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by belinda

Green Bean & Cheese Dish

December 21, 2011 in Uncategorized

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Procrastination is my middle name.  Finallly decided on the Christmas Day menu; an old favourite will be making an appearance again;

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Green Bean & Cheese Dish
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Recipe type: Side Dish
Prep time: 
Cook time: 
Total time: 

Serves: 6
 

Delicious tasting, creamy and cheesy green beans. Serve hot or at room temperature it’s just as good
Ingredients
  • 1 kg frozen, sliced green beans, blanched
  • 2 onions finely sliced
  • 250 ml fresh cream
  • 250ml sour cream
  • 1 cup breadcrumbs
  • 1 cup cheddar cheese, strong
  • salt and pepper (white pepper)
  • butter
  • olive oil

Instructions
  1. grease an oven dish
  2. blanch beans
  3. heat butter and oil in a large frying pan and add onions
  4. fry onions until tender over a medium heat
  5. add breadcrumbs, cream and sour cream and mix well, check seasoning (I like lots of white pepper)
  6. add green beans to the mixture
  7. transfer to the baking dish
  8. you can add a little grated cheddar and breadcrumbs as a topping
  9. bake at 180 for 45 minutes or until browned with a crusty topping

 

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by belinda

Gnocchi Roasties

December 7, 2011 in Uncategorized

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Last night’s supper was fish and chips.  I remembered watching somethiing on the Food Channel about frying gnocchi in place of roast potato’s.  So no chips were made instead I added olive oil and butter to a fry pan, tossed in the gnocchi and fried for about 15 minutes, sprinkled with thyme, salt and pepper. 

What a pleasant suprise, usually plump pillows when boiled they were crispy, golden brown but still soft and tender in the middle.

I was quite impressed!

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by belinda

David’s Beer and Mushroom Chicken

December 7, 2011 in Uncategorized

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My Dad was a great cook, and Sunday’s he’d haul out the cookbooks and armed with a gin & tonic we’d decide on the meal.  In summer, you could still in those days, go down to the banks of the Vaal for picnics.  The skottel braai was packed and this was one of our favourite’s eaten with fresh bread rolls;

Season chicken thighs with salt and plenty of white pepper and place in the skottel with oil and butter

Once almost ready, they must be nicely browned too,  add plenty of mushrooms, then after a few minutes add a can of beer, once reduced a bit serve with the rolls.

The beer and butter makes a delighfully sticky, creamy sauce.-

I can still “taste” it today!

ILMOD

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by belinda

My Shrimp Alfredo

December 6, 2011 in Uncategorized

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My Shrimp Alfredo
Author: 
Recipe type: Main
Prep time: 
Cook time: 
Total time: 

Serves: 4
 

am a great, to the detriment of my hips, pasta lover. Especially the classic aflredo, I have twisted it, and it’s delicious! I break all the supposed rules about cheese and fish. One of my favourite comfort foods.
Ingredients
  • Tagliatelle or ribbon pasta of your choice (good make)
  • Peeled deveined shrimps about 1kg pre cooked
  • Parmesan grated
  • Cream approx 2 cups
  • Egg yolk 1
  • Salt and pepper to season

Instructions
  1. In a large serving bowl add the cream, egg yolk, 1 cup parmesan, salt and pepper to taste and give it a good stir to mix
  2. Fry, only to heat the shrimps in olive oil, season and set aside. Do this last minute while the pasta drains
  3. Add pasta and shrimps to the mixture, toss well, sprinkle with more parmesan and a drizzle of olive oil.
  4. Eat immediately, pasta waits for no one.
  5. Serve with a crusty roll to mop up the sauce and olve oil “drippings”.

 

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by belinda

Mustard & Cider Pork Chops

December 6, 2011 in Uncategorized

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Mustard & Cider Pork Chops
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Recipe type: Main
Prep time: 
Cook time: 
Total time: 

Serves: 2
 

Delicious twist to the usual grilled pork chops, coated with a mustard, cider and splash of cream
Ingredients
  • Pork chops with rind scored or removed as you prefer
  • Mustard, wholegrain and or dijon
  • Cider any good bottle 375 ml
  • Cream ½ cup
  • Salt and pepper
  • Olive oil

Instructions
  1. Season chops with salt and pepper
  2. Mix together the mustards, or use whichever you prefer and generously coat both sides of the chops
  3. Place chops on roasting pan, drizzle with olive oil, place into a pre heated oven 220 celsius
  4. Once done and nicely browned remove chops onto a warmed plate
  5. Put roasting pan on stove top and add one teaspoon of the mustard and the cider, once reduced slightly, check seasoning and add cream last minute
  6. Put chops back into sauce and serve

Notes
I serve this with a green mixed salad in summer, or with mashed potato and green beans.

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by belinda

Sausage and Veggie Bake

December 5, 2011 in Uncategorized

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5.0 from 1 reviews

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Sausage and Veggie Bake for a Crowd
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Recipe type: Main
Prep time: 
Cook time: 
Total time: 

Serves: 6
 

An easy one dish crowd pleaser full of roast veg and sausages
Ingredients
  • Any sausage of your choice; chippolata’s or mini cheese grillers work best
  • Butternut cubes – pre packed for ease
  • Baby potato’s
  • Patty pans green and yellow
  • Mini squash
  • Baby marrows
  • Carrots
  • Red onions
  • Garlic cloves
  • Red pepper
  • Yellow Pepper
  • Feta Cheese
  • Olive oil to drizzle
  • Salt and pepper to taste
  • Thyme

Instructions
  1. Quantity of veg and saussage is determined by the number of guests. Pre packet veg are really easy and quick to prepare this dish.
  2. Ensure butternut and potato’s are approx the same size for even cooking
  3. Baby marrow, patty pans can added whole
  4. Cut peppers and onions into large chunks lengthways
  5. Leave garlic cloves whole with skin
  6. Arrange all the veg in a large roasting or oven pan
  7. Season well with salt and pepper and the herbs, I use thyme
  8. Coat well with olive oil
  9. Toss sausages through the veg
  10. Place in pre heated oven at 200 celsius for approx 60 minutes until veg tender and sausages cooked through
  11. Check seasoning, add feta cheese and a drizzle of olive oil and serve

Notes
Serve with crusty baguette to mop up the juices and a chilled glass of your favourite wine quantity of veg was not added as you can add more or less of what you like

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by belinda

That Time of the Year Again

December 5, 2011 in Uncategorized

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I am, unexpectadly, having the family round for Christmas Day this year!

Really at a loss for the “dinner”.  I love the idea of roasts and all the trimmings, but in this heat, and with the crowd I want something simpler, and just as delicious!

It will be outdoors, on the patio, hopefully the weather is warm for swimming too.

What are your plans and menu ideas for this day?

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