Mango & Banana Smoothie Ice Cream

Posted by Muriel Hedgcock

Summer is here and its ice-cream time! Home made fruit smoothies, frozen into ice-creams are so refreshing, healthy and delicious. Full of antioxidants and vitamins and their very own natural flavours. Oh so Yummy! Great fun to make in the holidays !

Ingredients makes 8

1 Mango peeled & chopped
2 Bananas peeled & sliced
1-2Tbs creamed honey
4 Tbs Greek Yoghurt

Cut Mango into a bowl and add sliced bananas

Add Yoghurt

Add creamed Honey

Now the ingredients are ready to be blended.

Blend until smooth.

Spoon into ice cream tupperware

Put lids on and place into freezer over night.

Your child's expression will tell
the tasty story.
These are just a few of the photos I took of my son. LOL!

All Bran Flakes Rusks

Posted by Muriel Hedgcock

All Bran Flakes Rusks are deliciously light and crumbly.
They make an ideal "On- the- run-breakfast" and are so more-ish you will want to eat them at tea time, coffee time, snack time, actually any time.
You may have to hide them from your family if you want the batch to last.

Ingredients make approx 68 Rusks
500g Butter
1 and a half cup sugar
500ml Greek yoghurt ( or Buttermilk)
3 Large eggs
1 kg Self- raising flour
2 tsp Baking Powder
1 tsp salt
6 cups All Bran flakes
1 cup & 1 quarter cup Oats (uncooked)
half a cup chopped pecans or almonds (optional)

1. Melt butter and let it cool
2. Mix eggs, sugar and yoghurt into butter.

3. Beat until creamy

4. Sift self- raising flour, baking powder & salt together

5. Add Oats, All Bran Flakes, nuts and mix into flour.

6. Add wet to dry ingredients and mix together

7. Ladle into a greased 330 x 300 x35 mm
baking tray and flatten. Bake at 180C for 25min.
Reduce to 160 C and bake for a further 25min.

Slice into rusks and dry in oven at 80 C until crunchy

Enjoy all year round!

The All Bran Flakes make these rusks extra special !

Roast Leg of Lamb with Haricot Beans

Posted by Muriel Hedgcock

Have you ever had a Roast Leg of Lamb and the beans stole the limelight?
This is the way my mom made her Leg of Lamb for our Sunday Roast and
we absolutely loved it. She called it " Un Jigot avec des haricot" which is a
French way of cooking lamb. The beans go very well with the lamb and
they absorb all the delicious pan juices and become totally delicious.


1 Leg of Lamb
3-4 clove garlic peeled & cut in strips
2 Onions peeled & cut into quarters
Olive Oil
Fresh or ground Rosemary
Salt & Pepper
or herbal salt
1 cup dried haricot beans
3 cups water

Soak 1 cup of haricot bean in 3 cups of water overnight

The haricot beans will triple in size.
Place haricot beans into a pot, cover with salted water and bring to the boil.
Turn down heat & simmer until beans turn soft but still firm approx 30 min.

Using a knitting needle, poke holes into the lamb
and insert garlic strips into the meat.
Place Lamb on greased baking tray or in roasting pan.

Rub mustard over the Leg of Lamb and sprinkle with
seasoning, then drizzle a little Olive Oil on top

Place meat under grill and brown on all sides, add onion quarters.
Turn down heat to 175 C and roast covered for about 30 minutes.

Then add the cooked haricot beans to the roasting pan.

Cover with foil and return to the oven.
The roasting time depends on the weight of the meat.
If you like your meat well done cook every 500g for approximately 30 min.
for meat medium to rare reduce cooking time from 20 to 25min per 500g
Every 15 min check on meat and add a little water about 100ml
and stir into pan juices so that the beans do not dry out.
Slice Roast lamb and serve with generous amount of haricot beans,
roast potatoes, steamed vegetables and enjoy some French style cooking.

Creamed Butternut Soup

Posted by Muriel Hedgcock

Creamed Butternut soup is light, wholesome, very tasty, and is easy to make. Served with grated cheese and a slice of buttered toast, it makes a pleasant and economical meal.

Ingredients serves 4
1 Medium Butternut Squash peeled & chopped
2 Large or 4 Small potatoes peeled & chopped
2 Large Onions peeled & chopped
1 Chicken stock cube
1 litre boiling water (or more)
1 tsp salt
herbal salt to finish off
25g butter
125ml milk or cream

Melt butter in a large pot and fry onions until almost golden
Add chopped potatoes to onions and continue to brown until golden

Add chopped butternut squash and brown. Stir
Dissolve stock cube and salt with boiling water
Pour over vegetables.

Bring to the boil
Then simmer for 20 min or until soft.

Blend until smooth

Add 125ml milk or cream

Add a touch of herbal salt and taste.

Serve with grated cheese and buttered toast


Posted by Muriel Hedgcock

Cape Malay Bobotie is a traditional South African dish. It is a curried meat loaf with egg topping and has a medley of curry, sweet and sour flavours. Bobotie is typically served with yellow rice which has been cooked with a little turmeric to make it yellow in colour.
Sliced bananas and chutney make a good accompaniment.

Ingredients ( serves 6)
500g beef mince
150 ml milk
1 thick slice bread crust removed
1 chopped onion
2 tbsp oil for frying
15ml apricot jam
a handful sultanas or raisins
1 tbsp curry powder ( mild or hot)
1 tsp turmeric
1tsp cumin1tsp salt
25ml vinegar
6 bay leaves
1 egg, beaten

Egg topping

2 eggs
250ml milk
Salt and pepper to taste

Preheat oven to 180 C.
Grease oven proof dish 25cm x 25 cm

Soak slice of bread in 150ml milk.

Heat a little oil and fry chopped onion until lightly golden.
Add curry powder, cumin, turmeric, sugar, apricot jam, salt, vinegar

Add sultanas and cook gently for 2 min.

Mix bread soaked in milk with meat.

Add 1 beaten egg, mix until
completely worked into mince meat.

Add onion, raisin and curry mixture

Mix together.
Transfer into the greased ovenproof dish,
flatten with the back of a spoon
and press bay leaves into it

Place in oven and bake for 10 min

Beat the 2 eggs and 250ml milk with salt & pepper

After 10min remove Bobotie from oven and pour the egg mixture on top.

Return to oven and bake for 25 min until the egg mixture is set and golden.

Enjoy some good old SA cooking!

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