Tipsy Tarts Deli

INGREDIENTS · 8-10 Tablespoons Oil · 1 kg Leg Mutton or Lamb · 6 Cardoman pods · 1 Tablespoon Cumin powder · 1 teaspoon Cumin Seeds · 2 Tablespooons Fresh Ginger and Garlic · 5ml Salt (Salt to taste) · 250ml Plain Yogurt · 3 Cups Rice · 3 Large Onions · 1 Bunch Mint · 1 Bunch Thyme · 1 Bunch Dhania · 6 sticks Cinnamon · 6 Cloves · 6 Bay Leaves · 4 Anistars · 1 Tablespoon Dhania Powder · 2 Cups Black Lentils · 1 ½ (level) Tablespoons Turmeric Powder · 4 Boiled Eggs · 4 Level Tablespoons Masala · 6-8 Potatoes METHOD Cut meat into cubes then wash and drain. Add all spices, salt, yogurt ;add ½ bunch mint, ½ bunch thyme, ½ bunch Dhania and 2 Tablespoons oil. Marinate mixture for 1 hour. Boil lentils with 2 ml salt and a pinch of turmeric. (I use tinned lentils) Boil rice with 4 Cardamon pods, 3 cinnamon stick, 3 bay leaves, 2 anistars, a tablespoon of Cumin seeds, 10ml salt and pinch of turmeric powder for 15-20 minutes until ¾ co

  Seared chicken, fresh mozzarella and tomato halves, creamy avocado slices and shredded basil leaves are drizzled with an incredible balsamic dressing that doubles as a marinade for the ultimate salad! Ingredients Marinade: 4 tablespoons of the balsamic marinade. Reserve the remaining dressing to use later in the refrigerator. Salad: Seared chicken - crispy on the edges and golden. For this salad I used boneless, skinless thighs but you can use breasts if you wish. cherry tomatoes or chopped Roma tomatoes. Mozzarella balls Romaine, butter, ice berg or spinach are all fine to use as the base Sliced avo Shredded basil to garnish

Mediterranean tuna salad 1 baby cos lettuce, leaves torn 200g red grape tomatoes, halved 1 small red onion, halved, thinly sliced 1 Lebanese cucumber, cut into 2cm cubes 1 green capsicum, cut into 2cm cubes 2/3 cup feta 2/3 cup pitted kalamata olives 2 tablespoons chopped fresh oregano 2 x 185g cans tuna in oil 1/4 cup red wine vinegar crusty bread, to serve METHOD Place lettuce, tomatoes, onion, cucumber, capsicum, feta, olives and oregano in a large bowl. Add tuna (undrained). Drizzle with vinegar. Season with pepper. Toss gently to combine. Serve. Classic Nicoise Salad Ingredients 1 pound red-skinned potatoes, sliced 1/3 inch thick salt 2 tablespoons dry white wine 10 ounces haricots verts or thin green beans, trimmed 4 large eggs 1/4 cup white wine vinegar 1/2 shallot, minced (about 2 tablespoons) 2 tablespoons dijon mustard 1 tablespoon chopped fresh thyme Freshly ground pepper 3/4 cup extra-virgin olive oil 8 cherry tomatoes or small cocktail tomatoes, halved or quartered 1 h

The first ever recipe for banana bread was published by Pillsbury in 1933, during the Great Depression, as a way to stretch out the weekly groceries.  Ingredients 2 cups flour 2 teaspoons baking powder 1 teaspoon baking powder Pinch salt 2 eggs 1 cup sugar 3 very ripe bananas 1 teaspoon vanilla 1/2 cup vegetable oil 1 teaspoon cinnamon Directions Preheat the oven to 180 degrees C.  In a medium bowl, combine the flour, baking soda, baking powder and salt.  In a large bowl, cream together the eggs and sugar.  Use a hand mixer to beat the bananas. A couple lumpy bits will make the bread even tastier Stir in the mashed bananas, vanilla, oil and cinnamon.  Stir in the flour mixture, a third at a time, until just combined. Pour the batter into a loaf tin.  Bake for 45 - 55 mins.

Ingredients: MARINADE 6 rosemary sprigs 8 thyme sprigs 2 bay leaves 5ml black pepper 500g mirepoix or cubes of root vegetables 6 garlic cloves 2 litres red wine ROAST 2,7kg springbok leg 8 garlic cloves, halved 30ml olive oil 500g mirepoix or cubes of root vegetables 50ml tomato paste 250g streaky bacon, fried 4 thyme sprigs 4 rosemary sprigs 2 bay leaves 10ml crushed black pepper 200g dried apricots, optional SAUCE 30ml mild German mustard 60ml redcurrant jelly 100ml port beurre manié, as needed 200ml sour cream, optional VEGETABLES 3 turnips 3 parsnips 3 celeriacs 3 carrots 2 onions 2 sweet potatoes 2 thyme sprigs 2 rosemary sprigs coarse salt and black pepper, to taste 50ml olive oil POTATOES 4 large potatoes 20ml olive oil 250g assorted mushrooms 1 garlic clove 10ml fresh flat-leaf parsley, chopped 2 spring onions, chopped 50g – 80g butter 50g – 80g cheddar, grated Method: Mix all the marinade ingredients together and marina

INGREDIENTS 6 large eggs 1 cup milk 1/2 cup fried diced onion 1/4 tsp Paprika 1/4 tsp. ground pepper 1/2 cup grated Cheddar Cheese 5 slices diced Bacon, cooked crisp and crumbled Butter to grease muffin tin season to taste (I use 2 tsp Ina Paarman's Chicken stock powder) METHOD Preheat oven to 180 degrees C. In a large bowl whisk the eggs and milk until eggs are broken up. Stir in the rest of the ingredients. Grease a metal muffin tin and pour the mixture into each cup filling it ¾ of the way. Bake in the oven for 15 minutes or until knife inserted comes out clean.

Most of the menu ideas below are vegetarian, however you can always substitute the soy mince with the real thing. These are just simple ideas. If you REALLY don't like working with food, hire someone like me - a personal chef - to fill your freezer and fridge with pre-packed, pre-cooked meals. Tasty, Spicy Vegetarian Mince 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 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,