Olive Nut Bread

QUICK OLIVE NUT BUTTERMILK BREAD
This is one of those fabulously quick bread that stays fresh and moist for days afterwards - definitely my favourite bread recipe for the moment.

Buttermilk Bread

Ingredients:
500g Buttermilk
2 Eggs
1/2 (half) a large Onion finely chopped
100g Nuts (Pecans or Almonds)
50g Seeds (Sunflower, Pumpkin or Linseed)
100g Halved, pip-less Olives
1 cup Self Raising Flour
1 cup Wholewheat flour
1/2 (half) cup Plain flour
1tsp Bicarb of Soda (Baking Soda)
1/2tsp Salt

Ingredients

Method:
*  Preheat oven to a moderate 180 degrees C
*  Fry onions, nuts and seeds in a little butter
*  Combine Buttermilk and eggs.
*  Add onions, olives, nuts and seeds.  Mix together with a spoon.
*  Sift Flours, bicarb and salt into the mixture.  Fold in with a spoon.
*  Spoon mixture into a greased loaf pan approximately 11cm x 18cm.
* Bake in a moderate oven for 50 minutes.

Tips:  
*  If, (like me) the entire of your tiny town does not stock wholewheat flour.  You can substitute by using 1/2 cup bran and 1 cup plain flour.  Instead of the 1 cup wholemeal and 1/2 cup plain flour as the recipe states.
*  Try Feta and mixed herbs instead of the olives and seeds.  Or whatever you fancy.
*  Another lovely option to to use chopped zucchini (courgette / baby marrow) instead of the olives.

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Cauliflower and Broccoli Cheese

CAULIFLOWER and BROCCOLI CHEESE BAKE
I usually do this dish as an accompaniment to a braai (barbecue).  There are more and more vegetarians out there these days, and the old fashioned South African idea of a braai consisting of only pap and vleis (meat) just isn't really an option any more.  It is always extremely popular and very YUM!

Ingredients:
250g  Cauliflower
250g  Broccoli
500ml  Milk
2 Tbls (30ml) Cornflour (Maizena)
Pinch of Nutmeg
Salt and pepper to taste
150g  grated cheese (cheddar or gouda is fine)
Extra grated cheese for the top

White sauce

Method:
*  Bring salted water to the boil.  Add Broccoli and Cauliflower  and cook for about 10 minutes until just tender, do not over-cook.  Drain and put into an oven proof dish.
*  In the same pot (as to not overdo the wash load!) heat up the milk over medium heat
*  Mix the cornflour in a cup with a little of the cold milk to form a runny paste.  Add to the pot of milk
*  Stir with an egg whisk until milk thickens (about 10minutes).  Add the nutmeg, cheese, salt and pepper.
*  Pour over the cauliflower and Broccoli.  Add the extra cheese on top.
*  Bake in a moderate oven (180 degrees C) for about 35 minutes or until lightly brown on the top.
Serves 8 (as a side dish)

Tips and Suggestions:
*  For added flavour, add some fried onions before pouring over the white sauce
*  Sprinkle with paprika just before adding to the oven.
*  For more fabulous ideas have a look at my recipe index page

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Granadilla condensed milk mousse

GRANADILLA CONDENSED MILK MOUSSE
Perhaps you are more familiar with the name 'Passion Fruit'.  But I'm not... so Granadilla it is.... And my granadilla vine is overflowing with fruit at the moment.  All of which just has to get eaten.  This recipe is so easy and quick it can easily be done whilst cooking a main meal.  You know how good we all are at multi-tasking! Ha-ha!

Ingredients
1 tin condensed milk (397g)
250ml cream
1 sachet gelatin
60ml Boiling water
3/4 cup (185ml) Granadilla pulp (about 7 granadillas)

Ripe Granadillas on my vine

Method:
- Beat together the condensed milk and cream until well mixed
- Dissolve the gelatin in the hot water
- Add gelatin into the condensed milk and cream whilst mixing.
- Mix in the granadilla pulp
- Refrigerate until set (about 90 minutes)
- Decorate with extra fresh granadilla pulp (or kiwi fruit also looks great)

Tips and Suggestions:
*  For more fabulous recipe ideas have a look at my recipe index page

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Anchovy, caper and Olive Bread

ANCHOVY, CAPER and OLIVE BREAD
The smell of fresh bread baking in an oven is one of those simple irresistible smells.  This is a simple bread recipe which can then have almost anything added to it.  I find that by adding the bicarb of soda the bread seems to be softer and lasts longer.

Ingredients
500g white bread flour
1 tsp (5ml) salt
1/2 tsp (2,5ml) sugar
1/2 tsp (2,5ml) Bicarbonate of soda
1 sachet dry instant yeast granules
3 Tbls (45ml) Olive oil
200ml Luke warm water
10 Anchovy fillets, broken up
1 Tbls (15ml) capers
1/2 cup olives, pip-less, and sliced
Method
* Sieve the flour, salt, sugar, bicarb of soda and yeast into a mixing bowl
* Make a well in the center and add the olive oil, olives, anchovies and capers
* Mix on low speed with a dough hook, or knead by hand.
* whilst kneading, slowly add in the water.
* Knead for about 10 minutes.
* Cover top of bowl with some glad wrap and a kitchen towel.
* Leave to rise till doubled in size in a warmish spot (about 45 minutes)
* Knock back down, knead again for a few minutes.
* shape into the shape you wish, or put into a floured pan, or a large ceramic pot.
* Leave to rise until doubled again.
To Top (optional)
* I like to sprinkle things on top at this stage, like maldon salt, or feta, or more olives.
* Bake for about 50 minutes in a 190 degree C oven

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Creamy Salmon fish pie

CREAMY CHEESY SALMON and SMOKED HADDOCK FISH PIE

I love making pies, such an easy way to make a really fab meal, that the whole family enjoys.  The recipe below is wonderful and an adaption of a few recipes all put into one.  Fish is full of those fabulous brain boosting omegas, and most kids live a pie.

Ingredients:

1 Tbls (15ml) Olive oil

1 Onion, finely chopped

2 cloves garlic, crushed
100g fresh mushrooms (optional)

250ml Milk

1 tsp (5ml) Fish spice (or seafood rub)

500g Salmon, (skinned and de-boned)

100g Smoked Haddock, (skinned and de-boned)
5 anchovy fillets, chopped (optional)
2 tps (10ml) Capers (optional)
2 tsp (10ml) Dijon mustard

2 tsp (10ml) Cornflour (Maizena)

250ml Cream or creme fraiche

20ml Fresh lemon (or lime) juice
50g Cheddar cheese, grated
Salt and freshly ground black pepper to taste 
400g (1 roll) ready made puff pastry

Method for the Filling:

- Fry the onion in the olive oil until translucent

- Add the garlic and mushrooms  

- Add the milk, spice, salmon, haddock and anchovies

- Poach the fish for about 10 minutes until it flake apart easily.

- Add the capers and mustard

- Mix the cornflour with a little cream in a separate bowl, adding a little cream at a time to the cornflour, until a smooth paste is formed.  Add this to the pan.

- Stir gently over a low heat until the sauce thickens (about 10 minutes)

- Lastly stir in the lemon juice, and cheese

- season to taste.

Method for putting the pie together:

- Pour the filling into a medium sized pie dishes (25 x 15cm)
- Roll out pastry to fit over the sides of the dish by about 5mm all round
- Bake in a pre-heated oven at 200 degrees for about 35minutes, over until pastry is golden brown.

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Rich Tomato Lamb Stew

DELICIOUS RICH TOMATO LAMB STEW
Winter is on it's way sneaking into our normally warm Northern KZN climate.  Stews are a real winter warmer meal.   Thick, rich with loads of veg and healthy goodness.  I love a stew served the real South African way - which of course is with mielie 'pap' or 'putu' (maize meal - the stale diet of most South Africans), to soak up all that fab gravy.   A good stew takes some time, and it is best to relax, preferably with a glass of good red whilst whilst ambling about the kitchen.

Ingredients for the Stew
1 kg Stewing lamb pieces, trimmed of excess fat
Black Pepper, milled
1 onion, sliced
1 tsp (5ml) Garlic, crushed
1/2 caspium Red Pepper, chopped
1 stick Celery, chopped
1 tsp (5ml) Brown Sugar
200ml Red wine
200ml Beef Stock
2 Tbls (30ml) Tomato Paste
6 Tomatoes, chopped
1 bay leaf
2 tsps (10ml) fresh Rosemary, chopped (or 1/2 tsp dried)
2 tsps (10ml) fresh Oregano, chopped (or 1/2 tsp dried)
1/2 tsp (2,5ml) Smoked paprika
1 Tbls (15ml) Balsamic vinegar
1 Tbls (15ml) Fresh lemon juice
1 Carrot, chopped
2 Baby marrows (zucchini), chopped
Salt and pepper to taste

Method for the Stew:
- Put meat into a heavy based pot, grind black peeper over it and brown the meat slowly over a lowish heat.  I find I don't need any extra oil, as the meat supplies it's own fat.  But you may need a dash, depending on the meat.
- Add the onions once the meat starts browning, cook until onions are translucent
- Add the garlic, red pepper and half the celery, cook for a few minutes.
- add the sugar, red wine, beef stock and tomato paste.
- Add the chopped tomatoes herbs, spices, and vinegar.  Simmer on low heat for about 1 and 1/2 hours.
- Add the lemon juice carrots, marrow, salt and pepper.  Simmer for about another 45 minutes until meat is tender, and liquid has reduced to a nice rich gravy.

Tips:
* I love my stew sprinkled with just a dash of cayenne pepper. Try it, it brings out all the flavour.
* For the mielie pap recipe go here
* also great served with mashed potato or rice.

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