Hake fillets in Sour Cream Sauce

    

800g frozen hake fillets

1 x 50g packet thick white onion soup powder

250 ml sour cream / natural flavored yoghurt

125 ml milk

Parsley

Cheddar cheese, grated

Coarsely grind pepper

Preheat the oven to 180oC and grease an oven dish.  Mix the sour cream & soup powder.  Rinse the sour cream holder with milk, add to the soup mixture and stir.  Arrange frozen hake fillets in the dish.  Sprinkle with pepper and spoon the sour cream/yoghurt mixture on top.  Sprinkle cheese and parsley on top.  Bake for about 40 min or till fish is cooked and flaky.  Serve with a lovely green salad & bread rolls or vegetables.

Recipe origin unknown

 

Peanut butter, Jalapeno and cheese cookies

Makes 24 cookies

1/2 cup peanut butter (smooth)                       

1 and 1/2 cup grated cheddar cheese

1 large egg                                                   

24 pickled jalapeno slices

 

Preheat oven to 180 oC.  Mix the peanut butter, egg and cheese together, roll in small balls, press in 1 chopped slice of pickled jalapeno into each ball and place on greased baking sheet.  Press lightly down with fork. Bake for 10 minutes.  Let cool for 10 minutes on tray, remove and let it cool down completely on wire rack. (It hardens as it cools.)   

Recipe and photo:  Alma Pretorius

 

Chilli Jam with Goat's cheese and cheddar muffins

 Makes 6 big muffins

1 cup self-rising flour

1 large egg

1/2 cup milk

1/4 cup vegetable oil

1/4 cup Super Saucy Chilli Jam (or if you’re brave, 1/2 cup!!!)

6 slices Fairview goat cheese

Grated cheddar cheese for topping

Preheat oven to 200 oC.  (For Sunbeam convection oven, check below for temperatures.)  Mix together the chilli jam, egg, oil and milk.  Stir in the flour.  Spoon into greased 6 muffin pan.  Press a slice/square Fairview goat cheese into each hole, sprinkle with Cheddar cheese and bake for 20 minutes (or till test skewer comes out clean.)  Let muffins cool in pan for 10 minutes.