CHOCOLATE ESPRESSO BANANA BREAD
1¼ cups all-purpose flour
¼ cup yogurt (make sure you drain all liquid)
3 bananas, mashed well
1 large egg
185 ml cup light brown sugar
⅓ cup canola or vegetable oil
2 teaspoons vanilla extract
1 teaspoon baking powder
½ teaspoon salt
½ tsp cinnamon powder Continue reading
Author Archives: Nicolette Papas
ONE-PAN GARLIC, TOMATO, BASIL CHICKEN
ONE-PAN GARLIC, TOMATO, BASIL CHICKEN
4 chicken thighs
4 chicken wings
salt and pepper to taste
flour for coating
2 tablespoons olive oil
½ cup onion, chopped
1 garlic clove, chopped
1 table spoon tomato paste
1 cup chicken stock
½ cup tomato, chopped
1 tablespoon oregano Continue reading
EASY HOMEMADE MAYONNAISE
EASY HOMEMADE MAYONNAISE
1 large egg at room temperature
1 tablespoon Dijon mustard
1 tablespoon red or white wine vinegar
¼ teaspoon kosher salt, or more to taste
1 cup neutral flavored oil, grapeseed, safflower or canola are best.
1 teaspoon fresh lemon juice, optional
Add egg, mustard, vinegar and salt to the small bowl of a food processor and process for 20 seconds. Scrape the sides and bottom of the bowl, turn the food processor on then begin to slowly add the oil in tiny drops until about a quarter of the oil has been added. (this is critical for proper emulsification). Continue reading
CHOCOLATE, VANILLA, ESPRESSO CAKE
CHOCOLATE, VANILLA, ESPRESSO CAKE
Decided to experiment a bit yesterday. Took my basic vanilla cake recipe and devided the batter into 3. The one I kept vanilla, one I made chocolate and in the other I mixed in a espresso shot. In this one I added a little bit extra flour so that its not to runny.
Devided each batter between 3 pans so that each pan has a third of all the batters and ran a spatula through the the dough to get a marble effect. Baked at 180°C for 25 min.
When cooled stack them with caramel between the layers and covered the cake with caramel.
Tasted amazing.
Used the vanilla cake in the link.
https://www.foodloversrecipes.com/2019/02/love-loaf-cake/
Recipe and foto: Nicolette Papas
BOTTLED BEETROOT
BOTTLED BEETROOT
300 g beetroot
1 cup sugar
1 cup brown vinegar
1 ml salt
And reserve 1 cup of the boiled beetroot water
Clean beetroot and boil for about 30 min or till done.
Drain and retain 1 cup of the water.
Peel beets, cut into block, slice or grate.
Place the vinegar, retained water, sugar and salt in a pot and heat till sugar has melted. Cook for 5 min.
Add the beetroot and bring to boil.
Place in sterile bottles and seal hot.
For my 5.5 kg cooked beets I used 6 cups of the sugar, vinegar and retained water. Got 10 small bottles and 4 large bottles.
Recipe and photo: Nicolette Papas
ROASTED TOMATO AND AUBERGINE TART
ROASTED TOMATO AND AUBERGINE TART
500 g cherry tomatoes
2 aubergines (550 g) cut lengthwise
2 cloves crushed garlic
45 ml vegetable oil
30 ml butter
2 onions sliced
30 ml brown sugar
400 g puffed pastry (one roll)
fresh rocket for serving
Continue reading
INEKE’S QUICK CHICKEN SOUP
INEKE’S QUICK CHICKEN SOUP
Recipe: Ineke Steyn
FOOD LOVERS RECIPES
1 chicken, cut into pieces
3 large carrots, sliced
1 garlic clove
1 teaspoon ginger
1 large onion, sliced
1/3 of a celery bush, sliced
About 2 litre of water with 2 stock cubes or 2 litre of stock
Saute carrots, garlic, ginger, onion and celery in a bit of oil or butter.
Ad chicken and brown a bit.
Add vegetables like broccoli if you like it or other vegetables.
Pour over the water or stock and cook until chicken is tender or falling of the bones.
Debone chicken and add back to soup.
Add salt to taste and if desired more stock, depending on how thick you like your soup.
Add some chilli if you like some heat.
Cream or coconut cream can be added.
You can also add noodles. Cook for 10 min on high serve hot.
Note: Soup was made in a steam pot.
GREEN BEAN AND TOMATO STEW WITH DUMPLINGS AND BABY POTATOES
GREEN BEAN AND TOMATO STEW WITH DUMPLINGS AND BABY POTATOES
Recipe: Amanda Conradie
Photo: Elize de Kock
FOOD LOVERS REICPES
15 ml (1 tablespoon) olive oil
1 tablespoon butter
1, 5 kg short rib, cut into bite sized chunks
2 onions, chopped
2 big tomatoes, skin removed and copped
1 tablespoon tomato purée
salt and freshly ground black pepper
500 g fresh green beans, cleaned
10 ml (2 teaspoons) dried oreganum
2 sprigs fresh thyme
3 cloves
1 stick cinnamon
1 beef stock sachet (or 1 beef stock cube) Continue reading
HONEY, LEMON AND GINGER PRESERVE
HONEY, LEMON AND GINGER PRESERVE
Cut enough lemons to fit as many bottles as you want into thin slices.
Peel and slice the ginger. Also to your taste. I love a lot so I use quite a bit.
Layer the lemon and ginger slices in a glass jar. Don’t pack it tight.
Fill with honey, making sure to remove all the bubbles.
Close and put in fridge for about a week. (It’s ok if you can’t wait that long. I don’t always)
Place a slice of lemon and ginger in a cup with 1½ – 2 tablespoons of the honey and fill with boiling water. You can add more if so desired.
Recipe and photos: Nicolette Papas
Photo 2 – My Honey, ginger and lemon preserve made as a tea.
ALFREDO SAUCE
ALFREDO SAUCE
Resep: Jennifer Weir
Foto: Kiti Citi
FOOD LOVERS RECIPES
½ cup butter
1 pint (2 cups) heavy cream
1 cup cream cheese
1 teaspoon minced garlic
1 teaspoon Italian seasoning
salt and pepper to taste
1 cup grated Parmesan cheese
In a saucepan add butter, heavy cream and cream cheese. Cook over medium heat and whisk until melted.
Add the garlic, seasoning, salt and pepper. Whisk until smooth.
Add the grated Parmesan cheese.
Let it simmer for about 3 – 5 mins or until it starts to thicken. Toss it with your pasta. Continue reading