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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Mielie Pap

MEILIE 'PAP' or 'PUTU'
This is the staple diet of the majority of South African's, made from maize meal.  It is also the most popular side dish at a braai (barbeque)  usually served with a tomato and onion gravy.  Or served with a stew, to soak up all that delicious gravy.  It is even eaten for breakfast with milk and sugar.

Ingredients for the Pap (Maize meal)
2 cups (500ml) water
1/2 tsp (2,5ml) salt
1 cup (250ml) maize meal (or polenta)
1 Tbls (15ml) butter

Method:

* Put the water and salt in a saucepan. Bring to the boil.

* Turn to a low heat once boiling and add in the butter and the maize meal (or polenta).  Mix to combine

* adjust with extra water or maize meal to the consistency of your liking.  I like it the same consistency as mashed potato.  

* Leave to cook covered on a low heat for 30 minutes.

* Serve hot

Tips:

* For a braai side dish I add half a tin of tomato and onion sauce to the top of the pap (don't mix it in), and grated cheese on top of that.  this melts over the top, so as you spoon out the pap you get a bit of pap with tomato and onion and melted cheese - mmmm... delicious
* Mix in a tin on sweetcorn to the water just before mixing in the pap for some decadence

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Hickory Trail

Apple crumble

APPLE and PINEAPPLE CRUMBLE

This is such a lovely easy desserts, or for tea.  Kids love to help with crumbling the butter into the flour - such fun!  The oats, apples and pineapple make it pretty healthy too - Yummy!

Ingredients:

1 can (400g) unsweetened pie apples

2 fresh apples, peeled, cored and cubed

1 fresh pineapple, peeled and cubed

2 Tbls (30ml) Apple Juice

1/2 cup (125ml) flour

1/2 cup (250ml) brown sugar

1 tsp (5ml) cinnamon

A sprinkle of nutmeg

75g Butter

1/2 Cup (125g) Rolled oats

Ready for the topping to go on

Method:

- Mix the Apples and pineapple together and put in a medium sized oven proof dish.

- Add the apple Juice.

- Mix the flour, sugar, cinnamon and nutmeg together in a separate bowl.

- Add the butter, and rub into the flour mixture, until it resembles breadcrumbs.

- Mix in the oats.

- Sprinkle the crumbly topping evenly over the apples.

- Bake at 190 degrees C for about 35 minutes or until the topping is golden brown.

- Serve warm with cream, custard or ice-cream
Serves 8


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Creamy bacon mushroom spaghetti

CREAMY BACON and MUSHROOM SPAGHETTI with FRESH AVO
Pasta is so lovely to make and the number of sauces that can be made to go with pasta are endless.  This is a recipe for a lovely creamy one, nice on a cold winter night.

Ingredients:
1 Tbls (15ml Olive oil
6 rashes bacon, chopped small
1/2 onion, chopped finely
1 tsp garlic, crushed
1/2 caspium pepper, chopped
1/2 red chilli, chopped (optional)
1/4 tsp smoked paprika
black pepper, ground
1 tsp chicken stock powder
1 tsp cornflour (maizena)
250ml cream
A few squeezes of fresh lemon juice
1 packet Spaghetti (made as per packet instructions)
1 Fresh Avocado (to garnish)
Grated cheese of your choice

Method
- Fry the bacon and onion in the olive oil until the bacon is a golden brown.
- Add the garlic, pepper, chili, and spices.
- Mix the cornflour in a cup with a small amount of cream to form a paste, gradually adding more cream, add to the pan.
- Stir until sauce thickens (about 10 minutes)
- In the interim cook the spaghetti as per packet instructions.
- Add the lemon juice to the sauce once it has thickened.
- Mix the sauce into the spaghetti
- Plate, and garnish with freshly sliced avo and grated cheese
Serves: 4


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Chermoula paste

CHERMOULA PASTE
This is a Moroccan (North African) spice or paste used as a rub on meat or fish.  Or added to stews, soups and curries and wonderful added to cous-cous.   This is a recipe out of a friend's cookery book, I have been utilizing ever since.
I like to buy my spices whole and grind them myself, I find the flavour is much more intense and fresh doing it this way.

Ingredients:
1 Tbls (15ml) Cumin
2 Tbs (30ml) coriander seeds
1 Tbls (15ml) paprika
1 and 1/2 tsp (7,5ml) dried chilli flakes
4 large cloves garlic, peeled
3cm piece of fresh ginger, peeled
3/4 cup (185ml) fresh parsley, leaves and stalks
3/4 cup (185ml) fresh coriander, leaves and stalks
3 Tbls (45ml) fresh lemon juice
2 Tbls (30ml) water
1 Tbls (15ml) olive oil
Method:
- crush the cumin, coriander seeds.
- Place the cumin, coriander, paprika and chilli into a dry pan and heat until aromatic.
- Place the garlic, ginger and roasted spices in a blender.  - Blitz.
- Add the parsley & coriander - blitz again.
- Add the lemon juice, water and olive oil for a final blitz until smooth.
- For a rough paste, just mush it all with a mortor & pestle - this is usually how I do it to save time.

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Fabulous Pizza

FABULOUS PIZZA
I love Pizza, and living out here in the bush, we seriously lack restaurants or any take-out places, which means making your own.  This recipe is my favourite.  It is super easy and makes 4 wonderfully thin pizza bases which can be topped with whatever topping tickles your fancy.  After making this very easy recipe, you may wonder why you ever go out for pizza, when you can make it even better at home.

Ingredients:
6oog White bread flour
10g Sachet dry instant yeast granules
2ml salt
350ml luke warm water
30ml olive oil
Crushed garlic
Tomato paste
salt
Cheese (Mozzarella, Cheddar, Gouda)
Parmesan cheese

Method:
- Put flour, yeast and salt in a mixing bowl, mix up evenly.
- I put mine in a mixer which is equipped with a dough hook, and leave it running on low.
- Add olive oil and warm water slowly.
- The dough will form into a big ball, It must not be sticky.  Keep kneading with the mixer, or by hand for about 10 minutes until the dough is quiet pliable.
- Put a tea towel over the bowl and leave in a warmish spot to double in size (about an hour)
- Preheat oven to 220 degrees C
- beat down the dough and roll into a short fat sausage.  Cut evenly into 4 pieces and roll into 4 balls.
- sprinkle some flour on the kitchen top surface
- sprinkle flour on baking tray
- Roll each ball out into a thin circle shape - place on the baking tray
- Spread some garlic, and tomato paste over the base, sprinkle with salt.
- Add your toppings of choice (see below for some cool ideas)
- Sprinkle a healthy dose of cheese (whatever you choose or a mix).
- bake in a hot oven (220 degrees C) for about 20 minutes, or until the cheese just starts getting golden splodges.
- Sprinkle with Parmesan cheese, top with fresh rocket or Avo

Topping ideas
- Sliced pear and blue cheese, (with fresh rocket added after baking)
- Fig, brie cheese & walnuts
- Brinjal  (Egg plant), sun-dried tomatoes and  pepperdews (mild chilli)
- Artichokes, Capers, olives and anchovies, (with fresh avocado after baking)
- pizza is a great way of using up bits and pieces in the fridge!  Anything goes really.

Tips:
- I do 2 pizzas at a time, and freeze the dough of the other two pieces.  Next time  I just take the dough out the freezer in the morning, put in a bowl covered with a tea towel to allow to defrost and rise.

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Cooking for the Seven Dwarfs

Perfect Pancakes

PERFECT PANCAKES
Pancakes remind me of lovely Lazy Sunday mornings at home.  Hot pancakes with cinnamon & lemon is just such a wonderful weekend breakfast treat.

Ingredients:
1 Tbls (15ml) Sugar
2 Eggs
300ml Milk
125g Cake Flour
Pinch of salt
Butter for frying

Method:
- Cream together the eggs and sugar, gradually stir in milk
- In a separate bowl, Sift Flour and salt.
- add, egg, milk mixture gradually to flour mixture, beating continuously.
- Continue beating for about 2 minutes, then allow to rest for about 10 minutes.
- Heat butter in a frying pan over medium heat.
- Ladle some batter into the pan, swirling the pan to get a thin even layer covering the surface.
- Cook for about 1 minute until mixture has set, turn over and cook another minute.
- transfer to a plate, and pile them up in an oven to keep warm.  set at about 80 degrees C.

To top: 
- sprinkle with cinnamon, lemon juice and sugar and roll up.
- or how about yoghurt and honey for a real breakfast treat.
- or get decadent with berries and cream.


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Stuffed Calamari Tubes

STUFFED CALAMARI TUBES with SWEET CHILLI

Ingredients for the stuffing

2 Tbls (15ml) oil

1 Onion

1 tsp (5ml) crushed garlic

1 small red chilli pepper, chopped finely
1 cup rice

1 cup white wine

1 cup vegetable stock
1 Tbls (15ml) tomato paste

1 tin (400g) diced tomato

1 tsp (5ml) mixed dried herbs

Pinch cayenne pepper

1/2 tsp (2.5ml) Turmeric

salt and pepper to taste

Ingredients for the tubes

1kg small calamari tubes

Olive oil
60ml sweet chilli sauce

Method for stuffing
- Fry onions in oil until translucent,
- add garlic and chilli
- Stir in rice
- slowly add the white wine, and vegetable stock, stirring gradually from time to time for about 10 minutes.
- add in the rest of the ingredients.
- cook over low heat until the moisture has been absorbed by the rice. (about another 10 minutes)
- allow to cool
Putting it all together
- Carefully spoon the rice mixture into the calamari tubes (I find a knife works well for this)
- Close the top of the calamari tube by 'threading'a toothpick through the tube.
- pour over a healthy amount of sweet chilli sauce
- heat some olive in a frying pan
- fry in small batches over a hot pan for a few minutes at a time (about 5 minutes), until the calamari is cooked (no longer translucent)

Tips:
- Just add the broken tubes and tentacles to the mix, they can get fried up with the rest of the "perfect'tubes.
- Wonderful as a classy finger snack at a braai - done on a flat plate over the coals.

This Post links to:
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Stuffed pimento peppers

STUFFED PIMENTO PEPPERS
I bought some beautiful huge pimento peppers the other day, mainly because I want to try and see if I can get the seeds to grow.  I decided on stuffing these beautiful peppers with a stuffing and baking them in the oven - they were delicious.  Here's the recipe.

Ingredients
2 large pimento Peppers, halved longways down the center
3 Tbls (45ml) Thick Plain yoghurt
4 sliced brown bread (wholewheat is great), crumbled
1/2 cup (125ml) grated cheddar cheese
1 tsp (5ml) capers
1/2 tsp (2.5ml) yellow mustard seeds, grinded
1/2 tsp (2.5ml) aniseed, grinded
1/2 tsp (2.5ml) cumin, grinded
1/2 tsp (5ml) dried sage
1/2 tsp (5ml) fresh mint leaves
Salt and pepper to taste

Method:
- heat oven to 190 degrees C.
- Cut the pimento peppers in half longways, remove seeds and pith
- Cut off crusts of bread and crumble with your fingers.
- Add, bread, yoghurt, cheese, and capers to a bowl, stir by hand altogether.
- Grind together the mustard seeds, aniseed and cumin, add to the bread mixture
- Add in remaining ingredients and mix
- Spoon into the peppers
- Baked in a greased pan for about 25 minutes until golden brown on top
- Serve with a lovely fresh garden salad for a light meal or as a side dish to a main meal.

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This Chick Cooks

Chilli Tamarillo Jam

STICKY SWEET CHILLI and TAMARILLO JAM
My garden is full of little bell peppers (like Pepperdews), Chillis and my Tamarillo tree is drooping Tamarillos.  So what better way than to utilize them all in a sweet chilli jam.  You can substitute the Tamarillos for tomatoes if you like.  It is absolutely delicious.

Ingredients
1 Cup (250ml) Tamarillos, skinned and chopped.
1 Cup (25ml) peppers, chopped. ( I used a mix of sweet caspium peppers and chilli peppers)
1 Tbls (15ml) Garlic, crushed.
2 Cups (500ml) Sugar.
1/2 Cup (125ml) White grape vinegar
1 Tbls (15ml) Dark Balsamic vinegar
2 Tbls (30ml) Freshly squeezed lemon Juice
1/2 tsp (5ml) Salt

Method
- Put all the ingredients in a medium sized saucepan
- Keep on a low heat stirring occasionally until all the sugar has turned to liquid.
- Turn up slightly and simmer for about 45 minutes until the jam turns syrupy.
- Test a bit on a spoon, the cooled liquid on the spoon must be thickish and syrupy  but it will thicken even more on cooling.
- Sterilize a jar in boiling water, and pour the warm jam into the jars.

Tips:
- Makes about 2 cups of jam
- will keep for about a month or so in the fridge
- Can substitute tomatoes for the Tamarillos


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Potato Chips

CRUNCHY POTATO CHIPS

Every now and then I just love fried potato chips (or french fries).  I'm not really fond of 'shlap' chips that they serve in fast food places - seriously - those are just so not cooked enough.  In my opinion they need to be a lovely golden brown and a bit crispy.  This is my recipe that works perfectly every time.  Easy, simple and yummy.  if the peels on the potatoes are nice - leave them on.  

Ingredients:

Potatoes, (work on about 2 potatoes per person)

A generous sprinkling of salt

sunflower oil (enough to just cover the potatoes)

paprika

Method:

- Put the oil in a deep pan to heat up

- Slice the potatoes thinly in sticks.

- Sprinkle the raw potato chips with salt (this is the trick to their crunchiness)

- Check that the oil is hot enough by putting one potato stick in the oil.  It must frizzle and rise to the surface.

- Add all the raw potato chips, carefully one handful at a time.

- Turn the whole lot over a couple of times to brown all over.  Don't turn too often or too soon, else they turn to mush.

- Drain on newspaper

- Sprinkle with more salt, and paprika

Tip:

You can re-use the sunflower oil a few times. I put mine in a large glass jar and store it in the fridge, until the next chip craving comes along

Brinjal Jam

STICKY BRINJAL JAM

This recipe comes from my friend Nadia.  It is super easy, yummy with cheese, and lasts for about 2 weeks or so in the fridge.  The recipe uses palm sugar, but you can substitute this for normal light brown sugar.  Palm sugar can be purchased at a Chinese food store.

Ingredients

2 to 3 Brinjals, sliced into thin rounds (about 250g)

5ml (1tsp) cumin seeds

5ml (1tsp) Mustard seeds (I used yellow mustard seeds)

1 Chilli, halved long-ways and seeds removed

250ml (1 cup) balsamic vinegar

125g palm sugar, grated

Method

- Grind the cumin & mustard seeds with a pestle & mortar

- Place all the ingredients in a saucepan.

- Simmer for about 30 minutes, until vinegar reduces and it is thick and syrupy. 

- Cool, and chill until required.   

This post links to:
Saucy, Dippy Jammy recipes Pinterest
Love Bakes Good Cakes
Cookin' for the Seven Dwarfs
My Snippets of Inspiration

Chicken Soup

THICK NUTRITIOUS CHICKEN SOUP
This is my hubby's recipe, he makes the most divine chicken soup, it is thick and full of nutritious goodness. One of those real 'feel good meals'.  A lovely winter meal or when you just need a pick me up, coz the immunity has dropped.  He never follows a recipe and just raids the fridge and veggie garden for whatever is in season and available at the time.  But this is more-or less, give or take the standard recipe.  He makes an enormous pot and then we freeze it in Tupperware, for a quick meal in nights to come.

Ingredients:
2kg of chicken pieces
enough water to cover the chicken and some
1 Tablepoon chicken stock powder, or 1 stock cube
1 large onion,  finely chopped
1 potato, peeled and cubed into 1cm blocks
2 stalks celery, including the leaves, chopped finely
1 large red caspium pepper, finely chopped.
4 cloves garlic, crushed
2 baby marrow (zucchini), top and tailed and finely chopped
1 red chili, finely chopped
2cm piece of ginger, finely chopped
1 cup soup mix or barley
1 teaspoon turmeric
Large pinch of cayenne pepper
1/2 teaspoon of ground black pepper
1 teaspoon sage
1 teaspoon parsley
1 Tablespoon Lemon Juice
1 Tablespoon soya sauce
Salt and pepper to taste

Method:
- Put the chicken in a large pot with chicken stock.  cover with water and boil until the chicken is tender and starting to fall of the bone.
- Take the chicken out of the water with a slotted spoon and put in a colander reserving the liquid in the pot that it was boiled in.
- allow the chicken to cool enough to work with and take all the chicken off the bones and add back into the soup pot.  Discard the skin and bones
- Add the remainder ingredients to the soup and allow to simmer for about 30-40 minutes until the barley and the potatoes are soft

This post links to:
Fab Savoury Recipes Pinterest
Favorite Blogger Recipes Pinterest

Herb Peppers and Lemon salt

HERB, PEPPERS and LEMON SALT
I love doing different salts to sprinkle over a fresh garden salad, or pasta, or whatever you fancy really.  They look fab and fancy on the table.  And are really easy to make.  I am fortunate enough to have the most wonderful herb garden,  (but you could also add dried herbs towards the end).  Use whatever herbs you got available to you.
The herb mix I used was:  Rosemary, Marjoram, Parsley, Vietnamese coriander, Chives, Mint, and Lemon basil.

Ingredients:
1/2 cup fresh herbs 
1/2 cup different peppers (chili, Caspium, pepper-dew)
1 teaspoon grated lemon or lime peel
1 cup Maldon Sea Salt Flakes

Method
- Cut and chop up the herbs and peppers finely.
- Mix everything together and place in a baking tray (don't grease)
- Bake in a low oven at 80 degrees C for 1 hour 20min.  Stirring occasionally

The Finished Product:
It will keep for a long time (up to a year) in a pantry, as salt acts as a natural preservative

This post links to:
Fab Savoury Recipes Pinterest
Flour me with Love
Veggie Gobbler
Love Laugh Rowe
The Best Blog Recipes
Stone Gable
VMG206
Frugal Foodie Mama
Cookin' for the Seven Dwarfs
Twelve O Eight
Love Bakes Good Cakes
Favorite Blogger Recipes Pinterest
Memories by the Mile
This Chick Cooks

Spinach Quiche

SPINACH QUICHE - The best ever!

This is one of the most fabulous spinach quiche recipes ever.  Not the quickest but oh-so-worth-it!  

My brother had a photo of a scrap piece of paper with this recipe scribbled down on it, and he very kindly

whipped it up for us for lunch using fresh spinach out my veggie garden.  

Pastry Ingredients:

250g Flour

Pinch Salt

5ml Castor Sugar        

2.5ml Lemon juice         

125g Butter

1 Egg yolk

20ml Iced water

Method: 

- Sift Flour, salt and sugar into a bowl.

- Add lemon juice.

- Rub butter with fingers into the flour.

- Beat egg yolk with 15ml of the iced water.

- Make a well in the flour and add liquid.  Mix. Then Knead.  Add more water if necessary.

- Wrap in plastic and leave in the fridge for 30 minutes.

- Pat into a dish (22cm).  

- Prick with a fork and bake at 220°C for 15 minutes.

Filling Ingredients:

500g Frozen spinach (or 400g fresh)

35g butter

4 eggs

Salt & pepper to taste

250g creamed cottage cheese

250g chunky cottage cheese (or feta)

70g parmesan cheese

125ml cream

Nutmeg

Fresh sage

Method:

- Cook spinach with butter until all the liquid has evaporated.  Season to taste.  Allow to cool.

- Lightly beat eggs and add together with cheeses and cream. 

- Add nutmeg.  Decorate with fresh sage.

- Pour into pastry case and bake at 180°C for 40 minutes or until the crust is brown and filling set.

Sweetcorn Bake

SWEETCORN BAKE

I love this recipe, and I end up making it a lot to go with a braai (barbeque).  Really fabulous and different to the normal braai side dishes

Ingredients:

100 grams Margarine

2 eggs 

100 grams self raising flour

1 cup milk

1 tin Creamed Sweetcorn

5ml  salt

Method:

- Cream Marg and eggs. mix well

- Fold in Self Raising Flour and salt

- Mix milk & creamed corn and add to flour / egg mixture.

- Bake for +- 45 mins at 180'C

This post Links to:
Fab Savoury Recipes Pinterest
Live Laugh Rowe
The Best Blog Recipes
Fresh Eggs Daily
Favorite Blogger Recipes Pinterest
Memories by the Mile
Adventures of a DIY mom
A Peek into my Paradise