Peanut Butter Cookies

 THE best peanut butter cookies ever! Super quick and super easy to make! Guaranteed to go down very quickly! Yields around 16 t0 24 cookies. Crispy around the sides and moist and chewy in the middle....perfect!!!

INGREDIENTS

1 cup smooth peanut butter (or use crunchy if preferred)

2/3 cup brown sugar (darker is better) (use white sugar if preferred)

1 large egg

Himalayan Salt /Coarse Sea Salt

Baking paper

Baking tray

METHOD

1. Preheat oven to 175 C 

2. Add the peanut butter, sugar and egg to a large bowl and mix well. Let stand for a few minutes. 

3. Use a TBS (tablespoon) measure (or smaller) and scoop balls onto tray lined with baking paper.

4. Press down lightly and use the back of a fork to make a crisscross pattern. Sprinkle with salt.

5. Bake for 12 - 13 minutes. When the edges are starting to go brown its ready. Depending on your oven - I use a fan oven. Let stand for a few minutes to harden - it will still be a little soft coming out of the oven. 

6. The cookies will last for a few days stored in an airtight container in the fridge. But I can guarantee you that it won't last that long! It's just too delicious! 

TIP: Dip the measuring spoon in hot water to make it easier to scoop the peanut butter mixture.

Chicken and Rice Bake

 Super quick to put together and only one baking dish used for cooking! No pre-cooking needed. This is a firm favourite in our household! Perfect for those busy nights! 

Serves 2 

Image by goldendefortune on Pixabay 

INGREDIENTS

4 bone in chicken thighs (peel the skin off)

1 onion, chopped

2 cloves garlic, minced

2 TBS butter

1 cup white rice

1 cup chicken stock

1 cup hot water

Chicken Rub

Chicken spice or Lemon Pepper seasoning or Italian Herbs - or 

1 tsp paprika

1 tsp dried thyme

1/2 tsp garlic flakes/powder

1/2 tsp brown onion powder

3/4 tsp salt

1/4 tsp chilli flakes

Ground black pepper

METHOD

1. Preheat the oven to 180 degrees Celsius/350 degrees F

2. Scatter onion and garlic in a baking dish and add butter and bake for 12 to 15 minutes. Check and mix through.

3. In the meantime, make the chicken rub and sprinkle the chicken on both sides.

4. Remove dish from oven and mix rice with onion and garlic. Put chicken on the rice. Pour chicken stock and water around the chicken. 

5. Cover with foil. Bake for 30 minutes. Remove foil and bake for another 20 minutes. Let stand for a few minutes. 

*Serve with a garden salad and steamed veggies - I steamed broccoli and then tossed with a little bit of salad dressing. 

*You can use any mixture of herbs and spices you prefer. 

*Garnish chicken with lemon slices fried in a pan (1/4 c olive oil, fry the lemon slices (pips removed) until done to your liking. Transfer to plate with kitchen paper and season with salt. Serve immediately. Will keep in keep fridge for a day or two. Won't be as crisp but still delicious.

Coffee Beef Stew

 This combination sounds weird but is actually very nice! A friend gave me this recipe, so I don't know where it came from. For those nights you feel like something different! Serve with rice or noodles. 

Image by zweifelsfreimitb on Pixabay

INGREDIENTS

1 (red) onion, sliced into rings

2 garlic cloves, crushed

About a kg stewing beef, cut into blocks

Salt and pepper to taste

250 ml warm strong black coffee

Half a cup of red wine, heated slightly

2,5 ml dried oreganum

5 ml dried basil

Half cup cream

METHOD

Sauté the onion and garlic in a bit of oil until soft. Remove from pan and put aside. 

Season the beef with salt and pepper and fry in batches until browned. 

Add the onion mix and coffee and red wine. Turn down the heat and let simmer until the meat is tender. 

Add the herbs and the cream and let simmer until the mixture is nice and thick. Add more salt and pepper if needed. 

Serves 4 - 6 people 

Potato Bake

 One of the easiest and tastiest potato dishes you'll ever make! 

A South African favourite! There are many versions, but this is how I make it. I don't normally add other vegetables since the star of the show is the potatoes! 

Serves 4 - 6

Image by Bernadette Wurzinger @ Pixabay

INGREDIENTS

5 - 6 large potatoes, peeled and finely sliced

1 onion, chopped or sliced if preferred

2 cloves garlic, crushed / 1 tsp dried garlic

250 ml - 500 ml cream

1/2  to 1 pkt white onion soup powder 

salt and pepper to taste

1 tsp dried Thyme

butter

1 cup grated cheese - Cheddar 

pinch of nutmeg 

milk

METHOD

1. Preheat the oven to 180 degrees Celsius. Butter a large oven-proof dish. 

2. Prepare the potatoes.

3. In a large mixing bowl, mix the soup powder with the cream, onion and garlic and herbs/spices and salt and pepper.

4. Lay a single layer of potatoes on the base of the buttered dish.  Then add a layer of the cream mixture. Make sure potatoes are covered.

5. Repeat the layers  until you've used all the ingredients and then lastly add the grated cheese on top. Add some more salt and pepper if preferred.

6. Bake for 40 to 60 minutes uncovered or until the potatoes are soft and the cheese nicely browned. 

Enjoy! 

NOTES

You can add some other vegetables like mushrooms or broccoli if you like. 

For a more crispy top you can add some breadcrumbs with the cheese, but rather add the breadcrumbs towards the end and grill until nicely browned. Top with butter.

Add some milk to thin out the cream sauce if preferred.

Red onion is sweeter, I prefer using that but any onion is fine to use.

Pickled Onions

 A super easy recipe for making pickled onions. It can't get easier than this! 

INGREDIENTS

1 kg pickling size onions

50 g fine salt

1000 ml  white grape vinegar / brown grape vinegar*

6 tsp pickling spice mix

200 g sugar 

METHOD

1. Put the unpeeled onions in a bowl and pour boiling water over. Wait for a few minutes and drain in a colander. Put them back into the bowl and pour cold water over. Peel off the skins. 

2. Pour the salt over the onions and cover the bowl with a dishcloth and leave overnight. 

3. Add the vinegar; sugar and pickling spice to a large pot and bring a boil. Immediately take it off the heat and cover with a lid. Leave to stand overnight. 

4. The next day, rinse the onions and pat dry. Add to clean sterilized jars. Pour the vinegar mix over and seal. 

5. Leave in a cool and dark place for at least 4 weeks to mature. 

NOTES;

You can add crushed dried chillies for a bit of a bite, or even dried garlic flakes. 

Apple cider vinegar can be used instead of the grape (or wine) vinegar. 

Best Tabbouleh Salad Dressing

 This is my recipe, and the one I use when I make Tabbouleh. One of my favourite salads ever! The salad dressing should work for most salads as well. 

https://galyafanaseva.com/  on Pixabay.com

INGREDIENTS

1 garlic clove, crushed

2 TBS Olive Oil

3 TBS lemon juice (preferably freshly squeezed)

1/4 tsp fine sea salt

1/4 tsp fine black pepper compound

1/4 tsp honey*

Add all ingredients to a small bowl and whisk well together and add to your Tabbouleh salad and mix through. 

OR

My preferred method:

Add all ingredients to a very small glass jar with a lid, and shake vigorously. 

*I added honey to take away just a little bit of the bite of the sourness of the dressing; but feel free to make without it. 

Cowboy Food

Quick and easy! There are many versions around of this recipe, but this is the way I make it. The best part is you can customize it as much as you want to your liking. Guaranteed to be filling and satisfying. 

INGREDIENTS

30 ml oil

1 onion, chopped

2 cloves garlic, finely sliced

1 large carrot, grated

500 g lean mince 

Ground salt & pepper

1 sachet tomato paste

1 can chopped tomatoes

30 ml hot chutney

10 ml Worcester sauce

1 tin Baked beans

4 - 6 eggs

Grated Cheddar cheese

Fresh oreganum leaves, chopped

2 - 3 fresh chillies, finely chopped'

METHOD

Heat the oil in a large frying pan and sauté the onion, garlic, chilli and carrot for a couple of minutes. 

Add the mince and salt and pepper and fry until the meat is done. 

Stir in the fresh herbs, tomato paste, chopped tomatoes, chutney and Worcester sauce. 

Simmer on low for about 20 minutes, stirring every once in a while. Season with more salt and pepper if necessary. 

Add the baked beans and bring to a boil. 

Make a few hollows in the meat mixture and break an egg into each hollow. 

Cook until the eggs are done (don't stir) and then sprinkle some grated cheese on top. 

Serve immediately, garnished with more herbs if you like and sliced chillies. 

Notes:

If you have, a can of corn kernels are lovely in this dish. 

For a breakfast you can add some fried bacon strips towards the end. 

Herbs like oreganum, coriander or even thyme will work well. 

Smoked Salmon & Avocado Pasta

 Quick and delicious!

Serves 4

Image by Hoa Luu @Pixabay

INGREDIENTS

1 packet penne pasta (500g)

1 tub smoked salmon cream cheese (200g)

1 bunch spring onions, chopped

100 g smoked salmon

2 avocados, peeled and sliced

2 cloves garlic, crushed

Pinch of salt

METHOD

1. Cook the pasta according to packet instructions; drain and keep aside about half a cup of cooking water

2. Stir reserved cooking water, garlic and cream cheese together

3. Toss with the pasta until well mixed

4. Toss the pasta with spring onions, salmon and avocado

5. Season and serve

Best Corn Fritters

 Super easy! Quick to make.

INGREDIENTS

1 can corn kernels

1 can creamed sweetcorn

2 eggs

1/2 cup flour

Salt and Pepper

METHOD

Mix the corn kernels, sweetcorn and eggs together. 

Then add the flour and salt and pepper. 

Mix everything well. 

Add spoonfuls to a heated saucepan with melted butter. 

When bubbles appear, turn over. Continue doing this until both sides are nicely browned.

Serve with toppings of your choice.

Roasted Butternut Squash with Bacon & Cranberries

 INGREDIENTS

1 medium to large packet of butternut cubes

6 slices of bacon, chopped and fried 

1/3 cup dried cranberries

1/3 cup pecan nuts, chopped

1 TBS oil 

Salt & Black Pepper

1/4 Maple syrup

METHOD

• Preheat oven to 200 degrees Celsius
• Spread the butternut cubes on a foil lined baking sheet. Drizzle oil over and season with salt and pepper. Stir. 
• Bake for about 30 minutes or until the pumpkin is soft when pierced. 
• Stir and turn halfway. 
• When the pumpkin is done, put it into a large casserole dish and sprinkle with cranberries; pecan nuts and bacon. Stir gently and then drizzle with syrup and serve warm. 

NOTES:

• If you can't find cranberries substitute with raisins or dried apricot
• The pecan nuts can be replaced by cashew / macadamia nuts or other nuts you like
• Substitute maple syrup with maple flavoured syrup or honey

Copper Penny Salad

 An old fashioned carrot salad dating from the 1940's / 50's. 

Serves 5

Image by RitaE (Pixabay)

INGREDIENTS

1 kg carrots, peeled 

1 onion

1 green pepper

1 cup sugar

1 can tomato soup

3/4 cup vinegar

1/2 cup oil 

1 tsp Worcester sauce

1 tsp mustard powder

Salt & Pepper to taste 

METHOD

• Slice the carrots in rings and boil for about 15 minutes or until done. Drain and let cool.
• Slice the onion into rings and cut the green pepper into strips.
• Combine the carrots; onion and green pepper in a bowl. 

Sauce:

• In a saucepan combine the sugar; soup; vinegar; Worcester sauce and mustard.
• Heat to boiling point and stir until sugar dissolves.
• Remove from heat. 
• Pour over vegetables and mix well. Cool down and store in fridge for a couple of hours (overnight is best for flavours to develop). 

 

 

 

Tuna Pasta Salad

One of my favourite things to eat and a happy food for me! This is my version of this classic South African salad. The best thing about this salad is that you can customize it to your liking, and use whatever you have available, and use proportions to suit your preference. 

INGREDIENTS

Pasta of choice, boiled el dente

Salt & Pepper to taste

1 can sweet corn in brine

1 red pepper, chopped finely

Sundried tomatoes, chopped roughly

Cheddar cheese (I used white), cut into blocks

Chives, chopped

1 can of tuna, drained

Mayonnaise of choice (Crosse & Blackwell / Nola - are good options)

Good dash of Oreganum

METHOD

1. Prepare your other ingredients first

2. Then boil pasta and drain and let cool for a bit

3. In a large mixing bowl, add the pasta and then add your prepared ingredients and mix well with enough mayonnaise to cover well

4. The salad shouldn't be dry, but also not too wet 

NOTES:

Other ingredients you can use:

• Frozen peas
• Chopped tomatoes
• Chillies
• Canned corn
• Feta cheese
• Red onion
• Garlic flakes
• Cucumber slices

Covered with clingwrap the salad should last for 3 - 5 days in the fridge. Should it look a bit dry, just add more mayonnaise. 

Nougat

 Makes about 24 pieces

INGREDIENTS

625 ml (2 and a half cups) castor sugar

250 ml (1 cup) glucose

90 ml (6 TBS) honey

2 egg whites

100 g pistachio nuts, chopped

100 g almonds, chopped

Cornstarch

Edible rice paper

METHOD

1. Line a 20 cm x 20 cm cake pan with rice paper. Do not grease. 

2. Put the sugar, glucose and honey in a pot and heat over moderate heat until the sugar starts dissolving. Reduce heat. Boil sugar mixture for 7 minutes after boiling point. 

3. Beat egg whites until stiff and pour in warm sugar syrup while continuously beating with your hand blender. Keep on beating until the mixture is very thick. 

4. Stir in the nuts and scoop mixture onto lined cake pan. Smooth the top evenly.

5. Put rice paper on top and press flat with your hand. 

6. Leave overnight in a dry place. Do not put into the fridge. 

7. Sprinkle some cornstarch on a chopping board and upend the nougat onto it. Slice into blocks. 

Enjoy! 

Photo by Roman Odintsov (Pexels)

Chocolate Marshmallow Mousse - Margie's Recipe

 INGREDIENTS

1 x 410 ml can Evaporated Milk (chilled overnight)

100 g packet white marshmallows (or pink & white)

100 g slab dark chocolate

125 g whipped cream

1 crumbled chocolate Flake

METHOD

• Pour 100 ml of the evaporated milk into a saucepan.
• Add marshmallows and chocolate. 
• Melt over low heat and allow to cool. 
• Beat remaining milk until stiff. 
• Fold in cooled choc/mixture.
• Allow to set in bowl or individual dishes. 
• Decorate with whipped cream and crushed Flake. 

Enjoy! 

Margie's Sunday Chicken

Image from Pixabay

INGREDIENTS

1 packet drumsticks and/or thighs (enough for 3 - 4 people)

1 large onion, sliced in rings

1 Granny Smith apple, cored and sliced into pieces

1 TBS curry powder

3  level teaspoons Paprika, sprinkle of Garlic Salt

1/2 - 1 cup fresh cream

2  TBS butter for frying

1 tin Cream of Chicken soup 

METHOD

• Rub chicken with paprika; sprinkle some garlic salt over, and leave for a couple of hours (if possible). Otherwise, just rub paprika onto chicken when preparing the dish.
• Fry sliced onion and apple pieces in butter until glossy.
• Add curry powder and soup - simmer for 5 minutes.
• Allow to cool slightly before adding cream. 
• Season with salt and pepper.
• Pour over chicken pieces in greased oven casserole and bake uncovered for 1 1/2 hours at 180 degrees Celsius. 
• Serve with rice and green peas or salad. 

Enjoy!