Oven baked Marmite / Vegemite / Bovril Cashews

1 tsp Bovril / Marmite / Vegemite

1 ½  tsp water

1 ½  cups raw cashews

Pinch of salt and pepper (optional)

Preheat oven to 180 oC and line a baking tray with parchment paper.

Mix Bovril / Marmite / Vegemite and water in a frying pan or saucepan.

Add nuts, salt & pepper and heat gently and stir until nuts are coated with Bovril / Marmite / Vegemite mixture.

 

Empty nuts onto baking tray, spread them out and roast for 10 – 15 minutes until nuts are fragrant and golden.  BEWARE THAT THEY DON’T BURN!!!

Let nuts cool completely before serving or store in airtight container for up to two weeks.

http://elsbro.com/blog/2014/08/20/oven-baked-marmite-cashews/

 

 

Cacao (chocolate) Orange Risotto Dessert in Oven

3 cups boiling water

1 c white rice (ordinary rice)

2 tsp ground cinnamon

2 cups coconut milk 

1 c brown sugar (or less)(or substitute)

½ cup cocoa powder

1 tsp vanilla / caramel essence

Zest of 1 orange

Juice of 1 orange

Tin of mandarin oranges – to serve

Preheat oven to 200 oC.  Place boiling water, rice, cinnamon, coconut milk, sugar, cocoa powder, vanilla, orange zest and orange juice in a 1.5L casserole oven dish with a lid and stir to combine.      

Cover the dish with a lid and bake for 40 minutes.   Remove dish from the oven, stir, cover again and bake for another 40 minutes – test to see if rice is soft but not mushy.     Remove and let cool down.  Serve with mandarin oranges / fresh orange slices.  Alma Pretorius

 

Pilchards balls baked in oven

1 tin (400g) pilchards fish in tomato sauce, drained, rinsed
1 x-large egg (if egg is large, its also good)
1 heaped teaspoon raw oats/breadcrumbs
Salt, pepper to taste
Spices to taste
Sliced pickled jalapenos (optional)
1 tsp chutney

Drain the tinned fish (keep the tomato sauce for something else). Wash the fish pieces clean from the tomato sauce. In a mixing bowl, crush the fish with a fork, add all the other ingredients.

Preheat oven to 180 oC. With your hands, form balls and place in an oven dish. Bake uncovered for about 15 minutes.

Recipe and photo: Alma Pretorius
 

Smoked Haddock Curry Risotto in the Oven

1 cup raw rice (normal / no brand – NOT BASMATI/JASMINE)

1 onion, chopped, raw

4 cups boiling water

1 packet Nice ‘n Spicy curry spices

4 tbsp butter

Black pepper

1 teaspoon salt

1-2 frozen Smoked Haddock fillets, cubed

1 big carrot, sliced

3 hard-boiled eggs

 

Preheat oven to 200 oC. Use an oven dish with a lid.

In the oven dish, add all the ingredients EXCEPT THE HARD-BOILED EGGS. Stir well till butter is melted. Put the lid on.

Bake in the oven for 30 minutes.

Remove from the oven, stir well, put the lid on and bake for another 20 minutes.

Serve with halved hard-boiled eggs.

Recipe and photo: Alma Pretorius