tag:blogger.com,1999:blog-6492556810650213852024-03-14T07:11:50.530+02:00Homemade Heaven......Making heaven on a Karoo FarmHomemade Heavenhttp://www.blogger.com/profile/14057023477235437450noreply@blogger.comBlogger439125tag:blogger.com,1999:blog-649255681065021385.post-10238892904226581382017-11-22T12:01:00.001+02:002017-11-22T13:23:43.355+02:00Thai Green Mussel Curry <a href="http://4.bp.blogspot.com/-F-6WCNrFvEY/WhVIKoHiGvI/AAAAAAAAvK8/BHf4urCXpqgPZDuNtqiaicyHUHMHFaELACK4BGAYYCw/s1600/WhatsApp%2BImage%2B2017-11-21%2Bat%2B17.52.57.jpeg" imageanchor="1"><img border="0" src="https://4.bp.blogspot.com/-F-6WCNrFvEY/WhVIKoHiGvI/AAAAAAAAvK8/BHf4urCXpqgPZDuNtqiaicyHUHMHFaELACK4BGAYYCw/s1600/WhatsApp%2BImage%2B2017-11-21%2Bat%2B17.52.57.jpeg" /></a><br />
<br />
<br />
Thai Green Mussel Curry<br />
<br />
1 Onion Sliced<br />
125g Button Mushrooms<br />
1/2 Red Pepper<br />
15ml Fresh chopped Garlic<br />
1 Sachet <a href="https://www.knorrwhatsfordinner.co.za/products/knorr-thai-green-curry/" target="_blank">KnorrThai Green Curry Dry Cook Sauce</a><br />
400ml Milk<br />
500g frozen Mussels (I like the ones in the shells)<br />
1 handful Fresh Chopped Basil and or fresh Coriander<br />
<br />
Fry the onion, mushrooms and pepper in a little oil until slightly soft.<br />
Add the garlic and fry for 2 minutes, keep stirring.<br />
Add the milk and then the Knorr sauce powder.<br />
Mix to combine with no lumps.<br />
Leave to cook and simmer for 10 minutes.<br />
Add the mussels, increase the heat and cook for 5-10 minutes until muscles are cooked through.<br />
Stir in the fresh herbs.<br />
Garnish with fresh coriander and sliced chilli (optional)<br />
Serve with rice or simply in a bowl with fresh bread.<br />
<br />
<a href="http://3.bp.blogspot.com/-NiQkwszf8QA/WhVKuXLiFOI/AAAAAAAAvLI/ngilaCG1Bp07nRkYGkT6vIqUU5-BtIVWACK4BGAYYCw/s1600/WhatsApp%2BImage%2B2017-11-21%2Bat%2B18.05.25.jpeg" imageanchor="1"><img border="0" src="https://3.bp.blogspot.com/-NiQkwszf8QA/WhVKuXLiFOI/AAAAAAAAvLI/ngilaCG1Bp07nRkYGkT6vIqUU5-BtIVWACK4BGAYYCw/s1600/WhatsApp%2BImage%2B2017-11-21%2Bat%2B18.05.25.jpeg" /></a><br />
<br />Homemade Heavenhttp://www.blogger.com/profile/14057023477235437450noreply@blogger.com0tag:blogger.com,1999:blog-649255681065021385.post-34521392647133125302017-11-21T09:09:00.000+02:002017-11-21T09:09:23.242+02:00Cremora Tart<div class="separator" style="clear: both; text-align: center;">
<a href="https://3.bp.blogspot.com/-8-i1kj28dMA/WhPO1QO1B4I/AAAAAAAAvEQ/D8iqSDzE3kUU0LXTdEgI2ZkqUoTA_IdvACLcBGAs/s1600/cremora%2Btarat.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="976" data-original-width="732" src="https://3.bp.blogspot.com/-8-i1kj28dMA/WhPO1QO1B4I/AAAAAAAAvEQ/D8iqSDzE3kUU0LXTdEgI2ZkqUoTA_IdvACLcBGAs/s1600/cremora%2Btarat.jpeg" /></a></div>
<br />
Cremora Tart<br />
<br />
Biscuit Base<br />
<br />
1 Cup of crushed biscuits (you can choose your favorite biscuit)<br />
Extra Crushed biscuits for the top of the tart<br />
60ml of melted Butter<br />
<br />
Mix the biscuits and butter together and press into your 9" pie dish.<br />
Keep the extra crumbs (without butter for the topping).<br />
<br />
Filling<br />
<br />
2 Cups Cremora<br />
1 Cup Water<br />
1 tin Condensed Milk<br />
1/2 Cup Lemon Juice<br />
<br />
Beat the water and Cremora together well.<br />
Add the condensed milk and beat together.<br />
Add the lemon juice and mix until it is thick.<br />
<br />
Pour the filling into the prepared biscuit base.<br />
Sprinkle on the reserved biscuit crumbs.<br />
Refrigerate for 4-5 hours, until it is set.<br />
Homemade Heavenhttp://www.blogger.com/profile/14057023477235437450noreply@blogger.com0tag:blogger.com,1999:blog-649255681065021385.post-46718207781534922742017-11-18T10:52:00.002+02:002017-11-18T10:52:33.889+02:00Cola Chocolate Cake<div class="separator" style="clear: both; text-align: center;">
<a href="https://1.bp.blogspot.com/-xkS4Z8cQhKE/Wg_yz5LiQ4I/AAAAAAAAu8I/CmBYSZRWV_AALZ213lX9hPH-RiLSkZipwCLcBGAs/s1600/chocolate%2Bcake.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="871" data-original-width="653" src="https://1.bp.blogspot.com/-xkS4Z8cQhKE/Wg_yz5LiQ4I/AAAAAAAAu8I/CmBYSZRWV_AALZ213lX9hPH-RiLSkZipwCLcBGAs/s1600/chocolate%2Bcake.jpeg" /></a></div>
<br />
Cola Chocolate Cake<br />
<br />
1/2 Cup Vegetable Oil<br />
1/2 Cup Butter<br />
1 Cup of Cola<br />
2 Cups of Sugar<br />
2 Cups of Flour<br />
1/2 Cup Amasi / Plain Yoghurt / Buttermilk<br />
2 Large Eggs<br />
2 Teaspoons Vanilla Essence<br />
3/4 Cup of Cocoa<br />
10ml Baking Powder<br />
<br />
Mix the Oil, Butter and Cola in a pot and bring to the boil.<br />
Add the Sugar and continue to stir until sugar has melted.<br />
Add the flour and mix well until you have a smooth batter.<br />
Remove from the heat.<br />
Add all the rest of the ingredients and mix well until smooth.<br />
<br />
Pour into a greased baking tray (20cmx30cmx5m)<br />
Bake at 190C for 30-40 minutes.<br />
<br />
Icing<br />
<br />
1/2 Cup of soft Butter<br />
1/2 Cap of Cocoa<br />
2 Cups of Icing Sugar<br />
45ml of VERY Strong Black Coffee<br />
Extra milk to thin out the mixture<br />
<br />
Mix all the ingredients, except the milk in a mixture.<br />
Add extra milk until the icing is smooth and spreadable.<br />
<br />
Frost the cake once it is completely cool.<br />
<br />
<br />Homemade Heavenhttp://www.blogger.com/profile/14057023477235437450noreply@blogger.com0tag:blogger.com,1999:blog-649255681065021385.post-51519410586740947902017-11-10T08:12:00.002+02:002017-11-10T08:12:33.359+02:00Applecrumble Pie<div class="separator" style="clear: both; text-align: center;">
<a href="https://4.bp.blogspot.com/-xfB4D25Yc48/WgU_Pn9QhDI/AAAAAAAAuVQ/5rmbNquJ_wwxhIP53BE5pPSu_1iuLdnBQCLcBGAs/s1600/applecrumble%2Bpie.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="960" data-original-width="715" src="https://4.bp.blogspot.com/-xfB4D25Yc48/WgU_Pn9QhDI/AAAAAAAAuVQ/5rmbNquJ_wwxhIP53BE5pPSu_1iuLdnBQCLcBGAs/s1600/applecrumble%2Bpie.jpg" /></a></div>
<br />
<b><u>Apple Crumble</u></b><br />
<br />
<b>Filling</b><br />
5 Peeled & Cored Apples cut into thick slices - I use a combination of Granny Smith and Pink Lady<br />
4 TBSP Sugar<br />
1 TBSP Butter<br />
1 TBSP Lemon juice<br />
1/2 tsp Cinnamon<br />
<br />
Combine all ingredients in a pot, on low heat and gently cook until sugar has melted but apples still firm.<br />
<br />
<b>Topping</b><br />
3/4 Cup Soft brown Sugar (the very dark one)<br />
1 Cup of Flour<br />
1/2 Cup of Butter<br />
1/2 tsp of Cinnamon<br />
<br />
Blend together well.... (This is a good time to use a food processor)<br />
The mixture will be more ball like and not crumbly.<br />
<br />
Place the apples in a 9" pie dish, with whatever sauce is in the pot.<br />
Break off thumb size pieces of the topping mix, flatten slightly with your fingers and place on the apples until covered completely.<br />
I usually have batter over, which I freeze for my next pie.<br />
<br />
Bake at 190C for 25-30 minutes until topping is crisp and golden brown.<br />
<br />
Serve with cream or vanilla ice-cream.Homemade Heavenhttp://www.blogger.com/profile/14057023477235437450noreply@blogger.com0tag:blogger.com,1999:blog-649255681065021385.post-64668380263303791422017-11-09T08:08:00.000+02:002017-11-09T08:08:57.616+02:00Beer Batter Fried Fish<div class="separator" style="clear: both; text-align: center;">
<a href="https://1.bp.blogspot.com/-IUvYHZCHZpQ/WgPtzxGeYGI/AAAAAAAAuSk/0CeRKIqhuSQTnFe5L3zxdBVO4dVN06zYwCLcBGAs/s1600/fish%2Band%2Bchips.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="960" data-original-width="720" src="https://1.bp.blogspot.com/-IUvYHZCHZpQ/WgPtzxGeYGI/AAAAAAAAuSk/0CeRKIqhuSQTnFe5L3zxdBVO4dVN06zYwCLcBGAs/s1600/fish%2Band%2Bchips.jpg" /></a></div>
<br />
Beer Batter Fish<br />
<br />
250ml All purpose Flour<br />
45ml Cornflour<br />
15ml Custard Powder<br />
340ml Beer ( I use lager)<br />
<br />
8 fillets White Fish ( I used Baby hake fillets)<br />
<br />
250ml All purpose Flour for drenching.<br />
<br />
Oil for deep frying<br />
<br />
Combine the dry ingredients.<br />
Mix in the beer until you have a smooth batter.<br />
<br />
Warm your oil to 180C.<br />
To test temperature without a thermometer drop a 1" piece of bread in the oil, it should brown after 60 seconds.<br />
<br />
Season your fish fillets well, I use fish spice.<br />
Drench your fish in plain flour.<br />
Dip the fish in the batter and carefully place in the hot oil.<br />
Fry on both sides until golden brown.<br />
<br />
Serve as soon as possible.<br />
<br />
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<br />Homemade Heavenhttp://www.blogger.com/profile/14057023477235437450noreply@blogger.com0tag:blogger.com,1999:blog-649255681065021385.post-61024425340015783852016-01-19T11:19:00.000+02:002016-01-19T11:19:13.505+02:00Nachos with Smoked Chicken<span>Friday nights at Homemade Heaven can be rather hectic. There is lots of driving to fetch children, walk dogs and of course the lack of enthusiasm to cook or mess the kitchen before the weekend has even started.</span><br />
<span></span><br />
<span>This easy, throw together meal is so simple that even the smallest member of the family can help. It is very sociable eating too and would work very well as a starter for an informal dinner party. </span><br />
<span></span><br />
<span>Nachos are a Tex-Mex dish from northern Mexico, you can add any protein you like or leave it out for a lighter meal or vegetarian dish. Always ensure it is possible to eat this dish with your fingers, there are <em>Nachos Police</em> who arrest people who use eating utensils with this dish.</span><br />
<span></span><br />
<span>I used chunky cottage cheese, as it was on special (bonus on the wallet) and it worked really well. Traditionally you should use sour cream, but I found that the little people like the cottage cheese better. </span><br />
<span>As you read the recipe you will see there are lots of optional ingredients or alternatives. This is the best thing about this dish, you can add whatever you like and use up any leftover ingredients stock piled from the week.</span><br />
<span></span><span></span><span></span><span></span><span></span><span></span><span></span><span></span><span></span><br />
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Nachos with Smoked Chicken <br />
<br />
250g Bag of <a href="http://www.fritolay.com/snacks/product-page/doritos/doritos-nacho-cheese-flavored-tortilla-chips" target="_blank">Doritos</a> (I used the cheese flavour, but you can spice it up with a hotter flavour) <br />
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250g Smoked Chicken sliced into bite size pieces<br />
1/2 Sweet Yellow Pepper chopped small<br />
10ml Garlic (Fresh chopped is best, less if you using garlic powder)<br />
15ml Butter<br />
2 medium Tomatoes Chopped (or use halved cherry tomatoes)<br />
10 small Spring Onions Chopped<br />
250g Tub Plain Chunky Cottage Cheese<br />
Olive Oil <br />
Handful of chopped Fresh Coriander (You can omit this if you don't have or like)<br />
Chopped Fresh Chilli (Optional)<br />
Black Pepper <br />
300g Grated Cheddar <br />
<br />
Place the whole bag chips on a big oven proof platter<br />
In a pan, on a medium heat, fry the chicken, peppers and garlic until heated through and peppers slightly softened. <br />
Remove from the heat and add the tomatoes and spring onions, stir through.<br />
Leave to stand for 5 minutes to heat the tomatoes slightly.<br />
Evenly place the chicken mix on top of the chips, to ensure that everyone gets some with each serving.<br />
Top with the cottage cheese, you can't spread this but ensure that there are some "blobs" everywhere.<br />
Add the fresh coriander and chilli (if using). <br />
Season with lots of ground black pepper<br />
Top evenly with lots of cheese.<br />
<br />
<a href="http://1.bp.blogspot.com/-FgpH0-ob4Ao/Vp3zCJ_4xII/AAAAAAAARj4/rswPUchgxJE/s1600/20160115_191538.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="360" src="http://1.bp.blogspot.com/-FgpH0-ob4Ao/Vp3zCJ_4xII/AAAAAAAARj4/rswPUchgxJE/s640/20160115_191538.jpg" width="640" /></a><br />
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Bake under the grill for 5 minutes until golden and all the cheese has melted.<br />
Add friends and family and ENJOY!!!<br />
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<span></span>Homemade Heavenhttp://www.blogger.com/profile/14057023477235437450noreply@blogger.com0tag:blogger.com,1999:blog-649255681065021385.post-28004973381860929022016-01-15T14:20:00.000+02:002016-01-15T14:20:48.348+02:00Creamy Chicken Salad with Mango and AlmondsAs my friends and family in the Northern hemisphere languish in the icy grip of winter, we in Cape Town are <strike>enjoying</strike> enduring a heat wave. The country is in the strangle hold of the worst drought in 10 decades. People all over South Africa are donating bottles of water to be delivered to the towns were there is just no more water left.<br />
<br />
Amazing pictures of truck loads of animal feed being delivered in convoy. While we are a country in distress, it is beautiful to see how people are standing together. <br />
<br />
Cooking and eating big hot meals is about as far from my mind as the memory of rain is in Cape Town. <br />
<br />
This creamy chicken salad, with mango and almonds was a huge winner - As we always say "Winner Winner Chicken Dinner"!!<br />
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<br />
Creamy Chicken Salad with Almonds and Mango<br />
Serves 2<br />
<br />
4 chicken breasts sliced into 1"chunks<br />
1 Onion sliced<br />
15ml Tomato Paste<br />
10ml Curry powder<br />
80ml Chutney<br />
80ml Mayonnaise<br />
5ml Sugar<br />
20ml Apricot Jam<br />
125ml Plain Yoghurt<br />
10ml Lemon Juice<br />
Salt and Black Pepper<br />
Oil for frying<br />
<br />
Salad for Serving<br />
Salad leaves<br />
1 disk Feta Cheese<br />
1 Mango peeled and cut into bite size pieces<br />
40g Toasted Flaked Almonds (I toasted them myself in a dry pan)<br />
Fresh coriander or basil for garnish (optional)<br />
<br />
Fry the Chicken in a little oil until turning golden, but not cooked through.<br />
Remove the chicken from the pan and set aside.<br />
Add the onions to the pan and more oil if necessary.<br />
Fry onions until soft.<br />
Add the tomato paste and the curry powder and fry for 1 minute.<br />
Add rest of the ingredients (except the salad ingredients).<br />
Stir the sauce and let it simmer for 5-8 minutes.<br />
Add the chicken and cook until chicken is cooked through.<br />
Check seasoning and adjust.<br />
Turn off the heat and allow to cool.<br />
<br />
Place the salad leaves on the plate.<br />
Place the chicken coated in the sauce on the leaves.<br />
I didn't use all the sauce but add as much as you would like to your salad.<br />
Place pieces of mango around the plate.<br />
Sprinkle with feta and almonds.<br />
Top with garnish and black pepper.<br />
<br />
Serve and enjoy<br />
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Homemade Heavenhttp://www.blogger.com/profile/14057023477235437450noreply@blogger.com0tag:blogger.com,1999:blog-649255681065021385.post-8788714121320229662016-01-05T11:51:00.001+02:002016-01-05T11:51:15.931+02:00Creamy Basil Pesto Salad DressingI have a basil fetish going on at the moment. It's quite fortuitous that I have a large garden and an accommodating <strike>gardener</strike> husband, who has planted 5 different varieties (so far) and found space for the ever growing demand for more.<br />
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I never knew there were so many kinds, I always just accepted that common garden basil, was exactly that - basil common to the garden. Oh no, there are different colours, ethnic groups, sizes and flavours that make my garden sound more like a UN conference than a garden. <br />
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<br />
This recipe is not an original idea, it's been around the "salad dressing circles" for years, but it is my first attempt and I am very happy with the result.<br />
Quick,easy and very good with all the salads which we eat at this time of the year.<br />
<br />
I am hoping that by the end of summer, I will have my garden established enough to be able to eat from it with only occasional help from the outside. <br />
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<br />
Creamy Basil Pesto Salad Dressing<br />
<br />
80ml Mayonnaise<br />
160ml Fresh Cream<br />
30 - 45ml Fresh Lemon Juice<br />
80ml Basil Pesto (store bought is great I like <a href="http://pesto.co.za/" target="_blank">Pesto Princess</a>) <br />
10ml Fresh Chopped Garlic<br />
2.5ml Black Pepper <br />
Salt to taste<br />
<br />
Mix all the ingredients together and adjust seasoning to taste.<br />
If you like it more tart, you can add more lemon juice.<br />
I store mine in used <a href="http://www.grolsch.de/" target="_blank">Grolsch</a> bottles. <br />
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Homemade Heavenhttp://www.blogger.com/profile/14057023477235437450noreply@blogger.com0tag:blogger.com,1999:blog-649255681065021385.post-90438916850247370162015-11-04T13:32:00.000+02:002015-11-04T13:32:40.166+02:00Life is Funny like that<span style="font-family: "georgia" , "times new roman" , serif;">How the wheels of my life have turned. I look back 2 years and I hardly recognize the person in those photographs (she is so skinny). Her life was so different, she was strong in such different ways to me now. </span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"></span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">This girl does still enjoy cooking, family and the outdoors. Although the way she enjoys them now is vastly different. I</span><span style="font-family: "georgia" , "times new roman" , serif;"> now cook with lots of butter, cream and have been know to now even add fruit and nuts into </span><span style="font-family: "georgia" , "times new roman" , serif;"><span lang="EN-ZA" style="mso-ansi-language: EN-ZA;">savoury </span>dishes. Who would have thought an old dog like me could master so many new tricks! </span><br />
<br />
<span style="font-family: "georgia";">Another change is the addition of 2 family members, Roxy and Dude and from tonight we'll have Jack too. Becoming a pack leader and doggie Mom has changed me into that person everyone laughs at in the office. I run my life around these dogs (don't tell them I called them dogs, they think they are humans!).</span><br />
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<span style="font-family: "georgia";">So this is some of how I have changed and become a different person. I am happy. It is a different happy than before, and don't read "sad happy" into that. I am truly blessed and my heart is overflowing, but I am different - I feel things differently now. </span><br />
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<span style="font-family: "georgia";">There is a large piece of my naivety that has been lost. I have learned very hard lessons, very quickly. I know about pain, loss and being alone, I had never experienced that before. This is not a bad thing, it is a different thing and has made me different. I look at things differently and live very differently. </span><br />
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<span style="font-family: "georgia";">I embrace life a lot quicker than before. I take opportunities quicker, live on the edge and take more risks. I am aware with every decision that life is just far too short. You don't get a second chance and you never know when it's going to be "Just too late".</span><br />
<span style="font-family: "georgia";"></span><br />
<span style="font-family: "georgia";"> I don't judge those who are different, although I do keep reminding them not to wait too long to enjoy things, because they might wait too long.</span><br />
<span style="font-family: "georgia";"></span><br />
<span style="font-family: "georgia";">I had to take this time to share with you where I am. I don't want to be labeled as brave or strong - I was forced into an unthinkable situation and have survived. </span><br />
<span style="font-family: "georgia";">How well have I survived? I am guessing it is too early to tell, but I am happy and for a long time I didn't think I could be really happy again. </span><br />
<span style="font-family: "georgia";"></span><br />
<span style="font-family: "georgia";">Thank you to everyone who has shared this journey with me. Thank you for judging me, for supporting me and loving me. Everyone of you have helped me become who I am and I hope you'll continue to do it for a very long time to come.</span><br />
<span style="font-family: "georgia";"></span><br />
<span style="font-family: "georgia";">The biggest thing is the incredible man that I have in my life. I have embraced this happy with both hands, my life is good and am moving forward on a new adventure shortly which will bring more into my life than I could have dreamed possible.</span><br />
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Homemade Heavenhttp://www.blogger.com/profile/14057023477235437450noreply@blogger.com0tag:blogger.com,1999:blog-649255681065021385.post-69980525066764805292015-05-18T11:33:00.000+02:002015-05-18T11:35:36.175+02:00Creamy Potato and Broccoli<div align="center">
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<strong><span style="font-size: large;">"Necessity is the Mother of Invention"</span> </strong></div>
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The best meals I can remember making, have one thing in common - necessity. Usually it is not the necessity to eat, but the necessity to make do with the ingredients I have.<br />
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This happened to me last week - I was handed baby potatoes, broccoli, cream and bacon and asked if I could, " Just make something please". Game on, I got over to the stove and 20 minutes later we were enjoying a feast fit for the working class.<br />
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This recipe is totally adaptable, and you can add anything (but the kitchen sink). Play with the herbs, the vegetables, add smoked chicken, leave out the bacon. I would even try frozen vegetables for the "end of the month" meals.<br />
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<span style="font-size: large;"><em><strong>Creamy Potato and Broccoli</strong></em></span><br />
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This recipe works perfectly if doubled<br />
<br />
1kg Baby Potatoes<br />
1 head of Broccoli - cut into florets<br />
100g of Bacon - cut into 1" pieces<br />
500ml of Cream<br />
45ml Chutney (I like Mrs Balls)<br />
1 medium Onion thinly sliced<br />
30ml of Corn flour<br />
Salt and Black Pepper<br />
Optional - Fresh herbs (I used sage, coriander and basil)<br />
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<br />
Boil the potatoes until soft.<br />
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Fry the bacon and onion in a little oil until soft and golden brown.<br />
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Add the chutney and the cream, salt and pepper.<br />
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Mix the corn flour with a little water and stir into the sauce.<br />
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Leave to cook and thicken.<br />
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Remove 3/4 of the bacon and set aside.<br />
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With a stick blender blend the sauce in the pan.<br />
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(If you don't have a stick blender you can omit this step).<br />
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Return the bacon and add the broccoli and cook until broccoli is tender.<br />
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If the sauce is too thick, you can add a dash of milk to thin it down.<br />
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Add the fresh herbs just before serving.<br />
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Place the potatoes on a dish and pour over the sauce with the broccoli and bacon.<br />
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I like to add an extra grinding of black pepper before serving.<br />
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Sit back and wait for the compliments......Homemade Heavenhttp://www.blogger.com/profile/14057023477235437450noreply@blogger.com2tag:blogger.com,1999:blog-649255681065021385.post-69970605351068558052015-02-04T13:18:00.002+02:002015-02-05T11:43:03.055+02:00Route 62 ExploringThere are so many tourist venues in our lovely country. Many of them, unfortunately, seem only to be enjoyed by those who come from distant shores. <br />
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Route 62 travels through the Klein Karoo, giving you the tourist option for your trip from Cape Town to Port Elizabeth in stead of the N2. Majestic mountains, clean rivers and quaint towns will fill your trip with awe and entertainment.<br />
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We travelled to Robertson, Mac Gregor , Bonnivale and Montague all in a weekend. These towns are so diversely different - yet all within a very short drive of each other. Robertson is only an hour and half drive from Cape Town, so you can be out in the country without a flight ticket or using valuable holiday time travelling. <br />
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We stayed in <a href="http://www.buitenstekloof.co.za/" target="_blank">Buitenstekloof Mountain Cottages</a>, about 15 minutes drive from Robertson. In the mountains and without any cell phone reception or Wi-Fi, yet it was close enough to jump in the car at 10pm to buy milk in Robertson (you never want to wake up to no coffee).<br />
Beautifully appointed cottages on a farm, which remain cool even on the hottest day. The cottages are all solar and gas powered. There are lovely hikes and walks on the farm, and a mountain pool which is ideal for cooling off on a hot day. <br />
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Don't be alarmed when you have hairy visitors to your cottage, the area is very animal friendly so you are sharing your space with dassies, birds, tortoises and even a very brave and curious meerkat.<br />
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On our visit into Robertson we made a visit to<a href="http://www.klipdrift.co.za/" target="_blank"> Klipdrift distillery</a>. Book for the tour and tasting, it is very informative and our guide Lenwill Lucas was excellent. Lenwill made us feel welcome from when we stepped into the foyer with welcome drinks of Klipdrft and ginger ale. The gourmet burger with brandy and coke onion sauce is on my replicate menu very soon.<br />
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<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-91Z2BOgdizg/VNHy9AkG5eI/AAAAAAAAMXQ/eXBiahMdFf4/s1600/10007406_10152687023421795_1472064045607345704_n.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://3.bp.blogspot.com/-91Z2BOgdizg/VNHy9AkG5eI/AAAAAAAAMXQ/eXBiahMdFf4/s1600/10007406_10152687023421795_1472064045607345704_n.jpg" height="360" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The Tasting Room</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">Gourmet Burger </td></tr>
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<tr><td class="tr-caption" style="text-align: center;">Klipdrift Restaurant </td></tr>
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The tour is about an hour long and it is very interesting to see how much goes into every drop of gold. There is a brandy for each taste, but perhaps not every budget, with the most expensive bottle selling at R928 a bottle. But if you are looking for a copper potstilled brandy, which would be called cognac if made in France, you certainly will be happy with the Klipdrift brandy. <br />
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There are so many wine farms in the area, you could tour from farm to farm for a month and never have to see the same place twice. <br />
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Take a short weekend break or a long holiday get away and enjoy the sights, sounds and relaxed atmosphere of country living with all the fun of city life then Route 62 should certainly be on your itinerary.Homemade Heavenhttp://www.blogger.com/profile/14057023477235437450noreply@blogger.com1tag:blogger.com,1999:blog-649255681065021385.post-26820406846234607342014-08-19T13:39:00.000+02:002014-08-19T13:39:39.527+02:00Lamb Chop Lamb Chop Lamb ChopMy sister and I had a foolproof way of weeding out the truth from each other. You had to look into the other's eyes and say "Lamb Chop, Lamb Chop, Lamb Chop".<br />
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So it wasn't completely foolproof, but it did create a lot of laughs - if not the truth. So much of life is about creating happy memories, and I am blessed to have many.<br />
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Another lesson which I also learnt, a more reliable one, from my parents, "Waste not, Want not". There is nothing wrong with using everything you have to enjoy your life, but wasting is never something to be admired. This was a trait which I found very attractive in my husband.<br />
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So in the life of a spend thrift, I would like to share a simple lamb recipe. I have used the chump chop, which is a relatively cheap cut but is bursting with flavour.<br />
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Thrifty Lamb Chop<br />
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750g Lamb Chops<br />
30ml Chopped Mint<br />
30ml Crushed Garlic<br />
30ml Lemon Juice<br />
15ml Finely chopped Lemon Zest<br />
10ml Runny Honey<br />
90ml Olive Oil<br />
Salt and Black Pepper<br />
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Mix all the ingredients together in a Ziplock bag and marinade for 2-4 hours.<br />
Remove from the marinade and either grill or braai (BBQ) over high heat. <br />
Enjoy with a green salad or roasted vegetables.Homemade Heavenhttp://www.blogger.com/profile/14057023477235437450noreply@blogger.com0tag:blogger.com,1999:blog-649255681065021385.post-17394053777524150272014-02-27T16:08:00.001+02:002014-02-27T16:08:53.432+02:00Don't Sweat the Small StuffHow long does it take to write a blog post? A life time. This is one of those posts that has taken a lifetime of experience to write.<br />
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This isn't going to be extremely profound, but these are things I have to write about because if I don't write it down, I might lose it forever.<br />
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My New Year resolutions don't matter to me anymore. I have found myself constantly writing down things to be grateful for, least I forget how lucky I really am. I speak freely about my circumstances and have found a strengthening of my Faith. But all this certainly doesn't made me brave. It just means like you, I woke up this morning and went through the usual rituals (albeit slower than before) and life carried on.<br />
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The first lesson I learnt this year is, "Not to Sweat the Small Stuff", there really is no time to waste. Life is so short and what you think is so important a this exact moment, might be the last thought or deed you share with a particular person.<br />
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How terrible to live with your last conversation being about how much leaving the toilet seat up irritates you. There is a limited amount of time you have to be with the ones you love, don't spend them pointing out how short they fall of your expectations. I challenge you to re-evaluate your expectations and weigh them up against the chance it might be the last thing you say.<br />
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I am not advocating not standing up for what you really believe, but the trivia of life consumes us so much,we miss out on enjoying a person for who they truly are. If that person makes your life unbearable, perhaps you should detox and detach. I have done that, the freedom in a minimalist approach to friends is liberating.<br />
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So there you have my first in "Truths I have learnt in Life". I hope someone will think twice before they speak and save themselves the guilt that could have been changed to joy in a blink of an eye.<br />
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<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-0PfMlJv1yiM/Uw9Fj45Q35I/AAAAAAAALyI/r5qSAnpeVqs/s1600/DSC_2250.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://1.bp.blogspot.com/-0PfMlJv1yiM/Uw9Fj45Q35I/AAAAAAAALyI/r5qSAnpeVqs/s1600/DSC_2250.jpg" height="422" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Real Joy. Here is boy who never saw his dreams come true. Picture Huntshots</td></tr>
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<br />Homemade Heavenhttp://www.blogger.com/profile/14057023477235437450noreply@blogger.com3tag:blogger.com,1999:blog-649255681065021385.post-65667806886958531532014-02-20T17:14:00.001+02:002014-02-20T17:14:07.652+02:00A Loss at Homemade Heaven<div class="separator" style="clear: both; text-align: center;">
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Homemade Heaven lost it's biggest fan and editor my husband Keith. On the 7th of January the man who believed anything was possible, died tragically in in a car crash - together with the newest addition to our family, my son Nordin.<br />
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I too was injured in the crash and am now not mobile for a while. But this won't stop me from showing just how much I had learnt about perseverance from Keith. I now do "Cooking with Crutches" or "Meals on Wheechairs".<br />
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Apologies for the photo quality and styling and any spelling mistakes. It's not always that easy with one hand or from the seated position or with my terrible grammar, but I will try to keep everyone out there full of lovely meals.<br />
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Thank you for those who have followed all the progress over the all the years and I look forward to sharing this new chapter of my life.<br />
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<br />Homemade Heavenhttp://www.blogger.com/profile/14057023477235437450noreply@blogger.com4tag:blogger.com,1999:blog-649255681065021385.post-51129724087385836702013-09-10T10:08:00.000+02:002013-09-10T13:11:54.576+02:00Tikka Chicken Marsala - From Scratch or Pre-Packed SauceWhat excitement at Homemade Heaven, when you have 2 recipes from 2 bloggers for the same dish, made 2 different ways and both equally satisfying.<br />
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The first recipe is a dinner in a flash, the other is a remake of the original made from scratch. We have not only given you the recipes, but also a review and cost comparison.<br />
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This is a first for Homemade Heaven and I really hope not the last, as it has been very informative for me and I know that you as the readers are going to enjoy following this series.<br />
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I start with<a href="http://cupcakesandcouscous.blogspot.com/2013/09/dinner-in-flash-chicken-tikka-with.html" target="_blank"> Dinner in a Flash recipe by</a> <a href="http://cupcakesandcouscous.blogspot.com/">Cupcakes and Couscous, Teresa Ulyate</a><br />
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Chicken Tikka with fragrant rice:<br />
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1 cup basmati rice<br />
8 whole cloves<br />
4 cups water<br />
1 tablespoon sunflower oil<br />
1 onion, chopped<br />
4 chicken breast fillets, cubed<br />
200ml Ina Paarman tikka curry sauce<br />
400g tin peeled and chopped tomatoes<br />
1/2 cup cream<br />
salt<br />
pepper<br />
a handful of fresh coriander leaves + extra to garnish</div>
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Step 1.) Place the basmati rice, cloves and water in a saucepan. Cover and leave to soak<br />
Step 2.) Heat the sunflower oil in a saucepan. Add the chopped onion and sauté for 5 minutes.<br />
Step 3.) Add the cubed chicken and fry for 3 minutes to seal.<br />
Step 4.) Meanwhile, place the saucepan of rice over a medium heat and bring to the boil. Reduce the heat and simmer for 15 minutes or until all the water is absorbed and the rice is cooked through.<br />
Step 5.) Add the tikka curry sauce and tomatoes to the chicken. Mix well, cover the saucepan and allow to simmer for 15 minutes.<br />
Step 6.) Stir in the cream and season to taste with salt and pepper. Tear the coriander leaves into the curry, mix and continue to simmer until heated through.<br />
Step 7.) Remove the cloves from the rice. Spoon the rice and chicken tikka onto heated plates, garnish with coriander leaves and serve.<br />
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<u><b>Review by </b></u> <a href="http://cupcakesandcouscous.blogspot.com/">Cupcakes and Couscous, Teresa Ulyate</a><br />
Product: <a href="http://www.paarman.co.za/" target="_blank">Ina Paarman Tikka Curry Coat and Cook Sauce</a> (200ml)<br />
Factory shop cost: R7.50 (on special)<br />
Retail price: R17.99 (Pick ‘n Pay)<br />
Total prep & cooking time: 30 minutes<br />
Servings: 4<br />
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Cost: R62.44 for the whole dish / R15.61 per serving:<br />
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• I have calculated the cost using the retail price of the tikka sauce (R17.99) as most people would not have access to the factory shop / discounted price.<br />
• This cost is for the chicken tikka only and does not include the rice – let me know if you need rice cost too. </div>
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Thoughts on the product:<br />
I definitely have a “make-it-from-scratch” approach when it comes to cooking and baking – however there are a few exceptions. Curry pastes is one of those! There are some great ones on the market that I feel really deliver on flavour and make it convenient for me to whip up a hearty and satisfying meal quickly and easily. I tend to use the curry pastes and haven’t tried many curry sauces, but Ina’s tikka cook and coat sauce did not disappoint!<br />
Ease of use: It couldn’t get much simpler. The product is shelf stable with a long shelf life. All I needed to do was grab the pack off my pantry shelf, snip it open and pour it in!<br />
Flavour: This sauce did not disappoint - it had a full, rich and well-rounded flavour. I didn’t feel as though anything was missing. It was hotter than I expected though (the pack stated “medium heat”). As you will see in my recipe I also added a tin of tomatoes – I was worried that this might dilute the flavour slightly but this was not the case. The flavour was perfect, and actually I think that if I hadn’t added the tomatoes it would definitely have been too hot for me! I realise that heat is a personal preference and that lots of customers probably like this, but I could have done with a little less heat.<br />
General – as with all of Ina’s products the sauce is extremely versatile. It can be made on the stove top or used in the oven. It is suited to chicken, red meat, fish and veg and can be made using cream or coconut milk. I love that I can use 1 product in so many different ways!</div>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-46FB8vRqa64/Ui4QMoE_51I/AAAAAAAALwA/G4vzRqoA2f0/s1600/Chicken+curry+2.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="http://4.bp.blogspot.com/-46FB8vRqa64/Ui4QMoE_51I/AAAAAAAALwA/G4vzRqoA2f0/s640/Chicken+curry+2.jpg" width="474" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="background-color: white; color: #222222; font-family: 'Trebuchet MS', Trebuchet, sans-serif; text-align: start;"><span style="font-size: small;"><a href="http://cupcakesandcouscous.blogspot.com/2013/09/dinner-in-flash-chicken-tikka-with.html" target="_blank">Dinner in a flash! - Chicken Tikka with Fragrant Rice</a></span></span></td></tr>
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Okay, so now you've all rushed off to buy the ready made sauce and left me holding a bowl of this </div>
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<b><u><span style="font-family: Arial, Helvetica, sans-serif;">Homemade Heaven Tikka Chicken Marsala</span></u></b></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Serves 6 generous portions (Could be 8 if I didn't have teenage boys)</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Marinade:</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">500g cup plain yogurt</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">4 Large Garlic Cloves</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">1 2" Knob of Ginger peeled </span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">1 teaspoon salt</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">1 heaped teaspoon of Smoked Paprika</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">1/2 teaspoon freshly ground black pepper</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">6 Chicken Breasts, Skinned and de-boned and cut into chunks.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Using a pestle and mortar pound the garlic, ginger, salt and black pepper, until a fine paste.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">In a large zip lock bag mix the paste and the rest of the ingredients and marinade for 6 hours or over night.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Sauce</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">4 teaspoons olive oil</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">3 Large Garlic cloves</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">2 teaspoons of dried chilli flakes</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">50g packet of tomato paste</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">1 tablespoon garam masala or eleven -in-one masala</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">2 teaspoons paprika</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">250g of Tomato Puree</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">500g Roma Cocktail tomatoes cut in half</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">2 teaspoons of sugar</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">2 teaspoons salt</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">1 Sachet of Chicken or vegetable Stock</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">1 to 2 cups water ( I used closer to 2 cups)</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Oil, for grilling</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Freshly chopped Coriander Leaves</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Sauce</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Place a large griddle pan over high heat </span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Place another large sauce pan on medium heat and warm oil</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Add the Garlic Paste and Chilli flakes</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Fry until lightly browned </span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Stir in the tomato paste and cook until the paste has darkened in color, keep stirring</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Add the Marsala of your choice and paprika, fry for about 1 minute.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Add the tomato puree, give a gentle stir.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Add the tomatoes, sugar, stock sachet, salt, and 1 cup water.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Bring to a boil, turn down to a simmer, and cook until thickened, Add more water depending on how your sauce thickens.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Cook for about 20 minutes</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Using an immersion blender process sauce until smooth. </span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">In the hot grilled pan, fry the pieces of marinaded chicken until charred - not cooked. </span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Add the charred pieces of chicken to the cooking sauce.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Cook for a further 10 - 15 minutes, until sauce is nicely thickened.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Add the Corriander to the sauce, leaving some for garnish.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">**** You can add 125ml of cream to this recipe, once the chicken is cooked and before adding the coriander.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Serve with basmati rice and naan bread.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Cost for dish : R 80,00 total of R11.42 per person (for 7 servings)</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Review</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">While there is a certain amount of preparation involved, especially if you take the cheaper route like I do, and de-bone and skin the chicken myself.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">I did not find any of the steps very complicated and the sauce did not need much attention, except for the occasional stir. </span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">The char grilling is messy, but the small burnt pieces certainly did add a lovely flavour. I would like to next time, do the grilling over the coals - but that would incur more cost and time.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Teresa's palate is tender and not used to heat - my family enjoy our food on the spicy to very spicy side. This recipe for me, had a slight spiciness - but I do warn those who have a more delicate taste buds, to cut back or cut out the crushed red chilli. </span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Of course adding the cream would help temper the spiciness.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">I would certainly make this without hesitation for a weekday meal, if I had the forethought to do the marinade 6 hours or the night before.</span></div>
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Homemade Heavenhttp://www.blogger.com/profile/14057023477235437450noreply@blogger.com8tag:blogger.com,1999:blog-649255681065021385.post-91469120626062379692013-09-06T09:51:00.000+02:002013-09-06T10:20:57.184+02:00Old Fashioned Pineapple and Coconut CakeThings are back to great at Homemade Heaven central. I'm so inspired, I have more blog posts lined up than time to put them all out there.<br />
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As a celebration for my parents coming to visit, I decided to make a '40's inspired cake I found<a href="http://parkersgeneral.blogspot.com/2013/09/coconut-cake-recipe-from-40s.html"> here</a>. But before you run off to see the original, I have made some changes - more 2013 than 1945!<br />
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I was so happy to see the wonderful response to my <a href="http://homemadeheaven.blogspot.com/2013/08/butter-chicken-sound-of-music.html">Butter Chicken</a>, I re-created another Indian/British delight - Tikka Chicken Marsala. I'll be posting 2 recipes for this, one made by me and another by a fellow prominent South African blogger <a href="http://cupcakesandcouscous.blogspot.com/">Cupcakes and Couscous</a>, Teresa Ulyate. It will awaken your creative juices, and challenge you to either make it yourself or have dinner in a flash with the help of cook-in sauce.<br />
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But all that next week, now lets eat cake.</div>
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<b>Old Fashioned Pineapple and Coconut Cake</b><br />
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1½ cups of white sugar<br />
2 Cups of cake flour<br />
2 eggs<br />
2 tsp. baking powder<br />
1 tsp. vanilla essence<br />
485g tin of crushed pineapple, undrained<br />
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Pre-heat your over to 180<span style="font-family: 'Arabic Typesetting';">º</span>C</div>
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Blend all the ingredients in a bowl until well mixed.<br />
Grease a 25cm square baking tin.<br />
Pour mixture into the tin and bake for about 40 minutes, until cooked through.<br />
When you remove the cake from the oven pour the icing straight over. I poked a holes into the hot cake to allow the syrup to drain through.<br />
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While the cake is baking make the icing.<br />
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Icing:<br />
1/2 c. Coconut Oil<br />
½ Cup sugar<br />
1 Cup evaporated milk<br />
1 Cup desiccated coconut<br />
1 tsp. vanilla<br />
<br />
In a sauce pan, add the first 3 ingredients and simmer until sugar has melted.<br />
Add the coconut and allow to simmer for another 10-15 minutes until sauce is reduced.</div>
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Homemade Heavenhttp://www.blogger.com/profile/14057023477235437450noreply@blogger.com0tag:blogger.com,1999:blog-649255681065021385.post-27594353396914035992013-08-29T10:51:00.000+02:002013-08-30T16:53:33.822+02:00Butter Chicken, the Sound of Music<a href="http://www.metrolyrics.com/my-favorite-things-maria-lyrics-the-sound-of-music.html" target="_blank">Raindrops on roses and whiskers on kittens, Bright copper kettles and warm woolen mittens. Brown paper packages tied up with strings ,These are a few of my favorite things....When the dog bites, when the bee stings, When I'm feeling sad, I simply remember my favorite things, And then I don't feel so bad.</a><br />
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<br /></div>
So I have been feeling down the past few days, have been eating worms - my own big plate of them. The weather hasn't helped much either - cold and wet and getting colder and wetter each day.<br />
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Then I started to hear the reports of how other's have been suffering, not only in Cape Town, all around the world. You only have to spend a few minutes on any news site and you'll know just how hard other peoples lives are.<br />
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I also remembered back to many moons ago, when I was an extra in our school play, The Sound of Music. It was a soundtrack I knew very well, as it was one of the vinyls my parents had, which my Mom loved to play for us, especially on rainy days.<br />
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I started to think of some of my favourite things, and now I don't feel so bad.<br />
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This Butter Chicken recipe is certainly not the most authentic one you'll find, but I love it and it's tried and tested and I have never had anything other than compliments on it. It's a happy day meal for me, as it is a real indulgence with butter and cream - but who's complaining? Not me!<br />
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Butter Chicken<br />
<br />
5 Skinned and Boned Chicken Breasts<br />
100 g Butter<br />
Oil for frying onion<br />
1 Large Onion, sliced and chopped<br />
¾ Cup of Tomato Puree<br />
¾ Cup of Cream<br />
¾ Cup of Plain Yoghurt<br />
2 ml of Cayenne Pepper or Paprika (your choice)<br />
Salt and Pepper<br />
1 Handful of Roughly Chopped Fresh Coriander leaves<br />
1 Squeeze of Fresh Lemon juice <br />
Fresh tomato to garnish (optional)<br />
<br />
Chop the chicken into 3cm cubes.<br />
Heat a pot on the stove, and add the butter.<br />
Fry the chicken in the butter until just turning golden. <br />
Remove the butter and the chicken<br />
Add enough oil to fry the onion until soft and starting to colour<br />
Add the tomato puree, yogurt, cream, cayenne and season to taste.<br />
Add back all the fired chicken and butter.<br />
Stir and allow to simmer for 30 minutes.<br />
The sauce will thicken and reduce down by about half.<br />
If you want to speed up the thickening sauce, remove the lid and increase the heat. <br />
Occasionally stir until ready.<br />
Just before you serve, add the coriander and squeeze of lemon juice.<br />
Cook for 1 minute more and allow to rest for 5 minutes.<br />
Serve with lots of basmati rice and fresh tomatoes.</div>
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Homemade Heavenhttp://www.blogger.com/profile/14057023477235437450noreply@blogger.com3tag:blogger.com,1999:blog-649255681065021385.post-89103573799667136402013-08-26T12:18:00.001+02:002013-09-02T14:15:01.249+02:00Vincent's Torment My LossBeing artistic is for me as difficult as life was for Vincent van Gogh.<br />
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He epitomised the tortured genius, which is the inspiration for my challenge this week. Unlike Vincent, I do hope to be recognised in my own lifetime, because my passion for food could just as well be as relentless as Vincent’s passion for art.<br />
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Hopefully my unbalanced mind is a well-kept secret, unlike Vincent, who was in and out of sanatoriums his entire life, living an impoverished life.<br />
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The artistic food challenge, gave me the freedom to use the rich colouring of chorizo and peppers to depict the tumultuous and fiery mind that was Vincent, whilst the chicken and braised fennel a portrayal of the colourless, clinical existence he was often forced to live. I used the broken poached egg to represent a broken mind, or our interpretation of it, which never hid his incredible talent.<br />
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Sunflowers are probably Vincent’s most recognisable work, and so as a tribute to him I have as my centre piece my interpretation of these sunflowers, with the very starkness of the leaves being evocative of the deliberate brush marks he was so famous for.<br />
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As I have been chopped from the<a href="http://www.blogger.com/%3Ca%20href=%22http://www.bloglovin.com/blog/2730863/?claim=svf45cyhssf%22%3EFollow%20my%20blog%20with%20Bloglovin%3C/a%3E" target="_blank"> Freshly Blogged </a>competition, there is no need to click to vote anymore. Thanks to everyone who did vote for me, I think I did really well. I stayed true to my calling at Homemade Heaven by making <a href="http://homemadeheaven.blogspot.com/2013/08/toddler-treats.html" target="_blank">Toddlers Treats</a>, unfortunately this was too simple for what the judges were looking for. I do hope you'll still enjoy giving it a try, even for a group of teens!<br />
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<br />
Poached chicken<br />
1 whole Chicken<br />
1 Cup Old Brown Sherry<br />
4 Tablespoons Sugar<br />
1 Knorr Chicken Stock Pot<br />
6 cloves of Crushed Garlic Cloves<br />
½ Lemon cut into 8<br />
Salt and Black Pepper<br />
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Place all the ingredients in a large pot.<br />
Cover with enough water to submerge chicken.<br />
Boil on high for 25 minutes.<br />
Turn off the heat and leave for 60 minutes.<br />
Re-heat slowly for 15 minutes in the stock when almost ready to serve.<br />
Carve chicken to serve and garnish with fennel fronds.<br />
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Braised Fennel<br />
1 large Fennel Bulb or 6 baby bulbs<br />
1 teaspoon of olive oil<br />
1 teaspoon of sugar<br />
Salt<br />
<br />
Slice the top stalks off, keeping the fronds and the hard part of the root<br />
Braise the fennel in the oil for 5 minutes until starting to soften.<br />
Add the sugar, salt and a dash of water and turn up the heat on the pan.<br />
Fry, tossing often until fennel is cooked, and just about to start to get come golden colour.<br />
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Chorizo Sauce<br />
2 Chorizo sausages thinly sliced<br />
2 Garlic cloves chopped<br />
4 Potatoes, peeled and cut into cubes 1cm³<br />
1 Red Pepper, roasted , skinned and chopped<br />
In a non-stick frying pan, fry the chorizo, garlic and potatoes for 5 mins on high.<br />
Add the red peppers.<br />
Reduce the heat and add a little water and let it braise for another 5 mins, until cooked with a little sauce.<br />
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Poached Eggs<br />
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6 eggs<br />
1 litre of water<br />
1 Tablespoon of vinegar<br />
<br />
Bring the water and the vinegar to a gentle boil.<br />
Break egg into a ramekin.<br />
With a whisk create a vortex in the sauce pan and then gently place the egg into the centre of the vortex.<br />
With a slotted spoon, coax the egg white to fold around the yolk to create the poached shape.<br />
Remove loose bits of egg white.<br />
Allow egg to poach until the white is just cooked and yellow is still very runny.<br />
Remove and place on kitchen paper, before plating on cooked chorizo sauce <br />
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The Onion Flower</div>
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1 Onion</div>
<div>
¼ Cup of Flour</div>
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2 Garlic Cloves</div>
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1 teaspoon Salt</div>
<div>
1 teaspoon Black Pepper</div>
<div>
Oil for deep frying</div>
<div>
<br /></div>
In a mortar and pestle crush together the salt, pepper and garlic into a paste.<br />
Add the paste to the flour.<br />
Take the onion and peel, leaving the stalk intact.<br />
Start making cuts through the onion, stopping 1cm from the stalk.<br />
Cut until you have about 16 equal cuts right around the onion.<br />
Place the onion submerged in ice cold water for 1 hour<br />
Start to heat the oil, you must have enough oil to cover the onion.<br />
Take your onion from the water and dry as well as you can, without breaking the petals.<br />
Gently spread the petals away from the centre.<br />
Dredge in flour, making sure to coat as evenly as possible.<br />
Once oil reaches about 180ºC, place the onion petal side down into oil.<br />
Fry for 3-4 minutes and then turn the onion over and continue to fry until golden brown.<br />
Remove and place on kitchen paper.<br />
Sprinkle with salt and a little extra black pepper.</div>
</div>
Homemade Heavenhttp://www.blogger.com/profile/14057023477235437450noreply@blogger.com0tag:blogger.com,1999:blog-649255681065021385.post-25746174653686760332013-08-19T14:08:00.000+02:002013-08-26T12:16:02.214+02:00Toddler treatsToddler: a person who toddles, especially a young child learning to walk.<br />
<br />
If you have (or have had) one, you’ll know that the definition hardly incorporates the complexities of said 'little person'.<br />
<div>
<br /></div>
<div>
The fundamental job of a toddler is to rule the universe.<br />
<br />
One of the difficulties faced by Moms and Dads of toddlers is when it comes to eating. Toddlers are strongly independent, have uncompromising wills and thrive on being fussy about anything that doesn't fit into their agenda. <br />
<br />
Ideas about nutrition are as complicated as clothing choices and sleeping patterns. So guiding them through the passage of life never gets easier. (A warning to parents with young children: All the small irritations turn into nuclear warfare once they reach the teenage years!)<br />
<br /></div>
<div>
Staying true to my blog, Homemade Heaven, I decided to go back a few years back in time to make something easy that is filled with hidden vegetables, yet is both informal and tasty enough to feed your two-year-old (and a few friends), just as I did with my grandson.<br />
<br />
We have a winner here, not on the restaurant table, but right at home where you make the magic happen (or is that M-NET?).</div>
<div>
<br />
<div style="text-align: center;">
<i><b>This is my weekly submission to Freshly Blogged competition,</b></i></div>
<div style="text-align: center;">
<i><b>if you would like to vote for this recipe -</b></i></div>
<div style="text-align: center;">
<i><b>Click <a href="http://freshlyblogged.co.za/recipe/toddler-treats/">HERE</a></b></i></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-GTa6MQ4NNPA/UhIIurWXeFI/AAAAAAAALtY/WwJjGEQo-Qo/s1600/Toddler+Treats.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="602" src="http://4.bp.blogspot.com/-GTa6MQ4NNPA/UhIIurWXeFI/AAAAAAAALtY/WwJjGEQo-Qo/s640/Toddler+Treats.jpg" width="640" /></a></div>
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<div>
<br /></div>
Ingredients<br />
<br />
<div>
For the pizza base:<br />
2 cups cooked Spekko Parboiled Long Grain Rice, cooled<br />
3 leeks, washed and finely chopped<br />
3 eggs<br />
Butter<br />
1 cup grated mozzarella cheese<br />
<br />
For the pizza topping:<br />
1.5 cups butternut, cut into 5mm cubed dice<br />
1/2 tsp of thyme<br />
1 tsp butter<br />
1 can chopped peeled tomatoes, drained<br />
Pinch of salt and a grind of black pepper<br />
1/2 tsp vinegar<br />
1 tsp sugar<br />
1 can PnP solid tuna in brine<br />
1.5 cups mozzarella cheese</div>
<div>
<br /></div>
<div>
Method</div>
Chef's note: <br />
Cook the rice first and allow to cool in a bowl.<br />
Preheat your oven, with a greased baking tray, to 240 degrees Celsius.<br />
<br />
For the pizza base:<br />
Braise leeks in butter over medium heat in butter until soft.<br />
Add all ingredients into one bowl and mix well.<br />
Using a mould, place mixture on hot baking sheet, about 1.5 cm thick. Bake in the oven for 12 to 15 minutes, until cooked and golden. Remove from oven, but leave oven on.<br />
<br />
<br />
For the pizza topping:<br />
Cook butternut with thyme and butter until 'al dente'.<br />
In another saucepan, simmer tomatoes with extra thyme, salt, vinegar and sugar until you have a smooth and thick sweet sauce. (You can use a masher to speed this process on.) Season with salt and black pepper to taste.<br />
<br />
Remove the bases from the oven.<br />
Start building your pizzas, on the same baking tray:<br />
First a layer of tomato sauce; second a layer of butternut.<br />
Sprinkle on some tuna.<br />
Top with grated cheese.<br />
Return to the oven for another 10 to 12 minutes, until cheese is melted and golden.<br />
Allow to cool before serving to toddlers - this is not a precaution needed with teenagers!</div>
Homemade Heavenhttp://www.blogger.com/profile/14057023477235437450noreply@blogger.com0tag:blogger.com,1999:blog-649255681065021385.post-43863179948140717312013-08-15T13:18:00.000+02:002013-08-15T13:18:38.320+02:00Creamy Spicy Chicken Livers with Homemade PastaLaughter: The best medicine and the shortest distance between two people.<br />
<br />
This week’s challenge had me running around to find ingredients (no laughing here), failing to get recipes to work (still no laughter), but it did draw me into a community of other bloggers, all facing the same challenge.<br />
<br />
All of a sudden, with tears of laughter running down my cheeks, I realised why I am in this competition – to have fun and get to know people who have the same passions and frustrations I do, so we can laugh about them.<br />
<br />
When you’re told to use cayenne pepper and cinnamon in the same dish and, 'Just for fun, let’s crank it up and see what you can do with white chocolate using those two spices, too,' I saw some ask if the judges were on crack!!!<br />
<br />
You see, this is all about fun. We love the fame of votes, but most of us count each one separately, not in batches of ten. So just know how special you voters are and how much work (and laughter) happens on the other side of the photo!<br />
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<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-zn2WDOTcIII/Ugy3jNHBrpI/AAAAAAAALs8/86TCqwg4K8Q/s1600/Creamy+Sensations.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="356" src="http://3.bp.blogspot.com/-zn2WDOTcIII/Ugy3jNHBrpI/AAAAAAAALs8/86TCqwg4K8Q/s640/Creamy+Sensations.jpg" width="640" /></a></div>
<br /></div>
<div style="text-align: center;">
This is my weekly submission to Freshly Blogged competition,</div>
<div style="text-align: center;">
if you would like to vote for this recipe -</div>
<div style="text-align: center;">
<a href="http://freshlyblogged.co.za/recipe/2-4-dinner-2nite/" target="_blank">Click HERE</a></div>
For the creamy chicken livers:<br />15ml oil for frying<br />1 small onion, finely chopped<br />2 garlic cloves, finely chopped<br />1 tsp Robertsons cayenne pepper<br />1/4 tsp Robertsons cinnamon<br />Salt to taste<br />250g fresh chicken livers, cut into bite-sized pieces<br />50ml brandy<br />50ml water<br />60ml cream<br />Handful of fresh chopped Italian leaf parsley<br /><br />For the homemade pasta:<br />200g cake flour<br />2 extra-large egg<br />Lots of flour for dusting<br /><br />For the ganache truffle filling:<br />80g white chocolate<br />1/3 cup of cream<br />1 tsp cinnamon<br /><br />For the chocolate truffles:<br />70g dark chocolate plus 30g for dipping after<br />1/3 cup of cream<br />1/2 tsp cayenne pepper<div>
<br /></div>
For the creamy chicken livers:<br />Fry onions, garlic and spices in oil until just soft. Add chicken livers and fry for 1 minute. Deglaze the pan with brandy; stir in the water and simmer for 5-10 minutes. Add cream and cook for a further 2-3 minutes, until reduced slightly. Stir in parsley and turn off the heat.<br /><br />For the homemade pasta:<br />Chef's note:<br />I use my food processor to start the mixing, but it can be done by hand, too.<br />Place flour in the processor and start the machine running. Add egg and allow it to run until mixture forms a ball.<br />Dust your work surface well and take the dough and knead for about 5 minutes. (You must end up with a smooth elastic dough that is not sticky. You might need to knead in extra flour to get the right texture.)<br />Leave the dough to rest for 30 minutes, while you set up your pasta machine.<br />Cut the dough in 100g balls and start to work through the pasta machine settings. Starting with the biggest first, work all the way down to the thinnest roller. Using the cutter on the pasta machine, cut to the required thickness - I like tagliatelle.<br /><br />To cook your pasta:<br />Take a large saucepan and fill 1/2 way up with water. Add a generous amount of salt.<br />Once the water is boiling, add pasta and cook for about 4-5 minutes until al-dente.<br /><br /><div>
For the chocolate truffles:<br /></div>
<div>
White chocolate ganache filling: <br />Melt ingredients together over a double boiler and chill overnight.</div>
<div>
Dark chocolate truffles:<br />Melt ingredients together in a double boiler and chill overnight.<br />Assemble truffles:<br />Melt the remainder of the 100g bar of dark chocolate over a double boiler. Form balls with a teaspoon from the dark chocolate, make a dent in the middle and spoon in some white chocolate filling and close truffle up. Dip 2 of the truffles in the melted chocolate to coat and roll the other 2 in icing sugar. Garnish with cayenne pepper.</div>
Homemade Heavenhttp://www.blogger.com/profile/14057023477235437450noreply@blogger.com1tag:blogger.com,1999:blog-649255681065021385.post-65904206642638705312013-08-14T20:02:00.000+02:002013-08-22T20:03:04.950+02:00Spring rolls with a TwistI’m dreaming about a secluded Thai beach. Channing Tatum and Mark Wahlberg are playing volleyball (shirts off). My phone breaks my reverie. I glance down and see there's an email from Freshly Blogged with the list of ingredients for this week’s challenge.<br />
<br />
They would love to hear the inspiration behind my dish: I smile as I give the nod to my daydream. I have a crazy list of ingredients and I must somehow concoct something spectacularly unique, yet simple.<br />
<br />
What would the guys in my life (Channing, Mark, my husband, sons and grandson) like? It’s Saturday and they'll want to eat while watching sport. <br />
<br />
The twist is that it must be disguised sufficiently, so that the men are unaware that they're eating a healthy vegetarian dish! This is where day dreams meet real life.<br />
<div style="background-color: #4c4231; color: #fefff2; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; line-height: 21px; text-align: center;">
<i><b>This is my weekly submission to Freshly Blogged competition,</b></i></div>
<div style="background-color: #4c4231; color: #fefff2; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; line-height: 21px; text-align: center;">
<i><b>if you would like to vote for this recipe -</b></i></div>
<div style="background-color: #4c4231; color: #fefff2; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; line-height: 21px; text-align: center;">
<i><b>Click<a href="http://freshlyblogged.co.za/recipe/toddler-treats/" target="_blank"> <span style="color: #ffdd9f;">HERE</span></a></b></i></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-MqVxasVH524/UhZRvsNN7NI/AAAAAAAALto/keGjcavX8Mg/s1600/Springroll+Stir-fry+with+chutney+-1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="592" src="http://3.bp.blogspot.com/-MqVxasVH524/UhZRvsNN7NI/AAAAAAAALto/keGjcavX8Mg/s640/Springroll+Stir-fry+with+chutney+-1.jpg" width="640" /></a></div>
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<h3>
Ingredients</h3>
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<div class="span5 PIN_1373292156006_hazClick">
<h3 class="h5">
Cheese:</h3>
2 litres of milk<br />
240ml rice vinegar<br />
Salt<br />
2.5ml PnP cook additions Garlic, Ginger, Dhania paste<br />
<h3 class="h5">
Pineapple chutney:</h3>
1 pineapple, peeled and cored<br />
1 flavour sachet from PnP Thai Sweet Chilli 2-min noodles<br />
120ml rice wine vinegar<br />
1 tsp PnP cook additions Garlic, Ginger, Dhania paste<br />
6 Tbsp sugar<br />
120ml water<br />
Zest of 1 orange and juice of half an orange<br />
Salt and black pepper<br />
<h3 class="h5">
Spring rolls:</h3>
1kg Findus Wok Thai vegetables<br />
Juice of half the orange <br />
1 tsp PnP cook additions Garlic, Ginger, Dhania paste<br />
2 packs PnP 2-minute noodles<br />
500g PnP phyllo pastry<br />
Oil for brushing<br />
<br />
<h3 class="h5">
For the cheese:</h3>
Heat milk until just before boiling. Remove from the heat.<br />
Add the vinegar and stir lightly.<br />
Return to the heat and allow the milk to return to scalding temperature.<br />
Remove from the heat and pour through a sieve lined with cheesecloth.<br />
Stir in PnP cook additions Garlic, Ginger and Dhania paste.<br />
Add a generous pinch of salt to the curds. Gently squeeze curds to remove whey.<br />
While warm, form the curds into a block that's 5mm thick, 150mm long and 100mm wide.<br />
Place the cheese block on a plate, cover with kitchen paper and place another plate on top, and refrigerate. Keep cold for 3-4 hours.<br />
<h3 class="h5">
For the pineapple chutney:</h3>
Simmer all the ingredients together until the pineapple is soft. Mash with a masher and continue to cook until thick and sticky. Allow to cool.<br />
<h3 class="h5">
For the spring rolls:</h3>
Preheat the oven to 180 degrees Celsius.<br />
Unroll the PnP phyllo pastry. Work with the length facing you, taking one sheet at a time.<br />
Brush the pastry with oil. Cut the sheet across the width and lay the sheet on the other, to form a square.<br />
Place a piece of cheese (about 15mm long and 10mm wide) about 20mm from the edge of the square.<br />
Place a mixture of cooked Findus Wok Thai vegetables (cooked as per packet instructions) on the cheese.<br />
Place about 12.5ml cooked noodles on the vegetables.<br />
Start to roll your spring roll, tightly rolling and tucking in the ingredients. Fold in the sides of the pastry after the second rolling. Brush with a little more oil and roll tightly.<br />
Bake in a pre-heated oven for 15-20 minutes until golden brown on both sides.<br />
Serve spring rolls hot on a bed of warmed-up stir-fry veggies and noodles, and enjoy with chutney.<br />
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</div>
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Homemade Heavenhttp://www.blogger.com/profile/14057023477235437450noreply@blogger.com0tag:blogger.com,1999:blog-649255681065021385.post-59086488564743610852013-08-05T12:01:00.000+02:002013-08-05T12:01:22.160+02:00Chocolate, pear and Amarula feastFear: a distressing emotion aroused by impending danger, evil, pain, whether the threat is real or not. JRK said, “We have nothing to fear but fear itself”. He obviously had never faced a cooking competition where the competitors seem like Michelin star chefs and me feeling completely out of my depth.<br />We now face week 5 of the Freshly Blogged competition and judging by the popularity at the top, I find myself torn between going back to my roots of good home cooking (totally in my comfort zone) or producing dishes that star in fancy silverware restaurant menus (which is not who I am). <br />So this week I combined what a home cook does, poaching and making cake and then stretching my patisserie home chef skills to the limit. The result was very satisfactory, it is something a home cook can make and still be made to look very proficient. It combines simple steps, all built together into a beautiful tower of boozy goodness – it just takes time, patience and a small pinch of fear!<br />In the end, people will judge you anyway. Don’t live your life impressing others. Live impressing yourself.<div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
This is my weekly submission to Freshly Blogged competition,</div>
<div style="text-align: center;">
if you would like to vote for this recipe -</div>
<div style="text-align: center;">
<a href="http://freshlyblogged.co.za/recipe/chocolate-pear-and-amarula-feast/" target="_blank">Click HERE</a></div>
</div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><img border="0" height="480" src="http://2.bp.blogspot.com/-t_pJdBNa2nQ/Uf90QuJsdcI/AAAAAAAALsM/RKkoda4Bk_A/s640/Chocolate+Pear+and+Amarula+Feast.jpg" style="margin-left: auto; margin-right: auto;" width="640" /></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><b><a href="http://freshlyblogged.co.za/recipe/chocolate-pear-and-amarula-feast/" target="_blank">Chocolate, pear and Amarula Feast</a></b></td></tr>
</tbody></table>
Ingredients<br />For the almond brittle shards<br />50g almonds, roughly chopped<br />1 cup sugar<br /><br />For the poached pear and caramel<br />80g butter<br />1 cup dark brown soft sugar<br />2 pears, peeled, cored and sliced into 3mm slices<br />100ml Amarula<br /><br />For the almond sponge cake<br />2 eggs, separated<br />1/2 cup castor sugar<br />1/2 cup self-raising flour<br />20g blanched almonds, very finely chopped<br /><br />For the chocolate mousse<br />50g butter<br />1/4 cup sugar<br />50ml Amarula<br />80g dark chocolate, melted<br />3 egg yolks<br />2 egg whites, beaten stiffly<br /><br />For the custard<br />1/2 cup cream<br />1/2 cup Amarula<br />1/2 cup castor sugar<br />4 egg yolks<br />30ml cake flour<br />1/2 cup cream<div>
<div>
Almond brittle shards</div>
<div>
Spray and Cook a non-stick silicon sheet (or waxed paper).</div>
<div>
<br /></div>
Roast the almonds until golden brown. Melt the sugar over a slow heat until an amber colour, remove from the heat.<br />Stir in almonds then pour on the silicon sheet. As the sugar starts to set, cut shaped chards with a sharp knife. Leave to cool.<br /><br />Poached pear and caramel<br />Melt the butter with the sugar. Once melted add the Amarula and the sliced pears. Cook on medium heat for 5-7 minutes, until the pears are just soft. Remove the pears from the caramel and cool. Reduce the caramel over medium heat, stirring often until reduced by half. Set caramel aside to cool.<br /><br />Almond sponge cake<br />Preheat oven to 180 degrees.<br />Beat the egg whites until soft and fluffy and add half the sugar, beat to sift peaks.<br />In a separate bowl beat the egg yolks and remaining sugar until thick and creamy.<br />Sift the flour 3 times.<br />Gently fold the egg yolks into the beaten whites with a metal spoon. Add the flour to the egg mixture. Work the mixture gently until mixed, careful not to overwork. Grease and line a small sheet tin (about 20cm²). Spread the batter evenly into the baking tray, sprinkle with almonds.<br />Bake for 12-15 minutes until golden. Remove from sheet and cool.<br /><br />Chocolate mousse<br />Melt the sugar and butter together stirring all the time.<br />Add 50ml Amarula and stir.<br />In a double boiler melt the chocolate. Add the melted butter/sugar mixture to the melted sugar. Allow this mixture to cool.<br />Fold the beaten egg whites into the chocolate mixture with a metal spoon. Do not over mix.<br /></div>
<div>
Heat the cream and Amarula together.<br />Cream together sugar and eggs until light and fluffy. Add the hot cream mixture to the eggs, beating all the time.<br />Return to the heat, continue whisking.<br />In bowl add cake flour and pour over the hot cream mixture, beating well. Return to the heat and beat well until you have thick cooked custard.<br />Allow to cool completely, then whisk in the 2nd 1/2 cup of cream.<br /><br />To assemble<br />Spray and Cook 4 ring moulds well.<br />Cut a piece of cake (using the rings) and place at the bottom of the ring. Spoon a layer of the thickened caramel over the cake layer, cover completely. Layer poached pears on the caramel. Pour over the chocolate mousse. Refrigerate overnight.<br />Unmould the rings, using a hot knife around the edges if it sticks slightly. Dust top of mousse with icing sugar and insert an Almond Brittle shard. Pipe custard around the edge of the mousse tower.</div>
Homemade Heavenhttp://www.blogger.com/profile/14057023477235437450noreply@blogger.com3tag:blogger.com,1999:blog-649255681065021385.post-48484429708287623322013-07-29T11:59:00.000+02:002013-07-29T11:59:32.915+02:00Fish Pie with Braised CabbageTaking a hike along the Wild Coast, from Port St Johns to Coffee Bay, was where I found all the inspiration any foodie, cook, mother or breadwinner could ever want for any circumstance in life.<br /><br />Each night of the five-day hike, we were the guests of a local rural village woman. These are the women of our country who have to make a living out of nothing. Yet they feed children, grandchildren, themselves and any person who would happen upon their homes, come mealtimes. <br /><br />The shops in the villages have little stock, just empty shelves filled with the promise of a delivery “sometime next week”. Still, meals are made, on a primus stove with only one pot.<br /><br />There are certain items that always seem to be in stock, no matter which shop you stop at: One of which is Lucky Fish Pilchards. So we were blessed by generous women, making a feast for us each night from a tin of pilchards, cabbage or spinach (whatever veggie they can grow themselves) and a starch, usually samp or mealie meal.<br /><br />This recipe is to show that it is not what you don’t have that makes a difference, but what you make from what you do have..<span style="background-color: white; color: #404040; font-family: Arial, sans-serif; font-size: 13px; line-height: 18.1875px;"><br /></span>
<span style="background-color: white; color: #404040; font-family: Arial, sans-serif; font-size: 13px; line-height: 18.1875px;"><br /></span>
<div style="text-align: center;">
This is my weekly submission to <a href="http://freshlyblogged.co.za/recipe/fish-pie-with-braised-cabbage/">Freshly Blogged</a> competition, if you would like to vote for this recipe -</div>
<div style="text-align: center;">
<a href="http://freshlyblogged.co.za/recipe/fish-pie-with-braised-cabbage/">Click HERE</a></div>
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-xDtC8EfOlXg/UfY5mWDXl3I/AAAAAAAALr4/xIGNMqXF69k/s1600/Fish+Pie+with+Cabbage.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="480" src="http://4.bp.blogspot.com/-xDtC8EfOlXg/UfY5mWDXl3I/AAAAAAAALr4/xIGNMqXF69k/s640/Fish+Pie+with+Cabbage.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption"><span style="font-size: small;"><a href="http://freshlyblogged.co.za/recipe/fish-pie-with-braised-cabbage/" target="_blank">Fish Pie with Braised Cabbage</a><br /></span><br /><span style="font-size: small;"><br /></span><div style="text-align: left;">
<span style="font-size: small;">For the fish pie:</span></div>
<div style="text-align: left;">
<span style="font-size: small;">Pastry</span></div>
<div style="text-align: left;">
<span style="font-size: small;">2 cups flour</span></div>
<div style="text-align: left;">
<span style="font-size: small;">1/2 cup cold butter</span></div>
<div style="text-align: left;">
<span style="font-size: small;">1 egg</span></div>
<div style="text-align: left;">
<span style="font-size: small;">1/2 cup brine (from feta), mixed with 1/2 cup cold water</span></div>
<div style="text-align: left;">
<span style="font-size: small;"><br /></span></div>
<div style="text-align: left;">
<span style="font-size: small;">For the filling:</span></div>
<div style="text-align: left;">
<span style="font-size: small;">Rice</span></div>
<div style="text-align: left;">
<span style="font-size: small;">1 cup PnP brown rice</span></div>
<div style="text-align: left;">
<span style="font-size: small;">Water (to cook rice)</span></div>
<div style="text-align: left;">
<span style="font-size: small;">1 disc of PnP feta cheese</span></div>
<div style="text-align: left;">
<span style="font-size: small;">1 cup green beans, topped and tailed and diced</span></div>
<div style="text-align: left;">
<span style="font-size: small;">1 cup Sliced Mushrooms</span></div>
<div style="text-align: left;">
<span style="font-size: small;">1 can Lucky Star Pilchards in Tomato Sauce (400g), drained</span></div>
<div style="text-align: left;">
<span style="font-size: small;">1 egg to brush pastry</span></div>
<div style="text-align: left;">
<span style="font-size: small;">4-5 eggs, boiled and quartered (to garnish)</span></div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
<span style="font-size: small;">For the cabbage:</span></div>
<div style="text-align: left;">
<span style="font-size: small;">1 whole head of cabbage, shredded</span></div>
<div style="text-align: left;">
<span style="font-size: small;">1 tsp mild curry powder</span></div>
<div style="text-align: left;">
<span style="font-size: small;">100ml butter</span></div>
<div style="text-align: left;">
<span style="font-size: small;">1 tsp Aromat seasoning</span></div>
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<span style="font-size: small;">Splash of water</span></div>
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<span style="font-size: small;">To make the pastry: In a food processor, blend the cold butter and flour. Add the egg and then slowly add the other liquid, until a soft ball forms. Remove from processor, wrap in cling wrap and rest in the fridge for 1 hour.</span></div>
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<span style="font-size: small;">To assemble: Roll out cold dough on a well-floured surface, to create a disc about 3mm thick.</span></div>
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<span style="font-size: small;">Add a layer of rice mixture to about 8cm from edge of pastry. Top with green beans. Arrange Pilchards on top of the beans. Top with mushrooms. Lightly fold in the sides to form a free-form pie, leaving the centre open. Trim excess pastry. Place on heat-proof plate. Brush with egg wash.</span></div>
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<span style="font-size: small;">To cook in a 'Dutch oven': In a large saucepan with a tight-fitting lid, place a metal trivet on the base.</span></div>
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<span style="font-size: small;">Preheat the pot on a high heat. Place the plate with the pie on the trivet, replace the lid of the saucepan and reduce heat to medium. 'Bake' for about 55-60 minutes, until golden brown and pastry is cooked through.</span></div>
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<span style="font-size: small;">For the rice:</span></div>
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<span style="font-size: small;">Cook the rice according to the instructions on the packet. Once cooked, crumble in the feta, stir and allow to cool.</span></div>
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<span style="font-size: small;">For the cabbage:</span></div>
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<span style="font-size: small;">Braise all the ingredients until soft, about 20 minutes.</span></div>
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Homemade Heavenhttp://www.blogger.com/profile/14057023477235437450noreply@blogger.com3tag:blogger.com,1999:blog-649255681065021385.post-39114840155914158442013-07-23T15:48:00.002+02:002013-07-23T15:48:43.637+02:00Drunken Ostrich Sosatie with Steamed BreadMy inspiration for this blog is blogging. I have now done two blog submissions at the homes of relatives. For the first time they have had to endure the build-up to presenting a blog post – the planning around ingredients, shopping, not understanding why tinned is not a substitution for fresh, all before a pot is put on the stove.<br />The biggest eye-opener is the styling. Hungry people are waiting to eat while I search for the most photogenic sosatie, slicing the bread just right, artistically placing sauce and laying leaves of thyme all in just the right place. Then getting torches, cellphones, backgrounds in place and taking more pictures than mouthfuls – this is all in the hope of capturing one perfect shot.<br />To all those out there that have never tried this, please spare a moment next time you read a blog to pass judgement on the quality of the photography. Most of us are doing the best we can with bad light, impatient families and little experience.<span style="background-color: white; font-family: Arial, sans-serif; font-size: 13px; line-height: 18.1875px;"><span style="color: white;"><br /></span></span>
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<span style="color: white; font-family: Arial, sans-serif; font-size: large;"><span style="line-height: 18.1875px;"><b>If you enjoy this recipe,</b></span></span></div>
<div style="text-align: center;">
<span style="color: white; font-family: Arial, sans-serif; font-size: large;"><span style="line-height: 18.1875px;"><b> please vote for it by clicking <a href="http://freshlyblogged.co.za/recipe/drunken-ostrich-sosatie-with-steamed-bread/" target="_blank">HERE</a>.</b></span></span></div>
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<span style="color: #404040; font-family: Arial, sans-serif; font-size: large;"><span style="line-height: 18.1875px;"><b><br /></b></span></span></div>
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<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-sy3WLc308Mo/Ue6GupMLS9I/AAAAAAAALro/2gGd5gBTzX0/s1600/Wors+and+bread.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="426" src="http://1.bp.blogspot.com/-sy3WLc308Mo/Ue6GupMLS9I/AAAAAAAALro/2gGd5gBTzX0/s640/Wors+and+bread.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Drunken Ostrich Sosatie with Steamed Bread</td></tr>
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<br />For the Drunken Ostrich Marinade<br /><br />500g ostrich sausage<br />4 cloves garlic, roughly chopped<br />2 tbsp fresh rosemary and thyme, chopped<br />100ml PnP chutney<br />200ml Drostdy-Hof Claret Select<br />3 green chillies, chopped<br />2,5ml ground black pepper<br />250g PnP mixed dried fruit without the prunes<br />3 large brown mushrooms, cleaned and quartered<br /><br /><div>
Drunken Ostrich Marinade<br />Mix all ingredients together and marinade for 4-6 hours.<br />When ready to cook, thread sausage, mushrooms and dried fruit on to a bamboo stick.<br />Cook over medium hot coals, brushing with marinade while cooking.<br /><br /><div>
For the Steamed Bread<br /><br />100g soft salted butter<br />3 tbsp sugar<br />3 eggs<br />2 tbsp fresh rosemary, finely chopped<br />2 tbsp PnP chutney<br />1 clove garlic, finely chopped<br />2 green chillies, finely chopped<br />5ml salt<br />250ml self-raising flour<br />350ml maize meal<br />5ml baking powder<br />100-120ml milk<br /><br />Steamed bread<br /><br />Cream together butter and sugar. Add rest of ingredients except milk.<br />Mix well and add enough milk to make a medium-soft batter.<br />Grease steamer well with butter.<br />Steam over boiling water for 35-45 minutes, checking water levels occasionally.<br />Test with a skewer to check if done. It should come out clean.<br /></div>
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For the Tomato and Red Pepper Sauce<br /><br />3 green chillies, finely chopped<br />3 cloves garlic, finely chopped<br />4 large plum tomatoes, skinned and chopped<br />1 large red pepper, chargrilled, skinned and chopped<br />2 tbsp fresh rosemary and thyme, chopped<br />2 tbsp PnP chutney<br />1 tbsp sugar<br />Salt and black pepper<br /></div>
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Tomato and red pepper sauce<br />Fry garlic and chillies for 30 seconds.<br />Add rest of ingredients and simmer for 1 hour.<br />Add a little water if necessary while cooking.</div>
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Homemade Heavenhttp://www.blogger.com/profile/14057023477235437450noreply@blogger.com2tag:blogger.com,1999:blog-649255681065021385.post-16064979533411045312013-03-07T08:02:00.000+02:002013-03-07T08:02:03.877+02:00Carrot and Corn FrittersThis has been a hectic month. I have started a new business, <a href="http://za.linkedin.com/pub/rosemary-gough/64/b34/309/" target="_blank">Property Supervision</a>.<br />
After 15 years of working for the same company - I am venturing out on my own, to make my own path in the business world.<br />
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As you can imagine, food blogging has had to take a step aside, while I made all the plans and preparation for my big life change. I have however been cooking some really good meals lately, but there just hasn't been time to photograph, style, write and post about them.<br />
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I do have one jewel I have been desperate to share with you and I know you'll love the budget friendly and simplicity of this dish. For those with small children, I can vouch it is a big hit with them too.<br />
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<a href="http://2.bp.blogspot.com/-uIs6HXq01K0/UTgs3LgU3cI/AAAAAAAALlQ/k6rtPBSYpXM/s1600/IMG_3154.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="610" src="http://2.bp.blogspot.com/-uIs6HXq01K0/UTgs3LgU3cI/AAAAAAAALlQ/k6rtPBSYpXM/s640/IMG_3154.JPG" width="640" /></a></div>
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Carrot and Corn Fritters<br />
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2 Cups Cooked and Mashed Carrots <br />
1/2 Cup of defrosted Frozen Sweetcorn<br />
2 sliced bread, dampened and crumbled<br />
2 Tablespoons of Flour<br />
2 large Egg<br />
1 Tablespoon sugar (optional)<br />
Salt and Pepper to taste.<br />
Oil for frying<br />
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Mix all the ingredients together.<br />
Allow to cool in the fridge for 1 hour.<br />
Heat oil to medium high heat.<br />
Make patties from the carrot mixture and fry until golden brown on each side.<br />
Don't be tempted to "play" with them too much while frying, they will fall apart.<br />
Fry on one side, then flip over and fry the other side.<br />
I served mine with a cucumber and yogurt raita. <br />
<br />Homemade Heavenhttp://www.blogger.com/profile/14057023477235437450noreply@blogger.com6