Tag: foodporn

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New Retro Apricot Chicken

by Karen ClaassenLeave a Comment on New Retro Apricot Chicken
New Retro Apricot Chicken

125ml flour
45ml vegetable oil
8 chicken breasts, skin and bone removed
1 onion, sliced
2 cloves of garlic, minced
15ml sumac
10ml salt
2 x 400g tins of halved apricots
250ml chicken stock
almond flakes

Add the flour to a shallow bowl and season with salt.
Place a large, heavy-based frying pan over medium-high heat and add the oil.
Dip the chicken in the flour to coat both sides and fry in batches for 2-3 minutes per side, until golden brown. (Add extra oil to the pan if you need to)
Keep the browned chicken on the side.
Add the onion to the pan and cook until soft.
Add the garlic and stir-fry for one minute.
Sprinkle the sumac and salt over and stir.
Pour the syrup and fruit of one of the tins of apricot into a blender and process until smooth.
Pour into the pan, add the chicken stock and bring to a boil.
Reduce the heat to a simmer and add the chicken breasts.
Cook for 20 minutes with a lid on, stirring every now and then.
Drain the second tin of apricots and add the fruit to the pan.
Cook for another 2-3 minutes until the sauce has thickened.
Serve on couscous with almond flakes scattered over.


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Chocolate Crunch Bars

by Karen ClaassenLeave a Comment on Chocolate Crunch Bars
Chocolate Crunch Bars

750ml Rice Krispies (puffed rice cereal)
250ml peanut butter, I like the crunchy
125ml maple syrup
250g chocolate, chopped
60ml butter, cubed

Line a 200cm x 200cm baking tin with baking paper.
Add the Rice Krispies to a large mixing bowl and set aside.
Add the peanut butter, syrup, chocolate and butter to a saucepan and place over a very low heat until melted.
Remove from the heat and stir through.
Pour this mixture over the Rice Krispies and mix until well combined.
Spoon into the prepared baking tin, level it out and refrigerate for one hour.
Cut into bars.

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Banana-Meatball Bake

by Karen ClaassenLeave a Comment on Banana-Meatball Bake
Banana-Meatball Bake

This recipe makes about 30 medium sized meatballs.

Meatballs:
4 slices white bread, crusts cut off
500ml water
1kg minced/ground beef
2 eggs
15ml salt
2,5ml ground coriander
2,5ml ground cumin
5ml white pepper
10ml ground ginger
125ml flour
vegetable oil

Banana and Onion Sauce:
3 onions, sliced
10ml ground turmeric
20ml curry powder
20ml sugar
25ml flour
30ml apricot jam
50ml vinegar
500ml water
4 bananas, sliced
125ml desiccated coconut

For the meatballs:
Preheat your oven to 180℃ and spray a large ceramic dish with cooking spray.
Place the bread in a bowl and pour over the water.
Stand for 1 minute. Drain the water and squeeze out any excess.
Add the bread to a large mixing bowl and break it up.
Add the minced meat, eggs, salt coriander, cumin, ginger and white pepper.
Mix together with your hands, squeezing it through your fingers.
Roll medium sized meatballs (about 15ml scoop) and place them on a baking sheet.
Add the flour to a shallow bowl and lightly roll each meatball in it.
Place a large pan on medium-high heat, add enough oil to cover the surface and fry the meatballs in batches until brown.
Place the meatballs in the prepared baking dish and set aside.

For the banana and onion sauce:
Place the same pan in which you browned the meatballs over medium-high heat, add the onions and cook until soft.
Add the turmeric, curry powder, sugar and flour and stir-fry for one minute.
Now add the jam, vinegar and water and stir while cooking, until you have a thickened sauce.
Season with salt.
Add the banana and stir through.
Pour the sauce over the meatballs, sprinkle over the coconut and bake in the oven for 30 minutes.
Serve the meatballs and sauce on fluffy steamed rice.

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Open Vegetable Pie

by Karen Claassen1 Comment on Open Vegetable Pie
Open Vegetable Pie

350g sweet potato, cut into 1-1,5cm cubes
350g potato, cut into 1-1,5cm cubes
1 small cauliflower head, 350-400g, cut into florets
45ml olive oil
3 eggs
250ml cultured buttermilk
5ml salt
100g mature cheddar cheese, grated

Preheat your oven to 170℃ and spray a 20cm x 20cm baking dish with cooking spray.
Spread the cubed sweet potato, potato and cauliflower florets on a baking sheet, drizzle with olive oil, sprinkle with salt and roast in the oven until cooked but not mushy.
Set aside to cool.
Add the olive oil and eggs to a large jug and whisk together.
Pour in the buttermilk and salt and whisk until the mixture is amalgamated.
Add the grated cheese and stir through.
Place the pastry on a lightly floured surface and roll it out to a square.
Line the prepared baking dish on the bottom and sides and trim the edges.
Spoon the cooled vegetables in the pastry shell and pour the buttermilk mixture over.
Bake in the oven for 40 minutes.
Serve as a side dish or as a vegetarian main with a salad.

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Tortilla-Pizza Snack

by Karen ClaassenLeave a Comment on Tortilla-Pizza Snack
Tortilla-Pizza Snack

I am listing the ingredients and the method but the quantities are loose and depends on how many people you will feed.

tortilla wraps
marinara or any other tomato-based pasta sauce
salami or pepperoni
mozzarella cheese
fresh basil leaves
a hard cheese like parmesan

Preheat your oven to 190℃.
Once the cheese has melted (about 15 minutes) the tortilla snack is ready to serve.

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Whipped Feta Salad

by Karen ClaassenLeave a Comment on Whipped Feta Salad
Whipped Feta Salad

200g + 50g feta, crumbled
100ml milk
350g cherry tomatoes, halved
1 small cucumber, diced
a handful of basil, chopped
half an onion, finely chopped
30ml balsamic vinegar
30ml olive oil
20g pine nuts, toasted

Crumble the feta into a blender’s cup and add half the milk.
Blitz with an immersion blender until it becomes emulsified – add the rest of the milk a little at a time, aiming for a creamy consistency that will sit on a plate.
Crumb the 50g feta into the whipped feta and spread on a serving plate.
Add the halved tomatoes, cucumber, basil and onion to a mixing bowl and pour over the balsamic, olive oil and salt and pepper.
Mix together and spoon on to the whipped feta.
Scatter over the toasted pine nuts and a few extra basil leaves.

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Tomato and Leek Soup

by Karen ClaassenLeave a Comment on Tomato and Leek Soup
Tomato and Leek Soup


45ml butter
30ml olive oil
4 leeks, washed and sliced in coins
2 cloves of garlic, minced
2 x 400g tins of chopped tomato
15ml sugar
5ml salt
500ml vegetable stock
60ml cream
a handful of basil leaves

Place a saucepan over medium-high heat and add the butter and olive oil.
Add the leeks and cook, stirring often, until just before the leaks start to caramelise.
Add the garlic and stir-fry for 1 minute.
Add the tomato, sugar, salt and vegetable stock and bring to a boil.
Turn the heat down to a simmer and cook for 15 minutes.
Blitz the soup with an immersion blender until smooth and place it back on a medium-high heat.
Pour in the cream and simmer for another 2-3 minutes.
Scatter over the basil leaves and serve with toasted cheese sandwiches.

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Beef and Veg Scone Pie

by Karen ClaassenLeave a Comment on Beef and Veg Scone Pie
Beef and Veg Scone Pie

2 onions, chopped
3 carrots, finely diced
2 cloves of garlic, minced
50g tomato paste
1kg beef mince (ground beef)
1 aubergine, diced
500ml beef stock
15ml thyme leaves
5ml salt

Scone layer:
60ml vegetable oil
15ml sugar
100ml milk
1 egg
1 x 400g tin of corn kernels
250ml flour
1,2ml salt
8ml baking powder
30ml thyme leaves, chopped

Place a large saucepan on medium-high heat and pour in some vegetable oil.
Add the onion and carrots and cook until the onions are soft.
Add the garlic and stir-fry for one minute.
Add the tomato paste, minced beef and aubergine and stir to break up the mince.
Pour in the stock, add the thyme and salt and simmer for 30 minutes or until the mixture is dry.
Spoon the beef mixture in to a 28cm x 21cm ceramic dish and set aside.

Preheat your oven to 180℃.
Add the vegetable oil, sugar, milk and egg to a mixing bowl and whisk together.
Add the corn kernels, mix through and set aside.
Sift the flour, salt and baking powder into a mixing bowl.
Scrape the corn mixture into the bowl and add the thyme leaves.
Mix through – you will have quite a stiff dough.
Spoon the scone mixture on to the beef mixture and spread it out evenly with the back of a spoon.
Bake in the oven for 45 minutes until golden brown.
Serve the pie with a garden salad on the side.

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Green Bean Fritters

by Karen ClaassenLeave a Comment on Green Bean Fritters
Green Bean Fritters

350g green beans, sliced into 1cm lengths
200g flour
10ml baking powder
5ml curry powder
2,5ml ground turmeric
5ml salt
2,5ml white pepper
2 eggs
half an onion, very finely chopped
90ml water
vegetable oil for frying

Place the prepared green beans in a saucepan oven medium-high heat, add about 500ml water and simmer for 5 minutes. Drain well and set aside to cool.
Add the flour, baking powder, curry powder, turmeric, salt and pepper to a mixing bowl and stir together.
Add the cooled beans and mix again.
Add the eggs, onion and water to a bowl and whisk together.
Pour into the bean mixture and stir to form a batter.
Place a pan on medium-high heat, add enough oil to generously cover the bottom and wait for it to heat up.
Fry spoonfuls of the mixture for 3-4 minutes per side.
Serve the fritters warm.