Tomato Chili Chutney

Tomato Chili Chutney  Tried Tested

Ingredients
500 g mini tomatoes
2-3 cloves of garlic – peeled
5-10 ml chili flakes
100 ml white vinegar
250-300 ml caster sugar
2,5 ml salt

Method
Place all the ingredients in a pot and slowly bring to the boil so that the sugar has time to melt.
Once the chutney is boiling, reduce the heat and allow to bubble away and reduce to a thick, almost sticky consistency.
Spoon into a sterilized glass jar and keep in the fridge to eat with cheese, boerewors, cold meats or whatever you fancy.

Source: Roy Crossman
TRIED AND TESTED

Chicken and spinach casserole

Chicken and spinach casserole  Tried Tested

Ingredients
1 red pepper, chopped
1 bunch of spring onions, chopped
± 250g mushrooms, chopped
600g cubed cooked chicken
1½- 2 cups shredded cheese
2 cans condensed cream of chicken soup, undiluted
3 eggs
300 – 350g frozen chopped spinach, thawed and squeezed dry
2 cups shredded cheese
2 artichoke hearts – chopped

Instructions
Cut up all ingredients, and mix well. Spoon in casserole or as I did this time, in smaller containers to freeze and will bake as needed.
Bake uncovered, at 350F for 25-30 minutes or until bubbly. Let stand for 5 minutes before serving.

Source: The Recipe Hunter – Esmé
TRIED AND TESTED

Caramelized nuts and berries

Caramelized nuts and berries Tried Tested

Ingredients
3 cups of nuts* (I used 3 different varieties)
1 cup cranberries
±¾ cup sugar (depending how sweet you want it to be)
±3 tablespoons butter
±¾ teaspoon cinnamon (optional)

Instructions
1. Heat a medium non-stick skillet over medium heat and add nuts, berries, sugar, butter and cinnamon. Stir constantly with a rubber heat-proof spatula for approximately 5 minutes (less time if your nuts are chopped as pictured) until the nuts are evenly coated in the melted sugar/butter.
2. Immediately transfer nuts to parchment paper and immediately separate using 2 forks OR let the nuts harden together and break them apart with your fingers once cooled. The nuts and coating will harden in 5-7 minutes.
Notes: *If using chopped nuts, don’t chop them too small or they will burn.

Source: The Recipe Hunter – Esmé
TRIED AND TESTED

Black Bean & Quinoa Burgers

Black Bean & Quinoa Burgers Tried Tested

I tried a new burger tonight – SO good!
Ingredients:
½ cup dry quinoa
water
1 tsp olive oil
½ red onion, chopped
3 cloves garlic, minced
½ tsp Kosher salt, divided
1 (15 oz) can black beans, drained and rinsed
2 Tbsp tomato paste (combo of ketchup & BBQ would work too)
1 large egg
⅔ cup frozen corn
½ cup cilantro, chopped
1 and ½ teaspoon ground cumin
½ cup rolled oats
¼ cup oat flour

INSTRUCTIONS
Place the quinoa in a small saucepan with 3/4 cup of water. Set the saucepan over medium-high heat and bring to a boil. Reduce heat to low, cover the pan, and cook 10-15 minutes until the water is absorbed and quinoa is cooked. Remove from heat and allow to cool.
Meanwhile, heat the oil in a small pan over medium heat and add the onion and garlic. Add ¼ teaspoon salt and sauté until onions are softened, 5-6 minutes. Place the mixture into a large bowl. Add black beans to the bowl and using a potato masher or fork, mash together until a pasty mixture forms.
Stir in the tomato paste, egg, corn, cilantro, cumin, and remaining ¼ teaspoon salt. Stir in the cooked quinoa, oats, and oat flour until well mixed.
Form the mixture into 6 equal patties, compacting them well with your hands as you form them. Place the patties on a baking sheet, cover them with plastic wrap and refrigerate for at least a few hours or overnight.
When ready to eat, preheat the oven to 400 F or heat a griddle to medium-high heat. If baking, spray a baking sheet with nonstick cooking spray and place the patties on the sheet cook 10-12 minutes until the patties are golden brown and crispy. Carefully flip the over and cook another 10 minutes. If using a griddle, heat 4-6 minutes per side or until slightly golden.
Serve patties on toasted buns with lettuce

Source: Mona Aumair
TRIED AND TESTED

Vegan Spicy Italian Sausage (Gluten Free or not)

Vegan Spicy Italian Sausage  Tried Tested

For the Spice Mix:
1 ½ tsp. garlic powder
1 ½ tsp. fennel, crushed
½ tsp. black pepper
1 tsp. salt
1 ½ tsp. sweet paprika
1 ½ tsp. smoked paprika
½ tsp. red pepper flakes
1 tsp. oregano
1/8 tsp. allspice

For the Sausage:
2 tsp. + 2 tsp. olive oil
1 cup mushrooms, chopped
¼ cup onion, finely chopped
1 garlic clove, minced
2 cups cooked or 1-15 oz. can of black-eyed peas, drained and rinsed
1 Tbs. sun-dried tomato paste (*Made it myself: soaked sun-dried tomatoes in boiling hot water, after a while drained the hot water and put the sun-dried tomatoes in a food processor. Ta-Da!)
¼ cup nutritional yeast
½ cup brown rice flour (*I used Spelt Flour)
1 tsp. xanthan gum (*I used Flax Meal)
3 Tbs. of gluten-free, vegan Worcestershire Sauce
A few drops of Liquid Smoke (optional)

PREPARATION
Prepare spice mix in advance. Set aside.
Heat a skillet with 2 tsp. of olive oil. Sauté the onions, mushrooms and garlic until softened. Set aside and let cool.
In a large bowl, add the black-eyed peas and mash them up. You can use a fork, a potato masher or just get your hands in there. If you want to use a food processor, do a rough chop. You don’t want a puree. Then add the tomato paste, nutritional yeast, spice mix and brown rice flour. Mix well.
Sprinkle the xanthan gum over the mixture and incorporate it well.
Add the cooled veggie mixture to the bowl and mix it into the dry ingredients. Add the Worcestershire sauce to the bowl and mix it all up well. If you are using the Liquid Smoke, add it in now too.
Divide the mixture into 4 parts. Shape each part into a log. Wrap the logs individually in foil and steam them for 15-20 minutes. I use a metal steamer that sits atop a large stockpot of boiling water. Let them cool. Then refrigerate overnight. This will help them firm up even more.
When ready to use, unwrap and cook/fry them however you desire!

Source: Sarien Slabbert – What we made for lunch today! YUM! Even Luka (2 1/2yrs old) loved them!
TRIED AND TESTED