Chicken pie is always a good idea. Here is an easy recipe for those who are hungry for a real pie.
Chicken fillets 200 g, cut into small pieces
1 onion, finely chopped
Puff Pastry, original
1 tablespoon butter
1 teaspoon Cumin
2 teaspoons salt
1 teaspoon pepper
50 g mushrooms, chopped
3 medium carrots, finely chopped
1 sprig rosemary
¾ cup chicken stock
1 clove of garlic, finely chopped
2 tablespoons all-purpose flour
3 tablespoons cream cheese
Preheat oven to 180 degrees Celsius.
Heat a medium sized pot on the stove. Add the butter, garlic and onion and fry for about 5 minutes. Add the carrots and the chicken. Spice with salt, pepper and cumin. Cook for 5 minutes. Add the chicken stock and cook for a further 10 minutes. Add the finely chopped rosemary and the mushrooms. Cook for another 5 minutes until most of the water is cooked away. Stir in the cream cheese and one or two spoons of flour if necessary, if the sauce is to watery. Grease a medium sized bowl (or cake tin) with butter or spray and cook. Roll out the puff pastry. Line the greased bowl/ tin with pastry. Add the filling. Cover with the rest of the pastry. Use a fork and press down all around the edges on the top pastry layer to combine the top and bottom pastry layers. Make a few air holes on the top or cut or two with a knife for steam to be released. Egg wash the pastry so that if can get a nice brown colour when baking. Bake for 20 – 25 minutes until golden brown.
Bobotie is a fruity mince dish from Southern Africa, for those of you who don’t know.
Bobotie is always tasty, but this recipe is especially tasty. It worked out very well even though it was made very fast – we were really hungry!
So here it is – a fast and easy but delicious Bobotie recipe with its perfect fruity and sweet flavours.
Ingredients garlic clove, chopped
2 small yellow onions
2 carrots, finely chopped
400g beef mince
2 teaspoons madras curry or beef curry
1/2 teaspoon salt
1 teaspoon ground black pepper
half a teaspoon ginger spice
half a cup bread crumbs or rusk crumbs
1 cup milk
half a cup raisins
1 teaspoon cinnamon
4 tablespoons chutney or fruit/ mango chutney
3 or 4 bay leaves
Heat the oven to 180 degrees Celsius. Start by soaking the crumbs in the milk so that they are just covered in milk. In a pan, fry the onions, carrots and garlic together in some oil. When ready, set aside. In a bowl, mix together the mince, bread crumbs (drain and set the milk aside), salt, pepper, curry, ginger, cinnamon and the raisins. Also add the onion mix. Mix well.
Fry the mince mixture in a pan until cooked.
Put the mixture in a oven dish and flatten a little. Now whisk two eggs in the remaining milk. Add some salt and pepper. Cover the mince mixture in the dish with the egg and milk mixture. Lastly, decorate with 3-4 bay leaves.
Lentil Chili is the vegetarian version of Chili Con Carne. Still as yummy and very straightforward to make.
2 garlic cloves
1 onion, chopped
1 big red pepper, diced
2 tomatoes, diced
1 teaspoon salt
1 teaspoon black pepper
2 teaspoons paprika spice
half a teaspoon – 1 teaspoon cayenne pepper
1 chili, chopped
1 tin lentils
1 tin kidney beans
1 teaspoon sugar
1 sachet tomato paste
fresh coriander leaves
Fry some cooking oil or coconut oil in a large frying pan. When the oil is nice and hot add the chili and garlic. Fry a little – about 2 minutes on high heat. Add some ginger powder if you want to make it more zingy. Add the peppers, tomatoes and onions. Let fry for about 5 minutes on medium to high heat.
Add the tomato paste, salt and sugar to taste. Add some boiling water, about 100ml – depending on how runny you want your sauce. Cook for about 10 minutes. Add the tinned beans and lentils.
Serve hot – on rice or with zucchini fritters as I did.
4 cups flour, cake or brown bread flour
4 teaspoons baking powder
3 cups muesli
2 cups full cream milk
2 tablespoons vinegar
200 g margarine
Pinch of salt
¾ cup brown sugar
*The ingredients can be doubled to bake a bigger batch of muesli rusks.
Pre-heat the oven to 180 degrees Celsius. Add the vinegar to the milk. Then mix all the ingredients together in a mixing bowl with a wooden spoon. Put the mixture in a rusk/ bread tin or in a greased ceramic bowl. Bake 35-40 minutes at 180 degrees Celsius.
Take out the bread like rusks. Let it cool down for about 5 minutes. Take out the bread-like rusks and put it on a cutting board to cut. Take a big chef’s knife and cut into strips and squares, according to the size you prefer.
Pack the pieces on an oven rack/ oven tin, spreading the pieces out a little bit. Bake again for 2 hours on 110 degrees Celsius to dry out.
Serve with coffee or tea, dunking it to soak up the tea or coffee!
Bali’s banana pancakes are the best!
This was my second attempt and it came out very nice indeed.
If you haven’t been so lucky to have eaten Bali’s signature banana pancakes yet you should give this recipe a try!
Makes 2 big pancakes.
2 medium – ripe bananas, sliced
1 cup cake flour
2 tablespoons sugar
20 ml milk
a pinch of salt
butter to fry
Bali blossom honey/ regular honey/ syrup
some cheese (I took white cheddar) or cream cheese, whichever you prefer
Method In a mixing bowl, mix all the ingredients together with a whisk.
Add 1 tablespoon butter to a hot frying pan. Then add half of the mixture to the pan. Keep it hot to make it nice and crispy but take care not to burn the pancake to dark.
Use a spatula to lift up the edges of the pancake. When the pancake has a nice colour underneath, flip the pancake and put it on medium to fry the other side. Be sure to put more butter in the pan.
Serve hot with juice of half a lime, some honey and cheese!
Summer time is here!
Let’s bake some tropical themed cookies!
2 cups plain cake flour
Extra flour for rolling out the dough
A pinch of salt
Half a cup butter at room temperature
Half a teaspoon baking powder
One teaspoon vanilla
1 cup sugar
10 ml milk
For decorating Royal icing/ flooding icing
500ml icing, sifted
Colour writing gel
Mix the ingredients together and use an electric blender to mix the ingredients into a dough. First on high speed and then on a slow speed.
Make the dough into a ball, roughly and quickly with your hands and then flatten it to make a square. Put it in some cling film and refrigerate for about an hour.
Sprinkle a clean surface with some flour. Roll out the dough not too thin and not too thick, depending on how thick you want your cookies. Take a baking tin, spray it with cook and spray and put it next to you. Take Christmas shaped cookie cutters and press them, one by one into the dough. Wiggle the cutters a little bit to make a clear cut-out in the dough and then put the cookies on the baking tin. Don’t put the cookies too close to each other on the tin. Make the leftover dough into a ball and repeat the cutting process over and over until all the dough is finished.
Bake in a preheated oven for 10-12 minutes at 160 degrees Celsius.
If the cookies smell nice and look a little bit brownish they are ready. Take the tray out and let the cookies cool on a cooling rack.
Decorate with royal icing and/or flooding icing. Put the sprinkles directly on top of the wet icing and let dry.
In a bowl separate 3 eggs. Use the 3 egg whites and about 500 ml icing, sifted. Mix with a spoon until smooth. If you want flooding icing you should just add more egg whites to the royal icing.
You can add a colour to it if you want. Let stand for about 5 minutes before starting to decorate. Use a knife and or toothpicks.
This is a moist and very delicious carrot cake – And it’s easy to bake!
2 cups cake flour
2 teaspoons baking powder
a pinch of salt
1 cup of sugar – I added half a cup of brown and half a cup of white sugar
4 tablespoons honey
half a teaspoon vanilla essence
2 teaspoons cinnamon
3 grated carrots
a 3/4 cup cooking oil
Sift flour, baking powder and salt together. Add the sugar. In a separate bowl, add the grated carrots, cinnamon and honey and mix together. Add the eggs, vanilla and oil to the carrot mixture. Mix everything together until blended well.
Bake on the middle rack on 180 degrees Celsius for 25-30 minutes.
Take out of the oven and let cool for 5 minutes. Take out of the tin and let it stand for another 30 minutes or so to cool down completely.
For the cream cheese icing
half a tub (125 g) cream cheese, plain, full fat
3 tablespoons butter
2 cups icing sugar – sifted
half a teaspoon vanilla essence
10 ml milk
Mix everything well with a hand mixer on full speed for about 1 minute.
Cover the cooled down cake with the icing. Add some pecan nuts to decorate.