Serves 2 - 4 persons
250 ml raw Jasmine rice
Feta cheese, crumbled
Jalapeno slices, pickled
Salt & pepper to taste
Cook Jasmine rice per instructions. While still hot, add the feta cheese and Jalapeno slices, season and enjoy as main meal or side dish. Absolutely smashing!! Serve hot as main dish or side dish.
Recipe and photo: Alma Pretorius
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
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
