Oven Baked Mashed Potato Cakes.docx

Oven Baked Mashed Potato Cakes

Source of recipe and pictures:  www.eatwell101.com

 

Makes 4

800g potatoes, peeled and rinsed

2 eggs

2 tablespoons onion, finely chopped

Salt and fresh cracked pepper

1 cup pancetta (or ham, bacon…), diced

2 tablespoons butter

1 tablespoon milk

 tablespoons chives, chopped

4 tablespoons breadcrumbs

   

1. Cook potatoes in plenty of salted water until cooked through. Meanwhile gently fry onion until translucent and set aside.

2. In a large bowl, combine potatoes, eggs, pancetta, onions, butter and chives. Season with salt and pepper to taste. Adjust the texture with a bit of milk if necessary.

3. Preheat your oven to 400°F (190°C) and line a baking sheet with parchment paper.

4. On the baking sheet, using a ring mould, sprinkle a layer of breadcrumbs, then scoop potato mixture to shape the cakes—about 1 1/2 inch thick. Press down slightly with the back of a spatula and finish with another thin layer of breadcrumbs. Remove the ring mould and repeat the process.

5. Bake in the oven at 400°F (190°C) for 10 minutes, or until golden and serve warm. Notes: You can add grated parmesan cheese on top of the potato cakes.

Source of recipe and pictures:  www.eatwell101.com

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COCONUT & HONEY NO-BAKE ENERGY BITES

COCONUT & HONEY NO-BAKE ENERGY BITES

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INGREDIENTS

·         2 cups old-fashioned oats (or Gluten free oats)

·         1 and ½ cups coconut flakes

·         1 cup peanut butter

·         1 cup ground flaxseed

·         ⅔ cup honey

·         2 teaspoons vanilla

INSTRUCTIONS

1.   Pulse oats in food processor for a several seconds, until flakes are broken.

2.   Combine ingredients in a large mixing bowl with hands.

3.   Chill in fridge for 30 minutes.

4.   Shape into 1 inch balls. Store in fridge for up to a week.

Fat bombs

Fat bombs

Halwe koppie  coconut olie

Halwe koppie coco

Kwart koppie xyletol stroop

Halwe teelepel vanilla

Knippie sout

Kook op lae hitte tot alles goed opgelos en mooi vermeng het.

Giet in ysbakkies en hou in die vrieskas.

Dit gaan deur as n Banting sjokolade lekker.

Maar as jou energie vlakke laag is suig een en jy maak dit deur jou dag.

St. Louis Ribs with Maple BBQ sauce.doc

 St. Louis Ribs with Maple BBQ sauce

Ingredients:
2 Racks St. Louis Style Pork Ribs (Pork Spare Ribs)

for the sauce:
    1 1/2 tablespoon canola oil
    1/2 white onion, diced
    1/2 tablespoons finely minced fresh ginger
    2 garlic cloves, finely minced
    1/4 teaspoon cayenne
    1/8 teaspoon black pepper
    1/2 cup cider vinegar
    1/4 cup water
    3 ounces tomato paste
    1/4 cup soy sauce
    2 tablespoon sesame oil
    1 cup pure maple syrup
    1 1/2 tablespoon dry mustard
    1/8 teaspoon dried thyme
    1/2 tablespoon kosher salt

 for the dry rub:   
    1/4 cup sweet paprika (use 1/2 pimento if you prefer some for a smokier flavour)
    1/2 cup brown sugar
    1 tablespoon black pepper
    1 tablespoon garlic powder
    2 teaspoons cumin
    2 teaspoons salt
    2 teaspoons cayenne
    1 teaspoon dry mustard
    1/2 teaspoon dried oregano
Mix all ingredients in a bowl, set aside.

Method for the sauce:
In a medium sauce pan heat the oil over medium heat, then add the onion, garlic, ginger, cayenne and black pepper. 
Cook until the onion is translucent, then add the vinegar, water, tomato paste, soy sauce, sesame oil, and maple syrup. 
Whisk well to fully incorporate the tomato paste. 
Add the thyme, mustard and 1/2 of the salt.  Simmer on low heat for 30 minutes.
Purée the sauce with a stick blender (or run it through an upright blender), taste for seasoning and add the balance of the salt if desired.
Use right away, or place in an airtight container and refrigerate for up to two weeks.

to make the ribs:
Generously coat both sides of the racks of ribs with the dry rub and rub it in well. 
 Place the ribs (meaty side up) on a foil covered, rimmed sheet pan and place in the fridge to marinate for 5-6 hours.
Heat the oven to 225℉ or 107C and set in the middle of the oven. 
Cook for 3 1/2 to 4 hours, rotating the pan front-to-back a few times to ensure even cooking, until the ribs are done. 
To check for done-ness, pick a rack up from the centre with a set of tongs. 
When fully cooked, the rack will droop like an upside down U, and the meat at the centre will start to crack.
Pull the ribs from the oven and set the oven to BROIL or Grill.
Slather the ribs on both sides with sauce, then place back in the oven and broil until the ribs are bubbling and the sauce is set, about 4-5 minutes.

 Source:  sauce by: Vermont Maple Sugar Maker's Association,  www.ouichefnetwork.com

Recipes – with the word.doc

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 Resepte in Afrikaans – met die Word.doc

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Super Cheesy Rice Crust Pizza

 

For the Rice Pizza Crust:
1 cup Spekko Saman White Long Grain Rice
Salt to taste
2 ½ cups water
¼ cup yoghurt
½ cup mozzarella cheese, grated
3 egg yolks

For the toppings:
2 tbsp tomato paste
Mayonnaise to taste
1 cup shredded rotisserie chicken
½ cup ham
¾ cup mushrooms, sliced
½ Red onion, sliced
½ cup sliced green pepper
¾ cup mozzarella, grated
Fresh parsley to garnish

Method:
1. Cook rice according to the pack instructions and add salt to taste.
2. Mix the yogurt and egg yolks together. Add them to the rice & mix.
3. Once combined add the grated mozzarella and stir to combine.
4. Line a baking sheet with baking paper.
5. Spoon the rice mixture onto a greased pizza pan (a baking sheet will work perfectly too) and use a spatula to press into the tray to the edges.
6. Bake for 20 minutes at 180°C until crisp and slightly browned.
7. Spread the tomato paste over the top of the pizza, followed by the shredded rotisserie chicken, ham, mushrooms, red onion and green pepper. Drizzle generously with mayonnaise and top with mozzarella cheese
8. Bake for a further 10 minutes until golden & crispy.
9. Remove from the oven, sprinkle with fresh parsley, slice & serve. ENJOY!

Recipe:/www.foodiesofsa.com

Video: https://www.youtube.com/watch?v=EhN0apBO76s

Cheesy Risotto

Cheesy Risotto

Cheesy potato & tuna bake

Cheesy potato & tuna bake