Spicy Mustard Nuts

Spicy Mustard NutsTried Tested

1 cup(250 mL) walnut halves
1 cup(250 mL) natural almonds
1 cup(250 mL) raw cashews
1 cup (250 mL) shelled pistachio (I couldn’t find these, so I substituted macadamias)
1 tbsp (15 mL) extra-virgin olive oil
1 tbsp (15 mL) Dijon mustard
2 tbsp (30 mL) packed brown sugar
1 tbsp (15 mL) dry mustard
1-1/2 tsp (7 mL) ground coriander
1 tsp (5 mL) salt
1/2 tsp (2 mL) cayenne pepper
1/4 tsp (1 mL) pepper

In a bowl, stir together walnuts, almonds, cashews, pistachios, oil and Dijon mustard until coated. Combine brown sugar, dry mustard, coriander, salt, cayenne and pepper; toss with nuts to coat.

Bake on parchment paper-lined baking sheet in 300°F oven, stirring once, until fragrant and lightly toasted, about 20-30 minutes. Can be stored in airtight container for up to 1 week.

I just made these for the weekend, and we can’t stop eating them! The flavour isn’t overbearing, the spicy touch is perfect, and the sugar perfectly ties it all together. I’m very happy with how these turned out.

Source: Canadian Living
TRIED AND TESTED: Corlea Smit

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Rocky road bars

Rocky road bars
Makes: 16 – 20
Preparation: 15 min
Chilling: 3 hrs
Cooking: 8 min

500 g dark chocolate, chopped
15 ml (1 T) butter
15 ml (1 T) golden syrup
50 g mini marshmallows
100 g nuts, roasted and chopped
100 g glacé cherries
50 g tennis biscuits, roughly chopped

Line a 20-cm x 20-cm baking pan with baking paper.
1. Melt the chocolate, butter and golden syrup in a bowl over a pot of simmering water until smooth and glossy.
2. Remove from the heat and fold in the remaining ingredients.
3. Transfer to the prepared baking pan, allow to cool down to room temperature and place in the fridge for 3 hours or until the chocolate has set. Slice and serve.

Source: RECIPIES FOR AFRICA – SHARE your Favourite Recipes

Crunchies

Ingredients:
4 cups regular oats
3 cups unsweetened shredded coconut
1 cup all-purpose flour
11/2 cups granulated sugar
1/2 teaspoon table salt
1 teaspoon ground cinnamon
1 cup butter
3 tablespoons golden syrup or honey
1/4 cup low fat milk
2 teaspoons baking soda
Vegetable or canola oil spray

Instructions :
1)set oven rack in middle and preheat oven to 325 degrees F.
2)Spray 10 x 15 pan with oil spray
3)In a large bowl mix all dry ingredients except baking soda and mix well.
4)Melt butter and syrup in microwave ,allow to cool for 5 minutes.
5)Stir baking soda into milk and dissolve completely
6)add the cooled butter mix and milk mix to dry ingredients and mix very well with spoon or easier with hands
7) distribute evenly on baking tray and press down well , push down corners that come up.
8) bake for 25-35 minutes until golden brown , rotate pan after 16-18 minutes. Keep an eye, if browning too quickly cover loosely with foil and or turn oven down to 300 degrees F for the last 5-10 minutes.
9) remove from oven and set on wire rack to cool for 10-12 minutes. Cut while warm into squares .

Note:
1)the longer you bake, the more crunchy they will get. If you like them chewy bake for less time – 25 minutes.
2) cut the foil to fit the pan before you put in oven so you are prepared. Remove from oven to rotate and cover keeping oven door closed so temp doesn’t go down.
3) if necessary place on top of another baking tray to stop the bottom from browning too quickly.
Recommend- not to use quick cooking oats.
Use Lyle’s golden syrup
Store in airtight container for up to a week.

Tried and Tested and Posted by: Belinda Epstein Assin

 

LEFTOVER MASHED POTATO CAKES

LEFTOVER MASHED POTATO CAKES

INGREDIENTS
1 egg
1cup mashed potatoes (left over)
1⁄3cup flour
1 green onion (finely chopped)
1⁄2teaspoon baking powder
1teaspoon salt
1⁄4teaspoon black pepper
1 -2tablespoon milk
2 -3tablespoons shortening or 2 -3 tablespoons vegetable oil
DIRECTIONS
Beat the egg.
Mix the beaten egg with the mashed potatoes.
Stir in the dry ingredients.
Add the milk and mix well.
The batter should be very thick.
Melt the shortening or heat the oil in a skillet.
Spoon batter into the skillet to form 3″ to 3-1/2″ inch wide pancakes, about 1/2″ thick.
Brown on one side, over medium heat. Turn and brown on the other side.
Serve with ketchup.
These are great cold and served the next day.

Posted by: Lucy Kimitta

EGGLESS CHOCOLATE CAKE


My famous eggless chocolate cake… This time I used a different cake mold. The picture is mine and the recipe is adapted from Ranks Kitchen

INGREDIENTS:
1 x cup cake flour.
1/2 x tsp baking powder.
1 x tsp baking soda.
6 x tbsp. cocoa powder.
3/4 x cup castor sugar.
1/2 x cup cooking oil.
1/4 x cup coffee (1x tsp coffee mixed in 1/4 x cup boiling water.)
1/4 x cup milk.
1/4 x cup plain yoghurt.
1 x tsp vanilla extract.

METHOD:
preheat the oven to 180 degrees, 10 minutes before baking.
grease the cake tin and leave aside.
in a bowl, sift together the cake flour, baking powder, baking soda, castor sugar and cocoa powder.
make a well and add the wet ingredients one by one.
mix well, until everything is well combined,
pour the batter into the prepared tin and tap a couple of times, to remove the air bubbled.
bake for 30 minutes, or until the toothpick comes out clean.IMG_3732
remove from the oven and let cool.
once cool ice.

INGREDINETS FOR CHOCOLATE ICING:
100g x rama margarine.
1/3 x cup cocoa powder.
1 x cup icing sugar.
1 x tsp vanilla extract.
3 x tbsp. hot water.

METHOD:
combine the margarine and cocoa powder.
add the hot water and mix well.
add the icing sugar and vanilla extract.
mix well, till everything is combine and ice to your hearts content

Tried and Tested and Posted by: Bobby Swanson

BACON, SCALLION, AND WHITE CHEDDAR BISCUITS

BACON, SCALLION, AND WHITE CHEDDAR BISCUITS

Recipe by Elizabeth Falkner
Makes 12 biscuits

INGREDIENTS
1 teaspoon olive oil
3 slices bacon, cut into 1/4-inch slices
1/4 cup chopped scallions
2 cups all-purpose flour
1/3 cup sugar
1 tablespoon baking powder
1/2 teaspoon baking soda
2 teaspoons kosher salt
few cranks black pepper
4 ounces unsalted butter, chilled and cut in ½-inch cubes
1/2 cup grated white cheddar cheese
1/4 cup buttermilk
1/4 cup cream
1 egg

PREPARATION
1. Heat the olive oil in a small skillet over medium heat. Add the sliced bacon, and cook until it’s crispy and most of the fat has rendered, about 3 minutes. Tilt the skillet and pour most of the bacon fat out into a small, heatproof bowl, leaving the cooked bacon in the skillet. Set the bacon fat aside, and put the skillet back on medium heat. Add the chopped scallions and cook just until the whites are starting to soften, about a minute. Transfer the cooked scallions and bacon to a small bowl and set aside.
2. Sift together flour, sugar, baking powder, baking soda, salt, and some black pepper in a large mixing bowl. Add the chilled, cubed butter and use your fingertips to crumble the butter into the dough, until it resembles coarse cornmeal with pea-sized lumps. Add the bacon, scallions, cheese and bacon fat, and mix everything together with your fingertips, just until everything is incorporated and the mixture is an even consistency. Add the buttermilk and the cream and gently work them into the dough, just to combine. The dough should be sticky but still slightly crumbly.
3. Wrap the dough in plastic wrap and chill in refrigerator for at least 30 minutes, up to overnight.
4. When the dough is chilled and you’re ready to bake, preheat the oven to 350 °F and line a large baking sheet with parchment paper.
5. Dust a large, smooth work surface with a little bit of all-purpose flour, then unwrap the dough onto the surface. Sprinkle flour onto the dough and onto a rolling pin, then roll the dough out to an 8″x12-inch rectangle. Fold the rectangle in half over itself, then roll it out again to an 8″x12-inch rectangle. This fold will give your biscuits more delicious, flaky layers. Use the side of a knife or your hands to press the edges of the dough into neat, straight sides, then cut the dough into twelve rectangles. You could also use a biscuit cutter and make rounds, if you want.
6. Set biscuits on a parchment-lined baking sheet. In a small bowl, whisk the egg with 2 tablespoons of water, and brush the egg wash on to biscuits.
7. Bake in the preheated oven until the biscuits are risen, flaky, and golden brown, 25-30 minutes. Cool slightly before serving.

Posted by: Thil Gilley

Chocolate cake

Last week Wednesday I free cycled 2 chocolate cakes to 2 families for Christmas day.
This was the first time I ever tried the recipe, very easy….>

INGREDIENTS
2 cups flour
¾ cups cocoa powder
1 ½ tsp baking powder
2 tsp baking soda
pinch of salt
1 cup milk
1 tsp vanilla essence
2 cups sugar
½ cup oil
1 cup boiling water or hot coffee
2 eggs

METHOD
Preheat the oven to 180°C.
Line two 23cm round cake pans, or one 23x33cm rectangular baking pan, with wax paper.
Grease the paper and the sides of the pan well. In a large bowl, sift the dry ingredients together.
Add the eggs, milk, oil and vanilla essence and beat with an electric mixer for about two minutes.
Add the boiling water or coffee and mix until combined.
Pour the batter evenly into the prepared pans and bake for 30-40 minutes.
To test if the cake is ready, insert a toothpick into the middle of the pan.
If it comes out clean, the cake is ready.
A single rectangular cake will take slightly longer to bake than two round layers.
Slide a knife around the edge of each cake to loosen it from the pan, turn the pan over onto a metal rack and peel off the paper.
Let the cake cool completely before covering with icing. Enjoy!!!!

Tried and Tested and Posted by: Chanel Richardson

Smoked Salmon Quiche

Pastry:
225g flour
100g pinch salt.

Butter in food processor, mix little water till combine.
Knead it then in cling wrap into fridge to rest.
No need to blind bake….once rested knead and place softly into dish. Layer fine chopped onion cheese baby spinach more cheese capers.
Top with smoked salmon and cream cheese.
Roll ends of the pastry neat.
Mix 6 Jumbo eggs, 1 tablespoon organic veg stock, 200 ml milk 100 ml cream.
Cover the pie with the egg mix bake for hour at 170c
Add some jar asparagus too if you can find like I did in this one.

Source: Cathy Price  (own recipe) Tried and Tested

My famous pepper steak pie

Inside of pie
250 g flour to 200 g cold butter pinch salt…just put in food processor…add little water to get it to a dough that comes away from the sides of the bowl…or add more flour if too sloppy. Knead it till smooth. Cling wrap and refridgerate until needed.

Meat filling:
Add diced up steak meat with small diced celery, carrot and onion.
Add salt and pepper together with beefstock powder.
Let it simmer for a while I mix it through then I add water mixed with food caramel (it adds richness and color to the dish).
You can get it in Maggi brand.
Cook until meat can break appart when squeezing between fingers. Thicken then by adding flour to water and few more drops food caramel. Mixture must cool completely before adding to pastry.
Spray the pie shell and add the pastry.
Let it rest a bit to prevent shrinking.
Add the meat mixture to the pie.
Top with pepper (I add slice of tomato to it).
Then cover with puff pastry sealing it with a smear of water. Roll the extra pastry off to neaten up your pie.
Make a little slice in the puff pastry for steam to escape, and brush with egg wash (water and egg beaten).
Sprinkle with more pepper and bake at 200 C for about 25 min – 30min.
Enjoy and happy cooking.

Additional note:  The inside of my pie I added cheese and a slice of tomato

Source: Cathy Price (own recipe) Tried and Tested

Tomato Jam


Ingredients:
1.2 kg tomato, to 950 gr sugar
good pinch chilli flakes
knob of grated fresh ginger
pinch salt
about 2tblp lemon juice

Method:
Cut out the core of tomato, cut cross at the bottom and insert in boiling water for 3 min.
Take out and place in ice cold water.
Peel skins off and chop roughly into pot with sugar, chilli and ginger.
Cook whilst stirring infrequent.
Add lemon juice and simmer about hour and half.
Stirring in between.
Test the jam by putting some on a plate and run your finger through it and tilt it…If it holds its good…Jam is done

Source: Cathy Price (own recipe), Tried and Tested