1 small tin pieces and stems mushrooms 500 g thawed spinach – squeeze dry ½ chopped red pepper 7 eggs 50ml plain greek yoghurt 80 g freshly grated mozzarella 175g smoked bratwurst (3), plus 1 extra Ground black pepper
Preheat oven to 375F Mix all the ingredients together, and spoon into a single container, or you can even do it muffin style. Decorate with the extra bratwurst. Bake till fully set and lightly browned.
It was pork ribs and pork sausages on the bbq, a gravy/side dish (meat braising liquid, mushrooms, cauliflower to thicken, and about half a cup of a roux and a dash of milk), corn bread (recipe to follow in separate post) and cucumber salad. Best dinner I’ve had in a while!
Sauce: Well, the ribs were slowly braised in the cast iron pan on the bbq for a while (just in some lamb stock), so once the ribs were removed, the chopped mushrooms and half a head of cauliflower were cooked in the remaining braising liquid until tender. Then I just melted about 3 tablespoons of butter, mixed in 3 highly heaped tablespoons of flour to form a paste, and spooned it into the vegetables. Since the cauliflower had started to disintegrate, this roux bound the whole thing together quite well. That cooked together for a while and we added just a dash of milk to get the consistency right. It was a thick gravy – you could spoon it onto the bread in piles!!
You can really put this sauce on any Ravioli (butternut squash is most common)
Ingredients: 1/4 cup White balsamic vinegar 1/4 cup dry white wine 1 table spoon of heavy cream 1/4 to 1/2 cup of butter cut to 1/2 inch cubes 1 tablespoon lemon juice 1/2 teaspoon of truffle oil (optional) Pine nuts for garnish
Add the ingredients above on at a time and cook in order while decreasing heat. Fry (the same amount of) sage leaves and Prawns in a little bit of butter on a separate pan. Place cooked ravioli add prawn and fried sage leafs to each piece.
Source and Posted by: Lili Motaghedi TRIED AND TESTED
My husband expertly smoked a whole, flattened chicken with a smoke box in the bbq. Low, slow, indirect heat, and lots of patience created moist and delicious chicken with a crispy skin. Nothing but a bit of seasoning salt and pepper needed.
For the side, I skewered 1/4 of a firm Roma tomato, a generous chunk of mozzarella, a marjoram leaf from the garden, and then a 1/4 of a large white button mushroom that was lightly cooked in butter, salt, & pepper all onto a toothpick. They sat in the fridge to get really cold, and then I drizzled them with oil and cracked fresh black pepper over them just before we ate. Fun and so tasty!
The potatoes were just baked until tender and then served with a choice of toppings: plain yogurt (we use that instead of sour cream on everything lately), butter, mayonnaise, bacon, and more pepper!
A very satisfying Sunday dinner overall.
Source: Corlea Smit – own creations TRIED AND TESTED
12 eggs 1 cup cottage cheese 2½ cups chicken (diced) 1½ cup cheddar cheese (grated) ½ orange/red pepper (diced) 4 green onions (chopped) 284ml tin sliced mushroom 200ml (½ tin) small peas 1 Tbsp crushed garlic 3 Tbsp fresh grated parmesan Salt and freshly ground pepper to taste
Mix everything in a bowl. Pour into a large flat and square baking pan (I will for sure do this next time, better option). Sprinkle the grated parmesan over the top. Bake in a preheated 375°F oven until the eggs are firmly set and golden brown. Serve with fresh green salad.
Note: You will see the inside of this one not properly set, so we started with the outside as I did not want it to dry out, and returned it to the oven and it was perfect, but as mentioned next time I will use a flat square baking pan to ensure that its thinner and easier to bake through. Despite this, it’s super yummy and hubby liked it very much, so this will be on the menu soon again.
Source: Esme’s kitchen – The Recipe Hunters own creation TRIED AND TESTED
1 onion, sliced Lots of finely diced garlic 2 cups sliced mushrooms 12 Roma tomatoes, diced Salt & pepper Italian seasoning Chilli powder 8 eggs
Fry the onion and garlic in butter/margarine in a large saucepan until softened. Add the mushrooms and cook through. Add the tomatoes and all seasonings, cover, and allow it to simmer for 20-30 minutes. You could add some water to ensure it stays saucy. Taste for seasoning and then create 8 little wells in the sauce. Break the eggs into the wells, cover again, and allow to cook for about 5-8 minutes. I jiggled them to assess their done-ness, and they were wonderfully runny when cut open.
Serve over fresh bread with some cucumber salad on side for crunch.