Cucumber (as the bun) sandwich

This is just a suggestion:

Slice cucumbers thin - and use as your 'bun' for a burger or sandwich!!!!

Photo:  Alma Pretorius
 

Carrot and Raisin Chutney

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

 

 

Marinated Eggplant (Brinjal / Aubergine) - microwave

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 

Recipe: Easy marinated eggplant - Simply Delicious

Chocolate Cereal Clusters - no bake

Makes 24, depending on size

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)

 

Sundried Tomato Pesto

Makes 1 cup

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

 

Cacao Chocolate, Biscuit and Citrus Peel no bake squares

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.