer, covering to prevent too much evaporation. Cook for another 20 mins.<br />
4. Remove from heat and purée soup.<br />
5. Add the orange juice, and reheat, but do not boil.<br />
6. Taste, and season if necessary.<br />
7. Serve while piping hot!<br />
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<i>Serves: 4 (Make x 4 to feed 16 people at Soup Socials!)</i>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-828845071600242806.post-5754903455607618352014-05-28T21:35:00.001+02:002014-05-28T21:35:22.363+02:00Potato and Leek Soup with Crispy Bacon Bits (Gluten & Dairy Free)It is Autumn now. The sun seems lazy in his rising, and there's a general slowing. We're all dragging our heels a bit, and having to throw on an extra coat as we leave the door. But it's also the season for warm cosy nights by the new Fireplace enjoying a hot cup of soup and a crusty piece of bread. We've noticed that during this time of year we tend to see less of our friends, as everyone seems to welcome the earlier nights and snug duvets beckon! We've decided that instead of all hibernating, we'll start a new little tradition of Soup Socials and everyone is invited!!! So Friday mornings I prepare a HUGE 10 litre pot of soup that simmers away until the whole neighbourhood can smell it. This Friday was our first get together and seeing as this <b>Potato and Leek Soup</b> is always a hit in our Family, I thought it best to start here!<br />
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<tr><td style="text-align: center;"><img src="https://encrypted-tbn2.gstatic.com/images?q=tbn:ANd9GcQjGRdfBmsW_F7TzUIqretWnLPXi-8Y-dPeufdKoJSyVbJCGykw" style="margin-left: auto; margin-right: auto;" /></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Photo Credit: Myrecipes.com</td></tr>
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<b>Potato and Leek Soup with Crispy Bacon Bits (Gluten & Dairy Free)</b><br />
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<u>Ingredients: For 4 people</u> <u>For 16 People</u><br />
3 Rashers bacon 250g pack of bacon<br />
1 Tbs Oil 3 Tbs Oil<br />
2 Large leeks, sliced 8 Large Leeks, sliced<br />
2 Medium Potatoes, peeled and Chopped 8 M Potatoes, (2kg)<br />
1 litre Chicken stock 4 Litres Chicken stock<br />
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<u>Method:</u><br />
1. Heat the oil in a large (or HUGE) soup pot. Fry the chopped bacon until crispy. Remove.<br />
2. Add the leeks to the pot and stir on medium heat for about 5 minutes or until soft.<br />
3. Add the potatoes and stock and bring to a boil.<br />
4. Reduce heat to low and simmer for about 20 minutes or until potatoes are tender. Remove from heat.<br />
5. Using a handheld blender, purée the soup until it's silky smooth. Taste test and season with salt and pepper. Add the crispy bacon.<br />
6. Serve with crispy bread and good company!<br />
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<b>Serves: 4 or 16</b>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-828845071600242806.post-22130863282261135062013-11-02T06:00:00.000+02:002013-11-02T06:00:02.103+02:00Cherry Guava JellyThis little Jelly was introduced to me by my friend Claire who always has a wonderful stash of recipes. She has a great big Cherry Guava tree in her garden and this winter offered me a bag full of her ripe pickings! This recipe is based on 950g ripe fruit.<br />
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<img height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTbet3F_oG480jIntkJhc5pjZTT1bzir5tGeMrdtDSE9KmrVEWWXPTX-9lZjKUqZhiukoTGEJLlipRuEiYEiMUdw974IgNzi21DR3FPNZ9eOuG7cAHyfVTz9lEas42tP20PffMqsz0Suc/s320/IMG_1534.JPG" width="320" /><br />
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<b>Cherry Guava Jelly</b><br />
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<u>Ingredients:</u><br />
1Kg Cherry Guavas<br />
5 C Water<br />
288ml Sugar<br />
50ml Lemon Juice<br />
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<u>Method:</u><br />
1. Wash the fruit and remove any rotten or spoilt fruit.<br />
2. Weigh the fruit.<br />
3. Put the fruit into a pot and cover with water (about 5C per kilo)<br />
4. Put it on the stove and boil it for 30 minutes.<br />
5. Strain the contents in a muslin bag hanging over a bowl overnight. (It's up to you whether you squeeze it or not, it will go cloudy if you do.)<br />
6. Measure the liquid in ml. divide that number by 5, then multiply that by 4. This is how much sugar you need.<br />
7. Add 20ml lemon juice per C liquid.<br />
8. Put the fruit liquid, sugar and lemon juice in a pot and bring to a rolling boil. Stir constantly.<br />
9. Continue until the jelly starts to coat the back of a wooden spoon.<br />
10. Pour into sterilized jars.<br />
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Serve with Lamb, or with Cheeses and crackers!<br />
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<i>Makes 3 small jars</i>Unknownnoreply@blogger.com1