Creamy Haddock and Chive Bake with Egg Fried Savoury Rice

wotz 4 supper!CREAMY HADDOCK AND CHIVE BAKE WITH EGG FRIED SAVOURY RICE.


+++Creamy Haddock and Chive Bake with Egg Fried Savoury Rice+++

1. 500g haddock steaks
2. 1/4 cup milk
3. 2 tbsps butter
4. 1/2 cup creme fraiche
5. 1 tbsp fresh chives, chopped
6. Salt and freshly ground pepper to taste

-Place haddock in a medium sized frying pan. Pour milk over the haddock and simmer
gently uncovered for about 5 minutes.
-Remove the fish and place in a baking dish. Add creme fraiche, chives and seasoning
and simmer for 2-3 minutes until the sauce thickens slightly.
-Whisk in the butter and pour over the haddock. Place in a preheated oven at 180
degrees celcious for about 10 minutes.
-Garnish with more chives and serve immediately.


+++Fried Savoury Rice+++


1. 3 tbsps cooking oil
2. 1 onion, chopped
3. 2 cloves garlic, crushed
4. 3 cups cooked rice
5. 2 extra large eggs
6. 2 carrots, peeled and finely chopped
7. 4 spring onions, finely sliced, to garnish
8. Salt and freshly ground pepper to taste

-Heat the oil in a large heavy-based frying pan. Add the onion and garlic and saute
until soft.
-Add cooked rice and carrots and stir-fry for about 2 minutes.
-Beat the eggs and stir into a pan quickly.
-Add seasoning and spring onions.
-Stir-fry over medium heat for a further 2 minutes.

Buttermilk Corn Bread, Venison Stew

wotz 4 supper!BUTTERMILK CORN BREAD AND VENISON STEW.

+++Buttermilk Corn Bread+++

1. 80g butter or margarine
2. 3/4 cup cake flour, unsifted
3. 1 1/2 tsp baking powder
4. 1/2 tsp bicarbonate of soda
5. 1 tsp salt
6. 2 tsp sugar
7. 2 cup white or yellow maize meal
8. 1 cup buttermilk
9. 2 eggs
10. Grated cheese for sprinkling

-Preheat the oven to 225 degrees celcious.
-Melt the butter in a small saucepan over low heat and set aside to cool.Meanwhile,
in a mixing bowl, combine the flour, baking powder, bicarbonate of soda, salt
and sugar, and stir in the maize meal.
-In a separate bowl, beat the buttermilk and eggs together. Add the melted butter
and stir briefly, then pour into the maize meal and flour mixture. Stir until the
ingredients are blended but don't over stir.
-Spread the batter over the base of a greased shallow baking dish or bread baker and
sprinkle with grated cheese.
-Bake for about 20 minutes or until a skewer poked into the centre of the loaf comes
out dry.

MAKES 1 LOAF


+++Venison Stew+++

1. 1/4 cup (60ml) oil
2. 1 kg meat of any kind, cubed
3. 1 medium onion, chopped
4. Few sticks celery, chopped
5. 1 small sweet green pepper, chopped (or red or yellow)
6. 2 cups (500ml) water
7. Fresh or dried mixed herbs, to taste
8. Fresh rosemary and thyme, to taste
9. 1 beef stock cube
10. 1 chicken stock cube
11. Salt and pepper to taste

-Heat oil and brown meat on all sides in batches.
-Add onion, celery and sweet pepper and fry until onion is golden brown.
-Add water, herbs and stock cubes, season to taste and cook until meat is tender,
about 45-60 minutes.
-Serve with sliced buttermilk corn bread.

Fusion Blast Smoothie

wotz 4 supper! HEALTHY REFRESHER 'FUSION BLAST SMOOTHIE'

1. 1 mango
2. 2 guavas
3. 300ml passion fruit juice
4. 2 handfuls of crushed ice

-Chop guava into chunks, then cut mango flesh away from stone.
-Next add all the ingredients to your smoothie maker and hit smooth until desired
consistency.
-Enjoy chilled.

wheat free choc "n oats bread

wotz 4 supper! FAST AND EASY 'WHEAT FREE CHOC 'n OATS BREAD!

+++Wheat free Choc 'n Oats Bread+++


1. 100g ground almonds
2. 350g self-raising rice flour
3. 50ml cocoa
4. 50g treacle sugar
5. 3ml salt
6. 450ml milk
7. 100g butter
8. 100g oats
9. 50g melted chocolate to decorate


-Preheat the oven to 190 degrees celcious.
-Grease a six-hole mini loaf tin.
-In a mixer, mix together all the ingredients until well combined.
-Transfer the mixture to the prepared tins, filling only to three-quarters. Top with
a sprinkle of oats and bake for 25 minutes, or until a skewer inserted comes out
clean.
-Drizzle the loaf with melted chocolate and serve with butter or peanut butter.

Six mini-loaves or two small loaves.

TIP-For the wheat-intolerant, omit the oats for a gluten-free option.

Creamy Chicken Pasta,Onion and Dhania Salad

wotz 4 supper!CREAMY CHICKEN PASTA AND ONION AND DHANIA SALAD.


+++Creamy Chicken Pasta+++

1. 6 chicken breasts, flattened, pan-fried and cut into strips
2. 2tbps (30ml) oil
3. 1 onion, peeled and sliced
4. 1 clove garlic, crushed
5. 1 packet cream of onion soup
6. 1/2 cup (125ml) maas
7. 250g green beans
8. 500g spaghetti
9. Fresh chives, chopped

-In a pan, heat oil. Fry onion and garlic until soft.
-Add soup powder, maas and beans, cook until beans are just done and sauce has
reduced.
-In a pan, cook spaghetti in boiling, salted water until tender. Drain and keep warm.
-Add chicken strips to bean mixture, warm through. Serve on spaghetti, garnished
with chives.

SERVES 6


+++Onion and Dhania Salad+++

1. 4 onions, grated
2. 4 tomatoes, grated
3. 1 bunch dhania (fresh coriander), chopped
4. 1 green chilli, chopped
5. 2tsps (10ml) apricot jam
6. 1tsp (5ml) salt
7. 1tsp (5ml) minced garlic
8. 2tsps (10ml) sugar
9. 1 cup (250ml) white vinegar

-Mix onion, tomato, dhania, chilli, jam, salt, garlic and sugar together to form
a paste, then add vinegar.
-Chill in fridge for 30 minutes before serving with a little extra chopped tomato.

Old Cape Malay Favourite 'Bobotie', Delectable Delicacies 'Chocolate Fudge Cream Tart

wotz 4 supper!An old Cape Malay favourite 'BOBOTIE'and a delictable delicacies 'CHOCOLATE FUDGE CREAM TART'.


+++Bobotie+++

1. 2 slices white bread
2. 1 cup (250ml) milk
3. 2tsps (30ml) oil
4. 1 onion, peeled and chopped
5. 750g minced beef
6. 2 beef stock cubes
7. 1tsp (15ml) curry powder
8. 1tsp (15ml) turmeric
9. 3tsps (45ml) vinegar
10. 1/2 cup raisins
11. 2tsps (30ml) apricot jam
12. 1 cup (250ml) extra milk
13. 2 eggs
14. 1/2tsp (2ml) extra turmeric

-Preheat oven to 180 degrees celcious. Soak bread in 1 cup milk, then break into
chunks and set aside.
-Heat oil in a pan and saute onion, then add meat and brown it.
-Add stock cubes, curry powder, turmeric and vinegar.
-Cook for a few minutes, then add raisins, jam and bread.
-Place mixture in an ovenproof dish and smooth top.
-Mix remaining milk with eggs and extra turmeric and pour over meat.
-Bake for about 30 minutes or until egg has set.
-Serve hot with yellow rice mixed with raisins, fruit chutney and finely chopped
tomato and onion.



+++Chocolate Fudge Cream Tart+++

1. 1x200g packet of chocolate fudge biscuits
2. 70g margarine
3. 1 tub smooth cottage cheese
4. 3 tbsps (45ml) sugar
5. 1tsp (5ml) caramel essence
6. 80ml cream

-Reserve 3 biscuits and crush the remainder of the biscuits.
-Melt the margarine and add to the crushed biscuits and press down in a greased
pie dish or spring form pan and refrigerate.
-Beat the cottage cheese till smooth and add the sugar and essence.
-Whip the cream till quite stiff and fold into the cottage cheese mixture.
-Crush the remaining 3 biscuits and add to the mixture.
-Spoon the filling onto the biscuit base and leave to set for at least three hours.

Baked Pap with Chakalaka Topping and Sweet and Spicy Chicken Wings

wotz 4 supper!TAKING IT BACK HOME FOR SOME AFRICAN CUISINE BAKED PAP WITH CHAKALAKA TOPPING AND SWEET AND SPICY CHICKEN WINGS!!!

+++Baked Pap with Chakalaka Topping+++

1. 1 1/2 cup (375ml) water
2. 1/2 teaspoon (3ml) salt
3. 1 cup (250ml) maize meal
4. 1/2 cup (125ml) grated cheddar cheese
5. 1 tin (410g) chakalaka

-Preheat the oven to 180 degrees celcious. Bring the water and salt to the boil.
-Add maize meal and boil for 15-20 minutes, while stirring.
-Add the cheese and stir through.
-Pour into a greased square or rectangle dish and leave to set.
-Spoon the chakalaka over and bake for 15 minutes.
-Leave to cool slightly.
-Serve slices with chicken wings.

You can use polenta instead of maize meal and canned baked beans, mixed beans
or canned pilchards as alternative base.


+++Sweet and Spicy Chicken Wings+++

1. 20 chicken wings
2. 4 tablespoons (60ml) margerine
3. 1 cup (250ml) syrup
4. 2 cloves garlic, crushed
5. 2 teaspoons (10ml) curry powder
6. 1 teaspoon (5ml) peri-peri sauce (optional)

-In a jug, mix together margerine, syrup, garlic, curry powder and peri-peri sauce.
-Pour over wings, marinate for 30 minutes.
-Thread chicken wings on to skewers, place on a baking tray.
-Cook in a pre-heated 180 degrees celciuos oven, coating regularly with marinate,
for about 30 minutes.


-Leave skin on while cooking. It protects flesh and keeps chicken juicy and tender.
-When cooking in a pan, cover for the first 5 minutes and then uncover for the
remaining time. Covering for a short while helps chicken cook thoroughly.
-Use tongs instead of a fork. Piercing chicken allows juices to escape.