Mealie Meal Bread (Maize Meal) – The Tasty Favourite South African Gluten Free Bread! Includes Recipe for Bread Machine! From Kook en Geniet – South Africa!
Drop Dead Delicious! In House Steak House Meal! Includes Marinade – 3 Sauces and Steak Grilling Times – The Best under the Sun!
Best Ever Char Siu Stir-Fried Chicken! – Char Sii炒鸡片 – Char Sii炒雞片 – Absolutely Drop Dead Delicious! Chinese / Cantonese Cooking with Recipe for Plum Sauce and 5 Spice Powder
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When using whole seeds of spice: You need to measure approximately 15 ml of whole spice to get approximately 5 ml of powdered spice.
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In my part of the world I cannot get Szechuan peppercorns so I just use some black peppercorns which I lightly roast together with fennel seeds for a total of 44 seconds on high in a 1000 watt microwave oven in a damp (rinsed, water emptied out but not dried) teacup, cool and grind together with other spices.
Hot German Bacon Potato Salad – Absolutely Drop Dead Delicious!! You will come back for more so make lots!! This is Totally Addictive!!
For an extra flavour boost you may add some of your homemade
gelatinized Chicken Stock and rendered Chicken Schmaltz or Fat to this dish – Delish! 🙂
Apple cider vinegar and sugar are added in accordance with your own taste.
If out of apple cider vinegar you may substitute with plain vinegar or by adding some of your whey, leftover from making Greek yogurt, cream or cottage cheese as it has a tendency to become very sour and vinegary on standing or when bottled.
Wash and scrub your potatoes if you are going to leave the skins on or peel the potatoes if you prefer – you may leave them whole.
Steam or boil your potatoes for about 25 minutes or until fork tender. Do NOT add any salt or your potatoes or will remain hard and not soften up.
Drain potatoes in colander or a large sieve.
Heat oil in saucepan and add in given order – add your sliced onions, bacon, black pepper and a little salt to taste.
Break up your bacon in saucepan with spatula and cook until bacon has browned.
Add the apple cider vinegar to taste – You don’t need to add all of it – so add it according to your own taste.
Add the sugar to taste – you also do not need to add all of it and it is entirely up to your taste.
Cook on medium heat until sugar dissolves.
Chop up your spring onions and slice or dice your cooked potatoes into small pieces.
Add your spring onions and potatoes to your saucepan together with 1 teaspoon salt and a 1/4 teaspoon of black pepper to taste.
Gently toss all together until combined. Top with more bacon and green onions if desired.
Serve warm.
Enjoy!
Miraculous Most Fluffiest Magical Mashed Potatoes Ever!! The Secret is out !!
Peel, cut and halve the potatoes or you may have them in pretty big chunks.
Find a microwave steamer if you have one or you may use a conventional steamer or pot designed for the purpose of steaming.
Set the steamer basket over about 2 inches of boiling water.
Arrange potatoes in steamer basket in a single layer so they cook at a uniform rate.
Using thongs place your softened steamed potatoes into the center of your ricer called the hopper. Fill the hopper to about 2/3 rd’s of the way and press down with the handle like a kind of like a citrus press and all your wonderful steamed potatoes will rice out at the bottom and sides through the round holes of your ricer or you may use a colander or a large sturdy sieve (placed over a bowl) using the flat back-end of a tablespoon, press through one potato at a time. If using a sieve or colander do not overload it.
Do NOT use a food processor, a blender or even a hand-held mixer, because they will shear through the potatoes and starch granules creating a very gluey – gooey mashed potatoes so best avoid these machines!
Melt butter in milk. Add your seasonings and herbs like rosemary, garlic, pepper and any other aromatics you would like to add. Swirl the heated liquid around to dissolve the salt into the liquid and to infuse the herbs because you don’t want to over-mix your ready riced potatoes.
Pour your heated buttermilk mixture over your riced potatoes and give it all a gentle stir so that it is nicely combined – Do NOT over stir or they will turn gloppy and or gluey!
Serve in a nice warmed bowl so that your mashed potatoes don’t get cold.
There you have it – 3 simple tricks to serve the fluffiest mashed potatoes EVER!
Enjoy! 🙂
Best Cream of Tomato Soup I have EVER had in my Life!! BEST on the Net!! Warning!! Addictively Delish!! Great for Meatless Mondays!! Vegan/Vegetarian-GMO Free!!
The Best Tomato Soup you will EVER eat !! Trust me !! This one just can’t be beat !! And has truly has become one of my TOP favourite Soups! 😉
No Bake Milk Tart (Melktert) with Quick Microwave Oven Condensed Milk Filling – This is the Best Milk Tart Ever in South Africa! – Including 2 of the Best Ever Pastry Crusts!
Grandma Lizzie’s Sour Cream Pound Cake is the Best under the Sun! With formula to Enjoy just the way You like it!
So rich, velvety and lovely! What’s to be expected from this great grandma-tested recipe! Lovely served with fresh berries or fruit like macerated or sweetened strawberries!
Grandma Lizzie passed away in 1986 at the ripe old age of ninety-seven, but she is remembered in a very special way each year at her family reunions because her pound cake is always on the menu. – Enjoy!
Notes:
To reduce calories the sugar may be taken down to equal the weight in flour.
1 ml in a granulated sugar equals = into 0.85 g
1 American cup measures = 236.59 ml (237 ml) = 118.295 g (118 g)
1 stick of butter is equal to 113 grams.
1 oz = 28.3495 g
To create a less dense pound cake half the butter in the below recipe has been replaced with sour cream which may also be replaced with a salad oil, a buttermilk or a yogurt.
To Make Cake Flour: Weigh out one pound (450 g), or 3 ¾ cups of All-Purpose Flour.
Remove 7 Tablespoons (52.5 g) of the flour and place back in bag.
Add 7 Tablespoons (49 g) of Corn Starch to the flour. 7 g = 1 tbsp
Sift the flour and corn starch together, 3 to 4 times, set aside.
To make a true pound cake: Start by weighing your eggs in their shells – then follow by adding an equal amount in weight of butter, sugar and all-purpose or cake flour. You may then add a little vanilla extract, some baking powder and salt to taste or any other flavorings you like, like lemon zest etc.
Ingredients:
2 sticks (226 g) butter, softened
3 (603 g) cups sugar
6 large eggs, at room temperature
3 American cups (354 g) all-purpose or cake flour
1/2 teaspoon baking powder
1/4 teaspoon baking soda
8 oz (227 g) container sour cream
1/2 teaspoon vanilla extract
1/2 teaspoon lemon extract
Method:
Grease and flour a 10-inch tube pan.
Preheat the oven to 160 C (325 F).
In the large bowl with electric beater, beat together the butter and sugar.
Add 1 egg at a time, beating thoroughly after each addition.
In another bowl sift together the flour, baking powder, and baking soda.
Add the flour mixture to the butter mixture and beat thoroughly.
Add the sour cream, vanilla, and lemon extract and beat thoroughly. The secret is to beat as much air into the batter as you possibly can.
Pour the batter into a greased and floured cake pan.
Bake in preheated oven for 1 1/2 hours or until a toothpick inserted into centre comes out clean. Cake should take approximately 1 hour and 20 minutes, however you may want to check yours sooner.
Remove pan from oven and allow to cool on a wire rack, for 30 minutes.
Carefully flip pan over to remove cake.
Allow to cool completely before slicing.
Enjoy! 🙂
Adapted From the book: At My Grandmother’s Knee