Our favourite recipes
- for 12 tapas portions
1/4 cup sunflower oil
2 onions finely chopped
500 g raw butternut cubed & peeled
5 cloves garlic crushed
1 teaspoon tumeric
1 teaspoon curry powder
100g dried apricots chopped
2 fresh bayleaves
6 ripe tomatoes
50g fruit chutney
1.5 tablespoon ginger grated
1/2 cup coriander (taken of stalks and roughly chopped
1 teaspoon suggar and salt
white pepper to taste
500g white lentils cooked and washed
4 large eggs
200ml milk
200g smooth cream cheese
Cape Malay Beef/Lamb Mince Curry
for +- 8 portions
cooking time < 60 min
2 large Onions (finely diced
3 cloves Garlic - crushed
1 bunch fresh Coriander, washed and chopped
2 tablespoon Tumeric
4 tablespoon Leaf Marsala
1 pinch Chilli flakes
2 teaspoons Sumac
(tamarind flavoured spice)
3 tablespoon salted Butter
25ml sunflower oil
500ml Home made vegetable stock
(you can use stock powder)
2 bay leaves (fresh is nicer than dry)
1 kg lean Beef mince (or Lamb - optional)
1 cinnamon stick
50ml tomato paste
4 large potatoes, peeled,cubed
and preecooked
in salted water
500g frozen Garden Peas
salt & white ground pepper
Heat oil in large frying pan and sautee one onion and the
cubed butternut for about 5 min.
add garlic, curry powder, tumeric and bay leaves and stir
than add tomatoes and sautee for 3 min or until butternut
has softened and season to taste.
add chutney and apricots
remove lid and cook until liquid is evaporated (between 15 to 20 min)
sautee second onion in hot oil when soft add the washed and
pre-cooked lentils and sautee.
add garlic, curry powder & tumeric salt pepper to taste.
layer the butternut mix and lentils and finish with lentils
in oven-proof baking tray
mix eggs, milk and cream cheese, pour over lentils
bake in oven for approx 30 min at 180C or untiltop layer is brown
cut out 12 portions and serve on pre heated plates with a side salad
- Sautee Onions & Garlic in butter and oil,
till translucent, take of heat
- In a seperate pan, dry roast all spices for
1 min on medium heat,
transfer to the oven (180C) and roast for 2 min
to release flavour
- add beef or lamb to onion mix and brown the
meat for +- 15 min.
- add Tomatoe paste and add some of the stock
if the mince is to dry
- add roasted spices to onion/mince & simmer
over low heat, adding
tock if necessary
- cover pot with secure lid
- When mince is cooked add the preecooked
potatoes till potatoes,
than add the peas and cook for
+-15 min
Add chopped coriander before serving
serve with basmati rice, naan bread
or roll the mince
into a in butter fried fresh Roti
(Rotis are availlable from most Asia shops)
Bon appetite
INGREDIENTS:
3 eggplants, cut into 1cm thick slices
1 - tablespoons salt
8 tablespoons olive oil
675 grams ricotta cheese
200 grams shredded mozzarella cheese
1/2 cup grated Parmesan cheese
1.5 cups grated Mozzarella cheese for topping
3 eggs, beaten
1 cup chopped fresh basil
12 cups pasta sauce
- Sprinkle both sides of the eggplant slices with salt. Place slices in a colander and allow to sit for 30 minutes.
-Preheat oven to 175c.
- In a medium bowl, mix the ricotta, mozzarella cheese and 1/4 cup Parmesan cheese.
- Mix in egg and basil and season to taste.
- Rinse the eggplant in cold water until all salt is removed.
- Heat 4 tablespoons olive oil on the flat top. Place one layer of eggplant on, brown each side. Repeat with remaining eggplant slices, using additional oil if necessary.
500 grams lentils soaked overnight
3 medium onions chopped into a fine dice
2 small carrots chopped into a fine dice
2 sticks celery chopped into a fine dice
6 cloves garlic crushed and rubbed into a paste with a little salt
3 tsp. curry powder
chopped parsley
- Combine lentils with water in a large saucepan. Bring to a boil over high heat.
- Reduce heat to low and simmer, uncovered for 20 minutes or until the lentils are tender. Drain well.
- Heat oil in large saucepan over medium heat.
- Add the Onions, carrots, celery and garlic, stirring until onions are soft.
- Add curry powder and cook for 1 minute.
- Add the chopped parsley, season and remove from heat.
Finishing:
- In a oven tray, evenly spread 3 cups of tomato sauce.
- Arrange a single layer of eggplant slices on top of the sauce.
- Add a layer of the lentil mix.
- Top the eggplant with 1/2 of the cheese mixture.
- Repeat layering process until all the eggplant and cheese mixture is used.
- Pour remaining sauce on top of layers, and sprinkle with remaining Mozzarella cheese.
- Bake 30 to 45 minutes in the preheated oven, until sauce is bubbly and cheese is gratinated. (not burned)
serve immediately