I got this recipe from my sister who got it from a friend. I don't know where it originated from but it is very good.
A friend of mine that I worked with asked me for this recipe this morning. I have not made it in a while and I maybe it is time for me to make it again.
Crust
1 packet Cheddars biscuits (crushed)
60 g butter (melted)
Put two T crumbs aside
Mix the crumbs and the butter and press into a pie plate.
Set aside.
Filling
2 tins tuna fish (drained and flaked)
1 medium onion (chopped)
1 greenpepper (chopped)
1 c Carnation milk
1 egg
1 t prepared mustard
Salt and pepper to taste
Fry onion and greenpepper until soft.
Add the rest of the ingredients for the filling and pour into the crust.
Sprinkle the 2 T crumbs over the tart and bake at 170 degrees C for 30 minutes.
This will go well with a salad as a light meal or on its own as a snack
Naomi
Tuesday, October 28, 2008
Sunday, October 26, 2008
Cottage Cheese Fridge Cake
This recipe makes quite a big fridge cake and it is delicious. I first heard about this recipe from a lady that worked with me many years ago. Her sister made this and she used peaches to make it. I have never used peaches, but I am sure it will taste good too. I usually go with either strawberries or pineapple. I have also substituted the swissroll with finger biscuits - it works just as well.
Ingredients
1 swissroll
250 g plain, smooth cottage cheese
1 tin condensed milk
juice of 1 lemon
1 tin (410g) fruit of choice
2 t custard powder
250 ml cream
Method
Cut swissroll into slices and place slices in the bottom of a dish. (The dish I use is approximately 20 X 20cm).
Mix cottagecheese, condensed milk and lemon juice. Spread over the swissroll slices.
Drain the fruit and retain the juice.
Arrange fruit on top of the cottagecheese mixture.
Mix the custard powder with a little juice. Pour back into into the rest of the juice and cook over a low heat until the mixture starts to cook and thicken. Remove from heat and leave to cool. When cool dribble juice over the fruit.
Mix cream with 1 t sugar and 1 t vanilla essence and whip until stiff.
decorate fridgecake with cream and keep in the fridge.
This usually tastes better if left in the fridge until the next day.
I hope you will enjoy this as much as we do.
Naomi
Ingredients
1 swissroll
250 g plain, smooth cottage cheese
1 tin condensed milk
juice of 1 lemon
1 tin (410g) fruit of choice
2 t custard powder
250 ml cream
Method
Cut swissroll into slices and place slices in the bottom of a dish. (The dish I use is approximately 20 X 20cm).
Mix cottagecheese, condensed milk and lemon juice. Spread over the swissroll slices.
Drain the fruit and retain the juice.
Arrange fruit on top of the cottagecheese mixture.
Mix the custard powder with a little juice. Pour back into into the rest of the juice and cook over a low heat until the mixture starts to cook and thicken. Remove from heat and leave to cool. When cool dribble juice over the fruit.
Mix cream with 1 t sugar and 1 t vanilla essence and whip until stiff.
decorate fridgecake with cream and keep in the fridge.
This usually tastes better if left in the fridge until the next day.
I hope you will enjoy this as much as we do.
Naomi
Monday, October 20, 2008
Mutton Curry Potjie
This recipe appeared on a calender years ago, along with other potjiekos and braai recipes. We made it once and we were hooked. It has quite a lot of ingredients and it takes some time to cook but it is well worth the wait and the effort. I sometimes make this on the stove in stead of in a potjie. We add potatoes as the original recipe does not call for potatoes.
Ingredients
1 kg lamb knuckles
salt
olive oil
2 chopped onions
1 clove garlic crushed
1 brinjal chopped
3 green chillies chopped(pith and seeds removed)
125 g dried apricots
5 ml turmeric
5 ml coriander
500 ml stock
Curry powder to taste
6 cloves
1/2 piece crushed green ginger
1 green pepper chopped
stick of cinnamon
1 sachet or small tin of tomato paste
5 ml ground cummin
5 ml anice seed
10 ml vinegar
1 c apricot jam
Chutney to taste
1 c buttermilk or yogurt (we prefer buttermilk)
2 large potatoes cubed.
Method
Brown the meat in the oil and remove from the potjie when brown.
Add the Onion, garlic, chillies, greenpepper, ginger and spices to the oil in the potjie. Fry until the onions are just tender. Return the meat to the potjie and add the rest of the ingredients except for jam, buttermilk and chutney.
Let it simmer gently until the meat falls from the bone.
Add the jam, buttermilk and chutney to the pot and let it heat through until all the jam has melted.
Season to taste.
Serve with rice or samp and sambals.
Naomi
Ingredients
1 kg lamb knuckles
salt
olive oil
2 chopped onions
1 clove garlic crushed
1 brinjal chopped
3 green chillies chopped(pith and seeds removed)
125 g dried apricots
5 ml turmeric
5 ml coriander
500 ml stock
Curry powder to taste
6 cloves
1/2 piece crushed green ginger
1 green pepper chopped
stick of cinnamon
1 sachet or small tin of tomato paste
5 ml ground cummin
5 ml anice seed
10 ml vinegar
1 c apricot jam
Chutney to taste
1 c buttermilk or yogurt (we prefer buttermilk)
2 large potatoes cubed.
Method
Brown the meat in the oil and remove from the potjie when brown.
Add the Onion, garlic, chillies, greenpepper, ginger and spices to the oil in the potjie. Fry until the onions are just tender. Return the meat to the potjie and add the rest of the ingredients except for jam, buttermilk and chutney.
Let it simmer gently until the meat falls from the bone.
Add the jam, buttermilk and chutney to the pot and let it heat through until all the jam has melted.
Season to taste.
Serve with rice or samp and sambals.
Naomi
Thursday, October 16, 2008
Chocolate Cake
This recipe is not so quick and easy as the previous ones I have posted. I found this recipe in a woman's magazine in 1984. When I got it at first I made it once and thought that it was way too much work. I kept it however and a few years later started making it again and this is the only chocolate cake I bake these days. It has a decadent icing that goes with it. I mostly ice it with butter icing. It makes quite a large cake and I usualy use only one layer and keep the other layer in the deepfreeze until I need it. It freezes very well.
Ingredients
440 ml cake flour
440 ml castor sugar
125 ml cocoa powder
190 ml boiling water
7 eggs (seperated)
15 ml baking powder
5 ml salt
5 ml vanilla essence
125 ml cooking oil
2 ml cream of tartar
Method
Melt the cocoa powder in the boiling water and leave to cool down.
Sift the flour, castor sugar, baking powder and salt together.
Add egg yolks, cold cocoa mixture, oil and vanilla essence to the flour mixture.
Mix it very well.
whisk the egg whites and the cream of tartar until stiff.
Fold the egg whites into the rest of the mixture with a metal spoon.
Mix well.
Pour the batter into two lined 20 cm cake tins. The tins should be quite deep as this mixture rises quite high.
Bake at 180 Degrees C for 35 - 40 minutes.
Let the cake cool down in the tins for about 5 minutes. Turn it out and let it cool completely.
Filling
1/2 tin caramel
Icing
125 g dark baking chocolate
4 egg yolks
155 ml sugar
310 ml butter
125 ml thick cream
Melt chocolate. You could break it in pieces and place it in a glass jug on the stovetop while the cake is baking. The heat of the oven will be sufficient to melt the chocolate. It will be melted by the time the cake comes from the oven.
Beat the egg yolks and sugar together until light and fluffy. Add cream.
Stir mixture into melted chocolate. Mix well.
Cook the mixture on a very low heat until it thickens. Remove from the heat and leave to cool.
Cream the butter and add the chocolate one spoon at a time and mix well after each addition.
The mixture is enough to coat three cakes. Keep the rest in the fridge until you need it.
Cut one layer of the cake in half horizontally. Spread the caramel onto one layer and sandwich together. Spread Chocolate icing over the cake and keep in the fridge until the icing has set.
Both layers of the cake could be used.
Ingredients
440 ml cake flour
440 ml castor sugar
125 ml cocoa powder
190 ml boiling water
7 eggs (seperated)
15 ml baking powder
5 ml salt
5 ml vanilla essence
125 ml cooking oil
2 ml cream of tartar
Method
Melt the cocoa powder in the boiling water and leave to cool down.
Sift the flour, castor sugar, baking powder and salt together.
Add egg yolks, cold cocoa mixture, oil and vanilla essence to the flour mixture.
Mix it very well.
whisk the egg whites and the cream of tartar until stiff.
Fold the egg whites into the rest of the mixture with a metal spoon.
Mix well.
Pour the batter into two lined 20 cm cake tins. The tins should be quite deep as this mixture rises quite high.
Bake at 180 Degrees C for 35 - 40 minutes.
Let the cake cool down in the tins for about 5 minutes. Turn it out and let it cool completely.
Filling
1/2 tin caramel
Icing
125 g dark baking chocolate
4 egg yolks
155 ml sugar
310 ml butter
125 ml thick cream
Melt chocolate. You could break it in pieces and place it in a glass jug on the stovetop while the cake is baking. The heat of the oven will be sufficient to melt the chocolate. It will be melted by the time the cake comes from the oven.
Beat the egg yolks and sugar together until light and fluffy. Add cream.
Stir mixture into melted chocolate. Mix well.
Cook the mixture on a very low heat until it thickens. Remove from the heat and leave to cool.
Cream the butter and add the chocolate one spoon at a time and mix well after each addition.
The mixture is enough to coat three cakes. Keep the rest in the fridge until you need it.
Cut one layer of the cake in half horizontally. Spread the caramel onto one layer and sandwich together. Spread Chocolate icing over the cake and keep in the fridge until the icing has set.
Both layers of the cake could be used.
Monday, October 13, 2008
Chicken a la King
Are you tired when you get home at night or do you just not feel like going to a lot of trouble to make supper. This is probably the easiest Chicken a la King recipe ever.
Cut 3 cups of cooked chicken into bite size pieces, add a tin of Cream of Mushroom soup and 125 ml of cream. Mix it all together and heat it through.
Serve with rice and a green salad.
You will still have plenty of time left to do those things you can't find time for otherwise.
Naomi
Cut 3 cups of cooked chicken into bite size pieces, add a tin of Cream of Mushroom soup and 125 ml of cream. Mix it all together and heat it through.
Serve with rice and a green salad.
You will still have plenty of time left to do those things you can't find time for otherwise.
Naomi
Saturday, October 11, 2008
Milktart
There are thousands of milktart recipes. I think that just about every other person has their own recipe. I have quite a few myself. This recipe is a lazy cooks recipe. You can use a biscuit base as a crust or one can make a proper crust for it. The proper crust is a little more work than the biscuit base but both are equally delicious.
Pastry
2 c cake flour
1/2 c sugar
125 g butter or margarine
1 egg
salt
2 t baking powder
Cream butter and sugar well.
Add the egg and mix well.
Add the rest of the ingredients and mix into a dough.
Press the dough into a one big or two regular pie plates. I prefer to make one big tart in stead of two smaller ones.
Bake the pastry for approximately 10 minutes at 180 degrees.
This dough is enough for about three big tarts. I press a very thin layer of dough into the pie plate. If you don't use all of the dough you can wrap it in a plastic bag and freeze it for a next time.
Filling
4 c full cream milk
1 T butter
3 T cake flour
3 T cornflour (Maizena)
1 c sugar
vanilla essence
2 extra large eggs
Bring the milk and the butter to the boil.
Mix the rest of the ingredients to a smooth paste.
When the milk boils, turn down the heat and add the paste to the milk. Stir continuously until the mixture thickens.
Pour the filling into the crust.
Sprinkle ground cinnamon on top and let it cool.
At a later stage I will place a traditional milktart recipe. This takes more time and one needs very strong upper arms for the mixing.
Pastry
2 c cake flour
1/2 c sugar
125 g butter or margarine
1 egg
salt
2 t baking powder
Cream butter and sugar well.
Add the egg and mix well.
Add the rest of the ingredients and mix into a dough.
Press the dough into a one big or two regular pie plates. I prefer to make one big tart in stead of two smaller ones.
Bake the pastry for approximately 10 minutes at 180 degrees.
This dough is enough for about three big tarts. I press a very thin layer of dough into the pie plate. If you don't use all of the dough you can wrap it in a plastic bag and freeze it for a next time.
Filling
4 c full cream milk
1 T butter
3 T cake flour
3 T cornflour (Maizena)
1 c sugar
vanilla essence
2 extra large eggs
Bring the milk and the butter to the boil.
Mix the rest of the ingredients to a smooth paste.
When the milk boils, turn down the heat and add the paste to the milk. Stir continuously until the mixture thickens.
Pour the filling into the crust.
Sprinkle ground cinnamon on top and let it cool.
At a later stage I will place a traditional milktart recipe. This takes more time and one needs very strong upper arms for the mixing.
Wednesday, October 8, 2008
Savoury Muffins
This is a basic cheese scone recipe that takes only a few ingredients. The original recipe makes twelve bite size scones. It is also a recipe that can be made at short notice. I double the recipe to make twelve regular sizes muffins. I will place the original recipe first and then my adapted recipe.
CHEESE SCONES
250 ml cake flour
2500 ml grated cheddar cheese
15 ml baking powder
Salt
Cayenne pepper
190 ml full cream milk
Mix all the ingredients together and spoon into the greased hollows of a small muffin tin.
Bake at 210° C for 10 – 12 minutes.
SAVOURY MUFFINS
500 ml cake flour
500 ml grated cheddar cheese
25 ml baking powder
Salt
6 sun dried tomato halves (these tomatoes are marinated in vinaigrette and olive oil)
6 finely chopped fresh basil leaves or 1 t dried basil
1 T melted butter
380 ml full cream milk
Mix all the ingredients together and spoon into the greased hollows of a regular muffin tin.
Bake at 180° C for 15 minutes.
This recipe will make twelve regular sized muffins.
The sun dried tomatoes and basil can be substituted with green/red peppers bacon and oreganum
CHEESE SCONES
250 ml cake flour
2500 ml grated cheddar cheese
15 ml baking powder
Salt
Cayenne pepper
190 ml full cream milk
Mix all the ingredients together and spoon into the greased hollows of a small muffin tin.
Bake at 210° C for 10 – 12 minutes.
SAVOURY MUFFINS
500 ml cake flour
500 ml grated cheddar cheese
25 ml baking powder
Salt
6 sun dried tomato halves (these tomatoes are marinated in vinaigrette and olive oil)
6 finely chopped fresh basil leaves or 1 t dried basil
1 T melted butter
380 ml full cream milk
Mix all the ingredients together and spoon into the greased hollows of a regular muffin tin.
Bake at 180° C for 15 minutes.
This recipe will make twelve regular sized muffins.
The sun dried tomatoes and basil can be substituted with green/red peppers bacon and oreganum
Sunday, October 5, 2008
I am placing this recipe as I have received many requests for it. I normally make a plain loaf from this, but it makes very good cup cakes as well. It is also an easy recipe as all the ingredients are mixed together. As a loaf it is delicious served warm without any decoration.
CUPCAKES
½ c soft butter or margarine
1 t vanilla essence
2 t baking powder
2 eggs
¾ c sugar
1 ½ sifted cake flour
½ c milk
METHOD
Place cupcake cases in the hollows of a muffin tin. This will help the cakes to retain its shape.
Place all ingredients in a bowl and beat well.
Spoon mixture into cupcake cases.
Bake at 180° C for 15 minutes.
Place cupcakes on a cooling rack and let it cool down completely before decorating.
Makes approximately 12 cupcakes.
BUTTER ICING
125 g butter or margarine at room temperature.
500 g sifted icing sugar.
Cream butter until it is soft. Add icing one spoon at a time and mix well until it is well combined before adding the next spoon.
If the icing is too stiff when all the icing sugar is added, add a tablespoon of milk and mix well.
The icing can be tested by touching a finger to the icing. If some icing sticks to your finger then it is the right consistency. If it does not stick to your finger it is too dry. Add another spoon of milk.
To make a loaf, spoon the mixture into a loaf tin and bake at 180° for 50 – 60 minutes.
The loaf can be iced but usually it does not last long enough in our house to be decorated.
CUPCAKES
½ c soft butter or margarine
1 t vanilla essence
2 t baking powder
2 eggs
¾ c sugar
1 ½ sifted cake flour
½ c milk
METHOD
Place cupcake cases in the hollows of a muffin tin. This will help the cakes to retain its shape.
Place all ingredients in a bowl and beat well.
Spoon mixture into cupcake cases.
Bake at 180° C for 15 minutes.
Place cupcakes on a cooling rack and let it cool down completely before decorating.
Makes approximately 12 cupcakes.
BUTTER ICING
125 g butter or margarine at room temperature.
500 g sifted icing sugar.
Cream butter until it is soft. Add icing one spoon at a time and mix well until it is well combined before adding the next spoon.
If the icing is too stiff when all the icing sugar is added, add a tablespoon of milk and mix well.
The icing can be tested by touching a finger to the icing. If some icing sticks to your finger then it is the right consistency. If it does not stick to your finger it is too dry. Add another spoon of milk.
To make a loaf, spoon the mixture into a loaf tin and bake at 180° for 50 – 60 minutes.
The loaf can be iced but usually it does not last long enough in our house to be decorated.
Saturday, October 4, 2008
Crustless Savoury Tart
Sometimes one is asked to bring a plate of eats to a funtion. This recipe is one of my favourites to take. It is quick and easy to make and it is delicious.
I make it as a light meal with salad as well.
Ingredients
6 Viennas (red or smoked)
1 Tin Corned Beef (bully beef)
1 c Grated Cheddar Cheese
1 c Milk
2 Eggs
1/2 t Mustard
1 T Cake Flour
1 Small Grated Onion
Salt and Pepper to taste
Method
Mix all ingredients toegether and pour into an ovenproof dish.
Bake at 180 degrees C for approximately 30-40 minutes.
Remove from the oven and allow to cool and set.
Serve with a salad of your choice if served as a light meal.
Cut into bitesize squares to serve as a snack.
I make it as a light meal with salad as well.
Ingredients
6 Viennas (red or smoked)
1 Tin Corned Beef (bully beef)
1 c Grated Cheddar Cheese
1 c Milk
2 Eggs
1/2 t Mustard
1 T Cake Flour
1 Small Grated Onion
Salt and Pepper to taste
Method
Mix all ingredients toegether and pour into an ovenproof dish.
Bake at 180 degrees C for approximately 30-40 minutes.
Remove from the oven and allow to cool and set.
Serve with a salad of your choice if served as a light meal.
Cut into bitesize squares to serve as a snack.
Thursday, October 2, 2008
Dessert
This recipe was a favourite of my Mom's when we were kids. She used to make two versions of it - a pineapple and a banana version, but the banana stuck with me all these years. I have chopped and changed here and there and this is not my Mom's original recipe. I sometimes try to make things faster and easier. So my Mother's traditional pie crust made way for a fast and easy biscuit base.
Banana Fridgecake
1 Packet Digestive Biscuits (crushed)
60 ml Melted Butter
1 Tin Caramelised Condensed Milk
6 sliced Bananas
Juice of 1 Lemon
250 ml Cream
1/2 t Vanilla Essence
1 t Sugar
Mix biscuit crumbs and butter and press into a square 20 x 20 cm dish. Place in the deep freeze while preparing the rest of the ingredients.
Mix the banana slices with lemon juice.
Take the base from the deep freeze and spread caramel over the biscuit base.
Arrange the banana slices over the caramel.
Whip cream, vanilla and sugar until stiff.
Spread the cream over the bananas. Chill for a few hours in the fridge.
My Mother did not use any lemon juice in this fridgecake, but I found that it is too sweet. The lemon juice breaks the sweetness and just gives that extra bit of taste to the whole fridgecake.
Banana Fridgecake
1 Packet Digestive Biscuits (crushed)
60 ml Melted Butter
1 Tin Caramelised Condensed Milk
6 sliced Bananas
Juice of 1 Lemon
250 ml Cream
1/2 t Vanilla Essence
1 t Sugar
Mix biscuit crumbs and butter and press into a square 20 x 20 cm dish. Place in the deep freeze while preparing the rest of the ingredients.
Mix the banana slices with lemon juice.
Take the base from the deep freeze and spread caramel over the biscuit base.
Arrange the banana slices over the caramel.
Whip cream, vanilla and sugar until stiff.
Spread the cream over the bananas. Chill for a few hours in the fridge.
My Mother did not use any lemon juice in this fridgecake, but I found that it is too sweet. The lemon juice breaks the sweetness and just gives that extra bit of taste to the whole fridgecake.
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