About Me

My photo
johannesburg, guateng , South Africa
Where to begin? I love to cook bake, entertain I bake for FUN.

Mickey-G's Costumes

Check out my Web Page

http://mickeygcostumes.webs.com/

Facebook
MickeyG's Costumes



Thursday, June 23, 2011

Chicken Burgers

I made the most delicious Chicken burgers last night.

1kg chicken Fillets
Chicken Spice
Salt
Dirky sauce - Spur
Lettuce
Tomato
Onion

Cut the fillets so that they are not to thick then tenderise with a little chicken spice and salt I then tenderize further with a tenderizer hammer not sure what you call it? Add chicken to hot oil quick on each side to seal then continue frying the fillets in Spur Dirky Sauce till tender.Add to a bun with chopped, lettuce, tomato, and onion rings.

Serve with chips Enjoy!

Monday, June 20, 2011

and... so begins another week... this year is flying past.  Planning our December holiday already thinking about it I cannot wait for some family time, sun, sea and relax time we really need too get away.  Further more,
I have made so many batches of cookies the past few weeks, and then we have @ work our Annual General Meeting  tomorrow - I am in charge of food (yeah), it was fathers day yesterday "Happy Fathers day to you if you are a Father" and we had the most delicious Chicken & Beer on the spit with crispy potato wedges and for desert I made a Lemon Tart and I made my first chocolate cake in a my steamer with chocolate custard, I will be posting all these recipes during the course of this week.
Hope you all have a fantastic week ahead.

Friday, June 17, 2011

Chicken Dish


This is a quick simple recipe that can be put on at lunch time on a low temperature and be ready in time for supper.   This recipe comes from a work colleague mom and dad this one is for you!

1cup rice
1lt Water
4-8 Pieces of chicken
Salt and pepper to taste
Pkt brown onion soup
1/2 Pkt mushroom soup


Pre-heat oven to 120'c
Spray a medium to large casserole dish with a lid, we use the same Aluminium Dish that we use for our braai meat.



Mix soup powder with 500ml water
Pour raw rice into dish and 500ml water, arrange chicken pieces on top of rice spice with salt & pepper, pour soup mixture over the chicken.

Bake in pre-heated oven for about 3 hours.

The following can be added as well, but if you do, be careful not to overfull the dish.
1 Onion Sliced
1 Green Pepper sliced
Baby carrots

Wednesday, June 15, 2011

Chocolate Fudged pudding

This recipe has been taken out of a magazine.


Icing Sugar
150ml Boiling water
30ml Coffee powder
100g dates, chopped finely
2ml Bicarbonate of Soda
125ml Hot milk


250ml Cake flour
100ml Sugar
100ml Cocoa Powder
175ml Soft brown sugar
5ml vanilla Essence
30ml Oil
2Lrg Eggs
Pinch salt
10ml Baking

Pre-heat oven to 180’c and pre-pare oven dish.

Mix bicarb, warm milk and dates together and set aside till the date have softened.
Mix together the baking powder, cocoa, salt, flour and sugar thoroughly.  Beat eggs, vanilla essence, oil and date mixture then add to the flour mixture.
In a saucepot dissolve sugar and coffee in water, pour over the batter and bake for about 35-45minutes depending on your oven, once baked dust with icing sugar.

Serve warm with home-made custard.

Sausages in blankets

This is a hit with the children, also known as a Sputniks, or corndogs.


You will need: 
500g Viennas’ smoked
Wooden Skewers
Oil for deep frying

and for the dough: 
500ml Cake Flour
125ml Water
250ml Milk
30ml Oil
60ml Sugar
15ml Baking powder
Pinch of Salt
2 Lrg eggs

Thread the sausages onto the skewers.
Sift all dry ingredients together.  Mix sugar, eggs, milk, oil and water together and add to dry ingredients and set aside for 35 minutes.
Dip the skewer in to the batter and allow excess batter to drip off, place skewers into heated oil.  Allow them to fry until golden brown and puffed out.

Serve warm with slap chips and your choice of dipping sauce.

 Tip:
These can be made into cocktail sizes or full sizes.

Spiced mini-chicken Kebabs

The marinade is best made the night before.


You will need:
8 Chicken fillets, cubed
125ml Plain Yoghurt
2.5ml Cayenne pepper
2ml Paprika
10ml Ginger, fresh grated
1 Garlic clove, crushed
35ml Olive oil
45ml Curry paste


Add all ingredients to a bowl and mix well, add chicken and mix well , cover and refrigerate for a few hours.
Thread each piece of chicken onto a skewer.

This can be made on the braai, or grilled in an oven.

Serve with your choice of dips or chutney.

Vetkoek

An old South African favourite, can be served with basically anything.



Oil for deep frying
1 XLG egg
1kg Cake Flour
10g Instant yeast
5ml Salt
30ml Sugar
250ml Milk
125ml water

Sift salt and flour together, add sugar then yeast. Mix in the water, egg and milk until soft dough is formed (dropping consistency).
Cover the bowl with a tea towel and set aside in a warm area, the dough should double in size.
Once the dough has doubled, drop spoonfuls of dough into heated oil turn occasionally allowing the vetkoek to brown evenly.
Place onto grease paper to allow all the excess oil to drain.

Serve warm with syrup, jam, cheese, or filled with curry mince or chicken & mayo.

Curry Noodle Salad

Something for the braai:

250ml tomato sauce
1 Green pepper, diced in to small blocks
1 Onion, diced in to small blocks
125ml Oil
125ml Vinegar
200ml Sugar
5ml Curry powder

500g Shell noodles, cooked

Mix all ingredients together and add to pasta.

Allow salad to stand before serving.

Bobotie


2 Eggs
500ml Milk
2 slices bread
500g Mince
75ml Seedless raisins
35ml oil
3 Bay leaves
15ml Medium curry powder
1 Lrg onion, sliced
Pkt Bolognaise

Pre-heat oven to 150’c and pre-pare a casserole dish.

Soak bread in milk.
Fry onions and mince until browned and crumbly, add the packet of bolognaise powder and curry powder. 
Remove bread from milk squeeze excess milk out and mash,
In a bowl mix all ingredients except 250ml milk, 2 eggs and bay leaves.
Spoon mixture into casserole dish and add the bay leaves letting them stand out a little.
Beat remaining milk and eggs together and pour over mixture.

Bake for about 40min till the egg topping is set.

Serve with fresh buttered buns and a Greek salad.

Creamy beef Stroganoff

This is a quick and easy dish.

3ml Paprika
500ml Cold Milk
500g Beef strips
150g Mushrooms, sliced
1 onion, sliced
1 green pepper sliced
15ml oil
Fresh blk pepper and salt
5 Chives chopped
Pkt Beef Stroganoff
50ml Sherry (optional)


Fry the mushroom, onions, green pepper, then add beef strips, add paprika and fry till the onions are soft.  Add sherry if you want.  Mix the packet Beef Stroganoff with the milk and add to mixture.
Allow to boil then simmer for about 20-25min.
Season to taste with pepper and salt, sprinkle chopped chives over.

Serve with rice.

Creamy Chicken


I have not made this yet but it looks delicious; my youngest is not fond of hot foods so this one will have to wait a few years.

8-10 Chicken thighs and drumstx, skins removed
2 Bunche’s spring onions, sliced
1 Bay Leaf
250ml Hot water
2 Chicken stock cubes, crumbled
Salt & freshly ground blk pepper
30ml Corn flour
250ml Plain Yoghurt
45ml Green peppercorns in brine, drained


Place all ingredients in the slow cooker except corn flour and mix well. 
Cover and cook on LOW for 6 ½ to 7 hours
Mix corn flour and about 150ml water and stir into the slow cooker.
Cook on high until thick.

Remove the rosemary and bay leaf before serving.


Bacon and Beef

Bacon and Beef

1kg Chuck, cubed
500g Thick bacon cubes
Fresh blk pepper
45ml Water
30ml Corn flour
500ml beer
1 Garlic Clove, peeled and crushed
125ml flour
30ml Olive oil
1onion, sliced
5ml Salt


In a bag combine salt, pepper and flour add meat and shake till well coated. Brown meat in a large pan then turn onto slow cooker, add the remaining ingredients except water and corn flour.
Cook for 6-7 ½ hours on low.
Mix water and corn flour together and mix well into the slow cooker, cook further for about 35minutes till thick.

Serve with mash or yellow rice.

Orange & Blueberry Loaf cake

Zest of an orange
125g Blueberries
250g cake flour
150g Sugar
15ml Oil
5ml Baking Powder
Pinch of salt
175ml Milk
2 XLG Eggs

Pre-heat oven to 180’c and prepare a loaf tin.

Sift dry ingredients together.
Beat milk, oil and eggs together till light and fluffy and then add to the flour mixture, and mix but be careful not to over mix, stir in berries and orange zest.
Pour into loaf tin not more than 2/3rd of tin.

Bake for about 60minutes, check that the bread has cooked through.
Allow to cool a little before turning out.

Tip:
Do not over mix batter even if there are lumps has this will make the bread heavy.

Make a dozen muffins instead of a loaf cake.

Apple Fritters

Oil for deep-frying
Flour for coating
15ml Lemon Juice
4-5 Apples, peeled, cored & sliced thickly
50g sugar 15ml Milk
15ml melted butter or oil
2 XLG Eggs
125g Cake Flour
Pinch of salt
Extra sugar mixed with cinnamon

Sift salt and flour together, add 1 egg (separate other) and add the yolk, melted butter and sugar.
Mix thoroughly and allow chilling in refrigerator for 35min.
Take apple slices and coat with lemon juice then dust with flour.
Beat egg white until stiff, and fold into chilled batter, and dip apple slices in only 2-3 at a time.
Make sure that the oil is heated (make sure that it is not to hot or the apple will not cook properly) and deep fry till golden brown.
Drain on paper towels, and then dust with castor sugar and cinnamon.

Variations:
Fresh or canned pineapple slices, or bananas’ cut lengths ways.

Tip’s:
Oil should be between 180’c and 190’C
Be careful not to add to much sugar as this tends to turn the fritters brown before they are done.
Best enjoyed warm.

Chocolate Flap Jacks

30g butter, melted
175g Self-raising Flour
150ml Milk
50g Cocoa
2 XLG Eggs
100g castor Sugar
Pinch of salt
Oil for frying

Sift cocoa, flour together.
Beat the milk, eggs, butter, salt and castor sugar till light and fluffy, add the flour mixture and mix well together.
Heat a little oil in a large pan then drop tablespoonfuls of mixture into the pan carefully and remember to spread them out so that they do not touch when cooking.
You will know that they are ready to turn once bubbles form then turn and fry on the other side.

Serve warm with butter, syrup or cream.

Sunday, June 12, 2011

Oxtail stew

750ml  Beef Stock
500ml Red Wine
2 Whole Cloves
2kg Oxtail, Divided into pieces
1 Onion, cubed
1 Celery stalk, cubed
250ml Carrots, chopped
250g Mushrooms, chopped
2 Fresh bay leaves
Few sprigs rosemary
Salt and coarse black pepper


Season the oxtail with the salt and pepper, add brown in a little oil and set meat aside.  In the left over oil fry the onion then add meat again and all vegetables, herbs and place cloves on top.  Pour stock and wine over the meat and bring to boil allow to simmer until meat is soft.

I  prefer to make this in a slow cooker the night before and allow it to cook through the next day on low.

Serve with rice. Enjoy.


Low GI- Shepard’s Pie (Cottage Pie)

Taken out a magazine, a healthy alterative to the normal cottage pie

4 Sweet Potato, cooked & mashed
1 Egg
60ml Parsley, fresh & chopped
30ml Oil
1 Onion, chopped
1 Carrot, chopped
2 Celery sticks, chopped
250g Mince, leaned
1 tin Lentils in brine
250ml Beef stock
Salt & pepper to taste

Pre-heat oven to 200’c and pre-pare a oven dish.

Saute onions, and then add mince, celery and carrots and fry until cooked.  Pour lentils and add beef stock and season with salt and pepper.
Scoop mince in to pie dish.  Mix egg and parsley with the sweet potato and scoop over.
Bake in oven for 15-20 minutes.

Serve with salad.

Chicken Schnitzel with Feta and carrot mash

500mlwater
1 Potato, cubed
6 Carrots, chopped
Feta, (2 round portions)
250ml Breadcrumbs, (low Gi)
1 Egg, beaten
60ml Flour
4-5 Chicken breasts, flattened
Flour
Fresh herbs chopped, handful
Salt & pepper taste

Pre-heat oven to 200’c

Boil water, add carrots and potato until soft then mash and season with salt and pepper to taste.  While you wait for the potato and carrots dip the flattened chicken fillets into the flour then the egg and then breadcrumbs.  Pat to coat and place on a greased oven tray. Bake for about 15minutes or until cooked. 
Top with Feta and place under the drill until melted before serving with carrot mash and chopped herbs.

Prego Roll



Marinade:
15ml Olive oil
15ml Lemon Juice
1 Garlic clove crushed
1 Sml chilli, diced
1 Bay Leaf
125ml Red wine
Salt and ground black pepper


Mix all the ingredients together and our over steaks and allow to marinade for about a hour turning them occasionally so that both sides are marinated evenly.

Steak:
Olive oil
4 150g Tenderized steaks
150ml Cherry tomatoes, halved
4 Portuguese Bus, buttered
Salt and pepper
Lettuce, broken into small pieces (optional)

Fry steaks in heated oil on each side for 2-3minutes. Remove from heat and add remaining marinade and allow to boil add tomatoes and cook for a few minutes.
Toast buns and butter, put lettuce on then steak then sauce.

Serve with potato wedges.



Traditional Bobotie

2 Eggs
4 Bay Leaves
5ml salt
1 Onion, chopped
30ml Oil
1kg Beef mince
1 Slice thick bread
250ml Milk
15ml Apricot jam
10ml Curry powder
125ml Seedless raisins
60ml Lemon juice
10ml dried apricots

Pre-heat oven to 180’c and prepare an oven proof dish.

Soak bread in half the milk, once the bread has been soaked in a large bowl add mince, bread, jam, raisins, apricots, and curry powder.  Scoop mince mixture into the dish.
Beat rest of the milk and eggs and pour over the mince, take bay leaves and decorate on top.
Bake for 45minutes and the egg should be brown.

Serve with yellow rice chutney and salad

Chicken Herb Schnitzel

Olive oil
! Egg, beaten
1ml White pepper
30ml Thyme, chopped
4 Chicken fillets, flattened
250ml Bread crumbs
1 Feta round
1 Lemon peel, grated

Mix breadcrumbs, thyme, lemon, pepper and feta  together.
Dip chicken n beaten egg to coat chicken then in breadcrumb mixture.  Fry chicken in oil for about 4-6 minutes on each side till golden brown.

Serve with salad and potato wedges.

Potato Cakes

550ml Mashed potato
4-5 Hake fillets, cooked & flaked
2-3 Haddock fillets, cooked & flaked
2 Spring onions, chopped
20ml Parsley, chopped
2 Eggs, beaten
65ml flour
Salt & pepper to taste
Oil

Pre-heat oven to 200’c ad prepare a baking sheet.

Combine all the ingredients except flour and shape into balls and flatten.  Coat each Pattie in flour and chill for 20minutes.
Place the patties in a baking sheet and bake for 25-35 minutes, and turn at least once.

Serve with salad.


Crumbed mushrooms

Sauce:
½ Onion, chopped
30ml Gherkins, chopped
180ml mayonnaise

Oil for deep frying
Flour for dusting
3 Xtra large Eggs, beaten
700g Button mushrooms
650ml Fresh breadcrumbs
45ml Parsley, chopped
Salt & ground pepper

Mix parsley, crumbs, salt & pepper together.  Dip each mushroom into water , then dust with flour, then coat with egg and then crumb mixture.
Allow mushrooms to chill for a bit., deep fry mushrooms in heated oil till golden brown.
Drain excess oil.

Serve with tartar sauce.

Ice-cream Granadilla

250ml Fresh Cream
1 can condense milk
1 can Evaporated milk
1 lrg Tin granadilla pulp / pulp of 20 granadillas

Beat evaporated milk until thick, add condense milk and cream and beat very well, add granadilla pulp and beat further till the mixture becomes very thick. 

Pour into a dish and chill.

Ice-cream Pineapple Rings

2 cups vanilla Ice-cream
Chopped nuts
1 Lime, grated
1 Pineapple, peeled, thinly sliced & cored

From the ice-cream ,  using a cup cut 4 circular shapes about the same size as the pineapple take 2 slices of pineapple and sandwich the ice-cream in between.

Syrup:
250ml Water
180ml Sugar
3cm Fresh Ginger sliced

Heat the sugar and water until the sugar has dissolved. Add ginger and cook for 5minutes.  Remove the heat, strain and allow cooling.

Serve each sandwich with drizzled syrup and sprinkled nuts.



Tartare Sauce

250ml Mayonnaise
15ml Green Olives, chopped
15ml Gherkins, chopped
15ml Capers in brine, drained, chopped
10ml Chives, chopped
10ml Parsley, chopped
15ml Lemon Juice
Salt & Pepper

Mix all ingredients together.

Serve with fish or mushrooms.


Tuna & Pasta Bake


Parmesan cheese
Salt & Pepper
45ml Bread crumbs
2x 170g Tuna in brine
4 Spring Onion, chopped
500g Macaroni
2 Pkts cheese sauce
225g Tin Peas
30ml Mixed herbs

Pre-heat oven to 180’c and pre-pare an ovenproof dish.

Cook pasta as per packet instructions. Combine cheese sauce, peas, spring onions, tuna, and parsley and pasta. Sprinkle bread crumbs and parmesan cheese over.

Bake for about 15-20 minutes.

Serve with salad.


Picnic Meatloaf

Taken out of a magazine and would love to try this next time we go to the dam.


1 Egg, beaten
200g Pork sausages, removed from the skins
4 Chicken breasts, finely chopped
6 Eggs, hard boiled
2 Rolls puff pastry
250ml Breadcrumbs, fresh
1 Onion, chopped
1 Red pepper, chopped
1 Apple, grated
60ml Parsley, chopped
5ml Salt
10ml Fresh ground pepper

Pre-heat oven to 200’c

Mix sausages, onion, apple, parsley, red pepper, salt, pepper, chicken and breadcrumbs together.
Lay pastry out and press half the mixture into the centre to form a flat sausage. Press eggs into the mixture end to end the take remaining mixture and place over the eggs.  Cut pastry on the sides into 2.5 cm strips and fold them over the top weaving them.  Brush beaten egg over the pastry and bake for 55-60minutes.

To check the ‘meatloaf’ is ready run a sharp knife into the pastry and if the juices run clear then the meat is cooked.




Beef Stew with Tomato

4 Baby marrows, chopped
4 Potatoes, cubed
I Onion, chopped
3 Garlic cloves, crushed
1 tin Tomato paste
500g Stewing meat, cubed
200ml Red wine / 200ml Beef stock
Oil

In a deep pan, brown all the meat and set aside.  In the remaining oil sauté onion, garlic then add meat. Add tomato paste cook meat a few more minutes; pour wine or the beef stock water in.
Add potatoes and baby marrows then cook slowly until the meat has softened.

Serve with yellow rice.




Friday, June 03, 2011

Party snack ideas
Peppadew filled Eggs
15ml Cream
15ml Peppadews , chopped
15ml Basil, chopped
10 Hard boiled eggs, halved
15ml Mayonaise
Salt & pepper

Remove yolks from the eggs and mash add mayonnaise and cream, add peppadews, basil , salt, pepper to taste.  Scoop/pipe mixture back into the halved white eggs.
Decorate with chopped peppedews



Chicken wings

Party snack ideas, this one is a bit sticky but oh so nice.


15 Chicken wings
80ml Tomato sauce
15ml Worster sauce
30ml mustard sauce
10ml dried oreganum
50ml oil
1 Garlic clove, crushed
Salt & pepper

Pre-heat oven to 200’c

Clean chicken wings and season with salt and pepper.  In a bowl combine tomato sauce, mustard, worster sauce, oreganum, oil, garlic.  In a oven proof dish(shallow) pack wings next to each other and cover with sauce and bake till golden brown turn now and again and if necessary brush with extra sauce.




Party snack ideas
Peppadew filled Eggs
15ml Cream
15ml Peppadews , chopped
15ml Basil, chopped
10 Hard boiled eggs, halved
15ml Mayonaise
Salt & pepper

Remove yolks from the eggs and mash add mayonnaise and cream, add peppadews, basil , salt, pepper to taste.  Scoop/pipe mixture back into the halved white eggs.
Decorate with chopped peppedews



Party snack ideas.
Savoury Mini Tarts
1 Onion, chopped
6 Peppadews, chopped
100g Ham, Chopped
125ml Parsley, chopped
1 Small green pepper
Salt & pepper
Pinch Cayenne pepper
30ml cream cheese
3eggs
30ml Flour
375ml grated cheese

Pre-heat oven to 150’c, pre-pare cupcake or patty pans

Fry onion, green pepper, peppadews, ham until soft, add parsley, cayenne pepper , salt and pepper.
Take off heat and add cheese, eggs, flour and grated cheese.  Scoop onto greased pans and bake for about 12-15minutes

Serve alone warm or cold with a dip or not.

Pizza Wheels

Another : Party snack idea.


1 Roll Puff Pastry
60ml Tomato paste
1 Onion, Chopped
2 Pineapple rings, chopped
100g Ham, chopped
15ml Parsley chopped
80ml Cheese, grated

Pre-heat oven to 190’c
Roll half a puff pastry slightly thinner.  Spread with a layer of tomato paste over the pastry.  Mix onions, pineapple, cheese, ham parsley together and spread evenly over the pastry.
Roll pastry lengthways and cut into wheels, place on baking sheet and bake for about 10-12minutes. 


Sticky Toffee Pudding

Toffee Sauce:
375ml Cream
250ml Soft brown sugar
120g Butter

Pudding:
50g Pecan Nuts, chopped
2 xlrg eggs
5ml Vanilla Essence
160ml Soft brown sugar
375ml Self raisng flour
250g dates, chopped
5ml  Bicarb. of soda
250ml Boiling water
80g butter, softened

Pre-heat oven to 180’c and prepare a 20x30 oven proof dish.

In a bowl combine bicarb. and dates and pour boiling water over.  Leave aside for about 20 minutes until the dates are softened.
Cream sugar, butter and vanilla until light and creamy.  Beat one in one egg at a time adding a tablespoon of flour if it looks curdled, fold in the remaining flour pecan nuts and date mixture.  Pour mixture into dish and bake for 35-40minutes.
Just before the pudding is ready to come out combine all the ingredients for the sauce allow to boil then simmer or about 5 minutes.   Once the pudding is baked pour the sauce over the pudding slowly.

Serve warm and serve with cream or vanilla ice-cream





Chocolate Mousse

An all time favourite.  This is taken out of an old Tupperware calendar, ideal for dinner parties.
200g Toblerone Chocolate, chopped
4 Eggs, separated
250g cream

Melt chocolate over hot water, beat egg yolks in one at a time till smooth and thick.
Lightly whip the cream and fold it in.  Lightly beat the egg whites and fold in.  Scoop mousse mixture into a single dish or in individual desert holders.
Refrigerate until firm. 

Decorate with cream and strawberries.  Enjoy.


Baked Pudding (Marshmallow)


Unfortunately the following pudding does not have marshmallows in but probably got its name from the sticky texture of the pudding.
Sauce:
250ml Heavy cream
125ml water, orange juice or sherry
125ml butter
125ml whsite sugar

Pudding:
Pinch salt
5ml baking powder
60ml Butter
5ml White vinegar
125ml Milk
250ml superfine sugar
2 Eggs
15ml Apricot jam
333ml Cake flour (1 1/3c)

Preheat oven to 175’c and pre-pare oven proof dish.
Mix sugar and eggs together till light and fluffy.  Add apricot jam then all dry ingredients in turns with the milk.  Pour out into dish and bake for about 45minutes.
In a sauce pan just before the pudding is ready add all the sauce ingredients over moderate heat, do not allow to boil but simmer for a few minutes.  Pour sauce over pudding.

Serve warm with custard, ice-cream or cream. Enjoy.