Grandma’s Cucumber Salad


Yield: 4 servings

Prep Time: 6 hours 10 minutes

Cook Time: 0 minutes


2 english cucumbers
1/4 small onion, sliced thin
1/4 green bell pepper, sliced thin
1 large clove garlic, smashed
1 cup white vinegar
2/3 cup cold water
4 tablespoons sugar
2 teaspoons salt
1/2 teaspoon ground black pepper


Peel cucumbers and slice very thin. Place into bowl with onion, bell pepper and garlic.

In a liquid measuring cup, stir remaining ingredients together. Pour over veggies and stir. Cover and refrigerate 6 hours {at least!!} to overnight before serving.

Apple fritters


Just 15 minutes and you are done, i serve it with Cinnamon sugar or home-made caramel sauce or just a sprinkle of icing sugar.
1 heaping cup all purpose flour
1/3 cup sugar
1 tsp. baking powder
dash salt
1 – 2 tsp. cinnamon (depending on how much you love cinnamon)
1/4 tsp. nutmeg
1/2 tsp. vanilla
1 T. butter, melted
1 egg
1/3 cup milk + plus more if needed
1 – 1 1/2 cups chopped apple, your favourite kind for eating, peanut sized or smaller
oil for frying
milk and powdered sugar glaze for dipping or just powdered sugar for dusting
(About 1 cup Icing sugar + 1 T. milk or more)
Mix all dry ingredients together, slowly add the wet ingredients minus the apple. Carefully mix until well combined but not overly beat,gently fold in apple pieces. The batter should be the consistency of a light cake mix. Once the oil is ready (when a test drop of dough floats to the top of the oil, a drop of water sizzles, or a piece of white bread browns in 60 seconds) then using a cookie scooper or soup spoon, place a 4-5 balls of dough into the oil. Be careful not to overcrowd and watch carefully for the underside to turn golden brown, then gently flip over and continue frying until done. I cooked mine about 35 seconds per side, but they were the size of golf balls – adjust cooking times based on size of fritters and temperature of your oil, ideally around 180° C. It is always a good idea to test one to ensure it comes out like you are expecting.

peach jam


This makes a delicious peach jam from fresh peaches. Perfect for the summer!

Author: Lacey Baier of A Sweet Pea Chef

4 cups (about 3 lbs/1,2kg.) fresh peaches (we used a combination of Stonewall white and yellow peaches)
¼ cup (about 2 lemons) fresh lemon juice
7½ cups sugar
1 pouch Sure-Jell Certo Fruit Pectin (liquid fruit pectin)

1.Fill a Canner half-full of water and bring to a simmer over medium-high heat.
2.Wash Mason Canning Jars, Lids and Bands in hot, soapy water and then rinse with warm water. Add jars, screw bands and lids to simmering water. Let stand in hot water until ready to use. Drain well.
3.Remove the skin from the peaches by blanching for 45 seconds in boiling water, then removing and placing in ice cold water for 1 minute. Using a sharp paring knife, make a crisscross slit at the bottom of the peach to create a place to insert the knife blade. Gently grab the skin between your finger and the knife blade and remove the skin (see photos above). Once skin is removed, remove the pits. Finely chop the peeled, pitted peaches.
4.Measure 4 cups finely chopped peaches and cook over medium-high heat in a saucepan. Add lemon juice to the peaches and stir to combine. Add sugar to saucepan and stir to combine. You may add ½ tsp. unsalted butter to reduce the foaming if you wish.
5.Bring mixture to full rolling boil on high heat, stirring constantly. Stir in pectin pouch quickly. Return to a full rolling boil and boil for exactly 1 minute, stirring constantly. Be careful not to let mixture boil over. Remove from heat and skim off any foam with a metal spoon.
6.Ladle mixture into the prepared, cleaned jars. I really recommend using a Wide-Mouth Funnel to easily ladle mixture into jars. Fill each jar to within ⅛-inch from the top. Wipe the jar rims and threads and cover with 2-piece lids. Screw bands on tightly and place jars on elevated Canning Rack in canner. Lower rack into canner so that water covers jars by 1 to 2 inches. If more water is needed, add boiling water. Cover and bring to gently boil for 10 minutes. Remove jars using a Jar Lifter and place upright on a towel to cool completely. After jars cool, check seals by pressing middle of the lid with your finger. If lid springs/pops back, it is not sealed and that jar will need to be refrigerated.
7.Let stand at room temperature for 24 hours. Store unopened jam in a cool, dry, dark place for up to 1 year. Refrigerate opened jams for up to 3 weeks

Baked flan


2/3 cup white sugar
1 can sweetened condensed milk
2 cups heavy cream
1 cup milk
5 eggs
2 teaspoons vanilla extract
1.Preheat oven to 350 degrees F (175 degrees C).
2.In a small nonstick saucepan, heat the sugar over medium heat. Shake and swirl occasionally to distribute sugar until it is dissolved and begins to brown. Lift the pan over the heat source (4 to 6 inches) and continue to brown the sugar until it becomes a dark golden brown. You may slightly stir while cooking, but continually stirring causes the sugar to crystallize. Pour caramelized sugar into a 1 1/2 quart casserole dish or a large loaf pan, and swirl to coat the bottom of the pan evenly.
3.In a blender, combine sweetened condensed milk, cream, milk, eggs and vanilla. Blend on high for one minute. Pour over the caramelized sugar.
4.Place the filled casserole dish into a larger pan and add 1 inch of HOT water to the outer pan. Bake in preheated oven for 50 to 60 minutes, or until set

Chocolate Cake with chocolate Mousse filling


Serves 10
A delicious, moist chocolate cake with layers of dark chocolate mousse filling and a warm chocolate frosting poured on top!
2 cups sugar
1-3/4 cups all-purpose flour
3/4 cup cocoa powder
1 1/2 tsp baking powder
1 1/2 tsp baking soda
1 teaspoon salt
2 eggs
1 cup milk
1/2 cup vegetable oil
2 tsp vanilla extract
1 cup boiling water
Chocolate Mousse Filling* (recipe follows)
Chocolate Frosting* (recipe follows)
1.Heat oven to 350°F/180C. Grease and flour two 9-inch/22cm round baking pans.
2.Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl. Add eggs, milk, oil and vanilla and beat on medium speed for about 2 minutes. Stir in the boiling water (your batter will be very thin–that’s OK!). Pour batter into cake pans.
3.Bake for about 30 to 35 minutes or until a toothpick inserted in the center comes out clean. Allow to cool in the pan for 10 minutes; remove from pans to wire racks. Cool completely.
4.Once cakes have cooled, use a sharp serrated knife to torte each 9 cake–(cut each cake evenly in half, horizontally, so that you end up with four, thin cake pieces!)
5.Place your first cake layer on your cake serving plate. Spread a big dallop of mousse filling on top of that cake layer. Repeat with the remaining cake layers, adding a layer of mousse filling between each layer of cake.
6.Take any remaining mousse filling and spread it evenly around the entire outside and top of the cake. Refrigerate for 20-30 minutes.
7.(I usually make the warm chocolate frosting while the cake is in the fridge.)
8.Remove cake from fridge and pour chocolate frosting over the top. Use a spatula or knife to gently spread the frosting evenly over the outside of the cake as you pour. Refrigerate until ready to serve!
*Make sure to make adjustments if you’re baking at high altitude!
Chocolate Mousse Filling
1/2 cup hot water
4 Tbsp cocoa powder
1 1/2 cups semi-sweet chocolate chips
2 cups heavy cream
2 Tbsp sugar
1.Dissolve the cocoa powder in the hot water. In a double-boiler (or in the microwave) melt the chocolate chips, just until smooth. Add cocoa mixture to the melted chocolate chips and stir well to combine.
2.In a separate bowl, beat the heavy cream and sugar until stiff peaks form. Add the whipped cream mixture to the melted chocolate and fold in with a spatula until well combined. Refrigerate until ready to use.
Chocolate Frosting

A warm chocolate frosting (similar to ganache) that hardens slightly as it is poured over the cake and cools.
6 Tbsp milk
3 Tbsp cocoa powder
1/2 cup butter (one stick)
3 3/4 cups confectioners’ sugar
1.In a medium saucepan add milk, cocoa and butter. Bring to a boil. Remove from heat.
2.Add powdered sugar and mix with electric beaters to get rid of lumps. Let cool for a minute or two. Pour warm frosting over cake.

chicken curry with vegetables


2 tablespoons vegetable oil
3 tablespoons red Thai curry paste
1 yellow onion, sliced with the grain
2 chicken breasts, cut into cubes
Salt and freshly ground black pepper
1 1/2 cups broccoli florets
1 1/2 cups chopped carrots
1 teaspoon dried basil
3 cloves garlic, minced
Zest of 1/2 lime
1 1/4 cups coconut milk
1/4 cup chicken stock
One can diced tomatoes
Lime wedges, for squeezing
Cook 1 tablespoon of the oil, the curry paste and onions in a large saute pan over medium heat, stirring often and letting sizzle, 5 to 6 minutes. Pat the chicken dry, sprinkle with salt and pepper and add the remaining oil to the pan. Cook the chicken in the onion-curry mixture until golden on all sides. Add the broccoli, carrots, basil, garlic and lime zest and cook, stirring, until the vegetables are coated, about 2 minutes. Add the coconut milk, chicken stock and tomatoes and bring to a simmer. Let the chicken simmer until cooked through and the sauce begins to thicken, about 20 minutes. Squeeze with lime juice before serving.

baked potato with Bacon jam


(Makes 6)

For the potatoes you’ll need:
6 large potatoes; scrubbed clean
Salt and white pepper; to taste
Knob of butter

Bake the potatoes for 45 min. at 180 °C or until tender to the touch. Cut a cross with a sharp-pointed knife into the top of each potato and gently remove the flesh with a spoon. Mash the potatoes, add a knob of butter and season with salt and pepper. Scoop the mashed potato back into the potato skins. Cover loosely with foil and bake for a further 10 min. Top with a large scoop of the bacon jam to serve.

For the bacon jam you’ll need:
375 g bacon (1½ packet)
2 large onions
1 tbsp. vegetable oil
3 cloves garlic; thinly sliced
¼ tsp. (for mild) or ½ tsp. (for hot) chilli flakes
¼ tsp. ginger powder
1 cup strong coffee
½ cup balsamic vinegar
Pinch of sugar
¼ cup golden syrup
¼ cup brown sugar

Cut the bacon into ½ cm pieces. Fry ⅔ of the bacon, remove with a slotted spoon and set aside. Add the oil to the bacon fat in the pan and caramelise the onions. Add the garlic, chilli flakes and ginger, and stir until flavours develop. Add the rest of the ingredients, including the cooked bacon. Simmer to a syrupy and jam-like consistency, about 10 min. In a separate pan, fry the remaining ⅓ of the bacon until crispy. Season the jam with pepper and top with the bacon bits.

Bacon en sweetcorn koekies


Braai bacon stukkies tot bros. Sif in mengbak: 2 k bruismeel, 3 ml sout. Klits 1 eier, 2 k melk en 25 ml kookolie. Roer by meelmengsel en voeg 125 ml sweetcorn en die bacon by en ook vars gekapte pietersielie en gekapte chives. As deeg te slap is, voeg nog meel by. Skep eetlepels vol in vlak medium-warm olie en bak alkante bruin. Dreineer op kombuispapier.

Deel dit!

Tiramisu Cake


The popular Italian dessert tiramisu is rich and decadent, and this cake version is perfect for any occasion – whether you have the in-laws popping in for coffee or friends staying for dinner. Buying a packet cake mix will certainly make things a lot easier.
Ingredients – cake:
1 package moist, white cake mix
1 tsp instant coffee powder
1 tsp cocoa
1/4 cup coffee
1 tbsp coffee-flavoured liqueur
Ingredients – filling:
1 cup mascarpone cheese
1/2 cup icing sugar
2 tbsp coffee-flavoured liqueur
Ingredients – icing:
2 cups heavy cream
1/4 cup icing sugar
2 tbsp coffee-flavoured liqueur
2 tbsp unsweetened cocoa powder
1 slab semisweet chocolate, shaved
1.Preheat oven to 175°C. Grease and flour three 22cm pans.
2.Prepare the cake mix according to package directions. Divide the cake mixture into three equal parts. Stir instant coffee powder into one part and then pour each mixture into a cake pan.
3.Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the centre of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.
4.In a measuring cup, combine brewed coffee and 1 tablespoon coffee liqueur; set aside to be used later.
5.To make the filling: in a small bowl, using an electric mixer set on low speed, combine mascarpone, icing sugar and coffee-flavoured liqueur; beat just until smooth. Cover with plastic wrap and refrigerate.
6.To make the icing: in a medium bowl, using an electric mixer set on medium-high speed, beat the cream, icing sugar and coffee-flavoured liqueur until stiff. Now, fold 1/2 cup of cream/icing mixture into the filling mixture.
7.To assemble the cake, place one plain cake layer on a serving plate. Using a thin skewer, poke holes in the cake – about 2.5cm apart. Pour one third of the reserved coffee mixture over the cake and then spread with half of the filling mixture. Top with a coffee-flavoured cake layer; poke holes in cake. Pour another third of the coffee mixture over the second layer and spread with the remaining filling. Top with remaining cake layer; poke holes in cake. Pour remaining coffee mixture on top.
8.Spread sides and top of cake with icing/cream mixture.
9.Place cocoa in a sieve and lightly dust top of cake. Garnish with chocolate curls. Refrigerate at least 30 minutes before serving.
10.To make the chocolate curls, use a vegetable peeler and run it down the edge of the chocolate bar.

loaded Mashed Potato Cakes


Great way to use up leftover mashed potatoes.
•Instant mashed potatoes (made from 1 full packet — follow directions on the box) (You can obviously use homemade mashed potatoes too. That will probably taste even better. I don’t usually have any though, because I always just eat every last scrap of potatoes I make. But, FYI, 1 packet of instant flakes makes about 3-4 cups mashed potatoes, so if you’re using homemade stuff, adjust your other ingredient measurements accordingly.)
•⅔ cup Colby Jack cheese, grated
•1-1/2 cups Panko breadcrumbs
•1 large egg
•2 tbsp chives, chopped
1.In a large bowl, mix all ingredients until everything is uniformly incorporated.
2.Using your hands, scoop out generous portions of the potato mixture, and shape it into patties. (These can be as big as you want. My patties were about 1 inch thick and 2 inches across.)
3.Spray a large pan/skillet with Pam and set it on the stove over medium/high heat.
4.Cook mashed potato patties 3-4 at a time, about 1-2 minutes on each side. (If you’re using a pan/skillet with a cover, put the lid on when you’re cooking each side. This will trap the heat and cook the patties all the way around, even on the edges.)
5.Serve warm, with sour cream and bacon bits