ITALIAN PASTA
al Pomodoro e Basilico is Pasta with Tomatoe and Basil.
Recipe for 6/8 people.
Olive oil 8 Tablespoons
2 Tins Chopped Tomatoe
1 Onion chopped
5 Cloves of garlic chopped
a nice BIG bunch of FRESH basil
salt and black pepper optional if you wish chillie. Continue reading
Category Archives: Italian / Greek / Portugese
CRISPY GREEK SPINACH RICOTTA AND FETA PIE
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Posted in Italian / Greek / Portugese, Pasteie en Pasteitjies / Pies Large and Small
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Posted in Italian / Greek / Portugese, Pasteie en Pasteitjies / Pies Large and Small
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CRISPY GREEK SPINACH RICOTTA AND FETA PIE
I made this last night for a Greek dinner party.
Sort of combination of two recipes. This was my first time using phyllo pastry so it’s not 100% as it should have been.
For the filling:
1 large onion, finely sliced
80 ml olive oil
garlic, chopped finely (to taste)
500 g spinach, chopped roughly (yes it’s that much!!)
A package of ricotta
4 eggs
1 cup of feta
1 tablespoon dried oregano
salt and pepper
few sheets phyllo pastry
olive oil for brushing Continue reading
CHEATS MOUSAKA
CHEATS MOUSAKA
Julle, hierdie het nou nogal regtig lekker uitgekom!
700g maalvleis
100g tamatie pasta
1 blikkie gekapte tamaties
1 bottel pecorino en tamatie pasta sous (woollies)
1 groot ui
2 groterige eiervrugte
Cheddar kaas
Olie
Origanum
Sout en peper Continue reading
MOUSSAKA MET BABY MARROWS
MOUSSAKA MET BABY MARROWS
500 g maalvleis
olie om in te braai
2 uie
6 to 8 baby marrows in helfte of in skywe gesny afhangende van hul grootte (in plaas van eiervrug wat gewoonlik gebruik word)
4 medium groot aartappels, geskil en in skywe gesny
sout en peper na smaak
250 ml vleisekstrak (bees blokkie in kookwater)
2 eetlepels tamatiepuree
2 gekapte tamaties.
1 lourierblaar
‘n paar naeltjies, koljanderkorrels en all spice korrels
Bechamelsous (witsous) Continue reading
MEXICAN CHORIZO
MEXICAN CHORIZO
2 pounds boneless pork butt (shoulder), cut into ¾-inch pieces
1 ½ tablespoons crushed Aleppo peppers
1 ½ tablespoons chili powder
4 cloves garlic, minced
2 teaspoons salt
1 teaspoon freshly ground black pepper
½ teaspoon dried oregano
½ teaspoon ground cumin
¼ teaspoon ground cloves
¼ teaspoon ground coriander
½ cup distilled white vinegar
2 tablespoons water
1 teaspoon vegetable oil Continue reading
SISILIAANSE SPAGHETTIKOEK
SISILIAANSE SPAGHETTIKOEK
3 groot eiervrugte
olie om in te braai
500g maalvleis
1 groot gekapte ui
2 fyngemaakte knoffelhuisies
400g heel geblikte tamaties
1 teelepel oreganum
2 eetlepels tamatiepasta
sout en peper na smaak
250g gekookte spaghetti
250g gevriesde groente (ertjies, wortels, mielies ens.)
90g gerasperde Cheddarkaas
90g gerasperde Parmesankaas
4 eetlepels droë broodkrummels
Fetakaas gekrummel
Paar stukkies gekleurde soetrissie
Paar ontpitte olywe Continue reading
SPANAKOPITA – SPINASIE
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Posted in Italian / Greek / Portugese, Pasteie en Pasteitjies / Pies Large and Small
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SPANAKOPITA – SPINASIE
Die enigste vereiste met filodeeg is dat jou filling nie te souserig moet wees nie. Ek braai gekapte uie of leeks in botter tot sag, dan stoom ek net die gekapte spinasie vinnig, meng met die uie, sout en peper en ook knippie fyn neut asook gekapte vars fennel (dit gee daai wow smaak), dan klam ek dit aan met geklitste eier, en meng met fyngemaakte Fetakaas.
Gebruik 4 – 5 lae filodeeg. Continue reading
2-INGREDIENT PIZZA DOUGH RECIPE
2-INGREDIENT PIZZA DOUGH RECIPE
This fast and easy pizza dough is perfect for when you don’t have time to wait for dough to prove or to play around with yeast.
2 cup self raising flour
1 cup of Greek or natural yoghurt
Extra flour for dusting the board Continue reading
GREEK COCONUT TART
GREEK COCONUT TART
Very sweet so I keep cutting on the sugar in batter and sauce.
125 g margarine (Stork Bake)
250 ml white sugar
250 ml water
3 eggs
250 ml unsifted cake flour
15 ml baking powder
500 ml coconut (I use fine and course sometimes)
Pinch of salt Continue reading
GRIEKSE GEVULDE PITA
GRIEKSE GEVULDE PITA
4 pitas
4 hoenderborsies
1 suurlemoen
5 ml olyfolie
1 komkommer
250 ml Griekse jogurt
2 knoffelhuisies
sout en peper
Sit die oond op 180°C.
Rasper die komkommer en los in sif met ‘n bakkie onder. Laat komkommer in die yskas staan om ontslae te raak van komkommer sap.
Braai die hoenderborsies in pan en geur met suurlemoen en sout en peper.
Sny die hoender op en laat af koel. Continue reading