Ingredients: – 500g x cooked mixed veg. – Salt and pepper to taste. – 500ml white sauce. – 4 x cooked mash potatoes. 500ml white sauce recipe: Ingredients: – 1 x cup all purpose flour. – Salt and pepper to taste. – 1 x tbsp. margarine. – ½ x cup grated cheese. – 1 x cup milk. Method: – Melt the butter. – Add all the ingredients and whisk well to mix everything together. Make sure there are no floury lumps. Method for the pie: – Grease a pie dish. – Evenly spread the cooked mix veg in the dish. – Pour the white sauce over. – Evenly spread the mashed potatoes over the top. – Finely grate some nutmeg over the top. – Bake in a preheated oven at 180 degrees for 30 minutes or until the mash potatoe starts to brown.
Source, prepared, tried and tested by: Bobby Swanson
400 g rump/fillet steak sliced into slivers in a bowl. Add black pepper, salt, 1/2 tsp dried thyme or 2 sprigs fresh thyme, 1/2 tsp Italian herbs. Add spring onion spice, coat the steak with olive oil until well coated. Cover and set aside in fridge for 1 hour. Cook 3/4 packet of your favourite pasta according to instructions. I used Fattis and Monis Penne Rigate. Reserve some of the water for thinning the sauce. Drain then set aside. In a large saucepan sauté 1 chopped red onion, 2 tsp garlic and chilli paste, 2 seeded small green chillies ( optional ) in 2 tbsp olive oil. Add 3 Red Jalapeño chillis, add 1 bottle (400 g) Pepperdew green pepper and garlic pasta sauce, simmer for 2 mins. Add 1 small tin tomato paste, 1/2 tin diced tomatoes, 2 tbsp tomato ketchup, 2 tbsp lemon juice, pinch of sugar, 2 tbsp chopped fresh parsley. Simmer on low adding 1 cup of reserved water from pasta for 10 mins Grill your steak slivers in a grilling skillet for 2 mins. Then add to you pasta sauce. Throw over the pasta, stir altogether add 1/4 cup Parmesan cheese and stir through. Serve immediately with a mixed salad and crusty bread. Dig in !!
Gluten free pizza. Base made with 1 egg only. Topped with homemade italian tomato chutney, cheese, green pepper and onion.
RECIPE. Italian Tomato chutney. 1 onion finely chopped. 1/2tspn or less of crushed fresh garlic. 1 packet tomato paste. 3 tomatoes grated. Salt and pepper to taste. Italian herbs (orageno etc).
Braise onion in coconut oil/olive oil. Until soft. Add tomato, garlic, tomato paste, salt, pepper and italian herbs. Cook till thick and soft. You can add 1/4 cup water to allow to cook through. Allow to cool. 1 egg per person-season with salt and pepper.
Toppings: Green pepper Basil Mushrooms Chicken or steak cooked Olives You can have your own choice. Cheese of choice
Heat a pan with 1 tspn olive oil or coconut oil. Low heat. Beat 1 egg and throw in pan, it must be round, like making a omlete. While cooking on low heat add toppings. Starting with the thick italian tomato chutney, cheese then other toppings. Lastly end off with cheese and italian herbs. Put the heat off. And close the pan until done. The bottom will be brown. Serve while warm. Light meal.
Sliced fresh bread Choice of filling (like bacon or sausages – one per slice of bread) 1 egg for every 4 slices of bread About 1/4 cup milk for each egg
Roll each slice of bread super flat with a rolling pin. You can cut the crusts off if you’d like, but I left mine on and it worked very well. If it’s fresh bread, this will make them a bit sticky. If they’re not sticky, sprinkle a few drops of water over them so that they will stick when rolling up. Then fill each one with one sausage or one strip of bacon, or anything else you fancy. Mix the egg and milk together thoroughly. Roll the bread up around the filling and drench each roll in the egg mixture to soak up like French toast. Then simply fry on each side in a pan with a bit of butter until browned and heated through. Serve as is so the kids can eat with their little hands like my little girl, or add some chutney or tomato jam or sour cream and fresh avocado. The possibilities are endless!
Source: Recipe Tin Eats Baked and posted by: Corlea Smit
Add butter in a food processor, mix little water till combined. Knead it then in cling wrap into the fridge to rest. No need to blind bake….once rested knead and place softly into the dish. Layer fine chopped onion cheese baby spinach more cheese capers. Top with smoked salmon and cream cheese. Roll ends of the pastry neat. Mix 6 Jumbo eggs, 1 tablespoon organic veg stock, 200 ml milk 100 ml cream. Cover the pie with the egg mix bake for hour at 170c Add some jar asparagus too if you can find like I did in this one.
Mix all the ingredients together. Spread some evenly on the inside of one of the slices of bread. Layer the cheese closest to the butter, the fat in the butter helps to melt the cheese. Add the rest of what you want – ham, bacon, spinach etc. Spread a thin layer of butter on the outsides of the sandwich and grill. You can save the rest of the mixture in the fridge to use later. Tip: We used a “german bread” – the same as the sourdough breads you get here, although not as sour. You can also use fresh herbs which will be better, but you will have to use it faster.