CABBAGE

 I would really love to have a nice Cabbage Dish  or something to do with it.   I am so sick and tired of boiled cabbage I am trying different things  but they are not very good.  So please lets see what we can do with this silly old vegetable.....

JAM OR CARAMEL TARTS.

Jam or caramel tarts

*500g marg
*1 cup sugar
Cream together well

*2 eggs
*pinch salt
*4 level tsp baking powder
*5 - 6 cups flour
Add to the creamed marg and sugar, mix well. Dough must be too moist or sticky but also not too dry. Press into baking trays, spread with jam or caramel, grate dough over the top, bake at 180 degrees until golden brown.

 

Given to me by

Ingrid Stoffberg

 

COFFEE - BRANDY CAKE.

COFFEE – BRANDY CAKE

SYRUP:

3 cups sugar (I use about 2) 3 cups warm water

3 desert spoons of coffee powder 5 desert spoons of brandy

1 teaspoon of vanilla essence

Cook together for 5 minutes.

CAKE:

4 eggs 2 teaspoons instant coffee powder

1 cup sugar 2 teaspoons baking powder

2 cups flour quarter cup of warm water

3 tablespoons butter 1 teaspoon of vanilla essence

1 teaspoon salt quarter cup of milk

METHOD:

1. Mix eggs and sugar well together;

2. Melt butter and add milk, water, coffee powder and vanilla essence;

3. Sift dry ingredients together;

4. Add to egg mixture;

5. Add butter mixture and

6. Mix well.

Pour into oven baking pan – (well greased) and bake for approx. 20- 30mins until cooked @ 180 degrees.

Take out of oven and prick holes in the cooked cake with a knife and whilst it is

still hot – pour the syrup over and let it soak. Leave to cool down.

TOPPING

1. Spread one tin of caramel condensed milk over the cake;

2. Mix 1 packet of butterscotch or caramel instant pudding powder with 1 cup of cold milk. Let it stand to set. (in fridge if you like);

3. Beat 500ml fresh cream until stiff;

4. Mix pudding into cream and spread over cake.

Sprinkle with peppermint chocolate or flake or whatever and ENJOY!!

 

My  goodness this does sound good,  not for the faint hearted, or the kids.

ZURCHINI FRITTERS

Here is something nice and easy:

ZURCHINI  FRITTERS.
Grate Zurchini
little bit lemon rind
1/2 cup plain flour
pinch salt.
little bit of chopped dill  (Opt)
Mix all the above.

Mix Wet Ing.
1/4 cup milk
2 Tablespoons melted butter
1 egg 
Beat this,  then add all together, to a stiff dough,  Fry spoonful in hot oil or butter.

enjoy.....

Potato and Leek Soup - Crock Pot.

We are going to a Church soup evening on Friday and this is the soup I am taking.   Should be quite good I thought.   I asked to have the recipe up graded to serve 10. 

Creamy Potato Leek Soup

Ingredients

·         13-1/2 potatoes, peeled and cubed

·         6-2/3 cups chicken broth

·         1-3/4 pounds bacon, cut into 1 inch pieces

·         5 leeks, sliced

·         1-2/3 cups heavy cream

1.     In a large saucepan or stockpot, bring potatoes and chicken broth to a boil. Cook until potatoes are tender. Meanwhile, place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, reserving 3 tablespoons of grease and set aside. Sautee the leeks in the frying pan with the reserved bacon grease 8 to 10 minutes.

2.     When the potatoes are tender, stir in the fried leeks, heavy cream and bacon. Stir to blend and remove from heat. Serve hot.

One Recipe Daily.

Baked Zucchini with Seasoned Bread Crumbs from Eric Ripert’s ‘Avec Eric, a Culinary Journey with Eric Ripert’ Ripert, chef of the famed New York restaurant Le Bernardin and author of On the Line, takes readers on a culinary journey from Italy to California in this companion piece to his PBS series of the same name. Ripert aims to share how his cultural adventures spark the creative process. Ingredients: 1/2 cup olive oil 1/2 cup basil leaves 1/2 cup Italian parsley leaves 2 tablespoons fresh oregano leaves 1 garlic clove, thinly sliced 1/2 cup dried bread crumbs 1/4 cup water Fine sea salt and freshly ground black pepper, to taste 4 small zucchini, cut in half lengthwise Directions: Preheat the oven to 400°. Combine the olive oil, basil, parsley, oregano and garlic in a food processor and blend well. Add the bread crumbs and water and blend to create a smooth paste. Season to taste with salt and pepper. Arrange the zucchini halves in a 12- by 9-inch gratin dish. Season the zucchini with salt and pepper, and spread a thin layer of the bread crumb mixture over the zucchini. Bake until the zucchini are tender and the crust is golden brown, 10 to 12 minutes.
I receive a recipe from One Recipe Daily, thought I would share this one with you, go and have a look and subscribe.    I hope I am allowed to do this.!!!!

MUFFINS - VERY GOOD.

MUFFINS (FAT FREE)

by Desire Fourie

1½ Cups Nutty Wheat Flour
1½ Cups Oat Bran
1½ Cups Brown Sugar {Huletts Caramel Sugar}
1 tsp Salt
1 tsp Bicarb
2 Cups Buttermilk or 500ml Fat Free Yogurt

{Fabulite's Fat Free Yogurt - Blackberry or Strawberry Flovours}
1 Cup Mixed Fruit {Safari's Cake Mix}
1 Mashed Banana (optional)

1. Mix dry ingredients.
2. Add buttermilk or yogurt to make a soft batter.
3. Bake in muffin pans or mini bread loaf tins at 180 for approx 30 minutes in normal
muffin pans or 40to 45 minutes in mini bread loaf tins, till golden brown.

Muffins keep
for about 3 days – and can be frozen.
Defrost in microwave
Serve with fat free cottage/cream cheese and jam or Woolies Slimmers Chees

LIGHT FRUIT CAKE

250 gr.  Mixed  Fruit
1 Cup hot black tea
Pour over the fruit and allow to stand for 1 hour.


2Cups Self raising flour
1 egg
1 cup sugar
1/2 cup oil  (half cup)
salt
Mix together.
Bake in a loaf pan 325 or 140 for 2 1/2 hours.

Very nice and extremely easy. 

SUNDAY CHICKEN

5-6 Boneless, skinless chicken breast halves
1/2 cup sour cream
1/4 cup soy sauce
1 (300 ml) can French onion soup.

Place chicken in a greased 23 x 22 cm baking dish
In a saucepan, combine the sour cream soy sauce and soup, heat just enough to mix well. Pour over chicken breasts.
Bake covered at 180 C for 55 minutes.

LEKKER EET - ENJOY.


I spent many a year cooking and entertaining, loving every minute of it, but now I am so lazy, this chicken dish does me just well. xx

Beetroot Soup

Beetroot Soup


This sounds as though it would be delicious. I am going to give it a try.
For us who do not know, click on Beetroot Soup and go the the link.
Please Enjoy. xxx

RECIPES

Go along to my face book link and post some recipes.

HERE

I will be fun, and help us find some new things to make. One gets so tired of always cooking the same dishes, I am having visitors on Tuesday and looking for something different to cook, I decided to start this group, and I do hope we will all get a lot of ideas and hints from each other.

SALAD RECIPES

Clip art from Digi Web Studio.

ONION SALAD

Mix together:
1 cup sugar ( I use a little less)
1 tea spoon dry mustard
1 Tablespoon cornflour
pinch salt.

Add to this:
l beaten egg,
1/2 cup brown vinegar
1/2 cup water

Stir all up and cook till thick, pour over firmly cooked onions.

I also had a friend who used to serve this hot as a vegetable side dish.



BANANA SALAD

3 Big Onions
Salt and pepper
2 Tablespoons Butter
1 teaspoon curry
1 cup vinegar
10 bananas
1 cup sugar
1/4 teaspoon paprika
1 Teaspoon Turmeric
1 Tablespoon cornflour

Brown Onion in butter add salt, pepper paprika,
Mix cornflour, vinegar, sugar curry and add to onion.
Cook till thick, pour over sliced Banana.


MARINATED MUSHROOMS

1 x 400gr. Mushrooms
1/3 cup wine vinegar
2/3 cup olive oil
2 teaspoons chopped chives
1 teaspoon tarragon
1/2 glove garlic (chopped)
1/2 teaspoon salt, sugar and pepper
1 tablespoon lemon juice.


Blanch mushrooms in boiling water, drain and dry.
Pour marinade in jar, sake and add mushrooms, store overnight or longer.

ENJOY.

FRIENDS FOR LUNCH

We had some very dear and friends of many years, out to the farm for lunch, we had a ball and ate too much !!! I gave them this Lamb dish it really is delicious and easy. That suits me.

LAMB AND DATE TAGINE
Nigella Lawson

Ingredients
3-4 tbsp goose fat or olive oil
2 onions, peeled and chopped
1 tsp ground cinnamon
1 tsp ground turmeric
1 tsp ground ginger
1 tsp ground cumin
1 tsp ground allspice
1kg/2lb 3oz boneless leg of lamb, chopped into cubes
250g/9oz soft dried dates, stones removed, or Medjool dates, stones removed
250ml/9fl oz pomegranate juice
250ml/9fl oz water
2 tsp Maldon sea salt, or 1 tsp table salt

Method
1. Warm the goose fat (or oil) in a wide heavy-based pan with a lid. Add the onions and cook gently over a low heat for ten minutes, or until softened.
2. Add the ground cinnamon, turmeric, ginger, cumin and allspice and mix well.
3. Turn up the heat and add the lamb, stirring often, until browned all over.
4. Add the dates, pomegranate juice, water and salt and bring to the boil. Cover with the lid and turn down the heat to very low to cook for two hours. (You can cook in the oven if you prefer, for two hours at 150C/300F/Gas 2.)
5. Serve in bowls.

POTATO BURGER PIE

ZIPLOC OMELETTE

I suppose you all know about this omelette, this is for those who don't know.

This works great!!!

Good for when all your family is together. The best part is that no one has to wait for their special omelette!!!

Have guests write their name on a quart-size Ziploc freezer bag with permanent marker.

Crack 2 eggs (large or extra-large) into the bag (not more than2)

Shake to combine them.

Put out a variety of ingredients such as: cheeses, ham, onion, green pepper, tomato, hash browns, salsa, etc.

Each guest adds prepared ingredients of choice to their bag and shake.

Make sure to get the air out of the bag and zip it up. Place the bags into boiling water for exactly 13 minutes.

You can usually cook 6-8 omelettes in a large pot.

For more, make another pot of boiling water.

Open the bags and the omelette will roll out easily.

Be prepared for everyone to be amazed.