Cabbage, Bacon and Cheese Crustless Quiche

2 cups green cabbage, sliced thinly (or red cabbage)

½ –1 cup bacon, cubed - fried in pan

1 cup grated Cheddar cheese

3 large / extra-large eggs

½ cup milk

Salt, pepper to taste

Preheat oven to 180 oC.  Steam the cabbage on stove for 5 minutes.  Mix steamed cabbage, fried bacon and cheese together.  Season.  Beat the eggs and milk together in a small bowl with a fork and mix with the cabbage mixture.  Pour into an oven dish and bake for 25 – 30 minutes or till centre is set.

Recipe and photo:  Alma Pretorius

 

11 vegetable salad - raw

 

Lovely RAW RAW vegetable salad .... 11 vegetables!!! 

 

raw carrot, grated

raw sweet potato, grated

raw broccoli, cut

raw brussels sprouts, sliced thinly

raw green beans, chopped

raw spinach, chopped

raw green bell pepper, chopped

raw snap peas, sliced

raw cabbage, sliced thinly

raw cauliflower, chopped

mushrooms 

 

Dressing: start with 

 

1 tablespoon white sugar

1 tablespoon white vinegar or lemon juice

1 tablespoon oil

 

Mix it in a small bowl and microwave for a few seconds till the sugar has melted. Season your salad with salt & pepper and pour over the dressing. If you find the salad is too dry, just mix more of the 3 dressing ingredients.

 

Spoon into closed container and refrigerate. Best to do this few hours in advance - let the vegetables 'marry'.   Such a fabulous salad.

 

 

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

 

Oats ‘risotto’ with spinach and cabbage

½ cup quick cooking (Jungle) oats, raw (seriously, any type of oats)

1 cup boiling water

2 tsp beef/veg/chicken stock powder (or other spices)

2 handfuls fresh baby spinach leaves

2 handfuls finely sliced cabbage

 

In small bowl, mix the raw oats, boiling water and stock powder. In pan on stove, stir-fry the spinach and cabbage in bit of oil. Lower the heat of the stove, add in the oats mixture, put lid on and steam ON VERY LOW for a few minutes. (Or you can steam the oat mixture in your microwave for 1-2 minutes on High - add your veggies and steam for another minute.)

Recipe and photo: Alma Pretorius

PANCAKE STACK WITH CABBAGE, ONION AND HADDOCK

Loose bottom cake pan

4 (thick) pancakes (if pancakes too thin, they'll break)

2 cups cabbage, finely chopped

2 smoked haddock fillets, defrosted, flaked

1 onion, finely chopped

Packet mushroom soup powder

Spices

Garlic & chillies

1 cup milk

½ cup boiling water

Grated cheese

Fresh sliced mushrooms

Butter and oil

 

In butter and oil, fry the onion with garlic, spices, chillies and cabbage till soft. Add the haddock and let it heat through. Make a sauce with the mushroom soup powder, milk and water till it’s thick – add the sliced mushrooms. (Or use any other sauce.)

Preheat oven to 180 oC. Spray your loose bottom cake pan. Start with a pancake. Spread on onion-cabbage-haddock mixture, some sauce, grated cheese. Repeat layers. End with a pancake, sauce on top and sprinkled with cheese. Bake for 30 minutes. Let cool for 5 minutes. Remove the rim of cake pan and slice. Serve with crisp salad.

Recipe and photo: Alma Pretorius