Giant Cookies

If you’re looking for a fun, easy, and delicious activity to do with your kids, baking giant cookies is the perfect solution. My kids absolutely love making and eating these oversized treats, and the best part is that they can get as creative as they want with the toppings. Whether you choose Smarties, sprinkles, or chocolate chips, the options are endless, making this a versatile and exciting baking project.

Giant cookies are a hit for several reasons:

Size: There’s something inherently fun about baking a cookie that's as big as your face. The sheer size adds a wow factor that regular-sized cookies just can’t match.

Customization: Kids love having the freedom to choose their toppings. Whether it’s colorful Smarties, fun sprinkles, or gooey chocolate chips, they can personalize their cookie just the way they like it.

Simplicity: The recipe is straightforward, making it an ideal project for little hands. Plus, the quick baking time means they won’t have to wait long to enjoy their creation.

Ingredients

1/2 cup butter

1 cup sugar

1 egg

1 1/2 cup flour

1t baking soda (bicarb of soda)

1tbs milk

2tbs corn flour

1/2t salt

Method

1. Preheat the oven to 180 degrees.

2. Cream butter and sugar.

3. Add the egg and beat well.

4. Dissolve the bicarb in the milk and add to the mixture.

5. Mix the flour, corn flour and salt.

6. Mix the flour mixture into the butter mixture.

7. Add your desired topping and mix.

8. Press into a solid ball, then divide into equal sized balls, as big as you want them to be. 

9. Flatten and bake for about 10 minutes, or until done. 

Topping ideas:

- Smarties

- Sprinkles

- Chocolate chips

- Mini marshmallows

- Chopped nuts

- Dried fruit

Tips

1. We found that placing the balls on wax paper, then covering with wax paper and then using a plate to flatten, works the simplest way, with the least amount of effort.

2. Place on a sheet, not straight onto the wire rack in the oven... it sags in between the wires... we learnt from experience!!

Yours in butter and sugar

Risch

Asparagus Frittata

 Breakfast can be quite challenging... especially on weekends... when you're not in the mood for toast or porridge, the kids are nagging, and you are not in the mood for hours in front of the stove or even 30 minutes of hard work. 

That's what I love about Frittatas. It's filling, easy to make, little effort and healthy! Plus, you can make it with almost anything you have on hand. The possibilities are endless. Basically if you have cheese and eggs, you're halfway there. 

I've had this tin of asparagus in my cupboard for ages, wanting to make a quiche. But this morning I decided to make the frittata instead. 

This is very delicious and I hope your family enjoys it as much as mine did.

Ingredients

8 Eggs

1 Onion

1 tin Asparagus, 430g

100g Cheddar Cheese

1 rind Plain feta cheese

2tbs Plain yogurt

2tbs Mayonnaise

50g Butter / Margarine

½ t salt

¼ t ground black pepper

¼ t dried origanum

½ t dried thyme

¼ red pepper

¼ yellow pepper

Method

1. Preheat the oven to 200˚C

2. Chop the onion, yellow & red peppers and cut the feta cheese into blocks

3. Melt the butter and fry the onion and peppers lightly, doesn't need to brown

4. Open the tin of asparagus, drain very well and add to the onion and peppers.

5. Continue to fry on medium heat, stirring regularly

6. Crack the eggs into a mixing bowl and whisk well.

7. Add the herbs, salt and pepper and whisk.

8. Add the mayonnaise and yogurt and whisk.

9. Grate the cheese and add to the egg mixture. Mix well.

10. Level the onion mixture in the pan, and add the egg mixture.

11. Dot the mixture with feta cheese and put in the oven.

12. Bake for 15-20 min until it is set and the sides are beginning to brown.

13. Remove from the oven and cut like a pizza.

Serve warm with coffee, or orange juice or milk and enjoy an amazing breakfast!

For a printable PDF version of the recipe, click here: Asparagus Frittata

Yours in oil and Veggies

Risch

Best Moist Cake

 This is an amazing cake! It is very moist, easy to make and utterly delicious! 

Add some funfetti or M&M's to the vanilla version, or some chocolate chips to the chocolate one. It is very versatile.

Ingredients:

• 2 cups sugar
• ½ cup cooking oil
• 3 eggs
• 1tbs vanilla essence
• ½ cup buttermilk / sour milk
• 2½ cup flour
• 3t baking powder
• 1t salt
• 1¼ cup milk

For Chocolate cake: Replace ½ cup of flour with cocoa powder

 

Method

1.     Preheat the oven to 180˚ C and prepare the baking tins
2.        Mix sugar, oil, eggs and vanilla well
3.     Add sour cream and mix well
4.     In a separate bowl, combine and sift flour, baking powder and salt.
5.    Add half the dry mixture to the wet mixture and mix till just combined.
6.      Add half the milk and combine.
7.      Add the rest of the dry mixture and milk and mix well.
8.      Pour mixture half-half into the baking tins.
9.      Bake for 25-35 minutes and cool completely before icing.

Enjoy... anytime!!

Yours in butter and sugar

Risch

For a printable PDF version, click here: Best Moist Cake PDF

Aniseed Pancakes with Orange

Masterchef Australia Season 10 - the pancake challenge. 

My inspiration for this dish. 

I loooovvvveeee Masterchef Australia! And since South Africa doesn't have a Masterchef competition, I am thinking of moving to Australia just to be able to enlist... Isn't it just super sad and actually so disappointing that there isn't any such a big cooking competition left in South Africa? 

Well, while I am planning my move to Australia, I am working on my cookbook. Who knows... maybe I can be guest chef on Masterchef!! Hahaha!!

Ingredients

1cup cream

2cups milk

3 eggs, separated

2cups flour

2t baking powder

1t whole aniseed

½ t salt

1 cup sugar

½ orange zest

Orange slices

Extra cream for whipping

Method

1. Mix the cream, milk, egg yolk, salt and aniseed.

2. Mix the flour and baking powder.

3. Add the flour to the milk mixture one by one, mixing well every time.

4. Whisk the egg whites until stiff peaks form.

5. Fold into the flour mixture.

6. Bake in a warm pan, and sprinkle with cinnamon-sugar.

7. Put the sugar and water in a pot on low heat, and dissolve the sugar.

8. Add the orange zest and let it cook for a couple of minutes.

9. Remove from heat and let it cool a little.

10. Add the juice from one orange, mix well and let it cook again on low heat, till soft ball stage, stirring continuously.

11. Remove from heat.

12. Beat the extra cream till it forms stiff peaks.

13. Dish up with generous portions, and enjoy!

Your is oil and veggies… and pancakes!

Risch

Spaghetti & Cheesy Meatballs

Who doesn't love meatballs? Well, actually, I didn't. Guess it always reminded me of the tinned version. Not that there is anything wrong with the tinned version, lots of people love it, I just couldn't stand it. I think we ate in kindergarten... and I hated going to kindergarten! I made such a fuss about not going, that my parents were forced to keep me home just before school and our help looked after me.

Another thing about the meatballs that always put me off, was the tomato. For the longest time I didn't like tomato in food. I love my toasted cheese and tomato sandwiches, and I can eat a whole tomato raw like that. And I eat it Spaghetti Bolognaise and Lasagne. But couldn't care for it otherwise.
I must admit, slowly my taste is turning to appreciate the wonder that is tomato. It started with making my own Tomato Soup, and the Spicy Tomato Sauce that goes with these meatballs - well, make it for yourself and see!

Ingredients
800g mince
130g cheddar cheese
1x egg
1/2t ground black pepper
1t salt
1/4t ground nutmeg
1/4t ground coriander
1/2cup raw rolled oats
1tbs origanum
125ml warm water
1tbs sugar
3tbs tomato sauce / tomato puree
Optional:
flour to roll in
butter

Method
1. Mix the mince, cheese, egg, pepper, salt,  nutmeg, coriander, oats and origanum well. Tip: mix everything except the mince and egg well, then mix the mince and egg, and then add the other stuff to the mince and mix well.
2. Make balls that is the size of half your palm and roll it in flour. Arrange it in an ovenproof baking dish.
3. Dot the balls with a little butter.
(The flour and butter is optional, but it gives a little of a crunch to the meatballs)
4. Dissolve the sugar and tomato sauce in the warm water and pour it in the baking dish.
5. Bake at 180degreesC for 1 - 1 1/2 hours, until browned.
6. Serve warm with Spicy Tomato Sauce and spaghetti.

... and enjoy!

Yours in oil and veggies
Risch

Traditional Quiche

Another dish predominately originating from the need to use leftovers, and yet another dish that can be made super cheap or quite extravagant - depending on your mood (and wallet!) Another great positive for this dish, is that you can make it without the crust and then it can be quite close to a banting dish.

I am not much for these newer eating habits like banting, or low-fat/high protein, or any diet, really. I don't like supplements either. Your body can only absorb so much vitamins, minerals and nutrients. The rest your body simply discards. And, even though a lot of people don't believe it, probably because the media jumps on the band-wagon, I believe that with a full, balanced and natural diet, you get all of these things. And because you get it in the form you were supposed to, your body actually absorbs it better!

My babygirl "helped" mommy again in the kitchen, and my middle son also helped. He always wants to help! 

Up until a certain point and then he wanders off and go play in his tree house... 

I really enjoy cooking, and cooking with the kids (mostly) amplifies this pleasure. Sometimes they get underfoot, sometimes they are just simply more of a bother - but I wouldn't have it any other way! 




Ingredients

Filling
1/4 cup chives, chopped
250g mushrooms, sliced
6x cheese grillers, sliced
1x onion, chopped
1/2 red pepper, chopped
5x eggs
2x 410g tins sweetcorn
pinch cayenne pepper
1tbs dried parsley
1/2t salt
1/4t white pepper
1t hot english mustard
150g processed cheese, grated
100g cheddar cheese, grated

Crust
2 cups flour
1/2t salt
1/4t white pepper
1/2 cup cream
1tbs vinegar
50g margarine

Method

Filling
1. Mix the chives, mushrooms, sausages, onion and red pepper.
2. Whisk the eggs, sweetcorn, cayenne pepper, parsley, salt, pepper, mustard and processed cheese.
3. Now mix the egg mixture and the other ingredients together.


Crust
4. Mix the cream and vinegar together.
5. Combine flour, salt and white pepper
6. Crumb the margarine into the flour mixture.
7. Mix in the cream until it is crumbly.
8. Press down into a baking dish.

9. Pour the filling into the baking dish and flatten.
10. Cover with foil and bake in the oven at 180degrees Celsius for about 2 hours+, until it sets in the middle. Remove the foil and grill for a couple of minutes.
11. Serve warm, with a salad if you prefer.

And enjoy!!

Yours in oil and veggies
Risch

Asparagus Quiche

There are a lot of recipes for this quiche out there, so browse around and find one that suits your style, ingredients and time. Wednesdays are our meat-free days. We do add bacon to a lot of our Meat-Free recipes, but that is because I don't see bacon as meat... More as a taste enhancer or garnish! This is my version of an Asparagus Quiche, and I am throwing it together as I go along... Let's see how it turns out!

Ingredients                                                                      

1 cup Flour
1 tbsp Sugar

1/2 tsp Salt
50 g Margarine
1/4 cup Milk
30 g Margarine
2 Onions, chopped
300 g Bacon, cubed
1 tsp Worcestershire sauce
430 g Canned asparagus pieces
4 Eggs
1 Tin sweetcorn
2 tsp Homemade mustard*
1 tsp Dried parsley
Pinch Cayenne pepper
To taste Salt & pepper
2 cup Strong cheese, like cheddar

Method

The crust
1. Mix flour, salt, sugar and margarine in blender.
2. Add milk to form loose crumbs.
3. Spread evenly in a baking dish, and press tight.

The filling

1. Melt the butter and fry the onion till lightly browned.
2. Add the bacon, loosen well and add the Worcestershire sauce.
3. Fry till done. Set aside.
4. Mix sweetcorn, eggs, spices, 2/3  of the cheese and asparagus.
5. Add the onion & bacon, mix well.
6. Scoop into baking dish and level.
7. Evenly cover with the rest of the cheese.
8. Bake in oven @ 180°C  for

Serve warm with some spicy preserve - curried beans and copper penny carrots - or a garden salad.

Yours in oil and veggies

Risch

Beef Schnitzel, Mushroom Sauce & Mash

It has been a while since I made Beef Schnitzel, so I am looking forward to creating this dish! It has also been a while since I typed up a recipe and actually posted it, so I am quite looking forward to that too. 
I have the menu for May 2018 all done and dusted, and if all goes well, I will be doing the recipes every night. 
Remember, my end goal is to create easy, but tasty recipes, made with ingredients that is easily found and easy on the budget: 365 recipes for 365 days!

Ingredients:

Mash
8 Potatoes
1 l Water
1 tsp Salt
1/4 cup Cream
60 g Margarine

Mushroom Sauce
30 g Margarine
2 Onions, chopped
250 g Mushrooms, sliced
1/2 cup Cream
2 tbsp Grated Parmesan cheese

Beef Schnitzel
1 tsp Salt
1/2 cup Flour
1/4 tsp Ground white pepper
1/2 tsp Ground coriander
2 Eggs
1/2 cup Breadcrumbs
1 kg Tenderized steak

Method

Mash
1. Quarter the potatoes and boil till very soft in the water with salt.
2. Add margarine and cream to potatoes and mash. Set aside.

The Mushroom Sauce
1. Melt margarine and add chopped onions. Fry till lightly brown.
2. Add the mushrooms to the onions and lightly fry.
3. Add the cream and cook on low heat for a couple of minutes.
4. Add the parmesan, mix well, remove from heat, set aside.

The Schnitzel
1. Mix flour, salt, pepper and coriander. Place in flat dish.
2. Lightly beat eggs and 1tsp  water. Place in flat dish.
3. Put breadcrumbs in flat didsh.
4. Take steak and dip in flour, then in eggwash, then in the breadcrumbs.
5. Fry the crumbed steak in a little oil in a pan / frying pan, until golden brown.

Serve warm with mushroom sauce, mash and salad - and perhaps a glass of wine!

Yours in oil and veggies

Risch

Mince Pie with Yoghurt Crust

What is time?
My word, whatever it is, it sure does fly!! 
We are only allocated a certain amount of time on this earth, and that time is divided into 24 hours per day. What we do with this time, is entirely up to us. No, this is not suddenly a philosophy blog, I'm just sharing... Sometimes, (...times... get it?) we have to TAKE time. You cannot wait until you have enough time - you will never have enough time. It can't be stored, you can't save it for later... When you have it, you have to use it!! 
I want cook and bake (among many, many other things). I want to blog about my cooking, and I want to publish a recipe book. So, I am TAKING time, and will accomplish just that.
What do YOU want to do?

Today's recipe is a Mince Pie with a Yoghurt crust. It is something different, but still very delicious, easy to make, and can be made with the budgeted version, or the more delectable version... I have run out of soya sauce, and have started substituting it with worcestershire sauce, and I am impressed. It browns just as nicely and tastes just as great.

Ingredients 
500g mince
2tbs worcestershire sauce/soya sauce
1tbs spice for mince
1 onion, cubed
1 can tomato & onion 
1 packet Mushroom soup
600ml water
1/3cup flour
salt & pepper 

Topping
4 eggs
500ml plain yoghurt / amasi
1/3cup flour
salt & pepper

Method
1. Heat a pan to hot, add the mince and stir it, loosening it well, until browning.
2. Add the worcestershire sauce/soya sauce, & spice for mince.
3. Brown the mince well, make sure it is well loosened. 
4. Add the onion, mix.
5. Add the mushroom soup to the 600ml warm water and dissolve. Add to the mince.
6. Cook on slow heat for about 15 min, until it begins to thicken.
7. Add the flour and whisk it in. Stir continuously top prevent it from sticking or burning.
8. Whisk together the eggs, yoghurt/amasi, flour, salt & pepper to taste.
9. Scoop the mince into a baking dish, or several individual dishes.
10. Pour the topping over the back of a spoon onto the mince (this prevents it from making a hole in the mince).
11. Bake in an oven @ 160degrees C, until the topping is set.
12. Switch on the grill, up the temp to 200, and grill until lightly browned.

Serve warm!!

Optional Extras
250g/ punnet mushrooms, sliced
green pepper, cubed
1 rind feta
1/2cup cheddar cheese, grated

Add the mushrooms, green pepper and feta with the onion to the mince.
Add the cheddar cheese to the egg mixture and blend in a blender to make it fine.

Yours in oil and veggies
Risch

Bacon, Onion & Cheese Roll

Very delicious and simple to make, and you can add almost anything to it. I again didn't add quantities, because maybe you like a little less onion or more cheese, and with this roll, you can swing it any way you like. Add green peppers, mushrooms and feta. Add salami. Replace the bacon with salami... the combinations are endless!
The ingredients is what I used to make this roll.

Ingredients:

1 roll puff pastry, defrosted
onion
cheese, grated  (I used processed cheese.)
bacon 
1 egg

Method

Roll out the puff pastry.

Cover with the bacon. 
Add the onion. Cover evenly.

Cover with cheese.
Roll up.

Whisk the egg with a little bit of water to make the eggwash. And brush your roll. Make a couple of slits on the top of the roll for the steam to escape.
Bake in the oven @ 160degrees C for half an hour, or until it browns nicely.

And serve!

Yours in oil and veggies

Risch

Corn Dogs

You can't always be healthy... so every now and then, we do something completely against any grain of common sense, and we eat oily stuff!! Corn Dogs are oily... but oh, so delicious!! A real treat for a Saturday afternoon. A bit of effort though, but definitely worth it. The filling is what you fancy, but it has to be something that is firm and that holds its shape - oh, and that is already cooked/edible. It does not cook in the oil. Cheese - like cheddar or Halloumi, viennas and sausages works very well. Just keep in mind, that you are deep frying it in oil. It is already a rich dish, and although cheese is very delicious to use as a filling, it is extremely rich.

Preparation Time: 10 minutes
Cooking time: 2 min each
Difficulty Level: medium
Serves: Makes about 30+

Ingredients

1 cup flour
1 cup maize meal
4t baking powder
1/4t salt
1/4cup sugar
pinch pepper
1 egg
1cup milk
filling - I used fried cheese sausages

Method

Mix flour, maize meal, baking powder, salt, pepper and sugar together. Whisk the egg and milk together and add to the flour mixture. Mix well. 

This mixture needs to be sticky. It mustn't be too liquid, or it will just run off the filling. And too dry won't coat it properly. Pierce the filling with sosatie sticks 

and dip into the dough. It helps to have a spoon handy to help scoop the dough onto the filling. 

Heat up enough oil to be able to fully immerse the coated filling. The oil must be hot, but not too hot, or the outside will burn and the inside of the dough will still be raw. Once the filling is fully covered (especially the ends), put in the oil, while continuously turning it until the dough is set. If you don't turn it in the oil, the dough tends to run down or fall off completely. You can add up to 4 corn dogs into the oil. Once nicely browned, 

remove from oil and let it drip on a towel paper. 

Enjoy with some mayonnaise or tomato sauce - or as is!!

Your 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