Tag: cooking

Easy Cheesy Mielie Braai Bread 


  • 500 g Self-raising flour
  • 250 g Cheddar cheese, grated
  • 1 cup Frozen corn
  • 500 ml Maas or buttermilk
  • 1 Large onion, chopped
  • 1 KNORR Cheese and Bacon flavour Potato Bake


  1. In a bowl mix together all the ingredients, reserving a little grated cheese.
  2. Spoon the dough into one large greased loaf tin or two smaller greased loaf tins, top with reserved cheese.
  3. Bake for about one hour at 180°C or until golden and cooked through.
  4. Delicious served as an accompaniment to braaied meat.

Source: drinksfeed

Photo Credit: drinksfeed

Peri Peri Chicken Livers


1 tablespoon butter (the best butter you can find)

1 tablespoon olive oil

1 large onion, finely chopped

1 tablespoon finely minced garlic (2 large cloves)

1/2 cup red bell pepper, diced

450g chicken livers, cleaned and trimmed of excess fat

1 teaspoon salt

1 teaspoon cracked black pepper

1/2 tablespoon Worcestershire sauce

2 tablespoons tomato paste

1 1/2 teaspoons cumin

1 1/2 teaspoons smoked paprika

1 teaspoon peri peri chili powder OR fresh chopped red chili (depends on how spicy you want it!)

1 tablespoon fresh oregano leaves

2-3 bay leaves depending on size

1/4 cup fresh lemon juice

200lm heavy cream

1-2 tablespoons brandy

To serve: fresh parsley and crusty bread with butter



Heat butter and olive oil in a large skillet over medium heat. Sauté onions for 3 minutes or until translucent, add garlic and chicken livers. Sauté until chicken livers are browned, then add red peppers and sprinkle with salt and pepper. Stir, add tomato paste, Worcestershire sauce, seasonings, oregano, bay leaves and lemon juice.


Cook for 2 minutes, stirring until all the flavours are combined. Add heavy cream and simmer for 5-10 minutes, being careful not to overcook the chicken livers. I usually test one by cutting it open and it should still be just slightly pink in the middle. Pour brandy into the pan, sprinkle with parsley and serve with crusty bread.


Source: thedaleyplate.com

Italian Baked Meatballs

Italian Baked Meatballs


  • onions 3, diced
  • olive oil
  • garlic 5 cloves, crushed
  • bay leaves 3
  • chopped tomatoes 400g tin
  • passata 600ml
  • tomato purée 2 tbsp
  • brown sugar 1 tbsp
  • red wine vinegar 1 tbsp
  • beef mince 500g pack
  • fresh breadcrumbs 125g
  • fennel seeds 1 tbsp
  • dried oregano 1 tbsp
  • egg 1
  • mozzarella 250g grated, buy a large block
  • mascarpone 100g
  • olive oil a drizzle
  • fresh oregano a few leaves (optional)
  • crusty bread or pasta or rice



Step 1

Put the onions and 2 tbsp oil in your biggest frying pan, and fry gently until softened. Add the garlic, then increase the heat and fry for a few minutes. Scoop half the softened onions from the pan into a large mixing bowl.


Step 2

Add the bay leaves, tomatoes, passata, purée, brown sugar and red wine vinegar to the frying pan, and bring to a simmer. Bubble for 20 minutes until the sauce has reduced and thickened, and the surface is glistening. Season.


Step 3

When the reserved onions have cooled, add the beef mince, breadcrumbs, fennel seeds, oregano and egg with plenty of seasoning. Mix everything with your hands really well, then shape into 20 meatballs. Heat 1tbsp oil in a non-stick frying pan and brown the meatballs in batches, adding more oil as you need – the meatballs should be almost cooked through. Cool. Mix 200g of the grated mozzarella with the mascarpone and a little salt.


Step 4

When everything has cooled to room temperature, combine the meatballs and tomato sauce in a big baking dish. Blob over the cheesy mascarpone, and scatter over the remaining mozzarella. Freeze now.


Step 5

Heat the oven to 180C/fan 160C/gas 4. Cover the dish tightly with an extra layer of foil and bake for 30 minutes, then remove the foil and bake for a further 30-45 minutes, until the meatballs are piping hot and cooked through, and the cheesy top is golden and bubbling. Let the dish cool for 5 minutes, then add a drizzle of olive oil and a scatter of fresh oregano, if you like, before spooning straight from the dish. Serve with crusty bread, pasta or rice.


Step 6

*Freezing notes: Open-freeze in the baking dish until solid, but don’t leave it for too long, then cover with a layer of foil, then clingfilm to keep airtight (use clingfilm on its own and you risk taking off the cheesy topping when you remove it), or freeze in individual baking dishes in the same way. The day before you want to bake them, transfer the frozen dish to the fridge. When defrosted, finish the dish as above.


Source: Pinterest / Olive Magazine

Photo Credit: Pinterest/ Olive Magazine

Egg plant pizza

Julia Child’s Eggplant Pizza

Eggplant Pizza


Eggplant (globe / 10 inches in length and about 9 oz)

2 T Olive oil

2 t seasoning (Italian)

1 T salt

1/3 cup parmesan cheese (freshly grated)

1/3 cup mozzarella cheese (freshly grated)


For the Sauce:

¼ t dried oregano

½ t seasoning (Italian / dry)

1 can of diced tomatoes

3 pcs of finely minced large garlic cloves

3 t olive oil (extra virgin)

Cooking Procedure:

The first thing to do is to cut your eggplant in circles, with at least half an inch thickness for each.

Place them on paper towels and add a sprinkle of salt, to release the extra liquid inside. Let it sit for a few minutes, and start preheating your oven to 375 degrees F.

You can now make your sauce. In a saucepan, sauté garlic in your olive oil. Add your diced tomatoes (with the juice), seasoning, and oregano, and simmer.

Wait for your tomatoes to soften, and for the juice to thicken, making it perfect for spreading, once the eggplants are done.

Roast your eggplants. However, before doing this, you have to grease your eggplants with olive oil first, and add a generous amount of seasoning on top.

Make sure that you are using a non-stick baking pan, to avoid sticking and damaging the flesh of the eggplant. Bake your eggplant slices for at least 25 minutes.

Once your eggplants are done baking, take the out of the oven, and spread your sauce on top. Add your cheeses (mozzarella and parmesan) on top, and place them back into the oven in a broiler setting. Broil your eggplant slices for at least 6 minutes, but do not over do it. You just need to heat them up a bit, to melt the cheese on top.

This Julia Child recipe for pizza is not just going to tickle your taste buds, but will also give you the privilege to eat delicious foods, without worrying too much about the high calories that you get from traditional pizzas. In fact, this recipe is incredibly great for people who are watching their diet.


Source: Julia child recipes

Photo Credit: Pinterest

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