Cottage Pie

  • Cottage pie or shepherd’s pie is a meat pie with a crust of mashed potato. The term cottage pie is known to have been in use in 1791, when the potato was being introduced as an edible crop affordable for the poor.Wikipedia

IMG_0865Real comfort food for both young and old.



4 medium potatoes – peeled (and milk and butter for mash)

500 g lean mince

1 onion, chopped

2 tomatoes chopped

garlic chopped

olive oil for frying

1 cup vegetables chopped ( I used peas)

Salt, pepper , paprika and Mixed Herbs to taste



  1. Peel the potatoes, cut in slices and boil until soft.
  2. Fry the onion in the oil until soft.
  3. Add the mince, garlic  to the onions.
  4. Once the mince  has a nice brown colour to it, add the  tomatoes and seasoning.
  5. Mix together well.
  6. Allow to simmer for 5-10 minutes.
  7. Once everything is cooked, add the mixture to casserole dish. (I left it in the cash iron pot)IMG_0859
  8. Mash the potatoes, add some milk and butter to create a soft even consistency (it should not be runny).
  9. Now spread the mash potato evenly over the mince mixtureIMG_0860.
  10. Place the dish under the grill for a few minutes and allow to turn golden brown.IMG_0863

Zucchini pasta served with Savory Mince

If you miss pasta, because you don’t eat wheat or you’re on a low-carbohydrate diet this dish makes a nice stand-in for fettuccine. Be careful not to overcook — it will be al dente with a few minutes of cooking, after which it will quickly fall apart.  You can serve as is, or  with a savory mince. Use a vegetable peeler or mandolin to make the thin zucchini strips.



About 5 Zucchinis

2 tablespoons extra virgin olive oil

Salt and freshly ground pepper

1/4 cup freshly grated Parmesan, for serving (more to taste)


1. Using a vegetable peeler, cut the zucchini into lengthwise ribbons. Peel off several from one side, then turn the zucchini and peel off more.

Continue to turn and peel away ribbons until you get to the seeds at the core of the zucchini. Discard the core. You can also do this on a mandolin, adjusted to a very thin slice.

I have also added leeks cut in the same way.


2. Cook the zucchini strips in two batches. Heat 1 tablespoon of the oil in a large nonstick skillet over medium-high heat. When it is hot, add the zucchini ribbons and 1/2 teaspoon kosher salt. Cook, tossing and stirring the zucchini, for two to three minutes, until softened and beginning to turn translucent. Adjust salt and add freshly ground pepper to taste, and transfer to a serving dish. Repeat with the remaining olive oil and zucchini. Serve, topping with savory mince and freshly grated Cheddar cheese  if desired.IMG_0808

Cee’s Numbers and Letter Challenge

Cee’s Fun Foto Challenge: Numbers or letters

Here is my entry for this week.

A collage of numbers and letters.

PicMonkey Collage4


Fruit Cake

 From Wikipedia, the free encyclopedia

Fruit cake (or fruitcake) is a cake made with chopped candied fruit and/or dried fruitnuts, and spices, and (optionally) soaked in spirits. A cake that simply has fruit in it as an ingredient can also be colloquially called a fruit cake.  Fruit cakes are often served in celebration of weddings and Christmas. Given their rich nature, fruit cake is most often consumed on its own, as opposed to with condiments (such as butter or cream).

Each person has their own list of  must have foods for Christmas.  For me, one of them  is a Fruit Cake.

Baking a Fruit Cake for Christmas will always bring back  memories of my mom. She always baked a cake for each of our siblings.

To us Christmas is just not the same without it!

My mom’s recipe is for a light Fruit cake:

Fruit Cake

Ingredients and Method:

500 ml sugar

500 grams mixed dry fruit

50 ml citrus peel


500 ml water

250 grams butter


Place fruit, sugar, water and butter in a saucepan and bring it to the boil. Simmer for 3 minutes. Remove from heat and cool.


Butter or spray 2 cake tins with a non-stick vegetable spray. Line the bottom of the tins with buttered baking paper, also lining the sides of the cake tins with strips of buttered baking paper that extend about 3  to 4 cm above the tins.


Preheat oven to 130 degree C.

Beat 3 eggs until light and add it to the cooled fruit mixture.

Then fold in 4 cups (4 x 250 ml ) self raising flour.IMG_0766


Scrape the batter into the 2 prepared tins and bake it for about 75 minutes or until a skewer inserted into the center of the cake comes out clean. Remove the cake from the oven and place it on a wire rack to cool completely.

IMG_0783 Wrap the cake thoroughly in plastic wrap and aluminum foil and place in a cake tin or plastic bag. Brush the cake periodically (once or twice a week) with brandy until Christmas. This cake will keep several weeks or it can be frozen.

I personally prefer a dark richer Fruit cake , but that will have to be a story for another day.

Sunday Stills: Favourite Subject

Sunday Stills, the next challenge: One Pic of your favorite Subject

Posted on November 17, 2013 by 

Simple yet challenging, find the ONE pic that shows your favorite subject to photograph.

There are so many things that I like to take photo’s of.

Here is one of my favourites : The Mountains and the Sea.

This was taken on our way to Hermanus on the East Coast of  South Africa.


Garlic Rubbed Roasted Cabbage Steaks

I found this recipe on Pinterest and its easy to make.

Garlic Rubbed Roasted Cabbage Steaks



1 head of organic green cabbage, cut into 1″ thick slices 1.5 tablespoons olive oil large  garlic clove salt Freshly ground black pepper Olive oil


1. Preheat oven to 180 C and spray a baking sheet with non-stick cooking spray.

2. Pull outer leaf off cabbage, cut cabbage from top to bottom (bottom being root) into 1″ thick slices.

3. Rub both sides of cabbage with  garlic.

4. Use a pastry brush to evenly spread the olive oil over both sides of the cabbage slices.

5. Finally, sprinkle each side with a bit of salt and freshly cracked black pepper.


6  Roast on the middle rack for 25 minutes. Carefully flip the cabbage steaks and roast for an additional 25 minutes until edges are brown and crispy.

A very nice optional condiment would be adding balsamic vinegar on top when finished cooking.


Shortbread and Vintage tea set

From Wikipedia, the free encyclopedia
Shortbread is a type of biscuit which is traditionally made from one part white sugar, two parts butter, and three parts flour (by weight). Shortbread is so named because of its crumbly texture (from an old meaning of the word short). The cause of this texture is its high fat content, provided by the butter.


I got my shortbread recipe from my sister, Heleen.



125g butter
55g caster sugar, plus extra to finish
180g plain flour


Heat the oven to 190C
Beat the butter and the sugar together until smooth.

Stir in the flour to get a smooth paste. Turn on to a work surface and gently roll out until the paste is 1 cm.
Cut into rounds or fingers and place onto a baking tray. Sprinkle with caster sugar and chill in the fridge for 20 minutes.

Bake in the oven for 15-20 minutes, or until pale golden-brown. Set aside to cool on a wire rack


Tuesday Blues for Ed’s Challenge

Sunday Stills, the next challenge: Blue

Posted on November 10, 2013 by 

So, for this challenge something simple and easy, the colour blue. Try for something different than the obvious like sea and sky. Lets see what ya;ll can come up with for this week..:-)


Blue is one of my favourite colours.

Here we go  then!