Hearing loss and living life
This week we made a chowder and a soup in our trusty potjie. The Engineer also baked roosterkoek.
The happiest accident was the ham and cheese quesadillas, try them you will love them. We made them the same way as the bolognese ones that you can also try.
Continue reading “Fireside Dinner Menu # 9”
This week I have a menu that saw us by the braai 6 out of the 7 evenings. Links to various recipes are available and quite a few by Jan Braai. I see that his website was revamped this week so go and take a look!
The highlight for me in this menu is the Moroccan chicken pie. A lifetime ago the Engineer and I (when young and free and able to stay awake later than 8pm) had a date at a cooking school. This specific evening was Moroccan themed, and I think that is probably what kindled my love for Moroccan food as well. On the menu that night was a Moroccan chicken pie, very different from the traditional South African version. It is a blend of beautiful flavours. Try it, you will not be sorry. I was even so impressed with this one that I remembered to take some photographs.
Again a lot of carbs… what can I say? Also a lot of bacon. The pulled pork braaibroodjie was very experimental, but I cooked the pork in my slow cooker and the Lilliputians also had it with pasta the next day for their lunch. Fantastic leftover food! And yes, Friday night came from two different boxes in my freezer… do not judge! I at least made a salad too.
This menu is full of recipe links and beautiful combinations. It also features two fantastic sauces. The one that did however surprise me the most was Friday night’s mustard sauce. So simple to make and honestly fantastic. The Engineer had to make more to put in the fridge.
You are again welcome to download the clickable menu here:
This week there was a lot of chicken mainly because I felt guilty about starting the week off with fillet. How spoilt can you be?
The Thursday night pasta dish is one of my ultimate one-pot dishes. And the fancy little star indicates that a recipe will be dug up soon and shared with you. It currently exists in Afrikaans in my mother’s handwriting, so I just need to take a little time with it. The links to some of the other recipes are available in the downloadable PDF.
The cornbread on Sunday is however the perfect little loaf and I am happy to share that with you here:
1 small packet of self raising flour
1 tin of whole kernel corn (drained)
1 tin of milk (use the corn’s empty one)
2 eggs
a pinch of salt
Mix everything together, pour into a loaf pan and bake at about 180 degrees C for 35 to 45 minutes.