500 – 600g Fish fillets, deboned, skin removed (can be frozen)
250ml Fresh cream
½ Lemon’s Juice
1 packet White onion soup powder
To taste Aromat, freshly groumd black pepper, parsley, cheese, small margarine cubes
Preheat oven to 180ºC
To remove skin: Use fish while still frozen.
Hold under warm running tap water.
Remove skin easily.
Place fish (one layer) in a greased, shallow, ovenproof dish.
Mix cream, lemon juice, milk and soup powder together.
Pour half over the fish.
Add the rest of the fish.
Pour the rest of the cream mixture on top.
Add seasoning to taste.
Finish off with the grated cheese and margarine cubes.
Bake for 45 minutes
Source: Received via email from Annalie Botes
TRIED AND TESTED
Truly delicious and you don’t need a recipe… If you can’t make meatballs from scratch, use Knorr Meatball-fix! There are step-by-step instructions with each photo….
1 Cut brinjals lengthwise in slices about 5mm thick. Chop up the odd bits to go in your sauce later.
2 Place in a colander and sprinkle with salt, let it sit for about 30 min.
3 Rinse the salt off under running water and pat dry with kitchen towel
4 Lay in a roasting tray and brush with olive oil. Bake until soft and slightly browned – careful, they burn easily
5 Mix your mince for your meatballs – I added finely chopped onion, chopped fresh oregano, salt, paprika, black pepper, dried bread crumbs and an egg.
6 As an afterthought, I decided to add a bit of tomato ketchup and Worcestershire sauce.
7 In the meantime, form oblong meatballs.
8 Wrap the meatballs in your baked brinjal slices.
9 Fry your cubed brinjal and a chopped red pepper until soft.
10 Add a tin of tomato and onion mix to the brinjal and red pepper to make your sauce. Spice to taste
11 Pour the sauce over your brijal rolls and top with grated cheddar cheese mixed with dried bread crumbs.
12 Bake in a 180 °C oven for about 40 minutes and serve with garlic bread and a nice salad.
Hope you enjoy!
Source: Albert Opperman
(OPEN 2 BOTTLES OF WINE – LEAVE ONE BY THE STOVE AND THE OTHER ON THE OTHER SIDE OF THE KITCHEN WHERE YOU HAVE TO PARK YOUR BUTT AND WAIT FOR LOG PERIODS OF TIME!)
STUFF YOU NEED!
• 8 liters fresh full cream milk (2.11 gallons / 270.5 oz) raw milk non homogenized from a farm – hard to get in stores
• **2 ml Calcium Chloride diluted in 60ml of non-chlorinated water (only required if using homogenized pasteurized milk – do NOT buy ultra-pasteurized milk)
• **2 ml (1 US teaspoon) liquid rennet diluted in 60ml (quarter cup) of non-chlorinated water – Do not panic about the small amount of rennet for the large amount of milk – it will work – don’t add extra thinking it isn’t enough !! It results in either bitter cheese or the curds not firming up – so don’t be tempted – the recipe is there for a reason!
• Cheese Salt – It’s just flakey non-iodized salt – don’t use rock salt or granular salt (it doesn’t absorb properly) – and certainly don’t use iodized salt – it inhibits cultures and bacteria’s you WANT in your cheese.
• Dried Mint leaves (Optional)
• Cheesecloth – don’t get the precut ones – get the one that’s in a strip – the precut may be to small
• Two large stock pots 10 quart
(** If you plan on making this cheese – don’t expect to make it tomorrow – you have to order the ** items on line)
LET’S GET THE SHOW ON THE ROAD!
1. Pour glass of wine. Warm milk to 32C (90F) – VERY IMPORTANT … the 34C / 90F IS just below luke warm – don’t panic – it’s not supposed to heat up at all you can easily put your hand in it – it is like a glass of water that was standing in an air conditioned room – it’s the way it is supposed to be! Have a sip of wine – keep an eye on the thermometer!! Do not throw the milk jugs out – fill them both with water – you need them later!
2. Now add the rennet solution. Again – Do not panic about the small amount of rennet for the large amount of milk – it will work – don’t add extra thinking it isn’t enough!! It results in either bitter cheese or the curds not firming up – so don’t be tempted – the recipe is there for a reason! Turn off heat.
3. Stir 5 or 6 times, put the lid on and let the milk set for 40 minutes. Pour another glass of wine – turn the music up and dance around the room like a lunatic! If you have ever made or had flan – like Mexican flan with the brown syrup at the bottom – it will be that consistency when ready!
4. Use your pinky knuckle and run it through the middle – look for the nice clean break. Refill wine glass – c’mon it’s been 40 minutes!
5. Take a nice long knife and cut the set milk/curd into squares like a checkerboard, then cut down diagonally both directions. Now stir TWICE – no more than that and let the suckers rest and stop freaking out for 10 mins. Grab your glass!
6. Bring the temp up to 40C (104F) over the period of 20 minutes. Make sure it takes you 20 mins!! You will thank me!
7. Allow curds to rest for 10 minutes to form a solid mass. Get your colander ready – place over a second stock pot to catch all the whey – you need it! DO NOT THROW IT OUT! I found that a nice oblong container that I punched holes in – bottom and sides – was perfect to form the shape – line with cheesecloth pour curds in and drain the whey. Leave for 5 mins – enough time for wine!
8. Remove the curds in the cheesecloth and place on a large wooden (or food safe plastic) board, and fold the cheesecloth so that the curd is square-shaped and the curd will not escape when pressed. Make sure it’s quite thick – not thin. Place a second board on top and then add 2 x 2 gallon milk jugs you filled with water on top to press down.
9. Press for 10 minutes, then remove weight and top board and flip over curd mass. Re-press for 20 minutes. Wine!
10. Whilst waiting for the second pressing, return the whey back to the stove and heat to 90C/ 200F. You will notice that excess curd will float to the top, so scoop off most of this froth to clear the whey. I forgot – trust me – scoop it off! Continue to heat the whey to 97C. Don’t let the whey boil. Stop wobbling!
11. Remove the weights and top board from the curds, then remove the cheesecloth carefully. Place the pancake like curd onto the bottom board and cut into 100 x 150 mm rectangles, and then place into the hot whey.
12. They will sink to the bottom. After about 40 minutes, the cheese will float to the top. Remove immediately – or they will fall apart. From all the wine you may forget this step!
13. Remove cheese pieces from the whey one at a time (you may want to wear rubber gloves as the cheese may scald your hands), and coat in a cheese salt/mint leaf just like you would if you were crumbing or battering a piece of fish fillet. Shake off the excess salt. Stop moaning – it’s nearly over!
14. Allow cheese to drain for an hour, then either place in airtight container into the fridge and consume within a week – use some of the whey to pour over so it doesn’t dry out. Allow 24 hours before using so that the salt permeates through cheese. (Yeah right – bull excrement – mine was still a bit warm when I fried and it was very salty – maybe a bit too much – and delish!) Another method of storage is to vacuum pack for up to six months in the fridge (not that it will last that long, it is too yummy). I don’t recommend freezing – it crumbles!
Fry up and savor each delish piece by itself … with lemon or lime juice squeezed liberally over (Personally – I like the crunch so I have a little dish with the lime juice and cut and dip – instead of the cheese softening from the squeezed juice!!
Or – make a delish salad with spring onions, chopped mangoes, walnuts, avocado, some chicken, and top with 3 or pieces of fried haloumi!!
Tried and Tested: Ray Kieran
Original Recipe from the Internet – no idea where
1 c sugar
1/2 tsp salt
1/2 c butter or margarine-one stick
3 ripe bananas-very ripe is great
1 tsp baking soda
2 c flour
1/2 c nuts chopped-pecans or walnuts
CREAM SUGAR, SALT AND BUTTER OR MARGARINE WITH BEATER
THEN ADD THE 2 EGGS AND 3 MASHED BANANAS to the above mixture and blend well.
IN SEPERATE BOWL ADD BAKING SODA PLUS THE FLOUR, SIFT AND MIX.
ADD THE DRY INGREDIENTS TO THE CREAMED MIXTURE (OF SUGAR, SALT, BUTTER AND THE BANANA MIXTURE) MIX ALL UNTIL JUST WELL BLENDED THEN ADD THE CHOPPED NUTS.
TURN INTO A GREASED LOAF PAN AND BAKE FOR ABOUT 1 HOUR AT 325 degrees or til brown. You can stick a toothpick into center and if it comes out clean it is done. Do not overbake and start checking with toothpick as soon as it starts looking brown which will be around an hr. I like to drizzle a little powdered sugar frosting over the top while it is still warm, or just spread a little butter over the top instead. I prefer, the drizzle of frosting; however. It is wonderful bread and the best banana bread I have ever eaten. My grandmother clipped it out of the Omaha World Herald newspaper around 1958
Rubina Shaw Excellent recipe – TRIED AND TESTED
Oven 450 for 10 mins – reduce to 350 for 45 – 50 mins
One pork loin Roll – big enough for the people who will devour**
Fresh Basil leaves – a bunch of them
One green pepper or more depending on your PL size (you can add red and yellow – I would have if I had had some!)
Cream cheese – enough to spread!
Red onion – enough to cover the pork layer
Fresh Garlic – I used 4 cloves – waaaaaaaaaaaaaaaaay too much!
Honey/lemons/balsamic glaze vinegar – the thick gooey one – apricot jam and olive oil
Salt, pepper, Adobe all seasoning – teeny bit of steak and chops seasoning
*** I would have added mushrooms and spinach as I have done before – but had none – tomato is not good as a filler
1. Pour a vodka cranberry or drink of choice – turn that music up … you gotta use some energy when you cook!!
2. ** Pork Loin (If you are cheated and get 2 strips use A. – if it’s a proper round solid roast – use B.)
A. Stick the sticks into a large zip lock – season and shake. Make sure they stay in the middle if they move to the edge – the bag will split open. Smash each of the 2 strips with the rolling pin to flatten a bit – don’t make it too thin you will be sorry!
B. If it’s the solid round – do a reverse Swiss roll cut … so that it lays out flat eventually – don’t make it too thin! Pour another drink!!
3. Spread the cream cheese the bottom one (Or over the flat Swiss roll cut loin) like butter on bread.
3 again! – Dot little dollops of apricot jam all over the cream cheese – tiny like you baby finger nail.
4. Layer all the vegies – basil last so that it seeps in – Sprinkle salt and pepper and other seasonings
5. Drizzle a little honey over the top basil leaves –
6. Drink more – If you had A. then use the second piece as the hat – seal the edges by sewing it with tooth picks all the way around – or use string – which ever. If you had B. then roll it up like a Swiss roll – wrap string around and secure.
7. Squeeze one lemon over the top, season again, drizzle balsamic glaze and honey – put 3 thin slices of lemon on the top
8. Pop it in the oven at 400 degrees for 10 mins – reduce to 350 and leave for 45 – 50 mins
Source: Ray Kieran – Out of her head!
4lb fresh tongue (you can also use a pickled tongue, although I could not find one)
For the fresh tongue, prepare as follows
½ cup coarse salt
20 whole Coriander – crushed in a spoon, just to crack the outer shell
5 bay leaves – can use it as is on brake into smaller pieces
750ml water – enough to cover the tongue
Add everything in a big pot and cook for at least 3-4 hours till tender. Peel off the skin and slice up and use as is or add the sauce if you prefer.
We use ½ plain and ½ with sauce.
60ml mustard powder
180ml boiling water
180ml salad vinegar
Juice of ½ lemon
60 ml chopped gherkins
Place, oil, flour, mustard, sugar, salt and boiling water in double boiler, and stir until smooth.
Add vinegar and continue to cook until well blended and thickened.
Allow to cool slightly, then add mayonnaise, lemon juice and gherkins (I did not use the gherkins)
Pour over tongue in casserole and bake in 350F oven for 30-40 minutes
I doubled the sauce, and did not use the gherkins. It’s super yummy.
This sauce is excellent to use over corned beef or brisket as well.
Received the original recipe from Melissa Mayo but adapted by Esme Slabbert’s kitchen
2 cups self-raising flour
500ml chocolate ice cream (1 small tub), softened (or any flavor you prefer)
1 teaspoon of baking powder
¼ cup glaced fruit mix
¼ cup dried fruit mix
¼ cup amarula
Feel free to use any fruit you like or have available.
Mix the fruit and amarula and let it sit for at least 2-3 hours, or as I did overnight. I left it in the fridge overnight, and took it out in the morning and left it on the counter till I returned from work to make these delectable muffins.
All the amarula was sucked up into the fruit, so no waste.
Add 2 extra teaspoons of flour with the fruit and mix it with a fork, till no flour visible. You need to coat them to ensure that they do not sink to the bottom of your muffin when baked.
Preheat oven to 420F. Line 12 muffin cups with paper muffin liners.
Mix self-rising flour and baking powder
And soft ice cream and mix until smooth.
Add the fruit and mix through.
Spoon batter in muffin cups, filling them ¾ full.
Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean, about 20 to 25 minutes. Cool in the pans for a bit before removing to cool completely on a wire rack.
It smells divine, and tastes incredible, although I say so myself!
Source: Esme Slabbert‘s kitchen. Original idea from internet but I modified it so much that it does not resemble the original idea in any way, shape or form.
3 egg yolks
1/2 tablespoon lemon juice
dash of cayenne pepper
10 tablespoons salted butter
Melt the butter slowly in a pot, but do not boil – it needs to keep all the moisture in. Put the yolks, lemon juice, and pepper into the blender and blend for about 20-30 seconds. If possible, turn down the speed on the blender for the rest – mine couldn’t, and worked out just fine. Add the butter by slowly drizzling it in while still blending. I had to thin mine considerably with warm water (about 2 tablespoons) and it was still very thick. Mine also came out very yellow because I used free-range eggs with the dark yolks.
We used it within minutes, but they say it will hold for an hour. After I poached our eggs, I held the sauce over the steaming water and stirred it a while to cook, but the reasoning is that the heat of the blender also cooks it a bit.
It was a super simple and very delicious way around such a technically challenging sauce. I’ll make it again, for sure.
Source: Corlea Smit
1¼ cups plain flour
1 tsp baking powder
¼ tsp baking soda
½ cup milk + ½ tsp white vinegar OR ½ cup buttermilk
½ tsp salt
5 tsp sour cream (full fat)
2 tbsp vegetable oil or melted butter
1/4 cup bacon pieces – store bought
½ -3/4 cup onions chopped
1 cup grated cheddar cheese
Preheat oven to 350F. Spray pan / muffin tin holes with VOO
Mix dry ingredients in a bowl to combine.
Whisk wet Ingredients in a separate bowl.
Combine but do not over mix.
Fold in bacon, onion and cheese.
Scoop the batter into pan/muffin tin and make sure you cover the bottom properly.
Make a divot in the batter and then crack an egg into each hole. Divide the remaining batter between each hole to cover the egg. To ensure that the egg stay put, in the center, scoop some of the batter (3 blobs) around the edge of the egg before covering the top.
Bake for 20 -25 minutes or until golden brown.
Remove from oven and allow to rest for 5 minutes before turning out onto a cooling rack.
Best served warm.
Source:Esme Slabbert‘s kitchen
4 cups of wholegrain pasta (uncooked)
2 boneless, skinless chicken breasts, cubed
1 packet of white mushrooms, sliced
3 cups of fresh baby spinach
1 bottle of Vodka Pasta Sauce (I used Classico)
Roasted Garlic and Pepper seasoning
Salt to taste
Grated strong cheddar cheese.
Boil the pasta until soft. In a skillet, brown the chicken and flavour with salt and Roasted Garlic and Pepper seasoning. Add the mushrooms and baby spinach and cook over medium heat for about 5 minutes. Add the pasta sauce, and simmer on low heat for 10 minutes. Add the cooked pasta, give it a good stir, and let it stand for 2 minutes to absorb all the flavour. Plate your pasta and sprinkle some cheese over. ENJOY!!!!
Source: Jane Nepgen