Category Archives: Rectangular meals

Corn Bread

When I say the words, I think of the movie The Green Mile, where all the gentle giant wanted was some corn bread, despite being in jail. It’s this that makes one realise how comforting this humble little gem can be.

Corn Bread

Yellow's always been my favourite colour...

It’s surprising then that last week was the first time I baked Corn Bread. Danny found a recipe in his Weg magazine and it seemed so simple that I really had no way out…

The recipe calls for whole kernel corn but after the first try, I’d like to use sweetcorn next time, just to see how it would differ.

Mieliebrood (Corn Bread)

2 cans of whole kernel corn, drained
4 tbs chopped chives
½ cup of cake flour
1 tsp baking powder
1 tsp salt
1 cup of buttermilk
2 extra large eggs
freshly milled black pepper
Sprinkling of paprika

Preheat the oven to 180C. Grease a loaf tin and put some baking paper in the bottom. Use a masher and bruise the corn a bit. Add the chives. Whisk eggs and buttermilk together and add to the corn. Mix dry ingredients together and add to the corn mixture. Pour the batter into the loaf tin and bake for 1 hour. Sprinkle with some paprika and bake for another 15 minutes.

Corn Bread

Enjoy! It was even better for breakfast the next morning.

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Spinach and Feta Rice Quiche

Spinach and Feta go together like peas and carrots, cheese and tomato, me and Danny. In the spirit of togetherness this weekend, I tried my hand at a S&F recipe, despite not being a fan myself. One of the Taste Mags we received in our goodie bags from the SAFBC contained a recipe for Cheese and Swiss Chard Pasta Bake. Obviously I never do things by the book. So this is what happened next.

Spinach and Feta Rice Quiche

Say "Cheese"!

I found a bag full of gorgeous, turgid (heehee) spinach in my organic veggie box last week, plus I had the feta from my cheese goodie box so I was powerless to the forces of attraction between the two. Tsk… and the rice you might ask? My ingredients are so freakin’ hot for each other I needed a buffer incase the egg came out the oven fertilised instead of baked.

Spinach and Feta Rice Quiche
1 cup of rice
3 cups of roughly shredded spinach
1 cup of chopped butternut
250g feta, crumbled
4 free range eggs (trust me, you want to use the free range)
1 cup of cream
1 tbs crumbled blue cheese (Simonzola)
1/2 cup of breadcrumbs
Seasonings of your flavour

Preheat your oven to 180ºC. Cook your cup of rice.  Steam your butternut and spinach until wilted. Drain and squeeze juices out of the spinach, if you want. Once the rice is done, mix it in with the spinach and butternut.

Mix the eggs, cream and cheeses together with a beater. Season to your tongue’s wish and heart’s detriment. Add this to the rice mix and mix some more. Mix, mix, mix…
Pour the unexpectedly runny ‘batter’ into a greased and lined (if you have baking paper, which I did not) baking pan. Generously sprinkle the breadcrumbs on top and then pop it in the oven. If you have leftover batter, pop it into a ramekin or five and bake that too. Makes for pretty pictures. Bake for 30 minutes. Not longer, or it will be dry like stale rice crispies squares. Trust me, I’ve made the mistakes for you.

Spinach and Feta Rice Quiche

Heart-mark approved

Remove from oven and serve with a tomato, onion and cucumber salsa and a dollop of cream cheese.

It looked very pretty, but I didn’t particularly enjoy the taste. Then again, I’m not big on quiches anyway. Danny ate it all, so he reckons it was very good. He says it could do with some tuna though. Freak, Mr wants to put tuna with everything! I hate tuna!
*Breathe*
If you like tuna, this might be a good suggestion.

*Note: I know this isn’t a traditional quiche, but I reserve the right to rename my food.

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Steak & Potato

I was always encouraged to play with my food. Here’s a play starring my food.

Steak and Potato

Potato "Golden Girl" Wedges and Pan-fried Rump Steak pose seductively on their opening night.

Cast:
Badass Biker Boyfriend played by Pan Fried Rump Steak
Young, Sexy, Oiled-up Vixen played by Potato “Golden Girl” Wedges
Vixen’s Fat Friend played by Tub of Marscapone
Boyfriend’s Sweet Friend played by Sweet Chili Sauce
Vixen’s Sensible Mother played by Grated Cucumber

Screenplay:
Biker Boyfriend rides in on his CO2-spewing vacuum-packaging fresh from the icy fridge. He warms up next to the stove while Vixen takes a short 10-minute bath in a pot of boiling water. Vixen sashays out the pot and onto a baking tray where she slathers herself in Macadamia nut oil. She adds a bit of colour to her cheeks with a sprinkling of Paprika. Before Biker Boyfriend can rub up against her, she jumps into a scorching, 200ºC oven and works on her tan for about 10 – 15 minutes.

Irritated with the snub, Biker Boyfriend reckons he could do with a little tanning, too. He rubs his muscles with olive oil and crushed pepper before carefully stepping into a smoking hot pan. He’s very meticulous about timing his tan – he’s a metro-man. After four minutes on one side, he turns over and sears his back for another four. He knows Vixen likes him just on the medium side of rare. Once done, he steps out onto a server to lounge around, admire his luscious colour and wait for Vixen.

Vixen turns up the heat to grill for another two minutes, just to seal that tan. She then steps out of the oven and eyes Biker Boyfriend from the stove. Mmmm…

Biker boyfriend makes sure he’s perfectly cut into slices. He doesn’t need to be all tough around his girl. Vixen then joins Biker Boyfriend on the server and envelops him. They look so sexy together…

Before they can bite into each other, Vixen’s Sensible Mother catches the two of them lying down and she positions herself firmly in between them. All this oil, meat and starch just spells heartburn, so she’s there to keep things on the safe side.

Next, Vixen’s Fat Friend shows up with Biker Boyfriend’s Sweet Friend, and now with all the added company, Biker and Vixen have no choice but to make this a social occasion. The five of them mingle happily on that large server, touching, grazing and melting each other’s delicious ideas into the greatest meal ever tasted.

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