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)
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Preheat oven to 160°C
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Butter 3-4 smallish heat resistant bowls, about 8cm across and 6cm deep
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Sprinkle parsley over bases of bowls
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Place in the freezer for a few minutes to allow parsley to set
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Place mielie kernels in a microwave dish and add butter and milk
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Cover dish
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Microwave for 8 minutes on high (100%)
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Spoon mixture into a food processor and blend until smooth
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Add seasoned salt, eggs, cheese, breadcrumbs and nutmeg and blend well
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Spoon mielie mixture into moulds and smooth the tops
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Place moulds in a roasting pan of boiling hot water, about 3cm deep, and bake for 25-30 minutes
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Remove from oven
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Leave to stand in pan, covered with foil or paper for 10 minutes
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Turn out and serve with tomato and onion smoor (spread)
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
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In a pan with heated oil, brown the onions until soft
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Add the curry powder and paprika and fry for 2 minutes stirring constantly
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Add the tomatoes and water and bring to the boil
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Add the beef stock cube, reduce the heat and simmer for 5 minutes
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Add tomato paste and allow to simmer for 10 minutes, stirring continuously until thickened
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Serve the smoor with a boerewors roll and garnish with coriander