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South Africans like pumpkin soup…and I lo–ove…pumpkin fritters! One blogger-friend….Ray…from “bookstoysgames”… has asked me for a soup recipe…..Ray has also joined the chess site and he’s beating me up in every game! He’s quite a keen chess player! I’ve found this video about pumpkin soup on the site.. : videojug.com This is a fantastic site! But, due to the code that WordPress doesn’t support… I had to download it and so, here’s the video showing step-by-step how to make pumpkin soup! If you click HERE, it takes you straight to the pumpkin soup-link where there are instructions which you can print off too… this is a good site for teachers teaching instructions to children in Literacy. I love pumpkin and pumpkin fritters is of course my favourite! Enjoy the video.

 

Image: decsey.com

Image vegbox recipes: Gem Squash

Image: organicbabystyle…Butternut…

Image: eb-art.com : This is basically all the types of pumpkins you get in SA.

Pumpkin fritters ….Pampoenkoekies. This is not my own recipe…but looking at the recipe…it looks very much like the fritters I would have. Read my comments at the bottom of the post.Scroll down for a recipe in English.

PAMPOENKOEKIES IN STROOP: resep: funkymunky.co.za

KOEKIES:
500ml gaar boerpampoen 250ml gesifte koekmeelblom
10ml bakpoeier 2ml sout
1 eier, geklits kookolie

STROOP:
15ml botter 375ml suiker
200ml melk 15ml mielieblom
175ml koue water

Maak pampoen goed fyn. Voeg meel, bakpoeier, sout en eier by en klop tot gemeng. Skep teelepelsvol in warm kookolie, druk effens plat en bak aan weerskante tot goudbruin en gaar. Dreineer op kombuispapier en skep in opdienskottel. Verhit botter, suiker en melk tot kookpunt. Los mielieblom in water op en roer in ‘n straaltjie by melkmengsel. Verhit tot kookpunt en gooi oor koekies. Dien warm op. Lewer 3 dosyn koekies.

 Ingredients

325 ml flour
20 ml baking powder
salt, to taste
625 ml butternut squash, cooked
2 eggs, separated
oil, for frying
125 ml boiling water
250 ml sugar
60 ml butter
250 ml milk
10 ml cinnamon
15 ml flour
salt, to taste

Directions

1. Sift all dry ingredients.
2. Mash pumpkin finely and beat in egg yolks.
3. Whisk egg whites till light and fluffy – not too stiff.
4. Gently mix egg whites into pumpkin and then fold pumpkin mixture into dry ingredients.
5. Fry tablespoonsful of fritter batter in hot oil until golden brown.
6. Drain on paper towel and place into ovenproof dish.
7. Now preheat the oven to 180°C.

SYRUP:
Bring water, sugar, butter, milk, cinnamon, and salt to the boil, lower heat and thicken with flour.
Pour syrup over fritters and bake for 15 – 30 minutes
recipe..: recipe bazaar .com
My comments… If I make fritters… I don’t add a syrup to it… I would only have a cinnamon/sugar mix to sprinkle on the fritters… this syrup sounds a bit too sweet to me. It doesn’t go into the oven if you don’t have the syrup…

This next video is about…a carrot cake! Another big yummy! Follow THIS LINK to print off the instructions.

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Chess pie

chess pie

Crust Ingredients:
1 cup vital wheat gluten flour
1 cup Carbquik Bake Mix
8 tablespoons unsalted butter (1 stick), divided into several pieces
1/3 cup shortening or lard, divided into several pieces
1/4 cup ice water with 2 tsp liquid sweetener added to it

In a food processor combine gluten and bake mix. Add the butter and shortening. Process (or pulse) until the mixture is coarse. Add the water slowly, being careful not to overprocess. Remove the dough, roll out on a floured surface, and place in a 9-inch pie pan.
Filling Ingredients:
1/4 cup Splenda
2 teaspoons liquid sweetener
3/4 cup Erythritol
1 teaspoon not/starch
4 eggs
1/2 cup heavy cream
1/2 cup lite coconut milk
1 teaspoon white taragon vinegar
1 tablespoon lime juice
1 teaspoon ground nutmeg
2 teaspoons vanilla extract
8 tablespoons butter (1 stick), melted

Preheat oven to 350°F.

In a bowl mix all of the ingredients except the butter, then whisk it in. Pour into the prepared crust and bake for 45 minutes or until a toothpick or knife blade inserted in the center comes out clean. Serve with raspberries or blackberries if you like.

Cut in 8 pieces: 9 grams net carbs per piece.

See recipe HERE

 

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Ever heard of a chess pie? No, neither me…but here it is!…and there’s a love cake with a chess sponge to order…!

On a cold, dreary day, Tangerine Chess Pie offers sweet sunshine by the slice. All of your favorite citrus fruits are in great supply right now. Mounds of ruby red grapefruit, juicy oranges, sweet tangerines, and tart lemons and limes dominate the produce section. Give them a squeeze, and turn the refreshing essence into this terrific dessert. When you need a shortcut, you can use cartons of fresh-squeezed juice. Some markets even carry fresh-squeezed tangerine juice. If tangerines aren’t your favorite citrus fruit, then try a lemon-lime, orange, or grapefruit pie.

Prep: 12 minutes
Bake: 53 minutes
Yield: 1 (9-inch) pie

1 (15-ounce) package refrigerated piecrusts

1 1/2 cups sugar

1 tablespoon all-purpose flour

1/4 teaspoon salt

1 tablespoon yellow cornmeal

1/4 cup butter or margarine, melted

1/4 cup milk

2 teaspoons grated tangerine rind

1/3 cup fresh tangerine juice

1 tablespoon lemon juice

4 large eggs, lightly beaten

Garnishes: sweetened whipped cream, tangerine slices

Unfold piecrusts; stack piecrusts on a lightly floured surface. Roll into 1 (12-inch) circle.

Fit piecrust into a 9-inch pie plate according to package directions; fold edges under, and crimp.

Bake piecrust at 450 degrees for 8 minutes; cool on a wire rack.

Whisk together sugar and next 9 ingredients until blended. Pour into piecrust.

Bake at 350 degrees for 40 to 45 minutes or until center is set, shielding edges of crust with aluminum foil after 20 minutes to prevent excessive browning. Cool on a wire rack. Garnish with whipped cream and tangerine slices, if desired.

Grapefruit Chess Pie:
Substitute fresh grapefruit juice and rind for tangerine juice and rind. Garnish with sweetened whipped cream and grapefruit rind or lime rind and lime slices, if desired.

Lemon-Lime Chess Pie:
Substitute fresh lime juice for tangerine juice and 1 teaspoon grated lime rind and 1 teaspoon grated lemon rind for tangerine rind. Garnish pie with sweetened whipped cream, lime and lemon wedges, and grated lime and lemon rind, if desired.

Orange Chess Pie:
Substitute fresh orange juice and rind for tangerine juice and rind. Garnish with sweetened whipped cream, orange slices, and orange rind, if desired.

Source of RECIPE here.


To order this love cake with a chess sponge…click HERE …..

Yummy!
Picture: celebratecakes.com/mysite/grooms_cakes.htm

I copied the following recipe/post as it is from The Kenilworthchessclub … enjoy!

The Kenilworthian’s Apple Chess Tarts

Ingredients:
  • 12 ready made mini pie shells (I used two packages of Keebler® Ready Crust® Mini Graham Cracker Pie Crust)
  • 1 cup sugar
  • 1 stick butter, softened
  • 1 tablespoon flour
  • 2 eggs
  • 2 cups peeled and grated Granny Smith apples (about 3-4 regular sized apples)
  • 1 tsp. lemon juice (optional)
  • 1/4 teaspoon cinnamon (optional)

Directions:

  • Cream butter and sugar using a hand-mixer.
  • Add eggs and flour and mix until well-blended, but do not over-mix.
  • Grate apples using a standard cheese grater, trying to avoid getting too much apple juice into the mix. You want nice shreds of apple, loosely measured at about 2 cups. I recommend Granny Smith apples, but any relatively firm and tart apple will do.
  • Mix in lemon juice (for added tartness) and cinnamon. Both are optional. Some people prefer the taste of the apple to come through. I like most of all to accentuate the tartness of the apples. The cinnamon just makes it seem more like good old apple pie.
  • Fold grated apple mixture into the batter. Don’t worry if it gets a little runny with the lemon and apple liquid.
  • Divide mixture equally among 12 mini pie shells.
  • Bake on a cookie sheet (or foil) for 8 min. at 400 degrees, then 35-40 minutes at 325 degrees or until lightly browned on top.

I made these for our Annual Holiday Party on Thursday and they were a big hit. I adapted the recipe from one for chess pie that I have seen posted several places on the internet. There actually is no connection between “chess pie” and the game of chess, by the way: likely the name derives from a corruption of the word “cheese,” either because cheese was often added to the recipe (it was popular among Southern farmers) or because the solids tend to “cheese up” at the surface of the pie, no one really knows. Even if the name has no real connection to the game, though, it is fun to make for a chess-related function.

I’ve been playing around with apple “chess” recipes of late (see here and here, here and here). I decided to go with apple chess tarts over chess pie because the pie gets rather gooey and is not easy to slice up without making a mess. I definitely do not recommend the pie version if you are going to share it at a social function. But the tarts or mini-pies are really perfect for parties. The only tricky part is figuring out how best to eat them…. Likely I should have removed them from the foil before serving, since people ended up either using a spoon on them (not the best solution) or plopping them out onto a plate (hardly very elegant).

Here’s a recipe for “chess cake” that I’ve been meaning to try.

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I think this is really cool! My next hiking trip won’t be without one of these cheese burgers! 

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Fish kebabs…..Jamie Oliver….BBC

These fish kebabs are what we’ve tried after seeing Jamie demonstrating it on TV.

You need…fish – which is not flakey – to be cut in cubes…bread, cut in cubes….bacon, branches of fresh Rosemary and oil.

We didn’t follow Jamie’s recipe exactly as seen on TV and did it “our way”, although the basic of this recipe is what he demonstrated. The bacon is for wrapping around your kebabs. We put the kebabs on Rosemary branches – as you can see on the picture. Put it in a pre-heated oven for about 20 minutes. I like mine more roasted, so mine was put back for about 15 more minutes than the kebabs which you can see on the last picture. It was really delicious and you can try your own and enjoy!

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Mince Pies

This is really something which I LOVE!! Mince pies  served with evaporated milk! I really miss “Ideal Milk” from back home…but never mind…I still enjoy it with whatever evaporated milk is available! even without it, these mince pies are really great! When I eat them – no….not eat..gobble!! —- I usually enjoy them the most being a bit heated…not too much…just a few secs in the micro…. if you want to treat me, especially during Christmas time, treat me with mince pies! At the bottom of the post, there’s a link with a recipe…hope you can make some of your own! And….it’s not mince meat! like in “mince beef”!
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Click HERE for a recipe about mince pies!
Mincemeat is not mince meat….like in ….. beef! but….
rich vine fruits cherries and almonds that are soaked in dark Rum. Versatile throughout the year for puddings, pies or to liven up Ice Cream.

Picture of mincemeat got from this site here.

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Crumpets

I want to post this recipe especially for one chess player….Earl… he said that he hasn’t eaten crumpets and wants to know more…so..here’s some work to catch-up on!…Earl!

Ingredients: 350 g plain flour
1 level teaspoon salt
5ml baking powder
300 ml milk
sunflower, oil for frying and greasing
cooking rings or crumpet rings

How to: Tip the flour into a bowl and stir in the salt and baking powder. Add the milk. (I usually like to add 1 egg too….it’s up to you if you want!) Beat the mixture well for about 5 minutes with a wooden spoon. The mixture should be quite liquid and of a spoonable consistency. Grease the cooking or crumpet rings with sunflower oil and smear a light covering of oil over the base of a solid frying pan. Place the rings on the base of the pan and heat. When hot, spoon in the batter to about half-fill the rings. Cook the mixture over a gentle to moderate heat for about 4-8 minutes. Remove the rings and turn the crumpets over. Cook for about 2-3 minutes until lightly golden.
Serve the crumpets hot with melted butter+honey/syrup. Enjoy!

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