Biltong soup

I always look for an excuse to try out new soups! What better way than winter time. My favourite is Curry Butternut, I'll share that recipe later. Here is another favourite:

Biltong Soup

1 finely chopped onion

250 ml chopped biltong

1 liter of Beef stock

250 ml cream

1cup grated cheddar cheese

2 tbs corn flower, mixed with 60ml milk

fresh chives

salt, pepper and cumin to taste.

Method:

Fry the onion in a bit of oil.

Add the stock and the cream.

Thicken it with the cornflour.

Add the biltong, herbs and spices.

Garnish with extra biltong and feta cheese.

Quiche

For a light summer lunch or part of a brunch a quiche is always a winner. Great for using left over chicken too! My favourite combination of ingredients is Bacon, Feta and Spinach.

Other combinations can be; Chicken and mushroom or even a vegetarian quiche like butternut and feta, the ideas are endless.

Crust:

1 1/2 cup all purpose flour

pinch of paprika

100g butter, cut into little blocks

1/2 cup grated cheddar cheese

2 egg yolks

90ml cold water

Mix the flour, paprika and butter in a food processor until you get a crumb like texture. Add the water and cheese and mix till it turns into dough. Press the dough on the bottom and sides of a quiche pan, or any other oven proof dish. I

t has to be about 25 cm in diameter.

Bake in a pre heated oven for about 8 minutes.

Filling:

Olive oil for frying

1 medium onion, finely chopped

250 g bacon, diced

250 g cottage cheese

1 ring or feta cheese, crumbled

1 cup cooked spinach, finely chopped, all water drained.

1/2 cup cheddar cheese, grated

pinch of salt

Brown the onion in a little oil, add the diced bacon, fry until cooked and set aside to cool down.

Once cooled, add the spinach, feta, salt.

Mix the 3 eggs with the cottage cheese.

Add the spinach mixture into the pre-cooked crust. Pour the cottage cheese mixture over the spinach mixture and lastly sprinkle the cheddar cheese on top and sprinkle some parsley for decoration.

Bake for 30 min at 180 degrees Celsius.

Apple Crumble

This was my mother-in-law's recipe and it is one of my favourites. Served with whipped cream or vanilla ice cream!

Crust:

500 ml All purpose flour

200ml sugar

10 ml Baking powder

250g butter or margarine

Filling:

1 can unsweetened canned apples (765g)

250ml sugar

250ml cake mix (optional)

4 ml cinnamon

15ml custard powder, mixed with a little water (for thickening)

pinch of salt

Method:

Combine flour, sugar, baking powder and salt in a mixing bowl. Using your fingers, crumble the butter into the flour so it will end up being coarse crumbs.

Butter a pie dish and then press about half of the dough on the bottom and on the sides and leave a good amount for the top of the pie. Now I put in the pre heated oven for 8 minutes just to pre cook it.

Mix all the ingredients of the filling, you can cut the apple or mash it into smaller pieces. Add the sugar, cake mix, cinnamon, salt and custard.

Add the filling into the half baked crust, add the rest of the crust crumbs on top, spread it out evenly.

Bake at 160 degrees C for about 30 min, until golden brown.