Sunday, 23 July 2017

How to use an Electric Wok or Frying Pan combined with Halogen or FlavorWave Oven. Create a Mini or Pizza Oven using both top and bottom elements together

Improvise by creating your own Yogurt maker, Mini Oven or Pizza Oven using your Halogen Ovens element head and its metal extender ring together, positioned over your round electric wok / frying pan. 

You will never go back to ever using a hob or pots and pans ever again! Save loads on Electricity! πŸ˜‰
I use it over both my 5 liter electric Wok and round electric frying pan, which I cover with the extender ring and element head of my halogen oven so that I have the benefit of both upper and bottom elements. The assisted fan of the halogen oven will stir the heat around, for even cooking, baking and browning. I even bake cheesecakes using this same method, except I bake it over a hot water bath – including both my Creme Caramel Rice and Sago Pudding. I just place the lower rack which comes with your halogen oven into bottom of wok and fill up with just enough water – creating a hot water bath in my wok.
In my wok I make soups, casseroles, cottage pies, pot roasts, lasagnas and moussakas etc. In the 10 liter glass bowl of the halogen oven, I make my Melba toast and Greek yogurt, cream / cottage cheese.
Since I have been doing so – I have never gone back to using a roasting pan, slow cooker, hob, pots or a pans ever again. With the exception of my round electric frying pan. Your wok is the best slow cooker you can wish for. It has its own self-regulating temperature and therefore will not burn your food unless you allow it to dry out. Because it is made of metal, it is a far better conductor of heat than glass and it will brown your meat and give far better flavour to your food than a slow cooker – Try browning meat in glassware, ceramic or porcelain πŸ˜‰
When I use my wok as a slow cooker, I just turn the temperature (Kambrook Wok) down to around 2.
Make sure, if you do purchase, that preferably you do it at the same store and that they both fit together and are round.
How I make Melba toast from a whole loaf of bread all at once in the Halogen oven: Using a whole loaf of sliced bread, within about 20 – 30 minutes, if you slot it into the higher metal rack which comes with your halogen oven (inside your glass bowl) and not touching the floor but resting on your lower rack to keep the moisture away. You will then always have Melba toast ready for breakfast. You may then use your bowl to store your Melba Toast, without the need to remove it. To refresh, all you need do is just instantly reheat it, without having to change ship πŸ˜‰
Cotpie Tip: Toss broken bits of Melba toast into your food processor, crumb and mix with grated cheese for a crumbled cheese topping to your cottage pies and lasagnes etc.
Chicken Schmaltz and Grilling Tips: Place chicken thighs in your wok onto the halogen oven’s lower rack, positioned inside your wok and then just tip out all you lovely chicken stock and schmaltz caught in bottom of you wok, into tubs which you may refrigerate – I have never needed to buy cooking oil again. I just buy more chicken thighs and if I have too much, I switch back to chicken tender of fillets. You get the idea 
Don’t forget the golden rule: The most delish fat and golden brown chicken stock comes from grilling chicken thighs. You may also do this with fatty pork cuts or any other fatty meat cuts because there is a lot of good fat in meats. There is really no need to buy cooking oils at all! ;).
The most beautiful pizza, is made just like bought, in my electric frying pan – covered with the halogen oven’s element head, placed onto its extender ring positioned over it. In this way, it doubles up to make the most excellent pizza oven! πŸ˜‰
If you would like to bake or steam in your wok: Pour a little water into bottom of wok. Place your round lower metal rack which comes with halogen oven, into the bottom of your wok with your cake pan resting on top of it. You may cover your pan with a large upturned dinner plate – which is what I always do just to be safe. However your wok lid is sloped – so that the water (steam) does not drip directly onto your food.
If you need both upper and bottom element to dry bake (not steam) then cover your baking just with your halogen oven head placed onto its metal extender ring. I tend to worry about my element so I just put a little water in the bottom. I just don’t know why πŸ˜‰
If you are just steaming – use your halogen oven’s extender ring over your electric pan or wok, without the element head and just cover it with the lid of your wok.
If I am steaming or baking a pudding or a cake: I always (just to be safe) cover my baking with an upturned dinner plate – So if any steam drips onto it, it will run off.
You may also cover your baking pan or bread pans within your wok, with an identical upturned cake pan, positioned over the existing one that you are baking in. To see an example, watch these beautiful Yorkshire Puddings baking  And if you would like the recipe for my delish Yorkies – then you are more than welcome to click here.
Happy baking! 

Monday, 17 July 2017

Lemon Cream Tart - Most Divine You will Ever eat in your LIFE! It’s a Winner! Choice of 2 pastry crusts - 1 baked or 1 instant With very quick microwave lemon curd filling!

Absolute Heaven in your mouth! You will have to go and try it out for Yourself! πŸ˜‰No slaving over the stove here! The filling is done in the microwave with my secret technique! πŸ˜‰
Servings: Calories per serving: 480.25
With Homemade Pastry: Total Weight: 1.064 kg Total Calories: 3,842

July 17, 2017
Filling including Cream: Total Weight: 962 g Total Calories: 3,322 Calories
Filling only: Total Weight: 665 g Total Calories: 2,542

Smooth and creamy. With just right amount of tart and sweet. Without condensed milk but if you said it was made from condensed milk, they would believe you!
Perfect calculations! Just enough curd to generously fill a 23 cm diameter home baked pastry shell.
With just the right amount of pastry. All my ingredients are just spot on! Do NOT change a thing! πŸ˜‰
Chefs Tip:
As soon as your pastry crust comes out of oven – very quickly before it cools down, with a teaspoon, gently press down on pastry to prevent puffiness. It must be done quickly or you will damage your pastry, as it begins cooling down very fast once it comes from oven. If you use this trick you will never need to bake your pastry blind. I just used ordinary table sugar in both my filling and pastry.
If you want to make Castor sugar you may just run ordinary table sugar through a food processor with metal blade on – or in a coffee grinder.

Pastry Crust – Recipe 1: Instant Biscuit Crust – Total Weight: 174 g Total Calories: 855
Notes: If your biscuits are already sweet, omit the sugar when making your biscuit crust.You may use any plain, sweet tea biscuits for this one.
100 g biscuits (Marie or Tennis biscuits in South Africa)
62.5 g butter, melted (may use a good tasting margarine to economise)
pinch salt to taste
11 g sugar (only if using Marie biscuits) Do NOT add sugar with Tennis biscuits
Dissolve butter until very hot in microwave. Break up biscuits by adding to food processor together with sugar only if using South African Marie biscuits or place in bag and crush with feet or rolling-pin until fine crumbs. Stir biscuit crumbs into hot melted butter. Empty into pie plate and press out with an inverted drinking flat-bottomed glass. Bake 180 C until golden. Set aside to cool. – Note: Some people don’t bake this crust but it is preferable as it gives you a fresher tasting crispier texture but is entirely up to you.
Homemade Shortcrust Biscuit Pastry: Recipe 2: Total weight: 102 g – Total Calories: 527
This gives a delicious thin pastry crust, without wastage. I really love this crust. I have been using it all my life and it just cannot be bettered! This recipe is lovely if you add a drop or 2 of almond essence or if you wish, a bit of vanilla to taste. Which is entirely up to you if you.
45 g (3 Tablespoons / 45 ml) butter – May use a hard margarine or ½ and ½
1 Tablespoon castor sugar
45 g (90 ml) Cake Flour – or use your set of measuring spoons
Pinch salt or to taste
1.25 ml vanilla extract (essence) or to taste
Place your 23 cm diameter tart foil or baking dish on scale and weigh into it your flour, castor sugar and salt. Rub in butter with fingertips until it forms crumbs. Knead to form a ball and press into foil tart baking dish. Use flour dusted pastry press – if you don’t have, use your fingers to press out pastry into tart dish.
If you have a food processor: Place food processor bowl with metal blade on, onto scale and weigh in your ingredients starting with flour, ending with small cubes of butter on top, sugar and just a light sprinkling salt to taste. Close lid and whizz until pastry forms a ball. Remove and continue with the above method.
Bake in preheated oven at 180 degrees Celsius for 10 – 12 minutes or until light golden brown. Remove from oven. Set aside to cool.
Lemon Curd Filling:
240 g (480 ml) sugar
3 eggs, large (whole)
3 eggs, large (yolks only)
174 g butter (1.5 sticks)
125 ml lemon juice, freshly squeezed
1.5 tbsp lemon zest, freshly grated (plus a little extra)
Find 2 microwave oven, safe bowls.
Place 1st bowl onto scale. Crack into it your first 3 eggs, whole. Separate the other 3 eggs, being careful not to get any yolk in your whites. Set whites aside or store in sealed container, refrigerated, for later use – or to make delicious lemon meringue – click here πŸ˜‰
Add the 3 yolks to your whole eggs and weigh in the sugar.
To the 2nd bowl, weigh in, or add your butter and lemon juice. Place in microwave and cook on high for 4 mins or until just melted but steaming hot.
Meanwhile cream eggs and sugar with stick blender and whilst constantly running the stick blender, pour over your steaming hot lemon butter mixture in a steady stream to partially cook (temper) your eggs. – Quickly, preventing mixture from cooling rapidly, put entire contents back into the microwave oven to cook on high for a further 2.1 minutes (1000 watt oven) and vwah-LAH! πŸ˜‰There! Your filling is done. πŸ˜Š
Pour filling into pastry tart shell and set aside to cool for 10 minutes. Place in refrigerator on top back shelf to chill or set for a minimum of 3 hours but overnight is best for a better setting tart and presentation, however I allowed mine to set for a mere 3 hours refrigerated.
As soon as your filling is set. Whip up your cream topping as below.

Whipped Cream – OR – Chantilly Cream Topping:
282 g / ml whipping cream
15 ml sugar
3.75 ml vanilla extract (optional)
Place bowl on scale and weigh or measure in cream and sugar. Whip until soft peak stage, no more or cream will turn to butter and then you will need to add more cream to rectify. Just as or before soft peak stage is reached you may whip in your vanilla to taste.
Remove tart from refrigerator and swirl over your cream topping. Serve and enjoy! πŸ˜‰
This is a perfect substitute for condensed milk filling! You will think it was made from condensed milk. But this is better than condensed milk, because it is not so sweet
Total including Cream and Pastry: Weight: 1,064 Calories: 3,849
Homemade Shortcrust Pastry – Recipe 2: Total weight: 102 g – Total Calories: 527
The filling is a perfect substitute for condensed milk; which is around the equivalent of 2 cans
As soon as your pastry crust comes out of oven – very quickly before it cools down, with a teaspoon, gently press down on pastry to prevent puffiness. It must be done quickly or you will damage your pastry, as it begins cooling down very fast once it comes from oven. If you use this trick you will never need to bake your pastry blind. I just used ordinary table sugar in both my filling and pastry.
If you want to make Castor sugar you may just run ordinary table sugar through a food processor with metal blade on – or in a coffee grinder.
If you can get one of these hand held pastry presses, grab it! It makes the job of pressing out pastry into foil pie dishes so much quicker and easier! When pressing out, I dip mine into flour which prevents pastry from sticking to it. You will never be put off making pie pastry ever again, if you can get your hands on one of these little gadgets!
This cream is to die for! It is a Jersey cream which comes from Woodlands dairy in Humansdorp, South Africa. It always just manages to whip up and it tastes the best! My number 1 choice when it comes to cream.

Monday, 10 July 2017

French Lemon Cream Tart. Mousse au Citron. No Bake. Vegetarian. Egg Free. Dreamy, Creamy, Fluffy, Lemon Mousse. Absolutely Divine! Low sugar and Calories! Includes 2 pastry crusts, 1 biscuit & 1 baked.

Totally Delish! I Promise! πŸ˜ Best eaten at room temperature. πŸ˜™ My own creation. 

Wednesday, 31 May 2017

Cheesy Spinach Topped Spaghetti Bolognese (Casserole) with optional Bacon and Mushrooms – Top Restaurant Quality! GMO Free!

Topped with a delicious Mozzarella Creamed Spinach – The BEST you can get! And it hits just the right note! Soo delish, You will want to make another – So make plenty! It cannot get better than this! You won’t be sorry! Leftovers are even better the following day! Totally Delish! πŸ˜‰

  • You may include an optional 90 g or 4 slices fried bacon bits (I never added) and 125 g sliced mushrooms. If doing so, first prepare your bacon and mushrooms. Fry your bacon first, remove and then saute the mushrooms. Remove and set aside. And only once that is done, may you then prepare your spinach. Once your spinach is ready, spread it over the top of your Bolognese pasta, followed by distributing your cooked bacon and mushrooms over the top. Over which you then grate your cheddar cheese. 
  • You may also add a bit of fresh parsley to counter act garlic breath! 
  • You may replace spaghetti with any other pasta or lasagna sheets of same weight. Pasta MUST always be added to HOT to HOT sauce so that the sauce can separate the strands, grab onto it and coat it without sliding off, which is why you must never rinse your pasta. The starch of your pasta (not being rinsed off) helps your HOT sauce adhere to the strands and both pasta and sauce MUST be HOT to do this. Never rinse off the outer starch layer, unless you are making a pasta salad.


4 tbsp olive oil or chicken schmaltz
4 tbsp butter
2 large onions, chopped
6 garlic cloves
4 stalks celery, sliced (leaves included)
2 carrots, peeled and grated
1 kg (36 oz ) lean beef mince
2 x 400 g can peeled tomatoes, sliced & juice reserved – I use my own fresh tomatoes
240 ml (8 fl oz) white or red wine
500 ml (8 fl oz) water – Use sparingly – for own consistency. Tomatoes have lots of water!
4 tbsp tomato paste
2 tsp sugar
2 bay leaves, crushed
Salt and freshly ground black pepper or cayenne pepper
1 tsp dried oregano, or 1 tbsp chopped fresh oregano
500 g (18 oz) spaghetti

1. Heat olive oil and butter, add onion and fry until soft, then       add celery and carrot. Stir-fry for a few minutes.
2. Turn up heat, add mince, and brown, stirring to break up          the mince lumps. A potato masher does an excellent job.
3. Add tomatoes with juice, wine, water, tomato paste, sugar,     bay leaf, salt pepper and oregano.
4. Cover and simmer very gently for 1 hour. Remove from             heat and discard bay leaf.
5. Just before serving, bring a large pan of water to the boil.         Add 1 tbsp oil and 1 tsp salt to water, then add spaghetti,           and boil for 12 minutes. Drain, and toss HOT spaghetti into     HOT meat sauce, separating the strands with a fork.

Bring a large micro-safe pot of salted water to boil. Break up spaghetti if prefer in small pieces as I always do. As soon as water reaches a rolling boil, quickly drop in spaghetti, stir, close or seal pot lid and microwave in 1000 watt microwave for 7 minutes. Remove, drain and quickly stir through your HOT pasta into your HOT meat sauce, separating the strands whilst stirring through with a fork.


4 garlic cloves, crushed
15 ml chicken schmaltz OR half butter to oil to cook spinach – I used 46 g schmaltz incl bit stock
1 onion (small), finely chopped + extra 42 g schmaltz
2 bunches of spinach, stems and thick veins removed – Chop with knife or kitchen scissors
168 ml / grams cream 240 g mozzarella cheese, grated (250 ml cup heaped = 114 g) – I used 244 g packaged weight
Nutmeg to taste – I like freshly grated, grated on 2nd finest side of box grater
60 g cheddar, grate over creamed spinach topping

  1. Add fresh cloves garlic to bottom of saucepan or wok and crush with a light sprinkling salt. Remove and set aside. – I use the flat wooden back end (handle) of a braai / barbecue hook πŸ˜‰
  2. Add fat to saucepan and when sizzling toss in your onions and saute until translucent.
  3. Add your chopped spinach to your onions and stir-fry on low to medium heat until just wilted – NO more! – Remove Spinach and onions. Set aside.
  4. Add your crushed or minced garlic back to your saucepan, together with cream. Bring to boil.
  5. Add grated mozzarella cheese stirring constantly on high until mozzarella melts – about 30 seconds – NO MORE! Reduce heat and simmer stirring until you have a smooth creamed spinach – a further 30 seconds to a minute – NO MORE! Season with salt to taste and some optional nutmeg if you wish. Remove from heat.
  6. Spread Creamed Spinach over the top of your Bolognese pasta.
  7. Distribute your reserved cooked bacon and mushrooms over your spinach – if you will be adding it. – Usually I don’t add it as the dish still remains very delish without it πŸ˜‰
  8. Grate over your cheddar cheese. Place under grill or bake at 160 C (320 F) or until topping is golden brown.
Serve and Enjoy!
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