Category Starters

Hot Potato Blogger Challenge Recipe: Baked Smoked Salmon Trout and Courgette Croquettes

Serves 4 to 6

This is a good recipe for a breakfast, brunch or dinner party starter. The croquettes are baked, so they can all be cooked in one batch. It is a good idea to bake them on silicone or baking paper to prevent them sticking. They can be made ahead of time up to coating with the cheese mixture, refrigerated for a few hours, then cooked just before serving.

Flavour Combination:

½ cup cheddar cheese, finely grated

¼ cup ground almonds

¼ cup desiccated coconut

2 cups cooked potato, peeled and mashed

80g smoked salmon trout ribbons, finely chopped

4 to 6 baby courgettes, grated

himalayan salt, to taste

2 eggs, beaten

fresh rocket, to garnish (optional)

To make:

  1. Preheat oven to 180*c
  2. Mix together the cheddar cheese, ground almonds and desiccated coconut, set aside.
  3. Mix the smo...
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Spicy Lentil and Beetroot Soup with Oriental Dried Fruit and Onion Chutney

I’m not really sure what I snacked on before the lovely Nina Timm sent an interesting looking package to me last week.  The box contained Moir’s Cream Crackers, Fairview Erik’s Goat’s Cheese Gouda and a jar of Oriental Dried Fruit and Onion Chutney.  Slowly but surely that package has been sustaining me over the past few days while I’ve been plodding through admin duties.

A delicious oriental dried fruit and onion chutney and very tasty goat's gouda cheese!

A delicious oriental dried fruit and onion chutney and very tasty goat’s gouda cheese!

Determined not to finish every bite of deliciousness before using at least one product in a culinary way, I simply topped a bowl of Spicy Lentil and Beetroot Soup with plain yoghurt and Nina Timm’s Oriental Dried Fruit and Onion Chutney.  I’ve never used chutney as a soup garnish before, but it worked!

The Spicy Lentil and Bee...

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Frozen Assets – Freshly Blogged Challenge 1!

It is ironic that my first challenge for Freshly Blogged was the last time I cooked in my Noordhoek home.  In early July, my son and I moved from the suburban part of Noordhoek to our new rental property in the quaint collection of Harfield Village cottages. 

And so it was with pure elation that I set to work transforming the ingredients of the first challenge – eager to enjoy my last precious moments spent cooking in that now familiar space.  Knowing that the next week I would be getting used to new cupboard space, work surfaces and an unfamiliar oven; made me appreciate the galley-like kitchen even more. 

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