Bacon and Basil Pesto Tagliatelle

Pasta is one of my favourite dishes, this recipe...delish!








Taste the difference!





Ingredients: Serves 2

200g Handmade Basil Tagliatelle (I bought at Pick n Pay)
Half an onion, chopped
150g Lean Bacon, chopped
100g Cocktail tomatoes, sliced in quarters
150g Baby Marrow, chopped
2 Tablespoons fresh basil pesto (inbox me if you would like the recipe)
Olive oil
Salt and pepper

Method:

Step 1: Heat 10ml olive oil in a pan, saute the onions until soft and golden brown, add the bacon. Fry until cooked, add the baby marrow, cook for 5min, add the tomatoes and cook for 5min.

Step 2: While the tomatoes are cooking, cook the pasta in boiling water for 3min. Remove from heat and drain.

Step 3: Add the pasta to the bacon mix, stir. Add the pesto and carefully mix well. Season with salt and pepper.
Remove from the heat and serve!

Home Made Cottage Pie

 This is an easy and quick dish,  not expensive and really tasty!

Ingredients: Serves 4-6, depends on appetite

500g Lean minced beef

1 Onion, chopped

125g Mushrooms, chopped

125g Frozen mixed veggies

1 Tin Tomato and onion mix

Olive oil

Half a packet brown onion soup powder

5ml Chili powder

4 Large potatoes, peeled and diced

1 Egg, beaten

15ml Butter

10ml Flour

Salt and white pepper

Method:

Preheat oven to 180 degrees.

Step 1: Cook the potatoes in boiling water until soft, remove from heat and drain. Mash the potatoes with a fork, add the butter and mix well. Add the beaten egg and flour. Season with salt and pepper. Cover with cling wrap and put aside.

Step 2: Heat 10ml olive oil in a saucepan, saute the onion until golden brown, add mushrooms and saute for 5min. Gradually add the mince, mix everything well together. Cook for 10min, add chili powder and the tomato and onion mix, cook for +/- 20 min, add the frozen veg and brown onion soup powder, simmer for 10-15min. Season with salt and pepper. Remove from the heat.

Step 3: Put the mince in a serving dish, oven proof. Using a piping bag, pipe the mashed potatoes over the mince. Bake for 20min, until golden brown.

Taste the difference!

Serve with a fresh side salad!

Carrot Cake

 This is a very special recipe that I unfortunately cannot share with you... It is a basic recipe from my grandmother, which I modified a little.
If you would like to have a taste, you can place an order and I will be happy to make them for you!

It is perfect for a babyshower, birthday party, kitchen tea        or any other special occasion.

Taste the difference!

Chicken Curry

I like spicy food, but not too hot that you can't swallow the pieces of chili! This is my own recipe for a tasty chicken curry.




Taste the difference!




Ingredients: Serves 4
4 Chicken fillets, cubed
1 Onion, chopped
125g Mushrooms
1 Garlic clove, crushed
400ml Coconut milk, (1tin)
5ml red curry paste
5ml Indian curry powder
5ml Freshly ground chili powder
250ml Frozen peas
Sprig fresh parsley, finely chopped
Olive oil
Salt and pepper
10ml Corn flour
15ml Milk

1 Cup rice raw; cooked

Method:

Step 1: Heat 10ml olive oil in a saucepan. Saute the garlic and onions until golden brown. Add the red curry paste, mix well. Add the Indian curry powder and the mushrooms, cover with lid and simmer for 5min. Add the chiecken pieces, cover with lid and cook for 5min. Add the coconut milk and bring to the boil. Simmer for 20min. Stir in the chili powder.

Step 2: Soak the frozen peas in warm water until unfrozen, drain and add to the chicken. Cook for 5min.

Step 2: Mix the cornflour with the milk and add to chicken, stir and simmer for 10min. Season to taste.
If you prefer it hotter, add chopped fresh chili, without the pips.
Add the fresh parsley and remove from the heat.

Serve with rice and a side salad; sprinkle with parsley as garnish.

Lasagne - My way

                                                                                                                                                                           This is my own recipe...it's easy, quick and tasty!                

Ingredients: Serves 4

500g Lean mince (You can use any minced meat you prefer, I used Venison)

Half an onion, chopped

125g Mushrooms, chopped

1 Tin Tomato and onion mix

10ml Apricot Jam

20ml Chutney

Lasagne sheets

Salt and pepper

Olive oil

Grated cheese to sprinkle on top

Fresh parsley

White Sauce:

75g Butter

45ml Cake Flour

750ml Low fat milk 

Pinch of nutmeg

Salt and pepper

1 Egg, beaten

Method:

White sauce:

Step 1: Melt the butter in a saucepan. Remove from the heat, stir in the flour until it forms a thick paste. Gradually add the milk while stirring continuously, to prevent lumps from forming.

Step 2: When all the milk is added, put back on the stove on a lower heat. Let is cook for +/- 20-30 min, stirring every now and again. The sauce should get thicker by now, add the nutmeg, salt and pepper to taste. Cook for +/- 10min, remove from the heat and cover the top with cling film to prevent a layer from forming.

Preheat oven to 180 degrees.

Filling:

Step 1: Heat 10ml olive oil in a saucepan, add the chopped onion. Fry for 5min, add the mushrooms. Fry for 5min add the minced meat. Mix everything well together, cook for 5-10min. Add the tin of tomato and onion mix, cook for another 5min. Add the apricot jam and chutney; cover with lid and let it simmer for 20min. Season with salt and pepper. Remove from heat.

Add the beaten egg to the white sauce and mix well.

Fill the bottom of a baking dish with minced meat, cover the meat with a layer of lasagne sheets (uncooked) and poor white sauce over. Repeat. (mince, lasagne sheets and sauce)

Sprinkle grated cheese on top and bake for +/- 60 min, until golden brown.

Remove from oven, sprinkle chopped parsley on top and serve with a fresh side salad.



Rump Steak with Roast Potatoes and Salad

This is one of the easiest and tastiest meals ever and your partner will be so impressed!






Taste the difference!




Ingredients: Serves 2
2x 300g Rump steaks
2 Large potatoes
300g Pumpkin, diced
2 Tablespoons Caramelized onions (see Quiche recipe)
Sprig Rosemary
1 Clove garlic, crushed
Olive oil
Salt & Pepper
100ml Jimmy's Braai Sauce
50ml Chutney
Juice of 1 Lemon
Braai Salt
Sachet of Ina Paarman's sauces (I used mushroom)

Mixed salad- whatever you have in the fridge

Method:
Preheat oven to 180 degrees.
Step 1: Mix the Jimmy's Sauce, lemon juice, chutney and 30ml olive oil together. Marinade the 2 steaks in the Sauce mixture.

Step 2: Cut the potatoes into wedges, place in a baking tray. Sprinkle with a little olive oil, add the rosemary leaves, crushed garlic and season with salt and pepper. Give it a good shake, cover with tin foil and put in oven for 45min.
After 45min, add the pumpkin and put in oven for 15-20min, until cooked.

Step 3: Preheat the stove, with frying pan on top. When hot, sear one steak at a time on both sides. Place in baking tray, add the marinade and put in oven for 10-15min, depends on how you like it done!

Plate the potatoes, steak with caramelized onions and sauce and mixed salad!

Roasted Butternut, Caramelized onions and Bacon Quiche

This is a perfect lunch! Light, tasty and something different. 












Ingredients: Serves 4 for a light lunch/ 2 for a summers dinner
Pastry:
250g Cake Flour
1ml Salt
1 Tablepsoon sugar
1 Egg Yolk

15-30ml Water

150g Butter-cool but malleable
Filling:
300g Butternut, diced
100g Lean Bacon, cut into small pieces

1 Onion, sliced

1 Tablespoon red wine
1 Tablespoon Treacle Sugar
1 Tablespoon Butter
2 Tablespoons Boiling water
1 Sprig fresh rosemary
Olive oil
1 Clove garlic, crushed
4 Eggs

Method:
Preheat oven to 180 degrees
Short Crust Pastry:
Step 1: Sift flour, salt and sugar together. Work in softened butter between fingers and thumbs until the mixture is the consistency of fine breadcrumbs.

Step 2: Beat the egg yolk and stir in 15ml of the water, tip into the flour mixture.

Step 3: Work the mixture into a stiff dough, adding as much needed of the rest of the water.
Wrap the pastry with cling film and keep in fridge for at least 30min.

Filling:
Step 1: Melt the butter in a suacepan, add the red wine, boiling water and sliced onion. Add the treacle sugar, cover with a lid and let it simmer for 60-90min on a low heat.

Step 2: Place the diced butternut in a baking tray, sprinkle with +/- 30ml of olive oil, add the rosemary leaves and cruched garlic. Season with salt and pepper. Mix everything with your hands and cover with tin foil. Place in oven for +/- 45 min.. until cooked.

Step 3: Fry the bacon in a pan until cooked. Remove from heat and put aside.

Step 4: Roll out half the pastry,+/- 6mm thick.Carefully place the rolled out pastry in a loose bottom baking tin;trim the edges;prick the base with a fork.

Place a piece of greeseproof paper into pastry case and fill with rice or beans. Place in the fridge.

Step 5: Remove butternut from the oven and put aside. Reheat oven to 200 degrees.

Remove onion mixture from the heat if it has a dark brown coulour and it is soft.                                    

                                                 

Step 6: Bake the pastry with the rice/beans at 200 degrees for 15min. Remove the rice out of the pastry case and bake the pastry for another 5-10min at 180 degrees. Remove the pastry from the oven and leave to cool. (Do not take it out of the baking tin)

Step 7: When the pastry is cooled, add the butternut, bacon and caramelized onion into the pastry case. Beat the eggs, season with salt and pepper, poor over the butternut filling/into the pastry case.



Step 8: Place in oven and bake for 60min (until cooked through) at 180 degrees.

Take out of oven, let it rest for 5-10min and remove from tin.

Slice and serve with a glass of wine and a fresh side salad!

Taste the difference!

Tip:

Pastry and caramelized onions can be kept in fridge for a week in a air tight container, pasrty covered with cling film.

Stuffed Chicken Breast with Green Beans and Sweet Pumpkin

 When I wanted to spoil my mom, I used to prepare this dish for her, it was was her favourite! So, this is for her!

Ingredients: Serves 2-4, depends on apetite

4 Chicken fillets

2 Cloves of garlic, crushed

Half an onion, chopped

125g Mushrooms, chopped

Half of a red pepper, chopped

Olive oil

1 Sprig rosemary, finely chopped

250g Extra fine green beans

25g Roasted flaky almonds

75g Feta cheese

500g Diced pumpkin

1 Tablespoon treacle sugar

1 Tablespoon butter

1 Tablespoon boiling water

Salt and black pepper

                                                      

Method

Preheat oven to 180 degrees.

Step 1: Heat a teaspoon of olive oil in a frying pan. Add 1 clove of crushed garlic, fry for 1min, add the chopped onions. Cook for another 2-3min, add the red pepper and cook for 3 min. Add the mushrooms and rosemary, leave on the heat for 5-10min, until everything is cooked. Season with salt and pepper. Remove from heat.

If you are not going to cook the chicken immediately, let the filling cool down before you stuff the breasts.

Step 2: From the middle, slice the chicken breasts side ways to create a more open and flat piece. One at a time, place the breast on a peace of cling film, place another peace of cling film on top. (As shown in picture)

Step 3: With a meat tenderiser, flatten the breast to almost double its size.

Step 4: Remove the cling film, place  the breast on a chopping board. Place a hand full of the stuffing in the middle of the breast and roll. With toothpicks, close both ends to prevent the stuffing from falling out.

Step 5: Place the stuffed breasts in a baking dish, sprinkle the rest of the stuffing over. Drizzle with a little olive oil, season with salt and pepper. Cover with foil. This can be made in advanced and kept in fridge. If serving immediately, put in preheated oven for 30-45min, until cooked.



Step 6: While the breasts are in the oven; melt a table spoon of butter in a pot, add the pumkin, water and treacle suger. Cover with lid and cook for 20-30min, until cooked. Season with salt and pepper.

Step 7: While the pumpkin and chicken are cooking; heat a teaspoon of olive oil in a sauce pan, add 1 clove of crushed garlic, simmer for 1min, add the green beans. Leave on the heat for 15-20min, add the almonds and feta cheese. Season with salt and pepper.

Tip: I only give approx time frames, so it is extremely important to keep an eye on the food whilest cooking. Check occasionally whether the food is cooked.

Serve with Ina Paarman's mushroom sauce and a side salad.

Give Me a Chance Children's Foundation

 I recently attended a charity event to raise money for the Give Me a Chance Children's Foundation hosted by Lee-Anne Stoffberg, Alluvia Wine Estate's PR Manager. It was held at the lovely Clouds Estate just outside Stellenbosch.

What made this event unique was that the guests were responsible to decorate and set their tables according to a chosen country. Everyone brought a dish unique to their country.

The women really went out of their way with creativity. A few of the countries we visited was Japan, France, England, South Africa, Arab, Spain, Greece...

It was something different and everyone had so much fun!

To be able to raise money for a good cause, be creative, meet new people, enjoy good food and have fun... what more can you ask for!

 
 

 

Taste the difference!

Home Made Chicken Strudel

What we had for supper last night. Easy to make, healthy and delicious!



Taste the difference!



Ingredients: Serves 4

4 Chicken fillets
Half an onion chopped
1 Clove of crushed garlic
125g Mushrooms chopped
Sprig of fresh thyme chopped
125g Mix veg of your choice
Olive oil
200g  Melted butter
8 Sheets of phylo pastry
100ml Sweet Chili Sauce
100ml Jimmy's Sauce
100g Feta Cheese
Pinch of Salt and Black Pepper

Method:

Step1: Cook the chicken fillets in boiling water on the stove for +/- 15min. Take out of the water and leave to cool.

Step 2: Fry the garlic and onions in a splash of olive oil until golden brown, add the mushrooms and thyme. Cook for +/- 5min and add the mixed veggies. Cover the pot with lid and leave for another 5-10min until the veggies are cooked. Remove from the heat.

Step 3: Shred the cooked chicken fillets and add to the veggie mix. Put back on the heat. Add the Sweet Chili and Jimmy's sauces. It is important to taste, you can always add more of the sauces if needed.
Season to taste. Add the feta cheese and remove from the heat.

Step 4: Cover the phylo sheets with a damp cloth. Use one sheet at a time. Divide the chicken filling into 8 portions. Brush half of the pastry with the melted butter and fold the other half on top. The pastry should be a rectangle, place one portion of the chicken mixture +/- 5cm from 3 edges (closest to you and the 2 sides). Brush the top part with butter and fold the sides over. Roll the rest into a strudel shape. Place on a buttered baking tray and brush the top of the strudel with butter. Repeat with the rest of the filling and pastry.

This can be made in advance and kept in the fridge. Preheat oven 30min before serving at 180 degrees. Bake for 15-20min until golden brown.

Serve with a side salad and sauce of your choice. Ina Paarman's ready made sauces are always a winner!

Sun, food, wine and good friends

I can just see myself sitting in the sun with good friends, wine and good food! Summer is here!



Taste the difference!