BEST EVER SELF SAUCING STICKY GINGER PUDDING ON THE INTERNET! BAKED IN CARAMEL SAUCE WITH A HOMEMADE CUSTARD SAUCE – BETTER IT DOES NOT GET!

I have never tasted this in a hotel, restaurant or pub. But If I did have one, this would certainly be at the top of my menu! ๐Ÿ˜‰
Total Calories: 3,959 ย  ย Total Weight: 2.209 kg ย  ย Servings: 5 ย  ย ย Calories per Serving:ย 792

One of my Top Favorite Desserts – You won’t be sorry! – That I promise!
THE BEST YOU CAN GET! WITH REDUCED SUGAR! DO NOT BE TEMPTED TO ADD MORE SUGAR! THE CARAMEL SAUCE TOGETHER WITH CUSTARD ALL BALANCE EACH OTHER OUT PERFECTLY!

Sticky Ginger Pudding in Caramel Sauce Served with Dessert Cream.
YOU WILL WANT TO MAKE THIS PUDDING EVERY NIGHT IN WINTER! THIS IS THE TYPE OF PUDDING THAT MARRIES PERFECTLY WELL, AFTER A SUNDAY ROAST AND IS WHAT YOU SHOULD OR WILL FIND ON THE MENU OF ANY GOOD HOTEL, RESTAURANT, PUB OR BISTRO.

This is what your custard sauce will look like using plain cornflour with 4 egg yolks – If you would like your custard sauce to have more of a yellow tint to it, then use half custard powder to cornflour using same measures.
STEP 1 – Homemade Custard Sauce
Total Calories: 1,383 ย  ย  ย  ย  ย  ย  ย Total Weight: 1 kg
Notes:
For a lighter or thinner pouring custard sauce, use 3 tbsp (24 g) cornflour – All measures are leveled off with the back of a knife, loosely scooped up and not compressed.
For a slightly thicker pouring custard – use 4 tbsp as I have done below, which is what I prefer.
If you would like to substitute cornflour for All Purpose of cake flour, use (7.5 ml) 14 g for every 8 grams of cornflour – Cornflour is lower in calories to cake or all purpose flour.
If you would like your custard to appear more yellow in colour, you may experiment by substituting part custard powder for cornflour or using 16 g cornflour to 16 g custard powder which will bump up the yellow.
Using only cornflour, will give you a creamy to whitish but very pale yellow custard sauce.
Instead of an electric beater – you may use an immersion blender (stick blender) to smooth out and cream your custard.
Ingredients:
4 tbsp (32 g) cornflour – loosely packed, leveled and not compressed
1 tbsp sugar (16 g), granulated
4 large egg yolks
200ml (200 g)Cream – fluid – light whipping cream
700ml (700 g) whole milk
Method:
To your 1st microwave safe bowl, add your milk and cream and microwave on high until boiling.
Meanwhile to your 2nd microwave safe bowl: Weigh in your first 3 ingredients, in the above given order.
With beaters switched off, stir dry ingredients into egg yolks until they are thoroughly wet.
Switch on beaters and beat very well until all sugar is dissolved and mixture leaves a trail.
As soon as milk comes to the boil -whith beaters constantly running at full speed, pour in your steaming hot milk, whilst beating non stop, until all is thoroughly blended.
Quickly, before mixture cools down, place back into microwave and cook on high for 2.30 minutes.
Remove, and quickly beat again to smooth out. Quickly, before it loses heat – put back into microwave and cook at 2 minute intervals, beating inbetween or until mixture has thickened and you can taste that the flour and eggs have cooked.
Never overcook cornflour as it will begin breaking down and custard will thin out.

In this pudding I have baked my ginger pudding in the caramel sauce. You can see how it bubbles up and rises while it steams.

This is how your caramel sauce should look before adding the extra water

This is what happens to your caramel sauce after adding the extra water – You just keep stirring, vigorously until it all redissolves back into the sauce and reincorporates.

This is how it should look after stirring in the butter – “like toffee sauce.”
STEP 2 – Caramel Syrup
Total Calories:ย 1,161 ย  ย  ย  ย Total Weight: 721 g
Note:
You do not need a sugar thermometer as it will get bashed by the vigorous stirring.
This is very easy to make. You just have to constantly watch it and not walk away until it is done, which takes around 10 – 15 minutes. You have to play with it. However the technique is very easy once you get the knack but if you follow my method you can’t go wrong!
Ingredients:
180 g (213 ml) granulated sugar
310 g (310 ml) water
60 g butter (1/4 cup) or half a stick of butter
160 ml water
1 small capful caramel essence
Method:
Add sugar to heavy bottomed pot.
Measure your 160 ml water and butter. Place them close at hand.
Pour in your 310 ml water around the edges of your sugar.
Heat up on low without boiling, stirring constantly until all sugar is thoroughly dissolved.
Turn up heat and stir vigorously until you notice the colour is beginning to change and it is releasing a caramel aroma. Quickly lower the heat. Do not allow it to burn as it can burn in a flash. Continue carefully raising and lowering the heat whilst contantly stirring non stop (Increasing and lowering as necessary), until you notice it becoming a lovely rich deep golden colour – Do NOT allow it to get more than a deep golden colour or it will burn if you go beyond that point! It can burn in a flash when it gets to this stage. This is why you MUST take care!
Turn off heat or down to an extreme low and..
stirring vigorously pour in your 160 ml water. Your mixture will form some sticky toffee like clots but keep stirring vigorously until it all redissolves back into your sauce.
Toss in your chilled butter, whilst constantly stirring, vigorously and as fast as you can – until it all comes together and looks like a caramel toffee sauce.
Turn off the heat but keep warm until ready to use.

I poured my hot caramel sauce over my pudding here and served it with a pouring dessert cream. If you would like to slightly thicken your pouring cream you may stir just a light sprinkling vanilla pudding powder into it. Wait a minute or two for it to thicken up to desired consistency.
STEP 3 – Ginger Cake Batter
Total Calories:ย 1,415 ย  ย  ย  ย  ย  Total Weight: 488 g
Note:
You may add more ginger or chopped up preserved ginger pieces to taste.
Pouring your syrup over the top of pudding will give it’s surface a lovely shiny appearance.
Baking it in it’s own caramel sauce is also just as delicious – So the choice is yours
Ingredients:
170 g (6 oz) Cake Flour
2.5 ml salt
10 ml ginger, ground powder (you may add more to taste)
5 ml cinnamon powder
2.5 ml nutmeg
3.75 ml ml baking soda (bicarbonate of soda)
114 g (82ml) maple or golden syrup
30 g (31 ml) or a quarter stick butter or a hard margarine to economise
28 g sugar (33ml brown or 27ml white) White sugar is sweeter
1 egg, (large) beaten
60 ml warm water
Method:
Sift flour, salt, spices and the bicarb together.
Dissolve syrup, margarine and sugar in microwave or on stove top.
Combine together and beat until smooth.
Alternating with water.
When mixture reaches body temperature – beat in the egg, beating very well until well incorporated.
If you are going to bake your pudding in the caramel sauce: Grease a pyrex dish or bread pan and pour in your caramel sauce, followed by your batter. Do not worry to spread it out – It will spread itself out on baking.
If you are going to be pouring your caramel sauce over your hot pudding: Grease a pyrex dish or bread pan and pour in your batter. Do not worry to spread it out – It will spread itself out on baking.
Bake in preheated oven at 180 C for 35 – 40 minutes, covered with lid or if using a bread pan, cover with another inverted bread pan.
Never open the oven door in the first 10 – 15 minutes of baking.
Cake is done when a toothpick inserted into center comes out clean (but not into the sauce on bottom) and cake pulls slightly away from sides of tin. When pressed with a finger it should feel slightly springy to the touch and spring back. It should not leave a dent when pressed with a finger.
If you are going to pour your caramel sauce over your hot pudding: Right before pudding is about to come out of oven – Heat up your caramel sauce and a soon as your hot pudding comes from oven, with a skewer or fork, quickly prick holes all over surface of pudding and pour your hot caramel sauce over, so that pudding sucks it in.
Serve hot, warm or cold with pouring cream – homemade custard or vanilla ice-cream if you wish.

Here I pricked surface of hot pud when came out of oven and poured over my hot sticky toffee caramel sauce
Enjoy! And I promise that you will!

To your cream or custard you may add some freshly grated nutmeg too, if you wish.
Source: This is my own creation.
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How to use an Electric Wok or Frying Pan combined with Halogen or FlavorWave Oven. Create a Mini or Pizza Oven using both top and bottom elements together – Yes, you can! ;)

Improvise by creating your own Yogurt maker, Mini Oven or Pizza Oven using your Halogen Ovens element head and its metal extender ring together, positioned over your round electric wok / frying pan. You will never go back to ever using a hob or pots and pans ever again! Save loads on Electricity!

I use it over both my 5 liter electric Wok and round electric frying pan, which I cover with the extender ring and element head of my halogen oven so that I have the benefit of both upper and bottom elements. The assisted fan of the halogen oven will stir the heat around, for even cooking, baking and browning. I even bake cheesecakes using this same method, except I bake it over a hot water bath โ€“ including both my Creme Caramel Rice and Sago Pudding. I just place the lower rack which comes with your halogen oven into bottom of wok and fill up with just enough water โ€“ creating a hot water bath in my wok.

Rice pud in a wok – I baked this in an all in 1 cake pan – It’s a double layer cake pan where you have to slice the cake into 2 halves once baked but don’t us a springform pan as it will leak!

In my wok I make soups, casseroles, cottage pies, pot roasts, lasagnas and moussakas etc. In the 10 liter glass bowl of the halogen oven, I make my Melba toast and Greek yogurt, cream / cottage cheese.

Since I have been doing so โ€“ I have never gone back to using a roasting pan, slow cooker, hob, pots or a pans ever again. With the exception of my round electric frying pan. Your wok is the best slow cooker you can wish for. It has its own self-regulating temperature and therefore will not burn your food unless you allow it to dry out. Because it is made of metal, it is a far better conductor of heat than glass and it will brown your meat and give far better flavour to your food than a slow cooker โ€“ Try browning meat in glassware, ceramic or porcelain.

When I use my wok as a slow cooker, I just turn the temperature (Kambrook Wok) down to around 2.

Make sure, if you do purchase, that preferably you do it at the same store and that they both fit together and are round.

How I make Melba toast from a whole loaf of bread all at once in the Halogen oven:

Use both top and bottom racks that come with your Hologen Oven to keep bread out of moisture, make sure they criss-cross one another as moisture will collect on floor. Once all moisture has evaporated from bowl, Your Melba Toast is done. I just leave mine in the bowl, covered to use as needed.

I usually keep my setting here or around three-quarters of the way between the “Thaw Wash and 125 C setting.”

Using a whole loaf of sliced bread, within about 20 โ€“ 30 minutes, if you slot it into the higher metal rack which comes with your halogen oven (inside your glass bowl) and not touching the floor but resting on your lower rack to keep the moisture away. You will then always have Melba toast ready for breakfast. You may then use your bowl to store your Melba Toast, without the need to remove it. To refresh, all you need do is just instantly reheat it, without having to change shipย 

Cotpie Tip: Toss broken bits of Melba toast into your food processor, crumb and mix with grated cheese for a crumbled cheese topping to your cottage pies and lasagnes etc.

This is lard I saved from braising fatty pork chops which I just tipped out of the wok and refrigerated. In this picture I used it up for cooking the late granny Sybils leg of venison with pepper sauce of which she was well-known for (I have it posted on my blog). It’s a dry meat so any fat will do.

Chicken Schmaltz Chicken Schmaltz and Grilling Tips:

Gelatinized Chicken Stock with Fat (Schmaltz): I store all my chicken stock and fat in my empty chicken liver tubs. Chicken stock always sinks to bottom of tub whilst fat rises to the top. I dipped this tub in hot water and inverted it, to remove its contents.

Place chicken thighs in your wok onto the halogen ovenโ€™s lower rack, positioned inside your wok and then just tip out all you lovely chicken stock and schmaltz caught in bottom of you wok, into tubs which you may refrigerate โ€“ I have never needed to buy cooking oil again. I just buy more chicken thighs and if I have too much, I switch back to chicken tender of fillets. You get the ideaย 

Donโ€™t forget the golden rule: The most delish fat and golden brown chicken stock comes from grilling chicken thighs. You may also do this with fatty pork cuts or any other fatty meat cuts because there is a lot of good fat in meats. There is really no need to buy cooking oils at all!

The most beautiful pizzas are made just like bought, in an electric frying pan โ€“ covered with the halogen ovenโ€™s element head, placed onto its extender ring positioned over it. In this way, it doubles up to make the most excellent pizza oven!

If you would like to bake or steam in your wok: Pour a little water into bottom of wok. Place your round lower metal rack which comes with halogen oven, into the bottom of your wok with your cake pan resting on top of it. You may cover your pan with a large upturned dinner plate โ€“ which is what I always do just to be safe. However your wok lid is sloped โ€“ so that the water (steam) does not drip directly onto your food.

If you need both upper and bottom element to dry bake (not steam) then cover your baking just with your halogen oven head placed onto its metal extender ring. I tend to worry about my element so I just put a little water in the bottom. I just donโ€™t know why https://s0.wp.com/wp-content/mu-plu…

If you are just steaming โ€“ use your halogen ovenโ€™s extender ring over your electric pan or wok, without the element head and just cover it with the lid of your wok.

If I am steaming or baking a pudding or a cake: I always (just to be safe) cover my baking with an upturned dinner plate โ€“ So if any steam drips onto it, it will run off.

You may also cover your baking with an identical pan inverted, within your wok – positioning it over the existing one containing the contents you are baking.

See how this lady uses hers for making her beautiful Yorkshire Puddings https://youtu.be/vUUTyObwnq And if you would like mine, then please click here.

Happy baking!

Lemon Cream Tart – Most Divine You will Ever eat in your LIFE! Itโ€™s a Winner! Choice of 2 pastry crusts – 1 baked or 1 instant.

Absolute Heaven in your mouth! You will have to go and try it out for Yourself! ๐Ÿ˜‰

No slaving over the stove here! The filling is done in the microwave with my secret technique! ๐Ÿ˜‰
Servings: 8 Calories per serving: 480.25
With Homemade Pastry: Total Weight: 1.064 kg Total Calories: 3,842
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This is a perfect substitute for condensed milk filling! You will think it was made from condensed milk. But this is better than condensed milk, because it is not so sweet

Total including Cream and Pastry: Weight: 1,064 Calories: 3,849

Filling including Cream: Total Weight: 962 g Total Calories: 3,322 Calories
Filling only: Total Weight: 665 g Total Calories: 2,542

Homemade Shortcrust Pastry – Recipe 2: Total weight: 102 g โ€“ Total Calories: 527

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Smooth and creamy. With just right amount of tart and sweet. Without condensed milk but if you said it was made from condensed milk, they would believe you!
Perfect calculations! Just enough curd to generously fill a 23 cm diameter home baked pastry shell.
With just the right amount of pastry. All my ingredients are just spot on! Do NOT change a thing! ๐Ÿ˜‰
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The filling is a perfect substitute for condensed milk; which is around the equivalent of 2 cans

Chefs Tip:

As soon as your pastry crust comes out of oven โ€“ very quickly before it cools down, with a teaspoon, gently press down on pastry to prevent puffiness. It must be done quickly or you will damage your pastry, as it begins cooling down very fast once it comes from oven. If you use this trick you will never need to bake your pastry blind. I just used ordinary table sugar in both my filling and pastry.

If you want to make Castor sugar you may just run ordinary table sugar through a food processor with metal blade on – or in a coffee grinder.

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If you can get one of these hand held pastry presses, grab it! It makes the job of pressing out pastry into foil pie dishes so much quicker and easier! When pressing out, I dip mine into flour which prevents pastry from sticking to it. You will never be put off making pie pastry ever again, if you can get your hands on one of these little gadgets!

Pastry Crust โ€“ Recipe 1: Instant Biscuit Crust โ€“ Total Weight: 174 g Total Calories: 855
Notes: If your biscuits are already sweet, omit the sugar when making your biscuit crust.You may use any plain, sweet tea biscuits for this one.
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Ingredients:
100 g biscuits (Marie or Tennis biscuits in South Africa)
62.5 g butter, melted (may use a good tasting margarine to economise)
pinch salt to taste
11 g sugar (only if using Marie biscuits) Do NOT add sugar with Tennis biscuits
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Method:
Dissolve butter until very hot in microwave. Break up biscuits by adding to food processor together with sugar only if using South African Marie biscuits or place in bag and crush with feet or rolling-pin until fine crumbs. Stir biscuit crumbs into hot melted butter. Empty into pie plate and press out with an inverted drinking flat-bottomed glass. Bake 180 C until golden. Set aside to cool. โ€“ Note: Some people donโ€™t bake this crust but it is preferable as it gives you a fresher tasting crispier texture but is entirely up to you.
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Homemade Shortcrust Biscuit Pastry: Recipe 2: Total weight: 102 g โ€“ Total Calories: 527
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This gives a delicious thin pastry crust, without wastage. I really love this crust. I have been using it all my life and it just cannot be bettered! This recipe is lovely if you add a drop or 2 of almond essence or if you wish, a bit of vanilla to taste. Which is entirely up to you if you.
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Ingredients:
45 g (3 Tablespoons / 45 ml) butter โ€“ May use a hard margarine or ยฝ and ยฝ
1 Tablespoon castor sugar
45 g (90 ml) Cake Flour โ€“ or use your set of measuring spoons
Pinch salt or to taste
1.25 ml vanilla extract (essence) or to taste
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Method:
Place your 23 cm diameter tart foil or baking dish on scale and weigh into it your flour, castor sugar and salt. Rub in butter with fingertips until it forms crumbs. Knead to form a ball and press into foil tart baking dish. Use flour dusted pastry press โ€“ if you donโ€™t have, use your fingers to press out pastry into tart dish.
If you have a food processor: Place food processor bowl with metal blade on, onto scale and weigh in your ingredients starting with flour, ending with small cubes of butter on top, sugar and just a light sprinkling salt to taste. Close lid and whizz until pastry forms a ball. Remove and continue with the above method.
Bake in preheated oven at 180 degrees Celsius for 10 – 12 minutes or until light golden brown. Remove from oven. Set aside to cool.
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Lemon Curd Filling:
Ingredients:
240 g (480 ml) sugar
3 eggs, large (whole)
3 eggs, large (yolks only)
174 g butter (1.5 sticks)
125 ml lemon juice, freshly squeezed
1.5 tbsp lemon zest, freshly grated (plus a little extra)
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Method:
Find 2 microwave oven, safe bowls.
Place 1st bowl onto scale. Crack into it your first 3 eggs, whole. Separate the other 3 eggs, being careful not to get any yolk in your whites. Set whites aside or store in sealed container, refrigerated, for later use – or to make delicious lemon meringue – click here ๐Ÿ˜‰
Add the 3 yolks to your whole eggs and weigh in the sugar.
To the 2nd bowl, weigh in, or add your butter and lemon juice. Place in microwave and cook on high for 4 mins or until just melted but steaming hot.
Meanwhile cream eggs and sugar with stick blender and whilst constantly running the stick blender, pour over your steaming hot lemon butter mixture in a steady stream to partially cook (temper) your eggs. – Quickly, preventing mixture from cooling rapidly, put entire contents back into the microwave oven to cook on high for a further 2.1 minutes (1000 watt oven) and vwah-LAH! ๐Ÿ˜‰ There! Your filling is done. ๐Ÿ˜Š
Pour filling into pastry tart shell and set aside to cool for 10 minutes. Place in refrigerator on top back shelf to chill or set for a minimum of 3 hours but overnight is best for a better setting tart and presentation, however I allowed mine to set for a mere 3 hours refrigerated.
As soon as your filling is set. Whip up your cream topping as below.
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This cream is to die for! It is a Jersey cream which comes from Woodlands dairy in Humansdorp, South Africa. It always just manages to whip up and it tastes the best! My number 1 choice when it comes to cream.

Whipped Cream – OR – Chantilly Cream Topping:
Ingredients:
282 g / ml whipping cream
15 ml sugar
3.75 ml vanilla extract (optional)
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Method:
Place bowl on scale and weigh or measure in cream and sugar. Whip until soft peak stage, no more or cream will turn to butter and then you will need to add more cream to rectify. Just as or before soft peak stage is reached you may whip in your vanilla to taste.
Remove tart from refrigerator and swirl over your cream topping. Serve and enjoy! ๐Ÿ˜‰

No Bake Lemon Cream Tart. Egg Free. Dreamy Creamy Fluffy and Absolutely Delicious! Low sugar and Calories! Including an instant biscuit crust!

Cheesy Spinach Topped Spaghetti Bolognese (Casserole) with optional Bacon and Mushrooms โ€“ Top Restaurant Quality! GMO Free!

Topped with a delicious Mozzarella Creamed Spinach โ€“ The BEST you can get! And it hits just the right note! Soo delish, You will want to make another โ€“ So make plenty! It cannot get better than this! You wonโ€™t be sorry! Leftovers are even better the following day! Totally Delish! ๐Ÿ˜‰
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NOTES:
  • You may include an optional 90 g or 4 slices fried bacon bits (I never added) and 125 g sliced mushrooms.ย If doing so, first prepare your bacon and mushrooms. Fry your bacon first, remove and then saute the mushrooms. Remove and set aside. And only once that is done, may you then prepare your spinach. Once your spinach is ready, spread it over the top of your Bologneseย pasta, followed by distributing your cooked bacon and mushrooms over the top. Over which you then grate your cheddar cheese.ย 
  • You may also add a bit of fresh parsley to counter act garlic breath!ย 
  • You may replace spaghetti with any other pasta or lasagna sheets of same weight.ย Pasta MUST always be added to hot sauce so that the sauce can separate the strands, grab onto it and coat it without sliding off, which is why you must never rinse your pasta. The starch of your pasta (not being rinsed off) helps your hot sauce adhere to the strands and your pasta MUST be added hot to your HOT sauce to do this. Never rinse off this outer layer of starch, unless you are making a pasta salad.
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BOLOGNESE MEAT SAUCE:
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INGREDIENTS:ย 
4 tbsp olive oil or chicken schmaltz
4 tbsp butter
2 large onions, chopped
6 garlic cloves
4 stalks celery, sliced (leaves included)
2 carrots, peeled and grated
1 kg (36 oz ) lean beef mince
2 x 400 g can peeled tomatoes, sliced & juice reserved โ€“ I use my own fresh tomatoes
240 ml (8 fl oz) white or red wine
500 ml (8 fl oz) water โ€“ Use sparingly โ€“ for own consistency. Tomatoes have lots of water!
4 tbsp tomato paste
2 tsp sugar
2 bay leaves, crushed
Salt and freshly ground black pepper or cayenne pepper
1 tsp dried oregano, or 1 tbsp chopped fresh oregano
500 g (18 oz) spaghetti
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PREPARE BOLOGNESE MEAT SAUCE:
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1. Heat olive oil and butter, add onion and fry until soft, then add celery and carrot. Stir-fry for a few minutes.
2. Turn up heat, add mince, and brown, stirring to break up the mince lumps. A potato masher does an excellent job.
3. Add tomatoes with juice, wine, water, tomato paste, sugar, bay leaf, salt pepper and oregano.
4. Cover and simmer very gently for 1 hour. Remove from heat and discard bay leaf.
5. Just before serving, bring a large pan of water to the boil. Add 1 tbsp oil and 1 tsp salt to water, then add spaghetti, and boil for 12 minutes. Drain, and toss HOT spaghetti into HOT meat sauce, separating the strands with a fork.
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PREPARE SPAGHETTI:
Bring a large micro-safe pot of salted water to boil. Break up spaghetti if prefer in small pieces as I always do. As soon as water reaches a rolling boil, quickly drop in spaghetti, stir, close or seal pot lid and microwave in 1000 watt microwave for 7 minutes. Remove, drain and quickly stir through your HOT pasta into your HOT meat sauce, separating the strands whilst stirring through with a fork.
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PREPARE THE SPINACH:
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INGREDIENTS:
4 garlic cloves, crushed
15 ml chicken schmaltz OR half butter to oil to cook spinach โ€“ 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 removed โ€“ Chop with knife or kitchen scissors
168 ml / grams cream 240 g mozzarella cheese, grated (250 ml cup heaped = 114 g) โ€“ I used 244 g packaged weight
Nutmeg to taste โ€“ I like freshly grated, grated on 2nd finest side of box grater
60 g cheddar, grate over creamed spinach topping
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METHOD:
  1. Add fresh cloves garlic to bottom of saucepan or wok and crush with a light sprinkling salt. Remove and set aside. โ€“ I use the flat wooden back end (handle) of a braai / barbecue hook ๐Ÿ˜‰
  2. Add fat to saucepan and when sizzling toss in your onions and saute until translucent.
  3. Add your chopped spinach to your onions and stir-fry on low to medium heat until just wilted โ€“ NO more! โ€“ Remove Spinach and onions. Set aside.
  4. Add your crushed or minced garlic back to your saucepan, together with cream. Bring to boil.
  5. Add grated mozzarella cheese stirring constantly on high until mozzarella melts โ€“ about 30 seconds โ€“ NO MORE! Reduce heat and simmer stirring until you have a smooth creamed spinach โ€“ a further 30 seconds to a minute โ€“ NO MORE! Season with salt to taste and some optional nutmeg if you wish. Remove from heat.
  6. Spread Creamed Spinach over the top of your Bolognese pasta.
  7. Distribute your reserved cooked bacon and mushrooms over your spinach โ€“ if you will be adding it. โ€“ Usually I donโ€™t add it as the dish still remains very delish without it ๐Ÿ˜‰
  8. Grate over your cheddar cheese. Place under grill or bake at 160 C (320 F) or until topping is golden brown.
Serve and Enjoy!
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โœ”๏ธ๐Ÿ˜ย ๐Ÿ˜˜ย ๐Ÿ˜Žย ๐Ÿ’šย ๐Ÿฆ‹๐ŸŒบ๐ŸŒธ๐Ÿ’•๐ŸŒธ๐Ÿ’•๐ŸŒบ๐ŸŒธ๐Ÿ’•๐ŸŒบ๐ŸŒธ๐Ÿ’•๐ŸŒธ๐ŸŒบ๐ŸŒธ๐Ÿ’•๐ŸŒบ๐ŸŒธ๐Ÿ’•๐ŸŒบ๐ŸŒธ๐Ÿ’•๐ŸŒบ๐ŸŒธ๐Ÿ’•๐ŸŒบ๐ŸŒธ๐Ÿ’•๐ŸŒบ๐ŸŒธ๐Ÿ’•๐ŸŒบ๐ŸŒธ๐Ÿ’•๐ŸŒบ๐Ÿ’•๐Ÿ’™๐Ÿ’š๐Ÿ’œ๐Ÿ’›๐Ÿ’Ÿ๐Ÿ’Ÿย โ™ฅโ™ฅย ๐ŸŒฟ๐ŸŒผ๐ŸŒผ๐Ÿ’‹๐ŸŒน๐Ÿ’๐Ÿ’”๐ŸŒฟย ๐ŸŠ๐ŸŠ๐Ÿ’‹๐ŸŒน๐Ÿ’๐Ÿ’”ย ๐Ÿ’˜๐ŸŽถ๐Ÿ’˜๐Ÿ’‹๐ŸŒน๐Ÿ’๐Ÿ’”๐ŸŽถ๐Ÿ’˜๐Ÿ’‹๐Ÿ’œ๐Ÿ’‹๐ŸŒน๐Ÿ’๐Ÿ’œ๐Ÿ’›๐Ÿ’Ÿ๐Ÿ’Ÿ โ™ฅโ™ฅ ๐ŸŒฟ๐ŸŒผ๐ŸŒผ๐Ÿ’‹๐ŸŒน๐Ÿ’๐Ÿ’”๐ŸŒฟ ๐ŸŠ๐ŸŠ๐Ÿ’‹๐ŸŒน๐Ÿ’๐Ÿ’” ๐Ÿ’˜๐ŸŽถ๐Ÿ’˜๐Ÿ’‹๐ŸŒน๐Ÿ’๐Ÿ’”๐ŸŽถ๐Ÿ’˜๐Ÿ’‹๐Ÿ’œ๐Ÿ’‹๐ŸŒน๐Ÿ’

First Class Carrot Bredie or Stew โ€“ In The Old Traditional Cape Malay Style! (Mutton or Lamb) Proudly South African – GMO Free!

Plain Home-Style cooking simply at it’s BEST !! A great meal to come home to on those cold winter nights!! – Enjoy! ๐Ÿ˜‰

Think nutrient density when it comes to this dish! ๐Ÿ˜‰ – Low in calories, it will help you lose weight. I notice this in myself and in my dogs !! Remember the higher your nutrient density the less you are going to eat and carrots are VERY healthy!

Serves: 10 – 12

Well I have to dish up for my dogs so I mix it all together ๐Ÿ™‚

Total Weight of Dish including rice: 8.340 kg
Total Weight of Dish Excluding Rice: 7.940 kg

Total Calories including rice: 7,735
Total Calories Excluding Rice: 6,303

Total Calories of Rice: 1,432

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Notes:

โฆ Mutton: Cook long and slow – Takes up to 5 hours cooking but is far more tastier than lamb. Lamb: Takes around just over 2 hours to cook.

โฆ Never cook meat on too high a temperature as your meat will shrink giving you less servings.

โฆ If you are using fresh ginger, pound to a paste or place on floor of food processor bowl followed by your roughly chopped onions and celery on top.

โฆ Rule of thumb: I always make sure my peeled carrots weigh the same as my meat. Same rule applies to all my bredies and or stews.

โฆ I use whole cinnamon sticks and allspice berries. If using cinnamon powder add it just before serving or the long slow cooking process will cook out it’s flavor; the same goes for garlic if you want to economize and increase it’s strength.

โฆ I use my chillies frozen as I find the food processor chops them best this way. No need to blanche – just throw them straight into freezer ๐Ÿ˜‰

โฆ If you wish to leave your skins on potatoes then wash and scrub them well. I always think “nutrient density,” as their skins are great for added nutrients and fiber.

โฆ Optionals extras you may includeย are added to taste:

โฆ 5 ml cumin seeds, ground.

โฆ 60 ml freshly chopped cilantro or mint leaves to serve.

Ingredients:

1.2 kg mutton or lamb – Chump chops, meaty chops, rib, neck or shanks

20 g ginger, fresh (1 lady thumb size) or 1 teaspoon fresh ground ginger (or dried)

3 onions (medium), roughly chopped

1.2 kg carrots, peeled and roughly chopped

1 chili or jalapeno or 2 small cayenne chillies โ€“ OR โ€“ a light sprinkling black or cayenne pepper

3 celery stalks with leaves, roughly chopped

6 cloves garlic (fresh) or to taste

2 cups water โ€“ Use what you need for your own consistency

6 large potatoes (8 medium) – 1.286 kg potatoes, unpeeled (6 – 8 large potatoes)

5 ml dill seeds, ground (Optional but lovely if added)

ยฝ teaspoon ground allspice โ€“ OR โ€“ 7.5 ml whole berries

1 bay leaf

1 tsp rosemary

1 tsp thyme

2 tablespoons sage leaves, (fresh) chopped or 5 ml dried to taste

1 teaspoon ground cinnamon

7.5 ml turmeric (Optional) – Adds a lovely yellow colour to potatoes

2.5 ml nutmeg or to taste – I used around 3/4 of a whole nutmeg grated

salt, to taste โ€“ OR โ€“ Cream of Chicken Soup powder – omit for GMO free

1 chicken stock cube (Optional) – Omit for GMO free

ยผ teaspoon ground white pepper, to taste

1 Lemon (whole) – juiced and added to taste

400 g rice

Method:

1. Add your meat together with a cup water and cook until meat releases it’s fats – topping up with a cup water as needed.

2. Place your whole ginger (if not using powdered) on floor of food processor bowl with your whole garlic cloves, jalapeno and roughly chopped onions. Process until finely chopped. Add to meat and gently saute until onions are soft and translucent.

3. Add roughly chopped carrots to food processor together with your celery and chop very finely. Add to you meat and onions.

4. To a coffee grinder add your dill seeds, allspice berries (if not using powder), crumbled bay leaf, rosemary and your crumbled cinnamon sticks (if not using powder) and pulse until you have a coarse to fine powder. Stir into your meat mixture – followed by the balance of your ingredients, ie; sage, cinnamon power, ginger powder (if not using fresh ginger), turmeric, nutmeg, white pepper and salt to taste. – If you are using soup powder follow package instructions to make it up.

5. As soon as meat is halfway done, you may add your potatoes.

6. Continue to cook until meat and potatoes are soft.

7. Microwave steam rice with enough water to cover in sealed container for 17 minutes in 1000 w microwave. Set aside covered for 5 minutes. Remove cover and fluff up with fork to separate grains.

8. Season to taste with lemon juice, adjust seasonings and serve together with steamed rice and finely chopped mint, parsley or cilantro (Optional).

Enjoy! ๐Ÿ˜‰

Old Cape Malay Style Sambal – A Salad of Tomato, Onions, cucumber and green capsicum or sweet peppers – Just the way we like it! – Including a Cucumber Salad

Two lovely Salads which go very well at braais here in South Africa (barbecue). Also with many other dishes such as Curries, Lasagnas and or a Greek Souvlaki served together with pita and Tzatziki Sauce.
Notes:
You may if you wish – scrape down the length of your cucumber with the tins of your fork which will give it a fancier look ๐Ÿ˜‰
If using in Pita for Lamb Souvlakia, it is best to make your sambal mild due to its spiciness.
The word Sambal is Javanese in origin and means condiment. It is usually a highly seasoned relish of grated raw fruits or vegetables squeezed dry, sometimes mixed with pounded green chilli and moistened with vinegar or lemon juice for a sweet sour taste. Sambals are usually served with curries or a bredie which is a word for stew in South Africa. Today dhunia or fresh coriander leaves and garlic are also added for extra flavour.
The below are all added to taste..
Ingredients:
Red firm ripe tomatoes, diced into small cubes
English cucumber (unpeeled), diced into small cubes
Green pepper, seeds removed, diced into small cubes
Onion, finely chopped
Salt added to taste
Vinegar
sprinkling water and a few drops oil – to taste
Method:
Mix all together and serve.
Donโ€™t use cucumber if making Souvlakia as Tzatziki Sauce already has it!
โœ”๏ธ ๐Ÿ˜ ๐Ÿ˜˜ ๐Ÿ˜Ž ๐Ÿ’š ๐Ÿฆ‹ ๐Ÿ’•๐Ÿ’™๐Ÿ’š๐Ÿ’œ๐Ÿ’›๐Ÿ’Ÿ๐Ÿ’Ÿ โ™ฅโ™ฅ ๐ŸŒฟ๐ŸŒผ๐ŸŒผ๐ŸŒฟ ๐ŸŠ๐ŸŠ ๐Ÿ’˜๐ŸŽถ๐Ÿ’˜๐ŸŽถ๐Ÿ’˜
Cucumber Sambal (Salad)
Ingredients:
1 Large English Cucumber
30 ml white vinegar
Salt to taste
Pinch sugar, if needed
Method:
Scrape cucumber with a fork. Cut into slices.
Place in colander. Sprinkle with salt and allow to draw for 15 minutes.
Press out all the moisture and combine cucumber slices with 30 ml white vinegar and salt to taste. A pinch sugar may be added to if needed.
โœ”๏ธ ๐Ÿ˜ ๐Ÿ˜˜ ๐Ÿ˜Ž ๐Ÿ’š ๐Ÿฆ‹ ๐Ÿ’•๐Ÿ’™๐Ÿ’š๐Ÿ’œ๐Ÿ’›๐Ÿ’Ÿ๐Ÿ’Ÿ โ™ฅโ™ฅ ๐ŸŒฟ๐ŸŒผ๐ŸŒผ๐ŸŒฟ ๐ŸŠ๐ŸŠ ๐Ÿ’˜๐ŸŽถ๐Ÿ’˜๐ŸŽถ๐Ÿ’˜