- Preheat the oven to 180°C and lightly grease a 200 x 200mm ovenproof dish with non-stick cooking spray
- Beat the egg and milk together and set aside.
- Heat the oil and sauté the chopped onion and pepper until soft. Add the chopped bacon and fry until crisp. Add the chopped tomato and stir through.
- Add the rest of the dry ingredients, except the cheese, as well as the egg-milk mixture.
- Pour the filling into the greased dish and sprinkle the cheese evenly over the top.
- Bake for 45 minutes until set.
- Preheat oven to 200°C and lightly grease 2 muffin pans with non-stick cooking spray
- Combine the onions, seasoning, oatbran Worcestershire sauce, chutney, grated apple and 2 of the eggs in large bowl. Mix well using a wooden spoon.
- Mix in the minced meat.
- Spoon the rounded tablespoons of the mixture into the muffin pans.
- Mix the milk and turmeric with the 3rd egg. Spoon a tablespoon of this egg mixture on top of each bobotie bite.
- Bake for 30 minutes until done.
- Remove from the oven and leave to cool and set before removing from the pans, to prevent the bites from breaking up.
- Heat the oil in a saucepan
- Fry the onion, green & red pepper and garlic in the oil until soft
- Add the cabbage and stir until well mixed
- Add the tomatoes and 1.25 (5 cups) boiling water
- Mix the remaining boiling water with the soup mix or onion soup powder and add to the soup, together with the dried herbs
- Cover and boil for 30 minutes (if soup powder is used) or at least 60 minutes (if soup mx is used)
TIPS: The soup can be served as a meal or instead of a salad with meals. It can be pureed if you require a smooth vegetable soup. Alternatively, more water can be added if you want a thinner soup. Store the soup in the fridge and simply reheat it in the microwave when needed.
- Preheat the oven to 200⁰C
- Pour the oil into a baking tray and heat in the oven until the oil is thin and runny
- Remove from the oven and add the onions, garlic, fresh tomatoes, salt and pepper and toss so that all the vegetables are covered with oil
- Roast the vegetables for 20 minute, tossing from time to time
- Pour the vegetables into a blender, together with the fresh basil and tinned tomatoes. Blend until smooth
- Pour into a saucepan, together with the prepared stock. Heat through on the stove top. Add the sugar to balance the tartness of the tomatoes
An easy-to-make, heavy, dense, slow-release bread.
- Preheat the oven to 180 °C.
- Grease a bread pan with cooking spray or oil.
- Sift the whole-wheat flour into a large mixing bowl, 1 cup at a time, then return the bran remaining in the sieve to the sifted flour. This is done to incorporate air and give the bread a lighter texture.
- Add the oat bran, bicarbonate of soda and salt to the sifted flour.
- Make a well in the centre of the flour mixture. Pour the yoghurt into the well and mix it in with a wooden spoon, ensuring that all the ingredients are moistened. Do not overmix.
- Shape the dough into a loaf and place into the greased bread pan. Bake for 1 hour, or until done.
- Cool in the pan, on a cooling rack, and remove from the pan after 15 minutes to cool completely.