INGREDIENTS:
270 g flour
1 packet (114 g) fine almonds
80 ml caster sugar
230 g soft butter
Mix everything together
Roll mixture into balls and then into "worm" shapes (can keep it round) and form into a "c"
Put onto baking tray (lined with baking paper) and bake for about 15 minutes at 180 degrees Celsius
Sprinkle caster sugar over when you take them out of the oven
Enjoy!
INGREDIENTS
Cooked chicken, shredded (about 4 cups)
300 g mushrooms
About half a packet of linguine pasta
1 packet bacon, cut into pieces
2 large onions, sliced
1/2 cup grated parmesan cheese
White Sauce
3 TBS butter
3 TBS flour
2 cups chicken stock
1 cup cream
(2 TBS Sherry - optional; add after you made the white sauce)
METHOD
Preheat oven to 180 degrees Celsius
While the pasta is boiling, make the white sauce
Put the chicken pieces in a big bowl and add the mushrooms and bacon and onions and stir
Add the white sauce and mix everything well
Butter a casserole dish and add the pasta mixture
Sprinkle the cheese over, cover with tinfoil and bake for half an hour
Remove the tinfoil and check for doneness; bake for another 20 minutes if necessary
Image by @Matt Bango
Outstanding!
INGREDIENTS
1 packet pineapple jelly & 1 cup boiling water - dissolve jelly powder and let cool
500 ml pineapple yoghurt
1 can condensed milk
Tennis biscuits
METHOD
Place Tennis biscuits in a pie dish (12 biscuits)
Mix together all remaining ingredients and pour over
Refrigerate until set
Notes:
You can use any jelly powder and yoghurt you like!
METHOD:
Butter a casserole dish.
Butter 8 slices white bread and layer in the casserole with currants (can be soaked in Port, optional). Leave for 10 minutes.
Beat 6 egg yolks, 1 liter milk and 1 cup white sugar, pour over top of bread dish.
Place in oven pan containing water and bake plus minus 40 minutes at 180 degrees Celsius until set when you shake dish.
Remove from oven, spread smooth apricot jam over top and meringue mixture made by beating stiffly 6 egg whites and1 cup castor sugar. Return to oven and bake till brown.
Can be served hot or cold.
INGREDIENTS
Broccoli pieces (blanched)
Cooked deboned chicken pieces
Can mushroom soup
1/2 cup mayonnaise
1 tsp curry powder
Grated cheese
Breadcrumbs
Butter
METHOD
1. Butter an oven dish and add the broccoli pieces
2. Add cooked chicken pieces on top
3. Mix together: mushroom soup, mayonnaise and curry powder and pour over
4. Sprinkle some grated cheese and breadcrumbs on top and dot with butter
5. Bake at 180 degrees Celsius for about 20 minutes until cheese has melted and browned
6. Serve with rice and salad
INGREDIENTS
1 cup sugar
3 TBS butter
3 eggs
1 cup cake flour
1 tsp baking powder
salt
1/2 cup milk
2 lb. can stewing apples
SYRUP
1 cup cream & 1 cup sugar
METHOD
1.Combine butter and sugar until creamed and add eggs one by one and mix well.
2.Sift flour, baking powder and salt together and add to butter mixture.
3.Gradually add the milk.
4.Spoon the batter into 2" x 9" buttered pie dishes.
5.Cut the apple pieces smaller and spoon onto batter.
6.Bake for 25 to 30 minutes at 350 degrees F.
7.About 10 to 15 minutes before baking time is over; cook the cream and sugar for 10 minutes until sugar is melted.
8.Test if pie is ready, and remove from oven and slowly pour the syrup over.
INGREDIENTS
1 1/2 cups dates, finely sliced
1 cup white sugar
1 TBS butter
1 tsp vanilla essence
2 eggs, beaten well
Desiccated coconut
Rice Crispies
METHOD
1. Mix butter, sugar and dates.
2. Add eggs and stir in pot on stove until all melted.
3. Let cool and add vanilla essence
4. Add 3 cups Rice Crispies and make small balls and roll in coconut
5. Enjoy!
Makes 500ml
INGREDIENTS
250 ml vinegar
250 ml sunflower oil
3 garlic cloves, chopped
10 Black peppercorns
2 tsp sugar
1 tsp fine salt
2 fresh bay leaves
(optional: add dried marjoram / tarragon to taste; or chopped fresh parsley)
METHOD
Add all ingredients to a small saucepan and heat until sugar is melted, slowly simmer for few minutes but don't let it boil.
Let cool a bit and add to cooked mushrooms in sterilized glass jar.
Store in fridge.
Once opened, use within a week.
Ingredients
2 cups Flour
2/3 tsp Salt
1/2 tsp Thyme
1/2 tsp Basil
1/3 tsp Oreganum
1 tsp Celery Salt
1 tsp Black Pepper
1 tsp Mustard powder
4 tsp Paprika
2 tsp Garlic Salt
1 tsp Ground Ginger
3 tsp White Pepper
METHOD
Mix together all of the above ingredients
Beat 1 - 2 eggs and dip chicken pieces in it and then cover with spice mix
Fry chicken pieces in hot oil until done and drain on paper towels
A good old South African favourite! There are many versions to this bake, but for me the original is still the best! You can add many things, like frying some onions and peppers before hand and add when it goes to bake. Or add some chillies and garlic if you like. Or even some curry spice! You can really play with this recipe!
INGREDIENTS
Chicken portions, thighs or drums (at least 8 to 10 pieces)
1 packet onion soup powder (I prefer white onion soup) (40 to 50 g)
1 cup (250 ml) boiling water
1 cup (250 ml) chutney (hot or mild)
1 cup (250 ml) mayonnaise
Good splash Worcester sauce
Chicken spice or Salt and Pepper
METHOD
Put the chicken pieces into an ovenproof dish and season with salt and pepper or chicken seasoning
Mix together the soup powder and boiling water
Then add the chutney and mayonnaise and mix well
Add the Worcester sauce and stir well
Pour over the chicken pieces and cover dish with a lid or with tinfoil
Bake for 1 hour covered at 180 degrees. Check the chicken and bake open for a few minutes more if it needs more browning
Serve with white rice or couscous and a crisp garden salad and any side veggie dish you like
Enjoy!
This is my friend and fellow mushroom forager Monroe's wild mushroom soup recipe, and I think it's absolutely divine! Give it a try, you won't be disappointed!
Dried Enoki mushrooms
Fresh Porcini mushrooms
White button mushrooms
Shimeji mushrooms
Portabellini mushrooms
Onion
Chicken stock
Flour
Garlic
Chilli flakes
Butter
Pepper
METHOD
1. Soak the Enoki mushrooms in boiled water for about 4 hours
2. Cut their stems off and cut into pieces
3. Cut the other mushrooms you are using into pieces
4. Put the mushrooms in a large pot with 1 TBS of olive oil, fry on slow heat, stir every few
minutes
5. Add a little bit of garlic and chilli flakes to taste
6. When they are soft stir in 2 TBS butter and let it melt, stir well
7. In the meantime, boil water and add one vegetable stock block to 500 ml water*
8. Add 2 TBS of flour and stir with the mushrooms, now add the stock and bring to a slow boil
9. Simmer on low heat for about 10 minutes
10. Now add half a tub of cream and simmer for about 3 minutes - don't boil; add ground black pepper and let it stand for a few minutes to let the flavour develop
NOTES:
You can use any mushrooms you prefer and don't necessarily have to use wild mushrooms. Or you can just use any suitable wild mushrooms for this recipe.
*Preferably use the liquid stock if you can, e.g. Ina Paarman
This is so easy to make!
Quick and easy and tastes really good 😁
INGREDIENTS:
3/4 cup (heavy/regular) cream
3 TBS milk
1/2 tsp vinegar
1/2 tsp lemon juice
*dash of salt
METHOD:
Blend all the ingredients with a blender until soft peaks form.
Use a fork and blend in a dash of salt.
Put in the fridge for about half an hour - in a sealed container; or use immediately if you wish
Mix through before use.
NOTES:
This sour cream might have a thinner consistency than the store bought variety but will be just as tasty.
INGREDIENTS
1 packet potato gnocchi - dust the gnocchi with flour and shake off excess
2 TBS butter, and extra for frying the gnocchi
2 tsp crushed garlic
2 TBS flour
1 1/4 cups milk
3 - 4 cups fresh spinach, roughly chopped
salt and pepper to taste
1 cup grated parmesan cheese
(1 pack bacon, chopped, optional)
METHOD
1. Heat a good blob of butter in a saucepan and fry the gnocchi over low heat until golden brown (about 20 minutes). Keep stirring.
2. In a separate saucepan, melt the 2TBS butter over medium heat and add the garlic and sauté for about a minute.
3. Add flour to butter and whisk to make a roux. Slowly add the milk, keep on whisking to prevent lumps. Cook for a few minutes until sauce starts to thicken.
4. Stir chopped spinach into sauce and cook for 3 - 4 minutes until the spinach has wilted and sauce thickened.
5. Add salt and pepper to taste. Remove pot from heat and add the parmesan cheese, stir to combine.
6. Serve the sauce over the fried gnocchi. Add some more parmesan cheese on top if preferred.
Notes:
Packaged parmesan cheese works great if freshly grated is not available.
Fry some bacon and add to sauce for a meat version.
INGREDIENTS:
Oil for frying
1 yellow pepper, chopped
1 onion, chopped
1 x 410g can pineapple pieces, drained
Combine together:
1 TBS cornflour mixed with 4 TBS water
3 TBS white wine vinegar / apple cider vinegar
3 TBS brown sugar
3 TBS orange juice
3 TBS sherry / red wine vinegar / white wine
2 TBS (light) soy sauce
2 TBS tomato paste
Method:
1. Heat the oil in a saucepan and add the onion and pepper. Fry until soft. Add the pineapple pieces and stir through.
2. Add the sauce mixture and stir to combine. Stir until sauce thickens.
Delicious!!! And super easy to make. INGREDIENTS 1 packet ginger biscuits / Tennis biscuits 1 tin condensed milk Juice of 2 lemons 3 TBS c...
