How the time flies!

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!

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.

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! 

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!

I'll be posting what I've been up to soon!

Marius' 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 Butternut soup!

Photo credit: amuse -your-bouche.com

Marius'Butternut Soup

Ingredients:
45g Butter (DF: Olive oil)
1 Medium Butternut, diced into cubes
2 medium Onions
1 Granny Smith apple, peeled & diced.
1 Orange, grated rind and juice.
Pinch Nutmeg
5ml Curry powder
10ml Corn flour (Maizena)
500ml Chicken stock
500ml Hot milk, or half cream. (DF: Use Rice Milk)

Method:
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.
2. Stir in curry powder, nutmeg and maizena, together with orange rind. Cook for 1 minute - to develop spices.
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.
4. Remove from heat and purée soup.
5. Add the orange juice, and reheat, but do not boil.
6. Taste, and season if necessary.
7. Serve while piping hot!

Serves: 4 (Make x 4 to feed 16 people at Soup Socials!)

Potato 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 Potato and Leek Soup is always a hit in our Family, I thought it best to start here!

Photo Credit: Myrecipes.com

Potato and Leek Soup with Crispy Bacon Bits (Gluten & Dairy Free)

Ingredients: For 4 people                                 For 16 People
3 Rashers bacon                                              250g pack of bacon
1 Tbs Oil                                                         3 Tbs Oil
2 Large leeks, sliced                                        8 Large Leeks, sliced
2 Medium Potatoes, peeled and Chopped       8 M Potatoes, (2kg)
1 litre Chicken stock                                        4 Litres Chicken stock

Method:
1. Heat the oil in a large (or HUGE) soup pot. Fry the chopped bacon until crispy. Remove.
2. Add the leeks to the pot and stir on medium heat for about 5 minutes or until soft.
3. Add the potatoes and stock and bring to a boil.
4. Reduce heat to low and simmer for about 20 minutes or until potatoes are tender. Remove from heat.
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.
6. Serve with crispy bread and good company!

Serves: 4 or 16

Day 11 - Chocolate Self-Saucing Pudding (WF, GF, DF)

This Self-Saucing Chocolate Pudding as absolutely to-die-for!!! It makes a beautiful crisp crust while also having a delicious smooth chocolate sauce inside!

Photo credit: kiwifaves.co.nz

Chocolate Self-Saucing Pudding (Wheat, Gluten & Dairy Free)

Ingredients:
50g Butter or margarine (Df: Use Wooden Spoon Margarine)
200ml Sugar
1 Egg
1C Flour (Gf: Use a gluten free flour mix)
25ml Cocoa Powder
15ml Baking Powder
2ml Salt
200ml Milk (Df: Use rice milk)

Method:
1. Cream butter and sugar.
2. Add egg and beat until light and fluffy.
3. Add the dry ingredients alternately with the milk. Mix well.
4. Spoon the mixture into an oven proof casserole dish.

Syrup Ingredients:
1C Water
1C Brown sugar
25ml Cocoa powder
5ml Vanilla

5. Mix all the syrup ingredients, except the vanilla essence, in a saucepan.
6. Heat until sugar has dissolved and mixture starts to boil.
7. Pour the Syrup over the the batter and bake in a preheated oven at 180*C for 30 minutes.
8. Serve hot with Ice-cream or custard

Serves 6-8

Day 9 - Beef Bourguignon

This recipe for Beef Bourguignon (also known as Beef Burgundy) is my adapted version, the original is from the Pick n Pay web site. It makes a mouth watering, tender and tasty Beef Stew. It get's the name Burgundy from the red wine. The original recipe uses a whole bottle or Red, but I've tweaked the recipe a bit. I love making this in my slow cooker, the amazing aroma teases us all day!

Photo Credit: Pick n Pay

Beef Bourguignon

Ingredients:
350 ml Shiraz (red wine)
750kg Stewing beef, cubed
60ml Olive oil
4 Fat garlic cloves, crushed
8 Bacon rashers, diced (optional)
4 Celery sticks, sliced
10 Peeled pickling onions
7 Carrots, peeled and sliced
410g can tomatoes
1C Beef stock
3 Thyme sprigs
1 Rosemary sprig
2 Bay leaves
Salt and pepper to taste
250g Baby mushrooms

Method:
1. Pour wine into a bowl, add stewing beef, cover and marinate overnight.
2. Drain and set liquid aside.
3. Heat half the oil in a large saucepan, Sauté garlic, bacon, celery, onions and carrots for 3-4 minutes.
4. Transfer this to the slow cooker, switch it on.
5. Using the remaining oil, fry meat in batches until browned and also put into the Slow cooker.
6. Pour wine, tomatoes, herbs and stock into the Slow cooker. Add salt and pepper t taste.
7. Cook on High for 5 hours
8. Add mushrooms and cook for another hour.
9. Serve with mashed potatoes or on a bed or rice.

Serves 6

Winter Warmer Four Bean and Tomato Soup (Gluten, Wheat, Dairy free)

This is a recipe that I got off the Pick n Pay website (Find it here) and not only is it really easy and quick to make, it's also SO DELICIOUS!!! It's a real winter warmer, and as the days are getting chilly here in Knysna my kids are asking for it often! I've added my own twist :)



Winter Warmer Four Bean and Tomato Soup (Gluten, Wheat, Dairy free)

Ingredients:
1 onion, chopped
1 cup celery stalks
1 cup carrots, peeled and sliced
1 can tomato, chopped
1 glug PnP Finest extra-virgin olive oil
4 cups beef stock
1 pinch salt and milled pepper
2 cans four-bean mix, drained and rinsed
250g Boerewors Sausage

Method:
1. Heat a glug of oil in a large soup pot and fry onion, celery
and carrot for 4-5 minutes.
2. Add remaining ingredients (except last 2) and simmer until carrots and celery
are soft.
3. While the Soup cooks, brown the Boerewors Sausage in a frying pan until cooked through. Cool a bit. Cut into slices. Pour the fat into the soup pot for extra flavour.
3. Depending on preference you can now use a stick blender and pulse a few times to reach a chunky consistency, or you can leave it as is. (We like the clear soup with chunks of veg)
4. Add the Boerewors slices just before serving with a delicious freshly baked bread!

Serves 5

Best Ever Tomato Soup!!!

Although my kids' love Tomato Soup, it's never been one of my favorites...

...until.our.lips.met!!!!

Oh I cannot describe how delicious THIS recipe is!!! When we moved house last month a dear friend brought us homemade soup for lunch and it was out of this world! Thanks Chrissi for being so kind as to share it with us xxx

Best Tomato Soup EVER!

Ingredients:
30ml Olive oil
2 Onions Chopped
5ml Fine Cumin
2ml Cayenne Pepper
15ml Paprika
2 Cans Baked Beans

1 Can Chopped Tomatoes
1 L Water
15ml Tomato Paste

5ml Dried Mixed Herbs
Dash of Tabasco Sauce
Salt to Taste

Method:
1. In a large Soup pot, heat the oil and fry the onions until soft.
2. Add the Cumin, Paprika, and Cayenne Pepper and saute for 1 min.
3. Add the 3 tins and 1 L boiling water. Stir in the paste, herbs, and Tabasco sauce and simmer for 20 min.
4. Remove from heat and allow to cool slightly. Puree in a food processor or with a stick blender.
5. Serve hot with fresh bread! Yummy!!!

Serves 5-6

Delicious Pea and Bacon Soup

This week has been absolutely freezing in Knysna!!! Everyone is hibernating and staying indoors as much as possible. This weather definitely calls for some soup, and the quickest and Easiest Soup to make is my Delicious Pea and Bacon Soup!

Delicious Pea and Bacon Soup

Ingredients:
500g Packet of Split Peas
2 Onions, chopped
40ml Ina Paarman's Chicken Stock powder
2tsp Dried Majoram
3l Boiling water
Salt and Pepper

Toppings:
100g Bacon bits, fried
1 Pkt Croutons

Method:
1. Put all the ingredients {EXCEPT THE TOPPINGS!} into a large pot.
2. Bring to the boil and simmer for 30 min until the peas dissolve.
3. Puree the Soup. Add some salt and Pepper to taste.
4, Top with Crispy Bacon bits and Croutons.
DELISH!!!

Serves 6