Easy Naan Bread

Easy Naan Bread
Easy Naan bread. Simple and delicious
Author:
Cuisine: Indian
Recipe type: Main
Serves: 6 - 8 naan
Prep time: 
Cook time: 
Total time: 
Ingredients
  • 1 Teaspoon yeast
  • 2 teaspoons sugar
  • 2 cups flour (all purpose, or self raising works best. Bread flour yields strange results)
  • 1 teaspoon sea salt
  • ⅛ teaspoon baking powder
  • 3 tablespoons plain yoghurt
  • 2 tablespoons olive oil
  • Lots of melted butter for cooking and coating breads
Instructions
  1. In a large glass (I use a beer tankard) dissolve the yeast and a teaspoon of sugar in warm water. Stir it up and leave to start activating (about 10 mins). It will start getting frothy, which is a good thing! Once the yeast is nice and frothy, add in the olive oil and the yoghurt and stir it all up together.
  2. Sift the rest of the sugar, flour and baking powder into a mixing bowl.
  3. Stir the yeast mixture into the dry ingredients and stir with a fork until you start getting a dough. This does take a bit of time to come together, so keep at it! Once the dough starts coming together, use your hands to mix it up a bit more, until it is (quite sticky still) but can be managed.
  4. Cover it with some cling wrap or a tea towel and let it rise for about 2 hours (or more).
  5. Once the dough is ready, heat up some butter in a big skillet and take out bits of dough. I don't use a rolling pin at all for this, as it is way easier to just kind of grab one end of a bit of dough and sort of wiggle/shake it into shape. You are looking to make big tear drop shaped breads.
  6. As the shapes form, put them into the hot pan and coat the top with melted butter. Flip over after about 5 minutes and cook the buttered side too. Serve hot with a delicious curry!
  7. Note: If you like, you can also mix in fennel seeds, kolonjii etc as well, although my kids prefer it plain.

 

Bacon Jam

Bacon Jam
It has bacon in it, what could go wrong? Perfect with a cheese platter, or just on bread/toast/crackers
Author:
Recipe type: Entree
Serves: 6
Prep time: 
Cook time: 
Total time: 
Ingredients
  • 1 Pack on Bacon
  • 2 Onions
  • Half cup Brown sugar
  • Half cup of strong brewed coffee
  • Balsamic vinegar
  • Butter for frying
  • Half a cup of water
Instructions
  1. Chop the bacon into a dice and cook in a saucepan until nearly done. Don't let it get crispy though, remove it from heat just before that happens
  2. Set the cooked bacon aside and remove about ⅔ of the fat.
  3. Dice and cook the onion in the bacon render, until soft and tender.
  4. Add in the brown sugar and caremelise the onion
  5. Add the bacon back into the caremelised onions and give it all a good stir.
  6. Add in the coffee and a half cup of water and simmer on low heat for about 30 minutes, or until the liquid has reduced and you get a nice jam like consistency
  7. Once reduced, mix in about a teaspoon of Balsamic vinegar and cook for another 2-3 minutes.
  8. Let cool and serve with a cheese platter or on bread for a great breakfast!

 

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Chicken and pineapple stir fry

 

Chicken and pineapple stir fry
A quick and easy stir fry that tastes great!
Author:
Cuisine: Oriental/Fusion
Recipe type: Main
Serves: 4
Prep time: 
Cook time: 
Total time: 
Ingredients
  • Pineapple
  • Chicken breasts
  • Onion Chopped
  • Green or Red pepper
  • Garlic and ginger paste
  • Corn flour (2 tablespoons)
  • Soy sauce
  • Mint or Coriander leaves
Instructions
  1. Remove the fruit from the pineapple after cutting in half lengthways (be careful not to break the pineapple shells as we will use them later as serving dishes)
  2. Use a colander to drain the pineapple juice into a seperate bowl
  3. Set the fruit aside after cutting into small pieces
  4. Chop the chicken breasts into bite sized chunks and stif fry for a few minutes in hot oil
  5. Chop the onion and green pepper roughly and stir fry with the chicken in the wok
  6. Add the cornstarch and about 15ml of soy sauce to the pineapple juice and stir.
  7. Stir the garlic and ginger paste into the juice too.
  8. Once the chicken is cooked, add the juice and cook down till it thickens a bit.
  9. Serve the chicken in the pineapple "bowls" with some mint or coriander leaves

 

“Turkish” Lamb Pilau

"Turkish" Lamb Pilau
We had a large leg of lamb with lots of left over meat. Decided to give it a slightly more Mediterranean flavour and serve as a Pilau.
Author:
Serves: 4-6
Prep time: 
Cook time: 
Total time: 
Ingredients
  • Flaked Almonds
  • Large Onion
  • Basmati rice
  • 2 Cinnamon sticks (whole)
  • About 500g lamb. If not using leftovers, I think Lamb Neck would be best.
  • Lamb or vegetable stock (about 1 litre)
  • Handful of dried apricots
  • A few mint leaves
Instructions
  1. Toast the almonds in a pan and set aside
  2. Pour a little oil into the same pan and brown the onions with the cinnamon sticks.
  3. Brown the meat in the pan too and pour in about 2 cups of Basmati rice.
  4. Pour in the stock and bring slowly to a simmer.
  5. Check your seasoning and (probably) add a bit of salt
  6. Put the Apricots in too and simmer for about 15 - 20 minutes
  7. Stir in the toasted almonds and the chopped mint leaves and serve
  8. Alternatively:
  9. Dry toast the almonds and tip into the slow cooker
  10. Fry the onions and cinnamon until golden and put them into the slow cooker too
  11. Put whatever leftover lamb into the cooker too and give it a mix with the apricots
  12. Pour in about 1.5 - 2 litres of lamb or vegetable stock and set to "auto" or "low" for about 3 hours (covered).
  13. About 20 minutes before serving time, pour in the rice and when the liquid has been absorbed, serve with the mint leaves.
  14. Alternative 2:
  15. Do either of the above, but substitute chicken breast fillets for the lamb for a cheaper and just as delicious alternative.

 

Chili Con Carne

Chili Con Carne
Great for serving to friends, or a quick and easy dinner any time! Fewer chilis and the kids love it too!
Author:
Cuisine: South American
Recipe type: Main
Serves: 4
Prep time: 
Cook time: 
Total time: 
Ingredients
  • 1 tbsp oil
  • 1 large onion
  • 1 red pepper
  • 2 cloves garlic peeled (or about a tbsp of crushed garlic)
  • 1 heaped tsp Chili powder or flakes (or more for a hotter dish)
  • 1 tsp Paprika
  • 1 tsp ground cumin
  • 500g beef mince (ground beef)
  • 1 beef stock cube
  • 400g can chopped tomatoes
  • ½ tsp dried marjoram
  • 1 tsp sugar (or mexican chocolate - which is better)
  • 2 tbsp tomato puree
  • 410g can of Red Kidney Beans
  • Rice for serving (optional)
  • Sour cream for serving
Instructions
  1. Dice the onion into a small dice
  2. Dice the red pepper into a medium to small dice
  3. Chop garlic (or use chopped crushed garlic)
  4. Add oil to medium to large saucepan and heat
  5. Add onions and cook until soft
  6. Add in garlic, red pepper, chili powder (or flakes), paprika, and cumin. Stir!
  7. Cook for about 5 minutes.
  8. Brown the mince in the same saucepan and crumb.
  9. Remember that colour = flavour, so make sure the mince has a decent brown on it!
  10. Crush the stock cube into about 300ml hot water and add to mince mixture.
  11. Pour in can of chopped tomatoes and add the marjoram and sugar, as well as a decent shake of salt and pepper.
  12. Pour in the tomatoe puree as well and stir well.
  13. Simmer gently for about 20 minutes covered.
  14. Make sure it doesn't dry out, and add in a few tablespoons of water if needed.
  15. Drain the beans and put them in too. Some folks like to rinse the beans beforehand as well, but I quite like the extra little shot of salt the leftover brine adds.
  16. Simmer another 10 minutes or so, uncovered.
  17. Leave the chili to rest for at least another 10 minutes before serving with sour cream and rice.

 

cookie

Sugar Cookies

 

 

Sugar Cookies
Found on Pinterest - so not essentially a family recipe. But will be now. NOT gluten free. NOT sugar free 😉 If you do try gluten free, please let us know how it turned out!
Author:
Ingredients
  • Found on Pinterest - so not essentially a family recipe. But will be now. NOT gluten free. NOT sugar free 😉
  • It is best to have all ingredients at room temperature
  • 1 cup butter
  • 1 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 1 egg
  • 2 teaspoons baking powder
  • 3 cups all purpose flour
Instructions
  1. Preheat oven to 180 degrees Celsius.
  2. Cream butter and sugar till smooth. Beat in extract and egg.
  3. In a separate bowl, sift baking powder and flour. Add, little at a time, to wet ingredients.
  4. Divide into batches. Cookie cut - or roll into little balls and press with a fork.
  5. Bake for 6 to 8 minutes.
  6. You can double or triple the recipe. This makes roughly 2 dozen.
  7. You can decorate with icing sugar sifted over the top, or use icing and colour the biscuits. I used icing sugar.

Beef Stroganoff

Beef Stroganoff
An easy to make and delicious beef stroganoff
Author:
Cuisine: Low Carb, High Fat
Recipe type: Main
Serves: 4
Prep time: 
Cook time: 
Total time: 
Ingredients
  • Beef strips
  • Cream
  • Mushrooms (sliced)
  • Green pepper
  • Onion
  • Garlic
  • Corn flour for thickening
  • Italian herbs
  • Beef stock cube
  • Olive oil or coconut oil
  • Fresh coriander leaves
Instructions
  1. Fry the beef strips for a few minutes in the hot oil and brown. Once the meat is browned, set it aside.
  2. Fry the chopped onion, and garlic together in the oil and then add in the chopped green pepper, beef strips and mushrooms.
  3. The mushrooms will sweat out a lot of water, so let the water reduce a little and then simmer covered until the mushrooms are fully cooked.
  4. Break up the beef stock cube and add it in to the mix, as well as a liberal sprinkling of italian herbs.
  5. Stir through and pour in the cream until the meat mixture is covered.
  6. Let that simmer and reduce on a low heat until the meat is tender.
  7. Thicken mixture with some corn flour and serve with fresh coriander leaves on top

 

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Roast rack of lamb

Roast rack of lamb
Slow roasted rack of lamb, tender and delicious
Author:
Cuisine: Lamb
Recipe type: Main
Serves: 4
Prep time: 
Cook time: 
Total time: 
Ingredients
  • Rack of lamb
  • Mint sauce
  • Salt
  • Rosemary
Instructions
  1. Baste the meat with mint sauce (bought or home made)
  2. Grind some salt over the fatty side of the lamb
  3. Sprinkle some rosemary leaves over the meat (fresh or dried)
  4. Place on an oven rack in an oven tray and cover with foil - bones facing down
  5. Bake at 140 degrees C for about 2 hours (or more depending on size of rack)
  6. Uncover and bake at 240 degrees for about 20 minutes to crisp up the skin afterwards
  7. Rest and serve

 

Delicious meatloaf

Delicious meatloaf
Meatloaf has been something that is not traditionally looked forward to, but my family loves this one!
Author:
Cuisine: Low Carb, High Fat
Recipe type: Main
Serves: 4
Prep time: 
Cook time: 
Total time: 
Ingredients
  • Beef mince (ground beef) - 500g
  • Half a packet of brown onion soup
  • 2 eggs
  • Parmesan cheese
  • Cream
  • Corn flour or thickener
  • Optional mushrooms
  • Italian herbs
  • Crushed garlic
Instructions
  1. Mix the mince, eggs and the brown onion soup in a mixing bowl. Use your hands and distribute the ingredients evenly.
  2. Form into a loaf shape and place in a lightly greased oven proof dish. I prefer to grease with coconut oil.
  3. Grate a small amount of parmesan cheese over the meat
  4. Place in the oven at 180 C for about 30 - 40 minutes
  5. Once cooked, drain off the juices into a saucepan.
  6. Add in crushed garlic and heat it through.
  7. If you have opted in for the mushrooms, saute them too now.
  8. Pour in the cream and bring up the heat.
  9. Thicken with corn starch or thickener (sago works well too for gluten free)
  10. Pour the sauce over the meatloaf and serve with veggies.

 

Waterblommetjie Bredie

Waterblommetjie Bredie
A firm South African favourite!
Author:
Cuisine: South African
Recipe type: Main
Serves: 4
Prep time: 
Cook time: 
Total time: 
Ingredients
  • 500g of Lamb ( I used stewing lamb which was the only one that I had available, but you can use knuckles or neck.)
  • 2 Onions
  • 1 Green Pepper
  • 250g of Mushrooms
  • 450ml of Lamb Stock
  • About 10 Baby Potatoes
  • 300g of fresh Waterblommetjies
  • Coriander
  • Garlic
  • Pepper
  • Salt
  • (Spicing amount can be used to your liking)
Instructions
  1. Heat some oil in a pot, add the lamb and braise until golden brown.
  2. Remove the lamb from the pot and add the onions to the pot.
  3. Add coriander and garlic to the onions and sauté them until translucent
  4. Add the lamb to the pot for about 2 minutes.
  5. Add the lamb stock and let it simmer for about 30 minutes.
  6. Drain the stock out of the pot and add the lamb and onions into the slow cooker.
  7. Add about 100ml - 200ml of the stock into the slow cooker and for about 30 minutes.
  8. Add the mushrooms and the pepper and simmer for 30 minutes.
  9. Add the baby potatoes and leave it for about an hour or two.
  10. Add the waterblommetjies and let it simmer for a further 60 to 90 minutes.
  11. Best served with white rice.