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Savoury Onion & Cheese Bread
Ingredients
- 500 gms Self Raisi
- 1 packet White Onion Soup Powder
- 5 ml Dried Oregano
- 5 ml Dried Parsley
- 5 ml Dried Rosemary
- 15 ml Dried Onion Flakes
- 5 ml Smoked paprika
- 500 ml buttermilk (Amasi)
- 50 gms Cheddar Cheese Grated
Servings:
Instructions
- Mix all the dry ingredients together in a large bowl.
- Add the buttermilk and cheese and mix together thoroughly.
- Spoon the mixture into a lined and greased loaf tin. Bake in a preheated over at 180ºC for 40 – 50 minutes.
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Corn and Tomato Salad
Ingredients
- 4 Mielies
- 1 Red onion
- 200 gms Rosa Tomatoes
- 200 gms Feta cheese
- 1 handful basil
- 1 tbs Balsamic Glaze
- 1 tbs Wholegrain Mustard
- 1 tbs White wine vinegar
- 6 tbs olive oil
- 1 clove garlic crushed
- 2 Chillies de-seeded and chopped
Servings:
Instructions
- Cut corn off cobs and boil until tender - ±4 mins Slice red onion very thinly.
- Place mielies, onion tomato and cheese into a bowl. Whisk the dressing ingredients until emulsified and bowl over salad. Toss gently.
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Sundried Tomato And Bacon Quiche
Ingredients
Crust
- 250 ml Flour
- 250 ml Cheddar Cheese grated
- 125 ml Butter
- 15 ml freshly chopped herbs
Filling
- 1 onion chopped
- 1 clove garlic chopped
- 125 g bacon chopped
- 50 g sundried tomato’s coarsely chopped
- 300 ml milk
- 3 extra large eggs
- 15 ml freshly chopped herbs
- 5 ml sugar
- Salt and Black Pepper
Servings:
Instructions
- Crust: Mix the ingredients in a food processor. Press the dough into a quiche pan.
- Filling: Heat the butter and sauté the garlic and onion. Add the bacon and tomatoes and fry for 1 minute. Place into crust. Beat the milk, eggs, herbs, sugar and flavouring and pour over mixture. Bake for ±40 minutes at 160.
Recipe Notes
DOUBLE THIS RECIPE FOR LARGE QUICHE PAN
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Tzatziki
Ingredients
- 1 Large Cucumber
- 2 - 3 Garlic Cloves
- 600 g Greek yogurt
- 2 Sprigs Fresh Mint
- 1 tbsp White wine vinegar
- 2 tbsp olive oil
- salt
Servings: Serves
Instructions
- Wash and trim the cucumber and coarsely grate the flesh, including the skin. Stir in 1 tsp salt, then leave to stand for about 10 minutes. Pour off any liquid that has formed, then place the grated cucumber in a sieve and gently squeeze out the remaining excess water. Peel the garlic. Wash the mint and shake dry.
- Transfer the cucumber to a bowl and mix in the yogurt. Press the garlic into the bowl through a garlic presser, add the vinegar and olive oil, and stir well. Season with salt and refrigerate for about 10 minutes. Serve chilled, garnished with min leaves.
Recipe Notes
A light dry white wine, is good with Tzatziki
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Bran Muffins
Ingredients
- 350 g Flour
- 300 g sugar
- 12.5 ml bicarbonate of soda
- 5 ml salt
- 150 g all bran flakes
- 250 ml raisins
- 2 eggs
- 125 ml cooking oil
- 10 ml vanilla essence
- 500 ml buttermilk
Servings: muffins
Instructions
- Preheat oven to 180°C.
- Sift flour, sugar, bicarbonate of soda and salt into a bowl. Add all bran and raisins.
- In a bowl beat together eggs, oil, vanilla essence and buttermilk, then mix it into the dry ingredients.
- Lightly grease muffin pan and spoon in the mixture (2/3 full). Bake in the preheated oven for 20 minutes.
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Prawn Toast
Ingredients
- 10 Thin slices Sandwich bread
- 300 g Prawns peeled & deveined
- 3 tbsp Spring Onions sliced
- 1 Garlic Clove minced
- 2 tsp Fresh Ginger minced
- 1 tsp salt
- 0.5 tsp White pepper
- Canola Oil for shallow fying
Servings: Serves
Instructions
- Cut the crusts off the bread and slice each piece into three rectangles.
- Place the prawns, spring onion, garlic, ginger, salt and pepper in a food processor and blend for 2 minutes, or until the mixture is a fine past.
- Spread 1 tablespoon of paste onto each slice of bread.
- Pour about 1 cup of oil into a frying pan (1cm up th sides) and place over a medium heat.
- Once the oil is hot enough (test with an off cut of bread - it should sizzle immediately), fry a few toasts at a time, flipping them over after 30 seconds. Make sure the prawn paste has turned pink and the bread is golden and crisp. Drain on a paper towel and serve hot.
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Oriental Style Chicken Salad
Ingredients
Salad
- 4 - 6 Chicken Breast fillets
- 1 bag Mixed lettuce leaves
- 2 Carrots peeled and julienned
- ½ Cucumber halved lengthways, seeded and sliced
- 1 Red Pepper seeded and cut into strips
- 1 Mango peeled and cubed (tinned mango, paw-paw, nectarines, persimmon can also be used)
- 6 - 8 Spring Onions sliced
- 50 ml fresh coriander roughly chopped
Dressing
- 50 ml Black tea
- 50 ml Funflower Oil
- 1 tsp Chilli
- 20 ml Lemon or lime juice
- 5 ml Ginger grated
- 50 ml Mixed nuts roughly chopped
Servings:
Instructions
- Fry chicken gently to cook through and allow to cool. Cut into strips. Mix all the salad ingredients, add chicken and toss well. Sprinkle with mixed nuts. Blend the dressing ingredients and pour over or serve separately.
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Roasted Vegetable and Blue Cheese Quiche
Ingredients
Pastry
- 250 ml Cake flour (140g)
- 250 ml Grated Cheddar (100g)
- 135 ml Butter (125g)
Filling
- 500 g Diced Butternut
- 1 Red onion Quartered
- 1 Red Pepper Seeded and chopped
- 1 Green Pepper Seeded and chopped
- 125 g Baby Marrows Cut into bite-size pieces
- 200 g Rosa Tomatoes
- 30 ml olive oil
- Salt & Pepper to taste
- 100 g blue cheese Crumbed
- 3 eggs
- 250 ml fresh cream
- 125 ml Sour Cream
- 5 ml lemon juice
- 50 ml Grated Parmesan
- 5 ml Mustard
- 6 ml Chopped Fresh Herbs
Servings: people
Instructions
- Preheat oven to 160°C
- For Pastry: Mix all ingredients to a soft pastry in a food processor. Cover and allow to rest in the refrigerator for 1- - 15 minutes. Press pastry into the base and sides of a 24cm disposable foil tart dish (picnic in mind)
- For Filling: Place the vegetables together in an oven roasting pan. Drizzle with the olive oil and toss to cover. Season to taste and roast in a preheated oven at 220°C until vegetables are tender. Allow the vegetables to cool and spread evenly over the base of the pastry, sprinkle the blue cheese over.
- Beat eggs, milk, sour cream and lemon juice together. Add pecorino cheese, mustard, salt, pepper and herbs and mix well. Pour onto base. Bake for 45 minutes or until set. Allow to cool slightly and serve garnished with fresh basil or rocket leaves.
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