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  1. Gesondheidsbeskuit

    June 28, 2015 by

    Lekker beskuit vir almal om te proe!

    Only healthy if you use light margarine not butter and grape seed oil!

    Oven on 180°C


    Add below together:

    • Self-raising Flour, 1kg
    • Digestive Bran, 5 cups (Wheat Bran)
    • Salt, 7ml
    • Sunflower seeds, 2 cups – toasted slowly in pan before use
    • Pecan nuts ( and/or walnuts) , 1 cup heaped – crushed a bit or a lot whatever you like

    Melt below together:

    • Butter or Sunshine Light Margarine (also good to mix the two), 500g
    • Brown Sugar (sticky dark type makes less sweet i.e. Chelsea Dark Cane Sugar), 2 cups

    Then add and mix:

    • Olive Oil, ½ cup (I mix grape seed and olive oil)
    • Buttermilk, 500ml

    Add all the above ingredients together.

    Push into baking tray. I use two baking trays and have it only about 2cm height. It works well if you like more crispy flat beskuit. Slice carefully to desire beskuit size before you add to oven (use plastic tool on non-stick tins!). This makes it easier to cut once baked.

    Bake for 40-45min on 180°C

    Take out, cool and pack out on baking tray to dry. Fan bake on 100C for 4-5 hours (can leave the door ajar slightly if oven too hot). Take out when hard and dry.

    Beskuit can be frozen – this works really well!

  2. Chicken Teriyaki

    March 18, 2014 by

    2-4 chicken breasts/thighs

    30ml/2 tbsp honey
    60ml/4 tbsp soy sauce
    60ml/4 tbsp mirin
    30ml/2 tbsp sake
    2 tsp grated fresh root ginger
    1 garlic clove, chopped
    1 tbsp sunflower oil

    Mix Above.

    Cut breast up in smaller bits.
    Use some of the mix to marinade the chicken in at least 15min before (or night before.

    Brown chicken. Drizzle a bit more sauce over and put lid on.
    In another sauce pan simmer rest of mix down to sticky but runny sauce – may take about 15min.

    Serve with rice and stir-fry veggies (celery,carrots,spinach and spring onions – with bit of oyster sauce, sweet chilli and soy sauce).

  3. Roasted Pumpkin and Beetroot Salad

    January 1, 2014 by

    A lovely salad for the summer!


    • Beetroot, roasted
    • Pumpkin, roasted
    • Walnuts, candied
    • Pistachio and/or pumpkin seeds, toasted
    • Feta Cheese
    • Baby Spinach
    • Red Onion, finely sliced
    • Vinaigrette – see below

    Roasted Beetroot

    • Beetroot, 600g – 800g peeled and cut in chunks.
    • Brown Sugar, 1 tbsp
    • Balsamic Vinegar, 2 tbsp
    • Salt and pepper

    Combine above and bake on 180 till soft and browned.

    Roasted Pumpkin

    Mix pumpkin, olive oil, honey and orange juice. Season with salt and pepper.  Roast till browned.

    Candied Walnuts

    •  Walnuts, 11/2 cup
    • Brown Sugar, 1/2 cup

    Toast walnuts lightly in dry pan, remove. Add sugar stir till melted and add nuts – Be quick!
    Line baking try with baking paper and through nuts on to crisp up – chop up a bit.



    • Extra virgin olive oil,  1⁄3 cup
    • Red wine or sherry vinegar, 2 tbsp
    • Dijon mustard, 1 tsp
    • Garlic, 1 clove crushed
    • Red Onion, finely sliced

    Mix above ingredients, add onion after mixed to soak for a bit.


    Make the salad

    Add all the ingredients together! Don’t forget the feta cheese! And add some toasted pumpkin and pistachio nuts.



  4. Quinoa with Chicken

    May 29, 2013 by

    Quinoa, Cranberry, Lemon and Chicken salad.


    • Quinoa, 1 cup
    • Chicken Stock , ¼of cube
    • Lemon Juice, ¼ cup
    • Olive Oil, 2 Tbsp
    • Onion, 1 – sliced finely
    • Coriander, ½ Tbsp
    • Cumin, ½ Tbsp
    • Paprika, 1 tsp
    • Salt, ½ tsp
    • Chicken thighs, 4 cut in strips or left over chicken
    • Cranberries, ½ cup
    • Rocket Leaves or Baby Spinach

    Cook quinoa

    1. Measure quinoa and liquid. Measure out 1 cup quinoa and 2 cups liquid.
    2. Rinse the quinoa. Place the quinoa in a fine-mesh strainer, and rinse thoroughly with cool water. Rub and swish the quinoa with your hand while rinsing, and rinse for at least 2 minutes under the running water. Drain.
    3. Dry and toast quinoa in saucepan. Heat a drizzle of olive oil in the saucepan over medium-high heat, and add the drained quinoa. Cook, stirring, for about 1 minute, letting the water evaporate.
    4. Add liquid and bring to a boil. Stir in the liquid and the salt or chicken stock (if using) and bring to a rolling boil.
    5. Lower heat and cook covered for 15 minutes. Turn heat down to the lowest setting. Cover and cook for 15 minutes.
    6. Let stand covered for 5 minutes. After 15 minutes, turn off the heat and remove the pot from the burner. Let stand for 5 minutes, covered.
    7. After 5 minutes, remove the lid, fluff the quinoa gently with a fork.
    8. Once cooled, mix in lemon juice.

    Make the rest

    1. Heat the oil in a frying pan and add the onion. Cook for 2 or 3 minutes, add the coriander, cumin, paprika and salt. Cook for 2 minutes. Add this to the cooled quinoa and mix well.
    2. Heat the second measure of oil in the frying pan. Cook the chicken, seasoning with salt and pepper as you go. Or use cooked chicken and warm in same pan
    3. Remove and fold through the quinoa with the cranberries and rocket/spinach.
    4. Serve on a platter with a splash of lemon and olive oil.

  5. Veggie Soup

    May 29, 2013 by

    Nice hearty non-vegetarian soup!


    • 2 Beef Bones, around 600g
    • Water, 1½ liter
    • Beef Stock, 500ml (I use Campbell’s Real Beef Stock – salt reduced)
    • Bay Leaves, 2
    • Onion, 1 – chopped fine
    • Leek, ½ – chopped fine
    • Pearl Barley, ⅓ cup or less
    • Red Lentils, ½ cup
    • Celery, 2-3 stalks – chopped
    • Carrots, 3 – half grated and rest chopped
    • Parsnip, 1 – chopped
    • Silverbeet, 3 leaves – chopped
    • Salt and Pepper (lots of white pepper)

    Simmer beef bones, water, stock, bay leaves and onions for 2 hours or till meat fall of bones.

    Then add pearl barley and leeks.

    30 min later add all the rest but silverbeet. Add silver beet at end.

    Taste for salt and pepper.

    Take out meat and bay leaves.

    Can be frozen.

  6. E tu Chicken Biryani

    April 25, 2013 by

    I was lucky enough to be visiting Waiheke Island for a pot luck dinner, when this dish turned up. I had never eaten a Biryani that I had liked before – from Indian takeaway joints, always too stodgy, or overpowered. I didn’t realise it was supposed to be a fragrant, light and pleasing dish. Hence, I’ve labelled this recipe “E tu chicken biryani”, because it’s the first one to stand-up for me (e tu is stand up in Te Reo).

    I’ve since experienced other nice Biryani, though never from a takeaway – it seems they miss out on some form of love quotient when preparing food. Or perhaps I just need to visit more upmarket Indian restaurants

    This recipe seems much simpler (less ingredients and steps) than other recipes I’ve seen on the web, but I am very happy with the results. Next on the agenda is to try Mamta Gupta’s Lamb Biryani recipe. And without further ado…


    The Recipe

    The basic idea is to make two dishes (the chicken and the rice) separately, then combine them before serving. When preparing your shopping list, remember to account for all quantities of cardamom, cloves and cinnamon sticks, there are two lists of ingredients – about the same amount go into each dish. I almost ran out of cinnamon making a double recipe which needs 6 sticks in total!

    Don’t let the list of ingredients scare you either, it really is a simple dish that packs so much flavour.


    Chicken Ingredients:

    • 1 kg chicken pieces (medium sized)  or 1 medium sized chicken (cut into pieces)
    • 2 onions, finely chopped
    • 1 can of (peeled and chopped) tomatoes (approx. 400g)
    • 2 cinnamon sticks
    • 2 cloves (whole)
    • 2 cardamom pods (whole)
    • 3 bay leaves (optional)
    • 6 tbsp oil (for frying)
    • Fresh coriander

    Spices for Chicken

    • 2 tsp ginger (crushed)
    • 2 tsp garlic (crushed)
    • 2 tsp dry chili powder
    • 1 tsp ground coriander
    • 1 tsp ground cumin
    • ½ tsp ground tumeric
    • ½ tsp garam masala
    • 2 tsp salt

    Method (Chicken)

    1. In a wide saucepan, heat oil on high.
    2. Add cinnamon sticks, cardamom pods and cloves and fry until they turn a dark brown.
    3. Add the bay leaves and onions, fry until light brown.
    4. Add the tomatoes, all the spices. Stir and cook on a medium heat until the juice/water from the tomatoes has mostly evaporated.
    5. Add the chicken pieces, stir and cover with a lid. Simmer on medium heat. Do not add any water. Stir occasionally. Allow 40 – 45 minutes for the chicken to cook through.


    Rice Ingredients:

    • 2 cups Basmati Rice
    • 3 ½ cups of water (if rice is not soaked), or 3 cups if soaked an hour before
    • 3 tbsp desiccated coconut
    • 3 tbsp ghee or clarified butter
    • 2 tsp salt
    • 1 cinnamon stick
    • 2 cardamom pods (whole)
    • 2 cloves (whole)

    Method (Rice)

    1. Wash rice (until water is clean)
    2. In a pan, add the ghee, cinnamon stick, cloves and cardamom pods. Fry until dark brown.
    3. Add the rice and water, then mix in the salt and coconut.
    4. Bring to a boil over high heat, then reduce to medium to simmer until water content is halved. Reduce heat to low, cover with a lid and cook for 10 minutes.


    To serve…

    Mix the chicken and rice dishes together in a tray. Garnish with fresh coriander. Serve with riata or plain yoghurt, as well as some crispy fried onions as a garnish that will make this dish really hum!

    Last time I cooked this dish, I de-boned all the chicken pieces before serving. It’s important to have the bones in during the cooking for added flavour, but found it nice and simple (and even) for feeding a large group of people.



  7. Banoffee Loaf, Oh Baby!

    April 4, 2012 by

    Kindly provided by from an archive (Thanks Kelly), this used to be published on one of their blogs (with an unknown author, please contact me) – it’s decidedly delicious, topped with a sprinkle of sugar and kaffir lime leaves which really sets it off.

    Makes: 2 large loaves


    • ½ tin Nestlé Highlander Caramel
    • 1 ¼ cups sugar
    • ½ cup butter, softened
    • 2 eggs
    • About 4-5 bananas
    • 1 ½ tsp vanilla essence
    • 2 ½ cups regular flour
    • 1 tsp baking soda
    • 1 tsp salt
    • To garnish — 2 kaffir lime leaves, shredded thinly; 2 tbsp brown sugar

    How to make:

    1. Preheat the oven to 220* fan-forced. Spray two large loaf tins with baking spray and line with cooking paper.
    2. Spoon 1/2 tin caramel into a small bowl and stir with a spoon until smooth. Set aside.
    3. In a large bowl, mix sugar, butter, eggs, bananas, vanilla essence, flour, baking soda, salt, and caramel. Use electric beaters set on medium-low and mix until everything is combined, but don’t beat too long (batter will be thick and lumpy).
    4. Spoon mixture into lined pans. If desired, sprinkle tops of loaves with shredded kaffir lime leaves and 1 tbsp each brown sugar.
    5. Bake for 30 minutes, then check with a skewer. You may need to cover the tops of the loaves with foil to prevent further browning (they get very caramel-coloured very fast). Bake for a further 15-25 minutes if necessary, checking with skewer every 5-10 minutes to check for doneness. Loaves will be quite soft in the centre.
    6. When loaves are finished baking, remove from oven and immediately turn out onto a wire rack to prevent further cooking in tin.


  8. Unauthentic Chinese Marinated Chicken

    September 12, 2011 by

    This was probably one of the first Chinese style dishes we used to make as kids growing up in rural New Zealand. I’m not sure how authentic it would be, though it was pretty exotic at the time. Anyway, I’m sure they have Watties Tomato Sauce in China – heck, it’s probably made there.

    We normally have this as a party style finger food, but is also great as a meal with some home made egg fried rice and steamed bok-choy.


    • 2 tbsp Brown Sugar
    • 2 tbsp Liquid Honey
    • 3 tbsp Tomato Sauce
    • 2 tbsp Oyster Sauce
    • 3 tbsp Soy Sauce
    • 1 tsp Salt
    • Garlic
    • Ginger
    1. Mix all together and marinate chicken wings or pieces at least 2 hours, or overnight.
    2. Bake in a hot oven (200°C) for approximately 25-30 minutes, basting frequently.

  9. The best Lamb Stew ever

    August 16, 2011 by

    Here is the recipe more or less

    1. Bring lamb casserole chops to room temperature
    2. Oven on 160
    3. Chop 1/2 Red Onion  and 1/2 brown onion and brown (can just be brown)
    4. Add spices: Curry powder( small tsp), bit off cinnamon and turmeric (can also add cumin and coriander)
    5. Remove from casserole
    6. Sprinkle lamb with onion salt, garlic powder, turmeric and Ina Paarman Garlic & Herb (optional)
    7. Dust with flower
    8. Brown
    9. Add onions back
    10. Add Spanish fortified wine (sherry or red wine) – evaporate
    11. Tomato paste, half or pot
    12. Chicken stock, 250ml
    13. Oxtail Soup Powder , 1/4 sachet mix with a bit of hot water
    14. Add big chunks of carrots and potato (this can be added half way through )
    15. Oven for 2-3 hours on 160
    16. Add 1/4 cabbage chopped 30 min before finish

    Serve with greens and a bit of rice to suck the sauce up.

  10. “Healthy” Beskuit (Gesondheidsbeskuit) – ½ Recipe

    August 15, 2011 by

    Lekker beskuit vir almal om te proe!

    Only healthy if you use light margarine not butter. This is a half recipe. I use two loaf tins to bake.

    Oven on 180°C


    Add below together:

    • Self-raising Flour, 500g
    • Digestive Bran, 2 ½ cups (Wheat Bran)
    • Salt, 3.5ml
    • Sunflower seeds, 1 cup – toasted slowly in pan
    • Pecan nuts ( or walnuts) , ½ cup  – crushed a bit

    Melt below together:

    • Butter (or Sunshine Light Margarine), 250g
    • Brown Sugar (sticky dark type makes less sweet), 1 cup  – Chelsea Dark Cane Sugar

    Then add and mix:

    • Olive Oil, ¼ cups
    • Buttermilk, 250ml

    Add all the above ingredients together.

    Push into cake pan/loaf tin.  Slice carefully to desire beskuit size before you add to oven (use plastic tool on non-stick tins!). This makes it easier to cut once baked.

    Bake for 40-45min on 180°C

    Take out and pack out on baking tray. Fan bake on 100C for 4-5 hours (can leave the door ajar slightly if oven too hot). Take out when hard and dry.

    Beskuit can be frozen if you wish to be so silly. Good for when you double this recipe.