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Roasted Tomato and Basil Soup

INGREDIENTS: 4 Chopped Onions 6 Chopped Celery Stalks 6 Tablespoons Vegetable Stock Powder 2 Tablespoons Crushed Garlic 2 Tablespoons medium Curry Powder 10 Ripe Tomatoes cut in quarters 2 Sprigs of Fresh Basil 3KG Tin of whole peeled Tomatoes 2LT Water Sugar, Salt & Pepper to taste Olive Oil for frying METHOD: In a roasting pan; add the onion, celery, garlic, quartered tomatoes, fresh basil.… Read the rest

Butternut, Spinach & Feta Salad

INGREDIENTS: 1 Butternut, halved, pitted and cut into 2 cm thick strips 15 – 20 ml Olive oil Salt and pepper A squirt or two of good quality honey 1 small bag – 50 gr or so of fresh spinach leaves 1 cup of balsamic vinegar One or two wheels of good quality/ Danish feta cheese A handful of seed selection.… Read the rest

Umngazi Breakfast Muffin

Ingredients:   2 cups self- raising flour 1 tsp bicarb 1 cup cake flour 1 cup brown sugar 2 eggs – lightly beaten ¾ cup oil 1 ½ cup milk Handful of chopped dates 1 tsp cinnamon powder Method: Sift the self raising flour and cake flour and bicarb together Stir in the sugar Mix the eggs with milk and oil Fold in using a big metal spoon Leave mixture a bit lumpy Bake in greased muffin tray for about 20 minutes Variation: Can add handful of chopped pecan nuts Can add a cup of tinned apple Can add a cup of mashed banana Can add a handful of raisins … Read the rest

Roasted carrot, beetroot, barley and feta with coriander salad

Ingredients:  A few onions peeled and quartered (red are good if you have) A few carrots peeled and chopped into wedges A few beetroot – peeled and quartered Barley cooked in chicken stock Olive oil for roasting veggies Splash of balsamic vinegar Cumin seeds or powder Coriander powder Feta cheese Fresh coriander Chopped spring onions  Salt and pepper to taste Method:  cook the barley until just soft in chicken stock – drain and let cool prepare the carrots , beetroot and onion for roasting – sprinkle with olive oil, cumin , coriander and salt and pepper and roast in hot oven 190°C for about 30 min   (veggies are in quarters or similar chunky pieces) veggies must be lightly charred and just tender add the veggies to the barley – check seasoning and toss together add feta and spring onion and fresh coriander … Read the rest


(This recipe serves 4) Ingredients: About 4 lamb shanks – or 2 large ones 2 Tablespoon olive oil 2 Tablespoon flour ( for dusting) 1 large onion – cut into quarters 5 or 6 garlic cloves  – sliced 4 sprigs / branch rosemary  – fresh is best 3 cups beef stock 3 cups of red wine 2 bay leaves Salt and pepper to taste Method: Cut extra fat off the lamb shank Put the lamb into a large bowl and dust all over with the flour Choose a big heavy bottomed pot and heat the oil and brown the shanks until good colour Take out the pot and keep to one side Now brown the onion – take skin off and cut into quarters Now add the garlic Put the shanks back into the pot Now add the red wine and half cover the lamb – let the red wine boil almost away  – until just a little  left in the pot  – about 20 minutes Now add stock, ( do not add all at one time – add more as you need to) , bay leaf, rosemary  – keep big on the stick and some salt and pepper to taste Put the  lid on the pot and simmer on low heat for as long as you can – at least 2 hours – but 3 hours would be better When meat is tender and falling off the bone – take out the meat and take off the lid and let the sauce thicken – turn the heat up and boil quite fast for about 10 minutes – must be thicker Put the sauce through a sieve and put the smooth sauce back into the pot with the meat Let the meat rest in the sauce Serve with mashed potato or soft polenta  … Read the rest
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