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Recipe of the Month - OCTOBER 2013

LENTIL BURGER PATTIES

Ingredients

  • 540gr soaked and cooked and drained lentils
  • 1 medium onion, sliced
  • 2 garlic cloves, sliced
  • 1½ burger buns to make breadcrumbs
  • oil for frying
  • ½ teaspoon salt
  • ½ teaspoon pepper
  • ½ teaspoon cumin
  • ¼ teaspoon cayenne
  • toppings (lettuce, tomato, ketchup or BBQ sauce, etc.)

Method

  1. Slice onion and garlic.
  2. Sauté in 1 T oil
  3. Toast buns until brown.
  4. Tear up toasted buns, put into food processor and chop into crumbs.
  5. When onions are soft and starting to release their scent, add spices and mix well.
  6. Rinse lentils, then add to onion mixture, once combined add to the blender with the breadcrumbs, mix well.
  7. Mix in food processor until it all comes together,
  8. Since mixture is still hot, use scoop to form portions and place onto  a lightly oiled tray and then form into patties.
  9. Put on the grill and flip after patties turn brown.
  10. Serve with toppings of you choice.


Recipe of the Month - August 2012

STUFFED PONDO PUMPKIN

Ingredients (serves 8)
- 1 pumpkin ( with a pot to fit it into)
- 1 pkt cheese biscuits (salty cracks)
- 1 garlic clove
- 1 cup cheese of your choice
- Fresh herbs of your choice
- 1 pkt brown onion soup mix
- 1 punnet button mushrooms sliced

 

 

Method
1. Cut a hole in the top of the pumpkin and remove all the seeds to create a cavity
2. Chop onions garlic and herbs and mushrooms
3. Crush the cheese biscuits
4. Mix all ingredients together with the soup mix add ½ cup water
5. Fill the pumpkin, place in a oven proof baking dish and cove with tin foil
6. bake in oven 180 degrees C for 1 hr or until pumpkin is tender