Thursday, November 15, 2012
Wednesday, November 14, 2012
WHOLE BAKED CAULIFLOWER
WHOLE BAKED CAULIFLOWER
1 medium to large onion (put through a food processor)
½ cup of BBQ sauce
2-3 slices of jalapeño (don’t put that in if you don’t want it hot)
2 tablespoons of crushed ginger
2 teaspoons of crushed garlic
1 teaspoon of whole cumin seeds
1 tablespoon of oil
1 tablespoon ground coriander
½ teaspoon ground turmeric
½ teaspoon cayenne peeper (or to taste)
1 teaspoon of lemon juice
½ garam masala
1 large potato, peeled, boiled, cooled & grated
1 medium cauliflower – steamed until just starting to soften
In a food processor, blend onion, BBQ sauce, jalapeño, ginger, garlic, and cumin until a paste.
Heat oil in a fry pan & add paste. Cook for a few minutes.
Stir in coriander, turmeric, cayenne, lemon juice and garam masala. Cook for a few minutes & then stir in grated potato.
Allow this mix to cool slightly.
Use a spatula to spread over your semi-cooked cauliflower.
Bake for 30-45 minutes at 180C
Top off with grated cheese before baking.
2-3 slices of jalapeño (don’t put that in if you don’t want it hot)
2 tablespoons of crushed ginger
2 teaspoons of crushed garlic
1 teaspoon of whole cumin seeds
1 tablespoon of oil
1 tablespoon ground coriander
½ teaspoon ground turmeric
½ teaspoon cayenne peeper (or to taste)
1 teaspoon of lemon juice
½ garam masala
1 large potato, peeled, boiled, cooled & grated
1 medium cauliflower – steamed until just starting to soften
In a food processor, blend onion, BBQ sauce, jalapeño, ginger, garlic, and cumin until a paste.
Heat oil in a fry pan & add paste. Cook for a few minutes.
Stir in coriander, turmeric, cayenne, lemon juice and garam masala. Cook for a few minutes & then stir in grated potato.
Allow this mix to cool slightly.
Use a spatula to spread over your semi-cooked cauliflower.
Bake for 30-45 minutes at 180C
Top off with grated cheese before baking.
MIELIE VETKOEK
You can change the recipe by adding chillies and garlic, green pepper
etc. Just make them smaller to serve with drinks when entertaining
friends just as it is, DELICIOUS! Remember when you make this, the oil
must be hot enough to not cook it too slow otherwise the Vetkoek absorbs
too much oil.
INGEREDIENTS:
• 2 cups Self raising Flour
• 1 Large egg
• 1 teaspoon Baking Powder
• 1 teaspoon Salt
• 1 Tin 340g of Mielies (not sweet corn)
• Canola Oil
• Milk ( just enough to wet the dough mixture)
METHOD:
1. Sift the flour, baking powder and salt together; add the egg and mix well, if you find it is too dry, add another egg. Now you add the tin of mielies, I add the liquid as well and a little milk, until it has a smooth texture, but still slightly thick, so that if you spoon it, it will slide easily off the spoon.
2. Add the oil to the pan, about ¼ full. Heat the oil, spoon the dough in the hot oil, about four at a time, depending how big your pan is. You will notice that the top of the vethoek will bubble, when brown turn it over and cook on the other side, When it feels very light its an indication that its cooked. This takes only a few minutes depending on the heat of your oil, remember to watch the temperature of the oil it must not be too hot or cold. Repeat until all your mixture is used.
INGEREDIENTS:
• 2 cups Self raising Flour
• 1 Large egg
• 1 teaspoon Baking Powder
• 1 teaspoon Salt
• 1 Tin 340g of Mielies (not sweet corn)
• Canola Oil
• Milk ( just enough to wet the dough mixture)
METHOD:
1. Sift the flour, baking powder and salt together; add the egg and mix well, if you find it is too dry, add another egg. Now you add the tin of mielies, I add the liquid as well and a little milk, until it has a smooth texture, but still slightly thick, so that if you spoon it, it will slide easily off the spoon.
2. Add the oil to the pan, about ¼ full. Heat the oil, spoon the dough in the hot oil, about four at a time, depending how big your pan is. You will notice that the top of the vethoek will bubble, when brown turn it over and cook on the other side, When it feels very light its an indication that its cooked. This takes only a few minutes depending on the heat of your oil, remember to watch the temperature of the oil it must not be too hot or cold. Repeat until all your mixture is used.
RUM HOT CHOCOLATE
RUM HOT CHOCOLATE
500 mls milk
100 grams dark chocolate (quality , broken into small pieces )
2 tsps honey
1 tbsp brown sugar
500 mls milk
100 grams dark chocolate (quality , broken into small pieces )
2 tsps honey
1 tbsp brown sugar
1 tsp vanilla essence
1 cinnamon stick
2 tots dark rum (or more depending on how you like it to taste)
Pour the milk into a small saucepan then add the chocolate, along with the honey, sugar and cinnamon stick.
Heat and stir gently until the chocolate melts. Add the vanilla and rum.
Remove the cinnamon stick just before serving in two large mugs.
Extra sugar can be added to taste.
Enjoy!
1 cinnamon stick
2 tots dark rum (or more depending on how you like it to taste)
Pour the milk into a small saucepan then add the chocolate, along with the honey, sugar and cinnamon stick.
Heat and stir gently until the chocolate melts. Add the vanilla and rum.
Remove the cinnamon stick just before serving in two large mugs.
Extra sugar can be added to taste.
Enjoy!
Vinegar Pudding
Vinegar Pudding
mmmmmm, love these self saucing puds - lekker !
Ingredients
For the Pudding
mmmmmm, love these self saucing puds - lekker !
Ingredients
For the Pudding
2 eggs, large
2 tbsp butter
½ cup soft brown sugar
6½ oz [185g] cake flour
2 tsp ground ginger
½ tsp ground nutmeg
1 tsp bicarbonate of soda
2 tbsp smooth apricot jam
For the Sauce
2 cups water
1 lb [450g] white sugar
½ cup brown malt vinegar
A little butter for greasing
To make the Pudding
Preheat the oven to 350oF [180oC]
Make the Vinegar Sauce
Do this first by boiling the sauce ingredients together in a saucepan for 6 minutes
Set aside to cool
Make the Pudding batter
Beat the eggs lightly
Cream together the butter and brown sugar, in a large mixing bowl
Add the eggs, beating well
Sift together the cake flour, nutmeg, ginger and bicarbonate of soda into another bowl
Then sift the dry mixture into the butter/sugar mixture, mixing well as you do so
Add the apricot jam stirring to ensure it is thoroughly blended
Grease an ovenproof dish, with butter and pour the cooled sauce
into it
Spoon the pudding batter into the dish
Bake for 35 to 40 minutes until the pudding is nicely browned
Serve the Vinegar Pudding hot with custard or whipped cream
Although quick and easy to make this South African dessert is a real taste treat
2 tbsp butter
½ cup soft brown sugar
6½ oz [185g] cake flour
2 tsp ground ginger
½ tsp ground nutmeg
1 tsp bicarbonate of soda
2 tbsp smooth apricot jam
For the Sauce
2 cups water
1 lb [450g] white sugar
½ cup brown malt vinegar
A little butter for greasing
To make the Pudding
Preheat the oven to 350oF [180oC]
Make the Vinegar Sauce
Do this first by boiling the sauce ingredients together in a saucepan for 6 minutes
Set aside to cool
Make the Pudding batter
Beat the eggs lightly
Cream together the butter and brown sugar, in a large mixing bowl
Add the eggs, beating well
Sift together the cake flour, nutmeg, ginger and bicarbonate of soda into another bowl
Then sift the dry mixture into the butter/sugar mixture, mixing well as you do so
Add the apricot jam stirring to ensure it is thoroughly blended
Grease an ovenproof dish, with butter and pour the cooled sauce
into it
Spoon the pudding batter into the dish
Bake for 35 to 40 minutes until the pudding is nicely browned
Serve the Vinegar Pudding hot with custard or whipped cream
Although quick and easy to make this South African dessert is a real taste treat
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