Sweetcorn Wheels

Lunch is always a challenge in my house, and usually ends up being bread with some kind of spread. Every now and then, I do get inspiration and today was one of them!! This is simple, easy and delicious. Guaranteed to keep the kids happy!!

Ingredients

1kg bread dough

1 can sweetcorn

Cheese

Mayonnaise

Pinch red pepper

Method

Roll out the dough to about ½cm or so. Spread with mayonnaise. Spread with sweetcorn. Sprinkle the cheese evenly over the sweetcorn. Add a pinch of red pepper evenly over the spread. 

Roll it up and slice it into wheels. 

Place on a prepared baking plate 

and bake in the oven at 180degrees C for about an hour, until done.

And enjoy!!

Yours in oil and veggies

Risch

Pizza Quiche

This is just a mix between a pizza and a quiche. Both have cheese, so I love both. For lunch or a quick dinner, this is just the thing. And, as always, the kids love it!!  You can pretty much do with it, just what you want. You can add almost anything you like - this one is fairly plain.

Ingredients

500g selfraising flour
1t salt
1/4t cayenne pepper
2 eggs
1cup milk
1 410g sweetcorn
1 onion, chopped
250g mushrooms, sliced
200g bacon, diced
200g cheese, grated

Method

Sift the flour, salt and pepper together.

Whisk the eggs, milk and sweetcorn together. Add to the flour mixture and mix well. Spread on a sprayed baking tray. Cover evenly with grated cheese, bacon, mushrooms and onion. Bake in the oven at 160degrees C until it is nicely risen, and the cheese is grilling. Cut and serve as is or with a beautiful salad.

Enjoy!!

Yours in oil and veggies

Risch

Cheese Scons

I used to make cheese scons every Sunday morning before church when I was in matric and living with my mom. It is dough with cheese... 2 of my favourite things in 1!! I loved it. And I still do. This is my own recipe, and it is soft and delicious - just like the perfect scone should be!

Ingredients

2 cups flour
2t baking powder
1t salt
pinch red pepper
125g butter, cold and grated
200g cheese, grated
1 cup ice water
2 eggs

Method

Sift the flour, baking powder, salt and red pepper together. 

  
The butter must be very cold. 

Crumb the grated butter into the flour mixture until you almost can't see the butter. Mix in the grated cheese.

Beat the eggs and ice water together. 

Add the ice water mixture and cut it into the mixture with a knife until it is mixed well and starting to come together. Mix the dough well. 

Spray a scone pan with Cook & Bake or cover with butter. Scoop the mixture in to about 3/4 full. 

Bake in a pre-heated oven at 160degrees C for about 30 minutes. When the sides start to pull away from the pan and when it is starting to brown it is very close to ready. Check with a tester to see when it is ready. Serve warm with butter and jam and syrup and cream...

Enjoy!

Yours in oil and veggies

Risch

Hasselback Scalloped Potatoes

I have seen people posting this on Facebook, I have found more than a dozen recipes as to how to make this. And considering that it does look so very edible, I decided to give it a go. However, I have to say, it is not as the recipes on the Web... I may be too little of a cook to achieve it the way their pictures look, but I just couldn't duplicate their techniques. 

Ingredients

6 whole potatoes
cold butter
cheese, sliced and grated
olive oil
Ground black pepper
cayenne pepper
whipped cream/sour cream/buttermilk
cream cheese/ cottage cheese

Method

Wash and slice the potatoes, but do not cut through.

Slice the butter into slices of about 2mm thick, as well as the cheese. 

Alternating between the grooves in the potato, place the butter and cheese slices in the grooves. (one groove cheese, one groove butter). Well, that's how they say you should do it. I couldn't manage it, and this is my attempt:

Drizzle olive oil over and gallantly grind black pepper and salt over. Bake in an oven at 180 degrees C, until the potato is done. 

Top generously with grated cheese, pour over the cream or sour cream or buttermilk, and sprinkle some cayenne pepper on top. 

Place it back in the oven and bake until the cheese is completely melted and starting to brown. 

Remove from oven, add a dollop of cream cheese or cottage cheese, and serve!!

Yours in oil and veggies

Risch

Plain Chicken Foldovers

I really love making my own things. Which is why I have started to make my own mayonnaise, cheese spread and jams. I also make my own pasta now!! And, keeping in the spirit, with this recipe I also made my own wraps!!

This is delicious and suits lunch or dinner, for a picnic, for school, for work... and you can modify it any way you want to. You can add lettuce, and tomato, and cheese... or peppers and feta... 

Ingredients

8 chicken pieces
4 whole cloves
2 bay leaves
1 star anise
10 +- black pepper corns
water
Wraps
1/2 cup tangy Mayo
pinch cayenne pepper
pinch freshly ground nutmeg
2tbs tomato sauce
Basil Pesto

Method

Place the chicken pieces, cloves, bay leaves, star anise and peppercorns in a pot. Add some water. About 2 cups. Cover and cook. Check regularly that it doesn't burn, but be careful not to add too much water or you will dilute the beautiful flavours. 

Cook until the chicken is cooked through. Remove from the heat and drain any excess water. Hopefully you didn't have any!! Remove skins and bones. Finely "thread" the chicken meat with 2 forks. 

Add the cayenne pepper, nutmeg, mayo and tomato sauce and mix well. 

Spread the wraps with Basil Pesto. Sprinkle over some cheese. Scoop the chicken mixture onto the wraps and fold it: first the bottom up, then left over and then right over. 

And serve!!

Yours in oil and veggies

Risch

Cheese & Onion Crumbles

This is quite something different, very tasty and perfect for guests or a braai or just a snack!

Ingredients

1 cup soft butter
1/4t salt
1 cup cream
2 1/2 cups flour
2t baking powder
180g grated cheddar cheese
1/4t cayenne pepper
2tbs butter
1 onion, chopped
pinch freshly ground black pepper
pinch freshly ground nutmeg
1tbs sugar

Method

Preheat oven to 160degrees C. Beat butter well. 

 Add salt. Add cream slowly and beat well. 

Sift flour, pepper and baking powder together. Add spoonfulls to the butter and mix well. 

Add the cheese and mix. 

Melt the 2tbs butter and fry the onion, black pepper and nutmeg until lightly browned. 

Add the sugar and melt it. Be careful not to burn it!! Add to the dough and mix well. 

Spray a muffin pan well with Spray & Cook. Scoop spoonfulls into the muffin pan.

Bake in the oven until starting to brown, about 20 min. 

And enjoy!!

Yours in oil and veggies

Risch

Onion & Cheese Bread

Yesterday being Saturday - even though it feels like just another day during these lovely holidays!! - I was in the mood for a lekka bread. I do love baking bread! So I decided on this flavour: Onion & Cheese. It was absolutely devine!! Soft, rich and filling - you almost need nothing else. Perfect for a braai.

Preparation Time: 10min
Rising Time: 2 hours
Baking Time: 45min - 1 hour
Serves: 10

Ingredients

6cups white bread flour
2packets yeast
2tbs sugar
2t salt
800ml lukewarm water
1 onion, chopped finely
1/4t ground black pepper
1t parsley
1/4t cayenne pepper
50g butter
150g cheese, grated

Method

Chop the onion finely. I used my thinga-ma-jig from Verimark again, because I can mix everything in it, saving on dishes. Add the parsley and peppers and mix through.

 Mix the flour, yeast, sugar and salt. Add the onion mixture and the water. The water has to be lukewarm and a little more warm than cold, Like a nice warm bath. Too cold or too warm and the yeast won't work properly. Add the water and mix through. It is not a dough you knead. 

Cover and place in a warm place to rise. A little heat is sufficient, full sun is best. Leave for about an hour. It has to be at least twice in size. Break the rise by mixing again, but just a quick once off mix. Spray a bread pan or pot with non-stick spray. Scoop the mixture in and cover.

Let it rise again for about an hour, again to about double in size.

 Cut the butter into little blocks and dot the dough - don't press on it, you don't want to break this rise. 

Sprinkle the grated cheese evenly over the top. 

Bake in a 160degrees C oven for about 45min to an hour, until a knitting pen comes out clean. Mine fell in in the middle, I think it was because I covered it the first 30min, which is why I am not telling you to do it. It wasn't clumpy though. Remove once done and the cheese started to brown.

Slice, spread with butter and Enjoy!!

Yours in oil and veggies

Risch

Cauliflower Bake

Now, I saw a recipe on Facebook, posted by Kris Quartermus, for Loaded Cauliflower. I made a couple of changes, which is why I also changed the name of the dish, and I have to thank Kris Quatermus for this wonderful inspiration!! We had it last night with our braai instead of a usual potato side, and it goes very well!! It is also much more filling than you would expect.

Preparation Time: 30min
Cooking Time: 30min
Difficulty Level: Very easy
Serves: 8

Ingredients

3 heads cauliflower
250g bacon, cubed
50g butter
1 onion, chopped
1 punnet mushrooms, sliced
3tbs mayonnaise
2tbs cottage cheese
2t parsley
250ml sour cream
salt & pepper to taste
cayenne pepper

Method

Cook the cauliflower in very little water and some salt, until just done. Add pepper to taste. 

Melt the butter and fry the onions, bacon and mushrooms until slightly browned. 

Combine the mayonnaise, cottage cheese, cream and parsley well. I used my stick blender. 

Mix the mayonnaise mixture, the mushroom mixture, salt to taste and 3/4 of the cheese well. and scoop into a baking dish. Sprinkle the remaining cheese on top and lightly dust with cayenne pepper. 

Bake in the oven at 160degrees C for about 30 minutes, until the cheese starts to brown. 

Enjoy with a tjoppie and a salad!!

Yours in oil and veggies

Risch