“Cooking is like love, it should be entered into with abandon, or not at all” – Harriet von Horne
I really love to cook. These are some of my favourites…
17 August 2010
We’re heading into our South African summer so no soups for now.. But those of you in the Northern Hemisphere who are looking for a delicious soup – this is the one! (Not heavy like most mushroom soups)
60g Butter, 250g Chopped Mushrooms, 2 Cups Chicken Stock, 1/4 Cup Dry White Wine, 1 tsp French or Seed Mustard, 1/2 cup Cream, 1 TBSP Chopped Chives.
Combine butter and mushrooms in a large microwable bowl. Cover and microwave on High for 4 minutes. (If you double the recipe microwave on High for 6 minutes.
Mix in the stock, wine, mustard and cream. Cover and microwave on High for 10 minutes.
Puree in a blender or food processor. Stir in chives and reheat.
Serves 4 – Enjoy!
5 October 2008 at 5:50pm
Bobotie is a classic South African Dish; a lightly-spiced curry of Cape Malay origin. It’s delicious, even my Welsh husband loves it!
2 Onions, 1 kg Beef Mince, 60g Margarine, 250 ml Milk, 1 Thick slice of white bread, 15ml Sugar, 15 ml Curry powder, 10ml Salt, 2.5 ml Pepper, 5 ml Turmeric, 30 ml Chutney, 75g Raisins (optional), 6 Almonds (optional), 1 Lemon, 2 Eggs.
Preheat the oven to 180 Degrees Celcius.
Chop the onions finely. Melt the margarine in a saucepan and brown the onions. Add the meat and cook for about 20 minutes until done.
Pour the milk over the bread and leave to soak for 10 minutes. Then squeeze out the milk, put the milk aside. In a mixing bowl combine the bread, curry, sugar, salt, pepper, turmeric,chutney and raisins. Add the chopped almonds. Grate the zest off the lemon and add to the bowl. Then squeeze the lemon and add 30 ml of lemon juice to the bowl. Add 1 beaten egg.
Mix the meat and bread mixtures together. Place in a greased baking dish and bake for 15 minutes. Beat the remaining milk and egg together and pour it over the mince. return to the oven for another 30 minutes. Serve with yellow rice with raisins, and extra chutney on the side.
Mercia’s Chicken Pie
10 September 2008 at 7:30pm
My sister-in-law Mercia has just sent me a divine book of Christmas recipes. But, seeing as it’s a little early to cook for Christmas, I will put in her incredible Chicken Pie Recipe – it was her mom’s recipe and it’s absolutely fabulous!
4 kg Chicken (Whole or pieces), 700ml Water (Divided into 200ml and 500ml), 1 cup Sago, 2-3 large sliced Onions, 405g can sliced Mushrooms, 1 packet Mushroom Soup, 1 packet Brown Onion Soup, 1 Chicken Stock cube, 1 packet frozen Puff Pastry, 2 Eggs (Seperated).
Spices: Chicken spice, Black Pepper, Red Pepper, Salt & Mixed Herbs
Filling: Cook the chicken pieces in a pot or pressure cooker in 500ml water. Add spices to taste. Debone the chicken and cut it into small pieces. Remove all extra fat.
Use a sieve to filter the chicken stock in the pot – return the filtered stock to the pot. Soak the sago in the stock for 30 minutes. Mix the mushroom and brown onion soups with 250ml water. Use a little water to dissolve the stock cube, add this to the soup mixture.
Fry the sliced mushrooms and the onions in oil. Spice to taste. Add the chicken pieces, soup mixture, onions and mushrooms to the sago stock in the pot. Mix and cook for +/- 20 minutes. (If the filling is too thick add water. If the filling is too thin add more pre-soaked sago.)
Pastry: Divide the pastry into 2 pieces, one for the bottom and sides, the other for the top. Roll out and fit into a pie dish, making sure some hangs over the sides. Prick the bottom and sides randomly with a fork. Spoon the filling into the prepared pie dish. Roll out the second half of the pastry to fit the top of the dish.
Use a brush to paint egg yolk around the edges of the bottom pastry, then place the top half of the pastry on top of the filling. Use a fork to squash the top pastry into the bottom pastry at the edges, then trim the edges with a knife. Beat the egg whites with the remaining yolks and egg-baste the top of the pie. Bake in the oven according to the temperature and time recommended for the pastry.