Recipes by Dr Dwyer
Quick and easy recipes
Most are low or lowish in carbs
All nutritious and delicious (if i say so meself ;)
All contain locally available ingredients
(Don't be put off by the foreign titles - that's just for posh)
43.
Sauté Fusion
Ingredients
Method
42.
Tomate, Berenjena Y Frijoles
Approximate ingredients
Method
Serve in a bowl with optional garnishes:
41. Pollo Alla Paprika
Olive oil
8 Chicken thighs
400g Mushrooms - cut into chunks
400g green beans - cut into large segments
sherry
paprika
salt and freshly ground black pepper
optional: sweet potato slices
Place chicken thighs in oiled casserole dish. Bake at high temperature in preheated oven for twenty minutes. While baking, brown mushroom pieces in hot olive oil. Turn off heat. Add sherry and deglaze pan. Remove casserole dish from oven. Sprinkle green beans and optional sweet potato slices between and around chicken pieces .Spread mushrooms and residual liquid in pan over and around chicken pieces and beans. Flavour to test with ground salt and pepper. Sprinkle paprika onto chicken pieces. Cover cassrole dish and return to oven. Bake at high temperature for 40 minutes. Serve with coleslaw and green salad.
Eenvoudige Tamatie Bredie
Olive oil
2kg lamb ribs
40
Eenvoudige Tamatie Bredie
Olive oil
2kg lamb ribs
1kg onions - chopped
1kg tomatoes - chopped
coarse ground black pepper
salt
cayenne pepper
brown rice - cooked
200ml red wine
Brown onions in large casserole. Remove and set aside. Brown ribs. Add onions back. Add tomatoes. Season with pepper and salt. Sprinkle on pinch of Cayenne Pepper. Add red wine. Cover and simmer for some time - an hour or two. Serve with coleslaw.
39
Café da manhã de fusão
mushrooms:
olive oil
six large mushrooms - halved
six garlic cloves - roughly chopped
freshly ground black pepper
oregano
brandy
feta
spring onions - chopped
fry mushrooms briefly in hot olive oil, cover and simmer for a few minutes until soft. Add garlic, pepper and oregano and simmer for two minutes uncovered, sprinkle on brandy generously, ignite carefully and flambe (watch your eyebrows), sprinkle on crumble feta, garnish with chopped spring onion, cover and set aside (keep warm).
stir-fry:
olive oil
two onions - sliced
six small tomatoes - quartered
one large green pepper - roughly chopped
six garlic cloves- roughly chopped
four venison chorizo sausages - sliced
spring onions - roughly chopped
fry onion slices in hot olive oil until golden brown, add chorizo, tomatoes, and garlic, simmer for two minutes, add green peppers, and simmer for one minute. Garnish with spring onions, cover and set aside (keep warm).
eggs:
olive oil
twelve eggs
50g butter
beat eggs and butter together, scramble briefly in hot olive oil until creamy, serve immediately, with the stir-fry and mushrooms.
38
Verduras picantes
cauliflower head, coarsely chopped
coconut oil
medium sweet potatoes, washed and cut into small cubes
Sweet corn on the cob
green peas (precook peas if they are not from a packet of frozen peas)
onions, coarsely chopped into florets
garlic cloves, peeled and gently squashed
tomato puree
white wine
curry powder
garam masala
cardamom seeds
turmeric
chutney
ground black pepper
salt
Place coconut oil in a large heavy based pot, add cauliflower florets, sprinkle on turmeric, cover and shake vigorously. Throw in a hand full of cardamom seeds and cook covered over low heat turning occasionally until cauliflower is medium soft (do not let it get soggy). Turn off heat. While cauliflower is cooking, fry sweet potato pieces in coconut oil uncovered in a non stick pan over low heat, turning occasionally until pieces are golden brown on the outside and soft in the middle. Add to cauliflower. Slice sweet corn off cobs and add sweet corn to pan. Fry gently for a few minutes. Add to cauliflower. Add onions and spices, and more oil to pan. Mix and fry gently until onions are pearled and turning golden brown. Stir in white wine and mix throroughly. Mix in tomato puree and peas and heat through. Add to caulifower. Gently mix all ingredients over low heat and allow to heat through. Serve with double cream yoghurt, and any of sambals, rice, popadums etc.
37 Ensalada de zanahoria
6 medium size very fresh carrots, grated
juice of two freshly squeezed oranges
small cubes of fresh pineapple
mint
Briefly mix grated carrots and pineapple pieces in a glass salad bowl, squeeze in the orange juice, garnish with mint leaves
36
Crema de acelga
large bunch of swiss chard, coarsely chopped
butter
flour
two eggs beaten
milk
grated cheese
Rinse chard leaves thoroughly shake dry briefly and place in large pot. Without adding any further water, cover and steam chard gently over low heat until soft. Melt in butter. Stir in a little flour then stir in the milk, increase heat and heat through while stirring. Reduce heat,
while stirring in eggs. Mix in and grated cheese.
35
cilantro flameado pollo con jerez
coconut oil
chicken thighs
ground coriander
medium cream sherry
white wine
onions, coarsely chopped
more ground coriander
turmeric
ground black pepper
soy sauce
Worcester sauce
flour
full cream milk
spring onions
Dust chicken thighs with coriander, brown in a little hot oil, lower heat and keep covered, turning once or twice until chicken cooked through, remove lid sprinkle with sherry and flambe, once flames have died down, set aside but keep warm.
Add more oil, brown onions, add spices, Worcester sauce and soy sauce, cook over low heat for a few minutes, add white wine and heat through, stirring until reduced, stir in flour, stir in milk until thickened.
Spoon onion mixture over chicken pieces. Garnish with chopped spring onions. Serve with Creamed Swiss Chard (recipe 36) and carrot salad (37).
34.
poulet aux fruits
cocunut oil
chicken thighs (about one per person)
halved baby potatoes (about four halves per person)
roughly chopped onions (about one per person)
chopped or smashed garlic cloves (about one per person)
ginger root (about 1 cm per person)
chopped tomatoes ( about one whole tomato per person)
spices (generous quantities of all): turmeric, ginger, coriander (ground and seeds), cumin (ground and seeds), cinnamon, nutmeg, curry powder, pepper
fruit chutney
saltanas, dried apricots, pitted prunes
200ml ginger ale
200ml white wine
Toss potatoes in a bag with some of the turmeric. In hot coconut oil, brown chicken well in a large heavy based pot and set aside, next brown potatoes and set aside with the chicken. Add onions, garlic and ginger, stir for a few minutes until pearled. Add all the spices and stir over low heat for a few minutes, adding more coconut oil if necessary. Stir in chutney and white wine. Layer the chicken and potatoes on the onions. Add chopped tomatoes on top. Throw in the ginger ale. Place dried fruit on top. Simmer over low heat for two hours. Serve with savoury yellow rice, a variety of sambals, and pappadums.
33.
poulet épicé à la crème de noix de coco
coconut oil
eight chicken pieces
four large onions - roughly chopped
1kg tomatoes -chopped
four large carrots - sliced
ground cumin
ground coriander
ground turmeric
ground ginger
cayenne pepper
garlic flakes
crushed garlic
garlic salt
salt and pepper
30ml tomato paste (use tomato sauce if paste not available!)
30ml chutney
500ml white wine
1 tin coconut cream
2 cups brown rice
4 cups water
raisins
15ml cornflour dissolved in a little water
Brown chicken pieces, add turmeric, garlic flakes and wine. Bring to the boil and leave to simmer. In a separate large pot, brown onions with spices and crushed garlic and salt and pepper to taste. Add chicken pieces and wine. Add tomato paste and chutney. Add tomatoes and carrots and a handful of raisins. Fold over with large spoon until all ingredients coated, adding water if liquid insufficient. Cover and simmer for 60 minutes. Stir in coconut cream. Simmer further for 30 minutes. Thicken sauce by stirring in cornflour mixture. Meanwhile place the two cups of rice in the pot used to brown the chicken, together with turmeric and a handful of raisins. Add salt to taste. Add 4 cups of water. Simmer until water is evaporated.
Serve with sambals - chopped peppers, double cream yoghurt, desiccated coconut, sliced bananas, and poppadums
32. Breakfast Pizza
Olive oil
1 large onion - chopped
1 brinjal / eggplant / aubergine diced
2 large tomatoes - chopped
9 eggs beaten with 2 tablespoons thick cream, oregano, freshly ground black pepper, and salt to taste
grated cheese
Brown onion in a non-stick pan
Drizzle olive oil over brinjal and shake to cover pieces more evenly
Add brinjal and fry until slightly browned
Add tomatoes
Cook until tomatoes soft
Move ingredients towards centre of pan a little to leave a more or less clear ring around outer edge
Add egg to fill ring and cover ingredients
Cover and cook gently until egg begins to set
Add grated cheese evenly over surface
Cover again and cook through until egg reaches desired firmness
31. Gran Strogonov Rojo
olive oil
1kg strips of lamb
4 onions, sliced
500g mushrooms, sliced
garlic cloves
rosemary
oregano
black pepper
crushed garlic
garlic salt
250ml red wine
400ml purée
250ml cream
coarsely chopped chives
drizzle olive oil over lamb and season with rosemary, pepper, oregano, and garlic salt
brown onions in heavy based casserole
while browning the onions, flash fry the lamb strips in a hot skillet
add lamb to onions
add mushrooms
add red wine (use a little to deglaze skillet and add to onions)
add tomato purée
add oregano
simmer a little
add cream
simmer a little more and adjust seasoning
cover and simmer further until lamb is tender
serve in soup bowls garnished with chives
30. Medallones de calabaza
1 head of broccoli, chopped into large pieces
1 medium butternut, sliced into 10mm to 15mm thick medallions
coconut oil
olive oil
500g mushrooms, sliced, season with crushed garlic
50g butter
15ml gluten free flour mix
100ml white wine
250ml cream
250ml milk
two egg yolks
one bunch of chives, chopped
Steam broccoli until soft and pulpy, break up into small pieces with a fork, keep hot. Fry butternut medallions in a thin layer of medium hot coconut oil until golden brown & crispy on the outside and cooked through. Season mushrooms. Fry mushrooms in hot olive oil. Add half the wine and simmer until reduced. Turn down heat and add butter. When melted, add flour and stir in until mushrooms are coated. Slowly add milk, stirring carefully as sauce thickens. Stir in cream and then remaining wine. Add the broccoli and combine. Season with black pepper and salt to taste. Turn off heat. Stirring rapidly add the egg yolks.
Plate out the butternut medallions and place sauce on top. Garnish with the chives.
29. Tranches de boeuf
Olive oil
250g mushroom, sliced
500g beef steaks, sliced into strips
Handful of almonds, ground into meal - use coffee grinder
Freshly ground black pepper
Salt
Cayenne pepper
One large onion, chopped
Five garlic cloves, chopped
75ml whisky
Four tomatoes, chopped
30ml tomato sauce
Cabbage, sliced
Double cream plain yoghurt
Mayonnaise
Handful of pecan nuts
Chopped chives to garnish
Mix almond meal, pepper, salt, and cayenne pepper. Toss beef strips in almond meal mixture to coat evenly. Fry mushrooms in hot oil. Remove and set aside. Brown onions, remove and set aside with mushrooms. Brown beef strips. Remove and set aside. Add whisky, stir and simmer to deglaze pan. Stir in onions & mushrooms, tomatoes and garlic, salt and pepper to to taste. Add beef strips. Stir in tomato sauce. Simmer covered until tomatoes are soft,.
Slice cabbage, mix with pecan nuts, yoghurt and mayonnaise.
Plate out thin layer of cabbage in neat rounds. Add a neat round of beef mixture in centre of cabbage circle. Garnish with a dollop of yoghurt and chopped chives on top.
28. Lattuga Carbonara
50ml olive oil
250g sliced mushrooms
200g diced bacon
500ml cream
three egg yolks
ground black pepper
30ml brandy
sliced lettuce
diced tomatoes
Fry mushrooms and bacon in hot olive oil. Add cream and stir in egg yolks. Heat through stirring until sauce thickens. Stir in brandy and pepper. Remove from heat. Serve in a bowl on sliced lettuce. Garnish with diced tomatoes. Sprinkle a little pepper on the tomatoes.
27.
Pescado y Camote
coconut oil
1kg small sweet potatoes, quartered into wedges
olive oil
1kg yellowtail fillets (or other oily fish e.g. kingklip or monk fish), cut into 5cm x 3cm pieces
two lemons
garlic salt
crushed garlic
finely ground black pepper
freshly chopped herbs: sage, rosemary, thyme
5 onions
250g mushrooms, sliced
5 cloves garlic, sliced
two green peppers, chopped
fresh Italian parsley
Place fish fillets in a large flat glass dish. Squeeze juice from lemons over fillets. Sprinkle olive oil generously over fillets. Season with garlic salt, crushed garlic, and pepper. Add in herbs, pat down with back of spatula. Cover and set aside.
Fry sweet potatoes in coconut oil in very large covered skillet or pan over moderate heat. Turn once after 15 minutes and fry for another 15 minutes. Remove, set aside in covered dish, keep warm. Fry onions. Add sliced garlic and mushrooms (add more coconut oil if necessary). Remove and set aside. Turn up heat and add fish fillets and all liquid from glass dish. Fry briefly until fillets are nearly cooked through but not quite done. Add onion and mushroom mixture and spread evenly over fillets. Add green pepper, also spreading evenly. Turn off heat. Garnish with parlsey.
Serve with the sweet potatoes and a green salad.
26.
Crème de poulet a la Theresa (Created and kindly supplied by Theresa Dwyer)
30ml coconut oil
1.5kg Chicken pieces.
3 onions - roughly chopped
1 punnet mushrooms = sliced
200g butter
500ml cream
4 egg yolks - beaten
About 700g sweet potatoes, peeled and cut into small cubes.
Oreganum
Paprika
150ml white wine
salt and ground black pepper to taste
sweetcorn from 4 cobs
2 green peppers - chopped
Brown chicken pieces in hot coconut oil and set aside. Fry onions and mushrooms together. Add butter. When melted stir in cream. Then add spices and stir in white wine. Add chicken and cubed sweet potatoes. Bring to the boil, stirring intermittently. Cover and simmer for 20-30 minutes (until potatoes are soft and chicken is cooked through). Add sweetcorn and chopped green pepper. Simmer for a little bit longer. Remove from heat. Add beaten egg yolks, stirring quickly.
Serve with leafy green salad, and, if desired, a little brown rice.
25.
Boeuf à la coriandre d'orange
50ml coconut oil
1kg sirloin steak, thinly sliced with fat seperated
15ml crushed garlic
5ml garlic salt
5 medium onions, sliced
7 medium sized carrots, sliced
250g button mushrooms, sliced
15ml ground coriander
50ml tomato sauce.
30ml fruit chutney.
5ml fine ground black pepper
150ml red wine
250g peas
Juice of two oranges
Heat oil a heavy based pot. Season meat with garlic and garlic salt. Add sliced fat to oil and cook until well browned. Remove. Reheat oil. Brown the lean slices of meat very quickly in small portions in the hot oil. Remove and set aside with the fat. Add onions and cook until golden. Add coriander, tomato sauce, chutney and black pepper. Stir in red wine. Simmer for a few minutes then stir in orange juice. Simmer for a few more minutes until carrots are a little softened. Add peas and heat through.
Serve with crusty artisan bread and cream cheese.
24.
uova e formaggio la pizza
base:
250g cheddar cheese, grated
olive oil
3 eggs, beaten
dried oregano
3 onions, chopped
3 tomatoes, chopped
crushed garlic
worcester sauce
coconut oil
topping:
1 green pepper, chopped
50g ham, chopped
50g button mushrooms, sliced
50g smoked sausage, sliced
200g mozarella cheese grated
choose other ingredients to taste
Prheat oven to 180 deg C. Mix cheddar cheese and eggs in a bowl with large pinch of oregano
Spread olive oil over entire surface of pizza dish. Place cheese mixture on dish and spread thinly. Bake at 180 deg C for twenty minutes. In a hot pan, fry onions and most of the tomato with crushed garlic and worcester sauce until all ingredients are soft and form a uniform mixture. Remove from heat. Remove pizza base from oven and set aside for five minutes. Spread tomato and onion mixture over base. Place rest of ingredients, including remaining chopped tomato, on base, add more oregano and top with even layer of mozarella cheese. Return to oven for fifteen minutes. Remove from oven. Allow to stand for five minutes before slicing.
23.
agneau à la tomate
1kg lamb knuckles
olive oil
crushed garlic
garlic salt
rosemary
oregano
2 large onions sliced
1 butternut, diced
1 tin tomato puree
100ml red wine
Cover the bottom of the roasting dish with olive oil. Toss meat in olive oil and sprinkle on crushed garlic and garlic salt, rosemary and oregano. Place in roasting dish. Add the onions, butternut and tomato puree. Turn over the ingredients with a wooden spoon to coat with the tomato puree. Cover the dish with tin foil or lid. Place in preheated oven at 200 deg centigrade for 90 minutes.
Serve with green veg - broccoli, spinach, peppers
22.
Agnello speziato
100ml coconut oil
1kg lamb leg chops
500g chopped onions
10ml turmeric
pinch cayenne pepper
5ml ground cumin
2.5ml masala
2.5ml ground ginger
30ml tomato paste
15m chutney
75ml red wine
One fresh purple cabbage, thinly sliced,
500ml double cream greek yoghurt
Remove bones from chops. Cut meat and fat into thin slices. Melt coconut oil in a hot skillet. Brown meat strips briefly in hot oil. Remove and set aside. Brown onions and set aside with meat. Lower heat and add spices, tomato paste, chutney and red wine. Stir for few minutes and then add meat and onions, stirring in to cover meat and onions with the spicy mixture. Simmer a few minutes, stirring occasionally.
Serve on bed of cabbage and top with 100ml of yoghurt.
21.
Bœuf et crème de champignons
100ml coconut oil
Crushed garlic
Garlic salt
1kg rump steak
250g button mushrooms, sliced
100ml red wine
5g gelatine melted in a little water
250ml cream
Oreganum
1 Green pepper, chopped into small pieces
Sweet Basil leaves
Melt the coconut oil in a hot skillet. Remove the fat from the steak. Slice the fat into very small pieces and add to the coconut oil. Cook until the fat is soft. Cut the steak into thin slices. Season with crushed garlic and garlic salt. Brown the meat briefly in the hot oil. Remove and set aside. Brown the mushrooms in the oil. Remove and retain with the meat. Turn off the heat and allow the oil to cool sufficiently to enable addition of the red wine without causing it to splatter over your nice new clothes. Return to low heat and simmer until reduced stirring occasionally. Stir in the gelatine. Remove from heat and stir in cream. Return to heat and stir over low heat until uniform in texture and a little thickening occurs. Add the meat and mushrooms, stir in to cover them with the sauce and heat through. Garnish with chopped green pepper and basil leaves. Serve with fresh green salad.
20.
Côtes de bettes frittata
one bunch swiss chard leaves, steamed, chopped a little
8 eggs, beaten
4 onions, sliced, browned in hot olive oil and butter
15ml flour
150ml milk or cream or mixture thereof
250g grated cheese
ground black pepper
cayenne pepper
mix onions in with the swiss chard,
melt in the butter, stir in flour
return to heat and stir in milk or cream, stirring until thickened
add pepper to taste and half the grated cheese, stir slowly until melted
add mixture to greased flan / pie dish, pour eggs over mixture,
spread grated cheese generously over the surface of mixture
sprinkle a little cayenne pepper on top
bake at 180 degrees C for 25 minutes
remove from oven and set aside for five minutes before slicing into wedges
serve with green salad and sliced coloured peppers
19.
Instant Strawberry Mousse
200g fresh strawberries
250ml cream
two eggs
30ml brown sugar
Whisk / blend all ingredients until mixture thickens. Place in dessert bowls. Garnish with thin slices of fresh strawberry.
Most are low or lowish in carbs
All nutritious and delicious (if i say so meself ;)
All contain locally available ingredients
(Don't be put off by the foreign titles - that's just for posh)
43.
Sauté Fusion
Ingredients
- Olive oil or coconut oil for frying
- One red onion - chopped
- A few handfuls of red cabbage – shredded
- Two medium-sized peppers, any colour - chopped
- One thumb, or more, of fresh ginger – grated
- Freshly ground Himalayan pink rock salt and black pepper to taste
- A pinch or two of finely chopped chillies
- A dollop of white wine
- A handful of Parmesan / Parmigiano Reggiano cheese – grated
- Four cloves of garlic – peeled and crushed
- Fresh Italian parsley – roughly chopped
- Nutritional yeast
- Shelled pecan nuts
Method
- Heat oil in broad-based frying pan
- Stir in each of the ingredients 2 to 7 – on at a time, allowing each to sizzle briefly before adding the next
- Stir in the salt, pepper, and then the wine
- Garnish with the cheese, then the garlic and finally the parsley
- Serve with side bowls of accompaniments : one containing nutritional yeast flakes and the other pecan nuts for adding ad lib
42.
Tomate, Berenjena Y Frijoles
Approximate ingredients
- Olive oil / Coconut oil for frying
- Two tomatoes, chopped
- One aubergine, diced
- One red onion, chopped
- One white onion, chopped
- 250g Barlotti beans (soaked and cooked, or one tin drained)
- 100ml white wine
- 100g tomato paste
- Pink rock salt
- Black pepper
- Paprika, generous sprinkling
- Cayenne pepper, tiny pinch
- Three garlic cloves, crushed
Method
- heat oil
- fry onions
- add tomatoes
- simmer until tomatoes are liquidy
- stir in the rest of the ingredients
- Season with paprika, cayenne pepper, and grinds of salt and black pepper
- Simmer over low to medium heat until aubergines are el dente
Serve in a bowl with optional garnishes:
- Grated cheese
- Yoghurt
- Crème Fraiche
- Nutritional yeast flakes
- Basil leaves
41. Pollo Alla Paprika
Olive oil
8 Chicken thighs
400g Mushrooms - cut into chunks
400g green beans - cut into large segments
sherry
paprika
salt and freshly ground black pepper
optional: sweet potato slices
Place chicken thighs in oiled casserole dish. Bake at high temperature in preheated oven for twenty minutes. While baking, brown mushroom pieces in hot olive oil. Turn off heat. Add sherry and deglaze pan. Remove casserole dish from oven. Sprinkle green beans and optional sweet potato slices between and around chicken pieces .Spread mushrooms and residual liquid in pan over and around chicken pieces and beans. Flavour to test with ground salt and pepper. Sprinkle paprika onto chicken pieces. Cover cassrole dish and return to oven. Bake at high temperature for 40 minutes. Serve with coleslaw and green salad.
Eenvoudige Tamatie Bredie
Olive oil
2kg lamb ribs
40
Eenvoudige Tamatie Bredie
Olive oil
2kg lamb ribs
1kg onions - chopped
1kg tomatoes - chopped
coarse ground black pepper
salt
cayenne pepper
brown rice - cooked
200ml red wine
Brown onions in large casserole. Remove and set aside. Brown ribs. Add onions back. Add tomatoes. Season with pepper and salt. Sprinkle on pinch of Cayenne Pepper. Add red wine. Cover and simmer for some time - an hour or two. Serve with coleslaw.
39
Café da manhã de fusão
mushrooms:
olive oil
six large mushrooms - halved
six garlic cloves - roughly chopped
freshly ground black pepper
oregano
brandy
feta
spring onions - chopped
fry mushrooms briefly in hot olive oil, cover and simmer for a few minutes until soft. Add garlic, pepper and oregano and simmer for two minutes uncovered, sprinkle on brandy generously, ignite carefully and flambe (watch your eyebrows), sprinkle on crumble feta, garnish with chopped spring onion, cover and set aside (keep warm).
stir-fry:
olive oil
two onions - sliced
six small tomatoes - quartered
one large green pepper - roughly chopped
six garlic cloves- roughly chopped
four venison chorizo sausages - sliced
spring onions - roughly chopped
fry onion slices in hot olive oil until golden brown, add chorizo, tomatoes, and garlic, simmer for two minutes, add green peppers, and simmer for one minute. Garnish with spring onions, cover and set aside (keep warm).
eggs:
olive oil
twelve eggs
50g butter
beat eggs and butter together, scramble briefly in hot olive oil until creamy, serve immediately, with the stir-fry and mushrooms.
38
Verduras picantes
cauliflower head, coarsely chopped
coconut oil
medium sweet potatoes, washed and cut into small cubes
Sweet corn on the cob
green peas (precook peas if they are not from a packet of frozen peas)
onions, coarsely chopped into florets
garlic cloves, peeled and gently squashed
tomato puree
white wine
curry powder
garam masala
cardamom seeds
turmeric
chutney
ground black pepper
salt
Place coconut oil in a large heavy based pot, add cauliflower florets, sprinkle on turmeric, cover and shake vigorously. Throw in a hand full of cardamom seeds and cook covered over low heat turning occasionally until cauliflower is medium soft (do not let it get soggy). Turn off heat. While cauliflower is cooking, fry sweet potato pieces in coconut oil uncovered in a non stick pan over low heat, turning occasionally until pieces are golden brown on the outside and soft in the middle. Add to cauliflower. Slice sweet corn off cobs and add sweet corn to pan. Fry gently for a few minutes. Add to cauliflower. Add onions and spices, and more oil to pan. Mix and fry gently until onions are pearled and turning golden brown. Stir in white wine and mix throroughly. Mix in tomato puree and peas and heat through. Add to caulifower. Gently mix all ingredients over low heat and allow to heat through. Serve with double cream yoghurt, and any of sambals, rice, popadums etc.
37 Ensalada de zanahoria
6 medium size very fresh carrots, grated
juice of two freshly squeezed oranges
small cubes of fresh pineapple
mint
Briefly mix grated carrots and pineapple pieces in a glass salad bowl, squeeze in the orange juice, garnish with mint leaves
36
Crema de acelga
large bunch of swiss chard, coarsely chopped
butter
flour
two eggs beaten
milk
grated cheese
Rinse chard leaves thoroughly shake dry briefly and place in large pot. Without adding any further water, cover and steam chard gently over low heat until soft. Melt in butter. Stir in a little flour then stir in the milk, increase heat and heat through while stirring. Reduce heat,
while stirring in eggs. Mix in and grated cheese.
35
cilantro flameado pollo con jerez
coconut oil
chicken thighs
ground coriander
medium cream sherry
white wine
onions, coarsely chopped
more ground coriander
turmeric
ground black pepper
soy sauce
Worcester sauce
flour
full cream milk
spring onions
Dust chicken thighs with coriander, brown in a little hot oil, lower heat and keep covered, turning once or twice until chicken cooked through, remove lid sprinkle with sherry and flambe, once flames have died down, set aside but keep warm.
Add more oil, brown onions, add spices, Worcester sauce and soy sauce, cook over low heat for a few minutes, add white wine and heat through, stirring until reduced, stir in flour, stir in milk until thickened.
Spoon onion mixture over chicken pieces. Garnish with chopped spring onions. Serve with Creamed Swiss Chard (recipe 36) and carrot salad (37).
34.
poulet aux fruits
cocunut oil
chicken thighs (about one per person)
halved baby potatoes (about four halves per person)
roughly chopped onions (about one per person)
chopped or smashed garlic cloves (about one per person)
ginger root (about 1 cm per person)
chopped tomatoes ( about one whole tomato per person)
spices (generous quantities of all): turmeric, ginger, coriander (ground and seeds), cumin (ground and seeds), cinnamon, nutmeg, curry powder, pepper
fruit chutney
saltanas, dried apricots, pitted prunes
200ml ginger ale
200ml white wine
Toss potatoes in a bag with some of the turmeric. In hot coconut oil, brown chicken well in a large heavy based pot and set aside, next brown potatoes and set aside with the chicken. Add onions, garlic and ginger, stir for a few minutes until pearled. Add all the spices and stir over low heat for a few minutes, adding more coconut oil if necessary. Stir in chutney and white wine. Layer the chicken and potatoes on the onions. Add chopped tomatoes on top. Throw in the ginger ale. Place dried fruit on top. Simmer over low heat for two hours. Serve with savoury yellow rice, a variety of sambals, and pappadums.
33.
poulet épicé à la crème de noix de coco
coconut oil
eight chicken pieces
four large onions - roughly chopped
1kg tomatoes -chopped
four large carrots - sliced
ground cumin
ground coriander
ground turmeric
ground ginger
cayenne pepper
garlic flakes
crushed garlic
garlic salt
salt and pepper
30ml tomato paste (use tomato sauce if paste not available!)
30ml chutney
500ml white wine
1 tin coconut cream
2 cups brown rice
4 cups water
raisins
15ml cornflour dissolved in a little water
Brown chicken pieces, add turmeric, garlic flakes and wine. Bring to the boil and leave to simmer. In a separate large pot, brown onions with spices and crushed garlic and salt and pepper to taste. Add chicken pieces and wine. Add tomato paste and chutney. Add tomatoes and carrots and a handful of raisins. Fold over with large spoon until all ingredients coated, adding water if liquid insufficient. Cover and simmer for 60 minutes. Stir in coconut cream. Simmer further for 30 minutes. Thicken sauce by stirring in cornflour mixture. Meanwhile place the two cups of rice in the pot used to brown the chicken, together with turmeric and a handful of raisins. Add salt to taste. Add 4 cups of water. Simmer until water is evaporated.
Serve with sambals - chopped peppers, double cream yoghurt, desiccated coconut, sliced bananas, and poppadums
32. Breakfast Pizza
Olive oil
1 large onion - chopped
1 brinjal / eggplant / aubergine diced
2 large tomatoes - chopped
9 eggs beaten with 2 tablespoons thick cream, oregano, freshly ground black pepper, and salt to taste
grated cheese
Brown onion in a non-stick pan
Drizzle olive oil over brinjal and shake to cover pieces more evenly
Add brinjal and fry until slightly browned
Add tomatoes
Cook until tomatoes soft
Move ingredients towards centre of pan a little to leave a more or less clear ring around outer edge
Add egg to fill ring and cover ingredients
Cover and cook gently until egg begins to set
Add grated cheese evenly over surface
Cover again and cook through until egg reaches desired firmness
31. Gran Strogonov Rojo
olive oil
1kg strips of lamb
4 onions, sliced
500g mushrooms, sliced
garlic cloves
rosemary
oregano
black pepper
crushed garlic
garlic salt
250ml red wine
400ml purée
250ml cream
coarsely chopped chives
drizzle olive oil over lamb and season with rosemary, pepper, oregano, and garlic salt
brown onions in heavy based casserole
while browning the onions, flash fry the lamb strips in a hot skillet
add lamb to onions
add mushrooms
add red wine (use a little to deglaze skillet and add to onions)
add tomato purée
add oregano
simmer a little
add cream
simmer a little more and adjust seasoning
cover and simmer further until lamb is tender
serve in soup bowls garnished with chives
30. Medallones de calabaza
1 head of broccoli, chopped into large pieces
1 medium butternut, sliced into 10mm to 15mm thick medallions
coconut oil
olive oil
500g mushrooms, sliced, season with crushed garlic
50g butter
15ml gluten free flour mix
100ml white wine
250ml cream
250ml milk
two egg yolks
one bunch of chives, chopped
Steam broccoli until soft and pulpy, break up into small pieces with a fork, keep hot. Fry butternut medallions in a thin layer of medium hot coconut oil until golden brown & crispy on the outside and cooked through. Season mushrooms. Fry mushrooms in hot olive oil. Add half the wine and simmer until reduced. Turn down heat and add butter. When melted, add flour and stir in until mushrooms are coated. Slowly add milk, stirring carefully as sauce thickens. Stir in cream and then remaining wine. Add the broccoli and combine. Season with black pepper and salt to taste. Turn off heat. Stirring rapidly add the egg yolks.
Plate out the butternut medallions and place sauce on top. Garnish with the chives.
29. Tranches de boeuf
Olive oil
250g mushroom, sliced
500g beef steaks, sliced into strips
Handful of almonds, ground into meal - use coffee grinder
Freshly ground black pepper
Salt
Cayenne pepper
One large onion, chopped
Five garlic cloves, chopped
75ml whisky
Four tomatoes, chopped
30ml tomato sauce
Cabbage, sliced
Double cream plain yoghurt
Mayonnaise
Handful of pecan nuts
Chopped chives to garnish
Mix almond meal, pepper, salt, and cayenne pepper. Toss beef strips in almond meal mixture to coat evenly. Fry mushrooms in hot oil. Remove and set aside. Brown onions, remove and set aside with mushrooms. Brown beef strips. Remove and set aside. Add whisky, stir and simmer to deglaze pan. Stir in onions & mushrooms, tomatoes and garlic, salt and pepper to to taste. Add beef strips. Stir in tomato sauce. Simmer covered until tomatoes are soft,.
Slice cabbage, mix with pecan nuts, yoghurt and mayonnaise.
Plate out thin layer of cabbage in neat rounds. Add a neat round of beef mixture in centre of cabbage circle. Garnish with a dollop of yoghurt and chopped chives on top.
28. Lattuga Carbonara
50ml olive oil
250g sliced mushrooms
200g diced bacon
500ml cream
three egg yolks
ground black pepper
30ml brandy
sliced lettuce
diced tomatoes
Fry mushrooms and bacon in hot olive oil. Add cream and stir in egg yolks. Heat through stirring until sauce thickens. Stir in brandy and pepper. Remove from heat. Serve in a bowl on sliced lettuce. Garnish with diced tomatoes. Sprinkle a little pepper on the tomatoes.
27.
Pescado y Camote
coconut oil
1kg small sweet potatoes, quartered into wedges
olive oil
1kg yellowtail fillets (or other oily fish e.g. kingklip or monk fish), cut into 5cm x 3cm pieces
two lemons
garlic salt
crushed garlic
finely ground black pepper
freshly chopped herbs: sage, rosemary, thyme
5 onions
250g mushrooms, sliced
5 cloves garlic, sliced
two green peppers, chopped
fresh Italian parsley
Place fish fillets in a large flat glass dish. Squeeze juice from lemons over fillets. Sprinkle olive oil generously over fillets. Season with garlic salt, crushed garlic, and pepper. Add in herbs, pat down with back of spatula. Cover and set aside.
Fry sweet potatoes in coconut oil in very large covered skillet or pan over moderate heat. Turn once after 15 minutes and fry for another 15 minutes. Remove, set aside in covered dish, keep warm. Fry onions. Add sliced garlic and mushrooms (add more coconut oil if necessary). Remove and set aside. Turn up heat and add fish fillets and all liquid from glass dish. Fry briefly until fillets are nearly cooked through but not quite done. Add onion and mushroom mixture and spread evenly over fillets. Add green pepper, also spreading evenly. Turn off heat. Garnish with parlsey.
Serve with the sweet potatoes and a green salad.
26.
Crème de poulet a la Theresa (Created and kindly supplied by Theresa Dwyer)
30ml coconut oil
1.5kg Chicken pieces.
3 onions - roughly chopped
1 punnet mushrooms = sliced
200g butter
500ml cream
4 egg yolks - beaten
About 700g sweet potatoes, peeled and cut into small cubes.
Oreganum
Paprika
150ml white wine
salt and ground black pepper to taste
sweetcorn from 4 cobs
2 green peppers - chopped
Brown chicken pieces in hot coconut oil and set aside. Fry onions and mushrooms together. Add butter. When melted stir in cream. Then add spices and stir in white wine. Add chicken and cubed sweet potatoes. Bring to the boil, stirring intermittently. Cover and simmer for 20-30 minutes (until potatoes are soft and chicken is cooked through). Add sweetcorn and chopped green pepper. Simmer for a little bit longer. Remove from heat. Add beaten egg yolks, stirring quickly.
Serve with leafy green salad, and, if desired, a little brown rice.
25.
Boeuf à la coriandre d'orange
50ml coconut oil
1kg sirloin steak, thinly sliced with fat seperated
15ml crushed garlic
5ml garlic salt
5 medium onions, sliced
7 medium sized carrots, sliced
250g button mushrooms, sliced
15ml ground coriander
50ml tomato sauce.
30ml fruit chutney.
5ml fine ground black pepper
150ml red wine
250g peas
Juice of two oranges
Heat oil a heavy based pot. Season meat with garlic and garlic salt. Add sliced fat to oil and cook until well browned. Remove. Reheat oil. Brown the lean slices of meat very quickly in small portions in the hot oil. Remove and set aside with the fat. Add onions and cook until golden. Add coriander, tomato sauce, chutney and black pepper. Stir in red wine. Simmer for a few minutes then stir in orange juice. Simmer for a few more minutes until carrots are a little softened. Add peas and heat through.
Serve with crusty artisan bread and cream cheese.
24.
uova e formaggio la pizza
base:
250g cheddar cheese, grated
olive oil
3 eggs, beaten
dried oregano
3 onions, chopped
3 tomatoes, chopped
crushed garlic
worcester sauce
coconut oil
topping:
1 green pepper, chopped
50g ham, chopped
50g button mushrooms, sliced
50g smoked sausage, sliced
200g mozarella cheese grated
choose other ingredients to taste
Prheat oven to 180 deg C. Mix cheddar cheese and eggs in a bowl with large pinch of oregano
Spread olive oil over entire surface of pizza dish. Place cheese mixture on dish and spread thinly. Bake at 180 deg C for twenty minutes. In a hot pan, fry onions and most of the tomato with crushed garlic and worcester sauce until all ingredients are soft and form a uniform mixture. Remove from heat. Remove pizza base from oven and set aside for five minutes. Spread tomato and onion mixture over base. Place rest of ingredients, including remaining chopped tomato, on base, add more oregano and top with even layer of mozarella cheese. Return to oven for fifteen minutes. Remove from oven. Allow to stand for five minutes before slicing.
23.
agneau à la tomate
1kg lamb knuckles
olive oil
crushed garlic
garlic salt
rosemary
oregano
2 large onions sliced
1 butternut, diced
1 tin tomato puree
100ml red wine
Cover the bottom of the roasting dish with olive oil. Toss meat in olive oil and sprinkle on crushed garlic and garlic salt, rosemary and oregano. Place in roasting dish. Add the onions, butternut and tomato puree. Turn over the ingredients with a wooden spoon to coat with the tomato puree. Cover the dish with tin foil or lid. Place in preheated oven at 200 deg centigrade for 90 minutes.
Serve with green veg - broccoli, spinach, peppers
22.
Agnello speziato
100ml coconut oil
1kg lamb leg chops
500g chopped onions
10ml turmeric
pinch cayenne pepper
5ml ground cumin
2.5ml masala
2.5ml ground ginger
30ml tomato paste
15m chutney
75ml red wine
One fresh purple cabbage, thinly sliced,
500ml double cream greek yoghurt
Remove bones from chops. Cut meat and fat into thin slices. Melt coconut oil in a hot skillet. Brown meat strips briefly in hot oil. Remove and set aside. Brown onions and set aside with meat. Lower heat and add spices, tomato paste, chutney and red wine. Stir for few minutes and then add meat and onions, stirring in to cover meat and onions with the spicy mixture. Simmer a few minutes, stirring occasionally.
Serve on bed of cabbage and top with 100ml of yoghurt.
21.
Bœuf et crème de champignons
100ml coconut oil
Crushed garlic
Garlic salt
1kg rump steak
250g button mushrooms, sliced
100ml red wine
5g gelatine melted in a little water
250ml cream
Oreganum
1 Green pepper, chopped into small pieces
Sweet Basil leaves
Melt the coconut oil in a hot skillet. Remove the fat from the steak. Slice the fat into very small pieces and add to the coconut oil. Cook until the fat is soft. Cut the steak into thin slices. Season with crushed garlic and garlic salt. Brown the meat briefly in the hot oil. Remove and set aside. Brown the mushrooms in the oil. Remove and retain with the meat. Turn off the heat and allow the oil to cool sufficiently to enable addition of the red wine without causing it to splatter over your nice new clothes. Return to low heat and simmer until reduced stirring occasionally. Stir in the gelatine. Remove from heat and stir in cream. Return to heat and stir over low heat until uniform in texture and a little thickening occurs. Add the meat and mushrooms, stir in to cover them with the sauce and heat through. Garnish with chopped green pepper and basil leaves. Serve with fresh green salad.
20.
Côtes de bettes frittata
one bunch swiss chard leaves, steamed, chopped a little
8 eggs, beaten
4 onions, sliced, browned in hot olive oil and butter
15ml flour
150ml milk or cream or mixture thereof
250g grated cheese
ground black pepper
cayenne pepper
mix onions in with the swiss chard,
melt in the butter, stir in flour
return to heat and stir in milk or cream, stirring until thickened
add pepper to taste and half the grated cheese, stir slowly until melted
add mixture to greased flan / pie dish, pour eggs over mixture,
spread grated cheese generously over the surface of mixture
sprinkle a little cayenne pepper on top
bake at 180 degrees C for 25 minutes
remove from oven and set aside for five minutes before slicing into wedges
serve with green salad and sliced coloured peppers
19.
Instant Strawberry Mousse
200g fresh strawberries
250ml cream
two eggs
30ml brown sugar
Whisk / blend all ingredients until mixture thickens. Place in dessert bowls. Garnish with thin slices of fresh strawberry.
18.
Capriolo con panna e funghi
Ingredients
Kudu steak - sliced into medallions +- 1kg serves 4
Olive oil
garlic salt
500g mushrooms
30ml flour
125ml white wine
250ml milk
generous pinch of mixed herbs
black pepper
250ml cream
Toss steak medallions in olive oil and season with garlic salt. Brown well on very hot skillet and remove. Add more olive oil and fry mushrooms. Add wine and simmer til reduced. Reduce heat, stir in flour and then add milk slowly at first, stirring to combine with mushrooms. Stir in rest of milk and raise heat, stirring until sauce bubbles and thickens. Reduce heat, stir in cream. Season with herbs, black pepper and more garlic salt if required. Heat through.
To serve: Arrange browned steak medallions in hot serving dish and cover with the creamy mushroom sauce. Garnish with fresh chives and parsley. Serve with seasonal salad [and mashed potatoes, if you're not avoiding starches].
17.
Pesce cipolla peperoni
Ingredients
5 onions - sliced
2 large green peppers - sliced
1kg St Joseph fish
Olive Oil
250ml Sour Cream
garlic salt
Fry onions in hot oil until pearled, add peppers
Place half lengths of fish on top, sprinkle with a little garlic salt
Cover and steam for a few minutes until fish turns white
Remove fish pieces carefully and place on dinner plate
Score each fish obliquely with several deep cuts [do not cut through completely]
place generous dollops of sour cream on each fish
cover with onion pepper mixture
garnish each with half of a thin slice of lemon
16.
Sauce aux Champignons
Ingredients
1.5kg steak sliced into medallions [fillet is best for this but thinly sliced sirloin, rump, or kudu would be very good]
500g Button Mushrooms
500ml cream
15ml flour
olive oil
white wine
garlic salt
fresh ground black pepper
Swiss chard [steamed]
Toss medallions of steak in olive oil, brown in a hot pan, set aside.
Fry sliced mushrooms briefly in hot olive oil, reduce heat, add a little garlic salt and black pepper, stir in white wine, simmer til reduced, stir in a tablespoon of flour, stir in 500ml cream, add steamed spinach [Swiss chard], heat through, stirring occasionally.
Place steak medallions on plates and spoon on sauce, garnish with a sprig of fresh rosemary
Serve with a green salad and a magnum of red wine.
15.
Reni et Funghi
Ingredients: olive oil, 500g mushrooms - sliced, broccoli - sliced, 500g kidneys - diced, rosemary, 50g butter, coarse ground black pepper, crushed garlic, garlic salt, 30ml of flour, 100ml milk, 75ml white wine, 250ml cream,
In a hot heavy based frying pan, fry mushrooms in olive oil, remove, add more oil, fry broccoli on low heat [covered with lid], remove, add more oil to pan and reheat, add kidneys, rosemary and black pepper, fry, add butter, when melted, stir in garlic, simmer briefly, add garlic salt and flour and stir, add milk slowly while stirring, then add wine in similar fashion, add kidneys, mushrooms, and broccoli, stir in cream. Serve in a soup bowl, garnished with finely chopped peppers and parsley. Eat with a spoon.
If you would prefer not to use flour, leave it out, and thicken the sauce at the end by stirring in two beaten eggs, after the heat is off.
14.
Picante cazuela de pescado
Ingredients: 1.2kg oily fish, cubed, several onions sliced, several coloured peppers sliced, 500g peas, ground ginger, coriander, turmeric, masala, Mrs Balls chutney, garlic salt, crushed garlic, white wine, olive oil
Brown fish cubes in hot olive oil, add wine, heat through, add peppers and spices, heat through, add peas, heat through - [add water or stock if too dry, or more wine]. Serve with fresh coriander leaves, papadums, and greek yoghurt.
13.
Fromage à la crème, tomate, jambon, le halloumi
Ingredients: Sliced halloumi cheese, thin strips of bacon, olive oil, cream cheese, sliced tomato, oregano, parsley
Paint halloumi slices and bacon strips with olive oil. Place sliced halloumi cheese, with edges touching to form a square base, in preheated flat, non-stick sandwich griller for several minutes, until golden brown. Grill bacon in a similiar manner. Place halloumi base on plate. Spread a generous layer of cream cheese on the halloumi base. Layer sliced tomatoes carefully thereon. Add another layer of cream cheese. Place grilled bacon thereon. Add a dollop of cream cheese on top. Sprinkle with oregano. Garnish with parsley
12.
Vert blanc jaune rouge
Ingredients: thinly sliced sirloin strips, tossed in olive oil , fresh spinach leaves, eggs, grated cheese
Steam the spinach by washing and cooking covered in an empty covered saucepan over low heat until soft. Divide soft leaves roughly with end of egg-flip spatula. In a hot griddle pan, brown the sirloin strips very briefly. Fry eggs in olive oil and / or butter, sunny side up - keep yolks very soft. Place spinach in bowl, layer on grated cheese, layer on sirloin strips, finish off with fried eggs on top, sprinkle on freshly ground black pepper.
11.
Tomate, crema de cordero
Ingredients: 500g thinly sliced lamb strips, tossed in olive oil and rosemary, 250g sliced mushrooms, 10ml crushed garlic, freshly ground black pepper, Himalayan rock salt, 500g chopped tomatoes - fried in olive oil until they dissolve [Use a tin of chopped tomatoes if you are in a hurry], sweet basil, 125ml red wine, 250ml cream, cornflour dissolved in a little milk
In a hot griddle pan, brown the lamb very briefly. Add mushrooms and a little olive oil, garlic, black pepper, and a ground or two of salt. Fry on high for a brief period. Add tomatoes and sweet basil and reduce heat to simmer. Add cream and wine. Stir in cornflour. Heat through and serve [on brown rice, or baked or mashed potatoes, if you wish for starch].
10.
Quick crema di zuppa di funghi e pancetta
Fry 125g chopped bacon in olive oil. Add 250g sliced mushrooms. Fry on high heat for a few minutes. Turn down heat to low. Stir in 15ml flour, 50ml white wine, 5ml dried oregano and 5ml freshly ground black pepper [to taste]. Add 500ml fresh cream and heat to eating temperature. Garnish with parsley.
Serve with Green Salad
9.
Pollo con funghi
Two chickens well roasted, carved, bones removed. Sliced Mushrooms - 500g. Cream - 500ml. White wine - 75ml.Black pepper. Oregano. Himalayan Rock Salt . 5ml crushed Garlic. Olive oil. One egg - beaten. Fresh Italian Parsely
Fry mushrooms in hot olive oil with garlic. Allow to cool a little. Sprinkle on pepper and oregano and salt. Add cream slowly and heat through gently. Slowly stir in wine. Turn off heat and stir in egg, carefully. When mixture thickens, add chicken and fold over to cover in sauce. Sprinkle with parsley.
Serve with Green Salad
8.
A German Supper ?
This recipe is based around pork, cabbage, and potatoes - does that make it German? You will require: Olive Oil. 1kg Fatty Pork, bones removed, cut into small pieces. 1 Bunch Fresh Carrots, sliced. 1 Small Fresh Cabbage, sliced. 30ml Turmeric, Pinch Cayenne Pepper. Freshly ground Black Pepper. Himalayan Rock Salt. 100ml Honey. 500ml full cream milk. 250g Mushrooms sliced. 2 Eggs beaten.
Method: Brown the meat very well in the hot olive oil. Add the carrots and fry for a bit. Add the cabbage and fry for a bit. Add the spices and grind in the black pepper and three grinds of the Himalayan salt and fry for a bit. Stir in the honey and fry for a bit. Stir in the milk. Add the mushrooms and simmer for a few minutes. Turn off the heat. Stir in the eggs to thicken the gravy. Serve on mashed potatoes [made with boiled potatoes, milk, butter and eggs].
7.
shrimps 'n things
250g macaroni boiled, drained, olive oil, 600g chopped mixed peppers, 700g cooked shrimps, broccoli sliced, 2 onions chopped, 1 tablespoon fruit chutney, 1 tablespoon tomato paste, coriander, turmeric, cayenne pepper, 1 tablespoon apple cider vinegar, pink himalayan rock salt, black pepper, 250ml milk, 250ml cream |||| method||| Fry Onions, add broccoli, fry a bit, add peppers, fry for a bit, add shrimps and spices, fry for a bit, add chutney and tomato paste and vinegar, fry and stir, add milk, stir in, add cream, stir in, add macaroni and stir in, simmer up and turn off heat, allow to stand for a bit, serve in bowls garnished with fresh coriander leaves.
6.
mutton rib casserole
olive oil + 750g mutton ribs + 5 onions - roughly quartered + 1 bunch fresh carrots - peeled and cut into chunks + 600g mixed peppers - chopped + two tins whole peeled tomatoes - cut up roughly in tin with sharp knife + 5ml sweet basil + pinch or two cayenne pepper + 1 tablespoon fruit chutney + 500ml red wine + Method: brown ribs well in hot olive oil, add onions and fry for a bit, add carrots and fry for a bit more, add rest of ingredients and simmer until meat falls off bone, serve in bowls on a cold winters night with home made bread and red wine
5.
chicken and fish
Mildly spiced chicken and fish dish, 4 generous portions - Ingredients: 3 onions roughly chopped, 600g fish fillets, 6 chicken thighs or drumsticks, 375ml brown rice, 500ml water, 250ml plain chicken stock with 5ml salt [or use stock cube (and no salt) if necessary], 350ml white wine, coriander, ginger, paprika and pinch of cayenne pepper, 500g peas, 30ml honey, olive oil. | Method: in a hot wok, or large pan or pot, brown chicken pieces well in hot olive oil; add onions and stir until golden; add rice and stir fry for 3 minutes; add white wine and stir for a minute; add spices and honey and stir in; add chicken stock; add 500ml water and stir in; add fish fillets; cover and simmer until water is almost absorbed; if rice is not sufficiently cooked add 100ml water and simmer further; before serving while there is still a little residual water present, add peas and heat through until water is absorbed - do not overcook peas. Serve in bowls and garnish with a teaspoon of chutney and fresh coriander leaves.
4.
10 second egg breakfast
blend: 2 eggs , 150ml milk or cream or combination thereof , 5ml vanilla essence , 10ml to 15ml sugar to taste , cinnamon to taste , 15ml cocoa powder [dissolve in a little hot water] , makes a delicious nutritious chocolate milkshake
3.
CREAM OF MUSHROOM SOUP - - feeds eight - - - olive oil, 4 onions - chopped, 1kg mushrooms - sliced, 500ml cream, 1 litre milk, 250ml white wine, fresh marjoram, coarse ground black pepper, ground salt stir-fry onions in hot olive oil until golden, add mushrooms and stir-fry until glistening, add milk and bring to a simmer, add wine and marjoram, salt and pepper, stir gently, turn heat down and simmer until suppertime. before eating, add cream and heat through [don't boil], garnish with fresh chopped chives, served with chunks of hot bread,
2.
Cauliflower au Gigembre
Stir fry two chopped onions and chopped fresh ginger [use 8cm of fresh root] in hot olive oil and lots of butter [you can never have too much butter - see Julie and Julia] Add cauliflower florets and stir fry for a bit. Turn down heat and stir in cream, followed by egg yolks. Warm gently, stirring until the the sauce thickens a little.
1.
ICE CREAM
500ml cream, , 6 eggs, , 10ml vanilla essence, , 3 tablespoons raw sugar or honey||| whip egg whites till firm, , whip cream till firm, , beat egg yolks with rest of ingredients, , fold it all together and freeze, stirring occasionally, or eat as mousse | | can add flavours: e.g. cocoa powder, strawberries, chocolate liqueur, whiskey etc
Pesce cipolla peperoni
Ingredients
5 onions - sliced
2 large green peppers - sliced
1kg St Joseph fish
Olive Oil
250ml Sour Cream
garlic salt
Fry onions in hot oil until pearled, add peppers
Place half lengths of fish on top, sprinkle with a little garlic salt
Cover and steam for a few minutes until fish turns white
Remove fish pieces carefully and place on dinner plate
Score each fish obliquely with several deep cuts [do not cut through completely]
place generous dollops of sour cream on each fish
cover with onion pepper mixture
garnish each with half of a thin slice of lemon
16.
Sauce aux Champignons
Ingredients
1.5kg steak sliced into medallions [fillet is best for this but thinly sliced sirloin, rump, or kudu would be very good]
500g Button Mushrooms
500ml cream
15ml flour
olive oil
white wine
garlic salt
fresh ground black pepper
Swiss chard [steamed]
Toss medallions of steak in olive oil, brown in a hot pan, set aside.
Fry sliced mushrooms briefly in hot olive oil, reduce heat, add a little garlic salt and black pepper, stir in white wine, simmer til reduced, stir in a tablespoon of flour, stir in 500ml cream, add steamed spinach [Swiss chard], heat through, stirring occasionally.
Place steak medallions on plates and spoon on sauce, garnish with a sprig of fresh rosemary
Serve with a green salad and a magnum of red wine.
15.
Reni et Funghi
Ingredients: olive oil, 500g mushrooms - sliced, broccoli - sliced, 500g kidneys - diced, rosemary, 50g butter, coarse ground black pepper, crushed garlic, garlic salt, 30ml of flour, 100ml milk, 75ml white wine, 250ml cream,
In a hot heavy based frying pan, fry mushrooms in olive oil, remove, add more oil, fry broccoli on low heat [covered with lid], remove, add more oil to pan and reheat, add kidneys, rosemary and black pepper, fry, add butter, when melted, stir in garlic, simmer briefly, add garlic salt and flour and stir, add milk slowly while stirring, then add wine in similar fashion, add kidneys, mushrooms, and broccoli, stir in cream. Serve in a soup bowl, garnished with finely chopped peppers and parsley. Eat with a spoon.
If you would prefer not to use flour, leave it out, and thicken the sauce at the end by stirring in two beaten eggs, after the heat is off.
14.
Picante cazuela de pescado
Ingredients: 1.2kg oily fish, cubed, several onions sliced, several coloured peppers sliced, 500g peas, ground ginger, coriander, turmeric, masala, Mrs Balls chutney, garlic salt, crushed garlic, white wine, olive oil
Brown fish cubes in hot olive oil, add wine, heat through, add peppers and spices, heat through, add peas, heat through - [add water or stock if too dry, or more wine]. Serve with fresh coriander leaves, papadums, and greek yoghurt.
13.
Fromage à la crème, tomate, jambon, le halloumi
Ingredients: Sliced halloumi cheese, thin strips of bacon, olive oil, cream cheese, sliced tomato, oregano, parsley
Paint halloumi slices and bacon strips with olive oil. Place sliced halloumi cheese, with edges touching to form a square base, in preheated flat, non-stick sandwich griller for several minutes, until golden brown. Grill bacon in a similiar manner. Place halloumi base on plate. Spread a generous layer of cream cheese on the halloumi base. Layer sliced tomatoes carefully thereon. Add another layer of cream cheese. Place grilled bacon thereon. Add a dollop of cream cheese on top. Sprinkle with oregano. Garnish with parsley
12.
Vert blanc jaune rouge
Ingredients: thinly sliced sirloin strips, tossed in olive oil , fresh spinach leaves, eggs, grated cheese
Steam the spinach by washing and cooking covered in an empty covered saucepan over low heat until soft. Divide soft leaves roughly with end of egg-flip spatula. In a hot griddle pan, brown the sirloin strips very briefly. Fry eggs in olive oil and / or butter, sunny side up - keep yolks very soft. Place spinach in bowl, layer on grated cheese, layer on sirloin strips, finish off with fried eggs on top, sprinkle on freshly ground black pepper.
11.
Tomate, crema de cordero
Ingredients: 500g thinly sliced lamb strips, tossed in olive oil and rosemary, 250g sliced mushrooms, 10ml crushed garlic, freshly ground black pepper, Himalayan rock salt, 500g chopped tomatoes - fried in olive oil until they dissolve [Use a tin of chopped tomatoes if you are in a hurry], sweet basil, 125ml red wine, 250ml cream, cornflour dissolved in a little milk
In a hot griddle pan, brown the lamb very briefly. Add mushrooms and a little olive oil, garlic, black pepper, and a ground or two of salt. Fry on high for a brief period. Add tomatoes and sweet basil and reduce heat to simmer. Add cream and wine. Stir in cornflour. Heat through and serve [on brown rice, or baked or mashed potatoes, if you wish for starch].
10.
Quick crema di zuppa di funghi e pancetta
Fry 125g chopped bacon in olive oil. Add 250g sliced mushrooms. Fry on high heat for a few minutes. Turn down heat to low. Stir in 15ml flour, 50ml white wine, 5ml dried oregano and 5ml freshly ground black pepper [to taste]. Add 500ml fresh cream and heat to eating temperature. Garnish with parsley.
Serve with Green Salad
9.
Pollo con funghi
Two chickens well roasted, carved, bones removed. Sliced Mushrooms - 500g. Cream - 500ml. White wine - 75ml.Black pepper. Oregano. Himalayan Rock Salt . 5ml crushed Garlic. Olive oil. One egg - beaten. Fresh Italian Parsely
Fry mushrooms in hot olive oil with garlic. Allow to cool a little. Sprinkle on pepper and oregano and salt. Add cream slowly and heat through gently. Slowly stir in wine. Turn off heat and stir in egg, carefully. When mixture thickens, add chicken and fold over to cover in sauce. Sprinkle with parsley.
Serve with Green Salad
8.
A German Supper ?
This recipe is based around pork, cabbage, and potatoes - does that make it German? You will require: Olive Oil. 1kg Fatty Pork, bones removed, cut into small pieces. 1 Bunch Fresh Carrots, sliced. 1 Small Fresh Cabbage, sliced. 30ml Turmeric, Pinch Cayenne Pepper. Freshly ground Black Pepper. Himalayan Rock Salt. 100ml Honey. 500ml full cream milk. 250g Mushrooms sliced. 2 Eggs beaten.
Method: Brown the meat very well in the hot olive oil. Add the carrots and fry for a bit. Add the cabbage and fry for a bit. Add the spices and grind in the black pepper and three grinds of the Himalayan salt and fry for a bit. Stir in the honey and fry for a bit. Stir in the milk. Add the mushrooms and simmer for a few minutes. Turn off the heat. Stir in the eggs to thicken the gravy. Serve on mashed potatoes [made with boiled potatoes, milk, butter and eggs].
7.
shrimps 'n things
250g macaroni boiled, drained, olive oil, 600g chopped mixed peppers, 700g cooked shrimps, broccoli sliced, 2 onions chopped, 1 tablespoon fruit chutney, 1 tablespoon tomato paste, coriander, turmeric, cayenne pepper, 1 tablespoon apple cider vinegar, pink himalayan rock salt, black pepper, 250ml milk, 250ml cream |||| method||| Fry Onions, add broccoli, fry a bit, add peppers, fry for a bit, add shrimps and spices, fry for a bit, add chutney and tomato paste and vinegar, fry and stir, add milk, stir in, add cream, stir in, add macaroni and stir in, simmer up and turn off heat, allow to stand for a bit, serve in bowls garnished with fresh coriander leaves.
6.
mutton rib casserole
olive oil + 750g mutton ribs + 5 onions - roughly quartered + 1 bunch fresh carrots - peeled and cut into chunks + 600g mixed peppers - chopped + two tins whole peeled tomatoes - cut up roughly in tin with sharp knife + 5ml sweet basil + pinch or two cayenne pepper + 1 tablespoon fruit chutney + 500ml red wine + Method: brown ribs well in hot olive oil, add onions and fry for a bit, add carrots and fry for a bit more, add rest of ingredients and simmer until meat falls off bone, serve in bowls on a cold winters night with home made bread and red wine
5.
chicken and fish
Mildly spiced chicken and fish dish, 4 generous portions - Ingredients: 3 onions roughly chopped, 600g fish fillets, 6 chicken thighs or drumsticks, 375ml brown rice, 500ml water, 250ml plain chicken stock with 5ml salt [or use stock cube (and no salt) if necessary], 350ml white wine, coriander, ginger, paprika and pinch of cayenne pepper, 500g peas, 30ml honey, olive oil. | Method: in a hot wok, or large pan or pot, brown chicken pieces well in hot olive oil; add onions and stir until golden; add rice and stir fry for 3 minutes; add white wine and stir for a minute; add spices and honey and stir in; add chicken stock; add 500ml water and stir in; add fish fillets; cover and simmer until water is almost absorbed; if rice is not sufficiently cooked add 100ml water and simmer further; before serving while there is still a little residual water present, add peas and heat through until water is absorbed - do not overcook peas. Serve in bowls and garnish with a teaspoon of chutney and fresh coriander leaves.
4.
10 second egg breakfast
blend: 2 eggs , 150ml milk or cream or combination thereof , 5ml vanilla essence , 10ml to 15ml sugar to taste , cinnamon to taste , 15ml cocoa powder [dissolve in a little hot water] , makes a delicious nutritious chocolate milkshake
3.
CREAM OF MUSHROOM SOUP - - feeds eight - - - olive oil, 4 onions - chopped, 1kg mushrooms - sliced, 500ml cream, 1 litre milk, 250ml white wine, fresh marjoram, coarse ground black pepper, ground salt stir-fry onions in hot olive oil until golden, add mushrooms and stir-fry until glistening, add milk and bring to a simmer, add wine and marjoram, salt and pepper, stir gently, turn heat down and simmer until suppertime. before eating, add cream and heat through [don't boil], garnish with fresh chopped chives, served with chunks of hot bread,
2.
Cauliflower au Gigembre
Stir fry two chopped onions and chopped fresh ginger [use 8cm of fresh root] in hot olive oil and lots of butter [you can never have too much butter - see Julie and Julia] Add cauliflower florets and stir fry for a bit. Turn down heat and stir in cream, followed by egg yolks. Warm gently, stirring until the the sauce thickens a little.
1.
ICE CREAM
500ml cream, , 6 eggs, , 10ml vanilla essence, , 3 tablespoons raw sugar or honey||| whip egg whites till firm, , whip cream till firm, , beat egg yolks with rest of ingredients, , fold it all together and freeze, stirring occasionally, or eat as mousse | | can add flavours: e.g. cocoa powder, strawberries, chocolate liqueur, whiskey etc
