16th May 2015 Helen 3Comment

Since we started living out of boxes we’ve been eating more crap than normal. A time crunch in the evenings and a dodgy oven mean things like frozen chips, pizzas and waffles have appeared in the shopping trolley on a more regular basis than before. My body and taste buds are feeling the ill effects.    In the midst of all this culinary hum-drum it was timely then that the lovely Elizabeth from Life on Hushabye Farm would host a blog linky to encourage us to delve into our cookbooks – appropriately called ‘the Love your Cookbooks linky’ and here’s my…

Babotie
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A lightly spiced lamb mince base topped with savoury custard topping. A lovely hearty dinner from South Africa.
Servings Prep Time
6 15
Cook Time
30
Servings Prep Time
6 15
Cook Time
30
Babotie
Print Recipe
A lightly spiced lamb mince base topped with savoury custard topping. A lovely hearty dinner from South Africa.
Servings Prep Time
6 15
Cook Time
30
Servings Prep Time
6 15
Cook Time
30
Ingredients
Servings:
Instructions
  1. Preheat oven to 180 C / 350 F / Gas 4.
  2. Heat the butter and oil in a heavy pan, over a medium heat. Add the onions and garlic and cook until soft.
  3. Add the mince and stir well.
  4. Add the carrot, spices, herbs, sugar, chilli, seasoning, almonds and lemon rind. Stir well to combine and continue to cook until the flavours mingle.
  5. Stir in the bread and wine vinegar. Mix well, season to taste.
  6. Put the meat into a shallow baking dish / tray and smooth over.
  7. Make the topping by whisking together the milk, eggs, turmeric and seasoning. Note: I didn't have buttermilk so I used 250ml normal milk but used 4 eggs rather than the 2 suggested so the custard layer would be thick enough to set. Some recipes use double cream so there's plenty of latitude for tweaking the recipe based on what you have to hand.
  8. Strain the custard through a coarse seive as you pour it on top of the meat layer.
  9. Bake in the over for 2. 25 to 35 minutes until set and golden.
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16th February 2015 Helen 5Comment

Credit where credit is due. My husband – as voted for by the punters, is chief pancake maker around these parts. We use this really, really easy pancake recipe and it never lets us down. It’s quite healthyand comes in very handy when a small person is feeling poorly, on a Sunday morning or for Pancake Tuesday! I’ve been prone to a good old rant about how the pancake cook gets left at the hob slaving away while everyone else tucks into their pancakes, and always hated the fact the oven dries out the first ones off the pan while keeping them warm….

Perfect Pancake Recipe
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The prefect recipe for light, healthy pancakes - with a great tip for keeping a stack warm without drying them out
Servings Prep Time
8 servings 10 minutes
Cook Time Passive Time
2 minutes each 5 minutes
Servings Prep Time
8 servings 10 minutes
Cook Time Passive Time
2 minutes each 5 minutes
Perfect Pancake Recipe
Print Recipe
The prefect recipe for light, healthy pancakes - with a great tip for keeping a stack warm without drying them out
Servings Prep Time
8 servings 10 minutes
Cook Time Passive Time
2 minutes each 5 minutes
Servings Prep Time
8 servings 10 minutes
Cook Time Passive Time
2 minutes each 5 minutes
Ingredients
Servings: servings
Instructions
  1. First set up a kind of water bath. Sit a pyrex dish on top of a saucepan half-filled with water. Bring to the boil over a medium heat and reduce the heat. Cover with a lid.
  2. Mix all the ingredients together, by hand, in a mixer or liquidiser to make a smooth batter.
  3. Heat a medium sized pan (I find a cast iron 6 inch pan the best) and melt and half teaspoon of butter. Tilt the pan to spread the meled butter.
  4. Pour in enough batter to cover the pan, and gently tilt to cover the surface of the pan with batter.
  5. Cook for about a minute, flip and cook the other side.
  6. Remove to the heated pyrex dish. Keep the lid closed and the pot on the low heat until you're ready to go!
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