Es’s Balsamic Glaze for roasted vegetables

Glaze for roasted vegetables

Add some extra flavor to your veggies Continue reading


Gail’s Mini Savoury Quiches

TRH Gail's Mini Savoury Quiches

Shortcrust Pastry
2 cups flour
1/2 tsp salt
125 g cubed ice cold butter
70 ml ice cold water

In a Food Processor** pulse the ingredients until they look like breadcrumbs. Add cold water and bring together to form a dough. Knead slightly and wrap in cling wrap and place in fridge for 30 minutes.
( **OR by hand rubbing the cubed butter between your fingers to resemble breadcrumbs) Remove from fridge and roll out dough on a lightly floured surface to fit a 25 cm tart pan with removable bottom or 6 mini tart tins with removable bottoms.
Grease tins and prick dough with a fork.
Place shells in deep freezer for 30 minutes then bake blind** on 200 C for 12 to 15 minutes. Remove from oven and cool.
DECREASE oven temperature to 180 C fill shells with filling to bake further for +- 30 minutes or until done.

1 cup diced bacon Or cooked shredded chicken or salami etc
7 white mushrooms chopped finely
3 spring onions chopped finely
1 medium leek chopped finely
1 tbsp butter
1 tsp minced garlic
1/4 tsp origanum
1/4 tsp thyme
Salt and Black Pepper to taste
Sprinkle of paprika spice
3 Large eggs
3/4 cup milk
1 cup fresh cream beat together eggs, milk and cream add a little salt and black pepper
1 cup grated cheddar cheese

Sauté bacon or whatever your filling is until crispy.
Remove from pan. Add butter and sauté onions, leeks and garlic until tender add mushrooms and sauté further until all liquid is evaporated.
Add spices except paprika. Set aside to cool before filling your cooled pastry shells.
Add filling then top with cheese then pour over the milk, cream and egg mixture.
Sprinkle with paprika and chopped parsley and bake for 30 minutes in 180 C oven.
** bake blind – cover pastry with parchment paper and weight down with lentils or beans

Prepared, tried and tested by: Gail Haselsteiner
Source : My own

Gail’s Almond Bars

TRH Gail's Almond Bars

125 g butter at room temperature
1 cup castor sugar
1 large egg
1/2 tsp almond essence
1 3/4 cups cake flour
2 tsp baking powder
1/4 tsp salt
A little bit of milk to glaze dough
1/2 cup sliced almonds toasted
1/2 icing sugar
1/4 tsp almond essence
3 – 4 tbsp milk

Preheat oven to 160 C. Prepare 2 baking sheets, cover with parchment paper.
In large mixing bowl, beat together butter and sugar. Beat in egg and almond essence until light and fluffy.
Mix flour, baking powder, and salt together. Add to butter mixture and beat until well mixed.
Divide dough into four portions. Form each into a roll about 12 inches long.
Put two rolls about 4 – 5 inches apart on parchment-covered baking sheet and flatten rolls with fingers to about 3 inches wide. Repeat with the remaining dough.
Brush with milk and sprinkle with toasted almonds. Bake for 12 to 15 minutes or until edges are slightly browned. Do not let them get too dark.
Remove from oven and immediately cut in 1-inch diagonal strips, but carefully cutting down with a knife. Do not cut back and forth. The delicate cookie will break. Place back in oven and bake a further 5 minutes and then remove to a wire rack to finish cooling.
Mix icing sugar with 1/4 tsp almond essence and enough milk to make icing.
Drizzle cookies with icing. Or melt a few blocks of dark chocolate with a little milk in microwave and drizzle zig zag over cookies

Source : Quick German Recipes
Prepared, Tried and Tested by: Gail Haselsteiner

Es’s Toasted Onion, Garlic and Peppered Almonds

TRH Es's Toasted Nuts

60 ml coconut oil (I used liquid oil)
4½ cups raw Sunflower Seeds (I used Almonds as I did not have Sunflower seeds available)
2 tsps Garlic powder
2 tsps Onion powder
1-1½ tsps Coase salt (to taste)
Freshly ground black pepper

Heat a heavy bottom pan add in the oil and let it melt.
Add the seeds/nuts and seasonings mix and coat well.
Toast on medium heat till seeds are turning brown.
Lower the heat and toast to golden brown.
Tip out on a baking tray covered with parchment paper.
Add freshly ground peper to taste. Mix thoroughly.
It can be eaten warm which is delicious or cold but store in a air tight container.

Credit to: Vibha Sukhram from Omi’s healthy eating the LCHF way
Modified, prepared, tried and tested by: Es Slabs

Omi’s Tandoori Chicken fillets with creamed spinach and pureed pumpkin

TRH Omi's Tandoori Chicken fillets with creamed spinach and pureed pumpkin

Chicken fillets – sliced in half lengthwise
1 tbspn tandoori spice
1 tbspn Robertson chicken spice
Garlic Salt to taste
1/2 tsp chilli flakes
1 tbspn lemon juice
1 tsp finely crushed garlic
Dried thyme
1/2 cup double cream yoghurt
Mix the ingredients with the chicken fillets and let it stand for 1 hour.
Heat 2cm of coconut oil and fry on med to hot heat for about 4 mins per

Creamed Spinach
1. Two bunches of spinach – stalks cut off, washed and put in a pot with 1/4 cup of water to wilt down for 5 mins.
2. Strain off water and use the back of a spoon to remove excess water. Put on a chopping board and chop finely.
3. Heat 1 tbspn olive oil in a pot, throw in 4 pieces of whole garlic and a sliced onion the size of a pickle onion and when golden brown add spinach and salt to taste. Cook for 7mins and mash the garlic well and then add 1 tbspn of butter and 4 tbspn of cream cheese. Stir until the butter and cream cheese is melted and gives you a smooth sauce. Sprinkle with black pepper.

Pumpkin Puree
500g pumpkin – diced
1/2 onion
1 heaped tsp garlic paste
Black pepper
Salt to taste
1 tbspn xylitol
1 tbspn olive oil
1 tsp butter
Heat oil and sauté onions. Add garlic paste and pumpkin and salt.
Cook for 15 minutes and add xylitol.
Cook for another 15 minutes and add black pepper.
Add 1 tsp butter and mash with the back of the spoon until pumpkin is smooth.

Prepared, tried and tested by:  Omi Nair

Sureka’s Eggless Coconut Cake

TRH Sureka's Eggless Coconut Cake

Sift together
2 cups flour
3 teaspoons baking powder
1/4 teaspoon salt

250g margarine with 1 cup sugar.
Add a teaspoon of vanilla essence and 1 cup of coconut.
Add sifted dry ingredients alternately with a cup and a half of milk
Grease round baking dish pour in batter and bake in a preheated oven for approximately Half an hour at 180degrees.
When cake is cool dust with icing sugar

Prepared, tried and tested by:  Sureka Jaichund

Haniki & Pieter’s ‎Grilled sandwich

TRH Haniki & Pieter's ‎Grilled sandwich
I helped a coffee shop with their menu and recipes. Here’s an easy way to add flavor in a grilled sandwich.

Butter mix
1 cup butter, softened
1/2 tsp Italian/Pizza Herb mix (dry)
1/2 tsp dried parsley
1/2 tsp dried grass onion
1/4 tsp garlic powder
pinch cayenne pepper
1/4 tsp salt

Mix all the ingredients together.
Spread some evenly on the inside of one of the slices of bread.
Layer the cheese closest to the butter, the fat in the butter helps to melt the cheese.
Add the rest of what you want – ham, bacon, spinach etc.
Spread a thin layer of butter on the outsides of the sandwich and grill.
You can save the rest of the mixture in the fridge to use later.

Tip: We used a “german bread” – the same as the sourdough breads you get here, although not as sour.
You can also use fresh herbs which will be better, but you will have to use it faster.

Prepared, Tried and Tested by: Haniki En Pieter Theron

Nazley’s Thai Coconut Angel Fish Curry

TRH Nazley's Thai Coconut Angle Fish Curry

Angel Fish. (Enough to serve 4 people, I got 12 pieces cubed from 2 fillets).
Wash and pat dry.

Marinate fish in :
(1 tspn roberston garlic flakes. 1/2 tspn tumeric, 1 tspn crushed chillies. 1 tspn crushed black pepper)
You can add more of the above spices to the fish.
1 large onion cubed.
1 tspn whole corriander.
6 curry leaves.
2 Large carrots (washed, peeled and finely cubed).
1 large green pepper fined chopped.
Salt to taste.
1 green chilli chopped.
1 can coconut milk.
3 Tblspn chopped coriander.

Braise onion with curry leaves, coriander seeds and carrots in olive oil with 1 tspn butter. Allow to saute till soft.
Add the green chilli, green pepper and coconut milk.
Allow to cook for 5 mins.
Then poach the marinated fish in the coconut sauce.
Allow to thicken, add salt.
Lastly add the coriander.
Enjoy with steamed basmati rice and butternut.

Prepared, tried and tested by: Nazley Ally

Omi’s Fried Fish with Fried Tomaties and Mushroom Sauce

TRH Omi's Fried Fish with Fried Tomaties and Mushroom Sauce

Hake fillets marinated with fish spice, garlic salt, black pepper, crushed garlic and thyme/parsley with 1 tbsp lemon juice.

2 eggs
Fish spice
Black pepper
Garlic salt
Mix well the above with 1 tbsp water.

Heat 3 tbsp coconut oil and dip fillets in batter and fry in hot oil for 3 mins per side until golden and crispy. Serve immediately.

Fried tomatoes
Slice tomatoes in 1 cm rounds. Fry in 1 tbsp olive oil and sprinkle with garlic salt, black pepper, origanum and a pinch of xylitol until cooked on both sides but not mushy.

Mushroom Sauce
10 button mushrooms- finely sliced
1 small onion finely diced
250ml fresh cream
4 tbspn cream cheese
Garlic salt
Black pepper
Dried thyme
Fresh parsley
1 tbspn butter

Heat butter, add onion and when brown add mushrooms.
Cook until water dries and add garlic salt and pepper.
Add the cream to the pot and bring to the boil.
Add cream cheese and lower heat whilst mixing until the cream cheese melts.
Season with more garlic salt and pepper, dried thyme and finely chopped parsley.

Prepared, tried and tested by: Omi Nair

Caz’s Coconut Nests

TRH Caz's Coconut Nests

1 1/4 cup flour
1/4 tsp salt
1/4 cup castor sugar
125g butter/margarine
1 egg
Desiccated coconut

1. Cream butter & sugar
2. Add sifted flour & salt
3. Separate egg white from yolk
4. Add beaten yolk to form a soft dough
5. Roll dough into small balls.
6. Roll balls into slightly beaten egg whites then into coconut
7. Make a thumb print in the centre for jam
8. Bake at 180 degrees for approximately 15-20 minutes until golden
9. When cool spoon jam in middle

Recipe Credit: Indian Delight Cook Book
Prepared, tried and tested by: Caz Vanderbyl Meth