My grandmother used to make these......my mom's making them.....I'm making them.....
We all eat them served differently.....My husband likes them with lettuce and lemon juice drizzled over them on wholewheat bread.....I like them with lettuce and atchar.....or with quince jam! The boys eat them without adding anything.....
Use a 410g tin pilchards it tomatosauce, add 2 cups of flour, 1 tsp bakingpowder, 2 eggs, a small chopped onion and salt and pepper to taste. I add 2.5 ml origanum and about 1.5 ml mustard powder. If it is too dry, I add some tomato sauce.
Shallow fry them in oil and turn around halfway to do the other side. Drain on a paper towel.
This is so easy and makes about 20 cakes from 1 tin of fish!
Although nurses day was earlier this month, our hospital only celebrates it today. I got up at five today to do this bouquet......
I used roses and greenery only and jazzed it up with beads on some of the orrange ones, and some twirls between the white ones.......and angels hair to soften it.....
My youngest just loves eggs and if you really want to treat him, you should make omelettes. I'm a little lazy making them, but everytime I do make them, I think I should make them more often!
I hated home economics at school, but this was the first thing we were taught to do in st 6(todays grade 8). I only had the subject for two years....it was compulsory! Today I don't know why I did not like it....I spend such a lot of time in the kitchen now!
Some things did make an impression then, as I still make the omelettes the same way we were taught! Except, I don't place them under the grill in the oven....the only reason for that......the pan I like to use has a plastic handle! I just fold it over in the pan and cook them until done on the stovetop.
I separate the egg whites from the yolks and beat the whites until stiff. I use 2 eggs per omelette...it makes quite a large one, as you can see on the photo...this is only half!
Add 12,5ml milk, 2.5 ml baking powder and salt and pepper to taste to the yolks and beat it all together. Now lightly fold the whites ito the yolks with a metal spoon.
I spray my cooking pan with 'spray n cook' and then heat a little oil on medium high.
Pour your egg mixture into the pan. When the bottom is done that you can fold it over without breaking it... add your filling to the one half before folding it over. Cook until cheese is melted. You can place it under the grill in your oven at this stage if you have a pan with a metal handle.
Our family likes tomato and onion sauce, garlic mushrooms, bacon or ham and grated cheese as filling, but you can use whatever you feel like.
As most of you know by now, I am a full time nursing sister apart from being a full time mom, a full time wife and a fulltime pastors wife as well! So I have to work until seven at night with times......
Unfortunately(or is it fortunately?) three teenage boys are hungry long before that! So my husband has to cook with times.....The only snag.....his cooking skills deteriorated after we got married, and his best effort is sphagetti and mince......ok, I must admit....he makes a pretty good macaroni and cheese......but oh!....the sphagetti.....I'll get that at least once on every shift of 2-3 days! There was a time that he liked to make sausage with eggs as well..... I then got sphagetti the one night and sausage the next....two days rest(I'm cooking on my rest days), then sphagetti again....and sausage the following night!....His menu for the past few years!
I used to take the leftovers to work for lunch, but jee! You do get slightly embarrassed eating sphagetti each and everytime you're working! So I saw this on the net some time ago, and after eating sphagetti again last night, I decided to disguise the leftovers for breakfast this morning! I totally forgot what the original recipe had in, but I used my immagination and made my own recipe....
The mince with mixed veggies was mixed into the sphagetti. I then added some seasoned salt, two eggs, a little milk, half a teaspoon of baking powder, a little leftover BBQ-sauce, chopped onion and green pepper and a little grated cheese. I spooned the mixture into the greased muffinpan and baked it for about 25 minutes at 180*C. First time ever I did not have to eat the leftovers myself!
Mix together 1 cup plain yoghurt, 2 tsp lemon juice, 1 tbsp garlic, 1 tsp ginger root, 2 tbsp garam masala, 1 tbsp tumeric, and salt and pepper to taste.
Allow your chicken pieces to marinate in this for a few hours, or even overnight.
Remove from marinade and brush chicken with olive oil and place in roasting pan. The original recipe did not use the marinade again, but I like to cook my chicken in the sauce. Place in oven set at 200*C and cook until done.
We all eat them served differently.....My husband likes them with lettuce and lemon juice drizzled over them on wholewheat bread.....I like them with lettuce and atchar.....or with quince jam! The boys eat them without adding anything.....
