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Recipes - Sweet, savoury and liquid!!!

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Re: Recipes including Biltong, Potjie & Amarula Coffee

Unread post by George_Brits » Wed Mar 30, 2016 8:03 am

Hi 'mites, for a different flavour, if you love seafood... please check below

Grilled Shrimp on Rosemary Skewers
• About half lb of raw Prawns, peeled
• 1 /4 cup olive oil
• 1/4 cup white wine
• 4 garlic cloves very thinly sliced
• Sea salt
• Lemon wedges
• Bread to serve
Fire your oven until hot. This dish can be cooked in a
range of oven temperatures, from very hot to moderately hot.
If your oven is less hot,
you can use more coals.

Marinate whole shrimp with the shell on in olive oil, white
wine, garlic, and lemon. For a change of pace, pick six
fresh rosemary branches, strip off the leaves and use
them for the skewers!
Place the shrimp on a preheated grid, set over hot

The shrimp can be cooked while the main meal is
finishing up. With the heat from the dome (if you use a Cobb or Weber) and the heat
from the coals under the grill, you might not have to even
turn the shrimp.

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Re: Recipes including Biltong, Potjie & Amarula Coffee

Unread post by Elsa » Thu Apr 07, 2016 10:55 pm

Recipe as requested in the Gathering Spot

Surprise Chicken

10 chicken pieces of your choice, I used thighs
150 ml Mayonnaise
100 ml apricot jam
125 ml water
1 pkt brown onion soup
1 large onion chopped
Salt & Pepper

Place pieces of chicken in casserole dish
Mix all other ingredients together and pour over chicken
Bake for +- 1 hour at 180C

Serve with either rice or a salad.
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Re: Recipes including Biltong, Potjie & Amarula Coffee

Unread post by chirinda » Thu Apr 14, 2016 5:11 pm

Broccoli and Feta soup

This is more the method than a recipe, I was not given exact quantities, but it works out well in the end.

1 Punnet of broccoli, cooked and drained
While the broccoli is cooking, in another pot cook onion, carrot, celery and/or yellow pepper in enough water to cover it. Do not drain.

Combine the broccoli, the contents of the other pan, and about 500 ml chicken or veg stock and whizz the lot with a stick blender.

Adjust your seasoning, remembering that bought stock will be salted, and add about half a teaspoon of both ground cumin and ground coriander. Add the cumin carefully, it can be quite strong.

Re-heat and add 100g to 150g chopped or crumbled feta cheese.

Leftovers freeze well although the feta tends to disintegrate, which does not affect the taste.

Enjoy !!!

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Re: Recipes including Biltong, Potjie & Amarula Coffee

Unread post by Tessa G » Thu Apr 14, 2016 9:42 pm

This is the first time that I have shared a recipe here, so hope you enjoy them.

Bran Muffins
So easy and has a GI of 58 for those that are interested
Makes 24 muffins. I use the standard muffin pan.
Note: This batter has to stand overnight.

2 eggs
250ml (1 cup) soft brown sugar
60 ml (1/4 cup) oil
250ml (1 cup) oat bran pressed down into cup (Jungle)
375ml (1 1/2 cup) flour, sifted before measuring
500ml (2 cup) digestive bran
2ml (1/2 t) salt
15ml ( 1 T) Bicarb
5ml (1 t) ground cinnamon
1 large apple peeled and grated
250ml (1 cup) sultanas - raisins can be used, but sultanas have a lower GI, for those that need it.
500ml (2 cup) milk or low fat plain yoghurt
5ml (1 t) vanilla essence

Beat together eggs, sugar and oil.
Add all the dry ingredients, the grated apple and the sultanas.
Add milk and vanilla (or yoghurt, depending on what you have decided to use)
Stir until well blended and store in fridge overnight, covering the bowl with Glad Wrap
Stir and drop into muffin pan, filling 3/4 and bake at 180 degrees C for 15-20 minutes.

Mix can be kept in the fridge for 30 days and used when needed
Muffins freeze well, but do not freeze the batter.

I sometimes add 2 lightly mashed bananas, but find I need to add an additional 5 minutes to the cooking time. Chopped Walnuts are also nice added to the batter.
Gorgeous with grated cheese or apricot jam
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