Spinach and Smoked Bratwurst

Spinach and Smoked Bratwurst

Spinach and Smoked Bratwurst 

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.

Source: Esme’s kitchen

Pork Dinner tonight! What a feast.

Pork Dinner tonight! What a feast.  

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!!

Source: Corlea Smit

Butternut squash ravioli with Prawns in a lemon butter sage sauce.

Butternut squash ravioli with Prawns in a lemon butter sage sauce.  
You can really put this sauce on any Ravioli (butternut squash is most common)

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

Chicken smoked on the bbq with mock-caprese salad and baked potatoes

Chicken smoked on the bbq with mock-caprese salad and baked potatoes 1 Chicken smoked on the bbq with mock-caprese salad and baked potatoes 2 

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

Chicken, cheese and egg casserole

Chicken, cheese and egg casserole  

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

Huevos Rancheros

Huevos Rancheros 1 Huevos Rancheros 2 

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.

Source: Corlea Smit – made it up

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