Posts Tagged ‘recipe review’
(or use any ready made crust of your choice)
2 Sticks of Butter Softened
2 Tbls. Cooking Oil
1 Tbls. Sugar
1 Tsp. Baking Powder
2 1/2 Cups of Flour
1 Liter of Milk (2.11 Pints)
4 Tbls Flour
4 Tbls Corn Starch
1 Cup of Sugar
2 Tbls Butter
1/2 Tsp Salt
4 Eggs Beaten
2 Tsp Vanilla Essence
2 Tbls Cinnamon
Cream the butter, oil and sugar & add the egg. Now add the dry ingredients and mix until a dough ball is formed. Line a couple of pie dishes with the dough, poke a couple of holes on the bottom with a fork. Bake at 350ºF in a preheated oven until light golden brown. Take out of the oven and set aside.
Combine the dry filling ingredients with some of the milk until a paste is formed. Boil the rest of the milk in a sauce pan over medium heat. Add the two tablespoons of butter into the boiling milk. Remove from heat mixing the boiling milk into the paste mixture. Return the mixture to the sauce pan and cook on low heat while whisking continually until the mixture thickens. Remove from heat and add 2 teaspoons of Vanilla Essence into the milk mixture. Now stir the beaten eggs into the warm milk mixture until everything is combined very well. Pour into the pie crusts and let it cool for a little bit. Sprinkle the cinnamon over the top of each tart. Refrigerate for it to set completely. ENJOY!
I love this dish! Especially in the summer when we like to hang out on our deck in the back yard, sipping ice cold beverages. It is also a wonderful satisfying dish for my low-carb lifestyle. Make sure to check the ingredient list on the cocktail sauce. You don’t want any high fructose corn syrup or too much sugar in it…make your own with horseradish & ketchup;)
Ripe Avocado Pears
Salt & Pepper to taste.
Cut the avos into two halfs and remove the pit. Arrange the cooked shrimp on top of the avocado halfs, season with salt, pepper and lemon juice. Dig in with a spoon!
It’s so easy to make. The first couple of times we made it with the skinless, boneless chicken thighs and pretty much whatever else we had in the vegetable drawer of our refrigerator. Bacon can also be use…just roll up a strip of bacon and stick it in the center.
We always have some of the sweet Vidalia Onions on hand and my husband particularly like the baby Portabella or regular Portabella Mushrooms. Red bell pepper (or any other color for that matter) is also a good ingredient to use.
This weekend we made it with Beef Tenderloin and it came out delicious! Super tender of course and we had it with whole wheat pita bread, that we toasted on the grill.
A little steak sauce or some sweet & sour sauce with the chicken ones brings out the flavors a little bit more. It makes for a very easy, quick and satisfying meal – very fitting for our low carb lifestyle.
There are many different variations of this recipe. The old fashioned way was to make them with yeast but this a quick and easy recipe where they are made with baking powder.
3 Cups Flour (Cake or All purpose)
44ml Baking Powder
Cooking Oil for deep frying
5 Cups Sugar
2 Cups Water
25ml Lemon Juice
10ml Vanilla Essence
Heat the sugar and water over low heat without a lid, just until it starts to boil. Stir most of the time until all the sugar is dissolved. Boil very slowly for 7 minutes, if it boils to fast it becomes too thick and will not saturate the Koeksisters. Remove from heat and add the lemon juice and vanilla essance. Keep aside.
Sift the flour, baking powder and salt together. Use your fingers to rub the butter into the flour mixture. Use a pastry knife/cutter while drizzling the milk into the flour mixture. “Cut” into the flour until dough is formed.
Work very gently and do not over mix, else they will not puff up in the oil. Roll out the dough on a floured surface to a thickness of about a ¼”and cut into small strips +-3”long x 1”wide. Cut each strip into two, lengthwise (not all the way through), leaving one side uncut. Now plait/twist the pieces and press the ends firmly together. Some people make three cuts – it’s up to you.
Deep-fry the Koeksisters in small batches until golden brown. Submerge them, hot out of the oil, into the syrup that you have set aside before. Keep them submerged until the next batch of golden brown Koeksisters are ready to go into the syrup. Stack them on a plate to cool off.
Keep them refrigerated because at room temperature all the syrup will ooze out. Enjoy!
This is thee most delicious, rich and satisfying burger you will ever hope to eat. Enjoy!
1 lb Ground Sirloin (1/2 kg)
1 lb Chorizo Sausage
2 Tbls Vegetable Oil
4 Medium Sweet Onions, 1 chopped & 3 sliced
1 Roasted Red Pepper, quartered
1 Cup Ranch Dressing
1 Pinch Powdered Saffron (optional)
1 Tsp Spanish Paprika
Salt & Pepper to taste
4 Soft Buns or Brioche Buns
1 Cup Manchego Cheese, grated
In a large bowl, mix together the ground sirloin and chorizo using your hands. Set aside to let the flavors blend.
Heat one tablespoon of oil in a skillet over medium-high heat. Add one chopped onion and sauté until tender. Transfer the onion to a blender, and add the red pepper, Ranch dressing, saffron, and paprika. Now pulse until fairly smooth. Refrigerate until needed.
Heat the remaining oil in a large skillet over medium heat, and add the remaining onions, salt and pepper. Cook and stir for about 15 minutes until the onions has caramelized. Set aside.
Preheat the grill for high heat. Form the meat into four patties, slightly larger than the buns.
Place burgers on the grill, and cook for 5 minutes per side, or until done. Split buns in half, and spread butter on the inside. Place on the grill to toast briefly.
Place burgers onto the buns, and top with caramelized onion and the roasted pepper ranch sauce. Sprinkle with a few shavings of Manchego cheese, and place the top of the bun on top.
If you are watching carbs like I do, omit the bun or replace it with a hearty whole wheat, grainy bun. You can also “hollow” out the bun if it is too much bread.
During visit to South Africa in December 2009 some of our dear friends had us over on many occasions and, at one of these gatherings our hostess, Joan served up this amazing bread salad.
½ Cup Sugar
1 Teaspoon Mustard Powder
1 Cup White Vinegar
Salt & Pepper to taste
½ Cup Cream
½ Cup Mayonnaise
Wisk together all of the ingredients for the dressing except for the cream and the mayonnaise. Bring to a quick boil while stirring, until it becomes a thick consistency. Remove from heat and let cool for about half an hour or until almost ready to serve. Add the cream and the mayo to the dressing mixture. Mix all the salad ingredients together and pour the dressing over shortly before serving.
It was served as a side dish with homemade (cooked outside on an open fire) rotisserie chicken and a lamb roast. Yum!
The method is pretty self explanatory and you can really do your own thing. If you want to add more veggies, you can layer grated carrots or whatever else you would like to add. Make sure you co-ordinate your colors and layers for it to look appetizing.
Arrange tomatoes, onions, peas, cheese, mayo, olives, greens and bacon in layers in a large (5-quart), clear bowl with straight sides.
Just before serving, quarter eggs and place on top. You can omit the mayo and serve with dressing of your choice on the side.