Broccoli Salad

Our family recipe you can adjust to your liking! This is the way we make it. 

INGREDIENTS

4 cups broccoli florets, (fresh), steamed

1 cup bacon, cut into pieces, fried

1/2 cup red onion, chopped

1/2 cup cheddar cheese, cut into little blocks (or more if you really like cheese!)

Dried cranberries*

Toasted almonds*

SAUCE

1/2 cup mayonnaise 

2 TBS apple cider vinegar

2 TBS sugar

Salt & Pepper

1 tsp garlic powder 

METHOD

Put the cooled broccoli and bacon in a mixing bowl; add the onion and cheese. 

Whisk together all the sauce ingredients in a a bowl, and pour over broccoli mixture and mix well. 

Refrigerate until ready. 

Cranberries and almond are optional, but really very nice to add on top! 

Steak Marinade - Chef Jean-Pierre

 The longer you leave it, the better it gets! At least 2 hours or even overnight. This recipe is from online Chef Jean-Pierre, and it really is amazing and makes your meat tender and flavorful! I also use this for beef strips for wraps and for marinating beef kebabs (sosaties).

1/2 cup oil of choice

1/4 cup Worcester sauce

1/4 cup vinegar 

1/4 cup regular soy sauce

2 big cloves of garlic, smashed

2 sprigs of fresh rosemary (1/4 tsp dried)

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

*if you don't have fresh herbs, use 1/4 tsp of each herb (or more to your taste!)

Mix the ingredients together and pour over meat in a non-metallic bowl/container making sure the meat is covered, and refrigerate until needed. 

Variation:

Instead of using herbs, use the following:

1 tsp onion / garlic powder

1/4 tsp black pepper compound

Meat Spice Blend

 Homemade spice blends are so much fun to make! Here is an easy one you can use for meat:

2 TBS onion powder

2 TBS garlic powder (not garlic salt)*

2 TBS fine sea salt

2 tsp paprika (regular) (or smoked)

2 tsp thyme (dried)

2 tsp rosemary (dried)

2 tsp sage (dried)

1 tsp celery seed* optional

Mix all together in a little bowl and store in an airtight container. 

Use as a rub/spice for a braai or just for spicing up your meat for home cooking. 

This is just a basic recipe, feel free to swap spice ingredients for favourites of your own or even add more spices. 

This blend will make a little more than 100ml of spice mix.

Garlic powder = crushed garlic (powder)

Manus' Curry Mince for Vetkoek/Curry Bunnies

 Delicious! Comfort food at its best, especially on a cold day. This recipe aims for mild to medium heat but easily adjustable for those with more spicier tastes! The mince can also be used as a filling for rotis, or even served over boiled potatoes. Or anything you can think of!

Serves 4 

Prep time: 15 - 20 minutes

Cook time: 30 - 45 minutes, or more depending on your stove

INGREDIENTS

500g beef mince

1 TBS oil of choice

1 onion, finely chopped

2 cloves garlic, crushed

1 - 2 tsp fresh ginger, grated

1 - 2 TBS curry powder

1 tsp turmeric

1/2 tsp allspice (optional)

1/2 tsp cinnamon (optional, but adds depth)

1/2 tsp chilli flakes/cayenne pepper

400g tin chopped tomatoes

1 TBS tomato paste

2 TBS chutney

1 tsp sugar

salt & pepper

2 potatoes, cubed

1/2 - 1 cup water / beef stock

1/2 - 1 cup frozen peas (add towards end)

METHOD

1. Brown the mince in the oil, breaking up with a fork.
2. Add onion, garlic, ginger, curry, turmeric, cinnamon, allspice an chilli and and stir well and let simmer for a few minutes
3. Add the tinned tomatoes; tomato paste; chutney and sugar and stir well. Let simmer for a few minutes
4. Add potatoes and water/stock
5. Simmer, covered, for about 20 - 30 minutes or until the potato is soft, add the the peas and salt and pepper. Stir occasionally; add more water if necessary
6. Simmer for a few minutes, check for doneness and taste. Adjust seasonings as necessary. 
7. The mince should not be too saucy, more towards the drier side - otherwise the vetkoek will get soggy which is not desirable 

Pumpkin Fritters

 Easy, quick and delicious! 

Image by RitaE on Pixabay 

INGREDIENTS

500 g pumpkin cubes, steamed, drained and cooled

2 large eggs, beaten

60 g flour (1/2 cup)

1 tsp baking powder, heaped

A pinch of salt

Butter and oil for frying

Cinnamon sugar for sprinkling over

METHOD

• Mash the steamed and cooled pumpkins in a large bowl
• Add the beaten eggs and sift in the flour and salt and baking powder
• Melt a bit of butter in a pan and add a little bit of oil. When it starts sizzling, add spoonfuls of the batter and make sure they are spaced not too close to each other 
• Fry each side until nicely browned
• Remove from pan and drain on kitchen paper
• Serve sprinkled with cinnamon sugar 

Enjoy! 

NOTES:

You can also use butternut if preferred

Syrup or honey is also nice to serve on the fritters - maple syrup is delicious! 

Melkkos vir 2

 'n Lekker ou Suid-Afrikaanse reseppie! My ma het altyd dit vir ons as kinders gemaak en die ander dag kry ek skielik so lus vir dit. Toe bring dit darem baie gelukkige herinneringe terug. So maklik en vinnig om te maak! 

BESTANDDELE

Genoeg spaghetti / tagliatelle vir twee mense - vooraf gekook en in kleiner stukke gesny (hou eers eenkant)

60 ml suiker

60 ml koekmeel

2 ml sout

550 ml melk

Fyn kaneel of kaneelsuiker

Botter

METODE

1. Meng droe bestanddele saam en hou eenkant.

2. Meng 50 ml van die melk by droe bestanddele tot dit 'n pasta vorm.

3. Giet die res van die melk in 'n potjie en laat kook. Roer 'n eetlepel of twee botter by.

4. Roer aangemaakte pasta by die melk en verlaag die hitte. 

5. Roer aanhoudend tot dit verdik en gaar is. 

6. Voeg die spaghetti by en roer tot dit deurwarm is. 

7. Skep op en sprinkel kaneel of kaneelsuiker bo-oor. 

Bedien dadelik en geniet! 

Wild mushroom sauce

Mushroom sauce with wild mushrooms and cultivated mushrooms. I just used locally found mushrooms, but you can mix it up with any wild mushrooms you prefer. In this recipe I used Granular boletes :-)

INGREDIENTS

1 onion, finely chopped

1 TBS butter

Half a punnet chopped Portabellini mushrooms (or any shop bought mushroom) and the same amount of wild mushrooms, chopped, like Slippery jacks or Pine rings or Weeping boletes or Pine boletes* - in total about 300g mushrooms

Salt and Pepper to taste

2 cloves garlic, minced

3 sprigs fresh thyme / 1/4 tsp dried

1/2 cup white wine / chicken broth

2/3 cup cream

For garnish, fresh parsley or oreganum, chopped

METHOD

1. Sauté the onion in butter until softened. Add the mushrooms, salt and pepper. Cook until the mushrooms have released juices. 

2. Then add the thyme and garlic and keep stirring until fragrant.

3. Deglaze the pan with the wine / broth and let simmer until the liquid has almost evaporated.

4. Add the cream and let simmer for about 5 minutes until it looks good and ready. 

5. Use as is, or liquidize if preferred for a more creamy sauce

NOTES:

Slippery jacks - Suillus luteus 

Weeping boletes - Suillus granulatus

Pine rings - Lactarius deliciosus

Pine boletes - Suillus bellinii

IMPORTANT TO KNOW:

If you are new to eating any wild mushroom, it is advisable to remove the sticky cuticle on the cap of these bolete mushrooms as it can cause gastric distress in some people. 

If using Slippery jacks, it's good to discard any aging pores and the stipe and of course the sticky cuticle on the cap. The flesh blackens when cooked, nothing to be alarmed about, it's completely normal and to be expected. 

If using Weeping boletes, just keep in mind a few people get an allergic reaction when handling the mushroom with bare hands. If in doubt, use gloves. Also, if you are considering to using mature specimens - if you squeeze the flesh and it releases liquid - discard and don't use. 

Frittata for two

Super easy and quick to make! You can use any veggies or cheese of your choice, this is just what I had in the house and used for my recipe. 

INGREDIENTS

6 large eggs

1/4 cup cream / milk

1 - 2  garlic cloves, minced

Olive oil / oil of choice

Salt & Pepper to taste 

Basil leaves for garnishing (optional) / Rocket leaves for garnishing (optional)

Grated cheese - Cheddar is best but use what you have (Feta is also delicious!)

VEGGIE OPTIONS:

Baby marrows (zucchinis) 

Cherry tomatoes

Kale / spinach - chopped / baby spinach

METHOD:

• Preheat the oven to 180 degrees Celsius (350 F)
• Whisk the eggs, milk, salt and pepper
• Heat oil in a skillet or non-stick pan over medium high heat (oven proof pan/skillet)
• Add the garlic and fry for a minute or so, add the veggies and keep on stirring and frying until just done (turn down the heat)
• Add the egg mixture and grated cheese and cook for about 3 minutes until sides are just set 
• Transfer pan to the oven and bake for about 8 minutes or until the center is set and the cheese melted
• Rest for a minute or two and cut into slices 

Honey and Soy Marinade for Pork Chops

 Marinade the pork for a minimum of an hour or leave overnight if preferred. 

Image by catceeq on Pixabay 

INGREDIENTS

3 TBS honey

1/3 cup soy sauce (light / regular - not dark)

1 -2 TBS lemon juice

2 garlic cloves, minced

1 tsp grated fresh ginger

• Mix all the ingredients together and spoon / brush over pork chops and leave to marinade
• You can either fry your pork chops on the stove, or make them in an Airfryer - whichever you prefer
• Serve with mashed potatoes and a salad, or more veggies if you like!

Baby Marrow (Zucchini) Gratin

 Super quick and easy to make! And very tasty too. 

Photo by LaCamila on Pixabay 

INGREDIENTS

Baby marrows (Zucchinis)

Olive oil (or oil of choice)

Salt & Pepper

Veggie Seasoning*

Fine Parmesan cheese / grated Cheddar cheese

METHOD

• Preheat the oven to 190 degrees Celsius
• Use a vegetable peeler and shave off long ribbons from the baby marrows
• Transfer to an ovenproof dish
• Mix the marrows with a few TBS Olive oil or oil of choice. Season with salt and pepper and veggie seasoning if preferred
• Mix in the cheese and stir in a little bit more oil and mix well
• Bake for 20 minutes until the marrows are tender. Then turn the heat up a bit and let the top brown a little bit

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.