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- 2. Mince pie 2 halfcake flour Pinch salt 150ml butter 1jar fruit mince 1 cup milk Icing sugar Methods Pastry Sift flour and salt in mixing bowl Rub butter and flour together to form crust Add enough cold water to create a firm dough ball Wrap in cling for about an hour to cool Half dough and roll one half as thin as possible and cut into 7 cm rounds Scraps and roll with remaining pastry Cut out star shapes using a cookie cutter Lightly grease 12 cups muffin thin and line larger discs of pastry Fill pastry with fruit mince and top with star shaped pastry cutouts Brush pastry with milk Bake near the top of the oven for 20 -30 min or until lightly brown Cool and serve with icing or castor sugar
- 3. Jacket potato withkiri and bacon 4 big potatoes 4 portions of kiri cheese 4 portions of bacon 1 g chives for ganish Method Boil potatoes Fry bacon Cut potatoes on top Place kiri cheese Place bacon Garnish with chives for aroma
- 4. Fruity roasted chicken Ingredients Fullchicken Spoon harisa paste Cup orange juice Cup lemon juice 2 oranges Half cup white wine Thyme
- 5. Lamb kebabs 500g mincedmeat 3tbsp balsamic vinegar 30ml lemon juice 2-3 garlic cloves crushed 60ml mint chopped 3tbsp oreganum Pinch of salt and pepper 6-8 bamboo skewer soaked in cold water for 20 min Served with tzatziki Method Mix mince ,vinegar, lemon juice ,peeled garlic ,mint ,origanum and seasoning together Shape mince onto skewers and grill in a hot pan until cooked through serve with toasted pizza bread and tzatziki
- 6. Prawn and chickennoodle salad 300g noodles 3tbsp olive oil 1 pocket spring onion 1 garlic crushed 1 chili chopped 400g chicken breasts fillet finely sliced 3 limes 2tsbp ginger 2tbsp fish source 3ml sugar 6-8 prawns 1 carrot peeled and julienned 60ml mint 60ml basil 30ml coriander 80g baby spinach 250ml julienned cucumber 1 pawpaw sliced Method Soak noodles in warm water for 20-30 min drain and set aside Heat olive oil sauté spring onion garlic and chili for a minute Add chicken and fry for 3-4 min Add half of lime juice ginger fish source and sugar cook for a minute Add prawn ,carrots and toss for about an two minutes Toss noodles ,chicken ,prawn mixture,spinach,cucumber and pawpaw together .poor over a dressing and serve
- 7. Potato and beansalad 250g baby potatoes cooked 200g white beans drained 150g fine green beans 1 bunch spring onion 2tbsp olive oil 250g bacon chopped 2 garlic chopped For dressing 60ml white balsamic vinegar 80ml olive oil 60ml chopped parsley and dill Pinch of salt and pepper Method Cook potatoes until tender cool and halve Fry potato beans and spring onion together Heat oil in a pan and fry bacon Add potato and toss Whisk a vinegar and oil together until slightly thickened Add herbs and mix well
- 8. Pineapple and gingersmooth 125 low fat yoghurt 1fresh pineapple, cut into chunks 1 small knob ginger, coarsely chopped 3-4 tbsp. sugar Mint for garnish Method Combine all the ingredients in a blender Process until smooth and creamy Pour into a glass and top with mint
- 9. Egg and cheesesalad 500g mixed lettuce leaves 3 boiled eggs 1 gouda cheese 1 mozzarella cheese 2 blocks feta cheese 250g asparagus pre cooked Method Peal eggs and cut them in half Cut cheese into cubes
- 10. Lamb, butternut andbroccoli florets 1kg lamb chops 500g broccoli 500g butternut 2tbsp butter 1garlic 5g pine nuts 200g fresh cream 1tsp mustard Method Melt butter with rosemary and olive oil until hot Fry a lamb in the butter and olive oil Transfer to a roasting pan Roast a lamb at 180 degree c until cooked Blanch broccoli and butternut until cooked Put butternut mash and broccoli place lamb on top drizzle with rosemary sauce Then serve
- 11. Avocado and calamari 1tbsp olive oil 1-2 cloves garlic crushed 300g-400g calamari rings Shrimp Salt pepper 1 lemon 2 avocado For source 60ml mayonnaise 60ml fat free yoghurt 10ml tomato source or cayenne pepper Method Heat the oil Add garlic and calamari Fry until cooked season well Mix yoghurt and mayonnaise Cut avocado in halves Fill avocado with calamari Pour sauce over and serve
- 12. melba and cinnamonflapjacks 1cup cake flour 1tbsp baking powder 2tbsp castor sugar 1 egg 300ml milk 1tbsp butter 1 tbsp. brown sugar 4 apple peeled cored and thickly sliced Method Sieve flour and baking powder and castor sugar into a mixing bowl Lightly beat egg and milk together and add sifted ingredients Mix well and set aside for 30min Melt in a pan and stir in sugar and cinnamon Cook until syrup reaches a fairly thick consistency Toss in apple slices and cook over a low heat until apples are tender Melt remaining butter in a pan Drop in spoonful of batter When little holes develop on the surface turn and cook flat jack Serve flat jack with cooked apples and drizzled with syrup and ice cream
- 13. Spice chicken wings 80ml chutney 80ml Worcestershire sauce 80mltomato source 8-10 chicken wings Methods Preheat oven to 200 Mix all ingredients together ,except chicken wings Pour sauce over chicken wings ,toss to combine and place on line baking tray Roast for 20-30 minutes or until cooked through Serve with lemon wedges
- 14. Cinnamon custard treats Pasty 200ml flour 200ml butter 1 half cup lark warm water 1 egg for brushing Custard Filling 625 ml milk 60ml sugar 45ml custard powder Corn flour 1 cinnamon stick 30ml butter Pinch of salt Method for custard filling Mix a little cold milk with sugar ,custard power and corn flour to form a paste Heat milk ,cinnamon and butter Remove from the heat and infuse for 30 minuets Add paste to milk and cook stirring until ,until thickened Add salt and vanilla almond essences coll For pastry Pre heat oven to 220 Roll pastry out to 3mm Cut into 6cm square Brush with egg and bake Split pastries Place a tablespoon of filling on bottom half and top with other half sandwich –style
- 15. Spiced Savoury rice 60mlolive oil 2 onion chopped 10ml ground cinnamon 15ml coriander 30ml cumin 5ml ground garlic 4 cups cooked brown rice 125 ml parsley 80ml chopped mint 100ml raisins and hot water 100ml dried Turkish apricots salt and milled pepper Method Heat oil in large pan Sauté onion ,cumin ,coriander, cinnamon and cloves together until golden Add rice ,parsley ,mint lemon ,raisins and apricot and seasoning to pan Stir to heat and the serve
- 16. Mustard and orangeroasted vegies 80ml whole grain mustard 80ml olive oil Juice about cup orange juice Add salt and pepper 45ml rosemary 30ml honey 500g baby carrots peeled 500g baby potatoes 200g butternut diced Method Preheat the oven 200 Whisk mustard oil orange juice and peel seasoning ,rosemary, honey and cider together Place carrots ,baby potato, and butternut in a roasting pan and toss through mustard mixture Roast for 35-45 minutes or until cooked through and golden brown
- 17. Steamed veggies withwarm butter 1 packet broccoli florets 1packet green beans 1 packet baby marrow 1 cup frozen peas Olive oil 1 onion finely chopped 3tbsp balsamic vinegar 3tbsp butter Salt and pepper Basil Method Steam vegetables until cooked through but still crunchy set aside Heat oil in a saucepan and sauté onion until golden Add butter ,vinegar and cook for a minute Add steamed vegetables toss to heat through and add basil Serve topped with parmesan shavings
- 18. Crumbed French rackof lamb 2 racks young lamb 2 chops per person Lemon juice 80ml Dijon mustard 375ml bread crumbs 15ml rosemary, salt and pepper Olive oil Method Place lamb fat side on the pan for couple of minutes Remove from the pan Pour lemon juice over lamb to coat Rub and coat meat with Colman’s Dijon mustard Mix breadcrumbs ,rosemary and seasoning together Coat lamb fat with crumb mixture and place in a roasting pan Roast for 10 -20 minutes Serve with veggies
- 19. Mushroom soup Ingredients 2onions 60g butter 2clovesgarlic crushed 500g small or medium mushrooms, chopped 30g plain (all purpose) flour 560ml milk 375ml beef stock 20gchopped parsley Sour cream for serving Method Melt butter in a large pan, add onion and garlic. Stir over medium heat for 3 minutes or until onion is soft. Add chopped mushrooms to pan ,stir for 5minutes add flour and stir for another minute Add milk and stock to pan stir until combined. Bring to boil reduce heat to low simmer uncovered for 15minutes or until mixture has reduced and thickened and mushrooms tender stir in parsley serve with a dollop of sour cream Storage time: this recipe can be made up to 3 days before required store covered in refrigerator
- 20. Potato pancakes withsmoked salmon Ingredients 11oz/300g floury potatoes such as king Edward unpeeled Salt and black pepper 2/3 cup whole milk 1 large egg 3tbsp plain flour 4 shallots finely sliced ½ cup crème fraiche 2tbsp chopped fresh dill plus extra to garnish 5oz /150g smoked salmon slices Lemon wedges to serve 1 tbsp. oil Method Cook the potatoes in boiling salted water for 15-20minutes until tender then drain Cool for few minutes then peel Mash with the milk season then beat in the egg flour and shallots to make it better Heat a heavy based non-stick frying pan then add a little of the oil make 4 potatoes cakes using 2 tbsp. of butter for each fry for 2- 3minutes on each side until golden, drain on a paper towels and keep warm while you make 2 further batches of 4 potatoes Mix together the crème fraiche and chopped dill ,serve the pancakes topped with the salmon slices and a spoonful of the herbed crème fraiche ,dust with ground black pepper garnish with a dill and the lemon wedges
- 21. Pumpkin and cuminsoup Ingredients 1kg (2 1b 4 oz) pumpkin 500ml (2cups) chicken stock 1 onion chopped 2 cloves garlic crushed 2 tablespoon ground cumin 80ml (1/3 cup) coconut milk 1 tablespoon lemon juice Method Peel pumpkin and chop into small chunks Combine pumpkin in a large pan with 250ml (1 cup) water,stock ,onion ,garlic and cumin Bring to the boil reduce heat to low and simmer, covered for 15minutes or until pumpkin is tender Transfer mixture in batches to food processor or blender and process each batch until smooth Return mixture to pan Add coconut milk and lemon juice to pan Stir over medium heat until heated through Garnish with chopped chives if desired Hint : pumpkin can be cut into chunks, brushed with oil and baked in the oven until soft. Scoop the flesh from skin and process with simmered ingredients as above
- 22. Caprese Bruschetta whole wheat baguette 3 tomatoes, diced 1/4 cup of mozzarella cheese, diced (this is FRESH mozzarella…different than regular mozarella you buy in a block. It is softer and usually sold in a ball in the cheese section of the deli) 1/4 cup fresh basil, chopped 1 clove of garlic sea salt and freshly cracked pepper, to taste 2 tsp white balsamic vinegar 1 tsp olive oil method Drizzle some olive oil in a skillet and place sliced bread in the pan. Cook for 1-2 minutes until the bottom is a nice golden color. Flip and repeat on the other side. Remove bread from the skillet and place on a platter. Mix the diced tomatoes, chopped basil, and diced mozzarella together in a bowl; Add the minced garlic, sea salt and freshly cracked pepper, to taste, white balsamic vinegar, and olive oil. Mix until evenly combined. Place spoonful of the caprese salad on each slice of baguette. Serve immediately. Enjoy. The Mr.: brown loves this tomatoes, basil, and mozzarella together. He ate about 5 slices.
- 23. bobotie 1 kg mincedlamb 125ml milk 1 thick slice of white bread, crust removed and soaked in milk 2 roughly chopped onions butter Salt 1 tablespoon of curry powder 1 chili, finely chopped ½ cup vinegar 1 tablespoon of lemon juice 1 teaspoon of brown sugar 1 tablespoon of chutney 8 -10 crushed almonds (optional) 3 eggs 1 clove of garlic, crushed and finely chopped 6 bay leaves 1 orange, sliced in wheels 1 lemon, sliced in wheels Oil for cooking method Heat the oil in frying pan and add the garlic, onion and curry power. Cook over medium heat for three minutes, then add the mince meat. Fry until the meat is almost done, then using your hands, squeeze the milk from the bread. Discard the milk and add the bread, vinegar, lemon juice, sugar and chutney to the mince. Fry for a minute or so and then remove from heat. Take a pie dish and place three bay leaves, two wheels of orange and two wheels of lemon at the bottom. Now scoop the mince mixture into the dish. Decorate the sides of the dish with the rest of the lemon and orange wheels, wedging them between the mince and the sides of the dish so that only a third protrudes. If you are using almonds, push them into the mince. Beat the eggs and 125ml milk, and pour over the meat. Put three bay leaves on top of dish. Place the dish uncovered in the oven and cook for about 30 minutes at 160 deg Celsius. Serve with a plain green salad or chopped tomato and onion, sprinkled with a
- 24. little vinegar. Makesure you have some chutney near at hand. Serve piping hot with the yellow rice.
- 25. Smoked snoek 250g smoked Snoek 250g cream cheese 15ml lemon juice Pinch of Ginger powder 15ml tomato paste 2.5 ml sugar Black pepper Half a small chopped onion 125ml of fresh cream method Remove all skin and bones and flake the fish. Blend all ingredients except the cream in a food processor. Whip the cream and fold into the mixture. Press into a mold of your choice. Gives between 8 and 10 servings. This should keep for about a week in the fridge. We do not recommend that you freeze it.
- 26. Curried Carrot Saladrecipe 2 kg carrots 1 kg onions 1 litre white vinegar 800 g sugar 150 g seedless raisins 15 ml salt 5 ml whole cloves 5 ml black peppercorns 50 ml corn flour 50 ml curry powder Peel the carrots and slice thinly. Cover the slices with water and boil till just soft. Peel and halve the onions. Slice thinly. Cover the onions with boiling water and leave to stand for 15 minutes. Drain the carrots and onions. Add the white vinegar, sugar, raisins, salt, cloves and black peppercorns to the vegetables and bring to the boil. Mix the corn flour and curry powder with 250 ml (1 c) water. Add the curry mixture to the carrot mixture and boil for about 10 minutes. Stir occasionally. Spoon the hot curried carrots into clean hot jars and seal immediately.
- 27. Vegetable Soup recipe 180g soup mix of lentils, oats, barley and peas 4 litters water 4 pieces shin with marrow 2 large carrots 2 large potatoes 1 large potatoes 1 large onion 410g whole peeled tomatoes 100g chopped celery 100g broken spaghetti 25 ml salt 20 ml Worcestershire sauce 1 ml curry powder pinch of pepper finely chopped parsley method Soak the soup mix in the water for an hour . Add the soup meat and cook it until tender. Spoon out the meat. Peel the carrots and grate coarsely. Peel and halve the potatoes. Peel and chop the onion. Cut the tomatoes. Add the carrots, potatoes, onions, tomatoes with their juice and the celery to the soup mix and boil until the potatoes are soft. Remove the potatoes from the soap and add the spaghetti, salt. Worcestershire sauce, curry powder and pepper. Boil until the spaghetti is done. Mash the potatoes. Cut up the soup meat and add, together with the mashed potatoes, to the soup. Boil till it is well blended. Sprinkle the soup with a little parsley and serve