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Friday, July 19, 2013

Ostrich bobotie and tiobe cakes~

Traditional South African fare~<i> for the bobotie~ 30ml olive oil 2 onions thinly sliced 2 cloves of crushed garlic 2 tsp Raja Mild curry 1 tsp fresh grated ginger 1 tsp turmeric juice of 2 lemons 2 T worcestor sauce 1 T chuctney 1 T tomato paste 100ml sultanas finely chopped apple 3 slices white bread soaked in a cup of milk 500ml Good Red wine (Merlot) 300ml milk 2 kk ostrich mince salt and pepper to taste 1 T sugar 3 eggs beaten fresh bay or lemon leaves Preheat the oven to 180deg C Heat the oil in a frying pan, add the onions and garlic and fry until golden. Add the curry powder, ginger , tumeric. Add the lemon juice, worcestor sauce, chuctney, sugar and sultanas and bring to the boil. Soak the bread in the milk as above and squeeze out reserving the milk. Mix the bread and ostrich mince into the spice mixture in the frying pan. Season to taste. Add the red wine and simmer until the mixture is cooked. Spoon into greased oven dish. Beat the eggs and milk together, season with salt and pepper. Pout the mixture carefully over the top of the meat mixture...I pour over the back of a spoon. Press the bay leaf into the topping. Bake in a water bathh for 30minutes. >
For the Tiobe cakes~ 750ml vegetable stock, please try the new improved Knorr stock pots! 250ml green beans (blanched and diagonally sliced) 1 cup cooked mealies (tinned or fresh) salt and pepper to taste 1 tsp cayenne pepper 1/2 cup cashews (chopped) 500ml maize meal (mealie meal)..(you could use polenta as a replacement) Bring the stock to the boil in a saucepan and add the beans and mealies. As soon as these are cooked, add the nuts and the mealie meal and stir well. Cover and boil for 15 -20 minutes. Stir thorougly. Pat out onto a baking tray covered with baking paper. Refridgerate for at least 1 hour. Cut into squares. Oil a steak skillet and grill on both sides. Serve with a relish or in this case with the bobotie!
Ready to be refridgerated!
Beauty and appeal of Africa are the great unspoilt vistas, vast landscapes and its wildlife.... Good different food styles go hand in hand with this! I trust you will try this....
Bon Weekend!

Wednesday, July 17, 2013

Thank you Pick 'n Pay and the Freshly Blogged team!

The past weekend I have spent pondering where I am going with all the hipe of the online freshly blogged challenge. I did realise that my personal life has definately suffered due to this addition to my already "full" life. I will not go into detail of what my day consists of, as most of the "fairer sex" know how to multi-task. My wonderful aunt ("sister and mentor")helped me put my life back into perspective yesterday..... My business, family and my own personal health and well-being definately do come first... I started this blog soon after the passing of my late mother. We did not spend a day on her passing, a huge void was left in my life, hence the food for my soul and sharing of her mouth-watering recipes .... Whilst I feel so flattered about being chosen as one of the top foodie bloggers in South Africa, I merely cannot give the project my all without compensating my "day-job"! Pick 'n Pay, I want to take this opportunity of paying homage to you for believing in me and more especially, Vanessa, from the Freshly blogged team who took so much time to phone me and try and convince me that I am special,unique and definately still wanted as a competitor!! Your spekboom will always remind me of this honour. This acolade will be one for my memory bank! I am truly humbled that my little blog was recognised. Shel xx

Tuesday, July 16, 2013

Beef Suet Pudding ~">






Beef suet pudding

By Michelle Terblanche (Just me Shel)
Inspiration behind this recipe: More winterlicious comfort in a pretty cup! Winter is a time of no sea or sun, so the kitchen should be the 'hot spot' of the home. What better than stepping into your home, smelling the aromas of this steamed beef pudding bubbling away on the stove and opening the little parcels to reveal the special little puddings! Slow food ... comfort food. This dish promises to take the chill out of the cold season.


For the suet pastry

250g plain flour
Pinch of salt
125g beef suet
125ml milk

For the beef filling

1 punnet PnP soup pack (carrot, leek, celery, tomato, potato, turnip), diced carrot, celery and potato
1 onion, diced
1 PnP star anise
1 tbsp PnP White Wine Vinegar
1 tbsp sugar
1 tbsp olive oil
500g beef shin
1 Knorr Beef Stock Pot
250ml water
1 tin Indian-style diced tomatoes (175g)
2 sprigs fresh thyme
Salt and pepper to taste

Suet pastry

Sift flour and salt into a bowl. Rub in the finely minced suet. Add cold milk to dry ingredients.
Wrap in cling film and refrigerate for 30 minutes.

Beef shin filling

In a heavy-bottomed pan, brown diced onion, carrot and celery in olive oil.
Add star anise, vinegar and sugar.
Add beef shin that has been dusted with flour and seasoned. Brown for 3 minutes then turn over to brown the other side for a further 3 minutes.
Add beef stock pot and water.
Add tinned diced tomatoes and diced potato.
Adjust seasoning.
Simmer for 90 minutes until beef is tender and can be cut into cubes.
Let mixture cool and spoon into cups lined with the suet pastry.
Brush the edges with egg wash.
Top with a round of suet pastry.
Cover with foil that has been folded in the centre to allow for expansion.
Secure the foil to the cups with string.
Put the cups in a heavy-based saucepan with water halfway up the cups.
Steam for 70 minutes.
Remove from foil and serve with vegetables of your choice.

Monday, July 8, 2013

Thai Phyllo cups~ look for my recipe


Thai Phyllo Cups with a dash of ‘sweet and sour sauce’~

My inspiration for the dish.

Nothing beats having an impromptu get together around a roaring fire this time of the year and these could be prepared in advance and frozen before the baking stage.  When needed they can be popped in the oven and baked.

These tasty morsels explode with flavor and crispness when one takes that first bite.

Fresh flavours with a hint of garlic , coriander and ginger are great for winterlicious comfort!

Thank you Pick ‘n Pay for this opportunity to experiment in my kitchen…..


Makes +- 30 small ‘cups’


2 x 500g packets of Findus Wok Thai vegetables

1 roll (500g) PnP phyllo pastry

2 tablespoons PnP crushed garlic, ginger and dhania paste

PnP beef noodles

An orange

A pineapple

1 tablespoon sunflower oil

Juice of ½ an orange

For the sauce~

 tablespoon brown sugar

4 tablespoon vinegar

¾ cup of juice of the pineapple

1 tsp of orange zest

1 tablespoon of flour mixed with 4 tablespoons water

Add extra water if it’s too thick!

Adjust  the flavor  for salt, vinegar or sugar to suit your taste



Heat wok with 1 tablespoon sunflower oil.

Add the dhania, garlic and ginger paste

Add the Findus Frozen vegetables and flash fry for 4 minutes making sure vegetables remain crisp

Add the juice of the orange and ½ cup of chopped pineapple.

Cook the beef noodles according to instructions on packet and add these to the wok and incorporate.

Cut the sheets of the phyllo pastry into roughly 8cm x 8cm squares.

Brush the bottom layer of pastry with melted butter and line muffin tin pans with 4 phyllo squares.

Add the vegetables and close the cups. Brush the tops with a little melted butter.

Bake at 180deg C for 15 minutes until the edges are golden brown.


For the sauce~

Bring the pineapple juice, vinegar and brown sugar to a boil over high heat, stirring to dissolve the sugar. Add a few pieces of the left over pineapple and add the flour mixture, stirring to thicken quickly. Adjust the seasoning, adding salt, more sugar or vinegar to suit your taste.

Use the sauce to dip the phyllo cups in.
Enjoy but please vote here by logging into here    (  with your email address and look for my profile and recipe under the column "competitors" the right hand side bar you can click on my recipe and then click "vote".
Thank you for your time....
Shel xx