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Photo: freddy / Flickr

Yes, eggs can be baked in saucers as long as they’re ovenproof. The idea stems from the old French ‘ramequin’ which was a mixture of eggs, bread and cheese baked in a mould. This recipe requires white bread, butter, eggs and mushrooms but you can vary the ingredients as you wish. For example, you could add grated cheese, fried tomato or lightly fried ham. The dish is quick to prepare as it will only take 10 minutes of your time. Cooking time is 20 minutes. (more…)

Photo: jetalone / Flickr

Potato croquettes are made from creamed potato that has been rolled into individual sausage shapes. These are then fried until they are crispy and served with fish, roast beef or game. To make a vegetarian meal of potato croquettes, double the quantity, adding 6 chopped hard-boiled eggs and 75 grams of grated cheese to the potato and egg-yolk mix. Meat eaters may enjoy the addition of chopped ham and cheese. Otherwise add flaked fish to the potato mix. (more…)

Photo: harald walker / Flickr

Carrot, apple and tomato are an unusual combination in this recipe yet they impart a lovely, subtle flavour. The soup should be served warm with a dollop of cream and some fresh, crusty bread or some croutons. For an extra special touch and a splash of colour, garnish each bowl of carrot, apple and tomato soup with marigold or other edible flower petals. This recipe takes a quarter of an hour to prepare and an hour and a quarter to cook. (more…)

Photo: Paul Ponraj / Flickr

This is a spicy dish and rather filling one too. A variety of vegetables can be used to stuff the brinjals in this recipe, including sweet potato, lima beans, broccoli and cauliflower. One ingredient which is essential though is tomato, so whatever you do, include tomatoes in the stuffing. You will need six brinjals to serve six people. Use ripe and firm brinjals that have shiny, smooth skins. Allow for a preparation time of an hour and a cooking time of an hour. (more…)

Photo: YellowDog / Flickr

This recipe might take you back to childhood because these pumpkin fritters have sugar and cinnamon sprinkled over them. Besides pumpkin, you will need some flour, baking powder, eggs, milk, sunflower oil, butter and of course, cinnamon and sugar. Sweet potatoes would serve as a good substitute for pumpkin in this recipe. Allow for a preparation time of 25 minutes and a cooking time of 20 minutes. Once made, serve your pumpkin fritters immediately as they should be eaten while they are still hot. (more…)

Photo: lynn.gardner / Flickr

These potato pancakes are different to batter pancakes which use eggs in the milk and flour mix. This recipe calls for flour, milk, butter and potatoes, which are combined and fried to create a crispy golden coloured pancake. The pancakes can be flavoured with chopped onions, sage, or caraway seeds for a vegetarian option or they can be flavoured with chopped ham, corned beef or bacon. If you’re a meat-eater, frying them in bacon fat gives even more flavour. (more…)

Photo: caffeine and malice / Flickr

French onion soup was once drunk by porters in the early hours of the morning at the Les Halles market in Paris. Late-night revellers soon cottoned on to the soup and Les Halles became a fashionable place to end the evening. This recipe takes a mere 10 minutes to prepare and requires a cooking time of 45 minutes. The ingredients call for onions, butter, flour, dry white wine, chicken or beef stock, French bread and grated Emmenthal or Gruyere cheese. (more…)

Photo: _Madolan_ / Flickr

Fondues are a fun way to include everybody in the cooking of a meal. This frees up the host/hostess to spend more quality time with guests, as long as everything is prepared well in advance. We have shared some basic fondue recipes in a previous article and here we give some easy recipes for accompaniments to fondues. These mayonnaise-based sauces include the likes of olive sauce, curry sauce, mustard sauce and green herb sauce. These sauces can also be used as dips. (more…)

Photo: AfricanVillageW / Flickr

Bobotie is made from minced meat in its traditional South African form but this recipe, which is over a hundred years old, uses white fish instead. The story goes that a certain Mr Henry Cloete, owner of a well-known wine estate at the time, was tired of the old recipe and suggested a change to fish bobotie. The ingredients include eggs, bread and fish masala. Optional lemon leaves and almonds are required to decorate the dish, which is best served with white rice. (more…)

Photo: avlxyz / Flickr

Salmon mousse is a rich dish that is well suited to being served as a starter for a dinner party. It should be prepared well in advance as it needs to chill for four hours before it is served. This recipe, which calls for tinned salmon, cucumber, celery and cream amongst other ingredients, is good for six servings. The salmon mousse is best served with a sauce such as cucumber sauce or avocado sauce. Read on for a salmon mousse and cucumber sauce recipe. (more…)