Tipsy Tarts Deli

Biltong is South African dried meat. The word comes from Dutch with BIL meaning buttock and TONG meaning strip. Biltong is really good. Do not even think of comparing biltong to "beef jerky". Biltong is a delicacy that many South Africans love to eat. Method  Wash the meat. Cut 1 Kg of Silverside or Topside meat at an angle with the grain into about one inch strips. Sprinkle vinegar over the meat Place 1/2 cup whole coriander in a bag and lightly crush the whole coriander so that the effect of the coriander will be greater. Make the "biltong mix" by combining 1 level course or salt, 1/4 cup brown sugar, coriander, 1/2 teaspoon black pepper. Dip the meat into the "biltong mix" until all the mix is used up. Place the meat in a tray for a few hours, or over night, in the fridge. After a few hours dump any blood that has seeped out of the meat. Dip the biltong quickly into a water/vinegar mixture to remove surface salt. Hang the biltong by making a very s

PECAN PIE Ingredients Pre-made Short-crust pastry 4 Tbls butter 3 large Eggs, Slightly Beaten 1 Cup maple syrup 1/2 Cup granulated Sugar (dark brown for baking) 2 Tablespoons Flour 1/2 Teaspoon Salt 1 Teaspoon Vanilla 160g Broken pecans Preheat oven to 200 deg C Bake the crust first at 200 deg C for 10 mins. To stop the crust from fluffing up and rising, line with some foil and weight it down or you can just pop holes in it with a fork. Remember to turn oven down again to 135 deg C or if you're not experienced with pie shells don't bother with this step. Melt butter and mix remaining ingredients - blend really well (use electric beater if you have). Fold in pecans and pour into shell. Slow bake it at the low temp of 135 deg C to ensure even baking for 60 mins. Serve after fully cooled. I like to refridgerate it a bit after it has cooled.

As you age, you slowly lose both muscle mass and bone mass. It's important to have more muscle mass than fat mass in your body, as it can burn more calories at rest than and when active. Eat more high-quality proteins. Consuming lean sources of protein will help you preserve our metabolically active muscle mass, thus helping us maintain a flatter stomach. High-quality protein choices are seafood like salmon, tuna, or chicken breast, eggs, and plant-based sources of protein are beans, lentils, nuts, and seeds. Eat high-fiber cereal Women and men over 50 should aim to get 21 grams and 30 grams of fiber per day. High-fiber cereal makes a major deposit in your fiber bank while also adding a variety of other vitamins and minerals. You can pair your cereal with a plant milk and yoghurt. Be sure drink water with it to help make it become more of a 'moving' experience. Consume more seafood Fish is a high-quality source of protein and a complete source of protein. Salmon is lean hi

I don't get up early enough to have hot water and lemon before breakfast. I normaly have a healthy smoothie and then more of a "breakfast" at 10 a.m. SMOOTHIE I thick slice of pineapple, juiced 1/2 small papaya in blender Add pineapple juice to blender and 3 tablespoons of fat-free yoghurt and 1/2 glass water 10 a.m. (my time for breakfast) - You can reverse your smoothie & breakfast if you're an office worker. OMLETTE 2 egg whites beaten 1 tomato, chopped 2 mushrooms, chopped 1 tblspoon chopped, fresh parsley LUNCH/DINNER RECIPES Hearty Mushroom Chilli 1 pound lean ground beef (substitute with soy bits if you have colesterol problems)  1 cup onions, chopped  4 garlic cloves, minced  1 green pepper, chopped  1 pound mushrooms, sliced  12 black olives, chopped  1 small can tomato puree  2 cans diced tomatoes  1 tablespoon ground fennel  1 teaspoon ground cumin  1 teaspoon garlic powder  1 teaspoon onion powder  Cayenne to taste  Juice of 1 lime  Fresh cilantro f

Who says Vegetarian food is boring? I'm by no means a Vegetarian but often have to cook for Vegetarians and Vegans. I got home this evening and was too lazy to go shopping or go to any great lengths to cook, for that matter. My best is foraging through the fridge and cupboards and making something out of nothing. This took me just 10 minutes. Boil the kettle and soad 1 cup Soy Mince (or any plant based mince) in 1 cup boiled water. Put the pot on the stove and heat to medium heat. While that is warming up, crush 4 garlic cloves; chop 2 Jalepeno chillis Place in pot (no oil) with 2 heaped teaspoons Basil Pesto. Then add the Soy Mince and mix well. Spices - 1 tspn Paprika, 2 tspn masala, salt and pepper Add a can of chopped tomatoes Some chopped fresh mint At the end add half a tub of Mascapone cheese. Yum!!

Your meal plan for a typical week  Day 1  Breakfast:  Combine a small banana, a big handful of strawberries, a pot of low-fat natural yoghurt and the same volume of skimmed milk in a blender.  Whizz until smooth and frothy.  One slice of mixed-grain seedy bread (toasted if you prefer) with reduced-fat olive oil spread and a teaspoon or two of high-fruit jam.  Lunch:  Mix half a tin of tuna (in brine, drained) with chopped celery, peppers, spring onions and one tablespoon low-fat mayo.  Use to fill a wholemeal pitta and top with lots of mixed salad leaves.  Snack:  Pear  Dinner: Chilli Boil four level tablespoons of brown rice - this will take about 40 minutes while you get on with the chilli.  Heat a teaspoon olive oil in a non-stick pan.  Add a small chopped onion and two cloves of garlic, allow to soften.  Add a sliced courgette, a handful of mushrooms and a small pepper, cut into chunks.  Drain a tin of chickpeas, rinse well and add to the pan, along with a stock cube, a small tin o

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) almonds, blanched and coarsely chopped (optional)  Dumplings:  Fill two-thirds of a large pot with slightly salted water.  Place on st