tag:blogger.com,1999:blog-60882463431819490222024-02-21T07:06:15.297-08:00Proudlysa-recipesKassie86http://www.blogger.com/profile/01231006202223711426noreply@blogger.comBlogger22125tag:blogger.com,1999:blog-6088246343181949022.post-80437834596697447182011-07-01T12:52:00.000-07:002011-07-01T12:56:02.558-07:00Sticky Chicken RecipeGood evening friends, here is an amazing Sticky Chicken recipe I picked up that has been around for ages. It is real easy to make and will compliment any dish wether it is hot or cold. The sticky sauce is what makes this chicken taste so spectacular!<br />
<br />
<div id="ingredient_sets"><div class="ingredient_set"><div class="set_name"><h3 class="green_13">Main Ingredients</h3></div><div class="recipe_ingredient">6 pieces chicken drumsticks or flatties</div><div class="recipe_ingredient">250 ml JAM (apricot works best)<script>
function trackKeyword11862() { pageTracker._trackEvent('Keyword', 'Impression', 'no name apricot jam');} registerOnLoad(trackKeyword11862);
</script> </div><div class="recipe_ingredient">1 cup whipped mayonaisse<script>
function trackKeyword11913() { pageTracker._trackEvent('Keyword', 'Impression', 'PnP mayonnaise');} registerOnLoad(trackKeyword11913);
</script> </div><div class="recipe_ingredient">1 packet of<span class="branded_keyword" keywordid="11871"> brown onion soup</span><script>
function trackKeyword11871() { pageTracker._trackEvent('Keyword', 'Impression', 'PnP brown onion soup');} registerOnLoad(trackKeyword11871);
</script> </div><div class="recipe_ingredient">1 touch of salt and milled pepper</div><div class="recipe_ingredient"></div><div class="recipe_ingredient"><div id="recipe_method_heading">Cooking Method</div><br />
<ul><li>Pre-heat oven to 180°C</li>
<li>Cut off the chicken pieces of all excess fat and place in an oven-proof dish</li>
<li>Mix together the apricot jam, mayonnaise & brown onion soup and pour over chicken pieces</li>
<li>Season with salt & pepper and cook until sauce is bubbly and chicken pieces are cooked</li>
<li>Serve with a large green salad and crusty bread </li>
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-8jsccC7sZc1DGlsw-W58Q4UsxNDmknx47wJ0-1KUUBUbSDPRSOH77UdXhuUKxcRoAnUgEDMO9S8CnGqu4ag0eVdZk72sWITENJqx-hg67SgR1bBTtxsuFUWKChmRRep0EQ_MIBLAdlho/s1600/Sticky_Chicken_Drumsticks.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" i$="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-8jsccC7sZc1DGlsw-W58Q4UsxNDmknx47wJ0-1KUUBUbSDPRSOH77UdXhuUKxcRoAnUgEDMO9S8CnGqu4ag0eVdZk72sWITENJqx-hg67SgR1bBTtxsuFUWKChmRRep0EQ_MIBLAdlho/s320/Sticky_Chicken_Drumsticks.JPG" width="320" /></a></div><li>One can also put Chutney into the mix as it gives a tangy flavour to your chicken.</li>
</ul></div></div></div>Kassie86http://www.blogger.com/profile/01231006202223711426noreply@blogger.com0tag:blogger.com,1999:blog-6088246343181949022.post-30833318826040037032011-06-08T09:55:00.000-07:002011-06-08T09:55:31.921-07:00Tuna and Rice saladHere is a nice recipe to dish up as a snack or just a light meal. This is a very informal recipe because it is simply so easy to prepare. You will need the following ingredients for this recipe:<br />
<br />
1 Cup of rice<br />
1 Tin Of Tuna<br />
1 Green pepper<br />
2 Baby cucumber<br />
Mayonnaise or any dressing to your taste.<br />
<br />
Method:<br />
Add one cup of rice to 3 quarters of boiling water and cook for 15 minutes. You should make sure to chop the tuna and green pepper finely in order to mix with the rice after preparation. Some people like to add peas to the mix, but if you are like me you can add some cucumber to the equation. Of course once the rice is done just mix all ingredients together and add about two tablespoons of Mayonnaise to your dish. Serve cold.<br />
<br />
As this recipe has a lot of starch it would make for an excellent substitute to a potato salad.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnFMcKUR7Z2ou1ymYFZpcajnu1tj0eePt3lfgVlEEBeyBnue0Udd7tZgqu54u4STkVW7w50cybFeYbjLYVa8pYAgaovDajfRhN5faOvCrNAzpTsmb8WuduKikKXxztSu863zJ-UHq8zhCn/s1600/Rice+Salad.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnFMcKUR7Z2ou1ymYFZpcajnu1tj0eePt3lfgVlEEBeyBnue0Udd7tZgqu54u4STkVW7w50cybFeYbjLYVa8pYAgaovDajfRhN5faOvCrNAzpTsmb8WuduKikKXxztSu863zJ-UHq8zhCn/s320/Rice+Salad.jpg" t8="true" width="320" /></a></div>Kassie86http://www.blogger.com/profile/01231006202223711426noreply@blogger.com0tag:blogger.com,1999:blog-6088246343181949022.post-74851502283099245912011-06-07T11:52:00.000-07:002011-06-07T11:52:33.220-07:00World cup of flavoursHey guys, the rugby world cup is almost upon us and I for one am as excited as ever to be proudly South-African! I was thinking of posting World cup themed recipes the next few months to celebrate the awesome occasion! Tonight is officially the coldest night of the year in Johannesburg so far so I thought I'd share a homemade bread pudding recipe that is awesome for baking during the winter time. This dish is served best with a nice serving of cream. For all of the South-Africans reading this blog, we are making this recipe with some AMARULA LIQUER! Does not get any better. Here we go:<br />
<div class="leftFloat width33P top7 marginLft20"><div class="similiar_box" id="ctl00_ctl00_mainContainer_RecipeBody_similarRecipes"><div class="less_more" id="ctl00_ctl00_mainContainer_RecipeBody_similarRecipesRepeater_ctl12" onclick="showKeywords('ctl00_ctl00_mainContainer_RecipeBody_similarRecipesRepeater_moreDiv','ctl00_ctl00_mainContainer_RecipeBody_similarRecipesRepeater_ctl12')" style="display: none;"><br />
</div><div class="less_more" onclick="showKeywords('ctl00_ctl00_mainContainer_RecipeBody_similarRecipesRepeater_moreDiv','ctl00_ctl00_mainContainer_RecipeBody_similarRecipesRepeater_ctl12')" style="display: none;"><strong>INGREDIENTS</strong></div><div class="less_more" onclick="showKeywords('ctl00_ctl00_mainContainer_RecipeBody_similarRecipesRepeater_moreDiv','ctl00_ctl00_mainContainer_RecipeBody_similarRecipesRepeater_ctl12')" style="display: none;"><br />
</div><div class="MsoNormal" style="margin: 0cm 0cm 10pt;"><span style="font-family: Calibri;">100g butter<span style="mso-spacerun: yes;"> </span></span></div><div class="MsoNormal" style="margin: 0cm 0cm 10pt;"><span style="font-family: Calibri;">250g French bread - slightly stale and cut into 1cm slices<span style="mso-spacerun: yes;"> </span></span></div><div class="MsoNormal" style="margin: 0cm 0cm 10pt;"><span style="font-family: Calibri;">50g sultanas<span style="mso-spacerun: yes;"> </span></span></div><div class="MsoNormal" style="margin: 0cm 0cm 10pt;"><span style="font-family: Calibri;">600ml milk<span style="mso-spacerun: yes;"> </span></span></div><div class="MsoNormal" style="margin: 0cm 0cm 10pt;"><span style="font-family: Calibri;">85ml double cream<span style="mso-spacerun: yes;"> </span></span></div><div class="MsoNormal" style="margin: 0cm 0cm 10pt;"><span style="font-family: Calibri;">1 teaspoon vanilla essence<span style="mso-spacerun: yes;"> </span></span></div><div class="MsoNormal" style="margin: 0cm 0cm 10pt;"><span style="font-family: Calibri;">6 large eggs<span style="mso-spacerun: yes;"> </span></span></div><div class="MsoNormal" style="margin: 0cm 0cm 10pt;"><span style="font-family: Calibri;">200g caster sugar<span style="mso-spacerun: yes;"> </span></span></div><div class="MsoNormal" style="margin: 0cm 0cm 10pt;"><span style="font-family: Calibri;">125ml Amarula liqueur<span style="mso-spacerun: yes;"> </span></span></div><div class="MsoNormal" style="margin: 0cm 0cm 10pt;"><span style="font-family: Calibri;">For the Amarula cream:<span style="mso-spacerun: yes;"> </span></span></div><div class="MsoNormal" style="margin: 0cm 0cm 10pt;"><span style="font-family: Calibri;">150ml Amarula liqueur </span></div><div class="MsoNormal" style="margin: 0cm 0cm 10pt;"><span style="font-family: Calibri;">310ml double cream</span></div><div class="lineHeightPopColtn"><br />
</div><div class="lineHeightPopColtn"><strong>How to prepare</strong></div><div class="clear"></div><div class="lineHeightPopColtn"><br />
</div></div></div><div><div class="rec_desc" style="margin-top: 8px;"><table border="0" cellpadding="0" cellspacing="0"><tbody>
<tr class="top"><td class="orange boldText width17"> </td><td class="disNone" id="ctl00_ctl00_mainContainer_RecipeBody_rptSteps_ctl01_tdImage"></td><td colspan="2" id="ctl00_ctl00_mainContainer_RecipeBody_rptSteps_ctl01_tdText"><span id="ctl00_ctl00_mainContainer_RecipeBody_rptSteps_ctl01_lblStep">Pre-heat the oven to 180 degrees C.</span> </td></tr>
<tr><td colspan="3"> </td></tr>
<tr class="top"><td class="orange boldText width17"> </td><td class="disNone" id="ctl00_ctl00_mainContainer_RecipeBody_rptSteps_ctl02_tdImage"></td><td colspan="2" id="ctl00_ctl00_mainContainer_RecipeBody_rptSteps_ctl02_tdText"><span id="ctl00_ctl00_mainContainer_RecipeBody_rptSteps_ctl02_lblStep">Use some of the butter to grease a large shallow ovenproof dish. Spread the remaining butter on both sides of each piece of bread.</span> </td></tr>
<tr><td colspan="3"> </td></tr>
<tr class="top"><td class="orange boldText width17"> </td><td class="disNone" id="ctl00_ctl00_mainContainer_RecipeBody_rptSteps_ctl03_tdImage"></td><td colspan="2" id="ctl00_ctl00_mainContainer_RecipeBody_rptSteps_ctl03_tdText"><span id="ctl00_ctl00_mainContainer_RecipeBody_rptSteps_ctl03_lblStep">Place the buttered bread into the dish. (You don't need to be neat and precise about this). Sprinkle the sultanas over the bread.</span> </td></tr>
<tr><td colspan="3"> </td></tr>
<tr class="top"><td class="orange boldText width17"> </td><td class="disNone" id="ctl00_ctl00_mainContainer_RecipeBody_rptSteps_ctl04_tdImage"></td><td colspan="2" id="ctl00_ctl00_mainContainer_RecipeBody_rptSteps_ctl04_tdText"><span id="ctl00_ctl00_mainContainer_RecipeBody_rptSteps_ctl04_lblStep">In a medium saucepan bring the milk, cream and vanilla essence to a boil; watch the saucepan closely to avoid it boiling over.</span> </td></tr>
<tr><td colspan="3"></td></tr>
<tr class="top"><td class="orange boldText width17"></td><td class="disNone" id="ctl00_ctl00_mainContainer_RecipeBody_rptSteps_ctl05_tdImage"></td><td colspan="2" id="ctl00_ctl00_mainContainer_RecipeBody_rptSteps_ctl05_tdText"><span id="ctl00_ctl00_mainContainer_RecipeBody_rptSteps_ctl05_lblStep">Meanwhile in a mixing bowl whisk together the eggs and caster sugar.</span> </td></tr>
<tr><td colspan="3"> </td></tr>
<tr class="top"><td class="orange boldText width17"> </td><td class="disNone" id="ctl00_ctl00_mainContainer_RecipeBody_rptSteps_ctl06_tdImage"></td><td colspan="2" id="ctl00_ctl00_mainContainer_RecipeBody_rptSteps_ctl06_tdText"><span id="ctl00_ctl00_mainContainer_RecipeBody_rptSteps_ctl06_lblStep">As soon as the milk/cream mixture comes to a boil remove it from the heat and add it to the eggs/sugar mixture; whisking well as you go. Stir in the Amarula.</span> </td></tr>
<tr><td colspan="3"> </td></tr>
<tr class="top"><td class="orange boldText width17"> </td><td class="disNone" id="ctl00_ctl00_mainContainer_RecipeBody_rptSteps_ctl07_tdImage"></td><td colspan="2" id="ctl00_ctl00_mainContainer_RecipeBody_rptSteps_ctl07_tdText"><span id="ctl00_ctl00_mainContainer_RecipeBody_rptSteps_ctl07_lblStep">Pour the Amarula custard mixture over the bread and allow it to soak for 10 minutes then transfer to the oven.</span> </td></tr>
<tr><td colspan="3"> </td></tr>
<tr class="top"><td class="orange boldText width17"> </td><td class="disNone" id="ctl00_ctl00_mainContainer_RecipeBody_rptSteps_ctl08_tdImage"></td><td colspan="2" id="ctl00_ctl00_mainContainer_RecipeBody_rptSteps_ctl08_tdText"><span id="ctl00_ctl00_mainContainer_RecipeBody_rptSteps_ctl08_lblStep">Bake for about 30 minutes or until it is golden and set with just a slight wobble in the middle. Remove from the oven and let it cool for 10 minutes.</span> </td></tr>
<tr><td colspan="3"> </td></tr>
<tr class="top"><td class="orange boldText width17"> </td><td class="disNone" id="ctl00_ctl00_mainContainer_RecipeBody_rptSteps_ctl09_tdImage"></td><td colspan="2" id="ctl00_ctl00_mainContainer_RecipeBody_rptSteps_ctl09_tdText"><span id="ctl00_ctl00_mainContainer_RecipeBody_rptSteps_ctl09_lblStep">Amarula Cream: Whisk the thickened cream into soft peaks. Add the Amarula liqueur and whisk again back to soft peaks.</span> </td></tr>
<tr><td colspan="3"> </td></tr>
<tr class="top"><td class="orange boldText width17"></td><td class="disNone" id="ctl00_ctl00_mainContainer_RecipeBody_rptSteps_ctl10_tdImage"></td><td colspan="2" id="ctl00_ctl00_mainContainer_RecipeBody_rptSteps_ctl10_tdText"><span id="ctl00_ctl00_mainContainer_RecipeBody_rptSteps_ctl10_lblStep">Serve the pudding with a big dollop of the Amarula cream</span></td></tr>
</tbody></table></div><div class="rec_desc" style="margin-top: 8px;"> </div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQeC6TlRqoK9UScG8Lpa3xtAGkEj6Sn-eg4yo8pquNyNJ160PrfJjgSUf3gMM_f5aC8PEb1O8wX2A9kv_81s-1G566UVlJBmFdNfEdaxN8FPvZGiZQhiuXg9tCuSEIObet8pbHr4Q9-afT/s1600/bredp.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQeC6TlRqoK9UScG8Lpa3xtAGkEj6Sn-eg4yo8pquNyNJ160PrfJjgSUf3gMM_f5aC8PEb1O8wX2A9kv_81s-1G566UVlJBmFdNfEdaxN8FPvZGiZQhiuXg9tCuSEIObet8pbHr4Q9-afT/s1600/bredp.jpg" t8="true" /></a></div><div class="rec_desc" style="margin-top: 8px;"> </div></div>Kassie86http://www.blogger.com/profile/01231006202223711426noreply@blogger.com0tag:blogger.com,1999:blog-6088246343181949022.post-75160054497005976892011-06-05T08:51:00.000-07:002011-06-05T08:51:25.445-07:00HOW TO TIPS AND TRICKS V.2Hey guys, just a bit bored so I thought I'd run a few How to tips by you!<br />
<br />
Here goes:<br />
<br />
<strong>HOW TO</strong> <strong>REMOVE ODOUR FROM HANDS</strong><br />
Use coffee beans and rub it thoroughly through your hands. This works really well if you have been working with onions or garlic. Rinse after rubbing coffee beans in of course<br />
<br />
<strong>HOW TO SEE IF EGGS ARE FRESH</strong><br />
Put your eggs in a few inches of water. The eggs which fall to the bottom are fresh. If the eggs point tilts upward it should be used soon. Should your eggs float -they are rotten.<br />
<br />
<strong>HOW TO GET THE MOST OUT OF BREAD</strong><br />
If your loaf of bread is starting to go stale here is a neat trick: Simply place a stalk of celery with the bread -it magically restores fresh taste to your loaf!Kassie86http://www.blogger.com/profile/01231006202223711426noreply@blogger.com1tag:blogger.com,1999:blog-6088246343181949022.post-6771709214580246192011-06-05T01:50:00.000-07:002011-06-05T01:50:02.748-07:00Malva Pudding from Cape Town<div style="overflow: hidden;">Almost every South-African restaurant has malva pudding on their dessert menu, especially over christmas time. It is one of those delicious dishes that has stood the test of time and are amongst South-Africa's most cherised recipes. You could be forgiven for skipping your main course and jumping directly to dessert! That's not to say that it is not a good dessert choice. It is rich, delicious and indulgent and has to be tasted at least once on a gourmet tour of Cape Town. Malva pudding is a proudly South-African dish with roots firmly embedded in the Netherlands.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyU87ymnW2ADGieuHn0MlkGB7prxTI5pzNQYFKDPTd4LixpjzEbeeAtUjtZyj9dTAbrdiCUGAr_A34kJAaMc_f7zt9cG8XmhnOlNbxEmCT9hxPhdi6FMlB5OAg8TdqCd4x-zqUbgq1o41p/s1600/malva-pudding.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="210" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyU87ymnW2ADGieuHn0MlkGB7prxTI5pzNQYFKDPTd4LixpjzEbeeAtUjtZyj9dTAbrdiCUGAr_A34kJAaMc_f7zt9cG8XmhnOlNbxEmCT9hxPhdi6FMlB5OAg8TdqCd4x-zqUbgq1o41p/s320/malva-pudding.jpg" width="320" /></a></div><br />
<br />
<strong>HINT: </strong>Malva pudding goes along fantastic with a dish of roast chicken and potatoes as it simply compliments a great sunday roast. Here is the recipe:<br />
<br />
<b>Malva Pudding Recipe</b><br />
Serves 6-8<br />
1 heaped tablespoon butter<br />
3 heaped tablespoons apricot jam<br />
1 egg<br />
1 cup flour<br />
1 teaspoon bicarbonate of soda<br />
½ cup sugar<br />
½ cup milk<br />
<br />
Cream together the butter and sugar. Add the beaten egg and jam and beat together. Add the dry ingredients and milk alternately and stir into the mixture. Pour the batter into a greased round dish approx 21cm / 8 inches. Cover either with a lid or tinfoil and bake at 180C / 375F for 30 minutes until the top is browned and a skewer comes out clean. Serve warm with custard and cream.<br />
If you would like to try the rich and more traditional version of Malva Pudding, and I think it should be done once in a while, here is a recipe for the sauce to drench it in as soon as it leaves the oven.<br />
<br />
<b>Sauce</b><br />
1 cup cream<br />
4oz / 100g butter<br />
½ cup sugar<br />
60 ml hot water<br />
<br />
Warm together the ingredients until the butter has melted and the sugar dissolved and pour over the pudding as it comes out of the oven. You can prick holes in the top to help the sauce soak in.<br />
With the sauce incorporated into the Malva Pudding you hardly need anything else to accompany it, the cream being already inside! Just for appearances' sake though you might like to serve it with a conservative scoop of vanilla ice cream, or a few poached apricots and a drizzle of cream. </div>Kassie86http://www.blogger.com/profile/01231006202223711426noreply@blogger.com0tag:blogger.com,1999:blog-6088246343181949022.post-87161354095087235112011-06-04T08:41:00.000-07:002011-06-04T08:41:50.411-07:00Banana MuffinsI Just love baking and spending time in the kitchen. Today I made some banana buffins and thought it would be nice to share the recipe with you guys! This is a very tasty and healthy recipe which also aids the digestion process.<br />
<br />
Recipe ingredients<br />
1 3/4 cups flour<br />
1/4 cup sugar<br />
2 teaspoons baking powder<br />
1/2 teaspoon salt<br />
1 egg, beaten<br />
1/2 cup milk<br />
1/3 cup cooking oil<br />
1 cup bananas, mashed<br />
1/2 cup chopped nuts<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhWqjifydYhtabwhXDQaG0AI0jiAKb0k-lEIPEwX2Ej1vrGgU0lxb0v3-79l-7Cqv6ob32-MM7yNGWNLKBEbHYfmRM2CNR8eqEq9vTAG-ae3ARRk9t6ko2VGIaYpLPzZNUV0m5KBx1oPvf/s1600/banana_cartoon.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="251" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhWqjifydYhtabwhXDQaG0AI0jiAKb0k-lEIPEwX2Ej1vrGgU0lxb0v3-79l-7Cqv6ob32-MM7yNGWNLKBEbHYfmRM2CNR8eqEq9vTAG-ae3ARRk9t6ko2VGIaYpLPzZNUV0m5KBx1oPvf/s320/banana_cartoon.jpg" t8="true" width="320" /></a></div><br />
How to make banana and nut muffins<br />
Preheat oven to 400 degrees F.<br />
In a large mixing bowl stir together the flour, sugar, baking powder, and salt.<br />
Make a well in the center.<br />
Combine egg, milk, and oil.<br />
Add egg mixture all at once to flour mixture.<br />
Add blueberries and stir just till moistened. Batter should be lumpy.<br />
Grease muffin cups or line with paper bake cups. Fill 2/3 full.<br />
Bake for 20 to 25 minutes or till golden.<br />
Remove from pans. Serve warm.<br />
Makes 10 to 12 muffins.Kassie86http://www.blogger.com/profile/01231006202223711426noreply@blogger.com0tag:blogger.com,1999:blog-6088246343181949022.post-48078366969314996982011-06-03T09:41:00.000-07:002011-06-03T09:41:10.886-07:00Proudly South-African Cabbage BredieGood evening friends, as you may know from reading previous posts the word "bredie" is often referred to as a stew by its European counterparts. Today we look at a classic South-African recipe called a "Cabbage Bredie". The special thing about this meal is that it is very nutritious and makes otherwise bland cabbage seem like a five star dish! Read on for the full recipe:<br />
<br />
The Cabbage bredie can be made with either beef or mutton cubes (preferably with fat attached). You are sadly mistaken if you think that by just adding a few things together in the pot you are going to have a masterpiece on your hands, the art of the stew is rather a thing of beauty! This dish serves especially well in the winter, but then again any stew is excellent for that.<br />
<dfn>Cook Time: 2½ hrs | Serves: 6</dfn> </section><section class="rc clearfix"><br />
<h5>Ingredients</h5><ul><li>1 kg stewing mutton <em>OR</em> lamb</li>
<li>25 ml butter <em>OR</em> lard <em>OR</em> oil</li>
<li>1 large onion, sliced</li>
<li>1 clove garlic, crushed</li>
<li>10 ml salt</li>
<li>freshly ground black pepper</li>
<li>stock OR water</li>
<li>500 g potatoes, sliced</li>
<li>1 head cabbage, shredded</li>
<li>250 ml chopped celery</li>
<li>5 ml dill</li>
<li>freshly grated nutmeg</li>
</ul><h5>Method</h5>Heat the butter in a large saucepan and sauté onions and garlic until transparent. Add meat cubes and brown quickly. Add salt, pepper and a little stock and simmer, covered, until meat starts to get tender. Add your potatoes, some cabbage, celery, dill and simmer for 1 hour longer. Add freshly grated nutmeg to taste and serve with rice.Kassie86http://www.blogger.com/profile/01231006202223711426noreply@blogger.com1tag:blogger.com,1999:blog-6088246343181949022.post-4521385372012548822011-06-01T12:47:00.000-07:002011-06-04T09:00:04.093-07:00Jozi Night LifeJOHANNESBURG -The city of gold, Jozi, Egoli. Yes Johannesburg goes by many names by many different people. One thing all of these folk have in common is the love for the city's night life! This cosmopolitan city is brimming with excitement and has a very active night life! Johannesburg is one of the many city's that make up the Gauteng province -South-Africa's smallest province with the most dense population. If there is one dish to be named the meal of choice by all residents in Johannesburg I'd probably have to go with the......GARAGE PIE!! Ha ha just kidding. Lets rather make this about a restaurant of choice, as there is no particular meal of choice but rather a restaurant preferred by millions! This my friends would be Spur steak ranches.<br />
<br />
They have it right when they say their clients have a taste for life as you don't get more adventurous folk than the "Valies" (People from Tansvaal). For anyone not in the know Spur is where the whole family can just get together and relax. <br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://www.fiberopticinternet.com/%22%3EFiber">http://www.fiberopticinternet.com/%22%3EFiber</a> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVFEEK0lWLssdXMzBguh0nLTqh4WsVHl6BZm8EfrXt5AHsy61QcNey7v9Jd68rVv4rv2m3ueJqBiFquaCVEp-zbgqc-Z44Kro5K53cqulXLa_p2g0yNJQBFWm-xeumGD1DC7szVXnEcekl/s1600/Proudlysa-recipe+spur.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="271" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVFEEK0lWLssdXMzBguh0nLTqh4WsVHl6BZm8EfrXt5AHsy61QcNey7v9Jd68rVv4rv2m3ueJqBiFquaCVEp-zbgqc-Z44Kro5K53cqulXLa_p2g0yNJQBFWm-xeumGD1DC7szVXnEcekl/s320/Proudlysa-recipe+spur.jpg" t8="true" width="320" /></a></div>Kassie86http://www.blogger.com/profile/01231006202223711426noreply@blogger.com0tag:blogger.com,1999:blog-6088246343181949022.post-49096054111458146072011-05-29T02:17:00.000-07:002011-05-29T02:17:48.967-07:00Cape town -Melting pot of culture!<div class="mttextarea" dir="ltr" id="TranslationOutput"><div _msthash="826319"><span _mstchunk="true" _msthash="826319" lang="en">Cape Town has been influenced through centuries mainly by France and Netherlands, United Kingdom, and also Malaysia adding with significant influence to the cosmopolitan cultural mix. </span><span _mstchunk="true" _msthash="1652638" lang="en">Cape Town is home to all artists and performers and thrive especially at new years with the "Kaapse Klopse".</span></div><div _msthash="826320" _mstidx="1"><span _mstchunk="true" _msthash="826320" lang="en">Going back 350 years of fascinating history, Cape Town the Museum's huge selection and visit places of cultural interest. </span><span _mstchunk="true" _msthash="1652640" lang="en">Also, it is considered, Perry tour Robben Island or wandering through the Earth 6 Museum.</span></div><div _msthash="826321" _mstidx="2"><span _mstchunk="true" _msthash="826321" lang="en">Properly called the Bo Kaap (more), the Malay quarter signal Hill's low slopes a hug and a narrow alley and roof with the housing density is a maze of clustered with flat. </span><span _mstchunk="true" _msthash="1652642" lang="en">Bo-Kaap is a large Muslim community, many of whom have Java in the Netherlands colony of early European settlers brought by the House descended from slaves.</span></div><div _msthash="826322" _mstidx="3"><span _mstchunk="true" _msthash="826322" lang="en">VOC company gardens, stately oak trees, shady paths, green turf and Adderley streets covered with Lily ponds located at the end of the early settlers in the direct line of descent. </span><span _mstchunk="true" _msthash="1652644" lang="en">Jan van Riebeck arrived in the Cape in 1652, his first task of his employer, a powerful Netherlands East India Company's passing ships supply vegetables garden plants. </span><span _mstchunk="true" _msthash="2478966" lang="en">Modern garden spot and much reduced from its original size is still a few nice places to spend time.</span></div><div _msthash="826323" _mstidx="4"><span _mstchunk="true" _msthash="826323" lang="en">Roughly the same period, dating back to the province of South Africa, good hope Castle is the old European structure. </span></div><div _msthash="826323" _mstidx="4"> </div><div _msthash="826323" _mstidx="4"><span _mstchunk="true" _msthash="1652646" lang="en">"Castle" is actually defensive fortifications, which began construction in April 1652, the first settlers arrived in the Netherlands after only 2 days. </span><span _mstchunk="true" _msthash="2478969" lang="en">Although today's Castle from the sea away, it was originally created Beach, Strand Street structure "Beach Street" is translated into a path. </span><span _mstchunk="true" _msthash="3305292" lang="en">Station now in Cape Town was originally in the sea area land today long kilometres of the sea for several years in the recall.</span></div><div _msthash="826324" _mstidx="5"><span _mstchunk="true" _msthash="826324" lang="en">Cape Town is well preserved and their many historic buildings of the House and by the public can be visited. </span><span _mstchunk="true" _msthash="1652648" lang="en">Bertram House in the city centre, farmland Adderly Stret far beyond anything the 1830 ' s was built in.</span></div><div _msthash="826324" _mstidx="5"> </div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTg-LVfcrprboq_QMnC9hzvbirGcA7pMVq6BzxE35JPiNhOuX1qnkARRfTVheZGvQbXKkBl8kZ30u1Qe14sp5_B4X_g7buL9lxaIOCqvsGCsswsklCIDeJYBUsGxGB_XLTXInxOEjueRwH/s1600/table-mountain1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTg-LVfcrprboq_QMnC9hzvbirGcA7pMVq6BzxE35JPiNhOuX1qnkARRfTVheZGvQbXKkBl8kZ30u1Qe14sp5_B4X_g7buL9lxaIOCqvsGCsswsklCIDeJYBUsGxGB_XLTXInxOEjueRwH/s320/table-mountain1.jpg" t8="true" width="320" /></a></div><div _msthash="826324" _mstidx="5">Cape town is noted for having a super "chilled out vibe too, unlike Jozi!</div></div>Kassie86http://www.blogger.com/profile/01231006202223711426noreply@blogger.com0tag:blogger.com,1999:blog-6088246343181949022.post-42029321436675121382011-05-28T09:04:00.000-07:002011-05-28T09:04:44.312-07:00Bunny Chow Nice and Spicy!Good day guys, here is an amazing dish that is very popular in South-Africa, especially in Kwazulu Natal where Eastern cuisine is nothing short of spectacular! We can go through the curry's, the breyani'ss, the boboties and so much more, yet it is the Bunny Chow which is often overlooked. Her is a fantastic recipe:<br />
<br />
<strong>INGREDIENTS</strong>1½kg mutton or lamb cut into pieces<br />
4 tbs oil<br />
4 x 2.5cm pieces cinnamon<br />
6 green cardamoms<br />
6 cloves<br />
1 bay leaf<br />
2 tsp fennel seeds<br />
4 sprigs curry leaves<br />
2 green chillies, slivered<br />
1 large onion, chopped<br />
½ tsp turmeric<br />
1 tbs crushed ginger<br />
1 tbs crushed garlic<br />
1 tbs brown vinegar<br />
2 tsp sugar<br />
2 tsp gram masala<br />
4 level tbs medium hot mixed masala<br />
5 cups water<br />
½ cup tomato purée<br />
1 tomato, chopped<br />
6 even-size potatoes, peeled<br />
½ cup chopped fresh coriander<br />
Salt to taste<br />
Loaf of fresh bread <br />
<br />
<strong>METHOD</strong> <br />
Rinse meat in a colander and drain excess water<br />
Heat oil in a large saucepan<br />
Add cinnamon, cardamom, cloves, bay leaf and fennel and stir<br />
Add the curry leaves, chillies, onion, turmeric, ginger and garlic into the mix<br />
Dish must sauté for about 3-4 minutes<br />
Mix vinegar, sugar, gram masala and mixed masala in a bowl<br />
Add the mentioned masala mixture to onions<br />
Add the meat and salt and mix until meat is coated with masala<br />
Cover saucepan and cook on moderate heat until meat juices are extracted<br />
Stir from time to time until meat is well braised and oil floats to the surface<br />
Add some water and continue cooking until meat is tender<br />
Add the tomato purée, chopped tomatoes and potatoes<br />
When the potatoes are cooked and the gravy has been slightly reduced, add coriander<br />
<br />
The bunny chow is best enjoyed with an ice cold glass of ginger beer (preferably Stoney :-) ) This dish is incredibly quick and easy to make and I sincerely hope that you will find this dish as delicious as I do.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi565cD40erpt1_YfFj7GPwehYBgkPbk7C7nBA_OSjLLDyUxOyKZkvWSbCZLGnriMRqdv3Ya9m8cg27eWkFKecChLxj4qFmenvfjZCf7vqUQtcgIksWF44-wuNcj8ffVEnLv1hvDDkPZCwz/s1600/Bunny+Chow.bmp" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi565cD40erpt1_YfFj7GPwehYBgkPbk7C7nBA_OSjLLDyUxOyKZkvWSbCZLGnriMRqdv3Ya9m8cg27eWkFKecChLxj4qFmenvfjZCf7vqUQtcgIksWF44-wuNcj8ffVEnLv1hvDDkPZCwz/s320/Bunny+Chow.bmp" t8="true" width="320" /></a></div>Kassie86http://www.blogger.com/profile/01231006202223711426noreply@blogger.com0tag:blogger.com,1999:blog-6088246343181949022.post-63676337947732357692011-05-22T09:03:00.000-07:002011-05-22T09:03:54.933-07:00Oxtail Potjiekos Recipe!Oxtail Potjie! -Without a doubt the poyjie is truly a South-African mainstay! The oxtail potjie is often regarded as THE potjie to make. Along with chicken potjies, beef potjies and even biltong potjies, the Oxtail potjie is a fan favouite because of its incredible flavour and rich aroma! Here's a recipe:<br />
<br />
<div><span style="font-family: Verdana;">Ingredients</span></div><div><span style="font-family: Verdana;"><br />
</span></div><div><span style="font-family: Verdana;">2 large oxtails, cut into joints</span></div><div><span style="font-family: Verdana;">1/3 cup cooking oil</span></div><div><span style="font-family: Verdana;">2 large onions, sliced into fairly thick rounds</span></div><div><span style="font-family: Verdana;">6 bay leaves</span></div><div><span style="font-family: Verdana;">4 chopped cloves of garlic</span></div><div><span style="font-family: Verdana;">4 large carrots, scraped and cut into chunky wheels</span></div><div><span style="font-family: Verdana;">the juice of one lemon</span></div><div><span style="font-family: Verdana;">6 cloves</span></div><div><span style="font-family: Verdana;">a good grind of black pepper</span></div><div><span style="font-family: Verdana;">a dash of Worcester sauce</span></div><div><span style="font-family: Verdana;">salt</span></div><div><span style="font-family: Verdana;">6 potatoes, peeled and halved</span></div><div><span style="font-family: Verdana;">1/3 cup of brandy</span></div><div><span style="font-family: Verdana;">water to cover </span></div><div><span style="font-family: Verdana;"><br />
</span></div><div><span style="font-family: Verdana;">Instructions </span></div><div><span style="font-family: Verdana;"><br />
</span></div><ul type="circle"><li><span style="font-family: Verdana;">Heat the oil in the potjie, then brown the meat quickly over high heat with the onion. </span></li>
<li><span style="font-family: Verdana;">Add bay leaves, garlic, cloves, lemon juice, salt, pepper, Worcestershire sauce and carrots. </span></li>
<li><span style="font-family: Verdana;">Add enough water barely to cover.</span> </li>
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitFNPKurQKrg4lSj3mEEDtaXSObwygJ9hiHiOhJZ6IKy3SbCAr9PLDGh1oOyoXl46W1etvEelM8z2eRYSbUG9pu6V3gR1Kau-EZTpFVySQBDngbK8CnwNfKo3kMmqRHBQ7-AQAvhMMfMZu/s1600/Oxtail.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" j8="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitFNPKurQKrg4lSj3mEEDtaXSObwygJ9hiHiOhJZ6IKy3SbCAr9PLDGh1oOyoXl46W1etvEelM8z2eRYSbUG9pu6V3gR1Kau-EZTpFVySQBDngbK8CnwNfKo3kMmqRHBQ7-AQAvhMMfMZu/s320/Oxtail.jpg" width="320" /></a></div><li><span style="font-family: Verdana;">Let it simmer away very slowly for four hours, then add the potatoes and the brandy and let it simmer until the potatoes are done and the meat is fall-off-the-bone tender.</span> </li>
</ul>This dish is always best served with freshly baked pot bread and a side salad of your choice! ENJOY!Kassie86http://www.blogger.com/profile/01231006202223711426noreply@blogger.com0tag:blogger.com,1999:blog-6088246343181949022.post-24807831755487590022011-05-21T06:23:00.000-07:002011-05-21T06:23:11.888-07:00Lamingtons recipe!Here is a recipe for making lamington cakes. Lamingtons are also known as (krimpvarkies in afrikaans) This makes an excellent tea time treat and makes a wonderful addition in any lunch box.<br />
<br />
<span style="color: deepskyblue;">sponge cake</span>5 eggs at room temperature<br />
60g unsalted butter, melted and cooled<br />
plain flour<br />
3/4 cup castor sugar<br />
<br />
Select a 20cm x 28 cm lamington tin or a 24cm x 5 cm deep round cake tin and brush with some of the melted butter. dust with plain flour and tap to dislodge excess. preheat oven to 180 degrees C.<br />
Beat eggs and sugar in an electric mixer until very thick and mousse-like (this will take about 10 mins). sift 150g flour over egg mixture and fold in thoroughly but lightly using a large metal spoon. trickle cooled melted butter down sides of bowl and fold in thoroughly. pour into tin and bake for 15-18 mins until top of cake feels springy to the touch (but don't open oven door before 15 mins has elapsed!). allow cake to cool for a few minutes in tin then turn out onto a clean tea towel and leave until completely cold. <br />
<span style="color: deepskyblue;"><br />
to turn the sponge into lamingtons</span><br />
cut the sponge into 5 cm cubes and place covered in the fridge. Mix 1 part Dutch cocoa with 8 parts icing sugar, 1 part boiling water and 1 part melted butter to make the icing. Prepare a tray with desiccated coconut. Stab a square of sponge with a fork and dip in the icing then roll inthe coconut. allow to dry on a wire rack before storing in airtight tins. <br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIxbGJVSZ6vKymmagQ65DqA84UXnUBfbdAsyG7kKPDwaSEzY2pzKGpGvIb31WFo9VQDc9So8813JrPLHW7ECpiOd79GyVxHcDFB-RY5c9JmN4ALuFDkvVi6yiqCg4wv4HaKa4oLLr1Ar98/s1600/lamingtons.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" j8="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIxbGJVSZ6vKymmagQ65DqA84UXnUBfbdAsyG7kKPDwaSEzY2pzKGpGvIb31WFo9VQDc9So8813JrPLHW7ECpiOd79GyVxHcDFB-RY5c9JmN4ALuFDkvVi6yiqCg4wv4HaKa4oLLr1Ar98/s1600/lamingtons.jpg" /></a></div>Kudos to our Australian friends for sharing this recipe!Kassie86http://www.blogger.com/profile/01231006202223711426noreply@blogger.com0tag:blogger.com,1999:blog-6088246343181949022.post-73346243498384006622011-05-17T11:16:00.000-07:002011-05-17T11:16:01.581-07:00Boerewors like no other!If China has rice and Scotland has black pudding and haggis, what does SoutAfrica have that makes it its own? BOEREWORS!! Thats what. This is often classified as just being a tasty sausage but guys this is so much more!! The following recipe shows how to prepare a typical 1 -4kg serving. Boerewors is great for braaiing (BBQ) and should always be made in a shallow pan.<br />
<br />
<h5>Ingredients</h5><ul><li>1.5 kg beef, minced</li>
<li>1.5 kg lean pork, minced</li>
<li>500 g spek cut in small cubes</li>
<li>25 ml salt</li>
<li>5 ml ground black pepper</li>
<li>50 ml coriander seeds</li>
<li>2 ml grated nutmeg</li>
<li>1 ml grated cloves</li>
<li>2 ml ground allspice</li>
<li>125 ml vinegar</li>
<li>50 ml Worcestershire sauce</li>
<li>200 g wide sausage casings</li>
</ul><h5>Method</h5>Place coriander seeds in a dry pan over medium heat and stir the seeds around the pan. The seeds will give off a strong aroma and will turn a golden brown colour. Remove the seeds and coarsely crush them. Cube all the meat and spek, mix together thoroughly and mince coarsely. Place meat in a large bowl, add all the dry spices, Worcestershire sauce and vinegar, mix together lightly with a two pronged fork. Place in fridge for about 2 hours to blend the flavours. Soak casings in water during this period. Fit casings to sausage maker and fill with mixture. Do not over or under stuff.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPkt8e2vNUHQULOpgR3vatrU-hWtT_G255SwJtH-DWImAH6-Fm5BqHas27xSvqBT4RXCQk6zRZ664ICxDiY-_mMuf64nkafZXUJBYomNXFxmbK0d5PF8tTIlyDbnGrLkpq77LOGAEMuJAS/s1600/i_smaak_my_boerewors____full.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="255" j8="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPkt8e2vNUHQULOpgR3vatrU-hWtT_G255SwJtH-DWImAH6-Fm5BqHas27xSvqBT4RXCQk6zRZ664ICxDiY-_mMuf64nkafZXUJBYomNXFxmbK0d5PF8tTIlyDbnGrLkpq77LOGAEMuJAS/s320/i_smaak_my_boerewors____full.jpg" width="320" /></a></div>Kassie86http://www.blogger.com/profile/01231006202223711426noreply@blogger.com0tag:blogger.com,1999:blog-6088246343181949022.post-49647726290647356282011-05-17T11:06:00.000-07:002011-05-17T11:06:19.460-07:00Kitchen TIPS 101Good evening guys, here are a few tips in and around the kitchen you might find helpful and very interesting:<br />
<br />
1. Tired of having food stains on your fingers after preparing food? Just slice apotato in half and rub on your fingers. It works everytime!<br />
<br />
2.Should you wish to get the most juice out of your lemons roll them ander your palms at room temperature for a minute before squeezing.<br />
<br />
3.Apples work well to prevent budding on potatoes... Place one apple in a bag to prevent this from happening!<br />
<br />
4.Dont you just hate a soggy ice-cream cone? place a marshmallow on the bottom of the cone to prevent dripping.<br />
<br />
5.To determine whether an egg is fresh, immerse it in a pan of cool, salted water. If it sinks, it is fresh-if it rises to the surface, throw it away.<br />
<br />
WELL I HOPE YOU FIND THESE HELPFUL! ENJOY YOUR DAY GUYS!! XOXOKassie86http://www.blogger.com/profile/01231006202223711426noreply@blogger.com0tag:blogger.com,1999:blog-6088246343181949022.post-36712653600047526232011-05-10T11:20:00.000-07:002011-05-10T11:20:56.032-07:001st Time and it was a messHey guys. Yesterday was the first time at trying to make some "krummelpap" this is basically mealie meal thats got a crumbly texture. Being the maiden dish that it was it was bound to give hassles from the first turn of the stove dial. Now the method is to add two cups of water to one cup of mealie meal and stir occasionally -it sounds very simple but what we got was a sticky mess that was very raw lol. Well at least the Wors came out nicely he he. If anyone has any ideas how to make a splendid dish of pap and vleis let me know! Comment and lets hear it.<br />
<br />
Peace out guys!Kassie86http://www.blogger.com/profile/01231006202223711426noreply@blogger.com0tag:blogger.com,1999:blog-6088246343181949022.post-4572913102113760812011-05-08T10:05:00.000-07:002011-05-08T10:05:35.938-07:00Cauliflower Soup For a chilly winterWhats better than having a nice bowl of soup along with some slices of bread during an ice cold winter? Yep pretty much nothing LOL. I decided to share this recipe I got from church -ENJOY!<br />
<br />
<strong><u>INGREDIENTS</u></strong><br />
750ml fat free milk 2.5ml salt<br />
250ml water black pepper to taste<br />
2 cloves of garlic 1 whole cauliflower (800g)<br />
1 bunch spring onions 15ml olive oil<br />
2.5ml ground cumin 15ml parmesan cheese (grated)<br />
5ml ground turmeric 1 slice white bread<br />
two rashers of back bacon, chopped and fat removed.<br />
<br />
<strong><u>METHOD</u></strong><br />
Pre heat oven to 200 degrees. <br />
Pour milk and water in a large saucepan<br />
Peel and roughly chop garlic and add to the milk and water mixture.<br />
Finely chop the white part of the spring onions and add to the saucepan, keeping the green parts.<br />
Add the cumin turmeric, salt and pepper<br />
Chop cauliflower into small pieces and add to the saucepan<br />
Bring it to boil and simmer, partially covered for twenty minutes.<br />
Meanwhile mix oil, cheese and some pepper in a bowl. Cut the bread into cubes and coat evenly with the cheese. Spread in a single layer on a baking sheet and bake for about 15 to 20 minutes until crisp and brown. Fry the chopped bacon over medium heat and set aside. Finely slice spring onion greens and set aside. Puree the soup and add more black pepper if desired. Heat through. Ladle into 4 soup bowls and top with spring onions, croutons and bacon.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkQaNOce599S_r03Dhwe2sJxGtAsq5dd4rEDdPd536Zkt7ITaxWIv5MVdnrYZVC8VjmxMk9_DU3gGFp5BE2wkTIYWAEdMQauFpQiLt0Qdm57Hqh-FOK7wvJdD2H_Pq037KzfBIbW1axNPt/s1600/cauliflower-soup.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="237" j8="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkQaNOce599S_r03Dhwe2sJxGtAsq5dd4rEDdPd536Zkt7ITaxWIv5MVdnrYZVC8VjmxMk9_DU3gGFp5BE2wkTIYWAEdMQauFpQiLt0Qdm57Hqh-FOK7wvJdD2H_Pq037KzfBIbW1axNPt/s320/cauliflower-soup.jpg" width="320" /></a></div>Goes well with some Worcestershire sauce too!Kassie86http://www.blogger.com/profile/01231006202223711426noreply@blogger.com0tag:blogger.com,1999:blog-6088246343181949022.post-57062140832665979962011-05-07T13:10:00.000-07:002011-05-07T13:10:33.469-07:00A Rainbow NationGood evening! Its true how they say South-Africa is a rainbow nation, and my how it shows in the vast types of food we eat! Think about it, this country has 11 national languages, indigeneous races, great weather and so many different cultures. This place is a melting pot of beliefs and passion being put into the food we enjoy! My next few articles will ffocus mainly on dishes unique to our own. I am thinking of some Boerewors recipes, some curry to be put in and a few more surprises!<br />
<br />
To all reading this I can only Say: WATCH THIS SPACE!!<br />
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Cheers guys!Kassie86http://www.blogger.com/profile/01231006202223711426noreply@blogger.com0tag:blogger.com,1999:blog-6088246343181949022.post-82399516425347679062011-05-07T12:42:00.000-07:002011-05-07T12:42:15.962-07:00Tangy Tomato Bredie (Stew)<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrmkzzx3k0W_8bq-K3zkWh4yXdWMulORiTYtM9DW6SWHJRjV9TbqRkJDATEI5UH9RhJ2RUa8DQVKcuYu3Mz4ux6Ky6YbPMxMB_Rubt6byaqxcBIdb6z51r_Ot3p8B-zyjN2AH8bQMfhgum/s1600/bredie.bmp" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="290" j8="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrmkzzx3k0W_8bq-K3zkWh4yXdWMulORiTYtM9DW6SWHJRjV9TbqRkJDATEI5UH9RhJ2RUa8DQVKcuYu3Mz4ux6Ky6YbPMxMB_Rubt6byaqxcBIdb6z51r_Ot3p8B-zyjN2AH8bQMfhgum/s320/bredie.bmp" width="320" /></a></div>This is a fantastic stew for people to make especially in the winter. The tangy and rich taste makes this an excellent dish for the whole family! Try this one now!<br />
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<strong>What you need</strong><br />
<br />
25 ml butter or sunflower oil<br />
2 large onions chopped into fairly large pieces<br />
1 clove garlic<br />
1.5 kg stewing lamb, you can use knuckels, neck or regular stewing lamb but knuckles are seriously good.<br />
about a teaspoon of salt<br />
ground pepper to taste<br />
little stock, water or wine<br />
1/2 kg potatoes into bite size pieces<br />
1/2 kg medium tomatoes, skinned and chopped<br />
2 tins peeled chopped tomatoes<br />
1 tsp sugar<br />
pinch of thyme<br />
1 tsp chopped fresh marjoram<br />
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<strong>The process </strong><br />
<br />
Heat the butter in a large saucepan and cook the onions and garlic for about 5 minutes or until the onions are transparent.<br />
Add the meat and brown quickly on all sides. Add the salt, pepper and a little stock, water or wine. Cover the pot and simmer for around 1 and 1/2 hours. The meat should start to feel tenter.<br />
Add the potatoes, tomatoes, sugar, thyme and marjoram and stew for a another hour or so, let it simmer away slowly and develop into a rich tomatoey sauce.<br />
That’s it, South Africa in a pot! Serve with loads of warm crusty bread or mashed potatoesKassie86http://www.blogger.com/profile/01231006202223711426noreply@blogger.com0tag:blogger.com,1999:blog-6088246343181949022.post-86432777820269622632011-05-06T10:28:00.000-07:002011-06-03T09:57:49.267-07:00Biltong the South-African way!<script type="text/javascript">
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Good evening guys. What else in the world compares to biltong?? Uhm, nothing! Thats what. Think of biltong as dried meat -because that is exactly what it is! Before our overseas friends frown in disgust give it a try! HERE GOES:<br />
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<div class="MsoNormal" style="line-height: normal; margin: 0cm 0cm 10pt;"><span style="font-family: Calibri;">INGREDIENTS </span></div><div class="MsoNormal" style="line-height: normal; margin: 0cm 0cm 10pt;"><span style="font-family: Calibri;">2 kg beef or venison (silverside, topside or such)(London Broil) </span></div><div class="MsoNormal" style="line-height: normal; margin: 0cm 0cm 10pt;"><span style="font-family: Calibri;">3 cups coarse salt (not table salt or sea salt but the big lumpy salt) </span></div><div class="MsoNormal" style="line-height: normal; margin: 0cm 0cm 10pt;"><span style="font-family: Calibri;">2 cups soft brown sugar </span></div><div class="MsoNormal" style="line-height: normal; margin: 0cm 0cm 10pt;"><span style="font-family: Calibri;">5 ml bicarbonate of soda (this softens the meat) </span></div><div class="MsoNormal" style="line-height: normal; margin: 0cm 0cm 10pt;"><span style="font-family: Calibri;">2.5 ml coarsely ground black pepper </span></div><div class="MsoNormal" style="line-height: normal; margin: 0cm 0cm 10pt;"><span style="font-family: Calibri;">12.5 ml coarsely ground roasted coriander seeds </span></div><div class="MsoNormal" style="line-height: normal; margin: 0cm 0cm 10pt;"><span style="font-family: Calibri;">1.5 cups brown vinegar mixed with 100ml Worcestershire sauce.</span></div><div class="MsoNormal" style="line-height: normal; margin: 0cm 0cm 10pt;"><br />
</div><div class="MsoNormal" style="line-height: normal; margin: 0cm 0cm 10pt;"><span style="font-family: Calibri;">METHOD </span></div><div class="MsoNormal" style="line-height: normal; margin: 0cm 0cm 10pt;"><span style="font-family: Calibri;">Cut the meat into strips of approximately 1cm thickness. </span></div><div class="MsoNormal" style="line-height: normal; margin: 0cm 0cm 10pt;"><span style="font-family: Calibri;">Layer in a bowl with the vinegar mix for ½ hour. </span></div><div class="MsoNormal" style="line-height: normal; margin: 0cm 0cm 10pt;"><span style="font-family: Calibri;">Mix all dry spices together. </span></div><div class="MsoNormal" style="line-height: normal; margin: 0cm 0cm 10pt;"><span style="font-family: Calibri;">Roll meat in the mixed dry spices in a CLEAN bowl. </span></div><div class="MsoNormal" style="line-height: normal; margin: 0cm 0cm 10pt;"><span style="font-family: Calibri;">Allow meat to draw in its own brine for 3 hours.(thicker pieces to the bottom) </span></div><div class="MsoNormal" style="line-height: normal; margin: 0cm 0cm 10pt;"><span style="font-family: Calibri;">Remove meat and put back into vinegar mix for +/- 10 minutes. </span></div><div class="MsoNormal" style="line-height: normal; margin: 0cm 0cm 10pt;"><span style="font-family: Calibri;">Remove again and wipe meat with same vinegar to make sure NO SALT sticks to the meat. </span></div><div class="MsoNormal" style="line-height: normal; margin: 0cm 0cm 10pt;"><span style="font-family: Calibri;">Squeeze meat with your hand to get rid of as much liquid as possible. </span></div><div class="MsoNormal" style="line-height: normal; margin: 0cm 0cm 10pt;"><span style="font-family: Calibri;">Hang until ready. </span></div><div class="MsoNormal" style="line-height: normal; margin: 0cm 0cm 10pt;"><br />
</div><div class="MsoNormal" style="line-height: normal; margin: 0cm 0cm 10pt;"><span style="font-family: Calibri;">VARIATIONS </span></div><div class="MsoNormal" style="line-height: normal; margin: 0cm 0cm 10pt;"><br />
<span style="font-family: Calibri;">Before soaking the meat use half vinegar and half dry red wine or add 100 ml lemon juice to the vinegar/wine mixture. Before hanging make a mixture of ¼ coarsely ground black pepper and ¾ ground coriander. For those who like it HOT, sprinkle some peri-peri of your choice over the meat before hanging</span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4Di-8Ie522Y8IICSiX1_JJ4HF1_Kk6-qqsLS4iym-O8dJm4ye0jCvnstvIUs5V1XfhRofwtKS1iP9VTZDhov2jejR0icuvdEcntvolsFpnagRY05I-0e5RnYN9HyI4gm0K4FHp_VsHfMX/s1600/biltong-hanging.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="247" j8="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4Di-8Ie522Y8IICSiX1_JJ4HF1_Kk6-qqsLS4iym-O8dJm4ye0jCvnstvIUs5V1XfhRofwtKS1iP9VTZDhov2jejR0icuvdEcntvolsFpnagRY05I-0e5RnYN9HyI4gm0K4FHp_VsHfMX/s320/biltong-hanging.jpg" width="320" /></a></div>Kassie86http://www.blogger.com/profile/01231006202223711426noreply@blogger.com0tag:blogger.com,1999:blog-6088246343181949022.post-73669335267915886332011-05-05T22:10:00.000-07:002011-05-05T22:10:58.790-07:00No Bake Oatmeal Fudge cookiesGood morning friends! Here is a healthy treat for the whole family, oatmeal fudge cookies that do not even need baking! I Have personally enjoyed much compliments in dishing this out at parties and social events! ENJOY<br />
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<div class="MsoNormal" style="line-height: normal; margin: 0cm 0cm 0pt;"><a href="http://www.calorababy.co.za/recipes/no-bake-oatmeal-fudge-cookies.html"><b><span style="color: #0066ee; font-family: "Trebuchet MS", "sans-serif"; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-ZA; text-decoration: none; text-underline: none;">No-Bake Oatmeal Fudge Cookies</span></b></a><b><span style="color: #37a8e0; font-family: "Trebuchet MS", "sans-serif"; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-ZA;"></span></b></div><div class="MsoNormal" style="line-height: normal; margin: 0cm 0cm 0pt;"><br />
</div><div class="MsoNormal" style="margin: 0cm 0cm 10pt;"><u><span style="font-family: "Arial", "sans-serif";">Ingredients</span></u><span style="font-family: "Arial", "sans-serif";"><br />
3 cups rolled oats<br />
2 cups sugar, granulated<br />
½ cup cocoa powder<br />
½ cup evaporated milk<br />
120g butter<br />
1 tsp vanilla extract<br />
1 cup nuts, chopped (optional)<br />
<br />
<u>Instructions</u><br />
1) Put the oats, vanilla and nuts in a large bowl and set aside.<br />
2) Combine sugar, cocoa and evaporated milk in a large saucepan and bring to a rolling boil over medium-high heat.<br />
3) Stir constantly to avoid burning; boil for 3 minutes.<br />
4) Remove pan from heat and add the butter.<br />
5) Stir until the butter is well blended.<br />
6) Quickly add the oat mixture to the pan and stir until completely mixed.<br />
7) Place spoonful-sized balls of the mix onto waxed paper.<br />
8) Let cool for 2 hours before serving.</span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTh5BrJlLpUvBbyUf-yxgcSqJoOH8-Zoqq8h6bJuPY1jz4a8HeZ7drYaA0XHCtOXZpH1S9uEWe3KQIpMSBOZgDnqnEqVqH-iq86Qy4dQlALi0QDpcRLl_tTddXHdQxDA0jjb9Gu5kfbU9c/s1600/fiber-one-crunchy-fudge-cookies.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" j8="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTh5BrJlLpUvBbyUf-yxgcSqJoOH8-Zoqq8h6bJuPY1jz4a8HeZ7drYaA0XHCtOXZpH1S9uEWe3KQIpMSBOZgDnqnEqVqH-iq86Qy4dQlALi0QDpcRLl_tTddXHdQxDA0jjb9Gu5kfbU9c/s320/fiber-one-crunchy-fudge-cookies.jpg" width="320" /></a></div>Kassie86http://www.blogger.com/profile/01231006202223711426noreply@blogger.com0tag:blogger.com,1999:blog-6088246343181949022.post-59416654203128466982011-05-05T10:15:00.000-07:002011-05-05T10:28:37.363-07:00A Quick Savoury Tart Recipe!<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQsQW9KQYddEh00PjUI31rq-cO_8TCVDLSAt02X7chCig1TqHqaJB6EHZql-mQVTHu4Bxj8uYL4o6eyijNQLJKMAfJdc9dsraIBloDerkCrmKXlIu8TTtYUYohbWav6GSimZ74cnnSZGUL/s1600/quiche1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="209" j8="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQsQW9KQYddEh00PjUI31rq-cO_8TCVDLSAt02X7chCig1TqHqaJB6EHZql-mQVTHu4Bxj8uYL4o6eyijNQLJKMAfJdc9dsraIBloDerkCrmKXlIu8TTtYUYohbWav6GSimZ74cnnSZGUL/s320/quiche1.jpg" width="320" /></a></div>Before I'm off to bed I thought I'd share a recipe on making a good old "SOUT TERT" this is also considered to be a savoury tart which is both easy to make and light on the pocket. This contains a lot of sodium so avoid if sensitive to salt. Thank you mom for this recipe <br />
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<b><span style="color: #006666; font-family: "Arial", "sans-serif"; font-size: 11pt;">Sout tert (Savory tart)</span></b><span style="color: black; font-family: "Arial", "sans-serif"; font-size: 11pt;"> </span><br />
<span style="color: black; font-family: "Arial", "sans-serif"; font-size: 11pt;">This is a South African recipe handed down through generations. </span><br />
<u><span style="color: black; font-family: "Arial", "sans-serif"; font-size: 11pt;">Ingredients</span></u><span style="color: black; font-family: "Arial", "sans-serif"; font-size: 11pt;"> </span><br />
<span style="color: black; font-family: "Arial", "sans-serif"; font-size: 11pt;">3 Eggs <br />
2 cups of milk<br />
2 slices bread <br />
2 cups grated cheese<br />
1 grated onion<br />
Parsley/mixed herbs</span><br />
<span style="color: black; font-family: "Arial", "sans-serif"; font-size: 11pt;">Use one of the following: <br />
Tuna, bacon, mushrooms or asparagus with the juice to make 1 cup of liquid. </span><br />
<u><span style="color: black; font-family: "Arial", "sans-serif"; font-size: 11pt;">Method</span></u><span style="color: black; font-family: "Arial", "sans-serif"; font-size: 11pt;"> </span><br />
<span style="color: black; font-family: "Arial", "sans-serif"; font-size: 11pt;">Cut bread into squares. Mix all the ingredients together and pour into a greased dish. Sprinkle with a second cup of grated cheese. Cook for ½ hr at 180c. </span><br />
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</div>Kassie86http://www.blogger.com/profile/01231006202223711426noreply@blogger.com0tag:blogger.com,1999:blog-6088246343181949022.post-88349220921615024162011-05-05T10:05:00.000-07:002011-06-03T09:59:20.922-07:00Proudly South-African Koeksisters!<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZ7ko53C5-Z-EkpMNRO0hQX0JNHAh37aGm2diHQoEcHar-52HvxVEirVzJ8zH_rGmcyc5cnkunVN78Nn2u8MIiuVDCGY1gV-hECRK6MaDwOh54xtAxkMmIOuEOZXYCuUZMAYWGLaIlGc1k/s1600/Koeksister.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" j8="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZ7ko53C5-Z-EkpMNRO0hQX0JNHAh37aGm2diHQoEcHar-52HvxVEirVzJ8zH_rGmcyc5cnkunVN78Nn2u8MIiuVDCGY1gV-hECRK6MaDwOh54xtAxkMmIOuEOZXYCuUZMAYWGLaIlGc1k/s320/Koeksister.jpg" width="320" /></a></div>Howzit everyone? How does one describe a Koeksister? If you should translate it directly into english it would be known as a "cake sister" ha ha. Well its very sticky and super sweet and of course its proudly South-African! For all those overseas just give this one a go and leave some comments on your experience on this confectionary!<br />
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<b><span style="color: #006666; font-family: "Arial", "sans-serif"; font-size: 10pt;">Koeksisters</span></b><span style="color: black; font-family: "Arial", "sans-serif"; font-size: 10pt;"> </span><br />
<span style="color: black; font-family: "Arial", "sans-serif"; font-size: 10pt;">This recipe makes about 2 dozen sticky gooey delicious Koeksisters – a tradition in many South African homes. </span><br />
<u><span style="color: black; font-family: "Arial", "sans-serif"; font-size: 10pt;">Ingredients </span></u><span style="color: black; font-family: "Arial", "sans-serif"; font-size: 10pt;"></span><br />
<span style="color: black; font-family: "Arial", "sans-serif"; font-size: 10pt;">4 X 250 ml Cake Flour<br />
2ml salt<br />
20 ml Baking powder<br />
75ml butter<br />
15 ml sugar<br />
2 eggs beaten<br />
250ml cold water<br />
Cooking oil</span><br />
<b><span style="color: black; font-family: "Arial", "sans-serif"; font-size: 10pt;">Syrup</span></b><span style="color: black; font-family: "Arial", "sans-serif"; font-size: 10pt;"><br />
4 X 250 ml sugar 625 ml water 1 large cinnamon stick </span><br />
<u><span style="color: black; font-family: "Arial", "sans-serif"; font-size: 10pt;">Method </span></u><span style="color: black; font-family: "Arial", "sans-serif"; font-size: 10pt;"></span><br />
<span style="color: black; font-family: "Arial", "sans-serif"; font-size: 10pt;">Prepare syrup one day ahead by combining sugar and water at a low heat until dissolved. Add cinnamon stick and allow to simmer for 10 mins. Leave to cool and then refrigerate. </span><br />
<span style="color: black; font-family: "Arial", "sans-serif"; font-size: 10pt;">Make the pastry by sifting dry ingredients and cutting the butter in. Add the sugar and beaten eggs ad mix until it is a soft scone like dough. Chill. </span><br />
<span style="color: black; font-family: "Arial", "sans-serif"; font-size: 10pt;">Roll out dough until about 7 mm thick. Cut into oblongs about 80 mm by 40 mm. Make two vertical cuts leaving a strip at one end still joined for about 10 mm. Plait the strips and secure with a little beaten egg. </span><br />
<span style="color: black; font-family: "Arial", "sans-serif"; font-size: 10pt;">Heat oil until very hot. Deep fry koeksisters until golden. Remove with a slotted spoon and dip into the chilled syrup. Remove with a second slotted spoon and leave to dry slightly.</span><br />
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