Homemade Ricotta Cheese

This is absolutely divine! In my opinion, much better than shop bought! Give it a bash, I don't think you will be unhappy. 

Makes about 2 cups

https://www.pexels.com/@aiste-sveikataite-701382/

INGREDIENTS

1 Litre full cream milk + 900 ml more

1 cup double cream yoghurt (250 ml)

2 tsp white grape vinegar

1 tsp salt

METHOD

• In a large pot bring the milk, yoghurt, vinegar and salt to a boil. This takes a while if the milk is very cold. Very gently boil until the milk is curdled. This may also take a while, depending on your pot size. Stir occasionally. 
• Meanwhile, line a colander with a few layers of cheesecloth and set it over a deep bowl (or use an old clean white t-shirt - I did!).
• Pour the milk mixture into the colander and let it drain for 15 minutes. Gather the cheesecloth around the curds and squeeze gently to extract any excess liquid. 
• Storage: homemade ricotta is best served slightly warm, although it can be refrigerated for up to 3 days, if desired, in an air tight container with a well fitted lid. 

Optional:

For serving: olive oil; lemon zest; freshly ground black pepper; flaky sea salt or just enjoy it the way you like it! 

Tuna and Pasta Bake

 A family recipe! Super easy and quick to make! 

Serves 4 - 6 

Photo by Klaus Nielsen (Pexels)

350g  pasta, like screws or shells or small pasta shapes

2 big onions

25 ml cooking oil

1 packet creamed mushroom soup powder (about 53 g)

400 ml water

1 can tuna

125 g (300 ml) grated cheddar cheese

METHOD

• Boil pasta in salt water until soft and drain. Peel onions and slice. Fry in cooking oil until soft and starting to change colour. 
• Mix the soup powder and water, heat until boiling point and boil for 2 minutes whilst stirring constantly.
• Drain the tuna and add fish, pasta, onions and two thirds of the cheese to the soup. Stir until combined. 
• Spoon mixture into shallow, buttered oven dish with a volume of 1,5 liters. 
• Sprinkle remaining cheese over the top. 
• Bake for 30 minutes in a preheated oven of 180 degrees Celsius. 

Smoked Chicken Salad

A quick salad where you can just throw things together! No measurements needed, just add what you like and how much. 

Photo by Roman Odintsov (Pexels)

INGREDIENTS

Smoked chicken breasts, cut into pieces 

Cherry tomatoes, cut into smaller pieces

Raisins 

Cucumber

Hard boiled eggs / Pickled onions 

Nuts / seeds

Peppadews

Feta cheese

Spring onions

DRESSING

1/4 cup olive oil

1/4 cup lemon juice

1 tsp honey

1 tsp paprika

*Combine ingredients in a jar and shake well, serve over your salad. 

South African Curry Pasta Salad

A true South African salad that can be served with a braai or with a roast chicken or any meats. Or just as is! Delicious! 

Serves 3 - 4

CURRY PASTA SALAD

500g pasta of choice (I prefer screws or small shells)

1 Red/Yellow/Green pepper, finely chopped

Half a can of peach slices, chopped into pieces 

125 ml peas (frozen; just pour some boiled water over and strain after a few minutes)

1 onion (red or white), chopped finely

Sauce:

200 ml tomato sauce

100 ml red grape vinegar

100 ml sunflower / canola oil (or neutral oil of choice)

3 TBS brown sugar (adjust to taste)

25 ml curry spice (Use any strength you prefer; I use medium)

45 ml Mrs. Ball's Hot Chutney (or Chutney of your choice)

Fine black pepper (Pepper Compound) to taste

METHOD:

1. Boil pasta to "el dente" and strain and put aside

2. Chop onion; pepper; peach slices

3. Get the peas ready

4. When the pasta has cooled down a bit, add the onion; pepper; peach slices; peas

5. Combine all the sauce ingredients and mix well, then add to the salad and mix through

6. Cover with clingwrap and put in fridge. The pasta salad will improve the longer it is stored, but of course you can have it straight away! 

ENJOY! 

My Electrolyte Drink - for a hangover or stomach bug

 Drink before you go to bed! And make some more for the next morning! (hangover).

For tummy troubles, make enough to sip throughout the day and remember to avoid any dairy products till your tummy is settled. 

The key is the molasses! The magic ingredient. 

INGREDIENTS:

2 cups water

2 TBS freshly squeezed lemon juice / 1 tsp powdered Vit C (if you can find it)

1 TBS Molasses 

1/4 tsp fine Sea Salt / Himalayan Salt

METHOD:

Add all into a shaker and shake well. 

Drink. 

Sleep. 

Make more for the next day! ;-)

Keep in fridge until needed. 

Mariette's Pea & Ham Soup

The original recipe was my partner's Mom's recipe, but I have changed it so much that I think I can call it mine now. The original recipe is great though, and delicious! 

INGREDIENTS

1 packet (500g) dried peas (split peas)

1 pack of bacon rashers, room temperature, cut into slices

2 onions, chopped

Celery, cut into pieces

*Grated / chopped carrots (optional) & crushed garlic

Butter 

Salt & Pepper to taste

Cream

METHOD

1. Wash peas and leave to soak in a large pot for about 2 hours * (not really necessary, see notes). I prefer the soak method. 

2. Chop onions and celery and bacon, and fry in a little bit of butter until soft. Add to drained peas

3. Cover with enough water. Stir through. Simmer slowly, covered with a lid, until peas are soft (about 2 hours if not soaked). * See notes - about 40 minutes with soaked peas. Stir occasionally. 

4. Allow to cool a bit, then liquidize. Add salt & pepper to taste.

5. Serve with croutons and some cream swirled over, and some crusty bread on the side. 

NOTES:

• It is not strictly necessary to soak the peas beforehand, if you don't the cooking time will be longer (about 2 hours). 
• If you soak the peas, the cooking time will be shorter, about 40 minutes. But it will be softer and creamier and more digestible and will also lessen the uhm, "gas effect" afterwards ;-) 
• You can also add chopped or grated carrot and crushed garlic with the fried onions and bacon and celery for even more flavour
  
  

Alexey's Rustic Farm Bread

Our tenant, Alexey, has been baking bread for a long time and was always saying this is THE easiest recipe ever. Finally he gave me the recipe and I can concur, it truly is! I've never baked a bread in my life and gave it a go, and it was as promised. The easiest recipe ever, and truly like those rustic breads with the crisp hard crust outside and all the soft goodness inside.

The best part? No kneading at all!

And if I can do it, so can you! 

This makes one small - medium loaf 

INGREDIENTS

500 g good quality flour (like Eureka Mills White Bread Wheat Flour)*

1tsp (2ml) fine salt

1tsp (2ml) sugar* optional, see notes 

7,5ml  instant yeast

1 and 1/4 cup warm water

METHOD

1. In a large round mixing bowl, add all the dry ingredients and mix together.

2. Add the warm water and stir to combine. 

3. Cover the bowl, and let sit for 2 to 3 hours to rise, or until you are happy with the risen product.

4. Preheat your oven to 210 degrees Celsius (fan assisted)

5. Sprinkle some flour onto your baking tray, or if you are using a bread loaf tin grease it with some butter or non stick cooking spray.

6. Sprinkle some flour onto the dough and remove dough from bowl. Shape into a loaf on the floured tray. Sprinkle some flour over.

7. Bake for 15 minutes and check. If nicely risen, adjust the temperature to about 180/190 degrees for another 15 minutes. 

8. Check for doneness and if some dough still sticks to your testing stick, let it bake until the bread is to your liking and the stick comes out clean. 

9. Let stand for 10 minutes before slicing.

NOTES

Since I haven't done this too often, this is my notes and experience. 

As all bread recipes differ, so does ovens. I used a fan assisted oven, and Alexey a gas oven. We both got the same result, mine just took a little longer! 

The dough is really sticky, so you might want to lightly oil your bowl. I haven't this time but will try next time.  And also oil my hands before I take it out.

You can cover your bowl with a lid or with clingwrap or a damp teacloth if that's what you have. The covered risen dough can be stored in the fridge overnight. Let stand for about 40 minutes (and have a oven preheated) before baking. 

You can use any white bread flour you like; I just used Eureka since that's what Alexey uses and I can see why. It may be a little more expensive, but I think worth it. 

*Sugar assists in a faster rising time, but might also make for a slightly sweeter tasting bread. The crust will be more pliable too. It's not crucial to add sugar; it depends on the result you want to achieve. Thus it has it's pro's and con's. 

Happy baking! 

Truly Old School Macaroni & Cheese

This is the Mac & Cheese I grew up with, and it is still one of my all time favourite things to eat till today! It's very plain and simple, but very tasty! Very basic yes, but then you can add whatever you feel like - bacon, mushrooms, ham, sundried tomatoes etc. But I love it like this. Simple and just delicious.  My happy comfort food!

This should serve 2 - 3 people, just increase the quantities for more people.

INGREDIENTS

250g macaroni 

400 ml milk

2 TBS butter

1 TBS flour

1 egg (can leave out if you like)

Pinch nutmeg

Freshly ground pepper and salt

About 180 g grated (white) cheddar cheese (or more to taste)

Paprika 

1/2 tsp ground mustard powder (optional) 

2 - 3 tomatoes, sliced 

METHOD

1. Boil the pasta until al dente or to your liking. 

2. Preheat the oven to 180 degrees Celsius.

3. Make your white sauce with the butter, flour and milk, and add nutmeg; egg; mustard powder and salt and pepper to taste. Add most of the cheese and stir until combined. Taste and adjust seasonings as needed. 

4. Drain the pasta and add to a bowl and add the cheese sauce. Stir well to combine and then transfer to a greased oven dish.

5. Put tomato slices on top and add the rest of the cheese, and sprinkle some paprika over. 

6. Bake uncovered for about 30 minutes or until done to your liking. Tomatoes should be nice and crisp and the cheese melted. 

NOTES:

The egg makes the sauce nice and custardy and I think adds to the flavour and helps it set nicely. 

You can add any spices or herbs you like to enhance flavour. 

Add some fresh herbs on top, and serve.

Annelize's Potato Salad

 This is my sister in law's recipe and absolutely divine! 

Image by guvo59 on Pixabay (Gundula Vogel)

INGREDIENTS

5 - 6 large potatoes, peeled and boiled until soft (and then cooled and cut into pieces)

1 (red) onion, grated

2 hardboiled eggs, grated

1 cup mayonnaise

1/2 cup sour cream* (optional) 

1/2 cup condensed milk

Salt and pepper to taste

Parsley for garnishing 

Mix together the mayonnaise, sour cream and condensed milk and add to the potatoes, onion and eggs. 

Garnish with parsley and serve. 

The salad tastes even better if covered and chilled in the fridge for a few hours or overnight. 

The sour cream is not strictly necessary and you can leave it out, but it does up the flavour!

The salad will last up to 5 days in the fridge.

Potato and Leek Soup

 Serves 4

Image by kaboompics on Pixabay

INGREDIENTS:

3 TBS butter

3 garlic cloves, crushed

4 large leeks (light green and white parts only) about 450g - chopped

900 g potatoes (peeled and roughly chopped)

2 sprigs of thyme (or 1/4 tsp dried)

2 bay leaves

1 cup cream

1,7 l chicken stock

1 tsp salt

1/4 tsp ground black pepper

(fried bacon for garnish) (optional)

METHOD;

1. Melt the butter and add the chopped leeks and garlic and let simmer for about 10 minutes.

2. Add the potatoes, stock, herbs and salt and pepper.

3. Cover the pot and let simmer for about 15 minutes.

4. Remove the fresh herbs and puree the soup with a hand blender

5. Add cream and let simmer for a few minutes more. 

6. Taste for seasoning and adjust if necessary.

Serve with croutons, and bacon pieces if you like, and a nice crusty bread. 

Some buttered coney rolls will also go down nicely with this soup. 

Leave out the bacon for a vegetarian version. 

Margie's Homemade Yoghurt Ice Cream

This is my partner's Mom's recipe and absolutely divine! Quick and very easy to make. It is a small recipe, so, you might want to double it - this one only fills up a quarter space of a normal ice cream tub.

 

INGREDIENTS

250 ml cream

500 ml yoghurt of your choice

1 x 397gm tin condensed milk

10 ml freshly squeezed lemon juice

METHOD

1. Half whip the cream and then add condensed milk in a stream while whipping with your electric blender.

2. Gently fold in yoghurt and lemon juice with a spatula. 

3. Freeze in air tight container. 

*Photo by Morgan McGregor (stocksnap)

Corn Chowder

Serves 4

 

INGREDIENTS:

6 slices of bacon

1/2 onion, chopped

1/2 cup celery, chopped 

1 and 1/2 cup cubed peeled potato

1 tsp thyme

1 bay leaf

Black pepper to taste

2 cups chicken stock

3 cups fresh corn off the cobb

1 cup milk

1/2 cup cream

METHOD:

1. Fry the bacon until crisp and set aside.

2. Sauté the onion and celery until soft.

3. Add the potato; thyme; bay leaf; black pepper and chicken stock. Simmer for about 10 minutes, stirring occasionally.

4. Add the corn and simmer for a few minutes.

5. Whisk the milk and cream together and add and simmer for a few minutes. 

6. Remove 2 or 3 cups and blend and add back. 

7. Stir in half of the bacon (diced) and garnish with the rest when serving. 

Serve with a nice crusty bread. 

Watermelon & Balsamic Vinegar Salad

 

Photo by Valeria Boltnova (Pexels)

INGREDIENTS:

1 Watermelon (about 2-3 kg)

2/3 cup Balsamic Vinegar

1 TBS brown sugar

2 TBS lemon juice (or lime juice)

2 TBS olive oil (or sunflower oil)

Fresh mint leaves, chopped

2/3 c Feta cheese, crumbled

Pinch of salt & ground black pepper

 

METHOD:

Cut the watermelon into cubes or use a melon baller and scoop it into balls. Add to a large bowl. 

Whisk together the rest of the ingredients and add the chopped mint leaves and crumbled feta cheese. 

Bokkie's Chuck Steak Stew

My standby stew recipe! Customize it to your liking, and add any veggies you like. The secret is low and slow cooking for about 2 hours, until the meat falls off the bone. Swop chuck for shin, just allow for a slightly longer cooking time. 

Serves 2 - 3

INGREDIENTS:

500 g chuck steak, bone in, cut into smaller pieces (use more if cooking for 4)

2 carrots, peeled and chopped

1 onion, chopped

1 small pack butternut, cut into cubes / pumpkin cubes

half a punnet of button mushrooms, sliced 

half a pack of sliced green beans / baby marrows

sliced celery

1 - 2 bay leaves

1 large potato, peeled and quartered (or 2 medium)

2 big garlic cloves, crushed, OR garlic flakes or crushed dried garlic (1 tsp) - to taste

flour for dusting

knob of butter for cooking

1 cup beef stock / warm water

1 can whole peeled/crushed tomatoes OR 4 fresh tomatoes, quartered

1 sachet tomato paste

handful of fresh (lemon) thyme / sage / rosemary 

OR 1/2 tsp thyme & 1/2 tsp sage and 1/4 tsp rosemary - dried

pinch of nutmeg

1/4 - 1/2 cup of red wine (optional, but recommended)

ground black pepper, to taste 

salt, to taste 

Worcestershire sauce - a good splash! 

dash of Sumac 

fresh chilli or chillies if you like a bit of heat

METHOD:

1) Heat a knob of butter in a large saucepan and add onion and fresh herbs (if using). Cook over low heat for a few minutes. 

2) Add the flour dusted beef pieces, seasoned with salt and pepper, and stir well

3) Add the rest of the vegetables and wine and stock and stir well; add the spices and canned tomatoes and tomato paste and stir again, as well as dried herbs

4) Put the lid on and let simmer over low heat until meat is soft; check from time to time that there is enough liquid for your stew and give it a stir 

5) Check for seasoning and serve over rice or couscous and with a nice garden salad and some nice crusty bread to mop up the juices; a bean salad also goes well with this dish

6) Or you can also serve it over mashed potatoes and creamed spinach on the side

Enjoy! 

NOTES:

If the stew is too "watery" to your taste, thicken with a little bit of cornstarch

Apple Crumble with Oats - by Eating Well Kitchen

 Prep Time: 20 minutes

Additional time: 40 minutes

Total time: 1 hour

INGREDIENTS

1/2 cup regular rolled oats

2 TBS whole-wheat pastry flour (*we used regular cake wheat flour)

2 TBS packed brown sugar (*we used regular brown sugar)

1/2 tsp ground cinnamon

1 TBS cold butter, cut into small pieces

3 medium Golden Delicious apples, cored and cut into thin wedges

2 TBS water

1 TBS lemon juice 

1 TBS packed brown sugar

1 container frozen yoghurt or low-fat vanilla yoghurt

DIRECTIONS

Step 1

Preheat oven to 350 degrees F (180 Celsius). In a medium bowl combine oats; flour; 2 TBS brown sugar and cinnamon. 

Mix with fork until combined. Add the butter and work it with your fingers, the fork or a pastry blender until the mixture begins to form clumps. 

Step 2

In a large bowl toss the apples with the water, lemon juice and remaining 1 tablespoon brown sugar. Transfer apple mixture to a 9 inch pie plate. Sprinkle the oat mixture evenly over the apples. 

Bake for 40 - 45 minutes or until the topping is golden brown and the apples are tender. If desired, serve warm with yoghurt.