OVEN BAKED CANNELLONI WITH CHEDDAMELT AND PARMESAN
.250g minced meat, browned and cooked with your favourite spices.
==Remember not to make it overly saucy as your veggy sauce will be enough ==
..One pack of Cannelloni Shells. I only used 9 as we are 3 in the family
..I made a tomato based sauce with onion, tomato, green pepper, basil, tomato puree S&P, Garlic
..Fried vegetables like zucchini, eggplant and mushroom
-Fill the uncooked cannelloni with your minced meat. Continue reading
CURRY GOULASH
Servings: 6
oil
1 kg stewing steak, cubed
salt and black pepper to taste
1 large onion, finely chopped
5 cloves garlic, crushed
45 ml fresh ginger, grated
15 ml marsala
7 ml curry powder
5 ml pickling spice
5 ml chilli paste
few drops lemon juice
1 tomato purée cube
15 baby potatoes, peeled Continue reading
INGRID SE LAMSKENKEL BREDIE
1 kg lamskenkels
Wortels
Aartappels
Ui
Vars tamaties fyn gemaak in voedselverwerker
Origanum
Garlic pepper
Sout
Knoffel Continue reading
MOSTERD MET N KNAK
4 eetlepels bruin asyn
2 eetlepels heuning
1 teelepel borrie
2 eetlepels Hot English mosterd poeier
1 teelepel growwe swart peper
400 ml mayonnaise Continue reading
BEESTONG MET ROSYNTJIES
Ek ‘n gepekelde Beestong gekoop en in die STOOMPOT gesit vir 50 min en toe net op die plaat laat staan tot ek die deksel kon oop maak! Trek tong se vel af en sit terug in die sous waar in hy gekook het! Tot hy koud is! Sny op
Rosyntjiesous
Meng alles saam en kook dan vir 5 min sit warm voor!
125 ml bruin suiker
1 teelepel mosterd
1 eetlepel koekmeel
2 eetlepels witwynasyn
2 eetlepels suurlemoensap
1 ml gerasperde suurlemoenskil
375 ml water
125 ml rosyne
Baie lekker!!!!!
Benhet Niewenhuis
JACK DANIELS MEATBALLS
I used ground chicken but you can use ground beef as well. I mixed my meatballs the pretty standard way….500g meat, 1 egg, some breadcrumbs to hold them together (I used gluten free) and Parmesan cheese. Added some spring onions and rolled into meatballs. I baked them on an oil lined pan for about 20 mins at 200*C.
–Meanwhile, make the sauce-this is where the magic happens!!!
1/4 cup Jack Daniel’s whiskey
1/4 cup soy sauce
1/4 cup Dijon mustard
1/4 cup brown sugar, firmly packed
1/2 tsp. salt (or to taste)
1/4 tsp. Worcestershire sauce Continue reading
VENISON PIE
2 onions, chopped
250g sliced mushrooms
1kg venison meat, cooked off the bones
2t cloves
1 clove garlic
2t ground coriander
1 t ground nutmeg
Black pepper
250ml red wine
30 ml sugar
30ml brown vinegar Continue reading
BASIL PESTO ALA AMANDA
yield: About 1 cup prep time: 5 minutes total time: 5 minutes
INGREDIENTS:
2 cups fresh basil leaves
1/3 cup walnuts, chopped
3 cloves garlic, minced
½ cup olive oil
½ cup Romano cheese
DIRECTIONS:
In a food processor or blender, pulse together the basil, walnuts and garlic 5 to 7 times. With the machine running, slowly drizzle in the olive oil. Scrape down the sides of the machine and add the cheese. Pulse a few more times to blend.
Photo and recipe: Amanda Conradie
TASTY WAYS TO USE UP LEFTOVERS
1. Turn roast chicken into soups and salads
..Roasting a whole chicken is a wonderfully economical way to get a few meals from one.. Toss the leftover chicken in a garlic and olive oil mixture, add any leftover grilled vegetables, wrap in a whole wheat tortilla and finish with a topping of hummus.
..Roast chicken is also great for bulking out stir fries, curries and pies – throw in the kids’ favourite veg and you have a delicious dinner for the family.
2. Turn spaghetti and meatballs into sloppy Joes Continue reading
PULLED WILD GOOSE WITH PLUM SRIRACHA SAUCE PASTRIES
COOK TIME
4 hours
The easiest way to make, slow-cooked, fall apart duck with crispy skin.(We used wild goose which did not have the skin on, stuffed with pork fat rashers )
Serves: 5-6
Duck:
1 duck(we used 6 stuffed goose breasts), approx. 2.4kg in weight. Innards removed.
Salt and pepper
1 tablespoon sriracha
Plum Sriracha sauce – mix the following:
1 red onion, peeled and chopped
1 thumb-sized piece of ginger, peeled and chopped finely
4 cloves garlic, peeled and chopped/crushed
600 g ripe plums, de-stoned and cut into small (1 cm pieces) – no need to take the skin off
6 tablespoons soy sauce
4 tablespoons honey
1 tablespoon Chinese rice vinegar (if you don’t have any you can use white wine vinegar)
Continue reading
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