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Answers to Friday Food Quiz number 72 and what did you post on this day, a year ago?

19 Jun

At last I am posting the answers to Food Quiz number 72. Thanks for everyone that participated and thanks for your patience! 

Please visit the following bloggies who did the Quiz for brilliant answers:

Lavender and Lime

ViewfromtheSide’s blog


1. What is a Rendang?

A – Rendang is an Indonesian dish made by simmering meat for hours in coconut milk and spices until the liquid has evaporated. 

2. What does “to butterfly” means?

A – To cut food (usually meat or seafood) leaving one side attached and to open it out like the wings of a butterfly. 

3. What is meadowsweet and what is it used for?

A – A culinary herb from Asia andEuropeused to flavour jams, stewed fruits and wine, as well as mead and Norfolk Punch. 

4. What does Mulligatawny mean?

A – When translated directly it means “pepper water”. 

5. What does the term “coats a spoon” means?

A – When a substance is rendered thin/thick enough so that when a wooden or metal spoon is inserted into it and taken out, the substance leaves a thin film “coating the spoon”. 

6. What is “Ouefs en Meurette”?

A – It literally means “eggs in meurette sauce” and it is a French dish poaching eggs in red wine sauce. 

7. What are the main ingredients of paneer?

A – Milk, lemon juice and water. 

8. What is the name of Nepal’s most favorite dish?

A – Dhal-bhat-tarkari is eaten throughout the country. Dhal is a soup made of lentils and spices. It is served over a boiled grain, which is called bhat. The grain is usually rice but it can be another grain. This is served with vegetable curry called tarkari. This is served with a number of condiments such as chutney or atchar.                     

9. What is the main ingredient of Chaas?

A – Spiced buttermilk. 

10. What do gazpacho, bouillabaisse and bisque have in common?

A – These are all soups.

 On Sunday afternoon, whilst hubs took a nap, I tried to catch up on my favourite blogs. All of a sudden I was wondering what I have posted the previous year and the year before on that specific date.

I came to realize that my blog changed quite a lot. I the beginning years of my blog I used to post some jokes and other funnies. I also posted pics of my table settings quite often – can anyone still remembers that?

On 19 June 2011 I posted this recipe for Canneloni with a meatloaf filling

meatloaf filled canneloni

On 19 June 2010 I posted this recipe for Roghan Josh

On 19 June 2009 I posted this funny about a dog!

So what did you post on this day in previous years?

Lightly curried lentil and tomato soup

17 May

Autumn is definitely my favourite season of the year. I enjoy the moderate temperatures but mostly I love the wonderful colours that autumn brings. 

This soup reminds me of autumn colours. I think I must call it autumn on a plate. 

It is quick to prepare and very tasty. Serve it with some crusty bread for a light supper or lunch. It is also a great dish for Meatless Mondays. 

It freezes very well and actually tastes better if it is reheated. 

Lightly curried lentil and tomato soup


250ml red lentils

1kg smallRosa tomatoes

45ml olive oil

1 onion, chopped

1 clove of garlic, minced

10ml cumin powder

10ml coriander powder

10ml mild curry powder

5ml sugar

1l vegetable stock

salt and freshly ground black pepper

50ml fresh coriander leaves, chopped

Soak the lentils in boiling water for an hour.

Pre-heat the oven to 200ºC. Place the tomatoes on a baking try and drizzle with 30ml olive oil. Roast in the oven for 20 minutes.

Heat the remaining 15ml olive oil in a pot and fry the onions until brown and fragrant.

Add the garlic, cumin, coriander powder, curry and sugar and stir fry for 2 minutes.

Drain the lentils and add to the onion mixture with the roasted tomatoes and vegetable stock. Season with salt and pepper and simmer for an hour until the lentils are cooked.

Add the fresh coriander and serve.

Did you enjoy this recipe then you might also love these Soup recipes:

Mussel Soup

Harira (Maroccan Lamb and Chickpea Soup)

Tomato Soup

Lightly curried lentil and tomato soup recipe

Lamb knuckle curry

20 Apr

Autumn is one of my favorite seasons. Some days are still hot enough to enjoy a salad for supper and other days are cold enough to eat a hot curry or even soup. 

I also love the colours of autumn, especially in the Boland. The vine leaves are all a beautiful golden colour and so are most of the trees. 

This lamb knuckle curry has the colour of autumn leaves. 

Lamb knuckle curry recipe















1kg lamb knuckles

60ml oil

2 large onions, sliced

3 cloves of garlic, minced

15ml brown sugar

10ml freshly grated ginger root

2 cinnamon sticks

4 cloves

4 whole allspice pods

2 cardamom pod’s seeds

15ml cumin

15ml cayenne pepper

30ml coriander powder

4 bay leaves

1 x 325g tin of tomatoes

15ml turmeric

250ml water

salt and black pepper to taste

fresh chopped coriander leaves for garnishing 

Heat the oil and brown the lamb on all sides in batches. Remove from the pot.

In the same pot brown the onion rings. Add the garlic, sugar and fresh ginger and cook for 1 minute.

Add all the spices to the pot and return the lamb to the pot moving around to cover all the lamb pieces with the spice mixture.

Add the tinned tomatoes, turmeric and 250ml water. Season with salt and pepper and simmer for 90 minutes.

Serve with rice, garnished with fresh coriander leaves. 

On a very sad note: One of the boys that were with Blondie Girl in matric was killed in a shark attack yesterday. She is very upset. My heart goes out to his parents and especially his brother who witnessed everything and tried to save him.

lamb curry recipe

Best Butter Chicken, ever!

4 Apr Indian butter chicken

This famous dish is from Indian origin and is traditionally served with black lentils and Naan bread. 

Butter chicken seems to be very popular, in my household, at the moment. My daughters buy butter chicken wraps often at Buzz in Stellenbosch and they love it. They were asking me the last couple of weeks to make this for them. 

Indian butter chicken

I have made butter chicken before but it did not really appeal to me, so I went through my recipe books in search of a good recipe. I found this in one of my recipe scrapbooks, with a note: “Jerome’s wife’s butter chicken recipe”. Jerome is a guy that I use to work with a couple of years ago. He gave me quite a number of recipes that they frequently made in their house, such as Naan bread, Koesisters, roties,etc! Most of these I have never tried, but I will now!

Since the recipe sounded pretty good to me I decided to make it and I think it was delicious! It will definitely feature often on my dinner table from now on. This recipe does not contain almonds, which seems to feature in most butter chicken recipes. 


80g butter

15ml oil

1kg chicken fillets, cubed

2 onions, chopped

2 bulbs of garlic, minced

5ml fresh gingerroot, minced

20ml chicken masala

20ml coriander powder

15ml cumin

20ml cayenne pepper

seeds from 4 cardamom pods

6 cloves

150ml natural yoghurt

60ml tomato paste

100ml milk mixed with 100ml water

3 bay leaves

2.5ml turmeric powder

200ml cream

20ml maizena

fresh coriander leaves 

Heat the butter and oil in a large pot. Brown the chicken in batches and remove from the pot.

Add the onions to the pot and sauté until soft. Add the garlic and ginger and stirfry for another minute.

Mix the masala, coriander, cumin, cayenne pepper, cardamom seeds, cloves, yoghurt and tomato paste together and add to the onions in the pot. Return the chicken to the pot with the water and milk mixture and season with salt and freshly grounded black pepper. Simmer for 15 minutes.

Add the bay leaves and turmeric. Mix the maizena with the cream and add to the chicken. Simmer for a further 15 minutes.

Garnish with fresh coriander leaves and serve with rice and naan bread.

Butter chicken


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