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Recipes

Recipes

Rina Steenkamp's Crunchy Cabbage Salad

2 miniature green cabbages      
2 miniature purple cabbages
1 x bunch spring onions
Fresh green young beans
1 x 250 g feta cheese

250 ml sunflower seed
100 g sliced almonds

1 packet chicken-flavoured  2 minute noodles (uncooked)

15 ml soya sauce
60 ml white vineger
60 ml white sugar
60 ml salad oil

Method:

Roast sunflower seeds and almonds on a cool stove plate. Stir them often to ensure even roasting. Let them cool at room temperature. This can be done the day before and the seeds and nuts cooled and sealed in a container.

Roast the 2 minute noodles without the flavouring in the same way. Stir them often to ensure even roasting. Let them cool at room temperature.

Blanche the beans in boiling water between 2-5 (at most) minutes. Drain and cut into rough pieces. Keep them separate and cool them in the fridge.

To make the salad dressing, mix the ingrediants and add the bag of chicken spice from the 2 minute noodles.  Mix well and keep covered and cool until just before serving the salad.

About an hour before the meal, Snipper / slice the cabbage very finely. Slice the spring onions. Mix with the greens in a big bowl with the beans.

Break the Feta cheese and mix into salad. (To taste)

Add the nuts to the salad and just before it is served, add the dressing.

Put in serving dish and cover with cling wrap until serving.  It needs to be crunchy .


Wades Crustless Savoury Tart

5 slices white bread
400 ml milk
525 g various fillings (eg: finely chop onions, parsley, peppers, asparagus, chicken pieces, viennas, fried bacon, chopped cold meat as per your personal preference)
4 eggs
1 ml dry mustard
3 ml salt
Freshly ground black pepper
150 g grated cheddar cheese
paprika powder

Method:
Soak breadcrumbs in the milk for 10 minutes, then heat and simmer for 3 minutes.
Mash with a fork and add the fillings to the milk and egg. Beat eggs together and add the mustard, salt and pepper.
Add all to the mixture and fold in the cheese. Pour into an oven proof tart dish and sprinkle with paprika.
Bake in a preheated oven at 180 degrees for 35 minutes or until set.


Chicken El Greco with Cheese Sauce

4 chicken breasts
250g spinach
1 onion
1 clove (teaspoon)crushed garlic
salt and pepper
100g feta cheese
1 beaten egg with seasoning to taste
crumbs (eg: crushed cornflakes)

To make filling
Fry onions and garlic until they are golden brown. Add the crushed spinach and sweat down until the spinach has wilted. Drain well in a rice colander until most of the liquid has been removed. Grate or mash the feta cheese into the spinach mixture and season to taste. The filling must be quite firm.

Putting it all together
Flatten chicken breast and top with the spinach and feta filling. Roll the breast as you would a swiss roll and secure with two toothpicks to prevent the chicken from unrolling. Place chicken breast in a bowl with beaten egg then roll in the crumb mixture .

To cook
Gently place the chicken breast (with filling inside) into a deep saucepan of hot oil (180̊C ) and fry until golden brown. When the chicken is cooked, place on paper towel to drain. Leave it to rest for about 15 minutes before serving.

Slice and serve hot with cheese sauce , mash , minted peas and roasted butternut or you can serve cold with a lovely mayonnaise dressing.

Nice to know
The el grecos freeze beautifully so make a few extra and pop them in the freezer so you have a convenient meal on hand! Defrost and heat in a microwave for two minutes before serving.


Cassie's Vanilla Beer Box Cake

500ml Water
150ml Oil
10ml Vanilla Essence
6 Eggs
500ml Castor Sugar
1/2 Cup Cornflour
3 1/2 Cups Flour
6 tsp Baking Powder
1 tsp Salt

Method:
Bring water and oil to the boil
Once boiled, add vanilla essence
In a separate bowl beat the eggs with the castor sugar until light and fluffy
Fold in cornflour, flour, baking powder and salt
Mix dry mixture into wet mixture but do not over beat
Line a beer box with foli
Spray with Spray and Cook
Bake at 180 degrees for 35 minutes


Cassie's Chocolate Beer Box Cake

500ml Water
150ml Oil
10ml Vanilla Essence
6 Eggs
500ml Castor Sugar
150ml Cocoa Powder
3 1/2 Cups Flour
6 tsp Baking Powder
1 tsp Salt

Method:
Bring water and oil to the boil
Once boiled, add vanilla essence
In a separate bowl beat the eggs with the castor sugar until light and fluffy
Fold in cocoa powder, flour, baking powder and salt
Mix dry mixture into wet mixture but do not over beat
Line a beer box with foli
Spray with Spray and Cook
Bake at 180 degrees for 35 minutes


Spicy Butterbean and Red Capsicum Soup

1 Red pepper (roasted, peeled and sliced)
50G butter
1 Onion (sliced)
2 Cloves garlic (sliced)
1 Tbl spoon tomato paste
1 Tbl spoon curry powder
1 Can butterbeans
2Lt Veg stock
1 Bunch coriander (chopped)
Salt
Black pepper
Maizena

Method:
Roast pepper in a hot oven until the skin is shriveled and black. Wait for it to cool and the peel off the skin. Slice the peeled pepper.
In a heavy base pot, melt butter and cook onions and garlic until soft, stir in tomato paste, curry powder and beans. Let beans simmer in the mixture for about 5 minutes. Add the sliced red pepper and veg stock and let cook until beans are soft.
Add coriander and blend soup until smooth, add salt and black pepper to taste.
Mix maizena with a little water and add to soup slowly, stirring continuously until soup becomes thick.


Decadent Chocolate Brownies
(Makes About 30)

225g Butter
350g Good Quality Dark Chocolate
3 Eggs
225g Castor Sugar
80ml Strong Black Coffee
75g Cake Flour
Pinch of Slt
100-200g Roasted Nuts
5ml Vanilla Essence

Method:
1.Line and grease a 27 x 20 cm baking tray.Pre heat oven to 180 degrees celcius.
2.Melt the butter and chocolate in a double boiler.Allow to stand and cool.
3.Beat the eggs , sugar and coffee until smooth and creamy.Gradually add in the chocolate and butter mixture.
4.Sift the dry ingredients over this mixture and then gently fold in the nuts and vanilla essense.
5.Spoon mixture into prepared baking tray and bake until the centre if firm to the touch. This should take about 40/45 minutes. Remember the brownies should be moist !
6.Leave to cool in the tin.Remove from tin and cover with foil. Cut into squares the following day if you can wait that long !!!!!!!

Tips:
Brownies are much easier to slice when left in the fridge overnight.
If you want to roast the nuts before you put into mixture roast in oven on a baking tray for 10-15 minutes.
Brownies are also really awesome smeared with chocolate ganache (melted chocolate to which you have added a 
Small amount of fresh cream) before slicing.

ENJOY !!


Smoked Trout Crepe Wedges with Black Cherry Coulis

2 tubs cottage cheese
450 g smoked trout
2 tsp chopped parsley
A very little finely grated onion
1 tsp horseradish cream
1 squeeze of lemon
Black pepper
Salt
100 ml mayonnaise
6 crepes
1 pack frozen black cherries (or canned cherries)

Method:
Mix all above (except the crepes and cherries) together and sandwich in thin layers dividing each layer with a crepe. Repeat this until you have used up all the crepes and mixture.Press down firmly and cover with cling wrap.Cool in fridge overnight. Cut in “cake” wedges.Serve on a dinner plate and drizzle black cherry coulis (black cherries which you have blended in the liquidiser). Garnish on top with a prawn and dollop of mayonnaise. Serve with a fresh side salad.


Summer Punch

This is my all time favourite Summer Punch recipe that must be the most refreshing drink I've ever had:

1L Tropika Orange Juice
1L Tropika Pineapple Juice
1L Ginger Ale
1L Sprite

Method:
Mix the above ingredients together just before serving in a 5L Bucket , add lots of Ice and serve in nice big Jugs with fresh mint and tinned fruit cocktail for garnish. If you would like to "spice" it up a little add 1 x 750ml Cheap white champagne to the mixture and enjoy !!!!!!!!!! This recipe does not work with anything but Tropika so don't try and substitute as its not nearly as refreshing with the other brands that are available.


Microwave Mealie Bread

In these times of wanting food to be prepared fast (11.5 Minutes) this recipe was given to me by my mother many years ago and is a firm favourite with soups and braais or even to serve hot as a starter with butter.

1 Cup of Mealie Meal
1 Cup Flour
½ Cup Sugar
2 Teaspoons Baking Powder
1 Tin Whole Corn
1 Small Tin Sweetcorn (The very small tin)
½ Cup Milk
2 Eggs

Method:
Mix all of the above together.
Grease a tupperware gel ring with spray & cook.
Sprinkle gel ring lightly with paprika & finely chopped parsley.
Pour mixture in gel ring.
Place gel ring on top of an upside down saucer in microwave.
Bake on full power in microwave for 11.5 minutes.
Leave to stand for 5 minutes.
Empty onto a dinner plate.
Sprinkle with grated cheese.
Enjoy with real butter.

NOW DON'T LEAVE THIS IN YOUR DRAWER, MAKE IT, IT REALLY IS THE EASIEST RECIPE IN THE WORLD !!!!.