Ingredients
- 500g Cake Flour
- 5m Salt ( 1 tsp )
- 5ml Sugar ( 1 tsp )
- 3ml Cayenne Pepper ( ½ tsp )
- 30ml Chopped Onion ( 2 tbsp)
- 1 tin Sweetcorn Kernels ( 410 g ),drained
- 250 ml Cheddar Cheese ( 1 cup ), grated – reserve about 50 ml for the topping
- 10g Anchor Instant Yeast ( 1 packet )
- 60g Margarine
- 180ml Warm Water ( ⅔ cup )
- 2 Large Eggs, beaten
Method
Mix flour, salt, sugar and cayenne pepper together.
- Step 1 – Add the chopped onion, drained kernels and 200 ml grated cheese and mix.
- Step 2 – Add the Anchor Instant Yeast and mix.
- Step 3 – Dissolve the margarine in the warm water and allow to cool. The liquid must rather be too cool than too warm.
- Step 4 – Add the eggs and beat the mixture together
- Step 5 – Add the liquid to the flour mixture and mix until the ingredients are well distributed.
- Step 6 – Cover with greased plastic and allow to rise in a warm place for 20 minutes.
- Step 7 – Knock the dough down and place into a well greased cast iron pot. Even the dough out in the pot and sprinkle with the remaining 50 ml of grated cheese.
- Step 8 – Close the lid and allow to rise in a warm place until double in volume, about 30 – 45 minutes.
- Step 9 – Place the pot next to the fire and arrange the prepared warm coals around the pot. Place 3 – 4 coals on the lid. Should the coals be too warm, move them further away from the pot and remove 1 from the lid. Add again, should the coals get too cold.
- Step 10 – Check the bread from time to time and bake for about 35 – 40 minutes, until golden brown.
- Step 11 – Allow to stand for 10 minutes and turn out. Wrap or cover the bread in a tea towel, until ready for serving.
Source: https://ilove2bake.co.za/cheese-corn-braai-bread/
Ingredients
- 85gdried red lentils
- 2carrots, quartered lengthways then diced
- 3 sticks celery, sliced
- 2small leeks, sliced
- 2 tbsp tomato purée
- 1 tbsp fresh thyme leaves
- 3large garlic cloves, chopped
- 1 tbsp vegetable bouillon powder
- 1 heaped tsp ground coriander
Method
Step 1 -Tip all the ingredients into a large pan. Pour over 1½ litres boiling water, then stir well.
Step 2 -Cover and leave to simmer for 30 mins until the vegetables and lentils are tender.
Step 3 – Ladle into bowls and eat straightaway, or if you like a really thick texture, blitz a third of the soup with a hand blender or in a food processor.
Source: https://www.bbcgoodfood.com/recipes/winter-vegetable-lentil-soup
Ingredients
- 1 packet of samp and beans mix
- about 500 g of meat cut into small cubes ( I used beef goulash)
- 3 carrots, grated
- 1 big onion, grated
- 1 leak, grated
- 2 small radishes, grated
- chopped celery and parsley to taste (big hand full)
- ½ cup tomato puree
- salt and pepper to taste
- 1 packet of brown onion soup powder (mix with a little water to form a paste)
- 2 beef stock cubes, dissolved in 1½litres of hot water
- chilli flakes to taste (optional)
- 2 bay leaves
- 4 all spice balls
- 2 cloves
- big dash of Worcestershire sauce
Method
Step 1 – Boil the beans in six cups of water till soft. Do not add salt. I used the beans setting on the pressure cooker. You could also use the manual setting for 35 minutes.
Step 2 – When done, be careful when releasing the pressure. Do so slowly, otherwise the liquid spews out with the steam.
Step 3 – Drain the excess water from the beans and discard. You could use this water for your stock, if you want to.
Step 4 – Next add the meat, vegetables and all the remaining ingredients, including the liquid stock, to the cooker.
Step 5 – Close the lid with the manual setting to 35 minutes. Check seasoning at the end.
Source: http://yourrecipeblog.com/recipes/samp-and-bean-soup/
