A healthy week at Solomon this week. My youngest is off to a team building camp with his school, so the three at home need to look after the waistlines a bit.
Monday: Salmon steamed in a chinese basket.
1x 250g salmon piece per person.
Lemon grass
Lemon
Olive oil.
Vine tomatoes.
Balsamic vinegar.
Steam your fish in the basket on a piece of kitchen paper in order for it not to stick.
Drizzle with olive oil, a sqeeze of lemon, salt and pepper to taste and lemon grass and steam til done but nice and tender. This only takes a few minutes.
Grill vine tomatoes with a drizzle of balsamic vinegar and olive oil.
Serve on a bed of mash potatoes with a healthy green salad.
Tuesday.
Canneloni stuffed with Spinach and Feta in a belchamel sauce sprinkled with Parmesan.
Ingredients:
Ready made Canneloni
Cooked spinach
Crumbled feta.
a basic white sauce
Fresh parmesan cheese.
Stuff the canneloni with the spinach and feta.
Make your white sauce. I like to add a pinch of grated nutmeg.
Salt and pepper to taste. Pour over the canneloni which are neatly packed in your casserole dish.
Sprinkle over te Parmesan and bake at 180 degree C for 45 min until bubbly and golden.
StoneGable Panzanella.
loaf of
Ciabatta bread cut into cubes and fried in olive oil.
olive oil
a clove of fresh
garlic
fresh herbs, like
basil and a little parsley cut up roughly
ea salt
pepper
Rosa tomatoes cut in half
1/2
cucumber, quartered lengthwise and chopped
1/2
red onion, sliced paper thin
Carrot, sliced paper thin
balsamic vinegar.
For a South African twist, add a few shavings of biltong( cured dried wild meat cut thinly)
Wednesday.
Ostrich bobotie with Tiobe!
I am having people for dinner so the recipe is enough
for 10 to 12 people.
If you can't get ostrich (South Afrcan meat) you can substitute for extra lean beef mince as ostrich is a healthy lean meat.
Ingredients.
2 Tablsp olive oil
2 thinly sliced onions
2 cloves of garlic crushed
2 tsp masala
1 tsp fresh grated ginger
1 tsp tumeric
juice of 2 lemons
2 Tbls Worcestor sauce
1 Tblsp apricot jam
1 tsp chutney
1 T blsp tomato paste
100ml sultanans
1 apple peeled and diced finely
1 cup roasted pine nuts
3 slices of white bread soak in 2 cups milk
2 kg ostrich meat
salt and pepper to taste
4 eggs
8 frsh lemon or bay leaves
Preheat oven to 180 degree C
Heat your oil in heavy based frying pan. Add onion and garlic and all the spices and fry for 1 min to develop the flavour. Add lemon juice,tomato paste, sauce, jam, chuctney and fruits. Soak the bread in milk and squeeze out all the milk but reserve. Mix the bread with the mince and add to the spices and fry in saucepan together.
Spoon the mixture into a greased oven dish. Beat the egg and the milk . Season with salt and pepper and pour using the back of a spoon over the meat mixture.
Press a bay/lemon leaf or two on the topping. Bake for 30 min in a bain marie in the oven.
Serve immediately with Tiobe.
Tiobe ( a traditional Shangaan dish!)
3 cups of veg stock
250ml green beans
2 carrots chopped
salt and freshly ground black pepper
125ml mixed nuts
500ml maize meal (2 cups)
Bring the stock to the boil.
add the veg and cook til done.
Add the nuts and maize meal and stir well again.
Cover and boil for 15 to 20 min. Stir thoroughly and serve with the bobotie.
Thursday: A little Moroccan MAGIC!
Chicken tagine served on a bed of couscous.
For the Tagine:
3 tablsp olive oil
5ml each
cumin and coriander seeds toasted.
Saffron or a pinch of tumeric
2 whole
chickens cut into pieces: thighs, drumsticks, wings, breasts cut in half
salt and pepper to taste
onions
ginger 1 tsp
100ml chicken stock
2 sticks cinnamon
2 tomatoes diced
3 preserved
lemon wedges, remove flesh and cut skin in strips.
some
black olives
1 1/2 cups of dried
turkish apricots! (woolies are the best!)
Dry fry the seeds and spices. Combine the spices and seeds with the chicken and leave to marinate for 1 hour.eat half
Heat half the oil in your tagine. Brown your
chicken.
Heat the other half and fry the onion, ginger and garlic til soft. Return the chcken, add tomatoes, stock and cinnamon.
Preheat the oven to 160 degree C and place the tagine in the oven. Cook for 1 hour, then add lemon wedges and apricots and cook further for 30 mins.
For the
couscous:
Add some stock to the couscous. Separate the grains with a fork. Stir in some olive oil, pumpkin seeds and cashew nuts and a few
apricots. Add
fresh mint, parsley and chives all finely chopped and serve with the tagine.
Friday.
Steak on the braai with oven baked potato dish and grilled Meditteranean Vegetables! Traditional South African fare!
For the Baked Potato Dish:
8 Potatoes
2 - 3 cloves of garlic.
1 Tbsp thyme
Salt and pepper.
500ml cream.
Slice
potatoes very thinly. Layer in casserole, Sprinkle with salt, pepper,
thyme and garlic. Pour over
cream and bake at 180 degrees til golden brown.
Go on Enjoy!
See you soon!
Shel
