Grilled Vegetable Lasagna

Grilled Vegetable Lasagna

1 package(s) (8 oz) oven-ready lasagna noodles
3 small (1 lb) zucchini, sliced lengthwise 1⁄2-in.
1 small (12 oz) eggplant, sliced lengthwise 1⁄2-in.
2 yellow peppers, quartered and seeded
Nonstick cooking spray
1 container(s) (15 oz) fat-free ricotta
4 ounce(s) fat-free cream cheese, softened
1 jar(s) (24 to 26 oz) marinara sauce
1 1/4 cup(s) shredded reduced-fat mozzarella
2 tablespoon(s) grated Parmesan
Garnish: chopped parsley

Heat outdoor grill or stovetop grill pan. You’ll need a 13 x 9-in. baking dish.
Put noodles and water to cover in baking dish. Let soak 15 minutes or until slightly softened and pliable.
Meanwhile, coat vegetables with cooking spray. Grill 8 to 12 minutes, turning as needed, until lightly charred and tender. Transfer to a cutting board and cut into bite-size pieces. Toss to mix.
Heat oven to 375ºF. Transfer noodles to paper towels. Drain water from baking dish and wipe dry. Mix ricotta, cream cheese and 2 Tbsp water in a bowl until well blended.
Spread 1/2 cup marinara sauce in bottom of baking dish. Lay 3 noodles crosswise on top of noodles with 2/3 cup ricotta mixture. Top with 1 cup vegetables, 2/3 cup sauce, 1/4 cup mozzarella and 2 tsp Parmesan. Repeat layers twice.
Top with remaining noodles and sauce (set aside the remaining vegetables and mozzarella). Cover with foil and bake 30 minutes.
Uncover, top with remaining vegetables and cheese, and bake 15 minutes or until noodles are tender when pierced in center and cheese is melted.

Source: Unknown – archive

Honey Dijon Chicken

Honey Dijon Chicken
2 tablespoons olive oil, divided
3 tablespoons honey
1 tablespoon Dijon mustard
3 cloves garlic, minced
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
½ tsp Kosher salt plus more to taste
¼ tsp freshly ground black pepper, to taste

16 ounces baby red potatoes, halved
4 boneless,skinless chicken breasts,5-6 oz each, pounded to even thickness if necessary so that they cook evenly
20 ounces broccoli florets

1. Whisk together 1 Tbsp of the olive oil with the honey, Dijon, garlic, oregano, basil, salt, and pepper.
2. Reserve half of the sauce for later, then marinate the chicken in the rest of the sauce for an hour.
3. Preheat the oven to 400F.
4. Toss the potatoes with the second Tbsp of olive oil and a pinch of salt. Place them on a foil-lined half sheet pan and lay the chicken breasts on top. Add the broccoli to the pan, then drizzle the reserved sauce over top.
5. Bake 35 minutes or until the chicken is cooked through and the potatoes are tender.
*If you prefer your broccoli to still have some crispness to it, don’t add the broccoli to the pan until 15 minutes into the cooking time.


Seasoned BBQ Potatoes

Seasoned BBQ Potatoes Recipe

2 lbs medium red potatoes, quartered…
1/4 teaspoon ground pepper
1/4 teaspoon garlic powder
1 tablespoon honey
1 tablespoon chili powder
2 tablespoonsbutter or 2 tablespoons margarine, melted

BBQ~ grill or oven.
Preheat oven 400°F.
In large bowl, combine, chili powder, honey, garlic powder, pepper and butter.
Add potatoes; toss to coat.
Spoon potatoes in greased 11×7-inch baking dish.
Bake 40-50 minutes until potatoes are tender.

BBQ–wrap and seal in foil; place on grill for about 30 minutes until tender!

Source: The Best recipes



1 kg chicken thighs
50 ml olive oil
3 bay leaves
1 tsp fresh thyme
1 tsp allspice
40 ml mild chutney
500 g carrots, sliced into rings
500 g button mushrooms
6 medium potatoes, peeled and sliced
120 ml chicken stock
salt and black pepper

1.First clean the potjie and rub the inside of the pot with a clove of garlic.
2.Make your fire and heat the pot before adding the oil.
3.Season the chicken thighs with salt and pepper and fry.
a few pieces at a time, until nice and brown.
4.Add the spices, thyme and chutney.
5.Layer first the meat, carrots and then the potatoes.
6.Add the chicken stock.
7.Replace the lid and simmer slowly on a low heat for about one and a half hour.
8.Then add the whole mushrooms on top of the carrots.
9.Simmer for another 15 minutes.
10.Serve with rice.

Posted by: Linda Venter




800g chicken thighs, deboned and diced
3 pcs large pork sausages, cooked and sliced
2 medium sized potatoes, diced
2 medium carrots, diced
2 cups farmers brown mushrooms, quartered
1 stalk celery, sliced
1/2 cup chopped bacon
4 tbsp butter
1 large white onion, chopped
5 cloves garlic, minced
1/2 cup evaporated milk
1/4 cup flour
3 cups chicken stock
white pepper
chopped parsley

1. In a pot fry bacon pieces in butter, once brown remove and set aside.
2. Now add garlic and onions then saute for a minute, then remove and set aside
3. Now add chicken pieces and quickly fry until brown on all sides, remove then set aside.
4. Add flour and mix well until it forms a roux*
5. Add chicken stock mix well until there are no more lumps, then add chicken, pork sausages, potato, carrots, mushrooms, fried bacon, fried garlic, fried onions and celery. Bring to a boil and simmer for 15 minutes
6. Add milk bring to a boil and simmer for additional 5 minutes.
7. Season with salt and pepper, garnish with chopped parsley
Roux is made by stirring the flour into the melted butter and then cooking it for a few minutes so that the floury taste cooks off. Then, the roux can be used or cooked further to develop more color and a toasty flavor.

Posted by:  Linda Venter

South African Roly-Poly Baked Dessert

South African Roly-Poly Baked Dessert

Servings 4-6
2 cups flour (500 ml)
3 teaspoons baking powder (15 ml)
1 teaspoon salt
1⁄2 cup butter (1 stick or 125 g or 4 oz)
2 eggs, beaten
milk, a few tablespoons, see instructions
1 teaspoon vanilla
apricot jam

11⁄2 cups boiling water (375 ml)
1 cup sugar (250 ml)
2 tablespoons butter (30 ml)
1 teaspoon vanilla

Preheat oven to 350 deg F/180 deg Celsius.
Grease a suitable oven dish, like a rectangular Pyrex dish.
Mix the flour, baking powder and salt, and rub in the butter. (Can be done in a processor, also the next step).
Add the beaten eggs, and then just enough milk, tablespoon by tablespoon, to make a fairly firm dough.
It’s easy to watch in the processor: as soon as a firm ball forms which is not sticky, but soft, the dough is ready.
Roll the dough out quite thinly — on a surface sprinkled with flour — and form a rectangle, by cutting off bits and adding it on again — you know how.
Spread the dough with apricot jam.
From one of the LONG sides, roll it up like a swiss roll.
Cut this roll into 1 inch slices, using a serrated knife such as a bread knife. The jam WILL ooze out.
Pack the slices, cut sides up, closely together, in the greased dish. Scoop the jam which oozed out on the surface you used, and just plonk back on to these rolls.
In a pot, mix the boiling water (from your kettle), sugar, butter and vanilla and stir until sugar dissolves.
With a tablespoon, ladle evenly over the slices of pudding, but beware: you will have more sauce than the baking dish can take. Usually you’ll be left with about 3/4 cup. KEEP IT.
Bake for about 40 – 45 minutes.
When the sizzling pudding comes out of the oven, carefully pour the extra sauce over the centre slices: I find that, when baking, the sauce tends to pool on the sides.
Now the hot pudding will absorb much of the leftover sauce in seconds. Use as much or as little as you like.
Serve hot, with custard, ice cream or sweetened whipped cream.


Coconut-covered chocolate fudge

Coconut-covered chocolate fudge

Makes: 20 squares
Preparation: 10 min
Cooking: 15 min
Resting: 3 hrs
400 g dark chocolate, chopped
385 g can condensed milk
20 g butter, cubed
60 ml (¼ c) Amarula
80 ml (⅓ c) desiccated coconut

1. Line a pan with baking paper. Pour the chocolate, condensed milk and butter into a pot and place over low heat for 15 minutes or until thickened. Remove from the heat and stir in the Amarula.
2. Spread the mixture in a pan and place in the fridge for 3 hours or until set.
3. Cut into squares and roll each in the coconut until well covered.

Source: https://recipes2live4blog

Greek Vinaigrette Salad Dressing

Greek Vinaigrette Salad Dressing

¼ cup white wine, dry-variety
¼ cup fresh lemon juice
1 medium uncooked shallot(s), minced, or more to taste
2 tsp sugar
1 tsp Dijon mustard
2 Tbsp extra virgin olive oil
1 Tbsp fresh dill, chopped
2 tsp fresh oregano, chopped
1 tsp fresh parsley, chopped
1 tsp kosher salt
¼ tsp black pepper, freshly ground

In a medium bowl, combine wine, lemon juice, shallot, sugar, and mustard; slowly whisk in oil. Whisk in herbs, salt and pepper. Yields about 4 teaspoons per serving.

Source:  Unknown – archive

Almond Flour Pancakes

Almond Flour Pancakes

Total Time: 10 minutes
Serves: 1–2

1 cup almond flour
1/3 cup coconut milk
2 eggs
2 tablespoons maple syrup
sea salt, to taste
coconut oil, for cooking

In a large mixing bowl, combine all of the ingredients, except the coconut oil, and mix together well with a wooden spoon — until a batter is formed.
Over medium heat, heat the coconut oil in a large skillet. Drop nearly ¼ cup of batter onto the skillet, cooking until bubbles appear on the pancake surface, or for approximately 3 minutes. When bubbles appear, flip the pancakes with a rubber spatula, and cook for an additional 2–3 minutes.


Date & cherry ring cake

Date & cherry ring cake

125 g butter or margarine, softened
250 ml (200 g) sugar
2 extra-large eggs
500 ml (280 g) Snowflake Cake Wheat Flour
5 ml Snowflake Baking Powder
5 ml bicarbonate of soda
2 ml salt
100 g red glacé cherries, quartered
125 g pitted dates, coarsely chopped
200 ml plain, unflavoured yoghurt or soured milk
200 ml (150 g) sugar
5 ml grated orange rind
200 ml fresh orange juice
1. Cream butter and sugar together. Add eggs, one at a time, beating well after each addition until light and creamy.Recipe
2. Sift flour, baking powder, bicarbonate of soda and salt together. Add cherries and dates.
3. Add dry ingredients to egg mixture, alternately with yoghurt. Mix well.
4. Turn out into a greased 23 cm loose-bottom ring cake pan. Bake in a preheated oven at 180°C for about 45 minutes.
5. Syrup: Combine all the ingredients in a small, heavy-based saucepan. Bring to the boil, stirring occasionally, and boil for about 5 minutes.6. Remove cake from oven, pour syrup over while in pan. Leave in pan for a few minutes before turning out onto a wire rack to cool.

Recipe Source:




Serves 4 to 5
(500 g) Lean ground beef
1 cup (230 g) mashed potatoes
1 package onion soup mix
2 Tbsp (15 ml) yellow mustard
4 hardboiled eggs
Ground pepper to taste
Olive oil

Preheat oven to 375 F (200 C) degrees
In a bowl, mix the meat, potatoes, soup mix, mustard and ground pepper.
Blend well. Place a square of plastic film on the counter. Transfer meat to the film and flatten it to cover the lined surface; Place the hard boiled eggs lined up in the centre.
With the help of the plastic film, roll the meat to mold the loaf around the eggs.
Sort of like a jelly roll; Place in baking pan, drizzle with a little bit of olive oil and bake for about 35 minutes or until meatloaf is dark golden brown.

Instead of 1 cup of mashed potatoes, you may use carrots, or 1/2 potatoes and 1/2 carrots.
You may cover the meatloaf with foil before you place in the oven. Bake covered for 20 minutes, remove foil and finish baking it uncovered.

Source: RECIPIES FOR AFRICA – SHARE your Favourite Recipes

Yummy Coca Cola Cupcakes

Yummy Coca Cola Cupcakes

2 cups of Coca-Cola
1 cup cocoa powder
1 ½ oz butter
8 ½ oz sugar
3 ½ oz brown sugar
2 cups flour
1 ½ teaspoon baking powder
2 eggs
pinch of salt
whipped cream

In a sauce pan put the Coca Cola together with the cocoa and butter and cook over low heat until the butter melts. Add the sugar and the brown sugar and stir until they completely dissolve. Remove the pan from fire and leave to cool.
In another bowl mix the flour with the baking powder and put a little salt.
Beat the eggs and add them to the cooled Coca-Cola mixture and stir to get a compact mixture. In the mixture gently and little by little add the flour and stir just a little bit.
Transfer the mixture in baking molds which have been greased with butter (or put baking paper) and bake for 20 minutes at 350 degrees Fahrenheit.
Let the cupcakes cool a bit and put whipped cream and frozen or fresh berries on each one.




1 (8oz) pkg cream cheese
1 pkg chocolate center Oreos
1-1/2 cups milk chocolate chips
1/2 cup white chocolate chips
Valentine heart sprinkles

Place entire package of Oreos in food processor & pulse until you have medium-fine crumbs
Place cookie crumbs into mixer bowl
Add cream cheese & beat until fully combined
Take tablespoon size portions & roll into balls & place on parchment lined baking sheet
Freeze a minimum of 2 hours but preferably overnight
Once truffles are frozen place milk chocolate chips in double boiler & melt over medium heat
Take truffles one by one & coat with melted chocolate & return to baking sheet
Melt the white chocolate chips in the same manner & place in piping bag
Pipe design over truffles & sprinkled with decorations before chocolate hardens
Keep refrigerated – store in airtight container


Mini boboties

Mini boboties

2 slices white or brown bread
125 ml milk
30 ml cooking oil
500 g lean beef mince
2 medium onions, coarsely chopped
2 garlic cloves, crushed
3 ml ground ginger
15 ml medium curry powder
2 ml ground coriander
3 ml turmeric
45 ml fruit chutney
15 ml brown vinegar
15 ml chopped fresh thyme or 5 ml dried
salt and freshly ground pepper to taste
125 ml (75 g) raisins or chopped dried apricots

300 ml milk
2 extra-large eggs
15 ml Snowflake cornflour
salt and freshly ground black pepper to taste

1. Soak the bread in milk. Heat oil in medium, heavy-based saucepan and fry mince until it changes colour. Add onion and garlic and sauté for a few minutes until soft. Add spices and fry for 1 minute.
2. Add all the remaining ingredients and soaked bread and milk. Mix well.
3. Topping: Beat all the ingredients together. Mix half of topping mixture into the mince mixture. Spoon mince mixture into 12 hollows of a greased muffin pan. Pour the remaining topping mixture over each bobotie cup.
4. Bake in a preheated oven at 180°C for about 30 minutes or until set and golden brown.