Tomato & Jalapeno Salsa

We are just loving the warm days and smell of braai (BBQ) in the air, aah, summer days ;) 

Serve this salsa with your meat this weekend to add some zing and freshness.

Tomato & Jalapeno Salsa

Serves 6 – 8 as a side

You will need

4 cups exotic tomatoes, chopped

3 – 4 jalapenos, chopped

1 small chilli, chopped (optional)

1 red onion, chopped

2 tsp garlic, chopped

½ Tbls sugar

Squeeze of lime juice

Salt & pepper to taste

4 Tbls chopped coriander

How to make it

Mix the tomatoes, jalapenos, chilli (if using), onion, garlic and sugar together.

Season to taste with lime juice, salt and pepper.

Just before serving, stir in chopped coriander.

Serve at room temperature.

Kassler & Egg Stack

A very easy yet impressive breakfast or brunch.

Kassler & Egg Stack

Serves 2

Ingredients

2 Free range eggs

2 Kassler steaks

4 Tbls basil pesto

Fresh cherry tomatoes, halved

Method

Grill the Kassler steaks till warmed through.

Meanwhile poach, fry or hard boil the eggs.

To plate: Liberally top the steaks with pesto and then with an egg. 

Season well with Maldon salt and serve with fresh tomatoes.

Budget friendly Rocket Pesto

We had a bumper crop of Rocket this year, and what does one do with 2 kilograms of Rocket leaves? Pesto! This is a budget friendly version, but feel free to add Parmesan and pine nuts if you wish. Also take into consideration that Rocket can be bitter, so don’t use an olive oil that is too grassy or bitter.

Rocket Pesto

Fills about 4 250ml jars

You will need

250g fresh Rocket leaves

¼ cup (40g) shredded almonds

2 – 3 garlic cloves

3 Tbls fresh lemon juice

1 Tbls green chilli, chopped

1 Tbls castor sugar

¼ cup olive oil

Salt

How to make it

Roughly chop the Rocket leaves and pack half into a food processor (on the chopper blade).

Blend the Rocket for a few seconds to chop it to a smaller size, add the remaining Rocket and do the same.

Add the almonds and process until the Rocket and almonds are well combines and chopped into tine pieces.

Add the garlic, lemon juice, chilli and sugar.

Blend for a minute or two.

Add the olive oil and pulse until just combined.

Taste and season with salt. (Add more lemon juice or sugar if needed.)

Spoon the pesto into sterilized jars and refrigerate until needed.

Just look at the size of the leaves our plant produced this year! 

Omelette Muffins

Great as a brunch or lunch, this is one of the easiest ways to feed a crowd.

Omelette Muffins

Makes 12 small portions (serves 4)

Ingredients

6 broccoli floretts

6 large eggs

½ cup full cream milk

Salt & pepper

6 small mushrooms, cut into quarters

Feta

36 mini tomatoes

Basil pesto

Fresh basil leaves

Method

Pre-heat the oven to 180°C.

Cut the broccoli into bite-sized florettes (about a ¼ of a normal florette size.)

Boil or steam the broccoli, drain and rinse under cold water. Set aside.

Beat the eggs and milk together and season well with salt and pepper.

Oil or spray a large muffin tray.

Place two pieces of broccoli and two pieces of mushroom in each muffin hole.

Liberally crumble feta over the broccoli and mushrooms and top with mini tomatoes.

Carefully pour the egg mix into the muffin holes until it almost reaches the top.

Bake for 7 – 10 minutes until the egg has set.

Place each omelet muffin on top of a tablespoonful of basil pesto and garnish with fresh basil.

Serve warm with a chilli sauce.

Tips:

-          Add whatever ingredients you like; bacon, sausage, baby marrow etc. It’s a great dish to use up leftovers.

-          Use only egg whites and fat free milk for a skinnier version.

-          Use mature cheddar and sundried tomato pesto as an alternative flavour combination.

Quick Creamy Broccoli Soup with Feta and Fried Basil

We're obviously loving broccoli at the moment :) An easy 30 minute mid-week winter meal, perfect for meat-free Mondays.

Quick Creamy Broccoli Soup with Feta and Fried Basil

Serves 6 as a starter, 4 as a main

You will need

700 – 800g Broccoli

Fresh basil leaves (at least 6 per person)

Olive Oil

250ml fresh cream

250ml vegetable stock

Salt& black pepper

Feta

How to make it

Cut the broccoli into smaller florettes.

Steam for about 20 minutes (until just tender).

Meanwhile, shallow fry the basil leaves taking care as they sputter!

Remove the basil from the hot oil with a slotted spoon and drain on paper towels.

Combine the cooked broccoli, fresh cream and vegetable stock.

Using a liquidiser or stick blender, liquidise the it until the soup reaches the consistency you prefer (add more or less stock).

Season well with salt and black pepper.

Garnish with lots of crumbled feta and fried basil leaves.

Chilli Con Carne

Hearty and delicious, this one pot dish is a winter family treat.

Chilli Con Carne

Serves 4

You will need

500g lean beef mince

2 onions, chopped

5 ml garlic

2 green peppers, chopped (optional)

Vegetable oil

1 tsp chilli flakes (or more)

½ Tbsp paprika

4 sprigs thyme

Pinch dried origanum

1 tin chopped tomatoes

¼ cup tomato puree

1 cup beef stock

2 bayleaves

1 tin red kidney beans, drained

Salt and pepper to taste

Dash of sugar

Fresh coriander and jalapenos for serving.

How to make it

Heat the oil in a heavy based pot.

Fry onion till soft and translucent. Add mince and fry until nearly cooked.

Add the greenpeppers if you are using them.

Add garlic, fry for a minute or two.

Add chilli, paprika, thyme and origanum, sauté for about 2 minutes.

Add beefstock, chopped tomatoes, tomato puree and bayleaves.

Close lid and let it simmer for a good 30 minutes.

Season to taste with salt, pepper and sugar and simmer with the lid off until nice and thick.

Stir in red kidney beans and heat through.

You can serve it on rice, baked potatoes or crusty bread for supper with jalapenos and fresh coriander, or you can serve it for brunch on toasted English muffins, with a fried egg, sour cream and well matured cheddar.

Rooibos Hot Toddy

With winter well and properly underway we are craving something warm and comforting – and something that will help sooth runny noses and stuffy chests. A boozy Hot Toddy with a South African twist is just the answer!

We are off to the (freezing) Underberg for the long weekend, and I'm thinking Hot Toddy will be on the menu :)

Rooibos Hot Toddy

Serves 2

Ingredients

2 Tbls Whiskey

4 or 6 slices ginger (R2 coin size)

1 Tbls lemon zest

1 Cup water

1 Rooibos tea bag

1 Tbls honey (or more if you like it sweeter)

1 Tbls lemon juice

How to make it

Divide the lemon zest and ginger between two glasses. Top with Whiskey (1 Tbls per glass) and allow to infuse while you prepare the tea.

Bring the water and tea bag to the boil.

Once it’s boiling, remove the teabag and add the honey. Stir until the honey has melted.

Pour the hot tea into the whiskey and add the fresh lemon juice (1/2 of each per glass).

Serve hot.

Sweet Potato and Leek Soup with Honey Bacon

Winter has arrived! What better way to spend chilly evenings than over a steaming bowl of soup? Recipe from the Sunday Times, slightly adapted by us.

Sweet Potato and Leek Soup with Honey Bacon

Ingredients

3 sweet potatoes, washed

6 leeks washed, outer layer removed and cut in half lengthways

Olive oil

1 onion, finely chopped

1 garlic clove, crushed

1L vegetable stock

125 ml cream or full cream milk

250g streaky bacon

1 Tbsp honey

5 ml chilli flakes

Black pepper and salt to taste

How to make it

Pre-heat oven to 180°C.

Prick the skins of the sweet potatoes, rub with oil and place on a baking tray.

Bake until soft – approximately 45 to 60 minutes depending on the size of the sweet potatoes.

Place washed and sliced leeks on a baking tray, drizzle with 15ml of the oil and bake in the same oven for 15 minutes until just tender and crisping at the edges.

When the sweet potatoes are soft and cool enough to handle, remove the skins and chop roughly.

Roughly the cooked leeks, keeping some aside for garnish.

Heat a glug of olive oil in a deep pot, fry onion until translucent and add garlic for 1 minute.

Add the sweet potatoes and leeks, pour in stock and bring to the boil.

Remove from the heat and blend till smooth.

Place bacon on a baking tray and grill until crisp, remove from the oven and drain excess fat.

Drizzle bacon with the honey and sprinkle with chilli flakes.

Return to oven for about 10 minutes and allow bacon to caramelize.

To serve:

Reheat the blended soup and add the cream or milk, *You might want to add some more hot vegetable stock because it is quite thick.

Add salt and black pepper to taste.

Chop reserved leeks and bacon in to spoon size bits, dish hot soup into preheated soup bowls and garnish with bacon and leeks.

Serve with hot crusty bread.

Mediterranean Beef Burgers with Caramelised Red Onion

It’s national Burger Day! Why not celebrate by making your own burgers at home 

– less fatty and much tastier.

Mediterranean Beef Burgers with Caramelised Red Onion

Serves 6 - 8

Ingredients

For the patties

1 kg topside mince or lean mince

1 large onion, finely chopped

1 cup fresh breadcrumbs

3 large eggs

15 ml dry mustard

5 ml ground coriander

10 ml braai seasoning

3 garlic cloves, chopped

30 ml parsley, chopped

15 ml Worcester Sauce

Salt and Pepper to taste

For the caramalised onion

4 red onions

4 large rosa tomatoes

Balsamic vinegar

Olive oil

Brown treacle sugar

To serve

Fresh rocket

Parmesan shavings

Portuguese bread rolls

Thick cut French fries

How to make it

For the patties

Combine all the ingredients in a large bowl and mix thoroughly – use your hands.

Lightly grease hands with oil and roll the mince into tennis ball sized rounds.

Flatten to create a patti.

Make a little indentation in the middle – so that they don’t shrink too much when cooking.

Place on lightly oiled tray and cover with clingwrap.

You can cook them in a lightly oiled pan, on the flat grill or over the fire.

PS: Don’t over cook; they must be soft to the touch not stiff and hard!

For the caramalised onion

Pr-heat the oven to 180°C.

Slice tomatoes – about ½ cm thick and place on an oiled baking tray.

Slice onions and arrange on top of tomatoes.

Season with salt and black pepper, sprinkle with brown sugar (about 4 Tbls) and drizzle with balsamic and olive oil.

Roast – tossing every now and then – until slightly sticky and caramelized (about 45 minutes.

Build your yummy burger

Portuguese Roll – toasted it tastes even better!

Top with Caramelized Onion and Tomato.

Top with beef patti.

Top with fresh rocket.

Top with Parmesan shavings.

Serve with hot French fries.

Mexican Winter Salad

During the colder months we don’t really feel like eating big cold salads, but still crave something fresh. This winter salad is packed with Mexican flavours and is filling enough to serve as a main.

Mexican Winter Salad

Serves 4

Ingredients

For the chilli & garlic oil

1 Tbls chopped garlic

2 Tbls chopped green chillies (remove seeds if you don’t want it hot)

¼ cup olive oil

Salt

For the sour cream dressing

1 tub (250ml) sour cream (room temperature)

½ cup spring onions (green only), finely sliced

Salt & Black pepper

For the salad

1 can corn kernels

1 can red kidney beans

220g rainbow slaw (a mix of grated and julienned purple cabbage, carrots, beetroot, celery and lettuce) you can buy it ready made from Woolworths

1 cup grated mature cheddar

½ cup coriander leaves

Grilled chicken fillets or beef strips for serving.

How to make it

For the chilli & garlic oil

Combine the chillies, garlic and olive oil. Season well with salt. Set aside.

For the sour cream dressing

Beat the sour cream until it becomes very soft and a little bit runny (if it’s too stiff, add some milk.)

Fold in the sliced spring onion and season well with salt and black pepper.

Set aside.

For the salad

Drain the corn and beans.

In a big salad bowl or serving platter, gently toss all the salad ingredients together.

Serving

Just before serving, grill the chicken fillets or beef and serve all the elements separately so that people can build their own salads.

Tips

-          Serve it with some more chopped fresh chillies if you like it spicier.

-          For a skinnier version, omit the cheese and substitute the sour cream with yogurt.

Huletts Koeksister Competition

Koeksisters are the ultimate South African sweet treat! Crispy, gooey and syrupy, no tea party is complete without them.

Have you tasted an amazing koeksister recently? Nominate a baker for an opportunity to be crowned the ‘Koeksister Champion 2014’ and you can stand a chance to win a trip to the ‘Innibos Festival’ to the value of R5000.00!

All you need to do is sms the word ‘koeksister’ and where you purchased it from to 32113, or visit www.hulettskoeksister.co.za for more details. PS. Include as much detail as possible to make sure the team can allocate your nomination to the correct koeksister supplier or baker. (Entries close 30 May)

Read more about Koeksisters here.

For a fab recipe to try at home, click here. 

YUM! (via here)

Roasted Tomato Soup with Ricotta Fritters

There aren’t many things as satisfying as a steaming bowl of soup on a cold evening… until you add cheese, then it becomes the most satisfying thing ever! Put this meal together in 30 minutes – it’s much easier than it seems.

Roasted Tomato Soup with Ricotta Fritters

Serves 4 as a main, or 6 – 8 as a starter

Ingredients

For the tomato soup

1kg ripe Roma tomatoes

700g mixed exotic tomatoes

6 whole garlic cloves, peeled

1 large red chilli, quartered (remove seeds if you prefer it less spicy)

Maldon salt

Black pepper

Olive oil

1 Tbls sugar

½ cup fresh basil leaves

For the Ricotta fritters

2 cups Ricotta

1 cup bread crumbs

3 large eggs

3 Tbls fresh basil, finely chopped

Salt

Black pepper

Olive oil

Fresh basil and crusty bread for serving.

How to make it

For the tomato soup

Pre-heat the oven to 220°C.

Quarter the large Roma tomatoes, halve the medium exotic tomatoes and keep the small tomatoes whole.

Arrange all the tomatoes on a deep baking tray and add the garlic and chilli.

Season well with salt & black pepper and drizzle liberally with olive oil.

Bake on the middle rack for 15 minutes. Remove from the oven and give all the ingredients a toss to make sure nothing is sticking too much.

Sprinkle with sugar and return to the oven for another 5 minutes.

Remove from the oven and allow to cool for 5 minutes.

Using a stick blender or liquidizer, process the tomatoes (along with all the pan juices) until smooth and liquid, adding a glug of olive oil while you are liquidizing.

Add the basil leaves and blitz until all the ingredients are well combined and liquid.

Season to taste with salt and pepper.

For the Ricotta fritters

Make these while the tomatoes are roasting.

Crumble and soften the ricotta with a fork.

Add the lightly beaten eggs, bread crumbs and basil. Mix well.

Season to taste with salt and black pepper.

Shape into rounds (a lightly packed ¼ cup or golf ball size) and flatten to form fritters.

Set aside until needed.

Finishing off

Start heating the tomato soup over a low heat.

Meanwhile, heat a glug of olive oil in a heavy based pan and fry the ricotta fritters in batches until golden brown. About 3 minutes a side.

Spoon the hot soup into serving bowls and float 3 – 5 ricotta fritters on top.

Garnish with fresh basil and serve with crusty bread.

Serve hot.

Tips

• If you prefer a super smooth soup, you can cool the tomatoes after they have been roasted and remove the seeds and skins. But this is really time consuming and not necessary.
• If you do have a bit more time, try making your own Ricotta: Bring 4 L milk to the boil. As soon as it starts bubbling remove from the heat and add 4 – 6 Tbls fresh lemon juice. Stir until the curds separate from the whey. Strain the solids from the liquid through a cheese cloth and hang the cheese (still in the cheese cloth) to drip out the last liquid for about 30 minutes. And voila, you’ve made ricotta!

Thai Red Curry Scotch Eggs

We are obsessed with Andy Bates! He hosts the show ‘Street Feasts’ on Food Network, 

and I recently bought his cook book (as a gift for the husband) with all the recipes from the program. This recipe is a particular favourite, we’ve just increased the amounts to make a few more 

and added a dipping sauce for more oempf ;)

Thai Red Curry Scotch Eggs

Makes six

You will need

For the filling

6 large eggs

500g pork mince

50g Thai red curry paste

4 Tbls fresh coriander, finely chopped

Salt & pepper

For the coating

1 ½ cups plain flour, seasoned with salt & pepper

3 large eggs

3 Tbls milk

1 ½ - 2 cups plain bread crumbs

150g salted roasted peanuts, crushed finely (with some chunky bits) in a pestle and mortar

Vegetable oil for deep frying (you’ll need at least 1 ½ L)

For the dipping sauce

2 cloves garlic, grated

½ cup fish sauce

½ cup lime juice

¼ cup brown sugar

2 small red chillies, finely sliced

¼ cup fresh coriander, finely chopped

How to make it

For the filling

Place the eggs (still in their shells) in a pot of cold water. Bring to the boil and 

simmer for 5 minutes. Remove from the pan and run under cold water. Peel once cooled.

Combine the pork mince, red curry paste, chopped coriander 

and salt & pepper together in a bowl. Using your hands (use gloves if you don’t like the 

feeling of raw mince) mix all the ingredients together very well.

Divide into 6 equally sized oval shaped balls.

Lay out 6 cling film sheets on a flat surface.

Place a pork ball on each cling film sheet and flatten the mince into an oval shape, 

about 12cm long and 1cm thick.

Place an egg on each the of the mince flatties.

Using the cling film, gently roll the mince over the egg, covering it completely 

and tucking in the edges to form a neat oval.

For the coating

Line up 3 deep bowls.

Fill one with the seasoned flour, the second with the egg and milk mix and the last with the breadcrumb and peanut mix.

Firstly, coat the mince with the flour, then dip it in the egg and lastly cover it well with the bread crumbs.

Repeat this process again twice with the egg and bread crumb coverings.

*Take care that the egg is covered well in each station. It’s easier to do one egg at a time.

Once all the eggs are covered, set aside.

Heat the oil in a deep fryer or deep pot to 180°C.

Using a slotted spoon, gently drop an egg into the hot oil.

*Fry no more than 3 at a time to avoid sticking and cooling the oil too much.

Fry the crumbed eggs for 8 minutes until crispy and dark golden.

Rest on paper towels for 10 minutes before serving.

For the dipping sauce

Combine all the ingredients and mix well.

Serve the scotch eggs warm or at room temperature with the dipping sauce.

Tips:

-          You can experiment with different flavours. We also love using beef mince with braai seasoning and chutney instead of pork, red curry and peanuts.

-          These eggs are great in lunch boxes the next day.

Mother's Day Recipe Ideas

Give Mom a break this Mother’s Day by making her a breakfast in bed or treating her to a family braai with all the trimmings. These cheats recipes are easy and fuss free, perfect for the kids to make. Just add braai meat by dad ;)

Toad-in-a-hole Toastie

Using a cookie cutter in the shape of your choice, cut out a piece of bread from 

the center of a slice.

Heat some butter in a pan and fry the bread on one side.

Turn the toast around and break an egg in the cut out shape. 

Cook to mom’s liking.

Season with Maldon salt and dust the cut-out shape with paprika.

Designer 'Braai brodjies'

Use one large or a few smaller Ciabbata (Baked or wrapped in foil on the braai) 

loaves with one of the following fillings:  

-          Sun-dried tomato, basil pesto & mozzarella

-          Mature cheddar & caramelised red onion

-          Brie & figs

-          Feta, spinach & bacon

-          Or make up your own combination!

Rainbow Slaw with a Honey Mustard Dressing

Buy a ready mix rainbow slaw (red cabbage, white cabbage, carrots, lettuce, beetroot) 

add a few apple slices and sprinkle with pecan nuts.

Mix together 1 Tbls honey, 1 Tbls wholegrain mustard, 125ml plain Greek yogurt 

and season with salt.

Serve salad with the dressing on the side as the perfect accompaniment to a braai. 

  Nutella Cupcakes

Buy a box of ready-mix vanilla (or chocolate) cupcake or cake mix with all the ingredients 

as directed on the box and a big jar of Nutella chocolate spread.

Make the cupcakes according to the instructions.

Just before baking drop a big dollop of Nutella (a tablespoon or more) in the center on top 

of the cupcake mix and bake until cooked through and golden.

Serve with milk or even more indulgent – a Frangellico Don Pedro!

* Make it extra chocolaty by smearing the baked cupcakes with more Nutella.

Happy Mother's Day to all the fabulous mothers!

Milktart Cheesecake

This tasty cheesecake with a South African twist is based on a recipe from 

‘Huisgenoot Wenresepte' 1987 by Annette Human. 

Milktart Cheesecake

Makes one medium cake

You will need

For the base

200g biscuits (Tennis or Digestive)

4 Tbls butter, melted

¼ cup sugar

For the filling

250g plain cream cheese (room temperature)

150ml castor sugar

25ml cake flour

4 extra large eggs

500ml full cream milk

Juice of half a lemon

5ml vanilla extract

Cinnamon powder

How to make it

For the base

Pre-heat the oven to 180°C.

Crush biscuits in a food processor.

Add melted butter and sugar to the biscuits and process until mixed well.

Press the mixture on the bottom and half way up the sides of a 26cm spring-form tin.

Bake for 15 minutes until set.

Remove from oven and allow to cool before filling.

For the filling

Pre-heat the oven to 180°C.

Whisk the cream cheese till soft and fluffy.

Gradually add the sugar and flour to the mixture while whisking.

Add the eggs one by one and whisk well after each addition.

Gradually add the milk, lemon juice and extract to the mixture while whisking.

Pour the mixture into the prepared base and sprinkle with cinnamon.

Bake for 50 – 60 minutes until the filling has set and a test toothpick comes out clean.

Allow the cake to cool at room temperature in the cake tin.

Refrigerate the cake overnight (still in the pan).

Remove spring-form and serve cool or at room temperature with preserved ginger, figs or orange curls.