1 ½ cups flour
1 heaped tsp baking powder
pinch salt
125 gr grated margarine
1 XL egg
Crumb butter in. Beat egg well and add. Combine to a firm dough.
Cheese and Onion Tart
Simmer and fry 8 medium onions, sliced, in 2 oz butter mixed with
2 oz oil, just past the golden brown stage. Spread over the dough. Mix 1 egg with ½ cup cream and pour over onions. Sprinkle over
1 cup grated cheese (can be frozen at this stage)
Bake 200* for +/- 20min.
Etta’s Mushroom Tart
2 punnets black mushrooms (each 200 gr)
¼ pint cream
1 egg
Spring onions
Gouda cheese
Fry mushrooms in 60 gr marg until soft. Season. Place on pastry. Beat together egg and cream, salt and pepper. Pour over the mushrooms. Sprinkle with about 2 diced spring onions. Top with grated cheese. Dust with paprika.
Bake at 200* for +/- 20 min
Rosalie’s Tzatziki
500 ml yogurt (firm)
1 english cucumber – peeled and coarsely grated. Sprinkle salt on cucumber and stand for a while. Then drain.
Add to yogurt.
3 cloves crushed garlic
3 Tbl lemon juice
½ tsp salt
Serve with ¼ pita breads.
Joan’s Pickled Fish
About ½ kilo fried fish.
½ cup tomato sauce
½ cup cold water
½ cut vinegar
2 Tbl oil
1 small tin pineapple chunks
2 chopped pickled cucumbers
1 Tbl maizena
1 onion
2 tsp curry powder
1 ½ tsp salt
sugar optional
Heat and brown onions. Add curry and fry 1 min. Add balance of ingredients and cook until thick. Pour over fried fish while sauce is still hot.
Lexi`s Savoury Pie
1 pkt crushed salticrax
125 gr melted butter
mayonnaise
tin tuna
grated onion
2 small avocado pears
lemon juice
salt and pepper
1 carton cream cheese
4 hard boiled eggs
1 small carton cream (125 ml)
Crush salticrax, add melted butter and set aside.
Then prepare fillings for different layers of pie as follows:
- Combine tuna, a little mayo and grated onion and mix until smooth
- Mash avos well and mix with a little lemon juice and season to taste.
- Mix cream cheese with a little mayo or cream to soften and season to taste.
- Chop hard-boiled eggs and mix with cream and salt and pepper.
To assemble pie, press first layer of crumbs into a base of pie dish, then alternate layers of filling with biscuit crumbs in the order described, finishing off with egg layer and a topping of crumbs.
Refrigerate overnight.
Put little blobs of filling at a time and use a loose bottom pie dish.
Jenny’s Danish herring
6 herrings – filleted, skinned and cut into pieces
Sauce: Mix together:
1 cup Brown vinegar
½ cup oil
1 cup brown sugar
1 cup tomato puree
¼ cup sherry
few drops tobasco
1 tsp mustard powder
pinch paprika
3 medium onions – chopped
2 chopped apples
2 small pickled cucumbers chopped
Ruth’s Chopped Herring
2 herrings – soak for 24 hours
2 hard boiled eggs
1 ½ large green apples
1 small onion
¼ kitka soaked in brown vinegar
2 Tbl sugar – to taste
Mince together and add sugar or vinegar to taste.
Etta’s hors d`oevres
4 eggs
scoop out yolks. Mix with a little bit of mayo, tobasco, pinch of curry powder, salt to taste.
Fill eggs. Turn over so whites are on top. Put strip of anchovy on top.
Sauce: Pour over just before serving.
½ cup tomato sauce
3 Tbl oil
1 ½ Tbl chopped parsley
pinch curry
salt and pepper
Mix together well
Mock Crayfish
Fish stock: Bones, skin and head
Carrots and onions
Celery and parsley
Bay leaf and peppercorns
- Boil up stock and then strain and gently poach fish in it.
Sauce for 6 – 8 people – can be made 24 hours ahead of time and kept in the fridge, not frozen.
1 cup mayonnaise
125 ml cream – optional
1 Tbl tomato sauce
1 dsp top of worchester sauce
1 dsp chutney
½ tsp tobasco sauce
colour lightly with cochineal
Chill a bowl and mix all ingredients together. Put sauce on just before serving. Sprinkle with chopped parsley.
Etta’s Brie Cheese
Whole brie. Flaked almonds.
Put in a slow oven for about 15 minutes, until it starts to run.
Serve with crackers.
Etta’s Asparagus Glace
1 large tin asparagus cuts
3 slices cubed white bread or kitka
½ cup grated cheese
1 beaten egg
1 cup milk
½ tsp salt and ½ tsp pepper
1 tsp minced onion
1 Tbl melted butter
Arrange layers of bread, asparagus and cheese in a greased casserole, ending with a layer of cheese. Mix together egg, milk, salt and pepper and onion. Pour over layers. Again top with cheese.
Bake for 45 min at 180*
Cheese Cartwheels
Puff pastry
Grated cheese (I mix this with egg, mustard, salt and pepper)
Chopped anchovies – optional
Roll pasty into an oblong. Spread with cheese and anchovies. Roll up like a swiss roll. Put in fridge or freezer to get a bit hard again or freeze for later use. Slice and bake at 200* for about 15 min (first brush with egg)
Doreen’s Cheese Blinze Filling
2 buckies cheese (250 gr each)
1 egg yolk
5 Tbl sugar
Asparagus Crisp
1 large tin asparagus
3 Tbl butter
3 Tbl flour
½ cup asparagus liquid
½ cup cream
1 large cup grated cheese
Cayenne pepper, salt and pepper
Small packet of crisps
Drain asparagus, reserving liquid. Place asparagus in a buttered dish or small individual dishes. Melt butter in saucepan. When bubbling add flour. Remove from stove and gradually stir in asparagus liquid a little at a time until all has been used. Return to stove and stir continuously until thickened. Add cream and seasoning. Pour mixture over asparagus and sprinkle on cheese. Crush chips and sprinkle on top.
Bake at 200* for 15 minutes.
Snoek Pate
Equal quantities:
Snoek
Smooth cottage cheese
Plus ½ quantity marg
Add black pepper and lemon juice to taste
Sue’s Fresh Asparagus
Cut off a little of tails
Wash and drain off the worst of the water.
Place in a plate with the tips inwards
Cover with glad and microwave for about 2 ½ - 3 minutes
Drain off water
Cool and serve with mayonnaise.
Etta’s Salmon Salad
Lettuce (mixed looks nice)
Cucumber – sliced in julienne slices
Carrots – sliced in julienne strips
Chopped spring onion
Roasted almond flakes/sesame seeds
Sliced mushrooms
Bean sprouts (optional but looks nice)
Sliced avo
2 – 3 packets trout, mackerel, smoked salmon or herring
Dressing:
1 cup oil
1 clove garlic crushed
1 dsp peanut butter
½ cup sugar
¼ cup soya sauce
pinch mustard
½ cup apple cider vinegar
Bruschetta with Tomato and Fresh Herb Topping
5 ripe tomatoes – quartered
4 cloves garlic
1 handful of fresh basil
black pepper
salt
1/3 cup olive oil
ciabatta
Place tomatoes, garlic and basil leaves into a blender
Pour in olive oil
Add salt and pepper to taste and blend
Taste for seasoning
Pour sauce into a serving bowl
Garnish with basil leaves
Slice ciabatta and place on baking sheet
Splash each slice with olive oil
Place under griller till the top turns golden brown.
Place bread slices around the bowl of blended tomato on a platter. Can be served hot or cold.
Andrew’s SW Dip
2 cups cheddar cheese
1 cup mayo
small can of black chopped olives
small can of chopped mild green chilies
¼ tsp garlic powder
fresh green onion – a few stalks
bake for 20 min at 350*
add fresh diced tomato after baked
Andrew’s hors d’oevres
2 cups cheddar
enough mayo
chopped green onion
capers
2 pkts english muffins
Andrew’s Chopped Herring
¾ jar party snoeks herring
2 hard boiled eggs
one small red apple – peeled
1 slice bread or ½ bun
1 tsp sweet wine
- Pulse in cuisenart.
Andrew’s brucetta
Olive oil
Chopped garlic
Red tomatoes – if sweet don’t add sugar
Chopped red onions
Basil
- make 1 hour ahead of time.
Doreen’s spinach quiche
125 gr marg
125 gr flour
125 gr cheddar cheese
Knead above in bowl and press round bottom and sides of dish.
Mix together the following:
4 beaten eggs
½ cup milk
2 Tbl oil
throw in 1 pkt frozen spinach which has thawed and all the water drained off – preferably overnight
add 1 cup grated cheese
1 grated medium sized potato
salt and pepper
Bake for 35 min at 180*