Jalapeno Mac and Cheese, with Bacon & Red Onion

Jalapeno Mac and Cheese
Kick it up a notch!!
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Cutting Cheese Right…

Never too old to learn something new – A very interesting read and for sure something to keep in mind


It is very important to cut the cheese right – it influences the flavors, it could make your job more difficult or easier, it influences the quality of the remaining cheese, everything. Getting that right cut is a definite must. Here are a few tips and tricks to help you with cutting your cheese right.


  1. How and why is it important to cut cheese the right way?

If you and others on the table don’t like the end result, you are probably not doing it right. How you cut cheese, is not only about the etiquette, but also about the flavours and the entire experience of having cheese. How you cut cheese also affects the experience of other people who are going to have the cheese after you. To really enjoy that experience, it is important to cut the cheese correctly.


  1. What is the right way to cutting the…

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Feriel’s Steak Mince with Roasted Butternut

Steak Mince with Roasted Butternut2

A Light Meal – Quick and Easy! Continue reading


Bobby’s Paneer Chutney

Paneer Chutney

Paneer (pronounced [pəniːr]) is a fresh cheese common in South Asia, especially in Indian, Pakistani, Afghan, Nepali, Sri Lankan, and Bangladeshi cuisines. It is an unaged, acid-set, non-melting farmer cheese made by curdling heated milk with lemon juice, vinegar, or any other food acids. Continue reading


Bobby’s Cheese and Mushroom Sauce

Cheese and Mushroom Sauce
Wondering How To Make Your Cheese And Mushroom Sauce Rock? 

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Bobby’s Spinach and Feta Frittatas

Bobby'a Spinach and Feta Frittatas

I love muffins, in all shapes and sizes, savoury and sweet, they have my name on it. Continue reading


Vaness’s Paneer

TRH Vaness's PaneerTRH Vaness's Paneer1

2 litre milk
1/4cup lemon juice

Bring milk to the boil, keep stirring to prevent burning.
Add lemon juice and stir.
Take off the heat
Drain it over cheesecloth in a colander.
Leave to drain for about 30min, put a weight in like a gravely bowl.
Once all water is drained, remove your Paneer from the cloth and cut into desired pieces.
Keep in the fridge.

Prepared, tried and tested by:  Vaness Banks


Baked Brie for those who don’t like Brie

Baked Brie for those who don't like Brie  Tried Tested

I’ve never liked the strong, frank, bitter taste of Brie.
I’m a bit boring when it comes to cheese.
But my friend introduced me to this Brie last week, and I loved it so much that I ate most of it at the party where we were, and then promptly came home baked one for my hubby for dinner the next night. I can’t get enough!
All you need is a whole Brie in a baking dish, spread a bit of butter over it, and then sprinkle with brown sugar.
Bake at 325°F for about 15 minutes and then dig soft chunks of French bread into it until it’s all gone.
That doesn’t take very long, by the way…

Source: Corlea Smit – a friend with great taste!


Potato Bacon Cheddar Tart

Potato Bacon Cheddar Tart1 Potato Bacon Cheddar Tart2 Potato Bacon Cheddar Tart3 Potato Bacon Cheddar Tart4

Serving: Makes 8 servings
2 pounds room temperature bacon, thickly sliced (I used 3 pounds of double smoked local bacon)
lots of freshly ground pepper
4 cups shredded aged cheddar (I didn’t use this much; I used one pound, shredded)
5 or 6 large baking potatoes, thinly sliced and unpeeled (I used 8 to 9, but there was waste due to ends)
salt to taste, per layer (I used a sprinkle as there is a lot in the cheese and in the bacon; however, potatoes need a lot of salt, so I did use some)
1 onion, minced (I sliced mine thinly, and used a whole large onion)
Preheat your oven to 350°F (180°C)
Line your baking frying pan with parchment paper
Carefully arrange the bacon in a radial pattern from the centre of the bottom of a 10- or 12-inch (25 or 30 cm) round non-stick baking pan to the lower edge of the rim and continuing up and over the sides of it; start four slices in each quadrant letting some ends hang over and some not reaching the top of the side of the pan
The slices must overlap around the sides of the pan; to reduce the thickness of the bacon in the centre, stagger every other piece, starting it 2 inches (5 cm) from the centre and extending it further than the adjacent slices: this will also create a staggered top (My first four slices didn’t even reach the top of the edge of the pan, so I needed to introduce 4 more slices when I was folding the bacon over the potatoes at the end)
With the palm of your hand, flatten the centre area, leaving no gaps in the bacon; the bottom will become the top of the pie, so how this looks is important
Season the bacon with lots of pepper and then start with a layer of thin, overlapping potato slices once the entire bottom and sides of the pan is covered with bacon
Slice the potatoes as thinly and uniformly as you can, about 1/8 inch (3 mm) thick and arrange a circular pattern of overlapping slices around the inside bottom edge of the pan; continue arranging overlapping layers of the potatoes until the bottom is evenly covered
Season each layer of potatoes with salt and pepper
Sprinkle some of the onion slices onto the potatoes (The photos above demonstrate how I did this); continue with a layer of the shredded cheese
Cover with another layer of the potato, pressing down firmly before continuing with alternate layers of potato, onion and cheese
Fold the overhanging bacon neatly up and over the top of the potatoes, adding additional slices inside, first, as needed, to ensure the entire surface is completely covered with bacon slices similar to the bottom
Trim a small piece of parchment paper and place it in between an ovenproof lid or plate and the bacon; this will prevent the bacon ends from pulling back and shrinking during cooking (I actually placed a brick on top of the lid to ensure there was enough pressure on the bacon; I have had it shrink before)
Place the pan on a covered baking sheet to avoid spillage in the oven and bake for at least 4 to 5 hours; you’ll know it’s done when a small, thin bladed knife inserts easily
Pour off as much of the fat around the edges as possible; increase the heat to 450°F for the last hour, draining fat as necessary; watch carefully to ensure the crust doesn’t get too dark
Let the tart stand for 15 minutes, then invert onto a cutting surface or serving plate
Slice into wedges and serve immediately with a dollop of thick crème fraîche and a smattering of thinly sliced green onions
Leftovers are excellent refrigerated and reheated it in a microwave

Source: A Canadian Foodie