Salmon Pasta Bake

RHC Salmon Pasta bake

1 large tin pink salmon drained
1 small punnet mushrooms chopped
1 red capsicum (pepper) chopped
half packet pasta
1 onion chopped

1 cup milk
4 tablespoons flour
80 grams butter
4 tablespoons tomato sauce
1 tablespoon mixed herbs
salt and pepper to taste
2 cups grated cheese.
(I used 3 different cheeses, strong cheddar, Havarti and parmesan)
1 extra cup with cheddar cheese for the top.

Preheat the oven to 180C.
Cook pasta for 10 minutes according to instructions on packet.
Remove from heat and drain immediately.
In the same pot on a very low heat melt the butter now stir in flour stirring the whole time, flour must cook properly and then with a whisk add the milk whisking continually until smooth and creamy. Now add the spices and whisk till well blended, then add the tomato sauce and whisk again, now while whisking add the 2 cups of cheese and continue whisking till all cheese has melted. Remove from heat.
Now in a large bowl add drained salmon and flake with a fork then add then mushrooms, onion and capsicum mix well till everything is well combined. Now add the pasta to the sauce and lastly add everything to the pasta and still very well making sure everything is well coated. Spray an oven proof dish and pour mixture in dish. Place extra cheese to cover the top and coat with breadcrumbs.
Bake in oven for 35 minutes and serve right away.

Prepared, tried and tested by: Sadsac Sadsac



No-Bake Chocolate Topped Fudge Brownies (Vegan, Dairy & Gluten-Free)

No-Bake Chocolate Topped Fudge Brownies (Vegan, Dairy & Gluten-Free)

Raw walnut halves and pieces – 1 1/2 cups (170 g)
Raw or lightly toasted hazelnuts (see note) – 1 1/2 cups (225 g)
Coconut sugar (use 1/3 cup xylitol or approx 3 scoops stevia extract powder for low carb) – 1/3 cup (25 g)
Pinch fine sea salt
Raw cacao powder (see note) – 3/4 cup (80 g)
Agave nectar or coconut nectar (xylitol for a low carb option- add a small amt of water if needed) – 1/3 cup (80 ml)
Raw vanilla powder or pure vanilla extract – 2 tsp (10 ml)
Pure stevia extract powder – 1/4 tsp (1 ml)
Pure plain or vanilla liquid stevia or to taste – 1/2 tsp (2.5 ml)
For the Fudge Topping:
Coconut butter (not coconut oil), melted – 1 cup (240 ml)
Raw or lightly toasted hazelnuts – 1 cup (140 g)
Raw cacao powder (see note) – 1 heaping 1/4 cup (70 ml)
Coconut sugar (sub 1/4 cup xylitol or 2 scoops stevia extract powder for low carb option) – 1/4 cup (60 ml)
Pure vanilla extract – 1 tsp (5 ml)
Pinch fine sea salt
Plain or vanilla liquid stevia, or to taste – 20-30 drops

Make the brownie:
Line an 8.5 inch (21.5 cm) square pan with parchment paper and set aside (for thicker brownies, recipe can be made in a loaf pan instead).
In a food processor, whir the walnuts, hazelnuts, coconut sugar, and salt until the mixture resembles coarse crumbs. Add the cacao powder, agave nectar, vanilla powder, and stevia and process until it begins to come together in a ball. Stop and scrape the sides if necessary while processing. Take care not to overprocess, or you’ll end up with nut butter! The mixture should be moist enough to stick together when pinched, but not wet.
Turn the brownie “dough” into the pan and press down firmly with your hands or a stiff spatula so that the mixture is dense and there are no air bubbles. Place in the refrigerator while you prepare the fudge topping.

Make the fudge topping:
Place the coconut butter, hazelnuts, cacao powder, coconut sugar and salt in a high-speed blender. Using the tamper to push the mixture toward the blades, blend until the mixture liquefies, about 5 minutes, stopping to scrape down the sides as necessary.
Add the vanilla extract and stevia and blend again.
Pour the mixture over the brownie dough in the pan.
Return to the refrigerator until the fudge sets up, about one hour.
Using the parchment paper as a sling, pull out the brownie and place it on a cutting board.
Cut into 1.-inch (4-cm) squares and store, covered, in the refrigerator until ready to serve.
Will keep, covered, in the refrigerator, for up to 5 days. May be frozen; defrost, covered, in the refrigerator overnight.
Note: For brownies that are not completely raw, you can use lightly toasted nuts and unsweetened cocoa powder instead of the raw cacao powder (though you may need to increase the sweetener in that case).

Recipe from:
Seen posted by Just Paleo Food

Flake biscuit

TRH Flake biscuit

250g soft margarine/butter
1 heaped cup icing sugar
Beat till white
Add in 1 egg
2 tablespoons cocoa powder

Beat till well mixed
Add in 1 Flake crumbled
Mix nicely
Add in enough flour to make a soft dough
Roll out between wax paper.
Roll a little thick. Make lots of lines with the back of a fork. Measure exact flake size sticks. Place on tray. Bake in preheated oven at 180 degrees.
Cool. Drizzle chocolate lines over and decorate with crumbled flake.

I added 2 flakes into dough. I would probably put 3 the next time. Very tasty biscuit

Prepared, tried and tested by: Layne Ram

Tinned fish with fish roe

TRH Tinned fish with fish roe

1× 410g canned pilchards
250grams fish roe
4 green chillies
Salt to taste
2 teaspoons chilli powder
2 teaspoons curry powder
1 teaspoon tumeric powder
4 tomatoes liquidised

Steam fish roe for ten minutes drain and keep aside.
Heat two tablespoons of oil add a tablespoon of finely chopped curry leaves.
Add spices salt chillies and tomatoes cover and cook for five minutes then add pilchards and fish roes cook for a further 15 minutes.

Prepared, tried and tested by: Sureka Jaichund

No Bake Cookies

No Bake Cookies

2 cups sugar
1/2 cup milk
1/4 cup cocoa
2 tablespoons butter
1/2 cup crunchy peanut butter or 1/2 cup smooth peanut butter
1 teaspoon vanilla
3 cups quick-cooking oats

1 Mix sugar, milk and cocoa, together, on medium heat.
2 Stir often, (I use a whisk).
3 Once the mixture starts boiling keep stirring and let boil for 2 to 3 min.
4 Then remove from heat add butter, and peanut butter, mix well add vanilla and oats stir and drop by spoonfulls on waxed paper.

Source: How To Instructions

Herby Cheese Straws

TRH Cheese Straws

2 cubes or sheets puff pastry
½ cup shredded parmesan cheese
1 cup sharp grated cheddar cheese
½ teaspoon salt or aromat
Fresh ground black pepper
1 egg mixed with 1 teaspoon water
Dry basil, rosemary or parsley to taste

Thaw the puff pastry cubes or sheets according to the package directions.
Preheat the oven 375F.
Roll out the pastry if you used cubes into approximately a 15″ x 15″ square, or if you have pre-rolled sheets just open them up.
Whisk the egg and water and paint the top of the pastry.
Sprinkle each sheet with half the parmesan and cheddar cheese.
Add spices to taste.  I used basil, salt and ground pepper on one sheet and rosemary with a bit of parsley and ground black pepper on the 2nd sheet of pastry.
Now take your rolling pin, and press down on the topping to press it into the pastry.
Use a sharp knife or pizza cutter to cut across the pastry in 1″ wide strips. Cut down the length of the pastry to halve each strip.  I deliberately made mine different length, just to be different.
Twist each piece and place on a baking sheet covered with parchment paper.
Bake for 10-15 minutes until puffed and lightly browned. Turn each straw around, and bake another 2-3 minutes.
Take out and let them cool down, (if you have the patience) and dig in and enjoy.

Source:  Own creation
Prepared, tried and tested by: The Recipe Hunter (Cook & Enjoy)

Faye’s Kalya

TRH Kalya

1 kg chicken marinade with 1tsp salt
1/2 tsp tumeric
1 tsp cumin powder
1 tsp crushed chillies
1 tsp ground coriander powder
1 tbls ginger and garlic paste
1/2 cup yogurt
2 tbls tomato paste
few strands of saffron
fried onions

Cut potatoes into quarters and fry and drain, boiled eggs.
Heat 2tbls butter and little oil and add the marinaded chicken.
Cook adding a little water at a time till almost done, add the fried potatoes, cook till soft.
Lastly add the boiled eggs, chopped coriander leaves and 1tsp garam masala.
Serve with roti or naan or puri

Prepared, tried and tested by: Faye Abrahams

Faye’s Puri

TRH Puri

2 cups cake flour
1 tbls butter
1/2tsp salt
1/2tsp baking powder
1/2cup milk
1/2cup boiling water

Add enough of the liquid to make a soft dough.
Knead well and leave to rest 10-15 minutes.
Form into balls and roll out, cut and fry till puffed.
Drain on kitchen paper.

Prepared, tried and tested by: Faye Abrahams

Ferrero Rocher cake (gluten-free!)

Ferrero Rocher cake (gluten-free!)

Ingredients for nutty meringue tops
6 egg whites medium
1 1/4 cup caster sugar
1 tbsp cornstarch
1 1/2 cup ground hazelnuts with the husks peeled and fried on a dry frying pan
30 g dark chocolate 70% and more, grated

Ingredients for the cream
2 x 250 g mascarpone cheese, chilled (it’s 2 packs of 8 oz)
1 x 400 g jar of Nutella or make it yourself
100 g milk chocolate melted in a water bath and cooled gently
1/2 cup hazelnuts finely chopped, gently fried

Chocolate ganache
80 g milk chocolate
1/3 cup heavy cream 36% fat
1 tsp golden syrup

Additional ingredients
Ferrero Rocher pralines for decoration
3-4 gluten-free ice cream wafers crushed

Instructions for nutty meringue tops
Line three round cake plates (roughly 9 inches in diameter) with baking paper.
Put the egg whites in a mixing bowl. Whip them to stiffness, at the end of churning add sugar (gradually! spoon after spoon, this is very important!) and whisk constantly. Mix in cornstarch. Gently stir in chopped nuts and chocolate with a spatula.
Split the dough evenly between three cake plates. Bake all three in the oven for 1.5 hours at 300 degrees with a ‘fan’ option. The cake should be golden in color. Remove from oven, and allow to cool.

Instructions for the cream
Place the mascarpone cheese in the mixer. Add Nutella and mix to obtain a smooth paste. Add the chocolate and mix some more for a moment – the result should be a smooth cream. Stir in the nuts. Cover with plastic wrap and cool in the refrigerator until mixture thickens slightly.

Putting it all together
Put the first meringue layer on the cake stand, smear it with some cream. Cover with another layer of cake and so on, until you run out of layers. Spread the rest of the cream on the sides and the top. Cool for a few hours in the refrigerator.
Pour chilled chocolate ganache over the cake (instructions below). Cool again. Decorate the cake with Ferrero Rocher pralines delicately, sprinkle the sides with crushed ice cream wafers.

Instructions for the ganache
Heat the heavy cream and golden syrup in a small saucepan, get it to a boil. Then remove from the burner. Add in the broken chocolate pieces, and let melt for 2 minutes. After this time, stir the whole thing to obtain a smooth sauce. Cool in the refrigerator and gently pour over the cake.

Recipe Notes
Allow to cool, preferably overnight.
Store in a refrigerator. Cut into with a chilled, sharp and thin knife

Seen posted by Granny Mouses House/Ouma Muis se Huis



Serves: 12-14
2 1/2 cups peeled and grated carrots*
Dry Ingredients
2 cups all purpose flour
1 1/2 cups granulated sugar
1/2 cup light brown sugar, packed
1 cup pecans, finely chopped (I use my food processor)
2 teaspoons baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1 tablespoon + 1 teaspoon ground cinnamon
1/2 teaspoon allspice
1/4 teaspoon ground nutmeg
Wet ingredients
4 large eggs
3/4 cup vegetable oil
1/2 cup vanilla Greek yogurt (regular or lowfat)
1 teaspoon vanilla extract
2 teaspoons orange extract
Cream Cheese Filling
250 g fat cream cheese, softened
1/2 cup granulated sugar
1 large egg
1 teaspoon lemon juice
1/2 teaspoon vanilla extract
3 tablespoons all purpose flour
Orange Cream Cheese Glaze
120 g cream cheese, softened
2 tablespoons butter, softened
2 tablespoons orange juice
2 teaspoons lemon juice
1 teaspoon orange extract
1/2 teaspoon vanilla extract
2 cups powdered sugar, sifted
Optional Decorative Garnishes
roasted pecans, roughly chopped
orange zest

Preheat the oven to 350F degrees. Butter and flour a 10” bundt cake pan (or use nonstick-spray with flour in it). Set aside.**
To make the Cream Cheese Filling, beat the cream cheese and sugar until light and creamy. Beat in remaining Filling Ingredients until smooth. Set Aside.
In a large bowl, mix all of the Dry Ingredients together. In a separate bowl, gently whisk eggs then stir in remaining Wet Ingredients just until combined. Don’t overmix.
Stir Wet Ingredients into Dry Ingredients just until moistened, then stir in 2 1/2 cups grated carrots until evenly combined (I use my clean hands to stir in the carrots).
Spoon 3 cups batter into prepared bundt cake pan. Spoon Cream Cheese Filling over batter and gently smooth, but do not touch the sides of the pan. Top with remaining batter.
Bake at 350F degrees for 45 minutes, cover with foil then reduce heat to 325 and bake an additional 25-30 minutes or until toothpick inserted near the center comes out clean. Cool in the pan for 10 minutes then transfer to a cooling rack to cool completely.
To make the Orange Cream Cheese Glaze, using an electric mixer, cream together all of the Glaze ingredients EXCEPT the powdered sugar on medium speed for 1-2 minutes or until completely smooth. Add sifted powdered sugar and beat until very smooth, scraping down sides as needed. Place the frosting in the refrigerator for 5 to 10 minutes before using.
When cake has cooled, drizzle Glaze over cake or individual servings, whisking in additional orange juice/milk if Glaze has become too thick upon standing.
Store in the refrigerator for up to 7 days.
*To easily shred carrots, use the grater on your food processor. If you don’t have the grater blade, you can also finely chop in your food processor.
**When “flouring” my pan, I use cocoa powder instead of flour because the cake is brown.
***Your cream cheese layer may not be as thick as the picture all the way around – I chose the thickest slice,


Seen posted by Granny Mouses House/Ouma Muis se Huis