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I am going to try this.
Does anyone have a variation that works for them?

No self respecting South African housewife does not own (and treasure!) a favourite bobotie recipe.

BOBOTIE

2 tablespoons vegetable oil
2 onions, peeled and sliced
2 1/4 pounds good quality lean ground beef
1 thickish slice of white bread
1 cup milk
1 tablespoon medium curry powder (or hot for the hale and brave)
1 1/2 tablespoons sugar
2 teaspoons salt
freshly grated pepper (about a half teaspoon)
3/4 teaspoon turmeric
1 1/2 tablespoons malt vinegar
1/2 cup seedless raisins
2 tablespoons strong chutney
2 bay leaves (or fresh lemon leaves if available)
2 medium eggs



METHOD

Preheat oven to 350°F.

Heat oil in medium sauté pan. Stir in onions. Cook over medium heat until transparent. Add ground beef. Cook until lightly browned and crumbly.

Soak bread in half the milk, squeeze out excess milk and mash with a fork - DON'T TOSS SQUEEZED OUT MILK! Pour it straight back into remaining milk. Set milk aside, and ad pulled-apart bread to the meat mixture.

Add curry, sugar, salt, pepper, turmeric, vinegar, raisins, chutney to the beef mixture. Spoon the mixture into a greased baking dish, and place bay leaves on top.

Bake for 50-60 minutes in preheated 350°F oven.

Beat egg with remaining milk and pour over mixture approximately 25 - 30 minutes before end of baking time.

Serve with steamed rice (traditionally yellow!) and extra chutney.

Pure South African comfort food! Especially nice in winter, or cold with a salad in summer.

Serves: 6

From Beautiful BC Canada ~ my fav way to do salmon or trout

Salmon with Dill

1 pound salmon fillets or steaks
1/4 teaspoon salt
1/2 teaspoon lemon pepper (lemon and black pepper)
1 sweet onion (vidalia) thinly sliced into rings
1/4 c. fresh dill
2 tablespoons butter
clove garlic
one lemon - juiced

Directions

Preheat oven to 400 degrees F (200 degrees C).
Rinse salmon, and arrange in a 9x13 inch baking dish.
Sautée the butter, dill, onion, garlic, lemon and seasoning quickly first then pour over salmon.
Bake in preheated oven for 20 to 25 minutes. Salmon is done when it flakes easily with a fork.

Serve with fresh cucumber/tomato salad and any kind of herbed rice or side pasta

Anyone like a Mexican variation of Shepherd's pie?

Ingredients

1- 11/4 lb (454 g) lean ground beef
1 onion- chopped
1 jar (700 mL) spicy generic pasta sauce
1-1/2 cups (375 mL) medium or hot salsa
1 tsp (5 mL) ground cumin
1 tsp (5 ml) chili powder
2 eggs
1 tub (475 g) ricotta or cottage cheese
2 jalapeno peppers, seeded and minced
1/2 cup (125 mL) coarsely chopped fresh coriander
4-6 cups of mashed potatoes with butter and milk added.
1-1/2 cups (375 mL) shredded Monterey jack cheese
1-1/2 cups (375 mL) cheddar cheese
Preparation:

In nonstick skillet, sauté ground beef and onion over medium-high heat, breaking up with wooden spoon, until no longer pink, about 5 minutes. Drain off fat. Add 2 cups (500 mL) of the pasta sauce, salsa and cumin to pan; stir to combine. Remove from heat.

In bowl, whisk eggs; whisk in ricotta or cottage cheese until blended. Stir in jalapeño peppers and coriander. Set aside.

In large pot of boiling salted water, cook potatoes until tender. Drain and mash/whip with butter and milk.

Combine Monterey Jack and cheddar cheeses.

Spread remaining pasta sauce in 13- x 9-inch (3 L) glass baking dish. Arrange one-third of the potato mixture over top. Spread with half of the ricotta mixture. Top with one-third each of the meat sauce and cheese. Repeat layers, starting with potatoes. Top with remaining potatoes, meat sauce and cheese.

Bake in 350°F (180°C) oven until bubbly, 40 to 45 minutes. Let stand for 10 minutes before serving.

(Make-ahead: Cover and refrigerate for up to 24 hours or overwrap in heavy-duty foil and freeze for up to 2 weeks. Thaw in refrigerator before baking. Add about 10 minutes to baking time.)

thanks for given that health recopies list i hope that you will give more that type in future

thanks

photos on canvas