Vegetable Curry

VEGETABLE CURRY
I was looking for inspiration for a fantastic thick chunky vegetarian curry recipe,   but none particularly appealed to me,  So, once again, I fell back on my own inspiration and wanting of good healthy food.   I ended up with this wonderful recipe, which I use regularly and adapt according to what's in season.  Perfect for a cold rainy evening.  It is Vegan, and Gluten Free,  and only uses one pot (bonus!).  I hope you love it as much as my family does.

Vegetarian Curry

Elderflower and Lemon Cordial

My elderberry tree (Sambucus nigra) in my veggie garden is a mass of flowers this year.  What better way to use them up, than by making an Elder-Flower cordial - oh so refreshing for our hot climate.

Deliciously Moist Banana Bread

The smell of freshly baked banana bread wafting through the house is enough to get everyone running to the kitchen.  This is such a super way to use up those very ripe bananas.

Macaroni and fresh Tomato Cheese

Everyone (well almost everyone) enjoys a good macaroni cheese.  It is just one of those wonderful homely dishes.  And so easy to prepare.  This is my recipe, I love adding fresh veg in the middle of mine for some extra flavour.

Macaroni and tomato Cheese

Peanut Butter Biscuits

I much prefer making home-made biscuits to buying them.  At least I know exactly what is in them this way.  I find all those E numbers a  bit scary!  This recipe is one of those melt-in-your-mouth delicious recipes.  And absolute winner with kids.  Hope you enjoy them as much as our family does.

Peanut Butter Biscuits

Dukkah Spice

Guests of ours recently spoilt us, with making this most wonderful spice.  They very kindly shared the recipe, which is based on the traditional Egyptian Dukkah Recipe (but better!).  This is the most Fabulous spice is so deliciously yummy, I found myself sprinkling it in on almost everything, even just gobbling straight off my hand.

Dukkah spice

Olive Nut Bread

This is one of those fabulously quick bread that stays fresh and moist for days afterwards - definitely my favourite bread recipe for the moment.

Buttermilk Bread

Cauliflower and Broccoli Cheese

I usually do this dish as an accompaniment to a braai (barbecue).  There are more and more vegetarians out there these days, and the old fashioned South African idea of a braai consisting of only pap and vleis (meat) just isn't really an option any more.  It is always extremely popular and very YUM!

Mielie Pap

MEILIE 'PAP' or 'PUTU'
This is the staple diet of the majority of South African's, made from maize meal, which is ground up dried corn.  It is also the most popular side dish at a braai (barbeque) in Africa.  SA Kids and adults love it!  It is usually served with a tomato and onion relish or gravy.  Or served with a stew, to soak up all that delicious gravy.  It is even eaten for breakfast with milk and sugar as a porridge.

  

Mielie pap topped with Tomato relish and melted cheese

Ingredients for the Pap (Maize meal)
2 cups (500 ml) water
1/2 tsp (2,5ml) salt
1 cup (250 ml) maize meal 
1 Tbls (15ml) butter
Optional extras: 
1 x tin sweetcorn
1 x tsp Crushed Garlic
1 x 400g Tin Tomato and onion mix 
200g grated cheddar cheese

Method:

* Put the water and salt in a saucepan. Bring to the boil.
* Optional:  You can add a tin of sweetcorn at this stage, or a teaspoon of garlic.

* Turn to a low heat once boiling and immediately add in the butter and the maize meal. Don't wait for the water to cool. Mix to combine.

* Adjust with extra water or maize meal to the consistency of your liking.  I like it the same consistency as mashed potato.  
* Optional:  Smooth off the top of the pap in the pot.  and smooth over a tin of tomato and onion mix. cover with grated cheese. 

* Leave to cook covered on a low heat for about 30 minutes.  Turn the heat right down so it stays warm,  it can stay like this for ages until the braai / bbq is done

* Serve hot

Preparation:  5 minutes
Cooking:  30 minutes
Serves:  8 as a side dish
(All Approximates)

Maize meal

Tips and Suggestions:

* For a braai / bbq side dish I add a tin of tomato and onion sauce to the top of the pap (don't mix it in), and grated cheese on top of that.  this melts over the top, so as you spoon out the pap you get a bit of pap with tomato and onion and melted cheese - mmmm... delicious
* Mix in a tin on sweetcorn to the water just before mixing in the pap for some extra decadence
* Also wonderful for breakfast (like a porridge),  Add some extra milk when cooking, so it is a bit more of a sloshy mix.  Scoop out some made pap into a bowl, and add milk and honey
* For more fabulous ideas and conversions have a look at my Yummy Food index page
* Please comment and share your ideas.

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Apple crumble

APPLE and PINEAPPLE CRUMBLE

This is such a lovely easy desserts, or for tea.  Kids love to help with crumbling the butter into the flour - such fun!  The oats, apples and pineapple make it pretty healthy too - Yummy!

Ingredients:

1 can (400g) unsweetened pie apples

2 fresh apples, peeled, cored and cubed

1 fresh pineapple, peeled and cubed

2 Tbls (30ml) Apple Juice

1/2 cup (125ml) flour

1/2 cup (250ml) brown sugar

1 tsp (5ml) cinnamon

A sprinkle of nutmeg

75g Butter

1/2 Cup (125g) Rolled oats

Ready for the topping to go on

Method:

- Mix the Apples and pineapple together and put in a medium sized oven proof dish.

- Add the apple Juice.

- Mix the flour, sugar, cinnamon and nutmeg together in a separate bowl.

- Add the butter, and rub into the flour mixture, until it resembles breadcrumbs.

- Mix in the oats to the flour / butter mix.

- Sprinkle the crumbly topping evenly over the apples.

- Bake at 190 degrees C for about 35 minutes or until the topping is golden brown.

- Serve warm with cream, custard or ice-cream

Preparation:  20 minutes
Cooking:  35 minutes
Serves:  8 
(All Approximates)


Tips and Suggestions:

* You can substitute the pineapple for pears or peaches
* for extra decadence sprinkle in a handful of raisins before adding the crumble.
* Add a handful of crushed almonds into the crumble mix for a more nutty flavour
* For more fabulous ideas and conversions have a look at my Yummy Food index page
* Please comment and share your ideas.

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Chermoula paste

CHERMOULA PASTE
This is a Moroccan (North African) spice or paste used as a rub on meat or fish.  Or added to stews, soups and curries and wonderful added to cous-cous.   This is a recipe out of a friend's cookery book, I have been utilizing ever since.
I like to buy my spices whole and grind them myself, I find the flavour is much more intense and fresh doing it this way.

Ingredients:
1 Tbls (15ml) Cumin
2 Tbs (30ml) coriander seeds
1 Tbls (15ml) paprika
1 and 1/2 tsp (7,5ml) dried chilli flakes
4 large cloves garlic, peeled
3cm piece of fresh ginger, peeled
3/4 cup (185ml) fresh parsley, leaves and stalks
3/4 cup (185ml) fresh coriander, leaves and stalks
3 Tbls (45ml) fresh lemon juice
2 Tbls (30ml) water
1 Tbls (15ml) olive oil
Method:
- crush the cumin, coriander seeds.
- Place the cumin, coriander, paprika and chilli into a dry pan and heat until aromatic.
- Place the garlic, ginger and roasted spices in a blender.  - Blitz.
- Add the parsley & coriander - blitz again.
- Add the lemon juice, water and olive oil for a final blitz until smooth.
- For a rough paste, just mush it all with a mortor & pestle - this is usually how I do it to save time.

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Perfect Pancakes

PERFECT PANCAKES
Pancakes remind me of lovely Lazy Sunday mornings at home.  Hot pancakes with cinnamon & lemon is just such a wonderful weekend breakfast treat.

Ingredients:
1 Tbls (15ml) Sugar
2 Eggs
300ml Milk
125g Cake Flour
Pinch of salt
Butter for frying

Method:
- Cream together the eggs and sugar, gradually stir in milk
- In a separate bowl, Sift Flour and salt.
- add, egg, milk mixture gradually to flour mixture, beating continuously.
- Continue beating for about 2 minutes, then allow to rest for about 10 minutes.
- Heat butter in a frying pan over medium heat.
- Ladle some batter into the pan, swirling the pan to get a thin even layer covering the surface.
- Cook for about 1 minute until mixture has set, turn over and cook another minute.
- transfer to a plate, and pile them up in an oven to keep warm.  set at about 80 degrees C.

To top: 
- sprinkle with cinnamon, lemon juice and sugar and roll up.
- or how about yoghurt and honey for a real breakfast treat.
- or get decadent with berries and cream.


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Stuffed pimento peppers

STUFFED PIMENTO PEPPERS
I bought some beautiful huge pimento peppers the other day, mainly because I want to try and see if I can get the seeds to grow.  I decided on stuffing these beautiful peppers with a stuffing and baking them in the oven - they were delicious.  Here's the recipe.

Ingredients
2 large pimento Peppers, halved longways down the center
3 Tbls (45ml) Thick Plain yoghurt
4 sliced brown bread (wholewheat is great), crumbled
1/2 cup (125ml) grated cheddar cheese
1 tsp (5ml) capers
1/2 tsp (2.5ml) yellow mustard seeds, grinded
1/2 tsp (2.5ml) aniseed, grinded
1/2 tsp (2.5ml) cumin, grinded
1/2 tsp (5ml) dried sage
1/2 tsp (5ml) fresh mint leaves
Salt and pepper to taste

Method:
- heat oven to 190 degrees C.
- Cut the pimento peppers in half longways, remove seeds and pith
- Cut off crusts of bread and crumble with your fingers.
- Add, bread, yoghurt, cheese, and capers to a bowl, stir by hand altogether.
- Grind together the mustard seeds, aniseed and cumin, add to the bread mixture
- Add in remaining ingredients and mix
- Spoon into the peppers
- Baked in a greased pan for about 25 minutes until golden brown on top
- Serve with a lovely fresh garden salad for a light meal or as a side dish to a main meal.

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Chilli Tamarillo Jam

STICKY SWEET CHILLI and TAMARILLO JAM
My garden is full of little bell peppers (like Pepperdews), Chillis and my Tamarillo tree is drooping Tamarillos.  So what better way than to utilize them all in a sweet chilli jam.  You can substitute the Tamarillos for tomatoes if you like.  It is absolutely delicious.

Ingredients
1 Cup (250ml) Tamarillos, skinned and chopped.
1 Cup (25ml) peppers, chopped. ( I used a mix of sweet caspium peppers and chilli peppers)
1 Tbls (15ml) Garlic, crushed.
2 Cups (500ml) Sugar.
1/2 Cup (125ml) White grape vinegar
1 Tbls (15ml) Dark Balsamic vinegar
2 Tbls (30ml) Freshly squeezed lemon Juice
1/2 tsp (5ml) Salt

Method
- Put all the ingredients in a medium sized saucepan
- Keep on a low heat stirring occasionally until all the sugar has turned to liquid.
- Turn up slightly and simmer for about 45 minutes until the jam turns syrupy.
- Test a bit on a spoon, the cooled liquid on the spoon must be thickish and syrupy  but it will thicken even more on cooling.
- Sterilize a jar in boiling water, and pour the warm jam into the jars.

Tips:
- Makes about 2 cups of jam
- will keep for about a month or so in the fridge
- Can substitute tomatoes for the Tamarillos


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Potato Chips

CRUNCHY POTATO CHIPS

Every now and then I just love fried potato chips (or french fries).  I'm not really fond of 'shlap' chips that they serve in fast food places - seriously - those are just so not cooked enough.  In my opinion they need to be a lovely golden brown and a bit crispy.  This is my recipe that works perfectly every time.  Easy, simple and yummy.  if the peels on the potatoes are nice - leave them on.  

Ingredients:

Potatoes, (work on about 2 potatoes per person)

A generous sprinkling of salt

sunflower oil (enough to just cover the potatoes)

paprika

Method:

- Put the oil in a deep pan to heat up

- Slice the potatoes thinly in sticks.

- Sprinkle the raw potato chips with salt (this is the trick to their crunchiness)

- Check that the oil is hot enough by putting one potato stick in the oil.  It must frizzle and rise to the surface.

- Add all the raw potato chips, carefully one handful at a time.

- Turn the whole lot over a couple of times to brown all over.  Don't turn too often or too soon, else they turn to mush.

- Drain on newspaper

- Sprinkle with more salt, and paprika

Tip:

You can re-use the sunflower oil a few times. I put mine in a large glass jar and store it in the fridge, until the next chip craving comes along

Brinjal Jam

STICKY BRINJAL JAM

This recipe comes from my friend Nadia.  It is super easy, yummy with cheese, and lasts for about 2 weeks or so in the fridge.  The recipe uses palm sugar, but you can substitute this for normal light brown sugar.  Palm sugar can be purchased at a Chinese food store.

Ingredients

2 to 3 Brinjals, sliced into thin rounds (about 250g)

5ml (1tsp) cumin seeds

5ml (1tsp) Mustard seeds (I used yellow mustard seeds)

1 Chilli, halved long-ways and seeds removed

250ml (1 cup) balsamic vinegar

125g palm sugar, grated

Method

- Grind the cumin & mustard seeds with a pestle & mortar

- Place all the ingredients in a saucepan.

- Simmer for about 30 minutes, until vinegar reduces and it is thick and syrupy. 

- Cool, and chill until required.   

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Herb Peppers and Lemon salt

HERB, PEPPERS and LEMON SALT
I love doing different salts to sprinkle over a fresh garden salad, or pasta, or whatever you fancy really.  They look fab and fancy on the table.  And are really easy to make.  I am fortunate enough to have the most wonderful herb garden,  (but you could also add dried herbs towards the end).  Use whatever herbs you got available to you.
The herb mix I used was:  Rosemary, Marjoram, Parsley, Vietnamese coriander, Chives, Mint, and Lemon basil.

Ingredients:
1/2 cup fresh herbs 
1/2 cup different peppers (chili, Caspium, pepper-dew)
1 teaspoon grated lemon or lime peel
1 cup Maldon Sea Salt Flakes

Method
- Cut and chop up the herbs and peppers finely.
- Mix everything together and place in a baking tray (don't grease)
- Bake in a low oven at 80 degrees C for 1 hour 20min.  Stirring occasionally

The Finished Product:
It will keep for a long time (up to a year) in a pantry, as salt acts as a natural preservative

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Spinach Quiche

SPINACH QUICHE - The best ever!

This is one of the most fabulous spinach quiche recipes ever.  Not the quickest but oh-so-worth-it!  

My brother had a photo of a scrap piece of paper with this recipe scribbled down on it, and he very kindly

whipped it up for us for lunch using fresh spinach out my veggie garden.  

Pastry Ingredients:

250g Flour

Pinch Salt

5ml Castor Sugar        

2.5ml Lemon juice         

125g Butter

1 Egg yolk

20ml Iced water

Method: 

- Sift Flour, salt and sugar into a bowl.

- Add lemon juice.

- Rub butter with fingers into the flour.

- Beat egg yolk with 15ml of the iced water.

- Make a well in the flour and add liquid.  Mix. Then Knead.  Add more water if necessary.

- Wrap in plastic and leave in the fridge for 30 minutes.

- Pat into a dish (22cm).  

- Prick with a fork and bake at 220°C for 15 minutes.

Filling Ingredients:

500g Frozen spinach (or 400g fresh)

35g butter

4 eggs

Salt & pepper to taste

250g creamed cottage cheese

250g chunky cottage cheese (or feta)

70g parmesan cheese

125ml cream

Nutmeg

Fresh sage

Method:

- Cook spinach with butter until all the liquid has evaporated.  Season to taste.  Allow to cool.

- Lightly beat eggs and add together with cheeses and cream. 

- Add nutmeg.  Decorate with fresh sage.

- Pour into pastry case and bake at 180°C for 40 minutes or until the crust is brown and filling set.

Sweetcorn Bake

SWEETCORN BAKE

I love this recipe, and I end up making it a lot to go with a braai (barbeque).  Really fabulous and different to the normal braai side dishes

Ingredients:

100 grams Margarine

2 eggs 

100 grams self raising flour

1 cup milk

1 tin Creamed Sweetcorn

5ml  salt

Method:

- Cream Marg and eggs. mix well

- Fold in Self Raising Flour and salt

- Mix milk & creamed corn and add to flour / egg mixture.

- Bake for +- 45 mins at 180'C

Serves up to 8 people as a side dish

Tips and Suggestions:

* For more fabulous ideas and conversions have a look at my Yummy Food index page
* Please comment and share your ideas.

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Choc coconut yoghurt cake

CHOCOLATE COCONUT YOGHURT CAKE

Ingredients

185g Butter

300ml (240g) sugar

4 eggs

5ml vanilla essence

560ml (270g) self-raising flour

180ml Plain yoghurt

100g dark chocolate

60ml milk

For theTopping:

90g Butter

180ml (100g) sugar

60ml milk

200ml (70g) desiccated coconut

Method:

Cream butter & sugar well, add the eggs one at a time, beating well.

Add the vanilla, sifted flour and yoghurt, and a little milk if necessary.

Spoon cake mixture into a greased, lined 20cm spring-form pan.

Melt chocolate and 45ml milk together and pour over cake batter.

Bake cake at 180ºC for about 50 minutes or until done.

To make the topping:

Combine the butter, sugar and milk, bring to the boil for 2 minutes, then remove from

the heat and add all the coconut and vanilla essence.

When cake is done, spoon over the topping and place the cake under the grill for a few minutes until golden.