Sunday, March 19, 2023

Fennel and Apple Pesto

MAKES 250 ml


2 cups fennel fronds, chopped

2 apples, chopped (I used red ones)

1/3 cup vegetable oil

1/3 cup grated Cheddar cheese

1 slice brown bread, toasted

1 teaspoon crushed garlic

1 tablespoon lemon juice

Salt and pepper to taste


Blend everything together.  Adjust seasoning to taste.  Add oil if needed.

Recipe and photo:  Alma Pretorius

Fennel and Apple Pesto

10 Raw Green Vegetable Pesto

Make 2 cups


1/2 cup peas

1/2 cup celery

1/2 cup cabbage

1/2 cup green bell pepper

1/2 baby marrow (courgette / zucchini)

1/2 green beans

1/2 cup broccoli

1/2 cup spinach

1/2 cup pickled jalapeno slices (optional)

1/2 cup celery

1 cup vegetable oil (or olive oil)

1 cup roasted nuts (I used Sunflower seeds)

3/4 -1 cup Parmesan cheese powder

1 – 2 teaspoons salt

1 teaspoon white pepper powder

2 teaspoons crushed garlic

2 and 1/2 teaspoons lemon juice


In food processor, blend it all together.  Taste and adjust the seasoning.

Recipe and photo:  Alma Pretorius

10 Raw Green Vegetable Pesto



 Makes 6 big muffins


1 cup self-rising flour

1 large egg

1/2 cup milk

1/4 cup oil

1/2 cup Lemon Achar, chopped fine

3/4 cup white sugar

1 teaspoon vanilla essence


Preheat normal oven to 200 oC.  Mix all the ingredients together, spoon into a greased 6-muffin pan.  Bake for 20 minutes (or till test skewer comes out clean.)

Baking in Sunbeam Convection Oven – 220 oC for 25 minutes.

Recipe and photo:  Alma Pretorius

Lemon Achar (Achaar) muffins


Thursday, October 13, 2022

Basil Pesto Sugar Cookies

 27 September 2022

We've had Basil and Cilantro (Coriander) in our garden. This weekend, Hein bought us a curly Parsley and Sage.
'Cause you CANNOT (well technically you can) make potato salad without curly (not the flat one!) Parsley!
Hein cut me some of the fresh Basil and I made pesto using roasted chilli Corn Nuts (actually quite nice), 
sunflower oil, garlic, pepper and sommer grated Cheddar Cheese.
Yesterday I baked these cookies .... Sugar cookies with Basil Pesto in. Oh my goodness!!!! Quite addictive!!!!! Hein loved them as well!!
Makes 12, depending on size
1/4 cup basil pesto
1 large egg
1 cup self-rising flour
6 tablespoons vegetable oil
1/4 cup white sugar
1/2 teaspoon salt
Preheat oven to 170 oC. Mix all together, form walnut-size balls and place on greased baking sheet. Bake for 12 minutes. Let cool on sheet.
Recipe and photo: Alma Pretorius 
Basil Pesto Sugar Cookies


Coriander Pesto Pizza

 29 September 2022

At our Pick 'n Pay Boskruin, you can buy a Sosatie sausage - but it's actually a Bobotie sausage ... flavored with curry and even has raisins in. Delicious!
Yesterday, Hein braaied the sausage. From our garden, Hein cut fresh Coriander. I made a pesto - used toasted breadcrumbs instead of nuts, veg oil instead of olive oil and grated Cheddar cheese instead of Parmesan. Delicious!!!!!
Spread the Coriander pesto on homemade yeast (I'm getting so clever these days) pizza crust - brushed a mixture of crushed chillies, garlic and oil on the edges - topped with sliced braaied Sosatie (Bobotie) sausage and cheese. 15 Minutes at 200 oC. Fantastic!!!!!!!!!!!!!!!!!!!!!!!!!!
The smell of roasted garlic in the oven ... drool-worthy!!
How amazing that you can use pesto as a pizza 'sauce' ....

Coriander Pesto Pizza


Muesli homemade


In my 20's, I visited a FranschHoek church family over weekends. They taught me how to make Muesli.
Have you ever tried making your own Muesli? It really is super easy!! This is the PERFECT gift - or a great snack, breakfast or even a dessert!
Last week I made a batch ... but (duh) didn't read my recipe. So I added my raisins with the rest of the ingredients and roasted it in the oven. NO-NO! The raisins were little rocks!!!!!!!
Yesterday I browsed the nut and dried fruit containers in Food Lover's Market and chose raw Sunflower seeds, salted and roasted giant Peanuts and dried raisins. But you can use any chopped dried fruits, seeds and nuts.
I made my Muesli in the oven - but below is how you can make it on your stove-top in 5 minutes! Why make your own Muesli? You control the salt and sugar level and it's creative.
Or if you want a snack NOW, below is a Peanut butter no-bake Muesli version.
We love Muesli with milk ... but you can:
enjoy it with any type of milk
sprinkle Muesli on top of ice cream
sprinkle Muesli on top of yoghurt or stir it into yoghurt
layer Muesli in a glass with yoghurt for an instant dessert! (Photo below)
add Muesli to your smoothie
add Muesli in layers to your trifle
Makes about 500 g
2 cups raw oats
100 g sunflower seeds (or mixture of any raw seeds)
100 g salted giant peanuts (or mixture of any raw or salted nuts)
1/4 cup vegetable oil
1/4 cup syrup/honey
100 g raisins/any dried fruit chopped (ONLY STIR IN ONCE MUESLI HAS BEEN ROASTED AND COOLED!!!) 
Preheat oven to 160 oC. In a large bowl, mix together everything EXCEPT THE DRIED FRUIT!!!!! Toss to coat well with syrup/honey & oil. Spoon onto a baking sheet and bake at 160 oC for + 30 min, tossing once to ensure that mixture turns golden. Once cooled, add fruit. Store in airtight container for a few weeks.
In a big pan on medium heat on stove-top, roast everything EXCEPT THE DRIED FRUIT for about 5 minutes – stirring occasionally. LET COOL COMPLETELY! Add the dried fruit. Store in airtight container for a few weeks. 
Use quantities as you wish
Raw oats
Peanut butter
Dried fruit, chopped
Nuts and seeds (raw or roasted)
Cinnamon (optional)
Salt (optional)
In microwave bowl, melt peanut butter and honey/syrup. Stir in oats, fruit and nuts/seeds. Add salt or cinnamon if you want.
Muesli homemade


Carrot Hummus Pizza

 3 October 2022

Yesterday I browsed through TikTok and saw a video that immediately inspired me ... use limp carrots to make a fabulous hummus!!!!!
Prepared my yeast pizza crust and in an airtight plastic container, placed it in my car to rise. With the last few limp carrots in the fridge and a tin of chickpeas, I made this quick and easy hummus.
Hein loves the new 'bare essential' pizzas ... so after my dough has risen, I spread it out with my fingers on a baking sheet (I only used half of the dough). Spread it with carrot hummus, topped it with thawed frozen peas, drizzled over chilli oil, black pepper and added slices of Mozzarella cheese. Fifteen minutes later at 200 oC - pizza!!!!!! 
In the afternoon, I used the carrot hummus as a dip for fresh apple slices!!!!
Apparently one can bake brownies using hummus ... hmmm, wonder if there's enough left ....
Makes 250 ml
2 cups (300g) chopped carrots
1 can (15oz/400g) chickpeas (reserve the water from the can)
2 tablespoon olive oil
3 tablespoon Tahini (or nut butter)
1 garlic clove crushed
2 teaspoon lemon juice
1 tsp ground cumin
salt and pepper
Steam or boil the carrots until soft. You could roast them too.
Drain the chickpeas over a bowl to collect the chickpea water (aquafaba).
Add the carrots and chickpeas, plus 2 tablespoons of the chickpea water, to a blender along with all the other ingredients.
Blend for a few minutes until thick and creamy. You may need to scrape the sides down occasionally.