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:
Cut 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.
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.
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.
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.
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.
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.
Roll the dough up and form a circle.
Use a pair of kitchen scissors and cut into slices.
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
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
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.
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.
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.