Tips : Southern Cooking Brings Soul to Food


I was born and raised in the heart of the Deep South. From as far back as I can remember I remember long summer afternoons spent drinking iced tea and shelling peas and butterbeans on my grandmother's porch. I have moved on from my roots and have made my way into other regions of the world. One thing, however, that has remained constant in my life is my deep and abiding love for southern cooking and cuisine.

I was probably well into my teen years before I realized that tea could be served any other way than loaded with sugar and over ice. It was about that same time that I realized some folks would eat vegetables that hadn't been soaked in batter, dredged in cornmeal, and deep fat fried. Southern cooking is not for the faint of heart though it can cause many hearts to grow faint. One thing that can be said is that you'll never find anything else like it on earth.

People in the south learned to make do with little in many instances. Some of the poorest people in America live in the southern part of the country. Of course, you will find that many of these people despite their poverty are also among the most generous. The same can be said of food. It's the one thing that seems to be in ample supply in most southern homes and very few will turn you away with an empty stomach.

Perhaps it's the seasonings that are often used when cooking southern food. From the crab boil and gumbo file of Cajun Cuisine to the secret ingredient that almost every southern kitchen contains for their fried chicken recipes (and no one on earth can fry chicken like a born and bred southern grandma). Perhaps it's the Sunday church dinners where everyone shares a little of what they have with others or the love that goes into preparing these meals that are shared with friends and family. Whatever the case may be, if you ever have the occasion to experience real southern cooking, do not pass it up. You might shave a day off your life, but a good southern fried chicken leg is really living and well worth the sacrifice if you ask me.

Of course it would be remiss to mention southern cooking without bringing up some of the more delicious desserts that seem to be perfection for the south. I mentioned banana pudding above but there are so many more. Pralines are a perfect for those living down around New Orleans as is bread pudding. A little to the east there are grandma's who have taken their lemon icebox pie recipes to the grave with them so coveted were these delicious deserts and the same holds true for pecan pies as well. We should never forget the flavorful Mississippi Mud cake though, and so many other wonderfully delicious treats that southern cooking has introduced to the world at large.

Favorite vegetables in the heart of the south as I mentioned above included peas and butterbeans, snap beans, corn, summer squash (after all, it's summer all year in the south), and okra (fried or boiled in many southern kitchens). Not all vegetables were deep fried though few were off limits. I remember eating my share of fried okra, fried squash, and yes, fried green tomatoes. Life was good back when calories weren't counted and no one really worried about clogging arteries. While I wouldn't make these a daily dish in any household, I certainly would recommend trying them out if you ever find the opportunity.

Another great thing about southern cooking is the wonderful fried seafood that seems to abound. From fried fish (almost any variety works well when it's southern fried) to fried oysters, seafood just seems to taste so much better in the south. If you are hoping to learn some of the southern cooking and cuisine you will most likely need to order your spices and have them shipped unless your grocery store has a  rather extensive 'exotic' foods selection. You can sometimes find great southern seasonings on the International food aisles in grocery stores as well. If you want to really treat your family to an outstanding meal, you should really try southern cooking for the night.

Tips : Once a Month Cooking


If you are like most moms around the world, there never seems to be enough time or energy at the end of most days to prepare the nice home cooked meal you would love to have ready made for your family. Unfortunately, cooking a good family meal requires both time and energy. A few wise moms have discovered a concept that has become known as once a month or freezer cooking to assist in those nights when time, energy, or both are in short supply.

The thought behind once a month cooking is that for one or two days (if you prefer to spread the process out over a couple of shorter days rather than one long day of cooking) of intense culinary effort your family can dine well for an entire month. Many women who have tried this have also discovered that not only does it help by always having something nice and home cooked for dinner, but also helps families stay within budget.

Far too many mother's will guiltily raise their hands when asked whether or not they've ever resorted to fast food or junk food meals simply because they were too tired to cook or were missing one ingredient for a meal and did not feel up to running to the grocery store in order to pick up the missing ingredient. This practice can get expensive over time and rob your family of some well-earned fun money.

There are some important things you must keep in mind if you are considering once a month cooking as a way of life for your family. The first thing you need to keep in mind is that planning is the key. You will need to set aside a day (or two) for the cooking when nothing else is on the calendar. It is simply too difficult to see to all the details if you are planning your cooking event around car pools, soccer games, or dance practices. You need a full day that will be relatively uninterrupted. If you have a spouse, partner, or family member that can take the children for the day this will be the ideal situation. Otherwise be sure to have plenty of distractions on hand for the little ones or find a way to enlist their help with any cutting, chopping, slicing, dicing, or peeling that may need to be done.

You should also create a thorough menu followed by a list of each and every ingredient you will need. Shopping needs to be done on a day other than when you are planning to cook. This means that you aren't likely to rush through the shopping trip and forget something as a result. Bring your menu and your list and get everything you need in one trip whenever possible. You can also save money by planning your meals for the month according to the sales circulars and coupons you have for the week in order to stretch your budget a little further.

Finally, you need to make sure that you have all the supplies, dishes, and containers you need in order to prepare and store the meals you've prepared properly. You should also make sure that the recipes you are using for your once a month cooking marathon are recipes that freeze well. It is even better if you have recipes that double well so that you can get twice the results from the same effort.

You should also make sure you are mentally prepared for your marathon cooking session. Beginning with a nice and tidy kitchen is a great start. Folding card tables make an excellent flat surface for storing things out of the way and freeing up valuable counter space for preparing and assembling the foods that will be prepared. You should also utilize as many appliances in your kitchen as possible for maximum efficiency. Don't limit all cooking to the oven. Find dishes that freeze well and can be prepared in the crock pot or on the range top. Once a month cooking is a challenge but many women will agree it is well worth the effort on those nights when the thought of cooking seems unbearable and the wallet has been stretched to its limit.



Bahan bahan
Bahan inti:
1) 1 cawan daging kisar
2) 1 labu bawang besar (potong dadu)
3) 1 ulas bawng putih....cincang halus
4) 1 sudu makan rempah kurma
5) 1 sudu teh minyak
6) Garam secukup rasa
7) Daun bawang (hiris)
8) Cili merah (hiris)
Bahan untuk kuih:
1) 2 cawan tepung gandum
2) 1 cawan santan
3) 2 cawan air
4) 1 biji telur
5) Garam secukup rasa
6) Pewarna kuning

Untuk inti:
1) Tumis bawang dan rempah sehingga wangi.
2) Masukkan daging dan garam. Kacau dan biarkan mendidih hingga kering.
3) Angkat dan sejukkan.
Untuk kuih:
1) Kisarkan semua bahan untuk kuih hingga sebati dan tapis.
2) Sapu rata acuan bahulu dengan minyak masak dan panaskan.
3) Tuangkan adunan ke dalam acuan. Masukkan sesudu kecil inti yang telah
4) Taburkan hirisan cili merah dan daun bawang. Tutupkan adunan dgn tudung
5) Setelah bahagian tepi kekuning-kuningan bolehlah diangkat. Ambil dua biji kuih
cara dan tangkupkan ketika hendak dihidangkan
Sedia untuk dihidangkan.





Core material:

A) 1 cup minced meat

2) a pumpkin onion (cut into cubes)

3) 1 clove finely chopped bawng white ....

4) 1 tablespoon spice dates

5) 1 teaspoon oil

6) Salt to taste

7) Spring onion (sliced)

8) red pepper (sliced)

Materials for the cake:

1) 2 cups flour

2) 1 cup coconut milk

3) 2 cups water

4) 1 egg

5) Salt to taste

6) a yellow dye


For the filling:

1) Saute onion and spices until fragrant.

2) Add meat and salt. Stir and let it boil dry.

3) Pick up and cool.

For the cake:

1) Blend all ingredients for the cake until well mixed and filtered.

2) Apply a flat mold bahulu with cooking oil and heat.

3) Pour the mixture into molds. Enter the smaller core had sesudu


4) Sprinkle with sliced red chilli and spring onions. Cover the dough with a lid


5) Once the sides of the straw-orange may be lifted. Take two seed cake

how and when to serve tangkupkan

Ready to serve.

kuih cara - tradition recipe cara cake -


1) 300 grams of flour wheat flour (sifted)
2) 1 egg (at Until flower)
3) 1 cups coconut milk
4) fourth leaf pandan (grind and take the juice)
5) ½ tsp dye green
6) Salt taste
7) Sugar (for blushes)
8) Margarine (for brooms at Mold)

1) Enter flour and egg into bowl and slang blended.
2) Use a clean milk together leaf water pandanus and dye. Enter into dough
flour Earlier Studio albums Slowly.
Three) Stir and filtered dough so not bergentil and Ensure dough Non too
Concentrated or dilute. Enter salt and hanging out flat.
4) Sweep the average mold bahulu with margarine. Heat mold.
5) Enter mixture into mold and blushes slightly sugar thereon.
6) After sides straw-Yellowish May lifted. Take two seed cake
Manner and Put Pls want presented.
Ready to serve.

resepi kuih cara tradisi


1) 300 gram tepung gandum (diayak)
2) 1 biji telur (pukul hingga kembang)
3) 1 cawan santan
4) 4 helai daun pandan (kisar dan ambil jusnya)
5) ½ sudu teh pewarna hijau
6) Garam secukup rasa
7) Gula (untuk tabur)
8) Marjerin (untuk sapu pada acuan)
Cara :
1) Masukkan tepung gandum dan telur ke dalam mangkuk dan gaul sebati.
2) Bancuh santan bersama air daun pandan dan pewarna. Masukkan kedalam adunan
tepung tadi sedikit demi sedikit.
3) Kacau dan tapis adunan agar tidak bergentil dan pastikan adunan tidak terlalu
pekat atau cair. Masukkan garam dan gaul rata.
4) Sapu rata acuan bahulu dengan marjerin. Panaskan acuan.
5) Masukkan adunan ke dalam acuan dan tabur sedikit gula di atasnya.
6) Setelah bahagian tepi kekuning-kuningan bolehlah diangkat. Ambil dua biji kuih
cara dan tangkupkan ketika hendak dihidangkan.
Sedia untuk dihidangkan.

BINGKA flour recipe




1) 6 eggs

2) 1 cans milk dilute

3) 2 cans water

4) 4 cups flour

5) 2 cups sugar


1) Campur all materials, grind and filtered.

2) Sweep rata brass with oil.

Three) Toast in oven at 180 ° c for 50 minutes / cooking.

4) Cool and cut.
Ready to serve



Bahan bahan
1) 6 biji telur
2) 1 tin susu cair
3) 2 tin air
4) 4 cawan tepung gandum
5) 2 cawan gula
Cara :
1) Campur semua bahan, kisar dan tapis.
2) Sapu rata loyang dengan minyak.
3) Bakarkan dalam ketuhar pada suhu 180°c selama 50 minit/masak.
4) Sejukkan dan potong.
Sedia untuk dihidangkan

BINGKA custard bengkang


1) 2 cups flour
2) ½ cup custard powder
3) 2 eggs
4) 1 cup granulated sugar
5) ½ cup margarine (dilute)
6) 410 ml evaporated milk
7) 4 cup pandan juice
8) ½ tsp green dye
9) ½ cup sesame seeds (fry without oil)

1) Preheat oven to 180 ° c for 10 minutes
2) Blend all ingredients except sesame oil and filter.
3) The flat brush mold / pan with oil.
4) Sign mold / pan into the oven. Bake at 180'C for ½ hour.
5) Remove from oven, sprinkle sesame seeds and continue baking for 20 minutes or
to see the cook.
6) Cool and cut
Ready to serve

Wild Blueberry Muffin Tops Recipe



  • 1 pkg. blueberry muffin mix 
  • 1/2 cup water 

How to make it

  • Preheat oven to 425F (or 400F for dark or nonstick pan)
  • Make 1 package of blueberry muffin mix as directed on the package; except decrease water to 1/2 cup
  • Drop batter by rounded tablespoonfuls about 2 inches apart onto ungreased cookie sheet
  • Bake 7-9 minutes or until edges and tops begin to brown
  • Cool 1 minute before removing from cookie sheet

Braised Lamb Shanks - Braised Lamb Shank Recipe - world cup fever

Braised Lamb Shanks - Braised Lamb Shank Recipe

Photo © StockXpert
Long, slow, braised Lamb Shanks are perfect comfort food, so welcome on a chilly autumn or cold winters day. There are many recipes for Braised Lamb Shanks but this is one of my favourites. The Lamb Shank is cooked very slowly in a good red wine (I emphasise good, never cook with wine you wouldn't drink), which tenderises the meat until, when it is cooked, the meat will quite literally fall from the bone.

Prep Time: 20 minutes

Cook Time: 3 hours

Total Time: 3 hours, 20 minutes


  • 6 lamb shanks
  • 2 tbsp olive oil
  • 16fl oz /500ml/ good red wine
  • 1 onion, peeled and roughly chopped
  • 1 garlic bulb, cut in half cross-wise
  • 2 sprigs fresh rosemary
  • 3 pints /1.5 litre beef stock
  • 2oz /55g ice cold butter
  • Salt and ground black pepper


Serves 6
  • Preheat the oven to 160°C/320 °F/Gas 2.
  • Sprinkle a chopping board with salt and freshly ground pepper , then roll each lamb shank over the board to cover lightly with seasoning.
  • In a large ovenproof casserole heat the oil, once hot, two at a time brown the lamb shanks. Remove the lamb shanks and keep to one side. Pour in the red wine, bring to a gentle boil, leave to simmer until reduced by half. Add the onion, garlic, rosemary and finally the lamb shanks.
  • Pour in enough beef stock to cover the meat, don't worry if the bones are sticking out, this is fine. Bring back to a simmer then cover the dish and place in the oven. Cook for 3 hours, checking from time to time that the meat is still covered in stock and top up as necessary and turn the shanks from time to time.
  • Once cooked, remove the shanks and keep to one side.
  • Place the casserole on the hob and bring to a boil, boil for 5 minutes When the lamb shanks are cooked through, remove them from the cooking liquid and set aside on a warm plate. Strain the sauce and check the seasoning. Whisk in the cold butter to create a really glossy sauce.

Our first World Cup recipe, direct from South Africa!

WE asked for help recommending foods from each country taking part in the world cup - and here's our first recipe, all the way from Cape Town.
Thanks Jane!
We are all so excited in South Africa that the world it just about to start - this is a delightful dessert called Malva Pudding all the way from sunny South Africa 
· 250 ml self-raising flour
· 250 ml white sugar
· 250 ml milk
· 1 dessertspoon butter
· 1 teaspoon bicarbonate
· 1 teaspoon baking powder
· 1 heaped dessertspoon smooth apricot jam
· 1 egg – beaten
Mix all the dry ingredients together in a bowl. Melt the butter and in a separate bowl mix the butter, egg, milk and jam. Mix the dry and liquid ingredients well and scoop into an oven dish (give it a good coat of spray and cook first!).
Pre-heat oven to 180 deg C and bake for about 40 minutes or until brown and done.
For the sauce you will need:
· 250 ml cream
· 250 ml milk
· 125 ml butter
· 125 ml sugar
· 1 teaspoon vanilla essence flavouring
Heat all the ingredients in a saucepan and keep warm. When the pudding is ready remove from oven and pour sauce over the pudding. Use a knife to “help” the sauce to soak in.
Serve warm with the added wickedness of ice cream, custard or whipped cream!