Thinking of staying in this festive season? Why not invite a few friends over and impress them with a host of delicious recipes compliments of SimsGas? From scrumptious scalloped potatoes for starters to delicious cake rolls, let’s prep the gas stove and gas oven and get started!
A perfect dish for sides or starters, these creamy scalloped potatoes are both indulgent and extremely irresistible! They’re a great addition to just about any meal and are super easy to make. Let’s dig in!
- 1 tbsp of unsalted butter
- 2 tbsps of olive oil
- 1 peeled and diced medium yellow onion
- 1 kg medium gold potatoes cut into thin slices
- Freshly grated black pepper
- 60 grams of grated Gruyere Emmental, Jarlsburg or Swiss cheese
- 1 cup of grated Parmesan cheese
- 2 cups of heavy cream
- 1 tablespoon Dijon mustard
- 2 tablespoons chopped fresh rosemary or thyme leaves
Start the cooking process by lining a large baking sheet with nonstick cooking spray and get the oven prepped by heating it up to 215 C.
Over a medium or low cooking temperature, heat up a skillet and add both sunflower oil and butter. Once the oil and butter have melted, add your yellow onion. Keep stirring while cooking for about 5 minutes or until the onion has softened and become translucent.
Scrub, dry and cut your potatoes into thin slices. Lay them out on a baking sheet. Be sure that no rows of potatoes touch each other and that the sheet is full. Add some seasoning with black pepper and sprinkle at least half of the gruyere and parmesan into the mix.
Once the onions are ready, up the heating to medium and add your cream, herbs and dijon mustard. Don’t forget to stir! Once it starts to simmer, gently pour the mixture over your potatoes. Add black for extra seasoning and top with your remaining cheese. Line a sheet of tin foil over the mixture and be sure to line it with nonstick cooking spray.
Bake at a temperature of 220 C for 15 minutes then reduce the temperature to 180. Bake for 45 minutes. You’ll know when they’re ready once the edges become crispy and the top is golden brown. Let them cool for about 15 minutes before serving!
Grape Jelly Meatballs
Don’t let the name confuse you! The grape jelly is just the topping and provides a sumptuous sweet flavour to your meatballs. A great holiday appetiser or centrepiece for your main course, they’re full of flavour and are simple to make!
- For the Sauce:
- 425 grams of grape jam
- 425 grams of Sweet Red Chili Sauce
- 1 tbsp of Worcestershire Sauce
- 2 tsp of white vinegar
- For the Meatballs:
- 1 kg of ground chuck
- Half a cup of breadcrumbs
- A quarter cup of milk
- 1 and a half tsp of salt
- Half a tsp of ground black pepper
- Half a tsp of garlic powder or granulated garlic
- A quarter tsp of crushed red pepper flakes
- 1 tsp of Worcestershire Sauce
- 2 lightly beaten eggs
For the sauce:
Quick and easy! Whisk together a mixture of chilli sauce, jam, Worcestershire sauce and white vinegar. Set aside for later
For the Meatballs:
Start by heating your gas oven to 200C. You’ll need a large, rimmed baking sheet lined with nonstick cooking spray. If you have a portable gas-powered slow cooker then now is the time to use it! Line the inside with nonstick cooking spray and set the heat to high. Add all of your meatball ingredients into a large bowl and mix thoroughly.
Start patting and shaping your meatballs and place them onto your baking sheet. Leave some space between your meatballs. Roast until lightly browned or for 10 – 15 minutes before adding your gas slow cooker. Add your sauce mixture.
Cover and let the meatballs cook at a HIGH temperature for 3 – 4 hours. Serve when tender.
Coconut milk crepes with lemon-streaked strawberries
Light, fluffy and super easy to make, these delicious crepes are a delicious combination of sweet, and savoury with a refreshing fruity aftertaste. Perfect for a light festive lunch or tea time.
- 2 large eggs
- 1 can full-fat coconut milk, not the refrigerated kind
- 1 cup of all-purpose flour
- A quarter cup of granulated sugar
- A quarter tsp of fine sea salt
- 1 quart of hulled strawberries,
- 2 tsps of lemon juice
- olive oil, for frying
- toasted sweetened coconut flakes, for garnish
- lemon zest strips, for garnish
Start off by placing your eggs coconut milk, half of your sugar, flour and salt into a blender. Cover up and blend until it reaches a nice smooth consistency. Once done, let it rest for about 30 minutes.
While you wait for your mixture, start preparing your strawberries. Mix them up with your remaining sugar, and lemon juice in a bowl. Once the strawberries are coated in sugar, set them aside and move on to cooking your crepes.
Your next step will be to heat up at least half a teaspoon of olive in a nonstick frying pan. Teflon will do well or use nonstick cooking spray if you don’t have one. Once the oil starts to simmer, give your batter one last stir and then pour at least a quarter of it into your pan. Be sure to swirl so that it covers the surface of your pan in a thin layer.
Cook for 2 minutes, then flip and repeat. You’ll know the side is ready once it starts to develop light brown and crisp texture. Once each side is toasted, repeat with your remaining batter, ensuring that you stack each crepe with wax paper so that they don’t stick to each other. The mixture should be enough for 8 to 12 crepes.
Now for the fun part. Give your strawberries one quick stir and taste as you go. If you need more sugar or lemon juice then add at your leisure. Prepare by laying one crepe onto a plate and gently adding a spoonful of strawberries. Add a small spoonful of the mixture to the side. Fold the crepe in half and add more to the top layer as you go. One more fold to lose the layer and top once more with lemon zest and coconut sprinklings. They’re ready to eat so serve immediately!
We hope that you have an incredible festive holiday! Take care and we’ll see you again in the new year!
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