Sausage Casserole with Red Lentils

I added red lentils to this sausage casserole as I thought it would make a nice change and would be a good way to incorporate more pulses into our diets.   My children enjoyed it although they didn’t mention the lentils so I don’t think they even realized what they were eating.

Recipe and Picture by Amanzi-Fundu

Ingredients:

2 x Tablespoons Oil

½ x Onion, Diced

8 x Pork Sausages

1 x Teaspoon Garlic, Diced

1 x Teaspoon Thyme

1 Liter Chicken Stock

1 x Tin Chopped Tomatoes

1 x Teaspoon Sugar

½ Cup Red Lentils

1 x Cup Mixed Veg, frozen

1 x Cup baby Potatoes

Method:

Heat the oil in a pot.

Add the sausages and cook until brown.

Add the onion, garlic and thyme and cook for a further 2 – 3 minutes.

Add the stock, tinned tomatoes, sugar and potatoes and bring to the boil.

Reduce heat and allow to simmer for about 10 mins.

Add the mixed veg and lentils and allow to cook for a further 10 mins.

Serve with rice.

Lindare Omlettes

These omelettes bring back some memories!  I named them after "Lindare House" which is the name of the Hostel of the Boarding School that I used to go to many years ago.  I always remember, we (the boarders) used to get these omelettes while the teachers got cheese ones.  We always wanted the cheese ones.  Now, I make these for my children, who also love them, and every time I make / eat one I can't help but smile. 

I know that people make their omlettes differently but this is the way I make them.  I think a good non stick pan is essential when making omlettes.  Enjoy 

Original Recipe from Lindare House, PEMPS.  Adapted Recipe and Pictures by Amanzi-Fundu

FOR THE FILLING

Ingredients:

1/4 cup Oil

1/4 Onion, diced

1 x Tablespoon Herbs, dried

1 x Teaspoon Garlic, diced

2 x Rashers Bacon, sliced

1 x Large Potato, peeled and cubed

Method:

Heat the oil in a pan.

Add the potatoes and cook for about 8 - 10 mins.

Add the onion, garlic and herbs and cook for a further 2 - 3 mins.

Add the bacon and cook until done.

Remove from heat and drain the oil.



The filling

 FOR THE OMLETTE

Ingredients:

3 x Eggs

Method:

Whisk the eggs.
Heat some of the oil you drained from the filling (about 2 x Tablespoons) into a non stick pan.
Add the whisked eggs.
Leave for about 2 minutes so that the egg starts to cook.
Gently swirl the pan around so that the middle bit of egg moves around the pan.
When the egg is done spoon the filling onto one side.
Fold over, transfer to a plate and serve.

I added bacon to this particular omlette although we never used to have bacon in them back in the day.  It was always just onion and potato.

Chilli Con Carne

I am new to making Chilli Con Carne because it is not something we used to eat back home.  It isn’t hard to make and I really like it but the meat is really different here.  Mince in particular.  It’s not proper mince if you know what I mean?!  Hard to explain but here is my Chilli recipe anyway..

Recipe and Picture by Amanzi-Fundu

Ingredients:

1 x Tablespoon Oil

1 x Onion, diced

1 x Red Pepper, diced

2 x Cloves Garlic, diced

2 x Tablespoons Tomato Puree.

1 x Heaped Teaspoon Chilli Powder

1 x Teaspoon Paprika

1 x Teaspoon Cumin

500g Minced Beef

1 x Can Tomatoes, Chopped

½ Teaspoon Dried Marjoram

1 x Teaspoon Sugar

410g Red Kidney Beans, drained

Method:

Heat the oil in a pot.

Add the onion and sauté for 2 – 3 mins.

Add the garlic, red pepper, chilli, paprika and cumin and leave to cook on a low heat for about 5 mins.

Add the mince and cook until browned.

Add the stock, tomatoes, marjoram and sugar and stir well.

Bring to the boil.

Reduce heat and allow to simmer for about 20 mins, stirring occasionally.

Add the tomato puree and beans and bring to the boil again. 

Season according to taste.

Serve with Rice.

Mayo & Chutney Chicken

Mayonnaise and chutney may sound like an unusual combination for a chicken casserole, but this saucy, flavorsome dish is much-loved in South Africa. It never fails to increase the appetite of your guests, who will invariably ask for more chicken, or, as they say in Afrikaans, "vra na meer hoender".

Ingredients:

6 Chicken portions, with skin

1 x Onion, finely chopped

2 x cloves of chopped garlic

1 x 1 teaspoon Worcester sauce

¾ to 1 cup chutney (I used Wellingtons)

½ cup mayonnaise

¼ cup water

Salt and freshly ground black pepper

Method:

Put the chicken, skin side down, into a pan.

Cook for about 8 mins on each side but drain the fat from the pan whilst doing so.

Put the oil from the chicken into a pot.  Add the onion and gently sauté for about 5 mins.

Add the water, Garlic and Worcester Sauce and stir well.

Mix the mayo and chutney together and add it to the onion mix.

Pour the sauce over the chicken and cook on a moderate heat for a further 30-40 mins, turning occasionally.

Baked Potato with Egg, Ham and Cheese

I completely forgot that my oven wasn’t working when I decided to make this but I managed with the help of my microwave.  It was nice but I think it would be better if it was done in the oven coz I prefer oven baked potatoes and soft eggs.  Would make a good starter or snack.

Original Recipe by For the Love of Cooking.  Adapted Recipe and pictures by Amanzi-Fundu

Ingredients:

1 x Large Baking Potato

1 x Egg

1 x Slice Ham

¼ ball of Mozzarella

Black pepper

Method:

Pierce the potatoes and microwave for about 8 mins (time depends on the size of potato and voltage of your microwave!)

Slice in half and scoop out the middle of the potato (ensure you leave some if it and don’t break the skin)

Put the mozzarella into the bottom of the potato case.

Add the ham and egg.

Microwave for 1 ½ mins or until the egg is done.

Italian Sausage & Bean Casserole

If you are looking for something different to do with your sausages then why not try this recipe.  It’s simple to make, it tastes great and Cannellini Beans are a great source protein and fiber.

Recipe and Pictures by Amanzi - Fundu.

Ingredients:

2 x Tablespoons Oil

1 x Onion, diced

8 x Sausages

1 x Teaspoon Garlic, diced

1 x Tablespoon Mixed Herbs

1 x Teaspoon Sugar

1 x Can Tomatoes, chopped

1 x Bay Leaf

1 x Can Cannellini Beans

Salt and Pepper to taste

Method:

Heat the oil in a pot. 

Brown the sausages.

Reduce heat slightly and add the onion, garlic and herbs.

Allow to cook for 2 – 3 minutes.

Add the tinned tomatoes and bay leaf and bring to the boil.

Reduce heat to a gentle simmer.

Add the teaspoon of sugar and can of Cannellini Beans.

Allow to simmer for about 10 mins.

Season to taste.

Serve on a bed of rice.

Chorizo & Rice stuffed Peppers

I had a bit of Chorizo left so I decided to make these stuffed peppers.  It was a bit of a challenge because my oven is not working (it blew up last week!) but I was very happy with the end result as they were really tasty.

Original Recipe and Pictures by Amanzi - Fundu.

Ingredients:

2 x Red Peppers

2 x Tablespoons Oil

1 x Onion, diced

1 x Teaspoon Garlic, diced

1 x Teaspoon mixed herbs

½ x Teaspoon Sugar

½ x Teaspoon chilli, dried and crushed

¼ x Chorizo Sausage, cut into coins.

1 x cup Rice

4 x Cups Chicken Stock

½ x Can chopped Tomatoes

¼ x Mozzarella Ball, sliced

Method:

Put the peppers in a preheated oven and cook for about 10 mins.

Alternatively, place in the microwave and cook for 2 mins.

Remove and stand aside.

Heat the oil in a pot.

Add the onion, garlic, herbs and chilli and cook for 2 – 3 mins.

Add the chorizo and cook for a further 2 mins.

Add the tinned tomato and sugar.

Add the rice and stir well.

Add the stock and bring to the boil.

Reduce heat and allow to simmer for about 7 – 8 mins or until rice is done.

Spoon the rice mixture into the peppers, sprinkle with the mozzarella and grill for 2 – 3 mins.

Hazel's Belly Pork

My ex mother in-law taught me this recipe.  It makes a delicious sweet and sour marinade.  You are probably going to think “yuck” but give it a go – you will be pleasantly surprised!  It’s a very popular Zimbabwean marinade and is often used when having a braai.  It goes nicely with chicken aswell.

Original Recipe by Hazel Stubbs. Pictures by Amanzi-Fundu.

Ingredients:

4 - 6 x Belly Pork

1 x Can Coke

1 x Cup Tomato Sauce

Method:

Mix the coke and tomato sauce together.

Pour over the belly pork, cover and refrigerate for a couple of hours or overnight.

Remove the belly pork from the marinade and place in a large pan. 

 Cook on a gentle heat for 5 mins on each side. 

Transfer to a baking dish and cook in a preheated oven for 10 – 15 minutes.

Pour the marinade into the pan, bring to the boil and then reduce heat to a gentle simmer.

Pour the marinade over the belly pork and serve.

Melkkos

Melkkos is a comforting milk and cinnamon dish that can be served as a light breakfast, lunch or evening meal. The name "melkkos" (which means "meal made from milk") doesn't do justice to this wonderful dish that will warm up even the most dismal of winter days.

Original Recipe by Rainbow Cooking.  Pictures by Amanzi-Fundu

Ingredients

¾ cup (190 ml) flour

1 x tablespoons butter

A pinch of salt

4 x cups (1 litre) of milk

1 x cinnamon stick

Cinnamon sugar to serve

Method

Use your fingers to rub the butter into the flour and salt.

Bring the milk (with a cinnamon stick) to boil on the stove.

Add the butter and flour mixture a little bit at a time while stirring.

Turn the heat down and let it simmer for 5 to 10 minutes until cooked. Stir regularly.

My very first authentic Paella Pan!

This isn’t a recipe but I thought that I’d share it with you anyway as I was – and still am – really excited about it.  Gareth bought me an authentic Paella pan when he went on holiday to Spain last year.  I have wanted one for as long as I can remember and can now cross it off my wish list.  The pan came with a bag of rice and a pouch of stock so I just needed to add my Chorizo, Prawns and Lemon.  It was divine.  Paella has to be my all time favorite dish. 

Special Butter

I often make up a batch of this butter and keep it in the fridge.  It's great to add a bit to a piece of steak or to a baked potato.

Ingredients:

1 x Block Butter, slightly softened.

1 x Chilli, diced

1 x Tablespoon Garlic, diced

2 x Tablespoons Mixed Herbs

1/2 x Teaspoon Lemon Zest

Method:

Mix all the ingredients together.

Keep in a container in the fridge and use within 4 - 6 weeks.

Tomato & Onion Relish

This is a Zimbabwean Recipe.  It's basically a tomato and onion gravy that is very popular at Braai's.  If you are tired of normal Royco gravy why not give this recipe a try?  It's quick and easy to make and it tastes great! 

Ingredients:

2 x Tablespoons Oil

1 x Onion, diced

1 x Teaspoon Garlic, diced

2 x Teaspoons Herbs, dried

1 x Can Chopped Tomatoes

1 x Can Water

1 x Teaspoon Sugar

A few basil leaves

Salt and pepper to taste

Method:

Heat the oil in a pot.

Add the onion, garlic and dried herbs and cook for 2 - 3 minutes.

Add the can of tomatoes and bring to the boil.

Add the can of water and reduce heat.

Add the teaspoon of sugar and stir well.

Allow to simmer for 10 - 20 mins on a low heat.

Add the basil leaves just before serving.

Announcement - RE: Special Guest Bloggers

I am sad to say that I will not be featuring recipes from special guest blogger, Michael Demaline, as previously announced.

If you would like to be a guest blogger on Amanzi-Fundu please send me your recipe, including a picture, and I will be happy to feature it for you. 

My first guest blogger will receive a mystery prize. 

Happy blogging.

Mandi x

SAFFA Style Oven Baked Fish

This lovely creamy oven baked fish is guaranteed to warm up a cold winter's evening, especially if combined with fresh salad, a bottle of Riesling, and good company.

Original recipe by Voortrekker Resepte.  Adaptation and pictures by Amanzi-Fundu

Ingredients:

1 x Large onion, diced

500 grams White Fish

2 to 3 cloves of garlic, diced

3 x eggs

2 x tablespoons oil

2 x tablespoons Lemon Juice

2 x tablespoons parsley

1 x teaspoon thyme

1 x cup grated Cheddar cheese

1 x pinch of cayenne pepper

Salt and pepper to season to taste

Method:

Fry onion until translucent

Grease an oven dish and place fish fillets in the dish

Sprinkle the chopped garlic over fish and then the onion

Whisk together the eggs, oil, lemon juice or wine, parsley, thyme, salt, pepper and cayenne pepper. Add cheese and mix.

Distribute mixture evenly over fish.

Bake for 45 minutes at 200°C until lightly browned.



Chocolate Clafoutis

As a newly found family tradition, Wednesday and Sunday nights are pudding nights at home.  I’m not very good at the whole pudding / baking thing but I am getting better.  I found this recipe on Stone Soup which is one of the blogs that I follow.  The actual pudding was really nice but you definitely need to serve it with ice cream if you are using dark chocolate.  Enjoy!

Original recipe by Stone Soup.  Adaptation and pictures by Amanzi-Fundu

Ingredients:

40g Plain flour

40g Brown sugar

2 x eggs

1 x Cup Double Cream

50g Chocolate (I used dark and milk)

Method:

Preheat oven to 200C (400F).

Grease 2 x 1 cup capacity ramekins or cups with butter or oil.

Combine sugar and flour in a mixing bowl.

Add eggs and cream and whisk until combined.

Divide chocolate between ramekins

Pour batter into the prepared ramekins.

Bake for 20 – 25 minutes or until clafoutis are puffy and risen like a souffle and deep

golden brown.

Serve warm with vanilla ice cream.

Mozzarella and Bacon Rolls

This is a really quick and easy recipe that can be enjoyed as a starter or as a quick snack.

Recipe and Pictures by Amanzi-Fundu

Ingredients:

½  x Ball Mozzarella, sliced into thick chunks

3 x Rashers Bacon, sliced in half

2 x Tablespoons Oil

1 x Tablespoon homemade Vinaigrette.

1 x Cup Spinach

Method:

Place a piece of the Mozzarella onto a slice of the bacon and roll it up.

Fasten using a tooth pick.

Heat the oil in a pan and add the bacon and mozzarella balls.

Gently cook for 2 – 3 mins or until bacon is starting to crisp and cheese is starting to melt.

Remove toothpics and place on a bed of raw Spinach.

Drizzle with the home made vinaigrette.

Enjoy!

My Apologies

My son, Darryn.

My apologies for having not posted anything in the last week or so but my son has been really ill.  I have never seen him so poorly and was really worried about him - as were the doctors. 

He was admitted to hospital and, although he still isn't 100% better, he seems to be over the worst of it - thank goodness!   :)

I haven't done much in the way of cooking recently but I set myself a little challenge - 365 blog posts.  One for each day of the year so I'd better get cracking.

Lots of love,

Mandi x

Bacon, Spinach & Potato Frittata

I love Frittata’s.  They are easy to make, are very versatile and they taste great!  Can be eaten hot or cold as a snack or as a light dinner.  Enjoy!

Original recipe and pictures by Amanzi-Fundu

Ingredients:

1 x Tablespoon oil

1 x Onion

1 x Teaspoon Garlic, diced

2 x Tablespoons Mixed Herbs, dried

4 x Rashers bacon, sliced

3 x Medium Sized Potatoes, cut into cubes and par boiled.

3 x Handfuls Spinach

6 x Eggs, beaten

1 x Cup Cheese, grated.

Method:

Heat the oil in a pot.

Add the onion, garlic and herbs and gently sauté for 2 – 3 mins.

Remove from the heat and put mixture into another bowl.

Return pot to the heat and add the spinach. 

Cook gently until slightly wilted.

Remove from heat and add to the onion mixture.

Add the already parboiled potatoes to the onion and spinach mixture.

Spray and cook a baking dish and pour the onion mixture into it.

Pour the beaten eggs on top of the onion and sprinkle with the cheese.

Bake at around 180 degrees for 15 – 20 mins.

Serve with a side salad.

Ndiri Kudya ne Shamwari

My friends, Bernie and Neil, came for dinner on Saturday night. 

I made:

Main Course:

Steak, egg and Chips

For the picanins:

Spaghetti and Meatballs

Dessert:

Lemon Posett and Malva Pudding

Home made bread

Salad

Chimichurri Sauce

Australian Outback Sauce

Steak, Egg and Chips with Chimichurri Sauce and Australian Outback Sauce

Spaghetti and Meatballs for the kids

Lemon Posett and Malva Pudding

Salad

Homemade bread

Chimichurri Sauce

Caribean Mixed Mango Cocktail

I made this for Bernie.