Tipsy Tarts Deli

I'm no Vegan but my partner is and it kills me to pay R100 for a 300g piece of processed plant protein. So I did a bit of digging and found this. It's vegan, mouth-watering, tender, chewy, juicy, flavourful and meat-like. Amazing! BBQ or pan fry then serve whole or slice and put on top of salad for a steak salad. So delicious and satisfying! Ingredients For the vegan seitan steaks: 1 ½ cups vital wheat gluten 1 cup cooked lentils (I used canned) 6 tablespoons water 2 tablespoons nutritional yeast 2 tablespoons tomato paste 2 tablespoons soy sauce 1 teaspoon garlic powder 1 teaspoon chili powder ½ teaspoon liquid smoke ¼ teaspoon black pepper For the vegan seitan steak marinade: ¼ cup water 2 tablespoons olive oil 2 tablespoons soy sauce 1 tablespoon maple syrup or agave Instructions To make the vegan seitan steaks: Add all of the vegan seitan steak ingredients to a food processor and pulse to combine, stopping to scrape down the sides as needed until everything is well mixed.

INGREDIENTS 200g corn kernels 3 tomatoes, cubed 2 tins tuna in brine 600g rigatoni 50g butter 50g plain flour 600ml milk 250g strong cheddar, grated large handful chopped parsley Method Heat oven to 180C/fan 160C/gas 4. Boil the pasta for 2 mins less time than stated on the pack. To make the sauce, melt the butter in a saucepan and stir in the flour. Cook for 1 min, then gradually stir in the milk to make a thick white sauce. Remove from the heat and stir in all but a handful of cheese. Drain the pasta, mix with the white sauce, tuna, sweetcorn and parsley, then season. Transfer to a baking dish and top with the rest of the grated cheese. Bake for 15-20 mins until the cheese on top is golden and starting to brown.

Perfect for feeding the masses and one can make them ahead; eat it with you hands and not a single dish or pan or utensil to be washed. These bread rolls are baked wrapped in foil. The only kitchen equipment you’ll use is a knife to cut the top off the rolls. Cut the top of the roll off and scoop out the middle to create a hollow. Line the hollow with bacon. Make sure the bread bowls are properly lined with bacon (free range please) to stop the egg from leaking through the bread.  Crack an egg (free range) and pour into hollow. Top with grated Cheddar cheese or Mozzarella - I refer Mozzarella. Put the top back on and wrap with foil, then leave them in the fridge until you need them.  Pop them in the oven ... et voila! A great way to use stale or not-so-fresh bread rolls. It’s also great for on the go!  Great food for camping trips - Just place them on the edge of the fire near (not on) hot coals. The foil traps the heat well and it will cook in no time!

Ingredients 1 ounce dried ancho or other large dried red chillies 1/2 cup boiling water 1 cup fresh white breadcrumbs 1/3 cup milk 1 pound ground beef 1 egg 2 cloves garlic, crushed 1/2 cup cilantro leaves, finely chopped 2 teaspoons ground coriander seeds Sea salt and cracked black pepper 1/4 cup extra-virgin olive oil 1 yellow onion, finely chopped 2 cloves garlic, crushed 2 tablespoons tomato paste 1 tablespoon brown sugar 1 tablespoon malt vinegar 1/2 cup beef stock 2 (14-ounce) cans chopped tomatoes 2 (14-ounce) cans black beans, drained and rinsed 1 tablespoon smoked paprika 2 (3 1/2-ounce) dried chorizos, skin removed and roughly chopped Steamed rice and sour cream, to serve Method Preheat oven to 400°F. Place the ancho chiles and boiling water in a bowl and allow to stand for 10–15 minutes or until soft. Drain and roughly chop the chiles, reserving the liquid. Set aside. Place the breadcrumbs and milk in a large bowl and mix well to combine. Set aside for 5 minutes or until the

Here is a simple supper for when you fancy something fresh and delicious but you don't have much time on your hands. One can use any firm fleshed white/line fish. The poached egg lends richness, resulting in a healthy dish with a touch of luxury. Pan Fried Vietnamese River Cobbler with a Poached Egg Serves 2 Ingredients 2 skinless river cobbler fillets 2 large eggs 2 tbsp flour salt and pepper olive oil a salad of your choice - we used lamb's lettuce, spinach, peppers, spring onions, cucumber and tomatoes - a simple green salad would work well too Method 1. First boil a kettle. Next, on a plate, mix together the flour with some salt and pepper. Lay the fish fillets on the plate and thoroughly coat them in this mixture, shake off the excess and set aside. 2. Put a large non-stick frying pan on to heat with a little olive oil. Pour water from the kettle into a medium-sized saucepan and put it on to heat, ready to poach the eggs. 3. Poach the eggs for 3 minutes for a soft a

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.