Jasmine rice in oven

1 cup raw Jasmine rice

2 cups boiling water

salt

oven dish with a lid

 

Preheat oven to 200 oC. Rice, water and salt in dish, stir, PUT LID on and bake for 20 minutes (or till water has evaporated)

 

 

Prune and citrus muffins

Makes 6 big muffins

 

1 cup self raising flour

1 large egg

1/2 cup milk

1/4 cup vegetable oil

1/2 cup white sugar

1 teaspoon lemon essence

100 g dried citrus peel

12 big, pitted, dried prunes – keep whole

Extra white sugar for topping

 

Preheat oven to 200 oC.  Prepare 6 muffin pan.  Mix together the lemon essence, citrus peel, egg, oil, sugar and milk.  Add the self raising flour.  Spoon into muffin pan.  Press 2 prunes into each muffin cup mixture – sprinkle with extra white sugar. Bake for 20 minutes – or till test skewer comes out clean.

Recipe and photo:  Alma Pretorius

 

SUN-DRIED TOMATO CREAMY PASTA

150 g sun-dried tomatoes

2 tablespoons olive oil

2 teaspoons paprika powder

Crushed garlic, to taste

1 Onion, chopped

250 ml cream

1/4 cup milk

250 ml stock (veg / chicken / beef)

Chilies (optional)

Dried mixed herbs

Fresh spinach, chopped

Black pepper

85 g Parmesan cheese powder

Fresh basil

Pasta

 

Cook pasta.  Sauté the onion, garlic, chilies and tomatoes in oil.  Season with dried herbs, paprika and pepper, add the cream, milk, spinach and stock and simmer with lid on.  

 

When pasta is cooked, drain and stir in tomato-cream mixture - add Parmesan, mix – spoon into bowls / plates and top with fresh basil.

 

https://www.eatwell101.com/creamy-sun-dried-tomato-pasta

 

Rosemary Pesto Muffins

Makes 6

 

1 cup self-rising flour

1/2 cup milk

1/4 cup vegetable oil

1/2 cup Rosemary Pesto

6 cubes Cheddar cheese

 

Preheat oven to 200 oC.  Prepare 6 muffin pan.  Mix the flour, milk, oil and pesto together.  Spoon into pan, press a cheese cube into each hole.  Bake for 20 minutes.

Recipe and photo:  Alma Pretorius

 

Double peanut and chocolate cookies - gluten free

Makes about 20, depending on size

 

1/2 cup smooth peanut butter

1/2 cup roasted and salted peanuts

55 g Nutella (or other Hazelnut Chocolate spread)

1 large egg white

 

Preheat oven to 170 oC.  Spray baking sheet.  Mix all together, form walnut-size balls and place on baking sheet.  Gently press down with a fork and bake for 12 minutes.

Recipe and photo:  Alma Pretorius

 

 

Pear and Ginger drop cookies

Makes 24, depending on size

 

7 tablespoons vegetable oil

1 teaspoon Allspice

1 large egg

1 cup self-rising flour

1/4 cup white sugar

1 x 410 g tin pears, drained, chopped

30 g PADKOS dried ginger slices, chopped small

1 teaspoon vanilla essence

 

Preheat oven to 170 oC.  Spray baking sheet.  Mix all together, drop teaspoon-full mixture onto sheet (not too close, they do spread) and bake for 12 minutes.

Recipe and photo:  Alma Pretorius

 

Rosemary pesto cookies

Makes 20 – 24, depending on size

 

1 cup self-rising flour

1 large egg

1/2 cup Rosemary pesto

4 tablespoons vegetable oil

Salt to sprinkle on

 

Preheat oven to 170oC.  Spray baking sheet.  Mix the flour, egg, pesto and oil together.  Form walnut-size balls and place on baking sheet (not too close to each other).  Sprinkle salt on each ball, bake for 12 minutes.

Delightful with a cheese board or just as a snack with a glass of wine.

Recipe and photo:  Alma Pretorius

 

 

Rosemary pesto

Makes 500 ml

 

2 cups fresh Rosemary, stems removed

1 cup nuts (pine nuts / walnuts / almonds / peanuts)

1 teaspoon salt

½ teaspoon black ground pepper

1 cup olive oil

1 cup grated Parmesan cheese (or Parmesan powder)

 

In food processor, chop the nuts.  Add rest of ingredients and blitz till smooth.  Spoon into glass jars, top with olive / vegetable oil.  Keep in fridge for 5 – 7 days.  Can be frozen in jars / plastic containers / ice cube trays for 3 – 4 months.

 

Adapted from https://www.missinthekitchen.com/rosemary-pesto/

 

Use pesto:

 

Stir ‘n tablespoon into tomato soup

Cook pasta, drain water, stir in pesto and add halved baby tomatoes

Bake a focaccia and spread with pesto

Stir into mashed potatoes

Use as a veggie dip

Use pesto instead of a tomato sauce for your pizza

Spoon onto cooked fish and chicken

Spread on bread and top with an egg

 

Dried prune chilli sauce

 

Makes 250 ml

 

84 g dried, pitted, prunes

8 (or less) Birds’ eye chilies, chopped

2 teaspoons crushed garlic

2 teaspoons cumin powder

2 teaspoons coriander powder

1 heaped teaspoon prepared grain mustard

1 teaspoon black pepper

2 teaspoons paprika

1 teaspoon ginger

2 tablespoons white sugar

1 teaspoon allspice

1/4 cup water

1/2 cup vinegar

3/4 cup vegetable oil

 

Blitz everything together till smooth – pour into sterilized jar.  Keep in fridge.

Recipe and photo:  Alma Pretorius

 

Prune and Oat cookies

 

Makes 30, depending on size

 

1 ½ cups self raising flour

1 ½ cups oats

½ cup desiccated coconut

¾ teaspoon salt

1 cup vegetable oil

1 large egg

1/2 cup white sugar

1/2 cup brown sugar

1 teaspoon vanilla

1 cup dried, pitted prunes, chopped

Extra desiccated coconut for top

 

Preheat oven to 175 oC.  Grease 1 cookie sheet.

In large bowl, stir together the flour, salt, white sugar, brown sugar, oats, prunes and 1/2 cup coconut.  In small bowl, whip together oil, egg and vanilla.  Make well in the center and pour in the oil-egg-vanilla mixture.  Mix well with hands or wooden spoon.  Spoon mixture onto greased cookie sheet.  

Flatten the mixture all the way to the edges – PRESS down to compact it.  Sprinkle extra coconut on top, press down again.  Bake for 20 minutes, cookies should be a very light brown.  Remove from oven, cut into squares.  Cool for about 5 minutes on sheet … remove carefully and place on wire rack to cool completely.  It will be a crumbly cookie.

Recipe and photo:  Alma Pretorius