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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. 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.

  3. 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.


  4. 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.

     

    Enjoy.


  5. 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.

    Ingredients:

    • 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
    Method:
    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.
    Enjoy.

  6. 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.


  7. Beef Stroganoff as decided by Dave

    January 12, 2010 by

    A short while ago, I realised I’d never cooked a Stroganoff before. I guess I’m not really that into mushrooms. (Isn’t that a recent romantic comedy or something?) I had a look at what the interweb masses seem to agree on for ingredients and gave the following a whurl as an experimental treat for my Mum. I have to say it was a pretty damned nice,  I even think she had two helpings.

    When cooking like this I also tend to taste the sauce as I’m making it and only using small approximate amounts for the mustard and tomato paste, then tasting and adding more if needed. I think the cut of meat is important too – I usually choose to use scotch fillet which always seems to give a very tender result.

    What you’ll need (although these values are approximations):

    • 500 – 700gms of thinly sliced beef (I used a thick cut Scotch Fillet and sliced it very thinly, but you could use Eye Fillet or Rump too)
    • 1 small Onion (sliced)
    • 1 clove of Garlic
    • a bunch of Mushrooms (sliced, about the same mass as the beef)
    • 1 tbsp Paprika (Smoked if you have it, but normal will do nicely – Use more to taste)
    • 2 tsp Dijon Mustard
    • 1 tbsp of Tomato Paste
    • a knob of Butter
    • Oil for frying
    • about 2 shots of Brandy (no, not one for you, one for the recipe – they both go in)
    • a cup of beef stock (real stock if you can)
    • 2-3 tbsp of Sour Cream
    • Flour (for dusting)
    • Salt and Pepper

    How to do it:

    1. Heat a large frying pan, and fry onion in butter until softened a little, add mushrooms and garlic, and brown. Remove from pan.
    2. Season flour with salt, pepper (I prefer white pepper here) and a dash of paprika. Dust the thin beef strips in flour, and fry in batches over a medium high heat, adding a little oil as needed. The thin meat cooks quick, so be attentive and if you don’t crowd the pan, it’ll brown much easier. Remove to a warmed plate as the pieces of beef are browned.
    3. Deglaze the pan with brandy, add mustard, tomato paste, paprika and beef stock, stir until combined and simmering, then add the browned beef, onions and mushrooms back to the pan. Coat the meat with the sauce, and simmer gently for a few minutes. You may need to add more stock or hot water, if it doesn’t look saucy enough.
    4. Taste and adjust seasoning. You want just a hint of paprika to come through, so you might want add a little more to taste.
    5. Before serving, stir in the sour cream to make the colour a pale brown.
    6. Traditionally pasta was served with this yummy dish. I’d recommend cutting some nice thick ribbons from a fresh lasagne sheet of pasta (Parpadelle). We serve ours with boiled rice which I think is more commonly accepted 🙂

    Enjoy!


  8. Muesli Slice

    August 17, 2009 by

    Ingredients

    225 grams of butter

    2 tablespoons of golden syrup

    1 small cup of raw sugar

    1 teaspoon of baking powder

    1 cup of coconut

    2 cups of rolled oats

    1 cup of wholemeal flour

    1 1/2 cups of dried fruit, nuts and seeds of your choice

    Method

    Boil the butter, golden syrup and raw sugar together in a saucepan.

    Add all the other ingredients to the melted mixture.

    Press into a flat tin and and bake for 15-20 minutes at 150*C.

    Cut while still warm.

    Really yummy.


  9. Chocolate Whiz Cake

    August 17, 2009 by

    I have baked this cake for my friends and family’s birthdays for years and it’s enjoyed by all who taste it. It is so easy to make and turns out every time.  It stays moist and is easy to vary the quantities to make the size cake that you need.  The recipe given makes quite a large cake.

    Ingredients
    2 cups of sugar
    2 eggs
    1 cup of soured milk (add 1 teaspoon of vinegar to the milk and leave to curdle)
    1/2 cup of cocoa
    200 grams of softened butter
    2 teaspoons of baking soda
    1 1/2 teaspoons of vanilla essence
    1/4 teaspoon of salt
    3 cups of self-raising flour
    1 cup of boiling hot coffee

    Method

    Place all the ingredients in a bowl or food processor in the order given.

    Process or beat with an electric beater for one minute or until smooth.

    Pour into a greased and lined 23cm cake tin.

    Bake at 160*C until the cake bounces back when pressed or knife comes out clean (45min-1 hr).

    Ice as desired.  I always use butter icing and if chocolate I sprinkle a flake on the top, which is everyones favourite.

    Alternatively yoghurt can be used in place of the milk or 1/2 and 1/2.  The cake will be denser – more like a mud cake.


  10. 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.