My grandfather is not well and it was time for a short trip back to SA to see him and help my mom.
So I’ve left my husband and kids to fend for themselves until Sunday.
As we were planning the trip, Paul suddenly turned around and asked where I get the recipes I use to make dinners etc. I looked at him and pointed at my head.
So, in the interest of keeping them fed and to stop them from eating sausages and corn schnitzel for a week, I thought I would write down some of the daily recipes I use.
boneless, skinless chicken breasts
whole grain mustard
salt and pepper
In a small bowl, mix mustard, honey, salt, pepper and oil
Place breasts in a dish or foil roaster and cover with the honey mustard mix
Cover dish with foil and place in oven to bake for 30 minutes
At 30 minutes, uncover the chicken and continue to bake for a further 10 minutes or more until done.
Serve with rice or couscous.
Take out two plates and a large flat bowl
On the first plate, our out some flour, on the second plate pour out some breadcrumbs, mix the spices into the breadcrumbs
In the bowl, crack both eggs, add some water and mix well
In a pan, heat some olive oil
Take a piece of chicken and dip it in the flour so that both sides are covered
Dip the floured chicken in the egg mixture so both sides are coated
Now dip the egged chicken in the breadcrumbs so both sides are coated
Place the chicken in the hot oil and coat the next piece of chicken
After about 5 minutes turn the first pieces of chicken in the oil and fry for a further 5 minutes, you should fit 2 or 3 pieces in each pan depending on the size of the pieces
Remove chicken from oil and place in the oven (on 100C) to keep warm
Add a bit more oil to the pan and carry on frying until no chicken is left
Mix any leftover breadcrumbs, flour and egg into a paste and make small patties that you can fry for a few minutes at a time (the kids love these)
You can also bake the schnitzel in the oven if you dont want to fry it.
Heat the oven to 180C.
Place each piece of breaded chicken onto a baking tray (covered with a baking sheet), 1kg of chicken will take up both baking trays.
Spray the chicken with olive oil spray.
Place the chicken in the oven for 20-30 minutes.
How cool is the schnitzel Paul made?!!!
boneless, skinless, chicken breasts
salt and pepper
Place onion, garlic, soy sauce, ketchup, vinegar, salt and pepper in the slow cooker and mix well
Place chicken breasts in the slow cooker and toss to coat with the sauce
Place the lid on the slow cooker and set on low
After about 3 hours, turn the chicken pieces over and continue cooking for another 3 hours
After about 6 hours (total), turn off the slow cooker and with 2 forks, shred the chicken and mix with the sauce
Serve on rolls or over rice
Place yeast, water and sugar in the bowl of the mixer
Once the yeast has started to foam (about 5 minutes), add all the other ingredients and mix on high until the dough forms a ball
The dough should be firm and not sticky, if its too sticky, add some flour, if its too dry, add a bit of water
Once the dough is ready, cover the bowl with plastic and a cloth and let sit for an hour
Roll out balls of dough, cover in tomato sauce, cheese and toppings and bake for 20 minutes at 180C
Hopefully they don’t starve or turn into sausages. And I will be back before they k ow it.
I’ve been craving cheesecake for over a week and even though I bought all the ingredients last week I only managed to make it this week.
It was so easy and delicious.
plain biscuits, Petit Bur or Tennis Biscuits
mixed berries or berries of choice
thickening agent (corn starch)
Using a food processor (or a plastic bag and a rolling pin), break up the biscuits until they are a medium to fine powder, bigger bits are ok too.
Add the sugar, salt and margarine and mix well.
Prepare a round springform or pie dish and press the crumb mixture into the base, pressing it slightly up the sides.
With a hand mixer, mix the cream cheese, eggs, sugar and vanilla until smooth.
Gently pour the mixture over the crumb base.
Bake in a 180C oven for 30 minutes.
Remove from oven and allow to cool before adding the berry topping.
While the cake is baking, add the berries, water, sugar and thickener to a pot on your stove.
Mix well and bring to a rapid boil.
Drop the temperature to a simmer and allow the berries to reduce by 1/3.
Allow the berries to cool before pouring over the top of the cooled cheese cake.
The last two days I have been home sick with Aaron. He’s ok, just another bout of viral-thing-itus. But, being home meant plenty of time to cook.
Over two days, we made homemade pizza, homemade chicken burgers and we made another batch of pasta sauce.
Here is the recipe for the chicken burgers. They were so good we ate all (8!) of them in one sitting!
Quick and easy to make breaded chicken burgers
minced or grated
A few cloves of garlic
Salt, pepper, sweet chili flakes
More breadcrumbs/panko for covering the patties
Mix all ingredients well.
Take handfuls of the mixture and shape into balls then flatten to desired thickness (my kids did this part and had a blast).
Set the patties aside and heat some oil in medium heat pan.
Dip each side of the pattie into the crumbs before placing in the hot oil.
Fry for 5-10 min each side (depends on thickness of patties).
One of the things we decided when we made aliyah was that we were going to try live as Israelis as much as possible. In particular food. We decided to buy and eat Israeli products as much as we could.
One, buying imported things is expensive.
Two, support the local economy.
Three, the kids are growing up Israeli, they need to be comfortable eating foods we may not have eaten in South Africa.
All of this is not to say we don’t eat the same foods we used to eat in South Africa. I’m yet to see cottage pie on a restaurant menu but we often have it for dinner.
Israelis also tend to eat larger, heavier meals at lunch and smaller, lighter meals at dinner time. We still eat a proper cooked meal for dinner, mostly, this summer we have tried eating lighter, smaller meals at night.
All this brings me to things that we don’t/cant buy here (there is one big store that imports food stuffs from SA and Australia and the UK, but it is hellishly expensive). Things that I miss. Things that I have asked people to bring me and that I hoard and cherish like a certain gold ring.
Anita mentioned on Facebook, samp, which I haven’t had in years and now have a hectic craving for. Along with samp, is a good stiff
pap with tomato gravy. You can buy polenta here but its just not the same.
Boerewors. I’ve had locally prepared boeries but its just not the same. The meat here is very different to SA and you can tell.
Peppermint Crisp. Anybody who visits has to bring me at least 1 slab.
Five Roses Tea. Israeli black tea is rather weak. At least that’s my opinion. I love a good cup of Five Roses.
Biltong. I actually have a biltong maker, I just need to figure out what’s the best cut of meat to use so I can make some.
Mrs Ball’s Chutney. I dont even really like chutney but I use to use it for cooking. Maybe I should try make my own…
All in all I think we manage just fine using local products and ingredients. And I don’t really miss anything to point of agonising over not having it. But I wouldn’t say no, if someone gave me any of the above.
Photo taken by Paul in 2005 (I cannot for the life of me remember which game reserve it was)
Paul made a chicken stir fry for dinner. He used carrots, red and green peppers and cucumber.
At first I couldn’t figure out what it was. I thought it may have been the zucchini I got in the last veggie order but those where yellow and this was green. Eventually Paul told me what it was.
And it was delicious!
I would never, ever have thought about cooking cucumber. To me its a salad veggie. Served sliced and cold. Or a snack with peanut butter to dip it in. Cooking it has never been a thought before.
But it was delicious!
So I Googled and I found a few recipes I want to try out.
Do you have any recipes that involve cooking cucumbers? Please leave them in the comments below.
More and more I find myself experimenting with baking and cooking and then sharing the successes on my
So much so that I decided to create a separate space for those successes.
I will be adding all my current posts here and I will try take as many pictures of the process and finished products too, something I have been a bit slack with.
Im also going to be having guest contributers so if you want to add a recipe please leave a comment and I will be in touch.