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    342 Recipes

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    1 Reviews |  By Zurie

    A double-flavoured fun cookie which kids love. In this case I am giving mainly the metric weights and measures, with the approximate American weights and measures in brackets. This recipe comes from a friend with a slew of grandkiddies! Prep time does not include the 2 hours chilling time.

    Recipe #445207

    I discovered this lovely fine-dining recipe while paging through my recipe scrapbooks. It's worth the time you spend on it, and is an unusual starter for a dinner. It is best made a day ahead (ahaa!!), covered, and chilled, because it's easier to slice (using a serrated knife) when cold and firmer.

    Recipe #445206

    1 Reviews |  By Zurie

    This cookie contains both cocoa and dark chocolate, with nibbed almonds added -- simple and just right to help fill the holiday cookie tins! Depending on how large or small you roll the little batter balls, you'll get between 35 and 45 cookies. If you cannot find the nibbed almonds, simply crush flaked almonds. I use a good-quality semi-sweet dark chocolate slab for this recipe, not choc chips. Not a very sweet cookie.

    Recipe #443214

    Delicious muffin-like snacks -- eaten hot or cold -- or warmed up as a side dish. Fantastic for busy times and guests, as they can be made ahead, kept in the fridge, heated up and served with other goodies on a platter. Also nice served with a tomato salsa with a bite, or plain with grated Parmesan cheese. Recipe from a great Mediterrranean-type restaurant in the Winelands of the Cape, called Olivello -- but as usual I tweaked it a little.

    Recipe #442932

    1 Reviews |  By Zurie

    Hereby hangs a tale: it is now (Nov 2010) late Spring in South Africa. To my great joy I brought home a basket full of sweet, sweet onions from my own organic garden!! (Called Texas Grano, go figure!!) I created this tonight, to go with a roast chicken surrounded by jacket potatoes, and a pot of lightly-cooked broccoli. For salad, there was chopped avo, tomato, (more) sweet raw onions as well as juicy shrimps ... This was delicious as a side dish!!

    Recipe #442822

    This is another of my recipes which is ideal for lazy or busy cooks!! Assemble ahead, refrigerate, then pop into the oven before dinner. All it needs to round out a healthy dinner is a salad with goodies in it! Instead of the cider you could use pure apple juice.

    Recipe #440769

    1 Reviews |  By Zurie

    Created for DINING ON A DOLLAR, Oct. 2010. Quickly put together, no cooking needed except a few minutes in the oven to heat through. EDITED AFTER CONTEST: There was a mistake in the ingredients, so sorry! I've edited the recipe.

    Recipe #440728

    1 Reviews |  By Zurie

    This is an old South African favourite, often made for the small Home Industry outlets and for our numerous interesting roadside "farm stall" coffee shops, where good preserves, breads and bakery goods are often for sale. If you like almonds, this is for you.

    Recipe #439218

    Delicious, simple cheesecake. NOTE that this should be made the day before you need it. Use a springform cake or pie tin -- the kind with the detachable sides -- to make a nice-looking cheesecake. Note that you cover this tin on the outside with foil to prevent any water seeping in or filling seeping out -- the cake is baked inside another tin, to which water is added (like a bain-marie).

    Recipe #439179

    1 Reviews |  By Zurie

    This is one of my favourite dishes. Yes, it does take time, mainly in preparing and sauteing the vegetables. Believe me, it is worth it! This recipe serves 9 people, and can easily be made a day ahead. I do the prep at my leisure, quite a relaxing task! The result should be a tasty, tangy bake which needs no more than baked chicken pieces and maybe a large bowl of mixed lettuce leaves with dressing. This is sooo healthy : 5 veggies, plus other healthy ingredients! Do season it well. The flavour improves on standing: I make the whole large dish for the 2 of us, then divide it and keep the 2nd part, covered, in the fridge for the next day. Worth every minute you spend on it, and kids should like it too! DO NOT be put off by the list of ingredients : they are all pretty ordinary, and it's all easily assembled.

    Recipe #439177

    2 Reviews |  By Zurie

    A very light salad as a side dish. A pleasant variation from the various tomato salads, and another way to make use of the ever-present zucchinis! (Baby marrows to us).

    Recipe #437851

    Believe me, the (Thai) fish sauce is necessary, and fish sauce does not make food taste fishy! It adds a taste dimension you need for this recipe. Easy recipe. With the cucumber pickle it looks great on a plate.

    Recipe #437081

    3 Reviews |  By Zurie

    Every now and then someone requests Ethiopian recipes. Most of the easily available recipes are the traditional stews, and there are hundreds of individual variations of these recipes with the same name. In the Kitchen Information Forum you can find a short glossary of Ethiopian food terms. The word WAT means a stew, and the basic spice mixture used in almost all stews are BERBERE. The recipes are economical, easy and tasty, and always served with INJERA (flatbread). If you type "Injera" in the search line on you will find more than a dozen recipes. Make the Berbere spice mix first. Prep time tries to include making this spice mix from scratch, although it is available from specialty and Ethiopian stores.

    Recipe #436458

    1 Reviews |  By Zurie

    I'm posting this recipe with our usual metric weights and measures, with the US equivalents in brackets. I snagged it today from a newspaper, but I've adapted it. With any raw or cold-smoked salmon as the lure you could get me to commit ... well, you name the sin!! I adore it. It's very expensive in South Africa, as the best quality is flown in on ice. I buy packets of the thin cold-smoked salmon secretly, to have for breakfast on crispbread. This recipe can be served as a starter for 2, or Scrooge-like in tiny potions on Melba toast as snacks, so "servings" given below takes this into account.

    Recipe #436328

    1 Reviews |  By Zurie

    Baked custard is a well-known recipe in our parts. This variation adds gentle spices to a great dessert. Please see the notes for dressing up the final product, to your taste!

    Recipe #435153

    2 Reviews |  By Zurie

    A traditional dish from Ethiopia. There are the usual variations on this theme, normal with any traditional food, but the Berbere spice mix is non-negotiable! Apparently Ethiopian women are only considered ready for marriage when they can make a good Berbere! Make this during a chilly winter weekend! Don't faint at the spice ingredients: it is indeed hot and red, but whatever you don't use for this stew will keep for 6 months in the fridge, and the stew won't make you go up in flames! This is served with the wellknown Injera bread -- a large flat bread which is often used as an edible "plate" as well. Ethiopians would normally tear off a piece of Injera, fold it slightly, and scoop the stew from the bowl with it. This is hard to do unless you're Ethiopian, so rather serve some flat bread separately, and eat with knife and fork! It's a lovely robust stew, and also economical. Prep and cooking time does NOT include time for making the spice mixture and boiling the eggs, which you might want to do beforehand anyway.

    Recipe #433739

    Rich and easy! Serve thinly sliced with a chopped, mixed salad full of nutrition, pickles, mustard. Can be eaten hot or cold. Prep time is a guess, but it's quick.

    Recipe #431862

    Very simple, created out of being bored with cooked, fried or baked zucchini!! The little extras like the walnut oil really makes a difference to the bland zucchini, but you can use another nut such as hazels and hazelnut oil, or use sesame oil. Do use enough cheese, even if it's cheddar: the cheese taste should come through strongly. Use a good home-made or shop-bough vinaigrette, not a creamy dressing. A ridged pan would be best, especially if you "burn" pretty black marks across the zucchini slices, but my old iron ridged pan was discovered to be rusty, so I used an ordinary pan.

    Recipe #431092

    Easy, a no-brainer oven casserole. Please believe me, even if you hate anchovies, you CAN NOT taste anchovies used in this way, as they melt completely and only add flavour to the stew! And if you hate kidneys, use beef only. All the elements in this very simple comfort casserole sort of melds, so no one flavour stands out. If you ever decide to make it, try not to substitute or leave out ingredients. In the end it is nothing more than a simple main dish. Serve it with brown rice and a green veggie like fresh green steamed beans.

    Recipe #430787

    Very simple burgers, with canned tuna given a flavour kick with smoked mussels. I am uncertain about the exact weight of tuna cans in the USA: I used 2 of the solid-pack cans, 170 g each. Do not use shredded or tuna chunks, because it yields so little meat! Use any dry poultry stuffing with a breadcrumbs basis. Because of this dry stuffing the burger mixture needs to stand about 30 minutes (or be prepared hours before if you like) so that the dry stuffing can absorb liquid. Prep time does not include standing time.

    Recipe #430184

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