Monthly Archives: August 2011
Juicy meatballs while trying to lose weight, I say why not!
The winner ingredient in this recipe is the spinach that keep the meatballs moist and succulent.
Enjoy this meatballs with (little) rice and veggies of your choice.
750g Lean beef minced meat
1 tsp spices of your choice
1 tsp dried chopped chilies (to your own taste)
+- 1/2 bunch of spinach
1 medium onion
1 garlic glove
In a food processor chop the spinach, onion and garlic.
Mix with the rest of the ingredient and roll into 12 balls.
Bake in the oven until golden brown on the outside.
Each meat ball is equivalent to 1 protein portion
Left over meatballs makes a great late afternoon protein snack.
Baking meatballs is much better than trying to fry them in a pan.
Bake your meatballs in your muffin pan.
While on holiday in the Eastern Cape earlier this year my sister-in-law booked a show for us at The Potters Place in Jeffrey’s bay. The show was fantastic and the food was really good! I’ve ordered the venison pie with steamed dried fruit which were absolute divine to say the least. The sweetness of the fruit complimented the venison beautifully.
As I was staring out of the kitchen window the other day images of that venison pie taunted me and on the spot I decided that will be dinner! The motivation was off course the steamed dried fruit which was non existant in my kitchen at the moment and I was way too lazy to do shopping.
So I’ve decided to try an old favorite that I normally serve with cream or ice cream for dessert, poached pears.
What I did:
I’ve Peeled and deseeded 2 Pears and poached them with the juice and Zest of two oranges, a cinnamon stick, a Cardamom pod and a tbs of sugar. After poaching I’ve layered the pears on a bed of salad and chunks of feta Cheese.
For the venison pie
600 g Venison meat
2 bay leaves
1tsp coriander seeds
Cover the venison with water in a pot and cook with the spices on low heat for 2 -3 hours until soft. As soon as the meat falls from the bone it’s ready. Remove meat from the pot and set aside.
1 medium onion – diced
garlic glove – chopped
1-2 medium potatoes diced
2-3 carrots diced
50 ml red wine
+- 1 tbsp flour / gravy powder
Fry the onion and garlic, add the potatoes and the carrots and saute for another minute. Add just enough water to cover the potatoes and cook for a few minutes until the veggies are done. Make a paste with the flour and a little water and add it with the meat and the red wine to the rest of the ingredients, simmer for a minute or two. Remove from the heat.
1 roll of ready made puff pastry
Pre-heat oven to 180 degrees.
Roll out pastry to cover the bottom of your pie dish, add meat filling and cover with the remainder of the puff pastry.
Bake pie for +- 20 minutes or until golden.
My mother was not the greatest cook, but when she made French Toast it was always perfect!
Only years later I have learned that “Eier brood” as my mom would call it is indeed French toast and traditionally not served with Butter and Aromat seasoning but with Cinnamon or Maple syrup.
Could you imagine my husbands surprise when I made Savory French Toast the first time as a young married couple while he grew up with French Toast sprinkled with Cinnamon sugar.
The look on his face said it all, well needless to say I still look at him like he is the crazy one and he is still eating my savory French Toast!
Don’t use fresh bread.
Use a hot pan! This will give your bread that lovely golden color.
This is my version.
I’ve used sliced whole-wheat bread.
Assemble a sandwich with ham in the middle and cheese on both sides.
Pop into the microwave oven for +- 20 seconds or just enough time to let the cheese
melt in order to keep the sandwich together while frying.
Press the sandwich flat with your hands while still warm and set aside while you
beat the eggs. Season with chopped chives, salt and pepper.
Dip the sandwich in the egg batter on both sides and fry in a hot pan with butter or olive oil.
I love Home made hamburgers and will much rather make one than buy one.
Last Saturday I asked (*forced*) the strong man to light up a fire to grill
hamburger patties and Portobello mushrooms, they just tastes so much better
done this way and how lovely it was to enjoy the winter sun after being cooped
up inside the house most of the winter.
I’ve baked my own brown bread rolls for this burger but certainly won’t do that
again as the bread was too dense to enjoy the burger filling.
For a vegetarian version ditch the patty.
For the Burger patty
500 Ground beef
1 packet of Bacon
Salt and pepper to taste
1 tsp Robertson Steak & Chop spices (any other spices of your choice will do)
1 green chillie
1 egg yolk
In a food processor, finely chop the onion and chillie, add bacon. Mix with the rest of
ingredients. Roll into balls, press flat and shape to form patties.
Pop into the freezer for +- 15 minutes, grill.
Grill Portobello mushroom brushed with melted garlic butter.
For the guacamole
1 tomato, deseeded and diced
Lemon juice to taste
salt and ground pepper to taste
Mash the avocado and mix in the rest of the ingredients.
Assemble Hamburger and garnish with fresh lettuce leaves.
This is such a simple way to Jazz up spaghetti, It goes especially well with fish
and a simple side salad for supper.
Add any fresh herbs, chutney or chilies to the basic recipe for variation.
I have saved this recipe for quite some time now.
The original recipe is meant for camping trips and only consist of tomato puree.
However I adore fresh tomatoes, and onions is always a winner.
We had this the other day with fish cakes (Shop bought!) and a few slices of Avocado for lunch.
The men really enjoyed this.
This recipe is only for 120 g uncooked spaghetti which will serve 3 people
and equals to 2 starch portions per person.
2 medium tomatoes
60 g tomato puree
1/2 tsp brown / white sugar
salt and pepper to taste
Cook Spaghetti (Al Dente’) , strain and keep aside.
In a food processor chop up 1/2 onion and fry in a little olive oil, remove from heat.
Chop up 2 medium tomatoes in the food processor and add with the onions.
Add the tomato puree, sugar, salt and pepper.
Let the sauce simmer for a +- a minute, allowing it to reduce a little while stirring continuously.
Add cooked Spaghetti to the sauce and toss around to cover all of the Spaghetti.