Make in cupcake holders for small individual pies

Source: Annika Botes

Ingredients:

• 2 eggs
• 1 tin shredded tuna
• 1 onion
• 1/2 green pepper
• 1/2 red pepper
• 2 ml cayenne pepper
• 2 ml parsley
• 1/2 tsp baking powder
• 50 ml flour
• 200 ml milk
• salt and pepper to taste

Directions:

1. Add peeled onion, and green and red peppers into a food processor and chop until finely chopped, but not pureed.

2. Mix all ingredients together.

3. Pour into baking dish, and bake at 180 degrees C until set.

Serve with vegetables and a starch.

Source: Annika Botes

Ingredients:

• 500g tenderized steak
• 1 small onion
• 2 cloves garlic
• 5 ml parsley
• 5 ml origanum
• 1 ml cloves
• 2 ml cayenne pepper
• salt and pepper to taste
• 50 g tomato paste
• 30 ml vinegar/lemon juice
• 30 ml honey

Directions:

1. Heat frying pan.

2. Add all ingredients, except the meat, into a blender and blend into a paste/puree.

3. Seal meat on either side and turn heat down a bit.

4. Rub paste all over meat.

5. Cover and let cook in the sauce for 5 minutes. Turn and repeat.

Serve with fresh coriander, plain yogurt and a carbohydrate (eg rice or potato).

Source: Manna Health Products (http://mannaplus.com/Home/tabid/72/articleType/ArticleView/articleId/321/Vegetable-and-lentil-curry.aspx)

Ingredients:

• 2 teaspoons canola oil
• 1 medium onion, cut into wedges
• 1 garlic clove, crushed
• 2 tablespoons mild curry powder
• 1 medium red sweet pepper, cut into 3cm pieces
• 300g cauliflower, cut into small florets
• 150g button mushrooms, quartered
• 2 baby eggplant, sliced
• 1 cup tomato puree
• 1 cup vegetable stock/water
• 150g green beans, trimmed
• 1 cup uncooked brown lentils

Directions:

1. Cook lentils according to package instructions, drain rinse and set aside.

2. Heat oil in a saucepan over medium-high heat. Add onion and garlic. Cook, stirring, for 2 to 3 minutes or until tender.

3. Add curry paste. Cook, stirring, for 1 minute or until fragrant.

4. Stir in red sweet pepper, cauliflower, mushroom, eggplant, tomato and stock/water. Bring to the boil. Reduce heat to medium.

5. Simmer, covered, for 10 to 12 minutes or until vegetables are tender.

6. Add beans and lentils. Cook for 3 minutes or until beans are tender and lentils heated through.

Serve with vegetables, pasta or salad

Source: Annika Botes

Ingredients:

• 500g Mince meat
• 1/2 cup diced onion
• 1/2 cup diced carrot
• 2 cloves garlic (crushed)
• 5 ml dried origanum
• 2 ml dried parsley
• 1 1/2 cup tomato puree
• 50 g tomato paste
• 15ml oat bran
• 15ml maize meal

Directions:

1. Brown onions, garlic and meat.

2. Add carrots and a little water if necessary. Let cook until carrots is soft.

3. Add origanum, parsley, tomato puree and tomato paste. Let cook for 5 minutes.

4. Add oat bran and maize meal, let sause thicken and remove from heat.

Serve with salad or vegetables

Source: Annika Botes

Ingredients:

• 500g Mince meat
• 1/2 cup diced onion
• 1/2 cup diced carrot
• 1/2 cup broccoli/green beans/green veg
• 2-3 cloves garlic
• 5 ml dried parsley
• 5 ml dried origanum
• 2 ml ground cloves
• 15 ml oats bran
• 15 ml maize meal flour

Directions:

1. Brown onion, add meat and brown.

2. Add all other vegetables and garlic.

3. Add a little water if necessary, close and let simmer over low heat for 10-20 minutes until vegetables are soft. (stir occasionally and add water if necessary to keep from burning)

4. Add parsley, origanum and cloves.

5. Add oat bran and maize meal. Let cook for a couple minutes more.

Serve with vegetables or salad.

Source: Annika Botes

Ingredients:

• 4 skinless de-boned chicken breasts
• 2 ml pepper
• 5 ml dried origanum
• 5 ml dried parsley
• 2 ml cayenne pepper
• 4 t honey

Directions:

1. Heat frying pan, very hot.

2. Add chicken and seal both sides, turn to low heat, turn regularly until chicken is almost cooked through.

3. Sprinkle with parsley, origanum, pepper and cayenne pepper. Drizzle honey over chicken.

4. Turn and repeat on other side. Let honey caramelize on both sides.

Serve with chocolate sauce, ice cream or cream.

Source: Annika Botes

Ingredients:

• 1/2 cup margarine/butter
• 3 tbs cocoa
• 2 large eggs
• 1 cup sugar
• 2 ml salt
• 1/2 cup flour
• 2 tbs chopped nuts
• 2 tbs icing sugar (for dusting)

Directions:

1. Melt butter and cocoa in microwave.

2. Cream eggs, sugar and salt.

3. Mix egg and cocoa mixtures together.

4. Add flour and nuts, mix thoroughly.

5. Pour into baking dish, and bake for 30-45 minutes at 180 degrees C.

6. Remove from oven, dust with icing sugar and let cool.

7. Cut in squares or fingers.

These are great for a braai, once covered in foil arrange in between the coals and remember to turn regulary.

Source: Annika Botes

Ingredients:

• 6 large potatoes
• 30-60ml olive oil
• 10-20ml salt
• 10-20ml parsley
• 6pieces 20x20cm aluminium foil

Directions:

1. Prick potatoes with a fork.

2. Rub each potato with olive oil.

3. Sprinkle with salt and parsley.

4. Wrap each potato with a piece of foil.

5. Bake in a hot oven (160-180 degrees C) until cooked through, approximately 45minutes to an hour.

This is enough for about 400g lamb. The lemon juice can be substituted with vinegar.

Source: Annika Botes

Ingredients:

• 1 lemon (juice only needed approx 50-60ml)
• 15 ml honey
• salt and pepper
• 5ml origanum
• 5ml parsley

Directions:

1. Mix all ingredients.

2. Coat the meat on all sides with it.

3. Leave for 24 hours in the refrigerator, turn and re-coat once or twice.

Serve hot

Source: Annika Botes

Ingredients:

• 400g Baby Potatoes
• 10 ml Olive oil
• 2 ml Dried garlic flakes
• 5 ml Dried parsley

Directions:

1. Steam cook or boil potatoes with skin until soft.

2. Combine olive oil, garlic and parsley.

3. Drain potatoes, while still hot add the oil mixture and mix until all the potatoes is coated.

4. Serve hot.

Serve hot

Source: Annika Botes

Ingredients:

• 400g Cabbage (shredded into small pieces)
• 200g Spinach (shredded into small pieces)
• 5 ml olive oil
• salt and pepper to taste
• 2 ml garlic flakes (optional)
• 2 ml dried parsley (optional)

Directions:

1. Heat frying pan. Add little olive oil and fry the cabbage for 2-3 minutes.

2. Add the spinach and if using the garlic and parsley, fry for another 2-3 minutes until some of the cabbage edges becomes brown and crispy.

3. Remove from heat, add salt and pepper to taste, mix through and serve immediately.

Great side dish. Serve hot

Source: Kortpad kos

Ingredients:

• 400g baby marrows
• salt and pepper to taste
• 5ml olive oil

Directions:

1. Grate baby marrows

2. Add olive oil to hot pan

3. Fry baby marrows for only a minute or two.

4. Add salt and pepper to taste.

5. Serve hot

A side dish

Source: Kortpad kos

Ingredients:

• 400g pumpkin (butternut or gem squash)
• 3 eggs
• 1 tbsp margarine or butter
• salt and pepper to taste

Directions:

1. Peel and cook pumpkin. Let cool and mash.

2. Separate the eggs. Keep the whites aside.

3. Add the yolks, margarine or butter, salt and pepper with the pumpkin.

4. Whisk the egg whites until stiff peaks form. Fold into pumpkin mixture.

5. Pour into greased souffle dish and bake at approximately 180 degrees C for 45minutes or until cooked.

For vegetarian option replace the chicken breasts with a cup of cooked lentils.

Source: Annika Botes

Ingredients:

• 4 cups flour
• 1 sachet yeast
• 1 1/2 cups water
• 2 t salt
• 3 tbsp sugar
• 5 tbsp oil
• 4 deboned and skinless chicken breasts
• 1 large onion (diced)
• 1/2 green pepper (diced)
• 2 baby marrows (cut in 2mm slices)
• 2 cloves garlic (crushed)
• 1/2 t cayenne pepper
• 1/2 t dried parsley
• salt and pepper to taste
• 50g tomato paste
• 5ml dried origanum
• 1-2 tomatoes (sliced)
• 1/2 cup mozzarella cheese
• 1/2 cup cheddar cheese

Directions:

1. Mix first 6 ingredients together to form dough, kneed and let rise, knock down and let rise again.

2. Divide dough into 8 parts. Roll each part into a rectangle, approximately 1 cm in thickness.

3. Bake at 160 degrees C for 10min. Remove from oven before turning brown and let cool slightly.

4. Cut chicken into 2cm cubes and cook for 5-10 minutes over medium heat, using cook and spray, not oil.

5. Add onion, green pepper, baby marrows and garlic. Cook for 5 more minutes.

6. Add cayenne pepper, parsley, salt and pepper. Keep over heat until chicken is lightly browned.

7. Smear a teaspoon or two tomato paste on each pizza base. Sprinkle with origanum. Add 2 slices tomato to each base. Top with chicken mixture and sprinkle with mozzarella and cheddar cheese.

8. Fold pizzas in half and secure with toothpicks. Bake another 10-15 minutes at 160 degrees C or until it starts to brown.