Tag Archive: vegetables

mini taster menu

Cooking is definitely an infectious enthusiasm. People experiment with cooking because others around them do. It’s a state of being that is spread by heart to mouth contact I think.

But enough of that kind of vomitious prose.

The point of it is that, in addition to having a third person in the Stalk MasterChef SA game, tonight David and I and a third friend are holding a mini dinner party just cos we want to try cooking things we haven’t cooked before. (This third person is not the MasterChef 3rd so the cooking group is growing.)


Louis suggested this evening – the original plan was one course each. It was then decided that we would each do a main course, just a small portion thereof. So it’s kinda of like a mini taster menu.

I got veggies, Louis got chicken and David got red meat. Well, to be honest, David grabbed red meat in his grubby little closet-farmer hands and would not let it go. He thinks it’s all he can cook – silly man!

(A closet-farmer is someone who wears trennery but would happily each meat and starch every day of his life.)


This may be fun. And if it is – we will do it every month or so.

pepper steak pie

i cooked again – i do love to cook

i have realised that i am of the slow cook variety  – i like stuff that takes a while. none of this instant stuff in a bag for me. if i have no time i defrost one of my frozen slow meals i made when i did have time. this is a luxury i plan for and hang onto – this slow cooking


anyway – today was pepper steak pie

here are the indgredients


i used chuck so it was cheap too. buying the small bottle of brandy and a single beer has added to the impression the local off licence staff have that i am a drunk. and a poor one at that. oh well!


I tossed the meat chunks in flour that i seasoned and then put that and the onion in a pot. Browned it and removed the meat. Then i deglazed the pot with with the brandy and added the beer, stock powder, water and pepper. Mixed the whole lot up, put it in an over proof pot thingie and let it do its thing at 180 for about 45 minutes.


while that was bubbling away, my nephew and i made short crust pasrty. and i have to admit that i have final given up trying to make short crust pastry in debben. its the frozen variety from now on. it’s just to humid to get it to work well here, even my marble rolling pin and board didn’t facilitate thin enough pastry at the end.

but my nephew had fun making it and i did use it.

i took the meat mix and spooned it into individual ramekins.

the pastry went over the top and i poked a hole in it.

back into the over for 30 minutes and nom nom nom

the filling was awesomeness. the pastry a little thick but we broke it into bits and mooshed it into the filling. a success served with salad and baby potatoes

they woudn’t let me photograph the meal – everyone tucked in while i was running to get my camera 😦


i got the recipe (cos i never claimed to be able to cook) from a Pick n Pay hand out. for brand new cooks (as i realised i am no longer) the recipe leaves out bits. i filled them in just cos i know a little bit about what to do in a kitchen but some one who knew nothing may have been confused. The sauce around the meat also needed thickening.

but a good little handout anyway – thanks PnP


i did do some other cooking today – but that will have to wait. it’s a surprise you see