Tag: recipes

Bacon and Cheese Savoury Tart


15ml (1 tbsp) olive oil

15ml (1 tbsp) butter, and extra for greasing

2 onions, finely chopped

500g (1lb) raw bacon, chopped into bite-sized pieces

30g (1oz) chives, finely chopped

250ml (1 cup) grated cheddar

4 large eggs, whisked

400ml (⅔ pt)  milk

90g (3oz) flour,



Preheat the oven to 180°C/350°F/gas mark 4.

Fry the onions in the butter and oil in a large frying pan until softened.

Add the bacon pieces to the onions and fry on a high heat to brown the meat and get it fully cooked. Be careful not to burn so lower the heat if necessary.

Remove from the heat and place it in a large mixing bowl to cool down.

Stir in the grated cheese and chives.

In another bowl, prepare the batter by mixing the eggs, milk and flour.

Grease a pie dish, measuring at 30cm (12in), with butter.

Spoon the bacon mixture in the pie dish and spread the contents evenly.

Pour the batter in and even out the filling.

Bake in the oven for 25 minutes or until the top is golden and the center cooked.



Serve with salad with acidic dressing to cut through the richness.


Source: Pinterest

Mint Chocolate Chip Fudge

Mint Chocolate Chip Fudge


2 and 1/2 cups semi-sweet chocolate chips, divided

1 14 oz can sweetened condensed milk, divided

1 and 1/2 cups white chocolate baking chips

1 teaspoon peppermint extract (or more, go by your taste preference)

2 drops green food coloring

1 teaspoon canola or vegetable oil

1/2 cup mini chocolate chips and/or Andes Creme De Menthe Baking Chips



Line an 8×8 baking pan with parchment paper. Spray paper with non-stick spray and set aside.


In a small saucepan over low heat, melt 1.5 cups chocolate chips with 3/4 cup sweetened condensed milk,

stirring occasionally. Spread melted chocolate mixture into pan and chill for 5-10 minutes.


In another saucepan, melt white baking chips and remaining condensed milk, stirring until completely smooth. Remove from the heat and add peppermint extract and food coloring.

Spread mint layer over chilled chocolate layer. Chill for 5-10 minutes as you make the final layer.


Melt remaining 1 cup of chocolate chips with 1 tsp oil in the microwave in 30 second increments. Stir until completely smooth. Spread over chilled mint layer. Top with mini chocolate chips and/or Andes baking chips.


Refrigerate at least 2 hours or until fudge is completely set (could take up to 4 hours).

Cut into squares. Store in an airtight container in the refrigerator up to two weeks.


Source: Pinterest

Photo Credit: Pinterest

Lemon Souffle Cheesecake

Lemon Souffle Cheesecake

Lemon Souffle Cheesecake with less than 5 ingredients, this dreamy light lemon souffle cheesecake is the perfect treat


  • 1 lemon
  • 5 large eggs, at room temperature
  • 8oz (225gr) cream cheese, at room temperature
  • 14oz (400gr) sweetened condensed milk
  • Powdered sugar for dusting, optional
  • Helpful Equipment:
    • 8″ Round Springform Pan



Preheat the oven to 325°F (160°C). You will need at least 2.5-in (6cm) deep 8-in (20sm) springform pan.

Cut 3.5-inch (9cm)-wide long strip and 8-inch (20cm) round circle of parchment paper.

Line the sides and the bottom of the springform pan with the prepared parchment paper. Set aside.


  • Zest and juice the lemon. You should get about 1 teaspoon of lemon zest and 2 tablespoons of lemon juice.
  • Separate the egg whites and yolks. Set aside.
  • In a mixing bowl with paddle attachment, or using a handheld electric mixer, beat the cream cheese until smooth and fluffy, about 2 minute. Add condensed milk and beat for another minute. Then add the egg yolks and lemon zest with lemon juice. Continue to beat until well combined, 2-3 minutes.
  • In a separate bowl, beat the egg whites until hard peaks form. Make sure the bowl and the beaters are squeaky clean and free of grease. (Tip: Egg whites at room temperature are easier to beat and reach hard peaks faster.)
  • Fold in half of the whipped egg whites into the cream cheese mixture. Then add the remaining egg whites and gently fold until well-combined and no white streaks are visible.
  • Transfer the batter into the prepared pan and tap on the counter a few times to release any air bubbles. Place an empty baking sheet on lower rack of the oven and pour about 2 cups of boiling water. Put the cake pan on the middle rack above the rack with water bath. Bake for 45 minutes.
  • Turn off the oven and cool the cake in the oven for 30-40 minutes. Remove the sides of the springform pan and gently peel off the parchment paper from the sides. Cool completely on the counter, then refrigerate until ready to serve.
  • Before serving, when the cake is chilled and set, gently remove the parchment paper from the bottom and place the cake on a platter. Dust with powdered sugar, if desired. Store the cake in the fridge, covered, for up to 3 days.


Source: Sweet & Savory/ Pinterest

Photo Credit: Sweet & Savory/ Pinterest

Roasted Tomato Caprese Frittata

Roasted Tomato Caprese Frittata


• 2 tablespoons olive oil

• 1 pint of cherry tomatoes

• 1 garlic clove, minced

• 3 cups of fresh spinach, diced

• 4 oz. fresh mozzarella balls

• 10 eggs

• ½ cup of 2% milk

• salt & pepper

• garnish with chiffoned fresh basil



  1. Preheat oven to 350.
  2. In a large bowl, whisk together eggs and milk. Season with salt & pepper and set aside.
  3. Heat a medium size oven safe skillet to medium heat.
  4. Add olive oil and cherry tomatoes to the pan and cook until slightly charred, about 3-4 minutes.
  5. Next add in garlic and spinach.
  6. Saute and stir until just wilted, about 2 minutes.
  7. Add in the egg mixture. Stir to mix everything together and top eggs with fresh mozzarella balls.
  8. Let sit on burner for 4 minutes.
  9. Transfer pan to oven and bake for 10-12 minutes or until the frittata has set. (the eggs don’t wiggle when you shake the pan)
  10. Garnish with fresh basil and serve!


Source: joyful healthy eats

Photo Credit: Pinterest

Cape Malay Fish Sosaties

Cape Malay Fish Sosaties


3 tbsp butter

3 onions, peeled and sliced

3 tbsp curry powder

3 tbsp coriander seeds

3 tbsp brown sugar

1 cup white wine vinegar

Juice of 3 lemons

1.5 kg hake fillet, cut into 5 cm cubes

18 dried apricots

Salt and black pepper



  1. Melt the butter in a large pot over medium heat. Fry onions until soft, 5 minutes.
  2. Add the curry powder and coriander seeds. Fry until fragrant, 2 minutes.
  3. Add sugar and cook until it caramelises, 3 minutes.
  4. Add vinegar and lemon juice, and simmer for 10 minutes. Remove from the heat and allow to cool.
  5. In the meantime, place fish and dried fruit on 6 wooden skewers. Season and place 1 layer in a non-metal container.
  6. Pour the cooled marinade over the fish. Place in the fridge at least overnight, preferably for 3 days, to allow the flavour to develop. Turn the sosaties 2–3 times while they are marinating.
  7. Braai the sosaties over medium coals for 20 minutes or cook in a 180°C oven for 20 minutes.


Source: mykitchen.co.za

Photo Credit: Pinterest



Recipe by The Kate Tin by Katelyn Williams
Serves 6-8

100g butter
300g milk chocolate, chopped
½ tin condensed milk (eat the rest with a spoon)
200g shortbread biscuits, broken
160g peppermint crisp bars, chopped
80g white marshmallows
Cocoa powder, for dusting

In a saucepan, combine the butter, milk chocolate and condensed milk over low heat and stir until melted.
In a separate bowl, break the biscuit into pieces and combine with the peppermint crisp chunks and marshmallows. Line a standard loaf tin with a sheet of baking paper and set aside. Combine the melted chocolate mixture with the biscuit mixture and stir until combined. Pour into the lined loaf tin and place in the fridge until completely set. Unmould and cut into slices.

TIP: Swop out the biscuits, peppermint crisp and marshmallows for any combination of nuts, sweets or dried fruit.
Bron/Source My Geheime Resepte
Repost Kaalvoet/Barefoot Chef


Pressure Cooker Lamb Dhansak curry

Pressure Cooker Lamb Dhansak curry


2-3 tbsp sunflower or coconut oil

900 g | 2 lbs diced lamb

2 large onions finely diced

4 large garlic cloves minced

1 tbsp ground cumin

1/2 tbsp ground coriander

1/2 tbsp ground turmeric

1/2 tsp salt

10 cardamom pods seeds only

1 tsp ginger paste or freshly grated ginger

100 g | 1/2 cup split red lentils rinsed well

400 g | 14oz tinned tomatoes

240 ml | 1 cup beef or chicken stock (low sodium broth)

1 red chilli roughly chopped (with seeds)

1 cinnamon stick

1 bay leaf

1-2 tbsp honey or to taste (optional)

Fresh coriander (cilantro) to serve

Salt and pepper to season

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Split the cardamom pods and reserve the little seeds. Crush them in a pestle and mortar.

Heat 1-2 tbsp oil in your Instant Pot using the ‘sauté’ function or in a large pan and brown the lamb, in batches.

Set aside.

Add a little more oil in the pressure cooker and sauté the onions for 5 minutes, stirring.

Add the garlic, all the spices, salt and ginger and stir.

Return the lamb to the pot and stir in the lentils.

Add the tomatoes, stock, cinnamon stick and bay leaf and stir to combine.

Cover, set vent to sealing and cook for 20 minutes at high pressure.

Let the pressure release manually for 10 minutes, then manually release the rest.

Taste the curry and season with salt and pepper. Add a little honey if it needs a touch of sweetness.

Serve over rice garnished with fresh coriander (cilantro).


Source: Pinterest

Triple pig & fig braai broodjies

Triple pig & fig braai broodjies



Makes: 4-5 broodjies | Prep: 30 minutes | Cook: 10 – 15 minutes


10 slices of white bread

1 cup melted butter

Whole grain mustard

1 small red onion, sliced thin

½ cup mayonnaise

Sriracha sauce

A small handful of chopped chives

200 g streaky bacon, braaied

5 slices of smoked ham

5 slices of peppered ham

250 g mature cheddar, grated

250 g mozzarella, grated

4-5 preserved figs, thinly sliced

Salt and pepper to taste



  1. Braai or fry your bacon until it’s done to your liking.
  2. Mix your mayo, chives and sriracha together in a bowl. How much sriracha you add is up to how brave you’re feeling.
  3. Mix your two cheeses together in a bowl.
  4. Use a brush to paint both sides of your bread slices with butter.
  5. Spread all your slices out onto a large chopping board or straight onto the kitchen counter.
  6. On one side of the broodjie, spread whole grain mustard, and on the other side spread the sriracha mayo.
  7. On the mustard side add some red onion followed by a good amount of cheese.
  8. On the Sriracha side add a good amount of cheese.
  9. On the mustard side, place a slice of peppered ham and top it with a little cheese. Then add the smoked ham and top it with a few slivers of fig.
  10. Top the fig with a small sprinkle of cheese then add the bacon. The idea is to get layers of cheese in between the meat.
  11. Finally close your broodjie up with the Sriracha mayo side and give it a gentle press to squish it together.
  12. Now rinse and repeat with the rest of the broodjies.
  13. Braai the broodjies very slowly in a flip grid over medium to low coals until the cheese is melted through. Be careful not to rush it or you will have un-melted cheese in the centre.


Source: yuppiechef

Photo Credit: yuppiechef

How to make the perfect biltong

How to make the perfect biltong

Perfect Biltong



2 kg lean roasting beef (Silverside, Topside or London Broil)

125 g rock salt (Any coarse salt will do. The coarser the better)

25 ml brown sugar

5 ml bicarbonate of soda

2.5 ml coarse ground black pepper

12.5 g coarsely ground coriander seeds

200 ml vinegar

50 ml Worcestershire sauce

1 litre warm water



Cut meat into strips of approximately 4 cm thick. Make sure you cut with and not against the grain of the meat.

Mix the salt, brown sugar, bicarbonate of soda, sugar, black pepper and coriander seeds together.

Rub the dry spice mixture into the meat and let it stand for about an hour. The longer it stands the saltier it will become.

Starting with the thicker pieces at the bottom, layer the strips of meat in a large bowel. Mix the Worcestershire sauce and vinegar together and sprinkle the mixture over

each layer. (Do not dip the meat in the mixture)

Leave it in a cool place for 24 hours. It’s important to cover the bowel to prevent flies from getting to it.

Remove meat, strain the vinegar mix and add a litre of warm water to the mix.

Dip the meat into the vinegar/water mix and rub off any salt and spices that still cling.

Squeeze the meat dry with hands or dry it with paper towel.

Roll the meat in the remaining dry spice mixture.

Skewer meat and hang it in a warm, but dry place, making sure they don’t touch anything on the side or bottom. When the air is humid, the meat is at higher risk of spoiling.

Have a fan in the room so that it can blow the hot air onto the meat. Be sure that all the windows are closed so that no flies can get in.

It can take 3 – 20 days for the meat to dry, it depends on various factors, the weather being one them.


Source:liferetreat, Pinterest

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