500g chicken, ground 1 egg 10ml oregano, chopped 3 cloves of garlic, minced a good handful of parsley, chopped 60ml + 250ml breadcrumbs 2,5ml salt
Sauce: 45ml olive oil 45ml butter 2 cloves of garlic, minced 125ml white wine 60ml lemon juice (about 2 lemons) grated rind of 1 lemon 60ml capers
Add the ground chicken, egg, oregano, garlic, parsley and 60ml breadcrumbs to a bowl and mix together. Sprinkle over the salt, a few grindings of pepper and 15ml olive oil. Mix again. Add the 250ml breadcrumbs to a shallow dish. Now scoop up about 20ml ov the chicken mixture, shape it into a ball and coat it in breadcrumbs. Keep going until you have no chicken left. Set a large pan over medium heat and pour in enough vegetable oil to coat the bottom. Wait for the oil to heat up and then add the chicken balls. Space them so that they do not touch and crowd each other. Do more than one batch if necessary. Cook for about 3 minutes, turn them over and cook another 3 minutes. Remove from the pan and set aside. For the sauce: Add the 45ml olive oil and butter to the same pan, set over medium heat. Add the garlic and stir-fry for 1 minute. Pour in the white wine, lemon juice, lemon zest and capers. Season with salt and bring to a simmer. Add the meatballs to the sauce and cover the pan with a lid. Cook for 10 minutes. Serve immediately.
Preheat your oven to 180℃. Arrange the sourdough slices on a baking sheet, drizzle with olive oil and toast in the oven. Turn on the grill of your oven. Spoon some marinara sauce on each slice of toast, followed by 60ml of grated mozzarella and a few slices of salami. Sprinkle some dried oregano over and place under the grill until the cheese is melted and bubbly. Remove from the oven, top with fresh basil leaves and serve immediately.
400g store-bought pastry 1 egg and 15ml water 500g ricotta cheese 6 large beetroot, cooked and peeled a handful of pumpkin seeds balsamic vinegar a handful of basil leaves
Preheat your oven to 200℃ and line a baking sheet with baking paper. Place the pastry on the baking paper and mark a 1cm border on the edges, with the blunt side of a table knife’s blade. Whisk the egg and water together and lightly brush it all over the pastry. Bake for 10 minutes. Turn your oven temperature down to 180℃. Break the ricotta up into chunks and evenly spread over the baked pastry. Slice the beetroot into slices and arrange on the ricotta. Scatter the pumpkin seeds over and drizzle with balsamic vinegar. Bake the tart in the oven for 15 minutes. Scatter over the basil leaves and slice into portions to serve.
Slice the halloumi into fingers Add the sesame seeds to a shallow bowl and the flour to another. Roll each piece of cheese in the sesame seeds, pressing down to make them stick. Now press them into the flour to coat and place them on a plate. Add the honey and lemon juice to a small bowl and whisk together. Place a large frying pan over medium-high heat, add a splash of vegetable oil and wait for it until it is hot. Fry the halloumi in batches for 1 minute until golden brown, turning to colour evenly. Drizzle the warm fingers with the honey dressing and serve.
3 eggs, separated salt and pepper 15g + 15g parmesan, grated a handful of chives, chopped 15g butter
Separate the eggs into two large mixing bowls. Add a generous pinch of salt and a few grindings of pepper to the yolks. Whisk together and set aside. Whisk the egg whites until firm, glossy peaks form. Add half of the egg whites to the yolks and stir well until the whites are thoroughly combined and you have a looser consistency. Mix in 15g of the parmesan as well as the chives. Now add the remaining egg whites and gently fold the mixture together until well combined. Place a frying pan over medium heat and add the butter. Allow to melt and bubble. Pour the egg mixture into the pan and spread the mixture with a spatula. Smooth the surface as well. Cover the pan with a lid and cook until the top is just set – about 2-3 minutes. Remove the lid and scatter the remaining 15g of parmesan on top and cook for another minute. Slice the omelette out of the pan onto a serving plate and fold the omelette over on itself. Serve immediately.
2 onions, chopped 3 cloves of garlic, minced 4 carrots, chopped 1 x 400g tin of chopped tomatoes 1 x 400g tin of butter beans (or any other white bean, cooked) 4 x 250ml vegetable stock 2 bay leaves 5ml dried thyme 250ml small pasta, e.g. elbows, shells, vermicelli 125ml fresh parsley, chopped salt and black pepper
Add some olive oil to a saucepan set over medium-high heat and fry the onion until soft. Add the garlic and stir-fry for 1 minute. Now add the carrots, tomato, beans, stock, bay leaves and thyme. Cover the saucepan with a lid and simmer for 20 minutes. Stir in the pasta and cook uncovered until done – about 10 minutes. Season to taste with salt and pepper. Sprinkle the chopped parsley over the soup and serve piping hot.
The difference between bitterballen and kroketten is the shape and only the shape. These Dutch delicacies are delicious as a snack, light lunch or eaten whenever the craving takes hold of you. Homemade bitterballen/kroketten are a mission to make BUT it is worth every ounce of energy that goes into the making!
1kg beef shin (beef shank), bone in 3 onions, sliced into quarters 45ml beef stock powder salt and pepper 10ml parsley, chopped 250g butter 90ml flour 500ml panko/dried breadcrumbs 2 eggs vegetable oil for frying
Place the beef shin (with the bone) and onions in a large saucepan and fill it with enough water to cover the meat. Add 10ml salt and bring to a low simmer. Cook the meat for about 4 hours – it should literally fall from the bone. The shin benefits from being cooked low and slow in order to break down all the fibres and turn it into unctuous, gelatinous meat which in turn thickens the sauce in which it is cooked. Take the meat from the saucepan and set aside. Pour the broth through a fine sieve, season to taste with salt and pepper and then add the stock powder so that you have a salty broth. Add the chopped parsley and set aside. Pull the beef into very fine shreds and cut into small pieces necessary. Now add the butter to a clean saucepan set over high heat. Add the flour a little at a time while stirring constantly. Cook the mixture for 1 minute. Pour the beef stock into the saucepan in a very thin stream, while whisking, JUST until you have a very thick sauce. Take the sauce from the heat, stir in the meat and mix through. Pour the mixture into a large roasting tin and allow it to cool. Cover with plastic wrap and refrigerate overnight. Place the breadcrumbs in a shallow bowl and break the eggs in another. Whisk the egg together. Shape about 80ml of the beef mixture into cylinder/round shapes, dredge each one in the breadcrumbs, egg and breadcrumbs again. Fry the kroketten in 180℃ oil, until golden. Serve with a good mustard.
This pea pesto is vibrant and fresh and makes a fabulous appetiser, snack or starter.
2 packets frozen puff pastry 1 egg, whisked with 15ml water 400g frozen peas 60ml pumpkin seeds 60ml grated parmesan cheese 60ml mint leaves, chopped 60ml basil leaves, chopped 2 cloves garlic, minced 15ml lemon juice 5ml salt black pepper 125ml olive oil 500ml fresh ricotta (Search: Homemade Ricotta if you want to make your own)
Preheat your oven to 220℃ and line 2 baking sheets with baking paper. Roll the puff pastry sheets lightly (just to straighten them) and cut each sheet in 6 or 8 equal pieces. Place the pastry on the baking sheets and score a 1cm border around the edges with a butter/blunt knife. Whisk the egg and 15ml water together and brush the pastry with the egg wash. Bake in the oven for 10-15 minutes until done. Remove the pastry from the oven and set aside to cool. Fill a medium saucepan with water, season with salt and bring to a boil. Add the frozen peas and blanch them for 1 minute. Remove the peas with a slotted spoon to a mixing bowl and run cold water over it until cooled completely. Add two thirds of the peas, all of the pumpkin seeds, parmesan, mint, basil, garlic, lemon juice and salt to the bowl of a food processor and blitz together. Add the olive oil in a thin stream with the engine running. Spoon the pesto into a bowl and add the reserved third of peas. Stir through and taste for seasoning. Assembly: Spread ricotta onto each pastry square. Top with a few dollops of pea pesto, black pepper and parmesan shavings. Drizzle with olive oil to serve.
The South African cook and food blogger, Elmarie Berry has recently launched her recipe book Kosbaar. This is my interpretation of her delicious French Onion Tart.
1 batch Caramelised Onions, search the recipe on this blog 250g puff pastry, store bought 250ml sour cream 2 eggs 30ml thyme leaves parmesan cheese, to grate on top
Preheat your oven to 200℃ and spray a 20cm loose bottom tart tin with cooking spray. Line the tart tin with the puff pastry. Spoon the cooled Caramelised Onions into the unbaked tart shell and spread it out evenly. Whisk the sour cream, eggs and thyme together and pour over the onions. Grate a good amount of Parmesan cheese on top and bake in the oven for 20 minutes. Cool the tart on a cooling rack before taking it out of the tart tin. Serve at room temperature.
8 eggs 62ml sour cream 200g roasted red peppers (store bought or home made) 45ml thyme leaves 140 potato crisps (chacalaka/tomato sauce/cheese and onion) 30ml butter 50-100g goats cheese
Preheat your oven to 180℃. Crack the eggs in a large mixing bowl and whisk together. Add the sour cream, season the mixture with salt and pepper and whisk again. Chop the roasted peppers into chunks and add to the egg mixture. Add the thyme leaves and all of the potato chips. Mix everything together with a spatula. Place an ovenproof frying pan on medium heat, add the butter and wait for it to melt. Add the frittata mixture to the pan and stir around for a few minutes, lightly scraping the bottom of the pan. Spread the ingredients evenly with the spatula and place the pan in the oven. Bake for about 10 minutes, or until the frittata is set. Dot the goats cheese on the frittata’s surface and serve warm with a side salad.