Gilda's Grub

Gilda's Grub Loving Mum who enjoys home cooking for my 2 sons and Hubby.

Baked Camembert with Pepperdew and Pesto Pastry twists.This is such an easy idea for a starter. You can also serve it to...
30/05/2024

Baked Camembert with Pepperdew and Pesto Pastry twists.

This is such an easy idea for a starter. You can also serve it to your guests at a party. Note to self....make the twists much thinner. I forgive myself as it was my 1st time. 🤭

2 rolls of flaky pastry. Unroll 1st pastry on a baking tray.
Place the Camembert Round in the middle.
Spread with Pesto flavour of your choice...I used Basil.
Top with Pepperdews to your taste.
Cover with 2nd flaky pastry roll ensuring you press it down nicely around the cheese 1st.
Leave about 2cm from the cheese round, make slices to the end of the pastry and twist.
Eggwash and bake at 180°C for 20 minutes until pastry is golden brown.
Rest for 15 minutes before serving.
Cut and Lift the lid on the Camembert cheese, Pull off the twists and dip into the soft cheese.

Enjoy🌻

25/05/2024

I made this yummy pasta bake for the boys as the weather is starting to change and I wanted to make them something hearty to enjoy. Surprisingly, I did not take any pictures, but was asked to place the recipe here by one of my guys😘..so here it is....

Roasted Vegetable Pasta Bake:

2 regular bags of roasted Veg or 1 bulk bag
1 regular bag of Pumpkin/Butternut
Olive oil
Himalayan Salt and Black Pepper
250g Ribbon Noodles (1/2 of a Bag)
Doy pack of Sundried Tomato and Pecorino Cheese Sauce

Method:
Remove some of the Red Onions if too many. Cut veggies into bite size chunks. Coat with Olive oil, salt and pepper and roast in the oven at 180°C for 40mins. Stir after 20mins.

Boil 250g Ribbon Noodles according to instructions on the bag. Strain and place in a bowl. Coat with Sundried Tomato and Pecorino Cheese Sauce and mix thoroughly. Leave to draw for 5mins. Then mix into Roasted Veg.

Cheese Sauce 500ml:
60g Butter
60ml Flour
500ml Full Cream Milk
Himalayan Salt and Black Pepper
Half tsp Mustard Powder
1 cup Mozzarella Cheese
1 cup Cheddar Cheese

Melt Butter. Add the flour and whisk. Slowly add the milk until the roux is smooth and silky. Then add Salt, Pepper, Mustard and whisk until mustard is dissolved. Add Mozzarella Cheese and use a flat bottomed wooden spoon or solid spatula to continue mixing until sauce is nice and thick and cheese is melted. Spread over Pasta bake. Top with Cheddar Cheese. Bake for 15 to 20mins at 180°C until cheese melts and crisps.

Serve with Woolworths Ready-made Pumpkin fritter balls.

Enjoy!! 🌻

This is my version of a Ramen bowl. Don't judge I used my imagination and it got a full house Yes!! Prawn Ramen:Olive oi...
15/05/2024

This is my version of a Ramen bowl. Don't judge I used my imagination and it got a full house Yes!!

Prawn Ramen:
Olive oil
2 bags of Egg Noodles. Cook according to instructions on bag. Drain and lightly coat in olive oil.
1 pack of fresh julienne cut Stir fry vegetables. Separate them.
400g Prawn tails (fresh or frozen)
2L Cold water
3 blocks of vegetable broth
3 Garlic cloves crushed
A thumb joint of Ginger chopped.
3 spring onions. Slice top 2/3rds and reserve for garnishing. Bottom 3rd add to broth.
2 tbsp Soya sauce
1 tbsp Sesame oil
1 Fried Egg per person.
Crispy Chilli Oil

Method:
Heat Olive oil. Fry Spring onion, Garlic, Ginger.
Add the Red Onions from the stir fry pack.
After about 5mins add the 2L Water, 3 Stock blocks, Soya Sauce and Sesame Oil. Bring to a boil. Stir to dissolve stock.
Then add veggies from 'toughest to easiest' to cook....ie. Carrots and Cabbage. Then Sweet peppers and Spinach.
Prepare Egg noodles.
Dish cooked Noodles into deep soup bowls.
Top with Vegetables and Prawns and cover with broth. Add the fried Egg on top.
Garnish with top 1/3rd of spring onion and drizzle with Chilli Oil to your liking.

Enjoy!!🌻

1st time that I ever eat or make a Tomato Tart....Lovely change from the sweeter meals we normally have. Lovely on the n...
09/05/2024

1st time that I ever eat or make a Tomato Tart....Lovely change from the sweeter meals we normally have. Lovely on the nose and the palate.

Cherry Tomato Tart:

Toss about 200g Mixed Cherry Tomatoes (halved lenthwise) with Olive oil, Balsamic Vinegar and 2 freshly crushed Garlic cloves. Roast at 200°C for 30 mins.

Unwrap Puff pastry on a Roasting Tray.
Score the edge with the backside of a blunt knife. Do not cut through. Prick the inside of the pastry with a fork. Eggwash the edges.
Place beneath Tomatoes in oven and bake for 10 mins until edges are slightly browned.
When you remove it from the oven, use the back of a teaspoon and flatten the inside.
Spread Basil Pesto lightly across the inside of the tart.
Top with grated Mozzarella cheese.
Place the Roasted Tomatoes ontop.
Bake in the oven until Cheese melts and pastry edges have browned...about 10 to 15 mins. (If your pastry is brown and the cheese hasn't melted yet, switch off the oven and leave the tart inside.)

Sprinkle with Fresh Basil cut in thin strips.

Serve with a green salad and Steamed Corn on the Cob Rings.

Enjoy...🌻

Ps..I chose to make individual tarts. I find it's nicer when everyone has their own tart.

This meal is truly a case of "Don't judge a book by its cover". The flavours of this unassuming dish far outweigh its v...
07/05/2024

This meal is truly a case of "Don't judge a book by its cover". The flavours of this unassuming dish far outweigh its visual appeal. You know you hit the spot when the meat eaters ask for 2nds...

Creamy 3 cheese, Spinach and Mushroom Pasta:

200g Portobellini Mushrooms sliced
1 Brown Onion sliced
1tbsp Fresh thyme
Salt and Black Pepper to taste
Olive Oil
200g Goats Milk Cheese with Chilli (Forage n Feast at Checkers)
1 tub Smooth Creamed Cheese
1 whole Garlic bulb
250g Bowtie Pasta
200g Baby Spinach
200ml Pouring Cream

Method:
Preheat oven to 180°C.

Place Onions and Mushrooms in a baking dish. Season with Thyme, Salt and Pepper.
Drizzle with Olive oil and toss to coat.
Dot spoonfuls of creamed cheese around the dish.
Cut the Goasts cheese into blocks and spread out evenly.
Cover with foil and bake for 30 minutes.

Cut the top of the garlic bulb ensuring all the cloves are open. Place on a piece of foil and coat with Olive Oil. Wrap and bake in the Airfryer for 20 minutes on 200°C.

Boil the pasta according to the instructions on the bag.

Once baked, squeeze out the cloves and crush/mash the roasted garlic.

Remove the baking dish from the oven and stir in the mashed Garlic and Baby Spinach. Then add the pasta. Mix and then add the Pouring cream. Mix thoroughly. Place back in the oven for 5 minutes to heat through.

Enjoy with Grated Parmesan..🌻

The Hasselback Butternut is a great way to cook your Butternut. I will for sure be using this method in future. Hasselba...
03/05/2024

The Hasselback Butternut is a great way to cook your Butternut. I will for sure be using this method in future.

Hasselback Butternut:
2 whole Butternuts peeled, halved and pips removed.
Place 2 flat wooden spoons alongside one half of Butternut (facing down) and slice thinly. Repeat for all halves.
Place in a Roasting dish.
Spice with Thyme, Himalayan Salt and Black pepper. Coat with Olive oil (try and baste in the grooves) and bake for 40 to 50 minutes at 180°C.

Base Sauce:
100ml plain yoghurt
2tbsp Tahini sauce
Salt
Pepper
Juice of Half a Lemon
Mix together.

Spread 1 spoon of sauce on either side of a plate where you would be positioning the Butternut.
Place the Roasted Butternut ontop facing down. The sauce will show on the sides. Top with Honey and Sprinkle some crushed Pistachio Nuts and Pomegranate pips (when in season)

Enjoy🌻

This was a hit for Supper. The boys loved being able to remove the Onion Chips and dip them in a lovely Tangy sauce...we...
03/05/2024

This was a hit for Supper. The boys loved being able to remove the Onion Chips and dip them in a lovely Tangy sauce...we had them with the Hasselback Butternut...recipe in next post.

Blooming Onions:

4 Round Brown Onions

2 cups of Milk
2 Eggs

1 cup flour
4ml Salt
4ml Cayenne Pepper
2,5ml Paprika
2ml Black pepper
2ml Origanum
2ml Thyme
2ml Cumin

Method:
Cut off the tip of the onion. Peel away and remove the top layer of dry skins. Leave the root attached at the bottom.
Turn Root up. Leave about 1cm from the root and slice down. Cut 4 slices across from each other and continue until you have 16 slices.
Boil a kettle of Water and pour over onions in a bowl. Sit for 10 minutes then remove. Drain onions over a sieve while you prep the coating.

Whisk the milk and eggs in a jug.

Mix all the dry ingredients above in a bowl.

Heat up 2 cups of oil in a medium pot.

Dip Onions 1 at a time in the Egg mix then coat in flour. You have to try to get as much flour mixture between the leaves. Repeat this process.
When the oil is hot, place the onions facing down into the oil. Fry till it crisps nicely. Turn around and fry the bottom of the onion. Once done, remove from oil and drain on paper towels.

Dipping sauce:
1 cup of Tangy Mayonnaise
Add small amounts of Sriracha sauce at a time, to your taste. Mix.

03/05/2024

As a family we are going to try meat free meals this month. It's called "No Meat May"...I've done it successfully for 2 years already and this year the boys have decided to join me...💞💞💞
There are many reasons why people go meat free...ours is just to give our bodies a break from eating meat and in the process saving a few animals and the environment. So I'll be posting some of the meals my family enjoyed...or endured 😀 for this Month.
Enjoy 🌻

Hello Grubbers...🌻Its time to get your Pickled Fish orders placed for Good Friday....Here are your Order Options:Gilda'...
21/02/2024

Hello Grubbers...🌻

Its time to get your Pickled Fish orders placed for Good Friday....

Here are your Order Options:
Gilda's 500g Pickled Fish - Hake @ R120
Gilda's 1kg Pickled Fish - Hake @ R230
Gilda's 2kg Pickled Fish - Hake @ R450

Last orders and final payments accepted 7 March 2024...

Always grateful for your kind support. 🙏🌻

Place your orders on whatsapp below.

Because You've asked...❓ It's time to try Gilda's Home-made Pickled Fish 🥒🐟...Let's taste test before Easter. 1st batch ...
16/01/2024

Because You've asked...❓

It's time to try Gilda's Home-made Pickled Fish 🥒🐟...

Let's taste test before Easter.
1st batch will be ready for Ash Wednesday - 14 February 2024.
A great way to start off Lent!!
And If you are overindulging on Valentine's Day, you can enjoy it the next day!! 😘

500g @ R120
1kg @ R230
‼Orders only on Whatsapp Please‼
(See attached pic)

Orders will Close 5 February 2024...

Thank you 🌻

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