Indian Egg Toast

Eggs, Indian
April 20, 2012 Indian Egg Toast add a a twist to egg on toast with this spicy Gypsy toast recipe.  Serve it for breakfast or lunch or as a tasty supper dish. Ingredients 2 eggs 2-3 slices of Bread 1/2 onion (finely chopped) 1/2 tomato (finely chopped) 1-2 green chilies (finely chopped) 2 tbsp chopped coriander leaves Salt {Tags: , , , , } {More...}

South African Curried Carrots

April 13, 2012 South African Curried Carrots used as a Side dish to compliment meat dishes. You can serve it at a barbecue or you can serve it as a vegetarian curry with rice Ingredients 1 kg carrot 1/2 kg onion 2 cups white vinegar 2 cups sugar 1/2 cup raisins , seedless 1/2 tablespoon salt 1/2 teaspoon {Tags: , , , , , , } {More...}

Monkey Gland Steak

Monkey Gland Steak a very popular South African dish but don’t get upset Monkey Gland Sauce is only a name and no monkeys were harmed in the making of this delicious meal. Ingredients 4 steaks 1 large tomato 40 ml Worcestershire sauce 50 ml peach chutney 50 ml water 1 large onions, chopped 75 ml {Tags: , , , , } {More...}

South African Malva Pudding

South African Malva Pudding a dessert of Dutch origin and is usually served hot with cream, ice cream or custard. Ingredients for the Cake 1 cup castor sugar 2 eggs (room temp) 1 tablespoon smooth apricot jam 1 ¼ cups cake flour 1 teaspoon bicarb of soda (5ml) pinch salt 2 tablespoons butter (30ml) 1 {Tags: , , , , } {More...}

Lebanese Peasant Salad – Fattoush

Lebanese Peasant Salad – Fattoush a favourite in the Lebanon and a great way to use up stale pita bread.  You can add as many greens vegetables as you wish to this salad but make sure they are chopped very finely. Ingredients For the Dressing 1 clove garlic 1/4 tsp. salt juice of 2 lemons (about {Tags: , , , , } {More...}

Lebanese Stuffed Tomatoes (Banadoura Mahshi)

Lebanese Stuffed Tomatoes (Banadoura Mahshi).  Stuffed vegetables are usually served with the main meal  and are very popular in the Lebanon. Ingredients 4 large, ripe tomatoes (*) 1/2 pound lean ground lamb or beef 1/4 cup pine nuts 1 teaspoon salt 1/4 teaspoon pepper 1/4 teaspoon ground ginger 1/2 teaspoon cinnamon 1/4 teaspoon allspice 1/4 {Tags: , , , } {More...}

French Crepes

April 6, 2012 French Crepes a breakfast or dessert dish to serve with jam or fruit and whipped cream or Creme Chantilly.  You can make them in advance and keep them warm separated with foil or baking paper. Ingredients 1 cup plain flour 1 teaspoon white sugar 1/4 teaspoon salt 3 eggs 2 cups milk 2 tablespoons butter, melted {Tags: , , } {More...}

Boeuf Bourguignon

Boeuf Bourguignon another traditional French dish with many different variations.  You will need to get an early start at this recipe needs a while for cooking. The longer you cook the beef the more flavour you will get and the beef will be more tender.  A great one pot casserole. Ingredients 2 large onions, chopped 2 {Tags: , , , } {More...}

Quiche Lorraine

Quiche  is traditionally made with bacon but you can experiment with this dish using different cheeses or you can make a vegetarian variation with asparagus or other vegetables. There are many recipes for Quiche Lorraine and this is one of them Ingredients 6 eggs 7 ounces (200 g) chopped Bacon 4-5 ounces (125 g) grated {Tags: , , , } {More...}

French Creme Chantilly

Creme Chantilly originates from the town of Chantilly in Picardy, in the late 17th century and is a classic for many French desserts.  It was created by the French Chef  Vatel for a banquet for Louis XIV, At one of Fouquet’s banquets at the Château de Chantilly (Chantilly Castle) in the Picardy region. Ingredients 84ml/10fl oz whipping cream 1 vanilla pod {Tags: , , , } {More...}