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Every now and then I get spice and these yachtie friends get the same from SA and....
- Thread starter cheezz
- Start date
REC: Tomato Soup Savory Cake
http://passionatetrials.wordpress.com/2007/12/24/tomato-soup-savory-cake/
http://passionatetrials.wordpress.com/2007/12/24/tomato-soup-savory-cake/
This one didn't have a 'frosting' but you could use mashed potatoes...
http://www.thefrenchfoodie.com/2007/01/undercovered-savory-cake.html
http://www.thefrenchfoodie.com/2007/01/undercovered-savory-cake.html
lana-in-fl
Well-known member
Hi Dawn, it's great to be back with all of you. Thanks for the suggestion, sounds wonderful.
I posted this sandwich torte a while back. Very pretty 'cake'..
http://www.foodtv.ca/recipes/recipedetails.aspx?dishid=8954
http://www.foodtv.ca/recipes/recipedetails.aspx?dishid=8954
lana-in-fl
Well-known member
Yes, I'm South African, though I live in FL now. It means to eat ...
while not enjoying it. I always imagine their teeth growing longer to keep their mouths away from the food.
while not enjoying it. I always imagine their teeth growing longer to keep their mouths away from the food.
lana-in-fl
Well-known member
Oh My Goodness! W e are SO making the meatloaf cake! Thanks very much smileys/smile.gif
lana-in-fl
Well-known member
Oh, I know what you mean!....
I also wasn't very fond of boerewors, but now I just love the poor imitation that I can get here. And the excitement in our house when we found biltong at our local (well, 30 minutes away) international food store - you can just imagine. Kudu biltong is just a fond memory, though. This winter I have decided that we really must make our own. I found an on-line store in Canada that sells "biltong spice", and I am really wondering whether to buy that instead of working on a recipe.
I also wasn't very fond of boerewors, but now I just love the poor imitation that I can get here. And the excitement in our house when we found biltong at our local (well, 30 minutes away) international food store - you can just imagine. Kudu biltong is just a fond memory, though. This winter I have decided that we really must make our own. I found an on-line store in Canada that sells "biltong spice", and I am really wondering whether to buy that instead of working on a recipe.
Lana, this is really a fun recipe! We have made it numerous times. I love to serve it with
chop sticks on the side. It really is a fun dish. I don't always add the Nori. And I always add sesame seeds on the top. (I can't recall if that was in the original recipe) Also, while I have wasabi powder, sometimes, I just add my own version of wasabi paste and soy sauce. It is a very forgiving recipe, once you make the sushi rice.
Regards,
Barb
chop sticks on the side. It really is a fun dish. I don't always add the Nori. And I always add sesame seeds on the top. (I can't recall if that was in the original recipe) Also, while I have wasabi powder, sometimes, I just add my own version of wasabi paste and soy sauce. It is a very forgiving recipe, once you make the sushi rice.
Regards,
Barb
lana-in-fl
Well-known member
My daughters will love this, thanks!
To me, sushi tastes of the beach at low tide, but both my daughters adore it.
To me, sushi tastes of the beach at low tide, but both my daughters adore it.
lana-in-fl
Well-known member
No, I hadn't seen that one. Looks interesting - thanks!
patbastrop
Well-known member
Hi Lana!! Remember this one? Lana's Dad's Bobotie
From: Lana in NJ (ipereira@ix.netcom.com)
Here's my dad's version of bobotie, to compare with Liz's
2 lb ground beef ( in Cape Town it was
probably ground lamb, though )
2 large onions, diced
oil
3 tablespoons apricot jam
2 tablespoons sugar
1 tsp salt
2 tablespoons curry powder ( or to taste -
with the curry I use this is mild)
1 thick slice bread (1-2 inches) soaked in
milk
2 eggs
extra egg
Fry onions in a little oil , add meat and
stir until the mince is no longer pink. Add
the next 6 ingredients, mix well until it's a
uniform colour ( you don't want bits of
unmixed bread lurking in there ) and put in
greased casserole dish. Top with custard made
of extra egg and remaining milk ( maybe half
a cup ). Bake at 350 F for 30 to 45 minutes,
until custard is lightly browned.
I make this when my husband is away, as he
doesn't like it much though I adore it. I
even buy mail-order South African curry
powder so it tastes exactly like I remember
it tasting all my life - this is my comfort
food! My kids also eat it "with long teeth"
as they say in SA, but it makes sensational
sandwiches when it's cold.
From: Lana in NJ (ipereira@ix.netcom.com)
Here's my dad's version of bobotie, to compare with Liz's
2 lb ground beef ( in Cape Town it was
probably ground lamb, though )
2 large onions, diced
oil
3 tablespoons apricot jam
2 tablespoons sugar
1 tsp salt
2 tablespoons curry powder ( or to taste -
with the curry I use this is mild)
1 thick slice bread (1-2 inches) soaked in
milk
2 eggs
extra egg
Fry onions in a little oil , add meat and
stir until the mince is no longer pink. Add
the next 6 ingredients, mix well until it's a
uniform colour ( you don't want bits of
unmixed bread lurking in there ) and put in
greased casserole dish. Top with custard made
of extra egg and remaining milk ( maybe half
a cup ). Bake at 350 F for 30 to 45 minutes,
until custard is lightly browned.
I make this when my husband is away, as he
doesn't like it much though I adore it. I
even buy mail-order South African curry
powder so it tastes exactly like I remember
it tasting all my life - this is my comfort
food! My kids also eat it "with long teeth"
as they say in SA, but it makes sensational
sandwiches when it's cold.
patbastrop
Well-known member
OW! I wish I had thought of this one!! Funny and fabulous!
olga_d_ont
Well-known member
Recipe: Roasted Garlic Vegetable Tart
Roasted Garlic Vegetable Tart
1 head garlic
1 cup canola oil
6 cups peeled and diced butternut squash
salt and pepper
1 red bell pepper, diced
1/2 head sliced fennel
1 tbsp finely chopped fresh sage
finely grated lemon zest
3 sheets phyllo pastry
4 ounces feta cheese
For roasted garlic oil, preheat oven to 375 F. Peel garlic cloves and place in a baking dish. Cover with oil, stir to coat, and cover dish. Bake until garlic cloves are golden, about 40 minutes. Let cool.
Toss squash with 3 tbsp garlic oil and season lightly. Bake squash, covered for 15 minutes at 375 F, then uncover and reduce temperature to 350 F, and bake until tender, about 20 more minutes.
Toss cooled squash with diced red pepper, sliced fennel, sage and lemon zest. Season to taste.
To assemble tart, increase oven temperature back to 375 F. Spread out 1 sheet of phyllo (keeping other sheets covered). Brush lightly with garlic oil and lay another sheet over. Continue layering remaining phyllo sheets, brushing with garlic oil between each layer. Fold phyllo in half lengthwise and gently lift and place in an ungreased rectangle (4-x- 10 inch) removable-bottom tart pan. Spoon squash filling into tart shell and crumble feta over. Bake for 20-25 minutes, until phyllo is a rich brown.
Serve tart warm or at room temperature. Serves 6.
Chef Anna Olson
Roasted Garlic Vegetable Tart
1 head garlic
1 cup canola oil
6 cups peeled and diced butternut squash
salt and pepper
1 red bell pepper, diced
1/2 head sliced fennel
1 tbsp finely chopped fresh sage
finely grated lemon zest
3 sheets phyllo pastry
4 ounces feta cheese
For roasted garlic oil, preheat oven to 375 F. Peel garlic cloves and place in a baking dish. Cover with oil, stir to coat, and cover dish. Bake until garlic cloves are golden, about 40 minutes. Let cool.
Toss squash with 3 tbsp garlic oil and season lightly. Bake squash, covered for 15 minutes at 375 F, then uncover and reduce temperature to 350 F, and bake until tender, about 20 more minutes.
Toss cooled squash with diced red pepper, sliced fennel, sage and lemon zest. Season to taste.
To assemble tart, increase oven temperature back to 375 F. Spread out 1 sheet of phyllo (keeping other sheets covered). Brush lightly with garlic oil and lay another sheet over. Continue layering remaining phyllo sheets, brushing with garlic oil between each layer. Fold phyllo in half lengthwise and gently lift and place in an ungreased rectangle (4-x- 10 inch) removable-bottom tart pan. Spoon squash filling into tart shell and crumble feta over. Bake for 20-25 minutes, until phyllo is a rich brown.
Serve tart warm or at room temperature. Serves 6.
Chef Anna Olson