Weekly Word Challenge: Food

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:

Traditional South African Food

 Traditional food


Mushroom Soup

Chicken lasagna

Chicken lasagna




Slow braised steak


IMG_2774Cut 1,5 k g rump steak into pieces. Season the steaks on both sides with salt and pepper. 

Cut 2 large onions in slices.


6 Tablespoons of flour

6 T Worcestershire sauce

6 teaspoons vinegar

3/4 t dry mustard powder

1  t salt

4 t sugar

with water into a paste.


Place the meat and onions in layers and pour sauce over.

Bake in 120 degree C oven for 3 hours.


Sunday Stills, the next challenge: International Food

Ed’s challenge this week is to bring in the international cuisine….

The cuisine of South Africa is sometimes called “rainbow cuisine”, as it has had a variety of multicultural sources and stages Here are a few that we make here in South Africa, but can also be found in other countries.

Chicken on a barbaque (braai here in South Africa)
Cottage Pie
Cottage Pie


Home-style macaroni and cheese
Home-style macaroni and cheese

Click on the photo’s for the recipes.

For more international food click on the icon:





My husband loves cake and asked me to bake a butter cake.  I decided to use my trusted recipe and make some cupcakes instead.


  • 1 1/2 cup(s) Sifted Cake Flour
  • 3 teaspoon(s) Baking Powder
  • 1/4 teaspoon(s) Salt
  • 45 ml Unsalted Butter
  • 1 cup Sugar
  • 3 large Eggs, room temperature
  • 1 teaspoon(s) Vanilla Extract
  • 3/4 cup(s )whole Milk


  1. Heat the oven to 180 degrees C. Lightly grease a muffin pan with butter and dust with all-purpose flour. ( I did not use paper cups) Sift the cake flour, baking powder, and salt into a large mixing bowl.
  2.  Beat  eggs and sugar till light and fluffy.  Add the vanilla  beat on medium-high, just until blended.  Add the dry ingredients to this mixture. Mix well.
  3. Bring butter and milk to the boil and add it the the mixture. Mix well.
  4. Pour into the prepared muffin pans and bake until a wooden skewer inserted in the center comes out clean —15 minutes. Cool cupcakes in the pan on a wire rack for 5 minutes.
  5. Un-mold and cool completely. Ice with any icing you like.

Savoury Mince Spiral Scone Roll


2½ cups all-purpose flour

10 ml castor sugar

20 ml baking powder

2 ml salt

200 ml (180 g) butter, cut into small pieces

100 ml milk, plus extra for brushing

1 large egg

1. Reheat the oven to 200 C and line a baking tray with      parchment paper.

2.  Sift the flour, sugar, baking powder and salt into a             large bowl. Cut in the butter until the mixture is                 rough and crumbly.

3. In a separate bowl, milk and egg together.IMG_1483

Add this to the flour mixture and stir to just bring the dough  together, turning out onto a lightly floured work  surface to complete bringing it together with your hands. Roll the dough out into a rectangle.IMG_1484


Savoury Mince

15 ml olive oil

1  onion, finely chopped

500 g  lean beef mince

10 ml dried Italian herb mixture

salt and freshly-milled black pepper  to taste

45 ml parsley, finely chopped

1 Tablespoon of Worcestershire Sauce

Hint: This is subjective cooking at its best! You can add (or omit) any seasoning, herb or spice. You can add chili, garlic, curry and even vegetables such as diced potato and/or diced carrot, sliced mushrooms or peas. Enjoy being inventive!

Heat the oil and sauté the onion until translucent. Add the mince and brown lightly. Add the rest of the ingredients. Lower the heat and simmer with a lid on for  about 20 to 30 minutes.

Beat 2 eggs and add it to the mixture whilst stirring. Stir fry until it becomes thick.  Cool down .


Spread the cooled mince on the dough.IMG_1486

Roll the dough up and form a circle.

Use a pair of kitchen scissors and cut into slices.

Brush the dough with some milk and bake for 20 to 30 minutes  until lightly browned.


Sunday Stills, the next challenge: Snacks

Ed’s prompt for this challenge is snacks!

A snack is a portion of food often smaller than a regular meal, generally eaten between meals. Snacks come in a variety of forms including packaged and processed foods and items made from fresh ingredients at home.

Traditionally, snacks were prepared from ingredients commonly available in the home. Often leftovers, cold cuts sandwiches, nuts, fruit, and the like were used as snacks.  From Wikipedia

A variety of  snacks
A variety of snacks




Baked Beetroot

This is Jamie Oliver’s recipe for Baked Beetroot with balsamic vinegar, marjoram and garlic from his book “The Return of the Naked Chef”  –  serves 4.

Beetroot is a  fantastic veg which is great served with white fish or grilled chicken  along with some tasty beans.

455gr raw beetroots, preferably golf ball size, scrubbed
10 cloves of garlic, unpeeled and squashed
1 handful of fresh marjoram or sweet oregano, leaves picked
salt and freshly ground black pepper
10 tablespoons balsamic vinegar
6 tablespoons extra virgin olive oil

Baked beetroot
Baked beetroot

Preheat the oven to 200 C.

Tear off around a meter and a half  of kitchen foil and fold it in half to give you double thickness.  If you can only get larger beetroots half them to speed up their cooking time, otherwise use them whole.  Place them in the middle of the foil with the garlic and marjoram, (I used oregano and added a few shallots too) season generously with salt and freshly ground black pepper, then fold the sides in to the middle.  Before you seal the foil, add the vinegar and olive oil.  Scrunch or fold the foil together to seal at the top.  Place in the preheated oven and cook for around 1 hour, until tender.


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


  • Quiche is a savoury, open-faced pastry crust with a filling of savoury custard with cheese, meat, seafood, or vegetables. Quiche can be served hot or cold. It is part of French cuisine, but is also popular in South Africa.
  • I have made it without the crust.
  • DSC06375


   For the crust:
·         1 1/2 cups flour
·         1/2 tsp salt
·         1/2 cup cold butter
·         3-6 Tablespoons ice water
·         grated cheese (optional)
   For the spinach and feta Filling:
·         One or two bunches  chopped leaf spinach
·         1 medium onion, diced.
·         2 or 3 cloves of garlic, minced or pressed.
·         2 Tbsp  butter
·         2 Tbsps  olive oil
·         2 rings  feta cheese
·         3  eggs
·         1 cup  heavy cream or  whole milk or  Plain yoghurt
·         salt and pepper to taste
(I have added some bacon and mushrooms too!)
How to make it
For the Crust:
-Mix the flour and the salt together in a medium bowl.
-Cut the butter into the flour and salt mixture . Drizzle the ice water over the top of the dough and mix.
For the Spinach and Feta Filling and Quiche Assembly:
-Preheat the oven to 180 degrees C.
-Heat the olive oil and butter over medium heat until the butter is melted and bubbly.
-Sweat the onion, garlic, mushrooms and bacon in the olive oil and butter mixture until the onions are translucent ..
-Add the spinach to this mixture and continue cooking until the spinach is heated through. Remove from the heat.
-Cut the feta into the spinach mixture and mix together. Set aside to cool.
– Roll dough out on a lightly floured board to the size you need for your pie tin
-Place the rolled out dough in the tin, place the spinach mixture in the dough.
-Beat together the eggs and cream. Add fresh ground pepper and a pinch of salt (you won’t need too much salt, as the feta is rather salty). Pour this mixture over the spinach/feta mix in the pie shell. Grate some cheese over it.
-Bake for about 45-60 minutes, or until a lovely brown on top and the eggs have set .
-Serve hot or cold!