Our five year old reckons this bobotie is "better than infinity chocolates"! Long may that last!
Bobotie (pronounced ba-boer-ty) is a well-known South African dish made up of spiced mince baked with an egg-custard topping. We eat this loads! Tonight the man of the house cooked a double of this recipe which made enough for tonight's dinner (for our family of four), plus two more family sized meals for the freezer. His secret is to add fried streaky bacon to the mix as well.
The recipe below is mild on the curry flavours. The spices could easily be beefed up for those with more adventurous palettes.
Apologies for the poor quality photo - I had to snap a quick shot of the freezer meal. Tonight's dinner didn't last long enough to get my camera near it!
This recipe is from "Raising Superheroes" by Prof Tim Noakes, Jonno Proudfoot and Bridget Surtees. Thank you to infinity 🙂
Insanely delicious low carb muffins that freeze like a dream. It's worth making a double!
This recipe comes from the Real Meal Revolution "Raising Superheroes" recipe book by Prof Tim Noakes, Jonno Proudfoot and Bridget Surettes. THANK YOU!
This gorgeous green soup has been copied from Chelsea Winter's website www.chelseawinter.co.nz and contains no less than 12 fabulous vegetables! A couple of Chelsea's tips:
# It’s a pretty forgiving recipe, so you can use up the veges you have lying around. If it’s too thick, thin it out with more stock or cream.
# For a superfood boost, add some kale leaves in when simmering the other vegetables.
# When using the leek, discard the very outer leaves and the firm dark green tops.
# To make this soup dairy-free, leave out the Parmesan, swap the butter with coconut oil and replace the crème fraîche and cream with 2 cups of coconut milk and/or coconut cream.
A hectically healthy nut and seed bread with no raising time, no kneading, and just a couple of dishes to wash. Free from wheat, sugar and yeast. Check out www.mynewroots.org for all the details.
Make up these wraps with what ever you have in the fridge, especially left over meats.
A frittata is faster to make than a baked slice or quiche, and can be prepared from ingredients found in almost any kitchen without the need to turn the oven on.
This combination makes a popular and interesting soup with a complex flavour. Alison Holst has been thanked by several restaurateurs for this recipe.