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!