Copyright protected 2009 -2016. Please email should you wish to use any content of this blog at

Monday, September 5, 2011

Menu Ideas from Solomon ~ Week 5th September 2011

 A week of comfort ideas....

A lamb bredie.....

1kg Lamb knuckles
4 onions, sliced
2 cloves of fresh garlic, crushed
salt, pepper
2 sprigs of fresh thyme, chopped
2 sprigs of fresh rosemary, finely chopped
4 carrots, sliced thickly
4 celery fingers, sliced
6 potatoes, peeled and sliced in half
1 tablsp sugar
1 tablsp tomato paste
1 lt of beef stock
500ml good red wine

Brown onion, garlic and knuckles that have been dusted with flour in +-2 tablespoons olive oil. Add the carrots,celery, sugar, salt and pepper to taste. Then add the stock and the wine. Simmer slowly for 1 hour until the flavours come together. Add potatoes and tomato paste and adjust flavouring. Simmer a further half an hour. Serve.

  Roasted Butternut half moons!

1 butternut
5 rosemary twigs
olive oil
5 ginger bread biscuits, crushed
1/2 cup of almond slivers

Cut the butternut/pumpkin in wedges
Put the rosemary on a baking tray, rub the olive oil into the wedges of butternut and lay on top of the rosemary. Bake at 180deg C for 20 mins until cooked
Crush the ginger biscuits and sprinkle together with the almonds over the butternut and bake a further 5 minutes. Serve immediately.
Such a nice side dish for the bredie or a braai!

A fluffy Cheese Omlette

3 organic eggs
cheddar cheese
1 tablsp water
1 tablsp butter

Heat the butter in the pan
Whip the eggs together until creamy and add the water
Pour into the melted butter
Run a palette knife around the edges to loosen . Keep moving the egg around to ensure even cooking.
Add cheese to the one half.
Fold over, cook a further 30 sec.
Pop out onto a serving plate.....nothing better to startyour day with a slice of buttered toast! Yum!! 

Jaffles..........on the fire~

Carameilised Onion and Cheddar Jaffles
You can fill these with anything....from left over savoury mince, plain cheese and tomato, or as I like....
Caramelise some onions with a dash of balsamic and brown sugar until soft and brown.
Fill the bread with a generous helping of cheddar cheese.... you could even try a wheel of camembert with the onion......all absolute crowd pleaser!

A South African Croque Monsieur
8 slices of white a large french shape...buttered
For the White Sauce
2 tablsp butter
2 tablsp cake flour
1/2 cup of milk
2 tablesp wholegrain mustard
1 cup of grated gruyere cheese

For the filling.
1 cup of gruyere cheese, grated
some sage leaves (I used only because I have in my garden
some thinly sliced biltong...but you can use black forest ham

Make the white sauce by melting the butter, add flour, mustard and cook out for about 2 mins. Add the milk and incorporate. Then add the gruyere and cook until melted. Add salt and pepper to taste.
Put the cheese, sage, biltong on 4 slices of bread on the unbuttered sides. Put a big scoop of the cheese sauce in the middle of each. Then place the other slice of bread on top.
Melt 4 tablespoons of butter in a pan. Fry the bread on all sides until golden brown and the cheese starts to ooze!!!
You could even top it with a soft fried egg....

Bean Soup
1 onion finely diced
2 leeks chopped
2 potatoes diced (nice large ones)
2 carrots sliced
200g of beef shin (bone in)
3 tablespoons parsley
chopped celery, washed and including the leaves
1 410g tinned tomatoes
2 tins of kidney beans
2 litres of chicken stock
parmessan shavings for the top

Heat oil, fry meat and vegetables for a few minutes until nicely brown.
Add the tinned tomatoes, chicken stock and beans and bring to the boil. Simmer for about 1 1/2 hours.
Taste and adjust flavouring. Serve with parmessan shavings and croutons....(Woolies have excellent flavoured ones!)

Enjoy your week!

I'm linking to Stonegable's "On the Menu Monday"
 I trust all our American bloggers are having a wonderful Labour Day...


  1. Hi Shel! I am trying to get up to date with all my favourite blogs after a hectic period! The twin tubs is my post in Plettenberg Bay is at The Grand Cafe and Rooms.
    I need to read some older posts but this one is amazing with all the great food! Bean soup is my ultimate comfort food and your South African Croque monsieur looks great. I will do that for when my son returns from Stilbaai. He loves croque monsieur and ate his way throug France with crocs as he call them. Biltong ...he will be delighted. Your jaffel pic is heaven. I am learning loads here from your foodie pics and am pinning the whole lot on my pinterest board Tastebud for my kids to find as well. Thanks for the Monday morning taste sensation and eye candy as well.



  2. Oh you sweet girl....
    Thank you for the address...I will look it up.
    Your son will love it with biltong..we all enjoyed it this past weekend....
    please tell me more about this pinterest board...when you have more free can email me~
    Have a happy week too...I'm sure it will be great to have your son home.
    Shel xx

  3. What a wonderful menu Shel..

    I think the addition of Ginger crumbs to the butternut squash is genius:)

    Everything looks so comforting and delicious.on top of planning a wedding and all your other things going on..

  4. You are my inspiration, dear friend xxxx

  5. Everything sounds great! You're the third person I've seen making bean soup, so I just had to make some too:@)

  6. This menu is fantastic....and your blog too.....hugs, Flavia

  7. love this comfort food dressed up to me looks delicious
    come see me at

  8. Everything looks so delicious! I am looking forward to the comfort foods of fall here as summer winds down...I saw beautiful apples and squash at the Farmer's Market today!