250mL all-purpose flour 5mL baking powder 2mL salt 2 eggs 200mL milk 175mL water 5mL lemon juice 125mL oil
Sift the flour, baking powder, and salt together. Then in a separate bowl, beat the eggs, milk, water, and lemon juice together. Add the dry ingredients to the liquids and mix well. Then add the oil and mix to a thick, cream-like consistency. Here’s the secret: it must stand a while to work perfectly. When ready to bake, heat a pan and add a drop of oil (unless you have a non-stick pan). Add a big soup-spoon full of batter and spread throughout the pan by twirling it to coat bottom. Allow it to bake until just browned, then flip and brown other side.
We served ours with the traditional cinnamon sugar, some with cheese, and others with a meat filling.
Source: Corlea Smit – from a friend in a recipe book my friend and family made for me for my bridal shower TRIED AND TESTED
1 x 1.5kg oxtail, cut in pieces 2 x medium onions sliced 1 x Banana sliced 2 x Bay leaves 3 x tablespoons Worcestershire sauce 20ml x Tomato Sauce 20ml x Chutney 20ml x Honey 6ml x Med curry powder 4ml x Salt 1ml x Pepper 1 x packet of brown onion soup mixed with ½ cup water
Wash meat and place with onions, banana and bay leaves in pot. Mix remaining ingredients and pour over. Cook over low heat for about 2-3 hours (1 ½ hours in a pressure cooker) until meat is tender. Can add vegetables like potatoes, sweet potatoes and carrots.
Source: Sourced from Internet many years ago and modified to taste by Ria Cozza. TRIED AND TESTED
Simple recipe that you can easily adapt to your own liking.
Ingredients: 1 tablespoon oil 1 medium onion chopped 1 lb. ground beef 1 can tomato paste 1 can tomato soup 2 cans small red kidney beans, drained 2 tablespoons chilli powder (or to taste)
Directions: In a Dutch oven, sauté onions in the oil until tender. Add ground beef and brown, drain the fat. Mix in tomato soup, tomato paste plus a little water to rinse out the cans and the chilli powder. Next, stir in the kidney beans. Bring to a boil, stir, cover and reduce heat to simmer for about an hour. Stir occasionally. Tastes great served with tortilla chips
Posted by Mona Aumair Source: my grandma! TRIED AND TESTED
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.
I’ve made this many times and it was dinner last night. So delicious and good for you!
6 cups water 1 cup French Green lentils (I cheat and use canned) 1 yellow onion, chopped 1 small yam or sweet potato, diced (about two cups) 2 cups small cauliflower florets 2 ribs celery, sliced 1 can (14.5-oz.) diced, salt-free tomatoes 2 teaspoons curry powder 2 teaspoons dried green herbs (like a French or Italian blend) 1 teaspoon granulated onion 1 teaspoon granulated garlic 4 cups greens cut into bite-size pieces (like kale, chard, spinach, collards, beet greens)
Directions In a soup pot on high, bring the water and lentils to a boil. Reduce heat to medium and cook for 20 minutes (a low boil). Add the onion, yam/sweet potato, cauliflower, celery, tomatoes (including juice), and the four herbs and spices. Cook for 10 minutes at the same heat. Add greens, and cook for 5-10 more minutes (spinach, chard and beet greens won’t take as long to cook as kale or collard greens), until potatoes and greens are tender. Serve as is or over cooked brown rice.