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A Saturday in the kitchen and a smile for Monday!

April 26, 2010 in Pasta, Randoms, salads, Sweet treats

A Spinach Feta and Bolognaise Lasagne

Pear and Goats Cheese Salad 

 Homemade Iced Tea

Fred in the Herb Garden

 

 

SFB LASAGNE

 

For the bolognaise:

300 g lean beef mince

1 onion, chopped

15 ml crushed garlic

2 tomatoes, chopped

1 tin of whole tomatoes

125 ml red wine

15 ml tomato sauce

15 ml Heinz Smokey BBQ sauce(inspired by Hubby)

S&P

Fresh basil, torn up

 

Brown the mince in some heated olive oil, followed by the onions and garlic. Saute until soft.

Add the tomatoes(fresh and tinned) and heat through.

Pour in the wine, T and BBQ sauce

Simmer for +- 30 minutes until reduced.

Season with S&P and stir in some basil. Set aside.

 

For the Spinach and feta:

 

300 g Spinach, trimmed and washed

2 Feta rounds

Nutmeg

Pepper

 

Blanch spinach in boiling water for 3 minutes max and refresh in cold water. Squeeze all the liquid out. Chop.

In a bowl, crumble the feta and mix with the spinach, season with nutmeg and pepper.

 

White sauce:

 

30 ml butter

30 ml flour

300 ml milk

125 ml grated cheddar

S&P

nutmeg

 

Melt the butter in a small saucepan, remove from the heat and add the flour, mix well to form a roux.

Place back on the heat and add the milk, whisking all the while until thickened to a coating consistency(sauce coats the back of a spoon).

Remove from the heat and mix in the cheese and season.

 

 

 

 To assemble:

 

Spoon half of the mince sauce into a lasagne dish, followed by a layer of lasagne sheets, 1 thick layer of spinach and feta, lasagne sheets, the remaining half of the mince sauce, lasagne sheets and top with a generous layer of white sauce.

Sprinkle with some grated cheddar and parmesan.

 

 

Nom Nom…

 

Pear and Goats Cheese Salad

This is what we had before the lasagne

 

This is literally 1 pear, cored and cut into wedges and fried in a lightly oiled pan until golden.

Chevin (As much as you like)!

2 hanfuls of rocket(from our garden)

Drizzled with Verlaque Cranberry and pomegranite splash.

 

 

Homemade Rooibos Iced Tea 

 

 J and I have been really bad with fizzy drinks lately, we are really trying to live a healthier lifestyle. So we cut down on the caffeine, sugar and fizz…lets see how long it lasts!

 

Makes 2L

 

Place 4 rooibos tea bags in 1 L of recently boiled water

1 L of Peach juice (or granadilla, apple etc)

 

Pour both into a 2 L Jug(remove tea bags) and chill.

 

Once cool, serve with lots of ice.

 

We really enjoy this because it’s not too sweet. We always find juice extremely sweet, so adding rooibos not only dilutes the juice but adds a distinct flavour!

 

 

 

 

Lastly, Fred in the Herb Garden.

 

 

He was caught in the act eating rocket again! No joke! My boy’s got a palate!

 

 

HAPPY MONDAY ALL!

Cx

10 pm Sweet Treats and other eye candy

April 20, 2010 in Sweet treats

Often Hubby and I crave a sweet nibble with our last coffee for the night. Usually happens around 9 -10 pm -ish!

Here’s a few sweet and satisfying ideas you could try should you ever get a sweet urge late at night. Be sure to go for a jog in the morning and have a salad for lunch after! ha ha!

Eet sum mor egg melt

 

Have left over mallow eggs? This is what you do!

 

For 1 stack/1 person

2 eet sum more’s

1 marshmallow egg, halved

 

Layer the biscuits and cut mallows, microwave to your liking. YUMMY GOODNESS! A real mood lifter :-)

 

 

Then there’s the

 

Flapjacks with caramelised banana and apple

 

You will need:

4 Flapjacks(I freeze them and microwave when I need)

30 ml butter

50 ml brown sugar

50 ml cream

2 bananas, sliced

1 apple, sliced

 

 

Add butter, sugar and cream to a saucepan and heat until all the butter melts and the sugar dissolves.

 

 

Once the caramel has thickened somewhat and the colour changes to a nutty brown, add the fruit. Heat through for 3 -5 minutes.

Stack caramelised fruit in between 2 warm flapjacks and top with some more fruit.

Serve with icecream or just as is(we ate it just like this).

 

*you can replace the apple with more banana, I quite like the the tartness of the apple though, it breaks the sweetness of the other goodies.

 

 

 

And lastly some eye candy, a beautiful pic I took 2 weeks ago that had to be shared…..

 

 

 

 

 

wait for it…….

 

 

 

 

 

almost there….

 

 

 

 

MY HONEY

 

 

 

 

 

 

Isn’t nature just amazing? I’m obsessed with food in it’s most natural form!  Delicious honey comb from Bee and Kee Honey shop in Kleinmond.

Natural light really helped with this shot!

 

 

Hope your week is going down sweetly!

 

CX

Grape and Rosemary Jam – perfect for Autumn!

April 13, 2010 in Sweet treats

Sweet and fruity with bits of grape and a suttle hint of Rosemary. Yummy! Delicious with Brie, Camembert, Blue cheese, Goats, even Pecorino on freshly baked Health bread or ciabatta!

 

Had lots of grapes in the fridge and Rosemary in the garden and thought, “Let’s give it a bash!”

 

Makes +- 300 ml

 

You will need:

 

500 g seedless red grapes

1 cup sugar

1/2 cup water

3 sprigs of Rosmary

Juice and zest of 1/2 a lemon

 

Place grapes, sugar, water and rosmary into a heavy based pot and heat gently until all the sugar dissolves.

Bring to the boil and simmer for 35- 40 minutes until reduced and thicker in consistency. Stir and squash the grapes all the while.

To check if it is ready, place a teaspoon full onto a plate and run your finger through it. The syrup should stay apart.

Stir in the juice and lemon zest and pour into a sterilized jar. Seal. Eat after 2 days(allows it to set and to develop the flavour).

Last up to 4 weeks in the fridge.

 

Excuse the flash – was dark in the kitchen!

 

2 days later. Success.

 

Enjoy!

My gift to you!

 

Cx

Oh My Fudge!

April 8, 2010 in Sweet treats

 Here’s the proof! I finally did it after how many years! Oh my Fudge! I am so proud. I must say, it’s really not as complicated as we are brainwashed to believe during our years of cookery training! Forget the thermometer, washing the sugar crystals off the sides and yes, you still get the perfect fudge! Oh so delicious! I’m on a serious sugar buzz! So this is what I did…

 

Makes 24 squares

 

You will need:

 

1/2 cup water

1 can of full cream condensed milk

4 cups sugar

125 g butter

30 ml golden syrup

1 t vanilla essence

1t vinegar

 

 

Add the water, condensed milk, sugar, butter and golden syrup. Heat gently allowing the sugar to dissolve. Then bring to a gentle boil for +- 30 minutes until it caramelizes and thickens as seen above. Remove form the heat and stir in the vanilla and vinegar.

Beat the fudge mixture with an electric beater(I find it much easier than doing it manually!) until the colour lightens and it has thickened .

Spread into a greased rectangular dish and cool until firm enough to cut into squares(about 20 minutes). Then allow to stand for 1 hour before removing from the dish.

 Now look at that! Velvety smooth, sweet and buttery! Bliss!

 

Store in an airtight container if you don’t manage to finish them all off!

 

Adapted this recipe from Pamela Shippel

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