Brown a chopped onion I a little oil. Peel and cut up about 6 granny smith apples and add. Cook a few minutes. Add cabbage and stir well. Add about ½ cup vinegar and about ½ cup sugar. Cook on low for hours and add vinegar/sugar to taste.
Jill Weiner’s Onions
2 pkts small onions
1 pkt Ina Paarman Sundried Tomato Sauce
50 ml honey.
- Top and tail onions.
- Cover with sauce and honey.
- Bake at 200* for 50 minutes.
Etta’s Pumpkin/Butternut Pie
125 gr Mar/butter at room temp
150 gr sugar
3 eggs
1 cup measured unsifted flour
15 ml baking powder
pinch salt
3 cups grated pumpkin or butternut
1 tsp vanilla
Set oven to 190*. Use 1 litre dish. Cream butter, sugar and eggs. Sift flour, bp and salt. Mix together. Add butternut and mix well.
Bake for 40 – 45 min. Freezes well.
Beata’s Crash Hat Potatoes
- Boil medium sized potatoes in their skins until a skewer can go through.
- Place on sprayed baking sheet
- When cool take potato masher and gently press down
- Sprinkle with salt, pepper, thyme and sweet basil
- Baste with olive oil or olive oil spray
- Place in a very hot oven – preheated to about 220*
- Cook until brown and very crispy – about 20 min
Andrew’s rice/pasta
- 16 oz bag of thin noodles
- melt 2 sticks of marg or butter
- brown the noodles
- stir in 5 cups of rice
- add 10 cups of strong onion/chicken soup mix
- add soy sauce to flavour (about ¼ cup)
- Bake ½ hour @ 350*
Vegetable tagine with couscous
2 Tbl olive oil
2 kg mixed veg all cut in half lengthwise – small carrots, baby leeks, baby butternut, parsnips, baby marrows, baby gems, yellow patty pans, baby corn, red pepper, mushrooms, baby potatoes
2 tsp garlic
½ tsp cinnamon
½ tsp ginger
1 Tbl paprika
1 tsp cumin
1 tsp coriander
salt, pepper
1 tin chopped tomatoes
1 tin chickpeas, drained
Preheat over to 180* Place cut vegetables in a large roasting pan. Drizzle with olive oil. Season with garlic, cinnamon, ginger, paprika, cumin, coriander. Top with chopped tomatoes. Cover with foil. Bake covered for 25 in. DON`T crowd the vegetables.
Uncover and raise temp to 200* and cook another 25 min uncovered. Adjust seasoning. Add chickpeas for last 15 min of cooking.
- Add red pepper and mushrooms for last 25 min of cooking
- Preboil carrots for 5 – 8 min.
Serve on a bed of couscous - cook in stock.
Little bit of olive oil and stock. Bring water to boil, pour in couscous (equal quantity) Stir it, put on likd and leave. Do NOT cook. Do in a pot. Mash. If necessary add a drop of olive oil. Add chopped parsely.