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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

    Ingredients

    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!

    Ingredients

    • 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.

     

    Vinaigrette

    • 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.

    Ingredients

    • 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!

    Ingredients

    • 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. 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.


  7. “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

    Ingredients

    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.


  8. Prawn Curry Paste (more or less)

    August 15, 2011 by

    I used Chicken but it is supposed to be prawns.

    Curry Paste

    • Lemon Grass
    • Tomato Paste, heaped tsp
    • Char-grilled Peppers, 4 small ones in jar
    • Coriander, bunch
    • Chilli, 1
    • Garlic, 2 cloves
    • Ginger, 2cm cube
    • Kaffir Lime Leaves, 4
    • Olive Oil, 2 tbsp
    • Soy Sauce, 2 tbsp
    • Fish Sauce, 1 tsp
    • Sesame Oil, 1tsp

    Add above in blender and mix well.

    Brown chicken and then add paste.

    • Sugar Snap Peas
    • Coconut Milk

    Add something green like frozen greens. Add coconut milk and simmer for a few minutes (not boiling)

    Serve with cooked rice (Jamie did an awesome Jasmine rice with a Jasmine flower in) and cucumber salad.

    Cucumber Salad

    • Ginger, 1-2cm chunk finely grated
    • Sesame Oil, 1 tsp
    • Olive Oil, 2 tsp
    • Lime Juice, 1
    • Lime Zest
    • Soy Sauce, 1-2 tsp

    Mix above and taste – change till just right

    • Chilli, how brave are you?
    • Coriander
    • Cucumber – Sliced lengthways with potato peeler (excludes middle seeded area)

    Add dressing to salad just before serving.


  9. Rina’s take on Aunty Helen’s Muesli

    August 15, 2009 by

    Another Auntie Helen muesli recipe changed to taste. The exact amount of the ingredients is not really important. See Pam’s version – you may like that better!

    INGREDIENTS:
    2 cups Rolled Oats
    1 cup Whole Oats
    ½ cup Oat Bran
    ½ cup Wheatgerm
    2 tbsp Brown Sugar
    2 tbsp Honey
    ½ cup Coconut
    1 tsp Cinnamon
    1 tsp Mixed Spice
    ½ cup warm Water
    ½ cup Olive Oil (or Grape Seed)
    ¼ tsp Salt (pinch)

    Add the following, whatever you like, and amounts you like:

    Seeds: Pumpkin and Sunflower Seeds. And/or add a bit of L.S.A (Crushed Linseed, Sunflower Seed and Almond)

    Nuts: Hazelnuts, Walnuts, Almonds, Pecans, Cashews etc

    Fruits: Sultanas, Apricots, Cranberries, Dates, etc. I do not put this in as I rather add fresh fruit when I eat it. Best to add dried fruit only half way else it gets to hard..

    METHOD: Mix water, oil, sugar and honey. Put rest of stuff into a large roasting pan, add liquid and combine.  Bake at 160 degrees for about 30-40 minutes, until golden brown.  Stir every 15 minutes or so.  Stir as mixture cools, store in an airtight container when cold.