Betty’s Kitchen was partly created to honour Bettina Mnyandu, a woman of great faith, compassion, patience and grace. Betty has been our housekeeper for 23 years, the latter 17 years being spent in a guesthouse. She is a chef of note, competent, stylish & with an impeccable sense of taste. Curries, cakes & cookies- Betty has no limits. Anyone who has eaten at Hedge House can testify to this.
A remarkable woman in every way- thank you Betty, we appreciate you!
For these reasons this food blog as well as the kitchen at Hedge House have been affectionately named after Betty. Not all recipes will be her tried and tested favourites but hopefully this blog will be a contribution from all the Hedge House food lovers! Many a time, however, Betty is tweaking the flavours with her perceptive palate to make the outcome just right!
Friday, June 19, 2015
Friday, June 12, 2015
Thursday, February 19, 2015
Thursday, February 5, 2015
Industrial Cheesecake!So called because it can feed a multitude! About 7 – 8 people (dependent on the ages of your guests). Remember – young males have huge appetites!
Wednesday, January 28, 2015
A favourite from my childhood!
240g Chocolate- I use dark
90ml Strong filter Coffee
Melt the chocolate with the coffee in a double boiler.
Add the oil and brandy and blend well with a whisk.
Keeps well in the fridge.
Wednesday, December 10, 2014
Sunday, October 5, 2014
Wednesday, July 16, 2014
Tuesday, February 11, 2014
Sheila Bennett gave me this recipe about 25 years ago.
I wish I knew how many times I have made it!
Delicious with berries or crumbled Peppermint Crisp.
200g dark chocolate - melted
4 eggs - separated
1 T butter
Whip egg whites - stiff
Add butter to melted chocolate.
Whisk, then add yolks and blend well.
Fold in cream and then egg whites.
Monday, September 23, 2013
Monday, June 17, 2013
100g raw oats
2T sultanas/cranberries/Turkish apricots chopped Soak this overnight
300ml freshly squeezed orange juice or apple juice.
In the morning add about 1 cup vanilla yoghurt and
2 peeled, grated apples
seeds, nuts....whatever you fancy
SO easy and delicious
Tuesday, May 28, 2013
Thursday, May 23, 2013
Monday, May 6, 2013
This recipe was given to me about 30 years ago by my friend Anne Naylor.
Today I served it with ice cream and berries for a conference dessert and ...they wanted the recipe!!
It keeps well in the fridge - just heat gently (microwave fine) before serving.
125ml dark brown sugar
125ml golden (maple) syrup
Blend all together over low heat then gently boil, stirring, for 10 minutes
Sunday, April 7, 2013
Wednesday, March 6, 2013
Tuesday, February 19, 2013
I tin Indian Style diced tomatoes
1/2 tin plain diced tomatoes
1.2 kg chicken fillets
10ml each- cumin seeds,butter chicken masala (or curry powder), paprika
20ml grated fresh ginger
Fresh curry leaves
Pinch dried chilli
10ml seasoned salt
15ml palm sugar
15ml lemon juice
90ml plain yoghurt
10ml garam masala
Blend tomatoes with curry leaves.
Heat half the ghee and add chicken fillets - fry to seal - pale beige.
Slice fillets into smaller pieces.
Reduce heat, add rest of ghee,spices and ginger(not garam).
Sizzle briefly, then add tomatoes,salt and sugar.
Cover and simmer slowly for 20 mins.
Add chicken then simmer for 10 mins more.
Add garam, lemon juice and yoghurt.
Swirl to blend in.
Garnish with coriander.
Serve with roti and Basmati rice