Recipes

From The Kitchen At Agulhas Country Lodge

GLUTENFREE LOW CARB SEED BREAD

INGREDIENTS:

2 cups milled flaxseeds (milled in a small food processor until quite fine) measured after processing
2 tablespoons psyllium husks
2 tablespoons soya flour
15 ml baking powder
1 teaspoon salt
½ cup sesame seeds
½ cup sunflower seeds
7 whole eggs
½ cup water
100 ml olive oil or coconut oil

Beat eggs, water and oil together. Mix dry ingredients and add to wet, mixing together well.

Pour into silicon or other bread tin and bake at 170C for 40 -45 min.

BREAD YIELDS 20 SLICES – 2 CARBS PER SLICE.

BREAD SLICES AND FREEZES VERY WELL AND CAN BE TOASTED FROM FROZEN

LAMB CASSEROLE

Ingredients

6 – 8 portions
40 ml butter
40 ml olive oil
1 large onion chopped
4 cloves of garlic
3 best quality lamb loin chops per person (or two will also do). The South Africans like their red meat!
300g pasta rice
2 tins good quality chopped tomatoes
Salt and freshly ground black pepper
About 1 cup chicken stock (homemade is always better)
1 cup of white wine
About half a cup chopped fresh herbs, parsley, basil, origanum
Freshly grated parmesan cheese or any other hard strong cheese

Preheat your oven to very hot, about 200C. Season the lamb with salt and pepper. Place in a baking dish with a little olive oil, some of the origanum and a dash of lemon juice. Place in a hot oven to crisp up the edges and cook until medium. In the mean time, heat the oil and butter and fry the onion, adding the garlic only later because it will burn before the onion is browned.

Add the pasta rice and stir to combine, then add the tomato, stock and wine. Combine this with the lamb in a deep ovenproof casserole dish and cover tightly. Bake this for about half an hour at a slow oven – about 160C.

Make sure the dish does not dry out by adding more stock or wine. Just before serving, scatter generous amounts of cheese and herbs over and serve with crusty bread and a simple green salad.

MODERN MILK TART WITH A MALAY TWIST

Ingredients

1 packet phyllo pastry
Melted butter for brushing
Rose water, a few drops if it is a concentrate
900 ml milk
1 stick cinnamon
Half a cup of sugar
8 table spoons semolina
1 ½ table spoons grated orange rind
6 eggs, beaten well
1 cup sugar
1 cup water
Grated lemon rind of 1 lemon

o make the filling (can be done a day in advance). Boil the milk and add the cinnamon stick, cover and leave to infuse for about ½ an hour. Stir in the sugar and the semolina and bring to the boil, stirring all the time until it is thick. Leave to cool and remove the cinnamon stick. When cooled, stir in the beaten eggs. Add orange rind.

Layer two sheets of phyllo which you have brushed with butter in a baking tin and pour the filling in. Pour some melted butter into a small dish and scrunch up one sheet of phyllo and roll in the butter (just like you would do to a piece of paper) and place balls of scrunched phyllo on top of the filling, all in a muddle but cover the surface.

Bake in a moderate oven for about 45 min until the pie is set. In the mean time, make the syrup by boiling the sugar, water, lemon rind and the rose water. When the milk tart is cooked, pour the syrup over it and leave to cool. It is best served when the tart is completely cooled – the pastry does not go soggy even with the syrup. Serve with fresh strawberries and cream.