Durban Virtual Properties introduces "A Braai" on a Shoestring Budget

One Saturday my boyfriend and I invited 4 of our closest friends over to watch the rugby at our home in Morningside, Durban. Being as aware as we were about the expenses involved in entertaining at home, we took it in turns to prepare inexpensive, tasty meals on a budget as tight as a shoestring.

We alternated our visits on weekends and that particular Saturday was our turn to do the cooking. Because it turned out to be a sweltering hot day, we had no intention of standing over a stove in a boiling kitchen, so we came up with the idea of a braai.

Oh boy, we all know how expensive that can be! BUT...every braai does not necessarily have to contain red meat; boerewors and chops can be SO pricey, and then to still put together some salads - definitely going to make a huge hole in our wallet!

So...putting our thoughts together, we came up with the following:

• Chicken Kebabs
• Vienna Kebabs
• Potato Salad
• Bean Salad
• Garlic Bread

Total  Cost: R87.14

Per Serving: R14.52

Can you believe that for 6 people it cost us just under R90!

Take a look, try it out and ENJOY!

Some of us have most of the necessary ingredients, so there's not that much to go out and buy...

2 chicken breasts
6 chicken viennas
cherry tomatoes
1 green pepper
2 large onions
1 can baked beans
1 can peas (not the processed kind)
6 large potatoes
2 boiled eggs
6 hot dog rolls
2 large lemons
Mayonnaise
1 tsp curry powder
7 cloves garlic
2 tsp parsley, dried or fresh
4 TBSP margarine
salt and black pepper
2 TBSP italian herbs (or any herb of your choice)
12 kebab sticks


Preparation:

•  Peel and cut the potatoes into bite-sized pieces. Cook in salted water (when the water starts to boil, add the eggs and cook for 4-5 minutes).
• Chop 1 onion finely and place into a bowl that will be used for the potato salad.
• Cut the chicken into bite-size chunks - 24 cubes.
• Cut the other onion in quarters and 'peel away' from the inner section (set the inner section aside).
• Cut the green pepper into medium sized pieces.
• Soak the kebab sticks in hot water for a few minutes - this will prevent them from burning on the fire.
• Cut each vienna into 3 pieces.
• Chop all the garlic cloves.

To make the garlic butter:

• Place the margarine, half of the crushed garlic and the parsley in a bowl and mix. Cover and place in the fridge until needed.

To make the marinade for the chicken kebabs:

• Halve the lemons and squeeze the juice into a suitable marinating dish. Add the other half of the garlic and the herbs, mix together with a fork.

To make the chicken kebabs:
(Use 4 pieces of chicken per kebab)

• Thread a piece of chicken, a cherry tomato, a piece of onion and green pepper onto a skewer, do this twice more, ending with a piece of chicken.
• Continue in this way until all 6 kebabs are made.
• Place the chicken kebabs in the lemon marinade and sprinkle with salt and black pepper.

To make the vienna kebabs:
(I used the cheese chicken viennas from Rainbow - they're great!)

• Put one end of the vienna on the skewer, then the tomato and onion (green pepper is optional), add the middle section of the vienna, the tomato and onion, and end with the end of the vienna (doing it this way, keeps the cheese in the vienna).
• Continue in this way until all 6 kebabs are made.
• Place the vienna kebabs on top of the chicken kebabs, cover all 12 kebabs with clingwrap and refrigerate, marinating for 5-6 hours, turning once.

To make the potato salad:

• Add the cooled potatoes to the prepared chopped onion.
• Peel and chop the eggs, keeping 1 egg yellow aside.
• Add the eggs, parsley and mayonnaise to the potatoes and mix together.
• Add pepper if desired.
• Using a sieve and a teaspoon, rub the egg yellow through the sieve, over the potato salad - it looks like finely grated cheese.

To make the bean salad:

• Empty the baked beans and peas into a salad bowl. 
• Taking the inner piece of the onion that has been set aside, slice or chop and add.
• Add the curry powder and 1 heaped tablespoon mayonnaise.
• Mix together, cover and set aside.

To make the garlic bread:
(Having individual garlic rolls are so much better!)

• Make 6 slices in each roll, being careful not to cut right through. 
• Spread the garlic butter inbetween each slice, wrap individually in foil and refrigerate until ready to use.

The kebabs and garlic rolls can be frozen, so if one evening you get home and don't feel like cooking, simply pop them into the oven and grill. (If you really want to splash out, grate some cheese over the garlic rolls before grilling).

HINT:  To cool potatoes:
Instead of leaving your potatoes in a colander to cool down, which can take a while - rather spread them out over newspaper - this helps the moisture evaporate and your potatoes remain firm and not mushy.

Blog 5: Fixing Food Flops

If disaster strikes, don't instantly pitch the failed result into the rubbish bin. This guide to easy remedies and recipes for success will help you fix some common food flops.

I found this article in an old Fair Lady magazine dated February 1990, so sometimes it does pay to have old magazines lying around the house!

If biscuits or squares are over baked

• Crumble and use as a topping over ice-cream or fresh fruit.
• Crush them finely in a food processor, stir in a little melted butter and use the mixture as a base for cheesecake or fridge tarts.

Butter or margarine is too hard

• If room temperature butter is called for in a recipe and the butter is still hard: grate it.
• Or you can microwave it, for example: 125g butter will take 1 minute on 30% power in a 650watt oven.
• If you're making sandwiches and the butter is so hard that it's making holes in the bread, dip the butter knife in a cup of boiling water before spreading.

Cream goes off

• Use instead of milk or other liquid to make pancakes, flapjacks or cakes.
• Can also be used instead of yoghurt in a recipe.

Lettuce is limp

• Revive slightly wilted lettuce by plunging it into chilled water, to which 5ml lemon juice has been added. Spin dry in a salad spinner and refrigerate in an airtight bag or plastic container.

Honey, Marmalade or jam crystallises

• To clear, either microwave for a few minutes on 50% power or boil over low heat with a little lemon juice added.

Poultry overcooks or is dry

• Remove meat from bones and use to make chicken ala king; with a white sauce, sauteed green peppers, mushrooms and onions.
• Use the meat to make toasted sandwiches, add some mayonnaise, salt and pepper, chopped onion and a touch of mustard or chutney.

Rice is sticky

• Take advantage of this by making rice pudding or rice cakes.
• Serve the sticky rice with a stir-fry for an oriental meal.
• It is usually only short or medium-grain rice that becomes sticky.
• If this does happen to long grain rice, rinse it under running cold water and reheat in a colander over a saucepan of simmering water.

Soup or stew is too fatty

• Drop ice cubes or lettuce leaves into the soup or stew briefly and remove - the fat will cling to either of these.
• The fat can also be removed by patting the surface with absorbent paper.
• Alternatively, you can chill the soup or stew overnight in the fridge - the fat will harden and make it easier to remove.

Soup or stew is too thin

• Add grated potato, or a paste of flour and butter to thicken.
• OR, at the last minute, gradually add 1 - 2 egg yolks and a little cream, stirring vigorously.

Soup is too salty

• If your soup is too salty, liquidise the combined ingredients - this may help to absorb the salt.
• You can also add soft white breadcrumbs and parsley or grate in potatoes to draw out the salt.
• Add milk or unsalted stock, if you have some handy. Water could also be added, but you will need extra herbs or spices (no salt!), to adjust the flavour.

Stew or casserole is too salty

• If a stew or casserole is too salty, cut potatoes into large pieces and add to the pot or dish to draw out the salt. Remove the potatoes before serving.
• You could also add small cubes of potatoes and cook until soft, they will absorb any excess salt and stretch the meal.
• Alternatively, place a lump of sugar in a large spoon and leave it in the dish for 20seconds, then remove.

Vegetables that are overcooked

• Puree or mash, add butter or cream and seasonings, and serve as a side dish.
• Overcooked carrots for example, can be pureed with a little butter, orange juice and a pinch of nutmeg, then garnished with strips of orange peel.
• You could also freeze the pureed vegetables and add to soups or stews when needed.

Keep your eyes peeled for more useful tips and hints in and around the house.

Blog 4: No Meat Required!

Stovetop vegetable quiche without pastry: Serves 6


This is a super light meal for those warm summer days: Use any leftovers, or start from scratch....

Ingredients:


4 large eggs, beaten
100ml milk
2 large carrots, cut into julienne strips
1 large onion, sliced
200g green beans, chopped
4 slices cabbage, shredded
2 medium-sized potatoes, halved and thinly sliced
2 cloves garlic
2 thinly sliced tomatoes
1 TBSP oil
1 TBSP margarine
salt and freshly ground black pepper

Total Cost: R30.00

Per serving: R5:00

Method:

• In a vegetable steamer ( if you don't have one, a colander placed in a pot of boiling water can be used), place the green beans, potatoes, carrots, cabbage and the whole garlic cloves.
• Steam for 15 minutes.
• When cooked, remove from the heat and set aside to cool down (spreading the vegetables out over absorbent paper helps rid them of excess moisture and hastens the cooling down process).
• Make a paste from the steamed garlic cloves by using the handle of a butchers' knife and pressing down gently. Beat the eggs together with the milk. Do not add salt to the eggs, this will make the egg mixture watery when cooking.
• Add the garlic paste to the eggs and beat well.
• In a large pan, heat the oil and margarine and gently fry the onions.
• Add the tomatoes and use any herbs and spices of your choice (I used Italian herbs, mixed spice, a dash of paprika and ground black pepper).
• Fry lightly for 3-4 minutes.
• Add the steamed, cooled vegetables and mix through.
• Lastly, pour the egg mixture over the vegetables.
• Reduce the heat, cover and simmer over low heat for 8-10 minutes or until the egg has set.
• Now you can add your salt, according to taste and leave for a further 1 minute. 

SERVE WITH A GREEN SALAD AND CRISPY ROLLS.

DELICIOUS HOT OR COLD.

Vitamins are Good for You!

Muscle cramps? Heavy periods? Fatigue? You may be lacking vitamins or minerals. Some deficiencies can be dangerous; even a slight lack of vitamins or minerals can have a noticeable impact on your health. We are all different and your lifestyle factors such as excercise, stress and alcohol all affect your vitamin and mineral levels.

Instead of popping a pill, it's better to fix problems by eating the right foods, as vitamins and minerals are almost always better absorbed this way.

HERE IS A HELPFUL GUIDE TO SOME COMMON AILMENTS AND HOW TO TACKLE THEM NUTRITIONALLY:

MUSCLE CRAMPS:
Lack of: Magnesium - This mineral is crucial for the nerves that transmit messages to the muscles.

Alot of us don't get enough because fast food, fizzy drinks, crisps, biscuits and refined grains are VERY low in magnesium. If you consume a lot of milk and dairy products, calcium-rich foods can lower magnesium levels.

Where to find it: Wholegrain foods, bran, dried fruit, sweetcorn, mushrooms, nuts, seeds and cocoa.



URINARY TRACT INFECTION:
Lack of: Vitamin C - Research has shown that Vitamin C can help reduce harmful bacteria in the urinary tract.

Vitamin C is water soluble and the body can't store it, so you need it daily.

Where to find it: Guava, pineapple, strawberries, green peppers, broccoli, brussel sprouts, citrus fruit such as oranges, lemons and naartjies. Tomatoes, cabbage and spinach.



BLOODSHOT EYES: 
Lack of: B Vitamins - B vitamins help to regulate how much fluid there is in the eye socket.

Bloodshot eyes occur when the small blood vessels on the surface of the eye become inflamed and engorged with blood. This can be caused by a deficiency of Vitamins B12 and B6.

Where to find it: Dairy products, fish and meat (especially liver). Also found in yeast extracts such as marmite.

STRESS:
Lack of: B Vitamins - B vitamins are needed for all out body functions and are especially vital for concentration and brain function.

Another stress-buster is magnesium. It has a calming effect and helps regulate levels of cortisol, the stress hormone.

Where to find it: See BLOODSHOT EYES and MUSCLE CRAMPS.



PMS: 
Lack of: Zinc - Zinc is essential for hormone-related health needs and is especially important for menstruating women.



Where to find it: Poultry, chickpeas, cashew nuts, oysters and sardines, red meat and pumpkin seeds.



BRUISES: 
Lack of: Vitamin C

If you're bruising more easily that usual or bruises take longer to heal, you could have a Vitamin C deficiency. It's essential for collagen formation which keeps the skins' tissue strong and helps wounds to heal.

Where to fiind it: Citrus fruit, broccoli and red vegetables such as tomatoes and red cabbage.

DRY SKIN:
Lack of: Vitamin A - Vitamin A is often added to skin creams which help to keep the skin supple. This antioxidant fights the free radicals that damage cells and also helps to form new skin cells. Many multi-vitamins contain Vitamin S and other supplements such as fish liver oil.

Where to find it: Egg yolk, bright yellow, red and green vegetables, oysters, dairy products and fatty fish such as herring, mackerel and anchovy.



COLD HANDS AND FEET:
Lack of: Selenium - Selenium controls thyroid function and affects your metabolism.

You need plenty of selenium for a healthy metabolism and good circulation.

Where to find it: Nuts, lentils, seeds and shellfish.



PINS AND NEEDLES: 
Lack of: Potassium - Potassium is needed to regulate metabolism and low levels can lead to muscle weakness and pins and needles.

This mineral is also lost through the pores when you perspire and is depleted by caffeine, alcohol and smoking.

Where to find it: Lentils, peanuts, almonds, hazelnuts and asparagus.

INSOMNIA: 
Lack of: Magnesium - Magnesium is involved in the production of melatonin, the hormone needed during our sleeping and waking cycles.

Try taking a supplement an hour before bedtime or ensure you get more magnesium into your diet.

Where to find it: Bran, wholegrain foods, dried fruit, sweetcorn and mushrooms.

You can also take a bath with epsom salts added. This allows the mineral to be absorbed through the skin.



LETHARGY:
Lack of: Iron - Iron helps make the haemoglobin, that carries oxygen around the body.

Even a slight deficiency can make you feel lethargic. Women often have low iron levels at menstruation.

Where to find it: Red meat is the best source as the iron is easily absorbed, dried fruit and egg yolks are good too. Vitamin C enhances absorption so drink orange juice at the same time. Avoid tea, the tannin retards it.

Durban Virtual Properties Introduces Comfort Foods on a Shoestring Budget

Are you thinking of entertaining but your house or apartment is too small to have more than 6 people in it at one time? AND of course, you would like to serve an excellent meal that isn't too pricey? Cooking a fancy dish does not have to cost an arm and a leg, especially if you are on a tight budget, one can buy items that are on special and stock up. This way, you can still entertain and maintain your budget.

My boyfriend and I recently had 4 guests over for dinner at our duplex in Morningside, Durban. After deciding what we would be cooking, we headed down to the market to purchase a few groceries.

We had decided on a really inexpensive way of making Chicken ala King that would serve 6 people:

SO, LET'S SLICE, DICE, CHOP AND PREPARE!!

Total cost: R51-00

Per portion: R8-50

Ingredients:

3 chicken breasts, cut into cubes

1 large onion, halved and sliced

2 cloves garlic, crushed

1 medium sized green pepper, seeded and diced

1/2 punnet mushrooms, sliced

3 heaped TBSP margarine

3 level TBSP flour

1litre long life milk (or 750ml milk - depending on how thick you want your sauce)

salt and pepper to taste

2 tsps oreganum

250g uncooked rice

Method:

• Bring rice to the boil in salted water, reduce heat and simmer for 10 - 12 minutes.
• Strain, rinse and set aside.
• Gently fry the onions and green pepper till al dente.
• Add the cubed chicken, garlic and oreganum - fry on low heat for 5 - 7 minutes.
• Add the sliced mushrooms, reduce the heat, cover and cook for a further 5 minutes.
• Make a 'well' in the center of the chicken, add the margarine. When the margarine has melted, remove from the heat and add the flour. Mix to form a paste (this is known as a roux).
• Return pot to the heat and add the milk. Leave the sauce to thicken on low heat for 10 - 12 minutes, add salt and pepper. Stir occasionally.
• Switch stove off and leave to simmer, uncovered for 5 minutes.

STIR, DISH AND ENJOY!

TIPS:

Green Pepper: Buy these in bulk, remove seeds and cut into 1/4's. Freeze them and when you want to use them, simply run under cold water for 1 second. Still fresh and crisp!

Onions: Buy these in bulk and cut into slices, freeze into packets and when ready to use, place in a colander or sieve for a few minutes to rid excess water.

Blog One: Introduction

Hello and welcome to my blog! My name is colleen and I would like to share the "ART OF COOKING CREATIVELY ON A SHOESTRING BUDGET" with you. The recipes contained in this blog may even help you impress friends and family and will contain helpful hints and tips around the kitchen.

From an early age, I used to love faffing around in the kitchen, sometimes much to my mother's horror! But she always had the time to show me how to do things properly and without criticism. By the time I was 13, dinner would be ready and waiting when my mother got home from work. We battled in those early days, just my mother and myself; my father having passed away when I was 7 years old. We had to make do with what we could afford and being imaginative, often really cooked up a storm!

In my first year of high school, I took cookery lessons, unlike my classmates who did ballet or played the piano. I felt that by doing cooking, it would benefit me later in life; I could definitely NOT imagine myself in a tutu prancing and twirling around to "Swan Lake", or banging away on a piano with a teacher who resembled "Mev Rottenheimer" in the tale about "Heidi" - NO WAY!!

Cooking and being creative in a kitchen has always been my forte, and as jobs are so scarce - especially when you're over 40 - my current boyfriend and I decided on home cooking as a source of income. With him also having a creative mind, we put our thoughts together and would often come up with a 'masterpiece' - original, not just out of any old recipe book. I have started my own little enterprise, with help from my boyfriend (when he has a gap, as he has his own property website: www.durbanvirtualproperties.co.za) and named it "COLLEEN'S COMFORT FOODS". The meals are carefully packed and frozen in aluminium containers, the punnets are 400gr and cost R25 each.

Our range includes:

• Spaghetti Bolognaise
• Cottage Pie
• Mild boneless beef curry with chunky carrots
• Chicken Supreme
• Spicy Beef and Noodles
• Hawaiian stirfry

and many more...

Some of the recipes are "old school", which have been slightly changed, but most of them are based on thought and creativity, taking into consideration meals for the elderly, as many older people find tough meat difficult to eat.

With the cost of living being as high as it is, the main aim of this blog is to share our knowledge and what we continue to learn with others, so by keeping an eye on our recipes and costings you will find it is possible to create a super meal for a family of 6 for under R50 - now that's not bad going is it?