Basic Meringues

INGREDIENTS

• 4 egg whites, at room temperature
• Pinch of salt
• 1 cup (220g) CSR Caster Sugar
• 1/2 teaspoon vanilla essence

• Step 3
  Once all the sugar has been added, continue to whisk on high for 3 mins. Whisk in the vanilla essence.
• Step 4
  Use two teaspoons to spoon meringue onto lined trays. Reduce the oven temperature to 90°C.
• Step 5
  Bake meringues for 1 hour 30 mins. Turn oven off and leave meringues in the oven to cool completely. Store in an airtight container for up to 1 week.

Fish Batter Recipe

Delicious fish and chips starts by using a great batter. This is our favorite batter for making some seriously delicious deep fried cod or hake.

Ingredients:

1 cup cake flour
4 tsp paprika
1 tsp tumeric
2 tsp salt
1 tsp ground black pepper
½ cup milk
½ cup water
1L B-well canola oil for frying

Method:

1. Mix everything together and add the liquid slowly to insure the batter is not too runny. Reduce liquid quantity if needed.

2. Dip the fish in the batter and place the fish in high heat B-well canola oil.

3. Leave the fish until golden brown on both sides, flip around to insure both sides become equally crisp. Remove from oil to strain.

Voila! Squeeze a bit of lemon juice over the fish and then enjoy it with your favorite condiment. We served the fish and chips with a home made garlic and parsley mayo dip. Which simply consisted of 1/2 a cup B-well original tangy mayonnaise, 1/3 a cup of cream, 1 clove finely chopped garlic, a handful of finely chopped parsley and the juice of half a lemon.

Bacon Wrapped, Cream Cheese Stuffed Chicken Breasts

1 boneless skinless chicken breast
2 tablespoons cream cheese
1 tablespoon green onion, Chopped
2 pieces bacon, Partially Cooked

Directions:

Pound out Chicken breast so it is about 1/4" thick.

Mix together cream cheese and green onions and spread cheese mixture over 1 side of chicken breast.

Roll CHicken breast up to conceal cream cheese.

Wrap partially cooked bacon around chicken breast and secure with toothpick.

Place on baking sheet and back for about 30 minutes at 375.

Broil for about 5 minute to crisp bacon.

Grilled Veggie Steak Rolls

Serves 8

Steak & Marinade
2 lbs lean flank steak (or thin sliced sirloin)
1 tsp salt
1 tsp pepper
1 tsp garlic powder
3 tbsp. Worcestershire sauce
1 tbsp. olive oil

Veggie Filling
1 carrot
1 red bell pepper
1 orange bell pepper
1 zucchini
1 squash
1 bunch green onions
1 tsp salt
1 tsp pepper

Balsamic Glaze
2 tsp butter
1 small onion, finely chopped
3 tbsp. balsamic vinegar
1 tbsp. brown sugar
1/2 cup fat free beef stock

Instructions
1.Trim fat from meat
2.Cut into 3 inch wide strips (I got 10 strips)
3.Season steak with salt, pepper and garlic powder on both sides
4.Place steak strips in a large zip lock bag and add in Worcestershire sauce and olive oil, mixing it all together until well coated
5.Place in refrigerator to marinate for at least 1 hour but 2-3 hours would be best, turning the bag every 30-45 minutes
6.While steak is marinating, cut veggies into matchstick size pieces, all the same length, season with salt & pepper, set aside
7.In a large nonstick pan melt butter over medium heat
8.Add in onion and cook until soft, about 5 minutes
9.Add in balsamic vinegar, brown sugar and beef stock, allowing sauce to come to a boil and reducing by half
10.Once sauce has thickened transfer to a bowl and set aside
11.Place veggies into the same large nonstick pan, and cook over medium high heat just until veggies begin to soften
12.Transfer veggies to a bowl, set aside
13.Preheat grill (outside or inside) to medium heat
14.Assemble rolls by laying out the beef rolls and placing a good amount of veggie into the center of each slice and roll beef around the veggies, securing with a toothpick, repeating until all rolls are completed
15.Place rolls, seam side down, onto preheated grill, cooking for 3-4 minutes on each side, or until desired doneness is reached
16.Reheat balsamic sauce over low heat on the stove while steak is cooking
17.Once steak is cooked place onto serving platter and drizzle sauce evenly over the rolls
18.Serve immediately (don't forget to remind everyone about the toothpicks)

Mieliepap balle

Door: Home fires

Dad balle
Make good stywe mieliepap with approximately 1 1/2 heads flour.
Mix dabe in:
- 1 Can Suikermielies
- 2 outfits gebraaide bacon
- 1/2 Canner Tamatie & Ius Mixture And Worcester Sous after taste
- 1 Head Gerasperde Cheddar cheese
Let the mixture effens decay.
Role than stywe frikkadel size balle and suit in a lubricated oondpan.

Sous
Mix 1 Litre Cream with 1/2 outfit sampioensop, and add oorblywende tamatie and ius mixture dabe.
Add by after taste: Blatjang, Speserye and Worcester sous.
Throw the sous ear that dad balle and make seker that dad balle good cover is, and then throw gerasperde cheese and origanum bo-on.
Bak @ 180 °c vir 45 min (or until that cream home get fat).

Kerrie afval resep

(Bedien 6-8)

1 volledige skaapafval (skaapkop, pens en pootjies), skoongemaak
1 k aartappelblokkies
1 k asyn
1 e sout
1 t swartpeperkorrels

Vir afronding
12 klein aartappeltjies, ongeskil
½ k appelkooskonfyt

Meng die kerriemengsel
2 e gerasperde vars gemmer
5 kardemomsade, liggies gestamp
1 t steranys
4 stukke kassia
½ t rissiepoeier
1 t fyn komyn
2 t borrie
4 lourierblare

Sit die harsings binne-in die blokkiespens en bind stewig vas met kombuistou. Sny die res van die pens in klein blokkies. As jou afval supermarkskoon is, gooi ‘n ketel kookwater oor en laat staan ‘n paar minute. As die pens bietjie wild ruik, kan jy dit so 20 minute lank kook. Gooi die water af.

Sit die harsings binne-in die blokkiespens in die harsingsholte van die kopbeen sodat dit nie breek en wegkook nie.

Sit die afval en aartappelblokkies in ‘n kastrol. Bedek met kookwater, gooi asyn, sout en peper by en prut 2 ure of sit in ‘n voorafverhitte oond by 180°C. Die afval moet sag wees, maar die murg moet nog nie uit die bene gekook wees nie.

As die afval sag is, voeg die klein aartappeltjies by met die appelkooskonfyt. Meng al die bestanddele vir die kerriemengsel en roer dit ook by. Prut nog ‘n halfuur tot die klein aartappeltjies sag is. 

Proe nou die afval, indien dit te suur is, voeg nog appelkooskonfyt by. Te soet, voeg asyn of suurlemoensap by. Nie sterk genoeg nie, voeg nog rissie by, maar met ‘n ligte hand!

Pasella neem geen verantwoordelikheid vir die akkuraatheid van resepte wat met die Google Translate-funksie vertaal word nie.

Apple Crumble

Ingredients

For the crumble

• 300g/10½oz plain flour, sieved pinch of salt 
• 175g/6oz unrefined brown sugar
• 200g/7oz unsalted butter, cubed at room temperature 
• Knob of butter for greasing 

For the filling

• 450g/1lb apples, peeled, cored and cut into 1cm/½in pieces 
• 50g/2oz unrefined brown sugar
• 1 tbsp plain flour
• 1 pinch of ground cinnamon

Preparation method

1. Preheat the oven to 180C/350F/Gas 4.
2. Place the flour and sugar in a large bowl and mix well. Taking a few cubes of butter at a time rub into the flour mixture. Keep rubbing until the mixture resembles breadcrumbs. 
   Technique: Rubbing in
   Watch technique0:46 mins
3. Place the fruit in a large bowl and sprinkle over the sugar, flour and cinnamon. Stir well being careful not to break up the fruit. 
4. Butter a 24cm/9in ovenproof dish. Spoon the fruit mixture into the bottom, then sprinkle the crumble mixture on top. 
5. Bake in the oven for 40-45 minutes until the crumble is browned and the fruit mixture bubbling. 
6. Serve with thick cream or custard.
   

Loaded Cauliflower

Ingredients:
1 large head of Cauliflower cut into bite size pieces (approx 6 cups)
6-8 strips of bacon cooked and crumbled (Cooked in oven at 400° for 20 mins)
6 Tbs chopped Chives
1/2 cup Mayonnaise
1/2 cup Sour Cream
2 cups Colby Jack Cheese ( may use cheddar)
8 oz container sliced mushrooms (I don't use mushrooms in mine)(optional)

Directions:
Preheat oven to 425°
In a large pot boil water and cook Cauliflower for 8 - 10 minutes, drain and let cool.
In a large bowl combine sour cream, mayo, 1/2 of crumbled bacon, 3 tbs chives, 1 cups of cheese,mushrooms and cauliflower and mix well... place in baking dish and cover with remaining 1 cup of cheese and rest of bacon crumbles. Bake for 15-20 minutes until cheese is melted. top with remaining 3 T chives and serve.

Tom Yum Soup

Ingredients

• 4 cups of water
• 2 stalks fresh lemongrass, trim off the very end of the root and smash with the side of a cleaver or chef's knife; cut into 1 inch pieces; or 2 pc dried
• 3 slices fresh galangal root (smashed) or 2 pc dried
• 3 fresh kaffir lime leave or 4 pc dried
• 1 tbsp. tamarind paste, with or without seeds
• 1 tbsp. fish sauce, Golden Boy brand preferred
• 3/4 lb shrimps, medium to large size, shelled and de-veined; butterfly if desired
• 12 fresh Thai chili peppers, whole or 2 medium sized jalepenos, cut lengthwise into 1/4-inch strips.
• 1/2 small white onion, cut 1/4 inch slices
• 2 tbsp. roasted chili paste (nam prik pao)
• 1 (16 oz.) can straw mushrooms, drained and rinsed
• 1 small ripe tomato, cut into wedges 1/4 inch thick
• 1 small lime, squeezed
• 2 sprigs fresh cilantro

Tom Yum Soup Set - Fresh Ingredients To Get You Started

Our Tom Yum Soup Set set contains lemongrass, galangal chili peppers & kaffir lime leaves essential for making delicious Tom Yum Soup and is available in our online Thai Grocery.

Preparation

Bring water to boil over high heat in a medium-sized saucepan. Add the lemon grass, galangal, kaffir lime leaf, fish sauce and tamarind paste (break apart the tamarind paste with your fingers as you add it). Add the shrimp, bring to a boil and cook 3 minutes. Add the onion, nam prik paoand straw mushrooms. Boil for another 7 minutes until the shrimp is cooked through. Add the chile peppers and tomatoes. Turn off the heat. Add the lime juice. Taste to adjust the seasoning, adding fish sauce to taste. Garnish with cilatantro, roasted whole chili peppers and a splash of coconut mik if desired and serve hot.

Serves 3 to 4.

Chicken chickpea curry

• 2 onions
• 4 cloves of garlic
• 1 thumb-sized piece of ginger
• 2 yellow peppers
• 1 cube chicken stock
• 1-2 fresh red chillies
• ½ a bunch of fresh coriander
• 1 teaspoon runny honey
• 1 level teaspoon ground tumeric
• 2 teaspoons curry powder
• 8 higher-welfare chicken drumsticks
• olive oil
• 1 x 400 g tin of chickpeas
• 1 teaspoon tomato purée
• 320 g basmati rice
• 1 lemon

• Optional:

• fat-free natural yoghurt, to serve

Method

'Pukka' is an Indian word for the real deal or authenticity, hence the name of this dish. It's not because I'm a cocky Essex boy, nor, as some not-so-nice journalists once said, because of my annoying 'estuary accent' (whatever that means). Anyway, this curry is delicious – the meat falls off the bone, it's great value and it looks phenomenal.

Peel the onions, garlic and ginger and deseed the peppers. Put 1 onion, 1 pepper, the garlic and ginger into a food processor. Crumble in the stock cube and add the chilli (deseed it first, if you prefer a milder curry), the coriander stalks, honey and spices, then blitz to a paste.

Place a large casserole pan on a medium-high heat and fry the chicken drumsticks (pull the skin off first, if you prefer) with a splash of oil for 10 minutes, or until golden, turning occasionally with tongs. Remove the chicken to a plate, leaving the pan on the heat. Roughly chop the remaining onion and pepper and add to the pan to cook for a few minutes, then tip in the paste and let it cook down for around 5 minutes. Pour in 500ml of boiling water. Drain the chickpeas and add along with the tomato purée and a pinch of salt and pepper, then stir well. Return the chicken to the pan, pop the lid on, reduce the heat and simmer gently for around 45 minutes, or until the sauce darkens and thickens.

With 15 minutes to go, put 1 mug (320g) of rice and 2 mugs of boiling water into a pan with a pinch of salt and simmer with the lid on for 12 minutes, or until all the liquid has been absorbed. Serve the curry in the middle of the table with a few dollops of yoghurt (if using) and a scattering of coriander leaves, with lemon wedges for squeezing over and the fluffy rice on the side.

Cape Malay Bollas

No koesisters this morning so we made ‪#‎capemalay‬ bollas. Here's the recipe...

Bollas
Makes approximately 40 bollas

Ingredients:
25ml butter (melted)
20ml sugar
2 eggs
4 x 250ml self raising flour
1 tsp. baking powder
1 tsp. vanilla essence
1 (250ml) cup milk
1 (250ml) cup water
750ml sunflower oil for deep frying
Coconut for sprinkling

Method:
Whisk melted butter, eggs and sugar in a bowl until light and fluffy.
Add vanilla essence.
In a separate bowl sift flour and baking powder twice.
Add flour mixture to egg mixture.
Add milk/water and mix into a soft, sticky dough.
Allow to rest for at least 30 minutes.
Place spoonfulls of mixture in hot oil and fry until golden brown.
Hint: Dip spoon in cold water to ensure that dough separates from spoon to form neatly rounded balls when dropped in oil.

For syrup:
1 cup white sugar
1 1/2 cups water
Boil together until sticky, you may add more water (little by little if the sugar syrup becomes too sticky)

Pour some syrup in a pan. Heat through and add bollas. Syrup bollas, one to two minutes, until glossy and sprinkle with coconut.

Variation:
Add 100ml currants to batter before frying
Not suitable freezing, but can be refrigerated before syruping.
© Cape Malay Cooking & Other Delights

Steak & potato pie

Ingredients Edit and Save

Original recipe makes 1 10-inch pie, plus leftover fillingChange Servings

• 2 3/4 cups all-purpose flour
• 1 teaspoon kosher salt
• 1 cup lard, chilled and cut into small pieces
• 1/2 cup ice water, or as needed
• 2 1/2 tablespoons all-purpose flour
• 1/2 teaspoon dried thyme leaves
• 1/2 teaspoon paprika
• 1/8 teaspoon ground black pepper
• 1/8 teaspoon ground ginger

• 1/8 teaspoon ground allspice
• 1 1/2 pounds boneless beef round steak, cut into 1-inch pieces
• 1/3 cup olive oil
• 2 cups chopped sweet onion
• 1 cup beef broth
• 3/4 cup dry red wine
• 1 cup peeled and diced potatoes
• 1 cup sliced carrots
• 1/2 teaspoon dried thyme leaves (optional)

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• PREP
  45 mins
• COOK
  1 hr 25 mins
• READY IN
  2 hrs 20 mins

Directions

1. Combine 2 3/4 cups flour and 1 teaspoon kosher salt in a large bowl. Cut lard into the flour mixture until it resembles coarse bread crumbs. Add ice water a tablespoon at a time, tossing to mix. Gather the dough into a ball, divide it in half, and wrap each piece in plastic wrap. Refrigerate the dough while you prepare the filling.
2. Mix together 2 1/2 tablespoons flour, 1/2 teaspoon dried thyme, paprika, pepper, ginger, and allspice in a bowl. Dredge the steak pieces in the seasoned flour and set aside.
3. Heat olive oil in a skillet over medium-high heat. Stir in beef cubes and onion; cook and stir until the onion has softened and turned translucent and the beef is browned on all sides, about 10 minutes. Pour in beef broth and red wine and simmer until sauce thickens, about 20 minutes.
4. Roll out one pastry crust on a lightly floured surface to fit a 10-inch pie plate. Place the crust in the pie plate, cover it loosely with plastic, and refrigerate. Roll out the top crust for the pie and set it aside.
5. Stir the potatoes and carrots into the beef mixture and simmer until tender, about 20 minutes. Remove the pan from the heat and allow it to cool slightly.
6. Preheat oven to 400 degrees F (200 degrees C).
7. Transfer the beef mixture to the pastry-lined pie plate. Sprinkle with an additional 1/2 teaspoon of thyme, if desired; cover the pie with the top crust and crimp edges to seal. Cut vents in the crust or prick with a fork to allow steam to escape.
8. Bake in the preheated oven until the crust is golden and the filling is bubbly, about 30 minutes.