SPAGHETTI WITH BLACK OLIVES AND ANCHOVIES

This is delicious and so very simple ...
You can prepare your own pasta  or  use 400gm of dried spaghetti pasta,  ( if you are able to find flour or pasta in the supermarkets  COVID 19 , May 2020 )
The dish uses both olive paste and olives
OLIVE PASTE ......
Place 2 anchovy fillets ( in oil , drained ) ,3 tbs of tiger nut flour or almond meal , 100gm of black pitted and sliced olives ,1 tsp of rinsed  capers and 1 tbs of rice bran oil in a blender  and pulse till smooth
Transfer to a bowl and set aside .
THE SAUCE.......
Heat 150 ml of rice bran oil in a fry pan over a low heat  , add 1 large clove of garlic, finely chopped,
1 red chilli finely chopped and stir with a wooden spoon .
Sprinkle in a handful of chopped flat leafed parsley and mix thoroughly .
Add 1 can 400gm of diced tomatoes , season lightly with cracked black pepper and sea salt .
Cook over a medium heat , stirring often .
Add the olive paste and 50gm of sliced , pitted green olives .
Turn off the heat .
PASTA
Cook the spaghetti in plenty of boiling salted water until el dente .
Drain .
CONSTRUCTION
Place the sauce back on a low heat .
Add spaghetti and a handful of chopped basil leaves , toss gently to combine .
Serve in a large warmed bowl in the centre of the table so everyone can help themselves .

CHICKEN MARINADE

In a large bowl combine 4 garlic cloves , finely chopped
1 medium onion sliced
Juice of 1 lime
1 and 1/2 cups of Greek yoghurt
1 dsp of salt 1 dsp of sumac
The yoghurt makes the chicken unbelievably tender and difficult to overlook .
Now add 4 thick chicken breast fillets, mix thoroughly with the marinade.
Cover with a small plate and leave to marinate in the refrigerator for 8 hours , you can also marinate chicken breast on the bone if you prefer .
To prepare for cooking , take the chicken out of the marinade and pat dry with paper towels.
to cook you have a few options ........ cube the chicken and thread onto skewers .
You can add vegetables  ( sliced capsicums , onions ) in between the cubes on the skewers and make shish-ke-bob , or bake the fillets whole and serve with oven baked vegetables that have been drizzled with balsamic prior to baking .

BEEF STROGANOFF

While I was picking the field mushrooms from my neighbour’s nature strip I knew what I was going to prepare with them ......

Beef Stroganoff ( bef stroganov)

Trim the fat off 1 kg of sirloin or rib eye fillet and slice into 1/2 inch ( 1 cm ) thick stripes 2-3 inches ( 5-7 cm ) long .

In a medium bowl , combine 220gm of all purpose flour ( plain flour ) , with1 tbs  of salt , 1 dsp of cracked black pepper .

Mix thoroughly .

Now add the steak , coating each piece .

In a large pan over a medium heat melt 2tbs of butter and add 2 large peeled and thinly sliced onions and cook until golden .

Add another tbs of butter and add 500gm of washed , trimmed and sliced field mushrooms , cook until the mushrooms have wilted .

Add another 1 tbs of butter and the steak strips , continue cooking on medium high , turning occasionally , about 15- 20 minutes .

When the meat is cooked through to your liking , turn off the heat and stir through 500gm of sour cream .

Adjust seasoning to your liking .

Serve this over cooked and buttered fettuccine or vermicelli,  which are tiny egg noodles , Russians
call it lapsha .

LEMON YOGHURT LOG CAKE

THIS IS SO EASY ........

Preheat your oven to 160 deg C
Grease and line a log pan .
Whisk together 125 ml of canola oil , 2 lightly beaten eggs, 1 tbs of grated lemon rind  and 2 tbs of lemon juice .
Now simply add 220gm of castor sugar( 1 cup )
225 gm of self raising  flour ( 1 and 1/2 cup)
 200 gm of natural Greek yoghurt thick pot set style ( 3/4 cup )

Whisk to a smooth batter or beat on low till just combined .
Bake for 50 minutes or till a skewer inserted comes out clean .
Allow to cool in tin for 5 minutes then turn out onto a wire rack .
LEMON GLAZE
Place 240 gm of icing sugar in a bowl with 2 tbs of Greek yoghurt and 1 tsp of lemon juice , mix till smooth .
Drizzle over the cake once cooled .

RUSSIAN TEA COOKIES

Preheat your oven 160 deg C.
Line oven trays with baking paper.
Cream together 110 gm of  butter / marg wh 100gm of castor sugar .
Add 1 lightly beaten egg yolk and 1 tsp of vanilla extract .
Beat well
Stir in 125 gm of plain flour with a wooden spoon .
Place the egg white in a small bowl and whisk it till it is frothy .
Wet your hands and roll the cookie dough into the size of small meatballs .
Spread out a sheet of baking paper and sprinkle over almond meal or tigernut flour .
Dip the dough balls into the egg white , then roll in almond meal or tigernut flour .
Place the balls on the oven tray and push down the middle with your thumb .
Bake for 10minutes and lightly press the centres down with the back of a teaspoon .
bake till golden .
Bake till golden .
Cool and fill with 1/2 tsp`of plum jam .

CHOC CHIP COOKIES for Robyn

Preheat your oven to 180 deg C.
Line 2 baking trays with baking paper .
Gently stir together 50 gm of plain flour , 1 tsp of salt ,1 tsp of baking soda .
In the bowl of an electric mixer , cream together 225gm of marg / butter  170 gm of castor sugar , 150 gm of brown sugar .
Add 2 lightly beaten eggs mixed with 1 tsp of vanilla extract ...mix lightly .
Add 1 tsp of water .....this prevents cookies being too chewy .
Stir in the flour mix , don’t over stir or the cookies will harden ...
Place tablespoons of the dough on the cookie sheet , cookies will spread while cooking , so give them enough room .
bake for 15 minutes or until the edges have browned .
leave for 5 minuteson the baking tray , then transfer to a wire rack to cool .
These are delicious .....mmmmm.

MEATBALLS IN BOLOGNAISE SAUCE

MEATBALLS
Mix together 1 kg of sausage mince with 1 small onion , grated , 2 cloves of garlic sliced thinly , 1 tbs of Italian herbs , 2 lightly beaten eggs 1 cup of breadcrumbs , salt and pepper to taste
Use your hands to shape into old ball sized shapes .
Set aside to prepare the bolognaise sauce  ......
BOLOGNAISE SAUCE
Place 10 finely sliced garlic cloves in a large pot (or 5 tbs of minced garlic )
Add 100 ml of oil
1 large onion finely sliced  ( earlier softened in a pan with a oil )
1 bottle of Passata 700gm
800 gm of diced tomatoes ( tinned )
1 cup of tomato sauce
4 tbs of dried Italian herbs mix .
1/2 cup of finely grated Parmesan cheese  ( in packet )
1/2 cup of sherry or masala
Mix through a bunch of fresh parsley chopped .
Mix thoroughly , place pot over a low heat and slowly bring to a simmer .
Place meatballs in the simmering sauce , cook for about 30 minutes till cooked through .
ALTERNATIVELY......
You could place all the sauce ingredients into your slow cooker, cook on HIGH till the sauce starts to simmer and then add the meatballs will be cooked in about 4 - 5 hours .
Serve with garlic bread .