Recipe: Microwave Mielie Moulds with Tomato & Onion Smoor

Microwave Mielie Moulds Kids love these! 2 tbsp parsley (chopped) 1 tbsp butter 4 mielies (corn) (cut off the cob) 125 ml milk 3 ml seasoned salt 3 large eggs (beaten) Preheat oven to 160°C

Microwave Mielie Moulds

Kids love these!

  • 2 tbsp parsley (chopped)
  • 1 tbsp butter
  • 4 mielies (corn) (cut off the cob)
  • 125 ml milk
  • 3 ml seasoned salt
  • 3 large eggs (beaten)
  1. Preheat oven to 160°C

  2. Butter 3-4 smallish heat resistant bowls, about 8cm across and 6cm deep

  3. Sprinkle parsley over bases of bowls

  4. Place in the freezer for a few minutes to allow parsley to set

  5. Place mielie kernels in a microwave dish and add butter and milk

  6. Cover dish

  7. Microwave for 8 minutes on high (100%)

  8. Spoon mixture into a food processor and blend until smooth

  9. Add seasoned salt, eggs, cheese, breadcrumbs and nutmeg and blend well

  10. Spoon mielie mixture into moulds and smooth the tops

  11. Place moulds in a roasting pan of boiling hot water, about 3cm deep, and bake for 25-30 minutes

  12. Remove from oven

  13. Leave to stand in pan, covered with foil or paper for 10 minutes

  14. Turn out and serve with tomato and onion smoor (spread)


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Tomato & Onion Smoor

  • 15 ml oil
  • 2 onion (finely chopped)
  • 15 ml curry powder
  • 5 ml paprika
  • 400 g tinned tomatoes (chopped)
  • 250 ml water
  • 1 stock cube (beef)
  • 15 ml tomato paste
  1. In a pan with heated oil, brown the onions until soft

  2. Add the curry powder and paprika and fry for 2 minutes stirring constantly

  3. Add the tomatoes and water and bring to the boil

  4. Add the beef stock cube, reduce the heat and simmer for 5 minutes

  5. Add tomato paste and allow to simmer for 10 minutes, stirring continuously until thickened

  6. Serve the smoor with a boerewors roll and garnish with coriander


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