BEEF STIR-FRY, ASIAN PEARS AND CAULIFLOWER CRUMBLE
December is a rat-race in the Northern Hemisphere. I particularly struggle with the low light and darkness hitting at 3:30 -4 pm daily and and weak sun only appearing fully at 9 am. Many Christmas events to attend. Tonight, I rooted for home, and made healthy food I can relate to.
Red chili beef stir-fry with Asian pears, and steamed green beans, served on cauliflower crumble.
318 g of organic beef stir fry/ beef tips : 380 calories
190 calories per person
Stir fry in a pan with maldon salt (0 calories) and 2 tsp red chili spread (25 calories per tsp per person)
3 Asian pears finely chopped : 116 calories per pear
1.5 per person in stir-fry : 174 calories per person
100 g of steamed green beans per person : 31 calories per person
Added maldon salt : 0 calories
Cauliflower Crumble (360 g)
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Category Archives: Groente / Vegetables
IDEES MET GOURGETTE (MURGPAMPOEN)
IDEES MET GOURGETTE (MURGPAMPOEN)
Tanya Momberg:
Ek kook dit so paar minute en braai dit saam uie en tamatie amper soos ‘n smoor. Geur net met sout en peper. Baie lekker.
Anita Merkus:
Ek sny myne in groot skywe, so’n 10 cm elk. Kook dit in water met sout en peper tot hulle gaar is (glasig). Haal uit, dreineer en skep die sade uit. Vul dit met warm roommielies, kaas bo-oor en sit dit onder die rooster tot die kaas smelt.
Kotzee Irene:
Skywe met witsous en kaas
Wayne Dugmore:
In stukke gesny. Sout, peper, olyf olie. Rooster in die oond.
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SLOW COOKER RED CABBAGE AND APPLES
SLOW COOKER RED CABBAGE AND APPLES
This is a simple side dish that cooks all day in the slow cooker while you’re at work. It’s modified from a stove top recipe given to me from an elderly German lady who was craving the taste of her homeland. She proclaimed that this version was perfect.
8 cups chopped or sliced red cabbage
2 cups diced apples
2 medium onions, sliced and sauteed in butter
¼ cup butter
⅔ cup cider vinegar
½ cup sugar
1 tablespoon salt
½ teaspoon black pepper
½ teaspoon ground all spice
1 large or 2 small bay leaves
⅓ cup water
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KASERIGE GROENTETERT MET “HASH BROWN” KORS
KASERIGE GROENTETERT MET “HASH BROWN” KORS
Kors:
3 eetlepels botter
1 kilogram aartappels
1 eetlepel sout
1 teelepel peper
1 eier
2 eetlepels fyngekapte vars roosmarynblaartjies of 1 eetlepel gedroogde roosmaryn
Vulsel:
500 g blomkool in die blommetjies opgebreek wat in die helfte deurgesny word
500 g broccoli in die blommetjies opgebreek wat in die helfte deurgesny word Continue reading
CRUMBED MUSHROOMS
CRUMBED MUSHROOMS
250 g mushrooms
1 cup breadcrumbs
salt and pepper to taste
125 ml self-raising flour
2 large eggs
oil for frying
1 tbsp fresh parsley, to serve
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PRIME RIB ROAST WITH ONION GRAVY
PRIME RIB ROAST WITH ONION GRAVY
(served with spinach pakora, sweet tamarind chutney, zucchini “spaghetti” and steamed broccoli)🍽
Rub roast with maldon salt (0 calories and 1 tablespoon olive oil (40 calories).
Prime rib roast: 298 calories for 3 ounces.
Roast in the oven at 375°F until internal digital thermometer reads 130°F. ( M/R)
Let roast rest outside the oven for 20 minutes before slicing.
ONION GRAVY:
2 tablespoons oil (vegetable or cold-pressed grape seed oil)
2 tablespoons butter (room-temperature)
2 medium red onions (peeled and thinly sliced)
1 teaspoon sugar
1 teaspoon balsamic vinegar
3 cups beef stock
4 teaspoons cornstarch
4 teaspoons cold water
salt (to taste)
freshly ground black pepper (to taste)
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BALSAMIC LAMB SHANK SERVED WITH MUSHROOM PATTIES AND STEAMED ASPARAGUS
BALSAMIC LAMB SHANK SERVED WITH MUSHROOM PATTIES AND STEAMED ASPARAGUS
Balsamic lamb shank with cranberries, pomegranate juice, olive oil, shallots, onions, garlic, corn starch, dark brown sugar and açaí. Served this with mushroom patties and steamed asparagus.
2 lamb shanks: 201 calories for 100 g
(I used 150 g per person: 301.5 calories per person)
2 tablespoons balsamic vinegar : 28 calories, 14 calories per person. Season with maldon salt to taste : 0 calories
Place shanks, seasoned with maldon salt, and rubbed with balsamic vinegar in an instant pot with 1 cup of water in the bottom. Cook on pressure setting on high for 45 minutes. Release the steam. You can brown them in oven at 375°F if you prefer it that way, after using the instant pot.
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DEKADENTE GEROOSTERDE KNOFFELBOLLE
DEKADENTE GEROOSTERDE KNOFFELBOLLE
4-5 heel knoffelhuisies
2 eetlepels olyfolie per knoffelhuisie
Vars roosmaryn, tiemie en basiliekruid, na smaak
seesout en swartpeper, na smaak
Balsamiese asyn, na smaak
Haal die meeste papieragtige hulsel van die knoffelbolle af, maar moenie die bolle uitmekaar breek nie;
Neem ‘n skerp mes en sny so bietjie minder as ‘n kwart van die kop van die knoffelbol af. Continue reading
MURGPAMPOENTJIE EN FETA POFFERTJIES
MURGPAMPOENTJIE EN FETA POFFERTJIES
3 medium murgpampoentjies
2 groot eiers, geklits
½ koppie gekrummelde fetakaas
1 ui, fyngekap (ek het myne sommer met die growwe kant van die rasper gerasper)
vars mint, na smaak
gerasperde parmesan kaas, na smaak
sout en swartpeper, na smaak
2 huisies knoffel, gerasper met growwe kant van rasper
1 koppie nutty wheat
olyfolie
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GLAZED TURNIPS
GLAZED TURNIPS
Glazed turnips make a nice side dish for roasted meats or poultry.
2 lb small to medium (2-inch) turnips
About 1 ½ cups plus 3 tablespoons water
2 tablespoons butter
1 tablespoon sugar
½ teaspoon salt
Garnish: chopped fresh flat-leaf parsley Continue reading