Delicious served with steaks or any other meat dishes and not overpowered with Mozzarella at all – It just holds the right note!
4 garlic cloves, crushed
15 ml chicken schmaltz OR half butter to oil to cook spinach – I used 46 g schmaltz incl bit stock
1 onion (small), finely chopped + extra 42 g schmaltz
2 bunches of spinach, stems and thick veins – Chopped with knife of kitchen scissors
84 g / ml milk
84 g / ml cream
167 ml mozzarella cheese, grated – 250 ml cup heaped = 114 g mozzarella cheese
nutmeg to taste – I like freshly grated on fine side of grater
Add fresh cloves garlic to pan or wok and crush with a light sprinkling salt. Remove.
Add fat to pan and when sizzling toss in your onions and saute until translucent. Add your chopped spinach to your onions and stir-fry on low – medium heat until just wilted – NO more! – Remove Spinach and onions. Set aside.
Add your crushed garlic
Add minced garlic together with your milk and cream. Bring to boil. Add grated mozzarella cheese stirring constantly on high until mozzarella melts – about 30 seconds. Reduce heat and simmer stirring until you have a smooth creamed spinach – a further 30 seconds to a minute. Season with salt to taste and some optional nutmeg if you wish. Remove from heat. Serve and Enjoy!
You may vary between the two but these are my Top 2 which I keep coming back to!
Sweet Raisin Greek Bread loaf or Rolls
(Stafidopsoma) – Recipe 1
Makes: 26 small rolls or 2 loaves – OR – Makes one large bread in a Russel Hobbs bread machine and a smaller sized loaf in a Sunbeam Bread machine.
If Using a bread Machine: Add liquid ingredients first – followed by dry flour mixture. Make a well in the center and empty in your yeast.
I glazed my loaves using the glaze recipe below in Recipe Number 2.
If your raisins or sultanas are on the dry side do not
skip this very important stage: Soak them in hot water until plumped up or microwave on 100 % power in a little water to cover 30
1 cup milk
¼ cup melted, unsalted butter or margarine
½ cup sugar
2 Tablespoons grated lemon rind (optional) – I used the zest of about 3 lemons
1 teaspoon salt
½ teaspoon baking soda
20 g (30 ml) instant yeast – or – 1 oz fresh yeast
250 ml tepid water (100 deg F)
812 g (6.5 cups / 1,624 ml) strong bread flour
250g raisins (500 ml)
1 egg yolk beaten with 1 tablespoon water
Boil the milk and stir in the butter, sugar, peel, salt and
soda. Set aside to cool until lukewarm. Dissolve the yeast in the tepid water which must be no more than body temperature or you will kill the yeast!
Add enough of the flour to make a thick pourable paste. Cover and leave it in a warm place to rise
until doubled in bulk, about 10 minutes. Sift the remaining flour into a large basin and make a well in the
center. Pour in the yeast mixture andthe milk mixture.
Gradually incorporate the flour from the sides of the well
into the liquid and knead the dough thoroughly, until it is
smooth and elastic, about 10 minutes. Place the dough in a greased bowl and brush the surface with a little butter. Cover the bowl and
let the dough rise in a warm place until double in bulk, 1 ½ – 2 hours depending on temperature and humidity. Punch
down the dough and divide it in half. With a rolling pin, flatten each half on a floured wooden board,
into ½ inch thick rounds. Sprinkle with the raisins and roll
the rounds up tightly. Place into two greased bread pans or divide into 26 equal portions. Form
each portion into a broad cigar shape, rolling the dough
backwards and forwards under your fingers. Place the
rolls well apart on greased or lined baking sheets. Cover with a damp cloth
and let them rise until they are doubled in bulk, about 30
minutes. Brush the rolls with the egg yolk mixture and
sprinkle with sesame seeds (Optional). Bake in a 400 deg F
oven for about 20 minutes or until they are lightly browned. Transfer them to a wire rack to cool before
serving or storing. Wrapped and sealed tightly in plastic
bags. the rolls can keep well for several months in the
Alternate: Use the same dough to make jam filled
Raisin Loaf 2
Makes 3 medium loaves. A moist raisin loaf. Serve
buttered, once cooled and caramel glaze has set on top.
Instant fast acting yeast – I like the NCP brand sold in South Africa which comes in a red package – Use a good brand.
Best working temperature for yeast is between 21C – 29 deg C. Do not be tempted to ferment yeast at a higher
500 g raisins
30 g (3 sachets) Instant yeast
(210 g) 250 ml castor sugar
1 kg (8 cups) [2000 ml] Bread flour
10 ml salt
180g soft butter
4 large eggs
400 ml buttermilk – OR – 25 ml white vinegar or lemon juice plus 375 ml milk
To make buttermilk measure vinegar or lemon juice into jug. Top up with milk. Stir and set aside to allow thickening for few minutes.
Sift all the dry ingredients into a mixing bowl. Add yeast.
Add enough buttermilk to form soft dough. Mix well,
adding a little extra sifted flour if dough is too wet or a
little extra liquid if dough is too dry. Turn it out onto a well floured surface and knead until the dough is smooth & elastic. Cover and leave in a warm place
(no more than 35 deg C, or you will kill yeast) to rise until doubled in size. Soak raisins in hot water until plump or microwave
on 100 % power in a little water to cover for 30 seconds. Drain very well. Lightly knead raisins into the
risen dough. Divide dough into 3. Shape into loaves & place into greased medium sized loaf
pans. Leave covered in a warm place or in greased blown
up plastic bags to rise until doubled in size. This takes quite a while due to the butter & sugar content in dough. Bake in preheated oven at 180 deg C for about 20 minutes. Whilst loaves are baking
prepare sugar syrup glaze…
Sugar Syrup Glaze:
250 ml caramel brown sugar
125 ml water
5 ml glycerin
Dissolve sugar over very low heat in a stainless steel or an
unchipped enamel pot. Do not bring to boil until all sugar
is dissolved. Once dissolved add the glycerin to prevent
sugar from crystallizing. Bring to boil stirring very quickly, reduce to a thick caramel syrup. You will see this if you
take it off the heat for a while, allowing to cool a bit, it will become thicker. Do not allow it to become like toffee or burn. If using a sugar thermometer you must remove from
heat once it reaches “transparent icing” stage.
Brush surface of each loaf immediately once removed from
oven. Leave sugar syrup glaze to set, and then turn out of tins. Allow to cool down before slicing and
Wheat flour already contains 2.5% sugar so that any
mixture of flour and water will readily ferment without
any addition of any extra sugar. What is important is the
concentration of sugar which the yeast is expected to ferment. The optimum is approximately 12.5% and concentrations above this have a retarding effect. This must be remembered when
dough’s are made which are very rich in sugar. The yeast
content must be increased considerably to compensate for
Bully Beef Cottage Pie is an absolute Winner! Do not use South African Tinned Corned / Bully Beef – Use freshly pickled corned beef! Unless you have a quality product in your country. Sadly South African products are no longer what they used to be. See my Recipe to make it from scratch using Freshly Pickled / Corned Beef – Serves: 6
You will come back for 2nd’s, 3rd’s and even a 4th helping – Because why ? It is totally addictive! 😉
It cannot get better than this! Any left over’s may be served for breakfast together with a poached egg.
South Africans Be warned!! I have tried all the tinned corned beef / bully Beef brands and they were all not what they used to be!!!!!! I was totally disappointed that I can no longer make my favorite recipe which I have been making for many years! So I have created it from scratch and it is DROP DEAD DELISH! – You won’t be disappointed! – See Fresh Corned Beef Cottage Pie Recipe here 😉
For those outside of South Africa, use a total weight of 1kg in stir fried vegetables to 4 tins of bully beef (corned beef) or a 1kg frozen bag of “I & J stir-fried veggies” consisting of same. If not available, make it up from scratch.
X 4 tins with a weight of 300 grams each, of “Bull Brand” Corned Meat / Bully Beef
6 medium onions chopped / diced (Fry 4 with Bully Beef. Add 2 to stir-fry)
4 med to large carrots, julienned / diagonally diced Chinese style
½ -1/3rd of a large cabbage, shredded
1 small – medium tomato, diced
2-3 Very large handfuls of green beans, julienned / diagonally diced Chinese style
3 – 4 Baby marrows / patty pans, julienned Chinese style
2-3 sweet red peppers diced
If you don’t have all the above cupboard store ingredients, you may successfully make this with the below basic stir-fry mixture, i.e.; Shredded Cabbage, green beans, carrots and 2 onions
6-7 large potatoes, peeled, steamed / boiled till mushy soft
Hot milk (about 1 – 1 & ½ cups)
A very generous pinch Baking powder
Sprinkling nutmeg & white pepper to taste
Grated Melba toast
Grated cheddar / parmesan cheese / both – OR – whichever you prefer
If lazy boned, you may just beat up 3 eggs and brush them over your mashed potato topping to allow for browning…. Something I personally have never done. I always go with the impressive cheese crumb topping 😉
Cook potatoes till tender soft. Add a generous pinch baking powder & mash with 1 – 1 & ¼ cup very hot milk together with about 50 g butter, adding salt, a sprinkling nutmeg & white pepper to taste.
Fry 4 onions till almost translucent. Add bully beef & fry whilst mashing all together with potato masher. Cook till done & a lot of the moisture evaporated stirring all the time. Watch carefully! Do not allow to burn! (Remember the thicker it is the better your pie is going to set .. “You don’t want a runny sloshy pie” ;)). Season with a little salt if required. Set Aside.
Turn up heat to highest point & add 1 whole packet stir-fry veggies. Keep stir-frying till done but still slight bit on the firm side.
If not using bought frozen bag follow below instructions….
Method for making own stir-fry veggies from scratch….
Stir-fry veggies in the following order (If not using the bought version), starting with the 2 diced onions followed by carrots, stir-frying until crisp adding balance of ingredients. Season with salt & some white pepper to taste. Weigh 1kg of your stir-fry vegetables and set aside (Any left over’s … freeze the rest).
In the lid of a roasting pan put a layer of mash followed by a layer of vegetables, topped with a layer of bully beef followed by mash, vegetables & bully beef. Top with the last 3rd of the mash. Grate / put through food processor Melba toast till forms crumbs. Mix crumbs with cheese & sprinkle over top & bake in oven 180 deg C till done & crisp around edges. You may further brown topping under grill till golden. Allow to sit a while & then serve whilst still hot with a green salad on the side.
This pickled bottled salad may be stored sealed bottled on top of your kitchen cupboards or refrigerated. It is great served at barbecues and is a very popular salad to serve at braais in South Africa also known as barbecues.
Very traditionally South-African, this recipe sounds nothing like it tastes and you are going to be pleasantly surprised just as I was. The curried sweet and sour flavor of this salad marries so very well up against the flavor of your meat together with a creamy mayo potato salad.
The story behind this salad is one day I happened to visit a friend, Evelyn and she said would I like to try some of her curried cabbage in which she had bottles of it stored on top of her kitchen cupboards. I thought well I’m not too mad about trying this one 😉 but what the hell I have an enquiring mind when it comes to collecting good recipes and I thought well don’t knock it until you’ve tried it. So I went ahead and tried some and to my surprise it was way better than I had expected! So I asked her for the recipe. She wrote it down and here it is.
Do NOT add the vinegar until your cabbage has softened or it will not soften! 😉
Use your own judgement on adding the sugar. Some will like more while others prefer less.
1 lb (450 g) Cabbage
2 lb onions (4 onions)
+/- ¾ cup white vinegar to taste
2 cups sugar or to taste
15 ml salt
45 ml Maizena (corn flour) – cornstarch
20 – 25 ml Rajah Mild Curry Powder
7.5 ml – 10 ml Turmeric
Shred cabbage finely by hand or with metal blade on in your food processor.
Cook with salt until soft in a bit of water (about ½ cup) together with finely chopped onions.
Once soft, add vinegar and sugar. Cook slowly until dissolved. Once dissolved, stir Maizena (corn flour), curry powder with turmeric into a smooth, lump free paste together with a little cold vinegar.
Add to cabbage and cook until almost dry.
Bottle and seal in sterilized jars whilst still very hot. – Enjoy!
Boere Resepte From South Africa Serves: 4 – 6
Very traditionally South-African, this recipe sounds nothing like it tastes but you are going to be pleasantly surprised! The curried sweet and sour flavor of this salad marries very well with braaied / barbecued meats together with a creamy mayonnaise potato salad.
Adding my homemade Dijon Hot English / German mustard to this salad is a MUST and is what really makes it that much extra special! – I have not yet posted it but I’m sure I will be getting round to it soon as I am busy working off a list of my best recipes. Hot English Dijon or German mustard (the yellow one) would be the correct one to use here 🙂
This pickled bottled salad may be stored sealed on top of your kitchen cupboards or refrigerated. It is great served at barbecues and is a very popular salad to serve at braai in South Africa also known as barbecues.
Many years ago in South Africa Kentucky Fried Chicken used to sell this salad which used to be very popular – They just don’t seem to sell it no more. 😦 It could have something to do in the lack of proper pre-preparation in the frozen beans which they no longer purchace as I find they just don’t want to soften up. Perhaps they’ve added an acid or salt too soon. So best to use fresh green runner beans for this salad. 🙂
2 kg of beans should make you a large batch of just over 3 litres of bottled salad – OR – 500 g fresh green beans should give you about a 750 – 800 ml bottle of salad.
Do NOT add any salt or acid (vinegar) until your beans have fully softened or they will not soften! 😉
If you don’t like your beans too spicy, you my tame it by reducing the turmeric and curry.
- 250 gram fresh green beans
- 1 medium onion (approximately 125 gram), finely chopped
- 1/3 cup (90 ml) white vinegar
- 1/3 cup (90 ml) white sugar
- 1 teaspoon (5 ml) mild curry powder
- 1 teaspoon (5 ml) turmeric
- ½ teaspoon (3 ml) salt
- 2 teaspoons (10 ml) cornflour
- 15 ml water
- Saute onion in a little oil or butter until soft.
- Wash the beans and top and tail them – snapping off their stems to remove strings.
- Slice the beans finely and add them to your fried onion. Cook together with onions until beans start to soften. Do not overcook them. They must be al dente.
- To make the Sauce: In a teacup stir the tablespoon (15 ml) water into the cornflour making a smooth paste and set aside.
- In a small saucepan, without boiling, gently heat the rest of your sauce ingredients, stirring until the sugar has thoroughly dissolved. Increase temperature to boiling and then add the cornflour mixture, stirring until thickened.
- Combine your sauce with the bean and onion mixture. Bring it to the boil, remove immediately. Allow cooling or bottle immediately whilst still hot.
Serve cold and Enjoy!
If you would like a larger batch to bottle and preserve, increase the ingredients as follows:
- 2 kg fresh green beans
- 1 kg onion
- 3 cups (750 ml) white vinegar
- 3 cups (750 ml) white sugar
- 3 tablespoons (45 ml) curry powder
- 2 tablespoons (30 ml) turmeric
- 1 tablespoon (15 ml) salt
- ½ cup (125 ml) cornflour
You will need enough sealable preserving bottles for 3.2 litres.
Wash your bottles and sterilize in the oven or dishwasher for at least half an hour at 100°C.
Once your sauce is ready, add it to the bean and onion mixture and boil together for 1 – 2 minutes. Bottle immediately whilst still steaming hot into sterilized bottles and seal.
Store opened bottles refrigerated. – Enjoy!
Recipe adapted from: RainbowCooking New Zealand