Tuesday, 22 July 2014


Hanneli Erasmus

SERVES 4 - 6 people
TOTAL TIME 45 min.

1 pie crust, standard
1 Tbsp olive oil
1 onion, chopped
1 red pepper, chopped
2 cloves garlic, minced
1 lb ground beef
1 cup tomato sauce
1 tsp oregano
1 tsp salt
½ tsp black pepper
½ cup dry bread crumbs
1 egg
¼ cup milk
½ tsp salt
½ tsp dijon mustard
2 cups cheddar cheese, grated

Preheat the oven to 425 F (220 C).

Line a 9" pie pan with the crust and prick all over with a fork. Cover with aluminum foil and pastry weights and bake for about 15 minutes. Remove the foil and weights, then bake for about 5 to 10 more minutes, until browned.

While the crust is baking you can prepare the filling.

Heat the oil in a heavy bottomed skillet, then cook the onion and pepper until they begin to soften--about 4 minutes. Add the garlic and cook for another minute or two, then add the ground beef and cook until browned, breaking it up often.

Stir in the tomato sauce, the oregano, salt, pepper, and bread crumbs, and remove from heat.

In a small bowl, beat together the egg and milk then whisk in the salt, mustard, and cheese, and set aside.

Spoon the beef evenly into the pie crust, then spread the cheese mixture over the top, all the way to the edges.

Bake for about 20 - 25 minutes, or until the cheese topping is golden brown. (Keep an eye on the edges of the crust--if they begin to get too browned, make a foil ring and cover them up for the last 10 minutes of baking.)


Maggie De Castro

(Serves 1-2)
2 large handfuls of spinach (I used about 1/2 the bag)
1 Tbsp olive oil
½ Tbsp Italian herb
1/8 Tsp sea salt, or to taste

Preheat oven to 350 degrees. Massage oil into spinach until all leaves are completely coated. Add italian seasoning and salt, combine until evenly dispersed. Cover a baking sheet with parchment paper. Place leaves on the parchment paper so that they aren’t overlapping (this will allow them to cook evenly). Bake for 9-12 minutes until crispy.*(rabbitfoodformybunnyteeth)*22/7/2014


Saturday, 19 July 2014


Best Food Page Tips for Cookies and Biscuits

1.   Always use good quality ingredients as you want the tastiest cookies to reward your efforts

2.   Always use unsalted butter and nuts, large-size eggs, and pure extracts of vanilla or almond - not fake substitutes

3.   Always measure the ingredients accurately and square off the teaspoons and tablespoons

4.   Do not sift the floor unless the recipe calls for it an don't squeeze the flour down in the measuring cups

5.   Use parchment paper for baking without sticking and easy clean-up, unless you have non-stick baking dishes. Otherwise grease with butter or spry-on oil. Do not use vegetable oil as it tends to burn and makes the dishes hard to clean. Or you can use reusable Silicone Baking Mats. Applying flour to cookie sheet after it is greased, will stop the mixture spread out as much when baking.

6.   For cut-out cookies, cool the dough down before cutting it out. Remove from the fridge and allow it to soften a little at room temperature for about 10 minutes before rolling out - this means you are always working with the same consistency.

7.   Modify the baking times to get the texture you want in the finished cookies. For most recipes leaving them slightly underdone makes chewier cookies; baking for longer time makes them crunchy. Having a thicker mix and making higher mixture balls makes thicker cookies which tend to be chewy.

8.   Cool the cookies down completely before icing.9.

9.   Cookie Sheets with very low sides helps the cookies to bake quickly and evenly. You can use a pizza dish.




250g butter
1 cups icing sugar
1 cups maizena/cornflour
1 tsp vanilla essence
+- 2 cups flour (adjust)

Pre-heat oven 180 degrees
Lightly grease baking tray

Beat butter and sugar. Mix in cornflour & essence add flour & make soft dough.
Roll out & cut in shapes or use nozzle to pipe out. Bake +- 15 minutes till done!
Chocolate biscuits: add 2 & 1/2 Tblsp cocoa to butter mixture.

with chocolate or anything of choice.
change essence to give it a different flavor

add lightly toasted & crushed almonds or pecan nuts, cherries, choc chips, rice krispies etc before baking. 

125g butter
½ cup icing sugar sifted
½ tsp almond essence

Beat ingredients together until creamy.
Sandwich the biscuits with the filling.



3¾ cups butter, unsalted
4 oz(120g) unsweetened chocolate
32 oz semi-sweet chocolate (5⅓ cups of chocolate chips, approximately)
7 cups sugar
¼ cup vanilla extract (the REAL stuff please!)
8 lg eggs
4 cups flour (I used bread flour, but all-purpose will work just fine.)
1 TBSP salt
1 TBSP baking powder

Preheat oven to 375.
Melt chocolate and butter in a double boiler, stirring frequently. Remove from heat when melted. Combine the sugar and vanilla in your mixer (or by hand), and then slowly pour in chocolate/butter and mix until well combined. Add eggs, one at a time, mixing well after each addition. Batter should be shiny and smooth.
Combine flour, salt, and baking powder in a separate bowl. Add to the wet ingredients and mix just until combined. Don’t over mix!
Prep 3 – 9×13 pans by lining with parchment paper that over hangs the long sides, and then spraying well with cooking spray. Pour batter into pans and spread out evenly.
Bake for 35-40 minutes, or until a toothpick comes out with wet crumbs. Start checking them at 30 minutes as ovens differ so greatly. When done, remove from oven and let cool in the pan for 10 minutes. Remove from the pan using the parchment, and then let cool an additional 5 minutes before cutting. Serve immediately.



(Resep: Carol van Heerden Vroue-Beeld se kosskrywer)
425 g sardyne in tamatiesous;
60 ml ui, gekap;
125 ml groen en rooi soetrissies, gekap;
190 ml mayonnaise;
310 ml vars witbroodkrummels;
sout en peper;
60 ml gerasperde kaas;
Voeg ui, soetrissies, mayonnaise en 250 ml broodkrummels by gevlokte vis. Geur. Plaas in gesmeerde bak en strooi orige broodkrummels en kaas oor en stip met botter. Bak vir 45 min. by 180 grade Celsius.  #sardienpastei



FOTOS Liana Barnard Claassen

Engelse muffins met avokado, roereier,salm en roomkaas

Die "loaf" word gebruik vir broodpoeding of "french toast", of met ham vir ontbyt. Hierdie broodjie is werklik veerlig en baaaaie ryk!                 FOTO LIANA BARNARD CLAASEN

En so moet n Brioche broodjie mos lyk. Hierdie bad boy gaan nou blik toe vir more oggend se ontbyt!!! Hy is baie geel van al die botter!

Resep: Titli Nihaan sinne. Foto my eie.

350g Witbroodmeel
3 eiers
175g Botter, margarien gaan nie werk nie.
4 Eetl warm melk
2 Eetl strooisuiker
1 E kitsgis
1/2t Sout

Meng melk en gis en laat 10 minute staan.
Sif droee bestandele.
Voeg gismengsel, eiers by en meng goed.
Knie nou 10-15 minute goed terwyl jy so elke 2 minute n stuk botter byknie.
Bedek en laat rys tot dubbel.
Slaan die deeg plat, bedek weer en los oornag in die yskas.
More oggend shape jy jou deeg, sit in pan en laat weer rys. Dit neem nou langer, want die ddeg is koud. So 3 ure.
Smeer met eier en melk mengsel en bak so 20-25 minute.