PENNE PASTA WITH SPANISH SAUSAGE (CHORIZO) OR BACON AND BLACK OLIVES

Y-pasta2There are those occasions that YUM Eat Cafe is in an Mediterranean mood. When there is pasta on the menu for example. Here a recipe from a Spanish customer living in the heart of Italy.

Ingredients:

60 ml olive oil

250 g chorizo sausage sliced

400 g cocktail rosa tomatoes

250 ml cream

170 g pitted black olives

salt and pepper

500 g penne pasta

How to make it (isn’t that simple?)

y-pasta1Heat olive oil in a deep pan.  Fry the sausages for approximately 5 minutes while stirring.  Add tomatoes and fry until soft. Add cream and season with salt and pepper.  Cook until cream is deglazed.  Add olives and mix.  Cook pasta, pour sauce over.  Mix well and serve immediately.

We offer also a variety with bacon instead of chorizo:

Enough  for 4 people. Serve with YUM-smile. 

Recipe Buttermilk Rusks

WHAT YOU NEED:

500g melted butter

500 ml buttermilk

2 eggs beaten

1 kg self raising flour

1 tbs baking powder

5 ml salt

400 ml brown sugar

3 cups muesli

¾ cup cocounut

100 g almonds

1 tablespoon poppy seed

WHAT YOU DO:

Heat oven to 180 degrees C. Butter 3 bread pans (18 x 9 cm)

  1. Beat buttermilk, eggs and butter.
  2. Mix dry ingredients well and add to buttermilk mix. 
  3. Put dough in bread pans and level.  Bake for 45 – 50 minutes or until golden brown.  Let it cool in pan for 15 minutes.  Turn out on cooling rack.
  4. When cold, cut into slices and dry at 90 degrees C and store in airtight container.

Old World Recipe: ‘MEDITERRANEAN VEGETABLES IN OLIVE OIL’

YUMYUM:

 

What you need: 

1 cup virgin olive oil

2 cups sliced fresh mushrooms

1 small fresh chilli pepper, chopped

3 garlic cloves, chopped

80 ml sherry vinegar

2 tablespoons dry white wine

1 teaspoon dried oregano

1 cup Kalamata olives pitted and coarsely chopped

1 cup green olives pitted and coarsely chopped

125 ml salted capers

5 sundried tomatoes chopped

salt and freshly ground black pepper to taste

And what you do: 

In a frying pan, warm 2 tablespoons of the olive oil. Add the mushrooms and saute over high heat until soft.  Add the chilli pepper and garlic and saute briefly, being careful not to let the garlic take on any colour.  Remove the mushroom mixture from the heat, let cool a little, then add the vinegar and wine.  Sprinkle with the oregano, transfer to a jar, cover, and let stand for a day.  Mix the chopped olives, capers, sundried tomatoes and the remaining olive oil.  Cover again, shake well, and taste.

 Store in the fridge. Shake well before serving.  This sauce will keep for about 2 to 3 weeks in the fridge. 

 Y-mediterraneanpasta3

Cook pasta, drain and mix in a few spoons of the sauce in a bowl.  Add fresh tomatoes, basil, parsley and parmesan cheese.  You can also fry some bacon and sprinkle on top.

 

Old World Recipe: ‘Ouma Hannah’s meaty minestrone soup’

It’s really delicious:

Y-ouma-hannah-se-sop2

What you need: 

500 g beef shin

30 ml oil

2 cloves of garlic chopped

2 big carrots diced

2 celery sticks diced

1 leek chopped

1 can of diced tomatoes

30 ml tomato paste

2 bay leaves

2 l water

5 ml dried origanum

5 ml sugar

5 ml salt

2 ml freshly ground black pepper

100 ml fresh parsley

 

What you do:

Brown shin in oil in a big pot.  Take the shin out of the pot and lightly fry the veggies.  Add the remaining ingredients plus the beef shins and cook until the meat is soft.  Serve in bowls with grated parmesan cheese and parsley.

 

 

A Canadian Style carrot cake in Stanford South Africa; a recipe

The recipe, packed with pecans, coconut and pineapple next to carrots, serves 8 to 10 people. It’s one of those ‘irresistibles’ which customers find on the menu of YUM Eat Cafe every now and then.

 

Ingredients:

255 gram plain flour, 3/4 teaspoon salt,1 1/2 tsp baking powder, 1 1/2 tsp baking soda, 2 tsp ground cinnamon, 255 gr. carrots (freshly grated), 75 gr. shredded coconut, 400 gr. chopped pineapple, 50 gr. chopped pecan nuts, 4 eggs, 350 gr. sugar and 200 ml vegetable oil.

For the icing: 225 gr. cream cheese (at room temperature), 85 gr. unsalted butter, 2 tsp fine grated orange zest, 1 tsp vanilla essence, 560 gr. icing sugar, candled organge peel (fine sliced) and ground cinnamon for decoration.

11 Steps:

1) Preheat oven to 180 C

2) Grease two 20 cm loose bottomed round tins.

3) Sift the first 5 ingredients and set aside.

4) Mix the carrot, pineapple, pecan nuts and coconut in a separate bowl.

5) Beat the eggs, sugar and oil in a large bowl with a mixer until smooth.

6) Add the flour minture to the eggs-sugar-oil-mixture and mix until equally smooth PLUS add the ingredient mix as mentioned under 4)

7) Spoon the mixture into the cake tins and bake in oven for 40 to 50 minutes.

8) Remove from oven. Leave in tins for 15 minutes before removing them/

In this stage you can decide to (or not to) wrap them in film for storage in a freezer.

9) To make the icing: beat together the cream, cheese and butter until smooth. Then add the orange zest and vanilla essence. Sift in the icing sugar and mix well.

10) Chill for 1 hour before adding the icing to the top and sides of the cake.

11) you can store the carrot cake in an airtight container in a fridge.