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Recipes including Biltong, Potjie & Amarula Coffee

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Pjw
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Re: All Recipes including Biltong & Potjie

Unread postby Pjw » Mon Oct 27, 2008 9:13 pm

Matthys one of the simplest but nicest salads is chopped up Avo with thinly sliced biltong. Always a hit ( unless DEEBS is invited :lol: )
"In the end we conserve only that which we love, we love only that which we understand, we understand only that which we are taught"
(Baba Dioum, Senegalese Ecologist)

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Snow Zee
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Re: Whats the Weather like where you are -now?

Unread postby Snow Zee » Sun Jan 25, 2009 6:52 pm

The Dutch have something called stampot which is mashed up potatoes, onions and curly kale. Sometimes the cale is replaced with another vegetable like carrot, endive(which is a salad like, leafy veg.), sometimes leeks..and served with gravy and a piece of sausage.

Thats the simplified version..no doubt a real Dutch person would know better.

We come have a fairly broad international base in the family so seldom eat Dutch food..prefering the more herby, garlicy, cheese strewn path to sustain us!

I bet Micetta has some interesting recipes.

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anne-marie
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Re: Whats the Weather like where you are -now?

Unread postby anne-marie » Sun Jan 25, 2009 9:31 pm

In French part of Switzerland... it's a good time for "fondue" :wink:
sorry my name is not Micetta :redface:
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Re: Whats the Weather like where you are -now?

Unread postby CuriousCanadian » Sun Jan 25, 2009 9:38 pm

YUMMMMM..fondue...especially the CHOCOLATE one!!!! 8)
Appreciate what you have before it becomes what you had.

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Re: Whats the Weather like where you are -now?

Unread postby p@m » Sun Jan 25, 2009 9:39 pm

No CC -- proper Swiss cheese fondue -- yummy :lol:

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anne-marie
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Re: Whats the Weather like where you are -now?

Unread postby anne-marie » Sun Jan 25, 2009 10:14 pm

fondue... with cheese : "gruyère" and "vacherin" and white wine and little bit kirsch (somethink like amarula...)
I don't know if vegetarians can eat cheese :wink:
it is a meal warming and create the right mood :dance:
I'll try to translate the recipe ... maybee tomorrow, like they say in Asia :whistle:
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Micetta
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Re: Chat about the cold and Fondues - yummie

Unread postby Micetta » Mon Jan 26, 2009 11:02 am

Anne- Marie has pointed out a good one but watch out if you drink white wine with it! The hot cheese and the cold wine will make a sort of block in your stomach; or maybe it only happened to that aunt of mine because she had been drinking toooooooo much white wine :wink: :lol:

Then there is the Raclette. That is only "Vacherin" cheese, slowly melting and eaten on hot potatoes. yum, yum.

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anne-marie
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Re: Chat about the cold and Fondues - yummie

Unread postby anne-marie » Mon Jan 26, 2009 1:21 pm

here you are some pics of fondue :

Image "réchaud and caquelon"

Image my fellow bankers... at the office :whistle:

Image

and raclette :

Image true ... but poorly managed :redface:

Image and... for lazy people :wink:

Image
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Re: Chat about the cold and Fondues - yummie

Unread postby CuriousCanadian » Mon Jan 26, 2009 3:25 pm

mmmmmm...... :D

How 'bout a beef dish....

Loosely called "Swiss Steak"

A cheap cut ie blade..round etc....

Brown in fry pan....

Tin of tomato soup...1/2 tin of water...
Tin of crushed tomatoes
Chopped celery
Chopped onions
pepper
oregano

Cook in slow oven for a couple of hours..serve over broad noodles...
Appreciate what you have before it becomes what you had.

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Snow Zee
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Re: Chat about the cold and Fondues - yummie

Unread postby Snow Zee » Mon Jan 26, 2009 3:50 pm

Vegetarian Curry a la Snow Zee.

Cube enough pumpkin to feed how ever many you are cooking for..add a little water and microwave until cooked.

In a frying pan cook enough onions, and then tomatoes, to make the right amount of sauce.(Add a bit of garlic if you like)
Add curry powder (jalfrezi is my favourite),
a tin of chick peas and a small tin of lentils(optional),
a little apricot jam (or even dried apricots or apples),
and then simmer for a few minutes.

Once everything is heated through, gently stir in cooked pumpkin
and serve over rice.

On the side, serve with
Sliced banana,
Curried fallafel balls
Chopped tomatoe and onion salad that has been soaking in balsamic vinegar for an hour or two.

.................................................
I think we have more than a few forumites in the Cape in South Africa and I would LOVE some traditional Cape Malay recipes..please.

And what about the game rangers...surely they have some great ideas using game?
'“When you find peace within yourself, you become the kind of person who can live at peace with others.” The Peace Pilgrim.

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Re: Chat about the cold and Fondues - yummie

Unread postby anne-marie » Mon Jan 26, 2009 4:00 pm

Fondue half-half is composed of an equal amount of Gruyère and Vacherin, two fribourgeois cheese

Ingredients (for 4 persons)
600g of bread,
several cloves garlic
0.3 l dry white wine
3 cc of cornstarch (for the digestion !!!)
400 gr grated Fribourgeois Vacherin
400 gr of Gruyère
5cl kirsch (brandy cherry)
pepper

Preparation
Rub on the bottom of caquelon with a clove of garlic. Dissolve the "maïzena" (cornstarch) in the kirsch. Pour the wine into the caquelon, add cheese and heat it very slowly while continuing to stir with a wooden spatula until the mixture reaches the boiling point. Add link kirsch and add pepper.

Place the caquelon on a stove flame (see the above picture) and keep the fondue at a constant temperature. Prick bread cubes with a long fork and dip them in melted until they are well coated with cheese mixture. It is important to stir the content of caquelon to avoid it attaches.

Warning: If you share a fondue in the company of Swiss guests, be very careful not to lose your piece of bread in the mixture. In which case you may have to accept to fulfill a pledge by way of punishment. In accordance with the democratic traditions of Switzerland, it will be for other guests to choose your pledge. If you take your meal in a mountain refuge, you can expect for example, have to tour the shelter barefoot in the snow ... :shock:

Fondue is usually accompanied by white wine and hot tea.

PS I ask google to help me for traduction :redface:
for normal fondue, we use only gruyère
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Le Petit Prince

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Micetta
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Re: Chat about the cold and Fondues - yummie

Unread postby Micetta » Mon Jan 26, 2009 6:29 pm

Snow Zee wrote:
Isnt tinned tomatoes or tinned puree cheaper in winter than fresh tomatoes?.

They are even tastier, the tinned tomatoes, I never use the puree.
Every summer I make my own conserve of tomatoes and they are real good and lasts the whole winter.

Go for the vegetable dish MELANZANE ALLA PARMIGIANA:

Egg plants, tomatoes,onion, garlich, mozzarella and lots of fresh grated parmesan cheese-

Cut the egg plants in slices and leave with salt in a colander with something heavy on top (better if overnight) until the bitter water has run off. Then dry the slices and fry in hot olive oil til brown (not too brown) and dry on kithchen paper. Fry minced onion and and garlic till soft in a little olive oil, add the peeled minced tomatoes and cook for a moment until it is a little dense ( like a spaghetti sauce). Cut the mozzarella in slices.
Grease with oil an oven-proof dish, cover the bottom with tomatosauce, a layer of egg plant, a layer of mozzarella, a layer of tomatosauce and a layer of grated parmesan cheese. Repeat ending with the parmesan and put in oven until nicely brown and cracky un top. Voila!

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Micetta
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Re: Chat about the cold and Fondues - yummie

Unread postby Micetta » Tue Jan 27, 2009 6:35 pm

This is winter food but not vegetarian, sorry SZ.

For 4 persons:

1 kg. of spare ribs (pork) cut in two or three pieces each
1 White cabbage,butter
Cut the cabbage in 4. Cut away the stalk and cut the cabbage thinly in "slices" of aprox 1/2 cm.

Fry the ribs in very little butter (they normally have a bit of fat on them)in a high iron pan, with a lid, keep them warm until you have fried all of them then

Put a layer of cabbage in the iron pan still on the fire, followed by a layer of ribs, salt, whole pepper corns and a few little pieces of butter. Another layer of cabbage, ribs, salt, pebber, butter. Finish with cabbage.

Let it all heat well without burning the cabbage and turn now and again. leave it on low fire for aprox. an hour. Eat with Mustard and dark bread and drink beer! Bon appetit!

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Re: Chat about the cold and Fondues - yummie

Unread postby CuriousCanadian » Tue Jan 27, 2009 7:23 pm

Wow interesting recipes.... :clap:

Micetta...I would try yours except that I don't care for cooked cabbage.... :roll:

Tonite we are having pot roast...beef...

A cheap cut...I use blade....

Chopped onions...garlic add to the meat &
Place in a caserolle dish and add a cup of water...
Cook in a slow oven all afternoon....add pepper to taste...
When the roast is nearly done, add more water, carrots, potatoes, green beans and return to oven till done!
You can make gravy if you like with the juice...
Appreciate what you have before it becomes what you had.

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Re: Chat about the cold and Fondues - yummie

Unread postby Pjw » Tue Jan 27, 2009 7:34 pm

This soup is delicious
6 onions 1.5kg carrots
500gm tomatoes 1 green pepper (capsicum)
2 tins beans 2 beef stock cubes ( I'm sure the vegetarians can use veggie stock 1 pks white onion soup

Grate or finely chop all the veggies ( I blitz them all in my food processor)
add just enough water to cover the veggies. Bring to the boil and boil rapidly for 10 mins. Turn heat down and add stock cubes and onion soup. Simmer until veggies are soft.
It makes a lot, but then I freeze the left overs for another day
"In the end we conserve only that which we love, we love only that which we understand, we understand only that which we are taught"
(Baba Dioum, Senegalese Ecologist)


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