About 2 cups raw radishes, rinsed, topped & tailed, sliced in half
1 raw onion, chopped fine (optional)
1-2 tablespoons fresh parsley leaves, chopped fine
2 hard-boiled eggs, chopped fine
Salt and pepper to taste
Mayonnaise
Chilli flakes (optional)
Dry the rinsed radishes. Mix the halved radishes, onion, parsley and mayonnaise. Season to taste.
Add the eggs. Refrigerate.
Recipe and photo: Alma Pretorius
450g raw radish, ends trimmed, washed, chopped finely
200g double cream natural yoghurt
1 small garlic clove, crushed
2 tablespoons chopped fresh mint
2 teaspoons fresh lemon juice
1/2 teaspoon ground coriander
Combine radish, yoghurt, garlic, mint, lemon juice and coriander in a small bowl. Season with salt and pepper to taste.
Cover and place in the fridge for 10 minutes to infuse. Serve with toast or pita bread.
Photo: Alma Pretorius
Recipe: adapted from - https://www.taste.com.au/recipes/radish-tzatziki-pita-triangles/0cb699a0-4a10-491c-b4a2-f877a8089da1
Slice cucumbers thin - and use as your 'bun' for a burger or sandwich!!!!
Photo: Alma Pretorius
2 cups carrot, peeled, cubed
1 onion, chopped roughly
¼ cup brown sugar
¼ cup white/brown vinegar
1 tsp grated fresh ginger
1 tsp ground cumin
½ tsp cinnamon
Salt, Pepper
1 medium onion, diced
1 cup pitted raisins
1 Granny Smith apple, diced
Steam the carrots and apple cubes till tender, either on stove or in microwave. Drain the carrot and apple cubes.
In small pot on the stove, combine onion, sugar, vinegar, ginger, raisins, cumin, cinnamon, salt & pepper. Stir in carrot & apple cubes; bring to boil. Reduce heat and simmer, covered, for about 20 minutes. Spoon out ¼ of mixture, blend it coarsely, mix in with rest of mixture in pot. Simmer till it resembles chutney-consistency. Keep in fridge.
Photo and Recipe: Alma Pretorius
1 eggplant
1 teaspoon crushed garlic
1/2 teaspoon crushed chillies
1 tablespoon lemon juice
1 teaspoon salt
1 teaspoon pepper
1 teaspoon dried oregano
Oil
Slice the eggplant, place in glass microwavable container with 2/3 cup boiling water – microwave on high with lid on for 12 minutes. Drain. Place into jar / container.
Mix the lemon juice, garlic, chilli, oregano, salt & pepper together, spoon over the eggplant in jar. Close the jar, shake 1-2 times. Cover eggplant with oil.
Seal the jar or container and allow to marinade for at least 6 hours but up to 1-2 weeks in the fridge.
Use on sandwich, with cheeses or in Moussaka!
Photo: Alma Pretorius
225 g plain chocolate, small pieces*
15 ml golden syrup
50 g butter/margarine
50 g cornflakes / rice krispie (puffed rice) cereal
Put chocolate, syrup and butter/margarine into bowl and cook on low for 6-7 min till chocolate has melted, stirring occasionally.
Mix together, fold in cornflakes / rice cereal. When well mixed, spoon into 24 small muffin / cupcake cases and leave to set. Store in refrigerator.
*Use flavored chocolate slabs for another taste sensation
(good housekeeping microwave cookbook)
1 cup sundried tomatoes
1/2 cup peanuts (or other)
1/8 cup vegetable oil
1/2 cup grated Cheddar cheese
Pinch salt
Blend. Spoon into jar, cover with oil. Refrigerate up to 5 days or freeze. Use as base on pizza - as sauce for pasta - on sandwiches.
Recipe and photo: Alma Pretorius
200g Cream crackers, chopped very roughly (not too smooth)
500g icing sugar, sifted
250 g butter/margarine
75 ml cacao, sifted
1 large egg
Preserved ginger in syrup, drained and chopped
Glazed citrus peel, chopped
Melt the butter/margarine in a deep pot on stove. Add icing sugar & cocoa and stir over medium heat till smooth. Beat in the egg quickly. Remove the mixture from the stove and add the cream crackers. Add the chopped ginger and citrus peel and stir well. Spoon into a greased pan, press lightly down all over and let it cool. Cut into squares when its set and keep in the fridge.
Recipe origin unknown, Photo - Alma Pretorius.
