This is an easy vegetariam recipe with lentils to make it even healthier and more filling

Lentil and Vegetable Soup Recipe

Ingredients
vegetables of your choice, e.g. 6 carrots, 2 potatoes or radishes, 1 onion or spring onion, celery, parsley, 1 tomato. You can also use broccoli or cauliflower.

2litres water

1 block or 2 teaspoons vegetable stock

salt and pepper to taste

Method
dice or grate vegetables

place all ingredients in pot with water. Bring to a boil.

Cook on medium heat for 30 minutes

Blend or liquidise vegetables with some of the liquid and return to pot for another 30 minutes or until cooked.

Season to taste.

Yesterday I logged onto Facebook only to find a petition waiting for me.  Nothing unusual, except this one was about getting rid of Julius Malema.

This from a cousin who is not an ANC supporter.

So I wondered out loud – in my status update – as one does on Facebook.  I wondered what hope a Facebook petition would have if the ANCYL president was actively defying his party boss.  Who just happens to be president of the Republic.

How on earth will signing up to an anti Malema group make any difference?

Julius Malema by the looks of things enjoys whatever publicity comes his way.  Good or bad doesn’t seem to matter.

From what I understand, the only way to get rid of Malema is through the ANCYL.   Whether you have a Facebook account or not, wishing Malema away won’t help get rid of him.

The only way as far as I can tell is for the ANC to cut him off financially – I take it the ANCYL doesn’t have money of its own - or vote him out through the ANCYL structures.

So if you’re under the age of 35 and prepared to register as a ANCYL member and attend party meetings or a member of the ANC national council, you have no hope of getting rid of Julius Malema.

Signing up to petitions on Facebook will only mean you’re giving away your privacy.  My guess is Malema won’t be bothered either way.

Yesterday evenign I felt like baking something sweet, so googled away and came up with this one.

As I might have mentioned before, I am not going to win any Top Chef competitions. Not even best of the worst chefs.

But this recipe was so easy and the cake so delicious, I had to share it. I didn’t use the optional walnuts, nor the glaze.

Recipe Fantastic Orange Loaf

Ingredients
1/2 cup butter, softened
1 cup sugar
2 eggs
grated orange rind
1/2 cup fresh orange juice (plus water if needed)
2 cups flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup walnuts, chopped (optional)

Glaze
1 orange, juice of
1/4 cup sugar

Directions
1. Beat butter, sugar and 1 egg well.
2. Beat in 2nd egg.
3. Stir in rind and jucse.
4. Mix dry ingredients together.
5. Add to orange mixture til just mixed.
6. Place in a grease loaf pan.
7. Bake 180C 40 – 60minutes (or until brown on top).
8. Mix glaze ingredients in a saucepan. Heat and stir to dissolve sugar.Spoon over top of loaf while still warm.
9. Let stand 10 minutes.

This is a relatively easy recipe for butter chicken.  The taste is all in the spices.

 If you are like me and clueless where spices are concerned, google your local spice shop and give them a call.

I live in the Southern Suburbs of Cape Town and visit Simply spices in Kenilworth Centre. Their telephone number is 021 671 2672 for locals.

Butter Chicken

1kg Chicken fillets cubed

1  Big or 2 small onions finely chopped

60ml Butter  

5 ml tumeric

5ml Rajah curry powder/packo roasted masala

5ml chicken masala

5ml jeera

5ml Leaf masala

Salt to taste

 60ml yoghurt

250ml fresh cream

Bunch Danhia

tomato paste

30ml sugar or to taste

Braise onions and butter until transparent dont brown. Add all spices (except salt) until a thick sauce and simmer

Add chicken and yoghurt and half bunch danhia. Simmer for 15 mins. Add tomato paste and lastly cream and salt to taste..

and the rest of the danhia serve with roti’s or Naan bread..

Can there really be anything more delicous than warm baked bread on a Sunday evening?

Here’s an easy recipe that never flops for me.

Makes 1 large loaf

10g sachet instant yeast
240g (500ml) Cake Flour
375ml Luke warm water
502ml sunflower oil
10ml sugar
5 ml salt
120g (250ml) extra cake flour (approximate amount)

Method
1. Generously grease on 28cm loaf tin
2. Place the yeast and the first measure of flour into a mixing bowl or th ebowl of electric mixer fitted with the dough hook.  Add all the remaining ingredients – except the extra flour – an mix well
3. Gradually add enough of the extra flour to form a soft dough.  Knead for 4-5 minuts (with the mixer), or turn out onto a floured surface adn kneed by hand for about 5 minutes, until smooth and elastic.  Sprinkle the dough lightly with flour and shape into a neat ball.  Return the dough to the bowl, cover and set aside in a warm spot to rise for about 40 minuts, until doubled in bulk.
4. Punch down the dough, shape neatly and place into the prepared tin.  Set aside, uncovered, until doubled again in bulk.  Meanwhile preheat the oven to 170C.
5. Bake for about 45 minutes, until the loaf sounds hollow when tapped, and the crust is golden brown.  Allow to cool for a few minutes in the tin, then cool on a wire rack.

This recipe is easy, flop-free and delicious.  It’s great for lunch with family or friends.

Savoury Buttermilk Pastry

Ingredients

120g (250ml) cake flour
7ml baking powder
1ml salt
50ml sunflower oil
75ml buttermilk, plus a little extra if necessary

Spinach Filling

1 large onion, roughly chopped
50g (50ml) butter or hard margarine
60g (125ml) cake flour
750ml milk
salt and white pepper
150g(375ml) grated cheddar cheese
3 eggs
1 pillow pack spinach

Method

1.  Generously grease a 25cm deep or 28cm pie dish
2. Place the ingredients for the pastry into a mixing bowl (to mix by hand), or the bowl of an electric mixer fitted with the dough hook.  Mix gently to form a dough.  Add a little extra buttermilk if it’s too stiff.   Don’t overmix, as this will toughen the pastry.
3. Press the pastry evenly into the base and sides of the pie dish, making it thinner in the corners.  Trim the edges, crimping with your fingers, or cut away with a sharp knife.  Blend the offcuts into the base.  Refrigerate whilemaking the filling.  Preheat the oven to 180C.
4. Cook spinach in boiled water  with salt for a few minutes.  Drain and keep aside.
5. Fry the onion in the butter or margarine in a medium saucepan until translucent.  Remove from the heat and stir in the flour and milk; season with salt and pepper.  Cook over moderate heat, stirring constantly, until smooth and thick.  Remove from the heat and stir in spring onion, parsley and cheese.
6. Beat the eggs in a large bowl.  Stir in the cooked filling, and allow to cool.
7. Stir in cooked spinach.  Spoon the filling into pastry-lined dish.  Sprinkle lightly with parsley and dust with pepper or paprika , if using.  Bake for about 40 minutes, until the pie is set and light golden.
8. Serve warm with salad and fresh bread.

Instead of spinach you can use  one of broccoli, grilled butternut, mushrooms, tuna, chicken,  bacon, ham, etc.

With the weather becoming decidedly colder and a cold front expected in Cape Town this week, a warm winter pudding always works very well in my home.

This recipe is quick and easy to make either for Sunday lunch dessert or a quick pudding after work.

Ingredients
1 cup sago soaked in cold water for at least an hour
750ml milk
1/4 cup sugar
pinch salt
2 eggs
half tspn vanila essence
Stick cinnamon
Cinnamon or nutmeg to sprinkle

Method
Drain sago, rinse and drain again
Pour milk into saucepan with a few sticks of cinnamon. Heat until boiling.
Turn down heat to low
Add sugar and salt
Stir in sago until thickened and sago is transparent
(If too thick, add more milk)
Remove from heat and beat in 2 eggs, one at a time.
Add in vanila essence
Pour mixture into greased oven proof bowl
Sprinkle nutmeg or cinnamon over mixture and bake on 180 degrees in a pre-heated oven for about 30 minutes or until brown on top.

This is a pudding I make regularly during winter since a tasty dessert makes those cold Cape Town winter evenings at least a bit more palatable.

This lemon pudding is quick and easy to make and tastes delicious!

Ingredients

3 Tbsp butter
Grated zest of 1 lemon
1 and a half cups sugar
3 eggs separated
3 Tbsp self-raising flour
1 and a half cups milk
Juice of 1 and a half lemons

Method

1. Cream the butter, lomon zest and sugar in a food processor (or by hand)
2. When the mixture is thoroughly creamed, add the egg yolks.
3. Add the flour and milk alternately to create a smooth batter.
4. Scrape the mixture from the sides into the middle of the bowl and then blend in the lemon juice.
5. Beat the egg whites until they form stiff peak and carefully fold into the batter.
6. Pour the mixture in a medium sized oven proof dish or 4 ramekins.
7. Bake for 30 minutes at 180 Celsius and serve immediately (with cream if you want).

Though I might not like winter much, there are aspects of it that makes it worthwhile.

Like soup!  I love, love, love soup and will eat it nearly every day for lunch or supper.  Plus it takes care of the vegetable portion of my daily intake.

Ingredients:

•  Vegetables – buy ready made pack or use veggies of your choice – choose from carrots, celery, cauliflour, brocolli, onion, potato, radish, tomatoes, etc.
• 1 cube beef stock
• 1 cup dried split peas or soup mix
• salt to taste
• pepper to taste
• small tin tomato paste optional

Method

• Chop veggies roughly and put into a large pot with split peas and beef stock
• Fill pot 3/4 with water
• Boil for about 1 hour
• Remove the soup mixture and liquidize for a few seconds – depending how smooth you want your soup to be
• add more water if needed if soup becomes too thick and cook for a few more minutes
• add tomato paste and salt and pepper to taste

One of the simplest ways to put an easy dish on the table for lunch or supper is to make some cheese sauce and add pasta and/or cooked chicken, mushrooms, spinach, ham, bacon, etc.. Or use the cheese sauce as a dip.

Recipe

Ingredients
Cheese
Maizena (cornstarch)
Pinch Salt
Milk

Directions
Add a cup or two of grated cheese into a shallow medium sized microwaveable dish (increase or decrease cheese according to amount of sauce required)
Add Milk to cover the cheese
Mix cornstarch with a bit of milk and mix until dissolved. add to cheese.
Cover the dish and microwave for about 2 minutes.
Stir
Microwave again for another 2 minutes.
Continue stirring and microwaving until mixture is thickened.
Add salt.
Use while hot.