RecipesIngredientsMeat and poultryBeefBeef minceBobotie is the South African version of meatloaf. If you don& 39;t own a cast-iron pan that can go from the hob to the oven, cook everything in a frying pan first, then transfer to a baking dish.Recipe by:London, England, UK8 people made thisIngredientsServes: 4 2 slices dry white bread1 tablespoon butter2 onions, chopped500g beef mince4 garlic cloves, minced2 tablespoons red chilli paste1/2 teaspoon dried mint1/2 teaspoon dried thyme3 cloves5 allspice berries4 tablespoons mango chutney3 tablespoons raisins2 bay leavessalt and pepper to taste200ml milk3 eggs, lightly beatenMethodPrep:15min ›Cook:1hr ›Ready in:1hr15minPreheat oven to 180 C / Gas 4.
Sift the flour, mixed with a pinch of salt and add the diced butter and mix until you get a crumbly dough, then add the beaten egg and cold water and knead until you get a soft and malleable dough. Put the dough in cling film and leave it to cool for at least 30 minutes. Meanwhile, prepare the filling.
If you feel like there’s a finger-wagging angel sitting on one shoulder harping about how you need to eat and drink more vegetables and a devil hanging out on the other beckoning you to indulge in a cocktail instead, maybe the answer is to listen to both of them.These savory bevvies start with freshly pressed juice, which lends a vibrant hue and glass full of vitamins and antioxidants that even makes having two of them feel nearly guilt-free.
It is a roll that is easy to make, and with the recipe I can't brag that it belongs to me, because I took it from my mother. So we start working with the ingredients at room temperature. We melt the butter in a pan with a thick bottom. Add the 3 tablespoons of flour and mix well so as not to become lumpy.
DirectionsFor the pierogi dough:Work the egg, sour cream, butter, chives, and salt together by hand to form a dough. Don’t worry if the mixture is not uniform and, as with pie dough, don’t overwork it. Pour the flour onto a work surface and make a well in the center. Add the sour cream mixture and mix thoroughly with your hands until a dough forms.
Look for bright magenta-red stalks of rhubarb for this recipe and avoid thin, green ones, which are often more tart.Shop for rosewater at Middle Eastern and Indian grocery stores, or online.Method1 Cook the rhubarb: Place a medium-sized, heat-proof bowl on the counter next to the stove. In a wide, deep skillet over medium heat, stir together the sugar, orange zest and orange juice.
