Monthly Archives: August 2014

//August

Snack in Puff Pastry

Snack in Puff Pastry
Serves 6
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Cook Time
45 min
Cook Time
45 min
Ingredients
  1. 15 ml oil (1T)
  2. 1 packet mushrooms, wiped with a damp cloth and sliced
  3. ½ packet bacon, finely chopped
  4. 400 g frozen puff pastry, defrosted
  5. 6 eggs, hard boiled and peeled
  6. 1 raw egg, beaten
Instructions
  1. Preheat oven to 200ºC.
  2. Heat the oil in a frying pan and fry the mushrooms and bacon together until cooked.
  3. Leave to cool.
  4. Unroll the puff pastry and cut into 6 even dough circles, large enough to line muffin pans and 6 even circles to serve as “lids” for the lined muffin pans.
  5. Line each muffin pan with a circle of puff pastry.
  6. Scatter the surface with the mushroom and bacon mixture.
  7. Place a hard boiled egg on top.
  8. Cover with the second circle and secure dough with the thumb and forefinger by pinching the dough together.
  9. Brush dough with beaten egg yolk.
  10. Bake for 10-15 minutes until the dough is nicely puffed and golden brown.
  11. Serve hot or cold as a snack.
Hint
  1. Cut pretty shapes from left over raw dough and secure on top of dough topping for a pretty effect
Heidel Eggs - Mpumalanga's leading egg producer https://www.heideleggs.co.za/

Malva Pudding

Malva Pudding
Serves 4
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Cook Time
1 hr
Cook Time
1 hr
Malva Pudding
  1. 125 ml (½ cup) castor sugar
  2. 2 large eggs
  3. 15 ml (1 T) smooth apricot jam
  4. 312,5 ml (1¼ cup) cake flour
  5. 5 ml (1 t) bicarbonate of soda
  6. Pinch salt
  7. 30 ml (2 T) butter
  8. 5 ml (1 t) vinegar
  9. 125 ml (½ cup) milk
Sauce
  1. 250 ml (1 cup) fresh cream
  2. 125 g butter
  3. 125 ml (½ cup) sugar
  4. 125 ml (½ cup) milk
  5. 25 ml brandy (optional)
Instructions
  1. Preheat oven to 180ºC.
  2. Beat castor sugar and eggs together until light and fluffy.
  3. Beat in the apricot jam. Sift the dry ingredients together.
  4. Melt the butter and add to the vinegar and milk.
  5. Fold the dry ingredients alternately with the milk mixture into the egg mixture.
  6. Pour the batter into a medium-sized, buttered oven proof dish.
  7. Bake for 45 minutes.
  8. Melt the ingredients for the sauce together and pour over the pudding as soon as it gets out of the oven.
Hint
  1. Serve with custard or a dollop of fresh cream.
Heidel Eggs - Mpumalanga's leading egg producer https://www.heideleggs.co.za/

Herb Omelette

Herb Omelette
Serves 1
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Cook Time
20 min
Cook Time
20 min
Per serving
  1. 2 extra large eggs
  2. 30 ml (2 T) milk or cream
  3. Salt and pepper, to taste
  4. 5 ml (1 t) butter
  5. 15 ml (3 T) chopped fresh leafy green herbs (i.e. parsley, dill, chives)
  6. ½ round feta, coarsely crumbled
Instructions
  1. Beat the eggs and milk or cream together.
  2. Season with salt and pepper.
  3. Heat the butter in a medium-sized frying pan and when heated, pour in the egg mixture.
  4. Cook over medium-heat until the omelette is set at the bottom but still runny at the top.
  5. Sprinkle over the chopped herbs.
  6. Cook omelette to preferred taste.
  7. Sprinkle the feta over and loosen the sides of the omelette.
  8. Slide onto a serving plate.
  9. Serve immediately with extra fresh herbs, if desired.
Hint
  1. Serve with a slice of toasted seed bread.
Heidel Eggs - Mpumalanga's leading egg producer https://www.heideleggs.co.za/

E-waste recycling

child on e-wasteThe Lowveld Green Collaboration Project:
How many outdated cell phones do you have lying around at home? Or fax machines, copy machines, desktops, ink cartridges etc. But where does all the old-fashioned, outdated electronics go?

For the truth about E-waste recycling, click here

The Lowveld Green Collaboration Project:

ARD RIVER

The Lowveld Green Collaboration Project:

Would you drink from this river? Just as well, for each drop is ten times more toxic than battery acid…

The thick, mustardy picture depicts a river contaminated by Acid Rock Drainage, a destructive sulphurous toxin leaking from the shafts of an abandoned mine…

The Lowveld Green Collaboration Project

amur alliances

The Lowveld Green Collaboration Project:

MERELY 40 of these magnificent animals endure in the wild – The Amur Leopard
As the human population soars, habitat for animals decline. More people means we need more food to sustain ourselves, which in turn translates into over fishing, over hunting and many other dire conclusions. Overpopulation is not however the only threat…

Trees – Lifeblood Of Our Planet

lone tree alliances

Trees – Lifeblood Of Our Planet

A WHOPPING 80% of earth’s forest cover has already been lost to deforestation, while Western Africa has lost 90% of its forest cover over the last century – most of the countries here are now barren landscapes with not a hint of green.

Trees are life and must be protected – click here for more info on this subject

Tyres – Going Green One Tread At A Time

GREEN HOW WE ROLL

Tyres – Going Green One Tread At A Time

A STAGGERING 25% of a vehicle’s pollution output is caused by the tyres.

The need for Greener Tyres is blatantly there, but how do we as consumers know what to look for? Click here for helpful info on tyre brands who are looking out for our environment

Pancakes with Scrambled Egg Filling

Pancakes with Scrambled Egg Filling
Serves 10
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Cook Time
30 min
Cook Time
30 min
Pancakes
  1. 250 ml (1 cup) cake flour
  2. 5 ml (1 t) baking powder
  3. 2,5 ml (½ t) salt
  4. 3 extra large eggs
  5. 180 ml (¾ cup) milk
  6. ±150 ml water
  7. 5 ml (1 t) lemon juice or white vinegar
  8. 100 ml sunflower oil
  9. extra oil for baking
Filling and topping
  1. 250 g mushrooms, sliced and fried
  2. 1 red pepper, roasted and cut into strips
  3. 8 - 10 large eggs, scrambled
Instructions
  1. Sift the dry ingredients together.
  2. Beat the eggs, milk, water and lemon juice or vinegar together.
  3. Add the egg mixture to the dry ingredients and mix well.
  4. Add the oil and mix. (The mixture must look like smooth cream)
  5. Leave to stand for a few minutes.
  6. Use a non-stick or slightly greased frying pan.
  7. Bake pancakes one at a time and stack. Set aside.
  8. Prepare the filling and topping ingredients.
  9. Set aside and keep warm.
To assemble pancakes
  1. Fill individual pancakes with scrambled egg and mushroom filling.
  2. Roll up and cut each roll in half.
  3. Place rolls alongside each other on a heated serving platter and scatter roasted red pepper strips over for garnishing.
Hint
  1. The filled pancakes is a good choice for a late breakfast or brunch.
Heidel Eggs - Mpumalanga's leading egg producer https://www.heideleggs.co.za/