Tipsy Tarts Deli

Ingredients ½ cup unsalted butter 2 tablespoons olive oil 6 sliced onions 2 cloves garlic 5 cups beef/chicken broth 2 tablespoons dry sherry 2 bay leaves 1 teaspoon dried thyme 1 pinch salt and pepper to taste 4 slices French loaf 4 slices provolone cheese 2 slices Swiss cheese, diced ¼ cup grated Parmesan cheese Caramelize onions in butter. Add chopoped garlic Add Sherry Add stock, bay leaves and thyme Toast bread and grill with provolone cheese Place a slice on top of served bowl of soup and Sprinkle with Swiss and Parmesan cheese.

Ingredients 3 cups chicken stock 1 can Coconut Milk 400 g cooked chicken meat pulled (I use roast chicken) 250 g sliced mushrooms 6 Spring Onions, chopped 1 de-seeded chopped chilli 2 stalks lemongrass, bottom half only, cut into 1-2 inch pieces Use the juice of 1 - 2 inch piece of ginger Juice and rind of 1 lime 1 cup cherry tomatoes,halves Salt as needed 1 bunch Corriander METHOD Heat the oil in a large wok or deep frying pan and fry the spring onions for 2 to 3 mins.  Add the chicken strips and stir-fry for 4 to 5 mins until no longer pink (if using raw chicken).  Pour in Coconut milk and let simmer for 5 mins. Pour in the stock and add the lime juice and zest and chilli. Simmer gently for 10 to 15 mins until the chicken is just cooked. Season to taste with salt and freshly ground black pepper.  Stir in the coriander and simmer for 1 to 2 mins until just wilted.  Serve in warmed bowls.

Potato Dumplings with Mushroom Gravy and Red Beet Dumplings: 1.5 kg (6 cups) raw potatoes, peeled and finely grated  500 g (2 cups) cooked potatoes, peeled and finely grated  1/2 cup (125 ml) milk  1 tsp (5 ml) salt  dash of black pepper (optional)  Mushroom Gravy:  1 large onion, finely diced  1 Tbsp (15 ml) butter  1 cup (250 ml) mushrooms, thinly sliced  2 Tbsp (30 ml) soy sauce  2 cups (500 ml) milk  1 tsp (5 ml) cornstarch  1/4 tsp (1 ml) dried thyme  herbal salt and black pepper to taste  1 Tbsp (15 ml) freshly chopped parsley  Red Beet Salad:  500 g (2 cups) red beets, cooked  1/2 medium-sized onion, finely diced  1 Tbsp (15 ml) flax oil  1 Tbsp (15 ml) nut oil  pinch sea salt  dash of ground cloves  2 Tbsp (30 ml) rice wine vinegar  1/2 tsp (2 ml) apple cider vinegar  1 1/2 Tbsp (23 ml) horseradish  1 Tbsp (15 ml) chives, chopped  1 Tbsp (15 ml) almon...

These recipes are practical for making in Airbnb kitchens as they use basic ingredients and don’t require a long ingredient list. Spaghetti Bolognaise - an all time fav Spaghetti Pasta Sauce (or tomato paste + garlic + Italian herbs) Ground Beef Ciabatta Method Fry the ground beef until cooked. Add pasta sauce and simmer for 30 mins or so. While that is cooking boil the spaghetti Serve with a little grated Parmesan cheese and ciabatta. Rotisserie Chicken This is available in most grocery stores. Serve is with a salad. One can also buy complete salsalads in most grocery stores, with salad dressing. One can then use the left-over chicken to make sandwiches or chicken soup the next day. Chicken Soup Chicken broth (made from the bones of the rotisserie chicken). potatoes Left-over rotisserie chicken carrots Seasoning Add all of the above to the chicken broth and simmer for an hour. I add Ina Paarman's chicken flavoured stock powder for seasoning. Beef Tacos Most grocery stores sell Tac...

Ingredients 2 tablespoons butter 1 onion, chopped 2 sticks celery 2 carrots, peeled, chopped 3 cloves of garlic finely grated 500ml chicken stock 300g split peas 300g thickly sliced ham or bacon diced 1 bayleaf Salt and pepper Method STEP 1 Heat the butter in a saucepan and when lightly foaming gently cook carrot, onion and celery until softened, but not coloured. STEP 2 Add garlic and then pour in chicken stock. Simmer until softened. STEP 3 Add split peas and bayleaf and bring back to the boil. Simmer for about 1 hour. STEP 4 Remove from the heat and blend until smooth. Stir in 300g diced ham and serve. Season with salt and pepper.