Guest Post: Nina Timm with Slap Degie

As I have mentioned, while I'm away on holiday, some of my lovely blog and twitter friends have offered to guest post for me! Blown away by this amazing offer, I've given them pretty much free reign to write what they like, and just LOOK at what they've come up with!

Here's Nina from My Easy Cooking with something amazing, just for you. Take it away!

Last year some time, I posted this recipe on Food24 and got such a huge response from it that I have chosen this as my guest post recipe here on polkadotcupcake cooks.

Yesterday, when I did a cooking demo for a group of ladies, I chose this easy batter recipe to show just how versatile it is. We have teased my mom so many times over the years about this, but when she serves this "slap degie" on stewed fruit served with game, or uses it to make a hearty beef stew (that’s even more delicious!), we are all quiet and all you hear around the table are sighs of satisfaction and bliss. This "slap degie” (runny batter) changes the ordinary to the sublime and supper into a plate of comfort food.

I implore you to try this, once you've made it, try to add herbs or spices or even cheeses to it. Let me know what you think!!

Slap Degie (runny dough)

Ingredients:
250 ml self-raising flour 
1 egg 
half a cup milk 
half a cup oil 
salt

Method:

1. Break the egg in a cup and fill to halfway with milk and then to the top with oil.
2. Pour into a mixing bowl.
3. Add the flour and salt and mix. If the batter is too stiff, add a little more milk. That is it!

Pour it over meat, stewed fruit, chicken, whatever you like. Just bear in mind, your meat or fruit has to be cooked already, this is just a topping and bakes in about 25-30 minutes. Placing onion rings onto the batter just before baking it makes the circles on top of my pie.

These are just some of the comments I received in response to this recipe

KEN DIE DEGIE... OUMA HET DIT ALTYD OOR DIE WILDSPASTEI GEGOOI...
TE LEKKER...
EN KWEPER JELLIE...
Brilliant recipe Nina, I've got a similar one from my Granny too. Works for just about anything and everything
This looks so delicious Nina! I've also read about the slap degie in my "Kook en geniet" but I've never tried it and it is so easy!
Thinking about it... I suppose one could even use polenta instead of flour in this, eh? Would be lovely on top of a chili con carne type of stew!
(Erm... would using polenta change the amounts or the cooking time, do you think, chef?)-- and one would then probably have to add maybe half a teaspoon of baking powder or so, hey?
Thanks so much for sharing this!! What a brilliant way to use up leftovers - just make a "stew" and cover with this topping! I will probably even try this tonight!!
ag dis n vrek lekker resepie! ek maak dit vir skaapskenkel pastei! pragtige fotos!
Yummy!!!Now I am soooo hungry!!

Note: Images are all Nina's own.

Guest Post: Nina Timm with Chicken Liver Pate

As I have mentioned, while I'm away on holiday, some of my lovely blog and twitter friends have offered to guest post for me! Blown away by this amazing offer, I've given them pretty much free reign to write what they like, and just LOOK at what they've come up with!

Here's Nina Timm from My Easy Cooking with something amazing, just for you. Take it away!

Another one of my most popular recipes on the internet is this dead easy Chicken Liver Pate. You can make this in bulk and freeze or make a fresh batch every time you need one. This recipe always works well as a pasta sauce (I kid you not). For the pasta sauce you just do not blend the livers, keep them whole and stir into hot pasta. Add a few dry chilli flakes and you have them, this is just the dish to keep winter at bay!!

Chicken Livers....you either love them or you don't. Some people, like me, would sneak into the kitchen at night and eat the Chicken Liver Pate in spoonfuls from the fridge and others are appalled by the idea of eating offal. I suggest you give this recipe a try and then make up your mind. The pate is smooth, velvety and so delicious! I paired my pate with fried sage and cherries and got quite a reaction from my guests, but you can try it with crackers, rustic bread, whatever you feel like!

Ingredients

500gr chicken livers - fresh or frozen (if using frozen, then thaw it first)
1 medium onion chopped
2 cloves garlic - chopped
fresh thyme or oregano
125ml cream
1 Tbs brandy
juice of 1/2 lemon
salt and black pepper
olive oil
2 Tbsp clarified butter

Method:

1. Fry the onion and garlic in some olive oil in a pan until the onion is soft and translucent. 
2. Add the chicken livers and herbs and cook until the liver is still pinkish, but not raw anymore.
3. Add the contents of the pan to a blender and blend until it has a smooth and silky consistency.
4. While the machine is running add the cream, brandy and lemon juice. 
5. Taste and add salt and black pepper to taste. 
6. Spoon the liver pate into two small dishes and top with the melted butter. Wait until the pate has cooled down, cover and refrigerate until needed!