BAKED POTATO SALADS

Ingredients:

30ml butter

30ml flower

310ml milk                                

Salt Freshly ground black pepper

Mixed herbs

125ml mayonnaise

6 mediums size potatoes (peeled and boiled)

 

 

Instructions:

1. Preheat the oven to 180⁰C.
2. Spray a 20cm oven dish with baking spray.
3. Melt butter in pan.
4. Add the flower and mix until smooth.
5. Slowly add the milk and stir continuously until the sauce comes to a boil and thickens.
6. Flavour to taste with salt and pepper and mixed herbs.
7. Remove from heat and add the mayonnaise while stirring.
8. Cut potatoes into slices and place in the prepared oven dish.
9. Pour the sauce over the potatoes.
10. Bake for 30 minutes.

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Marmalade Tea Bread Recipe

Ingredients

1½ cups cake flour

2 tsp. baking powder

1 cup castor sugar              

3 eggs

1 cup thick natural yoghurt or buttermilk

zest of 1 lime

1/2 cup oil

6 Tbsp. Rhodes Lime Marmalade OR

6 Tbsp. Rhodes Orange Marmalade

2 Tbsp. boiling water

butter, for serving

Method

1. Preheat the oven to 170°C and grease a medium size bread tin with oil.
2. Line the tin with baking paper and grease again.
3. Beat the flour, baking powder, castor sugar, eggs, yoghurt, lime zest and oil together until smooth.
4. Pour into the prepared tin, spread evenly and bake for 50 minutes or until a skewer comes out clean from the centre.
5. While the bread is baking, heat the marmalade and water to boiling point and simmer for several seconds.
6. Prick the hot bread with a skewer and pour the syrup evenly over.
7. Leave to stand for 15 minutes and turn out.
8. Serve slightly warm with butter.

Useful Tips

1. This bread freezes well.
2. Cut into slices and arrange in an airtight container before freezing.
3. Defrost in the fridge and allow to reach room temperature before serving.
4. Pour the mixture into a greased muffin tin and bake marmalade cupcakes for tea time.

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Buttermilk Scones with Strawberry Jam Recipe

Buttermilk Scones with Strawberry Jam Recipe

Ingredients

2 cups flour

1 Tbsp. baking powder

Pinch of salt

1/2 cup butter, cold

1 extra-large egg

3/4 cup buttermilk

Few drops lemon juice

1 egg, beaten

1/2 cup Rhodes Strawberry Jam

Cream for serving

Method

1. Pre-heat the oven to 200oC and grease a large baking tray with oil or butter.
2. Sift the flour, baking power and salt together twice.
3. Cut the butter into small squares and work it into the flour, using your fingertips, until it resembles bread crumbs.
4. Mix together the extra-large egg, buttermilk and lemon juice and add a little bit at a time to the flour and butter mixture.
5. Use a knife to ‘cut’ the dough together.
6. Remove the mixture from the mixing bowl and place it on a work surface.
7. Bring everything together, using your hands.
8. Use a biscuit cutter to cut out evenly sized scones.
9. Arrange the scones on the greased baking tray.
10. Brush the scones with some of the beaten egg and bake for 10-12 minutes or until done.
11. Allow the scones to cool down and serve with Rhodes Strawberry Jam and whisked cream.

Useful Tips

• For best results, always use cold butter straight from the fridge.
• Don’t ‘overwork’ the dough. Lightly press everything together and don’t knead the dough or handle it too much.

- See more at: http://www.rhodesquality.com/recipes/buttermilk-scones-strawberry-jam-recipe#sthash.vpGXNSpr.dpuf

Buttermilk Scones with Strawberry Jam Recipe

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Three Bean Salad

Make this tasty three bean salad for your next potluck event or picnic.

Ingredients:

• 1 can (15 to 16 ounces) cut green beans, drained
• 1 can (15 to 16 ounces) cut yellow beans, drained
• 1 can (about 16 ounces) red kidney beans, drained
• 1/4 cup chopped green bell pepper
• 1 cup sliced purple onion
• 1/2 cup cider vinegar
• 1/3 cup vegetable oil
• 1/2 cup granulated sugar
• 1 teaspoon salt
• 1 teaspoon pepper

Preparation:

Directions for three bean salad
Rinse beans; drain. Combine beans, green pepper, and sliced onion. whisk together remaining ingredients; pour over bean mixture. Toss three bean salad well and chill for at least 4 hours. Store three bean salad in refrigerator.
Three bean salad serves 10 to 12.

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Basic Greek Salad Recipe

This classic salad of tomatoes, cucumber, onion, olives, feta, and oregano gets a crunchy boost from nontraditional romaine lettuce. Try it with some braised lamb or as a starter for your next Greek meal.

To see this recipe with illustrated steps, check out The Basics: How to Make a Greek Salad.

INGREDIENTS

• 1 medium head romaine lettuce, torn into bite-size pieces, washed, and dried
• 2 medium tomatoes, cored, seeded, and large dice
• 1 medium English cucumber, large dice
• 1 cup kalamata olives, pitted and halved
• 1/2 medium red onion, thinly sliced
• 3 tablespoons extra-virgin olive oil
• 2 tablespoons freshly squeezed lemon juice (from 1 medium lemon), plus more as needed
• 1 1/2 teaspoons finely chopped fresh oregano leaves or 1/2 teaspoon dried oregano
• 1/4 teaspoon kosher salt, plus more as needed
• Freshly ground black pepper
• 1/2 cup crumbled feta cheese (about 2 1/2 ounces)

INSTRUCTIONS

1. Place the lettuce in a large bowl and add the tomatoes, cucumber, olives, and onion; set aside.
2. Place the oil, measured lemon juice, oregano, measured salt, and pepper to taste in a small, nonreactive bowl and whisk to combine. Pour over the salad and toss to combine. Taste and season with additional lemon juice, salt, or pepper as needed. Sprinkle with the feta and serve.

Greek salads

Tip from my mom: to take some of the bite away from the onions, after you chop them, soak them in a little vinegar or lemon juice.

INGREDIENTS

• 6 Tbsp olive oil
• 2 Tbsp fresh lemon juice   
• 1/2 teaspoon fresh chopped garlic
  
• 1 teaspoon red wine vinegar
• 1/2 teaspoon dried oregano or 1 teaspoon chopped fresh oregano
• 1/2 teaspoon dill weed or 1 teaspoon chopped fresh dill
• Salt and freshly ground black pepper
• 3 large plum tomatoes, seeded, coarsely chopped
• 3/4 cucumber, peeled, seeded, coarsely chopped
• 1/2 red onion, peeled, chopped
• 1 bell pepper, seeded, coarsely chopped
• 1/2 cup pitted black olives (preferably brine-cured), coarsely chopped
• A heaping half cup crumbled feta cheese

METHOD

1 Whisk the olive oil, lemon juice, garlic, vinegar, oregano and dill weed together until blended. Season to taste with salt and freshly ground black pepper. (Can be prepared 3 hours ahead. Let stand at room temperature. Rewhisk before using.)

2 Combine the tomatoes, cucumber, onion, bell pepper, olives in a bowl. Toss with dressing. Sprinkle cheese over and serve.

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Carrot Cake Recipe

The first time I was ever offered a slice of carrot cake I refused.  I like to think that I did it politely, but one’s own memory can be horribly biased, so without concrete evidence of the same, I am left to assume the best from my young self.  You see, my teenage brain was immediately certain that no good thing could come from combining carrots and cake, and I never for a single moment entertained the possibility that I could be missing out on something heavenly.  But I was missing out.  Big time! 

Fortunately, I grew out of being apprehensive about odd sounding combinations and have to concede that Carrot Cake has since become one of my all-time favourite cakes.  Like the cupcake, it is a classic bake.  This particular recipe is a constant at any of my tea parties.

 

I replaced the castor sugar called for in the original recipe with brown sugar and this simple substitution gives this Carrot Cake its deep golden brown colour which I just love.  Without a doubt this is one of the moistest Carrot Cake recipes I have ever tried.   

 

The Rhodes Pineapple Crush adds a wonderful sweetness to the cake, and the faint taste of cinnamon which lingers creates a combination that leaves you heady with delight.  I spent a bit of time this week reading different Carrot Cake recipes in my book collection as well as on the internet and I was surprised to find that pineapple is not a usual ingredient in most.  But for me it just wouldn’t be Carrot Cake without it.  I would say the same about the cream cheese icing.

 

 

 

Serves 10 slices

Prep time: 30 minutes

Total time 1hr30min plus cooling.

Ingredients

 

4 eggs

2 cups brown sugar

1 cup oil

½ cup reserved pineapple juice

2 cups flour

2 tsp. baking powder

1 ½ tsp. bicarbonate of soda

1 tsp. salt

3 tsp. cinnamon

2 cups grated carrots

½ cup chopped pecan nuts

1 can Rhodes Pineapple crush, drained, reserve ½ cup of the juice

 

Method

1. Preheat your oven to 180 degrees Celsius.
2. Line your cake tin bottom with baking paper and grease or spray the sides with non-stick spray.
3. Beat eggs and sugar together until light and fluffy.
4. Slowly beat in the oil and reserved pineapple juice.
5. Sift all the dry ingredients together and gently fold into the mixture.
6. Stir in the carrots, pecan nuts and pineapple crush.
7. Bake in the oven for 30 – 40 minutes until a skewer inserted in the center comes out clean.
8. Allow to cool completely before icing.

 

 

Cream Cheese Icing

 

80g butter (white margarine is great if you want a super white icing)

175g tub of plain cream cheese

2 cups icing sugar, sifted

Fresh Lavender

 

1. For the icing cream the butter till pale and creamy.
2. Add the cream cheese, and beat for a minute. 
3. Add the sifted icing sugar mix to blend.  
4. Do not beat this icing too long! If you do it will go runny and never recover.
5. Sandwich the two halves of the cake together with some of the icing.
6. Spread the remaining icing evenly and neatly on the top of the cake.
7. Sprinkle lavender flowers over the top of the icing, the glorious flavour of the lavender will infuse into the icing as it stand

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How to make perfect coleslaw

Felicity's perfect coleslaw. Photograph: Felicity Cloake

Sometime in the last decade, coleslaw, so familiar a fixture of every Boxing Day buffet and summer picnic, has been rebranded. And every time I see a "slaw" sitting chirpily on the menu, a grumpy, Victor Meldrew-like surge of irritation courses through me. The Berni Inn salad bar never called it slaw. My dad never put ham and slaw sandwiches in our picnics. If it doesn't have cabbage in it then it's not coleslaw: it's a salad. End of rant.

How to Make Coleslaw

A quick and easy recipe for coleslaw that you don't have to make several days in advance.

Ingredients

• 1 cabbage head
• 1 carrot
• 1 green pepper
• 1 small onion
• 1 small drizzle of hot sauce
• 8 ounces of sour cream
• 1/2 cup mayonnaise
• 2 tablespoons vinegar
• 3 tablespoons sugar
• 2 teaspoons celery seed
• Salt and pepper

EditSteps

1. 
   1
   Using a grater or knife, finely shred the cabbage and carrot.
2. 
   2
   Chop the green pepper and onion.

How To Make Fusilli Pasta Salad

Enlarge

How To Make Fusilli Pasta Salad

Fusilli Pasta Salad Recipe. A fusion of Mediterranean cuisine that is both healthy and satisfying. It can be eaten either on its own or as an accompaniment. Savour our Fusilli Paste

Step 1: You will need

See top right.

Step 2: Heat the water

Bean & Tomato Soup Recipe

Serves 4

Sit around the fireplace this winter and enjoy a bowl of this great homemade soup that's both healthy and delicious.

Ingredients

• 2 tablespoons (30ml)  oil
• 1  onion, sliced
• 1 tablespoon (15ml)  garlic, crushed
• 2 teaspoons (10ml)  ginger, crushed
• 1 teaspoon (5ml) chilli paste
• 1 tablespoon (15ml)  cumin
• 1 teaspoon (5ml)  ground coriander
• 2  carrots, peeled grated
• 3 celery sticks, sliced thinly
• 2 X 410g can Rhodes Tomato Chopped Peeled 
• 2  potatoes, peeled and cut into chunks 
• 3 cups (750ml)  chicken stock or vegetable stock 
• 2 X 410g cans Rhodes Butter Beans
• 410g can Rhodes Garden Peas
• Salt and pepper to taste
• Chopped parsley to taste 
• Fresh coriander for garnish 
• Bread to serve

Method

1. Heat oil in large pot. 
2. Sauté the onion till transparent. Add the garlic, ginger, chilli, spices, carrots and celery. Cook for a few minutes.
3. Add Rhodes Tomato, potatoes and stock, and simmer until the potatoes are almost cooked. 
4. Add the beans and peas and simmer for another 5 minutes or until the potatoes are cooked. 
5. Season to taste. Pour half the soup into a blender and liquidize. Then pour back into the pot. Stir through the parsley. Garnish with coriander and serve with bread.

Useful Tips

From the Rhodes kitchen:

• Add 65g of Rhodes Tomato Paste for extra flavor.
• Add Rhodes Butter Beans to oxtail stews and curries to add texture and flavour.
• For a quick soup idea, liquidize 2 cans of Rhodes Peas in Brine, drained; 1 cup (250ml) chicken stock;  ½ packet of bacon bits (fried first), and season to taste.

- See more HERE

Mielie & Egg Salad Recipe

This salad looks impressive and is really quite easy to prepare. Get all your ingredients ready and arrange them in a beautiful glass bowl. 

Ingredients

6 eggs
2 tins Rhodes Whole Kernel Corn, drained
1 tin Rhodes Garden Peas, drained                            
250-300ml mayonnaise
100ml natural yoghurt
Salt and freshly ground black pepper
1 lettuce (butter or cos)

Method

Place the eggs in a pot containing cold water and bring to the boil. As soon as the water starts to boil, take note of the time and allow the eggs to cook for 7-9 minutes or until hard-boiled. Remove the shells and coarsely chop the eggs. Mix the corn, peas, mayonnaise and yoghurt and season to taste. Chop the lettuce finely and place in a large glass bowl. Place the corn mixture on top of the lettuce, sprinkle the chopped egg over and season with salt and pepper.

Useful Tips

This salad can stand in the fridge overnight. Just add the eggs shortly before serving.

- See more CLICK HERE

Baby Potato, Corn & Pea Salad with a Herb Dressing Recipe

Ingredients

750g baby potatoes cooked then halved

1 cup snap peas

1/2 green beans, trimmed and halved

½ of 410g can Rhodes Garden Peas in Brine (drained)                             

½ of 410g can Rhodes Whole Kernel Corn in Brine (drained)

Salt and pepper to taste

 

Dressing

 

120ml olive oil

Zest of one lemon

4 tablespoons (60ml) lemon juice

4 tablespoons (60ml) chives chopped

4 tablespoons (60ml) Italian parsley chopped                        

2 tablespoons (30ml) chopped coriander

Salt and pepper and little sugar sprinkle to taste

Method

1. Boil potatoes with skin on till soft but firm. Cool then halve. 
2. Blanch snap peas; drain the Rhodes beans, peas and corn kernels. 
3. Toss together with potatoes to combine. Season with salt and pepper. 
4. Blend together all the dressing ingredients and pour over salad when you ready to serve.

Useful Tips

Use ½ a 410g can Rhodes Beans Cross Cut in Brine instead of the fresh beans.

- See more at: http://www.rhodesquality.com/recipes/baby-potato-corn-pea-salad-herb-dressing-recipe#sthash.bpDNvAqN.dpuf

Chocolate Orange Brownies

Chocolate Orange Brownies

Makes 15 brownies

Prep time 20 minutes

Total time 1 hour 15 minutes

 

Ingredients

Brownies

1 cup butter

1½ cups sugar

¼ cup brown sugar

1 tsp. vanilla essence

4 eggs

½ cup Rhodes Seville Orange Marmalade

1⅓ cups flour

¾ cup cocoa powder

¼ tsp. baking powder

 

Chocolate Frosting

2 cups icing sugar                          

¼ cup cocoa powder

Hot water

 

Method

1. Cream the butter, sugars and vanilla essence together until light, pale and creamy.
2. Add the eggs one at a time.
3. Beat in the Rhodes Seville Orange Marmalade.
4. Sift together the flour, cocoa powder and baking powder.
5. Fold the sifted dry ingredients into the egg/jam batter.
6. Pour the chocolate mixture into a greased baking dish.
7. Bake the brownies in a preheated oven at 170˚C for about 40 minutes until set.
8. While the brownies cool, make the frosting by first sifting the icing sugar and cocoa into a bowl.
9. Using a whisk add enough hot water (about ¼ cup) to whisk the ingredients into a thick smooth glaze.
10. Whilst the brownies are still a little warm, pour the icing over the top of the brownies and allow to set.
11. Once cool, cut the brownies into squares.

- See more ? CLCK HERE

SAMP & BEANS WITH LAMB

A traditional African dish that calls for little effort but lots of time.

• 400g samp-and-bean mix
• 1T (15ml) sunfloweror canola oilfor frying
• 500g stewing lamb, on the bone

• salt and pepper, to season
• 1T (15ml) butter  
• 
  
  

 

Rinse samp and beans. Place in a large saucepan, add water to cover, and bring to a gentle boil. Heat oil in frying pan. Brown meat and add to pot with samp and beans. Reduce heat and simmer for 2 hours until meat is tender and cooked through. Add extra water if needed. Season and stir in butter. Serve as is or roughly mashed with a potato masher or fork.

SEE MORE: CLICK HERE

Recipe for Savoury Samp

Prep Time:

15 minutes (not including samp-soaking time)

Cook Time:

1 hourA perfect side-dish and a welcome new face at a braai, instead of the usual pap and sous or potato salad. This recipe will feed a crowd of friends. Samp and beans, combined together, is an excellent source of protein. In fact it is one of the only meals that provide a complete protein which means that it contains all the essential amino acids.

Ingredients(Serves: 15)

• 500 ml samp (410g)
• SPAR canola or sunflower oil
• 1 large onion, finely chopped
• 3 large cloves garlic, chopped
• 3 small rainbow peppers, finely chopped
• 200 g punnet button mushrooms, finely chopped
• 1 medium brinjal, finely chopped (unpeeled)
• 1 large red chilli, finely chopped
• 410g can SPAR diced tomato
• 1 bunch fresh dhania, rinsed and leaves chopped
• 410g can cooked sugar beans, drained
• 250g SPAR grated cheddar cheese (500 ml)

Curry in a Hurry

Keep your pantry stocked with Rhodes staples and a tasty, spicy dinner can be whipped up in no time. 

Ingredients

300 g butternut, cubed                                          

1 x 410 g can Coconut Milk

3 Tbsp. oil

2 garlic cloves, crushed

1 medium onion, chopped

1 x 410 g can Rhodes Indian Style Tomato

1 x 410 g can Rhodes Mixed Vegetable Curry

1 x 410 g can Rhodes Butter Beans

1 x 410 g can Rhodes Chick Peas

Handful of fresh coriander, chopped

Method

1. Cook the butternut in the coconut milk until tender.
2. Heat the oil in a medium pot and fry the garlic and the onion.
3. Add the tomatoes, mixed vegetable, butter beans and chick peas.
4. Bring to the heat and simmer for ten minutes.
5. Add the butternut and the coconut milk and cook for a further five minutes.
6. Finish with the fresh coriander and serve with rice.

SEE MORE: CLICK HERE