My Catering Solutions - Fresh or Frozen

11/05/2024

Meals on wheels!

27/03/2024

11/11/2023

3 day catering gig done!

11/11/2023

https://www.facebook.com/1141065763/posts/10232194450700908/?mibextid=K8Wfd2

Bacon, olive cheese bread (awesome)

INGREDIENTS
1 large onion
100 g (3.5 oz) bacon
4 eggs
148 ml (5 fl oz) of white wine
98 ml (3.3 fl oz ) olive oil
250 g (2.5 cup) all purpose flour
1/2 teaspoon salt
5 g (1tsp) of baking powder
150 g (5 oz) grated swiss/cheddar cheese
200 g (7 oz) cooked ham
100 g (3.5 oz) black pitless olives
100 g (3.5 oz) green pitless olives
2 small spoons (2 tbsp) chopped fresh parsley

PREPARATION
Preheat the oven to 180C (360 Ft).
In a large bowl, whisk together liquid preparation: the wine, oil, eggs and salt.
Next, in separate bowl, mix the flour and baking powder and stir it into the liquid preparation.

Chop the onion and fry it in a skillet with a bit of olive oil on medium heat, once onion get’s golden color add the bacon and cook for a few minutes, drain the oil and set a side (onion & bacon) for a minute. Cut the olives, parsley and cut the ham to small pieces.

Add all ingredients (onion & bacon, olives, parsley and ham and grated cheese to the dough mixture and mix well.

Pour into a well oiled or buttered loaf pan (I used 9 by 5 inches). First time I made this bread I lined the pan with baking paper and the bread came out much prettier then this time so if you have baking paper, use it to line the pan!

Bake in the oven for 1 hour at 180°C, test to see if done with sticking fork in the middle – it should come out clean!

13/05/2023

Our Grab & Go Hikers Boxes! Thank you Lupus Warriors for the Support!

18/04/2023

Harvest Table

08/04/2023

Catering Rustig

04/08/2022

Loaded Fries

10/04/2022

VERSKEIE BLATJANG RESEPTE
(Bottel en Bêre)

RISSIE BLATJANG
(Adrie Mahon

3 uie
10ml kerriepoeier
2 knoffelhuisies
5ml mosterdpoeier
500ml opgesnyde brandrissies
5ml fyn gemmer
250ml bruin asyn
5ml Gemengde kruie
750ml appelkoos konfyt
5ml sout
Metode
Skil uie en knoffel en maal saam met die rissies.
Voeg asyn by en kook dit 'n paar minute lank.
Roer res van die bestanddele by, verhit stadig tot dik, roer gereeld.
Bottel warm en verseël dadelik

HETTIE SE SOETRISSIE BLATJANG

4 groen "green peppers"
½ koppie water
6 teelepels sout
6 teelepels koekmeel
500 g tamaties
1½ koppie suiker
2 koppies asyn
½ teelepel paprika
½ teelepel borrie
1 teelepel mosterd
4 uie
Kap rissies, uie en tamaties op. Sprinkel nou 6 teelepels sout oor. Laat staan 6 ure - of oornag. Volgende dag dreineer jy dit deur' n sif, moenie afspoel nie. Kook asyn, suiker en mosterd vir 8 - 10 minute. Gooi nou die opgekapte groente by sous. Kook vir ongeveer 'n ½ uur, op 'n lae hitte. Meng nou ½ koppie water met paprika, borrie en koekmeel, gooi by groente. Kook vir so 'n paar minute deur. Bottel warm. Kan maande lank in yskas hou.

SOETRISSIE BLATJANG
(Magriet Janssen)

500g ryp tamaties
1kg uie
500g soet rissies
30ml maizena
1+1/2ml paprika
125ml groente aftreksel
30ml sout
375ml asyn
375ml suiker
5ml mostert poeier
1+1/2ml borrie
Snipper groente fyn. Sprinkel sout oor en laat oornag staan.
Dreineer al die vloeistof af en hou 125ml.
Kook asyn, suiker en mostert tot opgelos.
Roer groente by en laat kook 10-15 minute.
Meng paprika, maizena en borrie en die 125ml aftreksel van groente, saam.
Voeg by groente en kook tot verdik.
Bottel warm.
Vir bietjie byt, voeg gemaalde rissie by na smaak net voor groente kook.

SWEET PEPPER CHUTNEY-
(JvVuuren Maria)

450 g green - red - orange sweet peppers
900 g bramley apples
675 g onions
900 g tomatoes
2 tsp paprika
1 tsp cayenne pepper
2 tsp ground black pepper
1 litre pickling vinegar
250 g fruit sugar
Wash the peppers and cut in half. Then remove the stalk and any seeds and then chop the peppers finely. Peel, core and dice the apples, then finely dice the onions. Wash and dice the tomatoes and place in a large preserving pan. Stir in the paprika, cayenne pepper, ground black pepper and then stir in the vinegar and bring to the boil. Allow to simmer for about 45 minutes. Stir in the fruit sugar, stir until dissolved and continue to simmer until desired consistency is reached. Pour into warmed jars, cover and label. Store in a cool dark place for at least 3 months before using.

GREEN PEPPER CHUTNEY WITH MUSTARD SEEDS

5 green peppers
4 jalapenos
½ teaspoon turmeric
½ teaspoon mustard seeds
2 teaspoon sugar
2 teaspoon tamarind paste (available at all Indian stores)
1 tablespoon oil and salt to taste
Take a mixer and add the green peppers, jalapenos, turmeric, salt, sugar and tamarind paste. Add a little water and grind till it becomes a fine paste. Heat the oil in a saucepan and add the mustard seeds. After it crackles add the paste and sauté. Cook till it separates from the sides.

GREEN PEPPER CHUTNEY

225 g tamarind
675 ml vinegar
100 g ginger root - grated
1 bulb garlic - chopped
15 ml mustard seeds
12 dried red chilies
3 green chilies
300 ml oil salt
450 g green (bell) peppers - chopped
225 g sugar
Soak the tamarind in half the vinegar for 30 minutes. Strain through a sieve and extract the pulp, discard the seeds. Grind the ginger, garlic mustard seeds and chilies in the remaining vinegar. Heat the oil and fry the ground spices and salt for 10 minutes. Add the peppers, sugar and tamarind pulp. Cook over a low heat until the liquid has evaporated and the oil floats to the top, stirring occasionally. Leave to cool. Store in airtight jars for at least a week before serving with any main courses.

01/02/2022

Grazing Table

02/11/2021

https://www.giftboxitco.co.za/

.

08/10/2021

Genuine Leather Hand Crafted Wallets - Available in Black or Tan. R180

30/09/2021

New Xmas stock arriving soon!

30/09/2021

Buffet Setup 2021

30/09/2021

Lemonchamp welcome drinks! Summer is here!

25/09/2021

More was founded in 2008 by Gavin and Carol. We have always had a passion for chillies and cooking, and after much experimentation and having many friends over as guinea pigs, we finally found THE ONE!!!!!!

That is how our famous BILTONG RELISH came to be……

We are now, after many more experiments and many nights of tasting, and dinners for various friends who have participated in the final verdict (and had their socks blown off on more than one occasion), making preserved and fresh sauces using good quality ingredients, which have been vetted by people from all walks of life. We use no preservatives or artificial flavours at all and our sauces will enhance many different dishes and culinary delights. We currently market our products at local food markets in Cape Town.

Our original Biltong Relish, a combination of biltong, chilli and ginger, is still our number 1 seller, but we have added a multitude of new products which now comprise the “MORE” range.

22/09/2021

Come and enjoy some great music and family fun this weekend at Cowboy Town. Dont forget to pop in at Olde Country Gift Shop for all you gifting needs.

17/09/2021

Great family entertainment.

Come join the family entertainment over the weekend while shopping for a special gift or two inside our Olde Country gift shop. New stock in store and some great specials. T&C's apply.

12/09/2021

https://www.facebook.com/mooookess/

11/09/2021

Did you remember to get your Amazing TRAYICE for the Rugby?

02/02/2021