I always wanted to put all our family recipes in a book form but never got to do it!!
Therefor I have posts on this blog of the food I like to make….
Here are a few:
1 ¾ cups blanched ground almonds
1-2 tablespoons Italian or any other Seasoning
1/2 tsp Salt
2 tablespoon olive oil
In a large bowl, combine ground almonds, salt and seasoning.
In a medium bowl, whisk together olive oil and egg.
Stir wet ingredients into almond flour mixture until thoroughly combined.
Roll the dough into a ball and press between 2 sheets of parchment paper to 1 mm thickness.
Remove top piece of parchment paper.
Transfer the bottom piece with rolled out dough onto baking sheet.
Cut dough into 2-inch squares with a knife or pizza cutter.
Bake at 170C for 12-15 minutes, until lightly golden
Let crackers cool on baking sheet for 30 minutes, then serve.
2 cups cooked cauliflower florets, finely chopped
1 large egg
1 large egg white
1/2 cup onion, minced
1 carrot, grated
1/2 cup cheddar cheese, grated
1/2 cup seasoned breadcrumbs
1 tsp curry spice
salt and pepper to taste
To cook cauliflower, steam two cups of raw florets in a little water until tender but not mushy. Drain well and dry on paper towel. Finely chop using a knife and set two cups aside.
Preheat oven to 190 C. Spray baking sheet with cooking spray.
In a medium bowl, combine all ingredients and season with salt and pepper to taste.
Shape about one tablespoon of mixture into small ovals using your hands. Place on cookie sheet and bake for 16-18 minutes, turning half way.
Remove when golden. Makes about 20 tots.
1 small onion, finely chopped
200 g mushrooms, chopped
25 g butter
2 tbsp plain flour
200 ml milk
2 x 200 g bags spinach
100 ml cream
1. Heat the butter in a saucepan, then add the onion and mushrooms and cook for 5 mins until softened. Stir in the flour and cook for 2 mins, then slowly start to whisk in the milk. When it has all been incorporated, gently cook for 5 mins until the sauce has thickened.
2. Meanwhile, place the spinach in a large colander. Pour over a kettle full of boiling water until the leaves have wilted (you may have to do this twice). Place the spinach in a clean dishcloth, squeeze out any excess liquid, then roughly chop.
Stir into the sauce with the cream, gently heat, then finely grate over some nutmeg and season well.
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.
Heritage Day (Afrikaans: Erfenisdag) is a South African public holiday celebrated on 24 September. On this day, South Africans across the spectrum are encouraged to celebrate their culture and the diversity of their beliefs and traditions, in the wider context of a nation that belongs to all its people.
We also had a braai. I made a butternut dish my mom used to make years ago. With that we had lamb chops and boerewors. (Boerewors is a type of sausage, popular in South African cuisine. The name comes from the Afrikaans words boer (“farmer”) and wors(“sausage”), and is pronounced [ˈbuːrəvors], with a trilled /r/.Boerewors must contain at least 90 percent meat – always containing beef, as well as lamb or pork or a mixture of lamb and pork, the other 10% is made up of spices and other ingredients. Not more than 30% of the meat content may be fat. Boerewors may not contain any “mechanically recovered” meat, this is meat derived through a process where meat and bone are mechanically separated.
My sister made a beautiful spinach salad to compliment this meal. http://flippenblog.wordpress.com/
2 medium butternut squash, halved lengthwise and seeded
4 teaspoons butter
Salt and pepper
Preheat oven to 180 degrees C.
Place butternut squash halves on a large baking sheet flesh side up. Place 1 teaspoon butter in the middle of each squash. Season with salt. Roast 25 minutes, until flesh is fork-tender.
1 onion cdiced
1 green pepper diced
Half a punnet (or more) mushrooms, chopped
200 gr bacon. diced
2 cloves of garlic , crushed
about 150 ml cream
Fry onion, green pepper and garlic in some butter.
Add the mushrooms and bacon to the onion and fry until cooked.
The most common method of preparing Brussels sprouts for cooking begins with cutting the buds off the stalk. Any surplus stem is cut away, and any loose surface leaves are peeled and discarded. Once cut and cleaned, the buds are typically cooked by boiling, steaming, stir frying or roasting; however, boiling results in significant loss of anticancer compounds. To ensure even cooking throughout, buds of a similar size are usually chosen. Some cooks will make a single cut or a cross in the center of the stem to aid the penetration of heat.
Overcooking will render the buds gray and soft, and they then develop a strong flavour and odour that some dislike. – Wikipedia
It is exactly for that reason that I make it my way……and my family love it!
half a punnet of mushrooms or more
1 onion chopped
500 gr of Brussels Sprouts
olive oil and butter
Salt and Pepper
Cut off the brown ends of the Brussels sprouts and pull off any yellow outer leaves.
Cut the Brussels sprouts and half a punnet (or more) mushrooms in quarters.
Heat the oil and butter in a frying pan over medium-high heat and lightly stir fry the onions and mushrooms.
Add the Brussels Sprouts. Season with salt and pepper. Cook Brussels sprouts 3 to 5 minutes to begin to soften.
Add roughly chopped almonds just before its served.