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Let’
s homechoice.co.za
quick and
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recipes
81
Brought to you by sa’s No.1 home-shopping retailer
Brought to you by sa’s No.1 home-shopping retailer
sku 116992
HomeChoice Cookbook 2013
2013
•
let’s
eat
at
home
homechoice.co.za
sa’s
No.1
home-shopping
retailer

7
Breakfasts
HomeChoice.co.za • 0861 466 324
6 Breakfasts
Breakfast
Start your day on the right foot with a bountiful breakfast. Or prepare a dazzling spread for brunch.
Whatever the time of the morning, these recipes will make your day.
8 Bacon,spinachandeggcups
8 Cheese,eggandbaconpie
10 Cheesybiltongandsweetcorn
muffins
11 Corianderandsweetcorn
omelette
12 Grilledmushroom,caramelised
onionsandgoatscheesepanini
13 Poachedeggandasparagus
withgratedParmesan
14 Scrambledeggwrapwith
tomatosalsa
14 Bananaloaf
What’s coming
Bacon, spinach
and egg cups.
Turn to page 8
freezing
Wrap your foods well
and keep track of what
you freeze. Generally you
should not freeze food
for longer than three
months. Butter can be
left in the freezer for up to
nine months and baked
unfrosted cookies up to
a year. Incorrect packing
leads to freezer burn - as
the air reaches the food’s
surface it dries out the
product and changes the
colour of the food, which
can be unsafe to eat.
Defrosting
We often find ourselves
sighing loudly as we
remember the chicken is
not defrosting in a basin
at home, but it is still in
the freezer. Consider the
following ways to defrost
your food safely. Take your
desired meat out the night
before and let it defrost in
the fridge. Large items take
about 24 hours whereas
your trays or smaller pieces
will be defrosted within
12 hours.
Cold water thawing is a
great alternative, as you
can put your meat in a
bowl of cold water three
to four hours before you
want to cook. Depending
on the type of meat, take
extra time into account
if you want to marinade
before you cook. Lastly,
if you’ve sighed one too
many times, microwave
thawing is your last resort.
Set your microwave to
‘defrost’ or ‘50%’ of the
power. Cook the food
immediately after you’ve
used this method.
Roasting
If you want a crispy skin on
your Sunday roast chicken,
ensure the chicken is lifted
out of the tray where the
juices will flow. A roasting
pan with a rack is ideal
as it’s designed to roast
with an open or closed
lid. Your root vegetables
such as potatoes, carrots
and butternut should be
placed in the tray with
the chicken as they take
the same amount of time
to cook. The vegetables
can be left to cook within
the juices, as this speeds
up the cooking time.
Tools
An essential tool in any
kitchen is a sharp knife.
Ensure you have a full set
of sharp knives to do any
job. Once your meal is
done, presentation is often
the last step we consider.
Invest in a dinner set to
show off your hard work,
your guests will appreciate
the eye candy, but also see
the effort you’ve gone into
thinking about the whole
experience.
Kitchen tips
6 Breakfasts 7

9
Breakfasts
8 Breakfasts
– Julia Child
Ingredients
375 g block frozen butter puff
pastry, thawed
200 g crème fraîche or full-fat
sour cream
180 g coarsely grated cheddar
1 egg, plus 2 egg yolks
2 bacon rashers, chopped
50 g wild rocket
Salt and freshly ground black
pepper, to taste
Milk to brush
Method
Preheat the oven to 200°C.
Line a large baking tray with
baking paper.
Roll out the pastry to a 20 x 30cm
rectangle on a lightly floured
surface. Lay the pastry on the
prepared baking tray.
Brush the pastry with milk and
bake for 10 minutes.
In a bowl, mix together the crème
fraîche, grated cheese, egg and
yolks and bacon, then season with
salt and ground black pepper.
Push the centre of the pastry down
and pour the egg mixture into the
centre, leaving a 2cm border.
Bake for a further 10 minutes, or
until puffed and golden. Slice the
pie and serve with wild rocket.
Cheese, egg
and bacon pie
topped with
rocket
Bacon, spinach
and egg cups
quantity cooktime
Serves 4 3 min
quantity cooktime idealfor
Serves 4-6 20 min snacks
Ingredients
4 eggs
4 tbsp cheddar, grated
4 tbsp spinach, wilted
8 bacon rashes, fried
Salt and freshly ground
black pepper, to taste
Method
Microwave spinach on high for
two minutes. Wring with hands
to drain excess liquid.
Fry your bacon strips in a pan or
for a healthier option grill them
at 200°C in the oven till crispy.
Line the buttered ramekins with
fried bacon strips.
Place a tablespoon of grated
cheese at the bottom of each
ramekin, top with a tablespoon
of wilted spinach and gently
crack the egg on top.
Microwave on high for 2-3
minutes depending on how
soft you prefer you eggs.
Alternative
★ For a vegetarian option,
remove the bacon and add
a teaspoon of harissa to
add a bit of spice.
★ Or thinly slice shitake
mushrooms, cover with oil
and salt and bake till crisp.
Scatter pieces over egg.
★ Although not everyone’s
favourite, grilled eggplant
with fresh basil is a unique
and unexpectedly delicious
alternative or addition to
this dish.
❝If you’re afraid of butter, use cream.❞

11
Breakfasts
10 Breakfasts
Cheesy biltong
and sweetcorn
muffins
Ingredients
225 g self-raising flour
1 tsp dried chilli flakes
2 large eggs, whisked
200 ml milk
80 ml melted butter
125 ml canned sweetcorn
kernels, rinsed and drained
125 ml shaved biltong, finely
chopped
125 ml grated cheddar cheese
Method
Preheat oven to 200°C.
Coat the muffin tins with cooking
spray or margarine.
Sift the flour into a large bowl. Mix
chilli flakes, eggs, milk and butter
together and fold through the
flour. Fold corn, biltong and cheese
through batter.
Fill each muffin cup three quarters
full and bake for 12-15 minutes or
until cooked through.
Serve slightly warm or at room
temperature with butter.
Alternative
★ For a delicious vegetarian
option, replace the biltong
with a selection of cheese
and chopped herbs.
★ If you don’t have self-
raising flour, combine the
following as a substitute:
¾ cup all-purpose flour,
1 teaspoon baking powder,
¼ teaspoon salt. Recipe may
be doubled or tripled if more
is needed. For this recipe,
225g = 1²∕³ cups.
If you want to eat
well in England, eat
three breakfasts.
– W. Somerset Maugham
❝
❝
makes 12 15 min schoollunch
Ingredients
4 eggs
125 g canned sweetcorn kernels,
rinsed and drained
20 ml light soy sauce
20 ml vegetable oil
1 tbsp Thai green curry paste
6 spring onions, thinly sliced
1 red chilli, seeds removed,
chopped
120 g coriander leaves, plus extra
to garnish
Sweet chilli sauce, to serve
Method
Place the eggs, sweetcorn and
soy sauce in a bowl and beat to
combine, then set aside.
Heat half of the oil in a small frying
pan over a medium low heat.
Coriander and sweetcorn
omelette rolls
Add half the egg mixture to cover
the base of the pan and cook until
set. Carefully remove from the pan
and keep warm. Repeat with the
remaining mixture.
Place the omelettes on a clean
chopping board and spread half
the green curry paste over each.
Sprinkle the spring onion and
chilli over the top, followed by the
coriander.
Roll up each omelette tightly, then
cut in half diagonally. Serve with
sweet chilli sauce.
Garnish with the remaining spring
onion, coriander and chilli.
quantity cooktime idealforan
Serves 2 15 min Asian treat

13
Breakfasts
12 Breakfasts
❝Sometimes
I’ve believed
as many
as six
impossible
things before
breakfast.❞
– Lewis Carroll
Ingredients
6 spears of asparagus
1 egg
90 ml water
½ tsp vinegar (optional)
Parmesan to sprinkle on top
Method
Blanch the asparagus in a bowl of
boiled water for 2 minutes. Place
on a plate.
Crack the egg into a microwave-
safe bowl or mug.
Pour in the water.
Add a splash of vinegar.
Cover the bowl or mug with a
microwave-safe plate. Place in
the microwave and cook on 80%
power for 60 seconds. Check the
egg. If it is not done yet, return
to microwave and cook on 80%
power in 20 second bursts.
Remove from the water with a
slotted spoon and place on top of
the asparagus spears.
Grate and sprinkle Parmesan.
Poached egg and asparagus
with grated Parmesan
cook’s tip
The microwave
tends to cook the yolk
faster than the white.
If you like gooey
yolks, take the egg
out when the white is
still a little wobbly.
Ingredients
60 ml extra virgin olive oil, plus
extra to drizzle
2 red onions, finely sliced
20 ml balsamic vinegar
4 large field mushrooms,
stalks removed
75 g chopped sun-dried
tomatoes in olive oil
100 g soft goat’s cheese, cut into
four slices (or crumbled)
4 round rustic rolls
50 g wild rocket leaves
Fresh thyme, to serve
pepper, to taste
Method
Lightly grease a baking tray.
Heat 40ml of the oil in a frying
pan, add the onion and cook over
a low heat for 10 minutes, stirring
occasionally, until softened and
beginning to caramelise.
Grilled mushroom, caramelised
onions and goat’s cheese panini
Add the balsamic vinegar and cook
for a further 5 minutes, stirring
occasionally.
Place the mushrooms upside
down on the baking tray, drizzle
with the remaining olive oil and
place in the oven for 10 minutes,
until almost cooked through.
Stir the sun-dried tomatoes into
the onion mixture along with salt
and freshly ground black pepper.
Spoon the mixture into the
mushroom cups and top with
slices of goat’s cheese. Return to
the oven and bake for a further 10
minutes, until the cheese is golden.
Split the rolls in half, toast and
arrange some rocket leaves on
the base of each one. Place a
mushroom on top with a sprinkle
of thyme.
Serves 6-8 45 min canapés
makes 1 60 sec snacks
13
Breakfasts

14 Breakfasts
Ingredients
500 ml flour
2 tsp baking powder
¼ tsp salt
4 bananas, mashed
2 extra large eggs
250 ml brown sugar
125 ml oil
3 tbsp milk
1 tsp vanilla
Method
Sift the dry ingredients together.
Blend the bananas, egg, sugar and
oil, and add to the dry ingredients.
Add the milk and vanilla. The
mixture must not be too stiff.
Bake in a greased loaf tin for about
45 minutes.
Test that the cake is done before
removing it from the oven.
Serve warm or cold.
Banana loaf
serves 6-8 45 min tea time
Meet Cathy, HomeChoice
Merchandise Director. Cathy is
a devoted wife and mother of
three lively daughters. She has
a passion for good food and
flavours her special dishes with
home-grown herbs.

15
breakfasts
HomeChoice
Caesar salad.
Turn to page 16
What’s coming
16 Caesarsalad
16 Roastedbutternutsalad
withlimeandgreenchilli
19 Sausage,potatoand
peasalad
19 Babybeetrootsalad
20 Lentilsalad
21 Threebeansalad
22 Brocoliandpomegranatesalad
23 Coleslaw
24 Seafoodsaladwithchilli,
pawpawandpineapple
Salads
Versatile salads enhance a dish or can be enjoyed as a meal on their own. Get creative and
add your own signature ingredients to these wonderful, wholesome recipes.
15

Salads
Salads 17
16 HomeChoice.co.za • 0861 466 324
Roasted butternut salad with
lime and green chilli
Ingredients
2 whole limes
4 tbsp olive oil
1 medium butternut
1 tsp ground cinnamon
1 tsp ground AllSpice
100 g Greek yoghurt
30 g tahini paste
1 tbsp lime juice
1 green chilli, thinly sliced
10 g picked coriander leaves
pepper, to taste
Method
Peel the butternut and cut in half
lengthways, scoop out the seeds
and discard.
Cut each half, top to bottom, into
1 cm thick slices and lay them out
on a large baking sheet lined with
baking paper.
Sprinkle with cinnamon, AllSpice,
salt and olive oil and place in the
oven for 15 minutes or until tender
when tested with a knife.
Remove from the oven and set
aside to cool.
Trim off the tops and tails of the
limes, using a small sharp knife and
remove the skin and white pith.
Quarter the limes from top to
bottom, and cut each quarter into
thin slices.
Place them in a small bowl,
sprinkle with a little salt, drizzle
with 1 tablespoon of olive oil, stir
and set aside.
Meanwhile, whisk together
the yoghurt, tahini, lime juice, 2
tablespoons of water and a pinch
of salt. The sauce should be thick,
but runny enough to pour. Add
more water if necessary.
To serve, arrange the cooled
butternut slices on a serving
platter and drizzle with the
yoghurt sauce.
Spoon over the lime slices and
their juices and scatter the chilli
slices over the top.
Garnish with coriander and serve.
Alternative
★ Scatter bite-size pieces of
freshly-made biltong over your
salad for a non-vegetarian
alternative.
★ Cheese lovers can crumble
some feta cheese over this
salad – always a winner with
butternut.
★ Add slices of smoked
chicken breast for a protein
punch.
quantity cooktime
serves 2 15 min
Easy Meal
serves 4 25 min Vegetarians
Caesar salad
Ingredients
1 tbsp olive oil
3 bacon rashers, coarsely
chopped
20 g butter
1 garlic clove, crushed
3 slices white crusty bread,
crusts removed, cut into
1cm cubes
1 cos lettuce, washed, torn
40 g Parmesan shavings
2 eggs, hard-boiled and
peeled, quartered
Dressing
125 ml mayonnaise
1 clove garlic, crushed
2 drained anchovy fillets
Method
Heat 1 teaspoon of oil in a large
non-stick frying pan over a
medium to high heat.
Add the bacon and cook, stirring,
for 2-3 minutes or until golden.
Use a slotted spoon to transfer to
a plate lined with paper towel.
Reduce the heat to medium.
Heat the butter and remaining
olive oil in the pan. Add the garlic
and bread and cook, stirring
occasionally, for 4 minutes or
until golden. Transfer to a plate
lined with paper towel.
To make the dressing, place the
mayonnaise, garlic and anchovy
fillets in a food processor and
process until combined.
Season with salt and pepper.
Combine the bacon, crispy
bread, lettuce, eggs and
Parmesan in a large serving
bowl. Drizzle over the dressing
to serve.

Salads
Salads 19
Sausage,
potato and
pea salad
Ingredients
250 g new potatoes
8 good-quality chicken or
lamb sausages
400 g frozen peas
1 red onion, sliced
60 g mint leaves
2 tbsp chopped flat-leaf
parsley
80 ml olive oil
40 ml lemon juice and zest
200 g marinated feta, drained
pepper, to taste
Method
Cook the potatoes in boiling salted
water until tender, then drain.
Preheat a grill or barbeque to
a medium heat and cook the
sausages for 5-6 minutes, until
golden and cooked.
Slice the sausages in thick slices
and halve the potatoes.
Cook the peas in boiling salted
water for 3 minutes, then drain and
refresh in cold water.
Place in a large bowl or platter
with the sausages, potato and
remaining ingredients.
Season, toss and serve.
Ingredients
1 punnet baby beetroot
1 packet baby spinach,
washed
1 packet wild rocket
½ red onion, peeled and sliced
1 bunch asparagus, washed
and cut into thirds
100 g goat’s cheese
1 packet walnuts
40 ml balsamic glaze
40 ml lemon juice and zest
pepper, to taste
Method
Boil baby beetroot in water until
tender. Allow to cool in cold water
and using your fingers, rub off the
Baby beetroot salad
skins keeping the stems intact.
Boil the asparagus for 1 minute,
drain and immediately put into ice
cold water.
Place the baby spinach and wild
rocket in a salad bowl.
Arrange in a bowl, the baby
beetroot, asparagus and leaves.
Sprinkle over the sliced red onion
and walnuts.
Crumble over goat’s cheese,
drizzle with balsamic glaze and
zesty lemon juice and serve.
Alternative
★ For non-red meat eaters,
the sausages can be replaced
with hot smoked salmon or
smoked mackerel.
★ Keep sausage and
potatoes warm, and stir
through mayonnaise for a
delicious warm salad.
quantity cooktime idealasa
serves 4 20 min meal-in-one
serves 4 25 min outdoors

Salads
Salads 21
❝Cooking
allows you to
have travels,
adventures
and journeys
without going
anywhere.❞
– Ted Allen
Three bean salad
Ingredients
Oven dried tomatoes
400 g plum tomatoes (about 5)
8 thyme sprigs
1 tbsp olive oil
2 tbsp thick balsamic vinegar
For the salad
1 small red onion, very
thinly sliced
1 tbsp good-quality red
wine vinegar
1 tsp Maldon salt
250 g lentils
3 tbsp olive oil
3 tbsp parsley, chopped
3 tbsp chives, chopped
4 tbsp dill, chopped
Lentil and oven-dried tomato salad
80 g gorgonzola, cut into
rough chunks
Salt and freshly grated black
pepper, to taste
Method
Start by making the oven-dried
tomatoes. Preheat oven to 130°C.
Halve the tomatoes vertically and
place skin-side down on a baking
tray. Arrange the thyme sprigs on
top of them.
Drizzle over the olive oil and
balsamic vinegar and sprinkle with
some freshly ground salt and black
pepper. Roast for 1 ½ hours, or
Ingredients
200 g peas
200 g fine green beans
200 g mange tout
Dressing
½ lemon juice and zest
½ orange juice and zest
60 ml extra virgin olive oil
1 red chilli, seeds removed,
finely chopped
1 red onion, thinly chopped
1 tbsp honey
3 tbsp chopped mint, basil
and parsley
Method
To make the dressing, blend all the
ingredients together and set aside.
Boil the beans in salted water for
3 minutes until tender.
Drain, refresh in cold water and
drain again.
Toss together with the dressing
and serve.
until semi-dried. Discard the thyme
and allow to cool.
Place the lentils in a pan of boiling
water and cook for 20-30 minutes,
or until tender. Drain well in a sieve
and, while still warm, add to the
sliced onion.
Add the olive oil, garlic and some
black pepper. Stir to mix and leave
aside to cool. Then add the herbs
and gorgonzola and mix together.
Place in serving bowl and drizzle
the tomato cooking juices on top
and serve.
quantity cooktime idealfora
serves 6-8 90 min healthy kick
serves 4 15 min green day
Salads
20

Salads
Salads 23
Broccoli and pomegranate salad
Ingredients
5 cups fresh broccoli
and cauliflower
1 tsp salt
½ red onion, sliced
½ cup pomegranate seeds
½ cup basil pesto
¼ cup olive oil
Method
Bring a large pot of salted water
to a boil.
Add the broccoli and cauliflower.
Cook for 1-2 minutes, depending
on how crunchy you want the
broccoli. One minute will turn the
broccoli bright green and slightly
crunchy. Two minutes will cook the
broccoli through.
Set your timer and do not cook
for more than 2 minutes, or the
broccoli will become too soft and
look less fresh.
Drain the broccoli andimmediately
put into a bowl of ice water to stop
the cooking.
Allow to cool and drain.
Combine broccoli, cauliflower,
pesto and olive oil in a large bowl.
Toss together gently until well
combined.
Transfer to serving platter and top
with pomegranate seeds, onions
and season with salt and pepper.
serves 4-6 10 min summer
quantity cooktime
serves 6 10 min
Ingredients
½ cabbage, core removed,
outer leaves discarded and
cut into quarters
1 small red onion, peeled
3 carrots, washed and peeled
2 red apples, washed and
cored
A small bunch of fresh flat-
leaf parsley, leaves picked
and roughly chopped
1-2 lemons, juice
125 ml mayonnaise
1 tsp mustard
pepper, to taste
Method
Slice the cabbage as finely as
possible, using a sharp knife or the
thin setting on a mandolin. Put the
cabbage in a bowl and slice the
onion in the same way, adding it to
the cabbage when done.
Slice the carrots and apples by
either skinning their sides to get
a flat edge, then slice along and
across into matchsticks, or julienne
Coleslaw
using the attachment on your
mandolin or food processor.
Add to the bowl of cabbage and
onion, with the chopped parsley,
lemon juice, mayonnaise and
mustard.
Toss together, season and serve.
“I love coleslaw!
especially with
braai meat”. For a
healthy variation
try replacing the
mayonnaise with
a vinaigrette.
Thoughtto share
Meet Tania, HomeChoice Collections
Agent. This mother of 3, likes to cook and
spend time with her family. When she gets
a chance, she enjoys a game of tennis.
Salads

Salads
Ingredients
500 g mix seafood, steamed and
drained
1 onion, thinly sliced
1 firm medium pawpaw,
peeled, deseeded and cubed
1 pineapple, peeled and cubed
2 fresh red chillies, thinly slices
30 g fresh coriander leaves
30 g micro salad leaves
2 lemons, grated rind
Salad dressing
2 lemons’ juice
5 ml sugar
5 ml olive oil
3 cm piece fresh root ginger,
peeled and grated
pepper, to taste
Method
Mix all dressing ingredients
together in a bowl and whisk well.
Toss seafood in dressing.
Seafood salad
with chilli,
pawpaw and
pineapple
Place all ingredients, except
seafood in a large bowl and toss
together well.
Place leaves on a salad platter and
top with pawpaw and pineapple.
Place seafood decoratively over
the salad and serve.
“I love the variety
of ingredients on
land and in water
and changing the
norm and bringing
something modern
to the fore.”
Thoughtto share
serves 4-6 15 min lazy days
Meet Rehana Parker Sayed, HomeChoice
Recruitment Specialist. This young career woman
finds time in the kitchen therapeutic, especially when
spending time with family so she can be be creative.

Soups25
Seafood soup.
Turn to page 26
What’s coming
26 Seafoodsoup
26 Creamyspinachsoup
28 Butternutandorangesoup

Soups
Hearty and wholesome, hot or cold, soups are the perfect starter or a filling meal on
their own. Serve with crusty bread, dripping with butter – and don’t be afraid to dunk a piece!
25
29 Roastedsweetpotato,
chorizoandonionsoup
29 Thaigreencurrysoup
30 Roastedtomatoandbeansoup

Soups
Soups 27
Creamy spinach soup
Ingredients
50 g butter
1 medium onion,
finely chopped
2 garlic cloves, finely chopped
1 medium potato, peeled
and chopped into chunks
400 ml chicken or vegetable
stock
600 ml milk
450 g fresh spinach, washed and
roughly chopped
½ lemon, finely grated zest
Freshly grated nutmeg,
to taste
3 tbsp double cream, to serve
Method
Melt the butter in a large
saucepan, add the onion and garlic
and fry gently for 5-6 minutes until
softened.
Stir in the potato and continue to
cook gently for 1 minute.
Pour in the stock and simmer for
8-10 minutes until the potato starts
to cook.
Pour in the milk and bring up
to a simmer, then stir in half the
spinach and the lemon zest. Cover
and simmer for 15 minutes until
the spinach has completely wilted.
Allow to cool for about 5 minutes.
Pour the soup into a food
processor, add the remaining
spinach (this will keep the soup
bright green and fresh tasting) and
process until silky smooth.
Return to the pan and reheat. Taste
and season with salt, ground black
pepper and nutmeg.
Ladle the soup into bowls and
swirl in the cream.
I don’t believe
in low fat cooking.
– Nigella Lawson
❝
❝
serves 4-6 30 min light meals
Seafood soup
Ingredients
50 g butter
125 ml chopped onion
125 ml chopped green pepper
1 tbsp olive oil
2 tsp minced garlic
1 can diced tomatoes
1 jar spaghetti sauce
190 ml chicken stock
125 ml white wine
3 tsp dried parsley flakes
1 tsp dried oregano
1 tsp dried basil
500 g frozen uncooked
prawns, thawed, peeled
and deveined
1 package seafood mix
Method
Melt the butter in a large
saucepan, add the onion and
green pepper and fry gently for
5-6 minutes until softened.
Add garlic, cook 1 minute
longer. Stir in the tomatoes,
spaghetti sauce, stock, wine and
seasonings.
Bring to a boil. Reduce heat,
cover and simmer for 20 minutes.
Add the prawns and seafood
mix. Cover and simmer for 5-7
minutes until prawns turn pink.
Season and serve with crispy
baguette loaves.
quantity cooktime
serves 6 30 min
Alternative
★ A good vegetable stock
can be used to substitute
the chicken stock. Don’t
add in garlic as it will be
too pungent with the fish
ingredients.
27

Soups
Soups 29
Alternative
★ Add a touch of spice by
replacing the orange with
green curry paste.
Butternut and orange soup
Ingredients
1 large butternut, peeled
and cubed
1 sweet potato, peeled
and cubed
2 oranges, freshly
squeezed juice
1 tsp curry powder
1 tsp turmeric
1 tsp finely grated ginger
2 tsp clear honey
600 ml chicken or vegetable
stock
pepper, to taste
Method
Heat the stock and add the
butternut and sweet potato and
simmer for 10 minutes.
Add the turmeric, ginger and curry
powder and continue simmering
until soft.
Remove from heat, pour into a
food processor and blitz until
creamy.
Return the soup to the pot and
heat through.
Add the orange juice and honey.
Season to taste. Just before
serving, sprinkle with finely grated
orange zest.
Ingredients
3 tbsp extra-virgin olive oil
300 g chorizo sausage, cut into
¼-inch-thick slices
2 medium onions, chopped
2 large garlic cloves, minced
1 kg red-skinned sweet
potatoes, quartered
lengthwise
500 g potatoes, halved
lengthwise, cut
into 1/4-inch-thick slices
1.5 L chicken broth
1 packet brown onion soup
powder
Method
Heat 2 tablespoons oil in heavy
large pot over medium high heat.
Roasted sweet potato,
chorizo and onion soup
Add sausage and cook for about
8 minutes until brown. Transfer
sausage to paper towels to drain.
Add onions and garlic to pot and
cook until translucent, stirring
often, for about 5 minutes.
Add potatoes and sweet potatoes
and cook until they begin to
soften, stirring often, for about
12 minutes. Add stock and bring
to boil.
Reduce heat to medium-low,
cover, and simmer for about 20
minutes until potatoes are soft,
stirring occasionally.
Add brown onion soup powder
and simmer for 5 minutes. Allow
Method
Heat the oil in a large pan and add
the onion. Fry for 3 minutes till soft.
Add the chicken and garlic, cook
until the chicken changes colour.
Add the curry paste, coconut milk,
stock, lime leaves and fish sauce,
then simmer for 12 minutes.
Add the chopped spring onion
tops, asparagus and bamboo
shoots and cook for 3 minutess,
until the asparagus is just tender.
Put the lime juice and coriander
in a narrow jug and blitz to make
a smooth green paste. Pour into
the soup with the sliced spring
onion, chilli and heat through.
Serve while hot.
Ingredients
2 tbsp sunflower oil
1 red onion, finely sliced
500 g pack skinless chicken thigh
fillets, finely chopped
4 garlic cloves, finely sliced
2 tbsp green curry paste
400 ml coconut milk
1.5 L chicken stock
5 lime leaves
2 tbsp fish sauce
1 bunch spring onions, the
white sliced diagonally
and the green finely
chopped
1 bunch asparagus
150 g pack bamboo shoots
1 red chilli, sliced
2 limes, juice plus wedges
to serve
Small bunch coriander
Thai green curry soup
to cool before adding to food
processor for blending. Stir in
remaining tablespoon of oil.
Divide among bowls, garnish
with fried sausage and serve.
serves 4 30 min lunch with the girls
quantity cooktime idealtouse
serves 8 30 min your hot pot
quantity cooktime idealforan
serves 6 30 min Asian twist

Soups
Ingredients
20 ml extra virgin olive oil
4 slices streaky bacon,
chopped (optional)
1 leek, rinsed, finely chopped
1 carrot, finely chopped
1 tbsp finely chopped fresh
rosemary
1 tsp tomato paste
410 g canned chopped tomatoes
1 L chicken stock
800 g canned borlotti beans,
drained, rinsed
16 cherry tomatoes on the vine,
roasted
pepper
Fresh basil, to serve
Method
Mix the oil through the bacon,
leek, carrot and rosemary in a
microwaveable bowl.
Microwave on a medium heat,
stirring occasionally, for 5 minutes,
until the vegetables soften.
Add the tomato paste, crushed
tomatoes and stock and
microwave on high for 10 minutes.
Add the borlotti beans and cook
Roasted tomato
and bean soup
for a further 5 minutes on
medium heat.
Cool slightly, remove 500 ml of
the soup and puree in a food
processor.
Return to bowl and stir into
the remaining soup. Ladle into
serving bowls and place 4 roasted
tomatoes in each. Serve with warm
freshly baked bread.
“The perfect dish for
your cold winter days,
and it’s very tasty
and quick to make.
This recipe eliminates
the long hours in the
kitchen and gives you
more time to snuggle
and enjoy the recipe.”
Thought to share
quantity cooktime
serves 4 25 min
Meet Bukie Njokwana, HomeChoice Buyer. A vibrant
individual, who loves the outdoor, travelling and meeting
new people. She also enjoys singing – gospel is her
‘total favourite’.

Pasta 31
Vegetable
lasagne.
Turn to page 32
Pasta
The Italians are known for their hospitality, which is why these pasta
dishes are the perfect recipe for light meals and easy entertaining.
What’s coming
32 Vegetablelasagna
32 Meatballandtomato
sauce
35 Bacon,ricottaandpeapenne
35 Macaronicheese
36 Ravioliwithbacon,
rocketandParmesan
37 Mediterraneanpasta
38 Roastedbutternut,
tomatoandfeta
31

Pasta
Pasta 33
Meatball and tomato sauce
Alternative
★ For good old-fashioned
spaghetti and meatballs,
replace the fettucini with
spaghetti or any other
favourite long pasta.
★ Be kind to your heart – use
ostrich mince instead.
Ingredients
600 g good-quality dried
fettucini
15 g of butter
A handful of freshly grated
Parmesan cheese
For the meatballs
450 g good-quality coarse
minced beef
A pinch of ground cinnamon
5 ml nutmeg
3 cloves of garlic, peeled and
finely chopped
1 large free-range egg
A handful of freshly grated
Parmesan cheese
1 lemon zest
Olive oil for frying
For the tomato sauce
15 ml olive oil
2-3 cloves of garlic, peeled and
chopped
A bunch of fresh basil, leaves
picked, stalks chopped
1 red chilli, chopped
2 tins good-quality plum
tomatoes
60 ml red wine vinegar
pepper, to taste
Method
Mix and press together all the
meatball ingredients in your hands
and shape into small balls. When
rolling the meatballs, run your
hands under cold water every now
and then – it will help make them
dense and hold their shape better.
Place meatballs on a tray and put
in the fridge while you make your
tomato sauce.
Heat the olive oil in a pan.
Gently fry the garlic, basil stalks
and the chilli, then add the
tomatoes and red wine vinegar.
Season with salt and pepper then
gently simmer for half an hour.
Heat up a little olive oil in a frying
pan and put in your meatballs.
Cook until they’ve got a really
good colour on them, then add
them to your tomato sauce.
Season and continue to simmer for
10-15 minutes.
Bring a large pan of salted
water to the boil and cook the
pasta according to the packet
instructions.
Drain the fettucini in a colander,
reserving a little of the cooking
water, then toss pasta in the
meatball sauce.
Add the butter, the Parmesan and
tear over half the basil leaves. Now,
toss around to coat the pasta.
Add a little bit of cooking water to
loosen the sauce if needed.
Serve on a platter or divide up
between individual plates and
scatter with remaining basil leaves.
Grate over some Parmesan cheese
and serve as soon as possible.
quantity cooktime
serves 4 30 min
quantity cooktime idealas
serves 6-8 30 min stalwart meal
Vegetable
lasagna
Ingredients
300 ml ready-made cheese
sauce
125 ml cheddar, grated
6 lasagna sheets
3 tbsp olive oil
1 clove garlic, minced
1 tsp crushed dried basil
1 tsp crushed dried oregano
1 punnet courgettes
1 butternut, peeled and
diced
2 red peppers, diced
4 tomatoes, chopped
1 red onion, sliced
Method
Combine in a microwavable
bowl, olive oil, vegetables and
herbs. Toss gently.
Cover with cling wrap and
microwave on high for 15
minutes or until soft. Allow to
cool slightly.
Spread half of the vegetables
at the bottom of a lasagna dish.
Layer 3 of the lasagna sheets
over the top. Cover with half
of the cheese sauce. Continue
to layer remaining vegetables,
lasagna sheets and finish with
cheese sauce.
Sprinkle with grated cheddar
cheese. Cover with waxed paper
and place in microwave.
Cook on high for 10 minutes,
turning once. Grill the top for
the final 2 minutes, or until top is
golden brown.
Remove from microwave and
allow lasagna to rest for 3-4
minutes, covered, before serving.
I love, I mean love
pasta and meatballs.
eating it too!
Don’t get me wrong, I love
❝
❝
– Ree Drummond
ThePioneerWoman

Pasta
Pasta 35
One cannot think well,
love well,
if one has not dined well.
sleep well,
– Virginia Woolf
❝
❝
Macaroni cheese
Quantity cooktime idealfor
Serves 4-6 45 min leftovers
Bacon, ricotta
and pea penne
Ingredients
500 g macaroni
15 ml butter
A small bunch of fresh
marjoram or oregano leaves
100 g Parmesan cheese, freshly
grated, plus extra for grating
200 g mature cheddar cheese,
grated
100 g mascarpone cheese
¼ tsp nutmeg
pepper, to taste
Method
Preheat your oven to 200°C.
Cook the macaroni in a pan of
salted boiling water 2 minutes
short of the timing on the packet
instructions, then drain in a
colander and reserve a little of the
cooking water.
Heat the butter in a large heavy-
based frying pan. When it starts
to foam, add the marjoram or
oregano and fry for a minute until
it starts to crisp. Remove from heat.
Add your cooked pasta to the
marjoram or oregano butter,
along with a couple of spoonful’s
of the reserved cooking water
and the Parmesan, cheddar and
mascarpone.
Return to a medium heat and toss
and stir around until most of the
cheese has melted and you have
a lovely gooey sauce – you may
need to add a little more of the
reserved cooking water.
Season to taste, then tip it all into
an earthenware dish. Sprinkle
over the nutmeg and the extra
Parmesan cheese.
Bake the macaroni cheese in
the preheated oven for about 10
minutes, finishing up with a quick
10 minutes under the grill, until
golden brown and crispy on top.
serves 4 25 min Gran
Ingredients
500 g penne
120 g frozen peas
20 ml olive oil
4 rashers of bacon, chopped
2 garlic cloves, finely chopped
250 g smooth ricotta
300 ml single cream
80 g grated Parmesan cheese,
plus extra shaved Parmesan
to serve
parsley
pepper
Method
Cook the penne in a large
saucepan of boiling salted
water according to the packet
instructions.
Add the peas to the pasta for the
last 2 minutes of cooking time,
then drain both well and return to
the saucepan.
Meanwhile, heat the oil in a deep
frying pan over a medium heat,
add the bacon and cook, stirring,
until it starts to crisp. For the
health conscious the bacon can be
grilled till crispy to your liking.
Drain on paper towels.
Add the garlic and stir for 30
seconds. Drain off some of the fat.
Add the ricotta cheese and cream
to the bacon and stir over low heat
to combine and warm through.
Remove from the heat and add
to the pasta with the grated
Parmesan and parsley.
Toss to combine and season to
taste. Serve with extra shaved
Parmesan cheese.

Pasta
Pasta 37
Ravioli with bacon, rocket and Parmesan
Ingredients
500 g ready-made ricotta ravioli
½ packet streaky bacon
1 packet wild rocket leaves
50 g Parmesan shavings
50 g butter for frying
pepper, to taste
Method
Fill a pot with water and bring to
the boil with a pinch of salt.
Add the ravioli to the boiling water
and cook according to the packet
instructions.
Meanwhile, chop the bacon and
fry in a non-stick pan until crispy.
Remove bacon and set aside. You
can grill the bacon for a healthier
option, drain on paper towels.
Add butter to the pan and melt
over medium heat.
Add cooked ravioli and toss for 2
minutes in the pan. Add the crispy
bacon bits.
Serve in bowls with shaved
Parmesan and wild rocket.
Easy Meal
serves 2 25 min Italian night
Roasted butternut, tomato and feta spaghetti
Ingredients
500 g spaghetti
1 large butternut
400 g small rosa tomatoes
65 ml balsamic vinegar
Olive oil
2 tbsp brown sugar
pepper, to taste
4 large garlic cloves, unpeeled
2 large red onions
Fresh basil
1 red chilli, thinly sliced
100 g feta cheese (optional)
Method
Preheat oven to 180° C.
Chop the butternut into small
pieces and roughly cut red onions
into quarters.
Combine chopped butternut,
onions, tomatoes and garlic cloves.
Lather with olive oil in the baking
tray using your hands. Sprinkle the
brown sugar, pepper and salt over
the vegetables. Take the balsamic
vinegar and drizzle it over the top
of the sugar.
Bake for 30-45 minutes until soft.
Remove skin from garlic cloves and
put garlic back into vegetables.
Cook the spaghetti according to
the packet’s instructions while
waiting for the vegetables to bake.
Drain cooked spaghetti.
Toss with roasted vegetables,
chopped fresh basil, crumbed feta
and chillies sprinkled on the top.
cook’s tip
Al Dente:
Cooked enough
to be firm but
not soft.
Pasta 37
serves 2 57 min summer

Pasta
Ingredients
400 g dried penne pasta
1 tbs olive oil
1 red onion, thinly sliced
100 g marinated artichokes,
halved
3 peppers, roasted and
thinly sliced
¼ cup pitted calamata olives
2 tbsp basil pesto
1 tbsp chilli, chopped
(optional)
½ cup Parmesan cheese, finely
grated
½ cup fresh basil, to serve
Method
Cook pasta in a large saucepan
of boiling, salted water, following
packet directions, until tender.
Drain. Return to pan. Meanwhile,
heat oil in a saucepan over
medium-high heat.
Add onion.
Cook for 2-3 minutes or until
softened.
Mediterranean
pasta
Add artichokes, pepper and olives.
Add to pasta and stir through the
pesto and chilli to combine.
Top with basil and cheese.
Serve hot or cold.
Meet Sonia Smith, HomeChoice
Warehouse Receptionist/Administrator.
Proudly employed by HomeChoice
for 15 years, she’s named Sonskyn or
Sunshine for her outgoing nature.
Easy Meal
quantity cooktime
serves 4 25 min

39
breakfasts
HomeChoice
Salami, asparagus
and mushroom pizza
Turn to page 40
Savoury
Informal entertaining works best when you have something savoury to whet everyone’s
appetites. Quick and easy to prepare, these savoury dishes will make a statement.
40 Salami,asparagusand
mushroompizza
41 Fourcheesephyllotart
43 CherrytomatoandCamembert
withchilliandrockettart
43 Ricottaandmushroomtart
44 Roastedcherrytomato
andBriepizza
44 Asparagusandoniontart
46 Basicpizzadough
What’s coming
39

Savoury
Savoury 41
Salami,
asparagus and
mushroom
pizza
Four cheese
phyllo tart
Ingredients
pastry, thawed
Milk to brush
100 g butter, melted
1 Brie wedge
1 gorgonzola wedge
1 goats’ cheese
1 ricotta
3 eggs
1 red onion, peeled and sliced
Method
Sauté the red onion in a pan until
golden in colour.
Set aside to cool.
Cut up and mix all the cheeses
together in a bowl.
Add milk, eggs and season with
salt and black pepper.
Add sautéed onion.
Take a round tart tin and spray
with Spray and Cook or brush with
melted butter.
Take one phyllo sheet at a time
and lay inside the tin, brush with
melted butter.
Layer another sheet of phyllo
pastry and brush with butter.
Continue this until you have 5
layers. Cut the edges of the pastry
with scissors and pour the filling
into the prepared pastry.
Bake for 20-30 minutes until
mixture is golden brown and set.
Serve hot or cold, with salad.
Alternative
★ Add chopped olives
instead of salt for seasoning,
or get creative with left over
toppings in your fridge.
serves 6-8 25 min a treat
serves 6 30 min dreamers
Ingredients
1 batch pizza dough
Tomato puree, for base
150 g coarsely grated
mozzarella
100 g sliced salami
100 g sliced button
mushrooms
1 bunch asparagus, woody
ends trimmed, thinly sliced
diagonally
125 ml fresh basil leaves
Method
Knead down the dough and roll
out the bases. See page 46 for
the recipe.
Place on an oiled tray and spread
the tomato puree on top.
Sprinkle evenly with the
mozzarella.
Arrange the salami, mushroom
and asparagus on top of the
mozzarella.
Place the pizzas in oven. Bake,
swapping trays halfway through
cooking, for 20-25 minutes or
until the base is crispy and the
mozzarella melts.
Top with basil leaves to serve.

Savoury
Savoury 43
❝
Ricotta and mushroom tart
Ingredients
pastry, thawed
1 tub ricotta
1 punnet mushrooms, sliced
1 cup cream or milk
50 g butter
3 eggs
1 red onion, sliced
Thyme
Method
Spray tart dish with Spray and
Cook or melted butter.
Roll out pastry and line the
prepared dish with the pastry.
Fry the onion, garlic and
mushroom in butter till golden. Put
into a bowl and mix in the ricotta,
cream or milk, eggs and thyme.
Season with salt and pepper. Pour
mixture into pastry and bake for
20-30 minutes till set.
Cherry
tomato and
Camembert
with chilli and
rocket tart
Ingredients
pastry, thawed
Milk to brush
1 punnet cherry tomatoes,
halved
50 ml olive oil
50 g brown sugar
1 Camembert cheese round
50 g pine nuts, toasted
Handful of fresh basil leaves
Method
Roast the halved cherry tomatoes
with a little olive oil, salt, pepper
and brown sugar.
Cut the puff pastry into rectangular
shape to fit roasting tray.
Make 2cm incisions around edges
without cutting through pastry.
Brush with egg and bake for 15-20
minutes at 180°C or until golden.
Slice the Camembert and arrange
on the ready baked pastry. Arrange
the roasted tomatoes over the
cheese and return to the oven for
5 minutes.
Serve hot with fresh basil and
pinenuts.
Did you know?
★ Cherry tomatoes are
thought to have originated
in Peru and Northern Chile
have been cultivated since
the early 1800s.
– Gordon Ramsay
❝
quantity cooktime
serves 2 20 min
serves 6 30 min easy lunch
like football. It’s not
a job, it’s a passion.
I think cooking is
❝

Savoury
Savoury 45
Roasted cherry tomato
and Brie pizza
Ingredients
1 batch pizza dough
Tomato puree, for base
1 Brie wedge, sliced
1 punnet cherry tomatoes,
halved
1 green chilli, sliced
Wild rocket
Method
Knead down the dough and roll
out the bases.
Place on an oiled tray and spread
the tomato puree on top.
Arrange with Brie slices and top
with cherry tomatoes.
Place in the oven and bake for
20-25 minutes.
Garnish with rocket and sprinkle
freshly sliced chilli. If you prefer,
additional Parmesan cheese can
also be added.
Asparagus and
onion tart
Ingredients
350 g Brie, roughly chopped
150 g fresh ricotta
300 ml thickened cream
2 eggs, plus 5 extra yolks
3 bunches thin asparagus
spears, woody ends trimmed
Green salad, to serve
Parmesan pastry
250 g plain flour
50 g grated Parmesan cheese
125 g chilled unsalted butter,
chopped
2 eggs
Method
To make the Parmesan pastry,
place flour, Parmesan and butter
in a food processor and pulse
until the mixture resembles
breadcrumbs.
Add eggs and pulse until the
pastry comes together in a ball,
chill for 30 minutes.
Preheat the oven to 180°C
and grease a 28 x 20cm loose-
bottomed tart pan.
Roll out the dough on a lightly
floured surface. Press into the tart
pan and chill for 15 minutes.
Whiz the Brie, ricotta, cream, eggs
and extra yolks in a food processor
until smooth.
Season to taste, then pour into the
pastry case and lay the asparagus
on top.
serves 6 60 min Mom’s lunch
serves 6 25 min time saving
cook’s tip
Nothing ushers in
summer better than
fresh asparagus
from the market.
Alternative
★ If fresh asparagus is not
available, tinned or bottled
can be used, Season with
herbs to add texture to tart.

Savoury
Ingredients
375 ml warm water
2 tsp dried yeast
Pinch of caster sugar
600 g plain flour
1 tsp salt
60 ml olive oil, plus extra
for brushing
Method
Combine the water, yeast and
sugar in a small bowl.
Set aside for 5 minutes or
until foamy.
Combine the flour and salt in a
large bowl and make a well in
the centre.
Add the yeast mixture and oil.
Use a round-bladed knife in
a cutting motion to mix until
the mixture is combined. Use
your hands to bring the dough
together in the bowl.
Brush a bowl lightly with oil.
Turn the dough onto a lightly
floured surface and knead for
10 minutes or until smooth
and elastic.
Place in the prepared bowl and
turn to coat in oil.
Cover with plastic wrap and set
aside in a warm, draught-free
place to rise for 30 minutes or
until dough doubles in size.
Meet Noorjehaan Brey, HomeChoice
Telemarketing Agent. A mother to her 9-year
old daughter, whom she loves spending
time with. She also loves shopping and
spending her free time relaxing at home.
Basic pizza
dough
quantity preptime
serves 6 15 min
“My aunt specialises in
baking breads. I always
look forward to her
seeded loaves at our
family celebrations and
gatherings.”
Thoughtto share

Nibbles 47
Nibbles
Whatever the time of day or the occasion, tasty nibbles brighten up any party, meeting or
gathering. If variety is the spice of life, you won’t go wrong with this savoury selection.
What’s coming
48 Chickenliverpâté
48 Nachoswithtomatosalsa
andguacamole
51 Spicychickenskewers
withpeanutsauce
52 PearandGorgonzolacrostini
52 Baconandasparagusspears
52 Roastedauberginedip
53 Crispypotatoskins
54 Honeyandsesameglazed
babysausagewithmustard
andmayodip
Chicken
liver pâté
Turn to page 48
47

Nibbles
Nibbles 49
Nachos with
tomato salsa
and guacamole
Ingredients
175 g packet original corn chips
250 ml cheddar cheese, grated
Tomato salsa
2 medium tomato, seeded,
finely chopped
1 garlic clove, finely chopped
1 tbsp olive oil
Guacamole
2 medium avocados,
1 tbsp coriander, chopped
2 tsp lemon juice
pepper, to taste
Light sour cream and fresh
coriander leaves, to serve
Method
Preheat oven to 200°C fan-forced.
Spread the corn chips over the
serving platter.
Sprinkle with cheese and bake
under grill for 15 minutes, or until
cheese has melted.
Meanwhile, make guacamole.
Place avocado in a bowl. Mash
with a fork until smooth.
Stir in lemon juice and coriander.
To make the salsa, mix the
tomatoes, olive oil, garlic and chilli
together.
Serve nachos topped with salsa,
guacamole, sour cream and
coriander leaves. Add finely
chopped chillies if desired.
eat slowly, and
lie about your age.
The secret of staying young
is to live honestly,
– Lucille Ball
❝
serves 4 15 min picnics
serves 6 20 min avo season
❝
Chicken
liver pâté
Ingredients
220 g butter
1 onion, chopped
450 g chicken livers, trimmed
and cut in half
1 tbsp brandy
1 tsp mustard powder
pepper, to taste
Method
Melt 110g of the butter in a pan
over a medium heat, then add
the onion and fry until softened,
but not coloured.
Add the garlic and chicken livers
and fry the livers until golden-
brown all over and cooked
through. Add the brandy and
season well with salt and freshly
ground black pepper.
Place the liver mixture and 55g
of the remaining butter into a
food processor and blend until
smooth and creamy.
Season to taste with salt and
freshly ground black pepper.
Transfer the pâté into a serving
ramekin or small dish.
Melt remaining 55g of butter in a
clean pan. Skim off the froth and
pour the butter over the pâté.
Transfer to the fridge to chill,
then serve from the ramekin
when ready with melba toast.
Alternative
★ To give the pâté some
bite, add a tablespoon of
hot peri-peri sauce just
before blending.

Nibbles
Nibbles 51
Spicy chicken
skewers with
peanut sauce
Ingredients
For sauce
1 tbsp peanut oil
1 medium onion, finely
chopped
3 cloves garlic, finely crushed
1 tsp ground cumin
½ tsp ground coriander
½ tsp ground turmeric
½ cup smooth peanut butter
1 tbsp sweet chilli sauce
1 tin coconut milk
For the skewers
4 boneless and skinless
chicken breasts
2 tsp mixed chilli spice
1 tsp chicken spice
pepper, to taste
Olive oil
20 woodenskewers,pre-soaked
in cold water
Method
To make the sauce, heat the
peanut oil in a shallow pan and fry
the onion and the garlic for about
2 minutes. Add the spices and
fry for another minute. Add the
peanut butter, sweet chilli sauce
and coconut milk and stir until well
mixed and take off the heat.
To make the skewers, slice chicken
into 20 strips about 0.5 cm thick.
Mix the chilli spice, chicken spice,
salt and pepper and toss chicken
strips through it.
Thread 1 chicken strip on to each
pre-soaked skewer. Preheat the
grill. Place skewers in an oven tray
and sprinkle with a little olive oil.
Grill chicken sticks until cooked
through, 5 minutes on each side.
Serve hot with warm peanut sauce.
Ingredients
16 slices baguette bread,
cut ½ cm thick
3 semi-ripe pears, cored
2 tsp castor sugar
2 tsp lemon juice
120 g gorgonzola
20 g wild rocket
Sweet chilli jam, to serve
Salt and black pepper
Method
Lay the bread slices on a baking
sheet with a drizzle of olive oil and
bake for 10 minutes, or until lightly
coloured.
Remove and allow to cool slightly.
While the bread is in the oven, slice
the pears. Place the slices in a bowl
with the remaining 1 tablespoon of
oil, sugar, lemon juice and a pinch
of salt. Toss gently.
Pear and gorgonzola crostini
Place a griddle pan on a high heat
until piping hot.
Lay the pear slices gently in the
pan and leave for about 3 minutes
on each side, to char. Turn carefully
and then remove with tongs,
trying not to break the pears.
To assemble the crostini, slice the
cheese thinly and arrange over the
slices of toasts, alongside the pears
and rocket.
Place the crostini in the oven for
3-4 minutes, enough to warm and
melt the cheese slightly.
Remove from oven.
Top with a dollop of sweet chilli
jam and serve.
makes 8 20 min cocktails
serves 6-8 20 min fruity burst

Nibbles
Nibbles 53
Ingredients
4 large baking potatoes,
scrubbed
Oil, for deep frying
Sour cream mixed with
chives
Method
Prick potatoes in several places
with a fork, bake in a 180°C oven
for about 1 hour until tender.
Remove from oven and allow to
cool slightly, before cutting the
warm potatoes lengthwise.
Scoop out potatoes and refrigerate
for another meal.
Cut skins in half again.
Heat oil in a deep fryer. Place
potato skins in deep fryer basket;
lower into oil and deep fry for
about 2-3 minutes, or until skins
are browned and crisp.
Transfer potato skins to paper
towels to drain.
Sprinkle with salt, pepper and
chives. Serve hot with sour cream.
Crispy potato skins
on the roasting tray.
Drizzle with a little olive oil, salt
and pepper and grill in the oven till
golden brown and the bacon
is cooked.
Ingredients
1 bunch asparagus
1 packet streaky bacon
125 ml ricotta cheese
Chopped herbs and olive oil
Method
Preheat the oven grill.
Mix herbs with the ricotta cheese.
Take small amounts of cheese and
shape into small balls.
Lay the asparagus flat in front of
you, put the cheese on the bottom
end of the asparagus and wrap a
strip of bacon around each stem.
Put into a roasting tray.
Repeat this process until all the
asparagus has been wrapped with
cheese and bacon, and arranged
Bacon and asparagus spears
Ingredients
400 g aubergine, cut into 1 cm
thick slices
Olive oil, for frying
2 garlic cloves, crushed
1 tsp paprika
2 tsp ground cumin
2 tbsp chopped coriander
leaves
1 tsp sugar
1 tbsp lemon juice
Method
Sprinkle the aubergine slices with
salt and drain in a colander for 30
minutes. Rinse well, squeeze gently
and pat dry.
Heat 5mm of the oil in a large
frying pan over medium heat and
fry the aubergine in batches until
Roasted aubergine dip
golden brown on both sides. Drain
on paper towels and chop finely.
Put the aubergine in a colander
and leave it until most of the oil has
drained off, then transfer to a bowl
and add the garlic, paprika, cumin,
coriander and sugar.
Wipe out a pan, add the aubergine
mixture and stir constantly over
medium heat for 2 minutes.
Transfer to a bowl, stir in the
lemon juice and season with salt
and pepper.
Serve at room temperature with
bread to dip.
Alternative
★ Asparagus only needs
to be seasoned with a little
olive oil, lemon juice and salt
and pepper.
quantity cooktime idealas
serves 6 45 min a side veg
makes 4 15 min finger food
makes 4 80 min soccer night
cook’s tip
Leaving the
skins on makes the
potatoes
super crispy.
Nibbles 53

Nibbles
Ingredients
500 g cocktail sausages,
separated
1 tbsp sesame seeds
1 tbsp runny honey
1 tsp wholegrain mustard
200 ml mayonnaise
Method
Arrange the sausages in a single
layer on an oiled oven tray.
Bake for 20 minutes, then turn
the sausages over on the tray.
Continue to bake until golden.
Sprinkle with sesame seeds and
drizzle with honey.
Toss to coat each sausage well.
Serve hot or warm with mustard
mayonnaise dip.
Honey and
sesame glazed
baby sausage
with mustard
and mayo dip
makes 12 20 min a snack
Meet Abs, HomeChoice, web
designer, a chilled guy that
loves gaming, watching football,
Formula-1 and an occasional
crazy party with the boys.

55
breakfasts
HomeChoice
Chinese 5-spice
pork spare ribs.
Turn to page 56
Mains
There is nothing more satisfying than making a statement with a magnificent main course.
Dazzle and delight with these sumptuous recipes, each is a signature dish on its own.
What’s coming
56 Chinese5-Spiceporkspareribs
56 Fishpie
57 Porkchopswithhoneyand
mustardglaze
59 Couscousstuffedpeppers
59 Mintycourgettefritters
60 Baconwrappedkingklip
withzestydressing
60 Barbequedbeefskewers
62 Fishandchips
63 Roastchickenpieceswithlentils
65 Roastrackoflamb
65 Beefstew
65 Bacon,peaandmushroomrisotto
66 Potatoandpeacurry
66 Cheesystuffedchickenbreasts
67 BarbequedMoroccanlamb
cutlets
68 Honeyandmustardsalmon
70 Butterchicken

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56 HomeChoice.co.za
Chinese
5-spice pork
spare ribs
Pork chops with honey
and mustard glaze
Ingredients
4 pork loin cutlets
Honey and mustard
marinade (see marinades
pg 71)
Pineapple salsa
½ pineapple, diced
½ cucumber, diced
½ red onion diced
1 chilli, chopped
Boiled baby potatoes
Method
Combine oil, mustard, honey,
orange rind and orange juice in a
bowl.
Place the pork in a glass or ceramic
dish and pour marinade over it.
Cover and place in the fridge for
1 hour, if time permits.
Make the salsa by mixing the
pineapple, cucumber, chilli and red
onion together and set aside.
Remove pork from the marinade.
Transfer to a plate lined with paper
towel.
Place marinade in a small
saucepan over high heat.
Bring to the boil.
Reduce heat to medium and
simmer for 2-3 minutes or until
sauce thickens slightly.
Remove from heat. Taste and
season with salt and pepper.
Preheat a barbecue or chargrill on
high.
Add the pork and cook for 3-4
minutes each side for medium or
until cooked to your liking.
Transfer to a plate and cover with
foil. Set aside for 5 minutes to rest.
Divide the pork among serving
plates.
Drizzle with sauce and serve
immediately with boiled baby
potatoes and pineapple salsa.
Ingredients
200 g boneless white fish fillets
200 g skinless salmon fillet
450 ml milk
750 g potatoes, peeled and
chopped
100 g unsalted butter
50 g flour
150 g frozen peas
2 tbsp chopped
parsley
3 hard-boiled eggs, chopped
½ lemon juice
50 g grated cheddar cheese
Salt and ground black
pepper, to taste
Method
Place the fish in a baking dish and
season. Pour over 400ml milk,
cover with foil and bake for 15
minutes, until the fish flakes away
slightly when pressed with a fork.
Remove the fish, reserving the
milk. When it is cool enough to
Fish pie
handle, flake the fish into bite-sized
pieces.
Cook the potatoes in boiling salted
water until tender. Drain and keep
warm.
Melt half the butter in a saucepan,
stir in the flour and cook over a
low heat for 2-3 minutes. Slowly
add the reserved milk. Cook until
thickened.
Add the fish, peas, parsley, egg,
lemon juice, salt and pepper. Mash
the potato with the remaining milk
and butter, then season.
Pile the fish mixture into a 1-litre-
capacity baking dish, spoon the
mash on top and smooth with a
spatula. Trace a pattern into the
mash with a fork. Sprinkle with
grated cheese.
Bake for 20-25 minutes, until
golden.
quantity cooktime
serves 6-8 25 min
serves 4 60 min zzxxxx
serves 4 15 min main meal
Ingredients
12 pre cut pork spare ribs
1 tbsp Chinese 5-spice
4 tbsp soya sauce
2 tsp sesame oil
2 tbsp ground nut oil
3 tbsp barbeque marinade
(see marinades pg 70)
Method
In a shallow bowl mix the
Chinese 5-spice, soya sauce,
sesame oil, ground nut oil and
barbeque marinade.
Add the ribs and coat well. Cover
and refrigerate for 1-2 hours, if
time permits.
Place the ribs in a microwavable
dish and microwave in high for
15 minutes.
Turn ribs and microwave on high
for a further 5 minutes.
Put microwave on grill function
and microwave for 5 minutes or
until golden and caramelized.
Serve hot or cold.
Hints
★ If you plan on marinating
ribs for more than four
hours, choose a marinade
with very little salt. The
salt will begin to cure the
ribs, resulting in a flavour
more like ham or bacon.
★ Chinese 5-spice powder
can be found in the spice
section of most major
supermarkets.

mains
HomeChoice.co.za
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58 HomeChoice.co.za
Couscous
stuffed
peppers
Ingredients
300 ml vegetable stock
150 ml couscous
6 bell peppers, mixed colors
2 tsp olive oil
1 chopped red onion
1 tsp fennel seeds
1 tsp dried oregano
2 tbsp chopped garlic
4 tbsp chopped coriander
Method
Grease a small baking dish with oil.
Bring the stock to a boil in a
saucepan, add the couscous, cover
the pan and remove it from the
heat.
Cut the stems and top off the bell
peppers and scoop out the seeds
and membranes.
Place peppers upright in a baking
dish and roast them for 10 minutes
or so, until they soften slightly,
then remove them from the oven
until the filling is ready.
Heat oil in a non-stick pan. Add
onion, fennel seeds and oregano.
Cook, stirring frequently, for
5 minutes or until onions are
softened.
Remove from heat and stir in the
coriander, chilli and garlic. Using a
fork, scrape the couscous into the
pan and stir together. Fill peppers
with the couscous mixture. Bake 15
minutes.
Serve immediately.
Ingredients
250 ml self-raising flour
2 eggs
1 punnet courgettes, rinsed
and grated
50 g Parmesan, chopped into
very small cubes
Few sprigs mint, chopped
black pepper
Oil for frying
4 tomatoes, sliced
50 g Parmesan, grated to serve
Method
Squeeze all the liquid out of the
baby marrow and place into a
large bowl.
Minty courgette fritters
Add the flour, eggs, Parmesan,
mint, salt and pepper.
Heat up oil in a non-stick pan over
medium heat and fry tablespoon
size amounts of courgette batter.
Wait till it bubbles on top and then
turn the fritter over with a spatula.
Let them cook until golden brown,
remove and drain on kitchen
towel.
Serve hot with freshly sliced
cherry tomatoes, fresh mint and
grated Parmesan.
quantity cooktime
serves 6 25 min
serves 4 15 min snacks

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60 HomeChoice.co.za
Ingredients
800 g kingklip fillets
(4 x 200 g portions)
8 rashes of streaky bacon
2 tsp thyme, chopped
2 tsp oregano, chopped
olive oil spray
Sauce
125 ml mayonnaise
2 lemons, juice and zest
Mash potato and steamed
green beans, to serve
Method
Bacon wrapped kingklip
Lay fish on a flat surface.
Sprinkle each fillet with the
thyme, oregano and season.
Wrap bacon tightly around fish
fillets. Place fish on a baking tray
lined with baking paper.
Cook for 15 minutes or until
cooked through. Meanwhile mix
the lemon juice and mayonnaise
together and season.
Serve fish with a mash potato,
steamed green beans and a drizzle
of sauce.
cook’s tip
Enjoy a 5-star
cheffy dinner that’s
simple to cook.
Barbequed
beef skewers
Ingredients
750 g beef rump steak, trimmed,
cut into 2.5cm pieces
2 tbsp red wine vinegar
5 tbsp tomato sauce
1 tbsp Dijon mustard
1 tsp Worcester sauce
1 tsp chilli powder
3 tbsp dark brown sugar
Olive oil spray
Potato chips and salad, to
serve
Method
Combine vinegar, tomato sauce,
mustard, Worcester sauce, chilli
powder and brown sugar in a small
pot and simmer for 2 minutes.
Pour into a shallow marinating
dish and allow to cool.
Thread beef onto skewers and add
to cooled marinade.
Turn to coat. Cover and refrigerate
for 2-3 hours, if time permits.
Preheat a barbecue plate or
chargrill on high heat.
Reduce heat to medium. Spray
skewers with oil.
Cook, turning, for 5 minutes for
medium or until cooked to your
liking.
Serve hot with deep fried potato
chips and salad.
Alternative
★ Lamb can be substituted
instead of beef and for a
colourful tasty option, place
peppers and onions between
the meat.
quantity cooktime idealfrom
serves 4 15 min Dad’s catch
serves 2 15 min treat

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62 HomeChoice.co.za
Fish and chips
Ingredients
4 large potatoes, peeled, cut
lengthways into 1cm-thick
chips
185 g plain flour, plus extra to
dust
330 ml beer
2 tsps of salt
800 g skinless hake fillets, halved
into long strips if necessary
Sunflower oil, to deep-fry
Lemon wedges and tomato
sauce, to serve
Method
Whisk the flour, beer and 2
teaspoons salt in a bowl until
smooth. Cover with plastic wrap
and set aside at room temperature
for 30 minutes.
Half-fill a deep-fryer with oil and
heat to 160°C.
Fry the chips, in batches, for 5-7
minutes until soft but still pale,
then drain and lay flat on a paper
towel.
Drain on paper towel, place on
a tray, in a single layer, and keep
warm in the oven while you cook
fish.
Dust hake fillets in the flour. Dip
into the batter, one at a time,
allowing excess to drain off.
Carefully place into the hot oil.
Cook the fish, in batches if
necessary, for 3-4 minutes until
golden and crisp, then drain on
paper towel.
Remove chips from oven and
sprinkle fish and chips with a little
more sea salt.
Serve immediately with lemon
wedges and tomato sauce.
Ingredients
1 kg chicken pieces (8 pieces)
100 ml Olive oil
2 tbsp chicken spice
500 g lentils
1 onion, peeled and chopped
1 chilli, chopped
1 pack streaky bacon,
chopped
100 g cherry tomatoes, roasted
Method
Roast chicken pieces with lentils
Place chicken in roasting tray and
season with chicken spice, salt and
pepper.
Drizzle with half the olive oil and
roast in the oven for about
40 minutes until cooked and the
skins are crispy.
Meanwhile fry the bacon bits in
a hot pan and keep aside. In the
same pan, flash fry the cherry
tomatoes and set aside.
Fry the onion and garlic with the
remaining olive oil in a medium
saucepan until lightly glazed not
carmelised.
Add the lentils and enough water
to come 3cm above the lentils and
cook for 20-30 minutes, or until
tender.
Drain well in a sieve. Transfer to a
serving dish.
Place the chicken pieces on top of
the lentils and sprinkle the bacon
bits, cherry tomatoes and chilli on
top.
serves 4 xx min working moms
serves 6-8 45 min health

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64 HomeChoice.co.za
Roast rack
of lamb
Ingredients
750 g potatoes, halved
Olive oil
2 lamb racks (6 cutlets on each
rack), French trimmed
2 tbsp wholegrain mustard
1 tbsp chopped fresh
rosemary
240 g pkt cherry truss tomatoes
pepper, to taste
Method
Line a large roasting pan with non-
stick baking paper.
Toss potatoes in oil and season
with pepper. Roast for 30 minutes.
Meanwhile, heat a large non-stick
frying pan over high heat. Coat
with olive oil.
Cook lamb racks for 1-2 minutes
each side or until browned.
Combine the mustard and
rosemary in a small bowl. Spread
half of mustard mixture over the
top of each lamb rack.
Add cherry tomatoes to roasting
pan and arrange lamb on top.
Roast for 15 minutes till medium or
until lamb is cooked to your liking
and potatoes are tender.
Transfer lamb to a plate.
Cover with foil and set aside for
5 minutes to rest. Serve with
vegetables and salad.
cook’s tip
Use the appropriate
lamb cooking times for
proper doneness, and
you will have a
spectacular feast for any
special dinner.
Ingredients
2 tbsp olive oil
1 large onion, finely chopped
8 rashes streaky bacon
1 punnet mushrooms,
chopped
350 g Arborio rice
125 ml dry white wine
1 L vegetable stock
400 g peas
60 g unsalted butter
parsley
150 g grated Parmesan cheese
Fresh mint, to serve
Method
Heat the oil in a medium
frying pan and add the onion,
mushrooms and bacon.
Bacon, pea and
mushroom risotto
Cook, stirring, over medium heat
for 1-2 minutes until softened, but
not coloured.
Add the garlic and fry for a few
seconds, then add rice, tossing
until well coated in oil.
Add the wine and allow to bubble
for a few minutes.
Pour in the stock 1 cup at a time,
stirring constantly until liquid has
been absorbed and rice is al dente.
Stir through the peas, butter,
parsley and half the Parmesan
cheese.
Divide risotto between bowls and
serve sprinkled with remaining
Parmesan cheese and mint leaves.
quantity cooktime
serves 4 60 min
serves 4 30 min mastering the basics
Alternative
★ Potatoes can be replaced
with any root vegetables.

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Add curry paste. Cook for 1 minute
or until fragrant.
Add the potatoes, tomato and ½
cup cold water to pan. Bring to the
boil.
Reduce heat to low. Simmer,
partially covered, for 15-20 minutes
or until potato is tender.
Add frozen peas and yoghurt. Stir
to combine.
Simmer for 5-7 minutes or until
peas are tender.
Stir in spinach until just wilted.
Serve with basmati rice and freshly
chopped coriander. Sambals is also
a great alternative to rice.
Ingredients
650 g potatoes, peeled and diced
1 tbsp oil
1 medium onion, chopped
2 garlic cloves, crushed
1 tbsp finely grated fresh
ginger
125 ml curry paste
400 g can diced tomatoes
250 ml frozen peas
125 ml plain yoghurt
100 g baby spinach
100 ml finely chopped fresh
coriander leaves
Method
Heat oil in a large saucepan over
medium heat.
Add onion, garlic and ginger.
Cook, stirring, for 3-5 minutes or
until onion has softened.
Ingredients
Stuffing
250 ml grated cheese
4 tbsp basil pesto
1 small red onion, finely
chopped
4 garlic cloves, thinly sliced
12 cherry tomatoes, to serve
1 punnet broccoli, to serve
800g chicken thigh fillets,
trimmed (4 x 200g)
60 ml olive oil
pepper, to taste
Method
To make the stuffing, combine in
a bowl, the grated cheese, pesto,
onion, chilli and garlic.
Cheesy stuffed chicken breasts
Meanwhile, using a small, sharp
knife, cut a slit in the side of each
fillet to form a pocket.
Divide stuffing between pockets.
Secure with toothpicks and season
with salt and pepper.
Place in a microwavable dish and
microwave on high for 5 minutes.
Turn the chicken and add the
broccoli and cherry tomatoes for
the last 3 minutes on high or until
the greens have softened.
Remove tomatoes, broccoli and
chicken from microwave. Transfer
chicken to a plate and cover loosely
with foil. Rest for 5 minutes.
Divide broccoli and roasted
tomatoes among plates.
Remove toothpicks from chicken
and then slice. Divide between
plates and serve hot.
Potato and pea curry
❝Better a
good dinner
than a
fine coat.❞
Ingredients
12 lamb cutlets
Moroccan marinade
(see marinades pg 70)
Yoghurt dip
250 ml thick Greek yoghurt
1 bunch coriander, leaves
picked and chopped
100 ml grated cucumber
Method
In a shallow bowl mix the Harrissa,
olive oil, lemon juice and zest.
Add the lamb cutlets and rub
in the marinade mix. Cover and
refrigerate for 1-2 hours, if time
permits.
Meanwhile to make the dip,
combine the yoghurt, coriander,
cucumber and garlic. Season with
salt and pepper and refrigerate.
Heat a barbeque or chargrill pan
on medium high.
Grill the cutlets for 2-3 minutes
on each side till medium done.
Cool slightly, then serve with the
yoghurt dip.
Barbequed Moroccan
lamb cutlets
– French proverb
serves 6-8 35 min cold nights
serves 6-8 15 min dieters
serves 6-8 15 min holiday feeling

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68 HomeChoice.co.za
Honey mustard microwave salmon
Ingredients
400 g salmon fillets (2 x 200 g
portions)
3 tbsp olive oil
1 tbsp whole grain mustard
1 tbsp Dijon mustard
2 tbsp honey
pinch of thyme
1 nectarine, sliced
50 g baby leaf salad, to serve
100 g asparagus
Method
Place salmon steaks and asparagus
in microwave-safe dish, drizzle
with olive oil and season with salt
and pepper.
Microwave on high (100%) for
3-4 minutes.
Remove from oven and allow to
stand for 2 minutes before serving.
In a separate bowl, mix the
mustard and honey together.
Divide the nectarine slices and
salad between serving plates.
Place the salmon and asparagus
next to the salad and drizzle with
honey and mustard sauce to serve.
cook’s tip
Salmon dries
out if overcooked.
So before the time is
up, check your fish.
If it flakes easily, it’ll
be perfect.
serves 2 15 min fancy meal
Beef stew
Ingredients
1 kg stewing meat, cubed
1 onion, chopped
4 red peppers, cubed
4 potatoes, peeled and cubed
250 ml beef stock
1 can chopped tomatoes
2 tbsp cornstarch
2 tbsp water
250 ml dry red wine
2 cloves garlic, crushed
1 bay leaf
Chives, to serve
Method
Place the meat in a casserole
dish and microwave on high for
5 minutes or until beef is no
longer pink.
Stir in the remaining ingredients,
except onion, peppers, cornstarch
and water.
Microwave, covered, on medium
for 60 minutes.
Stir in onion and peppers.
Microwave on medium for 10
minutes.
Combine cornstarch and water.
Stir well before adding it to the
stew.
Microwave on high for 2 minutes
or until sauce has thickened.
Serve hot with rice.
serves 6-8 72 min cold nights

mains
72 HomeChoice.co.za
Ingredients
800 g chicken breast fillets
(4 x 200 g breasts)
200 ml plain Bulgarian yoghurt
200 ml fresh cream
1 packet tomato paste
2 tsp crushed dry chillies
2 tbsp Rajah masala
2 tsp crushed garlic
1 medium onion, chopped
Method
Cube the chicken breast fillets.
Add garlic, chillies, Rajah masala,
salt and yoghurt to the chicken.
Heat a medium sized pot and add
3 tablespoons of cooking oil.
Add onion and sauté until golden
brown.
Add the tomato paste to the onion
mixture and allow to cook in for
30 seconds.
Butter chicken
Add chicken fillet mixture to onion
and tomato paste. Allow to cook
on medium heat for 20-30 minutes,
stirring occasionally.
Add tub of fresh cream and allow
to cook for further 15 minutes.
Serve with basmati rice and fresh
coriander.
“What I love most
about this recipe is, its
simplicity in method,
deepness in flavour
and most importantly
the smile on
my son’s face when he
knows I am cooking it”
Thoughtto share
serves 2 48 min quick meals
Meet Vino, a HomeChoice
Supervisor in the Collections
Call Centre, mother to a
wonderful 25 year old son,
and wife to a caring husband.
I enjoy quality family time on
weekends.

73
breakfasts
HomeChoice
Sweets
Tempting, delectable, delicious, a minute on your lips – years on your hips. Whichever way
you look at it you can’t escape from the wonders of something sweet.
Decadent
Chocolate
Ice cream
Turn to page 74
74 Decadentchocolateicecream
74 Lemonmeringuecupcakes
77 Crèmebrûlée
77 Carrotcake
78 Lemoncurd
79 Peppermintchocchipicecream
80 Nutellamugcake
81 Redvelvetcupcakes
82 Malvapudding
82 Crunchies
85 Rusks
85 Turkishdelighticecream
86 Bakedvanillacheesecake
87 Eskimotreat
What’s coming
73

Sweets
Sweets 75
Ingredients
For the cupcakes
100 g butter, softened
1 cup castor sugar
2 tsps finely grated lemon rind
2 eggs
1.5 cups self-raising flour
½ cup milk
For the lemon curd
2 eggs, lightly whisked
100 g butter
2 tablespoons lemon rind
½ cup lemon juice
1 cup castor sugar
For the meringue
3 egg whites
¾ cup castor sugar
Method
Place paper liners in a 12-cup
muffin tin.
Use an electric mixer to beat the
butter, sugar and lemon rind until
pale and creamy.
Add eggs, one at a time, beating
well between each addition.
Add the flour and milk, in alternate
batches, and stir with a wooden
spoon until just combined.
Spoon mixture evenly among the
lined pans (three quarters full) and
smooth the surface.
Bake in preheated oven for 15-20
minutes, or until cooked through.
Remove from oven and transfer to
a wire rack to cool completely.
Make the lemon curd while the
cupcakes are baking. Combine the
egg, butter, lemon rind and juice
and sugar in a small saucepan over
low heat.
Cook, stirring, for 5 minutes or until
mixture boils and thickens.
Remove from heat.
Strain through a sieve into a bowl.
Cover with plastic wrap and place
in the fridge to cool and thicken.
Use a cupcake corer to cut a piece
out of the top of each cake.
Spoon the lemon curd evenly
among cupcakes (there should be
extra lemon curd for your fridge).
Place egg whites in a bowl.
Use an electric mixer to whisk until
firm peaks form.
Gradually add the sugar, beating
well between each addition.
Continue beating for 2-3 minutes
or until sugar completely dissolves.
Pipe meringue on top of each cake
enclosing the filling.
Use a small blowtorch to grill the
meringue until lightly golden.
Alternatively, transfer cupcakes
to an oven tray and place under a
preheated grill until lightly golden.
Lemon meringue cupcakes
Sometimes, it’s just
to say yes to
easier
that extra snack or dessert.
– Michelle Obama
❝
❝
Alternative
★ For a delicious alternative,
fill the cupcakes with
strawberry jam and top with
whipped cream.
serves 2 30 min the kids
makes 12 35 min tea time
Decadent
chocolate
ice cream
Ingredients
2 cups double thick cream
5 tbsp good-quality cocoa
200 g good-quality dark
chocolate (62% or more),
chopped
250 ml milk
5 egg yolks
125 ml sugar
1 tsp salt
1 tsp vanilla extract
Method
Heat the cream in a medium pot.
Remove from heat when it starts
bubbling at the edges, whisk in
cocoa and chocolate until it’s
well combined and melted.
Add the egg yolks, milk, sugar,
vanilla and salt.
Return to stove stirring
constantly (so you don’t cook
the eggs) with a wooden spoon,
over medium heat until the eggs
thicken and form a custard.
Refrigerate then prepare
according to your ice cream
maker’s instructions adding
optional extras just before
churning.
Store in a freezer-proof container
in the freezer to harden.
Hints
★ Get creative and
try different flavours
by introducing extras
like peppermint crisp,
honeycomb, crushed
Oreos, Smarties, fudge or
chocolate chip biscuits.

Sweets
Sweets 77
Crème brûlée
Ingredients
500 ml double or whipping
cream
6 egg yolks
40 g sugar
1 tsp vanilla essence
Extra castor sugar, to brûlee
Method
Place the cream in an enamel or
stainless steel saucepan and bring
very gently to the simmer, stirring
occasionally to prevent scorching.
Gradually beat the vanilla essence
and sugar into the egg yolks and
continue to beat for 4-5 minutes
until thick and pale.
Beat the hot cream, very slowly,
drop by drop (to avoid scrambling
the eggs) into the yolks and then
pour into ramekins and place in a
deep roasting tin with hot water.
Bake at 150°C for about 45 minutes
until set.
Cool thoroughly and chill, then
clean carefully round the edges.
Sprinkle a thin layer of castor
sugar evenly over the top of the
cooked custards, especially up to
the edges.
Use a blowtorch to caramelise the
sugar; watch that it does not burn.
It should have a hard brown top.
Serve cold.
Ingredients
625 ml flour
10 ml baking powder
7.5 ml bicarbonate of soda
15 ml mixed spice
5 ml salt
375 ml sugar
310 ml oil
4 eggs
500 ml grated carrots
250 ml crushed tinned pineapple
125 ml chopped pecan nuts
62.5 ml smooth apricot jam
Cream cheese icing
125 ml butter
500 g icing sugar
5 ml vanilla essence
250 g smooth cream cheese
Method
Preheat the oven to 180°C
Sift dry ingredients together twice.
Beat the sugar, oil and eggs
together until light and fluffy. Use
an electric beater and beat at high
speed for 3 minutes.
Carrot cake
Add the carrots, pineapple, nuts
and apricot jam, mix well.
Sift the dry ingredients over the
mixture and fold in with a spatula
until uniformly blended.
Grease a 28cm loose bottomed
springform tin and sprinkle with a
little flour or dry bread crumbs on
the bottom of the tin. This prevents
the cake from sticking.
Pour mixture into prepared tin and
bake for 45 minutes. Allow the cake
to firm and cool in the pan for 10
minutes before turning out.
To make the icing
Cream the butter and gradually
add icing sugar.
Add vanilla, and cream cheese.
Don’t beat the mix too much,
otherwise it can become watery.
Ice the cake when it has cooled.
Alternative
★ Add a teaspoon of finely
grated ginger or a dash of
Amarula to the cream.
serves 6 60 min parties
serves 4 60 min high tea

Sweets
Sweets 79
Lemon curd
Ingredients
200 ml sugar
3 eggs
1 egg yolk
125 ml fresh lemon juice
Grated rind from 2 lemons
125 ml butter, melted and cooled
slightly
Method
In a microwave-safe bowl, whisk
together the sugar and eggs until
smooth.
Stir in lemon juice, lemon zest and
butter.
Cook in the microwave on high for
3-4 minutes, , stirring well at one
minute intervals, until the mixture
is thick enough to coat the back of
a spoon.
Pour into small sterile jars.
cook’s tip
The lemon curd can
be stored in the
refrigerator for several
weeks. This recipe filled
three glasses (each glass
held about ¾ cup) with
a little left over.
Ingredients
2 cups milk
2 cups cream
1 cup sugar
¼ teaspoon salt
1 teaspoon vanilla extract
1 teaspoon peppermint
extract
3 drops green food colouring
(optional)
½ cup chocolate chips
Method
Stir together in a large bowl, the
milk, cream, sugar, salt, vanilla
extract and peppermint extract.
The sugar must be dissolved.
Colour to your liking with the
green food colouring.
Pour the mixture into an ice cream
maker, and freeze according to the
manufacturer’s instructions.
After about 10 minutes into the
freezing, add the chocolate chips.
After the ice cream has thickened,
about 30 minutes later, spoon into
a container, and freeze for 2 hours.
Peppermint choc
chip ice cream
serves 4 10 min gifts
makes 1 litre 30 min Sunday afternoon
Sweets 79

Sweets
Sweets 81
Ingredients
125 ml self raising flour
125 ml white granulated sugar
2 eggs
90 ml cocoa powder
90 ml Nutella
90 ml milk
90 ml olive or vegetable oil
Method
Combine all ingredients in a large
coffee mug.
Whisk with a fork until smooth.
Microwave on high for 2-5
minutes. (Time depends on
microwave wattage.)
Top with whipped cream and
chocolate sauce if desired.
Nutella mug cake
Ingredients
2.5 cups all-purpose flour
1.5 cups sugar
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon cocoa powder
1.5 cups vegetable oil
1 cup buttermilk, room
temperature
2 large eggs, room
temperature
2 tablespoons red food
colouring
1 teaspoon white distilled
vinegar
Cream cheese frosting
450 g cream cheese,
softened
2 sticks butter, softened
4 cups sifted confectioners’
sugar
Red velvet cupcakes
Method
Line 2 (12-cup) muffin pans with
cupcake papers.
Sift together in a medium mixing
bowl, the flour, sugar, baking soda,
salt and cocoa powder.
Beat in a large bowl, the oil,
buttermilk, eggs, food colouring,
vinegar, and vanilla with a
handheld electric mixer.
Add the sifted dry ingredients to
the wet and mix until smooth and
thoroughly combined.
Divide the batter evenly among
the cupcake tins about 2/3 filled.
Bake in oven for about 20-25
minutes, turning the pans once,
half way through. Test the
cupcakes with a toothpick.
Remove from oven and cool
completely before frosting.
For the cream cheese frosting
Beat in a large mixing bowl, the
cream cheese, butter and vanilla
together until smooth.
Add the sugar and on low speed,
beat until incorporated. Increase
the speed to high and mix until
very light and fluffy.
Alternative
★ Sprinkle with desiccated
coconut to serve or top with
fresh berries.
serves 6 10 min alone time
serves 6-8 40 min weddings
cook’s tip
Remember gold or
silver trimmed cups
are not ideal to use in
microwaves. Make
cakes in ceramic bowls
and serve in elegant
dinnerware.
Sweets
80

Sweets
Sweets 83
Ingredients
Cake
1 cup sugar
1 egg
1 tablespoon apricot jam
1 cup flour
1 teaspoon bicarbonate
of soda
1 teaspoon baking powder
¼ teaspoon table salt
1 tablespoon butter
1 teaspoon white vinegar
1 cup milk
Sauce
1 cup whipping cream (not
whipped)
6 ounces butter
1 cup white sugar
½ cup hot water
Method
Malva pudding
Beat the egg and sugar in a
mixer and add the jam. Sift flour,
bicarbonate of soda, baking
powder and salt.
Melt the butter and add the
vinegar and milk.
Add liquids to egg mixture
alternately with the flour.
Beat well and bake in a covered
dish for 45 minute to 1 hour. It is
important to use a covered dish
otherwise the sauce won’t soak
into cake.
Melt together the ingredients for
the sauce and pour over pudding
as it comes out of the oven.
Crunchies
Ingredients
½ cup sunflower seeds
½ cup pumpkin seeds
2 tablespoons sesame seeds
1 ½ cups rolled oats
1 cup dried fruit medley,
chopped (optional)
60 g reduced-fat margarine
spread
½ cup honey
Method
Lightly grease a 3cm-deep,
17 x 27cm baking tray. Line with
baking paper, allowing 2cm
overhang at long ends.
Combine sunflower seeds,
pumpkin seeds, sesame seeds,
oats and dried fruit in a large bowl.
Place spread and honey in a
saucepan over low heat. Cook,
stirring occasionally, for 3-4
minutes or until melted.
Bring to a simmer.
Cook, stirring, for 3 minutes or until
slightly thickened.
Add spread mixture to seed
mixture.
Stir to combine.
Spoon into the prepared pan.
Using the back of a spoon, press
mixture evenly into pan.
Bake for 25-30 minutes or until
golden.
Cool in pan completely.
Refrigerate for 2 hours.
Cut into bars.
Store in an air-tight container.
serves 4 70 min memories
serves 2 40 min storing

Sweets
Sweets 85
cook’s tip
If you feel hungry
between meals, try to
choose snacks which
are high in fibre.
Ingredients
4 egg yolks
½ cup sugar
310 ml milk
310 mlthickenedcream
1 tbsp rose water
165 g Turkish Delight, chopped
Method
Beat the egg yolks and sugar until
light and fluffy.
Bring the milk to boil in a pan.
Add to the egg and sugar, stirring,
then return to the pan.
Continue stirring over low heat
until the mixture coats the back of
a spoon. Do not boil.
Let cool, then stir in the cream and
rose water.
Turkish Delight ice cream
Put the Turkish Delight in a pan
with 2-3 tablespoons of water.
Heat gently, until almost
completely melted, with just a few
small lumps.
Remove from the heat and stir into
the cooled custard mixture.
Let the mixture cool completely;
now place half the mixture into the
ice cream maker and freeze.
Churn for about 30 minutes, until
it has the consistency of soft-scoop
ice cream.
Transfer it to one of the plastic
boxes and place in the freezer.
Repeat with the other half of the
mixture.
Healthy raisin
and nut rusks   
Quantity cooktime
serves 6 120 min
Ingredients
225 g butter
1 cup buttermilk
1 egg
500 ml cake flour
250 ml nutty wheat (bran flour)
15 ml baking powder
¾ cups sugar
Pinch of salt
½ cup raisins (optional)
½ cup pecan nuts – roughly
chopped
½ cup muesli
½ cup rolled oats
½ cup sunflower seeds
½ cup coconut  
Method
Butter a deep baking tray (20 x 30
cm) and put aside.
Melt butter and allow to cool.
Add buttermilk, egg and dry
ingredients.
Mix thoroughly and put mixture
into pan and spread evenly.
Bake for 40-45 minutes until
golden brown.
Cut into small pieces
Turn out on a wire rack to cool.
Dry out at 70 to 100°C until dry.
Store into airtight container when
it’s cooled down.
serves 6 30 min little girls
Alternative
★ Vary your selection of
nuts and fruit, to suit your
preference.

Sweets
Sweets 87
To make the base
Place the biscuits in the food
processor and blitz until crushed.
Add the butter and process until
well combined.
Use the back of a spoon to press
the biscuit mixture on the bottom
of the greased pan to evenly cover
the base and up the sides.
Place in the fridge while making
the filling.
To make the filling
Beat the cream cheese, castor
sugar and vanilla in a medium
bowl until the mixture becomes
light and creamy.
Add the lemon rind, lemon juice,
eggs and cream.
Beat until well combined and the
mixture is light and fluffy.
Pour mixture into prepared pan.
Bake in preheated oven for
45 minutes or until golden and
just set in the centre.
Remove from the oven and allow
to cool completely.
Cover loosely with plastic wrap
and place in the fridge overnight
to firm.
Remove from the fridge 10 minutes
before serving.
Ingredients
Base
250 g plain sweet biscuits
125 g butter, melted
Melted butter, for greasing
Filling
750 g tub cream cheese, at
room temperature
250 g castor sugar
1 vanilla pod
½ lemon, rind finely
grated, juiced
6 eggs
200 ml cream
Method
Brush a 20cm springform pan with
the melted butter to lightly grease
the pan.
Classic baked
vanilla cheesecake
serves 2 60 min birthdays
Thought to share
“Summer or winter,
there is nothing like a
sweet ice cream treat.
Easy to make and
enjoyed by all!”
Ingredients
200 g packet ginger biscuits,
crushed
2 L vanilla ice cream, softened
1 can caramel treat
250 g roasted peanuts
100 g red glacé cherries
Method
Blend, in a food processor, the
peanuts and ginger biscuits into
fine crumbs and set aside.
Line a loaf tin with wax paper.
Spoon a layer of ice cream across
the bottom of the tin and smooth
out the top.
Place it in the freezer for an hour
to set.
Remove from the freezer and
spoon a layer of Caramel Treat on
top of the frozen ice cream and
place in the freezer for an hour.
Eskimo treat
serves 2 15 min mid-week
Top with the ground biscuit and
nut mixture, press down firmly
and freeze for at least 3 hours
or overnight.
Turn on to a serving plate and
decorate with cherries.
Meet Wayne Swanepoel,
HomeChoice DBA (Database
Administrator) and a father of
three (his son, daughter and
a Labrador called Marley). His
favourite pastime is going to
the movies or to the beach.
Sweets
86

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