And I am still waiting for my Wi-Fi to be connected so that I can start posting recipes again!! Telkom... what can you say? Are there words that can describe how much they are NOT doing...?
Anyway, do not fear! I may not be posting, but that does not mean I am not cooking!
You have some fabulous feasts to look forward to... Coconut Custard Cake.... Green Bean Stew.... Cinnamon Mash... Curry Chicken Potjie....Hamburger Patties... Date Crumble... to name a few!
I do hope to start posting again very very soon.
All the best, and don't stop cooking!
Yours in oil and veggies
Risch
Sunday, 23 November 2014
Monday, 3 November 2014
Cheese, onion & Basil Melt
Yes, this is a recipe for a sandwich. Because, sometimes you would like to make something different. Yet, easy. And cheap. Sometimes, you want to serve some bites for your guests. Or you want something to eat on a Friday night, that is not take-aways, but is quick and easy. And comforting after the hectic week. This is one of those recipes. An idea for one of those days...
Ingredients
bread
onion rings
butter
cheese
paprika
red pepper / cayenne pepper
basil pesto
Method
Quantities here really comes down to taste, so feel free to add more or less of any ingredients to suit your taste, and of course the quantities you are making for. Spread butter on the bread. Spread basil pesto over the butter. I will use more in the future, it really is very delicious. Place the onion rings on the bread to slightly overlap. Cover in cheese - I love cheese, so my layer is thick. Sprinkle paprika and red pepper over. Melt in the microwave to just melted and enjoy!!
Alternatives: 1. Toast the bread first. 2. Bake in the oven (this will take longer, but will be fabulous!). 3. Over the pesto, grate a little nutmeg. 4. Add another slice of bread on top to make a sandwich.
Yours in oil and veggies
Risch
Ingredients
bread
onion rings
butter
cheese
paprika
red pepper / cayenne pepper
basil pesto
Method
Quantities here really comes down to taste, so feel free to add more or less of any ingredients to suit your taste, and of course the quantities you are making for. Spread butter on the bread. Spread basil pesto over the butter. I will use more in the future, it really is very delicious. Place the onion rings on the bread to slightly overlap. Cover in cheese - I love cheese, so my layer is thick. Sprinkle paprika and red pepper over. Melt in the microwave to just melted and enjoy!!
Alternatives: 1. Toast the bread first. 2. Bake in the oven (this will take longer, but will be fabulous!). 3. Over the pesto, grate a little nutmeg. 4. Add another slice of bread on top to make a sandwich.
Yours in oil and veggies
Risch
Spinach Soup
I haven't been posting lately, as we have moved into a new house. And at first, an old, 4-plate electric stove and oven (with only 3 plates working) occupied the kitchen. Very uninspiring. I simply had to buy a new oven!! 5 plate gasstove with electric oven. Absolutely stunning! My first big meal was this Sunday: starter of spinach soup, main of honey-mustard gammon, pumpkin with zest and fried potatoes with basil pesto. It was such a huge feast! I only took pictures of the spinach soup, though... but I cannot post any pictures as my wi-fi is down and I use another camera to take the pictures and this is such a schlep... However, I will upload the photos once I am able to do so!
Ingredients
500g fresh/frozen cut spinach
2tbs butter
1 onion, chopped
500ml cream
200ml water
1/2 cube chicken stock
Salt & pepper
1/4t freshly ground nutmeg
1/4 cup grated parmesan
Method
Melt the butter in a pot. Fry the onions until nicely browned.
Add the spinach and cook until soft. Add half the cream, cook through. Add the nutmeg and salt and pepper to taste. Add the other half of the cream. Dissolve the chicken stock in the water, and add to the spinach.
Cook through. Should you like it thicker, cook longer. Should you like it thinner, add more water. Add the parmesan and cook through. Smooth in a blender and serve warm.
This is an absolutely perfect starter, as it is light, but with distinct flavours, very healthy, but doesn't fill you up so quickly.
So you still enjoy your main course!! Goes very well with some crispy bread, too.
Yours in oil and veggies
Risch
Ingredients
500g fresh/frozen cut spinach
2tbs butter
1 onion, chopped
500ml cream
200ml water
1/2 cube chicken stock
Salt & pepper
1/4t freshly ground nutmeg
1/4 cup grated parmesan
Method
Melt the butter in a pot. Fry the onions until nicely browned.
Add the spinach and cook until soft. Add half the cream, cook through. Add the nutmeg and salt and pepper to taste. Add the other half of the cream. Dissolve the chicken stock in the water, and add to the spinach.
Cook through. Should you like it thicker, cook longer. Should you like it thinner, add more water. Add the parmesan and cook through. Smooth in a blender and serve warm.
This is an absolutely perfect starter, as it is light, but with distinct flavours, very healthy, but doesn't fill you up so quickly.
So you still enjoy your main course!! Goes very well with some crispy bread, too.
Yours in oil and veggies
Risch
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