Tipsy Tarts Deli

Beef and cauli mash shepherds pie INGREDIENTS 400 g beef mince 125 g streaky bacon, chopped 40 g butter 1 large onion, finely chopped 4 celery sticks, roughly chopped 2-3 garlic cloves, minced 50 g tomato paste 250 ml good-quality beef stock 3 fresh thyme large sprigs, chopped 200 g button mushrooms, sliced 1x400 can chopped tomatoes 3 fresh origanum large sprigs, chopped Sea salt and freshly ground black pepper, to taste 1 cauliflower head, broken into florets 2 free-range egg yolks 100 g butter Ground nutmeg, to taste COOKING INSTRUCTIONS Sauté the mince and bacon in the butter in a medium-sized, heavy-based frying pan until golden brown. Once the mince has browned, remove it from the pan and add the onion and celery. Sauté the onion and celery in the fat until golden brown. Add the garlic and sauté until aromatic. Return the mince to the pan, add the tomato paste and stir until a dark sediment collects on the base of the pan (this sediment gives the mince an amazing roasted flav

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.