{"id":6808,"date":"2020-04-27T09:48:37","date_gmt":"2020-04-27T07:48:37","guid":{"rendered":"https:\/\/getitmagazine.co.za\/ballito-umhlanga\/?p=6808"},"modified":"2024-05-28T11:36:26","modified_gmt":"2024-05-28T09:36:26","slug":"four-recipes-to-spice-things-up-during-lockdown","status":"publish","type":"post","link":"https:\/\/getitmagazine.co.za\/ballito-umhlanga\/blog\/2020\/04\/27\/four-recipes-to-spice-things-up-during-lockdown\/","title":{"rendered":"Four recipes to spice things up during lockdown"},"content":{"rendered":"

Hola amigos!\u00a0Running out of recipe ideas? We’ve got you covered with some fresh, hot and healthy, Mexican cooking inspiration from our friends at The South African Mushroom Farmers’ Association. Take a look:<\/p>\n

Bacon, Mushroom and Gruyere Frittata\u00a0<\/b><\/h4>\n

\"\"<\/p>\n

Serves 6<\/strong><\/p>\n

Ingredients:<\/strong><\/p>\n

10ml oil<\/p>\n

15ml butter<\/p>\n

250g button mushrooms, thickly sliced<\/p>\n

5 spring onions<\/p>\n

1 red pepper, deseeded and sliced<\/p>\n

125g streaky bacon, grilled and diced<\/p>\n

2 medium potatoes, cooked<\/p>\n

100g gruyere cheese, grated<\/p>\n

6-8 eggs<\/p>\n

salt and milled black pepper<\/p>\n

To Serve:<\/strong><\/p>\n

crispy bacon<\/p>\n

fried mushrooms<\/p>\n

rocket salad<\/p>\n

Method:<\/strong><\/p>\n

    \n
  1. Preheat the oven to 190\u00b0C. Heat the oil and butter in a pan and fry the mushrooms for 2-3 minutes.<\/li>\n
  2. Add the spring onions and red pepper and cook for 3-4 minutes.<\/li>\n
  3. Remove from the heat and add the bacon, potatoes and cheese. Gently combine. Transfer the mixture to a well-greased tin or ovenproof round casserole.<\/li>\n
  4. Whisk the eggs together and season well with salt and pepper. Pour the egg mixture over the mushroom mixture and bake in the oven for 25 \u2013 30 minutes, or until the centre is just cooked.<\/li>\n
  5. Allow to stand for 5 minutes, before unmoulding or slicing from the tin. Serve warm or at room temperature, topped with extra crispy bacon, fried mushrooms and a rocket salad.<\/li>\n<\/ol>\n

    Mushroom and Beef Nachos\u00a0<\/strong><\/h4>\n

    \"\"<\/p>\n

    Serves 4<\/strong><\/p>\n

    Preparation time:<\/strong> 35 minutes<\/p>\n

    Cost per serve:\u00a0<\/strong> R32.52<\/p>\n

    Ingredients:<\/strong><\/p>\n

    15ml olive oil<\/p>\n

    1 onion, finely chopped<\/p>\n

    250g lean beef mince<\/p>\n

    250g button mushrooms, chopped and pan-fried<\/p>\n

    1 red chilli, finely chopped<\/p>\n

    5ml ground coriander<\/p>\n

    3ml ground ginger<\/p>\n

    20ml chutney<\/p>\n

    1 can tomato puree<\/p>\n

    20ml tomato paste<\/p>\n

    250ml water<\/p>\n

    1 can red kidney beans<\/p>\n

    1 bag of nachos to serve<\/p>\n

    250ml Avocado guacamole<\/p>\n

    100ml cr\u00e8me fraiche<\/p>\n

    1 handful fresh coriander<\/p>\n

    Method:<\/strong><\/p>\n

      \n
    1. Heat the oil in a large saucepan. Add the onion and saut\u00e9 until glossy, Add the mince and allow to brown. Add the mushrooms, chilli, coriander, ginger and chutney.<\/li>\n<\/ol>\n

      2. Add the tomato puree and paste, Swirl water in the tomato puree tin and add to the pot.<\/p>\n

      3. Add the beans and allow to cook together for 15 minutes. Season well with salt and pepper.<\/p>\n

      4.\u00a0 Serve with the nachos, guacamole, cr\u00e8me fraiche and coriander.<\/p>\n

      Cook’s Tip:<\/strong> Try using chicken mince as a variation.<\/p>\n

      Chili and Mushroom Con Carne<\/strong><\/h4>\n

      \"\"<\/p>\n

      Serves 4-6<\/strong><\/p>\n

      Total Cost: <\/strong>R66.60<\/p>\n

      Cost per person:<\/strong> R16.65<\/p>\n

      Ingredients:<\/strong><\/p>\n

      15ml oil<\/p>\n

      2 onions, peeled, finely chopped<\/p>\n

      2 garlic cloves, crushed<\/p>\n

      1 small red chilli, finely sliced<\/p>\n

      2-5ml cayenne pepper (according to taste)<\/p>\n

      5ml ground cumin<\/p>\n

      3ml ground cinnamon<\/p>\n

      250g lean beef mince<\/p>\n

      250g Button Mushrooms, sliced<\/p>\n

      30ml tomato paste<\/p>\n

      410g can chopped tomatoes<\/p>\n

      500ml beef stock<\/p>\n

      salt and milled black pepper<\/p>\n

      400g can red kidney beans, drained, rinsed<\/p>\n

      To serve:<\/strong><\/p>\n

      Cooked white rice<\/p>\n

      Finely diced toppings: tomato, red onion, avocado<\/p>\n

      Fresh coriander leaves<\/p>\n

      Method:<\/strong><\/p>\n

        \n
      1. Heat the oil in a pot over a medium heat. Add the onion and cook for 3-4 minutes until it. Stir in the garlic, chilli, cayenne pepper, cumin and cinnamon and cook for 1 minute.<\/li>\n
      2. Add mince and cook, stirring, for 5-7 minutes, or until the meat is browned. Add the mushrooms and cook for 3-4 minutes.<\/li>\n
      3. Sir in the tomato paste, chopped tomatoes and beef stock. Season with salt and pepper and bring to the boil. Reduce the heat to low, and simmer for 35 minutes.<\/li>\n
      4. Add the kidney beans and cook for 10-15 minutes.<\/li>\n
      5. Serve with white rice, diced toppings and coriander leaves (optional).<\/li>\n<\/ol>\n

        Mushroom and Chicken Quesadilla\u00a0<\/strong><\/h4>\n

        \"\"<\/p>\n

        Serves 4<\/strong><\/p>\n

        Ingredients:<\/strong><\/p>\n

        10ml oil<\/p>\n

        1 chicken breast fillet, sliced<\/p>\n

        205g button mushrooms, thickly sliced<\/p>\n

        3ml paprika<\/p>\n

        1 (410g) can red kidney beans, drained<\/p>\n

        2 large flat wraps<\/p>\n

        5ml ground cumin or taco spice<\/p>\n

        100g guacamole<\/p>\n

        100g cheddar cheese, grated<\/p>\n

        fresh salsa*<\/p>\n

        Method:<\/strong><\/p>\n

          \n
        1. Heat the oil in a pan and fry the chicken until cooked.\u00a0Transfer to a plate and return the pan to the stove.<\/li>\n
        2. Fry the mushrooms for 2-3 minutes. Add the reserved chicken and the paprika. Cook for 1 minute and set aside.<\/li>\n
        3. Place the beans and cumin into a mixing bowl and roughly mash with a fork.<\/li>\n
        4. Lay a wrap on a flat surface and spread the bean mixture on top. Top with the reserved mushroom and chicken mixture, guacamole, cheddar cheese and fresh salsa. Lay the second wrap on top of the filling.<\/li>\n
        5. Heat a large, non-stick pan on the stove and slide the quesadilla into the pan. Cook for 1-2 minutes, turn (using a plate to assist) and cook the other side for 1-2 minutes. Alternatively, place the quesadilla under a hot grill for 1-2 minutes, per side. Slices into wedges and serve.<\/li>\n<\/ol>\n

          *Fresh salsa: Finely dice 1 red onion and 2 tomatoes. Add fresh coriander and some sliced fresh green chilli if desired. Season with salt and pepper.<\/p>\n

          Details:\u00a0<\/em>SA Mushroom Farmers’ Association<\/em><\/a><\/p>\n","protected":false},"excerpt":{"rendered":"

          Hola amigos!\u00a0Running out of recipe ideas? We’ve got you covered with some fresh, hot and healthy, Mexican cooking inspiration from our friends at The South African Mushroom Farmers’ Association. Take a look: Bacon, Mushroom and Gruyere Frittata\u00a0 Serves 6 Ingredients: 10ml oil 15ml butter 250g button mushrooms, thickly sliced 5 spring onions 1 red pepper, […]<\/p>\n","protected":false},"author":80,"featured_media":6812,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[475],"tags":[1269,1395,1126,350,1396,1394],"class_list":{"0":"post-6808","1":"post","2":"type-post","3":"status-publish","4":"format-standard","5":"has-post-thumbnail","7":"category-food","8":"tag-lockdown","9":"tag-mexican-food","10":"tag-mushrooms","11":"tag-recipe","12":"tag-south-african-mushroom-farmers-association","13":"tag-spicy-food"},"yoast_head":"\nFour recipes to spice things up during lockdown - Get It Ballito & Umhlanga<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/getitmagazine.co.za\/ballito-umhlanga\/blog\/2020\/04\/27\/four-recipes-to-spice-things-up-during-lockdown\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Four recipes to spice things up during lockdown - Get It Ballito & Umhlanga\" \/>\n<meta property=\"og:description\" content=\"Hola amigos!\u00a0Running out of recipe ideas? We’ve got you covered with some fresh, hot and healthy, Mexican cooking inspiration from our friends at The South African Mushroom Farmers’ Association. 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