This recipe for sweetcorn fritters is one of my favourite recipes of all time! Also called mieliekoekies. It’s so easy, tasty, cheap and flexible. You have to give it a try!
1 tin sweetcorn
3/4 cup flour
half a teaspoon baking flour
pinch of salt
half a teaspoon sugar
Mix everything together in a mixing bowl. Put a pan on medium to high heat, add some oil to the pan – I used coconut oil for a less fatty, oily result. Put a spoonful of sweetcorn mixture in the pan – up to 4 fritters can be made at a time. Fry until brown on each side, adding some oil to the pan when needed.
Top with cream cheese, cheese, bacon, Bovril, ham, tomato or rocket. Be creative with your toppings and enjoy!
This soup turned out very tasty indeed! The red curry with the creamy coconut milk and fishy periwinkle taste make for a wonderful starter. Dip a piece of panini bread to soak up the wonderful flavours.
Ingredients 1 tablespoon coconut oil
1 onion, chopped
1 teaspoon chopped galangal or ginger
half a teaspoon chili flakes
1 tablespoon red curry paste
1 spring onion, chopped
1 carrot, diced
1 tomato/ 3 cherry tomatoes, sliced
salt an pepper to taste
1 cup chicken stock
one tin coconut milk
2 lemongrass sprigs, finely cut
200 g chopped cooked giant periwinkle (also called allikreukel)
(can be replaced by shrimps/prawns)
2 tablespoons fish sauce
juice of half a lemon
Method In a pot, heat the coconut oil. Add the galangal or ginger, chili flakes, curry paste, onion and spring onion to the pot and fry for 3 minutes. Add the chicken stock and the carrots. Boil for 10 minutes. Add the tomatoes, salt, pepper and lemon grass and let boil for another 5 minutes. Then add the coconut milk, periwinkle, fish sauce and lemon and let cook for a further 10 minutes.
Garnish with fresh coriander and serve with some bread.
Roasted fennel – who would have thought, right?
Very tasty roasted on its own or with other veggies. Give it a try!
A big fennel bulb
(I got one from our garden)
Wash the fennel bulb and cut off/ peel off all unnecessary leaves.
Cut the fennel in slices, length-wise from the top down.
Put on a oven tray with other veggies (I added some carrots and mushrooms). Sprinkle with some olive oil, salt and pepper. Roast on 200 degrees Celsius for about 25 minutes.
Potato rösti or hash brown? I don’t know what the difference is.
Prepare it as a tasty side dish with meat or as a party bite. I added a cream cheese and parsley as a topping.
half a teaspoon salt
half a teaspoon pepper
half a cup flour
3 medium peeled potatoes, grated
1 onion, finely chopped
cooking oil or butter for frying
Mix all the ingredients together in a mixing bowl. Make sure the mixture is not too dry and not too wet either. If it is too wet add a bit more flour to the mixture.
Put a frying pan on the stove on high heat. Add the oil to the pan and add a heaped tablespoon of the mixture in the pan. Flatten the mixture to form a flat fritter. Fry on both sides until brown. You can make 3 or 4 in the pan at the same time.
Enjoy warm with a cream cheese and chopped parsley topping, with cooked meat and/or with veggies, or on its own.
Noodles with peanut sauce! This is such a yummy recipe with lots of taste!
This dish is also tasty without meat!
Serves 4 people.
For the sauce Half a cup or less peanut butter
1 tin coconut milk
half a red onion, finely cut
2 garlic cloves
One tablespoon brown sugar
4 tablespoons dark soy sauce
4 tablespoons cooking oil
Half a cup water
Half a teaspoon chili flakes or half a chili
For the meat Half a cup water
300 g beef strips
A pinch of salt
One spring onion
4 sliced carrots
¼ green cabbage, diced
Vermicelli or yellow noodles for 3-4 people
Extra spices ¼ teaspoon salt
¼ teaspoon black pepper
½ a teaspoon chili flakes
1 teaspoon Sriracha sauce
2 tablespoons sesame oil
The juice of 2 lemons
Method Make the sauce – add the onion, garlic, chili flakes, soy sauce, sugar, oil and water to a pan. Heat up, stir continuously for about 5 minutes on high heat. Lower the heat and add the coconut milk. Stir and leave to simmer for 5 minutes.
In a pot, steam the meat in half a cup of water with some salt and spring onions. Steam for 15 minutes. Add the meat to the peanut sauce.
Steam and add the noodles, carrots and cabbage to the peanut mixture and combine everything.
Add the extra spices etc. to the rest and let it cook on medium to high heat for about 5-10 minutes.
Two portions couscous
Green beans, about 200g
1 medium butternut
250 g chicken
4 – 6 tablespoons plain Bulgarian yoghurt
1-2 garlic cloves
Some tarragon, fresh (if you have)
Some parsley, fresh (if you have)
1 large leek
1 tablespoon sesame oil
Half a teaspoon salt
Half a teaspoon ground black pepper
Half a teaspoon chili flakes
One teaspoon Marsala spice
Preheat the oven to 180 degrees Celsius. Add a bit of olive oil to a baking tray. On the tray, put pieces of garlic, tarragon, parsley, green beans (cut in half) and butternut pieces. Spice with chili, pepper, salt and Marsala spice. Cook in the oven for 20 minutes. Stir around at half time not to let it burn. Cut the chicken into bite-sized pieces and fry together with chopped leek in a pan with some sesame oil, salt and pepper for about 5 minutes. Cook for a further 15-20 minutes on high heat until ready. Take from heat and add about 4 tablespoons of yoghurt and mix. Add the feta pieces to the warm, already prepared couscous. Mix everything in a large mixing bowl. Enjoy warm or cold.
Soupalicious Mushroom, onion and potato soup With celery, rosemary and thyme For the “under-the-weather-and-hungry-for-warm-soup” in winter situation.
Half a teaspoon white pepper
Half a teaspoon garlic and herbs spice
Half a teaspoon salt
80-100 ml mushroom soup mix powder dissolved in 20 ml water
3-4 cups boiling water
Some olive oil for frying
2 medium potatoes, diced in small pieces
One medium onion, diced in small pieces
6-8 mushrooms, diced
A handful celery leaves – not the sticks – chopped
Thyme – 2 small sprigs, chopped
Rosemary – a few leaves, chopped
Method Fry the onion and celery leaves in some oil for 1 minute.
Add 2 cups of boiling water. Add all the spices and the herbs.
Add the potatoes and boil for 15 minutes or longer. Add the mushrooms.
Let boil for another 5 minutes or longer.
Dissolve the mushroom soup powder in some water, stir and add to the soup mixture.
Stir and let boil for 5 minutes.
Serve with fresh buttered white ciabatta or rye bread.
Christmas cookies that look pretty and taste yummy! I had so much fun baking and decorating these! When you make them up in a small cellophane packet with a little ribbon they make nice gifts for Christmas or end of year thank you gifts. They are such great treats and go well with tea, coffee or as snack.
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.
A yummy Lasagne recipe plus a white sauce recipe just for you!
1 onion, chopped
1 garlic clove, chopped
3 large carrots, diced
400g ostrich mince
1 ½ teaspoon salt
1 ½ teaspoon pepper
1 tablespoon balsamic vinegar
1 tablespoon Worcestershire sauce
1 teaspoon dried rosemary spice
1 teaspoon dried herb/oregano spice
1 tin tomato and onion mix
6 Cooked/oven ready lasagne sheets
Half a cup – 3/4 cup milk
2 tablespoons flour
1 large tablespoon butter
A pinch of salt
Some pepperFeta cheese (1 round)
Heat some olive oil in a pan. Add chopped onions and garlic and fry for 2 minutes. Add the chopped carrots and the mince. Spice with the salt, pepper, rosemary and oregano spice and also add the Worcestershire and Balsamic sauces. Let the ingredients cook on medium heat for about 15 minutes. Add the tomato and onion mix, stir, and simmer for about 20 minutes. Meanwhile, make the white sauce.
How to make the white sauce/Béchamel sauce:
Take a small pot and put it on the stove on high heat. Melt the butter in the pot. When the butter starts to melt, add the flour and stir well. Stir all the flour into the butter. Then add the milk and stir constantly. Turn the heat to medium and add some more milk when the mixture starts to boil. Remember to keep stirring to prevent the mixture from burning.
Carry on like this until the mixture is not too runny and not too thick. Turn off the heat and add feta, salt and pepper to the mixture. Mix and leave to cool. The sauce will become thicker while it cools down.
Take a medium, square lasagne dish. Add half of the meat mixture to the dish. Place 3 lasagne sheets on top of the mixture, next to each other as to cover the mince mixture. Add another layer of mince. Then add the last 3 lasagne sheets on top of that layer as described earlier. Then pour the feta-white sauce over the last sheet layer.
Bake in a preheated oven (180 degrees Celsius) for about 30 minutes.