Month: August 2017

Blake’s Sunday Bakes – Banana Muffins with Chocolate Chips

Perfect Banana Muffins

Sundays at MammaChef’s houseBlake's Sunday Bakes - Banana and Chocolate Chip Muffins in Jozi are very often for golf, for half the family and baking for the other half. Then of course, lunch and eating of the bakes comes after that! My baking definitely needs all the practice it can get but I must say that Blake absolutely loves baking. These banana muffins are just so easy and perfectly moist, even I can’t mess them up!

It’s such a fun thing for us to do together and we both enjoy every second of it. We always have to bake a few extra because the boys always want to take some to school for their teachers and their friends.

Baking has therefore become all about sharing the love!

Keeping it healthy(ish)

Blake's Sunday Bakes - Stoneground Wholemeal Flour

The original recipe comes from somewhere on Pinterest but I changed it quite a bit, as I usually do. I used Stoneground Wholemeal flour from Champagne Valley which is GMO free, full of it’s natural vitamins and minerals and unbleached.

They also have loads of delicious recipes on their website, by the way!

I received the flour as an extra surprise in my Munching Mongoose organic produce box for the week and I ended up using it for quite a few different things. Awesome products just give a different taste!

 

The Recipe

  • 4 ripe bananas
  • 1 egg
  • 1 1/2 cups flour
  • 1 tsp baking soda
  • 1/2 cup chocolate chips
  • pinch salt
  • 2/3 cups sugar
  • 1 tsp vanilla essence
  • 1/3 cup butter

Preheat oven to 180 degrees C.

Spray muffin tins well with baking spray. Peel bananas, break into smaller pieces and mash in a bowl together with the butter, using a fork. Blend until the mixture is creamy and smooth, not too lumpy.

Add the egg, sugar and vanilla and combine. Stir in salt and baking soda. Next, add the flour and chocolate chips, mixing until just combined (not too much mixing).

Divide into muffin tin and bake for 18-20 minutes or until toothpick comes out clean when pierced into the muffin.

Moist, delicious and perfect for a snack or even for a sweet breakfast. You could also substitute the chocolate chips with berries or whatever else your heart desires!

Remember to #mammachefjozi when you try these! I love seeing your recipes and additions too!

No Bake Pecan Nut Brownies From Christel’s Creative Cooking

Gluten Free, Finger Licking, No Bake Pecan Nut Brownies

I can’t imagine anything looking better than these right now! Healthy ingredients like almond flour and coconut oil make them totally guilt free and no baking… well they didn’t even need to be more awesome!

The Recipe

3 roughly heaped up table spoons of solid coconut oil.
3 table spoons of honey or maple syrup (you can use more or less according to taste).
1 slab of good quality dark chocolate – I used #Lindt – A Touch of Sea Salt Dark Chocolate.
About a cup of Pecan nuts – broken up.
About half a cup of almond flour and half a cup of cocoa (you can always add more later on).
Vanilla extract or essence.

TIP!! #toastyournuts !!
no bake pecan nut browniesI lightly toasted the pecans and almond flour in the oven for about 10 minutes. Toasting nuts activates the flavour and gives it a crisp and toasty texture and taste.

Heat up the first 2 ingredients on low heat until it starts to simmer.

Mix in the dark chocolate until melted and remove from heat.

Mix in the nuts, almond flour, cocoa and vanilla and stir around.

If it looks as if it is still a bit runny, you can add more almond flour or cocoa.

Line a baking tray with baking paper and spread out the mixture evenly, gently pressing down.

Let it cool down in the fridge for about an hour.

Cut into pieces.

Yum!

 

A Must Try South African Braai (or any time) Classic

The Braai Broodjie

I have always loved a good old, classic Braai Broodjie… The idea is that you prepare your sandwiches (broodjies) almost like you would with a toasted cheese and after your meat has been cooked on the braai, the last thing you do is place your broodjie in a folding braai grid and toast them over the coals.

I always loved the braai broodjie, that is until I had the one made by my friend, Christel (famous for her Creative Cooking features here on MammaChef Jozi). Now I am addicted to them! I don’t actually need anything else in my life, other than wine! Okay I may be taking it a bit far, but try it for yourself and you will understand.

We went away on a ladies weekend about a year ago to a lovely little cottage outside Parys in the Free State. The four of us have been friends ever since our first year out of high school, when we all enrolled for a year long diploma in Tourism Management. It was definitely one of the highlight years of my life and we have memories and stories to last us a lifetime! We also have friendships from that year to last a lifetime and the four of us try to get away together at least once a year, even though we now live some distance from eachother.

On this particular weekend, we each brought our contribution to the meal. One friend brought her braai skills, another made the wonderful salad, another brought the most amazing chicken espetadas and Christel graced us with her braai broodjies and now – I have the recipe forever immortalised on the interwebs!

Without any further delay…

The Very Best Braai Broodjie Recipe Ever

braai broodjie roasting on the grid

Best with white bread but you can also use #freshearthbakehouse#freshearthfoodstore gluten free white bread. Find their store here.

Butter the bread generously, each mm up to the edges!!! There’s always some debate about butter on the inside or outside – you can choose. I buttered the inside.

After that, spread the secret ingredient on one slice : apricot jam. If you don’t have jam, use Mrs H.S Balls Original Recipe Chutney.

Add slices of tomato on top of the jam.

Add roughly chopped up onions on top of the tomatoes.

Salt and pepper.

Add cheddar cheese on top of everything. Please don’t be shy. You can also add Mozzarella cheese.

Close in a braai grid.
Place on braai after meat was taken off. Turn frequently. Take off when outside is crisp and the cheese is melted.

Best sandwich ever!!!

 

Supper Snapshot for the Women’s Day Week

Women’s Day Week

This week was a short one as we had a public holiday right in the middle – Women’s Day. In case you don’t really know why we commemorate Women’s Day, here’s some background from Wikipedia:

National Women’s Day is a South African public holiday celebrated annually on 9 August. The day commemorates the 1956 march of approximately 20 000 women to the Union Buildings in Pretoria to petition against the country’s pass laws that required South Africans defined as “black” under The Population Registration Act to carry an internal passport, known as a pass, that served to maintain population segregation, control urbanisation, and manage migrant labour during the apartheid era.[1] The first National Women’s Day was celebrated on 9 August 1994.[2] In 2006, a reenactment of the march was staged for its 50th anniversary, with many of the 1956 march veterans.

More on this day and what it means in another post to come!

Supper Snapshot

Monday – Haloumi, Lentil & Vegetable Bake

Gluten and sugar free, packed with loads of healthy stuff and really, really delicious! Diced butternut, thickly chopped red onions, sliced leeks (we got the biggest leeks I have ever seen in my life!) baked at 200 degrees for 20 minutes. Add a tin of organic brown lentils, a tin of peeled and diced tomatoes, season with salt, pepper, mixed herbs and paprika. Bake for another 10 minutes.
Place thickly sliced haloumi on top of the veg and grill for around 8 minutes or until melted and golden brown.

Tuesday – Baked Hake, Mashed Potatoes, Sauteed Bacon & Cabbage

Wednesday – Chicken Broccoli Pasta Bake

Chicken strips sautéed in butter and olive oil with chopped garlic, salt and pepper. Penne pasta boiled with broccoli.
Mix all together in a large, deep oven dish. Add 1 cup fresh cream, 1-2 cups of mozzarella. Mix well. Top with Parmesan cheese and bake in the oven for 10 minutes.

Thursday – Lamb Chops with Potato & Leek Gratin

The most succulent lamb chops with a creamy potato and leek gratin.
Sauté finely sliced leeks over low-medium heat for about 10 minutes. Should be soft but not brown. Slice unpeeled potatoes thinly and nuke them in the microwave on high for 5 minutes just to speed up the cooking time a bit. .
When leeks are cooked, season with salt and pepper, then pack alternating layers of the potato and leeks into an oven dish.
Pour in a cup of cream, sprinkle generously with Parmesan cheese. Add a bit more salt and pepper to suit your tastebuds.
Bake at 180 degrees for 15 to 20 minutes.
Lamb chops seasoned with salt and pepper, grilled on our George Foreman grill.

Friday – Toasted Cheese!

Good old toasted cheese on ciabatta bread.

 

Delicious Dinner Ideas for a Winter’s Week

Catching up

The last few weeks have really been a bit rough, exhilarating and amazing, but rough. So much so that I have neglected my beloved blog (although I have been able to keep our Facebook page and Instagram going full steam with all our dinner ideas – so please check in there whenever you want to!)

I will post a piece soon with all the news, save to say that it has been challenging, exciting, painful and there may be steam coming out of my ears at this very moment, as my brain is working at the speed of light!

Snapshot of this week’s dinner ideas

Monday – Roast veg with a twist for Meat Free Monday or as a sidewinter's week dinner ideas_roast vegetables with a twist

1 Butternut, cut into pieces, with skin (or without)
Pack of Broccoli,
A pack of thin sweet carrots
1 Red onion, sliced
Crushed garlic to taste (I used garlic flakes)
Salt & Pepper
Olive oil
A few tablespoons of double thick Cream
Feta Cheese

I cheat a little bit by steaming my veggies in the mic, before I put it in the oven. Put the Butternut, Broccoli and Carrots in a microwave safe bowl and add a little bit of water. Cover tightly with cling film or a roasting bag. Make sure there’s a little hole in the film or bag to release some of the steam – you don’t want the veggies to go ‘BOOM’!! Microwave on high for about 3 – 4 minutes.

Drain the excess water. Add all the veggies into an oven dish. Drizzle with olive oil. Bake in the oven on 180° for about 30 – 45 minutes. After the first 20 minutes or so, add a few tablespoons of double thick cream and mix about. Crumble Feta cheese over and put back in the oven.

You can use your own discretion when it comes to when you want to take it out of the oven.

Tuesday – SuperDad cooks Lamb Chops

Succulent, grilled lamb chops with mashed potato, mixed corn and peas and a side of butter beans dressed with vinegar, olive oil, salt and pepper.

Wednesday – Spicy Beef & Vegetable Curry

winter's week dinner ideas_spicy beef vegetable curry

Brown 800g beef cubes in a large pot with some olive oil over high heat, about 3-5 minutes. Remove from the pot and set aside.
Sauté 2 chopped onions until soft, then add 1/4 cup of korma curry paste and mix. Add 6 diced potatoes, 2 cups cauliflower, 2 tins chopped tomatoes and a cup of beef stock.

Add the beef and juices into the mix. Season with salt and pepper. I also added about 2tsp each of turmeric and paprika, just because. Add in a cup of frozen peas.

Cook in normal pot for at least an hour, in low cooker for 8hours on low or 3-4 hours on high.
Serve with Basmati rice and some plain yoghurt.

Gluten free, high in protein!

Thursday – Caldo Verde (Green soup with Kale)

winter's week dinner ideas_caldo verde

We have made this one before! Link here

That was the week’s roundup! Followed by a busy and beautiful weekend with family!

 

The Last Suppers of the Month

Well into the second half

I honestly feel as if I blinked and half a year went past! It seems like everyone I speak to keeps saying how time is just flying past… everyone must be having fun! In this age of “busy-ness” it is so increasingly important to stop (pause or yield) even for just a second every now and then, to smell the roses. Of course you could also smell the coffee, or the curry, or the “little-boy-fresh-from-the-sandpit” hair… but make sure you make your moments last as long as possible!

Last week’s supper summary

I keep trying to think of a name for the weekly roundup and can’t seem to find any cool and catchy… It will come to me! I do welcome any suggestions too!

Monday

Veggie stir fry, egg noodles & honey soy sauce

Boil a packet of medium egg noodles according to instructions on the packet. Heat some oil in a wok (or just a large, deep pan) over high heat and add some chopped garlic. Add in the vegetables and stir fry away. Add cooked noodles to the vegetables, add Ina Paarman honey-soy sauce and mix well to distribute the sauce evenly. Serve up steaming hot, with some fresh chilli and an extra splash of soy sauce for the grownups. Meat Free on Mondays as usual!

Tuesday

Caprese chicken thighs

Deboned chicken thighs, pan seared. Place a slice of tomato, a slice of mozzarella and some fresh basil leaves on the chicken. Season with ground salt and black pepper. Pop the pan into the oven to bake until cooked through, while heating the ciabatta, for around 10 minutes. Steam fresh broccoli florets and peas.

Wednesday

Simple beef stroganoff

Cook 1,5 cups white rice according to instructions. Melt 1tbsp butter in a large pan. Brown 400g beef cubes (I used rump) then remove from pan and set aside for later. Add 2-3tbsp butter to the pan, saute 1 chopped onion and 1 cup sliced white mushrooms until soft and just golden. Add garlic and cook half a minute until fragrant. Add 2tsp dried sage, 2 tbsp flour and stir well for about 2 minutes. The aroma coming from the pan at this point is just amazing! (Stop and smell the sage)

Slowly stir in 1,5 cups beef stock, 1tbsp Worcestershire sauce, 0,5tbsp soy sauce. Add the browned beef back in. Simmer for around 10 minutes, stirring occasionally. Stir in 3tbsp sour cream and 1tbsp cream. Serve with rice.

Thursday

Chicken tortillas

Chicken strips fried over high heat. Seasoned with salt, pepper, paprika, a few chilli flakes and crushed garlic. Add red onion and sliced peppers. Fill tortillas with whatever takes your fancy – mashed avo with lemon juice, sour cream, tomato, lettuce, jalapeños, cheese… Easy, yummy, healthy, good stuff! 

Easy for the weekend

Gluten free bacon pasta

Sautéed onion, garlic, bacon cut into strips. Tin chopped tomatoes, 1/4 cup pasta cooking water, 1 cup frozen peas. Gluten free penne pasta a la San Remo, fresh basil, Parmesan.

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