Creamed Spinach A La Delish with Mozzarella Cheese – The BEST I have ever tasted!

Delicious served with steaks or any other meat dishes and not overpowered by Mozzarella at all – It just holds the right note!
March 31, 2017 by winningrecipesblog.blogspot.com
Ingredients:
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
Method:
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! 

Creamed Spinach A La Delish with Mozzarella Cheese – The BEST I have ever tasted!

Delicious served with steaks or any other meat dishes and not overpowered with Mozzarella at all – It just holds the right note!

Ingredients:
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

Method:
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!

Smothered Chicken Breasts in Creamed Spinach with Mushrooms and Bacon – Totally Drop Dead Delicious!

Smothered Chicken Breast Tenders in Creamed Spinach with Mushrooms
Totally Drop Dead Delish but don’t forget to count the calories with this one! 😉
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Notes:
You may use any cheese of your choice to top your chicken and may stud it with thin slices of sliced Jalapenos which will slice far better from frozen. I keep mine fresh (unblanched) in freezer.
Topping is also good with Mozzarella and bits of cheddar on top but Mozzarella is a MUST for your creamed spinach.
When using chicken schmaltz (fat) you may include some of your chicken stock within but then go light on the seasoning.
I used a 1 kg package consisting of 35 % brine to 750 g weight in fillets after draining.
Chef Tip: I grill directly in my wok by placing the halogen oven grill head directly on it’s extender ring which fits perfectly onto the inner side walls of my 5 liter wok, which doubles up as a mini oven, saving me loads on elecricity! 😉
INGREDIENTS:
Chicken:
40 g oil – OR – 40 g schmaltz + 40 g of it’s stock within (to fry chicken)
2 pinches black or cayenne pepper – Just a very light sprinkle (Optional)
700 – 800 g Chicken Breasts or tenders (pre-marinated)
salt to taste
______________
Creamed Spinach:
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
________________
Mushrooms and bacon:
15 g chicken schmaltz
125 g mushrooms, sliced
90 g (4 slices)bacon, cooked and chopped or finely diced
________________
Cheese Topping:
210 g Mozzarella or Cheddar or Monterey Jack Cheese – Your choice
METHOD:
Preheat wok or oven to (375 F).
Add half butter schmaltz mixture to saucepan or a 5 liter wok. When melted add your seasoning and toss in your whole chicken fillets and stir-fry until just slightlly pink in center. – Remove and place in buttered oven pan or wok.
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 transluscent. 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.
In another saucepan, heat 15 ml fat or vegetable oil. Add sliced mushrooms and saute on medium – high for 1-2 minutes until mushroom caramelize. Do not salt mushrooms as this will prevent their caramelization. Remove. Set aside.
To Serve:
Top each chicken breast with the creamed spinach, chopped cooked bacon and mushrooms and grated pepper jack or cheddar cheese or half mozzarrella to cheddar if you prefer. You may imbed finely sliced (from frozen) jalapenos into your cheese topping if wished
Bake in the oven or with halogen extender ring resting on inner walls of wok – fitting on halogen element head and grill until cheese is melted.
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– Enjoy!

My 2 Favorite Raisin Loaves Buns or Breads or Greek Stafidopsoma – The one’s I keep coming back to!

You may vary between the two but these are my Top 2 which I keep coming back to! 😉

 March 30, 2017

                                               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.

 

NOTE:

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 

seconds.

 

Ingredients:

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

 

Method:

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 

freezer.

Alternate: Use the same dough to make jam filled 

croissants.

 


 

                                                                                            Raisin Loaf  2

 

Makes 3 medium loaves. A moist raisin loaf. Serve 

buttered, once cooled and caramel glaze has set on top.

 

Note: 

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 

temperature.

 

Ingredients:

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

 

Method:

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

 

Method:

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 

serving.

 

Further Reading: 

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 

this effect.

 

Enjoy!

Bully Beef Cottage Pie! Corned Beef! Canned or Fresh Salt Beef! An Absolute Winner! Out of this world! Drop Dead Delish! You Will Come Back For 2nds 3rds and More! Enjoy!

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.

 

Notes:

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.

Ingredients:

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

 

NOTE: 

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

Ingredients:

Cabbage

Green beans

Carrots

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  😉

 

Method:

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 one is made from fresh corned beef and is totally out of this world! It cannot be bettered! Try the tinned version in the UK it should be good.This one is made from fresh corned beef and is totally out of this world! It cannot be bettered! Try the tinned version in the UK it should be good.My original recipe I scribbled out from a friend in 1997My original recipe I scribbled out from a friend in 1997

Evelyn’s Curried Cabbage Salad or Kerrie Kool – Boere Resepte From South Africa – Pickled Bottled Curry Cabbage – Sweet and Sour – A MUST at any Barbecue or Braai!

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.

Notes: 

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.

 

Ingredients:

 

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

 

Method: 

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!

 

 

 

Curry Green Bean Salad From South Africa – Absolutely Delicious! – Curried Sweet and Sour String Beans – Kerrie-Boontjies Ingele – Bottled Pickled Curry Beans – A MUST at any Barbecue or Braai!

 

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.

 

Notes:

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.

Ingredients

  • 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

Method

  1. Saute onion in a little oil or butter until soft.
  2. Wash the beans and top and tail them – snapping off their stems to remove strings.
  3. 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.
  4. To make the Sauce: In a teacup stir the tablespoon (15 ml) water into the cornflour making a smooth paste and set aside.
  5. 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.
  6. 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