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.

Spicy rice-filled eggplants

Ingredients (serves 4)

150g ( 3/4 cup) basmati rice
2 large eggplants
1 tbs olive oil
1 large brown onion, halved, finely chopped
1 red capsicum, halved, deseeded, finely chopped
2 garlic cloves, crushed
2 tsp ground coriander
1 tsp finely grated fresh ginger
1/5 tsp finely chopped fresh red chilli
1/4 tsp ground turmeric
1/5 cup coarsely chopped fresh continental parsley
2 tsp finely grated lemon rind
2 tbs fresh lemon juice
130g (1/2 cup) reduced-fat yoghurt
2 tbs coarsely chopped fresh mint

Method

Preheat oven to 200°C. Cook the rice in a large saucepan of boiling water for 15 minutes or until tender. Rinse under cold running water. Drain well.

Meanwhile, cut the eggplants in half lengthways. Use a small sharp knife to cut a 1cm border around the edge of each eggplant half. Scoop out the flesh within the border, leaving about 1.5cm of flesh on the base of each eggplant half. Finely chop the flesh.

Heat oil in a frying pan over medium heat. Add the onion and capsicum and cook, stirring, for 5 minutes or until soft. Add the garlic, coriander, ginger, chilli and turmeric and cook, stirring, for 30 seconds or until aromatic. Add the chopped eggplant and cook, stirring, for 10 minutes or until eggplant is soft. Remove from heat.

Add the rice, parsley, lemon rind and lemon juice to eggplant mixture, and stir to combine. Place eggplant shells in a large baking dish. Spoon rice mixture evenly among eggplant shells. Bake in oven for 30 minutes or until eggplant shells are soft and filling is golden.

Place the yoghurt and mint in a small serving bowl and stir to combine. Serve with spicy rice-filled eggplant.

Curried Cauliflower and Carrots

Ingredients
2 teaspoons curry powder
1 teaspoon cumin
Kosher salt and freshly ground pepper
1/3 cup olive oil, plus more for topping
1 medium head cauliflower, cut into florets
2 carrots, peeled and cut into 1-inch chunks
1 red onion, cut into eighths
1 tablespoon finely chopped fresh flat-leaf parsley

Directions
Preheat the oven to 425 degrees F.

Whisk together the curry powder, cumin, salt, pepper and olive oil in a medium bowl.

Spread the cauliflower, carrots, and onion in a single layer on a large baking sheet-lined with tin foil. Drizzle with the dressing and toss so it is thoroughly coated.

Roast the vegetables in the oven until tender and browned, about 40 minutes, stirring halfway through cooking. Remove to a serving bowl and sprinkle with parsley and a drizzle of olive oil on top. Serve hot or at room temperature.



Read more at: http://www.foodnetwork.com/recipes/patrick-and-gina-neely/curried-cauliflower-and-carrots-recipe.html?oc=linkback

Pineapple and shrimp rice

Ingredients

• 8 ozs rice (leftover and overnight)
• 2 cloves garlic (finely chopped)
• 4 ozs fresh pineapple (cut into small pieces)
• 4 ozs shrimp (shelled and deveined, leave whole or cut into small pieces)
• 2 tbsps cashew nuts (optional)
• 1 tsp shrimp paste
• 1 tbsp fish sauce
• 1/2 tbsp pineapple juice
• 1/4 tsp dark soy sauce (for coloring)
• 1 fresh red chili (seeded and cut into small pieces)
• 2 tbsps oil
• coriander leaf (for garnishing

Method:

Heat up a wok and add cooking oil. Stir-fry garlic, red chili, and shrimp paste until aromatic. Add shrimp and stir-fry until half-cooked. Add rice, pineapple pieces, pineapple juice, and do a few quick stirs. Add fish sauce and dark soy sauce to blend well with rice. Stir-fry for another minute or so, dish out and serve immediately.

Cook’s Note:

If you have cashew nuts, add them towards the end of the cooking process.

Bob's bbq sauce

Mostly ketchup, then some vinegar, chilli sauce, mustard, ready bbq sauce you can buy at the supermarket, brown sugar, honey

then just mix until it tastes good

orange juice is also good

Couscous with pine nuts

Ingredients

4 tablespoons (1/2 stick) unsalted butter

3/4 cup chopped shallots (3 to 4 shallots)

3 cups chicken stock, preferably homemade

1/2 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

1 1/2 cups couscous

1/2 cup toasted pine nuts (pignolis)

1/4 cup dried currants

2 tablespoons chopped fresh flat-leaf parsley

Directions

Melt the butter in a large saucepan. Add the shallots and cook them over medium-low heat for 3 minutes, until translucent. Add the chicken stock, salt, and pepper and bring to a boil. Turn off the heat. Stir in the couscous, cover the pan, and set aside for 10 minutes. Add the pine nuts, currants, and parsley and fluff with a fork to combine. Serve hot.

Alvhilds Burnt Almond Dressing

4 cups of Almonds - burnt on a pan

2 cups of olive oil 4 table spoons of mustard 2 Cups of honey 1 lime

Garlic and Rosemary Green Beans

Ingredients

1 pound Frozen Green Beans; thawed

1/4 cup olive oil

1 clove Garlic; crushed

1/2 teaspoon Rosemary; dried

1/2 teaspoon Salt

Preparation

Thaw green beans in a collander. Put olive oil, garlic, rosemary and salt in a skillet or stir-fry pan and mix. Add green beans. Stir-fry until beans are just softened. Serve immediately.

Bobotie Rice

Ingredients

• 350g basmati rice
• 50g butter
• 1 heaped tbsp caster sugar
• 1 tsp ground cinnamon or 1⁄2 cinnamon stick
• 6 cardamom pods, shelled and seeds crushed
• just under 1 tsp ground turmeric
• 5 tbsp raisins

1. Put all the ingredients in a large pan with 1 tsp salt and 500ml water, then heat until boiling and the butter has melted.
2. Stir, cover and leave to simmer for 6 mins. Take off the heat and leave, still covered, for 5 mins. Fluff up and tip into a warm bowl to serve.
   

Pumpkin Fritters

Pumpkin Fritters
(I had a craving, they're perfect for a winters day)

1 cup cooked pumpkin, mashed and well-drained
2 eggs
1 cup flour
Pinch of salt
½ teaspoon ground cinnamon
1 ½ teaspoons baking powder
1 tablespoon sugar
1 teaspoon lemon juice
Oil for frying
Cinnamon sugar

Ensure that the pumpkin is well drained. Beat eggs and add to pumpkin and mix. Add the rest of the of the ingredients, except for the oil and cinnamon sugar. Mix well into a thick batter. Heat a heavy pan, using medium to high heat to start with. Add a little oil.
Scoop up heaped tablespoons of batter, and drop into pan, but not too close together. Fry until bubbles form on the top surface. They should now be firm and golden on the underside. Flip over and fry on other side. The fritters will puff up slightly while cooking. To test, press lightly on the fritters. When done, they will tend to spring back. Remove from pan and drain on kitchen paper.
Serve warm with plenty of crunchy cinnamon-flavoured sugar.

BOSVELD WARM PATAT IN FOELIE

Bestanddele
Een medium tot groot patat per persoon
Tinfoil (Foelie)
Botter
Growwe peper / peperkorrels
Growwe sout / soutkorrels
Extra Virgin Olyfolie
Een suurlemoen
‘n Paar takkies vars tiemie

Voorbereiding

Was die patats skoon en droog af (hou die vel aan)
Plaas die patats elkeen op ‘n stuk foelie (blink kant na binne)
Drup so klein bietjie olyfolie op elke patat
Smeer so bietjie botter op elke patat as jy wil hê die patat moet sag wees – die skil is ook dan sag
Jy kan natuurlik verkies om die botter op die patat te smeer nadat die patat gaar is en uit die foelie gehaal is – dis jou keuse
Sny die suurlemoen in die helfte en druk ‘n klein bietjie sap op elke patat
Meng die sout en peperkorrels en maal dit fyn – strooi op die patats
Plaas een takkie vars tiemie saam met die patat op die foelie
Draai nou die patats goed toe in die foelie – moenie dat die tiemie uitval nie, want dit bring so ‘n lekker geurtjie en smakie daarby.

Fresh tomato salsa

Ingredients

3 tomatoes, chopped
1/2 cup finely diced onion
5 serrano chiles, finely chopped
1/2 cup chopped fresh cilantro
1 teaspoon salt
2 teaspoons lime juice

In a medium bowl, stir together tomatoes, onion, chili peppers, cilantro, salt, and lime juice. Chill for one hour in the refrigerator before serving.

Mexican corn salsa

1 16 oz can tomatoes
1/4 teaspoon salt
1/3 cup corn
a pinch oregano
1 teaspoon olive oil
Put all ingredients in a bowl, mix well. Let set a few minutes. Refrigerate. Sometimes I chop up a few fresh tomatoes and add them, jalapenos are good as well!

Tortilla chips from scratch

First you need to make tortillas. To make the dough add 1 1/2 to 2 cups of warm water to 2 cups of corn flour. Once the dough has the right consistency, take golf balls sized balls of dough and press them in between 2 heavy pans with wax paper to make sure the dough does not stick. You want to get the tortilla as this as possible. The fry each tortilla on frying pan for 30 seconds on each side.

Then heat up vegetable oil(you want to use something with a high smoke point like canola oil. olive oil will not work) to 375 degrees in a deep fryer/large pot. Add the tortillas cut into wedges or strips and deep fry for 35-50 seconds. Remove and immediately salt to your taste.

If you want to cut down on the cooking time, just buy tortillas from the store and deep fry.

Groenbone en niknaks gereg

Gaar boontjies
Gerasperde kaas
Spek en uie gebraai
witsous
1 pak niknaks gekrummel

Pak 2 lae vna alles.
Bak by 180°C tot goed warm.

So maklik soos dit.

Mieliegereg

Hierdie is 'n maklike gereg wat heerlik saam met enige iets afgaan.

90 ml Koekmeelblom
5 ml Bakpoeier
90 ml Suiker
2 Geklitste eiers
3 Blikkies suikermielies
90 ml Botter

Meng alles saam. Bak tot gaar by 180 grade C.

Groenteskottel

Hier is seker die maklikste en heerlikste groenteskottel. Met een van ons vakansies in Mosselbaai (SANTOS) het ons gou 'n naweek Stellenbosch toe gery om ons KAAPSE WYN by my nefie en dié se vrou te gaan kry. Sy slaan toe uit met die ongelooflike lekker groente saam met braaivleis. Hoop almal geniet dit ook!!!!

500 g murgpampoentjies met skil gerasper
1 ui gekap
4 of meer repe "bacon"
1 koppie Cheddarkaas gerasper
3 eetl olie
2 eiers
1 blik pitmielies gedreineer
sout en peper
½ koppie melk

1. Meng alles saam
2. Skep in gesmeerde bak
3. Bak 45 min op 180°C
Lekker eet!

Uiesopbroodjie

UIESOPBROODJIE (nie nodig om te laat rys nie)

500 gram "self raising flour"
500 ml karringmelk
1 pakkie wit uie sop
1 koppie gerasperde kaas

Meng alles saam, sit in pannetjie en bak in oond vir 1 uur by 180º.

Sausage roll chutney

Ingredients (serves 4)
1 tablespoon olive oil
2 red onions, halved, thinly sliced
1 1/2 tablespoons brown sugar

Method
Preheat oven to 200°C. Line a baking tray with baking paper. Heat oil in a non-stick frying pan over medium-high heat. Add onions and cook, stirring often, for 10 minutes or until tender. Add sugar. Cook, stirring, for 5 minutes or until caramelised. Set aside for 5 minutes to cool slightly.

Hot Crab Dip

Ingredients
1 cup canned crab meat
1 onion, chopped finely
2 garlic flakes, crushed
1 cup cream cheese, softened
1/2 cup mayonnaise
1/2 cup milk
1/4 cup celerey, finely chopped
1 tsp chilli sauce
1/4 tsp white pepper powder
1/2 tsp lemon juice

Method
Drain and flake the meat, keep aside.
Blend mayonnaise, cream cheese and milk well.
Add meat, celerey, salt, onion, garlic, lemon juice and chilli sauce.
Mix it well.
Pour in a baking dish.
Garnish with white pepper powder.
Bake it at 3500 degrees for 30 minutes.
Serve with toasted bread / bread loafs / crackers.