Guys, this lockdown has got all of us thinking about our finances, our future, and how to spend our free time. I have been loving spending a little extra time in the kitchen, and trying out recipes that I don’t usually – or trying out new recipes that can ensure our food stretches a little further and lasts us for a few meals.
This bean stew is one of husbands favourites, and I added some bacon bits this time (yum yum!), although the original recipe is from my vegan friend so this would be perfect for Meat Free Monday. You can also chuck in some Chick Peas to an alternate texture. It’s quick, easy, and super delicious.
2 tablespoons Oil (sunflower, canola or olive)
1 Onion (chopped)
2 Garlic Cloves (crushed)
2 chopped Chillies/Chilli Flakes (optional & according to taste)
2 heaped dessertspoons Tomato Puree or Paste
1 Stock Cube (veg or beef) dissolved in 250ml boiled water
2-3 tins of Beans (black or speckled) (drained)
Salt & Pepper to taste
2 teaspoons Sugar
1) Sauté onions in oil on medium heat, until softened.
2) Add garlic & chillies (if using) to onions & sauté for a few seconds.
3) Add tomato puree/paste to onions & garlic & allow to cook for +- a minute (remember to stir, to make sure the mix does not burn).
4) Pour in about a quarter of the stock & stir it in, to prevent the mixture from drying out.
5) After a minute, add the drained (but not rinsed) beans plus the rest of the stock & give it a stir.
6) Add the salt, pepper & sugar, then stir in.
7) Place the lid on the pot & allow to cook at a medium heat, until most of the liquid has reduced.
NB : Remember to keep an eye on the stew while it is cooking & stir frequently because beans will catch & burn very easily.
Serve with rice or mash & enjoy!! It should produce 4 to 6 decent servings.
This is a staple in our house, and we have really been enjoying it during lockdown – you can buy nearly all the ingredients in the house and have them ready in the pantry for the next meal.
This is the icing my mum has made for me ever since I can remember! They were on all my birthday cakes, & she would often make cakes for us through high school & we would still fight over who got to lick the bowl once she had iced the cake.
You need a double boiler, or a make-shift version of one, as this is what really makes the icing work. And an electric beater – if not, rope your husband in to do the beating with a whisk (as I had to early this morning!).
1½ cups Sugar
¼ tsp Cream of Tartar
⅛ tsp Salt
⅓ cup Water
2 Egg Whites
1½ tsp Vanilla Essence
1. Place sugar, cream of tartar, salt, water and egg whites in the top of a double boiler.
2. Beat with a handheld electric mixer for 1 minute.
3. Place pan over boiling water, being sure that boiling water does not touch the bottom of the top pan (if this happens, your frosting could become grainy).
4. Beat constantly on high speed with electric mixer for 7 minutes.
5. Beat in vanilla.
6. Use this immediately to ice the cake as it sets/hardens quite quickly.
I usually make my mum’s flop-proof chocolate cake with this icing on top & it is absolutely divine. Enjoy!
If you are anything like me, this nationwide lockdown has made me eat my feelings. I have found every excuse under the sun to bring out my recipe book and try something new – and majority of the time it has eased my sweet tooth. There is not much available at the shops in terms of baking ingredients, so I boxed clever and made a staple that I could actually find the ingredients in my grocery cupboard. PLUS you can make it in your microwave, and it is so quick and easy that you will find yourself reaching for this time and time again. Just please be careful of the hot sugar – this can cause serious burns and I would hate for any of you to get injured.
400g (500ml) Sugar
1 can Condensed Milk
25ml Vanilla Essence
10ml White Vinegar
1. Line a pan with silicone paper or foil.
2. Spray with Spray & Cook.
3. Microwave the butter for 1 minute in a deep microwaveable dish at 100% power.
4. Add the sugar, condensed milk and salt (to taste).
5. Do not stir, then microwave for 1 minute on 100% power.
6. Stir well with a wooden spoon.
7. Microwave for 10 minutes, stirring every 3 minutes.
8. Add the vanilla essence and vinegar.
9. Stir with a wooden spoon until the mixture thickens.
10. Spoon into your pan, and smooth out.
11. Leave to cool slightly, and cut into squares before the fudge gets too hard.
12. Leave to cool completely and turn out from pan.
13. Break into blocks and enjoy!
This is honestly the easiest fudge recipe, and we have been making this since I was a small child. I love that you can make it in the microwave as well so you don’t have to stand for ages stirring the mixture in the pot. I add the salt to help break the extreme sweetness, but my mum has been known to add coffee or nuts too. Let me know any additions that you add too – I am sure I will be making this a few more times over the coming weeks…