Anti-Sress Tea!

This is something different!  i have used it for years and it works!

90 Stalks Vervain, SMALL

60 Sprigs Rosemary, SMALL

30 Sprigs Lavender, SMALL (with flowers)

DRY IN MICROWAVE.

POWDER IN FOOD PROCESSOR.
MAKE TEA using ONE SMALL TEASPOON TO A SMALL POT OF BOILING WATER POURED OVER THE INGREDIENTS.

ALLOW TO DRAW 15 MINUTES AND DRINK AS REQUIRED PREFERABLY BEFORE BEDTIME.

UP TO THREE CUPS MAY BE TAKEN PER DAY.

Home Made Veggie Burgers

Are you a vegetarian or do you have friends who are?  Now you can join in the braai like everyone else with these delicious veggie burgers - vary the flavours to suit your taste - you can use Marmite instead of BBQ sauce if you wish.

1 cup walnuts or other nuts to yur taste
1 1/2 cups cooked rice
1 onion
2 tablespoons bbq sauce or other sauce
Salt
Black pepper
Garlic powder
Herbs (sage and oregano are good - so is rosemary)
Flour

Blend the walnuts, rice, BBQ sauce, and spices into a paste.
Saute the onions and add them to the mix.
Add enough flour so that it forms a workable dough.
Shape into patties and sprinkle flour onto the outsides of the patties.
Refrigerate for at least one hour.
Shallow fry, or grill, or bake (they hold together reasonably well on the grill, only slightly more crumbly than an actual hamburger is.) until brown.  Serve as you would a normal hamburger.




Serve with extra BBQ sauce on a bun, perhaps with onion, lettuce, tomato, or whatever else you want on it. Makes six.

Mushroom Croquettes

This makes a lovely lunch dish - serve with a salad and some crusty bread.

Small croquettes make an excellent starter.

1 1/2 pounds fresh white mushrooms, divided
1 large onion, quartered

1 large garlic clove

3 tablespoons olive oil, divided

1 3/4 cups bread crumbs, divided

3 tablespoons grated Parmesan cheese

1 egg, lightly beaten

1/4 teaspoon ground black pepper

17-ounce meatless spaghetti sauce

17-ounce Alfredo sauce

Trim mushroom stems.
In the container of a food processor, combine 1 pound (about 6 cups) of the mushrooms, the onion and garlic; pulse just until coarsely chopped.
In a large frying pan, heat 1 tablespoon of the oil until hot.
Add mushroom mixture; cook and stir until mushrooms are tender and most of the liquid has evaporated, about 10 minutes.
Remove from heat; spoon into a large bowl.
Stir in 1 1/4 cups of the bread crumbs, the cheese, egg and pepper.
Form into ten 3-inch long croquettes.
Place remaining 1/2 cup bread crumbs on a plate or sheet of waxed paper; beat an egg and place in a soup bowl or other shallow container, place flour on another plate - coat croquettes with flour, egg and then  bread crumbs.
Slice remaining 1/2 pound mushrooms; set aside for later use.
In a large frying pan, over medium heat, heat 1 tablespoon of the oil until hot. Cook croquettes on both sides until browned, about 5 minutes.
Meanwhile, in a medium pan, over medium heat, heat remaining 1 tablespoon oil until hot. |
Add sliced mushrooms; cook and stir until tender, about 5 minutes.
Stir in spaghetti sauce; cook until hot, about 2 minutes. Serve over croquettes. Sprinkle with Parmesan cheese, if desired.

Quick and East Chocolate Pots

An easy dessert that can be prepared the day before - rich and creamy it is very good after a light meal.

You can vary the pots by using white chocolate or milk chocolate instead of the dark unsweetened chocolate.

7 ounces unsweetened chocolate
1 14 oz. can sweetened condensed milk
3 tablespoons orange liqueur or brandy with a little orange juice or essence to flavour
1 1/2 cups whipping cream, whipped

Whip the cream until soft peaks form. Heat chocolate and sweetened condensed milk in double boiler or a bowl set over a pan of hot water. Stir until chocolate melts and mixture is blended.

Stir in liqueur, adjusting to taste, and let mixture cool to lukewarm. Stir about a fourth of whipped cream into chocolate to lighten mixture. Then fold in all but one large spoonful of remaining whipped cream. Refrigerate remaining cream to decorate tops. decorate cream with slivers of orange peel and some chocolate shavings.

Spoon mixture into pots-de-creme pots, individual souffle cups, or small dessert dishes. Chill in freezer about 30 minutes, or in refrigerator if serving time is more than 30 minutes away. Decorate each dessert with a dollop of reserved whipped cream.

Makes 8 servings,

Recipe can be prepared up to a day ahead and stored, covered, in refrigerator.

Microwave Version

Chocolate may be melted in the microwave oven. Place chocolate in a small Pyrex bowl. Microwave on 50% power until softened (2 to 2-1/2 minutes). Stir until smooth. Do not overheat or chocolate will scorch around edges and won't blend smoothly. Add sweetened condensed milk, stir to blend, and continue as above

Tinned Tuna Curry

Quick and easy - ideal to serve to unexpected guests.This is a  light curry with an unusual flavour - originally from a Ranch Motel Newsletter but adapted by me - this will serve two to three people but can easily be increased to serve a crowd.  It is better if the sauce is slightly runny as the wonderful flavours can be soaked up by the rice. Once you have tried it you can increase the heat of the curry powder but, although a chili freak - i think the milder curry gives a better flavour.

2 large onions -- chopped

1 large green pepper -- chopped

1 apple -- chopped

1 tin light meat tuna in oil

2 teaspoons turmeric -- heaped

1 teaspoon fish masala or mild curry powder

1 teaspoon dried herbs

ground black pepper

1 carton cream or sour cream

1 handful cashew nuts -- optional

Fry the onion green pepper and apple until onion is translucent in the oil from the tuna

Add the turmeric and curry powder (you can use all curry powder or fish masala if preferred)

Fry until spices have absorbed some of the oil

add the tuna and the mixed herbs

Jut before serving add cream to make a thick sauce - this can be sour cream if liked

Add a handful of cashew nuts (optional)

Serve with Basmaati Rice - poppadoms  and a glass of white wine!

Filo Cheese snacks

These snacks are ideal with drinks and can also be used as an appetiser - serve three or more on a plate with some colourful salad such as tomato, avocado and black olive.  They can also be made in individual ramekin dishes for a more substantial starter or light lunch.

vegetable oil, to coat muffin tins

1 cup  ricotta or cream cheese cheese

1/2 cup crumbled feta cheese
1/4 cup grated mozzarella cheese or cheddar if mozzarella is not available
1 egg
2 tablespoons mixed herbs or herb of your choice
1/4 cup finely minced parsley
1/2 teaspoon pressed garlic
8 sheets filo dough
4 tablespoons butter (plus 1 teaspoon), melted
Preheat your oven to 375 degrees F. Lightly oil 2 muffin tins. In blender or food processor, puree cheeses. Add egg and blend mixture well.


Stir in  dill, parsley, and garlic into cheeses. Spoon mixture into a bowl and cover with cling wrap. Refrigerate while proceeding with next steps.

Stack sheets of filo dough on a clean, dry surface. Brush each sheet with 1 teaspoon melted butter, and lay buttered sheets one on top of another. Cut piled sheets into 24 squares of 2-1/2 inches each.
Press squares into muffin tin cups, and spoon 1 tablespoon cheese filling into each. Fold edges of filo over filling and lightly brush top of each filo pastry with remaining butter.

Bake for 12 to 15 minutes, watching carefully so that pastries do not burn. Remove from tins, and let them cool slightly before serving.

Zimbabwe meatballs

This is a recipe with an added punch - ideal for a cold day - or served with a salad on a hot one!  Garlic bread also goes very well with this.

Meatballs are a great favourite with our family and so are tomatoes which we grow in the garden.  I like to make a salad with tomatoes, olives and feta cheese to go with this dish.

1 1/2 pounds minced meat - fat free

3 slices white bread, with crust removed
30 milliliters garlic, finely chopped or garlic powder to taste
1/2 teaspoon ground cumin (or to taste) or 1 pinch cumin seed, pounded
flour
butter or oil for frying
1 pound tomatoes, peeled, seeded or 1 tablespoon tomato paste diluted with: 1 1/2 cups water or 1 tin of chopped tomatoes
salt and pepper to taste
Chili powder or chopped chili to taste
1 egg (optional)
1/4 cup red wine, or to taste

Soak bread in cold water and squeeze out the excess well. Mix meat, bread, garlic, and cumin together; form egg-shaped meatballs; roll lightly in the flour.
Heat butter or oil in a deep frying pan. Fry the meat balls until brown on all sides.

Remove them from the pan with a slotted spoon and put them into a pan. Pour the tomatoes (or diluted tomato paste) into the pan with the butter or oil used for frying the meatballs and cook together for 3 to 5 minutes Serve with rice or pasta..

If you are using both the egg and wine,  use 1 more slice of bread.

Glutenless pastry crust

If you have a friend who cannot eat gluten but you want to serve a savory starter or sweet pie that everyone can eat try this recipe - it is light and is suitable for sweet dessert fillings as well as savory fillings. It will also work as a pizza crust!

1 cup rice flour (if possible brown)

2 tablespoons tapioca flour - An easy way to make tapioca flour is by grinding old fashion pearl tapioca in a coffee grinder

1/2 cup sesame seeds, ground (or pecans, or other nuts) An easy way to grind sesame seeds is in a coffee grinder
1/4 teaspoon sea salt
5 tablespoons vegetable shortening, or oil
3 tablespoons water (maybe a bit more)

Oil a pie dish.
Combine flour, ground tapioca, ground sesame seeds, and salt in a bowl. Cut shortening (or oil) into flour mixture (using a fork and a knife). Add water and mix. You want the pastry to be wet enough so that when it is pressed together, it sticks together (forms a ball easily). Often times it will not be wet enough after adding the amount of water called above, but it is better to start with less water and add more as needed; so if it is not wet enough, you will need to add additional water one tablespoon at a time to achieve a good moist dough.

Place pastry into the pie dish and press it gently on the bottom and up the sides. Using a fork, gently poke small holes all over the crust (so it does not puff up).

If filling with a non-bake filling, such as lemon merangue pie, bake the crust in a 350 degrees F (175 degrees C) oven (no need to preheat oven) for 25 to 30 minutes. Let the crust cool before filling.

If using pie crust with a filling that bakes, quiche, fill crust and bake as directed for the particular pie filling.

Makes 1 medium to large pie crust.

VARIATIONS:
For a lower fat crust, take out 1 to 2 tablespoons of shortening/oil.

Could use any combination of the following non-gluten flours: brown rice flour, whole-grain millet flour, whole-grain amaranth flour, and/or whole-grain teff flour OR if you don't mind using a flour with gluten then what ever you have available!
Notes: - .




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Special Chili Meatloaf in a pan

A one pan meal to help warm up a party of six - economical and tasty!
1 1/2 pounds fat free mince

3/4 cup onion, finely chopped
1/3 cup salty biscuits, crumbled
1 egg, slightly beaten
3 tablespoons milk
1 tablespoon chili powder
3/4 teaspoon salt

TOPPING
3 cups mashed potatoes, prepared
1 11-ounce can whole kernel corn combined with choppd  red and green peppers, (drain corn)
1/4 cup green onion, thinly sliced
Sharp cheese, shredded

Heat oven to 375ºF. In large bowl, combine meatloaf ingredients (first 7 ingredients), mixing lightly but thoroughly; gently press into bottom of 9-inch square baking pan. Bake 20 to 25 minutes or until no longer pink and juices run clear. Carefully pour off drippings.


Meanwhile in medium bowl, combine all topping ingredients except cheese. Spread over meatloaf to edges of pan; sprinkle with cheese (1/2 to 1 cup). Gtill 3 to 4 inches from heat 3 to 5 minutes or until top is lightly browned; cut into 6 rectangular servings.

Potato Cheese bread

With cooler weather in the air this is the time to serve soup and bread in the evening.

This bread is an ideal accompanyment to soup - tasty and easy to make.

If you prefer rolls then use the dough only setting on your machine and then shape into rolls - or you could make it by hand ........
3/4 cup heavy whipping cream or sour cream
1/2 cup potato cooking water
1/3 cup plain mashed potatoes, room temperature
1 1/2 tablespoons butter
1 1/2 teaspoons salt
1 1/2 tablespoons sugar
3 cups bread flour
3/4 cup diced sharp Cheddar cheese
1/4 cup diced onion
1 1/2 teaspoons bread machine yeast

Place all ingredients in your machine in the order recommended by your machine's manufacturer. Place the pan in your machine. Select the Basic/White cycle and press start.

Jelly Cookies

I have just invested in some non stick silicone trays - this works perfectly with them!

Enjoy.

3 1/2 cups all purpose flour

1 teaspoon baking powder

1 1/2 cup butter or margarine

1 cup sugar

1 package (3 oz.)  gelatin any flavor
1 egg
1 teaspoon vanilla

Mix flour with baking powder. Cream butter, gradually, add sugar,and gelatin,
beating well. Beat in egg, and vanilla. Gradually add flour mixture. Mixing
well, force dough through cookie press onto ungreased cookie sheets. Sprinkle
with additional gelatin,same flavor. Decorate if desired. Bake at 400 deg.about 8 min. or until edges are golden brown.

Beetroot in sour cream

We have a large amount of beetroot in our garden so we like to use it in different ways and this an good accompaniment to both hot and cold dishes.
500 Grams Beetroot, washed

125 Milliliters Water
3 Milliliters Salt
200 Milliliters Sour Cream
4 Large Spring Onions, chopped

Cook beetroot in the water with salt on high in the microwave 12 minutes.

Peel and slice and arrange in overlapping layers in a round dish.
Pour sour cream over beetroot and heat in microwave until hot - about 4 minutes - sprinkle with spring onions.

Meatballs with Whisky Sauce

This lifts the hunble meatball ino a class of its own!
4 slices packaged white bread, crustless and crumbled

1/2 cup milk for soaking
1 large egg
3/4 teaspoon dried thyme or three sprigs fresh time taken offthe stalk
3/4 teaspoon dried rosemary or 1 sprig of fresh rosemary
1/2 teaspoon ground coriander
1/2 cup finely diced onion,
1 tablespoon oil to cook onions until softsoft
1 3/4 pound ground beef or, chicken
Salt and freshly ground black pepper
1/3 cup dry bread crumbs for coating
4 tablespoons vegetable oil
5 tablespoons unsalted butter
1/4 cup minced shallots
1 clove garlic, minced
2 ounnets white mushrooms, stems removed, and cut into 1/2-inch pieces
1/4 cup Scotch whiskey
1/4 cup coarse-grain mustard
2 tablespoons flour
2 cups beef stock,
PLUS
1/4 cup beef stock
1 bay leaf fresh or dried
6 medium carrots, peeled and cut into 3/4-inch rounds
2 teaspoons sugar
3 leeks, white parts only, cut into 3/4-inch rounds
3 stalks celery, peeled and cut into 3/4-inch lengths
1/3 cup minced parsley, for garnish
Boiled potatoes or cooked rice for serving
If you substitute  chicken for beef , then season the poultry mix with
thyme and sage and omit the coriander
TO MAKE THE MEATBALLS:
Soak the crumbled bread in the milk for 15 minutes or until softened. Squeeze out the excess
moisture and transfer the soaked bread to a food processor along with the egg,
thyme, rosemary and coriander. Process until combined, then add the cooked
onions, 2/3's of the meat, salt and pepper to taste, and process until blended.
Transfer the mixture to a bowl, add the remaining meat and mix with your hands.
Roll the meat into thirty two 1 1/2-inch meatballs, then roll the meatballs in
the dry bread crumbs, coating all sides.
TO COOK THE MEATBALLS AND MAKE THE SAUCE:
In a 6- to 7-quart casserole, over moderate heat, heat the vegetable oil
and 2 tablespoons of the butter. In two batches, brown the meatballs making
sure they are crisp on all sides. When they are brown, remove them with a
slotted spoon to a plate. Add the shallots to the remaining fat in the
casserole and saute for a couple of minutes or until tender. Add the garlic
and mushrooms and saute for 2 to 3 minutes or until tender. Add the whiskey
and boil, scraping up the juices on the bottom of the casserole into the
whiskey and simmer for a minute or so or until the whiskey has almost
evaporated. Add the mustard and the flour and cook for a minute. Add 2 cups
of the beef broth and bring it to a simmer, whisking all the while. Add the bay
leaf and simmer for a couple of minutes. Adjust the seasoning and return the
meatballs to the sauce (the dish can be made a day or two in advance up to this
point). Simmer the meatballs, uncovered, to heat them and finish cooking them
while you make the vegetable garnish.
TO MAKE THE VEGETABLE GARNISH: In a
separate 12-inch skillet over moderate heat, heat 2 tablespoons of the
remaining butter. Add the carrots, sugar and the remaining 1/4 cup of beef
broth. Cover and simmer for 3 to 4 minutes or until partially cooked. Add the
leeks, celery  and 3/4 cup of water. Cover and simmer for 10
minutes longer or until the vegetables are tender. Uncover the skillet,
evaporate the liquid over high heat until the vegetables are glazed. Add the
remaining tablespoon of butter and season with salt and pepper to taste.
TO SERVE THE DISH:
Discard the bay leaf. Spoon the meatballs onto a plate and top
with mushrooms and gravy. Scatter glazed vegetables over the meatballs and
garnish with the parsley. Serve with boiled potatoes or rice.

Bran Microwave English Muffin Bread

This is a new twist on a brakfats brad - good for you and also delicious!

4 cups all-purpose  white flour

1 1/2 cups 100% bran

2 packages  Rapid Rise Yeast
2 tablespoons brown sugar
1 1/2 teaspoons salt
1/4 teaspoon baking soda
2 cups milk
/2 cup water
Cornmeal

In large bowl, combine 3 cups flour, bran, undissolved yeast, sugar, salt and baking soda. Heat milk and water until very warm (125 to 130ºF). Stir liquid into dry ingredients. Mix in remaining flour to make smooth batter.

Grease two 8 1/2- × 4 1/2- × 2 1/2-inch microwave-safe loaf pans; sprinkle with cornmeal. Spoon batter into prepared pans; sprinkle tops with additional cornmeal. To rise: cook, uncovered, on MEDIUM (50% power) for 1 minute. Let rest 10 minutes. Repeat cooking and resting until batter doubles in size. To bake: cook one loaf at a time, on HIGH (100% power) for 5 minutes or until top is no longer moist. Let rest 5 minutes in pan. Remove from pan; cool on wire rack. Slice and toast to serve.

Good served with jam and whipped cream - or butter an honey.

Popcorn Balls

We all like popcorn - especially the savory kind - lots of butter and salt or even coated in cheese.

This is different and makes a lovely sweet treat.  ideal for children's parties or just to have when sitting around watching a good movie!

1 cup unpopped - pop in the ususal way

1/4 cup water

1 cup white sugar

1 cup brown sugar

1 cup  syrup (flavour of your choice - honey, maple, caramel)

1 teaspoon butter

1 tablespoon vinegar

1/2 teaspoon baking soda

Pop popcorn, salt to taste. Combine all other ingredients except soda in a saucepan. Boil to the soft boil stage (use a  candy thermometer if you have one ). When you reach soft boil stage, stir in baking soda. Pour caramel sauce over popped corn.

To make popcorn balls, wait until cool enough to handle. Coat your hands with butter. Form balls, but don't pack. Wrap in plastic wrap. Enjoy!

These do last for a few days wrpped this way so can be made ahead but are better fresh.

Baked Garden Tomatoes With Cheese

Excuse my silence we have had massive power cuts and Internet problems

This is an ideal recipe to use up all the glut of tomatoes that always seem to be ready at the same time.   those tomatoes you have now. This versatile dish is great as a side dish , on toasted baguette slices or brown toast, as a zesty omelet filling, or on grilled fish.

2 tablespoons  olive oil

3 garlic cloves -- chopped (or to taste)

1 medium onion -- chopped

1 3/4 pounds fresh  tomatoes -- cut 1/2" pieces or use cherry tomatoes

3 tablespoons chopped fresh chives

1 cup freshly-grated Parmesan cheese - (packed)

1 cup freshly-grated Romano cheese - (packed)

(Other cheeses may be substituted but they must be flavourful)

Preheat oven to 350 degrees.
Oil 11- by 7-inch baking dish.
Heat 2 tablespoons oil in heavy large skillet over medium heat.
Add garlic and sauté until fragrant, about 30 seconds.
Add onion and sauté until soft, about 6 minutes. Add tomatoes, reduce heat to medium-low, and cook until beginning to soften, about 5 minutes.

Mix in chives; season with salt and pepper.
Transfer tomato mixture to prepared baking dish; sprinkle grated cheeses over. Bake until cheese melts and begins to turn golden, about 20 minutes.

For a change add chopped fresh basil leaves and/or small cubes of mozzarella cheese or use yellow and green tomatoes with the red ones to add summer color.

If you feel adventurous add some red and green pepper slices.

Red Pepper Soup

3 tablespoons butter or margarine 4 medium red bell peppers -- seed, cut in strips (add a chilli if you like it hot)
1 1/2 cups chicken or vegetable stocksalt
1/8 teaspoon cayenne pepper -- to tastesour cream

1. In a 3-quart saucepan over medium heat, melt butter. Add peppers.

2. Cover; cook peppers over medium heat until tender, about 8 minutes.

3. Pour peppers and liquid into a food processor or blender (if you use a blender, you may have to process in 2 batches). Process 2 minutes.

4. Return soup to pan and add stock. Season to taste with salt and cayenne pepper; heat until hot.

5. Serve soup with a dollop of sour cream on top, or thin sour cream with milk or water and swirl it into soup. Do not stir.

Makes 4 cups.

* Timesaver Tip: Soup can be prepared through step 4 up to 3 days ahead and stored, covered, in refrigerator. To serve, heat and complete step 5.

The Easiest Cheesecake

I am always looking for easy recipes and sometimes find or invent them because I do not have all the ingredients for a standard recipe!

This cheesecake came about for just that reason - I could find no cream on the supermarket shelves and I did not have any lemons!

350 ml of cream cheese

1 packet of lemon jelly (you could use any flavor you fancy!

I biscuit crust pie shell (I like to use ginger biscuits)

Make up the jelly with half the quantity of water and let cool until like syrup
Whip the cream cheese until really smooth and then beat in the jelly.
Pour into your biscuit crust and let set - decorate with fresh fruit of your choice

Banana Pancakes

A different breakfast treat - or serve as a dessert with lots of whipped cream and maple syrup.
1 and a half cups light brown or white flour
2 teaspoons baking powder
1/4 teaspoon salt
1 1/3 cups milk
2 tablespoons oil
2 medium ripe bananas -- finely chopped

Combine flours, baking powder and salt in a mixing bowl. Mix together milk and oil and stir into dry mixture just enough to moisten all ingredients. Fold in banana. Spoon onto a hot, well greased griddle. Turn once.

Oh no, no baking powder!

Ever run out of baking powder - or don't like what is available?

You can make your own baking powder by combining 1 tablespoon of bicarbonate of soda with 2 tablespoons of cream of tartar. It is gluten free. Measure it out carefully because too much or too little can upset a recipe's balance.