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    22 Recipes

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    Yet another way to eat cabbage.

    Recipe #237653

    An easy bread to bake. Full of yummy seeds, chewy and with a crunchy crust.

    Recipe #237605

    A lovely savoury bread, good on its own and perfect complement to soup. Background mosaic of herbs and sweetness of onion offsetting the tartness provided by the sun-dried tomato.

    Recipe #237192

    I have it on hearsay that this is a traditional recipe from the coast of Bengal. Flavourful of spicyness with very little heat. Best served with plain steamed/boiled rice and a cucumber raita on the side. Use fish of your choice. *After the first review, the correction related to the first "eleven" ingredients was effected. The recipe itself was obtained from an Indian chef at an international convention. Having enjoyed the dish myself, and having made it subsequently, I posted this on Recipezaar. Being equally perplexed after the first review, I researched the Bengali fish dishes and found essentially the same recipe cited elsewhere. The only advice I can offer is: 1. Do not try the recipe if you equate spiciness with heat and expect the mustard sauce to be anything like the Western commercial mustards. 2. If your sauce and taste preference leans towards the traditional Indian dry "khaari's," this dish will not appeal to you.

    Recipe #201013

    A tasty twist to an old favourite. Fresh parmesan is of course preferable but the bottled variety works fine.

    Recipe #192233

    We often have fried rice in various guises, either as accompaniment or as a one-dish light meal. In this version, fresh asparagus gives nuttiness and crisp texture that cannot be achieved with the canned product. TIP: 1. It is essential for the cooked rice to be loose-grained. Either pre-wash the rice in cold water to remove the free starch or allow cooked rice to cool to room temperature and then fluff with two-pronged fork. Attempting the latter with unwashed warm rice will result in a sticky mush. Cooking time does not include cooking the rice as this step can be done in advance. 2. A non-stick or seasoned carbon steel wok is most suitable for stir-frying rice. VARIATIONS: 1. Replace the asparagus with chopped mushrooms, fresh peppers, bacon, ham, canned tuna or any other ingredient, or any combination. Also add scrambled raw egg to the rice while constantly stirring in final stages of frying for added flavour. 2. Replace red onion with white, green or spring, or shallots as and when available. 3. Spiciness is varied by adding more or less crushed chillies and using fresh green or red chillies add to colour. 4. Rice can be cooked in any stock of your choice, or add two teaspoonsful of any soup powder mix to the water in which the rice is cooked to achieve subtle variations in taste.

    Recipe #192232

    Quick and tasty. Delicious with grilled meats or cut an envelope for pita-style fillings.

    Recipe #185428

    Pinched this recipe from my wife, Naudine. Even kids eat this. Use your favourite choice of soup powder. Our preferences are: cauliflower and baby marrow, potato and leek, white onion - in that order.

    Recipe #185131

    Mashed potatoes have as many guises as there are cooks. We had this one with grilled fish and coleslaw. Salivate away!

    Recipe #185115

    Colourful, tasty roast vegetables with the minimum of effort. I usually pre-cook and then marinate the par-cooked vegetables in the oil-herb mixture overnight. The ingredients can be adapted to whatever your choice is.

    Recipe #184997

    After dismembering a fresh chicken, I usually cook the carcass and use the cooked carcass meat in a pasta dish with whatever is on hand. These pastas are never the same and varies from so-so to excellent. I think this is one of the better outcomes. When cold, a 50/50 mix of this pasta dish and the Broccoli Salad Recipe #65977 makes an excellent pasta salad.

    Recipe #184995

    A wonderful fusion of flavours. Goes well with most any dish but especially good with full-bodied meats. Pre-cook beets in their skins by baking in foil at 200 Celsius for 1 hour. Alternatively, autocook without added moisture in microwave. preparation time does not include pre-cooking.

    Recipe #184633

    A soup that really perks up the taste buds. An ideal starter to literally wet the appetite. As usual, the use of quality fresh ingredients produces the best quality product. Ideally, use fresh vine-ripened tomatoes and sun-ripened oranges. Store bought or canned/bottled can also be used in a pinch but the taste slides down the scale accordingly. Do not exceed the quantities of onion, potato or carrot as this will overpower the soup. The tomato and orange flavours should be primary and the other veges function only to provide a "body enhancer".

    Recipe #179479

    A tasty medley of green beans and potatoes coated with subtly rich Dijon mustard sauce. Ideal accompaniment for meaty fare but also good for a light winter lunch with crusty bread

    Recipe #176567

    A tasty dish prepared in a jiffy.

    Recipe #135936

    Another traditional South African dish, derived from the spicy cuisine of Malay slaves brought to the Cape of Good Hope by Dutch colonialists. Do not be put off by the list of ingredients, preparation is really quite simple and not at all time-consuming. The end result is well worth the effort.

    Recipe #133869

    Traditional South African fare. Rich and filling.

    Recipe #133774

    Tandoori-style marinade together with the smokiness of a barbecue (MUST BE WOOD COALS) lends an irresistible flavour to chicken. After trying many tandoori marinades and spice rubs, this one satisfies my taste buds and judging by the speed at which it disappears, also those of friends and family. Excellent when served with naan. Preparation time does not include marinating.

    Recipe #133773

    One of the many delicacies our family enjoy when the bounty of the annual hunt becomes available. A recipe developed in our house over a number of seasons and now a firm family favourite. I usually cut a roast from the eye muscle in the loin of impala or kudu but any cut of meat suitable for roasting can be used. Preparation time does not include marinating.

    Recipe #133772

    A typical African dish, traditionally served on phutu (a stiff porridge of maize- or cornmeal). Leafy vegetables (morogo) are often used in African cooking and this dish may also be prepared with fresh pumpkin or bean leaves.

    Recipe #133766

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