A quick uncooked pizza sauce for when you are in a hurry and just want to get that pizza in the oven! 🍕🍕🍕
1 can: whole peeled tomatoes / tomato puree / cherry tomatoes
2 TBS tomato paste
1 tsp dried oregano
1/2 tsp dried basil
1 clove garlic, crushed
Salt & Pepper to taste
Drizzle of olive oil
Combine the ingredients in a bowl and whisk well. The tomatoes should not be chunky and incorporated well into the sauce.
Spread onto your pizza base and add your ingredients of choice.
Bake and enjoy! 😊
Die boontjies is so lekker jy wil nie wag vir 2 weke vir die geur om te ontwikkel nie! Lekker soet-suur met 'n kerrie geurtjie.
BESTANDDELE
1 kg vars groen boontjies
500 g uie, fyn gekap
1/2 E sout
1 E kerriepoeier
2 t borrie
1 1/2 koppies wit druiwe asyn
1 koppie suiker
1 E mielieblom (Maizena)
'n bietjie water vir die mielieblom
METODE
Was die boontjies en sny die punte af. Sny in kleiner stukke.
Kook die boontjies en uie in soutwater in 'n groot kastrol tot sag. Sowat 20 minute. Dreineer goed. Hou 'n bietjie water eenkant.
Sit die boontjies terug in die kastrol saam met die asyn. Kook vir 10 minute.
Sit nou die kerriepoeier; borrie; suiker en maizena gemeng met 'n bietjie water by. Kook 10 minute of tot jy tevrede is met die dikte van jou sous.
Bottel kokend in gesteriliseerde glasbottels.
Laat afkoel en sit in 'n donker koel plek vir ten minste twee weke vir die geur om te ontwikkel. Sit in die yskas wanneer jy dit oopgemaak het.
*Dis te lekker om so lank te wag, en jy kan dit dadelik eet as jy wil.
*Die resep maak sowat 4 standaard "pickled gherkins" grootte glasbottels vol.
*Heerlik saam met enige vleis en veral met braaivleis!
A nice and easy tasty sauce for your veggies!
1/4 cup tahini (stirred well before use)
2 1/2 TBS water
1 1/2 tsp honey
1 TBS lemon juice
1/2 - 1 garlic clove, grated
1/4 tsp salt
1/4 tsp black pepper compound
Mix all together and let stand for at least half an hour for the flavours to develop. Serve with your favourite veggies, especially roasted!
Or just use it as a dip sauce! Or as sauce for chicken shawarmas!
THE remedy for colds and flu, or for when you just feel under the weather for some reason and need a pick me up! Or for daily health - I can feel a definite difference taking it. I just feel better overall. I sleep better and no more nasty headaches when I wake up, in my case I suffer from mild hypertension and this definitely helps me a lot!
A powerhouse of healing properties - whether its for your immune system; heart health; digestion; blood circulation....this "doepa" works for all of this! There are many ways to take this, in smoothies or your tea or added to a salad dressing etc.
I prefer taking 1 - 2 tsp neat every morning and evening ;-)
Its a "small" batch recipe, I haven't tried doubling the recipe, but reckon it should work fine.
We are lucky to have a few bee hives on our farm. Raw, unprocessed unfiltered honey. Tapped straight from the combs.
INGREDIENTS
1 cup raw honey*
1 tsp ground ginger
1 tsp ground turmeric
1 tsp ground cinnamon
1 tsp ground cayenne pepper
1/2 tsp black pepper compound
METHOD
Either add all to a clean glass jar and mix well, or add all to a small bowl and whisk well together and then add to the glass jar.
It will keep many many months stored in a cool dry place. The longer it stands, the more potent it gets.
Stir well before using.
NOTES
*It MUST be raw unfiltered honey. Not "pure" honey, which is processed/pasteurized - losing much of its health benefits in the process.
But if you can't get hold of raw honey, just buy the best you can and use it by all means, just know you are losing out on many benefits. It will still work, just maybe not as good :-) The spices will still do their magic!
Super easy pickled baby cucumbers! Quick fridge pickles. You can play around with this recipe quite a bit and change the spices to your liking. This recipe is for one jar.
BASIC RECIPE
300 g baby cucumbers, sliced in lengths (blossom end removed)*
2/3 c white wine vinegar / apple cider vinegar (160 ml)
2/3 c water (160 ml)
2 TBS sugar
1/2 tsp kosher salt
1 bay leaf
1/2 tsp yellow mustard seeds
1/2 tsp fennel seeds
1 cinnamon stick
1/4 tsp turmeric
METHOD
*The blossom end of the cucumber is the rounded part. The part with the stem is the 'vine' part, you don't need to cut that off, but you can if preferred
1. Slice your cucumbers into long strips and pack tightly in a sterilized jar*
2. Bring all your brine ingredients to a boil and let simmer for a few minutes while stirring
3. Pour hot brine over the cucumbers and make sure to include the bay leaf and cinnamon stick in the jar. Cover and let cool
4. Label and put in the fridge
NOTES
*It is helpful to prick the cucumbers with a fork or knife beforehand to make sure the brine really goes into them. The longer you leave it the better, for the flavour to develop.
*Tip: lie the jar on it's side and stuff the cucumber slices in tightly
This is an easy recipe for a SMALL batch of pickled mushrooms. You can use the wild mushrooms on their own, or mix in with store bought if preferred.
INGREDIENTS
230 g wild mushrooms*
1/2 cup olive oil
1/2 cup red grape vinegar
1/2 tsp black peppercorns
1/4 tsp coarse salt
1/4 tsp dried thyme
500 ml glass jar (sterilized)
METHOD
1. Clean and cut the mushrooms into pieces. Keep aside.
2. Add 1/4 cup oil, 1/4 cup vinegar, peppercorns and thyme to a small saucepan. Bring to a boil. The liquid might seem too little, but it's not.
3. Add the mushrooms. Keep turning the mushrooms. Boil for 2 minutes. Then turn down the heat and simmer for 2 minutes more, keep stirring the mushrooms.
4. Then add the mushrooms and the boiling liquid to the jar. Add the remaining vinegar and oil.
5. Cover with foil and leave to cool down. Remove foil. Seal tightly with the lid and put in the fridge. Refrigerate for 24 t0 48 hours before eating. Best to leave for a week or two before consuming. The longer you wait the better it gets!
NOTES;
I used Suillus granulatus (weeping boletes) and some Portobello mushrooms for this recipe, but you can any fleshy wild mushrooms such as pine rings; horse mushrooms; field mushrooms; porcini; poplar bolete or even blushers (if you are feeling brave and know your mushrooms!)
You must know the difference between Blushers (Amanita rubescens), and Panthers (Amanita pantherina) - panthers are deadly, 🕱 before using it.
The blusher, although deadly raw, are edible, when cooked correctly.
Even after 8 years of mushroom foraging and knowing how to identify a blusher, I am still too scared to try it in cooking! Rather not. But people say it's very good 😂
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RECIPE TWO
For about 1kg mushrooms:
300 ml water
200 ml apple cider vinegar / white grape vinegar
100 g white granulated sugar (125 ml)
good pinch kosher salt
wild mushrooms of choice, prepared*
aromatics of choice, see below
METHOD
Bring the brine ingredients to a boil and add your mushrooms. Simmer for 20 minutes if using "firm" mushrooms like horse mushrooms, porcini; field mushrooms; pine rings etc. For "soft" ones like granular stalk boletes (cap skin and pores removed), simmer for 5 - 10 minutes.
Remove the mushrooms with a spoon and add to jar. Pour hot brine over, make sure to cover the mushrooms. Screw the lid on, flip over for a few minutes to seal. Turn back over and leave to cool down.
You can eat it the next day if you like, but after 1 week the flavours will have matured resulting in much better tasting mushrooms.
Once opened, it will last 4 - 6 months in the fridge. Always ensure that the mushrooms are covered in brine. Always use a clean spoon or fork to take them out.
NOTES
For granular stalk boletes, use this brine mix:
bay leaves
yellow mustard seeds
fennel seeds
few slices of lemon peel
AROMATICS
bay leaves
mustard seeds
coriander seeds
fennel seeds
black peppercorns
chillies
juniper berries
lemon peel
soy sauce
miso paste
ginger
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PICKLED PINE RING MUSHROOMS (3:2:1 method)
300 ml water
200 ml ACV (apple cider vinegar)
1 tsp kosher salt
1 tsp coriander seeds
1 tsp mustard seeds
3 dried bay leaves
1 tsp tarragon /dill / fennel (dried)
1. Bring brine to a boil, turn down, add aromatics and mushrooms
2. Simmer for 20 minutes and bottle
3. If there are any bubbles at the top, press down with a clean spoon to get rid of most of the bubbles
Easy recipe for pickling chillies! 🌶🌶🌶
INGREDIENTS
Chillies of choice (scaled to your jar of choice)
1 cup water
1 cup white/red grape vinegar
1 cup white sugar
1 tsp pickling salt / sea salt
1 piece cinnamon
2 all spice berries
1 clove
OR
1 crushed garlic clove
sprig of fresh rosemary or oregano (1/4 tsp dried)
4 or 5 black peppercorns
OR
1/2 tsp mustard seeds
1/2 tsp coriander seeds
thin slice of lemon peel
METHOD
1. Sterilize your jar and let it dry. Then add your aromatics of choice to the bottom of the jar.
2. Slice chillies in half or rings and remove seeds. Leave some seeds and white membrane if you prefer a bit more bite! Pack tightly in the jar.
3. In a saucepan, bring the water, vinegar and salt to a boil. Let it simmer until the sugar has dissolved.
4. Carefully pour the boiling brine over the chillies, make sure it covers all of them. Leave about a cm of "headspace" at the top.
5. Screw on the lid tightly and flip upside down for a minute to help it seal. Then turn back up.
6. Now you have to wait. Store in a cool dark place for at least 1 week for the flavour to develop. Once opened, store in the fridge. It will last for 4 - 6 months, but be careful about introducing bacteria: always keep the chillies submerged; don't use your fingers or a "used" fork or spoon to take out. Always use clean spoons or forks. Best used in 6 months for optimal flavour and crunch.
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RECIPE #2
250 - 500 g chillies of choice (sliced in half and seeds removed)
1/2 cup white grape vinegar / apple cider vinegar / rice vinegar
1/2 cup water
1 TBS sugar (or raw honey)
2 tsp kosher salt
1 tsp mustard seeds
1 tsp coriander seeds
2 bay leaves
METHOD
1. First sterilize your jar. Wash in hot soapy water and rinse off, but do not dry
2. Put in preheated oven set to 120 degrees Celsius for 20 minutes
3. Put chillies in the hot jar
4. Prepare the brine: bring ingredients to the boil, adding bay leaves and seeds after sugar has melted
5. Pour hot liquid over the chillies, make sure to cover the chillies completely. Leaving a cm of headspace at the top
6. Screw on the lid tightly and flip over and leave for a minute or two to seal
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AROMATICS VARIATIONS (Per jar):
1 clove
1 cinnamon stick
1/2 - 1 tsp coriander / cumin / black mustard seeds
1/4 tsp dried rosemary / oregano
*substitute the sugar for honey - it gives a different, but nice, flavour profile!
1- 2 garlic cloves, sliced in slivers
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NOTES
Ideally let the jar mature in a cool dark dry place for 1 week before opening
Unopened it should last for up to a year in the pantry
Once opened, store in the fridge for 4 - 6 months, always ensuring that the chillies are covered with brine
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[EXTRA NOTES]:
Last batch peppadews: mustard seeds, bay leaves, cinnamon, honey
Chillies: mustard seeds, bay leaves, oreganum, garlic, lemon & garlic spice
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1:1 ratio
1 cup water
1 cup vinegar
1 - 2 TBS sugar
1- 2 tsp kosher salt
3:2:1 ratio - slightly sweeter
3 parts vinegar
2 parts water
1 part sugar
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PEPPADEW VERSION 1:
coriander, coarse
mustard seeds
bay leaves x 2
1/4 tsp cinnamon powder
water
ACV
brown sugar
kosher salt
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PEPPADEW VERSION 2 - SWEET PEPPADEWS 1:1:1 ratio (plain version)
Since I like to make 1 - 2 jars at a time (too much work and time consuming deseeding those chillies), this is my 1 jar method for a standard size jam/honey jar:
1/2 cup water
1/2 cup vinegar
1/2 cup sugar
1 tsp kosher salt
Deseed chillies and pack tightly into glass jar
Bring brine ingredients to a boil and let simmer till sugar melts, stirring, then pour over chilies
*optional extras: cinnamon stick and pinch of ginger or all spice (dried). Just a tiny pinch, otherwise it will cloud the brine
Super easy and quick to make! 🍋🍋🍋Ready in 3 to 4 weeks
INGREDIENTS
Lemons (enough to fill your jar completely; check this by putting whole ones in the jar)
Salt (kosher is preferred, or pickling salt; but use what you have on hand)*
Aromatics: bay leaves, cinnamon stick, black peppercorns*
Water
Glass jar/s - sterilized
METHOD
1. Cut off the top and bottom parts off the lemons and make two incisions from the top, stopping before you cut all the way through and put aside until you have processed all your lemons.
2. Sprinkle a tablespoon of salt into each lemon and put it in the jar, pressing down firmly. [Halfway in the jar, add your aromatics such as bay leaves, a stick of cinnamon and a good pinch of black peppercorns].
3. Repeat this process for all your lemons until the jar is crammed full. Make sure they release juice.
4. Add water and fill up to the top, covering the lemons.
5. Put the lid on and turn bottle upside down and shake gently.
6. Store in a cool dark place and turn occasionally for 3 weeks.
7. After 3 - 4 weeks, they are ready when the skins are soft.
8. After opening, store in the refrigerator for up to 6 months
NOTES
When using, rinse off the salt and discard the fleshy part.
You only want to use the rinds - that is where the flavour lives!
*Other aromatics to use:
Cloves and Allspice
Chilies, garlic, herbs like rosemary or thyme
*Pink Himalayan salt will tinge your brine and lemons pinkish over time, avoid if you are after the bright lemon colour. Avoid course flakes like Haldon, it won't dissolve well. Fine sea salt works fine. Avoid low-sodium salt = the lemons won't cure properly.
*Thin skinned smaller lemons work better.
Serves 4
Image by Laustkehlet from Pixabay
1 TBS olive oil
500 g wild mushrooms, half sliced and the rest roughly chopped*
2 -3 cloves of garlic, chopped
pinch of fresh thyme OR 1/4 tsp dried thyme
salt and pepper
2 TBS butter
2 TBS flour
4 cups veggie stock or chicken stock
1/4 cup cream
METHOD
Rich, creamy and irresistible! Makes 1 medium tart.
INGREDIENTS
CRUST
1 packet Eat Sum More biscuits, finely crushed
100 g melted butter (7 TBS butter)
FILLING
1 cup cream, whipped stiff
1 can caramel treat
2 Flake chocolates
METHOD
1. Combine biscuits and melted butter and press to bottom of a tart dish and refrigerate for 30 minutes.
2. Combine the whipped cream and caramel until creamy. Fold in one of the Flake chocolates.
3. Pour/scoop into the prepared pie dish and sprinkle the remaining Flake over.
4. Put in fridge until set.
Serve cold and watch how fast it disappear!
Serves 4 - 6. Prep time: 15 - 30 min. Cook time: 1/1/4 - 1/1/2 hours
INGREDIENTS
This is the express version of pea and ham soup! Much quicker to make and equally delicious! It's not an exact recipe and you can just eyeball your ingredients.
Serves 3 -4
INGREDIENTS
1 packet streaky bacon, cut into pieces
1 - 2 cups frozen peas (or more)
400ml - 500ml chicken stock
1 onion, finely chopped
1 - 2 garlic cloves, crushed
Salt and Pepper
Cream
Parmesan cheese
1/2 tsp dried thyme
1 TBS butter
Chopped fresh parsley
METHOD
1. Heat olive oil in a suitable saucepan and add the bacon. Fry until soft and browned; add the onion and garlic and fry a few minutes more. Add the tablespoon of butter and stir well.
2. Add salt and pepper and dried thyme. Add the frozen peas and chicken stock. Put a lid on and turn down the heat. Simmer for 5 - 10 minutes or until it looks good to you. Add some more water/stock if it looks a bit thick. Stir from time to time.
3. When ready, use a stick blender (immersion blender) to blend all together. Add some cream if preferred, or serve cream when dishing up. Add some more salt and pepper if preferred.
4. Serve with cream if preferred, some parmesan cheese and croutons. A few pieces of buttered toast will go down very well!
On a very hot day when the stove was not an option, this creamy lemon bake was born.....
This is a fabulous recipe to make on those very hot nights when you just want to pop something in the oven. It's super fast to put together and is ready in about half an hour. Serve with rice / couscous and a salad if you like. This is one of those eyeball-the-quantities kind of recipe and very adaptable.
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INGREDIENTS
Boneless, skinless chicken breasts
1 cup sour cream
1 egg
Good amount of grated cheddar cheese
Zest of 1/2 a lemon
2 tsp lemon juice
Pinch nutmeg
Salt and pepper
1 tsp dried herbs of choice (Italian/thyme/oreganum)
*optional others: paprika, garlic powder
Small broccoli florets
Sliced mushrooms
METHOD
Preheat the oven to 180 degrees Celsius (170 for fan assisted ovens).
Grease a suitable oven dish.
Season the chicken (slice in half if very thick) and put in the dish.
Mix together all the other ingredients and spoon over the chicken.
Add some more cheese on top.
Do not cover the dish.
Bake for about 20 - 25 minutes and check. The cheese should be nicely browned on top.
Let bake for a total of about 35 minutes - all ovens are different, your chicken might be ready sooner or later! The chicken should be done, nice and juicy; take care not to bake too long = dried out tough chicken!
NOTES
Use any cheese you have on hand
Use any herbs you like
Serve with a nice crisp Sauvignon Blanc
Don't cut the chicken into small pieces - it will dry out faster
This sauce is lovely with hamburgers and fries! In fact it will go with anything that calls for a cheese sauce!
INGREDIENTS
Butter for frying mushrooms
1 punnet sliced/quartered mushrooms of choice
1/4 tsp thyme
FOR THE CHEESE SAUCE
2 TBS butter
2 TBS flour
1 1/4 cup milk
1 cup cheddar cheese, grated
1/4 tsp cayenne pepper
salt to taste
METHOD
1. Sauté the mushrooms in butter with the thyme until done. Keep aside.
2. Make your cheese sauce and stir in the mushrooms. Taste for salt and adjust as necessary.
This sauce goes very well with roasted pumpkin or butternut, but I would think it will work equally well for other veggies or even fish.
INGREDIENTS
3/4 cup white yoghurt
1 TBS lemon juice
1 small garlic clove, minced
1 TBS olive oil
1/4 tsp salt
1/4 tsp black pepper
Mix all together in a small bowl. Cover and let chill in the fridge (at least 10 minutes)
Delicious!!! And super easy to make. INGREDIENTS 1 packet ginger biscuits / Tennis biscuits 1 tin condensed milk Juice of 2 lemons 3 TBS c...
