Comments on: Tomato bredie

By: Graham

Graham — Wed, 25 Apr 2012 11:17:52 +0000

Thats so great to hear Michéle, you are welcome. Most of the stews and casserole recipes can easily be made in a slow cooker but not having one myself and sometimes use a friends, I don’t have many recipes. To be honest I prefer a cast iron casserole that use on a low heat in the oven. Cheers for now G

By: Michéle

Michéle — Wed, 25 Apr 2012 09:00:31 +0000

Hi Graham
I made your Tomato Bredie using fresh tomatoes, it was ABSOLUTELY delicious, thank you again for your tasty recipes, keep them coming!
I have inherited a slow cooker and would like to use it this winter, would you by any chance have any recipes which I could use.
Thanks Graham
Kind regards
Michéle

By: Graham

Graham — Mon, 23 Apr 2012 12:27:29 +0000

Hi Michele, so glad to hear that and glad you found us. You can use fresh tomatoes but use about 20% more, you need a little extra liquid if you are using fresh. Enjoy it, cheers for now G

By: Michéle

Michéle — Mon, 23 Apr 2012 08:14:33 +0000

Hi Graham,
I just love your recipes, thank you. Could I use fresh tomatoes in stead of tinned when I make the Tomato Bredie?
Kind regards
MIchéle

By: Graham

Graham — Tue, 22 Nov 2011 12:21:55 +0000

Hi Gretchen, those smells in the house are fantastic aren’t they and if Mom does it, it’s gotta be good… Like the barley idea.. Have a fantastic day G

By: Gretchen

Gretchen — Tue, 22 Nov 2011 11:49:36 +0000

My mom always bakes her bredie for about 2 – 4 hours at 150 °C (after all the ingredients are in) and that makes it even better! It does, however, drive everyone in the house crazy with the wafting aromas
It is also wonderful on barley instead of rice and venison can also be used successfully instead of lamb.

By: Graham

Graham — Tue, 02 Mar 2010 09:45:47 +0000

Sounds marvelous, ever since I made the Denningvleis I have become more adventurous with cinnamon and meat. Will give it a try thanks for the tip G
http://cookbook.co.za/meat-recipes/denningvleis/

By: Deirdre

Deirdre — Tue, 02 Mar 2010 08:55:42 +0000

A huge hint add some ground ginger and cinnamon (about half a tsp of each) to the onions you won’t be sorry!

By: Graham

Graham — Wed, 10 Feb 2010 12:50:38 +0000

Thats fantastic Cindy, thanks for letting us know. Hope you are being spoiled Valentines day.. G

By: Cindy

Cindy — Wed, 10 Feb 2010 10:46:48 +0000

Hi – I made this last weekend. It was such a huge, huge hit. Friends and family are still talking about it. Thank you for a superb recipe!!!!!